Shahrukh Khan
Age: 124
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Tomato Keema Ingredients Instructions
½ kg. minced beef 250 grm. Potatoes (cut in small pieces) 250 grm. tomatoes (remove skin and chop) 1 onion (large size) 6 tbs. oil 6 whole black pepper (Kali Mirch) 6 cloves 1 black cardamom (Bari Ilaichi) 1/4 tsp. cumin seeds (Zeera) 1 tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste). ¼ tsp. turmeric (Haldi) powder ¾ tsp. chili (Lal Mirch) powder 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste ½ tsp. garam masala powder
Finely chop the onion and sauté in oil until light brown. Add all the spices and finely chopped tomatoes. Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. Add 2 glasses of water cover and cook till meat is tenderized and the water dries. Add tomatoes and cook till they are done and water dries. Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan or boiled rice. Serving: 4 to 5 persons
Shahrukh Khan
Age: 124
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Dahi Baray
Ingredients Instructions
2 cups dal maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours Pinch of baking soda ½ tsp salt pinch of asafetida (Heeng) 1 tsp. ginger (Adrak) paste Grind the presoaked dal into a paste and add rest of the spices. Mix well and leave for 30 minutes. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. DO NOT TURN OVER TO FRY OTHER SIDE. Meanwhile heat oil for deep frying and then deep fry. When golden brown remove and cool. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste. Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar Garnish with sweet Imli Chutney and Chat Masala.
Shahrukh Khan
Age: 124
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Total Posts: 43596
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Chapati
Ingredients Instructions 2 cups wheat flour ¼ tsp. salt 1 cup warm water
Add salt to the flour. Adding warm water gradually knead into a dough. Leave at room temperature for half an hour. Then divide it evenly into 6 parts. Roll out into flat chapati as thin as possible. Cook over preheated pan (tawa) Can also be frozen after baking for later use.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
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Location:
Netherlands, Netherlands
Palak ki Roti
Ingredients Instructions 2 cups flour 1 cup steamed and finely chopped spinach leaves. ½ tsp. salt ½ tsp whole cumin seeds (Zeera) 5-6 black pepper (Kali Mirch) coarsely crushed 1 tbs. oil to make dough A little water to form dough Oil for shallow frying Mix together the flour, spinach and spices. Add 1 tbs. of oil and knead with water to form a dough which is medium-soft. Cover and keep in the fridge for at least half an hour to set. Break into small balls. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown. Serve hot with Achaar (pickle) or chutney. Serving: 2 to 3 persons
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
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Location:
Netherlands, Netherlands
Aaloobukhara Chutney
Ingredients Instructions 1 cup Sugar 250 grm. prunes (Aaloobukharay) 1 drop red food color (optional) Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat. Add the food color if you want the sauce to take on a reddish tinge. When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool. Serve as a condiment.
QUEEN VICTORIA
Age: 124
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Location:
Lahore, Pakistan
Kofta curry Ingredients:
For Koftas:
Meat - 1kg
Medium sized onion - 2
Besan (roasted)- 21/2 tsp
Egg - 1
Ginger piece 2" (finely cut)
Green chillies (finely cut) - 6
Red chilly powder - 1 tsp
Salt to taste
Oil to fry
Remove all bones from meat, trim off fat and cube into 1" pieces. Refrigerate for 1/2 hour. Grind it well and mix all meat mixture and shape into balls of 1"size. Deep fry till golden brown.
For Kofta Curry:
Medium sized onions - 3
Colves of garlic - 3 - 5
Ginger piece 11/2"
Turmeric powder - 1 tsp
Tomatoes (boiled and skinned) - 1 cup
Coriander leaves - 2 tsp
Red chilli powder - 1 tsp
Garam massala - 1 tsp
Salt to taste
Method:
Fry onions, garlic and ginger till golden brown. Add rest of ingredients (expect coriander) with sufficient water to make gravy. Bring to boil, add prepared koftas and simmer for 45 minutes. Garnish with chopped coriander leaves before serving.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
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Location:
Netherlands, Netherlands
Koftay Ingredients Instructions
Meatballs: 1/2 Kg. minced beef ½ tsp. salt (according to taste) 1 tsp garam masala powder 4-6 green chilies chopped 1 onion chopped 1 tsp ginger (Adrak) paste 1 slice of bread soaked in either milk or water 1 tbs. yogurt
Gravy: 2 medium onion chopped ½ tsp. salt (according to taste) 1/4 tsp turmeric (Haldi) 1/2 tsp chili (Lal Mirch) powder 2 tbs. coriander (Dhaniya) powder 1/2 tsp ginger (Adrak) paste 4 tbs. yogurt 3 tbs. oil Grind together all the meatball ingredients and make into medium sized meatballs.
Fry the chopped onion in oil on low heat until brown. Remove from the oil. In hot oil add all the spices mixed with 2 cups of water. When the gravy starts to boil, crush the fried onions and add them in. Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves. Serve with chapati or naan. Serving: 4 persons
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Karahi Ingredients Instructions
½ Kg. chicken 3-4 tomatoes –chopped ( optional) 1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste Remove skin of tomatoes. In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice. Serving: 2 persons
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Tikka Boti
Ingredients Instructions ½ kg cubes of beef 2 tbs. raw papaya (grinded) ½ tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste ½ tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder or 1 tbs. chopped green chilies Mix together all the spices, yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Grill/barbeque over charcoal. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan. Serving: 2 to 3 persons
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Rogan Josh (Kashmir) Ingredients:
Mutton - 500gm
Tomato pieces - 1 cup
Garlic - 1/2 dsp
Coriander - 11/2 dsp
Poppy seeds - 1 tsp heaped
Cloves - 6
Pepper - 12
Curds - 3/4 cup
Grated coconut - 1/2 cup
Sliced onion - 1 cup
Ginger sliced - 1/2 dsp
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Cummin - 1 tsp
Cardamom - 8
Nutmeg - a tiny piece
Almonds or Cashewnut - 10
Ghee - 2 oz
Salt
Method:
Fry the coriander and the coconut. Add the spices, when the coconut is fried to a golden brown, grind it alond with the garlic ginger, chilly powder, turmeric powder and almonds. Fry the onions in the ghee till golden brown. add the ground things and fry well. Later add the pieces of tomato. Saute till the juice dries up. Put the meat, fry it for some time before adding the curds and a cup of hot water and salt to taste. Put the lid on cook on a slow fire, now and then stirring so that it may not stick to the bottom of the pan.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Fish in Masala
Ingredients Instructions ½ Kg. fish(washed with salt or vinegar or lemon) 3-4 green chilies 1 cup of fresh coriander (Dhaniya) leaves 1 tsp garlic (Lehsan) paste ½ tsp. salt ( according to taste) ¼ tsp. turmeric (Haldi) powder 2 tbs. tamarind (Imli) water 2 tbs. yogurt 1 large tomato 1 medium size onion 1 tsp fenugreek (Methi) leaves Grind all the spices together except onion and Fenugreek Leaves (Methi). Fry the onion in oil. Add the grinded spices and Fenugreek Leaves (Methi)) and dry the water. Add the pieces of fish and leave on very low heat. Cover and cook till soft. Add a little water if necessary. DO NOT COOK THE FISH FOR A LONG TIME OTHERWISE IT WILL BECOME HARD. Serve with chapati. Serving: 2 persons
Green Chilies Cilantro / Coriander leaves Used whole, sliced and ground. Also known as Tumeric Also known as Fenugreek
QUEEN VICTORIA
Age: 124
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Total Posts: 26285
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Location:
Lahore, Pakistan
Sardines Cooked in Coconut Milk Ingredients:
Sardines - 30
Red dry chillies - 8
Garlic - 11/2 tsp
Small onions sliced - 1 cup
Green chillies - 10
Ginger 1" piece - 2
Curry leaves - 5 sprigs
Coconut oil - 1 oz
Grated coconut - 11/2 cups
Tamarind - a marble sized ball
Method:
Extract the milk from the coconut adding a cup of water. Mix the tamarind in it, strain and pour it into a dekshi(vessel). Grind the dry chilly and garlic and mix it with the coconut milk. Slit the green chillies half way through, add it to the coconut milk along with minced ginger and sliced onions. Make gashes on the cleaned sardines and arrange them in the dekshi adding salt to taste. Allow it to boil and then to simmer on a gentle fire. Crush the curry leaves in the oil and pour it into the curry and then take the dekshi and tilt so that everything is mixed up properly. When there is very little gravy left, Serve.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Haleem
Ingredients Instructions 2 kg. beef (boneless) 1½ tbs. salt 2 tsp chili (Lal Mirch) powder 1 tsp turmeric (Haldi) powder 1 bay leaves (tezpatta) ½ kg. dal chana 300 grm. whole wheat 100 grm. barley (jaw) 1 cup oil 1 tsp. garam masala 1 large onion 3 to 4 Lemon (sliced) or juice 10-12 green chilies 1 cup chopped coriander (Dhaniya) leaves ¼ cup sliced ginger (Adrak)-Julian Soak all three grains overnight. Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft. When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly. Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing. Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon. TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor. Serving: 8 to 10 persons
Paprika, Cayyene pepper powder Also known as Tumeric Used in dried form. A type of lentil Green Chilies Cilantro / Coriander leaves Used as paste & slices
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Pakoray-Spicy
Ingredients Instructions 1 cup besan flour 1 cup water 1 small onion - chopped ½ tsp. salt ¼ tsp. cumin seeds (Zeera) 2-3 green chilies 2 tsp. crushed red chilies 1 small potato finely chopped ½ cup finely chopped spinach 1 pinch soda ½ tsp. whole coriander (Dhaniya) seeds 1 cup oil for frying Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well. Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden brown.
Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Classic Breakfast
Ingredients Instructions Puri
2 cups white flour (maida) & ½ Cup Aata (makes about 15 puris) Oil for deep frying
Aloo ki Bhujya
250 grm. potato ½ tsp. salt ½ tsp chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder ½ tsp. onion seeds (Kalonji)
Cholay
½ cup boiled Chanay ¼ tsp. salt ¼ tsp baking soda ¼ tsp cumin seeds (Zeera) powder ¼ tsp crushed whole red chilies 1/8 tsp. turmeric (Haldi) powder 1/8 tsp garam masala powder
Halva
2 tbs. semolina (Suji) 2 tbs. ghee 3 tbs. sugar 3 green cardamom (Chhoti Ilaichi) seeds A pinch of yellow food color(optional) Puri Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.
Aaloo Ki Bhujya Cut the potatoes into small cubes. Add spices, 1 cup of water and leave on low heat. When soft, mash lightly.
Cholay
In a pot put softened Chana, 1½ cup water and add spices. Cook till very tender. Mix and mash slightly. Cook till bubbles appear then remove from heat.
Halva
Put the Suji and ghee in a pot along with Ilaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the Suji. Serve with Achaar or Yogurt. Serving: 2 to 3 persons
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Gulab Jamun
Ingredients Instructions 2 cups milk powder 1 egg 1 tsp. oil 1 tbs. white flour (maida) ½ tbs. semolina (suji) 2 tsp baking powder oil for deep frying
Syrup: 2 cups sugar 2 cups water 4-5 green cardamom (Chhoti Ilaichi) Few drops of Kewra essence First make the syrup by dissolving sugar in water. Add the illicit seeds and cook till it starts to boil. Remove from heat and keep aside. Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown. Add to the syrup.
Bazigaar
Age: 124
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Location:
Israel, Israel
How to make tea
The British style 3.1 gram teabags have 50% more tea than the US style string and tag 2.1 gram teabags. The teabags are larger and so the tea has more room to brew.
Loose leaf tea brewed in a teapot makes the best tasting tea.
We recommend one teaspoon of loose tea per person, plus one for the pot.
Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released.
Warming the pot first. This helps the brewing process by maintaining the brewing temperature for longer, to extract more flavor from the tea.
Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly.
Brewing for 3-5 minutes, shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves.
Stir the tea in the pot once or twice while it is brewing.
Tea bags – the same directions apply as for loose tea. You will get best results brewing in a pot. If you brew in a cup brew for a much shorter time, 1 - 2 minutes.
Shahrukh Khan
Age: 124
7903 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
shami kabab
Kabab-Shami
Ingredients Instructions ½ kg boneless beef cut into small pieces ½ tsp. salt (according to taste) 1 cup presoaked dal chana 12-15 Whole dried red chilies 15 whole black pepper(Kali Mirch) 8 cloves (Laung) 1 black cardamom (Bari Ilaichi) ½ tsp. cumin seeds (Zeera) 1 stick of cinnamon (Dalchini) 4-6 green chilies ½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves 1 egg 1 medium sized onion coarsely chopped 1 tsp. ginger (Adrak) paste 1 tsp. garlic (Lehsan) paste
In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame. Meanwhile boil the dal separately until soft. When the meat has softened and water is dried completely add the dal and mix together. Remove from heat and let cool. Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired) If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour. Then remove and put in any bag or box in which you want to store. Freeze until needed. Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati. Serving: 4 to 5 persons
2 Condensed milk (Milkmaid) - 1tin Milk - 2 tins (same tin as that of the condensed milk) Vanilla essence - 1/2tsp Cashew nut - 1/4cup Gelatin - 1tbs
Method :
Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn flakes and mix well. Transfer the mixture to an ovenproof dish. Bake in a preheated oven, 1600C, for 5 minutes. When it becomes cool, keep it in the refrigerator.
Melt the gelatin with some milk and heat it and keep aside. Cut the cashew nuts into small pieces. Mix the condensed milk with the remaining milk and add the cashew nuts and essence.
Take out the corn flakes from the fridge. Pour the condensed milk mixture slowly with a spoon above the corn flakes and again keep it in the refrigerator. Decorate the pudding with cherries, pineapple pieces and orange with the skin and seed removed
Crush the glucose biscuits coarsely. Mix it with butter, sugar and cashew nuts. Bake for 8 minutes.
Remove the seeds of the dates and cook adding 1.5 cups of water. Add sugar and when it thickens remove from fire. Pour it above the biscuit mixture.
Put the china grass in 3/4 cup of water and melt it in the fire. Heat the condensed milk, milk and sugar mixed together. Pour the melted china grass into it. Remove from fire and add vanilla essence. When it becomes cool, pour it over the biscuit mixture.
Heat the orange juice with the sugar. Melt the china grass as mentioned above and add it to the orange juice. Remove from fire and when the solution becomes cool, pour it over the biscuit mixture. Keep this in the refrigerator. Serve cold and decorate with cashew nuts.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Bisi Bele Bhath (Karnataka meal) Ingredients:
Tur dal - 1/2 cup
Rice - 11/2 cups
Madras onions - a handful
Small brinjals - 2
Carrot - 1
Drumsticks - 2
A small piece of vegetable marrow
Tamarind - size of a lime
Red chillies - 12
Green chillies - 4
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tsp
Mustard - 2 tsp Cashewnut - 20gms
Grated coconut
Asafoetida - a pinch
Curry leaves - few
Coriander leaves - few
Poppy seeds - 1 tsp
Aniseeds - 1/2 tsp
Cloves - 4
Cardamoms - 4
Cinnamon - a small piece
Ghee for frying
Salt to taste
Method:
Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables. Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Add ghee just before serving.
Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse.
Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.
Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.
Method 2
Ingredients :
Milk - 6cups Corn flour or arrowroot - 8tbs Mawa - 11/2cup Castor Sugar - 13/4cup Cream - 1cup Keora Essence Badam, Pista, Cardamom - few pieces
Method of Preparation :
Preparing Mawa : Boil 1 litre milk and add a pinch of soda, stirring continuously. When it thickens to mawa consistency remove from heat and cool.
Put corn flour and sufficient amount of mil to make thick paste. Grind it for few seconds. Add rest of milk and grind once again. Pour it into a vessel and boil until it thickens. Add mawa to it and remove immediately from heat. Grate badam, pista and cardamom. Add sugar and cream to it. Add this to the prepared paste. Pour a few drops of keora essence. Fill the paste in a conical container. Seal tightly with aluminium foil and freeze.
Heat sugar and water in a saucepan stirring occasionally until the sugar dissolves. Boil for 10 minutes without stirring. Remove it from the heat and allow to cool slightly. Mix the cooled syrup with the coconut milk and pour into a container. Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the centre.
Transfer the mixture to a bowl and cut up with a knife. Then place half the quantity at a time in a food processor and process until smooth, or whisk thoroughly by hand. Turn the mixture into a bowl. Whip the cream until soft peaks form and fold into the ice-cream, then stir in the desiccated coconut. Return the mixture to the container and freeze again until solid.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Mango Ice Cream Ingredients :
Single Cream - 2/3cup Egg Yolks - 2 Corn flour - 1/2tsp Water - 1tsp Sliced Mango - 3 or 4 (medium size) Lemon juice - 1tbs Heavy Cream - 2/3cup Method :
In a bowl mix the egg yolks with corn flour and water until smooth. Heat the single cream in a saucepan. Do not allow to boil. Pour it to the egg yolk mixture, stirring all the time. Transfer the mixture to the pan and place it over a very low heat. Stir the mixture continuously until it gets thickens and pour into a bowl.
Puree the mango slices in a blender until smooth and sieve. Mix it with the custard and stir in the lime juice. Whip the double (heavy) cream until soft peaks form. Fold into the mango mixture until thoroughly combined.
Transfer the mixture to a freezer proof container. Cover and freeze until half-frozen and still mushy in the centre. Turn the mixture into a bowl and mash well with a fork until smooth. Return to the container, cover and freeze again until firm. Keep the container in the main compartment of the refrigerator for about 30 minutes before serving to allow the ice-cream to soften slightly.
QUEEN VICTORIA
Age: 124
7803 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Haleem Ingredients :
1. Wheat - 1/2kg 2. Water - 3litre 3. Sliced Onion - 1 4. Salt - to taste 5. Clove, Cinnamon, Cardamom - 1 or 2 each 6. Cashew nuts, Raisins, Onion - to decorate 7. Chicken or Mutton - 150gm 8. Ghee - 30 gm
Method of Preparation :
Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot
