CARAMEL CUSTARD

Caramel custard is a classic dessert which can be served warm or chilled and is both comforting and elegant dessert.

Caramel custard is extremely simple and made using basic ingredients. Basically sugar is caramelised and used as a base and the custard sauce is made and poured on top and baked or steamed . The dessert is served upside down with caramel on top. 

TIME : 110 MINUTES

SERVES : 5

       INGREDIENTS

• SUGAR - 1/2 CUP
• EGG - 2 No's
• EGG YOLK - 1 No.
• MILK - 1.5 CUPS
• VANILLA ESSENCE - 1 TEASPOON
• CONDENSED MILK - 1/2 CUPS
• WATER - 2 TEASPOON

             

             METHOD

1. Heat oven to 180 degree Celsius / 350 degree Fahrenheit

2.Heat a thick bottom saucepan . Add sugar and 2 teaspoon of water and constantly stir over a low heat , until the sugar is completely melted and golden brown.

3. Pour the caramelised sugar into the custard moulds and tilt the cups till the base of the moulds are well coated.

4.Heat milk , do not boil . Add condensed milk and mix well.

5.In a large bowl , break open 2 eggs and add 1 egg yolk. Beat the eggs till well blended. 

6.Add vanilla extract / essence and blend everything together.d

7.SStir the egg mixture continuously , simultaneously add the milk and blend everything well.

8.Strain the mixture and pour into the custard moulds 

9.Place the moulds in a large baking tray, pour warm water on the tray.

CE 

10.Bake @ 350 degree Fahrenheit or 180 degree celsius for 50 minutes.

11.Allow it to cool for 30 minutes and run knife through the edge of the mould to de mould.

CHECK FULL RECIPE VIDEO HERE

     

STRAWBERRY CAKE

 This strawberry cake is made with fresh strawberries cooked sugar and lemon juice. the cake batter is made of condensed milk , refined flour and butter. No egg is used in this recipe , yet the cake is spongy and delicious. This valentines day lets bake for our loved ones this super delicious fresh strawberry cake.

INGREDIENTS

• STRAWBERRY - 10 NO'S
• SUGAR - 1/2 CUP
•  BUTTER - 200 GRAMS
• LEMON JUICE - 1 TABLESPOON
• CONDENSED MILK - 1/2 CUP
• REFINED FLOUR - 1 1/2 CUP
• BAKING POWDER - 1 1/2 TEASPOON
• BAKING SODA - 1/2 TEASPOON
• SALT - 1 PINCH

SERVES : 2 

PREP TIME : 20 MINUTES

COOKING TIME :20 MINUTES

METHOD

• Wash and dry the strawberries and chop them into small pieces

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• Heat a pan , add chopped strawberries and sugar, cook for 5 minutes.

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• Add lemon juice and mix well.

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• Once the strawberries are cooked well and they have turned into a sauce consistency, switch off the flame and let it cool completely.

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• Preheat the oven to 180 degree Celsius for 20 minutes.
• Take butter in a bowl , add condensed milk .

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• Beat using and electric blender or a whisk until it becomes light and fluffy.

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• Sift in the refines flour , baking powder, baking soda . Add a pinch of salt.

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• Combine everything together gently.

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• Add the strawberry mixture and combine well.

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• Pour the mixture into a baking tray . 

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• Add the strawberry mixture on top of the batter

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• Bake in pre heated oven @ 180 degree celsius for 20 minutes.

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• Cool and demould , cut into slices and serve.

check videos of strawberry cake here

  

PRAWN PULAO

Prawn pulao is a one pot dish in which prawns and rice are cooked together. If you love prawns , try this recipe and I’m sure you will love them.It is a spicy , loaded with flavours and super easy to make recipe perfect  dish when you have no much time to make elaborate meals.

 

 

 

Tips to make perfect prawns pulao

 

• This recipe needs no pre cooked rice , but ensure that the rice and prawns are overcooked while cooking them together.
• if you are using basmati rice , soak it well for atleast for 30 minutes and then cook it. This helps the rice to cook easily and the grains remain long and fluffy.
• Avoid overcooking the prawns , as they turn chewy , hard and rubbery. Add the rice immediately after adding prawns and let them cook together.
• Use fresh prawns for better taste.

 

 

PREP TIME : 5 MINUTES

COOK TIME :25 MINUTES

SERVING : 6

 

INGREDIENTS

 

• BASMATI RICE - 3 CUPS
• WATER -6 CUPS
• PRAWNS - 750 GRAMS
• COCONUT OIL - 2 TABLESPOON 
• CUMIN SEEDS - 1 TEASPOON 
• BAY LEAVES - 2 
• WHOLE SPICES - BLACK PEPPER CORNS 10
•                          CLOVES 6
•                          CINNAMON STICK 1 "
• ONION - 3 LARGE THINLY SLICED
• TOMATO - 2 MEDIUM CHOPPED
• SALT - TO TASTE
• TURMERIC POWDER - 1 TEASPOON 
• RED CHILLY POWDER - 2 TEASPOON
• GINGER GARLIC GREEN CHILLY PASTE - 2 TABLESPOON
• CORIANDER LEAVES - 1 HANDFULL CHOPPED
• MINT LEAVES - 10

 

METHOD

 

Heat coconut oil in a big pot . Add cumin seeds , bay leaves and whole spices ( black pepper corns , cloves and cinnamon stick ). 

 

 

Add chopped onion , salt to taste and saute till they become translucent.

 

Add chopped tomatoes and ginger garlic green chilly paste and saute till tomatoes turn mushy.

 

Lower the flame and add turmeric powder , red chilly powder and saute for 2 minutes.

 

Add the cleaned prawns and combine well .

 

Add the chopped coriander leaves . 

 

Add the soaked basmati rice.

 

Add water , rice to water ratio for perfectly cooked rice is 1:2. Add mint leaves.

 

Cook with lid open till the water from the surface dries up.

Ater the water dries up, close the lid and cook on low flame for 8 minutes.

 

After 8 minutes , open the lid and garnish with chopped coriander leaves.

 

FOR FULL YOUTUBE VIDEO CHECK HERE

 

 

 

                         

 

CRAB PEPPER MASALA

 Crab pepper masala is a semi dry preparation, packed with flavours. The sweetness from the crab meat and the pepper masala makes it a delicious dish. This dish goes well with rice and chapati. 

INGREDIENTS 

• CRAB - 750 grams 
• COCONUT OIL - 2 tablespoon 
• GARLIC - 12 cloves
• GINGER - 2 tablespoon chopped 
• ONION -  3 large thinly sliced 
• SALT - to taste
• GREEN CHILLY  - 3 slit 
• CURRY LEAVES - few leaves 
• TOMATO - 2 large chopped 
• TURMERIC POWDER - 1 teaspoon 
• RED CHILLY POWDER - 1 teaspoon 
• CORIANDER POWDER  - 1 teaspoon
• BLACK PEPPER POWDER  - 2 to 3 tablespoon 
• TAMARIND WATER - 2 tablespoon 
• WATER - 1/4 cup

METHOD 

 1. Clean and wash crab. Remove the claws and cut the crab into halves.

2. Heat a kadai . Add coconut oil and saute garlic and chopped ginger for few minutes.

3. Add thinly sliced onion and add salt and cook with closed lid till the onion turn transparent. 

4. Add slit green chillies  and chopped tomato , cook with closed lid till the tomatoes are soft and mushy.

5. Add turmeric powder, red chilly powder, coriander powder, black pepper powder and combine well. 

6. Add the cleaned crab and combine well.

7. Add tamarind water and quarter cup of water and close the lid and cook till the crab is cooked well and the water is evaporated. 

8. Serve hot with rice or chapati. 

Watch Full video recipe here