Pomfret Curry

Ingredients:

Pomfret - 2 nos
Dry red chillies - 5-6 nos
Freshly grated coconut - 1/2 cup
Coriander seeds - 1 tblsp
Fenugreek seeds - 1 tsp
Ginger - 1 inch
Garlic - 2-3 cloves
Green paste - 1 tblsp (Ginger, garlic, green chilly and coriander)
Mustard seeds - 1 tsp
Curry leaves - 2-3
Amsul / Kokam / Dry Mangosteen- 2 nos
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Asafetida - 2 tsp
1/2 lemon juice
Salt as per taste

Recipe:

1.  Clean the pomfret and cut into pieces. Apply some salt, green paste, 1 tsp asafetida, 1/2 tsp turmeric and 1/2 lemon juice to it and keep it aside.
2. Soak the dry red chillies, coriander seeds, fenugreek seeds in warm water for 1/2 hour.
3. In a mixer add soaked chillies, coriander seeds, fenugreek seeds, ginger, garlic, fresh grated coconut and make a fine paste from it.
4. Heat some oil in a pan. Add mustard seeds, 1 tsp asafetida and curry leaves. Let it splutter.
5. Add 1/2 tsp turmeric, chilly powder and the grounded paste to it. Saute it for 4-5 minutes. 
6. Once the paste start to ooze out some oil, add 1-2 cups of water.
7. Adjust the constistancy of the curry by adding water as per your need.
8. Once the curry starts to boil, add marintaed pomfret pieces and amasul to it.
9. Mix it very gently to avoid breaking the fish. 
10. Let it cook for 5 minutes as fish gets cooked very quickly.
11. Switch off the gas and sprinke some freshly chopped coriander over it.
12. Serve hot with plain basamti rice or Bhakari.

Christmas fruit cake

Ingredients:

Refined flour - 1 cup

Brown sugar - 3/4 cup

Butter - 1 cup (At room temprature)

Baking powder - 1 tsp

Egg - 2 nos

Vanilla essence - 1 tsp

Rum essence - 1 tsp

Mixed dry fruits (Cashewnuts, alomnds, raisins, dry cherries, orange peel candy, dry plums)

Choco chips - 2 tblsps

Baking sheet

Cake mold

Recipe:

1. Seive the refined flour and baking powder together for 2 times.

2. Put dry fruits and choco chips in a bowl. Mix them all with 1-2 tblsps of refined flour. This helps in distributing them all over the cake or else they would settle down in the cake.

3. Add 1 cup of butter, vanilla essence, rum essence and brown sugar in a bowl. Mix them well with the help of hand mixer till the sugar gets dissolved.

4. Once the sugar is dissolved, add 1 whole egg and 1/2 cup of refined flour in it. Mix well.

5. Add remaining egg and refined flour in it and mix well.

6. Once the batter is ready, add mixed dry fruits in it and mix all together with the help of rubber spatula. 

7. The constistancy of the batter should not be very thick or very thin. If the batter is too thick, you can add some milk to adjust the constistancy.

8. Meanwhile, preheat the oven at 200 degree celcius for 10-15 minutes.

9. Apply some butter to cake mold and layer it with baking sheet.

10. Once the cake batter is ready, pour it in the tin and level it up.

11. Put the cake inside the oven at 180 degree celcius for 20-30 minutes.

12. You can check the cake, if its done or not with toothpick test.

13. If toothpick comes out clean, it means the cake is ready.

14. After the cake is done, remove it from the oven and let it cool down for 10-15 minutes.

15. Once the cake is cooled down, slice it and serve.

Merry Christmas to all my friends and followers. 

Wish you all a very happy new year.

Medovina (Honey Wine)

"Medovina" a very popular "christmas drink" in Europe, is brewed by mixing honey or Mead with water. Hence the name Medovina. Mead can have a wide range of flavors depending on the source of the honey, additives, including fruit and spices, the yeast employed during fermentation and the aging procedure. There are basically 4 varients of Medovina namely - Dessert or sweet, semi-sweet, off dry and dry. The one which i have used in this receipe is the dessert or sweet varient.

Hope you will enjoy the wine in this snowy winter....

Ingredients:

Medovina - 2 cup (Incase not available can be replced by sweet red or white wine)
Orange - 2 nos
Apple - 1
Lemon zest - 1 tsp
Cinemon - 1 inch
Star anise - 2 nos
Cloves - 2 nos
Sugar - 2 tblsps
Mixed dry fruits - 2 tblsps

Recipe:

1. Cut the oranges. Make a juice of 1 orange and other orange cut into pieces.
2. Cut the apple in pieces.
3. In a saucepan, pour 2 cup of wine. Add orange juice, orange pieces, apple and lemon zest to it.
4. Add sugar, cinemon, star anise, cloves and mixed dry fruits to it. Stir all well.
5. Let it heat on very low flame for 5-10 minutes. Do not boil this mixture else the alcohol will be evaporated.
6. After 5-10 minutes, serve this hot wine in a glass and enjoy it in chilly winter.

Blondie

Ingredients:

Butter - 1 cup
White sugar - 1/2 cup
Brown sugar - 1/2 cup
 Egg - 1 no
Refined flour - 1 cup
Walnuts - 1 cup (chopped)
Chocohips - 1/2 cup
Baking powder - 1/4 tsp
Salt a pinch

Recipe:

1. Sieve the refined flour and baking powder together.
2. Melt the butter. Once it reaches room temprature, add white sugar and brown sugar to it. Mix well.
3. Add 1 beaten egg, refined flour, baking powder and a pinch of salt to it. Mix all well.
4. Add 1/2 cup of chopped walnuts and 1/4 cup of chocochips to it and mix.
5. Align the baking tray with baking paper or silver foil. Apply some butter on it.
6. Pour the above mixture in the tray and level it. Garnish it with remaining walnuts and chocochips.
7. Meanwhile preheat the oven at 180 degree celcius for 10-15 minutes.Once preheated, bake the blondies for 20-25 minutes.
8. The surface of the blondie should be crisp.Insert the toothpick in it to check if it is baked properly. Toothpick should come out clean.
9. Once the blondie is baked, remove it from the oven and let it cool down for some time.
10. Remove it from the baking tray. Slice it into square shaped pieces.
11. You can store them in air tight container for 7-8 days. You can serve it with icecream, honey or fresh fruits.

Jumbo pasta shell salad

Ingredients:

Jumbo pasta shells - 8-10 nos

Chicken - boiled and shreded 1 cup

Cream cheese - 1 cup (I used garlic flavoured cream cheese)

Sweetcorn - 2 tblsps

Cherry tomatoes - 2 tblsps finely chopped

Carrot - 2 tblsps finely chopped

 Basil - 2 leaves finely chopped

Olive oil - 2 tblsps

Black pepper powder - 2 tsp

Salt as per taste

Water for boiling pasta

Recipe:

1. Boil around 1 ltr of water in a vessel. Add 1 tblsp olive oil and 2 tblsps of salt in it. 

2. Once the water starts boiling, add jumbo pasta shells in it. 

3. Cook it for 10-12 minutes. (Or cook according to the directions mentioned on the packet)

4. After cooking the pasta, drain out the water and rinse it below flowing cold water. Add 1/2 tblsp olive oil on it to prevent sticking.

5. Add cream cheese, chicken, sweetcorn, cherry tomatoes, carrot, basil, olive oil, black pepper powder and salt as per taste, in a bowl. Mix well.

6. Fill up each jumbo shell with the salad.

7. Top it with some basil leaves, pinch of paprika and olive oil. Serve cold.

Malai Kofta

 Ingredients:

 

Paneer - 1/2 cup

Khoya - 1/2 cup

Mix dryfruits (Cashew, Almonds, Pistacheos, Raisins) - 2 tblsps

Black pepper powder - 2 tsps

Cornflour - 2 tblsps

White Onion - 2 nos

Black pepper - 2-3 nos

Cinemon - 1/2 inch piece

Cloves - 1-2 nos

Ginger-garlic paste - 1 tsp

Cashew - 1/2 cup (soaked in hot water for 1 hr)

Cream - 2 tbslsps

Green chilly - 1 no

Garam masala - 1 tsp

Ghee - 1 tsp

Oil for depp frying

Salt as per taste

Recipe:

 

 1. Heat 1 tsp ghee in a pan. Add mix dry fruits, 1/2 tsp black pepper powder and pinch of salt to it. Mix everything well and roast for some time. After 1 minute remove it from the pan and keep it aside. This make the stuffing ready for koftas.
2. Boil 2 white onion in water for 5-10 minutes. While boiling this onion also add whole garam masla to it.
3. Once onion gets cook, strain it from water. Remove whole garam masala from it.
4. Add cooked onion and 1 green chilly in a blander to make a fine puree.
5. For making koftas, take paneer, khoya, 1 tsp cornflour, 1/2 tsp black pepper powder and 1 tsp salt.
 Knead all well, so, the balls that are made from it have smooth outer cover.
6. Take a ball from paneer mixture. Stuff it with dry fruits. Roll it in a cornflour and keep it aside. Follow the same procedure to make all koftas.

7. Heat some oil for deep frying. Once the oil gets hot, deep fry the koftas on very low flame. Koftas should be in very light brown color.

8. To make a gravy heat some oil in a pan. Add onion and green chilly paste to it. Saute it for 2-3 minutes. Add ginger-garlic paste and again cook it for 1-2 minutes.
9. Once it starts to ooze out some oil, add cashew paste in it. Cashew has a tendency of sticking to the bottom of the pan. To avoid this, keep on stiring the gravy.
10. After 5-8 minutes it will start to ooze out oil from sides. Add 1/2 cup pf water in it and let it cook for 2-3 minutes.
11. Switch off the gas. Add 2 tblsps cream,1 tsp garam masala and salt as per taste to it. Make sure, that you add salt at the very begining of the gravy preparation or at the very end of it. Because if you add it in the middle of preparation, the cashew paste will be curdled.
12. To serve the malai kofta, take koftas in a serving bowl and pour the gravy on it.
13. Garnish it with pomogranate, corinader, saffron and some dry fruits. Server hot with naan, roti or fulkas.

 

Balushahi / Badusha

 Balushahi / Badusha

Ingredients:

Refined flour - 1 and 1/2 cup
Ghee / Butter - 2 tblsps
Yogurt - 2 tblsps
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1 cup
Ghee / Oil for frying
Cardamom powder - 1/2 tsp
Saffron - 1/2 tsp

Recipe:

1. Sieve the flour, salt and baking powder together. Place them in a bowl and mix it with ghee and yougurt. Mix everything well and knead a dough from it. If required you can use chilled water to make a dough. Dough should not be kneaded for long time as this will from glutein.

2. Cover a dough and keep it aside for 20-25 minutes.

3. For the sugar syrup, take 1 cup of sugar in a pot and add 1 cup of water to it. Make a single thread consistant sugar syrup from it. Add cardamom powder and saffron to it and let it cool.

4. Meanwhile heat some ghee/oil to fry balushahi. 

5. Make small balls from the dough. Do not knead it much. Slightly flatten the balls between your palms. Press it with your thumb in between. Make sure the balls are small in size, as they double in size while frying.

 6. Fry these balushahis in oil/ghee, on very low flame. Once they start to float on oil, flip them on the other side. Make sure they are golden in color.

7. Remove them from oil and keep it aside. Let them cool down for 5-10 minutes.

8. Once they are cooled, place them in sugar syrup for 5 minutes.

9. Remove them on a plate. Garnish them with some pistachios and saffron. 

10. Keep them in room temprature for 3-4 hrs before serving.

11. Balushahi tastes best, when served next day. 

Paella (Spanish rice)

Seafood Paella (Spanish rice)

Ingredients:

Arborio rice - 1 cup
Chicken - 250 gm
Prawns - 8-10 nos
Clams - 8-10 nos
Tomato puree - 4 tblsps
Onion - 1 finely chopped
Garlic - 3-4 cloves finely chopped
Chicken stock - 3-4 cups
Lemon - 1
Red chilly powder - 1 tblsp
Smoked paprika - 2 tblsps
Saffron - 1 tsp
Salt as per taste
Olive oil - 3 tblsps

For cooking - A Large Pan.

Recipe:

1. Heat some oil in a pan. Add chicken in it and saute for 5-10 minutes. After 5-10 minutes remove it from the pan and keep it aside.
2. In the same pan add some more oil and saute prawns and clams in it for 2-3 minutes. Remove them and keep it aside.
3. Again add some more oil in the same pan. Add chopped garlic and chopped onion in it. Saute it for another 2-3 minutes.
4. Once the onion gets translucent, add  tomato puree, red chilly powder, smoked paprika, saffron and salt as per taste. Mix all well and saute untill it starts oozing out oil.
5. Now add rice and saute it well. Add boiling chicken stock and 1/2 lemon juice in it. Cover it and let it cook for 5 minutes on medium flame. You can add some more stock if required. Arborio rice needs little more water to cook than any other rice.
6. In the next 5-10 minutes rice should be 90% cooked. Add sauted chicken, prawns and clams to it. Garnish it with stirfried seafood, lemon wedges and cillantro.
7.Take the hot pan on your dining table and then serve it in protions as needed.

Tip:

1. If you like, you can add some white wine while cooking the rice.
2. Add squid, octopus, fish meat, crab meat etc as per taste.

Stuffed Chicken Lollypop

Stuffed Chicken lollypop

Ingredients:

Chicken wings - 10-12 nos
Garlic - 2 tsps finely chopped
Ginger - 2 tsps finely chopped
Green chilly - 1 finely chopped
Black pepper powder - 1 tblsp
Eggs - 2 nos
Soya sauce - 1 tblsp
Vinegar - 1 tblsp
Green/Red chilly sauce - 1 tblsp
Cornflour - 3/4 tblsps
Rice flour - 1/2 tblsps
Red food color - 2 pinch
Salt as per taste
Oil for frying

For stuffing:

Mozerella cheese - 1/2 cup
Mint leaves - 4-5 finely chopped
Black pepper powder - 1 tsp
Salt as per taste

Recipe:

1. Wash the chicken wings properly and make lollypop from it. Place them in a bowl. Add finely chopped ginger, garlic, green chilly and balck pepper powder to it. Mix well.
2.Then add 2 eggs, cornflour, rice flour, red food color and salt as per tatse to it. Mix well. You can adjust the amount of cornflour as per constictency. Marinate it for 2-3 hrs.
3. Meanwhile for stuffing, take mozerella cheese in one bowl. Add finely chopped mint leaves, black pepper powder and salt as per taste to it. Be carefull about salt as cheese is already salty. Mash everything with your hand to make a smooth paste from it.
4. Take the marinated lollypop out and stuff it with cheese stuffing as shown below in the picture. Follow the procedure for the remaining lollypops.

5. Meanwhile heat some oil on a medium flame for deep frying. Once the oil gets hot place 3-4 lollypops in it.
6. Lollypops will be cooked in 4-5 minutes on medium flame.
7. Once the chicken is cooked, remove them all and serve hot with schezwan sauce or tomato ketchup.

Malavani vade with Mutton fry

Malavani vade (Kombadi vade)

Ingredients:

Wheat flour - 2 cups

Rice flour - 1 cup

Jowar flour - 1 cup

Cheakpea four - 1/2 cup

Corainder seeds - 1 tsp

Fennel seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric - 1 tsp

Salt as per taste

Oil for deep frying 

Charcoal - 1 no

Recipe:

1. Dry roast the cumin seeds, fennel seeds, coriander seeds and fenugreek seeds together. Make a powder of it in mixer.

2. In one big bowl all flours, turmeric, seeds powder and salt as per taste. Mix them well. With the use of hot water knead a stiff dough of it, same as chapati dough. 

3. Meanwhile heat one charcoal on a gas and 2-3 tsps of oil. Make a small well in the dough. Place hot charcole in it and pour hot oil over it. cover it with the dough. Cover the bowl and rest it for overnight or 7-8 hours.

4. After 7-8 hrs, dough will get ferment. Apply some oil on your hand and knead a dough. Make small size balls of it. 

5. On one plastic bag apply some oil and pat each ball with your palm to make a medium thick vada.

6. Heat oil in a kadhai for deepy frying. Place each vada in hot oil and deep fry it till it gets golden brown in color. 

7. Serve these hot vadas with mutton curry or chicken curry.

Mutton Fry

Ingredients:

Mutton (Lamb meat) - 1/2 kg

Onion - 2 nos

Tomato - 1 no

Ginger - 1 inch

Garlic - 3-4 cloves

Ginger-garlic paste - 2 tsps

Dry coconut - 1/2 cup

Red chilly powder - 2 tsps

Garam masala - 2 tsps

Turmric powder - 2 tsps

Corainder powder - 2 tsps

Salt as per taste

Recipe:

1. Dry roast 1 onion, garlic, ginger and dry cocnut in one pan. Make a smooth paste of it in a mixer.

2. Apply 1 tsp ginger-garlic paste, 1 tsp tumeric powder, 1 tsp corainder powder ans salt as per taste to lamb meat and mix well.

3. Heat some oil in a wessel. Add 1/2 finely chopped onion in it and saute it for a minute. Add 1 tsp ginger-garlic paste to it. Add maritnaed lamb meat in it and saute for 1-2 minute. Cover it for 2-3 minutes. After some time, mutton will start to ooze out come water. Add 1 cup of water to it. With the same process, lamb will get cooked in 20-25 minutes.

4. Once lamb will get cooked, switch off the gas.

5. In a kadhai add some oil. Add 1 chopped onion to it. Add 1 tsp ginger-garlic paste and saute it for a minute. 

6. Once the onion starts to change the color add turmeric, red chilly powder, garam masala, coriander powder and salt as per tatse. Also add fine paste of onion and dry coconut to it.

7. Saute all for 4-5 minutes. Once it starts to ooze out some oil, add cooked mutton to it. Dont add any water from it to this.

8. If the msala is very thick you can use the water from mutton to make it thin.

9. Cover it and let it cook for 5-6 minutes. 

10. Garnish it with some coriander and serve hot with mutton vade or roti or steamed rice. 

Garlic Prawns and Prawns curry

Ingredients:

Tiger Prawns - 1 kg
Oinon - 2 (Fine paste)
Tomato - 1 (puree)
Refined flour - 2 tblsps
Coconut milk - 1 cup
Garlic - 10-12 cloves finely chopped
Green chilly - 2 finely chopped
Ginger,garlic,green chilly paste - 1 tblsp
Asafoetida  - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Coriander powder - 2 tsp
Black pepper powder - 1 tsp
Lemon - 1/2
Tamarind pulp - 1 tblsp
Salt as per taste
Oil as per use


Recipe:

Garlic Prawns

 1. Wash the prawns and clean them. Pat dry them with the use of tissue paper.
2. Take 2 tblsps of refined flour in a plate. Add 1 tsp black pepper powder and salt as per taste to it. Mix well.
3. Mix the pat dried prawns in this flour.
4. Heat some oil in a pan. Add finely chopped garlic and green chilly in it. Saute it for a minute.
5. Once the garlic starts getting light brown, add the refined flour coated prawns in it.
6. Add salt as per taste in it. Saute these prawns on high flame for 2-3 minutes. Prawns doesnt take much time to cook.
7. After 2-3 minutes, switch off the gas. Garnish them with some chopped coriander. If you like you can add some lemon water too.
8. Serve it hot as a starter.

Prawns curry

1. Wash the prawns and clean them.
2. Add some salt, 1/2 tsp asafoetida and 1 tsp turmeric in it. Mix well and keep aside for some time.
3. After 1/2 hour, heat 2 tblsps of oil in a pan. Saute these marinated prawns in it for 1 minute. Remove them from it and keep aside.
4. In the same pan, add 2 tblsps of more oil. Once this oil get heated, add 1/2 tsp asafoetida and onion paste in it.
5. Saute this paste for 3-4 minutes. After that, add 1 tblsp of ginger, garlic and green chilly paste in it. Mix well. Saute untill the oil starts to ooze out from it.
6. Once oil starts to ooze out, add 1 tsp turmeric powder, 2 tsp red chilly powder, 1 tsp garam masala, 2 tsp coriander podwder and mix well. Saute it for 2-3 minutes and then add strained tomato puree.
7. To make a curry add 1 cup of water in it. You can adjust the water as per the desired constistancy.
8. Cover the pan and let it cook for 3-4 minutes.
9. After 3-4 minutes, add sauted prawns and tamarind pulp in it, mix well.
10. Again cover it and let it cook for 1-2 minute on low flame.
11. Then remove the cover. Add 1 cup coconut milk. Mix well and cook it for 1 minute on very low flame.
12. After 1-2 minute, switch off the gas. Curry is ready to serve.
13. Garnish it with some chopped coriander and serve it hot with steamed rice.

Masala Khakra

Ingredients:

Wheat flour - 1 cup
Red chilly powder - 4 tsps
Turmeric powder - 1 tsp
Pav-bhaji masala - 2 tsps
Chaat masala - 4 tsps
Kasoori methi - 1 tsp
Ghee - 4 tblsps
Salt - 3 tsps

Recipe:

1. Sieve wheat flour. Add 2 tsps red chilly powder, turmeric powder, pav-bhaji masala, 2 tsps chaat masala, kasoori methi, 2 tblsps ghee and salt as per taste. Mix well.
2. Add some water and make a dough of it. Rest it for 1/2 an hour.
3. After 1/2 an hour, make small balls from it. Roll each ball in very thin roti.
4. Roast each roti on a pan from both sides just for a minute.
5. Remove it on a plate. Apply little ghee on it and sprinkle some chaat masala over it.
6. Roll all the balls and follow the same procedure.
7. Keep them aside for 4-5 hrs.
8. After 4-5 hrs, roast each roti on a pan on very slow flame. Keep pressing it by cotton cloth and  roasting it from both sides.
9. Meanwhile in one bowl, add 1 tsp salt, 2 tsp red chilly powder and 2 tsp chaat masala. Mix it well.
10. Once the roti becomes crispy, remove it on a plate. Apply some ghee on it and sprinkle chaat masala mixture over it.
11. Roast all the rotis and follow the same procedure.
12. Once cooled down, pack all the khakras in air-tight container.

Garlic Prawns

Ingredients:

Prawns - 1/2 kg
Garlic - 3-4 cloves finely chopped
Green chilly - 1-2 nos finely chopped
Olive oil - 3 tblsps
Lemon juice - 1 tblsp
Turmeric - 1/2 tsp
Red chilly powder - 1 tsp
Tandoori masala - 1 tsp
Assafoetida - 1/4 tsp
Butter - 1 tblsp
Salt as per taste
Wooden skewers


Recipe:


1. Wash and clean the prawns properly.
2. Take the prawns in a bowl. Add garlic, green chilly, 2 tblsps olive oil, turmeric, red chilly powder, tandoori masala, lemon juice, assafoetida and salt as per taste. Mix all well and marinate. Keep the bowl in a fridge for 1/2 hr.
3. Meanwhile soak wooden skewers in water.
4. After 1/2 hour, heat a pan on a gas. Add some butter and olive oil in it.
5. Skewer some prawns on these wooden skewers and shallow fry them.
6. Bast the prawns with marination while frying.
7. Prawns will get cook in 2-3 minutes. 
8. Serve hot with some fresh salad or garlic bread. 

Easy apple pie

Ingredients:

Apple - 2 nos
Pastry sheets - 1 packet
Sugar - 1/2 cup
Butter - 2 tblsps
Ice cream for presentation

Recipe:

1. Let the pastry sheets rest until room temprature is obtained. Cut the pastry sheet in circle with the help of a small plate.
2. Preheat the oven at 200 degree celcius.
3. Apply some butter on the oven tray. Place the pastry sheet on this tray and prick it with a fork.
4. Deseed the apple with the help of a core remover. Skin the apple.
5. Slice it into thin round slices.
6.  Place these slices on the pastry sheet. Apply some butter over it.
7. Sprinkle 1/2 cup of sugar on these slices.
8. Bake it in the oven for 10-15 minutes or until the sugar gets caramalised.
9. Once the sugar gets caramalised, remove the pie from oven and let it rest for 3-4 minutes.
10. Top it with ice cream and serve.

Caramel custard

Ingredients:

Egg - 2 nos
Milk - 2 cup
Sugar - 1 1/2 cup
Vanilla esence - 2-3 drops

Recipe:

1. Heat 2 cup of milk and let it cool down.
2. Beat 2 eggs with 1 cup of sugar and vanilla esence with the use of egg beater.
3. Meanwhile in a sauce pan add 1/2 cup of sugar and 2 tblsps of water. Mix well and let it cook untill caramelised.
4. Add cold milk in the egg mixture and mix well.
5. Coat the base of the custard mould with 1 tblspn of caramel.
6. Fill the mould with strained egg and milk mixture.
7. To cook this custard in a cooker, add some water in a cooker. Place this mould in it and let it cook for 20-25 minutes without whistle.
8. To cook this custard in oven, put this tin in a big tray filled with some water. Place this tray in the oven at 150 degree celcius for 20-25 minutes.
9. Once the custard is cooked, remove it and let it cool down. Before demoulding this custard run a knife along the edges of this tin.
10. Place it upside down in the serving plate and gently remove the mould.
11. You can serve it hot or cold. I have served this custard with some caramel design.

Wheat pasta with rustic basil sauce

Wheat pasta with rustic basil sauce

Ingredients:

Pasta - 1 cup
Basil - 1 packet fresh basil
Olive oil - 8 tblsps
Black pepper - 2 tsps
Garlic - 2 cloves
Salt as per taste.
Cheese for garnish

Recipe:

1. Boil 1 ltr of water and add some salt and1 tblsp of olive oil to it.
2. Add 1 cup of pasta in this boiling water and let it cook for 3-4 minutes or till it get cooked. I have used penne pasta in this recipe.
3. Once it get cooked, strain the excess water. Pour 1 tblsps of oil on this pasta to prevent it from sticking.
4. Crush basil leaves in a hand grinder (spice mixer) by adding 1 tblsp of oilve oil at a time. Do not use electric mixer for this, as it will ruin the taste of basil. Crush until a corse paste is formed. Add black pepper powder to it.
5. In a pan add 1 tblsp of olive oil. Add chopped garlic and fry till golden brown.
6. Toss the cooked pasta along with basil sauce into this hot pan for 2-3 minutes. Adjust the seasoning as per your taste.
7. Garnish with some cheese and server hot.

Tilgul poli (Seaseme seeds and jaggery flat bread)

Ingredients : 

Refined flour - 1 cup
Wheat flour - 1/2 cup
Cheakpea flour - 4 tblsps
Rice flour - 2 tblsps
Seaseme seeds - 1 cup
Dry grated coconut - 1/2 cup
Jaggery - 1 cup
Ghee - 4 tblsps
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Salt a pinch

Recipe:

1. Sieve refined flour,  wheat flour and cheakpea flour together.  Heat 2 tblsps of ghee and add it into this flour mixture. Mix well and a make a soft dough with the use of some water. Cover it and let it rest for some time.
2. Dry roast the seasme seeds and grated coconut separately. Add 2 tblsps ghee in a pan and roast 2 tblsps of cheakpea flour in it.
3. Mix these roasted seaseme seeds, coconut, cheakpea flour, jaggery, cardamom powder, nutmeg powder and a pinch of salt. Grind it once in a mixer. Stuffing is ready.
4. Take a small size ball from a dough. Fill it with the stuffing and close it. Roll a medium size poli (flat bread) from it. To prevent the sticking of poli (flat bread), apply some rice flour on it while rolling.
5. On a heated pan dry roast these polis (flat breads). Once they are done from both sides, remove them on a plate and apply some ghee on it.
6. You can serve these polis (flat breads) with ghee or milk. In the picture, I have served it with ghee and in the glass its served with vanilla icecream.

Happy Makar Sankranti to all my readers and followers !!!!!

तिळगुळ घ्या आणि गोड गोड बोला... !!!!

Stuffed Cherry Tomatoes

Ingredients :

Cherry tomatoes - 1 packet
Soft cheese - 1 packet
Garlic - 2 cloves
Green onion leaves - 1/4 cup finely chopped leaves, no onion.
Black paper powder - 1 tsp
Lemon juice - 1/2 tsp
Olive oil - 1 tsp
Salt as per taste


Recipe:

1. Wash and pat dry the tomatoes. Cut the upper part of tomatoes and very little lower part to make it stand.
2. Scoop out these tomatoes from the upper part and put it in the fridge for some time.
3. Meanwhile get down the cheese to room temprature.
4. In a bowl, take some cheese. Add crushed garlic, finely chopped green onion leaves, black paper powder, lemon juice, olive oil and salt as per taste in it. Mix all well.
5. Take this mixture in a piping bag. Take out the tomatoes and fill them with this cheese.
6. Again place them in the fridge for 5-10 minutes.
7. Serve these tomatoes as an appetizer. It goes well with any wine.