VANILLA & CHOCO PUDDING

Here goes the recipe for this one:

Sugar                  2 Tablespoon
Corn Starch       1 1/2 Tablespoon
Milk                    2 C
Vanilla Essence   1 Teaspoon
Cocoa                1 teaspoon


Mix all ingredients avoiding the cocoa powder well.Heat it till it boils and start to thicken. Remove half from this and cocoa powder to it.Mix well.Now you have 2 Sets of puddings.One being Vanilla and other Choco.

Now serve it in desired manner and refrigerate for 3-4 hours.

Garnish with a strawberry or chocolate flutes(Galaxy).

GULAB JAMUN

All time favorites of kids and adults.

Milk powder            1C
All purpose flour      1 Tablespoon
Yogurt                     2 Tablespoon
Butter                      1 Tablespoon
Baking Soda            1/4 teaspoon
Water                      2C
Sugar                       2C
Rose Essence           few drops
Cardamom powder  1/2 teaspoon
Saffron                     few strands
Oil                           for deep frying

Make the syrup in  pan by adding water, sugar, rose essence, cardamom powder and saffron. Put the pan on flame and bring it to boil. Once it starts boiling reduce the heat and allow it to simmer.Meanwhile, get the oil for deep frying ready. Heat up the oil on low to medium heat.

Now for the dumplings, add in milk powder,flour,baking soda and mix well. Add in the clarified butter.Slowly start mixing in the yogurt. Make into a dough. Allow it to rest for 5 minutes.Make desired size balls. Make sure they are smooth and do not have creases or cracks.

Test the oil by dropping a small portion.Carefully fry for an even color. Take them onto a paper towel.

Bring the syrup to another quick boil and add in the dumplings.Soak in syrup for 45 minutes.

Serve hot or cold.

CHICKEN FRIED RICE

The first ever tried recipe with the help  my mom.

 A Favourite with most of the Chinese Food Lovers

Boneless Chicken,cut into strips   100 grams
Rice Soaked                               1 cup
Oil                                              4 Tablespoons
Garlic finely chopped                  3-4 cloves
Eggs whisked lightly                    2
Salt                                             to taste
Soy Sauce                                  1 Tablespoon
White Pepper Powder                1/4 Teaspoon


Cook rice in three cups of water until just cooked(3/4th). Drain well and cool.
Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. 
Add chicken pieces and stir-fry for two minutes.
Add eggs and cook for half a minute, stirring continuously. 
Add rice and salt and cook for a minute, stirring and tossing continuously.
Add soy sauce,white pepper powder and mix thoroughly. 
Mix well and serve hot.