Arbi Leaves Rolls - Cooking Recipe

Ingredients:

• 6 Arbi leaves (colocasia leaves) or (arbi key pattey)
• 200 gms gram flour (besan)
• ½ tbsp red chilli powder
• ½ tbsp black pepper powder
• ½ tbsp salt
• ½ tbsp chat masala
• ½ tbsp cumin seeds
• ½ tbsp ajwain (carom seeds)
• ½ tbsp coriander seeds
• ½ tbsp ginger garlic paste
• 2 tbsp tamarind pulp
• Water as required to make a thick paste
• Oil for frying

Method:

1. Remove hard stem of arbi leaves (colocasia leaves), wash and dry
2. Make a fine and thick paste of gram flour (besan) by mixing all ingredients
3. Now take one arbi leaf, spread it on clean large flat dish and apply gram flour mixture on one side of it
4. Spread second leaf over it and apply besan mixture again and then third leaf in same manner
   Roll the three arbi leaves gently
5. Make two rolls of 6 arbi leaves following same method and steam for 30-45 minutes
6. Remove the rolls from steamer and let them cool
7. Cut arbi leaves rolls into 1 cm thick slices. Each piece will look like a beautiful spiral
8. Heat oil in frying pan and fry arbi leaves rolls till light golden and crisp
9. In the end temper the fried rolls slices with mustard seeds
10. Serve with raita or sour sauce

Palak Paneer - Cooking Recipe

Ingredients:

• 1/2 kg Spinach
• 1 Onion
• 4 Green chillies
• 3/4 tsp Ginger garlic paste
• 1 tsp lemon juice
• 200 gms cottage cheese (paneer)
• 1 tsp Cumin Seeds
• 1/4 tsp Black pepper powder
• 1/4 tsp Garam Masala Powder
• 2-3 Bay Leaves
• 4 tbsp Butter
• 4 tbsp cream
• 4 tbsp Vegetable oil
• Salt to taste

Recipe:

• Make fine paste of onion and keep aside
• Wash spinach leaves and remove hard stems
• Blanch spinach leaves in water and drain
• Put blanched spinach and green chillies in a blender and make a fine paste
• Now heat vegetable oil in a frying pan
• Fry cheeses cubes in it till golden brown and take out
• Add onion paste to the same frying pan and sauté for 5 minutes
• Add ginger garlic paste to it now
• Now add cumin seeds and bay leaves to it
• Add the spinach paste and all spices and cook well
• Add lemon juice and mix the spinach well
• Add fried cottage cheese to the spinach mixture and mix well
• Add butter and cook till it separates
• Now slow the flame and add cream
• Take out palak paneer in serving dish and garnish with some fried cheese cubes

Serve with hot chapattis or boil rice

Chicken Fajita Pizza - Cooking Recipe

Ingredients:
Dough:

• 3 cup Floor
• 1 Egg
• 1 tbsp Yeast
• 1/2 tsp Sugar
• Pinch of Salt
• 3 tbsp Oil

Pizza Filling:

• 350 gm boneless Chicken
• 5 tbsp Orange Juice
• 5 tbsp Pineapple Juice
• 2 tbsp Chilli flakes
• 1 tsp Lemon juice
• 1 tsp Oregano
• 1 tsp Salt 1 tsp

Pizza sauce:

• 4 tbsp Tomato Paste
• 3 Green Chillies
• 1/2 Onion chopped
• 1 tsp Garlic paste
• 3 tbsp Oil
• 1/2 tsp Cumin seed
• 2 tsp Chilli flakes
• 1/2 tsp Oregano
• 1/2 tsp Rosemary
• Salt to taste

Pizza Topping:

• Capsicum
• Onion
• Monterey Jack cheese or mozzarella cheese

Recipe:
For Dough:

• Mix yeast and sugar in warm water and let it rise
• Sifter flour and salt together and add egg and oil in it
• Knead with luke warm water and yeast mixture
• Leave to rise for one hour

For Chicken:

• Marinate chicken with all filling ingredients
• Heat 1tbsp of olive oil and fry chicken in it

For Sauce:

• Stir fry onion in olive oil
• Add garlic and tomato paste in it and cook
• Add all spices to it and mix well
• Now add little water to it and cook for 15 minutes
• Chop green chillies and add in the sauce
• This sauce is called ranchero sauce

Cooking:

• Grease a 14 inch pizza pan
• Roll out pizza dough and spread in pizza pan
• Apply a thick layer of pizza sauce over pizza dough
• Now make layer of grated cheese
• Keep fried chicken, capsicum slices and chopped onion over cheese layer
• Sprinkle little cheese over it again
• Sprinkle little salt, oregano and rosemary over top
• Bake for 15 minutes at 200oC
• Chicken Fajita Pizza is ready to serve

Tropical Fruit Punch - Cooking Recipe

- 1\2 cup sugar
- 1\4 cup water
- 2 cups fresh grapefruit juice
- 2 cups fresh orange juice
- 2 cups pineapple juice
- 2 cups guava nectar
- 1\4 cup lime juice
- crushed ice
- Mint leaves and lime to garnish

Method :
1. Cook sugar and water in a small saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 1 minute, remove from heat and keep aside to cool completely.
2. Blend juices, nectars and syrup in a large pitcher. Chill thoroughly.
3. Pour into tall ice filled glasses. Garnish with mint leaves and lime. Serve immediately.

Fluffy Citrus Dressing - Cooking Recipe

Ingredients :


1 egg
1 tbsp. grated orange peel
2 tbsp. lemon juice
1/2 c. sugar
2 tsp. grated lemon peel
1 c. heavy cream, whipped
Method :

In saucepan, beat egg; add sugar, fruit peels and lemon juice. Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly. Fold in whipped cream. Chill. Makes about 2 1/3 cups.
This is good on almost any fruit salad and goes especially well on a combination of oranges, pineapple and bananas.

Turkish kofte Sandwich - Cooking Recipe

Ingredients
* 4 ounces ground beef
* 2 onions
* 2 cloves garlic
* salt and pepper
* parsley or mint
* 1/2 cucumber
* olive oil
* thick yogurt
* Turkish bread
* 2 tomatoes
* lettuce


Method:
1. chop onions, 1 glove of garlic and parsley.
2. Mix the onions, garlic and parsley with the grounded beef and a bit of salt and pepper.
3. With your hands make walnut shaped little meatballs.
4. You can either grill the meatballs, or prepare them in some olive oil.
5. In the meantime.
6. Mix the yoghurt with garlic and mint herb.
7. Slice tomatoes,lettuce and cucumber.
8. Now take a Turkish bread (flat, round thick bread) cut in 4 squares, open them and butter up’ the bread with the yoghurt dressing.
9. Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.

McDonald’s Big Mac Recipe - Cooking Rescipe

McDonald’s Corporation (NYSE: MCD) is the world’s largest chain of hamburger fast food restaurants, serving more than 58 million customers daily. In addition to its signature restaurant chain, McDonald’s Corporation held a minority interest in Pret A Manger until 2008,

Ingredients:

  *Sauce*

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

*The Rest*

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

Method:

Sauce:
To make the sauce, mix together all the ingredients about one hour before using.

Assemble The Burger:

Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the “inner” sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

Chicken with Cashew Nuts Chinese - Cooking Rescipe

Ingredients:

Chicken with Cashew Nuts250g Chicken (boneless)
50g Salted Cashew Nuts
1 Carrot, peeled and diced (about 100g)
1/4 Brown Onion, diced (about 50g)
50g Green Bell Pepper, diced & seeded (optional)
50g Baby Sweetcorn, sliced (optional)
2 Tbsp Oyster Sauce*
1 tsp Sugar*
1 Tbsp Light Soy Sauce*
1 Tbsp Chinese Wine*
Dash of Pepper*
1 tsp Cornflour in 150ml Water (mixed)

Method:

Remove skin and visible fat from the chicken. Cut into bite-sized pieces.
Marinade chicken pieces with seasoning ingredients*.
Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat.
Fry onion & garlic until fragrant.
Add in chicken & vegetables. Stir-fry until chicken is cooked.
Add cashew nuts & cornflour mixture. Stir until the sauce thickens.
Remove from heat and serve with rice.

Chinese Recipe – Kung Pao Chicken - Cooking Rescipe

Kung pao salmon stir-fry recipe is as famous as kung pao chicken, the tender and juicy salmon, along with aromatic peanuts, can really satisfy your stomach.





Ingredients:
*3/4 lb. chicken, boned and skinned
*2 tbsps. oyster sauce
*2 1/2 tbsps. cooking oil
*8 small dried red chilies
*4 tsps. minced garlic
*2 stalks celery, diced
*1/2 red bell pepper, cut into 1−inch squares
*1 can (8 oz.) bamboo shoots, sliced and drained
*2 tsp. cornstarch dissolved in 1 tablespoon


water
1 tsp. cornstarch
1/3 cup roasted peanuts
Sauce:
3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic
vinegar
*1/4 cup chicken broth
*1 tbsp. soy sauce
*2 tbsps. hoisin sauce
*2 tsp. sesame oil
*2 tsps. chili garlic sauce
*2 tsps. sugar



Directions:
Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove
chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Chinese Recipe – Kung Pao Chicken - Cooking Rescipe

Kung pao salmon stir-fry recipe is as famous as kung pao chicken, the tender and juicy salmon, along with aromatic peanuts, can really satisfy your stomach.





Ingredients:
*3/4 lb. chicken, boned and skinned
*2 tbsps. oyster sauce
*2 1/2 tbsps. cooking oil
*8 small dried red chilies
*4 tsps. minced garlic
*2 stalks celery, diced
*1/2 red bell pepper, cut into 1−inch squares
*1 can (8 oz.) bamboo shoots, sliced and drained
*2 tsp. cornstarch dissolved in 1 tablespoon


water
1 tsp. cornstarch
1/3 cup roasted peanuts
Sauce:
3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic
vinegar
*1/4 cup chicken broth
*1 tbsp. soy sauce
*2 tbsps. hoisin sauce
*2 tsp. sesame oil
*2 tsps. chili garlic sauce
*2 tsps. sugar



Directions:
Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove
chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Sauteed Chicken Breasts with Creamy Chive Sauce - Cooking Rescipe

Here’s a sauce so delicious, it’s missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.




Ingredients
*4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
*1 teaspoon kosher salt, divided
*1/4 cup plus 1 tablespoon all-purpose flour, divided
*3 teaspoons extra-virgin olive oil, divided
*2 large shallots, finely chopped
*1/2 cup dry white wine
*1 14-ounce can reduced-sodium chicken broth
*1/3 cup reduced-fat sour cream
*1 tablespoon Dijon mustard
*1/2 cup chopped chives, (about 1 bunch)

Preparation
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Italian Vegetable Casserole Healthy Lunch - Cooking Rescipe

This is a quick and easy way to add a vegetable serving into your daily meal plan.






Prep time: 25 minutes
Ingredients:
*1 zucchini, sliced
*1 yellow squash, sliced
*½ red bell pepper, chopped
*2 tomatoes, chopped
*¼ c. fat-free Italian dressing
*2 c. brown rice, cooked
*¼ cup soy parmesan cheese
*nonstick cooking spray

Directions:
Spray casserole dish with nonstick cooking spray.
Mix vegetables and dressing together in the casserole dish.
Cook vegetables in microwave for 10 minutes, stirring every 2 to 3 minutes.
Sprinkle parmesan cheese over the top of the vegetables.
Serve vegetables over rice.
Serves: 4
Serving size: 1 cup vegetables and ½ cup rice
Nutritional analysis (per serving):
165 calories
7 g protein
2 g fat
0 g sat. fat
31 g carbohydrate
4 g fiber
0 mg cholesterol
278 mg sodium
117 mg calcium
1.4 mg iron

Recipe for Pear and Chestnut Crumb Cakes - Cooking Rescipe

Ingredients

• (Makes 12 big or 18 medium muffins)
• Crumb Topping
• Almonds – 1 cup, finely chopped
• Jaggery or brown sugar – ¼ cup
• Muffins
• Whole wheat pastry flour – 2 cups
• Baking powder – 1 tsp
• Baking soda – 1 tsp
• Ground cardamom – 1 tsp
• Ground allspice – 1 tsp (or use 1 crushed clove)
• Salt – ½ tsp
• Butter – 4 tbsp
• Applesauce – 1/3 cup
• Jaggery or brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Low fat milk – 1 cup
• Ripe pears – 2 big or 3 small, cored and diced
• Chestnuts – 1 cup, cooked, peeled and chopped*

Cooking Directions

Preheat oven to 350F. Line the muffin tin with liners. Mix almonds and jaggery for the crumb topping. Set aside.

Mix flour, baking powder, baking soda, salt, cinnamon and allspice in a bowl. In a different bowl, cream butter, jaggery and applesauce together, until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract. Mix in flour alternating with milk. Finally, fold in pears and chestnuts. Take care not to over mix the batter.

Scoop the batter onto the cupcake liners, top with the crumb topping and bake for about 25 minutes for large muffins or 20 minutes for standard size muffins. Test doneness by inserting a clean knife into the muffin. They should come clean. Take the muffins out, cool on a wire rack. Serve warm with coffee or ice cream.

Recipe for Hyderabadi Zafrani Pulao - Cooking Rescipe

Ingredients

• 2 cups: Rice (long, grained)
• 1/2 cup: Sugar
• 4 tsp: Ghee
• 18-20: Almonds.
• 12-15: Cashew nuts.
• Pinch: Saffron.
• 1/4 tsp: Nutmeg Powder.
• 1/2 tsp: Green Cardamom Powder

Cooking Directions

Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.

Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts.

In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes.

Stir. Cook, uncovered on Microwave high (100%) for two minutes more.

Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.

Add three and a half cups of water and milk and stir once.

Cover and cook on Microwave high (100%) for fifteen minutes.

Allow standing time for five minutes.

Garnish with almonds and cashew nuts. Serve hot.

Recipe for Chicken Egg Roll - Cooking Rescipe

Ingredients

• 2 tbsp. Vegetable Oil
• 1 tbsp. Garlic (Lehsan) (minced)
• ½ tbsp. Ginger (Adrak) (grated)
• 2 cups Cabbage (Gobhi) (shredded)
• 1 Carrot (Gaajar) (grated)
• 1/2 cup Bean Sprouts
• 2 ounces Bean Thread Noodles (blanched & chopped)
• 8 ounces Chicken Breasts (cooked & shredded)
• 1 tbsp. Hoison Sauce
• 1 tbsp. Oyster Sauce
• 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• 1 package Spring Roll/Egg Roll Wrappers
• 1 Egg (beaten)
• Vegetable Oil (for frying)

Cooking Directions

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.

Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet and heat to 350 degrees F.

Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Recipe for Chocolate Mousse - Cooking Rescipe

• 1 cup semi-sweet chocolate chips
• 4 eggs, separated
• 5 tablespoons boiling water
• 
  

Cooking Directions

Grind the chocolate chips in a food processor or blender, using short pulses.Add the boiling water and blend to melt the chocolate.

Add the egg yolks (one at a time), blending well after each one is added.

In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.

Fold the egg whites into the chocolate mixture gently.

Pour the mousse into wine glasses or other serving glasses optional: top with Cool Whip and a maraschino cherry).

Chill in the refrigerator until set.

Recipe for Mixed Vegetable Kootu - Cooking Rescipe

Ingredients

• 1 large carrot, peeled and cubed
• 1 large potato, peeled and cubed
• 1 large brinjal, cut into pieces
• 2 tomatoes, finely chopped
• 1/4 tsp turmeric pwd
• salt to taste
• Roast in 2 tsps of oil:
• 3-4 dry red chilies
• 1 tbsp coriander seeds
• 1 tbsp senaga pappu/chana dal/bengal gram
• 2 tsps ghasagasalu/poppy seeds/khus-khus
• 1? cinnamon stick
• pinch of asafoetida
• 2 tbsps grated coconut
• For seasoning/poppu/tadka:
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• few fresh curry leaves
• 1 tbsp ghee or oil (ghee is preferred for this particular kootu)

Cooking Directions

Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs.

Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts.

While the vegetables are cooking, heat oil in a pan, add channa dal, coriander seeds, khus khus, cinnamon stick and red chilies and saute till the dals turn red and a lovely aroma emanates the kitchen. Add the coconut and asafoetida and roast for half a mt. Turn off heat and cool. Grind this mixture without water till it becomes a powder, add little water and make a smooth paste.

Add 2 1/2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid and add the ground paste and combine well. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.

Turn off heat and garnish with fresh coriander leaves.

Serve with hot rice, chapatis or dosas.

Recipe for Chicken Kebab Paratha Roll - Cooking Rescipe

Ingredients

• Simple flour 1/2 kg
• Salt A couple of tsp .
• Oil 1/2 mug
• Chicken boneless 1/2 cup
• Crimson chilli 1-1/2 tbsp
• Turmeric 1/2 tsp of
• Lemon juice Some tablespoons
• Cumin seed starting One tablespoons of
• Garlic One tablespoons
• Cinnamon 1 tablespoons of
• Onion Two
• Tomato Only two
• Coal One particular part

Cooking Directions

Rub the particular basic flour and create a bread (paratha).
Slice chicken boneless directly into little parts.

Add salt, cumin, ginger-garlic substance along with lemon juice in it.

Include turmeric extract as well as reddish pepper.

Combine the chicken effectively over these spices.
Leave these for marination to have an hours.

Then add oil in a griddle along with fry the particular marinated chicken in it.
Temperature your coal bit upon fire.

Place the deep-fried chicken in a pot.

Put the heated up fossil fuel part in the middle.
Deal with the actual top for 5 min’s.

Currently eliminate the coal bit and mix the actual deep-fried chicken nicely.

Place fried chicken on the bread (paratha).

Add quickly cut onion as well as tomato onto it.

Add tamarind and corriander drop about it.
Roll the particular bread (paratha) and provide.

Recipe for Mango Mousse - Cooking Rescipe

Ingredients

• 1 env unflavored gelatin;
• 2 cups mango puree (2-3 mangoes)
• 1/2 cup Sugar
• 1/2 teaspoon Vanilla
• 1 cup Plain yogurt
• 1 cup heavy cream – Well-chilled

Cooking Directions

In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the g

Recipe for Mango Caramel Pudding - Cooking Rescipe

Ingredients

• Eggs-9
• Mango cut in cubes-1
• Sugar-500 gm
• Mango essence-2 tsp
• Milk-1 liter
• Cream-2 cups
• Icing sugar-2 to 3 tbsp
• Mango jam-4-5 tbsp

Cooking Directions

Firstly with an electric beater, beat the eggs.

Add 250 g sugar in the egg and again beat it till the sugar is mix and dissolve along with it completely.

Add mango essence and beat it till mixture becomes foamy and thick.

Add milk and beat it again for 10-15 minutes.

In a pan melt 250 gm sugar on low flame.

When it melts fully and become caramelize then pour it into baking tin.

Let the caramel cool down and then add half mango chunks in it. Pour the egg mixture over it.

Preheat the oven at 250 degrees.

Pour some water in baking tray and put the pudding mould in it. Bake it for 15- 20 minutes.

Whip the cream with icing sugar till it becomes thick and fluffy. Add mango jam in it.

When pudding is done then cool it in room temperature and then in fridge.

Now take it out from tin. Now apply the layer of cream on pudding and garnish it with mango chunks