Announcing Serve It Series Finale - Original Recipes from Home

This is the last theme in the Serve It Event series. After 15 themes over 18 months, Serve It event series hosted by I and Denny comes to an end with this one. The theme is "Original Recipes From Home" and runs for two months, November and December. Every family has its own tradition and practices which has been followed for generations. Be it Diwali, Pongal, Thanksgiving, Christmas or any festival each of us would fondly remember the practices and customs followed in the celebration. And not to forget every tradition revolves around food. This theme is all about those family recipes which are close to your heart and dear to your tummy.
Check out the rules below and let your entries flow..

Here are the guidelines for the event:
1. You may send in any entry that is your family recipe.
2. The most important rule is that dish should NOT be served in any hotels, restaurants, shops or bakeries.
3. Both vegetarian and non-vegetarian dishes are allowed.
4. Please link back to this announcement page and also to Denny's page here.
5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in November/December 2012) and update with both the links to the announcement page and logo.
6. Usage of links and logo is mandatory.
7. Last date for submission of your entries is December 31, 2012.
8. To submit your entries, just link your entries using the linky tool below.
9. Non-bloggers also can send their entries with a picture to the below email-id.
10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for entries:

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Brain Masala

Brain Masala

1 Cow or 4 goat brain
½ Teaspoon turmeric (Haldi) powder
¾ Teaspoon salt
1 Medium sized onion sliced
3 Tablespoon oil
½ Teaspoon chili (Lal Mirch) powder
½ Teaspoon garlic (Lehsan) paste
½ Teaspoon ginger (Adrak) paste
2 Tablespoon yogurt
½ Teaspoon garam masala powder
4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Directions:
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

Serve with Hot Naan
Serving: 2-3 Persons

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Karahai Maghaz by chef Gulzar

Karahai Maghaz:

Recipe Ingredients

Cow brain 2
Green coriander 1 bunch
Mint chopped 1/2 bunch
Tomato 3 to 4
Green chilies chopped 5 to 6
Oil 1/2 cup
Black pepper crushed 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric powder 1 tsp
Red chili crushed 1 tbsp
All spice powder 1/2 tsp
Ginger garlic paste 2 tbsp
Salt to taste

Recipe Method

In a blender add 1/2 bunch chopped mint, 1 bunch green coriander chopped ad 5 to 6 green chilies chopped to make paste. In a pan add as required water with 1/2 tsp turmeric to boil and add cow brain to boil for 4 to 5 minutes and take it out. In a wok heat 1/2 cup of oil and add 2 tbsp ginger garlic paste to fry. Then ad green paste, 1 tbsp red chili crushed, 1 tsp black pepper crushed, 1/2 tsp all spice powder, 1 tsp roasted cumin and 1 tsp crushed coriander to sauté. When spices dry add 3 to 4 tomato, salt to taste and 1 tsp turmeric powder to cook till tomato tender. Then cut brain in pieces and add in wok with green chilies and all spice powder and cook on high flame.

In the end dish it out and garnish it with green coriander and serve.

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Puli Kaichal / Home made Puliyogare / Tamarind Rice | Indian Rice Recipes

Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few pictures.

Ingredients:
Tamarind (seedless) - 1/4 kg
Gingelly oil - 120 ml
Turmeric powder - 1/2 tsp
Salt - to taste
Tempering:
Mustard seeds - 2 tbsp
Urad dhal - 1 tbsp
Chana dhal - 1/2 cup
Curry leaves - a few
Red chillies - 4 broken

Roast and grind:

(1)
Coriander seeds - 1 cup
Chana dhal - 2 tbsp
Red chillies - 10
Asafoetida - 1/4 tsp
Curry leaves - 1 twig

(2)
Fenugreek - 1 tbsp
Sesame seeds - 1 1/2 tbsp

Method:
Soak the tamarind in warm water for about 1 hour and take a thick extract. This enables extraction of more juice. Roast the ingredients in the list one by one. Roast red chillies and asafoetida with a little oil. Let it cool and grind group (1) ingredients and group (2) ingredients separately to a fine powder. Heat oil in a kadai and add the tempering ingredients. When the chana dhal is roasted (about 3-4 mins) add the tamarind extract with 2 cups of water, turmeric powder and salt. Allow it to come to a rolling boil. Now add the ground powders and mix well without lumps. Reduce the heat to medium-low and allow it to simmer until the mixture thickens and oil starts oozing out. This may take anywhere from 15 to 30 minutes. Allow it to cool and store in a dry airtight container. Mix with cooked rice as required. This mixed rice keeps well for couple of days in room temperature. The Puliyogare itself keeps good for a couple of weeks in the refrigerator. Just make sure you use only dry spoon when mixing.

Sending this tangy concoction to Serve It - Boiled event happening at my space and Denny's.

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BBQ chicken green boti By Chef Shireen anwer

BBQ chicken green boti


Ingredients
Chicken boneless cubes ½ kg
Ginger garlic 1 tbsp
Roasted and crushed cumin 1 tsp

Salt 1 tsp
White pepper ½ tsp
Green chilies 6 ground
Coriander leaves 4 tbsp ground
Cream 4 tbsp ground

Method
1. Marinate chicken for one hour with ginger garlic 1 tbsp, roasted and crushed cumin1 tsp, salt 1 tsp, white pepper ½ tsp, green chilies 6 ground, coriander leaves 4 tbsp ground and cream 4 tbsp ground
2. Thread the chicken pieces on skewers.
3. BBQ on a grill pan or bake in an oven. Serve hot

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Indian grilled chicken By Chef Shireen Anwer

Indian grilled chicken


Ingredients
Chicken 1 kg whole
Chili powder 1 tsp
Chili sauce 1 tsp

White cumin roasted and crushed 1 tsp
Coriander roasted and crushed 1 tsp
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Yogurt ¼ cups
Lemon juice 2 tbsp
Allspice 1 tsp
Pinch of orange color

Method
Prick chicken well marinate with Chili powder 1 tsp, Chili sauce 1 tsp, White cumin roasted and crushed 1 tsp, Coriander roasted and crushed 1 tsp, Ginger garlic paste 1 tbsp, Salt 1 ½ tsp
Yogurt ¼ cups, Lemon juice 2 tbsp, Allspice 1 tsp, Pinch of orange color and leave it for 2 hours, put in an oven tray and grill on 180 degree C for 1 hour, serve with fries.

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Chicken seekh boti By Chef Shireen anwer

Chicken seekh boti

Ingredients
Chicken 1 kg 20 pieces with bones
Ginger garlic 1 tbsp heaped
Chili powder 1 ½ tsp

Salt 1 ½ tsp
Lemon juice 2 tbsp
Raw papaya 1 tbsp heaped
Yogurt 2 tbsp
Allspice ½ tsp
White cumin roasted and crushed 1 tsp

Method
Marinate chicken boti with Ginger garlic 1 tbsp heaped, Chili powder 1 ½ tsp, Salt 1 ½ tsp, Lemon juice 2 tbsp, Raw papaya 1 tbsp heaped, Yogurt 2 tbsp, Allspice ½ tsp, White cumin roasted and crushed 1 tsp for 2 hours in fridge, put on flat skewers, 3 to 4 pieces on each skewers, BBQ when nearly done, brush with oil, serve immediately.

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Fish tikka By Chef Shireen Anwer

Fish tikka


Ingredients
Boneless fish ½ kg cubes
Salt 1 tsp heaped
Crushed red pepper 1 tsp heaped

Roasted and crushed coriander ½ tsp heaped
Roasted and crushed cumin 1 tsp heaped
Turmeric ¼ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Pinch of yellow color
Garlic paste 1 ½ tsp
Oil 2 tbsp

Method
In a bowl marinate fish cubes with Salt 1 tsp heaped, Crushed red pepper 1 tsp heaped, Roasted and crushed coriander ½ tsp heaped, Roasted and crushed cumin 1 tsp heaped, Turmeric ¼ tsp, Lemon juice 2 tbsp, Yogurt 2 tbsp, Pinch of yellow color, Garlic paste 1 ½ tsp, Oil 2 tbsp for 30 minutes, put on skewers, BBQ over charcoal.

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Reshmi kabab By Chef Shireen anwer

Reshmi kabab


Ingredients 
Chicken mince ½ kg chopperized (leg and breast both meat)
Ghee 2 tbsp
Almonds blanched and grinded 2 tbsp

Coconut milk powder 1 tbsp
Allspice 1 tsp leveled
Roasted cumin crushed 1 tsp
Salt 1 tsp heaped
Crushed red pepper 1 tsp
White pepper ½ tsp
Roasted and crushed coriander 1 tsp
Green chili grinded 2 tsp
Ginger garlic paste 1 tbsp
Cream 2 tbsp

Method
Marinate chicken mince with Ghee 2 tbsp, Almonds blanched and grinded 2 tbsp, Coconut milk powder 1 tbsp, Allspice 1 tsp leveled, Roasted cumin crushed 1 tsp, Salt 1 tsp heaped, Crushed red pepper 1 tsp, White pepper ½ tsp, Roasted and crushed coriander 1 tsp, Green chili grinded 2 tsp, Ginger garlic paste 1 tbsp, Cream 2 tbsp, mix well, shape kabab on broad square skewers, BBQ over hot charcoal.

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Afghani kabab By Chef Shireen anwer

Afghani kabab

Ingredients
Mince ½ kg
Salt 1 tsp
Black pepper 1 tsp

Chili powder 1 tsp
All spice 1 tsp
Ginger garlic paste 1 tbsp
Onion 1 raw grinded
Onion 1 cut in square cubes
Tomato 1 remove seeds cut in square cubes
Capsicum 1 cut in square cubes

Method
Grind mince with raw onion, marinate with Salt 1 tsp, Black pepper 1 tsp, Chili powder 1 tsp, Oil spice 1 tsp, Ginger garlic paste 1 tbsp, mix well and grind once again in chopper, make into round small kababs, put on skewers alternating with cubed vegetables, BBQ brushing with oil.

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Chicken bihari By Chef Shireen Anwer

Chicken bihari

Ingredients
Boneless chicken breast ½ kg cut into long strips flattened
Raw papaya 1 tbsp grinded
Chili powder 2 tsp

Salt 1 tsp
Ginger garlic 2 tsp
Yogurt 2 tbsp
Allspice 1 tsp
White pepper ½ tsp
Oil 2 tbsp

Method
In a bowl marinate chicken strips with Raw papaya 1 tbsp grinded ,Chili powder 2 tsp ,Salt 1 tsp ,Ginger garlic 2 tsp ,Yogurt 2 tbsp ,Allspice 1 tsp ,White pepper ½ tsp ,Oil 2 tbsp, put on skewers, BBQ over charcoal on flat skewers.

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Gola kabab By Chef Shireen Anwer

Gola kabab


Ingredients
Mince ½ kg
Raw papaya 1 tbsp
Ginger garlic paste 1 tbsp

Chili powder 1 tsp heaped
Salt 1 tsp
Allspice 1 tsp
Green chilies 3 grinded
Coriander leaves 2 tbsp
Onion 1 grinded
Ghee 2 tbsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom ¼ tsp grinded

Method
Put mince in a chopper with Raw papaya 1 tbsp, Ginger garlic paste 1 tbsp, Chili powder 1 tsp heaped, Salt 1 tsp, Allspice 1 tsp, Green chilies 3 grinded, Coriander leaves 2 tbsp, Onion 1 grinded, Ghee 2 tbsp, Nutmeg ¼ tsp grinded, Mace ¼ tsp grinded, Green cardamom ¼ tsp grinded, chopperized till smooth, leave the mince to marinate for 1 hour In the fridge, put on square skewers and BBQ.

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Chicken Malai Boti By Chef Shireen Anwer

Chicken malai boti

Ingredients
Chicken boneless ½ kg 2 inch cubes
Green chilies grinned 1 tbsp
Ginger garlic paste 1 tbsp

White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Coriander roasted and crushed 1 tsp heaped
White pepper ½ tsp
Crushed red pepper 1 tsp
Cream 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp heaped
Almonds blanched and grinded 2 tbsp

Method
In a bowl marinate chicken cubes with Green chilies grinded 1 tbsp, Ginger garlic paste 1 tbsp, White cumin roasted and crushed 1 tsp, Allspice ½ tsp, Coriander roasted and crushed 1 tsp heaped, White pepper ½ tsp, Crushed red pepper 1 tsp, Cream 2 tbsp, Yogurt 2 tbsp, Lemon juice 2 tbsp, Salt 1 tsp heaped, Almonds blanched and grinded 2 tbsp for 2 hours, put on skewers, BBQ until nearly done, brush with remaining marinade and BBQ for another 5 minutes brushing with ghee or oil until done.

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ChickenTangri tikka By Chef Shireen anwer

Tangri tikka


Ingredients
Chicken drumsticks 1 kg give deep cuts on both sides
Thick yogurt 2 tbsp heaped
Raw papaya 1 tbsp

Ginger garlic paste 1 tbsp
Green chilies 1 tbsp
Salt 1 ½ tsp
White cumin crushed 2 tsp
Pinch of yellow color
Vinegar 2 tbsp

Method
In a bowl mix Thick yogurt 2 tbsp heaped, Raw papaya 1 tbsp, Ginger garlic paste 1 tbsp
Green chilies 1 tbsp, Salt 1 ½ tsp, White cumin crushed 2 tsp, Pinch of yellow color, Vinegar 2 tbsp, marinate chicken legs for 2 hours in the fridge, put on skewers, BBQ brushing with oil and left over marinade. Serve immediately.

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Pavakkai Ellu Masala / Bittergourd in Tomato Sesame Sauce | Indian Curry Recipes

Bittergourd - The love or hate vegetable. People either love it through and through or hate it to the core. I belong to the first group. Love it in any form baked, boiled or fried. But I bet that after tasting this dish even the people who hate it would come to my group. This is a simple stir-fry with a few ingredients and makes eating bittergourd a heavenly experience and I am not exaggerating.

Ingredients:
Bittergourd - 3 medium sized - finely chopped
Onion - 1/2 of a big one - finely chopped
Tomato - 1 - finely chopped
Oil - 2 tbsp
Jaggery - 1/2 tsp
White Sesame seeds - 1 tsp - roasted until light brown and powdered
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp to 1 tsp - per taste
Salt - to taste

Method:
Heat oil and saute the onions until soft. Add the bitter gourd pieces and fry until it is almost cooked. Add the tomato and pinch of salt and fry until the tomatoes turn mushy.. Add turmeric powder, chilli powder and continue to cook until the mixture is almost dry. Top with jaggery and mix. Finally add sesame powder and mix well.. Have in low heat for 5 mins and then remove from the heat. Serve hot as a side dish for rice or roti.

Sending this favorite dish to Bon Vivant #9 Simply sides and to EP series - Sesame event by Julie.

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Profiterole & Croquembouche By Chef zarnak

Profiterole & Croquembouche

Ingredients for Profiterole
Butter 120 gm
Water 120 ml

Flour 120 gm
Baking powder 1 tsp
Egg 3

Ingredients for Filling
Topping cream 250 gm
Chocolate 100 gm
Oil 2 tsp

Ingredients for Croquembouche

Sugar 250 gm

Method
• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
• Remove from fire, mix continuously.
• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.
• Grease an oven proof tray, dust with flour.
• Pour mixture in a butter paper cone. Make small balls in greased tray.
• Now bake in a preheated oven on 200 degrees for 20 – 25 minutes.
• Fill a few with the cream, dip top n melted chocolate.
• For profit roll melt 250 gm sugar in a pan,
• Put one profit roll onto other and make into pyramid shape. Stick each of the profit roll with other using melted sugar.

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Croissant By Chef Zarnak

Croissant

Ingredients
Flour 300 gm
Butter 50 gm

Yeast 2 tsp
Icing sugar 50 gm
Water 200 ml
Egg 1
Milk powder 2 tsp
Chocolate 50 gm
Cheddar cheese 50 gm
Oil 50 ml
Salt 1 tsp


Method
• In a bowl mix together flour, milk powder, butter, yeast, icing sugar, egg and salt.
• Now knead to dough with 200 ml of water. Keep aside for few minutes.
• Now divide into balls, roll each ball and form into croissant shape.
• Bake in a preheated oven on 160 degrees for 20 – 25 minutes.
• Make a few croissant stuffed with chocolate and cheese.

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German Bread & Brown Bread by Chef zarnak

Brown Bread

German Bread

German Bread & Brown Bread

Ingredients
Flour 300 gm
Whole Wheat flour 100 gm

Wheat bran 50 gm
Yeast 10 gm
Salt 10 gm
Oil 50 ml
Sesame seeds 25 gm
Egg 1
Coffee powder 1 tsp
Icing sugar 2 tsp
Water 150 ml

Method
• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.
• Keep the dough aside to rise.
• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.
• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.
• Brown bread is ready to serve.
• Similarly make another ball and put in a mold. Brush top with beaten egg. Sprinkle with a little wheat bran and sesame seeds.
• Keep it aside till rise for 15 – 20 minutes.
• Bake in a preheated oven for 25 – 30 minutes, German bread is ready to serve.

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Egg Biscuits by Chef Zarnak

Egg Biscuits

Ingredients
Butter 200 gm
Icing sugar 200 gm
Flour 300 gm
Egg 5
Baking powder 1 tsp
Milk ¼ cup
Lemon food color a pinch


Method
• Beat butter and icing sugar till creamy, add in eggs one by one.
• Now add a few drops of lemon food color.
• Sieve together flour and baking powder and add to the egg mixture altering with ¼ cup milk, beat very well.
• Fill mixture in piping bag, make cookies on a cookies sheet. Bake in a preheated oven on 200 degrees for 15 minutes.

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Cake Rusk By Chef Zarnak

Cake Rusk

Ingredients
Butter 250 gm
Flour 250 gm
Sugar 250 gm
Egg 6
Baking powder ½ tsp
Lemon food color a pinch


Method
• Beat butter and sugar till creamy, add in eggs one by one.
• Now add a pinch of lemon food color dissolved in a little water.
• Sieve together flour and baking powder. Add to the egg mixture and mix very well.
• Pour mixture in Rusk mold, bake in a preheated oven on 180 degrees for 30 minutes.
• Then remove from oven, cut into slices.
• Put in a baking tray. Again bake on 100 degrees for 15 – 20 minutes or until golden brown.

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Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken

Served over wild rice blend with oven roasted 

asparagus and sauteed mushrooms.

 Lay the chicken breasts in a sprayed casserole and 

season with onion and garlic powders, s&p.

Cut large breasts in half for easier serving.

Combine the soup and sour cream.

 Spread the mixture over the chicken.

Sprinkle the top with shredded Parmesan

and bake @375 for 40-45 minutes.

Toss fresh asparagus with a little olive oil

 in a small baking pan and sprinkle with salt&pepper. 

Add to the oven the last 15-20 minutes.

Meanwhile saute the sliced mushrooms in butter 

and sprinkle with salt&pepper. 

To plate: serve with wild rice blend, chicken, 

sauce and top each serving

with mushrooms and asparagus spears 

~~~~~~~~~~~~~~~~~

Baked Sour Cream Parmesan Chicken

4 boneless chicken breasts

   Onion powder, about 1/2t

   Garlic powder, about 1/2t

   Salt & Pepper

   1 can Cream of Chicken soup

   1 C sour cream

 1 C (4 oz) shredded Parmesan cheese

  1 C (4 oz) mushrooms, sliced, 

          seasoned and sauteed in butter

 8-12 asparagus spears, oven roasted

          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         

 Cut chicken breasts in half if large and arrange in

 a greased 9x13 casserole. Sprinkle with seasonings.

 In a bowl, combine the soup and sour cream. 

Spread over the chicken,. Sprinkle with the cheese.

 Bake 375 for 40 minutes, until cheese is golden.

 Remove and garnish each serving with 

mushrooms and asparagus spears.

4-6 servings

Enjoy!

Links: My Romantic Home,
Designs By Gollum, Common Ground,

The Charm Of Home

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

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Chocolate Peanut Butter Fro-Yo By Chef Zarnak

Chocolate Peanut Butter Fro-Yo:

Ingredients

Peanut butter 1/3 cup
Cocoa powder 3 tbsp

Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method

Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.
Pour into shallow dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). Transfer to storage container with lid and keep frozen for up to a week.

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Chocolate Nutella Gelato By Chef Zarnak

Chocolate Nutella Gelato:

Ingredients

Milk 2 cups
Cream 1 cup

Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely before pouring into an air tight box. To serve, scoop gelato into serving bowls.

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Chocolate Sauce By Chef Zarnak

Chocolate Sauce:

Ingredients

Chocolate 6oz
Water ½ cup

Butter 2 tbsp
Cream 1 tbsp

Method

Cook chocolate, whisk in butter and cream, add the water and mix well.
Serve hot.

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Coffee Sauce By Chef Zarnak

Coffee Sauce:

Ingredients
Water ½ cup
Corn syrup ¼ cup

Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method 

In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving time.

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Butter Scotch Sauce By Chef Zarnak

Butter Scotch Sauce:

Ingredients

Cream 1 cup
Golden syrup ½ cup

Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch

Method

Boil cream, golden syrup and sugar together. Simmer over low heat till melted. Add butter or vanilla essence, salt, keep stirring till completely blended. Remove from heat and cool completely.Use in Ice-creams or any other Dessert.

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Toffee Sauce By Chef Zarnak

Toffee Sauce:

Ingredients

Brown sugar 3 tbsp
Butter 4 tbsp

Cream 300 ml

Method

Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil. pour it in Ice-cream or any Dessert.Enjoy :)

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Butterscotch Ice Cream By Chef Zarnak

Butterscotch Ice Cream:

Ingredients

Sugar ½ cup
Water 1 tbsp

Golden syrup 1/3 cup
Cream 2 cups
Egg yolks 4
Vanilla essence 1 tsp

Method

Cook sugar and water till sugar dissolves, boil till dark golden. Beat in the golden syrup and 1/3 cup cream, quickly. Whisk yolks until creamy; add in the hot sauce quickly. Beat a lot till creamy and thick and cool. In another bowl mix remaining cream with vanilla. Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnight.

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Fudge Sauce By Chef Zarnak

Fudge Sauce


Ingredients

Sugar 3/4 cup
Cocoa powder 6 tbsp

Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 tsp

Method

In a pan, combine sugar and cocoa; stir in evaporated milk. Add butter.
Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat, stir in vanilla. Cool and bottle and use over desserts or cakes.

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