Russian Cold Fruit Soup

• 2 c Water, Cold
• 1 lb Apples, cored, peeled & cubed 3/4"
• 1 lb Pears, cored, peeled, & cubed 3/4"
• 1⁄2 lb Cheeries, pitted
• 1⁄2 lb Plums, pitted
• 1⁄2 lb Peaches, peeled, pitted, & cubed 3/4"
• 1⁄2 c Bread crumbs, soft & fresh
• 1 t Fresh lemon juice
• 1 1⁄2 t Grated Lemon Rind
• 1⁄4 c Raspberry jam or preserves
• 1⁄2 c Sugar
• 3⁄4 c White wine, sweet
• 1 c Cranberry juice

Cooking Ukrainian Cold Fruit Soup

1. Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes.
2. Puree this mixture in a blender then add the jam, wine, & cranberry juice.
3. Mix well then refrigerate.
4. Serve when well chilled.
5. Note: Apple dumplings may be served in this sou

Thai sweet and sour chicken

Sweet & Sour Chicken

Ingredients:  400 gms chicken cut into standard bite size 2 1/2 tablespoon flour 2 tablespoon corn flour 3 tablespoon water 1 egg 1/2 tsp salt 2 cups cooking oil 1 large onion cut into slices 1 bell pepper cut into pieces 2 medium tomatoes cut into pieces 1/2 cup canned pineapple bits 2 teaspoon sugar 1 tablespoon vinegar 1 tablespoon tomato ketchup 2 tablespoon corn flour mixed with 1 tablespoon water 1 1/2 cup water salt to taste  Method:  Mix the corn flour ,flour, salt, egg and water to make a smooth batter. It takes around 10 - 15 minutes. Dip chicken pieces in the batter and deep fry till golden, in hot oil . Put on a strainer to drain the oil and set aside.  Heat 1 tbsp oil, add onion, bell pepper, pineapple, tomatoes and stir fry till tender. Add sugar, salt, vinegar ,ketchup, corn flour and water and stir till sauce thickens. Add the fried pieces of chicken, and stir fry till it is thoroughly mixed. Your sweet and sour chicken is ready to be served.

Thai srimp masuroom soup

Shrimp & Mushroom Soup

Ingredients: 3 cups chicken broth; 1/2 cup broccoli, chopped; 1/2 cup coarsely chopped cabbage; 1 lb. fresh medium-size shrimp, shelled; 1 cup sliced fresh mushrooms or 1 6oz. can sliced mushrooms, drained; 2 tsp. nuoc mam; 1/4 cup chopped green onions; 1/8 tsp. blk. pepper. Method: In a large saucepan, bring broth to a boil over high heat, then add broccoli, cabbage, shrimp, and mushrooms. Reduce heat to medium. Cook uncovered for 3 - 4 mins, or until shrimp becomes bright pink and curl tightly. Add remaining ingredients. Cook for 30 secs., or until green onions are bright green. Serve hot with rice.

Thai Noodles with shirmp

Ingredients:



1/2 lb. rice noodles.

1/4 cup vegetable oil

2 cloves garlic, finely chopped

1 lb. shrimp, cleaned and divined.

1 egg, slightly beaten.

1/2 lb. bean sprouts

1 Tb. Catsup

1 tsp. soy sauce

1/4 cup coarsely chopped peanuts

1 tsp. sugar

1-2 Tb. Fish Sauce (found in oriental specialty market)

1 Tb. dried ground salted shrimp or salmon (found in oriental specialty market)

Couple of chives cut into 2 inch lengths

1 lime, quartered - 4 pieces.

1 tsp. dried red chili pepper flakes.


Soak the rice noodles in warm water for 30 minutes or boil it for 10 minutes and soak it for another 10 minutes; drain the water. Heat oil in a wok or deep large pan on high heat and cook garlic until light brown. Add shrimp and egg; stir fry for 3-4 minutes till the shrimp turn pink. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce and ground salted shrimp or salmon; cook for 3 minutes. Add chives and remaining bean sprouts. Mix well. Serve hot and garnish with the lime and dried pepper flakes.

U.S Pizza

Ingredients:



1 cup lukewarm water (110 degrees)

2 packages yeast

3 1/2 cups unbleached flour

1 teaspoon coarse salt

1 teaspoon sugar

1 tablespoon olive oil

1 cup olive oil

2 cups fresh basil leaves

2 cloves garlic, chopped

3 tablespoons pine nuts

1/2 cup freshly grated Parmesan cheese

1 onion, thinly sliced

1 sweet red pepper, seeded and sliced into strips

1 green peppers, seeded and sliced into strips

2 tablespoons olive oil

1 tablespoon water

1/2 pound garlic and fennel sausage or sweet Italian sausage

3 ounces goat cheese

10 ounces Mozzarella cheese, coarsely grated

2 tablespoons freshly grated Parmesan cheese

2 tablespoons cornmeal



Direction:

Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil. Blend in the

flour using a fork, working towards the outside of the well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until

doubled in size, approximately two hours.

Prepare pesto sauce using a blender or food processor. Combine all ingredients except cheese. Process but do not create a puree. Stir in cheese. Set side. Sauté onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside.

Preheat over to 400 degrees. Spread remaining olive oil evenly over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan

and spread to edges with fingertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and cheese is bubbly.

Chicken Sherry

Ingredients:




4 chicken breasts (with skin) or chicken legs

150 g dried apricots

3 onions

250 ml sherry (medium dry)

2 tablespoons pepper

75 g butter

1 tablespoon oil

salt, starch flour



Methad:-



soak the dried apricot and the pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes. Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top. Serve with curry rice.

Chicken Manchurian


Ingredients:



450 grams of Boneless Chicken Breasts

1 tbsp. of Soy Sauce

¼ tsp. of Ajinomoto Salt

¼ tsp. of White Pepper

1 tsp. of Vinegar (Sirka)



Ingredients For Sauce



½ cup Chicken Stock

1 tsp. Corn Flour

1 tsp. Soy Sauce

¼ tsp. of Ajinomoto Salt

4 tbsp. Clear Honey (Shehed)

1 tsp. Brown Sugar

¼ tsp. White Pepper

1 tbsp. Sesame Seeds



Method:



Wash the chicken well. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.

Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.

Sprinkle with sesame seeds; stir once and transfer to a serving dish.

Serving Suggestions: Serve hot with Chinese Rice

Degree of Difficulty: Medium

Recipe Category: Main Course Chicken/Bird

Recipe Ethnic Group: Chinese

Chicken Macaroni


Ingredients:



1/2 kg boneless chicken

2-3 TBSP hara masala (depending on your taste)

1 glass of milk

1 small tomato chopped

1-2 banana peper

1/4 cup oil

1-2 tspn corn starch

1 small potato cut into small cubes

1/2 packet or spagetti noodles

salt (depending upon taste)



Method:



1. Boil chicken in hara masala and salt (hari mirche, garlic, and ginger). Add cut potatoes along with the chicken to boil. Save the water when the chicken is fully cooked.



2. Boil the spaghetti noodles.



3. In a lager pot add oil, corn starch and milk. Mix really well. Keep mixing until the mixutre starts to thicken. Now start adding the water from the chicken slowly. Keep stiring adding a little chcken stock at a time or until the mixture starts to thicken. Add the chicken stock until you get a liquidy consistency. Now add the chicken and potatoes to the pot. Add the cut up bananna peppers and the tomatoes. Lastly add the spagetti noodles. Mix well.



4. Cook for a little while longer and make sure not to cover the lid.



5. Serve with lemon slices.

BBQ Chicken


Try sweet and spicy sauce on pork spareribs too.



Serving: 8

Cook Time: 1 1/2 hours



Ingredients:



2 tablespoons olive oil

1 large onion, choppe

2 cans (15 ounces each) tomato sauce

1 cup red wine vinegar

1/2 cup light molasses

1/4 cup Worcestershire

1/3 cup packed brown sugar

3/4 teaspoon ground red pepper (cayenne)

2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like



Method:



1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.



2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce.



Each serving with skin: About 500 calories, 42 g protein, 34 g carbohydrate, 23 g total fat (6 g saturated), 158 mg cholesterol, 755 mg sodium.



Each serving without skin: About 395 calories, 39 g protein, 34 g carbohydrate, 13 g total fat (3 g saturated), 114 mg cholesterol, 750 mg sodium.

Chicken Tikka Masala



Ingredients:



Boned and skinned chicken breasts 1 1/2 pounds

Lowfat yogurt 2/3 c plain

Fresh ginger root grated to taste

Crushed 2 cloves garlic

Chili powder 1 t

Ground coriander seeds 1 t

Salt to taste

Lime juice 2 tbs

Oil 2 tbs

Lime slices for garnish

Serves 4



Method:



Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil.

Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices

Chicken Jalfrezi


Ingredients:



Ghee 1 tablespoon

Chicken thigh fillets, trimmed and halved 750g

Onion, sliced 1 large

Green capsicum, seeds and membrane removed, sliced 1

Red capsicum, seeds and membrane removed, sliced 1

Green chilli, chopped 1

Cloves garlic, chopped 2

Grated ginger 2 teaspoons

Ground cumin seed 1 teaspoon

Ground coriander seed 1 teaspoon

Garlic paste 1 tsp.

Ground garam masala ¼ tsp.

Haldi powder ½ tsp.

Dhuniya powder ½ tsp.

Salt according to taste

Crushed tomatoes 1 tin

Water ½ cup

Green chilli, sliced, for garnish

Coriander sprigs to garnish



Method:



Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

Serve, garnished with coriander, with rice.

Serving size: Serves 8

Cooking time: More than 1 hour



This is an Pakistani dry chicken curry with onions and capsicums.

Chicken Rice


Ingredients:



Chicken (boneless) 750 gms.

Rice 2 cups

Potatoes 2 medium

Corn Flour tbsps.

Oil to fry

Saffron few strands

Butter 4 tbsps.

Onions (chopped) 3 medium

Pistachios 10-15

Salt to taste

Parsley (chopped) few sprigs

Red Wine 1/2 cup

Refined Flour 2 tbsps.

Chicken Stock 1 1/2 cups

Tomato Puree 1 cup

Pepper Powder to taste

Mushrooms (diced) 10

Capsicums (diced) 2

Tomatoes (diced) 2

Cream 1/2 cup

Method:



Boil the rice, refresh in cold water and keep aside spread on a plate. Peel the potatoes and cut them into matchstick size. Dab with corn flour.

Heat oil in a kadhai and fry the potatoes until golden and crisp. Drain on an absorbent paper and leave it aside.

Soak the saffron in warm water.

Heat a little of the butter and oil in a pan, add one third of the chopped onions and sauté till it starts to change the colour. Add pistachios, saffron dissolved in water and boiled rice. Add salt and mix well. Add the chopped parsley and mix.

Grease a mould and put the rice in it. Press and keep aside.

Heat one tablespoon of butter and oil in another pan on high heat. Add another one third of the chopped onions and sauté on high heat. Add chicken pieces and continue to cook on high heat. Add red wine and cook till the wine is reduced to half.

In another pan heat the remaining butter and add refined flour. Sauté and add chicken stock. Cook for few minutes. Add to the chicken and mix. Add tomato puree, salt, pepper powder, crushed pepper and cook.

In a pan heat a tablespoon of oil. Add chopped onions, diced mushrooms, diced capsicums, diced tomatoes and sauté.

Add fresh cream and the sautéed vegetables to the chicken. Mix.

To serve un-mould the rice in a serving plate. Put the cooked chicken in the centre. Garnish with potato matchsticks and serve immediately

Biryani


Ingredients:



Mutton/chicken 1 kg

Basmati rice 1 kg

Yogurt 100 grm

Salt to taste

Onion 1 medium

Garlic clove 6

Ginger paste 1 tbs

Small illaichi 8

Gralic paste 1 tbs

Cloves 10

Oil or ghee few drops

Yellow food color two pinch

Sugar a pinch



Method:

Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.

Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.

Boil the rice till they're half cooked,

drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.

When most of the water has evaporated,

transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.

Keep the pot tightly closed - you're trying to steam cook the rice.

When the rice is done, the biryani is ready.

Serve with salad or garlic chutney

Shami Kabab


Ingredients:



Boneless beef cut into small pieces 1/2 kilo

Salt according to taste

Presoaked dal channa 1 cup

Whole dried red chilies 8-10

Whole black pepper 10

Cloves 6

Bari illaichi 1

Zeera 1/2tsp

Cinnamon 1 stick

Green chilies 2-3

Fresh dhuniya leaves 1/2 a bunch

Egg 1

Onion coarsely chopped 1 medium sized

Ginger paste 1 tsp



Method:

In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,

bari illaichi,zeera,cinnamon,ginger 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 completly add the dal and mix together.

Remove from heat and let cool.

Grind and add green chilis,egg,and fresh dhuniya.

Form into kababs and fry.

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 keep.

Freeze until needed.

Cheesy pasta and Chicken Parmesan


Ingredients:

100 gms pasta

2tbsp olive oil

4 garlic, sliced

2 chillies

2 tomatoes

1 cup Italian tomato sauce

1 potato, sliced

50gms Parmesan cheese, grated

Salt to taste





Method:



In a large skillet heat olive oil, add broken red chillies, sliced garlic.

Sauté potatoes until tender, add tomatoes and salt and cook for about 10 minutes.

Meanwhile, boil pasta with salt and olive oil.

Drain and toss the pasta with the sauce.

Top with the grated cheese and serve hot.





Chicken Parmesan



Ingredients:

4 chicken breasts boneless

1 egg, beaten

3/4 cup, bread crumbs

1 can/cup pasta sauce

200g mozzarella cheese

100g Parmesan cheese

Cooked pasta for serving





Method:



Heat oven to 200 degrees centigrade.

Place chicken on a clean cutting board.

With a meat pounder or rolling pin, flatten the chicken slightly.

Dip the chicken in egg, then in bread crumbs.

Arrange chicken in a 9 x 13inches baking dish.

Bake for about 20 to 25 minutes.

Pour pasta sauce over chicken and top with cheese and bake for 15 minutes.

Serve with hot cooked pasta.

Keema Noodles


Ingredients:



Spaghetti 1 pack.

Beef or Chicken ½ lbs.

Onion 1 small cut length wise.

Cabbage 1 cup, shredded.

Carrots ½ cup shredded.

Salt 1 tsp.

Black Pepper ½ tsp.

Crushed Red Pepper ½ tsp.

Vinegar 1 tbsp.

Cooking Oil 2 tbsp







Method:



Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.

When spaghetti is cooked, rinse with cold water. Set aside.

Put oil in a large fry pan and cook the meat. Cook on medium to high heat, till the meat is well done.

Now add the carrots and fry for a few minutes. Add the rest of the ingredients, and fry.

Keep stirring for a few minutes, now add the spaghetti and mix well.

When the spaghetti and vegetables are mixed well, add the vinegar. Cook for another 2 minutes.

Honey and lime chicken wings


Ingredients:

1/4 cup honey

1/2 cup flour

1/2 tsp salt

1/2 tsp black pepper powder

1 tbsp clove paste

1 tbsp grated lime zest

2 tbsp fresh lime juice

18 chicken wings, split

Oil for frying





Method:



In a large bowl, mix together honey, lime juice and grated lime, garlic, salt and black pepper powder.

In a bowl mix the chicken wings well with flour so that the wings are completely coated.

Deep fry the chicken wings on high flame until well cooked.

Place the cooked wings in the honey/lime mixture and toss to coat well.

Serve immediately.

 Fenugreek chicken

Ingredients:



1 chicken, cut in 12 pieces

2 cups fenugreek

3 – 4 onions

6 green chillies

1 tsp garlic paste

1 tsp ginger paste

1tbsp red chilli

½ tsp turmeric powder

5 – 6 tomatoes

4 -5 tbsp oil

1 tsp salt



Method:



Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.

Then add chicken and fenugreek and fry again.

When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.

 Chinese Chicken Pakoray

Ingredients:

500 gm, boneless chicken pieces

3 tbsp chilli sauce

2 tsp crushed red chillies

3 tbsp fresh coriander, chopped

1 egg

1 tbsp Soya sauce

3 tbsp cornflour

1 tbsp honey

1 tsp salt, levelled

Oil for deep frying





Method:



Mix all the ingredients, except chicken and cornflour.

Now add chicken pieces and mix well.

Refrigerate for two hours.

Add cornflour and mix well to ensure an even coating on the chicken pieces.

Heat oil in a pan and deep fry chicken on high heat till cooked.

Serve with chilli sauce.

 Baked mutton leg


Ingredients:



1 mutton leg

1 tbsp vinegar

1 tbsp green chillies paste

1 tsp Kashmiri chilli powder

2 eggs, boiled

2 tsp black pepper

2 capsicums, finely cut into rings

2 tbsp ginger paste

2 tbsp raw papaya paste

2 tsp all spice powder

2 tsp red chilli powder

4 large onions, finely chopped

4 tbsps cooking oil

6 small potatoes, finely chopped

Salt to taste



Method:



Prick the meat all over with a fork.

Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.

Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.

Oil a baking dish and put the leg with the marinated mixture.

Spread the vegetables evenly on the dish.

Bake at medium heat for about an hour in a pre-heated oven.

Add half a cup of water if it starts to burn.

To serve, place in a serving dish with the vegetables and marinade.

Garnish with slices of boiled eggs.

 Yummy Macaroni


Ingredients:

3 cups freshly boiled macaroni or spaghetti

1 cup canned green peas (drained and rinsed)

3-4 tbsp tomato paste

6-8 cloves of garlic finely chopped

4-6 seedless green chillis finely chopped

1 tsp red chilli powder

1 levelled tsp garlic powder

1 tsp oregano

3-4 tbsp cream cheese (or to taste)

3 tbsp oil

2 ripe tomatoes (peeled and roughly chopped)

*Salt to taste





Method:



Heat oil in a heavy based wok.

Add garlic and sauté until slightly golden.

Add peas, green chillies, tomato paste and red chilli powder and cook over low heat until peas tenderise and the gravy thickens.

Add oregano, chopped tomatoes, garlic powder and salt.

Mix well and cook uncovered over low heat for three to four minutes while stirring.

Remove from heat add macaroni and cream cheese and toss gently to thoroughly combine.

Check seasoning.

Dish out, garnish accordingly.

Serve hot with tomato ketchup or chilli garlic sauce

 Macaroni and Cheese


Ingredients:



2 cups elbow macaroni

2 cups cheddar cheese (shredded)

2 medium onions chopped

2 tbsp butter

1 tbsp chopped parsley

½ tsp black pepper (ground)

2 cups cottage cheese (crumbled)

½ cup milk

¼ cup breadcrumbs

¼ cup shredded parmesan cheese



Method:



Pre heat oven at 180ºC.

Prepare a baking dish large enough and brush with butter.

Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside

Sauté onions in butter until soft.

In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper.

Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.

Pour entire mixture in a prepared baking dish.

Combine breadcrumbs and parmesan cheese and sprinkle over macaroni.

Bake for 30 minutes or until it bubbles.

Serve with fresh salad.

Classic mango ice cream


Ingredients:

1 litre milk

2 1/2 tsp cornflour

1 tsp gelatin

3/4 cup sugar

1 cup fresh cream

1 tsp mango essence

1/2 cup cold milk (additional)

1 cup mango pulp

1/2 cup fresh beaten cream

1/4 cup ground sugar





Method:



Boil milk for 10 minutes, stirring occasionally.

Mix cornflour in half a cup of cold milk and keep aside.

Add sugar to milk and stir.

Then, add cornflour paste very slowly, stirring continuously.

Boil for five minutes and take it off.

Sprinkle gelatin over three tbsp water in a small pan.

Allow to soak for five minutes and warm over gentle heat, till dissolved.

Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well.

Cool before freezing in a bowl.

When it is set, remove from freezer and beat until it is soft and creamy.

Add one cup cream with essence and beat.

Now add the mango pulp, half cup beaten cream and ground sugar.

Transfer back to container and freeze till well set.

Serve when set.

Linguine with shrimp


Ingredients:

1 1/2 lbs medium-sized shrimp

1/4 cup olive oil

1/4 cup unsalted butter

1 cup thinly sliced scallions

1 tsp minced garlic

1/4 cup fresh lemon juice

2 tbsp minced fresh basil

Salt

Freshly ground black pepper

1/4 cup minced parsley leaves

1 lb linguine





Method:



Peel and de-vein the shrimp.

Wash thoroughly under cold water and blot dry with a paper towel.

Set aside.In a large sauté pan, heat olive oil over medium heat, and then add 1/4 cup butter.

Add the scallions and cook, stirring constantly, for about 2 minutes.

Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.

Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.

Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.

Season with 1 tsp salt and pepper.

Stir in parsley and remove from heat.

Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.

Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.

Add half of the shrimp mixture to pasta and toss well.

Spoon remaining shrimp mixture on top and serve immediately.

Ingredients:
250g vermicelli
½kg sugar made into syrup with 1½ cup water
1 cup ghee
1kg fresh milk
8 small cardamoms, crushed or ground
1/8 tsp yellow food colour
1 tbsp kewra
Saffron
Sliced almond/pistachio


Method:
Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries.
Now add the prepared syrup with colour, saffron and cardamom.
When the sugar syrup dries up remove from heat.
To serve garnish with sliced almonds/pistachios