Ingredients:

• 2½ cups low fat milk
• 1 tablespoon custard powder
• 3 sachets sugar substitute
• ½ teaspoon vanilla essence
• 5 grams China grass (agar agar), cut into small pieces (about a palmfull)
• 1 teaspoon sugar for caramelising

Preparation:

1. Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm.
2. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
3. Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
4. Mix the custard powder in ½ cup of cold milk.
5. Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
6. Add the China grass solution to the custard and boil again for 2 minutes.
7. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
8. Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
9. Before serving, loosen the sides with a sharp knife and invert on a plate.

Tip:

You Can Serve it with your favorite fruits wedges.

Popularity: 1% [?]

For Marination

• 800 grams of chicken cut into pieces (preferably boneless)
• 1 tablespoon(s) slightly sour yoghurt (optional)
• 1 tablespoon(s) vinegar or lemon juice
• 1 teaspoon(s) each of coriander, cumin and red chilli powders
• 1 onion chopped and made into a paste (optional)
• 2 teaspoon(s) each of ginger, garlic pastes
• salt to taste
• a few drops of edible orange-red color (optional)

For the Gravy

4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

TIP:

* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2… fry it along with the spice powders and then proceed as above.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Popularity: 2% [?]