Caramel Custard

  Who would have thought that eggs and milk can make such a magical dessert.  Light, melting in your mouth, mildly sweet.... simply amazing!

 CARAMEL CUSTARD

 Ingredients

 Custard

500 ml of Milk

3 Eggs

¼ cup Castor Sugar

1 tbsp vanilla essence

Caramel

3 tbsp Granulated Sugar

1tbsp Water

Directions

Warm the milk. Mix eggs, vanilla essence and castor sugar. Pour the milk into the egg. Make caramel in a pan with granulated sugar and water. Stir till bubbles appear. Take off the heat once its golden brown. Coat the base of a glass bowl with the caramel and let it cool! Pour custard in the bowl through a strainer and cover loosely with aluminium foil and steam for 20 minutes in a pressure cooker or 45 minutes at 180 c in an oven. Cool in the fridge!

Enjoy! 

Fish Cutlets

.

I don't understand why someone wouldn't love Fish. This dish is dedicated to all those non-Fish lovers!
Many of our guests who don't enjoy fish have thoroughly enjoyed these Fish cutlets.

FISH CUTLETS

Makes 15 cutlets

Ingredients

500 g Fish

3 Onions finely diced

1 mashed Potato

 chopped Mint, Parsley and Curry leaves(1 tbsp each)

½ tbsp Chilli powder

½ tbsp Ginger Garlic Paste

1 tsp Garam Masala

1 tsp turmeric powder

Salt to taste

Directions 

Fillet the fish. Steam the fish for 5 to 8 minutes; it becomes easier to remove the skin and bones. Mix in all the ingredients and give it a good massage! Apply oil on your palms and make cutlets. Fry on both sides till they crisp up. Step by step photos will be coming soon..

Enjoy! 

Apple Cake

An Incredibly moist and light cake! Inspired by Australian sweetheart of classic cooking Maggie Beer! Do check her site for amazing recipes. maggiebeer.com.au

INGREDIENTS

Poached Apples

250g apples peeled and chopped
1 tspn Olive Oil
1 cup lime juice

Cake mixture

3 eggs separated
125g caster sugar half now, half later
1/2 cup plain flour
1/2 tspn baking powder
1/4 cup Olive Oil
1/4 cup poaching liquid that has cooled down

Directions

• Preheat oven to 180 c .In a bowl beat, three egg yolks with half the sugar until mixture is pale.
• In a separate bowl whisk the three egg whites and the remaining sugar until they form soft peaks. 
• Back to the egg yolks bowl, sift in flour and baking powder.
•  Add (cooled) poaching liquid and Extra Virgin Olive Oil.Slowly fold in whisked egg whites (1/3 at a time) until all is combined. 
• Pour combined mixture over the apples that have already been placed in buttered dish.
• Bake in 180 C oven for 20-25 minutes. 
• It rises a little like a soufflé and falls back again. Dust with icing sugar (optional).Enjoy!

Pineapple Semolina Cake

What a way to start the day! My MIL made this cake in no time! so here is the recipe ..

Pineapple Semolina Cake

5 servings

Ingredients

2 cups semolina
4 cups water
11/2 cups sugar
2 tbsp clarified butter (ghee)
1/4 cup raisins

Directions

Slightly roast the raisins in half the clarified butter.Keep them aside.Roast the semo in the remaining butter for few minutes on low flame. Add boiling water to the roasted semolina and let it cook. Stir to avoid lumps! Add sugar  and rest of the ghee,keep stirring..to form a non sticky texture! Garnish with raisins. Let it cool completely! Cut into slices and Enjoy!

Choco Lava Cake

Find me someone who doesn't love chocolates! They serve this amazingly chocolateey ,gooey inside choco lava cake as a dessert at the pizza shop. yummmm!!!! so simple! 

Anybody can make it at home.

Chocolava Cake

makes 5 muffins

Ingredients

70g Bitter-sweet chocolate

45g Butter

1/4 cup Self Raising Flour

1/4 cup Sugar

2 free range Eggs

Cashews, Dates (optional)

Directions

Preheat oven to 180 c and grease a muffin tray with butter and dust with flour.Melt chocolate with butter in a bain marie*.Meanwhile beat eggs with sugar,mix flour.Pour the melted chocolate  into the egg mixture and fold gently.Bake only for 8-12 minutes!

*bain marie is cooking gently by placing the pan over a bowl of hot water

Ginger Garlic paste

A  must have for the Indian Cuisine . At my place it just disappears in no time. GG paste adds tons of flavor to any dish. So stock up!      

Ginger Garlic paste

makes 1/2 cup

 Ingredients 

 Handful garlic cloves peeled,

 a stick of ginger,

1 tsp salt,

1 tsp oil,

2 tsp water

 Directions                              

 Blend garlic ginger with oil and salt in a food processor! Add a little water to make it into a fine paste.                     

Pomegranita (Pomegranate Granita)

Summer's  Delight 

It has been a pretty busy day,today! The sun's just blazing away.... A pomegranita after lunch would be perfect! So i put it into the freezer early when i am making breakfast so that i can take it out during lunch.

Directions:

Mix pomegranate juice with the juice of lemon and cup sugar.

Pour into a preferably wide and shallow dish.

 Cover and place into the freezer, scrape using fork every 1 hour. 

Refreshing granita is ready to be devoured in 4 hours!

Ingredients:

      2 cups pomegranate juice

      1'2 cup lemon juice

      1/2 cup sugar

       

Tips   You can try the same recipe with other fruits such as mango & watermelon !

Crispy Fried Anchovies with Sprouts(Karuvadu poriyal)

INGREDIENTS

Anchovies                       5 to 6

Red Chili powder          1/4 tbsp

Oil                                  1tbsp

Curry leaves                 2 sprigs

Sprouts                         4tbsp

             METHOD

         

 Clean Anchovies  or dried fish thoroughly before coating in red chili powder

         

Pour little oil and stir fry them for 4 minutes on high ,add curry leaves and sprouts in the same oil.

  
 Enjoy with Sāmbhar rice or curd rice!