Caramel Pudding

This is my all time favorite dessert, to make as well as to eat... Its always got compliments from everyone who's had it.




Ingredients:

Eggs  10

Milk   ½ litre

Sugar  2 teacups

Vanilla essence  ½ teaspoon

Sugar  4 tablespoon (to caramelize)

 Method:

Beat eggs well. Add sugar & mix well. Add ½ litre milk (milk should just warm, not hot & not cold). Add vanilla essence. Mix well. Now strain this through a strainer and pour into another bowl. Now heat a thick bottomed non-stick pan. When its really hot, add sugar (4 tablespoon) let it melt until it is a light brown color, don’t add water, keep stirring. Immediately turn off the gas. Take a mould that has been brushed with ghee or butter. Pour caramel into it. Keep aside for 3 minutes to set. Now pour the egg mixture. It should only come to ¾th of the mould. Cover the top of the mould with aluminum foil or butter paper. Steam this for ½ an hour in a steamer. Once it’s cooked, turn it on to a plate. Keep in the refrigerator (not freezer) and serve cold, with some caramel poured on it.

Chicken with crushed red-chillis

Chicken 1 kg cut into small pieces

Dry red chillis 2 handfuls, roughly crushed (Don't use the store bought one, freshly crushed one's are always a better option)

Onion 2, cubed

Tomato 3, cubed

Garlic ½ a pod, cut each clove in half lengthwise

Chilly powder 2 tsp

Coriander powder 1 tbsp

Turmeric ½ tsp

Salt to taste

Coconut oil 3-4 tbsp

Juice of 1 lime

Mustard ½ tsp

Curry leaves 3-4 sprigs

Method:

• Heat oil, sputter mustard. Add the crushed red chillis (you can crush by using the pulse option in the mixer a couple of rounds). Immediately add the onions and curry leaves. Fry till the onion becomes transparent.
• Now add the tomatoes and fry till the oil separates and the tomatoes are mashed.
• Then add the spice powders & salt and fry some more.
• Add the chicken pieces; mix in well till the masala is well coated on the pieces. Don’t add additional water as it will be released from the chicken itself.
• Add the garlic and the lime juice. Close lid. Cook in medium heat. Stir every 3-4 minutes.
• Keep frying till all the gravy dries out and the chicken starts to get a golden brown coating.
• Serve hot preferably… with anything that you want… this is a great side for a drinks session too ;-)
• Enjoy!