PEPPER CHICKEN

Coming up soon :-)

RASMALAI

Ingredients :

For the paneer :

1 ltr milk

juice of 11/2 lime

11/2 cup water

1 cup sugar

1 cardamom

For the cream milk :

½ ltr milk

5 tbs sugar

½ cardamom

15 badams ( soaked, skinned and ground to a paste)

10 strands of kesar (soaked in half a cup of milk for around half an hour)

Method :

For the paneer :

Boil the milk. Add the lime juice and stir while still on the fire. Leave for half a minute and remove from heat. Keep aside for 5 mins. Using a muslin cloth separate the curd (thick residue) from the whey (liquid left behind). Run cold water over the curd in the muslin cloth. Squeeze well to remove all the water. Keep under a heavy weight for half an hour. Knead the paneer well till it forms a smooth dough. Roll it out into 12 dumplings of equal size and flatten them to make patties. Dissolve the sugar in water and add the cardamom to it. Bring to a boil and add the cheese patties and cook for 15 – 20 mins on low fire.

For the cream milk :

Boil the milk. Add the cardamom, badam paste, sugar and kesar. Remove the cheese patties from the sugar syrup and squeeze them lightly. Drop them into the milk. Cook on low heat for 10 mins. Cool at room temperature and refrigerate. Serve chilled.

KULFI

Ingredients :

1 litre full cream milk
2 cardamoms
7-8 tbs sugar
30g badam
30g pista

Method :

Powder the sugar with the cardamom and keep aside.Boil the milk. Powder the badam and pista together. Add it to the milk. Boil till milk becomes thicker. Now add the sugar and cardamom. Cool and freeze. Take it off the freezer and keep it in the lower compartment of the fridge 10 mins before serving.

CHEESE CAKE

Ingredients :

1 cup condensed milk
1 cup cream
4 tsp lemon concentrate
1 tbs butter
marie biscuits – finely powdered

Method :

Whip the condensed milk and cream together in a bowl. Add 3 tsps of the lime concentrate little by little as you whip the mixture. If the mixture requires more flavour add the rest of the concentrate. Whip till thick and creamy. Rub the butter into the marie biscuits with your fingertips. Line a vessel with this mixture. Pour the whipped mix into the vessel and freeze for an hour. Slice and serve chilled.

A Cool Summer Drink ( Apples and Cinnamon )

( Serves 1 )

Ingredients :

1 Apple
2 glasses water
1 inch cinnamon
1½ tbsp sugar

Method :

Mash the apple with the water and cook it over the fire. When the water starts boiling add the cinnamon stick. Cook for 15-20 mins, or until the water has reduced to half the quantity. At the final stage add sugar and mix well. Remove from heat. Cool well. Strain using a strainer ( squeeze out the cooked apple and extract the juice). Now strain using a muslin cloth ( to obtain a clear liquid ). Serve Chilled. Satisfaction guaranteed …. ( a tsp of ginger concentrate can also be added)

Cold Coffee
(serves 2)

Ingredients :

1 cup vanilla ice cream
1/2 cup milk chilled
1tsp sugar
2tsp instant coffee

Method :

Blend all the ingredients in a mixer till frothy. Pour out into cups. Sprinkle a little instant coffee on top :) ......... Enjoy.

Chocolate-Coffee-Walnut cake

Ingredients :

For cake :

200g white butter

200g maida

300g sugar (powdered)

4 eggs (separated and whipped)

½ cup cocoa

¾ ^th cup yoghurt

¾ ^th level tsp baking powder

¼ th level tsp cooking soda

3 tsp instant coffee ( dissolved is a tbs of warm water)

2 tsp vanilla essence

For coffee butter icing :

½ cup white butter

1 cup icing sugar

2 level tsp instant coffee (dissolved in a tsp of warm water)

1 tbs caramel

50 g walnuts chopped

For chocolate glaze :

2 tbs white butter

1½ cups icing sugar

1 tsp instant coffee

2 level tbs cocoa powder

1 tbs milk

Method :

For cake :

Cream the butter. Add the powdered sugar to it and mix well. Sieve the maida, cocoa, baking powder and cooking soda together. Add it to the butter mixture alternating with the egg yolk and yoghurt. Mix well. At the end add vanilla essence and the dissolved coffee and mix well. Now fold in the froth of the egg white slowly into the cake mixture. Do not mix vigorously. Empty the mixture onto a greased tray. Preheat the oven at 200 degrees for 10 mins. Bake at 175 degrees for ( 1 hour ) + ( 20 to 30 mins ) .

For coffee butter icing :

Whip the butter till soft. Add the icing sugar. Whip till it’s mixed well. Now add the caramel and dissolved coffee. Whip again. Empty it out in a bowl. Place in the fridge for 5 mins. Remove and add chopped walnuts. Mix well.

For chocolate glaze :

Mix butter, icing sugar, cocoa and coffee in a bowl. Add milk, a little at a time, to make a thick stiff paste. Keep the vessel over another vessel of hot water ( double – boiler method ). Mix the mixture for a min till it becomes smooth. It should shine when coated on the back of a spoon. Remove from heat.

Putting it all together :

Cut the cake into half … horizontally. Place the first half on a plate. Top it with the coffee butter icing mixed with walnuts. Place the other half of the cake over this. Cover with the chocolate glaze. You can smoothen the glaze over the cake with a spatula dipped in hot water. Spread evenly over the top and sides of the cake. Top off with grated white chocolate and chopped walnuts.