Ferrotitanium powder Factory

　　Beat China Ferrotitanium powder Factory the egg yolks on a double boiler and add the clarified butter little by little, stirring constantly with a wire whisk or wooden spoon. Add salt and pepper before serving.Brown the bacon in a medium pan.Serve with sliced red chillies and flavoured jasmine rice.Paneer Shashlik with BBQ SauceServes: 6For the BBQ Sauce:Ingredients tsp mustard paste tsp balsamic vinegar 1 tsp tomato ketchup tsp chilli sauce tsp garlic paste tsp chilli flakes 1 tsp mixed herbs For the paneer shashlik:Ingredients 150 gms cubed paneer 1 tbsp olive oilSalt and pepper to taste A few toothpicks a few MethodPut the paneer on toothpicks and season with salt and pepper. Add the coconut milk and simmer. What you are left with is clarified butter on top. Add the chicken, salt and stock. Cook till the chicken is tender.. Heat a pan and fry the paneer with olive oil or butter for a few minutes on each side and serve. Add the fish sauce, palm sugar, fresh red chillies and some basil leaves and simmer.)Eggs Benedict with Hollandaise Sauce Serves: 6Ingredients 2 buns 2-3 bacon strips Bacon strips 2 tsp white vinegar 6 eggs 5 tbsp clarified butter 2 egg yolks tsp salt A few drops of lime juice – tsp Pepper powder Butter to spread Chopped fresh parsley for garnishMethod Take 80 gms of butter and heat in a deep pan. Your hollandaise sauce is ready. This helps the solids separate.Chicken in Red Curry Serves: 4IngredientsFor the curry:750 gms chicken400 ml coconut milk1 cup chicken stock3-4 tbsp oil1 tbsp fish sauce2-3 fresh red chillies2 tsp palm sugara few basil leavesSalt to tasteFor grinding :1 tbsp roasted coriander seeds 1 tsp cumin seeds 1 small piece of galangal 4-5 cloves garlic tsp dried shrimp paste 6-8 soaked red chillies 1 piece lemongrass 1 onion Method Grind all the ingredients mentioned above into a smooth paste. Toast the buns and butter them.Mix all the ingredients for BBQ sauce in a bowl and marinate the paneer in it. Switch off the gas and let it settle down.(The recipes are shared from celebrity chef Rakhee Vaswani’s Picky Eaters. Heat the oil and fry the paste for two minutes. Gradually add the lime juice. Remove the froth from the top. Keep stirring until it thickens.