Ingredients :
Cream - 2 cups,
Sugar -1/3 cup ,
Vanilla - one bean or 1 tsp essence,
Egg yolk - 4 ,
Brown sugar -1/2 cup.
Method:
Slice vanilla beans lenght wise and scrape out the seeds and the resins from it .
Place the resin in a saucepan with other half bean .Add heavy cream and put on low heat until hot .It should not boil . Gently stir once or twice so that vanilla mixes in the cream.
While cream is warming ,whisk egg yolk and sugar in a bowl thoroughly .
When cream is hot , ladle half cup and of it in egg and sugar mixture. Mix and then pour all the hot cream in the bowl .
Mix ,but take care not to mix too much air into the mixture .
Pour through a strainer in another bowl .
Remove bubbles .
Place a warm towel at the bottom of a shallow baking tray .
Fill four ramekins to the top with the mixture .make sure there are no bubbles .
Place three ramekins in the tray ,add boiling water half way through the ramekins and then place the fourth ramekin .
Be careful not to add too much water as water should not enter the ramekins .
Pre heat oven to 325 F or 160 C .
Put the tray in oven and bake for 35 minutes .
Test for doneness by tapping the side of the ramekin dish .Custard should be wiggling like jelly .
Leave it to room temperature and then keep in the fridge for 4 hour to cool .
Remove from fridge and fill each ramekins with brown sugar .
Take a blow torch and burn the sugar top of each of the ramekins till golden brown .You can have a few burnt spots .
Wait for 10 seconds for the sugar to harden .
Creme brulee dessert is ready to be served .
Very delicious dessert .A must try :)
Ingredients :
Minced lamb meat - 750 gms ,
Spring onions - 150 gms ( chopped ),
Green chilli -2 ( chopped ),
Coriander leaves - 1/2 cup ( chopped ),
Coriander seeds -1 tbsp ( crushed ),
Roasted cumin seeds - 1 tsp ,
Black pepper - 1/2 tsp ( crushed ),
Red chilli flakes -1 tsp ,
Corn flour -2 tsp,
Salt -3/4 tsp .
Method :
Take 3/4 of minced meat in a blender .Add chopped green chilli , 1/2 cup of chopped green onions
and 1 tbsp of coriander leaves .Run the blender for 1/2 minute .
Transfer it in a bowl and add the remaining minced meat ,crushed coriander seeds ,cumin seeds ,crushed pepper ,spring onions ,red chilli flakes ,coriander leaves ,salt and 2 tsp of cornflour .
Mix and cover with a foil and keep in the fridge for an hour .
Put a non stick heavy bottom pan on gas and pour 2 tbsp of oil on high heat .
Take 2 tbsp of minced meat or a medium size dumpling in your palm and fatten it in your palm pressing it with your fingers .The kebab should be thin because when you will put in hot pan the patty will shrink in size .
Put the flattened kebab in hot oil .The heat has to be high .
Toss it once and press the kebabs with your spatulla .You can transfer the pan in pre heated oven and roast for 5-7 minutes till evenly cooked ( temperature is 300 C ) or roast in high heat on gas till evenly browned .
It take 5 -7 in gas to roast and cook .
Serve hot and enjoy with it with hung curd dip flavoured with orange zest ,crushed pepper and salt .
Ingredients :
Green cabbage -1 ( small size ),
Green bell peppers -1
Cucumber -1 ,
Carrot -2 ( small ),
Radish -1 ,
Tomato -2 ,
ingredients for dressing :
Lemon -1/2 ( juice ),
Red wine vineger - 1tbsp ,
Salt 1/4 tsp ,
Pepper -1/4 tsp ,
Orange zest -1 tsp ,
Olive oil - 1 tbsp .
Method :
Make dressing in a small bowl and keep aside .
Core and chop the cabbage finely lengthwise .
Slice off the head part of the tomato and cut into half .Scoop out the inner part and slice into thin strips.
Sloice bell peppers the same way .
Using a matchstick peeler ,peel radish ,carrot and cucumber .
Assemble all the salad ingredients in a medium size bowl .
Pour the dressing in the salad and mix and toss .
Keep in the fridge to cool .
Sprinkle fresh pepper and olive oil before serving .
Ingredients :
Basmati ( long rice ) - 2 cups - 350 gms ,
Lemon - 1 ( juice ),
The bouquet garni :
Pepper corn -10,
Green cardamom -6 ,
Cloves -5 ,
Black cardamom -3 ,
Cinnamon - 2 ( 1 inch ),
Bay leaves - 1 .
Chicken ingredients:
Chicken drumsticks - 8 to 10( make slit on the drumsticks ),
Ghee - 4 tbsp ,
Green cardamom- 5,
Cloves -5 ,
Cinnamon stick -2 ,
Onion -1 big ( 100 gms - finely sliced ),
Ginger garlic paste -2 and 1/2 tsp,
Red chilli pwd -1 tsp ,
Turmeric pwd -1 tsp ,
Chicken stock or plain water - 2 and 1/2 cups -750 ml ,
Salt to taste ,
Tomato- 2 to 3 medium size- chop and grind in the mixer and make a puree,
Green coriander leaves - 2 springs chopped ,
Mint or pudina leaves - 1- tbsp whole ,
Green chilli -3 deseeded and slit in the center ,
Ginger -1 inch (juliennes ),
Roasted cashew - 10 .
Method :
Wash and soak rice in water for 30 minutes . Make bouquet garni - put all the spices in a muslin cloth and pound it with a pestle .Put the bouquet garni on the soaked rice .
Heat ghee in pan ,add green cardamom ,onions ,saute over medium heat until translucent and glossy .
Add ginger garlic paste and stir fry until onions are light golden .Now add chicken drumsticks ,increase to high heat and stir fry for 1-2 minutes .
Reduce to medium heat and add red chilli and turmeric .
After 1 minute add 100 ml of water and salt ( for chicken ), then cover . Stirring occasionally until chicken is 3/4 cooked.( 10 to 12 minutes ).
Remove lid and add tomato puree and stir fry on high heat until fat leave sides .
Add stock or plain water and bring to a boil .
Reduce to medium heat and add coriander leaves ,mint and green chillies .
Stir ,add rice ,salt ,lemon juice .
Stir gently and let it come to a boil .
Reduce to low heat, add bouguet garni .Taste salt .
Cover and simmer ( without stirring ) until rice is cooked and gravy is fully absorbed .
( 10 -12 minutes )
Close gas and leave it for 10 minutes .
Remove bouquet garni .
Garnish with ginger and cashew nuts .
Enjoy with cucumber raita and green salad .
Serves - 4
Ingredients:
Lamb or mutton pieces -500 gms ,
Spinach -500 gms ( chopped ),
Dried methi leaves - 2 tbsp ,
Or
Fresh methi leaves - 100 gms or 1 cup,
Onion -1 ( medium size - sliced ),
Tomato -1 medium ( sliced ),
Garlic -1 pod ( cloves peeled ),
Coriander pwd -1 tsp ,
Turmeric pwd -1/4 tsp ,
Cumin seeds -1 tsp ,
Red chilli pwd -1 tsp ,
Salt to taste ,
Ghee or oil - 2 tsp ,
Water - 3/4 cup.
Method :
Put cooker on heat and put mutton pieces ,sliced onion ,sliced tomato ,peeled garlic cloves ,coriander pwd ,cumin seeds ,turmeric pwd ,red chilli pwd ,salt and 3/4 cup water.
(Put salt in moderation as there is less of onion and spinach will be reduced )
Boil the lamb in high heat ( one whisle ) ,then lower the heat and let it simmer for 15 minutes .
Close the gas and let it cool .
When the cooker lid opens ,put the cooker on high heat to dry the sauce .
After 5 to 7 minutes the sauce will thicken ,then add ghee or oil.
Stir lamb till the sauce evenly coats the lamb and oil leaves side .
Add dried methi leaves and chopped spinach .
Mix and toss the spinach .After 5 minutes the spinach will be reduced .
Cook on high heat till the gravy is thick .
Gosht palak is ready .
Enjoy with paratha or plain rice .
Serves 3 to 4
Ingredients :
Arhar or toor dal ( yellow split lentil )- 100 gms ,
Turmeric -1/4 tsp ,
Palak or spinach - 10 leaves - ( chopped ),
Water -500 ml ,
Salt to taste ,
Ingredients for tempering :
Onion -1/4 tsp ( finely chopped ),
Cumin or jeera - 1 tsp ,
Dried red chilli -1 .
Ghee -2 tsp.
Method :
Wash and soak dal for 10 minutes in cold water .
Chop spinach and keep aside .
Take a cooker and put 2 cups or 500 ml water and put on stove .Let the water warm up and then add daal ,turmeric pwd and salt .Cooking time is one whisle in high heat and 7 minutes in low heat .
Close the gas and wait for the cooker to cool .
When the cooker is opened mix the daal with a heavy spoon and add the chopped spinach .
Put the cooker on stove and let it simmer for 2 minutes on low heat .Close the gas .Mix daal .
Heat another small pan add ghee for tempering .
As it heats up add cumin seeds and dried red chilli .
As cumin seeds changes colour add the chopped onions .Stir fry on low heat till the onions are light pink .
Close the gas .
Taste salt .
Pour the hot dal in your serving dish and pour the tempering over it and serve it hot .
Serves 4 .
Enjoy with rice or roti .You can add hot water if you like it thin .
