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(01 Mar 2011)

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Recipes & Cookery

12 years 4 months ago #65 by Zehra
Ingredients:
5 to 6 lemons
2 cups milk
1-1/4 cups granulated sugar
1/4 tsp. salt
12 egg yolks
2 cups whipping cream
Blueberry Sauce (see recipe)
Method:
1. Finely shred 2 tablespoons peel from lemons. Squeeze juice to equal 3/4 cup. Set aside peel; cover and refrigerate juice.

2. In small saucepan heat milk over medium heat just until tiny bubbles begin to appear around the edge of the saucepan.

3. In large saucepan whisk sugar, salt, and lemon peel into egg yolks until well blended. Gradually whisk in warmed milk. Cook and stir continuously with a wooden spoon or over medium heat until mixture thickens and sticks the back of a clean metal spoon, about 15 minutes (do not boil). Remove pan from heat. Transfer mixture to large bowl. Quickly cook by placing the bowl of custard in a very large bowl of ice water for about 5 to 7 minutes, stirring constantly. Once completely cool, stir in whipping cream. Cover and chill 4 to 24 hours.

4. Just before freezing stir in lemon juice. Strain through fine-mesh strainer; discard peel. Freeze in 4- or 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen 4 hours. Serve with Blueberry Sauce. Makes about 7 cups. Each 1/2-cup serving.

Blueberry Sauce: In a saucepan combine 2/3 cup sugar, 1 teaspoon cornstarch and 1/4 teaspoon salt; stir in 1/3 cup water and 1 teaspoon lemon juice and mix well. Add 4 cups fresh or frozen blueberries. Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cool. Serve at room temperature. Or cover and refrigerate 1 hour or up to 2 days. If chilled, let stand at room temperature 30 minutes before serving. Makes 3 cups.

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12 years 4 months ago #66 by Zehra
Ingredients:
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup finely chopped semisweet chocolate or finely chopped milk chocolate
1/2 cup crushed striped round peppermint candies
8 cups hot espresso or very strong coffee
Chocolate curls
Method:
1. Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.

2. Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

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12 years 4 months ago - 12 years 4 months ago #67 by Zehra
Ingredients:
2 large chopped Potatoes (Aloo)
1 chopped Carrots (Gajar)
1 Egg White
5 crusts removed Bread slices
1 tsp Garam Masala Powder
2 chopped Onions(Pyaz )
1 tsp minced Ginger (Adrak)
1 tblsp Lime Juice
5 gms Salt (Namak)use as required
2 cup Refined Oil for deep frying
2 chopped Green chillies (Hari mirch)
Method:
Boil the potatoes and carrot with sufficient water
Cook till soft.
Drain.
Mash the vegetables.
Heat a little of the oil in a pan.
Add the onions, ginger, green chillies and fry for 3 minutes.
Add the garam masala powder, the mashed vegetables, salt and stir for another 2 minutes.
Add the lime juice and mix thoroughly.
Remove from the fire.
Mould into lime size balls and keep aside.
Soak the bread pieces in water till soft.
Squeeze the water out and keep one vegetable ball in a slice of bread and close it completeley with the bread.
Heat the oil in a kadai.
Deep fry the bread mixture in hot oil till golden brown.
Serve hot.

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12 years 4 months ago #68 by Zehra
Ingredients:
Dough for plain parathas
Potatoes 4
Onion 1
Coriander 1 tbsp
Green chillies 4
Mango powder 2 tsp
Chilli powder 1/2 tsp
Cumin seeds 1 tsp
Ghee 1 tbsp
Salt to taste

Method:
Boil the potatoes.
Chop the onion, green chillies and coriander.
Mash the potatoes coarsely or cut into very small pieces.
Fry the cumin seeds and onion for at least 3 minutes.
Add the green chillies and fry again for 1 minute.
Add the potatoes, salt, coriander, chilli powder and mango powder. Mix well and cook for 1 minute.
Cook the mixture.
Knead the dough very well.
Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
Cook the paratha on a hot skillet for a minute or 2 and turn once. After a minute, add a little ghee around the edges.
Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat with the rest of the dough.
Serve hot.

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12 years 4 months ago #69 by Zehra
Ingredients:
1 cup Wheat (Gehun) flour
pure ghee for frying
Method:
Make a round ball from the well kneaded dough.
Now place the ball in your palms and roll it till it attains the shape of a long rope.
Circle the rope-like dough around itself to form a big circle and press.
Using pure ghee, fry it on a hot griddle on both sides.
Serve it hot.

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12 years 4 months ago #70 by Zehra
Ingredients:
1 cup Wheat Flour (Gehun Ka Atta)
3/4 cup Besan Flour
Salt to taste
1seeds removed, finely chopped Tomatoes (Tamatar)
2 finely chopped Green chillies (Hari mirch)
2 tblsp Ghee
1 tsp Black Pepper Powder
1 tblsp finely chopped Corriander Leaves (HaraDhania)
1 large sized finely chopped Onion
3 tblsp Ghee for frying
Method:
Sift both the flours together along with the salt
Add the ghee and mix thoroughly.
Add the onions ,pepper powder, tomatoes, corriander leaves, and the green chillies.
Add a little warm water and form a stiff dough and set aside for at least half an hour.
Form into balls.
Roll the balls into rounds 4" in diameter thicker than chapathies.
Cook on both sides on a skillet using a little ghee on a medium flame till cooked and brown spots starts appearing on the roti.
Serve hot.

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