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• 1/2 cup finely powdered sugar
• 2 tbsp. warm milk
• food coloring(pink, green, yellow)
• Add milk into powdered sugar and mix vigorous until smooth creamy texture (no sugar lumps and fast flowing).
• Divide 3 portions of the batter.
• Add food coloring separately into portions and mix.
HERE'S TO YOUR PRETTY PRETTY DONUTS :)
• 1 tbsp. olive oil
• 10-15 garlic cloves
• 1 inch ginger
• 1 inch raw turmeric
• 1 medium tomato
• 1 medium carrot
• 3 green cardamom
• 3 cloves
• 1inch cinnamon stick
• 1 black cardamom
• 1 tbsp. lemon grass stem
• 1 tsp. salt
• 1/2 kg desi murghi
• 1 tsp. black pepper
• 1 tsp. white pepper
• 12 glasses of water
• 2 tbsp. corn flour + 1 cup water
• 1 tbsp. spring onion (chopped)
• raw eggs (2-3 or as desired)
• In a pan take oil and saute ginger, garlic and turmeric until golden brown.
• Now add tomato (cut) and carrot, saute 5 minutes over medium flame.
• Add whole spices, salt, lemon grass, desi murghi, black and white pepper and 6 glasses of water.
• Let cook until chicken is tender, should also remain with at least 2 cups of stock or more.
• Shred chicken separately.
• Blend the remaining stock and strain into pan again.
• Now add 6 glasses of water, and let come to boiling. Discard foam coming over top.
• Chop well the shredded chicken and add a cup of chopped chicken to boiling soup.
• Add chopped spring onion and water corn flour mix.
• Now add raw eggs, keeping in spoon within boiling soup until cooked intact, before released into soup.
SERVE HOT !!!
• 1 tsp. vinegar
• 2 cups plain flour
• 1 tbsp. cocoa powder
• 1 tsp. baking soda
• 2 tsp. baking powder
• 4 eggs
• 1 cup granulated sugar
• 1 tsp. vanilla essence
• 1 cup oil
• 1 tsp. coffee powder
• 2 cups of hot boiling milk
• 2 tsp. coffee powder
• 1 tbsp. sugar
• 400 ml fresh cream
• 3 tbsp. sugar
• 1 tsp. coffee powder
• First make butter milk by mixing 1 tsp. vinegar into 1/2 cup of warm milk and let curd for 10-15 minutes.
• In a bowl beat 4 eggs, add sugar and beat until creamy (min. 1 minute of high speed beating).
• Add a teaspoon of coffee powder to buttermilk and mix.
• Pour this coffee buttermilk into egg beat mixture and mix a little.
• Add oil and vanilla essence and mix.
• Prepare flour mix by mixing plain flour, cocoa powder, baking soda and baking powder.
• Beat in flour mix in portions until evenly combined.• Transfer the batter to previously greased and dusted 11 x 7 inch baking pan.
• Bake in a pre-heated oven at 180 degree C for 30-40 minutes, until tooth pick inserted comes out clean.
• Let come down to room temperature.
• Mix all the ingredients for coffee milk and let the mixture come down to room temperature.
• Poke holes to cooled down cake.
• Pour over the cake until completely soaked up and milk further poured stays on top.
• Refrigerate for 30 minutes.
• Beat fresh cream with sugar and coffee until stiff peaks form.
• Spread over cake just out of fridge.
• Dust cocoa if you like.
COMES OUT PERFECT IF REFRIGERATED 30 MINUTES BEFORE SERVING !!!
• 2 tbsp. lemon juice
• 2 tbsp. vinegar
• 2 tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. turmeric powder
• 1 cup water
• 1 cup lemon grass water
• 1 cup oil
• 1 cup onion paste
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1 tbsp. paprika powder
• 1 cup tomato paste
• 5 small onions
• In a bowl take fish and add over lemon juice, vinegar, soysauce, salt, turmeric powder and leave to marinate for 30 minutes.
• In a pressure cooker take water and lemon grass water and add marinated fish along with marination.
• Pressure cook 45 minutes.
• Now in a separate pan take oil and saute onion paste a little.
• Now add ginger garlic pastes, paprika powder, tomato paste, and let cook a little until simmering.
• Add your cooked fish from pressure cooker and onions.
• Let cook 10-15 minutes and done!!
HERE'S YOUR MOST DELICIOUSLY TASTING FISH CURRY!!!! LEMON GRASS IS A MAGIC HERE!!