1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
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 peices 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 masal, 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.
254. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower
the heat, cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve.
You should have about ¾ pt thick tomato juice.
Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well
and reheat gently without boiling.
Serve garnished with freshly chopped coriander.
255. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi
patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo