Chicken & mango salad in tamarind dressing Ingredients_
Chicken and mango salad in tamarind dressing
Chicken breast (boneless): 2 no
- Salt : To taste
- Pepper : To taste
- Mango alphonso: 2 no
- Fish sauce: To taste
- Tamarind pulp: 20 Gms
- Coriander fresh sprigs: 10 Gms
- Palm sugar : To taste
- Crushed green
- chillies: 2 no
- Heat water with some crushed ginger, garlic and coriander roots
- Leave the chicken in the water to poach gently
- Make a dressing with tamarind, fish sauce, salt, palm sugar and crushed green chillies
- After the chicken is cooked keep it on one side and chill it
- Cut the chicken and the mangoes into segments and mix the tamarind dressing
- Serve chilled
Rice and chocolate arancinni
- Basmati rice: 1 kg
- Full cream milk: 3 liters
- Sugar: to preference
- Condensed milk: half a tin of milkmaid
- Almonds: 150 gms
- Raisins: 150 gms
- Candied orange: 50 gms
- Melted chocolate : 1 kg
- Edible gold
- dust: (optional)
- Cook the rice in milk.
- Once the rice is cooked then add the sugar, candied orange condensed milk, almonds and raisins.
- Reduce the rice by making sure all the milk is evaporated and you have a thick mass.
- Chill it in the refrigerator for around two hours
- Meanwhile melt the dark chocolate and make the rice dumplings and drop them in the chocolate.
- Chill the chocolate dumplings in the refrigerator and serve as a snack with coffee/tea or as a nibble after a meal
- Sprinkle the gold dust on the arancinni dumplings