Thursday, July 14, 2011

Caramel Custard (Microwave)(Food Remake)

Tried and tasted by Nivedita
Hi All,
There are days where you crave for some particular sweet, that happens with me many times. And some days are unlucky as I don't get the ingredients to make what I want to eat. 3 days back I really really wanted to make a cheese cake and have it too. I browsed many blogs for an easy way to make cheese cake. But the problem was to get the ready cream cheese in my place :-(. I got the ideas to make cream cheese at home by my few FB friends. Thanks Ria Mary MathewSaritha Ap and Veena Aravind. But that needed a time to make. Planned to make the next day. While searching for the Cheese cake recipe, suddenly I saw this recipe and that was it, I wanted to make it then only.I always loved Caramel custard. We used to get the small long  ready made cups in UAE. And my daughter loved it that time. Thought of giving her surprise I entered the kitchen. 
But as my mom always says me" Even after you are born after full 9 months and 9 days also, why are you always in a hurry to make the things?" Thats what happened. Being little careless, I used wrong vessel to bake and my custard broke in the middle. 
But the taste was so good that I could not control to finish my portion in the night at 11 :-)


I always love to watch Vicky Ratnani's shows on TV and my favorite is "Do It Sweet".. 


I followed his recipe Caramel Custard and its awesome. Easy and quick.
 Ingredients:
for Caramel
Sugar - 1/2 cup
Cold water - 1/4 cup
For the custard
Sugar - 1/2 cup
Eggs -4
Milk - 2 Cups
Vanilla Essence - 1/2 tsp
Nutmeg powder - a pinch, grated

Method:
to make Caramel,
Keep the sugar in a M/W Safe bowl with water.(the vessel in which you are going to set the custard)
Boil it on HIGH for 1 1/2 to 2 minute(depends on the power of your M/W)
Open and stir so that the sugar dissolves fully.
Keep in the M/W back again and boil on HIGH for 3 to 5 minutes, keep on checking. Other wise the caramel will burn off. Wait till it become light golden color. 
Remove and keep it aside.
For Custard:
Beat the eggs and the sugar together. 
Add Vanilla and milk. mix well. 
Don't allow the bubbles to come up or while transferring discard the bubbles OR ELSE  you will not get the even surface)
Transfer this on the cool caramel bowl.
Keep in the M/W and cook for 10 to 12 minutes on HIGH(KEEP WATCHING)
Once done, remove, cool and unmould.
Refrigerate before serving.
Now my daughter is grown big, she won't like it anymore:-(, its ok, I liked it, now she has ordered me to make Chocolate custard without egg... 
I did not take the whole picture of my custard as because of my mistake, it broke in the middle. Want to see that photo, it looks very dirty( its like a brain kept open in a plate :-), I don't want to show the ugly part.) Sorry..
I want to send this to the event
which is a brain child of Pari and this time guest hosted by Harini

Keep Smiling,

Sunday, July 10, 2011

Falafel Sandwich (Indianised)(Re posted)

Tried and tasted by Nivedita
Hi All,
"Sandwich" I love the word itself. Any type of sandwich is accepted by my body :-) I prefer having brown bread sandwich than white bread, as it leaves me guilt free.
Other than breads, Chapati sandwiches are my favorite too. Falafel Sandwich and Shawarma sandwich were my favorite when I was in UAE and it was very regular for us to have once a week. I used to enjoy both the sandwiches at a time :-)
Falafel sandwiches are vegetarial and Shawarma sandwiches are prepared using roasted chicken..
I miss UAE very much for these two. I have tried making Falafel sandwiches many times, but to get Shawarma sandwiches is not possible.( here in India too, we have Shawarma centers, but not that unique, juicy, salady (?) taste is possible here)

Coming to my own Falafel sandwich recipe, you must read the whole recipe. I am re posting it for the event.
Click Falafel Sandwich (Indianised) for original post:
This sandwich is prepared with the ingredients which are all replaced for original recipe :-) Read to check it.



The things I DID NOT HAD were,
1. Garlic paste
2. Olive oil
3. Tahina or sesame paste
4. Pita Bread
5. Salad leaves
6. and the ready vegetable pickles!!!!!
I am giving here my version:

WHAT I TRIED TO REPLACE FOR

1. GARLIC PASTE : I did not had garlic paste, and my daughter does not like Mayonnaise,  So I went for HUNG CURD. I took a teaspoon of Garlic Juice and mixed with hung curd. 
2. I used the NORMAL COOKING OIL

3. TAHINA : My husband had brought it from UAE, but the expiry date was done, I did not had any option. Then I thought of soaking the sesame seeds(2 tbsp) in hot water for half an hour and grind it into paste with one green chilly and little oil. My Tahina was ready.
4.PITA BREAD : I prepared normal Maida chapatis, you can use wheat chapati also.
5. SALAD LEAVES : We do not get salad leaves here. So I settled down with CABBAGE LEAVES, SHREDDED FINELY.
6. READY VEG. PICKLES : I CUT FEW CARROT, CUCUMBER AND RADISH IN TO THIN LONG STRIPS, SOAKED THESE IN SALT AND VINEGAR FOR FEW HOURS!!!
Now is the time for Falafel :
Boil the soaked chickpeas with a pinch of salt. Drain the water.
ADD
GREEN CHILLY - 2
CUMIN SEEDS - 1TSP
GINGER - 1"
SALT TO TASTE
FRESH CORIANDER - HANDFUL OR PARSLEY(I do not get Parsley here  )
OIL - 1 TSP
RED CHILLY FLAKES - 1 TSP (Optional)
PUT EVERYTHING IN A FOOD PROCESSOR OR MIXER AND TURN INTO FINE PASTE.
Keep in the fridge for 15 minutes.
Take it out and make big lime size balls and press it. (if you are lucky to have falafel maker!! then its great) 
Keep all the the falafel ready.
Heat the OIL, fry in batches. 
Now coming to the sandwich part, we need


Tomatoes
If you have peta bread, open half in the middle. 
Mix the hung curd and sesame seed paste and spread it on one side.
Wrap it with Kitchen tissue.
It tasted 99% the same as original falafel sandwich minus the salad leaves.


Sending this to 
Announcing Sandwich Mela which is currently ON in Valli's blog.



Keep Smiling,

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