How to Make Ginger Cream? – Viji’s Food Recipes – Popular Food Recipes


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Ginger Cream



Ingredients:

300 M.lit. Cream

150  M.lit.  Milk

2  1/2  Table spoons sugar

Ginger juice  –  1 tbsp

Gelatine  –  1/2 Envelope

1 tbsp Candied  Ginger  (chopped)

Egg yolks  – 3

Method:

Beat the yolks of eggs.

Add to milk and cook on a double boiler till thick.

Add sugar and cool. Dissolve gelatine in a little water and mix with ginger juice and chopped ginger.

Add this to the milk mixture. Add this to the milk mixture, whip cream slightly and mix with custard, pour into prepared , mould, cool over ice for a while. Refrigerate and serve cold.

How to Make Chicken Khorma? – Viji’s Food Recipes – Easy Chicken Recipes


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Chicken Khorma


Ingredients:    ( For 6 to 8 Person)

Chicken   –  1  (about 2 kg)

Coconut  – 1

Poppy seeds  – 100 gm

Cashew nuts  –  100 gm

Red chillies  –  1 to 2 gm

Green chillies  –    1

Coriander  –   10 gm

Onions  –  750 gm

Curds  –  500 gm

Fat  –  60 gm

Salt –  to taste

Method:

Clean and joint chicken. Grind together coconut, poppy seeds, cashew nuts, red chillies, green chilli, coriander and half the onions.

Heat fat and lightly saute remaining onions (sliced).

Add ground ingredients and fry for a few minutes.

Add jointed chicken. Fry for a further 5 minutes.  Add salt to taste and beaten curds.

Cook over low fire till done.

How to Make Spanish Cream (or) Cream D’ESPAGNE? – Viji’s Food Recipes – Spanish Cuisine


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Spanish Cream (or) Cream D’ESPAGNE


Ingredients:

Gelatine    – 12 to 15 gm

Sugar  – 75 gm

Salt –  a pinch

Eggs  – 2

Milk –  500 ml

Vanilla  – 1 tsp

Method:

Mix together gelatine, 2 tbsp sugar and a pinch of salt. Heat in a double boiler till melted.

Beat egg yolks. Add milk. Add to gelatine mixture.

Cook over boiling water stirring constantly until gelatine is thoroughly dissolved (about 10 minutes).

Remove from heat. Add vanilla. Chill to unbeaten egg consistency.

Beat egg whites with remaining sugar until stiff. Fold into gelatine mixture.

Chill until firm.

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