Caramel Pudding Recipe

Caramel Pudding

Ingredients

2 cups boiled milk (1/2 litre), 3 eggs, sugar, elachi powder or vanilla essence.. a little custard or cornflour.

Preparation

Take a shallow bottomed vessel, may be a cooker container – it can be either steel or aluminium- Sprinkle 4 teaspoons of sugar on the dry vessel. Keep it on the gas on slow flame to caramelise the sugar. Once the sugar melts and becomes brown, take it off the stove and swirl it so that it gets evenly coated at the bottom.. Keep this vessel to cool for 15 min.

Break 3 eggs- if too small you can have 4 also. Add sugar. For 1 glass of milk, I add 6 to 7 teaspoons of sugar. Beat the sugar and egg together. Now add milk (keep aside quarter glass of milk) but ensure the milk is cold- not fridge cold but of room temperature, never hot. Add a teaspoon of either custard powder or cornflour to the quarter glass of milk kept separately, mix thoroughly and pour into the mixture- this is to solidify the pudding or else it will become a little watery. Add a little vanilla essence or powdered elachi . Now pour this over the caramelised sugar, slowly so that it does not disturb the caramelised coating. Keep it inside the cooker for 20 minutes, on low flame. Don’t use the cooker weight, it has to be steamed. Cover the vessel inside the cooker with a lid so that water does not seep in.

It tastes good if kept in the fridge not inside the freezer.

m.m

Recipe: RM

pic courtesy

Ghee Rice

Ingredients

1 cup rice,2 medium sized onions cut length wise, ginger garlic paste, whole garam masala (2 elachi, 2 cloves. 1 piece patta etc) juice of 1 lemon, curry leaves, thania leaves, and half cup shelled peas, ghee, oil and fried cashew nuts.

Preparation

Pour oil in a pressure cooker. Add all the whole garam masala. Now add the slit green chillies and cut onions, Sauté a little and add the ginger garlic paste, fry nicely. Now add a tablespoon of ghee. Add green peas, curry leaves, lime juice and salt. After a minute add 1and a 1/2 cups of water. When the water begins to boil add rice and pressure cook it, Garnish with cut thania leaves and fried cashew nuts.

m.I.m
Recipe: RM

Chettinadu Pepper Chicken

Ingredients

1 kg of chicken(cut into small pieces), 2 sliced onions , 1 medium sized tomato, 1 tablespoon of ginger garlic paste, 1/4 teaspoon turmeric powder, whole garam masala(4 elachi, 4 cloves , 1 patta etc) 1 teaspoon pottukadalai, curry leaves, thania leaves.

Dry roast and dry grind 1 tablespoon coriander seeds, 2 teaspoon pepper, 1/2 teaspoon jeera, 1/2 teaspoon saunf, 1 teaspoon cascas, and 4 red chillies(whole)

Preparation

Pour oil in a kadai. Add all the whole garam masala. Add the sliced onions and fry till golden brown. Now add the ginger garlic paste. Add lots of curry leaves. Add the cut tomato and fry nicely.. Now add the chicken pieces, turmeric powder and the dry ground masala and salt. Once the chicken pieces are cooked and become almost dry , powder the pottukakdalai and add. Sauté a little. Garnish with cut thania leaves.

m.I.m
Recipe: RM

Apple Payasam

Ingredients

1 cup grated apple (skin removed), 2 cups milk(more if necessary - depends upon the quantity of apple grated), 1/2 cup sugar(less or more as per taste), 1-2 teaspoon of ghee, 1/4 teaspoon elachi powder, cashew nuts. 1/2 teaspoon corn flour dissolved in cold milk.

Preparation

Boil milk. Add the grated apple. After 3 minutes add sugar and ghee. When the apple is done add the corn flour. Finally add the ghee fried cashew nuts and elachi powder. To enhance the taste add 1/4 cup of coconut milk after the payasam becomes cold.

m.I.m
Recipe: RM

Channa Masala

Ingredients

Boiled channa(white-kabuli) 1 cup, 2 medium sized onions, 2 medium sized tomatoes, 1tsp ginger garlic paste, 1 tsp coriander powder, 1tsp red chilli powder, ½ tsp turmeric powder, cut thania leaves, roasted ground nut 1 tblsp(powdered)

Preparation

Keep ready boiled channa. Soak the channa for 4 to 5 hours and pressure cook it with a pinch of baking powder to make it soft.

Grind to a paste onion and tomatoes. Heat oil in kadai and fry the onion-tomatoe paste nicely till it leaves the sides. Add the ginger garlic paste and fry. Now add the coriander powder, chilli powder turmeric powder , salt and sauté a little. Now add the boiled channa. If the gravy is too thick add water to the required consistency. Let it boil for sometime. Before you put off the stove add the powdered ground nut. Lastly add cut thania leaves.

This channa masala will go well with chapattis, white rice and puttu.

Not a photograph of the same dish

m.I.m
Recipe: RM

Rajma curry with coconut milk

Ingredients

Boiled rajma (kidney beans) 1 cup, 2 medium sized onions, 2 medium sized tomatoes, 1tsp ginger garlic paste, 1 tsp coriander powder, 1tsp red chilli powder, ½ tsp turmeric powder, cut thania leaves, ½ cup thick coconut milk.

Preparation

Keep ready boiled rajma. Soak the rajma for 4 to 5 hours and pressure cook it with a pinch of baking powder to make it soft.

Grind to a paste onion and tomatoes. Heat oil in kadai and fry the onion-tomatoe paste nicely till it leaves the sides. Add the ginger garlic paste and fry. Now add the coriander powder, chilli powder turmeric powder , salt and sauté a little. Now add the boiled rajma. Let it boil for sometime. Before you put off the stove add the coconut milk. . Lastly add cut thania leaves.

This rajma curry will go well with chapattis and white rice.

Not a photograph of the same dish

m.I.m
Recipe: RM

Mutton Biryani - New Year Special

Cook the mutton in the pressure cooker with salt and little water.

For 2 cups of basmati rice, we need 2 medium sized onions, 4 green chillies and 2 teaspoonful ginger garlic paste, whole garam masala( 4 elachi, 4 cloves, 2 pieces of cinnamon stick, bay leaf etc), 1/2 teaspoonful garam masala, dhania leaves, mint leaves(if available) and juice of 1 lime.

Soak the basmati rice for 10 minutes. (not more than this)

Pour oil in a pressure cooker, add the whole garam masala, add the cut green chillies, onion, fry till golden brown, add ginger garlic paste fry nicely. Now add the cut mint and thania leaves. Now measure the water in the mutton and then pour the mutton alongwith the soup. If the rice is 2 cups then the water we add should be 3 cups. (1 and 1/2 cup of water for each cup of rice)Add the lime juice , add the garam masala powder, salt. when the water boils add the rice . If it is prestige pressure cooker put off the stove after a whistle and 2 minutes, but if it is Hawkins keep it for 1 whistle and 5 minutes.

Make raitha which will go well with biriyani.

Happy making and eating biriyani.

Wish you a happy and prosperous new year.

Click on the picture to have a clear view
http://www.flickr.com/photos/minmaxmim/3152711077/

m.I.m

Recipe: RM

Mutton Balls Curry- Christmas Special

Wish you all a merry XMas and a happy new year 2009.

Christmas special recipe!

Ingredients

Minced mutton ½ kg, dhania powder, red chilli powder, turmeric powder, garam masala powder, egg, salt, onion 2, ginger garlic paste 1 tablespoon, dhania leaves, whole garam masala (3 elachi, 3 cloves, cinnamon stick etc), 4 tablespoonful grated coconut, 3 tablespoonful cascas soaked in water.

Preparation

Put the minced mutton in a vessel. Add ½ teaspoonful of red chilli powder, ½ teaspoonful dhania powder, ¼ teaspoonful turmeric powder, ¼ teaspoonful garam masala powder, salt, 1 egg to the minced mutton and mix nicely. Make small mutton balls and keep them aside.

Grind coconut and cascas into a fine paste.

Take oil in a kadai. Add the whole garam masala. Now add the cut onion and sauté them till golden brown. Now add the ginger garlic paste and fry it nicely. Add 1 teaspoonful thania powder, 1 teaspoonful red chilli powder, ½ teaspoonful garam masala, ¼ teaspoonful turmeric powder. Fry the masalas a little and add the ground coconut cascas paste. Add enough water and salt. Let this gravy boil and then slowly add the meat balls. Do not stir with a ladle for it will break the balls. Cover the vessel with a lid and let the gravy simmer for 15 to 20 minutes on low flame. Once it is done add cut dhania leaves.
This mutton balls gravy is rich in taste and flavour and can be taken with rotis or plain white rice.

m.I.m

Recipe: RM

Food Clicks

POHA (Beaten rice) UPPAMA

Ingredients

Beaten rice (poha) 1 cup, green chillies 4 nos, a piece of ginger crushed, 2 medium size onions cut small, a pinch of asafetida, ¼ teaspoonful turmeric, ½ lime, curry leaves, two medium size potatoes boiled, peeled and mashed, salt., oil and cut dhania leaves.

Preparation

Sprinkle water on poha and keep it aside covered for 10 minutes. (the poha should not become too soggy) Put oil in a kadai, season it with mustard seeds and curry leaves. Add cut onions, sauté, add crushed ginger and cut green chillies, sauté nicely. Add turmeric powder, asafetida, lime juice of ½ lime and salt. Now add the mashed potato and mix thoroughly. Finally add the soaked poha and keep it on low flame for 5 minutes and stir occasionally so that the poha and the potato gets mixed nicely. Now add cut dhania leaves. The poha uppama serves as the morning break fast and it is quite filling as well as tasty.

Picture Courtesy


m.I.m

Recipe: RM

Food Clicks

Palak Paneer

Ingredients

Palak leaves(spinach) - 1 small bunch, panner -(10 -15 small pieces), 1 medium sized onion, 1/2 teaspoon ginger-garlic paste, 1/2 teaspoon red chilli powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala powder, salt.

Preparation

Clean the palak and boil it in hot water for 2 minutes. When it cools down put the boiled palak in a blender and make a pulp. Keep this aside.

Shallow fry panner cubes in oil. ( let it not become crisp)

Put oil in a kadai, saute the cut onion till they are golden brown. Add the ginger garlic paste, saute them nicely. Now add the red chilli powder, garam masala powder and coridader powder. Add the palak pulp and if the pulp is too thick add water . Put enough salt. When the gravy begins to boil, add the fried paneer cubes. Let the gravy simmer for 5 minutes and then put off the stove.

Palak panner goes well with chappathis or white rice.

m.I.m

Recipe: RM