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!!!