Ibu's Cook

Mango Pavlova

Ingredients: 

➥ 3 eggs (white part), 

➥ 1.5 cups of sugar, 

➥ Half a teaspoon of cornflower, 

➥ 1 tablespoon of lemon juice, 

➥ 1 tablespoon of honey, 

➥ Half a teaspoon of cinnamon powder,

➥ Half a teaspoon of nutmeg powder, 

➥ 2 cups of double whipped cream, 

➥ 2 cups of mango, 

➥ 1 cup of mango, 

➥ 1 cup of kiwi and 5 cups of berry.

Method: 

Preheat the oven to 120 degrees. Break the eggs in a bowl and separate the yolks. Then mix the sugar and beat the egg whites with a hand beater for 15 minutes. Create Farm Marang. In another bowl, mix 1 cup of mango pulp with lemon juice, cinnamon powder, honey, nutmeg powder and cornflower and make a paste. Now mix the mixture of marang and mango powder in a bowl. Mix the mango powder with the marangi well. Now place the baking paper in a tray. Be careful not to remove the baking paper during baking. Now pour the marang baking paper prepared earlier in the middle. Bake for 45 minutes. As long as the outside is crisp, but the inside is soft.

After 45 minutes, remove the Pavlova from the oven and leave it outside for 1 hour. Now cut the remaining fruits. Serve the chilled pavlovar garnished with mango crumbs, whipped cream and chopped fruits.

Dragon Fruit Pancota

Ingredients:

⤇ 1 cup of dragon fruit, 

⤇ 2 cups of liquid milk, 

⤇ 150 grams of cream, 

⤇ sugar to taste, 

⤇ 10-12 grams of china grass, 

⤇ 1 drop of vanilla essence and 1 cup of water.

Method:

In half a cup of water, cut the china grass into small pieces and mix it. Blend dragon fruit, sugar and water to taste. Now mix the blended dragon fruit and half the melted china grass in a pot and put it in the oven and take it down when it is hot. Pour the dragon fruit mixture into a large serving bowl or small glass ice cream cup or half of a small glass and store in the fridge. In another bowl, mix liquid milk, cream, sugar to taste, vanilla essence and the rest of the melted china grass and bring to a boil. Now check to see if the dragon fruit mixture has accumulated from the fridge. Slowly pour the rest of the milk mixture and let it freeze for a couple of hours. When well frozen, serve garnished with dragon fruit cut into cubes or thin slices on top.

Ingredients: 

➦ 200 gms of boiled pasta, 

➦ 500 gms of chicken breast, 

➦ 1 tbsp garlic minced meat, 

➦ 1 chicken cube, 

➦ 1 cup liquid milk, 

➦ 2 tbsp flour, 

➦ 2 tbsp butter, 

➦ 2 tbsp olive oil, black pepper to taste, 

➦ grated mozzarella 2 cups of cheese, 

➦ 1 cup of grated Parmesan cheese, 

➦ salt to taste.

Method: 

Cut the chicken breast meat into cubes, remove the bones, wash and drain the water. Heat olive oil in a pan and add garlic and minced meat. In a little fry, it should be cooked with chicken, chicken cubes and black pepper. Heat butter in another pan and fry it with flour. Mix white milk little by little to make white sauce. Mix one and a half cup of mozzarella cheese and half a cup of parmesan cheese with this sauce. When the cheese is melted, lightly mix the cooked chicken and boiled pasta in it and see the salt and salt. If necessary, mix salt and black pepper to taste and take it down. Then take down the pasta cooked in an oven proof casserole, spread the remaining mozzarella and parmesan cheese on top and bake in a pre-heated oven at 200 degrees for 20-25 minutes. Time may vary from oven to oven. When the cheese melts, if it is a nice golden color on the top, take it down and serve hot.

Shahi Dudhsemai

Ingredients:

➠ 100 gms of semai (broken down),

➠ 1 liter of liquid milk,

➠ 150 gms of cream,

➠ 250 gms of condensed milk (can be added a little more if you like more sweet),

➠ 2 tablespoons of crushed pistachios,

➠ 2 tablespoons of crushed almonds, 

➠ 3 tablespoons of crushed dates Spoon, 

➠ 3 tablespoons of raisins, 

➠ one and a half teaspoon of rose water, 

➠ one teaspoon of cardamom powder in three parts, 

➠ 2 tablespoons of ghee, 

➠ pesto, almonds, 

➠ dates.

Method: Heat ghee in a pan and fry it with pistachios, almonds, dates and raisins on low heat for a couple of minutes. In the same pan, fry the semai for 4-5 minutes and when it turns red, take it down. Then in the same pan mix the liquid milk, condensed milk and cream well and once it boils, add the fried semai, nuts and raisins. Mix well and cook on low heat for 8-10 minutes. Occasionally it must be shaken, or it may fall down. Then mix rose water and cardamom powder in it and leave it for 2-3 more minutes. When the milk is cold, a lot of milk is drawn. So take it down in a thin state and pour it in a serving bowl, spread pesto, almonds and dates on top and serve cold. You can also eat hot if you want.