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Your Secret Recipe To The Perfect Silky Smooth Butter Chicken

 Have you ever planned a get together where you wondered what's that one recipe that will win hearts and found yourself perplexed because all you could think about is biryani which is again the same usual main course recipe that every other person makes. Unlike others, I'm not a die-hard fan of briyawni or whatever whitewashed tone you use to call it. Matter of fact I don't even understand the hype. anyways biryani isn't a big deal either if you are a Hyderabadi like me. So this is where the butter chicken comes into picture.  Butter chicken is one of the latest introductions to the Indian cuisine, must be some decades old and not more. The idea initially started when someone decided to add their leftover chicken tikka from last night to a simple yet freshly prepared gravy of onions and tomatoes. Its sweet as well as tangy taste of onions and tomatoes, the burnt aroma of grilled chicken and the richness of cashews and cream. A perfect blend of all the goodne...
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Eggless Chocolate Mousse | Ramadan Special Recipe


Is it just me or does everyone go through these lil cravings during Ramadan, where everything legit looks like chocolate? Last night, I was watching one of the top trending Arabic series, and I stopped midway just to think how long it's been since I didn't have a bar of chocolate (not that I'm a big fan of chocolate but sometimes this chocolate-yarning gets so deep. Don't believe it, just ask a chocolate-addict who has made it without chocolate for at least a day). I ran to the kitchen and explored the whole fridge, dugged into my plastic containers then finally found one bar of Mars in the container. Good Heavens! That was the last bar. So that's when I decided there and then that ill try to make some easy and quick chocolate recipe. I pondered for a moment and finally settled on this first-class, bosker recipe.

Ingredients:
160ml, Evaporated Milk
170gm, All Purpose Cream 
1/4 cup granulated white sugar
1/2 cup chocolate chips
2 tsp cornstarch
1 tbsp gelatin

Begin the process by incorporating the evaporated milk, All Purpose Cream (i prefer Nestle Cream Original) sugar and cornstarch in a saucepan. Turn on the flame and keep mixing to avoid the contents from sticking to the bottom. While the milk is getting heated up, mix gelatin in hot water and keep it aside. Next microwave the chocolate chips in a bowl to melt. Now while the milk is ready, gently mix the melted chocolate and gelatin. To avoid the cornstarch lumps it is necessary to strain the batter.

When the contents are mixed well, pour the strained batter in a cake/bread tin lined with parchment paper or just half-pour it in glasses or bowl (just anything that you prefer) and chill it for at least 5 hours. Before serving, dust some cocoa powder on the top or top it with whipped cream. 
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