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 Mathew, Saritha 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

"Only - Baked" ~ Event Announcement

Keep Smiling,

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,

Sukhdi(Food Remake)

Tried and tasted by Nivedita

Hi All,

Gujarat is famous for its clothes, diamonds and sweets. I love Gujju food. And the sweets plays major role in their food. 

Here, I have taken the recipe for Sukhdi from my closest friend Jagruti. She describes it as Sukh means Happiness. She has prepared it many times without any much preparation or planning.

When I prepared this, even I realized that its the easiest, quickest sweet to enjoy(Weight Watchers!Sorry, its not for you)

Coming to the recipe, (Click  Sinful Sukhdi (Jaggary Fudge) for original recipe)

Ingredients:

Whole wheat flour - 1 cup

Jaggery - 1/2 cup(Grated)

Ghee - 3/4 cup

Cashew nuts - few(Finely chopped)

Cardamom Powder - 1/2 tsp(Jagruti has not used)

Method :

• In a heavy bottom pan heat ghee. 
• Keep on low heat and add flour.  
• Roast on a low heat till golden brown, do not allow it to burn.
• When the mixture comes together add the grated Jaggery and Cardamom and mix very well.  
• Take off from the heat and spread the mixture evenly in a greased tray.  Sprinkle some cashew nuts and Roll it to make even surface.
• Cut in to a diamond shape while it's warm. 
• Allow it to cool and serve(otherwise, you will burn your tongue :-)

My younger daughter never likes sweets, but she had half the quantity of what I made:-), even the elder one loved it very much, planning to make again, but afraid of the quantity of ghee in it :-)

My daughters did not allow me to click the proper photos

This is my first entry to the event which is ON in Minaji's blog:

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                               (Which is started by ME)

Keep Smiling,

Banana & Carrot Eggless Cake in Cooker (Food Remake)

Tried and tasted by Nivedita

Hi All,

My last entry to the event.. When I did not had oven, I always wondered how to bake a cake.. I knew my mom used to bake the cake in the cooker before she got her oven. But many people told not to bake in the cooker as we use sand in it and it spoils the cooker. I was scared and was not ready to loose a cooker :-))))

Then I got the recipe to bake a cake in a cooker(after I got my two ovens in the kitchen, life is like that always, Bhagwan deta hai toh chappar phadke deta hai :-))))))

Here sanjeeta kk  has used the water and separator as the base and aluminium to cover the cake, She has mentioned it as bread, but personally when I tasted, it was soft and spongy like cake. So I thought of labeling it as Cake. I hope she won't mind.

The carrot and banana combination is a hit here.

click Banana & Carrot Eggless Bread    for detailed recipe. I am not giving the whole recipe here as Its a last minute entry to the event and I can not trust my internet connection.  

Sending it to the ongoing event 

Dinner Recipes from Sonia's Kitchen' BLOG

Announcing Celebrate Sweets – Cakes event

Which is started by ME.

Thanks everyone for visiting this week to enjoy the cakes in my place. 

Keep Smiling,

Cakes(Re Mixed and Re posting)

Tried and tasted by Nivedita
Hi All,
These are few cakes from my archived posts..

Black forest cake in Microwave: My daughters and me had a very good time with these mini cakes :-)

Microwave Chocolate Cake :This became regular in my menu after I learnt to bake it.. Its amazing, super fast cake for any occasion

Microwave Egg Less Coffee Cake:-my first ever bake cake:-)))))))), I loved each bite of this and again when I tried this with coffee powder it was just yumm...

Forgot to add one more cake which is my daughter's favorite again and I had prepared this cake for my younger daughter's birthday to give in her school.


Eggless Chocolate Cake (Food Remake)

Sending it to the ongoing event 

Dinner Recipes from Sonia's Kitchen' BLOG

Announcing Celebrate Sweets – Cakes event

Which is started by ME.

Keep Smiling,

Jamoon Fruit Juice -Two ways

Tried and tasted by Nivedita

Hi All,

Jamoon fruit brings many sweet memories in my mind.. These fruits are seasonal and we used to wait for it. During school days, we used to run to the houses where these trees were grown. House people enjoying their afternoon nap were never disturbed till one stone fell on their roof or window glass :-). And then there were few old ladies carrying these jamoon fruits in their round baskets and selling it for 10 Paises. I always love the color of these fruits.

This season, my daughter enjoyed these fruits. When I saw the event "Food palette series purple", the idea struck me to make juice with it. But I was not sure whether I will get the time to do it before July 5th. And I could do it today afternoon. But again my problem was the internet connection which was playing hide and seek with me. Luckily its working now and I hope it will be there till I finish the post and publish it  :-) (I never pray to God for anything else than this broadband service :-)), seriously, God is more kind than this service :-)))  )

Coming to the recipe,

Very easy to make and very soothing juice.

Jamoon fruit has many health benefits. Its rich in Vitamin A, Vitamin C and Iron. Its very good for the people who has diabetes. Read Here for more information.

Ingredients (for making 2 glasses)

Jamoon fruits - 20(big)

Drinking Water - 1 cup

Keep the fruits in water for some time. Clean and put it into a vessel. Add the water and allow one boil. Let it cool. Mash with the hands, remove seeds. Sieve in a serving cup. The basic juice is ready which tastes very raw and bitter. 

To make salty juice :

Add a pinch of salt, Crushed mint and white pepper powder. Mix well. Serve chilled or add few ice cubes if you want to serve immediately.

To make Sweet juice :

Add 1 to 2 tsp Sugar, half a pinch of salt. Mix well. Serve chilled. 

Sending these two juices to the event  by Akheela

Food Palette series - Purple

Keep Smiling,

Basic Egg Less Sponge Cake(Food Remake)

Tried and tasted by Nivedita

Hi All,

One more cake in my blog. I hope you all are not getting bored with my daily cake recipes!!! I was waiting for these recipes and photos for long time to publish.,

I just fell in love with this cake. I never imagined that an egg less cake will be so soft, spongy and the tastiest at the same time :-))), This is the perfect cake for the beginners and for those who do not take egg but wants to eat their cake too.

I have baked this cake many times. And every time I have clicked the photos. Here are few photos.(I am not getting few more in my folders :-( , too many folders with lot of photos)

Coming to the recipe for this cake, I followed recipes from two people. Both the recipes are same. 

One is Madhuri of CookCurryNook : Basic Eggless Sponge Loaf Cake

And the other one is

Sailu of Sailu's Kitchen : Basic Eggless Cake (Using Curd)

Thank you both for so lovely recipe.

Here goes the recipe:

Ingredients:

APF -  1 1/2 cups

Fresh Yogurt - 1 cup

Sugar - 3/4 cup

Baking Soda - 1/2 tsp

Baking powder - 1 1/4 tsp

Vegetable oil (Refined oil) - 1/ 2 cup

Vanilla essence - 1 tsp

Method :

Preheat the oven for 10 minutes.

Cream the sugar and yogurt till the sugar melts.

Add BP and BS. Mix well and keep aside for 3 to 5minutes till the bubbles appear.

Add the vegetable oil and essence. Mix well.

Add the sieved APF and mix well but slowly and little at a time ( 2 tbsp at a time)

Transfer the mix into the 6" pan. 

Slowly pat the pan on the floor to remove any air. 

Bake it at 200 degree Centigrade for 10 minutes.

Then reduce the temperature to 175 degree and bake for 20 - 25 minutes.

Allow it to cool and turn it on the decorating plate after some time

Enjoy this tastiest cake with a cup of tea or coffee. I love this combination. Perfect for tea time :-)))

Sending it to the ongoing event 

Dinner Recipes from Sonia's Kitchen' BLOG

Announcing Celebrate Sweets – Cakes event

Which is started by ME.

Keep Smiling,

Black Forest Cake

Tried and tasted by Nivedita

Hi All,

This week, My blog is celebrating the CAKE WEEK. The reason is again the event. As I got stuck in the house work, I could not post regularly and my cake photos left behind. Now is the time for me to post all the cakes.

Today is the day for Black forest cake, which is my favorite... everyone's favorite in my house. And who does not like this one?

And when it comes to baking, I am a very good copycat.. I always follow the recipe from other blogs. But this time it was the recipe which I learnt in my baking class. I have collected many more versions of Black forest cake recipes, which I am going to try soon. The reason is I got the Whipped cream powder which was not available all these days. Its a wonder powder. Just add some chilled water and whip it with the blender. Wooo... you have a yummy whipped cream...

I am not sure about the reason why my cake was hard, may be it was more baking powder or old baking powder, I felt its not that soft.. may be will try soon again to find out the mistake.

The recipe is here: (I have edited it according to my taste)

Ingredients:

Cocoa powder - 1/8 cup

APF - 1/4 cup

Eggs -2

Sugar(Granule) - 1/4 cup

Baking powder - 1/2 tsp

Baking Soda -  a pinch

Hot water 1 tbsp(If required)

Vanilla essence - 1 tsp

Sugar syrup - 1/8 cup to soak the cake(mix equal qty of water and sugar and mix well)

Whipped cream - 1 cup

Cherries-  1/2 cup, one boil, remove seeds. Chop few cherries to spread and keep few cherries full to decorate.

Method :

• Whisk egg, sugar and vanilla essence over hot water till custard consistency. 
• Add Sieved APF, cocoa powder, baking powder and a baking soda.
• Mix it. Add little water. Mix and cut. 
• Put in a greased and dusted 6inch tin and bake in a preheated over at 180 degree for 30 minutes. RElease sides. Remove and cool.
• Cut in to 2 equal halves with a thread and soak with sugar syrup.
• If you have a ready whipped cream thats fantastic., or if you have whipped cream powder prepare the cream by adding water and keep it ready in the refrigerator for half an hour.
• Now
• take the first half of the cake.  Apply the cream, Spread chopped cherries. 
• Keep the second half of the cake on it. Soak with sugar syrup. Apply the cream again. 
• Decorate with the cherries and grated chocolate(I did not had chocolate :-(  )
• Keep in the fridge for sometime before you serve.

Sending it to the ongoing event 

Dinner Recipes from Sonia's Kitchen' BLOG

Announcing Celebrate Sweets – Cakes event

Which is started by ME.

Keep Baking :-)))


Keep Smiling,