Pistachio Kulfi

Ingredients

Evoprated milk 1tin
Condensed Milk half tin
2 large bread slices (corners removed)soaked in 1/4cup milk
Pistachio's grounded 1cup
pista essence 1 tsp
Green Food colour few drops
Green Cardamom grounded 1tsp
Whipped cream 16oz

Method
Add all the ingredients in to the blender and blend well,pour into kulfi moulds or a large air tight container and freeze for 5 to 6 hours.

Pistachio Kulfi

Hot & Crispy Wings

Ingredients

Chicken Wings half kg
Garlic paste 1 tsp
Peprica powder 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Salt to taste
Green chilli paste 1 tsp
Soya Sauce 1 tbsp
White Vinegar 1 tbsp
Hot Sauce 2tbsp (optional)
Egg 1 beaten

Oil for Frying
Fresh Bread Crumbs 1cup

Method

Marinade wings with all the ingredients and egg,except Bread crumbs.
lasltlly roll into bread crumbs,bread crumbs should be coated very nicely.(after coating crumbs Refrigrate for atleats 30mins before frying)
Deep fry till golden.Serve hot with Hotsauce or mayo sauce.

Hot & Crispy Wings

Chocoberries (Chocolate Coated Strawberries)

Ingredients

Milk/dark/white/plain cooking Chocolate 250gms grated
Un-salted Butter 1tbsp
Strawberries 10
Chocolate moulds or ice-cube tray

Method

Melt butter and chocolate together in microwave or double boiler
cut strawberries into little chunks(depends on the size of your mould)
Place strawberries into mould/ice-cube tray,cover/pour with melted chocolate and refrigrate.

Chocoberries (Chocolate Coated Strawberries)

Nariyal ke ladoo

Ingredients

Ghee - 1 tbsp

Coconut powder - 1 cup and more for rolling the ladoo.

 Milk - 2 cups 

Condensed milk - 1\2 cup

 Sugar - 1\4 cup 

Cardamom powder - 1\2 tsp 

Almond slivers to garnish

Method

Heat ghee in a heavy bottom pan.
Add coconut powder and fry for a minute on medium heat.
Add milk and condensed milk.
Cook till all the milk has reduced.
Add sugar and cardamom powder.
Cook till the mixture is very thick and starts to leave the sides of the pan.
Remove from heat and let it cool for 10-15 minutes.
Make small ladoos from the mixture and roll them in the coconut powder.
Garnish with almond slivers.

Nariyal ke ladoo

Palak Corn Curry

Ingredients

Spinach - 250 g

 Oil - 5-6 tbsp 

Dry red chilies - 3-4 

Cumin seeds - 1 tsp 

Onion - 1 cup ( thinly sliced ) 

Garlic - 5-6 cloves ( chopped ) 

Ginger - 1 inch piece ( chopped ) 

Tomato - 1\2 cup ( chopped ) 

Coriander powder - 3 tsp 

Red chili powder - 1\2 tsp 

Garam masala powder - 1\2 tsp 

Corn - 3 cups ( boiled till soft ) 

Salt to taste 

Lemon juice - 2 tbsp

Method

Pick the leaves from the spinach bunch and discard the stems. Heat water in a big vessel and let it come to a boil. Add 2 tsp salt and spinach leaves in the boiling water. Cook for 2 minutes. Drain the spinach and run under cold water. Blend in a blender to make a smooth paste. Keep aside. Heat oil in a heavy bottom pan. When the oil is hot, add cumin seeds and dry red chilies. Add garlic and fry for 10 seconds. Add onion and ginger and fry till onions are slightly browned. Add tomatoes and fry for a minute. Add coriander powder, red chili powder and garam masala powder. Add half cup water and fry for 3-4 minutes. Remove the pan from heat. Let it cool for 10 minutes. Blend the onion mixture in a blender to make a smooth paste. Keep the same pan on heat. Add the onion paste to the pan. Add the spinach puree and a cup of water. Cook for 2-3 minutes. Add the boiled corn and salt to taste. Cook for another 3-4 minutes. Add lemon juice and mix well. Transfer in the serving bowl. Garnish with fresh cream. Serve hot with paratha, poori or white rice.

Palak Corn Curry

Kulfi

Ingredients

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
(16 ounce) whipped Cream
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

Method

Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight & Serve !

Kulfi

Chicken Spring Rolls

Ingredients

Chicken boneless breast 2
Cabbage 2 cup sliced
Onion 1 sliced
Carrots 1 cup thinly sliced
Capsicum 1 sliced
Green onion leaves 1/2 cup
Beans sprouts 1/2 cup
Salt 1 tsp
White pepper 1/2 tsp
Soya sauce 2 tbsp
Ketchup 2 tbsp
Vinegar 1 tbsp
Roll /patti/mandha/wrappers 2 dozen
Oil 2 tbsp
egg 1 beaten
Oil for frying

Method

Heat up 2tbsp oil in a pan and fry onions.
Add chicken breast and fry for 5 minutes.
Add cabbage, carrot, capsicum, green onion leaves, beans sprouts, salt, white pepper, soya sauce, ketchup and vinegar.
Mix well and cook for 5 minutes at high flame.
Spread this mixture on a strainer to drain all excess oil and water.
Fill this mixture in spring roll wrappers once its cold.
Spread beaten egg on the corner of spring rolls to bind them.
Deep fry in hot oil till they turn golden and crisp.

Chicken Spring Rolls