Sunday, October 19, 2014

Green Chilli Sauce


GREEN CHILLI SAUCE

Ingredients : Green chilli - 1/2 K.g , Tamarind with seeds - 1 cup, mastered - 1 tsp.,
                Coriander - 1 tsp., five kinds of spices collectively(panch foron), salt-2 tsp.,
                ginger paste-1/2 tsp., garlic paste - 1 tsp., turmeric paste - 1/2 tsp., chilly
                paste - 1 tsp., sugar- 1/2 cup, vinegar - 1/2 cup.

Method : 1.To soak the tamarind in water for an hour then separate the seeds and blend it
              to make thicken gravy. Separate of the nipple of green chilli then wash and
              keep in colander to drain water.

          2. Mastered,coriander and five kinds of spices collectively fry as crispy then
             grind in a processor.

         3. Set a pan on gas burner,heat oil add all of paste spices and stir over medium
            heat so that the masalas do not burn.  Pour the sugar,salt and tamarind gravy
            in the pan and stir thoroughly then add green chilli and vinegar then bring
            to a boil,reduce heat and simmer until the oil rises over the top, then spread
            the grind  spices over the sauce and remove the pan from burner.

         4. Pour the hot sauce in a glass bottle, let it cool then tight the cap of bottle.
            Frequently the sauce have to keep in sun shine.

Monday, October 13, 2014

Fried Chicken



FRIED CHICKEN

Ingredients :Chicken - 1 No., egg-1 No. Lemon juice- 2 tbsp.,mastered paste- 1/2 tsp.,
               White pepper powder-1/2 tsp., salt-1 tsp., Soya sauce- 2 tsp., salted
               batter- 1 cup, Oil for frying.

Method :    Cut the chicken into 4 pieces then wash and clean. Separate the bone .
         
              Lemon juice,mastered paste,white pepper powder,soya sauce and salt mix
              with meat and keep with cover for 10-15 minutes.
             
              Egg , flour,salt and 1/2 cup water mix in a bowl and whisk properly,
              mixer will be thicken. This is call salted batter.

             Set a fry pan on gas burner,pour some oil for deep fry, let it be heated.          
             Take the marinated meat, drop the piece of meat into salted batter then again
             drop into the heated oil and have to dip fry until golden color.

            Now the FRIED CHICKEN is ready to serve with tomato sauce and vegetable
            salad.

Friday, October 10, 2014

Kulfi




KULFI

Ingredients: Milk-4 cup, sugar- 1 cup, cornflour- 1 tbsp., rose water-1 tsp.,color- a few drop.


Method: Fast of all cook the milk till to thick. Let it be cool.
     
           Mix sugar & corn flour with milk, whisk the milk then  cook again for a few
           minutes. Remove the pan for cooling. Add some rose water,grated nut, a pinch
           of saffron and mix properly. When the milk will be cool down then pour in pot
           and cover the lid.

           Now the pot put in a freezer for 2 hours. After 2 hours get down the pot from
           the freezer and whisk the mixture quickly some times then pour the mixer in
           every mold of KULFI and put these mold in the freezer for 4-5 hours.

          KULFI is ready to serve.


Wednesday, October 1, 2014

Prawn Toast



PRAWN TOAST
Ingredients: Prawn- 1/2 cup,Bread sliced-6 pieces, flour- 1 tbsp., egg- 4 Nos.,butter-1 tbsp.,                    milk- 1/4 cup, red chilly paste-1 tsp.,salt to taste, oil to fry.


Method : 1.Wash the prawn and separate the skin then cook it with salt and 1 cup water.
              Pour the prawn in colander to drain .Preserve that hot water.Make the prawn                     mince.
 
            2. Set a pan on gas burner mix milk,mince prawn, salt,chilly paste and above said                    boiled water then pour in the hot oil and stir frequently. When gravy will be                    thicken remove the pan and let it be cool.

            3. Remove bread crusts. Cut each slice into 4 triangles.Paste 2 teaspoons prawn mixture over each bread                               triangle.

                     4. Pour oil in a pan until one third fill. Let it heat then drop the bread as prawn side down and dip fry until
                         brown color.Turn the bread carefully cook it further 30 second till to golden color then remove the
                         bread and put on a tray in kitchen towel to drain oil.

                     5. Now PRAWN TOAST is ready to serve  with sauce and salad.

Thursday, September 25, 2014

Barbecue Chicken



BARBECUE CHICKEN

Ingredients: Chicken- 2 Nos.,White flour- 1/2 cup, oil- 1 cup, salt- 2 tsp., sugar- 2 tsp.,
               Onion paste-3 tbsp., red chilly paste-1 tbsp.,mastered paste-1 tsp.,lemon
               juice -2 tbsp.,vinegar- 2 tbsp.,tomato sauce-1 cup,wester sauce-3 tbsp.

Method : Chicken cut into 4 pieces and wash. Salt mix with flour and coat over the
            piece of meat. Now meat have to deep fry until brown color.

            Rest of masala (ingredients) mix together and make barbecue sauce. Then
            set  the fried meat on backing dish and pour the  sauce top of the meat.

            Now backing dish set in the pre-heated oven on 160 degree selcious tempa-
            rature until meat is tendered.

Serving: When chicken will be brown colour then remove the dish and pour in a                            serving dish then decorate with french fry,salad and sauce. Now barbecue                          chicken is ready to serve.                                                                    

Monday, September 22, 2014

Shami Kabob


SHAMI KABAB
Ingredients: Means meat-1 Kg., Booter dal(pulse)-1/4 cup, cinnamon-4 pcs.,cardamom-4 piece
               clove-2 No. red chilly-4 No.,grated ginger- 1 tsp.,garlic paste-2 tsp., bay leaf-1 No.
               cumin-2.1/2 tsp., fried chopped onion- 1/2 cup,salt- 1 tsp., sugar-2 tsp., egg-1 pcs.
               lemon-- juice-1 tbsp.,raisin-1 tbsp., mint leaf-1 tbsp.,cheese-1 tbsp., oil to fry.

Method :  Meat and dal wash and clean then mix together and cook in low flame until                     tender. Remove the pan ,let it be cool, then mixture turn into paste. Now egg &                 lemon juice mix with the paste and smash it properly then divide the meat ball
            into 20 part.

           Chopped green chilly,mint leaf,raisin & cheese mix together then add fried
           onion and make stuffing. Take a meat ball in your hand  and fill with stuffing
           and make again a ball  then press it with another hand then it will be a round
           shape kabob.

Serving : These has to deep fry and serve with sauce, polao, porota .



Saturday, September 20, 2014

Noodles Mixed with Meat & Vegetable


NOODLES WITH MEAT & VEGETABLES
Ingredients: Noodles-500 gm.,Oil-1/4 cup, chopped onion-1/4 cup, means garlic-1 tbsp,
              grated ginger - 2 tsp., boiled chicken meat-100 gm., grated cabbage-2 cup,
               grated carrot-1 cup, white pepper powder- 1/4 tsp.,soya souse-3 tbsp.
               chopped mint leaf.

Method : Noodle cut into piece about 5-6 inch long then pour in the boiling water
           and boil it up to 3-5 minutes. Now pour it in colander to drain water.

           Set a pan on gas burner pour 2 tbsp. oil , add half boiled cabbage,carrot &
           bean to fry for 3-5 minutes. These fried vegetables keep aside.

           Again set a pan on burner give 3 tbsp.,oil give the onion,garlic,ginger in
           the hot oil and stir for a few minutes then add meat and fry up to
           5-6 minutes and mix the fried vegetables with meat. Remove the pan from
           burner and cover with a lid.

           Another big pan set on the burner pour 3 tbsp.oil now half boiled noodles
           pour in the hot oil stir thoroughly and fry up to 3 minutes then add all
           other fried mixture(vegetable+meat). Carefully turn these item and pour                          in the serving dish.

Serving: Now noodles is ready, sprinkle some mint leaf on the serving dish                                 and to serve with souse.

Thursday, September 18, 2014

Garlic Prawn


GARLIC PRAWN

Ingredients: Prawn with skin-500 gm.,Butter-3 tbsp., Oil-4 tbsp., means garlic-2 tbsp.,
               dry chilli-2-3 nos., Lemon juice-1 tbsp., Sugar-2 tsp., salt to taste.

Process : Clean the prawn separate only skin and head, tail will remain with the prawn
            then wash and clean the fish and keep aside.

            Set a pan on gas burner pour the butter and oil then mix garlic,chilli,lemon
            juice,salt & sugar now stir thoroughly  up to 2 minutes.

            Take a backing tray set the prawn on the tray then pour above said oil
            mixture on the prawn. Now set the tray in the pre-heated oven for 10-12
            minutes on  200 degree Celsius temperature. Fish has to stir once of the
            interim. If you cook the fish more time it will be dry and tasteless.

Serving : Now pour the prawn on the serving dish and sprinkle some chopped mint
           leaves on top of the prawn. So garlic prawn dish is ready to serve till to hot.

Tuesday, September 16, 2014

Spring Roll



SPRING ROLL
Ingredients: flour-1 cup, oil -2 tbsp.  salt- 1/2 tsp., water- 3/4 cup.

Filling : Means meat- 1/4 cup, grated carrot 1/2 cup, chopped spinach- 1 cup,
          chopped onion- 2 Nos., soya souse-1 tbsp., vinegar-1/2 tbsp., salt-1 tsp.,
          tasting salt- 1/8 tsp., white pepper powder-1/4 tsp., oil as required.

process: Mix the flour,salt and oil in a bowl properly then pour water and make
           a dough,now cover it with a wet cloth and keep aside.

          Set a pan on the gas burner pour oil ,fry the chopped onion slightly then
          pour means meat and fry up to  5 minutes , now add  all vegetables and
          other ingredients then stir slowly and fry  another 5 minutes, now remove
          the pan and cool  it.

           Now take the dough on the low wooden seat to roll the bread. Bread will
           be thin and cut it into square shape then 1 tbsp. filling keep on each of the
           piece of bread then fold two opposite side and roll it. Now roll is ready to
           deep fry each of the roll and serve it with any kind of souse.

Tuesday, September 9, 2014

Fish Tikia (Kabob)



FISH TIKIA KABOB

Ingredients:  Boiled fish-1 cup, boiled potato- 1.1/2 cup,salt to taste, Kabob masala-3 tbsp.,
                egg-2 Nos.,bread crumb-1 cup, coriander leave-2 tbsp. oil to fry.

Method : Any kind of boneless fish e,i, Boal, Aair, Pangash etc. Cut and wash then boil
           till to tender. Separate the bone and take  1 cup boiled fish.
       
           Boil potato and separate the skin then take 1.1/2 cup mash potato. Mix boiled
           fish and mash potato, add egg  and coriander leave  then to knead for a few
           times to make a dough. Divide the dough into 15 part, take one part in the
           hand give round shape and press it by  tow hand.
         
            Now the Tikia Kabab to dip in the bread crumb and all these kabab keep
            in refrigerator for 1 hour. After 1 hour get down the kabab and it has to
            deep fry and serve it with salad / tomato sauce.

Sunday, September 7, 2014

Vegetable Soup



VEGETABLE SOUP
Ingredients: Chopped Spinach-1/3 cup,Tomato,medium-2 Nos.,Carrot,medium-2                                     Nos.,Potato,medium-2 Nos.,Butter-5 tbsp.,chopped onion-1/2 cup,
               flour-2 tbsp.,sugar-1/2 tbsp.,salt-3/4 tsp.,white pepper powder-1/2 tsp.
               grind coriander leave-2 tbsp.

Method : Boil the chopped spinach, drop the tomato  into boiling water for a few
            minutes then separate the skin and cut into pieces.

            Set a pan on the burner give 3 tbsp. butter   and pour carrot pieces
            & onion fry some times, add potato then pour 3 cup water and boil
            till tender.

            Take  2 tbsp. butter in another pan  mix flour properly then pour water
            with vegetable and boil for 15 minutes. Mix the boiled tomato and spinach
            in the hot soup, stir thoroughly and bring to boil for 5 minutes in low heat.

            Remove the pan from the burner add sugar,salt,white pepper powder and
            coriander leave. Now vegetable soup is ready to serve.

Saturday, September 6, 2014

Pilau (oily rice)


PILAU(OILY RICE)


Ingredients: Sunned rice- 4 cup, butter(ghee)-1/2 cup, ginger paste-2 tsp.,salt-1 tbsp.,clove-2 piece.,
                    cinnamon-4 pieces, cardamom-4 pieces.,hot water-7 cup, rose water-1 tbsp.

Process: Clean and wash the sunned rice,leave in colander for the water to drain .

               Set a pan on the gas burner,pour some butter add hot spices and ginger paste then
               stir slowly , now pour  the rice and stirring for the fry them  10 minutes. Add salt
               and hot water then stir again, at this stage add rose water  and cover with a lid.
               After 10 minutes reduce the flame and wait for 10 minutes. Now remove the pan
               from burner and keep it under cover for 15 minutes. Then disclose the pan and
               serve the hot pilau with curry and salad.

Thursday, September 4, 2014

Plain Cake



PLAIN CAKE



Ingredients: Flour(maida)-200 gm.,Butter-200 gm.,sugar-200 gm., egg-4 Nos.,Liquid                                               Milk-6 tsp.,backing powder-1 tsp.,Vanilla essence-2-3 drops.


Method : Butter and sugar mix in a big bowl,when sugar melt finely then add milk and essence
                beat some times. Flour and backing powder mix well then pour it in the egg mixture
                and mix the all ingredients softly.

                Take a choicable mould, brush the butter in the mould  and pour the mixture in it.
                 Now set the mould in 160 degree pre-heated oven for 35-40 minutes. Remove the
                 mould after 40 minutes, turn the cake and brush the syrup on the  top of the cake,
                 cover with a lid for 15 minutes so that cake will be soften. Now cake is ready
                 cut into slice to serve.

Tuesday, September 2, 2014

Tomato Chicken Curry



TOMATO CHICKEN CURRY


Ingredients: Chicken meat-500 gm.,Tomato-2 No.,ginger paste-1 tsp.,garlic paste-1 tsp.,
                     turmeric paste- 1 tsp.slice green chilly-3 piece, chopped onion-2 no.,sliced
                     onion-2 No.,cumin seed -1 tsp., salt-1 tsp., chopped coriander leave-1 tbsp.

Method:      First of all separate the bone and skin from  chicken then wash & clean,
                   then cut the chicken into small pieces.

                   Put the meat in a bowl add chopped onion and tomato,green chilly,salt,all paste    
                   masala i,e, ginger, garlic, and turmeric paste. Mix all ingredients perfectly.

                   Put a frying pan on gas burner pour  oil heat it, then give cumin seeds when it
                   starts to splutter add onion and fry till to translucent then pour the cube cut meat
                   fry the meat on high heat,turn the meat occasionally. When water will be reduced
                   and oil rises over to the top of the curry then spread chopped coriander leave and                                  remove the pan from burner. Now chicken tomato curry is ready to serve.

Monday, September 1, 2014

Bread

BREAD

Ingredients: Flour(maida)-3 cup,salt- 1 tsp., sugar-1 tbsp., east-1 tbsp.,water-1/2 cup,
                     milk- 1/4 cup, oil- 3 tbsp.


Process: 1/2 cup flour (maida)+sugar+salt+east mixed in a bowl and keep aside.

              Water+milk+oil mixed in a pan and mixture have to slight heat.
                        
               Now pour the above flower mixture into the liquid hot mixture slowly
               and stir the mixture continuously. Add rest of flour gradually then press
               mixture  by hand and make a doe.

               Brush the oil in the bowl, put the doe in the bowl,brush oil on the top of
               the doe then cover it and keep the bowl in a hot place for 2 hours.

               When the doe will be puffed tow  times then press it by the hand,now pour                                            the doe on low wooden seat and roll it by the roller softly,it will be long as
              rectangle pot of 1 lb. bread then put the doe in rectangle pot.

               Doe will be puffed as pot level of 1 lb. bread, then put it in the 200 degree
                pre- heated oven for 25-30 minutes for backing. After certain times remove
                the bread from oven and brush the oil again top of the bread.
      
                Now testy hot bread is ready to serve.
               

Friday, August 29, 2014

Guava Jelly




GUAVA JELLY
















Ingredients: Guava-40 Nos., water- 30 cup, sugar-2 Kg., Lemon juice-3 tbsp.Bottle-2 Nos.


Preparation: At first wash and clean the guava cut into small piece of guava put into a big
                     pan, pour water and put the pan on the gas burner,cover the pan and boiled it
                     for 2 hours. Don't stir the guava. When water will be reduced to half then
                     remove the pan from burner.

                     Set a fresh & thin cloth on the top of a pan and  pour the guava mixture and
                      strain it softly.

                      3/4 cup sugar for each one cup guava juice take in a pan and keep boiling
                      when big bubble will fill the pan then pour lemon juice.

                       One drop of jelly  drop into a cup of water,when jelly will be coagulated
                        it means jelly is ready. Remove the pan from burner then pour it in bottle
                        and let it be slight cool then tight the cap of bottle.

Milk Shemai



MILK SHEMAI


Ingredients: Milk- 4 cup, Shemai- 1.1/4 cup, Sugar-1 cup, Rose water-1 tsp.

Method: Break the shemai into small pieces like as 1 inch long then keep aside.
 
              Boil the milk with garam mashala for 1/2 an hour, add  shemai                                                               gradually and stir slowly and continuously for 2-3 minutes. Now pour
               sugar slowly and continuous keep stiring in low heat for 4-5 minutes.
               Before finishing add rose water and remove the pan from burner.
           
              Pour the milk shemai in a nice looking ceramic bowl and decorate  it with
              chopped pistachio on the top of the shemai then leave the bowl in refrige
              -rator for 2 hours then serve it.

Wednesday, August 27, 2014

Mayonnaise






MAYONNAISE














Ingredients: egg yolk-1pc., mastered powder-1/2 tsp.,white pepper powder-1/2 tsp.,
                    sugar-1/2 tsp.,salt-1/2 tsp., vinegar-2 tbsp.,salad oil-  3/4 cup.


Preparation: Egg yolk put in a bowl, add all ingredients except oil and vinegar. To beat up
                     all things properly.

                     Now pour the oil gradually and beat all things quickly,when 1/4 cup oil will
                     be finished then mayonnaise will become thick.
   
                     Rest of oil have to pour in to bowl and beat the mayonnaise swiftly,after finish
                     the oil  add  vinegar and whisk again then density of mayonnaise will be perfect.
                     

Tuesday, August 26, 2014

Chicken Corn Soup



CHICKEN CORN SOUP


Ingredients: Chicken meat-1/2 cup, egg-2 piece, corn flour - 4 tbs.,sugar-1 tsp.,salt-1/2 tsp.,
                     testing salt-1.1/2-tsp., sweet baby corn-2 tbs., water-2 ltr.


Method : First of all separate the meat from bone .Take 2 liter water in a pan drop the bone in
                the pan and boil for 2 hours. Set a strainer on a bowl,pour boiled water. It is called
                 stock, keep aside.
           
                Take a small bowl with 1 cup stock and mixed corn flour. Take eggs in a mug and
                 blend it finely then keep aside.

                  Blend the meat in a blender, add salt, testing salt ,sugar and sweet corn mixed in
                  1 liter stock and boil some times  then pour liquid corn flour cook a few  times then
                   pour egg gradually and stir slowly.Remove the pan from burner. Corn soup is ready                               to serve .

Sweet Yogurt



SWEET YOGURT


Ingredients: Milk-2 Lr.,sour yogurt-2 tbs. or vinegar-1 tsp., sugar-3/4 cup.


Method : Boil the milk continuously and add sugar slowly and stir till to milk  1 liter.
                Remove the pan from burner and let it time to slight cool.

                Now sour  yogurt keep in a bowl and melt it with spoon then pour the warm milk
                from some high level. Cover the bowl with warm cloth and keep it in a dark and
                warm place for 10 to 12 hours.Yogurt will be ready .                                                                              
                If the bowl keep in a low tempered oven then milk will be coagulated and became
                yogurt.

Monday, August 25, 2014

Fish Cutlet


FISH CUTLET


Ingredients: Fish-2 cup, ginger paste-1/2 tsp.,pepper paste-1/2 tsp.,garlic paste-1 tsp.,chopped
                  onion-1/2 cup, chopped mint leaf-1/4 cup, green chilly chopped-1 tbsp.salt to test
                  bread  crumb-1 cup, egg-2 piece, oil for fry.

Process:  Any kind of fish mainly Aire ,Boal , Pangash that means we need boneless fish for
              cutlet. Wash and clean the fish then cut into small piece and smash it. 1 kg.smash
              fish with all spices without bread crumb,egg . Mix properly and keep aside.

              Take the bread crumb in a plate , make egg mixture in a pot,now fish mixture divide
               into 12 piece, take in the hand and make it cutlet shape then drop into the egg mixture
               then keep in the bread crumb both side. Now all the cutlet keep in the refrigerator for
               1 hour . After 1 hour set a fry pan on the  gas burner pour oil . Drop the cutlet in the
                hot oil one after another and fry cutlet until golden color. Now cutlet is ready to serve
                with sauce.
         
               

Olive Pickles


OLIVE PICKLES


Ingredients: Olive-1 Kg.,ginger paste-1.1/2 tsp.,garlic paste-1 tsp.,  red chilly paste-1 tsp.,
                  mastered paste-1.1/2 tbsp.,vinegar-1 cup,turmeric paste-1 tsp.,salt-2 tsp.
                  sugar-1.1/2 cup, oil- 1 cup, pachforon-1 tsp.

   Process: Wash olive and  cut  into 3 pieces then take in a big bowl add salt and turmeric paste
                 stir all materials properly . Leave in colander for the water to drain, keep the bowl
                 in sunrise for 1-2 hours  to dry.

                Set a pan on gas burner,pour oil  when oil will be heated give pachforon and all spice
                 stir slowly add vinegar,cook some times , give olive stir and turn the olive then keep
               under cover for 10-20 minutes on low heat. When olive will be boiled add sugar and
               stir softly then cook 1/2 an hour. When water will be reduced,oil floated then put down
               the pan from the burner. Sauce is ready, now cool sauce keep in the clean and dry
               bottle.

Saturday, August 23, 2014

Mango Milk Shake



MANGO MILK SHAKE





Ingredients: Mango pulp-1 cup, milk- 2 cup, sugar-2 tbs.


process: Milk boil for 10 minutes, when thickness will be perfect then cool it. Now add mango
              pulp+sugar and blend it properly. Mixture will be thick and plain. Milk shake is ready
              to serve.

Friday, August 22, 2014

Carrot,s Halowa











Ingredients: Carrot 1/2 Kg., sugar-2 cup, powder milk- 1/2 cup, ghee-1/2 cup.,garam mashala.


process:  Carrot without skin slice into small pieces and boil perfectly then smash it .
                Set a fry pan on gas burner,pour  ghee, give elach,daruchini in the ghee then
                give smash carrot and sugar now stir it continuously. During the frying period
                you can add ghono liquid milk or powder milk. When halowa will be separated
                from the pan then pour it on a dish and plain it. Now halowa is ready to serve.

Egg shemai jarda



Ingredients : 200gm. shemai , 300gm. sugar,  250 Lt.milk , 4 nos.egg, 200gm.Ghee.& some garam mashala,half cup water 50 gm.pesta badam.


Cooking system : At first pour 100 gm.ghee in the fry pan add garam mashala, fry the shemai , add half cup water. we have to mixed the milk, sugar & eggs then pour the mixer in  fried shemai, and to be meld perfectly then to be added rest of 100 gm. ghee and to be cooked for 10 minute. When it will separate from the pan then pour it in a ceramic bowl,decorate with pesta badam and serve.

Chicken Salad





Ingredients: Chicken-1 No.,White pepper-1/2 T.spoon, mastered powder-1/2 T.spoon, sugar-2 T.spoon,
                   salt-1.1/2 T.spoon, lemon juice-1 Tb.spoon, cucumber(long slice)-1/2 cup, carrot(long slice)-
                   1/3 cup,chopped apple-1/3cup, chopped cabbage- 1/3cup, long slice onion-2 No.                                             mayonnaise-1/2cup.


process:       At first wash &clean the chicken  then  boil  it in salted water.  When chicken will be boiled                        properly  then separate the meat from bone and cool it  then chopped the meat.

                  Now all above subject ingredients mix in a bowl and decorate the salad with flower of carrot,
                  flower of cucumber and boiled egg cut into 6 pieces then set on salad like flower. Chicken salad
                  is ready to serve.

No comments:

Ice Tea


ICE TEA













Ingredients: Liker-1 T.spoon, water-2 cup, sugar-2 Tb. spoon, lemon-1 Piece.


Preparation: First of all water boil for 5-7 minutes, add liker then boil it 1 minute.
               
                   Set a strainer on a jag and pour tea then add another 2 cup of normal water , sugar &
                   lemon juice mix it properly and keep the mixture in refrigerator for 1/2 an hour.
                   Before serving a cup of tea add some  ice in each cup.

No comments:

Whipped Cream







Ingredients: cream- 1 cup, milk- 1/4 cup, sugar-1/4 cup.


 Preparation: Milk & sugar mix with cream properly then keep it in refrigerator for 1 hour.
                      Now put down the mixer from refrigerator and beat it  quickly by beater, when                                             it will be puffed like marang then put it again   in refrigerator. 
                         
       
                      Whipped cream is ready,when  you serve  ice cream, pudding or fruits then
                       these will be decorated by whipped cream.

No comments:

Koko Pudding



            



Ingredients: Milk-4 cup, egg-4 pieces, sugar-3/4 cup, koko- 1 tbs.


Process :   Boil milk until to become condensed.  When milk  will be 2 cup then add egg, Koko
                powder and stir  quickly.

                Set a mould on gas burner pour some sugar, when sugar will be golden color then
                put down the mould & cool it. Now pour the mixture in the mould ,set the mould in
                160 degree pre-heated oven for 10 minutes. When pudding will be congealed then get
                down the mould from the oven, let the pudding cool after this, remove the pudding
                to turn turtle on a plate up side down and serve it.