MummasCuisine: January 2012

Monday, 30 January 2012

INGREDIENTS

CUSTARD

CARAMEL

PROCEDURE

To make caramel, in a sauce pan mix sugar with little water (about 2tbsp) and mix it constantly till the caramel syrup is done
Pour the caramel immediately into baking mold and spread it all over the bottom before it gets hard(you can also use small custard cups)
Whisk the eggs and sugar in bottom vessel with few drops of vanilla essence
Now add warm milk and blend it well and strain the mixture
Pour the mixture in the caramel mold and cover it with foil
Preheat oven at 325°c
Pour hot water in large baking dish till 1inch and place the custard mold in it
Bake for 45mins or until knife inserted comes out clean
Refrigerate custard for 3-4 hours
Use knife to loosen the side of the mold, unmold the caramel custard upside down in the serving plate and serve it cold.

TIPS

INGREDIENTS

PROCEDURE

In bottom vessel add coconut, jaggrey, poppy seeds
On medium flame keep mixing the mixture,till jaggrey melts and all moisture is evaporated
Now add cardamon powder and mix well and take the mixture off the heat
Boil 1 cup water ,add oil 1tbsp and salt if desire
Add flour to the boiling water and mix it well
Now remove the mixture in other vessel and knead the dough well ,(u will need to knead the dough till it is hot, so it does not form lumps)
Let the dough rest for some time covered with damp cloth.
Apply little oil on palm and make small balls of the dough, start to flatten the dough from outer to inner side, so it will look like a small bowl
Put the coconut-jaggrey mixture into the dough
Now bring all the side of the dough together with your fingers and n seal them.
Make all the modak and steam them in a steamer for 10min

TIPS

Apply oil to the steamer plate or keep a damp cloth or banana leave so the modak wont stick to the plate

INGREDIENTS

PROCEDURE

Wash and soak rice for 10mins.
On medium heat, keep bottom pan and add oil or ghee to it.
Now put black pepper,green cardamon and cloves to the pan as the masalas leave aroma add soaked rice to it with sufficient water and salt to taste and cook till done(rice should not be sticky)
Clean prawns and marinate with salt and turmeric powder.
In mixer put ginger,garlic,mint and green chillies and grind it coarsely without water.
In bottom pan add oil and put bay leaves and the mixture of ginger,garlic, mint and chillies.
Then add finely chopped onion , as onion turns brown in colour add tomato to it
Now put salt, turmeric powder, chilli powder, coriander powder and garam masala powder mix it for 2mins and then add prawns and little water, cover it with lid and let it cook for 7 to 8 mins(dont over cook the prawns)
As prawns cook add rice and mix it well but carefully so you don,t break the rice, now cover it wit lid n let stand on low flame for 10mins.
Add fresh coriander to the pulav and serve hot with lemon.

TIPS

When you keep pulav pan on heat keep it on flat pan or tava so it does not burns

INGREDIENTS

PROCEDURE

Roast til on medium flame till they turn into nice golden colour and start crackling and leave nice aroma.
Remove til off the heat
Roast peanuts till golden brown and keep it with sesame.
In nonstick pan add jaggery on low flame(as jaggery burns fast)
As jaggery starts boiling add til and peanuts to the jaggery and mix it well.
Now take the mixture off the heat and again mix it well.
Apply oil on palm an make small balls with the hot mixture.
U have to make laddoos very fast as if the mixture cools u can,t make laddoos(the mixture will become hard when cooled)
The til laddoos are ready to serve.

TIPS