Thank you, and yes. I did take a photography class to enhance my interest in photography. I’m loving it!
Here’s the recipes.
Mango Kulfi:
2 cups mango pulp (either canned or made with fresh mangoes. I got a fresh batch from Costco)
1 cup evaporated milk
1 14oz can of sweetened condensed milk
1 cup heavy whipping cream
1/2 tsp ground cardamom
Depending on whether ur using fresh mangoes or canned, u may need to adjust the sugar…if fresh, then about 2-3 Tbs sugar will be needed. Pour all ingredients in a blender and blend on low for a while until creamy. Pour into molds and freeze. Takes 6-8 hours. Garnish with pistachios or almonds…or nothing.
Chicken Patties:
1 lb of chicken breast, cut and boiled with a Tbs of ginger and garlic, salt and pepper. Make sure no water remains.
1 large golden potato, boiled or microwaved
1/2 red onion finely chopped
bunch of mint and cilantro chopped
1 jalapeno seeded and chopped finely
salt, red chilli flakes, cumin powder, chat masala, garam masala (I just eyeballed it)
Mix all the ingredients.
Make patties, dip in beaten egg on both sides and shallow fry.
Guacamole:
3 ripe avocadoes, remove seed and mash with fork
2 roma tomatoes
3 cloves of garlic
1/2 cup cilantro
juice of one medium lime
salt, cayenne pepper
1/2 red onion
In a grinder, coarsely grind all ingredients except the avocadoes. Mix with the avocadoes and refrigerate an hour before serving.
Orange chicken recipe
1 1/2 pounds chicken breast tenders
1/2 cup chicken broth
1/4 cup fresh orange juice (from about one orange)
1/4 cup white granulated sugar
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 clove garlic, grated or minced
1 teaspoon grated or minced fresh ginger
1 tablespoon + 1 cup cornstarch
2 eggs
Canola or vegetable oil for frying
Pinch of red pepper flakes
Salt and pepper
Cut the chicken breast tenders into 1 1/2 inch pieces and set in the refrigerator while you make the glaze.
To make the glaze, combine the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, ginger and red pepper flakes in a medium saucepan and bring to a boil.
While that’s heating up, make a slurry by combining the 1 tablespoon of cornstarch with 1 tablespoon of water. Once glaze comes to a boil, add slurry and continue cooking for 1-2 minutes so the glaze thickens. Set aside.
Heat up 2 inches of oil in a large heavy bottomed pot to 350ºF.
While that’s heating up, beat the eggs in a shallow dish and combine the 1 cup cornstarch in another shallow dish with some salt and pepper.
Dip the chicken in the eggs, then the cornstarch, pressing to coat the whole surface with the cornstarch.
Slowly place the chicken in the hot oil and cook for 4 minutes on each side, or until golden brown. Place the chicken on a plate lined with paper towels or a brown paper bag to drain off any excess oil. Cook the chicken in three batches.
Once all the chicken has cooked, reheat the glaze and toss the chicken in it. Serve immediately over rice with green onions and sesame seeds.
