Friday, May 28, 2010
1/2 cup - Sugar
3 to 4 drops - Lemon juice
3 tbsp - Water
4 - Eggs
1 cup - Thick coconut milk
3 tbsp - Sugar
1 ) Make caramel - Add water, lemon juice drops and sugar to a pan and keep on stove. Sugar will melt, start bubbling and then slowing change color, when it reaches a deep golden color stage, switch off the stove and carefully pour the caramel into the utensil to make the pudding. Swirl the utensil to uniformly coat the caramel in the bottom and the sides of the utensil.
2 ) Beat the eggs very well then add sugar and beat well again. Then add coconut milk and beat again. Now pour this mixture into the caramel coated utensil. Cover utensil top with a aluminium foil.
3 ) Pour 2 to 3 cups water into a pressure cooker to steam the pudding. Place the separator that you get with the cooker. On top of the separator place the pudding utensil. Close the cooker and bring the cooker to full cooking pressure.Reduce heat to medium, steam cook for 25 to 30 minutes. To check if the pudding is fully cooked, insert a knife in the center of the pudding and if comes out clean it is done. Take off the cooker and cool completely. You can serve when cool or you can place in refrigerator for a hour and then invert the utensil into a plate and serve the pudding.
Note - I have used ready made Dabur Hommade coconut milk,(200 ml packet) which worked very well for this pudding.
Tuesday, May 25, 2010
400 gm - Arbi / Taro
2 medium - Onion, chopped
1 tsp - Garlic paste
1 tsp - Ginger paste
Make a mixture
1/2 cup - Sour yogurt
1 tbsp - Besan / gram flour
1/2 tsp - Chili powder
1/4 tsp - Turmeric powder
2 cups - Water
Salt to taste
1 tsp - Mustard seeds
3 sprigs - Curry leaves
Few coriander leaves
1 ) Pressure cook abri for 5 minutes. Cool, peel and cut into small pieces. Mix yogurt, gram flour, chili powder, turmeric powder, salt and water.
2 ) Heat ghee in a kadai, add mustard and let it pop, then add curry leaves, onion and fry till onion is translucent, then add ginger and garlic paste and fry till golden brown in color. Then add arbi pieces and fry for 5 minutes. Add more ghee if necessary.
3 ) Add yogurt mixture, cover and simmer till the gravy thickens and the ghee floats on top. Garnish with coriander leaves and serve hot.
Monday, May 03, 2010
1 ) Making oil less Pappad in Microwave - Place one pappad on the turn table and microwave. In less than 30 seconds pappad will get cooked. Watch the pappad, when it's getting microwaved. Stop the microwave as soon as the whole pappad is cooked.
2 ) Blanching Almonds - Place some almonds in a microwave safe bowl along with little water to cover the almonds.Microwave for 1.5 to 2 minutes. Take off the microwave and cool a bit. Then peel the skin off the almonds. Almond skin will peel off easily.
3 ) Drying fresh green herbs - Mint leaves, coriander leaves, Methi leaves can be dried in the microwave. Place fresh leaves in a microwave safe plate and microwave for 2 - 3 minutes. Then crush the dried leaves and store in containers.
4 ) Make tamarind pulp - Add lemon size tamarind and one cup water to a microwave safe bowl and microwave for 3 - 4 minutes. Strain to collect the pulp.
5 ) Make bread crumbs - Crumble 2 bread slices and microwave for 2- 3 minutes. Let the bread cool, which in meanwhile will dry, then powder the crumbs in blender.
6 ) Reheat Chapathi - Wrap chapathi in a napkin or paper towel and microwave for 1 to 2 minutes.