Charles Phoenix-Cheeseball Man-Christmas special delight

PUDDING 4 UR TASTEBUDS

INGREDIANTS
• 5 cups Milk
• 1 cup All-Purpose Flour
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 1 tsp unsalted Butter


How to make Creamy Pudding:
• Combine milk, flour, sugar and vanilla extract in a large pot.
• Place the pot on medium heat and cook, stirring continuously.
• When bubbles rise on the surface, add butter.
• Boil for a minute, stirring constantly.
• Remove from heat and pour the mixture into a blender.
• Process for about 15 minutes on medium speed.
• Transfer the mixture into a 2 liter Pyrex dish. Allow it to cool for 1 hour.
• Cover the dish and refrigerate until serving.
• You can top the pudding with pistachios, coconut flakes or cinnamon. You can also serve the pudding with ice cream.

COOL COOL KULFI- RECIPE

Make delicious kulfi at home by following this simple recipe.

• 1 litre cups Full Cream Milk
• 1/2 cup Condensed Milk
• 1/4 cup Milk Powder
• 1/2 tsp Cardamom Powder

Procedure:

• Add all the ingredients together in a pan and bring to a boil.
• Now add the cardamom powder and lower the flame..
• Cook for 10-15 minutes till the mixture thickens. Allow to cool completely.
• Pour into kulfi moulds and freeze overnight till firm.

CHOLEA ;- WEEKEND RECIPE

INGREDIENTS

250 gms of chickpeas (chhole)
1 onion, chopped
2 tomatoes, chopped
4 cloves garlic, chopped
1 piece ginger, chopped
3 green chillies, chopped
2 tbsp tomato puree
1 tsp turmeric powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
2 tbsp ghee
800 ml water
Salt to taste
Coriander leaves, garnishing

Method

Heat the ghee in a kadhai and fry the onions till golden brown. Now add the ginger, garlic and the green chillies and fry for another minute. To the mix, add turmeric, cumin, coriander, red chilli powders and the garam masala. Mix some salt and stir well so that the onions mix with the masalas. After a few minutes, add the tomatoes and continue to stir fry for about 5 minutes. Add the chickpeas and water to the kadhai and bring to a gentle boil. Cover with a lid and cook for 20 minutes.

YUMMY PASTA -WEEKEND RECIPE

Try out this scrumptious, melt in the mouth, pasta recipe.

Ingredients:

• 1 cup Pasta (uncooked)
• 1 tbsp Olive Oil
• 4 cloves Garlic (crushed)
• ½ cup Red Onion (chopped)
• 250 gms Chicken Breast
• 1 large Tomato (chopped)
• ½ cup Feta Cheese (crumbled)
• 3 tbsp fresh Parsley (chopped)
• 2 tbsp Lemon Juice
• 2 tsp dried Oregano
• Salt (to taste)
• Pepper (to taste)
• 2 Lemons (wedged, for garnishing)

Procedure:
• Pour water in a large pot and add some salt.
• Add pasta.
• Cook the pasta for10 minutes or till tender. Drain and set aside.
• Place a large skillet over medium-high heat and heat olive oil in it.
• Add garlic and onion. Saute for 2-3inutes.
• Add in the chicken pieces and cook for about 5 to 6 minutes, stirring occasionally, till it is no longer pink.
• Reduce the heat to medium-low and add, tomato, feat cheese, parsley, lemon juice, oregano and cooked pasta. Stir well for about 2 to 4minutes, till the pasta is well heated.
• Remove the pasta from the stove and season with salt and pepper.
• Garnish with lemon wedges and serve hot

recipe of the week

Ingredients :
4 cups Basmati rice
1 tbsp garlic-ginger paste
1 1/2 cup fish pieces
3 red dry chillies, ground
1/4 tsp turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 tsp cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required

Method :
Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chillies and the pastes of ginger and garlic.
Stir and put in the fish. Fry till oil starts oozing out.
Put in the rice, turmeric, cumin seeds powder and enough salt.
Fry for some time so that the rice comes to a pale yellow colour.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another dekchi.
Put in the onion slices.
Fry till they are browned and become crisp.
Take out and keep aside.
Pour the ghee remaining in the dekchi over the ready fish pulav and mix well.
Transfer the pulav in a nice serving dish.
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is simply deliciou

RECIPE OF THE DAY

Beat the summer heat by trying out this delightful recipe.

Ingredients:

• 2 Mangoes
• 2 tbsp Sugar
• 1 cup Yogurt
• 2-3 strands Saffron (kesar)
• A pinch of Green Cardamom Powder

Procedure:

• Wash the mangoes properly and then peel and remove seed.
• Grind into a mixer to make a paste out of it and transfer it into a bowl.
• Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
• Add the mango paste and blend again for half a minut.