INGREDIENTS
1 tin milkmaid
1 liter milk
Cashewnuts 50 gms
Almonds 50 gms
Rasins 2 tbsp
Almond essence 1/4 tsp
Blanch almonds and remove skin
Soak almonds and cashewnuts in 2 cups hot milk for 30 mins. Grind to paste along with milk.
Heat the remaining milk to boil. Add milkmaid and the ground almond/cashew paste and cook for another 5 mins with constant stirring. Mixture will thicken.
Remove from fire and add the almond essence.
Serve hot or cold.
Showing posts with label Contributed by Mamtha Prasad. Show all posts
Showing posts with label Contributed by Mamtha Prasad. Show all posts
Friday, April 2, 2010
CREAM CHEESE BRUCCHETTA
Very simple dish and a hit as an appetizer at most parties.
INGREDIENTS:
Bread slices trimmed
Cream cheese (I use the laughing cow brand 12 triangles)
Pam butter spray
1 onion
1/2 green pepper
2 tomatoes de-seeded
salt and pepper to taste
Finely chop all your veg
Beat cream cheese in bowl till smooth
Add veggies salt and pepper
Cut bread into triangles and spray one side with pam and place on baking tray lined with silver foil
Spoon a layer of your cheese mixture on each bread piece.
Bake in oven at 450 for 5 mins or till underside of bread is well toasted. Set aside for 5 mins and serve.
Other veg can also be used eg. boil some broccoli and add. Grilled chicken also tastes great in this dish too.
INGREDIENTS:
Bread slices trimmed
Cream cheese (I use the laughing cow brand 12 triangles)
Pam butter spray
1 onion
1/2 green pepper
2 tomatoes de-seeded
salt and pepper to taste
Finely chop all your veg
Beat cream cheese in bowl till smooth
Add veggies salt and pepper
Cut bread into triangles and spray one side with pam and place on baking tray lined with silver foil
Spoon a layer of your cheese mixture on each bread piece.
Bake in oven at 450 for 5 mins or till underside of bread is well toasted. Set aside for 5 mins and serve.
Other veg can also be used eg. boil some broccoli and add. Grilled chicken also tastes great in this dish too.
RICH MUSHROOM AND PEAS KORMA
This can be done with any vegetable of your choice. It is extremely tasty and the curry base can be made before hand and frozen. I normally use this to make a mushroom and peas korma, but feel free to experiment, it comes out wonderfully with any veg.
INGREDIENTS
3pk sliced mushrooms
3 cups tender peas (frozen)
FRY (I normally use a non stick wok and no oil, just sprinkle a little water to help it along)
3 onions
6 tomatoes
Once you have fried well, grind in mixer, this will form the base of your curry
GRIND TO PASTE
2 tsp dhana jeera
1/2 " cinnamon
2 peppercorns
4 pods garlic
1 elaichi
3/4 tsp chilli powder
3 tbsp coconut powder
3 tbsp cilantro
1 1/2 tsp kitchen king masala (or garam masala)
10 cashew nuts
Combine the ground onion tomato, ground masala and 1/2 tin of tomato sauce in vessel and boil covered for about 25-30 mins stirring occasionally(no oil necessary)
Separately fry mushrooms with a little salt and add peas and saute till cooked. Add to sauce and boil 5 mins. Add 11/2 tbsp full cream and salt and sugar to taste. At the very end turn of stove and add 1 tbsp homemade ghee. Eat hot with pulkas or chappati
INGREDIENTS
3pk sliced mushrooms
3 cups tender peas (frozen)
FRY (I normally use a non stick wok and no oil, just sprinkle a little water to help it along)
3 onions
6 tomatoes
Once you have fried well, grind in mixer, this will form the base of your curry
GRIND TO PASTE
2 tsp dhana jeera
1/2 " cinnamon
2 peppercorns
4 pods garlic
1 elaichi
3/4 tsp chilli powder
3 tbsp coconut powder
3 tbsp cilantro
1 1/2 tsp kitchen king masala (or garam masala)
10 cashew nuts
Combine the ground onion tomato, ground masala and 1/2 tin of tomato sauce in vessel and boil covered for about 25-30 mins stirring occasionally(no oil necessary)
Separately fry mushrooms with a little salt and add peas and saute till cooked. Add to sauce and boil 5 mins. Add 11/2 tbsp full cream and salt and sugar to taste. At the very end turn of stove and add 1 tbsp homemade ghee. Eat hot with pulkas or chappati
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