BREAD PUDDING WITH CARAMEL CUSTARD

INGREDIENTS

 caramel custard, see my previous recipe
bread slices 6-8, cut the corners, cut into small squares, lightly butter the pieces
nuts and raisins 2 tbsp
nutmeg powder 1/4 tsp
dry ginger pdr. 1/4 tsp
cinnamon pdr. 1/4 tsp

METHOD
after making the custard, add the spice powders, mix well
in a baking dish, grease well, place the bread pieces to cover the bottom, pour half of the custard over it, sprinkle, half of the nuts and raisins, arrange rest of the bread pieces on top, pour rest of the custard on it, sprinkle remaining nuts and raisins, bake in a pre-heated oven at 180 deg. C for 20 minutes, or till set and the top is light brown.

 

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A SIMPLT TIP WHILE MAKING CARAMEL CUSTARD

INGREDIENTS

sugar 4 tbsp
milk 1 1/4 cups
corn flour 1 tsp

METHOD
in a pan, put sugar, don't stir till it starts melting, tilt the pan, slightly to it covers the entire pan, do it on low flame, or else sugar will burn. Once sugar turns light brown, switch off the gas. Then add 1 cup milk little by little mixing well, once well mixed, then only switch on the gas, or else, when  you pour milk, while the gas is on, with the heat, it will bubble and can spill over, burning you. After adding milk and thoroughly mixing, the temperature comes down, then on low flame, cook, mix corn flour in remaining milk, add to the cooking milk, stirring well till it thickens little.

For bread pudding using this, see the next recipe.

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Potatoes and chickpeas/ chole in green gravy

Ingredients for green gravy see my earlier recipe

For veges
oil  1 tbsp
onion cut long 1
potatoes 2 big boiled n chopped
boiled chole/ channa 1 cup
turmeric pdr. little
salt to taste
chole masala  11/2 tsp

METHOD
heat oil, add jeera, once it crackles, fry onion, then add potatoes, chole and rest of the ingredients fry for 3-4 minutes, add 1/2-3/4 cup green gravy, mix well, simmer for another5-6 minutes, add little more water, if gravy gets too thick. Serve hot garnish with chopped tomato slices.

 

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Potato and Spinach Koftas in red gravy

Ingredients for vegetables

boiled potatoes 2-3
salt to taste
green chili paste  1 tsp
ginger paste 1 tsp
palak/ spinach chopped  1/3 cup
turmeric pdr. 1/8 tsp
amchur pdr.  1/2 tsp
bread crumbs  2-3 tbsp
cheese cubes small for stuffing
mix all the above ing. well, stuff with cheese, cover well, shape as desired and deep fry the koftas

heat 1 1/2 tbsp oil, add 3/4 cup red gravy, add 1/4 cup water, 2-3 tbsp cream, let it boil, add koftas, and serve at once

ps- for red gravy, see my earlier recipe

 

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Capsicum-paneer in white gravy

INGREDIENTS
ghee 1 tbsp
oil 1 tbsp
white gravy 1 cup
milk 1/4 cup
bay leaf 1
cardamom pdr. 1/4 tsp
sugar 1 tbsp
salt
mawa  100 gm grated/ crushed/ milk pdr. 2 tbsp
cream 1 tbsp
capsicum 1 chopped
paneer cut 1/2 cup
chili pdr. and salt to taste


METHOD
in a pan-fry cashew nuts 2 tbsp  in 1/2 tsp ghee with capsicum 
and paneer , adding kesar soaked milk, salt, sugar , chili pdr., kasturi methi crushed 1 tsp
In another pan,heat ghee and oil, add white gravy, milk, cardamom pdr., sugar, salt and cook for 3 minutes on low flame, stirring often, add mawa/ milk pdr., cream, mix and cook covered on low flame for 5 minutes. to serve either put gravy and top with vege or you can mix both well and serve.

ps- for white gravy, see my earlier recipe

 

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Methi-matar ( peas) in white gravy

Ingredients
ghee 1 tsp
jeera 1 tsp
bay leaf 1
methi leaves 1 cup/  palak
milk  1/3 cup
kasturi methi crushed with hand and soaked in little water 1 tsp
peas 1/2-3/4 cup
cream if desired 2 tbsp


Method
heat ghee, add bay leaf and jeera, once fried, add methi leaves, fry for a minute and remove
in the same pan add white gravy, cook for 3-4 minutes, adding milk and kasturi methi soaked. cook for another 2 minutes, add cooked peas and fried methi, cover and cook in medium flame for 3 minutes.
serve hot garnish with fresh coriander leaves. this will go well with roti, rice, bread, pulao.
 for white gravy, see my earlier recipe

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Easy white gravy

INGREDIENTS
doodhi/ bottle gourd/ lauki  200 gm
centre part of doodhi  4 tbsp
charmagaz seeds/ pumpkin seeds  4 tbsp ( if u don't have that use 2 tbsp cashew nuts OR kaskas)
cinnamon 2 "
cloves  3
cardamom 3
kasturi methi  1 tsp
coriander seeds  1 tsp
jeera  1 tsp
kitchen king masala  2 tsp
ghee 2 tbsp
water  1/4 cup
bay leaf 1
green chilies 5-6
salt
saunf pdr./ saunf  1 tsp


mix well, pressure cook all these for 3 whistles, remove bay leaf and blend once cool.then cook till thick.

this gravy can be stored in fridge for 5-7 days, after cooking it thick. it can be used with any vege that you want.
  you can see my next recipe using white gravy

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EASY RED GRAVY

INGREDIENTS

5-6 medium tomatoes

3 onion

milk pdr.  2 tsp

cashew nut pdr. 2 tsp

green chili paste  1 1/2 tsp

garlic paste  1 tsp

ginger paste 1 1/2 tsp

chop veges, blend to a smooth paste with rest of the above ingredients

oil 3 tsp

jeera 1 tsp

bay leaf 1

turmeric pdr. little

red chili pdr.  2 tsp or to taste

jeera pdr.  1 tsp

garam masala  1 tsp

kasturi methi  1 tsp crushed

salt to taste

gravy

heat oil. add jeera, bay leaf, add blend paste cook covered on low flame for 3-4 minutes, add rest of the spices, mix well, cover and cook on low flame for another 5 minutes or till gravy is thick

ps- this gravy can be used as imaginative as you can, all those who are working, can make more quantities of the gravy to help them save time during the week to make a quick dish, adding quickly fried veges and paneer.
see green gravy for substitute for cashew paste with kaskas.

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green gravy

INGREDIENTS

palak/ spinach puree  1 1/2 cups

cashew nut pdr.  2 tbsp

milk  1/2 cup

cornflour  1 tbsp

cream 3 tbsp

blend all these well.

oil 2 tbsp

jeera 1 tsp

onion 1 chopped

green chili-ginger-garlic paste 3 tsp

salt

garam masala 1/2 tsp

kasturi methi crushed 1 tsp

turmeric pdr. a pinch

METHOD

heat oil, add jeera, then onion fry well, add the ginger-garlic-green chili paste, mix well, adding rest of the ingredients,  gravy mixture, cook till gravy thickens, keep aside.

ps- this basic gravy can be used to make dishes with potatoes, paneer or other veges.
instead of cashew nut pdr., roast 1 tbs p of kaskas/ poppy seeds well, soak and grind to a smooth paste, this will also helps to thicken the gravy or you can little kaskas and little cashew nut or almond as the recipe says.

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THE CORRECT WAY TO MAKE PANEER / COTTAGE CHEESE AT HOME AND WITH FLAVOURS !

INGREDIENTS

milk  500 ml/  1/2 litre
lime juice 3-4 tbsp  OR
curd 3-4 tbsp  OR
vinegar 3-4 tsp

for flavour
coriander leaves finely chopped-1 tbsp, turmeric.1/4 tsp,  chili powder 1/2 tsp   OR
kasturi methi ( dried fenugreek leaves ) crushed 1/2 tsp, turmeric 1/4 tsp, chili powder  OR pepper powder to taste

METHOD
keep the milk to boil, but don't boil it, before that bubbles will appear all around, switch off the gas, add lime juice, 2-3 tsp first, give it light swirl and wait for 2-3 minutes, add little more lime juice if doesn't split, again swirl it little, once milk curdles well, strain it, put in the muslin cloth or in case you've the special container with slots, put in that, so the excess water gets drained and you get a solid round shape. In case you use muslin cloth, try to bring it together as a square or rectangle, then cover from all sides with the cloth, then press on top, with some weight, for water to drain out, then keep in the fridge to set.

TO ADD FLAVOUR
when you keep the milk to boil, add whatever flavour you want, mix well, then off the gas once bubble comes, add lime juice OR curd OR vinegar, as if you add while milk is boiling it will give a bitter taste, so best to switch off the gas before the milk boils, then proceed as mentioned.

what to make with flavoured paneer
heat little ghee/ oil roughly 1 tbsp in a pan, add the flavoured paneer, fry it in low flame on both sides, remove , cool and cut or you can cut into small pieces and fry.

For the sauce, see earlier that I had put how to make simple and easy red gravy or white gravy or green gravy, make the gravy, fry whatever veges you like, serve along with fried paneer, garnish with finely chopped coriander leaf and serve hot with roti/ bread / rice.

PS- ADD SALT ONCE YOU DRAIN WELL, BEFORE YOU SET PANEER, MIX SALT WELL WITH THE FRESH PANEER, THEN SET. OR IF YOU'RE FORGET, THEN MAY BE YOU CAN MARINATE WITH SALT, CURD AND OTHER SEASONINGS, THEN USE AS YOU DESIRE.

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Custard apple Ice-cream

Ingredients

milk  2 cups

milk pdr.  1 cup

fresh cream  100 gm

castor sugar  1/3 cup

vanilla essence  1 tsp

custard apple pulp  1 cup

Method

de-seed the custard apple and collect the pulp, keep aside. mix the milk, milk pdr., castor sugar and fresh cream well. add the cusatrd apple pulp, mix well, pour into a shallow continer. cover and freeze till it is semi-set. divide the mixture into 2 batches, churn each separately well till smooth. transfer into the container, cover and freeze till firm.

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Banana Butterscotch Ice-cream

Ingredients

milk  500 ml

bananas 2

corn flour  2 tbsp

sugar  1 cup

fresh cream  100 ml

butterscotch essence  few drops

For butterscotch sauce

butter  1 tbsp

fresh cream  1/4 cup

sugar  1/2 cup

vanilla essence  1/4 tsp

 

Method

to make the sauce, heat sugar in a non-stick pan, let it caramelise to a light brown , remove, add 1/4 cup hot water, stir and make sugar  syrup, add butter and cream, mix well, allow to cool.  Mash bananas.dissolve corn flour in 1/2 cup milk, heat remaining milk with sugar and boil. simmer for 4-5 minutes. Add the dissolved corn flour mixture, simmer for 2-3 minutes, till it is of coating consistency. cool and add the cream, mashed bananas, butterscotch sauce and essence. mix well, pour into a  container. cover and freeze till it is almost set. divide the mixture into 2 batches and churn each separately well in a blender till smooth. put it back in the container, cover and freeze till firm. 

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