Toffee Vanilla Pudding

I am sharing the post of dessert once again i.e Toffee Vanilla Pudding...I made this dessert long before but could not post it due to my laziness :( ...This pudding consists of three layers..one layer is butter - biscuit crust, second layer vanilla pudding and third layer caramel or Toffee sauce...This pudding tastes very delicious and I am sure it will finish off quickly :D...This is one of the best pudding I ever made..Every one in my family loved it..Let us go to the recipe :)..

Recipe Courtesy here

     Ingredients

         For crust

• Marie or any other plain biscuits - 10 to 12 pcs

• Melted Butter - 3 tbsp

        For Vanilla Pudding

• Milk - 2 1/2 Cups

• Condensed milk - 200 gm

• Sugar - 3 tbsp

• Salt - a pinch ( to balance sweetness)

• China grass - 8 gm soaked with 1/2 cup water

• Vanilla essence - 1 tsp

• Thick cream - 1 tbsp

          For Toffee sauce

• Dulce De Leche - 1 tin ( see recipe here )

• Thick cream - 150 gm 

      Method

          For crust 

• In a bowl crush biscuits coarsely in a grinder..Transfer these into a bowl..

• Add melted butter in a biscuit powder and mix well with a hand till it resembles bread crumb..If the powder is dry, add few tsp of melted butter and mix again till wet..

• Transfer the butter - biscuit crumb mixture in a pudding dish..press and level with a spoon equally on all sides...

• Place this in a freezer for 15 mins till it becomes hard...

          For vanilla pudding

• Soak china grass in a half cup of water for 10 to 15 mins..

• In a sauce pan, add milk, sugar, salt and condensed milk and stir together in a low flame till combined..

• Meanwhile in another sauce pan, melt china grass along with soaked water at medium to high flame till it dissolve completely..

• Immediately pour melted china grass through sieve into milk mixture and stir..

• Off the flame and add vanilla essence and mix well..

• When this mixture cool slightly, add thick cream and stir well..

• Pour the mixture over the biscuit crust mixture and let it cool for few minutes..

• Refrigerate the pudding in a freezer for 30 minutes till set..

          For Toffee sauce 

• Combine dulce de leche and remaining thick cream ( 150 gm) in a bowl and keep aside..

• Pour the toffee sauce on top of vanilla pudding and level all sides with a spoon..

• Decorate the pudding as your choice..I decorate it chocolate sauce and almonds..

• Refrigerate the pudding for 6 hours or overnight till set..

• Cut into squares and enjoy this yummy dessert :)

                                              

Homemade Dulce De Leche

Today's post I am showing you how to make Dulce de Leche Aka Caramel Condensed milk which can be made easily at home made by using pressure cooker..DDL is made by using condensed milk can which is placed in water poured inside pressure cooker ..At first I am scared that if can will burst when there is whistle..But Alhamdullilah, nothing that sort happened and comes really well :)..This step is so easy to make..Only cooling part is hardest time and you have to get patient :)..It has the taste of caramel or toffee...You will definitely love to eat more spoonful of it :) ...You can make variety recipes by using this DDL like cake, icecream, dessert etc or eat directly as you wish..Next post I am showing you pudding by using DDL..Let us go to the recipe.

                                                          Recipe adapted from here

      Ingredients

• Condensed milk - 1 tin ( 395 gm)
• Water - required for pouring.
• Pressure Cooker

      Method

• Remove the label of condensed milk tin and keep aside.. If you are using printed tin, ignore it..

• Pour the water half way through and immerse the condensed milk can as shown in pic .Please note that water level should be just above the condensed milk tin..

• Close the lid of pressure cooker and cook in a high flame when you hear 1 whistle...Reduce the flame to low and cook for 30 to 40 mins depending how thick and texture of the colour you want.I cooked for about 40 mins to get dark brown colour ...

• Off the flame and wait for the pressure to release completely..When pressure subsides and cools down, take out the tin by using tongs or two large spoon  ..Never use hand to take out as tin is very hot to handle it..

• Do not open the lid of condensed milk can immediately while taking out from the cooker, as it is hot inside and  it will splash on your face..wait for the tin to cool completely at room temperature for about 1 hour, then open the lid..

• This can be used for making pudding, ice cream and cake ...You can eat it directly too..If not using immediately, do refrigerate it...

        Note

• You can make DDL in  a large pot too... Pour lots of water in a pot ,place condensed milk can and boil for 3 hours...Make sure to add boiling water if water is about to evaporate..This method is time consuming...Making DDL in a pressure cooker is a easiest method as it saves time.

Strawberry Trifle Pudding

If you read my earlier post of pudding, it used setting agents like china grass..I am sharing a different pudding which does not contain any of setting agent..One of the pudding I am sharing is Trifle pudding..As in a name, it consists of three layer...There are many types of trifle pudding, which may use fruits, nuts, chocolate etc..But I am sharing a strawberry flavored one i.e 'Strawberry Trifle Pudding'..Bottom layer of pudding consists of cake pieces,second layer custard and third layer whipped cream with sliced strawberries on top..Each layer is sandwiched with homemade strawberry sauce..It is my own version of pudding..It is easy to make and tastes delicious...My family loved it very much..Let us go straight to the recipe :)

    Ingredients

      It includes four steps: Preparing cake, custard, strawberry sauce and whipped cream..It may look       lengthy. But you can prepare these in advance and assemble later, so its easy for you..Ingredients       are mentioned in short below and detailed preparation are explained later..They are:

• Cake -  recipe given below
• Strawberry sauce - recipe given below
• Vanilla custard - recipe given below
• Whipped cream - preparation given below.
• Strawberries sliced - few for garnishing
• Grated dark chocolate - few for garnishing ( optional)

   Method

      1)  For cake

          Ingredients

• All purpose flour - 1 cup
• Baking powder - 1/2 tsp
• Powdered sugar - 1/2 cup
• Eggs - 2 no.s
• Oil - 1/4 cup
• Vanilla / strawberry essence - 1 tsp
• Milk - 2 tbsp ( if required)

          Method

• Preheat the oven to 180 degree C..

•  In a bowl, mix all purpose flour, baking powder and set aside.

•  In a large bowl, add oil and sugar beat till it combines well..

•  Add eggs and beat well at a high speed till double in size..

•  Add vanilla/strawberry essence and beat for one second..

•  Add half flour mixture and beat at a low speed and make sure to scrap the batter at edges and    beat again..

• Add remaining flour and beat again at low speed..If the batter is very thick, add milk and beat again..

• Pour the batter in a greased cake tin and bake it for 30 to 35 mins till fork/ knife/ tooth pick insert in the centre comes out clean..

• Place the cake in a wire rack and allow to cool completely..

     2) For Custard

          Ingredient

• Vanilla custard powder - 1 tbsp
•  Milk - 2 cups
•  Sugar - 2 to 3 tbsp

        Method

• Mix custard powder in a half cup of cold milk without any lumps and keep aside..

• In a sauce pan, boil one and half cups of milk and sugar..Stir well in a low flame until sugar     dissolves completely..

• Add custard milk into it and stir well in a medium flame for 2 to 3 mins till custard becomes thick or if it coats on a back of a spoon..Immediately lower the flame and stir for few seconds..It should not form too thick..Off the stove and set aside to cool completely..It thickens further when it cools down..

      3) For strawberry sauce

               Ingredients

•  Fresh ripe strawberries halved - 10 to 12 no.s
•   Sugar - 3 tbsp
•   Water - 1 cup

            Method

•  Boil strawberries, sugar and water together in a sauce pan till strawberries become soft and the sauce thickens..

•  Off the flame and mash the strawberries with a spoon..It doesn't matter if you leave little bits of strawberry pieces.

•  Transfer into bowl and allow to cool completely..

    4) For whipped Cream

         Ingredients

• Whipping cream - 200 gm
• Powdered Sugar - 3 tbsp
• Corn flour - 1 tsp.

        Method

• In a large bowl, beat cold whipping cream in a medium speed for few seconds..

• Add powdered sugar and corn flour and beat at high speed till it form a soft peaks..Do not overbeat..

• Instead of sugar and cornflour, you can use icing sugar..

• Refrigerate the whipped cream..

    For Layering the pudding

• Cut the cake into small cubes and set aside..

• Take a wide pudding dish of any shape of your choice..Arrange cake pieces evenly without any gap as shown in the picture..This is first layer.

• Spread half of strawberry sauce on top of the cake pieces..

• Then spread custard on top of strawberry sauce..This is second layer.

• If having space you can top it with remaining cake pieces..I don't have space so I ignore this step..

• Spread remaining strawberry sauce on top of custard and place few slices of strawberry here and there..

• Finally spread cold whipped cream on top of it and decorate it with sliced strawberries and grated dark chocolate ( optional)..This is third layer.

• Cover it with plastic wrap and refrigerate for 4 hours or overnight to infuse the flavour..

• Cut it into squares and serve chilled..

       Note:

• In order to save time,instead of baking cake, you can use store bought or left over cake and instead of homemade strawberry sauce you can use strawberry jam..But homemade tastes better..

 
 

 

Pacha vacha Irachi Curry - Malabar Mutton Stew.

I am sharing a delicious stew which is common in my hometown Kannur, Pacha vacha irachi curry or Malabar Mutton Stew..Its preparation is simple to make with less ingredients..This curry is not very spicy, I am sure the kids as well as adults will definitely loved it..Its definitely my mom's recipe..It goes well with any combination of your choice like ghee rice, chappathi, poori, appam etc..My favourite combination is with Madaki parathiya Chappati ( Folded chappathi layered with ghee/oil).Let's go to the recipe :)

Recipe courtesy: Umma

      Ingredients

• Mutton - 1/2 to 1 kg
• Potato - l large cut into large pieces ( optional)
• Onions - 2 no.s sliced
• Tomato - 1 large sliced
• Ginger-garlic paste - 2 tsp
• Green chillies - 2 no.s sliced
• Turmeric pdr - 1/4 tsp
• Black pepper pdr - 1/4 tsp ( optional )
• Coriander pdr - 1/4 tsp
• Garam masala pdr - a pinch ( for sprinkling)
• Coriander leaves  - a few for garnishing
• Lemon juice - 1/2 to 1 tsp ( accordingly)** ( Refer Notes)

      To grind

• Garlic - 2 cloves
• Yogurt - 2 to 3 tbsp ** ( Refer Notes)
• Coconut shredded - 1 heaped handful

      Method

• Wash the mutton thoroughly and drain..Keep aside..

• In a pressure cooker, add little oil and saute sliced onions sprinkled with salt till translucent..

• Add ginger-garlic paste and green chillies and saute till raw smell disappears..

• Add sliced tomato and saute till mushy.

• Then add all the spice powders mentioned except garam masala pdr and saute till raw smell disappears.

• Add cleaned mutton and saute well...Add one cup of water into it..

• Close the lid of pressure cooker and cook in a medium flame for 4 whistles..Off the flame..

• Add cubed potatoes ( if using) and cook another 3 whistles...If you are not using potatoes, cook for 6 to 7 whistles..

• Allow the whistle to release itself..Meanwhile grind the ingredients mentioned below..

• In a mixi or blender, add grated coconut, garlic and yogurt by adding little water and blend well.

• When the pressure releases, open the lid and switch on the flame.Add blended coconut mixture and lemon juice into it..Taste and add salt..cook in a low flame till bubble appears..

• If the curry appears watery, add l tsp of rice powder or corn flour into it and mix well..

• Switch off the flame..Sprinkle Garam masala powder and garnish with chopped coriander leaves..

• Serve it with any combination of your choice like chappathi, poori, Appam etc..

       Notes:

• You can use chicken or beef instead of mutton..

• Vegetarians can prepare it by using any vegetables of your choice.

• Please do not use too much spice powder other than the mentioned quantity..The colour of the stew should be whitish with a tint of yellow or light brown colour...

• Yogurt and lemon juice can be adjusted according to your sour level..This stew should not have too much sourness.If your using sour yogurt, add lemon juice accordingly...My yogurt is not sour, so I use around l tsp of lemon juice..

• If using potato, make sure to cut into equal large cubes..Do not cut into small pieces, as when you are using pressure cooker, it cook very fast and tends to break and dissolve in curry...

Marble Cake

I am posting a recipe of a cake, with a combination of vanilla and chocolate flavour mixed together which forms a pattern of marble i..e Marble cake..Hope most of them have heard about this cake..It tastes so delicious and my son's favourite too..I made this cake many times, but could not click pictures and couldn't post that time..So I decided to click the pictures when I made this one month before and post it...I include the step of preparing the marble pattern..Hope it will be helpful..This cake is easy to make...Do prepare this cake and let me know the feed back..Let us go to the recipe :)

      Ingredients

• All purpose flour - 2 cups
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Eggs - 3 large no.s
• Sugar -  3/4 cup ( powdered)
• Condensed milk - 1 tin ( can use l cup powdered sugar instead)
• Unsalted butter - 100 gm
• Vanilla essence - 1 tsp
• Unsweetened cocoa powder - 2 tbsp
• Warm milk - 1/4 to 1/2 cup
• Choco chip - few for decorating ( optional)

    Method

• Keep all the refrigerated ingredients in a room temperature for 30 mins..Its very important..

• Preheat the oven to 180 degree C.. Grease the pan with some butter or oil sprinkled with flour and tap the excess flour..Can use butter paper instead..Keep aside

• In a bowl, add flour, baking powder, baking soda and salt and mix well with a large spoon or whisk thoroughly and keep aside..

• In another large bowl, add softened butter and sugar and beat well till creamy..Add condensed milk and beat again for few seconds till combined..

• Add eggs one at a time and beat at a medium to high speed till combined and double in volume..

• Add vanilla essence and beat for few seconds

• Add the dry ingredients ( flour mixture) alternately three times and beat at a very low speed. You can also fold it with a large spoon slowly instead of a beater..

• Add little warm milk 1/4 cup at a time and beat at a very low speed or fold with a spoon..Batter should be medium thick..If batter is too thick, add little more warm milk and beat again..

• Divide the batter equally into two separate bowls..Keep one batter plain..

• Another bowl, add cocoa powder and beat at a very low speed..

• In a greased cake pan, add large dollop of vanilla batter and another dollop of cocoa batter alternating each one..See the pic below ( I forgot to click photo of first layer, never mind, I clicked the pic of second layer :) )

• Spread lightly with a fork as shown in a picture and make a pattern of your choice..

• Add again another large dollops of vanilla and cocoa batter alternating each one on top of first layer and spread it lightly with fork as mentioned earlier...

• Repeat the third step..

• Tap the sides of the cake pan to release the air bubbles and also cocoa and vanilla layers will be separated.

• Place the cake tin in a preheated oven and bake for about 40 to 45 mins till the fork or knife insert in the center comes out clean..Otherwise bake 5 mins more..

• Place the cake tin on a wire rack and let it cool for few minutes..Then flip the cake on a wire rack..Add choco chips on top of the cake,when it is still warm ( optional )..Let the cake cool completely.

• Cut into slices and enjoy..I like to eat warm from the oven..

• Store in a airtight container when it cools completely..It will stay good for 3 days at room temperature , other wise refrigerate it will stay good for 1 week..But mine finished 2 days itself 

Rajma Salad - Kidney bean salad

One must include salads in our daily meals..salads mostly used raw vegetables,mixed all together and used any seasoning like salt, olive oil, vinegar or lemon juice..It is definitely a healthy one ..It contains most of the essentials vitamins required for our lives..There are many ways of preparing salad..One of the salad I am posting here is, Kidney beans ( Rajma) salad..This salad contains kidney beans and other chopped vegetables seasoned with salt, pepper, lemon juice and vinegar..This salad is so tasty, even salad haters will definitely love this..Do prepare this salad and include in your  meals..You can eat by itself too, it will definitely fill your tummy ..Let us go to the recipe

       Ingredients

• Kidney beans ( Canned / Freshly boiled ) - 1 to 11/2 cups
• Finely chopped onion - 1 no.
• Finely chopped tomato - 1 no.
• Finely chopped cucumber - 1 large no.
• Finely chopped mint leaves - 2 tbsp
• Finely chopped parsley leaves - 3 to 4 tbsp ( can use coriander leaves instead)
• Finely chopped mix bell peppers ( capsicum), yellow, orange, green, red - 1 1/4 cups
• Vinegar - 1 tsp
• Lemon juice - 1/2 to 1 tbsp
• Pepper powder - 1/2 to 1 tsp
• Chat masala - for sprinkling ( optional)
• Salt - according to your taste

       Method

• If using fresh kidney beans: soak them in water overnight. Add soaked kidney beans with little water in a pressure cooker and cook it for 5 to 6 whistles till soft..Be careful, beans should not be mashed...Drain the beans and keep aside..

• If using canned kidney beans: Open the can and drain out the water from it..Wash the beans and keep aside..

• Add all the ingredients one by one in a large bowl and toss well..

• Serve immediately..Remaining salad can be refrigerated

• Enjoy this tasty salad..

      Notes

• Make sure to chop the vegetables and herbs very finely..Do not slice it, as it may not taste good

• If you don't have parsley leaves, add coriander leaves instead..But parsley leaves give nice flavour to this salad..

• Seasonings and vegetables can be adjusted according to your desire and taste..

Carrot Coconut Laddoo ( Truffles)

I am posting a recipe of Indian sweet in a form of truffles or laddoo, Carrot Coconut Truffles..Its preparation of similar to Carrot Pumpkin Halwa, as I post earlier..As in a name, this sweet is a combination of both grated carrot and desiccated coconut,which is shaped into balls..Its easy to make and tastes delicious..Lets go to the recipe :)

                                                           Recipe adapted from here

      Ingredients

• Grated Carrot - 2 cups
• Desiccated Coconut - 1 1/2 cups (can use freshly grated coconut too)
• Cardamom powder - 1 tsp
• Condensed milk  - 1/2 to 3/4 tin
• Rose water - 1 tbsp
• Ghee/Unsalted butter - 1 1/2 tbsp
• Almonds sliced - few for garnishing

      Method

• In a heavy non stick pan, heat ghee in a low flame and add grated carrot and saute it till cooked i.e  it should change colour and turn soft..It may take about 10 to 12 mins..

• Add condensed milk 1/2 tin at a time and let the carrot cook for a few minutes..

• Then add dessicated coconut, rest of condensed milk, cardamom powder and rose water and saute all together till the mixture is well combined..

• Saute till the liquid evaporates..Be patient at this step..It may take around 5 to 8 mins to evaporate..Can adjust the flame from low to medium..

• Once the mixture forms thick mass, switch off the flame and transfer the mixture into plate to cool for few minutes..

• Grease your hands with ghee..Take out small portion of the mixture and shape it into ball..Continue the step and make it into equal sized balls..You can roll the balls in desiccated coconut as you wish,but I ignored this step..

• Decorate with sliced almonds..Serve hot or cold as your wish..Remaining can be refrigerated..

• Enjoy :)

Carrot Pudding

I am sharing a recipe of one of the dessert, Carrot Pudding..As in a name, this pudding is rich in carrot and its tastes delicious..I prepared for my family after Friday lunch few days before..This is my own experiment which turns successful..Everyone in my family loved it very much..Nothing much to say, Let us go straight to the recipe

      Ingredients

• Milk - 2 1/2 cups + 1/2 cup
• Carrots - 2 large
• Fresh Cream - 100 ml
• Condensed milk - 1 tin
• Sugar - 3 to 4 tbsp (adjust according to your sweet level)
• China grass - 10 gm
• Water - 3/4 cup

          For decorating

• Ghee - 2  tsp
• Sugar - 1/4 tsp
• Carrot shredded - 1/4 cup
• Cashew nut chopped - few

    Method 

• Soak China grass in a 3/4 cup of water for 30 mins

• Pressure cook the carrot till cooked and soft. Take out the cooked carrot and set aside to cool completely.

• Blend cooked carrot with 1/2 cup milk in a blender/mixi till it form puree.

• In a sauce pan, mix together 2 1/2 cups of milk, condensed milk, sugar, fresh cream and carrot puree and cook in a low flame for few minutes..Do not heat at high flame as fresh cream will curdle.Make sure to stir at intervals.

• Another sauce pan, add china grass along with a soaked water and heat at high flame till it dissolves completely..Make sure to stir in between..switch off the flame..

• Immediately pour melted china grass through sieve into the milk -carrot mixture and mix thoroughly..Taste and add little more sugar if needed..Switch off the flame..

• Pour the mixture into the wet pudding dish and set aside to cool completely..Lets make decorat ingredients 'For Decoration' as mentioned below..

• In a fry pan, heat ghee in a low flame..Add chopped cashew nuts and saute till light brown..Drain and keep aside..

• In same ghee, add grated carrot and saute at a medium flame till carrot changed colour and turned soft.

• Add sugar and mix well..Cook for few seconds and saute well..Off the flame

• Decorate the top with ghee sauted cashew nuts and carrot carefully..

• Wrap the pudding dish with plastic wrap and refrigerate for 6 hrs or overnight till pudding is set..

• Cut into square shape and enjoy

Nutella Brownies

I am sharing the recipe of one of the easiest and yummy baked dish, Nutella Brownies. As in a name, the main ingredient of this brownie is Nutella ( Chocolate Hazelnut Spread).Unlike cake, brownie does not need seperate bowl for wet and dry ingredients.Its done everything in one bowl.I read some of the brownies might use leaving agents like Baking powder and Baking soda.I saw the recipe somewhere from google,but I changed a bit.When I read this recipe, it mention to have l cup of Nutella, but I used half cup of Nutella and half cup of cocoa powder..It does not require any leaving agent..I have a doubt regarding this.To my surprise it baked perfectly and its texture is soft..It tastes so yummy..My son loved it very much..Its finished two days itself..My son told me to bake again..So I baked again for him :)..Let us go straight to the recipe

      Ingredients

• Melted Butter, cooled slightly - 1/2 Cup
• Eggs - 2 no.s 
• All purpose Flour - 1/2 Cup
• Nutella - 1/2 Cup
• Cocoa powder - 1/2 Cup
• Brown Sugar - 1/2 cup 
• Salt - 1/4 tsp
• Vanilla essence - 1 tsp

      Method

• Melt butter in a microwave or in a stove top..Keep aside to cool slightly.

• Grease a square pan with butter/oil and keep aside..You can use butter paper instead of greasing..I use Silicon square pan,so no need to grease it..

• Preheat oven to 180 degree C..

• In a bowl, beat eggs with a whisk or beater till pale..

• Add vanilla essence and sugar and beat again till sugar dissolves..

• Add cocoa powder ,Nutella and salt together and beat well..

• Add flour and melted butter slowly and beat again..

• The consistency of batter should be pour able..If batter is too thick, add few tbsp of water and beat well..

• Pour this batter in a baking dish and bake for about 35 to 40 mins,when fork insert in the center comes out clean..Otherwise bake 5 mins more..

• Keep this in a wire rack to cool for few mins...Then invert the brownies on a wire rack and let it cool completely..

• Cut into squares and enjoy it with a cup of tea or coffee..

Custard Apple Pudding - Seethapazham/ Seethaphal Pudding

Today, I am posting a recipe of one of the tasty and delicious pudding, Custard Apple/ Seethapazham pudding...You might be thinking how do I make pudding with this fruit, even though it is difficult to eat t :P...I think most of them might have known that, custard apple pulp contains lots of seeds, when you cut into halves, the pulp is stuck on seeds itself..We have to suck the seeds in order to get pulp..This fruit itself is very tasty,but its difficult to eat as told earlier:P:D..Believe me,it is not difficult to take pulp while making pudding..I will show you with step by photos,which is mentioned in 'method' section..Let's go to the recipe :)

     Ingredients

• Milk - 2 1/2 Tea Cups
• Ripe Custard Apples - 2 no.s
• Condensed milk - 200 gm ( 1/2 tea cup)
• Sugar - 3 tbsp ( according to your sweetness)
• Agar agar ( China grass) - 8 gm
• Water - 1/2 cup
• Coarsely powdered Almonds - for garnishing

         Method

• Soak the china grass in a half cup of water for 30 mins..

• Cut the custard apples into halves and scoop out the pulp with a spoon..

• Transfer the pulp into mixi grinder and add very little milk about 1 tbsp...

Custard Apple image by google

• Grind into paste by quick pulse, two times..Do not grind too much as seed will also grind along with that,which will not taste good..You can see the seeds that separates from pulp..Transfer the pulp into plate and take out the seeds and throw it...

• In a saucepan, add milk,condensed milk and sugar and mix well thoroughly..Then switch on the flame and heat it in a low flame..No need to wait for bubble to appear..Stir well at interval to avoid burning at bottom..

• In another sauce pan, add china grass along with soaked water and heat at high flame and stir at intervals..Heat till china grass dissolves completely..Off the flame..

• Off the flame of milk mixture and add custard apple puree and mix well...

• Add melted china grass quickly into the sieve and mix thoroughly..

• Taste and add sugar if needed..

• Pour the mixture into the wet pudding dish and allow the mixture to cool completely..

• Cover it with a plastic wrap ..Refrigerate till six hours or overnight till set..

• De mold the pudding into the plate ( this step is optional) and decorate it with powdered almonds.

      Note

• Make sure to use a ripe custard apple i.e it should be soft when touch outside,in order to make this pudding..Otherwise pudding will not taste good..

• You can also make this custard apple pulp into milk shake..

Spring Roll ( Malabar Style )

 Hi Readers..I am back to blogging :)..Being called a lazy blogger myself, I don't update recipes often..I post recipes whenever I am in good mood...There are some photos which are saved in my draft,whose recipes are yet to be published...One of the recipe is mentioned below, which is saved in my draft long time ago but keeps on postponding :D..I made this snack on Ramadan which is saved in my draft incomplete,but forgot to publish..
I am sharing a easy and tasty Malabar Snack,Spring Roll...Spring roll may be of two types: First type is Chinese spring roll,which is made with storebought/homemade thin sheet ( similar to thin chappati or samoosa sheet) which is rolled with masala inside and deep fried and second type is Malabar version,which is made of thin crepes which is rolled with masala in breadcrumbs and  deep fried.. I prefer malabar version of spring roll..Lets move to the recipe:

     Ingredients

          For crepes ( dosa)batter

• All purpose flour ( maida) -  1 cup
• Egg - 1
• Salt - to taste
• Water - required

       For Chicken masala

• Cooked chicken - 1 cup ( chicken cooked with pepper,turmeric and salt,de boned and shredded)
• Oil - 1 tbsp
• Onion chopped - 1 large
• Ginger-garlic paste - 1 tsp
• Chopped green chilly - 1 or 2 no.s
• Chopped coriander leaves - 1 tbsp
• Pepper pdr - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Garam masala pdr - 1/2 tsp
• chopped curry leaves - 1 tbsp

       For dipping and rolling

• Egg - 1 large
• All purpose flour - 1 tsp
• Bread crumbs - required

     Method

        For Chicken masala

• In a fry pan, heat oil and add chopped onion sprinkled with salt and saute till translucent.
• Add ginger garlic paste and chopped green chillies and saute well till raw smell disappears.
• Add all the spice powders and saute till raw smell disappears
• Add cooked chicken and mix well at a high flame for few seconds..
• Then add salt and chopped curry leaves and mix well..Off the flame and set aside to cool..

        For making crepes ( dosa) and spring roll

• Combine all the ingredients mentioned for dosa..Make thin batter by adjusting the quantity of water..Batter should be of pourable consistency..
• Heat a fry pan, pour small laddleful of dosa batter and spread lightly..Cook one side and keep it on a plate..No need to flip other side..
• Place one tablespoon chicken filling immediately over the edge of dosa.
• Fold the edge till the filling is covered completely..
• Then fold top and bottom part of dosa
• Roll the dosa tightly and stick the end slightly..
• For quick reference see the picture below:

      Image Courtesy: Google

• Then make other dosa and continue the step till all the spring rolls are used up
• In a small bowl, mix egg and flour together and make it into paste..
• Dip the rolls in a egg-flour mixture and roll it on a bread crumbs..
• Deep fry the spring rolls till all sides are golden brown..
• Drain and keep these in a paper kitchen towel..
• Serve hot with a cup of tea or coffee..

Butterscotch Praline Cake - #100th Recipe Post

I am glad to inform you that it is my 100th recipe post..Thank you all my dear readers for your support and encouragement..Expecting same for my future recipe post too..I decided to share something sweet for this occassion..It is Butterscotch Praline Cake..I baked this cake a month ago for my younger sis birthday,who came to stay with me for few days...I saved this recipe mainly to post in this occasion..My mom and sis love this cake very much..Its much better than store bought one..
Coming to the recipe,this is a rich and delicious cake with the flavour of caramel and lots of caramalised nuts ( praline)..I got the recipe from various sources, combine here and there and made by own sauce and frosting..This step may involve lots of steps,but its a worth..It involves making vanilla cake which is sandwiched with caramel sauce,covered with frosting and decorated with crushed praline (caramalised nuts)..Do make the mentioned ingredients earlier and assemble later..So you won't feel its a heavy task :P...I feel when I try to decorate the top of cake with whipped cream, it is little messed up,I feel dissappointed :(..Never mind, it tastes really delicious..Do try this cake and give feedback :)

     Ingredients

        For Vanilla Sponge Cake

• All purpose flour - 1 1/2 Cup
• Baking powder  -  1 tsp
• Baking soda  -  1/4 tsp
• Eggs  -  3 no.s  (keep at room temperature for 30 mins)
• Canola or any veg oil - 1/2 cup
• Superfine white sugar ( powdered sugar) - 1 cup
• Milk - 3/4 cup  ( keep at room temperature for 30 mins)
• Vanilla essence - 1 tsp
• Salt - 1/4 tsp

      For Caramel Sauce

• Unsalted Butter - 1/2 cup
• Brown sugar - 1 cup
• Heavy cream ( whipping cream) - 3/4 cup
• Corn flour - 2 tsp

      For Praline

• Butter - 1 tsp
• White sugar - 1 cup
• Any mixed  nuts of your choice - 1 cup ( I used cashew nuts, peanuts and almonds)

      For Butterscotch frosting

• Whipping Cream - 250 ml ( I used low fat whipping cream)
• Icing sugar  - 2 tbsp
• Brown sugar - 1/2 cup

      Method

         For Vanilla sponge cake

• Preheat the oven to 180 degree C..Grease the cake tin with butter and flour and tap the excess flour or you can use parchment paper ( butter paper)..

• Mix flour, baking powder and baking soda in a bowl thoroughly and keep aside..

• In another large bowl,add eggs and salt and beat at high speed till creamy..

• Add vanilla essence and sugar and beat again..

• Add flour mixture and milk little by little three times and fold alternately..

• Pour the cake batter in a greased cake tin and tap at the sides to prevent air bubbles..

• Bake for about 35 to 40 mins depending upon your oven,till the fork or knife insert in the center of the cake comes out clean..

• When it cools down, keep the cake on a wire rack to cool completely..Meanwhile make caramel sauce,frosting and praline as mentioned below..

                                                                         

Preparation of Vanilla Cake

(Click the picture to view enlarge)

         For Butterscotch Frosting

• Beat the cold whipping cream and other mentioned ingredients till thick and stiff peaks forms..Refrigerate it..

Preparation of Butterscotch Frosting

(Click the picture to view enlarge)

         For caramel sauce

• Heat the sauce pan..Add butter and melt in a very low flame..Take care it should not change colour, otherwise it will burn..

• Add brown sugar and stir till it dissolves completely..

• Turn the flame to lowest and add heavy cream and stir..Do not boil at high flame as cream will curdle, slightly boil when added cream..Off the flame and let it cool slightly..

• Add corn flour and mix well without any lumps..When it cools completely, refrigerate it..Sauce will thickens when refrigerated..

Preparation of Caramel Sauce

(Click the picture to view enlarge)

          For praline ( Caramalised Nut )

• Grease the aluminium foil with a oil and set aside...

• In a pan, add butter, white sugar and nuts..heat in a medium flame till it changes brown colour..Immediately turn the flame to low and stir well for few seconds..Off the flame..

• Pour this mixture immediately in a greased aluminium foil and let it cool completely..

• When it cools completely,it turns to solid form..Take out from the foil carefully and break into small pieces..

• Add the praline pieces in a grinder and grind into coarse powder..Transfer it into plate and set aside..

Preparation of Praline

(Click the picture to view enlarge)

         For Assembling the cake

• Take out the caramel sauce and frosting from the refrigerator and set aside..

• Cut the top crust of the cake..Cut the cake into two halves carefully...

• Place bottom half of the cake in a cake stand or a plate and spread large dollop of caramel sauce on top..

• Sandwich it with other slice of cake and spread remaining caramel sauce on top and sides..

• Spread the whole cake with butterscotch frosting and level the top and edges with a spatula..

• Sprinkle crushed praline on top and sides as shown in the picture..

• Pipe the remaining frosting on top of cake according to your design and place a pinch of remaining crushed praline or nuts on top of it..

• Refrigerate the cake for 4 hours before serving..Serve cold..

 Assembling the cake

(Click the picture to view enlarge)

       Notes

• If you don't have brown sugar at home or in your place, don't worry..Grind powdered Jaggery ( sharkara/vellam) along with little white sugar in a grinder..

• In order to save time, bake the cake earlier and assemble the mentioned ingredients later..You can also make the mentioned ingredients like frosting,praline and caramel sauce earlier before baking cake,its up to you...Don't make everything together as it will feel a heavy task...

• Remaining whipped cream can be kept in a freezer and you can eat it as a ice cream..

• The cake tastes better next day..

Kashmiri Chicken Pulao

I am sharing a recipe of easy and tasty Kashmiri pulao, 'Chicken Pulao'...Kashmiri Pulao is generally yellow in colour due to the presence of saffron or turmeric powder and it is rich in dry fruits and milk...There is plain variety of rice too and also addition is also added like chicken,vegetable and mutton..Now I am sharing a this pulao with boneless chicken...Its easy to prepare and taste delicious..Let us go to the recipe :)

Recipe Courtesy : Adapted from my cookbook, 'Malabar Chef

       Ingredients

        For Rice

• Basmati Rice - 3 1/2 Cups ( Soak the rice for 10 mins and drain)
• Milk - 1/2 cup 
• Water - 4 cup
• Salt - required
• Saffron - one pinch
• Bay leaf - 1 no.
• Cloves - 6 no.s
• Cinnamon - 1 small piece
• Cardamom - 5 no.s
• Star Anise - 1 no.
• Onion sliced- 1 no.
• Veg Oil - 1 tsp
• Coriander leaves chopped - 1 tbsp

       For Roasting

• Butter/Ghee - 1 tsp
• Cashew nuts - 2 tsp
• Almonds - 2 tsp
• Walnuts - 3 tsp
• Onion,thinly sliced - 1 large

      For Chicken Masala

• Boneless Chicken - 500 gm
• Onion sliced - 2 large no.s
• Ginger paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Garlic paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Green Chilli paste - 1 1/2 tsp for marination + 1 1/2 tsp for masala
• Salt - to taste
• Lemon juice - 2 tbsp
• Yogurt - 2 1/2 tbsp
• White Pepper powder - 2 tbsp

      Method

        For Chicken masala

• Wash and drain the chicken and keep aside..Marinate the chicken with 1 1/2 tsp ginger,garlic and green chilli paste and rest of the ingredients as mentioned in 'For Chicken Masala' and marinate for 20 mins.

• Heat a fry pan, add vegetable oil,when heated add sliced onion sprinkled with salt and saute till translucent and add remaining ginger,garlic and chilli paste and saute till raw smell disappears..

• Add marinated chicken and salt and mix well..Close the lid and cook in a low flame for 15 to 20 mins till water oozes out..Don't add extra water..Off the flame and set aside..

         For Rice

• Add one pinch saffron strand in 1/2 cup milk and set aside for few mins..

• In a medium size non stick wide pan,add ghee/butter, when heated add almonds,cashew nuts,walnuts and raisins and saute in a low flame till light brown..Drain and keep aside..

• In a same pan, add thinly sliced onion sprinkled with salt and saute till light brown..Drain and keep aside..

• Add 1 tsp veg oil,when heated, add all the whole spices mentioned from 'bay leaf' till 'star anise' and saute it..Add sliced onion and saute till translucent..

• Add saffron soaked milk and 4 cup water and wait till it comes to boil..

• Add desired salt and few drops of lemon juice ( to prevent sticking rice to each other) and mix well..

• Add drained rice and close the lid and cook the rice at medium flame..

• When the water is about to evaporate,add chicken masala and turn the rice slowly..

• Add chopped coriander,garnish few caramelized onion and nuts and cook in a low flame for about 10 mins..

• Mix the rice and transfer it into serving dish..Decorate remaining caramelized onion and nuts on top of it..

• Serve warm..Have it with a pickle, pappad or raita of your choice

       Note:

• If you don't have saffron, don't worry..You can add pinch of turmeric powder in a boiling water before adding rice..

    

Umm Ali - Egyptian Baked Dessert

I am sharing a recipe of easy and delicious Egyptian baked dessert, Umm Ali...It can be called Egyptian version of baked bread pudding..It is said that this dessert is invented by the lady 'Umm Ali' which means 'Mother of Ali' in Arabic..The story behind the invention of this dessert is quite interesting..Do read the article  here and here...
There are many methods of making Umm Ali..Baked puff sheet is commonly used as a base of this dessert..Some may also use phyllo sheet ( thin sheet used for making Arabic sweet like baklava) or croissant as a base of this pudding..It is combined with lots of whatever dry fruits or nuts available like raisins, pine nuts, pistachios or almonds and sometimes coconut flakes or desiccated coconut is also used in between..Finally milk with sugar and half of thick cream is combined together and poured on top..Then it is baked in the oven till top part turns brown colour..
I researched this recipe in google and I understood that there is no specific method...One can combine the ingredients according to their desire and bake it in oven till top part turns brown crust...I am sharing my version of this dessert..I made this 1 week ago for Friday's lunch..Everyone loved this dessert very much..I made this dessert previous night for serving next day's ( Friday) lunch..I served it cold.. I think this dessert tastes more delicious if served warm..Okay, Let us go to the recipe :)

      Ingredients

• Puff pastry - 8 to 10 squares ( thawed)
• Full fat milk - 2 1/2 cup
• Heavy cream ( Whipping cream) - 1 1/4 cup
• Sugar - 2 to 3 tbsp ( according to your sweetness)
• Any chopped nuts of your choice - as required ( I used pistachios,almonds and cashews)
• Raisins - as required ( optional)
• Desiccated coconut - as required for sprinkling
• Butter - needed for greasing

       Method

• Thaw the puff pastry at room temperature for 1/2 to 1 hr.

• Grease the baking dishing with butter and place the puff sheets on it and brush butter on top of puff sheet..Bake it according to the packet instruction for about 10 to 15 mins at preheated oven 200 degree C depending upon your oven..Bake till puff pastry turns brown in colour..

• When it cools down,take out the puff sheets and tear into pieces..

• Again grease the baking dish with butter and place torn puff sheets on bottom..

• Sprinkle nuts,raisins (optional) and desiccated coconut lavishly..Mix puff pastry and nuts together and keep aside..

• In a saucepan, heat milk and sugar in a medium flame till dissolved..Turn the flame to lowest,add heavy cream and heat till slightly boils..While adding heavy cream, do not heat at high flame and boil too much as cream will curdle...We want the milk-cream mixture to get boiled slightly..Taste and add little more sugar as needed..

• Pour the boiled milk-heavy cream mixture on top of puff pasty and sprinkle little desiccated coconut again on top.

• Preheat the oven to 200 degree C..Reduce the temperature to 180 degree C and bake for 20 to 25 mins till milk thickens and form brown on top..

• Set aside to cool slightly..Enjoy warm or cold as you wish..

       Note:

• Instead of puff pastry, you can use croissant or phyllo pastry..

• You can serve it with whipping cream on top..But, I like to have it plain..

• You can use the nuts and dry fruits whatever is available..Make sure to add lavishly..

• This recipe is suitable for those who have oven..I am not sure this dessert will get right consistency when cooked on stove top..

Chicken Dry Roast - Kerala Style

Normally, chicken dry roast is made by frying the marinated chicken and combined with onion masala..Today, I am sharing a healthy version of chicken dry roast..Instead of deep frying,I boiled the marinated chicken in water till water dries out and combined with sauted onion...Its very easy to make and tastes much better than chicken fry ( deep fry)..Its definitely my own successful recipe...When I made this for Ramadan dinner, my hubby loved its taste and he told me to make this again for Eid lunch..So I made this again for Eid lunch accompanied by Mutton Biryani and Vermicelli-Custard-Coconut Pudding..My bro in laws and hubby loved it very much...Do make this dish and let me know its feedback :)

          Ingredients

          For marination

• Chicken,cut into medium pieces - 1200 gm
• Kashmiri Chilli paste  - 2 to 3 tbsp ** (can use Kashmir Chilli Powder)
• Turmeric pdr - 1/2 tsp
• Coriander pdr - 1 tsp
• Garam masala pdr - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Salt - as per taste
• Vinegar/Lime juice - 2 tsp
• Water - 1 cup

        For Sauting

• Coconut Oil - 1 tbsp + few for drizzling
• Onion/Shallots - 1 medium size onion,chopped / 8 to 10 medium size shallots,chopped
• Curry leaves - required

         Method

• Wash the chicken thoroughly and drain it..Make slit on the chicken here and there so it will infuse flavours of marinated paste quickly..

• Marinate the chicken from 'Kashmiri Chilli paste' till 'vinegar' for 1/2 hr to 1 hr in a refrigerator..More you marinate more tastier the chicken will be.

• Boil the marinated chicken in a large vessel with one cup of water from low to medium flame..Make sure to turn the chicken in between..

• Boil till water dries out and you will notice thick marinated paste settled at bottom..That's fine..Switch off the flame and transfer into the chicken into the plate..

• In a kadai or wok, add 1 tbsp coconut oil and heat it..Add chopped shallots or chopped onion,sprinkle salt and cook till translucent..

• Add few curry leaves and saute it...

• Add boiled chicken along with thick paste ( remaining thick paste left after boiling chicken) and saute well..

• Drizzle some coconut oil and cook till chicken turn brown on both sides..

• Add some more curry leaves and off the lid..Close the lid for some time to infuse flavour..

• Transfer it into serving dish and serve hot with a slice of lemon or you can squeeze lemon juice before serving..

       Note

• For making Kashmiri Chilli paste: Remove the stem of Whole Kashmiri Chilli and boil it in a hot water for few minutes till soft..Off the flame and set aside to cool completely..Then add the kashmiri chillies from soaked water and blend well without adding water at this stage..Then add soaked water little by little and blend into thick paste (you can see seeds settled at bottom while soaking k.chillies,ignore seeds and grind it only using water)...Transfer kashmiri Chilli paste in a clean bottle with lid..For longer life, add 2 drops of vinegar in a kashmiri chili paste and mix well..It will stay fresh in a refrigerator for 1 mnt..Make sure to use clean, moisture free spoon while taking spoonful of it..It can be used for any fries and curries...

• I didn't add any red colour, as Kashmiri Chilli powder itself give red colour..

• Serve with any side dish of your choice..

Vermicelli -Custard- Coconut Milk Pudding

TakabAllahu Minna Wa Minkum ( May Allah accept good deads from you and me) - Eid Mubarak to all my readers..I couldn't post recipes for few days as I am busy..As soon as Eid is announced by sight of moon ( which falls on Friday 17th in UAE and other gulf countries,except Oman),a day ahead of preparation for Eid is done like cleaning home and preparing dessert or malabar special Eid payasam ( porridge) like Kaayi curry ( plaintain - chana dal coconut milk porridge) and Chakkara chor ( Whole wheat -Jaggery Coconut Milk porridge) is prepared and other stuff for next day Eid..I didn't prepare any payasam,as no one will eat in my house..But I prepared dessert next day for Eid lunch,which I am going to share now..After special Eid prayer in morning, Eid Mubarak greeting is exchanged between relatives,friends and others or exchanged through phone when one's relatives stays far away from their place..Before having breakfast or going to perform Eid prayer, traditional Eid payasam is given,if prepared or Dates and water are eaten before going to Eid prayer, as it is the Sunnah of Prophet Muhammed (P.B.U.H).. Then we had a Eid special malabar breakfast.. I made Neypathal ( Fried rice flatbread ( poori) and beef curry,which I'll share the recipe at later post...For lunch, we had Mutton Biryani and dry chicken roast ,which I'll share later post..

As temperature is very hot and humid in UAE,most of the people spent time indoor,visiting relatives or friends and shopping malls..First time of Eid,we had guests and didn't went anywhere..Second day of Eid,we went to shopping mall..Coming to the recipe, I am sharing my own experiment,tasty and successful pudding accompanied by Eid lunch as mentioned above, Vermicelli Custard Coconut Milk Pudding..Actually, I planned to make Tender Coconut Pudding..I don't have time to buy from my nearby Supermarket.so I ordered.. I found that there is no tender coconut pulp inside, so I could not make that..But there is plenty of coconut water,I soaked china grass (Agar agar)in that and remaining we drank it :)..I badly want something sweet like dessert..Then my eyes caught attention of pakistan vermicelli packet ( which I didn't open earlier) and left over custard powder and scraped coconut..I thought my self,why not combined together and make pudding..At first, I am not sure about its taste..When I served this,everyone including my kid loved this dessert..But my hubby is not fond of vermicelli,so he left that :(..Okay,let us go to the recipe;)

      Ingredients

• Thin Vermicelli ( Semiya) - 1/2 cup,broken into pieces ( I use Pakistan wheat vermicelli)
• Full Fat Milk/Low fat milk - 1 1/2 cup + 1/2 cup( I use tea cup measurement)
• Thick Coconut Milk - 1/2 cup **
• Condensed Milk - 1 tin ( 395 gm)
• Sugar - 2 tbsp ( according to your sweet level)
• Salt - a pinch ( to balance sweetness)
• China grass ( Agar agar strands) - 10 gm
• Tender Coconut/Coconut water - 1 cup ( to soak china grass) [ I used tea cup measurement)
• Vanilla Custard Powder - 2 tbsp
• Ghee - 2 tsp ( to roast vermicelli)

        For decoration ( optional)

• Ghee - 1 tbsp
• Coconut shredded - 2 tbsp
• Vermicelli - 1 tbsp
• Cashew nuts - 6 to 7 no.s
• Sugar - 1 tbsp

      Method

• Soak China grass in tender coconut water for 10 mins..

• In a pan, heat ghee and roast vermicelli for few seconds..If using roasted vermicelli, ignore this step..

• In a sauce pan, add 1 1/2 cup milk,condensed milk,roasted vermicelli,sugar and salt and mix well..Then switch on the flame and heat it in a low flame..Make sure to stir in between to avoid lumps of condensed milk and sugar..

• Another saucepan, melt china grass along with tender coconut water in low or medium flame till china grass melts completely..Make sure to stir at interval...

• Add custard powder in 1/2 cup cold milk and stir well to form paste..Then add this custard paste in a boiling milk-condensed milk mixture and stir well in a low flame..No need to get stir continuously as we are not making thick custard..Add thick coconut milk and allow to cook for sometime at low flame..Do not cook at high flame as coconut milk will curdle..Off the flame..

• When china grass melts completely,off the stove and pour the melted china grass immediately through sieve into the vermicelli-custard mixture while hot and stir well..

• Pour the mixture into the wet pudding dish..You will see that vermicelli will set on bottom...

• Allow to cool completely..Then cover it with a plastic wrap and keep it in a freezer for 15 mins till half set,in order to decorate..If you don't wish to decorate,then keep it in a fridge for 6 hrs or more till set...

         For decorating ( optional)

• Heat ghee in a pan,when heated add sugar,coconut shredded,vermicelli and cashew nuts and stir at medium flame till coconut turns brown colour...Be careful don't stir at high flame as it will burn and taste bitter..You will find,sugar also caramilise, that's fine..Off the flame..

• Transfer it into plate and allow to cool completely..

• Add the cooled roasted mixture into the grinder and grind coarsely, don't grind it into fine powder..

• Take out the half set pudding,remove plastic wrap and decorate the grounded roasted mixture according to your design or just sprinkle on top...

• Cover again with a plastic wrap, refrigerate for about 6 hours or until set..

• Cut into square shapes and serve cold..

      Notes

• To make thick coconut milk: Blend 1/4 cup shredded coconut + 1 cup water thoroughly and pour into the strainer and squeeze it..You will get 1/2 cup of thick coconut milk.

• You can use normal Indian vermicelli,if you don't have thin vermicelli..But thin vermicelli (pakistan) tastes better..

• If you don't like vermicelli,you can ignore this step..

• Decorating the top is optional..But it taste delicious..If you don't have time or don't like decorating, leave it plain otherwise...