Creme Caramel / Caramel Custard

My son is having vacation from school and I'm trying to spend the maximum time with him nowadays. We both have manged to have structured a daily routine for both of us so that we can have our everyday run smoothly and less chaotic with lots of fun activities too.

I always feared making caramel and kept postponing this recipe for a very long time. But overcame the fear once I tried this dessert This is our family favorite dessert now which is made very often at home as its quite simple to make with all the ingredients usually available in most of our kitchens. It is very easy to make too - just have a little patience and be careful to not over-cook it. I just love the rich, silky and glossy form the custard turns out into after being baked in a water bath. As for the caramel, I do not like it dark as a little dark brown gives a slight bitter taste of caramel which I do not like at all., but you may choose to brown the caramel as per your taste and liking. You can make it for your weekend desserts or any special occasions.

Ingredients:-

• 8 eggs
• 1 ltr milk
• 10 tbsp fine sugar
• 6 tbsp sugar (for caramel)
• 1 tsp vanilla essence
• few drops of yellow color

Method:-

• Preheat the oven to 180 degrees Celsius.
• Melt sugar in a saucepan on slow flame. Cook stirring continuously till sugar dissolves and a light golden colour is obtained. Pour it into ramekins / baking dish or a bundt pan immediately and give it a whirl so that caramel is coated on the bottom and sides of the dish well. Keep aside.
• In a mixing bowl, add eggs, fine sugar, vanilla essence, and yellow colour. Beat well.
• Add to it milk and beat again.
• Strain the mixture in another bowl.
• Carefully pour this strained mix over the caramel.
• Place the baking dish into a larger baking pan filled with water halfway.
• Bake it at 180 degrees Celsius for 50 minutes to an hour.
• When it is done. Remove and cool.
• Chill in a refrigerator for atleast 12 hours.
• Loosen the edges, overturn and serve.

Notes:-

•  You can also steam it instead in a pressure cooker filled with water. Just make sure the container fits in the cooker well. Seal the container with foil and cover with a tight lid. Make sure no water enters the dish when the water boils. Once you hear the whistle, reduce heat and cook on slow flame for 15-20 minutes.
• Be careful that water should not dry while baking or steaming.
• Do not grease the mould / dish or else the custard will stick to it and break while overturning.
• There will be lots of caramel syrup when you overturn the dish.

Happy Baking!!

Sending this to:- Foodabulous Fest Event organised by SimplyTADKA & Rafeeda's Announcement Page and Shruti’s ‘Sweet Celebration’ Event and Pramitha love cooking celebrating 1st blog anniversary page and Srivalli's Kid's Delight Potluck Party and Amrita's Party Event  

My 100th post - A Guest Post from Nava : Orange Curry Leaves Chicken

I am soo happy today.. I can't believe that this is my hundredth post.. I never thought I would enjoy blogging soo much.. It’s been more than 5 months since I started blogging.. Although, I’ve not exactly been very regular at blogging for the past few weeks.. But with each passing day, I have learned soo much here.. I really love blogging now – making new friends who share the same passion with me and reading soo many amazing blogs..  Never thought I could be able to achieve this milestone.. 

There are soo many of my fellow bloggers and friends who have already crossed this path way ahead of me.. Now , I know what it feels like to be here.. I am soo proud of them and wish all my fellow bloggers lots of success and recognition always..  A BIG HUG! 

Thanks to my hubby for his motivation, my son for patiently waiting for his food, so that his Mom can take pictures for her blog first :D .. And, also such good, encouraging and supportive friends from this blog o’sphere..  I wouldn’t have been here without your love and encouraging words.. 

I would also like to thank my silent readers who keep visiting my blog. I really appreciate your visits. But would also be glad if you would say something or let me know what you felt about my posting.. It would definitely give me more confidence to write better each time.. 

Not to forget, my followers, people who are following me on GFC G+, FB, Pinterest, Twitter, Bloglovin, Networked blogs and Linkedin.. Thanks for reading all my posts and making your presence felt. 

I would also like to thank Pavithra, one of my co-bloggers who did a guest post for me when I completed 50 posts.. Pavithra, I really miss you dear.. Hope to see you back in action soon…

And last but not the least Padmini, who always tries my recipes and gets to me with her feedback.. I really appreciate it dear and want you to know that your response always makes me happy.. 

Thanks again everyone for being there with me throughout this journey.. Looking forward to share many more recipes with you all. 

Today, I have a special blogger on my blog as my esteemed guest.. The very well-known Nava of Nava-K. I am really in awe of Nava, her excellent writing and beautiful photography. She shares her love for beauty, travel and food. Everytime I see her posts, I wish if I could click such eye-catching pictures.. I asked her if she would be interested in doing a guest post. And I was soo glad that she agreed.. Thanks a lot Nava for sharing this amazing recipe with us..

Over to Nava:-

To start off, lemme me thank Nilu for the request of a guest post in her space. It’s definitely an honor which I couldn’t turn down because I value my friendship with fellow foodies. That said I have politely stayed away from invites on taking up cooking challenges. Basically it isn’t within my capacity and most importantly, I don’t have the time. My space is about recipes I cook for my family besides sharing other lifestyle contents like my food ventures, travel journeys and product reviews.

For me, everything revolves around time. I have enough to occupy myself but I can sneak 1 hour for blogging. I can’t explain how I do it but so far so good. As much as I was enthusiastic about sharing my recipe, I took a while to decide. I was confused but with my collection of recipes which is sky rocketing, I maneuvered easily.

“Orange Curry Leaves Chicken” is about marrying the Chinese and Indian ingredients. It’s one of my favorite, available among the rest of the dishes in Chinese chap fun or mix rice stalls. I don’t know what are the ingredients the stall owners add but from the taste, the prominent slanted towards fresh orange juice, curry leaves corn flour to thicken the sauce and in my invention, I combined chili flakes.

The flavors are very interesting, the sweet sour burst of orange juice, perfumed with curry leaves and the little dainty spicy tone.

Ingredients:-

For the chicken

400g chicken – cut into bite sizes

½ tbsp ginger paste

½ tbsp thick soya sauce

½ tbsp rice flour

1 tsp corn flour

Salt for taste (if needed because soya sauce can be salty)

** Mix and stir these ingredients together

For the sauce

¾ freshly squeezed orange juice

3 shallots – sliced thinly

½ inch ginger – sliced thinly

½ tbsp corn flour – dilute with water

3-4 sprigs curry leaves

¼ orange – sliced (optional)

2 tsp chili flakes (or as per taste)

Oil as needed

Sugar and salt – as needed

Method:-

Deep fry chicken pieces till crispy and crunchy.

Remove and keep aside.

Leave about 2 tbsp of oil in the same pan.

Saute shallots and ginger.

Pour orange juice in and add chili flakes, curry leaves.

Season with sugar and salt.

At the point sauce is bubbling, stir in corn flour bit by bit till sauce thickens.

Add chicken pieces and continue to stir to coat into the sauce.

Off the heat and combine in orange slices.

Thanks Nava, for taking some time and making this delicious Orange Curry Leaves Chicken for me. I’m sure all my readers would have loved it.. Hope to see more of your wonderful posts in the future :-)

Creamy Coconut Milk & Rice Pudding

We are a family obsessed with sweets. And literally crave for some at least once in three days. Yesterday night, I made this quick dessert on an impulse when hubby dearest expressed his desire to eat something sweet. I looked around my kitchen cabinets and found a can of coconut milk. Immediately I thought of making this simple yet rich and delicious dessert - Coconut rice pudding.

There are many people I know who don't like the taste of coconut at all. I've always loved coconut. In fact, my favorite ice-cream flavor is none other than 'tender coconut'. Seeing my love for coconut, my Mom used to always tease me that I was destined to marry a South Indian for sure. Coconuts is used much in South Indian cooking, from gravies, to curries, to chutneys and desserts. I just love the aroma of freshly grated coconut.

This amazing desert felt like a sweet comfort food for our souls with its rich and creamy texture and the flavors of cinnamon and vanilla in it. It is absolutely worth a try.

Ingredients:-

• ½ litre milk
• 200 ml coconut milk 
• 50 gms dessicated coconut
• 2 eggs
• 1 cup sugar
• ½ cup rice flour
• ½ tsp vanilla essence
• ½ tsp raisins
• ¼ tsp cinnamon pdr

Method:-

• Heat milk along with sugar and ½ cup water on slow flame. Keep stirring occasionally.
• Meanwhile in a bowl, take coconut milk, eggs, vanilla essence, cinnamon pdr and beat well.
• Add rice flour and beat again till mixed well.
• When the milk boils.
• Add the milk gradually to the batter and beat again so that it is well mix and doesn't curdle.
• Transfer to the bowl again and cook on slow flame stirring continuously til thick for about 8-10 minutes.
• Add dessicated coconut (Keep little aside for garnishing) and mix well.
• Switch off the flame.
• Remove in serving bowls and garnish with dessicated coconut and raisins.

Notes:-

• You can also use cooked and mashed rice instead of rice pdr.

Happy Cooking!! 

Sending this entry to :- Pari's Only Food For Pregnancy Event and Sreevalli's Healthy Bites Event and Cooking With Love - Sister & Sara's Home Page and Healthy Diet–Lunchbox Recipes & Priya's Healthy Diet page and Amrita's Friends Forever Event and Kids Delight "After School Bites" & Valli's Announcement Page and Cutchi Kitchen's Giveaway  and Hetal's 1st Anniversary Celebration Giveaway and Minnie's Weekend Gala Dinner Extravaganza

 

Creamy Cauliflower Soup

The climate is surprisingly good since past two days in Coimbatore. There's a definite chill in the air and I'm loving it. 'Perfect time for making soup' I thought to myself! I love cauliflower in all forms. But whenever it came to soups I never thought I'd like it soo much until I tried my hands at this simple cauliflower soup and it became my favorite soup. It is very easy and quick to make and very delicious too. You can make this comfort soup for brunch too. My hubby loves soups a lot and he likes to have this soup with garlic flavored croutons.

Ingredients:-

• 150 gms cauliflower ( cut in florets)
• 1 small onion (finely chopped)
• 2 cups vegetable / chicken stock
• 2 tbsp fresh cream
• 1 tbsp butter
• pepper to taste
• salt to taste

Method:-

• Melt butter in a pan.
• Add onion and saute till transparent.
• Add cauliflower florets.
• Add stock and cook till cauliflower is tender.
• Keep aside till cool.
• Then puree it in a blender.
• Remove in a thick bottomed pan.
• Add salt and pepper.
• Boil and add fresh cream.
• Cook till required consistency is obtained.

Ingredients for garlic flavored croutons:-

• 4-5 bread slices (cut into small bite-sized pieces)
• 2-3 cloves of garlic (chopped / crushed)
• 2 tbsp butter

Method:-

• Preheat oven to 170 degrees Celsius.
• Grease a baking tray slightly with oil.
• Heat butter in a wok.
• Add garlic. Saute till it changes color.
• Add in the cubed bread and mix well.
• Transfer on the baking tray.
• Bake for 4 - 5 minutes until light golden.
• Serve croutons with hot soup.

 Notes:-

• Always blanch cauliflower for 3-5 minutes before cooking to get rid of the dirt.
• You may add ¼ cup milk instead of cream.
• If you do not have stock, boil 2 cups water along with 2 maggi cubes (masala / chicken). Use this instead of stock.

Happy Cooking!!

Sending this entry to :- Easy to Prepare in 15 minutes and Flavors of France & Simply.Food

Mini Choco-Swirl Rolls

Chocolate is everyone's favourite. Infact, we all are chocolate crazy. I made chocolate spiral rolls for breakfast today and had a lot of fun making them. As soon as I took a bite of the freshly baked bread roll, I instantly fell in love with it. Oh! The taste of chocolate with a dash of cinnamon was irresistible. My hubby and son too enjoyed these simple and delicious baked treats. It's great for early morning breakfasts and a yummy way to start the day.  

Ingredients:-

• 3 cups flour
• 1 tbsp sugar
• 2 tsp instant yeast
• ½ tsp salt
• 2 tbsp. melted butter / oil
• warm milk ( to knead the dough)
• chocolate hazelnut spread
• castor sugar
• cinnamon pdr
• melted butter

Method:-

• In a bowl, combine flour, sugar and yeast. Mix well.
• Add butter and knead with warm milk till the dough is soft.
• Grease a bowl lightly with oil.
• Place the dough in the bowl and cover with cling wrap. 
• Let it ferment for an hour.
• Punch down the dough.
• Make two parts of the dough.
• Roll into a large rectangle.
• Brush with butter.
• Spread the chocolate hazelnut.
• Sprinkle castor sugar.
• Sprinkle little cinnamon pdr.
• Roll tightly like a swiss roll.
• Cut into 2 cm thick slices.
• Cover the baking tray with aluminium foil.
• Keep each slices on the tray and press slightly.
• Allow to ferment for an hour.
• Preheat the oven at 190 degrees Celcius.
• Bake at 190 degrees Celcius for 15-18 minutes.
• Serve with a hot cuppa coffee.

Notes:-

• You may prepare this a day before for breakfast. Make the rolls and place in your baking tray. Cover loosely with lightly greased cling wrap and refrigerate in the night for slow and cold fermentation. In the morning, bake directly from the fridge.
• You may substitute the chocolate spread with any chocolate you want or jam of your choice or even cream cheese.
• After kneading the dough bang well a couple of times before placing for fermentation.

Happy Cooking!!