A Family Favourite :)

DEVILLED EGGS

This is one of my grandmother's most famous recipes. My grandmother always used to make this dish on special occasions and this was one of the very first dishes I learnt from my grandma :)  This recipe is a meat-less version of scotch eggs. One morning, we were bored with our regular breakfast items so I decided to try and make them my way. My version here is a tasty yet easy-to-make snack :) :)

INGREDIENTS:

• 3 boiled eggs + 1 raw egg beaten
• 6-7 boiled potatoes (medium size)
• Red chilli powder to taste
• Salt to taste
• Chat Masala to taste
• 2 tsp lemon juice
• Finely chopped green chillis
• 5 Tbsp Cornflour
• 7-8 Tbsp bread crumbs
• Oil for deep frying

PROCEDURE:

• Mash the potatoes and add the chat masala, chilli powder, lemon juice, salt and the chopped chillis.

• Now take a handful of potato mash to cover the egg entirely with the mash.

The egg half covered with the mash (pic with flash)

• Follow this step with all the eggs.

All the eggs covered with potato mash (pic without flash)

• Now dust these eggs in cornflour (you can use flour as well) and then dip them in the beaten egg and then roll them in bread crumbs.

• Now deep fry them till the crust is golden brown. (you can chill them for sometime as well before frying)

DEVILLED EGGS :)

I hope you try this recipe out and give me feedback :) :)

THANKS :)

VERMICELLI KHEER (SEMIYA PAYEESH)

A simple yet traditional sweet dish. This is an easy to make Indian dessert which requires a few steps and produces a lip-smacking result. :) :)

INGREDIENTS:

• 1 1/2  Tsp ghee (clarified butter)
• 250 grams vermicelli
• 500 ml milk (you can use double toned milk )
• 200 grams sugar 
• 2-3 cardamom pods
• Raisins
• Chopped cashew nuts 

PROCEDURE:

• Put the clarified butter (ghee) in a pan and add the vermicelli once the ghee is slightly hot. Fry the vermicelli on a low flame till it turns golden brown.

The Fried Vermicelli

• In a separate pan bring the milk to a boil and add the sugar and add the cardamom pods. Then on a low flame slowly boil the milk till it reduces to half its volume. (You can use artificial sweeteners if you want to substitute the sugar)
• Let the cool down to room temperature. Then add the fried vermicelli and cook on a low flame for 6-7 minutes. Add the raisins and cashew nuts but keep aside a few for garnish.
• Do not dry the milk out completely because as the dish cools down it will soak up the milk.

 

Add caption

• Serve in a bowl (I tried to serve it in a different way - in a glass).
• Garnish with raisins and cashews :)

Vermicelli Kheer

The Final Product :) :)

MALVA PUDDING

MALVA PUDDING

Malva Pudding is a dessert of South African origin. It is a sweet pudding usually served hot. It is traditionally made with Apricot jam and has  a spongy caramelized texture. I wanted to try this pudding out for a long time and hence my quest for Apricot jam began. Some years ago such products were not available in Kolkata but now these are available quite easily. I got mine from Spencers. Here’s the recipe hope you like it  :)

INGREDIENTS:

For Pudding

• 2 Tbsp butter (room temperature)
• 3/4 Cup sugar
• 1 large egg
• 2 Tbsp Apricot Jam
• 1 cup flour
• 1 Tsp baking powder
• 1 Tsp baking soda
• A pinch of salt (avoid this if you are using salted butted)
• 1/2 Cup milk
• ! Tsp Vinegar

For Sauce

• 1 cup white sugar
• 1 cup full cream milk or cream
• ½ cup boiling water
• 2 1/2 Tbsp butter at room temperature
• 1 tsp vanilla essence

 

PROCEDURE:

PUDDING

• Cream butter and sugar together, the butter should preferably be at room temperature. (i used a hand mixer) Now beat in the egg until light and fluffy, be careful do not over beat.

• 

  The Creamed Mixture

• Then mix the apricot jam. Do make sure that the jam is of a good quality.

• Dissolve the baking soda in the milk and keep aside.
• Now sift the flour together with baking powder, salt. Skip the baking powder if you are using self rising flour and skip the salt if you are using normal salted butter.
• Now alternately add the flour mix and the milk to the creamed mixture.
• Lastly add the vinegar to the mix.
• I used a Borosil ovenproof deep dish to bake the pudding.

The mixture in the ovenproof deep dish

• Preheat the oven. Bake the pudding at  160ºC for 40-45 mins or till done.

SAUCE:

• Bring the butter, sugar and water to the boil and simmer, stirring all the time for a few minutes.
• Now remove from the heat and then add the cream and the vanilla. If you are using milk then add the milk in the above mixture and cook for a few minutes till the sauce is a bit thick.
• Then poke holes in the pudding and pour the hot sauce all over it.
• Serve hot :)

MALVA PUDDING

The pudding was delicious. My family members were amazed and couldnot stop eating :) :)
(Hence the above pic since i didnot have any part left to take proper photos).

Do try this one, It involves a bit of an effort but  is absolutely divine and I promise to take better pics of the end product next time I make it :)


Adiós :)