Caramel Custard

 EGG used

INGREDIENTS

  1. Sugar                      ¼cup + 3 tablespoons

  2. Water                     3 tablespoons

  3. Milk                        2 cups

  4. Eggs                        3

  5. Vanilla essence    ½ teaspoon

METHOD

  1. To make caramel, Take a small pan and mix 3 tablespoons of sugar with 3 tablespoons of water.

  2. Boil the water over high heat and keep stirring intermittently till the sugar dissolves.

  3. Continue boiling and stirring the syrup over medium heat till the syrup turns to rich golden or light brown colour.

Caramel

  4. Pour the caramel into a pressure cooker separator or a mould, as per your choice.

  5. Swirl or move around to make the caramel spread all over to cover the bottom and sides of the separator or mould.

  6. Boil 2 cups of milk and allow it to cool down till lukewarm.

  7. Add ¼ cup of sugar to the boiled milk and stir well till the sugar is dissolved.

  8. Beat 3 eggs and add ½ teaspoon of vanilla essence.

  9. Add the beaten egg and vanilla essence to milk and stir it again to mix well.

Cover with aluminium foil

10. Pour this mixture to caramel coated separator or mould. Cover the open end tightly with aluminium-foil or greaseproof paper.

11. Pour water into the pressure cooker till the bottom grid is immersed.

12. Place the separator or mould with the content in the pressure cooker.

13. Close the pressure cooker lid and keep the cooker on high heat till full pressure. After the full pressure heat for 10 minutes over medium heat.

14. Turn off the heat and allow the cooker to cool normally.

15. Open the cooker and take out and uncover the separator or mould. Allow it to cool down to room temperature.

16. Keep the separator or mould with the content in the refrigerator till serving.

17. Place a serving dish on top of the separator or mould and turn them together upside down. Shake and tap gently till the custard is released.

18. Remove the separator or mould, cut the custard to pieces of desired size to serve.

This quantity will be enough to serve about 6 people.

Pineapple Souffle

VEG

INGREDIENTS

  1. Pineapple pieces                                   tin of 500 gms

  2. Sugar                                                       4 tablespoon

  3. Gelatine                                                  4½ teaspoon

  4. Water                                                      ½ cup

  5. Fresh creame                                          450 gms

  6. Glazed/Candied Cherries [optional]    8

METHOD

 

Tinned Pineapple

1. Open the pineapple tin, drain the sugar syrup in to a cooking pan and keep aside pineapple pieces.

  2. Add 3 tablespoons of sugar and water to the sugar syrup and boil.

  3. Mix gelatin in little warm water and add to the sugar syrup and continue boiling.

  4. Allow the jelly to set.

  5. When the jelly is set whisk the jelly [either in a blender or hand mixer] till it begins to turn frothy.

Fresh cream & sugar

  6. Add 1 tablespoon of sugar to the fresh cream and mix it to make a smooth paste.

  7. Slowly add the cream paste to the sugar syrup and jelly mixture and continue whisking for a while.

  8. Add pineapple pieces to this mixture and transfer it to a large bowl.

  9. Decorate it with few glazed cherries.

10. After it comes to room temperature, keep it in the refrigerator.

Doddapatre Tambuli

 VEG

Doddapatre Plant

Doddapatre [ದೊಡ್ಡಪತ್ರೆ] is kannada name for ‘Cuban Oregano’ or ‘Coleus Aromaticus’, it is known as Patharchur [पथरचूर] in Hindi and Karpoorvalli [கற்பூரவல்லி] in Tamil. These leaves are known to have good medicinal properties, used as home remedy for few ailments like cold, cough, constipation, etc.

MAIN INGREDIENTS

      1. Doddapatre leaves      25 leaves

      2. Oil                                  ½ tablespoon

      3. Cumin seeds [jeera]    ¼ tablespoon

      4. Green chillies               2

      5. Grated Coconut           ¾ cup

      6. Jaggery                          2 tablespoon

      7. Curds                              2 cups

      8. Salt                                 according to taste

INGREDIENTS FOR TEMPERING

      1. Oil                                                  ½ tablespoon

      2. Mustard seeds                             ¼ tablespoon

      3. Red chilli, broken into pieces    1

      4. Curry leaves                                  4 leaves

      5. Asafoetida                                     1 pinch

METHOD

  1. Wash the doddapatre leaves with water and shake off water to make it fairly dry.

  2. Heat about ½ tablespoon of oil in a pan and add cumin seeds.

  3. When the cumin seeds turn into light brown colour add green chillies and doddapatre leaves. Fry them till the leaves sag.

  4. Turn off the stove and allow the contents to cool.

  5. Transfer the fried contents into a mixer jar, add grated coconut, jaggery and little curds just enough to wet, and grind the ingredients into paste.

  6. Add remaining curds and run the mixer just enough to mix the contents well, preferably in 'PULSE' mode.

  7. Transfer the contents to a bowl.

  8. Add salt to taste.

Tempering

  1. Heat about ½ tablespoon of oil in a small pan.

  2. Add mustard seeds, red chillie, curry leaves and asafoetida.

  3. When mustard seeds start spluttering stop heating and pour the contents on tambuli in the bowl.

  4. Mix well and keep the lid closed.