Caramel Custard

Ingrerdients - 

Milk - 1 1/4 cup
Sugar - 3 tbsp
water - 1 tbsp
Eggs - 2 beaten
Sugar - 1/2 cup
Water - 2 tbsp

Method -

1. Put 1 tbsp water and sugar in a sauce pan over medium 
    heat and let it completely dissolve and come to a boil, 
    do not stir, at this point reduce the heat and let it cook 
    until it turns golden brown color, around four - five 
    minutes. Remove from heat and when the boiling has 
    stopped add 2 tbsp of hot water to the syrup.
2. In an another sauce pan heat 1 1/4 cup of milk and 3 
    tbsp of sugar  until the sugar dissolves. Let it cool until 
    its luke warm. 
3. Whisk the beaten eggs into the warm milk until mix thoroughly. 
4. Pour the caramel syrup into a 7 inch baking dish, before 
    pouring, warm it slightly if it's thickened a bit and spread it 
    evenly on to the baking dish. 
5. Pour the egg milk over the caramel sugar in the baking dish.
6. Preheat the oven at 200 degree Celsius with water filled in 
    the dripping tray for 15 minutes. The tray should be filled 3/4.
7. Place the baking dish over the dripping tray and bake it until 
    the custard has set until 30 minutes.
8. To unmold it, carefully loosen its sides by circling a knife 
    around it, place a plate on top of the baking dish, holding 
    tightly, turn the dish upside down and carefully shake it 
    up gently to loosen it. It will slide onto the plate with the 
    caramel syrup which will form the beautiful golden 
    caramel sauce.

Chicken Mushroom Lasagna with Bechamel Sauce

Ingredients -
Chicken boneless - 250 g cut in small pieces
Capsicum - 2 med size chopped in cubes
Carrot - 2 med, chopped in cubes
Onion - 3 med size cut in cubes
Tomato - 1 med chopped
Mushroom - 1 pack ( 100 g) cut and sauted in 1 tsp butter
Lasagna sheet - 6
Cheddar cheese grated - 1 cup
Mozzarrella cheese grated - 1 cup
Bechamel sauce - 1 cup
Black pepper - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 5 tbsp + 1 tsp

For Bechamel sauce -

butter - 4 tbsp
All purpose flour - 3 tbsp
Milk - 1 cup 
Black pepper - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - a pinch

Heat a non stick pan with butter in it on a medium heat, 
add the flour and stir it continuously until it is smooth 
and bubbly and the raw smell of the flour has gone. Reduce 
the flame to low and add the milk in it, stir it continuously
to avoid any lumps, season it with pepper, nutmeg and salt. 
if you find it thick, little milk can be added to it to give it a 
desired consistency.

                                     left to right, from above
Method -
1. Take a large pan and boil water in it, when it comes 
     to a boiling point, add 1 tsp oil and salt in it. Put the 
     lasagna sheets in it and let it boil on a medium heat 
    for 8-10 minutes until it is aldente.Take it out carefully
    on a dry kitchen towel, keep it aside for later use.
2. Take a frying pan and heat oil in it, add the onions and 
     fry it until translucent, add the carrots and chicken and 
     fry it for five minutes on a medium heat, add tomato,                        capsicum, black pepper, red chilli powder and salt.
     Mix all, cover and let it cook for few minutes. Add
     the mushrooms and sauté it for some time until  it is
     cooked. Take it off the heat.
3. Grease a square 9 inch baking dish. Divide the chicken
    mushroom mix into three portion. 

4. Spread the first portion of chicken mix over the greased 

    baking dish, spread some bechamel sauce over it, sprinkle 
    grated cheese and mozzarella cheese, arrange two lasagne
    sheets over it. Repeat again with the chicken mix over the 
    sheets, followed by bechamel sauce, cheese and mozzarella.
5. Arrange all in the same manner, the uppermost layer 
    should be of lasagna sheets only, then finally spread the 
    bechamel sauce, grated cheese and mozzarella over the 
    sheets. Sprinkle extra pieces of mozzarella also over the 
    dish before baking to give it an extra taste.
6. Cover it with a foil taking care it does not touch the 
    cheese and bake it on a preheated oven on 200 degree 
    Celsius for 25 - 30 minutes, remove foil and again bake 
    it for 10 minutes or until the upper layer turns to a golden 
    brown. Allow to stand for some minutes before serving. 
    Serve it hot and enjoy the heavenly taste of it.

Mocha Panna Kotta with Fleur De Sel Caramel or Salted Caramel

Ingredients -
For the Panna Kotta -

Milk - 200 ml ( I used Amul 200 ml pack)
Cream - 200 ml (Amul)
Granulated Sugar - 1/4 cup
Gelatin - 1 1/2  tbsp
Coffee powder - 2 tbsp
Dark Chocolate - 3/4 cup ( 75 - 80 g) Cut into small pieces
Water - 3 - 4 tbsp

For the Fluer De Sel Caramel

Granulated Sugar - 1 cup
Water - 1/2 cup
Cream - 1/2 cup
Sea Salt - 1 tsp

Method -

For Panna Kotta -
1. In a small bowl soak the gelatin in 3-4 tbsp cold water.
2. Take a pan and heat the milk, when it reaches boiling
    point, slow down the heat, add the cream, keep stirring.
3. Add sugar, coffee in the milk - cream mix and let it come
    to boil, take it off the heat, add the soaked gelatin and 
    whisk it, until  mixed well.
4. In a large bowl take the cut chocolates, pour the mixture
    over it and mix it until incorporated well.
5. Sieve it through a strainer so you get a smooth, dark 
    coloured choco liquid.
6. Take tall stem glasses or cups or Ramekins. If you want 
     to de mould it then spray the ramekins with little oil and 
     wipe it lightly to remove excess oil.
7. Pour the mixture in glasses, cups or ramekins, filling it 
     halfway, chill it 4-5 hours or overnight.
9. If the panna kotta is in ramekins, for de moulding, dip
    the ramekins into hot water for few seconds and run a 
    slightly hot knife around the edges to loosen it. Turn it 
    upside down on a plate, pour the fluer de sel generously 
    over it and enjoy the sumptuous n heavenly taste of 
    this chocolaty delight.

For the Fleur de Sel Caramel-
1. Take a pan and put the sugar into it, add water and heat it 
     on a high heat until it reaches boiling point, continue boiling
      it, without stirring it (stirring will crystallize the sugar).  
      Shake it with the handle of the pan.
2.  Watch closely to prevent it from burning. Continue boiling 
      it until it reaches golden in colour, remove it from heat, add 
      the cream slowly, stirring it continuously, let it cool down a 
      bit, add the salt into it. Replace it into a serving cup or bowl 
      and serve the yummy, Salty caramel with the panna kotta.

Mango Mousse

Ingredients -
Ripe mangoes - 1 kg
Thick fresh cream - 200 g
Castor sugar - 3 tbsp ( can be added or reduced according to preference)
Gelatin - 2 tbsp ( dissolved in 2-3 tbsp warm water)
Lemon juice - 1 tbsp
Condensed milk - 6 -7 tbsp 

Method -
1. Peel and clean the mangoes, cut it into small pieces, save 
    some mango cubes for garnishing.
2. Place it in a blender, process until smooth to make puree, 
    sieve it to take out any remaining fiber. Add the lemon 
     juice in the puree. 
3. Whip the cream and sugar until light and fluffy and soft
     peaks form ( place the bowl of cream over  a bigger bowl
     full of ice and then beat it with an electric mixer to speed 
     up the process). Take care not to over whisk the cream,
     to save it from curdling. Save 2 tbsp for decoration.
4. Fold in the mango pure with the dissolved gelatin ( take
     care there are no lumps) and condensed  milk into the 
     cream and sugar mixture.
5. Pour it into individual dessert cups or ramekins and 
    refrigerate for 6-8 hours or overnight.
6. Garnish it with remaining mango cubes or pipe the cream
    over the individual mousse cups and put mint sprigs.
7. Serve it chilled, it's easy to make and gets lot of appreciation            from your family and friends.

Chocolate Cornflour Pudding : Busy day pudding

Ingredients -

Granulated sugar - 1/2 cup
Cocoa powder - 3 tbsp
Cornflour - 1/4 cup
Salt - a pinch
Milk - 2 3/4 cup
Butter - 2 tbsp
vanilla essence - 1/2 tsp

Method - 
1. Take a pan and put the coco powder, sugar, cornflour and 
    salt, mix it all.
2. Pour the milk in it, heat it on a low flame, stirring it                            continuously, to avoid any lumps.
3. Bring it to boil, cook until mixture is thick enough to
    coat the back of a spoon.
4. Remove from heat and put the butter and vanilla essence,     
    let it come to room temperature.
5. Refrigerate, serve it chilled, and don't forget to sprinkle
    some choco chips before serving.

CHOCOLATE PIE : Valentine's Day Special

Ingredients -

All purpose flour- 1 1/2 cup
Sugar castor or fine granulated - 2 tbsp
Cocoa powder - 2 tbsp
Egg yolk - 1
Butter - 100 g

For Filling - 
Milk - 1 1/2 cup
Egg yolk - 4
Castor or fine sugar - 5 - 6 tbsp/ to taste
Dark cooking chocolate - 1 cup
Cream - 100 g
Custard powder - 1 tbsp
Cocoa powder - 1 tbsp

Method -
1.  Take a big bowl and put the flour, sugar and cocoa powder in it.
2. Cut the butter in cubes and add it to the bowl and mix it
     with your finger tips until it resembles bread crumbs.
3. Add 1 egg yolk and mix it thoroughly.
4. Add 4-5 tbsp ice water to bind it in a tight dough, can be 
    added extra 1-2 tbsp to bind it if it's not coming through.
5. Form it into a round disc and keep it in a fridge for 1/2 to
    1 hour.
6. Preheat oven to 200 degree Celsius, grease a 9" pie tin
    nicely with butter.
7. Take out the disc from the fridge and roll it on a lightly 
    floured surface, it should be enough thick and long to line 
    the base and sides of the 9" pie tin, trim the extra edges 
    with a sharp knife, take a fork and press it around the 
    edges to make a design. Place it in the fridge for 15 min.
8. Take it out and place it on the oven tray. Line the pastry 
     with baking paper and fill with rice or beans for blind    
     baking. Bake it in the preheated oven for 10 minutes,
      remove the beans and bake for further 5 min or until 
      cooked through. Reduce the heat to 150.

 Preparing Filling - 
1. Take the milk in a saucepan, Combine the yolks, custard 
    powder, sugar, chocolate and place it over low heat, add 
    the cream after few minutes.
2. Cook whisking it continuously for 10 minutes until the 
    chocolate melts and the custard starts to thicken.
3. Remove from heat, pour it over the pastry case. Bake it 
    over for 10 minutes or custard is set nicely, do not over bake.
    Take it out before the custard is over baked and start's bubbling.
4. Remove from oven and keep it to cool, when it comes to 
    room temperature, place it in the fridge to chill.
5. Serve it with whipped cream.....n surprise ur Valentine with
    this marvelous....beautifully presented....CHOCOLATE PIE!!!!

Malva Cake Pudding : Christmas Special

Malva pudding is an ubiquitous South African dessert, originally of Dutch origin. It is a pudding, usually served hot with custard or ice-cream. Malva is made with apricot jam. This typical South African dessert has a spongy, caramelised texture.

Ingredients - 

Butter - 3 tbsp
All purpose flour - 1 cup
Sugar white granulated - 3/4 cup
Egg - 1 large
Soda bicarb - 1 tsp
Milk full cream  - 1 cup
Apricot jam - 2 tbsp
Salt - a pinch
Vanilla essence - 1/2 tsp

For the sauce -

Butter - 3-4 tbsp
White sugar - 1/2 cup
Cream- 3/4 cup
Vanilla essence - 2 drops
Water - 1/2 cup

Method - 

1. Take a big bowl and put melted butter in it, 
    beat it for a minute with an electric mixture.
2. Put sugar and mix it, add egg and beat it for a minute.
3. Pour the vanilla essence and milk into it and mix all.
4. Sift flour, salt and baking powder and mix gradually 
    into the batter, avoid any lumps.
5. Grease a baking tray and pour the batter into it.
6. Put it into a pre-heated oven and bake in the oven, 
    for 30-40 minutes on a medium heat. (For the first 
    half i put on the lower heating rod then for the 
    second half i covered the cake with the drip tray 
    and put on the upper heating rod of the oven.)
7. Take it out when it's done when inserted with a knife 
    and the upper layer of the cake has turned a beautiful
    brown.

For the sauce -

1. Take a pan and put everything listed for the sauce 
    in it.
2. Heat it and bring it to boil, reduce the flame and 
    simmer it for a minute, stirring it.
3. Pour the sauce over the hot baked pudding as soon 
     as it comes out of the oven. 
4. Let it soak for a while and serve it hot, Njoy this 
    sumptuous delight with your loved ones.

Bobotie : Christmas Special

    

Bobotie also spelt bobotjie, is a South African 
dish consisting of spiced minced meat baked
with an egg-based topping. Although not
particularly spicy, the dish incorporates a variety
of flavours that can add complexity. For
example, the dried fruit (usually apricots and
raisins/sultanas) contrasts the curry flavouring
very nicely. The texture of the dish should be
tender and creamy which means long, slow
cooking with the baked egg mixture topping, 
complementing the milk-soaked bread which
adds moisture to the dish.


Ingredients -

 Onions- 1
 Garlic cloves crushed - 2
 Curry powder - 1 tsp
 Mango chutney- 1 tbsp
 Apple jelly - 1 tbsp
 Vinegar - 3 - 4 drops
 Worcestershire sauce- 1/2 tsp
  Salt - to taste
  Red chili powder -  1 tsp
 Turmeric powder - 1/2 tsp
  Mixed herbs - 1 tsp
  Eggs - 3  Milk- 250 ml
  Bread - 3
  Sultanas- 1/4 cup

Method -

1. Add 3 breads to 1/2 cup of milk and let it
    soak, set aside.
2. Take a frying pan, add onions, garlic and
     stir till brown. 
3. Add curry powder, apple jelly,
    chutney, vinegar, Worcestershire
    sauce, salt, red chili powder, turmeric
    powder, mixed herbs, stir and mix all. 
    Let it cook for a while.
4. Take the bread and add to the frying pan,
     add minced meat, sultanas, butter and
     let it cook thoroughly.
5. Take it off the heat and let it cool down a
      bit, add 1 beaten egg and mix. Put into a
      greased baking pan evenly.
6. Take the remaining milk and make a mixture
      of  milk, 2 eggs and pinch of salt, pour it all
      over the minced meat in the baking pan. Put
      few bay leaves on top and let it bake till it turns
      beautiful golden in colour.

Apple Clafouti

 Clafouti, also known as clafoutis is a classic French
 dessert which resembles a fruit filled custard or sweet 
 frittata. While native to the Limousin region of France,
 clafouti is made in many other locations as well, and it 
 is a popular dessert food. Since clafouti is very easy   
 to make and it has an elegant presentation, it is an 
 excellent choice of quickie dessert for dinner parties. 
   The fruit is layered with a dense batter and baked
 until the batter puffs up, just like a quiche. The
 dessert is allowed to cool slightly before being served
 with whipped cream, ice cream, crème anglaise, or 
 a similar topping. It can be served directly out of the
 baking pan also.

Ingredients - 

Butter - 1 tbsp
Milk - 1 cup
Cream - 1/2 cup
All purpose flour - 3/4 cup
Egg - 3
Sugar - 1/2 cup
Vanilla essence - 2 tsp
Cinnamon - 1/2 tsp
Salt - a pinch
Lemon zest - 1 tsp
Choco chips - 1 tbsp
Apple - 2 big (thinly sliced)

Method -

1. Take a big bowl and using an electric blender whisk
    together milk, cream, sugar, egg, vanilla, lemon zest,
    cinnamon and salt, add the flour and combine all until
    it becomes a smooth batter.
2. Grease a baking dish and pour 1/4 of the batter onto
     the baking dish, set aside the remaining batter.
3. Place it in a preheated oven for 5-7 minutes until the
     upper layer sets in and starts to thicken but it is not 
     thoroughly baked.
4. Remove it from the oven and arrange the sliced
    apples in a fan pattern, pour the remaining batter
    over apples and some choco chips and bake it for
    20-25 min until it is puffed and brown or a knife 
    comes out clean when inserted.
5. Sprinkle sugar over it and serve it hot.

Chicken Pancake Wraps with Potato Sauce

Ingredients -

Chicken breast - of 1 chicken
Garlic minced - 4-5 cloves
Ginger minced - 1 tsp
Mixed herbs - 1 tsp
Rosemary - 1/2 tsp
Buttermilk - 1/2 cup
Salt - to taste
Red chilli powder - 1/2 tsp
Oil - 1 tbsp
Butter - for making  pancake
Brown sugar - 1 tsp

For the pancake -

All purpose flour - 1 cup
Milk - 1 cup
Egg - 1
salt - 1/2 tsp
Pepper powder - a pinch

Take a big bowl and mix all, make a batter, a dropping like consistency to use it later.

For Potato sauce -

Potato boiled - 3-4 med size
Milk - 1 cup + 3-4 tbsp
Pepper powder - 1/2 tsp
Cheese cheddar grated - 1/2 cup
Butter - 2 tbsp

Method -

1. Marinate the chicken in the buttermilk and 1/2 tsp
    of salt for 2-3 hours.
2. Take a big bowl and put the minced garlic, ginger,
     red chilli powder, pepper powder, herbs, rosemary
     and salt, add the chicken and mix all nicely.
3. Pour the oil all over the chicken, sprinkle brown
    sugar and put it to roast in a preheated oven,
    until its done and turned golden brown. Keep it aside.
4. Take the potatoes and mash it nicely with a masher.
5. Melt the cheese adding 3-4 tbsp of milk, mix all
    ingredients listed for potato sauce in the potato 
    stiring  it nicely, add more milk if required to make
    it a spreading sauce.
6. Heat a tawa and smear little butter on it, pour
    a ladleful batter and make the pancakes, prepare all.
7. Take the chicken breast and cut it lengthwise.
8. Fold the pancake in half, arrange the chicken pieces,
    onion rings in it, wrap it and secure it with a pic.
9. Take a plate, arrange one pancake on it, spread
    the hot potato sauce over it, arrange some onion rings
    and enjoy your chicken wrap with hot potato sauce.

 To make onion rings -

Take 2 medium size onions and make rings out of them 
by cutting it circular, spread 1 tbsp of cornflour and
1/4 tsp of salt, mix it nicely, heat a karahi with 1 cup of
oil and deep fry the rings in it until golden brown.

Stepwise instruction of Chicken pancake wrap

  Marinate the chicken in buttermilk

                                       Mix all the ingredients and roast it

                                              Make the potato sauce

                                     

Make pancake on a tawa      

                          Cut the chicken breast lengthwise

Wrap the chicken n onion rings in

  the pancake

                              Serve it hot with Potato sauce