Creme Caramel (Purin Pudding)

Ingredients 

For Caramel
Sugar - 200g
Water - 3 tbsp

For Custard
Milk - 500 ml
Eggs - 3
Sugar - 100 g
Vanilla Extract - 1 tsp

Method

In a Heavy metal pot put the caramel ingredients and boil them until the mixture is combined and turned into a golden caramel.

For a big pudding, pour the caramel mixture into a steam and heat proof flan dish or a flat dish.

For individual puddings, separate the caramel mixture into separate smaller dishes.

In the same pot with any leftover caramel, pour the milk, sugar and vanilla extract for the custard. let it boil and cool down - this method will make sure that the pan is deglazed and maximum caramel flavour is obtained in the pudding.

Beat eggs in a bowl or a measuring cup big enough to hold the eggs and the milk mixture.

Pour in the cooled down milk mixture into the beaten eggs and mix well to make a runny uncooked custard.

Sieve the mixture and pour on top of the cooled down caramel in the pudding dishes.

Cover them with cling film and steam for at least 20 mins for smaller puddings and 30 for a big one. It should be let to cool and set in the fridge after.

Turn it out and Enjoy.

Kerala Egg Puffs (Mutta Pupps)

Ingredients

Puff Pastry - 1 sheet (I used Jus-Rol brand, enough to make 12)

Eggs Boiled - 6 - halved

1 Beated egg to egg wash and seat the pastry

Oil - 2-3 tbsp

Onion - 3 large sliced thinly

Green chilli - chopped

Ginger Garlic Paste - 1 tbsp

Salt - to taste

Turmeric powder - 1 tsp

Red chilli powder - 2 tsp

Garam Masala - 2-3 tsp (according to taste)

Method

Preheat the Oven to 170 C.

Heat the oil and saute the onion, ginger garlic paste, green chilli and salt until it is golden brown and cooked.

Add the turmeric powder, chilli powder and garam masala powder and saute until the mixture is like a paste and very aromatic. Check the seasoning.

Divide the Puff pastry sheet into 12 squares/rectangles.

Place a tbsp of the masala mix on the centre of each sheet followed by half of a boiled egg.

Bring the corners of the pastry and pinch them together at the top to seal them.

Give the Puffs and egg wash.

Place in the Oven for 10-15 mins or until the pastry is golden brown.

The pastry doesn't take that long to bake and since the masala mixture is fairly pasty, the puffs will be very crispy and puffed up.

Enjoy with a hot cup of coffee or tea.

Maan Ularthu (Venison Fry)

INGREDIENTS

Venison – 500g cubed

Salt – to taste

Lemon juice – 2 tbsp

Curry leaves – 1-2 stalk

Crushed black pepper – 1 tbsp

Garlic – 2 large chopped

Oil – 1 Tbsp

Crushed chilli flakes – 1 tsp

METHOD

Marinate the venison with 1 of the garlic chopped and the rest of the ingredients and leave it for at least 30 mins.

On a high heat put a non-stick pan with the oil and allow it to heat up.

Put the marinated meat pieces and stir fry for a few minutes until the meat is cooked and the juices have evaporated, leaving the meat very dark.

About a minute before turning the heat off, put the rest of the garlic in and sprinkle with the chilli flakes.

Done..!!..

Egg Biryani

INGREDIENTS

Eggs – boiled

Basmati Rice – 3 Cups (washed at least 3 times to remove excess starch)

Water – 4.5 cups (for one cup of rice, 1.5 cups of water)

Salt to taste

Oil – 3 tbsp

Ghee – 2 tbsp

Onion – 7 sliced

Green Chilli – 5 slit in half

Ginger – 1 tbsp

Garlic – 1.5 tbsp

Curry Leaves – 2 stalks

Turmeric Powder – 1 tsp

Paprika/ Kashmiri Chilli – 1-2 tbsp

Garam Masala – 1-2 tbsp

Stock Cube – 1 cube

Tomato – 1 large chopped

METHOD

Rice

Cook the rice with the salt until the water had disappeared from the top and it is about 75% cooked. Then switch off the heat.

Gravy

In a deep pan, heat the oil and ghee and then fry the Onion, chilli, curry leaves, ginger, garlic and salt until it is soft and translucent.

Add the powdered ingredients and the stock cube and fry the mix for a few minutes until the gravy becomes fragrant.

Add the tomatoes and cook until it is cooked and the oil is separated.

Mixing

Since the rice is only 75% cooked, it will not break when mixing with the gravy, so put the rice into the gravy mixture and mix well. Then spread the egg on top of the rice and close the lid. Leave it to continue cooking in its own heat for about 10 minutes. Then Serve.

Sarlas (Onion Salsa)

INGREDIENTS

Red Onions – 2 large sliced thinly

Green Chilli – 1 large chopped in rings

Curry leaves – a few

Salt – 1-2 tsp

Vinegar – 1 tbsp

Lemon juice – 1-2 tbsp

METHOD

Mix all of the ingredients together well.

Check the seasoning and leave it for at least 10 minutes before serving.

This can be served with biryani, meat cutlets, samosas, fried rice, fried fish and meat etc..

Chinese Chilli Chicken

INGREDIENTS

Chicken – 500 g boneless and cubed

Corn flour – 2 tbsp

Egg – 2 beaten

Salt – 1 tsp

Black pepper – 1 tsp

Oil – for frying

Onion – 3 or 4 large cubes

Red and Green Pepper (Capcicum) – 1 each cubed in same size as onion

Ginger – 1tsp chopped finely

Garlic – 1 tsp chopped finely

Ketchup – 2 tbsp

Light soy sauce – 2 tbsp

Corn flour – 2 tsp

Red food colour (optional)

METHOD

Marinate the chicken with the corn flour, eggs, salt and black pepper.

Fry the chicken pieces until cooked and drain the pieces.

Leave about 2 tbsp of oil in the wok and add the ginger and garlic. Then add the onions and peppers.

When they are cooked but still got a bite left in them, add the chicken pieces and mix well.

In a bowl, mix together, ketchup, soy sauce, corn flour, and colour with some water to make it into a loose sauce. Then add it to the chicken and vegetable pieces. Then cook for about 2-4 minutes, stirring occasionally.

Check the seasoning and serve.

Candied Ginger

INGREDIENTS

Ginger – As required

Water – just enough to cook the ginger

Sugar – about the same or slightly less the weight of the ginger

METHOD

Peel, Clean and cut the ginger into about 5mm thick pieces

Pour water just enough to cover the pieces and cook until the ginger pieces are half cooked.

Add the sugar to the ginger pieces and cook until the water turns to syrup and the ginger pieces are cooked and tender.

Allow it to cool and store it in an air-tight jar with the syrup