Ingredients -
Pudina leaves - 1 med size bowl
Garlic cloves - 3-4
Green chillies - 2
Tamarind pulp or lemon juice - 1 tbsp
tomato roasted - 1 small
coriander seeds roasted - 1/2 tsp (optional)
Salt - 1/2 tsp or to taste
Method -
1. Clean the pudina leaves by removing all the stems and wash it thoroughly.
2. Roast the tomato on gas and remove the burnt skin.
3. Now grind all the ingredients to a smooth paste using little water either on a electric grinder or on a grinding stone (sil batta) if you want that special earthen taste.
4. This tasty chutney can be served with many snacks and main course also.
Ingredients -
Tamarind - 200 g
Jaggery - 150 g
Sugar - 4 tbsp
Panchforan (five spice- carom, fennel, Fenugreek, nigella and mustard seeds) - 1 tbsp
Red chilli whole - 2
Raisin chopped - 1 tbsp
Dry coconut chopped - 1 tbsp
Dry dates chopped - 1 tbsp
Dry ginger powder (saunth) - 1 tsp
Black salt - 1/2 tsp
Cornflour - 1 tsp
Oil - 3 tbsp
Method -
1. Soak tamarind in 2 cups of water.
2. Mash and squeeze it and sieve through a strainer.
3. Heat a deep frying pan with oil in it.
4. Put the panchforan and chilli and let it splutter.
5. Pour the tamarind pulp in it and let it cook for 5 minutes in
medium heat.
6. Add the jagerry and sugar and again let it cook until it reduces a bit.
7. Dissolve the cornflour in 2 tbsp water, add into it.
8. Add raisin, coconut, dates and dry ginger powder and boil for 2 minutes.
9. Take it off the heat and let it cool.
10 Keep it in the fridge and serve it with Dahi vada, Chole, Matar masala, chat or papari chat.
Rich Chocolate Sauce -
Ingredients -
Cooking chocolate - 100 g
Milk - 1/2 cup
Sugar - 3-4 tbsp
Butter - 1 tbsp
Cream - 4 tbsp
Vanilla essence - 1/2 tsp
Corn flour - 1 tsp
Method -
1. Break the chocolate into small pieces and melt it in a double boiler, in a bowl.
2. Put all of the ingredients together except cream and vanilla in a saucepan and heat over a low heat, stirring continuously.
3. Once all the ingredients have melted and blended together, take it off the heat and stir in cream and vanilla.
4. If it has boiled to a thick sauce add little water or if it is thin add little cornflour into it.
5. Serve it hot with cake or your favourite pudding.
Cocoa Chocolate Sauce -
Ingredients -
Butter - 1 tbsp
Milk - 1 cups
Sugar - 4-5 tbsp
Cocoa powder - 4 tbsp
Cream - 3 tbsp
Cornflour - 1 1/2 tbsp
Vanilla essence - 1/2 tsp
Method -
1. Blend together the milk, sugar, cocoa powder and cornflour in a bowl.
2. Transfer the mixture to a saucepan and heat over a low heat until the mixture begins to boil.
3. Add butter and let it simmer for few minutes, stirring it continuously.
4. Take it off the heat, add vanilla essence and cream and stir well. 5. If it has boiled to a thick sauce add little water or if it is thin add little cornflour into it.
6. Serve the sauce hot with your favourite pudding.
Crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.
This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante (floating island) or used as base for desserts such as ice cream or creme brulee.
Other names includes 'crème à l'anglaise' (French for English-style cream) and 'crème française' (French for French cream).
Though Custard doesn't have its own word in French (the word for cream, "crème", is used).
The French-Canadians in Quebec invented a word for it, "cossetarde".
This sauce has a very rich, creamy texture and once you have tasted, you will definitely fall in love with it.
Ingredients -
Milk or cream - 1 cup
Egg yolks - 3
Sugar - 1/4 cup
Vanilla essence - 1 tsp
Method -
Warm the milk in a pan, remove it before it reaches boiling point.
In a bowl whisk the yolks and sugar together until it turns pale yellow colour.
Mix around 3-4 tbsp of warm milk in the egg mixture whisking it continuously.
Then, gradually add the remaining milk, whisking constantly.
Pour the mix back into the pan and place it over a medium heat. Stir it continuously so it does not stick to the bottom or the eggs curdle.
Keep cooking and stiring it until the mixture is thick enough to coat
the back of the spoon.
Place it over an ice bath (over a container that is filled with ice or cold water) to prevent it from cooking further.
Strain the custard to remove any bits of egg that may have possibely curdled.
Add the vanilla essence and mix it. When cooled refrigerate it and use it with fresh fruit, cakes or chocolate puddings.
1. The sauce is cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat.
2. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F)
3. If the eggs have started to curdle then place it in a blender instantly and blend it 2-3 times. It will definitely save from spoiling the anglaise.
4. For a more rich crème Anglaise, use half and half or light cream, or add more egg yolks.
