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***QUEEN’s KITCHEN***

Sunshine Pudding
Ingredients :

1 Dates    - 10
Water - 11/2cup
Sugar - 1/2cup
2 Glucose biscuit - 100gm
Cashew nut - 1/2cup
Sugar - 2dsp
Butter - 2dsp
3 Milk   - 1/2litre
Condensed milk - 1/2cup
Sugar - 21/2tbs
China grass - 5gm
Vanilla Essence - 1/2tsp
Water   - 3/4cup 4 Orange juice - 11/2cup
Water - 3/4cup
China grass - 5gm
Sugar - 2dsp

Method :

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.
Posted on 3/1/2006 12:08:16 PM
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.
Posted on 3/1/2006 12:09:15 PM
Kulfi ( Indian Ice Cream)
Method 1
Ingredients :

Boiling Water   - 1/3cup
Cardamom    - 4nos
Condensed Milk   - 425gm
Cold Water   - 1/3cup
Unsalted pistachio nuts - 1/4cup
Blanched almonds - 1/4cup
Almond essence - 2drops
Double (heavy) Cream - 2/3cup


Method of Preparation:

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.
Posted on 3/7/2006 12:10:10 PM
Coconut Ice Cream
Ingredients :

Granulated Sugar - 2/3cup
Water     - 11/4cup
Coconut Milk   - 800ml
Double (heavy) Cream - 11/4cup
Desiccated Coconut - 2tbs
Method :

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.
Posted on 3/7/2006 12:10:36 PM
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.
Posted on 3/7/2006 12:11:09 PM
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
Posted on 3/11/2006 4:09:13 PM
Semolina Kheer
Ingredients :

   Semolina (Rava) - 50 gms
   Milk - 1/2 litre
   Sugar - 100 gms
   Powdered Cardamom - 2 no's
   Water - 2 cups
   Ghee or Dalda - 1 tsp
   Small Onion - 2 no's

Method of Preparation :

Cook semolina in 2 glasses of water. Add milk, when it is half done. Boil well and add sugar and powdered cardamom. Remove from fire

Sauté sliced onions in ghee or dalda. When the onions become reddish brown, pour it over the boiled semolina. Serve hot.
Posted on 3/11/2006 4:18:33 PM
Kava (Malabar Special Drink)
Ingredients :

1.     Dried ginger - a small piece
2.    Pepper - 3 no's
3.    Clove - 4 no's
4.    Cinnamon - 3 pieces
5.    Cardamom - 5 no's
6.    Sugar -125 gm
7.    Water - 12 cups
8.    Onion - 2 no's
9.    Ghee - 2 tsp

Method of preparation

Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.
Posted on 3/11/2006 4:19:55 PM
Noodles
Ingredients:    
Thin Rice or Egg Noodles - 450gms
Baby shrimps - 450 gms
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum, cut into small pieces - 1     
Minced garlic - 1 Green Beans - 1/2 cup
Onion, cut into small pieces. - 1 tbs Garlic - 1 tbs
String beans cut into small rounds - 1/2 cup Eggs - 2 nos
Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs

Method:

Soak the noodles in cold water for an hour.

Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.

In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well. Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute. Remove the content and set aside. In the same oil, saute beans, capsicum, carrots and onions. You can also use half boiled vegetables if you don't like the taste of raw vegetables. Season and cook for one minute and set aside.

Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces. Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add pepper and salt, if you want more spicy noodles, you can add curry powder now. When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.

You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.

Posted on 3/16/2006 7:24:36 PM
Fried Chicken Balls

Ingredients :

Boneless chicken    - 200gm
Grated onion         & nbsp; - 1 (small)
Ginger juice         & nbsp;  - 1tbs
Finely chopped coriander leaves - 2tbs
corn flour    - 5 heaped tbs
Chopped green chilli - 2 tsp
Pepper                      - 1/2tsp
White pepper powder - 1/2tsp
Roasted and powdered cumin - 1/2tsp
Garam masala powder - 1/2tsp
Juice of 1 lime
Salt to taste
Groundnut oil for frying
Method :

Cut the chicken into small pieces. Wash well in hot water. Parboil the chicken pieces in 200ml of water. Strain and reserve stock.

Mix all the ingredients together except the chicken with enough stock to get a coating consistency.

Heat oil (enough to deep fry the chicken pieces) in a pan. Dip the chicken pieces in the batter, one at a time and deep fry till golden. Serve hot.

Note : Ingredients given apt to serve four people.

Posted on 3/16/2006 7:29:53 PM
Egg Onion Bajee
Ingredients :

Egg         &nb sp;    - 4nos
Sliced onion - 1cup
Chopped green chilly   - 6nos
Crushed ginger - 1tsp
Crushed garlic   - 1tsp
Curry leaves      - 2sprigs
Besan flour        - 100gm
Oil for frying
Water
Method :

Boil the egg and cut it into 4 pieces. Take a bowl and mix onion, green chilly, ginger, garlic, curry leaves and besan flour with some water. Make a dough with it.Take a small portion from the dough and roll it into round. Place the egg in it and cover.

Heat the oil in a pan and fry the bajee till golden brown. Serve hot.

Posted on 3/16/2006 7:33:25 PM
Egg Bajee
Ingredients :

Big onion    - 1
Green Chilly - 3nos
Ginger        - a small piece
Chilli powder - little
Besan flour    - 1/4cup
Rice powder - 1tbs
Boiled egg   - 1
Salt         &n bsp;     - to taste
Curry leaves - 1flake
Oil for fry
Method :

Grate the boiled egg. Chop onion, green chilly and ginger. Mix all the ingredients together by adding sufficient water. Make it a thick batter.

Heat oil in a pan. Take a scoop of the batter in a ladle and deep fry
Posted on 3/16/2006 7:34:57 PM
QUEEN VICTORIA:
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






you know QV, i can cook, but i never cooked anything which is pure lahori
dish, so i'll try this one over the weekend, inshallah
Posted on 3/21/2006 4:16:41 PM
KEEP IT UP
Posted on 3/21/2006 4:17:47 PM
thx dear
is topic main bohat lahore khabay ki recipies hain search n try
Posted on 3/21/2006 4:28:42 PM
QUEEN VICTORIA:
thx dear
is topic main bohat lahore khabay ki recipies hain search n try [/
QUOTE]




yup, sure i will try 'em out over the weekend!

thanx!
Posted on 3/21/2006 4:34:26 PM
Spinach Soup
Serve         & nbsp;  : 4

Cooking Time : 12 min

Ingredients :

Spinach    - 500gm
Corn flour     - 10gm
Garlic paste - 1tsp
Butter     - 25gm
Brown onion paste - 50gm
Water - 300ml
Cream   - 150ml
Salt   - 2tsp
Fresh cream for garnish
Method :

In a pan, lightly brown the corn flour on a medium flame and keep aside. Boil spinach in cutting edge micro wonder for 8 minutes on high. Cool and make puree. Add brown onion paste, garlic paste and corn flour, cook for 3 minutes in cutting edge micro wonder. Stir in cream and microwave for 1 minute. Garnish with fresh cream.

Brown Onion Paste : Fry onion in the pan with low flame till golden brown and grind it to paste.

Posted on 3/28/2006 3:30:37 PM
Stuffed Capsicum
Serves        : 4

Cooking time : 5min.

Ingredients :

Capsicum large    - 4
Boiled potatoes   - 250gm
Garam masala powder - 1tsp
Red chilly powder - 1/2tsp
Broken cashew nuts - 20gm
Sultana (Kishmish)   - 10gm
Oil      - 10ml
Salt     - 1tsp
Method :

Cut capsicum from the top and remove all the seeds. Peel and mash potatoes. Mix spices and dry fruits into the mashed potatoes. Stuff the mixture into the capsicum.

Oil the capsicum on the outside, grease the cutting edge cook 'N' Serve and place the capsicum in it. Microwave on high for 5 minutes.

Posted on 3/28/2006 3:34:50 PM
Poached Egg on Cheese to Set
Serves        : 2

Cooking time : 5min

Ingredients :

Eggs    - 4
Black pepper - 1/4tsp
Butter - 10gm
Toasts   - 4
Grated cheese - 150gm
Salt    - to taste
Method :

Take the quarter plate or full plate. Put two tablespoons of water on the base. Carefully break one egg onto the plate. Prick each yolk once with a toothpick. Season with salt and pepper. Microwave for 5 minutes or until the whites are just set. Leave aside.

Butter the toast and top with grated cheese. Place them on the plate for 3 minutes. Place the cheese toast on the plate, remove egg carefully and place on each cheese. It is now ready to be served.

Posted on 3/28/2006 3:38:41 PM
Cauliflower Fry
Ingredients:

Cauliflower     - 250 gms

Minced onions     - 3/4 cup

Minced tomatoes   - 3/4 cup

Refined oil   - 5 dsp

Slit green chillies    - 4

Salt solution

Fried cummin seed powder - 1/2 tsp

Flour    - 3 dsp

Turmeric powder - 1/2 tsp

Ginger pieces   - 1 dsp

To be ground:

Garlic   - 1 dsp

Ginger pieces - 1 dsp

Method:

    Parboil the flowerlets in water in which turmeric and salt are mixed. Drain it well. Keep the flour on a paper, put the flowerlet on it and shake till all the pieces are coated. Fry this in a dsp of oil and remove them. Pour the remaining oil. Fry the ground things first, then the onions and green chilllies. When the onions turn colour, add the tomatoes and the fried cauliflower and enough salt and stir well. When the flowerlets are coated, sprinkle the cummin seed powder, mix it and remove from fire.

Posted on 4/8/2006 2:25:23 PM
Cucumber Kichadi
Ingredients:

Cucumber pieces   - 31/2 cup

Curds     - 2 cups

Green chillies    - 8

Grated coconut- 1/2 cup

Red chillies     - 4

Mustard - 1 dsp

Ghee or dalda   - 1 oz

Salt to taste

Method:

    Peel cucumber. Remove seeds and cut into very thin long pieces. Keep aside mixed with a little salt (about 1 tsp). Squeeze out the water from the cucumber pieces, add 2 cups curds and salt to taste. Crush 3/4 spoon mustard and the green chillies and add it to the cucumber together with the grated coconut. In a frying pan heat one oz ghee, put the remaining mustard into it. When mustard seeds crackle, add the broken red chillies and fry. Pour the whole thing into kichadi. Stir well and use.

Posted on 4/8/2006 2:27:10 PM
Brinjal Curry "Enna Kathrikai" (Tamil Nadu specialty)
Ingredients:

Brinjal the small round
variety about 10     - 300 gms

Bengal gram dhal   - 3 dsp

Black gram dhal - 2 dsp

Dry chillies    - 18

Coriander    - 3 dsp

Asafoetida powder - 1/2 tsp

Salt

Oil    - 5 dsp

Tamarind a ball the size of a marble

Method:

    Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.

Posted on 4/8/2006 2:29:34 PM
Mango squash
Ingredients :

Ripe Mango juice - 6cups
Water   - 9cups
Sugar   - 9cups
Citric Acid - 4tsp
Potassium meta bisulphate - 3/4tsp
Method :

Cut the mango (with less fibre) into small piece and with the hands, squeeze the juice from it. Strain the juice through a sieve and keep aside.

Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from fire and sieve through a thin cloth. Allow it to cool.

Add the mango juice in the sugar solution. Stir it well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Keep it in an air tight bottle.

Posted on 4/13/2006 4:33:29 PM
Grape Squash
Method 1

Ingredients :

Grape (black) - 1kg
Sugar    - 1kg
Water   - 6cups
Citric Acid - 1tsp
Grape Essence - 1tsp
Method of Preparation :

Cook the grapes for 10 minutes. When cool, squeeze it well and sieve. Make a syrup with sugar, water and citric acid. Add the grape juice and essence to this syrup and stir well. Store the squash in a bottle. To serve, take 1/4glass of squash and mix it with water. Add more sugar if needed.

Method 2

Ingredients :

Grape juice   - 6cups
Water   - 6cups
Sugar    - 12cups
Citric Acid - 4tsp
Grape Essence (tonovin) - 2tsp
Sodium benzoate - 11/4tsp
Method of Preparation :

Clean the grapes (either black or rose) and smash it with a ladle. Boil this until the grapes completely dissolves in the solution. After that filter it and remove the skin and the seeds. Keep aside and allow it to cool.

Heat the water and add sugar and citric acid to it. When the sugar completely dissolves, remove from the fire and sieve through a thin cloth. Allow it to cool.

Add the grape juice in the sugar solution. Stir it well. Add the essence in it. Dissolve sodium benzoate in some water and mix it with the squash. Keep it in a dry air tight bottle.

Posted on 4/13/2006 4:36:05 PM
Apple Squash
Ingredients :

1. Fresh ripe Apples   - 1kg
Water      - 1cup
2. Sugar    - 11/2 to 13/4kg
Water       - 2 cups
Citric Acid   - 2 heaped tsp
3. Cinnamon 1inch length - 6 pieces
Water      - 1/4cup
4. Yellow Colour    - a pinch
5. Potassium meta bisulphate - 1/4tsp

Method :

Peel the apples and cut into small pieces. Grind it smoothly with 1cup of water in a liquidiser. Instead of using the liquidiser, you can also steam the apple pieces, smash and mix it well with 1 cup of water. Add the water slowly to the mixture, strain in a sieve and keep aside.

Crush the cinnamon pieces and boil it in 1/4cup of water. When it boils, filter the water and keep aside.

Heat 1/2kg sugar, 2 cups water and citric acid in a vessel. Stir it continuously. When the sugar dissolves in the water, add the apple pulp into it. Add the cinnamon solution and yellow colour in it. Remove from fire as soon as it boils and allow to cool. When the solution cools, dissolve potassium meta bisulphate in it and store the squash in a dry bottle.

Note: You can make tasty Mango soufflé by adding the required amount of milk and cream with this squash.

Posted on 4/13/2006 4:38:11 PM
Eggless Cocoa Pudding Delight
Ingredients :

Milk     - 1cup
Sugar    - 1cup
Semolina - 1/2cup
Refined flour - 1cup
Cocoa powder - 3tbs
Ghee   - 3tbs
Cooking soda   - 1 pinch
Roasted nuts   - optional
Method :

Clean semolina and flour. Sieve flour. Take semolina, sugar and flour and mix well with milk in micro wonder so that no lumps are formed.

Now add cocoa powder, ghee and cooking soda, roasted nuts and stir well. Keep in the microwave oven in high for about 7 minutes. Test with a toothpick to see if it is cooked well. Otherwise keep for another 1-2 minutes. Now the pudding is ready to serve.

Note : In case the cocoa powder is sweet, the quantity of sugar needs to be reduced accordingly.

Posted on 4/18/2006 6:52:37 PM
Chocolate Sauce
Cooking time : 4min

Ingredients :

Corn flour   - 15gm
Cocoa powder - 15gm
Sugar    - 30gm
Milk   - 300ml
Butter - 15gm
Method :

Put the corn flour, cocoa powder and sugar in a bowl and blend together with 100ml of milk to make a smooth paste. Stir in the remaining milk and the butter. Microwave in cutting edge micro wonder on high for 4 minutes to thicken sauce, stirring every 1 minutes.

Posted on 4/18/2006 6:54:14 PM
Poached Egg on Cheese to Set
Serves    : 2

Cooking time : 5min

Ingredients :

Eggs    - 4
Black pepper - 1/4tsp
Butter - 10gm
Toasts   - 4
Grated cheese - 150gm
Salt    - to taste
Method :

Take the quarter plate or full plate. Put two tablespoons of water on the base. Carefully break one egg onto the plate. Prick each yolk once with a toothpick. Season with salt and pepper. Microwave for 5 minutes or until the whites are just set. Leave aside.

Butter the toast and top with grated cheese. Place them on the plate for 3 minutes. Place the cheese toast on the plate, remove egg carefully and place on each cheese. It is now ready to be served.

Posted on 4/18/2006 6:56:07 PM
Kulfi ( Indian Ice Cream)
Method 1
Ingredients :

Boiling Water - 1/3cup
Cardamom      - 4nos
Condensed Milk - 425gm
Cold Water   - 1/3cup
Unsalted pistachio nuts - 1/4cup
Blanched almonds   - 1/4cup
Almond essence    - 2drops
Double (heavy) Cream - 2/3cup


Method of Preparation:

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
Posted on 4/25/2006 4:40:35 PM
Banana Ice Cream
Ingredients :

Milk   - 1/2litre
Sugar - 3 tbs     
Custard Powder or Refined Flour (Maida) -1 tbs
Ripe small bananas - 2 (100gm )
Egg         &nb sp;         &nb sp;    - 2
Ice-cream Essence - 1 tsp
Method:

Boil the milk well. when it cools down mix the custard powder in a little milk and keep aside. Separate egg white and egg yolk. Boil the bananas in some milk. When it is done smash the bananas well after removing the seeds. Keep the remaining milk in a small flame and when it begins to boil stir in sugar and custard powder kept aside. Add the beaten egg yolk and the smashed bananas to it. Keep stirring while adding all the ingredients. Remove from the fire. When it cools down add the essence and beat well in a mixer. Keep it in a freezer to set. When it is half set take it out and add the egg white and beat it well. Again freeze it until solid.
Posted on 4/25/2006 4:42:15 PM
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