Research "Ek Khoj"

Ingredients:-

2 kg (4 lb) leg of lamb, boned

For spices:-

1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yogurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice


Method:
Trim lamb, discarding excess fat.
Any sinewy bits may be saved for stock or for adding to a curry.
Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well.
Marinate lamb in the mixture, kneading the spices well into the meat.
Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian

Ingredients:-

6 eggs, separated
1 cup (250 ml) sugar
¾ cup (185 ml) vegetable oil
¾ cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 ¼ cups (310 ml) chocolate milk powder
1 jar pitted cherries
1 tbsp (15 ml) cornstarch
¾ cup (185 ml) kirsh
2 ½ cups (625 ml) whipping cream

Cake:-

Preheat oven to 350°F (180°C)
Beat egg yolks with sugar until light and frothy.
Add oil and water, beating constantly.
Sift flour and chocolate milk powder.
Add to egg mixture and combine well.
Beat egg whites until soft peaks form.
Fold into chocolate mixture.
Pour into a greased 9 inch (23 cm) springform cake pan.
Bake in 350°F (180°C) oven for 1 hour.
Allow to cool in pan.

Filling:-

Drain cherries, reserving syrup.
Pour kirsch over cherries, cover and soak overnight or as long as possible.
Drain again, reserving kirsch.
Combine reserved syrup and cornstarch in a small saucepan.
Add cherries and cook until thickened.
Allow to cool.

Assembly:-

Cut cake in half, brush with reserved kirsch.
Reserve 12 cherries and spread the remaining cherry mixture on one cake layer.
Place second layer on top and spread both with whipped cream.
Cover top and sides with chocolate caraque.
Decorate with reserved cherries and dust with sifted icing sugar just before serving.

Ingridents:-

3/4 cups granulated_sugar
2 whole eggs (if making meringue , separate eggs and use the yolks in the pudding and save the whites for the meringue)
2 Rounded Tbsp all_purpose_ flour
1 level Tbsp corn_starch
1/2 tsp salt
5 Tbsp unsweetened_cocoa
2 Tbsp butter
1 tsp vanilla_extract
2 cups whole milk (preffered)
1 pre baked 9 inch pie shell or a purchased graham cracker crust

Method:-

In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well.
Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.
Cook over medium heat, stirring constantly until pudding comes to a slow boil.
Continue cooking and stirring until pudding begins to thicken.
Remove from heat and stir in vanilla. Cool pudding for about 20 minutes.
Stir again and pour into pie shell.
For meringue topping.
Place egg whites in a glass or copper bowl and beat on medium speed with an electric mixer until whites are foamy.
Continue beating and gradually add 2 Tbsp granulated sugar.
Continue beating until meringue forms soft peaks when the beater is lifted, but take care to not over beat and have dry stiff peaks.
Spoon meringue over pudding and swirl to form nice curves and peaks.
Place pie in oven pre heated to 400 F and bake until meringue is a pale golden brown, about 10 minutes.
Chill pie before serving.