Mixed vegetable raita

  1 cup skimmed yogurt
  1 medium onion, chopped
  1 small tomato
  1 medium cucumber
  1 piece green chilli
  1 tbsp mint
  1 tbsp coriander
  2 cloves garlic
  A pinch of salt
  1 tbsp lemon juice
1. Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. 
2. In a bowl whip the yogurt, lemon juice and salt. 
3. Add all the vegetables and mix well.

Blueberry ice cream

  1 tin blueberry
  1 tin condensed milk, cold
  3 cups whipped cream
  2 egg whites, stiffly beaten with 1 oz icing sugar
  Few drops of vanilla essence

1. Liquidise the blueberries in a blender. 
2. In the condensed milk fold in the cream, blueberries, vanilla essence and stiffly beaten egg whites. 
3. Mix lightly. 
4. Freeze for eight to ten hours in an airtight container until firm.

Strawberry ripple

  ¾ fresh or frozen strawberries
  ½ tin evaporated milk, chilled
  ½ tin condensed milk, cold
  cups whipped cream
  4-6 tbsp strawberry syrup

1. Liquidise the strawberries in a blender. 
2. Beat chilled evaporated milk until it becomes double in volume. 
3. Gradually fold in condensed milk, the liquidised strawberries and whipped cream into the evaporated milk. 
4. Put to set in an airtight container and after 6-8 hours, open and slowly fold in the strawberry syrup. 
5. Freeze till firm.

Praline and cream

  ½ tin evaporated milk, chilled
  ½ cup praline, crushed
  2 cups fresh cream, whipped
  4 tbsp condensed milk
  ½ vanilla essence
For sauce
  50g butter
  25g brown sugar
  ¼ cup cream
  1 tbsp golden syrup
  Few drops of vanilla essence

For sauce
1. Cook butter and sugar in a pan until they dissolve. 
2. Add in syrup and cream, and let it simmer for two minutes. 
3. Remove and add the essence.

For ice cream
4. Beat evaporated milk till fluffy. 
5. Add condensed milk and the prepared sauce. 
6. Fold in the fresh cream and put in the freezer till partly set. 
7. Remove it and very gently fold in the praline and again freeze it until firm.

Cookies and cream

  ½ tin evaporated milk, chilled
  1 cup cookies, crushed
  ½ tsp vanilla or chocolate essence
  3 cups fresh cream whipped with 1 oz icing sugar
  ½ tin condensed milk

1. Whisk the chilled evaporated milk until fluffy. 
2. Add in condensed milk with essence. 
3. Fold in the whipped cream and put the mixture in an airtight container and freeze till partly set.
4. Remove and very lightly fold in the cookies (covered and refrigerated). Freeze again until firm.

Bounty ice cream

  ½ tin evaporated milk, chilled
  2 cups fresh cream, whipped
  75 gm melted chocolate
  ½ tin condensed milk
  ½ cup desiccated coconut
  Few drops of vanilla essence

1. Beat the chilled evaporated milk till thick and fluffy. 
2. Add essence and condensed milk. 
3. Fold in coconut and whipped cream. Mix lightly and freeze in an airtight container until it is partly set.
4. Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect. 
5. Freeze again until firm.

Chicken à la Kiev

  2 chicken breast pieces
  50g flour
  50g bread crumbs
  50g frozen butter
  2 tbsps parsley
  1 tbsp lemon juice
  2 eggs, beaten well
  1 tsp level sugar
  2 tbsp Worcester sauce
  1 tsp each salt, pepper, mustard

1. cut the breastbone with knife, flatten the breast with hammer. 
2. Sprinkle with salt, pepper, mustard and parsley. Place frozen butter in centre of the breast fillet and roll it up.
3. Now dip the rolled chicken in flour, egg and then in breadcrumbs; make sure the edges are sealed properly so the butter doesn’t leak out while frying. 
4. To seal the batter, chill in the refrigerator for about half an hour. Deep fry in medium hot oil for 8-10 minutes, serve with mashed potatoes with lemon.

You can use cheese as a Substitute for butter in chicken à la Kiev for a melt in the mouth texture.

Barbecue sauce

  2 cups tomato juice
  3/4 cup salad oil
  1/2 cup vinegar
  2 tsp sugar
  1 tsp chilli powder
  4 cloves of garlic
  1 tsp salt

1. Peel garlic and crush it. 
2. Heat oil and add garlic and stir. 
3. Quickly add vinegar and tomato juice, chilli powder, salt and sugar and cook for 15 minutes.

Chicken shashlik

  1 chicken breast (250 Grm)
  1 onion, cut into cubes
  1 tomato, seeded and cut into cubes
  2 capsicums, seeded and cut into cubes
  1 tsp each of mustard, salt, pepper 
  1 tbsp Worcester sauce
  ¼ salad oil
  2 tbsps oil for frying
  Plain or fried rice

1. Cut chicken into cubes, season with salt, pepper, mustard, Worcester sauce and ¼ cup salad oil and leave for 30 minutes.
2. Thread chicken and vegetables through small wooden skewers and keep aside. 
3. Heat 2 tbsp oil in a pan and shallow fry the skewers on both sides till golden brown. 
4. Add barbecue sauce and cook till it is tender and serve on plain or fried rice.


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