INGREDIENTS:
* 1/2 cup dates – de-seeded and chopped.
*4 tbsp sugar.
*1500 ml milk.
*2 cup crushed ice.
Method:
*Blend the dates and 1 cup of milk together .
*Add all other ingredients and blend at high speed and serve.
DATES MILK SHAKE
CHILLI CHICKEN
INGREDIENTS:
*500 gms. boneless chicken (cut into1-inch cubes)
*1 egg
*1 egg
*2 tbsp Soya sauce
*2 tbsp corn flour
*2 tbsp corn flour
*5-6 green chilies (chopped)
*2 green onion tops ( chopped)
*2 green onion tops ( chopped)
*1 tsp garlic paste
*1/2 tsp white pepper powder or to taste
*1 tsp sugar
*2 cups water
*1 tbsp oil
*Oil to fry
*1/2 tsp white pepper powder or to taste
*1 tsp sugar
*2 cups water
*1 tbsp oil
*Oil to fry
*Salt To Taste
METHOD:
BASUMATHI RICE PUDDING
INGREDIENTS
- 300g Basmati Rice
- 2L Milk
- 5 Green Cardamom Pods
- 350g Sugar
- 100g Almond Flakes (Toasted)
- ½ teaspoon Ground Cardamom
- 1 Pinch of Grated Nutmeg
- 1 tablespoon Rose-Water
- 150g Caster Sugar
- 50ml Water
- 75g Pistachios (Nuts, Chopped)
METHOD:
- Wash the rice well, boil in plenty of water for 6 minutes and drain.
- In a separate pan bring the milk to the boil with the cardamom pods.
- Add the rice, cook for 35 minutes, stirring frequently, until the rice is soft and the milk becomes very thick.
- Stir constantly when the milk begins to thicken to prevent it from sticking.
- Stir in the sugar, almonds, ground cardamom and nutmeg, then cook gently for another 5 minutes.
- Remove from the heat, spoon into ramekins and sprinkle with rose water.
- Place the caster sugar and water in a frying pan and cook over a medium heat for 2-3 minutes until it bubbles and starts to colour.
- Add the pistachio nuts and spoon over the puddings.
LEMON FISH
Ingredients:
*4 fillets fish
*30 gms butter
*Juice of 4 lemons
*1 tsp chopped parsley
*1 tsp sugar, or to taste
Method:
* Rub the fish with lemon juice and season well with salt and pepper.
*Make the sauce. Heat the butter, when melted add the sugar, then add the lemon juice.
*Taste and adjust the seasoning.
*Now take the fish. Roll in a little seasoned flour and lightly saute in olive oil.
*Put the sauce over the fish and it is ready to serve.
ICED MINT TEA
INGREDIENTS:
* handful of mint leaves
*1/2 litre boiling water
*1 tea bag
*sugar to taste
*juice 1/2 lime
METHOD:
* Place mint leaves in a jug. Pour on hot water.
*Infuse with teabag. Sweeten to taste. Cool and strain.
*Sharpen with lemon juice and serve with ice.
