Recipe: Caramel Custard Pudding

A mixture of sugar, milk and egg, steamed together is a legendary light textured pudding with an appealing look.  This pudding has, perhaps, the most universal appeal.

To Make:  6 Servings

Ingredients:
1.  3 tbsp sugar for caramel
2.   5 cups milk
3.  1/2 cup sugar
4.  4 eggs, lightly beaten
5.  1/2 tsp vanilla essence
6.  4 to 5 inch dia baking tin

Procedure:
1.  Melt sugar in dry pan on low flame gently
2.  When brown, pour immediately into tin
3.  Coat the entire bottom, turning the sides round so that sugar spreads in bottom and sides of the tin
4.  Cool and set aside
5.  Boil milk till reduced to half, Strain and Cool.
6.  Combine sugar, egg and essence.  Add into reduced cold milk and beat lightly
7.  Pour milk mixture into prepared tin
8.  Cover the tin tightly with lid
9.  For steaming the pudding, place pressure cooker on fire and add water.
10.  Place pudding tin in pressure cooker
11.  Steam pudding for 25 to 30 minutes.  Remove and cool.
12.  Remove tin, open lid, cool and keep in refrigerator to chill.
13.  For serving, remove tin from refrigerator and slightly scrape the sides with knife.
14.  Place serving dish on top of the tin and turn the pudding upside down so that the caramel layer can be seen on top.  Serve chilled.

How to Make Crunchy and Delicious Brown Cookies At Home

These cookies with demerara sugar is quick to make and are crunch and delicious

To make:  40 Cookies

Ingredients:

1.  6 tbsp margarine

2.  2 cups demerara sugar

3.  1 egg, mixed with soda bicarbonate & beaten well

4.  ½ tsp soda bicarbonate

5.  3 cups flour, sifted

6.  1-1/2 cups walnuts, crushed

7.  1 tsp vanilla essence

8.  Pre-greased baking tray

Procedure:

1.  Mix margarine and demerara sugar in a bowl and lightly beat till creamy

2.  Add egg and flour; beat till well mixed

3.  Add walnuts and vanilla essence, mix and knead lightly to smooth cookie dough

4.  Dredge the dough with flour

5.  Divide the dough into 4 equal portions

6.  Make rope roll of each portion of dough in approximate size of 2” dia and 2-1/2” in length.  When done, put all the rolls in polythene bags and refrigerate for 4 hours

7.  Remove, cut each roll into 10 nos.  1/4” thick circular slices.

8.  Place the slices in pre-greased baking tray dusted with flour

9.  Preheated the oven for 5 minutes and bake for 30 to 35 minutes to 175 degree C or 350 degree F

10.  Remove, cook and store brown cookies in sterilised airtight container lined with wax paper

How to Make a Date Bar Cake

Khajur cake with icing

To make:  12 pieces

For cake:

1. 10 gm margarine preferably or butter

2.  ¾ cup caster sugar

3.  2 eggs, lightly beaten

4.  1-3/4 cups plain flour (maida), sifted with ½ tsp baking powder

5.  1 tsp vanilla essence

6.  400 gms seedless dates, finely chopped

7.  200 gms cups walnuts, coarsely ground

For butter icing:

1.  1 tbsp margarine preferably or butter

2.  100 gms icing sugar, sifted

3.  A few drops of yellow food grade colour

4.  12 sheet wax paper, 7” x 7 “ in size, for wrapping

5.  Square baking mould of size 12” x 8”, well greased and dusted with flour

Procedure:

1.  For making cake, mix margarine or butter and castor sugar in a bowl and beat lightly till creamy

2.  Gradually add eggs, a little at a time, beating after each addition till eggs are well incorporated

3.  Fold in flour with baking powder and vanilla essence and mix gently till well blended

4.  Mix in dates and walnuts

5.  Pour mixture into a well greased 12 x 8 inch cake tin, dusted with flour

6.  Bake in an oven preheated to 170 degree C or 340 degree F for 35 to 40 minutes

7.  To test if done, pierce a skewer into center of the cake.  It should come out clean.

8.  Remove from oven and allow to cool slightly

9.  Gently run a knife around the edges, flip over the cake tin to turn out the cake and set aside

10.  For butter icing, combine all ingredients for butter icing and beat till smooth and creamy

11.  For assembling cake, slit cake horizontally into half.

12.  Spread butter icing on both sides of cut parts and join

13.  Cut into 12 pieces

14.  Wrap in wax paper, to make it easier to handle, and to stay fresh for a longer period.

Indian Cuisine: Panch Phora

Panch Phora is a combination of fiver different aromatic spice seeds and these are used whole while cooking to add typical aroma, associated with the Indian Cuisine.

The combination is as below:
1.  1 tbsp mustard (raai) seeds
2.  1 tbsp cumin (jeera) seeds
3.  1 tbsp onion seeds (kalonji) or black cumin (shahjeera) seeds
4.  1 tbsp fenugreek (sukhi methi) seeds
5.  1 tbsp fennel seeds or anniseeds (saunf)

Mix all the above five aromatic seeds together and store in an airtight glass jar.  Shake well before use to ensure the even distribution.

Recipe: Hakka Noodles With Vegetables

Noodles with mixed vegetables is alight filling meal on lazy days, isn't it?  So, here's how we make it.

To Make:  6 Portions


Ingredients:
1.  3 tbsp oil
2.  4 green chillies, slit lengthwise
3.  3 spring onions (hara pyaz) bulbs, finely shredded
4.  1/2 cup finely chopped spring onion stalk
5.  3/4 cup chopped French beans, parboiled
6.  100 gm carrots (gajar), cut into strips and parboiled
7.  1/2 cup cored and chopped capsicum (simla mirch), parboiled
8.  3/4 cup finely chopped cabbage (patta gobi)
9.   3 tsp ginger juice
10.  3 tsp garlic juice
11.  6 cups boiled noodles
12.  3/4 tsp salt
13.  1/2 tsp MSG (mono sodium glutamate or Ajinomoto)
14.  3/4 tsp white pepper (safed mirch) powder

Procedure:
1.  Heat oil in pan
2.  Add chillies and onions, stir for few seconds.
3.  Add onions stalks, beans, carrots, capsicum, cabbage, ginger juice and garlic juice, saute for 1 to 2 minutes
4.  Add boiled noodles, salt, MSG and pepper, stir and cook for 1 to 2 minutes
5.  Remove and serve hot in serving dish.

Recipe: Easiest Way to Make Vegetable Stock

To Make:  3 cups

Ingredients:
1.  1 Big Size potato, unpeeled and cubed.
2.  1 carrot, scrapped and cubed
3.  1 small turnip cubed
4.  15 French beans broken
5.  10 cabbage leaves, broken
6.  1 onion, peeled and chopped in big pieces
7.  1/4 tsp salt
8.  6 cups water

Procedure:
1.  Heat the sauce pan.  Add water, salt and all the vegetables
2.  Simmer for 20 to 25 minutes till vegetables are very tender
3.  Strain the vegetable stock.  Discard the residue
4.  Use vegetable stock for soups and as required

Important Note:  Other vegetables such as cauliflower, broad beans etc. can also be used.  Stems, pea pods, thick peels can also be used after mashing.

How to Make Mein Chow Soup

This versatile soup with additional vegetable stock flavors looks tempting with topped chilli oil.

To Make:  6 Portions.

Ingredients:

1.  2 Tsp oil
2.  2 Tsp ginger juice
3.  2 tsp garlic juice
4.  1/2 cup finely chopped carrots (gajar)
5.  1/2 cup finely chopped French beans
6.  1/2 cup finely chopped cabbage (patta gobi)
7.  1/2 cup finely chopped capsicum (simla mirch)
8.  1/2 cup finely chopped cauliflower (phool gobi)
9.  10 mushrooms, sliced
10.  8 cups vegetable stock
11.  3 tbsp corn flour, blended in 2 cups water
12.  1/2 tsp vinegar
13.  1/2 tsp salt
14.  1/2 tsp MSG (mono sodium glutamate or ajinomoto)
15.  1/2 tsp white pepper (safed mirch) powder
16.   2 tbsp soya sauce

For Topping:
1.  2 tsp red chilli sauce
2.  2 tsp oil

Procedure:
1.  Heat oil in pan
2.  Add ginger juice, garlic juice, carrots, beans, cabbage, capsicum, cauliflower and mushrooms, stir and cook for 2 to 3 minutes
3.  Add vegetable stock, stir boil and cook for 3 to 4 minutes
4.  Gradually add well mixed cornflour, stir and cook for 2 to 3 minutes
5.  Add vinegar, salt MSG, pepper and soya sauce, stir and boil for 1 to 2 minutes.  Remove and set aside
6.  For preparing chilli oil for topping mein chow soup, heat oil slightly in pan.
7.  Add red chilli sauce, stir and cook for few seconds and remove.
8.  Top the mein chow soup with chilli oil and serve hot, with chillies in vinegar and soya sauce.

Recipe: Chicken With Mushrooms

To Make:  6 Servings

Ingredients:

1.  3 chicken breasts, thinly sliced

2.  1-1/2 tsp corn flour

3.  1-1/2 tsp salt

4.  6 tbsp oil

5.  250 gms mushrooms, fresh or canned, sliced

6.  300 gms cabbage (bandh gobi), shredded

7.  6 bulbs of spring onions, cut into wedges

8.  ¾ tbsp white pepper powder

9.  1 tbsp soya sauce

Procedure:

1.  Combine chicken, corn flour and ¾ tsp salt.  Mix well and set aside prepared chicken

2.  Heat oil in sauce pan, add prepared chicken, stir and fry for 2 to 3 minutes till white in colour

3.  Add mushrooms, stir and saute for few minutes

4.  Add cabbage, spring onion, balance salt, white pepper powder and soya sauce

5.  Stir and mix well and cook for about 5 minutes on high flame

6.  Remove.  Serve hot, with white or fried rice.

How to Make Chicken Noodle Soup

To make:  6 servings

Note:  If Bamboo shoots are not available then additional 40 gms of mushrooms be added

Ingredients:

1.  200 gms shredded chicken meat

2.  40 gms mushrooms, sliced

3.  40 gms bamboo shoots, sliced

4.  6 cups chicken stock

5.  ½ tsp salt

6.  ¼ tsp white pepper powder

7.  ¼ tsp MSG ( mono sodium glutamate)

8.  30 gms cabbage, shredded and mixed with 1 tsp vinegar

9.  100 gms boiled noodles

For sprinkling and garnishing:

 1.  Few drops sesame (til) oil

2.  2 bulbs of spring onions, cut into wedges

Procedure:

1.  Heat saucepan, add all the ingredients, except cabbage and boiled noodles

2.  Stir and boil for 4 to 5 minutes

3.  Add cabbage and boiled noodles.  Stir and cook for 1 to 2 minutes

4.  Add cabbage and boiled noodles.  Stir and cook for 1 to 2 minutes

5.  Remove, serve soup hot sprinkled with sesame oil and garnished with spring onions

6.  If desired, 3 gms of shredded ham can also be added.

How to Make Delicious Spring Rolls at Home.

You can prepare delicious spring rolls at home with the combination of following ingredients and following the below mentioned procedure very easily.

To make:  6 portions

Ingredients:

1.  For pancake batter:

2.  ¾ cup flour

3.  3 tbsp corn flour

3.  2-1/4 cup water

4.  ¼ tsp salt

5.  3 tbsp melted butter

6.  Oil or butter for greasing

For filling:

1.  1-1/2 tbsp oil

2.  2 bulbs of spring onion, finely chopped

3.  2 green chillies, finely chopped

4.  100 gms French beans, cut into strips and parboiled

5.  100 gms carrots, cut into strips and parboiled

6.  100 gms cabbage, shredded 100 gms capsicums, cut into strips

7.  50 gms bean sprouts

8.  159 gms noodles, boiled

9.  1-1/2 tsp soya sauce

10.  ¼ tsp salt

11.  ¼ tsp MSG (mono sodium glutamate)

12.  ¼ tsp white pepper powder

For paste:

1.  1-1/2 tbsp flour

2.  1-1/2 tbsp corn flour

3.  ½ cup water

3.  Pinch of salt

4.  Oil for deep frying

Procedure:

1.  Combine all the ingredients of batter, except melted butter, mix and beat to a smooth batter

2.  Add melted butter, stir and mix well.  Divide batter in 6 equal portions

3.  Heat griddle or frying pan on low flame, grease will oil or butter

4.  Spread one portion of batter with the back of the ladle or by swirling the pan, so that the entire flat surface of the griddle is coated with batter

5.  Cook pancake on both the sides, sprinkling few drops of oil or butter,  Remove when cooked

6.  Repeat the process to make total 6 pancakes.  Set aside.

7.  Heat oil for the filling in the saucepan.  Add onions and green chillies, fry for 2 to 3 minutes

8.  Add French beans, carrots, cabbage and capsicums and saute for few seconds

9.  Add bean sprouts, boiled noodles, soya sauce, salt, MSG and white pepper powder.  Stir and cook for few minutes.  Remove, cool, divide in 6 equal portions and set aside

10.  Combine all the ingredients of paste.  Mix to a smooth paste.

11.  Place pancake on flat surface, place 1 portion prepared filling at the edge and tightly roll the pancake to form a proper roll.

12.  Fold the edges and seal with the paste

13.  Repeat the process to prepare total 6 rolls

14.  Heat oil in deep but flat griddle or frying pan and place 2 rolls at a time and fry till golden brown, basting if required.

15.  Drain, remove on absorbent paper and set aside

16.  Repeat the process till all the 6 rolls are fried.

17.  Cut the rolls into 2” length pieces by giving diagonal cut

18.  Serve hot with chilli of Schezwan sauce 

Recipe: Coconut Loaf Cake

Desiccated coconut mixed with cake batter and then baked has a reputation of being irresistible among young and old  So, it's how we make it.

To make:  9 Slices

Ingredients:

1.  2-1/2 cups flour (maida)

2.  1-1/2 tsp baking powder

3.  2 eggs

4.  200 gm margarine

5.  1-1/2 cup powdered sugar

6.  140 gms sugar

7.  Few drops vanilla essence

8.  1 cup desiccated coconut

9.  9” x 3-1/2 “ x 4 “ loaf mould, duly greased and lined with wax paper or brown paper

Procedure:

1.  Sift the flour together with baking powder and set aside

2.  Separate yolks and whites of egg.  Beat yolks and leave whites unbeaten.

3.  Mix margarine and powdered sugar in a bowl and beat till creamy

4.  Add beaten egg yolks, mix and beat mixture again.

5.  Add sifted flour and mix and beat the mixture again

6.  Add vanilla essence and whites of egg and mix thoroughly

7.  Add desiccated coconut and mix and beat the mixture this smooth

8.  In the meantime pour the cake mixture in the prepared loaf mould

9.  Bake the mixture for 45 minutes.  Insert the skewer which should come out clean if fully baked.  If not, then bake for 10 minutes more.

10.  Remove from oven, allow to cool, scrape the sides and unmould the cake.  When fully cool, cut into 9 slices of 1” thickness

11.  Serve and store in the a sterilised airtight container.

Recipe: Christmas Pudding

To make:  12 portions

Ingredients:

1.  250 gms sultanas (badi kishmish)

2.  250 gms raisins (kishmish)

3.  250 gms black currants (sukhe kale angoor)

4.  125 gms dates (khajur), chopped

5.  90 gms almond (badam), chopped

6.  65 gms candid orange peel, chopped

7.  65 gms candid lime peels, chopped

8.  190 ml brandy

9.  125 gms flour (maida)

10.  1/2 tsp cinnamon (dalchini) powder

11.  ¼ tsp nutmeg (jaifal) powder

12.  ¼ tsp ginger powder (saunth)

13.  ¼ tsp powdered cloves (laung)

14.  1 tsp salt

15.  190 gms butter

16.  125 gms brown sugar

17.  3 eggs, beaten

18.  65 gms fresh breadcrumbs

19.  1 tbsp jaggery (gur)

20.  large round pudding mould

21.  Butter paper for lining and topping

22.  Aluminium foil to cover the mould

23.  Stings to tie up

Preparation:

1.  Soak all the day fruits and peels in the brandy for 24 hours

2.  Grease the mould at bottom and sides and line with butter paper at bottom and at sides

Procedure:

1.  Sit the flour with all the powdered spice and salt

2.  Add the flour butter, sugar, eggs, breadcrumbs and jaggery, mix and blend well

3.  Add to mixture all the soaked fruits and brandy.  Mix and blend well.

4.  Pour the mixture in the round mould so that it is 3/4^th full and top it with the round butter paper

5.  Cover the mould with aluminium foil and tie the sides with string so that the steam does not get inside

6.  Steam the pudding for about 5 hours or so or till the skewer inserted in the centre comes out clean

7.  Remove and serve hot

How to Make a Delicious Christmas Cake

I’m going to tell you how to make a delicious Christmas cake

Ingredients:

For the Cake:

1.  225 gm flour (maida)

2.  1 tsp mixed spices

3.  ½ tsp powdered cinnamons (dalchini)

4.  50 gm ground almond (badam)

5.  4 eggs

6.  2 tbsp brandy

7.  125 gm margarine

8.  175 gm brown sugar

9.  1 tbsp black treacle (kala gur)

10.  300 gm currents (sukhe kale angoor)

11.  200 gm sultanas (badi kishmish)

12.  125 gm raisins (kishmish)

13.  90 gm glace cherries

14.  60 gm whole almond

15.  90 gm candid peels

16.  Rind of 1 lemon

For Almond Paste:

1.  500 gm ground almond

2.  250 gm castor sugar

3.  250 gm icing sugar

4.  ½ tsp almond essence

5.  4 egg yolks

For Royal Icing:

1.  700 gm icing sugar

2.  3 egg whites

3.  1 tbsp

4.  Lemon juice

For the cake Tin:

1.  7” Diameter round cake tin, 3-1/2” deep

2.  Greaseproof papers

3.  Thick brown papers

Lining the Cake Tin:

1.  Grease the tin all over inside, lightly

2.  Take 4 thicknesses of greaseproof paper, place tin on the top and mark with pencil the round shape of the tin

3.  Cut the paper in round shape trip properly so that it can be placed inside the tin

4.  Lightly grease all the 4 cut papers and place inside the tin at the bottom, one above the other

5.  Similarly take the 4 thicknesses of greaseproof papers, of length enough to encircle the tin in the sides inside, with overlapping by an inch or two and with height an inch or two above the rim of the tin

6.  Lightly grease oil all the 4 cut papers and place inside the tin at the sides, one sticking to the other

7.  Cut the thick brown paper in the length of the outsides of the tin cake, with an overlapping of an inch or two and the height 2 inch more than the height of the tin.

8.  Grease the outside wall of the tin as well as the cut thick brown paper and wrap around the outside tin wall.  The height of 2 inch more saves the cake from overbrowing

Procedure:

1.  Lightly flour currants, sultanas, raisins, cherries, whole almonds, candid pearls and lemon rind.  Set aside.

2.  Sieve together flour, mixed spices, nutmeg, cinnamon and almond.  Set aside.

3.  Whisk together eggs and brandy vigorously and set aside

4.  Mix together margarine, brown sugar and black treacle in a large bow and form a creamy mixture by mixing vigorously with wooden spoon

5.  Add the sieved ingredients and fold together

6.  Add the whisked egg and brandy and fold the mixture

7.  Add the floured ingredients and lightly mix the mixture together without overheating it, but thoroughly.  The cake mixture is ready.

8.  Place the cake mixture in the lined cake tin.  Smooth the top of the cake mixture with black of the wet spoon.

9.  Bake the cake in preheated oven at 275 degree F or 135 degree C for 3-1/2 to 4 hours

10.  Before removing the cake, see that it has shrunk away from the sides of the tin and secondly press firmly on the top to feel the setting of the cake.  When taken out, listening carefully for the humming sound, if any.  Even it is there faintly, the cake is not fully cooked and should be put back in the oven for about 10 to 15 minutes more

11.  Then take out, allow to cool in the tin itself and then unmold on the wire rake.

12.  When fully cold, store in an airtight tin.

13.  Rich cakes, such as the above, requires a fortnight at least to get mature before it is ready for the icing.

14.  For making the almond paste, mix all the ingredients together and make a firm mixture.  Kneed thoroughly but do not over handle

15.  For making the royal icing, whisk the egg white lightly.  Stir in the icing sugar and lemon juice.  Beat well until icing is very white and has a smooth texture.

16.  Cover the top and the sides of the cake with almond paste.

17.  The cakes are never iced with the piping since they need to look like the white snow at the time of Christmas.  To achieve this, apply the icing with knife.  First coat with very thin layer of royal icing all around.  Put on the second layer evenly, covering the cake completely on the top and the sides and it needs to be absolutely flat.  For the stunning presentation, the top could be flat and the sides picked up a little with the knife since the royal icing holds its shape wonderfully.

Recipe: Clear Mutton Soup with Dumplings

A thin and light up soup with dumpling is a fine and refreshing starting of the main meal.

To make:  6 Servings

Ingredients:
1.  1/2 kg Mutton with bones, cleaned, and washed
2.  1-1/4 cups roughly chopped onion
3.  1-1/4 roughly chopped carrots (gajar)
4.  1 cup roughly chopped tomatoes
5.  1" piece ginger, chopped
6.  1/2 tsp salt
7.  2 tbsp chopped mint leaves
8.  10 black pepper corns (kali mirch sabut)
9.  6 cups mutton stock

For seasoning:
1.  1/4 salt
2.  1/4 tsp black pepper powder
3.  1/2 tsp white pepper (safed mirch) powder

For dumpling mixture:
1.  2 potatoes, boiled, peeled and mashed
2.  2 cubes cheese, grated
3.  5 spring onions, finely chopped
4.  1/2 tsp salt
5.  1/2 tsp black pepper (kali mirch) powder
6.  1/2 tsp red chilli powder
7.  2 tbsp finely chopped coriander leaves

For Dumpling Paste:
1.  3/4 cup flour (maida)
2.  1/2 tsp salt
3.  1/2 tsp black pepper powder
4.  1/2 tsp red chilli powder
5.  1/4 tsp baking powder
6.  1-1/2 cups water

Procedure:
1.  Combine mutton, onions, carrots, tomatoes, ginger, salt, mint leaves, pepper corns and stock in pressure cooker and pressure cooks for 35 to 40 minutes.  Reduce fire and allow to simmer and cook for approximately further 15 minutes.  Let the pressure fall by itself.  Remove, cool, strain and discard the residue.
2.  Reheat the strained soup in saucepan
3.  Add salt, black pepper and white pepper.  Stir and cook for few minutes.  Re-season if required and remove from fire.  Set aside.
4.  Combine all the ingredients of dumpling together and mix the mixture well.
5.  Divide dumpling mixture into 30 equal portions.  Shape each portion into round balls and set aside.
6.  Combine all the ingredients of dumpling paste together and mix into a smooth paste.  Set aside.
7.  Heat oil in deep frying pan.
8.  Coat dumpling balls with the prepared paste from all sides.
9.  Fry few balls at a time, basting and frying till light brown.
10.  Drain, remove on absorbent paper to soak excess oil and set aside
11.  Pour clear mutton soup, reheated if reheated, in soup bowl, add few dumplings and serve hot.

How to Make Sprouted Whole Green Grams and Moth Salad

To make:  6 portions

Ingredients:
1.  1/4 cup whole green gram (moong), duly sprouted
2.  1/4 cup moth beans (matki), duly sprouted
3.  4 tbsp water
4.  1 medium capsicum (simla mirch) cut into strips
5.  100 gms cabbage, shredded
6.  50 gms carrot, shredded
7.  100 gms paneer, cut into big pieces
8.  butter, for sauting, vegetables and trying paneer
9.  a pinch of black pepper powder
10.  2 green chillies, slit into two
11.  2 spring onions, cut into wedges
12.  1/2 tsp sugar
13.  2 tsp salad oil
14.  1/2 tsp whole gain French mustard sauce
15.  1 tsp white pepper powder
16.  1/4 tsp salt

Procedure:
1.  Place the sprouts and water in pan, steam for 1-2 minutes.  Remove.
2.  Saute all the vegetables in butter for 2-3 minutes.  Remove
3.  Fry Paneer in butter, sprinkle black pepper powder while frying.  Remove and cut into small pieces
4.  Mix all the above boiled, sauted and fried ingredients with all the remaining ingredients in as bowl and mix well by tossing.
5.  Remove in a serving bowl/dish and serve.