Caramel Custard

Caramel Custard is a very light and sweet dessert.



Ingredients:-

2 eggs
Castor Sugar
2 cups Hot milk
Vanilla essence



Caramalization Process:- Take 3-4 table spoon castor sugar in a pan and turn on the heat. Add 2 table spoon water and stir continuously. It must have a beautiful brown color . If it is dark brown in color it will taste bitter so you must keep a close watch on the caramel. Once the caramel is ready pour it into a bowl in which you are gonna make the custard. And let it cool at room temperature.

Note:- Try and use bowl in which you can pour in whole custard mixture, don't use big bowls.

Custard Mix:- Break 2 eggs in a mixing bowl add 1n1/2 table spoon castor sugar and wisk it well.Now we need 2 cup of hot milk add it into the egg and sugar mixture and without any delay start wisking it, as hot milk can cook the egg and we don't want that to happen. Now add 1 table spoon of vanilla essence. We have to let let rest for a while for around 2-3 mins.Strain the mixture first so that the egg yolk parts can be removed ,pour the strained mixture in the bowl where we have kept the caramel.You can bake it in microwave too but i have steamed it in traditional steamer.Cooking time max is 10-15 mins.
Once it is done let the custard cool at room temperature. Once it is cooled , gently scrape the edges. Take a serving plate and place it on the bowl with custard and flip it upside down. The caramel side must be on top.

I like to serve Caramel Custard with fresh fruits....

Njoy, Cheers!!!

Butter Naan and Afghani Chicken

Butter Naan and Afghani Chicken is an amazing combo. I am sure many of you might have had it before......

Ingredients for Afghani Chicken:-

Chicken 300 gms
Onions
Garlic
Ginger
Green Chilies
Tomato
Cloves 4-5
Bay leaf 2
Cardamon 3
Cinnamon
Sesame seeds
2 eggs
Garam Masala
Vegetable oil
Ghee 1 tablespoon
Salt

Process:- For the marinade we need 2 table spoon vegetable oil and  2 table spoon masala (mix chilli powder ,cummin powder,corriander powder and turmeric in equal quantity). Mix the chicken pieces and let it rest for 25-30 mins. Grind the onions,garlic,ginger,sesame seeds into a paste . Heat vegetable oil in a pan,add 4-5 cloves, 2 bay leaves, cinnamon, now add the paste and fry well till it releases the oil. Add the chicken and fry it well for sometime. Once chicken is coated with all the mixture and it releases the oil add the chopped chillies, Garam masala 2 table spoon,Salt and water, crushed cardamon and cover with lid. Let it cook on low heat.
Once the gravy thickens and chicken is cooked through break 2 eggs in the gravy, don't stir just cover it with a lid and let the egg cook for 1-2 mins and turn off the heat,,,,,,,,that's it. Afghani Chicken is ready :)

Now the Butter Naan.
Ingredients:-
All purpose flour 3 tea cups
2 eggs
Sugar 1 pinch
Salt 1 pinch
Baking Powder 1/2 table spoon.
Warm water
Vegetable Oil 2 table spoon

Process :- For the dough add all the dry items first in a mixing bowl, then add the eggs and vegetable oil mix well. Kneed it well with warm water. And cover it with a wrap and let it rest for 30-40 mins. Roll out in chapati shape or in triangle shape and you can bake it in microwave for 6-8 mins in 180 degree or on tawa too. Before serving apply butter on the naans ...thats it :).....

Simple isn't it .........

Njoy...Cheers!!!!

Banana Toffee

Banana Toffee basically is a Chinese dessert  which is widely used in various parts of Asia.

Very easy and super quick recipe.....


Ingredients:-

Ripe Banana
Cornflour
All purpose flour
Vegetable oil
Baking powder
Castor Sugar/Powder Sugar
Ice water 1 bowl

Process:- Cut the ripe banana into pieces (preferably little big). Now we need to make a batter with All purpose flour (1 tea cup) and Cornflour (1/2 tea cup) mix it well with water . The batter must be little thick .
Now add 1/2 tea spoon of Baking powder and 2 spoon vegetable oil in the batter. Again give it stir.

Once the batter is ready , take the pieces of banana into the batter , wrap it evenly with the batter and deep fry them. Try to fry 2 at a time. Fry them till they are golden brown.

Take a bowl and put 4-5 spoons of castor or powder sugar and 1 spoon water and start caramelizing it. We are looking for a nice light brown caramel, if you over burn it becomes bitter. Once the caramel is ready dump the banana fry and nicely wrap it with the caramel. It must be evenly coated, and immediately dump it in the ice water. And then take it off from the ice water. Trick here is putting the caramel coated fries in ice cold water solidifies its outer coat and makes it hard. Which gives it a Toffee like texture.

Note:- If you don't coat the fry well with the caramel and dump it water it will become soggy :p...so better be careful.....

This has been a fun recipe...loved preparing it and trust me it tastes good too :)

Hope you like it too...Njoy Cheers!!!!

Teepi Gari and Perugu Gari

Teepi Gari is a South Indian (Andhra) sweet dish. And Perugu Gari or Dahi Vada is a very well know snacks .

Ingredients:- 


The base ingredient to make the gari or the vada will be same. Udad dal or While lentils are used for the vadas.

Udad Dal 100 gms
Baking powder  1/2 table spoon
Sugar
Jaggery
Chopped onions 2 table spoons
Chopped chilies as per taste
Finely chopped ginger half a spoon.
Half spoon mustard seeds
Curry leaves
Curd 1 cup.

Process:-

First of all  Udad Dal  has to be soaked in water overnight. Remember no shortcuts here as once it is soaked overnight the Gari or Vada will be very soft. Next step is grinding the overnight soaked lentils in paste. Add a pinch of salt and 1/2 table spoon baking powder.

Teepi Gari :-

Heat oil in a frying pan. Now use hands and make small balls with the lentil paste and deep fry them. Along with it we have to also prepare the sugar and Jaggery  syrup . In a bowl heat a cup water, add sugar and jaggery according to your taste. Make sure the ratio of jaggery must be more compared to sugar.
 Once the vadas are fried till golden brown, dunk them into sweet syrup. Thats it Teepi gari is done :).

Perugu gari :-

For vadas we will add chopped onions,ginger,chillies and salt. Mix well and make small balls and deep fry  them. Now for the Dahi /Curd part. If the curd is very thick  then beat it well into a smooth texture now add 2-3 table spoon of sugar and mix well. Heat 4 table spoon oil in a frying pan now saute some mustard seeds,curry leaves. Once they splutter mix them into the curd. Add all the vadas into it and serve it with freshly chopped coriander leaves.

Njoy, Cheers!!!

Panner Wheels

Panner Wheels is an new attempt. Pretty simple and quick snack to make and looks fancy too :P.

Ingredients:-

All purpose flour 2 cups
Egg 1
Baking Powder 1 spoon.
Salt
Panner (crumbled)
1 Potato (chopped in small pieces)
Onion finely chopped
Garlic 3 cloves
Garam Masala
Chilies chopped
Aloo Bhujiya (Optional)



Process:-

For the pastry in a mixing bowl take 2 cups of all purpose flour now add salt and baking powder. Heat 3 table spoon vegetable oil and add it to the flour also add egg now kneed it well will little luke warm water.
Once the dough it ready let it rest for 25-30 mins.

For the stuffing in a frying pan heat little oil add crushed garlic along with the onion and potato.
Fry it for some time now add the chopped chilies and garam masala and salt. At this point check if the potatoes are half cooked , then add the crumbled panner and again fry for some more time. Once its done let it cool down at room temperature.

While working on the mould pre heat the microwave in 180 degree for 10 mins.

The mould is pretty simple to make , take a portion of dough now roll it out and it must be in a square shape . Try to roll the dough thin. Now when you have rolled out the dough  take the stuffing place it on one end , on top of it sprinkle the aloo bhujiya. Now roll it twice, fold the two sides inside, again roll it till end and seal it. To seal the ends , take little water and wheat flour use it like a paste and seal the ends. Now when the roll is ready , cut it into small wheel like shape as in the pic.

Take the baking tray grease it well, place the wheels on it and bake it for 25-30 mins.

Serve it with tomato ketchup .....

Njoy !!!!!

Ravioli

Ravioli is an Italian pasta which is stuffed :).
Process of making the pasta is the same but here i have made a pasta dough without egg.


Ingredients:-

All purpose flour or Maida
Vegetable oil 3-4 table spoon.
Luke warm water.
Peas
Black Pepper freshly crushed.
Garlic cloves 4-5
Salt
Green chillies chopped.


Process:-


For the dough we need around 3-4 cups of all purpose flour or maida . Heat 4 spoons of vegetable oil and pour it in the flour , add pinch salt and kneed it with Luke warm water. The dough must b soft and elastic and must not be too watery, and let it rest for good 25-30 mins.

For the stuffing i have used panner fry you can use any dry curry or even any leftover curry.

For the ravioli take small portion of dough , roll it out very thin. Raviolis can be of various shapes , you can try the oval or square shape . For square one's cut  2  squares now put the stuffing in the center of one square and cover it with other square. To seal the edges take a folk and gently press the edges.

To cook the raviolis , boil water in a deep bowl. Now dump the raviolis in the hot water.  Once the raviolis are cooked it floats up. Once it does take them out immediately nor they will be over cooked and will be very soggy.

For the gravey i have used peas. Make a paste of green peas. Heat 2-3 spoons of vegetable oil , add crushed garlic cloves around 3-4. Add the peas paste and fry well . Once it starts releasing oil add crushed black pepper salt. and mix well. Add little water and let it simmer for a while. Now add the cooked raviolis into the sauce , toss them and plate them. Don't cook them too long as the raviolis are already cooked.

While serving you can also sprinkle some cheese on it.

There you go,,,,Ravioli is ready

Njoy Cheers!!!!

Dhokar Dalna

Dhokar Dalna is a very popular Bengali dish.And i have my own twist to it.

Ingredients:- 

1 cup Chana Dal
1 cup Sabu Dana/ Sago (my twist )
Copped Onions
5-6 garlic cloves
Chopped Ginger 2 spoons
Potatoes  (cut into cubes)
Green chilles chopped
Garam Masala
Salt for taste.
Tomatoes 2
Ghee 1 table spoon.
Cloves 2-3
Bay leaf  1

Process:-


First soak the chana dal and sabu in water for  good 1 hour. Now grind the soaked chana , sabu , chopped onions, garlic, ginger into paste. Do Not  put water. Now we will make the dhokas (pakodas) out of the paste. Take a pan heat some oil and put cumin seeds and also the paste .Mix it well , and slowly you will see it will thicken up little bit , if not dust a little amount of cornflour on the paste and again mix well. Add some salt . Meanwhile take a plate and grease it with cooking oil and pour the paste onto the plate and spread it evenly . Make sure that the paste must be put on the plate straight when it hot.If you let it rest it will become hard.Now take a knife and cut in diamond shape. These pokadas or dhokas must be deep fried now in oil.
First step is over.

Now the gravey. You can use any veggies which you like but it generally goes well with Potatoes. In the frying pan heat some vegetable oil now put cloves and the bay leaf in it. Add chopped onions,garlic,ginger , chopped chillies and fry well till its golden brown. Add the potatoes and add all the dry masalas. Fry well and later add some water. Once the gravey thickens add the tomatoes and let it cook for a while. Add salt to taste and a pinch of sugar. Once the gravey is ready before turning off the heat add a table spoon of Ghee and put the lid on the pan.

Always add the dhokas/pakodas into the gravey just before serving, so that the crunch remains intact. The reason for adding the sabudana/ sago is that it give that extra crunch and also enhances the flavor.

Hope you will like it , do let me know if any changes have to be made .Will really appreciate it.

Thanks for visiting the blog......

Njoy, Cheers!!!

Caterpillar Bread

Caterpillar Bread stuffed with scrambled eggs.

This is a super easy recipe and once the breads are baked perfectly it tastes even better :)


Ingredients:-

Maida /All purpose flour (For 2 breads i used 2 1/2 small cups of maida/all purpose flour. First bread in the pic i baked using wheat flour).
Baking powder 1 spoon.
Salt a pinch.
Sugar a pinch.
Vegetable oil 2 table spoon.
1 egg.


Process:-

Stain the maida first in the mixing bowl .Now add all the dry ingredient and egg. Kneed well using little water.
The dough must not be very stiff . Cover the dough and let it rest for 2 hours.

Stuffing:-

I have used scrambled eggs, you can even use chicken or panner as stuffing. For stuffing in the frying pan take 2 table spoon vegetable oil  , put 4 crushed garlic clove in the oil, now add chopped onions and chopped potatoes in it. Fry it well , then add chopped green chilies and salt as per your taste. Once the potatoes are cooked through break two eggs into it and fry well. Let it cool for a while.

Mould:-

Now for the mould take the dough divide it in 2 equal portions. Make a roti first and then fold the sides so that it forms a Square shape. Now roll the square shape dough and roll it out into a bigger shape. Now start from one end . Put the stuffing on one side of square , and roll it till mid way. Now roll both ends and close the opening , so that the stuffing doesn't comes out. Now the rest part cut it in vertical strips so that you can roll them over the stuffed rolled part as show in the pic. Now prick the mould with fork in 2-3 places.

Pre heat the microwave at 180 degree for 15 mins. Grease the baking tray with oil and rest the breads on it and then bake them for 10 mins ( Microwave setting "Grill & Convection).

After that again grease the breads with little butter/oil on top and bake again for 4 mins.

Serve it with ketchup ......

Hope you will like it....

Cheers!!!

Marble Cake

Marble Cake (Chocolate-Vanilla)

Its a very soft sponge like cake.

Ingredients:-
Maida 2 cups
Baking Powder 1 table spoon
Sugar 1 Cup
Vegetable Oil 1Cup
Eggs 3
Choco Powder
Vanilla essence
Raisins / Cherry/ (Optional)

Process:-

Take 3 eggs in the mixing bowl and beat it well till it becomes bubbly and foamy. Now add sugar (I always use sugar powder). Continue beating the mixture.Now add vegetable oil in the mixture. Once the Oil mixes well start incorporating the Maida slowly into the mixture.Always filter the Maida before using to avoid lumps. Don't worry if the batter is little runny.

Next step is to divided the batter into two equal potions. In one portion now add the choco powder and a table spoon of Vanilla essence. Mix well. 2nd portion add 2 table spoon of Vanilla essence. Now at this stage add 1 table spoon of baking powder in both portions respectively.

You can also add raisins and cherry in the cake too. Dust the raisins and cherry in the maida and then add it to the mixture just before adding the Baking Power. Dusting the raisins and cherry or any dry fruit prevents it from sedimenting at the bottom.

Pre heat the  microwave at 180 degree for 15 mins.

Grease the baking bowl . Pour the Vanilla batter first and then chocolate batter.Now take folk and swirl through the batter.

Now bake the cake for 30 mins.

A well known rule to check if the cake is baked or not, insert a knife in the center of the cake if it come out clean , the cake is baked if not bake it again for 5-6 mins.

Your Marble cake is ready......

Do lemme know how it was :)

Cheers!!!

Bhujiya Samosa

Bhujiya Samosa:-

Its an interesting twist to our regular Aloo Samosa's.

Ingredients:-
Maida
Readymade Bhujiya (I have used Binaker Bhujiya)
Raisins/Sultans fried
Badam chopped


Procedure:-
For the mould we need to kneed the Maida well.I have used 3 small cups of maida for 10 samosas.
Put salt, Kala Jeera and 2 table spoon warm edible oil in the maida .Mix it well and kneed it better with water. Now let it rest for 5-7 mins.

For the stuffing take bhujiya raisins and chopped badams in a mixing bowl .The stuffing must to in proportion with the amount of samosas you are making and also the size of samosas :) .

Now shape the samosas and fry them in medium heat. Remember "Higher the heat less crunchier samosas will be".

Best thing about these samosas are that it can be preserved too for at least 3-4 days.

Njoy....