Aloo r Dum

aloo r dum

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients:

• Potato : 10 medium
• Onion : 1 cup grated
• Garlic : 3-4 cloves finely chopped
• Tomato : 1 medium chopped
• Ginger paste : 1 tbsp
• Cumin seeds :1/4 tsp
• Dry red chili : 2-3
• Bay leaves : 1 medium
• Cumin powder : 1 tsp
• Corriander powder :1 tsp
• Kashmiri red chili powder: 1 tsp
• Green chilies :4-5
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tbsp
• Garam masala powder : 1/2 tsp
• Vegetable oil/canola oil :3-4 tbsp
• Ghee : 1 tsp

Procedure:

1)  Boil potato with salt in a pressure cooker in high heat and wait
      for 2 whistles.Cool it and peel its skin and keep aside.
2)  Heat oil in a pan and fry potatoes till golden brown and keep aside.
3)  In the same pan add cumin seeds,bay leaf, dry red chilies, green
     chilies.
4) Add grated onion and garlic . Fry them till its colour changes to golden
    colour.
5)  Add ginger paste and chopped tomatoes.Sprinkle salt and
      cover the pan till tomatoes become soft.
6)  Now add cumin powder,corriander powder,turmeric powder,kashmiri
     red chili powder.Cook in low heat till oil  comes out.
7)  Add fried potatoes,salt ,sugar with little water and mix them well.
8)  Cover and cook for 10 -15 minutes in low heat.Sprinkle garam masala and
     mix them well.
9) Add ghee mix them well .Turn off the heat.

       Serve with luci, paratha, steamed rice.

Caramel Custard

caramel custard

Preparation Time :120-25 minutes
Cooking Time : 40-60 minutes
Serve : 4

Ingredients:

• Evaporated milk: 1 cup
• Heavy cream (fresh cream or double cream): 1 cup
• Eggs: 3
• Vanilla extract: 1.5 tsp
• Sugar: 3/4 cup (or as per taste)
• Sugar for caramel: 2/3 cup
• Hot water as needed

Procedure:

1) Put a pot full of water to boil.

2) Pre-heat oven to 350F (175C).

3) In a non stick pan add the sugar for caramel . Let it cook. Do not stir,
    if needed carefully rotate the pan.   As the sugar change the color to
    golden, switch off heat. Very carefully pour the sugar syrup to the
    baking dish or individual ramekins, to coat the bottom. Set aside the
    baking dish or ramekins.

4) Beat eggs and evaporated milk with a hand whisk. You need not to
    beat it to form any bubbles. Just mix it well, so the milk and eggs
    are well incorporated.

5) Add vanilla extract and sugar, mix well. Taste the mixture and if
    needed add more sugar. Add heavy whipping cream (or fresh cream
   or double cream) and mix gently to a smooth mixture.

6) Strain the mixture through a strainer. Pour mixture into the caramel
    coated baking dish or ramekins. Place the baking dish or ramekins
    on a large baking tray. Put the baking tray in the preheated oven.
    Carefully pour the hot water in the baking tray upto an inch of depth.
    Bake for 40-60 minutes or till set. If you are using small individual
    ramekins, then it will take 40 min. If you are using a 9 inch round pan,
    then bake for 60 minutes.

7) Take out the baking tray from oven, let it cool down. Carefully invert
     the flan onto the serving plate, drizzle sugar syrup and enjoy.
     Serve the caramel custard either warm or cold.