Mango Trifle is my very own recipe to celebrate Summer and the king of Fruits “MANGO” ❤
1.5 ltr. Full cream milk (1 cup reserved)
4 tbspns mango custard powder
2 cups sugar
2 unfilled sponge
½ cup mango nectar
2 cups mangoes (diced)
1 cup fresh cream
1 mango jello (set)
2 mangoes cut into cubes or thin slices
1 cup whipped cream
For custard I use Rafhan (Pakistani brand) custard powder in mango flavor. Boil 1 cup less 1.5 litre milk in a non-stick pan. Dissolve custard powder in that reserved one cup of milk and gradually add it to the boiling milk with gentle constant stirring followed by sugar.
Cook on low heat until it is thick and sugar is dissolved. Keep aside to bring it to room temperature.
Meanwhile cut the fruit, whip the cream and set the jello.
In your trifle bowl put two big spoonsful of custard and then one sheet of unfilled sponge. Now damp the sponge with mango nectar using a pastry brush. Then a layer of custard, cut up mangoes, diced jello, whipped cream and then another layer of unfilled sponge.
Damp that layer of sponge with mango nectar as well and then a final layer of custard.
Refrigerate for 2 hours until everything is set.
Now whip some cream to stiff peaks and cut some mango to decorate the top pf trifle.
Decorate as you like and chill for another hour if you have to otherwise serve.
Train chicken is my friend Rabiyah’s special recipe which is my top favourite. I have tried many chicken curries and chicken masala but this one is one of my favourites. She make it for me whenever I go to her place or whenever we do one dish parties. The name Train Chicken is associated with her childhood memory because she used to live in Lahore and her cousins and Aunt & Uncle were used to live in Quetta. They used to visit each other by train in summer vacations and their mothers used to cook this chicken to eat during the journey in train. So this simple and easy chicken recipe is called Train Chicken.
1 chicken, skinless, cut into curry, 16 pcs.
2 small onions, 1 large onion, cut into slices
1 tbspn ginger and garlic (crushed)
6 – 8 green chillies
3 medium tomatoes, chopped
1 cup oil
Salt to taste
1 tbspn red chilli powder
1 tbspn cumin (pan roasted & coarsely ground)
1 tbspn coriander (coarsely ground)
1 tspn garam masala
1 chicken stock cube (I add it for extra chicken flavor)
Fresh green coriander (chopped)
Fresh green chillies (sliced)
Wash the chicken and put It in a colander to remove excess water.
Heat oil in a pan and add chicken. When it starts changing color, add ginger, garlic and chicken stock cube. Fry until its golden. Take it out in a plate and leave on the benchtop until needed.
In the same oil, fry onions till they are golden, add green chillies and tomatoes. Cook until tomatoes leave the stiffness. Add all the spices, except garam masala and simmer the curry. Add a splash of warm water and cook on medium heat. Do this 3 – 5 times until the oil starts separating from the masala.
Add chicken, garam masala and ½ the amount of coriander. Mix and cook on low heat with lid on for 15 minutes or until the chicken is fully tender.
Transfer the chicken in your serving dish, garnish with some coriander and chillies and serve hot with rotis.
Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!
2 chicken breasts (skinless, cut into 2 thin layers each)
Coarsely ground black pepper
3 tbspns soy sauce
Some butter and olive oil
FOR STEAMED VEGGIES (as desired)
French beans (cut)
Baby carrots/ carrots
Some dried Italian herbs
A knob of butter
FOR MUSHROOM SAUCE
2 tbspns butter
250 gms sliced button mushrooms
1 tspn chives
1 generous pinch of garlic powder
300 ml cooking cream
½ cup parmesan cheese
Salt and pepper (use coarsely ground black pepper)
First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂
1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
1.5 cups oil
3 onions (medium sized, cut into slices)
3 tomatoes (medium sized, cut into slices)
5 – 6 green chillies (2 chopped)
1 cup coriander, chopped
4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
1 tbspn crushed ginger
1 tbspn crushed garlic
1 litre hot water
1 small bay leaf
1 small cinnamon stick
Salt to taste
1 chicken stock cube for extra flavour
1 tbspn red chilli powder
½ tspn Kashmiri chilli powder
4 pepper corns
1 tspn turmeric powder
1 tbspn coriander powder
1 tbspn cumin seeds, pan roasted and ground
1 tspn garam masala
1 tbspn dried fenugreek leaves (ground)
1 green cardamom
Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.