Ingredients -
Pears - 500g
All purpose flour - 1 cups
Sugar - 1 cups + 3 tbsp
Eggs - 2
Butter - 100 g + greasing
Cinnamon - 1 inch
Cooking chocolate crushed - 80 g
Cocoa powder - 2 tbsp
Coffee - 1 tbsp boiled in 1/2 cup of water
Baking powder - 1 tsp
Soda bi carb - 1/4 tsp
Method -
1. Peal the pears, remove the seeds and wash it.
Cut it into two halves.
2. Take 3/4 cup of water, 3 tbsp sugar and cinnamon
in a pan and boil it with pears.
3. Poached the pears until they are soft and are able to
cut through with a spoon. Drain it in a strainer and
let it cool down.
4. Melt the butter in a double boiler or in a microwave.
5. Beat butter and melted chocolate in a large mixing bowl
with an electric mixer until its very light and fluffy, add
the sugar gradually mixing all the time.
6. Add eggs one at a time, beating after each addition.
7. Sift the flour, baking powder and soda together. Add
it to the mix gently, alternating with the coffee.
8. Add cocoa powder. Mix all thoroughly.
9. Line a baking dish with butter.
10. Arrange the poached pears in the dish closely.
11. Now pour the chocolate mix over the pears evenly.
12. Place it in a pre heated oven at 180 degree Celsius to bake it moderately.
13. switch off the heat of the oven when the upper layer is
just baked and set but when inserted with a knife in the
middle it should come out with moist crumbs.
14. Let it cook on its own heat. It tastes superb when its silky
and gooey and not fully baked.
Enjoy the divine taste of hot pear pudding with a
crème anglaise or vanilla ice cream .
Crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.
This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante (floating island) or used as base for desserts such as ice cream or creme brulee.
Other names includes 'crème à l'anglaise' (French for English-style cream) and 'crème française' (French for French cream).
Though Custard doesn't have its own word in French (the word for cream, "crème", is used).
The French-Canadians in Quebec invented a word for it, "cossetarde".
This sauce has a very rich, creamy texture and once you have tasted, you will definitely fall in love with it.
Ingredients -
Milk or cream - 1 cup
Egg yolks - 3
Sugar - 1/4 cup
Vanilla essence - 1 tsp
Method -
Warm the milk in a pan, remove it before it reaches boiling point.
In a bowl whisk the yolks and sugar together until it turns pale yellow colour.
Mix around 3-4 tbsp of warm milk in the egg mixture whisking it continuously.
Then, gradually add the remaining milk, whisking constantly.
Pour the mix back into the pan and place it over a medium heat. Stir it continuously so it does not stick to the bottom or the eggs curdle.
Keep cooking and stiring it until the mixture is thick enough to coat
the back of the spoon.
Place it over an ice bath (over a container that is filled with ice or cold water) to prevent it from cooking further.
Strain the custard to remove any bits of egg that may have possibely curdled.
Add the vanilla essence and mix it. When cooled refrigerate it and use it with fresh fruit, cakes or chocolate puddings.
1. The sauce is cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat.
2. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F)
3. If the eggs have started to curdle then place it in a blender instantly and blend it 2-3 times. It will definitely save from spoiling the anglaise.
4. For a more rich crème Anglaise, use half and half or light cream, or add more egg yolks.
Dear friends, today I am posting two dal recipes which you all requested from me.
So first one is a channa- lauki (gourd) daal, and if my friends from army have got a chance to get a posting in north east they certainly would have got many a chance to eat this daal in the mess.
The second daal recipe is saag daal recipe form my side of the country which is called 'Satpaita' in local language. With the advent of winters you can see many variety of saag (green leafy vegetable as spinach, mustard and fenugreek leaves) being sold by the vendors. Even in the countryside this daal is prepared regulary in winters as it's readily available. So I hope you all enjoy making and serving it.
Ingredients -
Split Bengal gram (channa dal) - 200 g
Spinach - 1/2 kg
Onions chopped - 1 large
Tomatoes chopped - 2
Turmeric - 1/2 tsp
Ginger paste - 1/2 tsp
Garlic paste - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Black peppercorns crushed - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green chillies minced - 3
Oil - 3 tbsp
Warm water - enough for daal
For tarka (tempering) -
Clarified butter ( ghee pure) - 2 tbsp
Cumin seeds - 1/2 tsp
Red chilli whole -2
Asafoetida (hing) - a pinch
Method -
1. Soak the dal overnight. Clean spinach thoroughly and blanch it. Grind it coarcely.
2. Heat oil, put bay leaf and onions in it. Let the onions take a light brown colour.
3. Add the ginger-garlic paste, minced chillies, tomatoes, salt, all the dry masala powder except garam masala and saute a bit.
4. Drain the soaked daal, add into the masala and fry it until oil separates.
5. Add the ground palak and mix all nicely and fry it for 5 minutes on a medium heat.
6. Put garam masala and pour enough warm water for palak daal, close the lid and let the cooker go for 3-4 whistles.
7. Take it out on a serving dish when it's cooled down.
8. Take a small frying pan and heat the ghee and put hing, cumin seeds and red chillies in it, when it has splutterd put it in daal and serve it with rice or roti.
Dear friends, today I am posting two dal recipes which you all requested from me.
So first one is a channa- lauki (gourd) daal, and if my friends from army have got a chance to get a posting in north east they certainly would have got many a chance to eat this daal in the mess.
The second daal recipe is saag daal recipe form my side of the country which is called 'Satpaita' in local language. With the advent of winters you can see many variety of saag (green leafy vegetable as spinach, mustard and fenugreek leaves) being sold by the vendors. Even in the countryside this daal is prepared regulary as it's readily available. So I hope you all enjoy making and serving it.
Split bengal gram - 1 bowl (2oog)
Bottle gourd tender - 250 g
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Green chillies minced - 3-4
Tomatoes chopped - 2
Onion chopped - 1
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1/2 tsp
Oil - 3 tbsp
Bay leaf - 2
Salt - to taste
Water - 1 glassful ( 2 cups) for daal
For tarka ( tempering) -
Clarified butter ( ghee) - 2 tsp
Cumin seeds - 1/2 tsp
Red chillies whole - 2
Asafoetida (hing) - a pinch
Method -
1. Soak the dal overnight. Put it in a pressure cooker with 1/2 tsp of turmeric powder, little salt, water and wait for 3-4 whistles.
2. Peel and clean the bottle gourd. Cut it in Cube size.
3. Heat the oil and put bay leaf and onions in it. Fry it until the onions turn light brown.
4. Put ginger-garlic paste, green chillies and all the dry ingredients and fry it for a while.
5. Add the tomatoes, saute it for 2 minutes, put the chopped gourd in it and fry it until oil separates.
6. Pour channa dal (split bengal gram) into it and mix it all nicely.
Pour little water if its too thick. Adjust the salt also.
7. Again let the cooker go for 2 whistles so the gourd is cooked and all are incorporated well.
8. Let it cool down, transfer it in a serving dish.
9. Heat a frying pan with ghee in it. Put the cumin seeds, chillies and asafoetida into it. When it has crackled pour it into the dal and cover it.
10. Serve it hot with rice, roti , paratha or pooris.
Ingredients -
All purpose flour - 2 cup
Butter - 125 g
Sugar - 2 cups
Baking powder - 1 1/3 tsp
Soda bi carb - 1/2 tsp
Eggs - 3
Cocoa - 4 tbsp
Chocolate chips - 2 tbsp
Raspberries - 2 tbsp
Blueberries - 2 tbsp
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Method -
Beat butter until creamy, add sugar gradually and keep beating until light and fluffy. Add eggs one at a time and beat well.
Blend cocoa in the warm water.
Sift together flour, soda and baking powder and add it to the batter, alternately with the coca mix. Beat well until smooth and well mixed.
Add the vanilla essence, choco chips, blueberries and raspberries to the batter, saving some for decoration.
Spoon the cake mixture into paper cases in patty cake tins, filling them half way up. Sprinkle the choco chips, blueberries and raspberries on top. Bake in a moderately hot oven until cooked.
It keeps well, so serve it whenever fell like having something chocolaty.
Variation - You can also cover it with melted chocolate and shaved chocolates.
Ingredients -
Mutton - 1 kg
Onion - 500 g
Oil - 100 ml
Bay leaf - 3
Red chilli powder - 1 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Warm water - 2 cups for gravy
For ground paste -
Cumin seeds - 4 tbsp
pepper corns - 1 tsp
coriander seeds - 1 1/2 tsp
Ginger - 1 inch
Grind all the ingredients listed above in a thin and smooth paste.
Method -
Thinly slice the onions. Heat oil and add bay leaf and onions. Fry the onions till light brown.
Add mutton and fry it with onions untill it is brown and the water has evaporated.
Add the ground paste masala with red chilli powder and little salt in the pan. Keep frying and stiring it on a low heat until it has taken a beautiful dark brown colour and oil has separated.
Add little water in between to prevent it from sticking and burning.
Pour enough warm water in the masala to make a smooth gravy, add the garam masala and adjust the salt also.
Close the lid and wait for 4 whistles on a medium heat or until it is cooked.
Serve it with rice, naan or tandoori roti.
Ingredients -
Butter - 75 g
Sugar - 1 cup
Flour - 1 cup
Egg - 2
Cooking chocolate - 60g
Dark coco powder - 1 tbsp
Strong black Coffee - 1/2 cup (at room temperature)
Almonds toasted - 1/2 cup ( coarsely chopped)
Baking powder - 1 tsp
Soda bicarb - 1/4 tsp
Method -
Melt the chocolate in a double boiler. Let it cool.
Beat the butter until light and glossy, add the melted chocolate and beat it until it is mixed well, add sugar half at a time. Mix all and after that add the eggs one at a time, whisking gently to combine.
Sift flour, baking powder and soda.
Add the flour in the butter mixture alternating with coffee. Put coco powder and almonds (save few to decorate on top), stiring to combine all.
Grease a rectangular or square baking dish and pour the batter in it. Decorate it with the saved almond flakes and bake it in a moderate oven until it is cooked.
Take care not to overcook it and when a toothpick is inserted, it should come out with a few moist crumbs.
Take it out in a serving dish and let it cool completely. Refrigerate it fo 1/2 an hour before cutting it in 10 - 15 pieces. Serve it and enjoy your home made tasty almond brownies.
Ingredients -
Chicken boneless - 200g
Pepper - 1/2 tsp
Red chilli powder - 1/4 tsp
Salt - 1/4 tsp
Green chillies minced - 2
Butter - 1 tbsp
Brown bread - 8 pieces
For the slaw -
Cabbage shredded - 1
Capsicum finely chopped - 1/4 cup
carrot grated - 1/4 cup
Mayonnaise - 3 tbsp
White vinegar - 1 tsp
granulated sugar - 1/4 tsp
Salt - 1/2 tsp
1.Wash all the vegetables before cutting them and drain it nicely.
Place it in a bowl after chopping them. Add mayonnaise, vinegar, sugar, salt and mix all thoroughly. Your cole slaw is ready. It can be used in many dishes.
2.Boil the chicken until cooked. Cut it into small pieces and apply salt, pepper, red chilli powder and green chillies on it. Heat a frying pan and spread 1/2 tsp butter on it and saute the chicken for 5 minutes.
3.Remove the edges from the bread and apply butter on it. Take one bread and spread cole slaw on it evenly. Place chicken on top of the slaw and sandwich it with the other bread and close it. Prepare all the remaining sandwiches in the same manner. Cut it diagonally before serving and relish it.
