Mango Pudding

Ingrediants:

100 gm blended mango (puree)
100 gm mango cubes (I normally add more than that)
100 ml whipping cream (I substitute by 30 ml UHT milk, but this is optional)
20 gm gelatine (if you buy the box with 5 individual pkt type, use 2 pkts)
80-100 gm sugar (again I don't like it too sweet so I use 80 gm only)
300 ml water
250 gm of ice-cream (if you can find mango ice-cream the taste is even better but I don't think you can find it easily now so use vanilla flavour)

Method:

1. Mix water, sugar and gelatine in pan. Boil over slow fire until sugar and gelatine dissolve.
2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream and ice-cream.
3. Stir mixture until all ice-cream is melted. Pour into small cups and leave in fridge to set.

Mango Pie (serving 8 )

 

Ingredients :      

1. 8 extra green mangoes, peeled, seeded, and sliced

2. 1 tablespoon lime juice

3. 1 cup white sugar

4. 1/3 cup all-purpose flour

5. 1/4 teaspoon salt

6. 1/2 teaspoon ground nutmeg

7. 1 (15 ounce) package prepared double pie crust

8. 1/4 cup butter

Method :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
3. Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.

American Grilled Pepper Steak (serving 6 person)

Preparation & Cooking Time: 40 min.
Ingrediants:

*Pepper Rub

*2 tablespoons cracked peppercorns

*1 1/2 teaspoons dried thyme leaves

*1 teaspoon ground cumin

*1 teaspoon garlic salt

*Steak and Onions

*1 tablespoon olive or vegetable oil

*6 beef t-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)

*3 medium onions, cut into 1/2-inch slices

*2 tablespoons honey

Method:

1. Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes.
2. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium done.
3. Brush honey on onions. Serve onions with beef.

Beef tehari

Beef   tehari

Ingredients :

•Beef 1 kg (2 lbs)

•Onion paste  – 1/2 cup

•Garlic paste – 2 tsp

•Red chili powder – 1 tbsp
•Turmeric paste – 1 tbsp
•Ginger paste – 2 tsp
•Cumin powder – 1 tbsp
•Coriander powder – 1 tbsp
•Salt – 3 tsp
•Onions – 2 medium, thinly sliced
•Cinnamon – 2 1/2 inch sticks
•Cloves – 8
•Cardamom – 4 pods
•Bay leaf – 1 medium
•Green chili – 6-8
•Oil – 1/2 cup (or less)
•Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)
Method :
•Cut beef into small pieces
•Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender.
 This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom.
You may add additional water if needed.
•In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
•Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
•Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
•Add in the rice and fry an additional 5 minutes. Stir continuously.
•Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
•As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom.
 Cover and cook for 25 minutes.
•served with vegetable salad

Sweet & sour chicken

Sweet & sour chicken(4 serving)

Notes
Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry.
 Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional
1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat.
 Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes.
Transfer the partially-cooked chicken to a plate. Reserve the pan.

3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally,
 until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan.
 Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
 Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ;
 Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg