300 ml whipping cream
200 grams fresh button mushrooms
100 grams prunes
100 grams cottage cheese
75 grams peanuts
8 medium firm red tomatoes
8 inch square fatless sponge cake
5 grams edible sandalwood powder
5 grams dried rose petal powder
2 large unripe bananas
2 fresh red chillies
1 small head broccoli
1 small carrot
1 packet breadcrumbs
1 small bottle olive oil
1 medium red capsicum
1 packet tamarind pulp
1 bottle mixed fruit jam
1 tin mixed fruits
1 packet vanilla custard powder
For faster preparation
Prepare the sautéed mixture of mushrooms and prunes. Refrigerate. Prepare stuffing for tomatoes and refrigerate. Can also prepare the gravy and refrigerate.
Assemble the trifle pudding and refrigerate without cream topping.
How to go about it
Boil bananas and in the meantime stuff the tomatoes and place in gravy to cook. Allow the bananas to cool and in the meantime cover the pudding with cream and allow to chill till serving time. Mix the kabab ingredients, and prepare.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.