Lucifer's Food World

  PREP TIME:7 MINUTES COOK TIME:35 MINUTES FREEZING TIME:8 HOURS TOTAL TIME:8 HOURS 42 MINUTES SERVINGS: 4 SERVINGS COURSE:ICE CREAM CUISINE:INDIAN KEYWORD:CHOCOLATE KULFI RECIPE Easy chocolate kulfi recipe | Chocolate wali kulfi | Kulfi chocolate INGREDIENTS • 3 cup milk • 1 cup cream or malai • 2 tablespoon milk powder • ¼ cup of sugar • ¼ cup of chocolate chip • 1 tablespoon vanilla extract INSTRUCTIONS STEP BY STEP HOW TO COOK Let us start firstly, take a large kadai and pour 3 cup milk, 1 cup cream and 2 tablespoon of milk powder. Stir well making sure everything is well combined without leaving any lumps in it. Now keeping the gas flame on medium boil the milk. stir occasionally on time , and boil on medium flame so that it cooked well. Simmer for 10 minutes, or until the milk thickens. cook until the milk reduces to quarter or almost less than half and turns creamy. Now its a time to add ¼ cup sugar and stir continuously. After adding sugar continue to cook until the milk tu...

  Instructions Wash the rice and soak in enough water for 30 minutes. Heat ghee in a pan. Add raisins and cashew nuts and fry until golden brown. Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds. Drain the rice and add it in the pan. Add water, green peas, sugar and saffron. Simmer the heat to low. Ingredients 1 cup Gobindobhog Rice (If not available, use basmati rice) 3 tbsp Ghee 10-12 Raisins 10-12 Cashew Nuts 2-3 Green Cardamom 2-3 Cloves 1 inch Cinnamon 1 Bay Leaf 2 cups Water 1/4 cup Green Peas 3 tbsp Sugar 15-20 strands Saffron Cover and cook the rice until all the water is absorbed and the rice is cooked. Remove the pan from heat and let the rice rest for 5 minutes. Fluff the rice gently with a fork. Garnish with slivered almonds and pistachios and saffron strands. Serve hot.

  Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. So simple to make and ready in 20 minutes. Serve with rice for an easy Friday night fakeaway. A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces. I sometimes shy away from using chicken thighs in recipes, as they're more fiddly and usually require more trimming to remove the fat than chicken breasts.

Ingredients Vegetable oil, for frying 1 yellow onion, thinly sliced longways 1 green bell pepper, thinly sliced 1 pound ground beef or ribeye, thinly sliced Salt and pepper 4 medium flour tortillas, cut in half 4 slices provolone cheese, cut in half or quarters Flour slurry: 1/4 cup flour plus 1/4 cup water Cheese Whiz, for topping Hot sauce, for dipping Steps In a large heavy-bottomed saucepan, preheat frying oil to 360 degrees. In a medium skillet over medium heat, sauté onions and peppers until soft and tender, about 5 to 8 minutes. Add ground beef, salt and pepper and cook until beef has browned. Use back of spoon to break beef into small crumbles. Allow mixture to cool before filling tortillas. Halve the tortillas if you haven't already. Brush half of the halved tortillas with flour slurry and fold into a triangle shape. Press firmly. Place a small piece of provolone in the triangle followed by a few tablespoons of the beef filling. Brush inside of exposed tortilla with more s...

  Crispy breaded chicken pillows?! It was love at first bite Ingredients 1 package crescent rolls 1 chicken breast, thinly sliced 1 tablespoon dried parsley 1 teaspoon dried thyme 1 teaspoon dried oregano Salt Pepper Olive oil 8 ounces mozzarella cheese Marinara sauce, for dipping For the dredge: 2 cups Italian-style breadcrumbs 1 cup Parmesan cheese 3 eggs, beaten 3 cups all-purpose flour Oil, for frying Steps In a bowl, combine the chicken breast, dried parsley, dried thyme, dried oregano, salt, pepper and olive oil and toss to combine. Place chicken on a medium-high pan and cook on both sides until the internal temperature reaches 165 degrees. Once cooked, take chicken off the pan and allow to cool. Using two pieces of the crescent dough, form a rectangle. Top one side of the dough with cheese and a piece of chicken. Add another layer of cheese over the chicken, and fold over the crescent dough so that it forms a pillow. Crimp the edges of the dough to properly seal closed. In a...

  Poha fingers recipe | crispy poha & potato fingers | beaten rice fingers with step by step photo and video recipe. finger snacks are one of the favourite snack recipes for kids. it is generally made with a choice of vegetables and served with different types of dips and sides. yet it can also be made with other ingredients and beaten rice or poha is one such ingredient to prepare the crispy poha fingers recipe. INGREDIENTS 1 cup poha / aval / beaten rice, thin1 cup poha / aval / beaten rice, thin 2 potato / aloo, boiled & mashed2 potato / aloo, boiled & mashed 1 chilli, finely chopped1 chilli, finely chopped 2 clove garlic, finely chopped2 clove garlic, finely chopped ½ tsp mixed herbs½ tsp mixed herbs ½ tsp chilli flakes½ tsp chilli flakes ¼ tsp pepper powder¼ tsp pepper powder 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped ½ tsp salt½ tsp salt ¼ cup maida / plain flour¼ cup maida / plain flour oil, for fryingoil, for frying INSTRUCTIONS firstly, in...