This is a recipe from the Thai cuisine.After this dessert is baked,it comes out with 3 layers.Interesting?
Let’s get into the recipe
50 gm sugar +3-4 tblsp water
4 egg yolks
1/2 cup sugar
1+1/4 cup evaporated milk or 1 cup powdered milk mixed with 1/4 cup water
1 tsp.vanilla essence
100 gm flour
3 eggs (use whites of 3 eggs,and yolks of 2 eggs only for this layer)
3 tblsp.oil or melted butter
A pinch of salt
Zest of 1 lemon,orange or sweet lime
1/4 cup lemon,orange,sweet lime juice
A pinch of cream of tartar or 2 drops of lime juice.
For the first layer.Caramelise the sugar to a nice dark brown color.Pour into the baking tray.
Beat the yolks and the sugar well.Add the milk, essence and beat for another 3-4 minutes. Pour over the set caramel.
Beat the egg whites with cream of tartar or lime to a stiff froth.
In another bowl beat the yolks and the sugar.Fold in the rest of the ingredients. Finally fold in the egg whites.Pour over the second layer.Bake in a moderate oven for 30-35 minutes (175 degrees)
Insert a skewer into the top layer only and once it comes out clean.Immediately loosen the sides well with a spatula and slowly flip over. The three layers will be clearly visible.
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There was lemon curd leftover,and pound cake leftover.This dessert with these leftovers,and little innovation turned to be a lovely dessert. Now for the recipe
5-6 slices of pound cake (you could use sponge cake too)
1 cup lemon curd
1 green apple sliced fine
1 big banana sliced.
1 tsp.brown sugar
1/4 tsp.cinammon powder
For the meringue
2 egg whites
1/2 tsp vinegar(preferably white wine)
a pinch of salt.
To flambe -1-2 tblsp.of brandy
Take a tart tin. Place the cake pieces at the bottom.Spread the lemon curd over it.Lay the sliced banana and apple slices.Sprinkle the brown sugar and cinnamon,and keep in preheated oven(180 degrees) for 7 minutes.Meanwhile beat the egg whites with a pinch of salt(adding salt will quicken the stiffening of whites).Next add the vinegar and beat again till stiff.Add sugar and cornflour mix well. Spread over the sliced apples,and keep back in the oven(200 degrees) till light brown on top.Remove from oven.Heat a tblsp.of brandy and pour over the meringue.Serve warm.
This dish is also listed under iron rich.For those kids who dislike eating greens will surely love this with cottage cheese.Today I give you a little twist,from the basic Palak Paneer recipe.
200 gm of paneer/cottage cheese cubed
4-5 kashmiri chillies soaked for few minutes.
5-6 small onions/shallots
7-8 pips of garlic peeled
1 cup cut spinach leaves
1 tsp.cummin seeds
Small piece of cinammon
a pinch of nutmeg powder
Butter or oil 1-2 tblsp.
1 small onion cut.
Salt to taste.
Heat oil and add spinach,garlic,small onions, cummin seeds and cashew and saute till raw smell disappears.Grind this with the soaked kashmiri chillies coarsely and set aside.In the same oil lightly fry cut onions with the cinammon,next add the cubed paneer and saute for another 2 minutes. Then add the ground mixture and cook for just 5-7 minutes. Lastly add salt,honey and nutmeg and simmer for 5 minutes.You can add water if you like the consistency, to be lighter.
Grated cheese can be added on top while serving.
Well suited for chappathis or anytime of rotis.
This is a very rich curry made with a paste of watermelon seeds(dried) and almonds.I have tried sesame seeds,and other nuts in recipes but this is the first time I tried with water melon seeds,and it tasted really good.Just christened the new dish, plainly as chicken korma.Now to get to the recipe.
500 gm chicken (preferably curry)
One onion cubed
4-5 green chillies split
1 tablespoon ginger -garlic paste
2-3 tomatoes chopped
1/2 tsp.turmeric powder
1/2 tsp.garam masala powder
Cinammon a small piece
Salt to taste.
1/4 of a coconut
Grind the bold listed ingredients fine and set aside. Pour ghee in a heavy bottomed vessel preferably a pressure cooker,add the onions cinammon and Bayleaf,cloves and cook till onions are light brown.Next add the green chillies, ginger-garlic paste,tomatoes and salt,and saute for a minute.Add the chicken,chilli powder,turmeric powder,and garam masala powder and allow to cook in its juice.If using pressure cooker for 2-3 whistles.After the steam is out open the cooker, add the coconut paste and cook for a further five minutes. If you like more gravy you can add water.
You can serve with pulaos,or rotis.
This dish is prepared with less ingredients,but it turned out to be excellent! Let’s get to the recipe.
500 gm pomfret sliced
1 tsp.chilli powder
1 tsp.ginger garlic paste
6-7 kashmiri chillies( soaked in water for 5 minutes.)
3-4 big tomatoes ground.
1 tsp.Fish sauce or oyster sauce
Pinch of turmeric
Salt to taste
1/2 tsp jaggery powder or sugar.
1/2 tsp.onion powder or 1 onion cut
2-3 green chillies cut(optional)
Marinade the fish with the ingredients bold listed for 5-10 minutes. Grill till lightly cooked.Grind the soaked chillies and tomatoes together.In a separate shallow pan, heat 1 tblsp.of oil,add onion powder,and immediately add the chilli n tomato paste with salt for 5 minutes.Add the grilled fish taking care not to break it,and cook on medium heat.Add the rest of the ingredients and simmer for 5-7 minutes. Sprinkle curry leaves and green chillies(optional).Can be served with chappathis and rice.
This is to be listed in the quickie easy category. Only the dough has to be prepared in advance.You could prepare the dough and keep in the fridge wrapped in polythene or foil,but remember to keep it out at least 1 hour before preparing.
Now for the recipe
Ingredients for the dough
500 gm white /wheat flour
1/2 cup milk
Enough water to bind dough
Make a soft dough with the ingredients except the oil, and set aside for minimum 1 hour.Then divide into portions you want to make.Dip each ball of dough in oil and keep aside in a large plate leaving a space between each.Cover and keep for another 1 hour minimum.
For the filling
2-3 leeks cut fine or spring onions
3-4 green chillies cut fine.
Ginger garlic paste 1 tsp.
Salt to taste
1 tsp.lime juice
Egg (one egg per Paratha)
To make the parathas
Mix all ingredients except for the egg.
Roll each ball of dough or stretch it on a oiled surface.Heat the pan,put the stretched dough on it.Quickly keep 2tblsp.of the filling,break in the egg on it and slowly fold in
the four sides to get a square shape.Pour ghee or oil around the roti to cook,flip over and cook the other side gently. Serve hot with mint chutney or tartar sauce or raita.
This is made in a special type of pan(see photo),called kuli paniyaram moulds in south india.This is good for a snack,or lunch box for kids,or even a starter.Simple and very very easy to make,with less oil.
1cup Palak or spinach leaves
1 cup flour
2 green chillies
3-4 pips of garlic
1 tsp.cummin seeds powder
1/2 -3/4,cup Parmesan or Feta cheese shreds
1/4 tsp.Pepper powder
Salt to taste
Oil or butter
Saute the Palak leaves garlic and green chillies in 1 tsp.Oil/butter n grind to a coarse paste.Mix the rest of the ingredients and make a thick batter.Heat the moulded pan, add a tsp.of oil in each mould.Pour the batter in each mould to the brim.cook on a slow flame.Turn each nibble carefully and cook the other side.Remove and repeat the process.
Tip You can add boiled and shredded chicken,paneer and minced meat,fish and prawns too.
Those who don’t have the moulds,can deep fry in Oil(not for those who diet).or make mini pancakes.
Health peek Spinach is rich in iron and minerals. As some kids do not like greens this is a good way to include in the diet.
This is best served with chappathis and wraps.Simple recipe with few ingredients,but has a rich and different taste. This filling can be used to make grilled sandwiches.For the recipe
200 gm paneer.
1 yellow capsicum/peppers
2 pips garlic
1 small onion chopped
salt to taste
2tblsp.butter or ghee
Grind the capsicum,tomato,and garlic fine.Heat the oil in a pan,add the chopped onions,and saute till pink,next add the ground mixture,and the cut paneer pieces and cook For 5-7 minutes till well blended.If using as stuffing for wraps n chappathis, to.enhance the taste apply hot ghee or butter and serve.