3 tbsp oil
2 onions, finely chopped
6 cloves garlic, minced
1/2 kg minced meat
2 cups tomato puree
1 tsp chilly powder
1 tin red kidney beans or 1 to 1 1/4 cup cooked red kidney beans
Salt and pepper to taste
Heat oil and add onion and garlic and fry for 1 or 2 minutes. Add meat and cook till the water dries up. Add tomato puree, chilly powder, kidney beans, salt and pepper. Simmer for 1/2 an hour. Serve hot with tortillas or garlic bread.
1/2 litre milk
2 1/2 tsp corn flour
5 tbsp cocoa
5 tbsp sugar
1 tbsp butter
3 tbsp water
1/2 tsp vanilla essence
A pinch salt
8 almonds blanched and cut thin, lengthwise and toasted in the oven. Combine cocoa, butter, sugar and water in a pan and place it in a large pan of simmering water. Boil until the mixture melts and thickens. Keep aside in the boiling water itself. Mix cornflour in 4 tbsp of milk. Boil rest of the milk and add cornflour-milk mixture to it, stirring well. Simmer for 5 minutes, stirring occasionally. Add the cocoa mixture to this and stir well. Cook on low heat until it coats on the wooden spoon. Remove from heat stir in vanilla essence and salt, Cool to lukewarm, stirring and pour in ice cream cups. Refrigerate for 3 to 4 hours and sprinkle almonds while serving.
Food, food and food 