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CHIKEN KARAHI RECIPE DELICIOUS

     CHICKEN KARAHI RECIPE_LEARN HOW TO MAKE Make Tang Pakistani Chicken Karahi based on this tomato in just 35 minutes! You can use fresh or canned tomato puree. Only basic Indian spices for this tangy and battery stir fried curry. Easy check. INGRIDIENTS * FOR CHICKEN Half a kilo of chicken, cut into pieces. 3 cups oil 1 teaspoon pepper 1 teaspoon salt 1 small (100 grams) onion, very finely chopped * Spices  Tablespoon chopped garlic  Tablespoon green chili paste  1 teaspoon Kashmiri red chilli powder, or paprika for red color  1 teaspoon coriander powder  1 teaspoon cumin powder Teaspoon dried fenugreek leaves, optional (Kasuri fenugreek) 1/4 teaspoon hot spice powder, optional 1 teaspoon turmeric powder 1 Teaspoon pepper powder, freshly grind. 1/2 teaspoon red pepper, (if you like less spicy food, skip red pepper) * others 3. Tomatoes, chopped or pureed 1 teaspoon salt * Garnish 1 tablespoon butter, (optional) 1½ piece ginger, thick powder 2 m...
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EASY FRUIT CUSTARD RECIPY_ SWEET DISH

                 FRUIT CUSTARD RECIPE 

Fruit custard is one of those desserts that reminds me of my childhood. When we grow up, we will eat carrot halwa, rice pudding, basin laddo or similar fruit custard for our sweet treat.


Fresh fruit and a creamy vanilla custard sauce combine strengths in this simple fruit custard recipe. If you're looking for a healthy, easy dessert that doesn't require you to turn on the oven, you've come to the right place! Here's how to make this delicious fruit salad with custard sauce, step by step.

Ingredients

  • 2.5 cups whole milk
  • 5 tablespoons sugar
  • 3 tablespoons custard powder
  • 3 tablespoons whole milk warm or at room temperature
  • 1.5 to 2 cups chopped mixed fruit - apple, mango, spouta, banana, pear, strawberry, pomegranate

Instructions

Making Custard Sauce:

  • Put the milk in a thick bottom pan or sauce pan and place on the stove. Bring the milk to a simmer or boil.
  • When the milk is warming, take 3 tablespoons of hot milk from a saucepan in a small bowl. Add 3 tablespoons custard powder.
  • You can choose to take 3 tablespoons of hot milk from the milk heated in the pan or heat 3 tablespoons of milk separately in the microwave oven or on the stove.
  • Stir well to make a smooth slurry or paste without any lumps.
  • When the milk comes to a simmer, add sugar. Stir very well so that the sugar dissolves.
  • Keep the heat low and then add the custard paste in small portions at a time.
  • As soon as you add a portion of the custard slurry or paste, stir quickly so that no lumps form. Remove all custard paste in this way.
  • Stir frequently while the custard is cooking so that no lumps form. Cook over low heat for about 5 to 6 minutes.
  • The mixture will gradually thicken. Cook for a few more minutes for thick custard. Allow the custard to cool to room temperature. Also keep in mind that as the custard cools, it will thicken. You can also refrigerate the custard to cool before adding the fruit.

Making fruit custard:

  • Cut the fruit. Use seasonal fruits. Avoid citrus fruits and melons. The fruits I used - apples, papayas, bananas, strawberries and pomegranates.
  • When the custard has cooled, add the mixed fruit. Combine to mix.
  • Serve the fruit custard garnished with some more fruit and pomegranate juice or add some chopped nuts or dried fruits.

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