Recipe-Mango Souffle

 I always try to experiment with recipes specially deserts that does not need baking  and found quite a few of them.
Thats why i love this souffle recipe
So here it goes

1.Mango-2
2.Gelatin:1/2tsp
3.Eggs:3
4.Cream:1 cup full fat cream( 2 cup medium fat)
5.Sugar;1/2 cup(depends on the sweetness of the mangoes)
6. Mango Flavour(optional)

1.Dissolve the gelatin in a cup of water and keep aside
2.Puree the mango in a blender
3. Separate the egg whites from the yolk. Keep aside the whites
4.Mix the egg yolks , the sugar and the pureed mango
5.Heat the mixture in a double boiler or in gas over low flame. Stir the mixture to ensure no lump is formed
6. When the mixture comes to a boil , add the gelatin. Stir till the mixture is thick enough to coat the back of a spoon
7. Let the mixture cool. Meanhwile beat the eggs till the white becomes opaque.Also whip the cream
8.Once it is at the room temperature , add the egg mixture.
9.Finally add the cream. Note that the egg and cream should be added  gradually parts by parts. After adding each part you should mix well
10.Add the flavour and mix well.
11.Set in freeze for  about 3-4 hours

Recipe-Dahi Chicken

Dahi is used by many people in non veg gravies because  it gives a nice taste.
I decide to tweak the  conventional recipe a little.
This recipe goes good with pulao as well as rotis

Ingredients
1.Chicken:750 Gms
2.Onion :2 Large(made into a paste) 1 Medium(chopped)
3.Garlic: 6 cloves
4.Ginger : 1 medium stick
5.Coriander powder 2 tsp
6.Cumin Powder:2 tsp
7.Chicken Masala: 2 tbsp
8.Peper powder:1/2  ts
9.Bay Leaves:1-2
10. Chili powder :1/2tsp
11 .Kasuri methi: 2 tsp leaves
12.Haldi:1/2 tsp
13.Salt: to taste
14.Garam masala:2tsp
15: Curd : Around 250 grams
16 Oil: 5Tbsp
17 Water

MAKING THE MASALA PASTE

1. Make a paste of the ginger garlic  and  2 large onions.

2. Heat around 2 tbsp oil in a kadai

4. When oil is heated mix the above paste with the coriander,cumin chili and peper and 1tsp chicken masla

5. Cook till the masala becomes cooked and keep aside


COOKING THE CHICKEN

1. Wash the chicken pieces thoroughly

2,. Marinate the chicken for about 90 minutes with the curd, 1Tbsp chicken masala, 1 tsp garam masala, haldi and salt

3. Once the chicken is tender, heat around 2 tbsp of oil in a Kadai

4. Cook the chicken along with the marinated curd and spices in low flame till the chicken is tender

5. Once the chicken is tender and the masala becomes thick  (The chicken will be coated with the yellowish dahi-spices mixture) keep aside the chicken


COOKING THE GRAVY:

1. Heat oil in a kadhai and when heated add the bay leaves

2. Add the chopped onion and fry till the onion becomes translucent

3.Add the masala paste (which we prepared in step 1) and cook on low flame

4. Add the chicken -dahi preparation(which was prepared in step 2)

5. Add a little salt if required.

6. Cook till the chicken is mixed well . Add garam masala and a little water

7.Cook for 3-4 minutes till the gravy looks thick and add the kasori methi leaves

Serve with paranthas or pulao

Recipe-Rose Rabdi

This was something I made out of a jiffy-JLT ..though I am sure there may be recipe available in the net and it can be done in better way..still  m glad that my experiment was successful.

SO here goes the recipe


Ingredients
1.Milkmaid:1/2 tin
2.Milk:1/2 litre(Use full cream milk)
3. Sugar: 1Tbsp
4.Rose flavour:2 tsp
5. Rose petals: From 2 roses

1. First separate and wash the rose petals  and soak them in water for 15 mins

2. Bring the milk to a boil over low flame  stirring occasionally . When the milk becomes about half, add the sugar

3.Add the Milkmaid and the rose petals and continue to stir the mixture over the low  flame.

4. When the mixture becomes thick(it should reduce to about 300 l) , add the rose flavour

5. Boil for some seconds and then cool it at room temperature for some time

6. Set it in the fridge for about 2 hours.

7. You can the remaining  Rose Petals and almonds as a garnish


Serving suggestions: It goes good with Gulab Jamun. I used an instant recipe for the Gulab Jamun..Hnece not sharing the recipe