Mango verse Trifle Recipe | Lively Weekends | Dessert

Method:
Starting from the bottom.
1) add a layer of mango jelly and let it cool for 5 minutes.2) over the jelly add layer of mango custard evenly.3) a layer of crushed candi biscuit on top of custard, make sure the layer is not as thick as that of custard and jelly.
4) add thin slices of mango over the biscuit layer.5) add a fine scoop of mango icecream on top.6) a leaf of mint to garnish your trifle towards perfection.

Note:
Divide your layers evenly so that they contribute to the taste as well as the presentation of trifle.

Method:
Heat oil and add mutton or chicken fry till golden, now add ginger garlic paste and roast few minutes , now add packet masala and stir well , add water if required, now cook on low flame for 20 minutes , now add tomatoes cook till water dries, now add green chilies and cook 5 to 10 min till oil comes on top, lastly dish out and sprinkle mint leaves and finely chopped ginger and serve .

Method for marination:
Mix all the ingredients with adequate quantities and leave it for 10 to 15 min. Once the time has passed by, cook it in non stick frying pan and meanwhile prepare the sauce.

Method for sauce:
In a pan add oil add garlic and soutey it once done add oregano 2 tbsp add tabasco 1tbsp, mustard 1tbsp, and add cream and mix it well.

Once the sauce and chicken is ready. Spread the sauce all over the chicken and cover it with cheese.. Garnish the dish with sliced onions and sauted veggies.

Method :
Take a bowl and add the following
Mayo tbsp 4 tbsp , 1 tbsp pepper , 1 tbsp paprika powder, 1 tbsp garlic powder , add mozzarella and chicken as per requirement.
Mix the ingredients until u get a smooth paste. Serve the canapes by spreading the paste all over the the biscuit and garnishing it with chopped olives and spring onions.Method for mushroom canapes Make a paste by chopping the mushroom tail and mixing it fine chopped onions fine chopped garlic and fine chopped olives, 1 tbsp salt and pepper keep the paste aside
take mushroom head (bowl) and soutey it with butter, salt and pepper and oregano. Once it’s ready fill the mushroom head with the paste and garnish it with cheese and olives.