Gumbo Recipe | Food Diaries | Zarnak Sidhwa | American Food

Method:
Heat olive oil in a pan, add garlic and cook, add chicken cubed, salt, onion, carrot, corn and celery. Stir and add red chili powder, tomatoes, black pepper, okra and Worcestershire sauce. Mix in tomato puree and vegetable stock and cover with a lid and cook on low flame until okra softens. Garnish with coriander. Serve hot with steamed rice.
Heat olive oil in a pan, add garlic and cook, add chicken cubed, salt, onion, carrot, corn and celery. Stir and add red chili powder, tomatoes, black pepper, okra and Worcestershire sauce. Mix in tomato puree and vegetable stock and cover with a lid and cook on low flame until okra softens. Garnish with coriander. Serve hot with steamed rice.

Method:
Heat milk on a medium slow flame, keep stirring to avoid it from burning. Cook on simmer for 15-20 minutes. One day earlier, boil water in a deep pan, insert a tin of sealed condensed milk in the pan (make sure its soaked inside) cook on medium flame for 2 hours. Allow the tin to cool down once cooked. Open next day. Now add instant coffee to the boiling milk, stir well. Add cinnamon powder, salt and coffee essence, mix and bring to a boil. Once boiled, lower the flame and add in the chopped nuts. Add the cooked condensed milk, mix well till it incorporates. Allow the mixture to cool down at room temperature Pour in Kulfi molds & freeze overnight. De-mould by dipping molds in warm water for 10 seconds. Serve immediately.