How to make Mango Sponge Flan? – Viji’s Food Recipes – International Dessert Recipes


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Mango Sponge Flan


Ingredients:

Flour  – 1 cup

Sugar  – 1/2 cup

Vanilla essence  a few drops

Hot water  –  1 to 2 tbsp

Baking Powder  –  1/2 tsp

Tin of mangoes (or) Fresh mangoes  – 2

Cherries  – 4


Method:

Beat the eggs and sugar to a thick cream in a bowl over hot water. dd essence and sieved flour.

Fold in flour with a palette knife. Add 1 to 2 tbsp. of hot water.

Grease and flour flan tin and put the mixture into it.

Bake at 450 degrees F for about 10 to 12 minutes.

When cool, lift out the flan into a plate.

Spread colored  jam on the flan and decorate with mangoes and cherries.

Viji’s  Food Recipes

How to Make Lorette Potatoes? – Viji’s Food Recipes – Easy Potato Recipes


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Lorette Potatoes 

Viji’s Food Recipes

Ingredients:

Potatoes  – 500 gms

A pinch of  Salt, Pepper and Nutmeg

Butter  – 30 gms

Egg Yolks  – 2

Grated Cheese  – 30 gms

Method:

Wash, peel and re-wash potatoes.

Covered with salted water. Bring to boil. Reduce heat and simmer till cooked.

Drain off the water. Cover and return to low heat to dry out the potatoes. Pass through the a potato masher.

Season with salt, pepper and nutmeg, adding 2 egg yolks and cheese.

Prepare choux pastry as follows:

Put the water, salt and butter in a pan and bring to a boil.

When the liquid boils and rises remove the saucepan from the fire and add the flour. Mix.

Return to a moderate fire and cook till the paste ceases to stick to the spoon and butter begins to ooze out.

Remove from the fire. Add the eggs, one at a time, taking care to mix each egg thoroughly before the next is added.

Add the potato mixture to the choux paste.

Shape like crescents and coat with flour. Plunge into deep fat about 6 minutes before serving. Drain and serve hot.

How to Make Moti Pulao? – Viji’s Food Recipes – Popular Indian Recipes


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Moti Pulao


 

Ingredients:

Rice  –  1 kg

Salt  –  to taste

onions   –  400 gm

Seasoning   –  to taste

Saffron   –  a little

Lime juice  –  a little

Kewra essence or rose-water   –  a few drops

Sultanas   – 110 gm

Almonds  –  110 gms

Silver leaves  –   12  nos

Cornflour   – for binding

Paneer   –  230 gms

Ghee  –  230 gms

Pomegranate    –  110 gms

 

Method:

Prepare rice for Kashmiri pulao.

Serve hot garnished with fried dry nuts, silver leaves, fried small rollers of panneer  (with cornflour as binder).

Pomegranate seeds covered with silver leaves.

 

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