Caramel Custard

You Need:

Eggs - 3 nos
Milk - 2 1/2 cups or 500 ml
Sugar- 1 1/2 cups for making custard
Sugar - 1/2 cup for making caramel
Vanilla essence - 1/2 tsp

Beat the eggs well and mix it with milk. Add sugar 2 1/2 cups and vanilla essence, mix well and keep aside. To prepare caramel, take a thick bottomed pan, add 1/2 cup sugar and 1/4 cup water. Once sugar dissolved, don't stir it. Wait till turned into light golden brown colour. Remove immediately from flame. Immediately pour it in the bowl.The caramel tends to get solid. Make sure the caramel fills the entire bowl surface. Pour the custard mixture into the bowl. Keep the bowl inside the pressure cooker and cook till the knife inserted gently comes out smooth.

Remove from the flame and cool it. Once cooled completely, turn upside down the bowl and transfer it to the plate. The caramel runs over the custard.

Hats off to the founder of this dish....Most delicious...finger licking dessert...Serve chilled.

Roasted Baby Potatoes

You need:

Baby Potatoes – 1/2 kgs

Oil – 5 tbsp

Fresh Curd – 1/2 cup

Ginger garlic paste – 1 tbsp

Red Chilli powder – 2 tsp

Black pepper powder – 1/2 tsp

Garam masala powder – 1 tsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Salt – to taste

Boil the potatoes and peel the skin. Take a bowl and add all the ingredients. Add the boiled, peeled potatoes and mix well. Refrigerate and let it rest for 3-4hours.

 Heat a flat bottomed pan with oil. Add the marinated potatoes, cook over high flame for few min till the masala thickens and the oil starts to float on top.

 Then Simmer the flame completely to let it get roasted for 10 to 15 min. turn gently in between so as not to mash the potatoes. By this time the masala would have dried up and coated the baby potatoes completely.

Serve these finger licking yummy roasted potatoes with curd rice or veg pulav.

Fish Fry

You Need

Fish ( I used Tilapia) - 2 slices

Chilli Powder - 2 tsp or as per spice level

Coriander powder - 1 tsp

Jeera powder - 1/2 tsp

Salt as per taste

Mix all the ingredients and make a paste. Apply evenly on both sides of fish and marinate for about 30min to one hr. Shallow fry the fish till it is cooked and turned golden brown.

Delicious fish fry is now ready.

Egg Fry

You Need

Eggs - 4 Nos
Chilli powder - 1 tsp or as per spice need
Garam masala - a pinch
Salt as per taste

Boil the eggs in water till it is cooked. Take a sauce pan, add 1tsp of oil, add chilli powder, garam masala and salt and saute it. Add the half sliced eggs to this masala and saute till the eggs are coated with masala.

Spicy egg fry is now ready to be served. Goes well with any rice dishes or can be served as appetizer.

Chicken Broast

You need:

1.5kg chicken ( use drum sticks)
500ml oil for deep frying
Shan Chicken Broast Mix ( Shan is pakistan masala brand available in all countries in supermarket) 

Add water to the chicken portions, cover and boil/steam on low heat for 5-10 minutes.
Remove from heat, drain and sprinkle Shan Broast Chicken Mix evenly over the chicken pieces.
Set aside to cool for 10-15 minutes.
Heat the oil and fry the chicken pieces on high heat until crisp and golden. Remove from the oil and drain on kitchen paper.

Broasted is the process inw hich the chicken is cooked in boiling water and then deep fried.

Enjoy this delicious crispy chicken as appetizer.

Malai Jamuns

This is my own recipe. Small variation from my gulab JAmun.

YOU NEED:

Gulab jamun mix (Any brand)
2 cups water
2 cups sugar

For Malai:

Milk - 1 litre

Saffron threads - 3 to 4 nos

Condensed Milk - 1/2 tin (Milkmaid) 

Add 1/4 measure of water to 1 measure of MTR mix and knead the mix gently into a dough. Set aside for 5 min. Make small balls and fry in hot oil ghee over a low flame until golden brown.  To make sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep pan.  Stir constantly with a spoon on medium sheat for 10-15 minutes until sugar is all dissolved in water. Soak the gulab jamuns in hot sugar syrup for 15 to 20 min unlike in original recipe. Carefully remove the jamun pieces from syrup and keep aside.  Keep the left out syrup aside.


Side by side, take a non stick pan, add milk, condensed milk. You can add saffron and Stir continuously till the mixture starts to thicken. This is called rabri/malai. Keep it in the refrigerator till it is cooled.

Alternatively, you can use the left out sugar syrup for preparing rabri. This is time consuming method. Add milk (one litre) to the thick bottomed pan and simmer it to 1/4 litre. Stri continuously to avoid burning. And then add left out sugar syrup from jamun, saffrom threads and stir continuously. The final output should be in semi thick consistency. Add the jamuns to the malai mixture and serve chilled.

Yummy golden brown balls in flavored sugar syrup is now ready to be gulped with rich creamy milky malai.… Highly addictive....Highly Calorie

Naan Khattai

You Need:

Maida - 1 cup
Sugar - 1/2 cup or as needed
Butter - 1/2 cup
Nuts for decoration

Mix maida, sugar and butter in a bowl and mix well without any lumps. Add finely chopped nuts in the mixture if required. Taste the dough for sweetness. If required, add more sugar. Divide the dough into small  balls, place it in your palm and gently press it. You can also roll it like chappathi and use cookie cutter for different shapes.

Preheat the oen at 340F heat. Grease the tray with ghee and cook the biscuit for about 20 min or untill it turns into beautiful golden brown color.

This is also called as butter biscuits. You have to give up ur diet once in while to taste tis delicious and calorious biscuits. 

Cocoa Burfi

You Need:

Khoya or mawa - 500 gms (Sweet less)

Oil for greasing

Powdered sugar - ½ cup

Cocoa powder - 3 tablespoons
Nuts for decoration

U can make khoya/Mawa at home or simple buy from the store. Use a thick bottomed pan, add little ghee and cook the khoya, stirring continuously till it has completely melted and has a thick sauce like consistency. Take care that it does not change colour. Let it cool slightly and then add the powdered sugar and mix well. Add the cocoa powder and mix well too. Keep the mixture on low heat for few min. Grease a plate with ghee and spread mixture evenly on the tray, hold the tray from 2 sides and tap it on a hard surface 2 or 3 times. Let it cool. Cut into pieces.

Decorate with nuts. This sweet is very easy to make when you have sudden guests at home. Your friends and relative will love it.

Chocolate Bread Pudding

You Need:

Bread – 3-5 nos ( cut into cubes)

Cocoa powder - 2 tbsp

Butter tbsp. 2

cinnamon powder pinch

custard powder – 1 tbsp

eggs – 3 nos

Milk – 2 cups

Sugar – As per sweetness

In a bowl take milk, butter,  mix well. Keep aside. take custard powder and cocoa powder in a bowl, add warm milk and make a paste mix this mixture to milk mixture keep a side. In another bowl break eggs add cinnamon powder and sugar mix all of these to the add milk mixture and mix well. Now in a microwave bowl add bread cut into small pieces, add rasines & nuts (Optional) ,now pour the mixture half and repeat the same again see that the bread is completely disolve in milk mixture. Preheat the oven to 340F heat and keep the bowl for 40 min or till the it changes to light golden brown.

Yummy & delicious bread pudding is ready to serve now.

Bread Pudding

You Need:

Bread – 3-5 nos ( cut into cubes)

Butter tbsp. 2

cinnamon powder pinch

custard powder – 1 tbsp

eggs – 3 nos

Milk – 2 cups

Sugar – As per sweetness

Before it goes into oven

Bread Pudding

In a bowl take milk, butter mix well. Keep aside. take custard powder in a bowl, add warm milk and make a paste mix this mixture to milk mixture keep a side. In another bowl break eggs add cinnamon powder and sugar mix all of these to the add milk mixture and mix well. Now in a microwave bowl add bread cut into small pieces, add rasines & nuts (Optional) ,now pour the mixture half and repeat the same again see that the bread is completely disolve in milk mixture. Preheat the oven to 340F heat and keep the bowl for 40 min or till the it changes to light golden brown.

Yummy and tongue tinkling bread pudding is ready to serve now as dessert or during your break fast. 

Caramelized Banana

You Need:


1 cup of sugar
6 Tablespoons of butter
1/2 cup of cream (milk will also work)
2 Table spoons of water
Banana - As per your need

Prepare the caramel sauce as per the link below and mix with banana. 

Very simple recipe for your kids. Use caramel sauce to the wide variety of recipes. 

http://www.wikihow.com/Make-Caramel-Sauce

Garlic Chutney

You Need:

2 garlic pods 
10 red chillies, roasted 
4 tsp. oil 

a little tamarind
Salt - to taste
Mustard seeds and curry leaves for tampering

Method:

Saute the garlic in 2 tsp of oil. Make tamarind pulp by soaking in water and then strain. Then grind the saute mixture with roasted red chillies and tamarind pulp. Add little water, salt and grind to a smooth paste. slightly roast the mustard and curry leaves and add to the paste.

Garlic is packed with health benefits...So enjoy ur breakfast with this chutney.

Gulab Jamuns (Version I)

You Need:

Gulab jamun mix (Any brand)
2 cups water1
2 cups sugar

3-4 crushed cardomoms (optional)

Add 1/4 measure of water to 1 measure of MTR mix and knead the mix gently into a dough. The dough should not be two thick or thin consistency. If water is less, it will become hard and if water if more, it will break. Set aside for 5 min. Make small balls and fry in hot oil ghee over a low flame until golden brown. Soak the gulab jamuns in hot sugar syrup until they completely absorb the syrup and serve. The syrup should be made earlier and kept warm. 

To make sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep pan. Add 3-4 cardamom pods, slightly crushed. Stir constantly with a spoon on medium heat for 10-15 minutes until sugar is all dissolved in water and the syrup turns to slight golden color.

Check out here Version II recipe of Gulab Jamun.

Yummy golden brown balls in flavored sugar syrup is now ready to be gulped…

Fried Bananas - Thai Dessert

You Need:

3 bananas. The firmer the better.
1/2 cup Rice Flour (or all purpose flour)
2 tbsp Corn Starch

1/2 cup shredded Coconut
Pinch of Baking Soda
Sugar as per ur taste
1/2 cup Water
Oil for frying

Mix all these ingredients into a large bowl, prepare batter until thick. Dip each banana into the batter and coat thoroughly. Deep fry banana until it turns golden brown. Serve with delicious vanilla ice cream. 

The blend of hot & cold will be ultimate yummly.