BREAD CARAMEL PUDDING

Ingredients

1.      Bread-5 slices

2.      Milk-1 glass

3.      Sugar-5tbsp

4.      Vanilla essence-1/2 tsp

For caramel syrup

·         Sugar-2tbsp

·         Water-1tbsp

Method of preparation

1.      Tear the bread into pieces. Add milk. Let the bread soak for 5minutes.

2.      Add sugar, vanilla essence and milk to the soaked bread. Mash well either with the help of mixer grinder or simply crushing with a ladle.

3.      For caramel syrup –heat a pan. When the pan is really hot, reduce the flame. Add the sugar. When it completely melts and turned brown, add water. Stir it continuously until the melted sugar combines with the water and turns medium thick brown syrup.

4.      Add this syrup into a dish in which the pudding has to be cooked. Gently rotate the vessel in order to cover the sugar syrup all over the sides .

5.      Transfer bread mixture to it. Cover with a aluminum foil. Make small holes over the foil with the help of a fork to let the steam escapes while cooking. Keep this in a steamer or idli cooker and cook for 25 minutes.

6.      Let it cooled down completely. Transfer it into a refrigerator .When it is cool enough to be served, invert the pudding on to a serving plate and cut into desired shape and serve.

  

BEEF PALAK KURUMA

Ingredients

1.      Beef-250gm,cleaned and cut into small pieces

2.      Onion-1no,sliced

3.      Green chilly-2nos,cut into thin round pieces

4.      Tomato-2nos,chopped

5.      Oil-3tbsp

6.      Water-2cups

7.      Salt

8.      Garam masala-1 ½ tsp

9.      Palak-1bunch

For grinding

Set -1

10.  Garlic-10pods

11.  Ginger-1” inch piece

12.  Meat masala-2tsp

13.  Chilly powder-1tsp

14.  Pepper powder-1tsp

15.  Turmeric powder-3/4tsp

16.  Perumjeerakom(saunf)-1tsp

17.  Coriander powder-1 ½ tsp

Set-2

18.  Kuskus-3/4tbsp

19.  Cashew nuts-5nos(optional)

20.  Grated coconut-1tbsp

Method of preparation

1.      Cook beef by adding salt and 2 cups of water.

2.      Soak kuskus and cashew in little water for 10 minutes. Then grind it along with coconut into fine paste.

3.      Grind ingredients listed under Set -1(10-17) into smooth paste by adding 2tbsp of water.

4.      Clean the palak leaves and dip in hot water for 3 or 4 minutes. Grind it without adding any water. This is the palak puree

5.      Heat oil in pan sauté onion and green chilly. When onion turns soft add chopped tomatoes. Cook until it melts.

6.      Add ground masala paste (set -1).Stir until raw smell disappears. Add cooked beef along with the gravy. When it boils add coconut- cashew paste(set-2). Now the curry will get thick. If requires add little more water.

7.      Add palak puree into the prepared curry. Mix well. Let it boil for 2 minutes. Lastly add garam masala.Give a nice stir.

Serve this delicious kuruma with appam,chappathi or bread…

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DAL TADKA

Ingredients

1.      Toor dal or red masoor dal-1 ½ cup

2.      Onion-1 no medium sized, thinly sliced

3.      Garlic-5 pods

4.      Green chilly-2nos,cut length  wise

5.      Tomato-2nos medium sized chopped

6.      Turmeric powder-3/4tsp

7.      Salt

8.      Water-4cups

9.      Oil-1tbsp

10.  Coriander leaves-one handful ,chopped(optional)

For tempering

·         Oil/ghee-2tbsp

·         Mustard seeds-less than ¼ tsp

·         Curry leaves-1 sprig

·         Dry red chilly-2nos

·         Pearl onion-2nos,thinly sliced

·         Asfoetida-a pinch

Method of preparation

1.      Wash dal 3 times. Take a pressure cooker or any cooking vessel. Combine all ingredients from 1 -9.Cook until dal becomes soft. If using pressure cooker cook upto 5 or 6 whistles.

2.      Tempering-Heat oil or ghee in a pan. Splutter mustard seeds. Add all other ingredients accordingly. Stir until onion turns brown. Pour this over prepared curry. Lastly add chopped coriander leaves.

Serve with roti or rice…

" Sending to Dish it out – Lentils and Garlic and Vardhini’s page",cooking with seeds by priya's versatile recipes

               

CHETTINADU FISH CURRY

 

Ingredients

1.      fish-1/2kg,cleaned and cut into medium sized pieces

2.      dry red chilly-20 nos

3.      coriander seeds-3 ½ tbsp

4.      pearl onion-10 nos,cut length wise

5.      garlic-4pods,cut length wise

6.      green chilly-1 no,slitted

7.      tomato-1 medium sized, chopped

8.      oil-2big spoonful

9.      curry leaves -2sprigs

10.  tamarind-lemon sized ball

11.  salt

12.  water-1  ½ cup`

Method of preparation

1.      Soak tamarind in ¼ cup of water and some salt for 10 minutes. Squeeze out to extract the juice.

2.       Heat a pan. Add dry red chilly and coriander seeds. Dry roast (without adding any oil) it for 5 minutes .Stir it continuously as it tends to burn easily. Let it cool. Grind this into smooth paste.

3.      Heat oil in a kadai or wok. Add curry leaves, garlic, pearl onions and tomatoes sauté for 5minute.

4.      Mix the ground paste with tamarind extract. Add this into the oil. Stir well. Add  water and salt. When it boils, add fish and green chilly. Keep the lid on. Cook for 10 minutes until the gravy thickens.

Enjoy with steamed rice…

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