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choiyla

Author: Unknown // Category:

choiyla

Ingredients
1 kg Buff meat                                                  
20gm Ginger garlic paste   
30 gm Chopped green garlic (seasonal garlic)     
30 gm Chopped coriander    
5 gm Chili powder    
20 gm Red chili paste     
15 gm Fenugreek seed (methi)     
5 gm Turmeric powder   
Salt:  to taste
50 ml Mustard oil


Method:

Cut the meat in long strips and cook in charcoal fire or grill in tawa or (cook in fire) and then cut them in to edible dice.
Marinate the cooked meat with the ginger garlic paste, chili powder and paste, and salt and keep for a while.
Then heat the oil and put the fenugreek seed and fry till black in color.
After the oil is well heated take off from heat and put turmeric and immediately pour oil over the marinated meat.
And stir then sprinkle with green coriander and green garlic (seasonal garlic)
And it’s ready to eat……

Yields: 10 portions
Prep time: 30 minutes




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chocolate moose

Author: Unknown // Category:

chocolate moose
INGREDIENTS
·         4 1/2 ounces bittersweet chocolate, finely chopped
·         2 tablespoons (1 ounce) unsalted butter, diced
·         2 tablespoons espresso or very strong coffee 
·         1 cup cold heavy cream
·         3 large eggs, separated
·         1 tablespoon sugar
(Optional) Raspberries and extra whipped cream (for garnish)
METHOD
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.

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Cream Caramel

Author: Unknown // Category:

cream caramel
Ingredients:

  • 200 ml milk
  • 2 medium size egg
  • 65g caster sugar
  • 150 ml water
  • I tsp vanilla extract
For the Caramel Sauce
  • 65 g caster sugar
  • 20 ml (I tbsp + Itsp) water
method:
  1. Dissolve 65 g sugar with 20 ml of water and boil rapidly in a small open saucepan. When it is a deep golden colour, quickly pour into the base of 3 ramekin dishes.
  2. Beat the eggs with the remaining 65 g sugar, milk and vanilla extract. Pour into the dishes. Cover with cling film.
  3. Place the 150 ml of water in the bowl with the steam basket. Place the dishes in the steam basket.
  4. Steam for 25 minutes. Take out the dishes and chill before serving.
  5. Unmould before serving.
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Chili Gravy

Author: Unknown // Category:


chili gravy
Ingredients:
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour 
1/2 teaspoon black pepper 
1 teaspoon kosher salt 
1 teaspoon powdered garlic 
2 teaspoon ground cumin 
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth, chicken broth or water



Method:

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.



Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. 



Yield: 2 cups

Preparation time: 20 minutes
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