Food World Recipes

Ingredients Instant coffee Milk Sugar Water Method In a bowl take the instant coffee, sugar and hot water into a bowl in 1:1:1 ratio depending on the number of servings. Whisk until it gets thick, creamy and lighter in colour. Add ice in a glass and pour the milk about ¾ its volume. Top it with the creamy coffee mixture. Your Dalgona Coffee is ready to be served.

  Cooking Time: 15 Minutes                                                                            Vegetarian                                           Servings: 4 people Ingredients   Spinach 15 numbers   Paneer cubes-3/4 cup    Green chilli-1    Oil-2tbsp    Butter-1tbsp    Onion chopped-1 cup    Cumin seed-1/2 tsp.    Ginger garlic paste-1 tsp.    Lemon juice-1 tsp.    Fresh cream-2 tbsp.    Kasuri methi-1/2 tsp.    Salt to taste Preparations Wash and clean the spinach in water and blanch it for two minutes. Drain and transfer the spinach in cold water for 2-3 minutes. Drain it again. In a mixer add green chilli and blanched spinach to make a smooth puree. Heat oil in a pan, add paneer cubes and shallow fry until light brown in colour. Remove and keep it aside. Add oil and saute the onion in the same pan until it turns light brown in colour. Add cumin seed and sauté it again for 1 minute and add ginger-garlic paste. Saute it well. Add spinach

Ingredients 6 slices of Bread 4 tbsp. of sugar for caramelizing ½ a cup of sugar ½ a cup milk ½ tsp. vanilla essence 4 tbsp. custard powder Method: In a pan add the sugar for caramelizing and pour it into your pudding mould. Spread it evenly. Remove the edges of the bread. Cut the bread into small pieces and grind it well. Mix the custard into half the amount of your milk and mix it. Keep it aside. In a boil the rest of the milk and add sugar. Mix and cook it in low flame. Add the bread crumbs and vanilla essence. Make it of semi-thick consistency. Pour the mixture into the mould and cover it with aluminium foil. Pour hot water into another pan and place a stand in it. Keep the mould over the stand and cover it. Steam it for 20-30 minutes. Cool it at room temperature and refrigerate for about 2 hours. Invert it into a plate. Bread pudding is now ready to be served.