Strawberry Granita
Prep Time: 2 hours
Cooling Time: 15 mins
Serves: 2
Ingredients
400g ripe strawberries, stemmed
3 tbsp lemon juice
150g caster sugar
2 sprigs mint
Method
Rinse the strawberries in a colander under cold water. Drain well and dry. Blend to a smooth puree in a food processor. Add the lemon juice and blend. Prepare sugar syrup of 2 thread consistency, it should form threads when pressed between the fingers by boiling 200 ml water and 15 g caster sugar, then cooling to a freezing point. Mix the strawberry puree and sugar syrup. Pour the mixture into a fine nylon sieve set over a bowl. Rub the puree on the sieve, pour into a freezer box. Cover with lid and place in a freezer for 2 hours. By that time, the mixture should have started to freeze around the sides and base of the container, so take a large fork and mix the frozen mixture into the unfrozen, then re-cover and return it to the freezer for another hour. Repeat, cover again and re-freeze for a further hour. The mixture should be completely frozen snow of ice crystals, when ready to serve.
Garnish with mint sprig. The mix can be served for another 4 hours if kept in the freezer. You can then put it in the fridge for 40 mins or until it is soft enough to break.
(Image taken from the Internet)
Chaas
Ingredients
One glass buttermilk
Jeera powder
Chaat Masala
Black salt
Finely chopped green chillies
Finely chopped coriander
For the smoke
One burning hot charcoal
One spoon ginger paste
One spoon garlic paste
One spoon whole jeera
Method
In a glass mix the buttermilk with jeera powder, chaat masala and black salt as per your taste. In a katori place a hot coal along with ginger and garlic paste, whole jeera and a dash of desi ghee. Immediately cover the katori with an earthenware pot, thus not allowing the smoke to escape. Leave the earthenware pot for around 2 minutes in order to absorb the fragrance of the smoke. Remove the glazed earthenware pot and immediately fill the masala chaas into it. Garnish with green chillies and coriander.
(Image taken from the Internet)
Chocolate Chip Cookies
Ingredients
1 cup dark chocolate
65 gm dark chocolate, chopped
1/3 cup milk powder
¾ cup butter, softened
1 ¼ cup self raising flour
2 tbsp castor sugar
¼ cup condensed milk
Method
Sieve the flour, add the milk powder to it and keep aside. Cream the butter and castor sugar till light and fluffy. Melt the cup of chocolate over gentle heat. Add the condensed milk and the melted chocolate to the butter and sugar mixture and mix well. With a big spoon, fold in the flour mixture and the remaining ½ cup chopped chocolate. Mix this till a dough is formed. Refrigerate the dough for about 18-20 minutes. Shape it into about 20-25 round cookies. Place the cookies on a greased baking tray and bake in a preheated oven at 160˚C or 320˚F for about 20 minutes. Remove from the baking tray and cool on a rack. Serve warm or keep in an airtight jar.
Honey Chicken
Ingredients
1 whole chicken
3 tbsp honey
3 tbsp tomato ketchup
1 tbsp vinegar
2 tbsp soya sauce
½ tsp ginger garlic paste
Salt to taste
1 tsp red chilly powder
2 onions, chopped
½ tbsp olive oil
Method
Marinate the chicken pieces with the honey, ketchup, vinegar, soya sauce, ginger garlic paste, salt and chilly powder for 30 minutes in a glass bowl. Heat the olive oil in a non-stick pan with a lid and fry the onions over medium heat till golden brown. Add the marinated chicken and fry for a few more minutes. Cover and cook on a slow flame for about 20 minutes. The chicken will give off water. Remove cover and continue to cook on a high flame, stirring continuously, till the chicken is almost dry.
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