Caramel Custard

Caramel Custard

Ingredients 

1. Eggs 3 numbers

2. Milk 150 ml

3. Sugar 75 grams

4. Vanilla Essence few drops

5. Double Cream 50 ml

Procedure of making Caramel Custard

Caramelize sugar in a clean pudding mould

Take three eggs and beat to a thick consistency. 

Add milk and double cream and beat further.

After adding milk heat in a low flame so that there is no froth or air bubble left.

Pour in the mixture into the pudding mould in which the sugar has been caramelized slowly in a single string  formation.

Without disturbing the mixture cover the pudding mould with greased paper or aluminum foil.

Put the pudding mould into an oven for about 30 to 35 minutes.

After baking take it out of the oven and cool down.

After the Caramel Custard is properly cooled, take a platter and place the pudding mould on the platter in an upside down position so that the Caramel Custard comes out off the pudding mould into the platter.

Your Caramel Custard is now ready to be served.

Caramel Custard ready to serve

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Green Salad

Green Salad

Ingredients for Green Salad

1. Onions 100 grams

2. Carrot 50 grams

3. Tomatoes 100 grams

4. Cucumber 100 grams

5. Lettuce leaves 100 grams

6. French dressing 30 ml

7. Parsley 10 grams

8. Lemon 2 numbers

Procedure 

Deskin onions and cut into roundels

Deskin carrot and cucumber and scratch marks with the help of the scraper and make roundles by knife.

Cut roundels of tomatoes.

Spread the bed of a platter with lettuce leaves.

Now decorate with roundels of onions, carrot, cucumber and tomatoes. 

In case of Indian dressing garnish with slit green chillies and roundels of lemon.

In case of English and French dressing garnish with French Dressing which is a mixture of 3 parts or refines oil, one part of salt, white pepper powder and vinegar.

After completion of arrangement spread finely chopped parsley over the green salad.

Now arranging the salad is an art and you can arrange according to your taste and choice. 

Your Green Salad is now ready to be served.

Green Salad ready to serve

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Nan Khatai

Nan Khatai

Ingredients

1. Flour : 150 grams

2. Powder Sugar : 115 grams

3. Fat : 100 grams

4. Sodium bi Carbonate : 1 gram

5. Ammonium bi Carbonate : 1 gram

6. Sour Curd : 1 Teaspoon

7. Cardamom Powder : Half Teaspoon

Procedure of make Nan Khatai

Sieve the flour with Sodium Bi Carbonate 

Cream the fat till light and fluffy

Gradually add the powder sugar into the creamed fat and mix well.

After the powder sugar has been dissolved fully into the creamed fat add the Ammonium bi Carbonate, Sour Curd and cardamom powder and mix well along with the fat.

Now slowly add the flour into the creamed fat mixture and kneed to to soft dough.

Divide the dough into 16 equal portions of balls and arrange on a greased baking tray and bake at a temperature of 325 degree Fahrenheit for 25 to 30 minutes.

Your Nan Khatai is ready to serve after cooling.

Nan Khatai ready to serve

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Golden Goodies

Golden Goodies

Ingredients

1. Flour : 90 grams

2. Desiccated or dry coconut : 60 grams

3. Fat : 60 grams

4. Powder Sugar : 120 grams

5. Caramel : 1 Teaspoon

6. Vanilla Essence : 1 Teaspoon

7. Egg : Half 

8. Glazed Cherry : 4 Nos

9. Baking Powder : 1/4 Teaspoon

Procedure 

Sieve the Flour properly to remove impurities and lumps

Cream the powder sugar with fat till it's light and fluffy.

Then add the Vanilla essence, caramel and egg and mix properly with the cream.

Mix the baking powder and dessicated coconut with the flour.

Now add the flour mixture with the cream and kneed to a soft dough.

Roll the dough and divide the dough into 16 equal portions.

Make small balls of  the portions and keep it on a greased tray and make sure that the balls are kept at a distance because during baking the balls will expand in size.

Cut each cherry into four portions and place it on top of the dough balls as garnish.

Bake the dough balls for 25 minutes at 350 degree Fahrenheit that is 175 degree Celcius.

Your Golden Goodies are ready to serve when cooled down.

Golden Goodies ready to serve

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Melating Moment

Melting Moment

Melting moment is a cookie that has amazing taste and flavour which will make you addicted to this 

wonderful delight and is loved by kids and people around the world. So let me demonstrate how Melting 

Moment are prepared. 

Ingredients

1. Flour 140 grams

2. Powder Sugar 85 grams

3. Fat 115 grams

4. Baking Powder 1 gram

5. Egg 1 no.

6. Vanilla Essence 1 Teaspoon

7. Cornflakes 60 grams

Procedure,

Sieve the flour properly with baking powder.

Cream the powder sugar along with fat till the cream texture is light and fluffy.

Now add beaten egg along with vanilla essence.

Add flour to the mixture and make a smooth dough.

Crush the cornflakes with hand and keep aside.

Then divide the dough into small roundles of 16 equal portion pieces  

Now look carefully, you need to make small roundles and one by one drop the roundles of dough into cold water and quickly take it out of the water after watching whether the roundles are floating in the water or not. A roundle made from a perfect dough will float to the surface of the cold water.

Roll the wet roundles of dough over the crushed cornflakes so that it might stick to the body of the roundles.

Arrange the roudles in a properly grease baking tray and make sure that you place them far apart from each other, because after baking the roundles will expand in size.

Bake the roundles at a temperature of 350 degree Fahrenheit for 25 to 30 minutes.

After it's baked, take it out of the oven and cool it down.

Your Melting Moment is ready to be served.

Melting Moment ready to serve

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Fish Cake

Fish Cake

World Favorite dish at your fingertips.

Let's get started, note the ingredients

1. Bhetki Fillet 500 grams

2. Lemon 1 no

3. Salt to taste

4. Carrot 50 grams

5. Onion 30 grams

6. Leek 10 grams

7. Celery 5 grams

8. Vinegar 10 ml

9. Bay leaf 2 nos

10. Clove 5 nos

11. Peppercorn 10 nos

12. Potato 300 grams

13. White pepper powder 2 teaspoon

14. Eggs 2 nos

15. Refined Flour 50 grams

16. Breadcrumbs 300 grams

17. Refined Oil 500 ml

The procedure of Fish cake is very easy, just follow me and you will be an expert

Deskin and debone the Bhetki fillet, cut them into moderate pieces and do the first marination by submerging the pieces of the Bhetki Fillet into a solution of lime juice, water, salt and vinegar. 

Allow the first marination for about 1 hour

Make the court-bouillon, a fortified liquid which is a mixture of water, Sage, Basil, aromatic bay leaf, celery, parsley, peppercorns, onion, cloves, milk, carrot, wine, lemon or vinegar.

Now poach the fish into court-bouillon in a steamer. In this particular case some chopped carrot, chopped onions needs to be put into the court-bouillon during poaching the fish.

Boil potatoes with jacket.

After poaching the fish, take it out in a platter.

Now smash the fish along with the potatoes, leek, celery, chopped onions,salt and white pepper powder needs to mixed and smash thoroughly for an even mix. After that add a dash of lime juice and mix well.

Now to take out extra moisture from this mixture saute with about 2 teaspoon of refined oil till dry consistency

Now cool the mixture and after cooling make small roundels out of the mixture and give it a tikki like shape or you can make any shape out of it.

Make English Batter by mixing 2 eggs, refined flour and lime juice.

Dip the roundels of the mixture into the English Batter, coat it with bread crumbs and deep fat fry it to golden brown consistency.

We are ready to serve our Fish Cake with fish Fish Sauce or tomato ketchup. 

Fish Cake ready to serve

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Cream of Chicken Soup

Cream of Chicken Soup

Cream of Chicken Soup is one of the hot favourite soups for people of all ages specially the kids love it. The nutritional value is amazingly well balanced and thus it gives both taste and nourishment. It is a fast, easy and health way of keeping your hunger under control. So, let's begin the magic.

The ingredients required for Cream of Chicken Soup are

1. Refined Flour 40 grams

2. Butter 50 grams

3. Onion 30 grams

4. Leek 10 grams

5. Celery 5 grams

6. Garlic 5 grams

7. Mushrooms 20 grams

8. Chicken Stock 750 ml

9. Double Cream 50 ml

10. Egg Yolk 1 no.

11. White Wine 15 ml

12. Salt as required 

13. White pepper powder as required

14. Chopped Parsley for garnish

15. Dices of boiled chicken for garnish

Procedure :

Chop the Leek, Onion, Celery, Garlic and Mushrooms

Take a Saucepan and melt butter. 

After the butter melts, add the refined flour and mix well and stir continuously and make a roux. Once the roux is made keep it aside.

Take another Saucepan and add some butter and melt it. 

Now add the chopped onion, leek, celery, garlic and mushrooms and saute properly.

When these are properly sauteed add strained chicken stock and mix properly.

Now add the white roux that we had prepared earlier into the warm chicken stock slowly and continuously stir or else lumps will form, White roux will help to increase the consistency of the soup making it thick pouring consistency. 

Stir continuously as it might get stuck at the bottom and remember boiling a soup is spoiling the soup. So never boil the soup, cook it in a low flame.

Add the salt and white pepper powder to the soup and check the seasoning. 

Make a liaison of egg yolk, double cream, white wine mixed well together.

Add this liaison to the soup and mix well,

Now we are ready. We need to strain the soup into a separate container or soup serving bowl and finally garnish the soup with chopped Parsley and Dices of boiled and sauteed chicken and a dash of double cream.

Sit down, relax and enjoy a hot treat of Cream of Chicken Soup and pamper yourself.

Cream of Chicken Soup Ready to Serve

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Dal Panchmel

Dal Panchmel 

This is an Indian cuisine that is famous throughout north India and people enjoy this dish with Roti, Naan and Parathas. It is easy to cook and great to taste with great nutritional value. This dish helps to create a balance in the nutrition index and helps to reach the required parameters of balance diet. You can try this at home and leave me your feedback as to how your experiences were! So let's get started.

The ingredients required for Dal Panchmel are as follows

1. Chana Dal 75 grams

2. Rajma 75 grams

3. Mung Dal whole with skin 75 grams

4. Urad Dal whole with skin 75 grams

5. Masoor dal whole with skin 75 grams

6. Onions 150 grams

7. Garlic 20 grams

8. Ginger 30 grams

9. Tomato 150 grams

10. Turmeric Powder 10 grams

11. Red Chilly Powder 30 grams

12. Coriander powder 20 grams

13. Hot Spices 5 grams

14. Tomato Puree 100 grams

15. Refined oil 100 ml

16. Green Chillies 5 grams

17. Salt as required.

The procedure for cooking Dal Panchmel is simple and easy. Follow the steps below and you can easily cook it without any hassle

In a container take all the five quality of Dals and mix well and wash them properly with water.

After properly washing the dal you need to boil them for about an hour. While boiling the dal put one teaspoon of salt so that the salt penetrates into the dals while boiling. 

Slice the onions and make ginger garlic paste.

Chop the tomatoes and green chillies. 

Heat a kadai, pour some oil and add the chopped onions and fry it properly.

When the onions turns golden brown in colour add the ginger garlic paste as fry properly. 

After about 2 minutes add coriander powder, red chilly powder and turmeric powder and mix well. Add sprinkle of water if the setup is getting stuck to the bottom while frying. 

After about 3 minutes add the tomatoes and green chillies and mix well and fry them properly.

Now add tomato puree and check the seasoning.

After checking the seasoning add the boiled dal into the brown gravy we prepared and mix well. 

Keep stirring continuously so that the Dal doesn't stick to the bottom.

Check the seasoning once again before switching off the flame. 

Guess what we are done.

Garnish with chopped coriander leaves and slit green chillies.

Dal Panchmel Ready to Serve

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