Tuesday, July 10, 2012

Caramel Custard

I am a very impatient person. Nothing more and nothing less. I dont care what others opinion is. But, am very very impatient...so much so that at one point i bought something worth lakhs just to be done with it...not wanting to ponder over the thoughts and stress myself again and again...So, there is no way that one can get Caramel ready with this kind of patience level. But, after seeing someone charge me 190/- damn bucks for one small cup of CC, i was determined to make it. Whatever it takes, i was willing to face :D

Never lose sight of whats in the pan and never get demoralized by the crystals of sugar is what i have learnt.

The following is what you need :
(any cup, but use the same one for others as well. I used a small tea cup for all measurements)

Sugar - 1/4 of a cup
Milk - 2 cups
Eggs : 3 nos.
Sugar (for caramel) - 1/8 of a cup
Vanilla essence - 4 drops.
One aluminium pan - very important
Water - 4 tablespoons

Method :

1. Keep the aluminium pan on low heat and all the 1/8 cup of sugar and 4 tea spoons of water to it. Keep stirring until sugar gets completely dissolved. Add more water if needed.
2. Slight warm the milk, but do not boil it.
3. Mix the milk, 1/4 cup of sugar and 3 eggs in a large bowl and whisk until sugar is completely dissolved.
4. Add the vanilla extract to it at this point.
5. at one point, the sugar from step1 would boil, and get reduced to crystals. Do not lost heart and hope. Keep it on flame and keep stirring. magically, you will see shades of brown appear at one end of the pan and it would beautifully spread to the rest of the content in the pan. Once it reaches the golden yellow color, remove from flame and pour into any mould (non-plastic).
6. Transfer the mould to the refrigerator for 5 mins.
7. Once removed from the refrigerator, pour the milk and egg content in it.
8. Steam this mould for 25 mins.
9. Serve once at room temperature or after refrigerating for 30 mins.

Please note that it does not require 25 minutes for the custard to solidify. But, the longer the duration, the better color your custard gets from the underlying caramel.

Saturday, June 30, 2012

Sweet and Spicy Success...

Caramel Custard - Sweet...

                                                                  Sago Upma - Spicy

Stories coming soon...but for now, please enjoy the pictures. 

Tuesday, January 4, 2011

Rava Kesari (semolina fudge)

I had prepared this on new years day. I hope it is okay to publish this with just a delay of 36 hours ;)...Also, i was so busy attending and making calls on that day i ended up with a white kesari. Honestly, kesari in my house always used to be white. Even being in TN for nearly 2 decades could not influence my mom/grandmom to color Kesari...But, my wedding did the trick. Getting married into a tamilian family meant that i paint my kesari with bright orange color and also add insane amount of Dalda (not even ghee :( ) to it. I wont complain about the taste though. Like everything else, there is a mom's side version and one in-law's side version of Kesari...Anyway, though my kesari looked white and pale, the taste compensated for the looks.


Semolina/sooji - 1 cup
Water - 2 cups
Milk (boiled and cooled) - 1/2 cup
Sugar - 3/4 cup
Cardamom - 1 pod
Ghee/dalda - 3 spoons
Cashews - 6 (broken into tiny pieces)
Raisins - 6 nos.


Dry roast the semolina/sooji and keep aside. Now add one spoonful of ghee to a wok and add the cardamom pod and cashews and raisins to it. Let them turn golden brown. Remove them to a plate. Now to this ghee add the already roasted rava and fry for some more time (till you start feeling like eating it as is :) ).. Remove to a plate and let it cool. Now to the same wok, add water and milk and let it come to a boil. Add Sugar and let it dissolve. Now add the semolina to this boiling water slowly and keep stirring it to avoid lumps. This whole mixture would start to bubble and then would slow down. Add the remaining 2 spoonfuls of Ghee to this mixture and keep stirring till it starts leaving the sides. Once done, either set into a greased plate and cut, or serve in smaller bowls.

Note : Patience is the key to a good kesari. I used to skip the double roasting step and would end up with a lump.... One thing i always remind myself is that there is no short cut to success, even if it involves only cooking.

Monday, January 3, 2011

Gram dal + Tomato chutney

This comes from maternal Grandmother. She is the chutney expert of the house. I have learnt so many things from her, that i would need another life time to achieve her level of skill :)

Ingredients :

Ripe Tomatoes (sour ones) - 4 large
Gran dal - 1/4 Cup
Red chillies - 6 nos.
Salt - To taste
Oil - 1 spoonful
Mustard - 1/8 of a spoon
Split urad dal - 1/8 of a spoon
Cummin - 1/8 of a spoon
Curry leaf - 10 nos.
Turmeric powder - small pinch

Method :

Add some oil to the wok. Once hot, add the gram dal and red chillies to it. Once nicely roasted, remove to a plate. Now to the same oil add the tomatoes and cook till done along with turmeric powder. Let it cool. Grind the roasted dal, tomatoes and red chillies to a smooth paste (Add water if required). Season with mustard, cummin, curry leaves and urad dal. Serve with Dosa/Idly. This can be had with hot rice as well.

Note : If you are planning to serve this with rice, ensure you dont add too much water while griding.

I love to have some kind of sev with this chutney. Try it with boondi. I swear you will fall for it.

Murungai keerai adai (pan cake with drumstick leaves)

Am back in the new year 2011 with a healthy and filling recipe. This is good for all the kids and elders who detest anything good and nutritious.


Gram dal - 2 cups
Rice - 2 tablespoons
Urad dal - 4 tablespoons
green chillies - 3 nos.
salt - to taste
Drumstick leaves - 1 cup, cleaned and dried.

Method :

Soak the dals and rice together overnight. Grind to a thick batter along with the green chillies. Mix salt and the drumstick leaves into the batter. prepare dosa's as you always do. Traditional method is to make the batter so thick that you need your hand to spread it on the hot griddle. Anyway, we are in the fast moving world, and i wouldn't risk my fingers for a adai, no matter how healthy it is ;)

Friday, October 30, 2009

Cabbage Chutney

This is a recipe for all the people who detest cabbage. I am actually fed up of eating cabbage stir fry from the past few days. It was me who got tempted by the huge cabbage that was offered for 10/-.
Many people do not like the pungent smell of this vegetable, but when you combine with the right ingredients, it tastes awesome.

Ingredients :

Chopped Cabbage - 4 cups
Green chillies - 4 nos.
Split Bengal Gram - 1/4 cup (add more if you like)
Cummin - 1/4 spoon
Split Black gram - 1/4 spoon
Tamarind - lemon sized
Oil - 2 spoons
Salt - to taste

Method for preparation :

Heat oil in a Wok. Add the cummin seeds, Bengal and Gram dal to the hot oil. Fry until the bengal gram changes to light golden color. Add whole green chillies and cover the lid (to avoid flying chillies ;) ). Once the spluttering sound reduces, open the lid and add the chopped cabbage. Fry the cabbage and the rest of the ingredients until the raw smell of cabbage disappears. Now add the tamarind to this mixture and cover the lid. Cook until the tamarind softens due to the heat. In this process, the cabbage also gets cooked well. Turn off the heat and let his mixture cool down. Gring to coarse paste along with some salt and very very little water.

This goes well with Roti/ Plain rice with some Ghee.

Wednesday, June 17, 2009

Gutti vankaya koora (brinjals in onion gravy)


Brinjals - 1/2 ks (small round ones)
Onions - 3 large ones
Ground nuts - 1/4 cup
Red chillies - 10
Bengal gram - 1/8 cup
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Asafoetida - 1/8 spoon
Oil - 1/4 cup (yes ! it is oily)
Salt - As per taste
Turmeric - a big pinch
Curry leaves - 10 nos.

Method :

Chop onions into big chunks. Slit brinjals into 4 (do not separate them and let the brinjal stay connected at one end). soak them in salt water to stop them from turning black. Add some oil to a wok and fry the ground nut, 1/4 of a spoon of cumming and bengal gram. Once they are slightly brown, add the red chillies followed by the onions. Fry all the ingredients till the onions are slightly brown in color. Add turmeric and salt. Grind to a paste after all ingredients cool down.

Stuff the brinjals with this paste and keep aside. Heat a pressure pan and add the remaining oil to it. Add d, cummin,
asafoetida and curry leaves. Once the mustard starts to splutter, add the stuffed brinjals. Fry the brinjals slightly at low heat. One they start getting blisters all over, add the ground paste remaining and adjust salt. Pressure cook for two whistles. Serve hot with some hot rice, plain tuvar dal and ghee...... YUMMY ! Serves as a great dish along with curd rice too.

Note : The number of whistles depends on the quality of the brinjals.