CARAMEL CUSTARD/FLAN/ Crème Caramel

Guess what?? This was the pudding that i had been eating for all these years without knowing its name :( Well! That's me !! I don't care about the names as long as its delicious :D. But now I do and its been so since the time the kitchen has come under my responsibility :D
So here's the recipe for making a scrumplicious CARAMEL CUSTARD !!!



1st the ingredients:
½ liter milk
100 gms sugar
150 gms sugar for caramelizing
6 eggs
1 tsp vanilla essence

Now to the making of the caramel custard!!

1.1st prepare a mould for the custard by greasing the custard cups very lightly with butter
2.Heat 150g of sugar with 1 tsp of water in a pan till it melts and turns golden
brown.Pour the caramelised sugar into the pudding mould and swirl to coat the sides
of the mould.Keep aside to cool.
3.Preheat the oven to 350 degree F.
4.Clean a sauce pan and heat it up (use low heat). Add in the milk and 100g of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk.
5.Strain the custard mixture into the custard moulds(fill them 3/4 of the way to the top) and set aside.
6.Arrange the moulds in a baking pan big enough to fit them. Pour hot water in the baking pan so that the moulds are immersed halfway. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean.
7.Remove the moulds from the baking pan and allow them to cool. Once cooled, transfer them to the fridge and chill them for a few hours.
8.When they are ready to serve, slide a knife around the side of each mould to loosen the caramel custard.Or else you could do the same by placing a plate over the mould,and then holding it firmly in place, turn over the mould gently.
Pour some of the remaining caramel over the pudding and serve.


caramel custard is also called as flan

SEMIYA/ VERMICELLI UPMA

Ingredients:
1 cup Semiya
1 green chilli
1 medium size onion, sliced thin
1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves
A pinch of turmeric



Method:
Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.Add 2 tsp of oil in a pan and add the mustard, urad dhal , channa dhal and curry leaves.When the mustard pops, add the Onions and green chillies and fry till translucent.Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan with a lid.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.Garnish with few sprigs of cilantro.

PANEER BHURJI

Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:

INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing

PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.

tastes good as filling for chappatis, puris and sandwiches

VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.

TZATZIKI SAUCE

Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.

Prep Time: 15 minutes

Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

LABNEH

Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese. Spread it on bread, bagels, or fresh pita. It is popular for breakfast in the Middle East.
Ingredients:
3 cups plain yogurt
1 teaspoon salt
Preparation:
In a medium bowl, combine yogurt and salt.

Place mixture in the middle of large cheesecloth. Bring the sides of the cheesecloth together, making a pouch. Tie the "pouch" with string or twist tie.

Hang in the refrigerator for 12-24 hours with a bowl underneath to catch the whey. You can tie the pouch to a rack in the refrigerator and place a bowl on the shelf below to catch.

HARISSA

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.