Taste Of Foodie....

Ingredients : For vanilla ice cream Whipping cream-500ml Vanilla essence -2tsp Condensed Milk-300 ml (as per taste ) Salt  For Praline Sugar-4tbsp Water-5-6tbsp Cashewnuts -10 For Butterscotch Sauce Butter-50gm Cream-1/2cup Sugar-200gm Vanilla Essence -1tsp Water Method: At first for making praline : heat 4 tbsp sugar along with some water and melt .. When the brown colour appears add chasewnuts and mix well… Transfer to a baking paper and allow to cool down .. After cooling down crush them and keep aside.. For making sauce : heat 200gm of sugar and add water and caramalise  Then add butter and mix well After that add cream and mix .. finally add vanilla essence ..mix .. Allow to cool down .. now whip whipping to thick form ,.. to that add condensed milk and sugar and fold gently .. Take container and pour vanilla cream and sauce one after the other .. and keep in the freezer to set .. minimum 6 hours Then take out and scop

INGREDIENTS: Basmathi Rice - 4 cups Chicken with skin-1.2 kg Mandi spice mix- 1 tablespoon Turmeric- 1/2 teaspoon lemon- 1/2 Dry lemon- 1-2 Salt- to taste ghee|butter- 1 tablespoons oil-1 tablespoons cinnamon, cardamom and cloves- 3 pieces each Onion, chopped- 2 large Red chilli powder- 1 teaspoon Dry ginger powder- 1 teaspoon Mandi Spice Mix: cumin seeds- 1/2 tablespoons coriander seeds- 1 tablespoons cinnamon- 3-4  one inch pieces cardamom-5 cloves-5 nutmeg-1/2 dry Ginger- 1 big piece (2 inch) bay leaf- 2 peppercorns- 1/2 tablespoons For Tomato Chutney: tomatoes- 3 green chillies-3 garlic-4 cloves salt- to taste PROCEDURE: For Mandi Spice Powder: Slightly roast the spices till the aroma arises and when you touch (to check) the spices should be hot. Do not over roast it. Finely powder it in a blender jar and transfer it to an air tight container. For Meat Marination: Wash and cut the chicken into half if you wish. Take