Ingredients:
- 1 loaf bread (small)
- 1 litre milk
- 500 gms sugar
- 250 gms double cream
- 250 gms clarified butter
- 100 gms chopped and roasted cashew nuts
- 100 gms almonds (soaked and chopped fine)
- 10 gm saffron
- 5 cardamom powdered
Method :
- Cut each bread slice into four pieces. Fry them in clarified butter till golden brown.
- Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes.
- Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup.
- Boil milk until it is thickened.
- Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them.
- Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.
- Refrigerate and serve as dessert.
- Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs, halved 1 tbsp fresh coriander, chopped.
- Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the pieces are browned at the edges.
- Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer.
- Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
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