Crème Caramel

Crème Caramel, Flan de Leche or Caramel Custard whatever you call, it won't change the deliciousness of this extremely melt in mouth dessert. Each country whether its America, Spain, France, India or any Asian has its own recipe for this caramel coated custard. 

The variation of names and recipes is self explanatory that how much this dessert is appreciated internationally. Whatever you call it or whichever recipe you follow the taste of this silky smooth custard always pleases your taste buds.

Crème Caramel is said to have a French connection which requires very few ingredients which is easily available in our pantry. It has two main steps:

• Making the Caramel
• Making the Custard

Once you master the first step then you'll always get your Crème Caramel perfect. It is a perfect dessert for any party. For parties we usually make multiple dishes in maincourse but when it comes to dessert we search for something quick and easy. This dessert is the answer to all your search queries.

So let's get started:

Ingredients:

1. Evaporated Milk: 1 cup

2. Heavy Whipping Cream: 1 cup

3. Sugar: 1 cup + 1/2 cup

4. Eggs: 3

5. Vanilla Extract: 1 tbsp

6. Hot Water: as required

Method:

1. Preheat the oven to 350 F.

2. Place a pan full of water on medium heat.

3. In a pan add half cup of sugar with 2 tbsp of water and place it on medium heat. Let it boil. Don't stir the caramel otherwise the sugar will crystallize. If required rotate the pan occasionally. As the sugar changes it's color to golden turn off the heat.

4. Now carefully pour the caramel into individual ramekins or baking dish to coat the bottom. Keep them aside.

5. Crack the eggs in a separate bowl and beat them well. Add the evaporated them and mix well until well combined.

6. Add sugar and vanilla extract into the eggs and evaporated milk mixture. Mix well until well incorporated.

7. In the mean time beat the heavy whipping cream until you get soft peaks. Add the cream to the mixture and mix very gently.

8. Pour the custard into the caramel coated ramekins or baking dish. Place the ramekins into the baking tray so that it has enough space in between the ramekins.

9. Add hot water into the baking tray and place the baking tray very carefully into the oven. Bake the custard for around 30-40 mins until set (If you are using baking dish then it will take 50-60 mins).

10. Take the tray out of the oven and let them cool down. Flip the custard into the serving tray and pour the caramel on top of the custard.

11. Enjoy the silky smooth Crème Caramel.

Note:

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Nargisi Kofta Curry

Mughlai Cuisine is one of the most popular cuisines in the Indian subcontinent. It's origin can be found back in Mughal empire where exotic dishes were prepared in the royal kitchens. Many of the dishes in Indian cuisine are influenced by their imperial cooking style.

Mughlai food is known for its richness. It is famous for the generous use of ground spices, nuts and dry fruits which make the dish quite spicy and give it a very unique aroma. The rich flavors and the exotic aroma are so tempting that can make any food loving person carve for more. 

The name of the dishes in this cuisine are so alluring that they invite you to try them out at least once. Whether its Biryani, Kofta, Korma, Shorba, Nihari, Haleem or Kebabs we love them all and usually end up licking our fingers. A huge thanks to the Mughal dynasty who introduced us to the special ingredients and techniques used in this form of cooking. 

We both are huge fans of Mughlai Cuisine and that's the reason our Sunday's are incomplete without Biryani and Shorba. I have already posted few recipes from this cuisine; you may check them out:

• Chicken BIryani
• Chicken Shami Kebab
• Kashmili Pulao (A fusion of Kashmiri and Bengali cuisine)

Today I'm again posting a delicacy from this cuisine which is Nargisi Kofta Curry. The term "Nargisi" is derived from the word "Nargis" which refers to "Narcissus"; a winter flower which has a yellow center with white petals around it just like a boiled egg. These koftas are hard boiled eggs coated with minced meat and then cooked in a gravy. When you cut the kofta it resembles the Nargis flower. There are two parts in making this recipe firstly making the koftas and then the sauce. The sauce can be a simple tomato based gravy or a Makhni sauce which enhances the flavors of these koftas. I prefer tomato based gravy over Makhni gravy to keep flavors intact yet adding a subtle richness to the gravy.

So let's start preparing this exotic dish:

Ingredients:

For Koftas:

1. Minced Chicken (or meat of your choice): 1 lb
2. Hard boiled eggs: 4
3. Onions (chopped): 1/2 cup
4. Ginger-Garlic paste: 1 tbsp
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Cilantro (chopped): 1/4 cup
11. Mint (chopped): 1/4 cup
12. Green Chilies (chopped): 2
13. Salt: to taste
14. Oil: for frying koftas

For Gravy:

1. Onion paste: 1 cup
2. Ginger-Garlic paste: 1 tbsp
3. Whole Garam Masala (green cardamoms, black cardamoms, peppers, cloves, bay leaf, mace, cinnamon) 
3. Tomato puree: 1 cup
4. Cashew paste: 1/4 cup
5. Turmeric powder: 1/2 tsp
6. Red Chili powder: 1/2 tsp
7. Cumin powder: 1/2 tsp
8. Coriander powder: 1/2 tsp
9. Garam Masala powder: 1/2 tsp
10. Salt to taste
11. Kewra Water: 1 tbsp
12. Ghee: 1 and 1/2 tbsp
13. Oil as required
14. Cilantro for garnishing

Method:

For making koftas:

1. In a bowl take the chicken mince and add chopped onions, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, chopped cilantro, chopped mint, chopped green chilies and salt. Mix all the ingredients together until well combined.

2. Take the boiled egg and coat it with this mixture of minced chicken, smooth it with your hands to form an even coating around the egg. The egg should be completely covered. Repeat the process for the rest of the eggs.

3. Heat oil on medium flame for deep frying. When the oil is hot enough fry the koftas on low-medium heat until it gets a nice golden color.

4. Take them out on a plate lined with paper towel. Keep them aside.

For making the gravy:

1. Heat oil in a separate pan and add the whole garam masala. Let them crackle but take care not to burn them.

2. Add in the onion paste and fry until golden brown. At this point add the ginger-garlic paste and again fry it for a minute.

3. Now it's time to add the tomato puree, cover the lid and cook the mixture for 2 minutes. At this point you will see the oil starts separating. Add the cashew paste and cook the mixture for a minute.

4. Add the dry spices turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder and salt.

5. Add a cup of water, cover the lid and let the gravy cook for 2-3 minutes. Open the lid add the fried koftas, ghee and kewra water. Cover the lid and let it cook for just a minute on low heat. Turn off the heat.

6. Garnish your Nargisi Kofta Curry with cilantro and cream. Enjoy with rice, naan or chapati.

Note:

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Strawberry Mousse Cake.........It's his Birthday

Yes, I know since last few posts I have been playing around Strawberries a lot. Strawberry Swiss Roll, Strawberry Shortcake Shoooters and now Strawberry Mousse Cake - they all have Strawberries in common. It's my husband's birthday and he loves strawberry flavor so I was treating him with desserts made with it.

I baked this cake for his birthday party but you don't need any special occasion to bake a cake. As we all know it must be someone's birthday somewhere so have a slice :) Moreover it's holiday season what else we need to dig into a slice of cake!

So, without any further ado let's begin with the recipe:

Ingredients:

For the sponge cake:

1. All purpose flour: 1 cup

2. Unsalted butter: 1 cup 

3. Sugar: 1 cup

4. Baking Powder: 1 tbsp

5. Vanilla Extract: 1 tbsp

6. Milk: 1/4 cup

7. Salt: 1 tsp

8. Eggs: 4

For Buttercream Icing:

1. Vegetable shortening: 1/2 cup

2. Butter: 1/2 cup

3. Powdered Sugar: 4 cups

4. Vanilla Extract: 1 tbsp

5. Milk: 2 tbsp

For Strawberry Mousse:

Check out my recipe of Mango Mousse (http://flavorsofmyplate.blogspot.com/2014/11/eggless-mango-mousseno-cook-no-bake.html). I just replaced mango puree with the stawberry puree.

Method:

For making Buttercream Icing:

1.In a bowl beat vegetable shortening and butter with electric mixer until light and fluffy.

2. Add vanilla extract.

3. Gradually add powdered sugar one cup at a time. Scrape the sides and bottom of the bowl to combine everything. 

4. If the icing appears to be dry add milk. Beat until the icing appears fluffy and glossy.

For making the sponge cake:

1. The first thing to keep in mind while make a sponge cake is that all your ingredients should be at room temperature. So bring all the ingedients to room temperature.

2. Preheat the oven to 350 F.

3. Grease a 9 inch round pan with butter and line it with a parchment paper.

4. Sift together all purpose flour, baking powder and salt. Keep it aside.

5. Take unsalted butter and powdered sugar in a bowl and beat well with your hand mixer on medium speed until it becomes creamy.

6. Crack all the eggs in a large bowl and beat them until it becomes light and fluffy. It will take 8-10 mins on medium speed. Add vanilla extract and again beat the mixture for a minute.

7. Add flour mixture to the butter-sugar mixture and mix with the help of a spatula.

8. Gently add the beaten eggs to the flour-butter-sugar mixture and combine everything by using cut and fold process.

9. Add milk and mix well by using the same cut and fold process.

10. Pour this batter into the round pan lined with parchment paper and put it into the oven for 25-30 mins.

11. To test whether your cake is done or not, take a toothpick and insert it into the center. If it's clean your cake is done otherwise bake it for a minute or two.

12. Take out the cake from the oven and let it cool down for 10 mins.

13. Meanwhile prepare your strawberry mousse 

(http://flavorsofmyplate.blogspot.com/2014/11/eggless-mango-mousseno-cook-no-bake.html) 

14. When the cake is completely cooled cut it into two halves. Add a generous layer of strawberry mousse on one half and put the other half on top of it. 

15. Put the cake in the refrigerator for the mousse to set. It will take around 3-4 hours. Once done do icing as per your choice.

16. Enjoy your Strawberry Mousse Cake.

Note:

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Kashmili Pulao....A Fusion of Kashmiri and Bengali Cuisine

You might be wondering there's a typo in my recipe name but no there isn't and today's recipe name is "Kashmili Pulao". In India we have lot of diversity in art, culture, literature, religion and this so the food.

Indian food is also diversified not only by taste and look but also how it is cooked. In India each new wave of civilization have brought their own culinary practices. Like Indian culture our food is also influenced by various civilizations and each one of them has their equal contribution in making Indian food at its best and renowned.

India has 29 states and each state has its own culinary practices. Today I'm going to present a very interesting fusion of Kashmiri and Bengali Cuisine. Kashmir aka "Heaven on Earth" forms the crown of India on the other hand Bengal aka "Cultural Capital of India" is located in the eastern part. Kashmiri Cuisine has a strong reflection of flavors from Central Asia. The staple diet of every Kashmiri includes rice which can be found abundantly in the beautiful valley and their main course revolves around  it. Whereas people living in the eastern part of India particularly West Bengal loves to eat fish and rice.

Today I decided to combine two very popular dishes: Kashmiri Yakhni Pulao (a very popular dish of Kashmiri cuisine prepared with rice and meat stock) and Bengali Mishti Pulao (a flavorful, sweet and aromatic rice dish).

I adopted the recipe of Bengali Mishti Pulao from my Mother-In-Law who is one of the finest cooks I know. She can do number of variations in a simple pulao and each time it tastes different. This is my take on her recipe but with a twist.

Ingredients:

For Chicken Stock:

1. Chicken: 1 lb

2. Garlic: 2-3 cloves

3. Ginger: 1 inch piece

4. Black Cardamoms: 2-3

5. Green Cardamoms: 4-5

6. Black Peppercorns: 5-6

7. Shah Jeera (Black Cumin): 1 tbsp
8. Mace (Javitri): 1 floret 

9. Bay Leaf: 2

10. Cloves: 4-5

11. Cinnamon: 1 (1 inch stick)

12. Water: 3 cups

13. Salt to taste

For Pulao:

1. Basmati Rice: 1 1/2 cup

2. Onions (finely sliced): 1/2 cup

3. Black Cardamoms: 2-3

4. Green Cardamoms: 4-5

5. Black Peppercorns: 5-6

6. Shah Jeera (Black Cumin): 1 tbsp

7. Bay Leaf: 2

8. Cloves: 4-5
9. Mace (Javitri): 1 floret

10. Cinnamon: 1 (1 inch stick)

11. Saffron strands: 1 pinch

12. Warm Milk: 1/4 cup

13. Ghee (clarified butter): 2 tbsp

14. Dry fruits of your choice (cashew nuts, raisins, almonds)

15. Salt to taste

16. Sugar to taste

17. Oil as required

Method:

1. Wash and soak the basmati rice in water for half an hour.

2. Take warm milk in a small bowl and soak the saffron strands. Keep it aside.

3. In a heavy bottomed pan take all the ingredients mentioned under "For Chicken Stock" and cook it on medium heat for 30 mins. Strain the stock through a strainer. It should be 

2 1/2 cups (add water if required)

4. Heat oil in a heavy bottomed pan on medium heat and fry the sliced onions till they get golden and crisp. Take them out on a plate lined with paper towel to soak the excess oil.

5. Gently stir fry the dry fruits in the pan for a minute and keep it aside.

6. In the same pan add ghee (clarified butter). Let it melt and then add in the black cardamoms, green cardamoms, black peppercorns, shah jeera, bay leaf, cloves and cinnamon. Let them release their fragrance but take care not to burn them. 

7. Add the soaked rice and stir it gently ensuring it doesn't break. Now its time to add the chicken stock, salt and sugar. 

8. Bring it to boil. Cover and cook till the rice is almost done.

9. Open the lid and add the dry fruits, saffron milk and fried onions. Cook on dum for another 8-10 mins.

10. Serve with the curry of your choice.

Note:

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Chicken Shami Kebab

Mughlai Cuisine - It's a cuisine which all Indians are die hard fans. Whether its Biryani, Kebab, Kofta or Rezala we all enjoy them equally. Thanks to the royal Mughal kitchens who taught us to cook these palatable dishes.

The taste of Mughlai dishes varies from mild to spicy and flavored with whole or ground spices. My home gets aromatic whenever I cook something from this cuisine. Last Sunday it was Thanksgiving weekend and I made Chicken Biryani and Shami Kebab for our lunch. Yes, as I mentioned in my Chicken Biryani post that I cook Biryani on every Sunday but this time I wanted it to be accompanied with Shami Kebab.

Shami Kebab are small paties made from minced meat, chana dal (lentil), flavored with spices and served with chutney. The process of making these kebabs is little lengthy but trust me it's worth the effort. The hypnotic aroma of these kebabs and clean licked plates gives you a sense of contentment. 

So let's get started:

Ingredients:

1. Chicken mince: 1 lb
2. Chana Dal (lentil): 1/2 cup
3. Onion (finely chopped): 1/2 cup
4. Eggs: 1
5. Ginger: 1 inch
6. Garlic: 7-8 cloves
7. Peppercorns: 1 tbsp
8. Cloves: 5-6
9. Green Cardamoms: 3-4
10. Black Cardamoms: 2-3
11. Cinnamon: 1 (1 inch stick)
12. Bay Leaves: 2
13. Mint handful (finely chopped)
14. Cilantro handful (finely chopped)
15. Green Chilies: 3-4 (finely chopped)
16. Salt to taste
17. Oil for frying

Method:

1. Wash and soak chana dal overnight in enough water.

2. In a pressure cooker add the minced chicken with chana dal (drain water from dal), ginger, garlic, peppercorns, cloves, green cardamoms, black cardamoms, cinnamon, bay leaves and a cup of water.

3. Put the lid on and cook for 15-20 mins (or till you hear 2 whistles) on medium heat. Take off the lid and if there's excess water cook the mixture until the water gets evaporated.

4. Let the mixture cool down and then discard the cinnamon and bay leaves. 

5. Take a blender and give the mixture a nice blend. The mixture should be still coarse between your fingers.

6. Add onions, cilantro, mint, green chilies, salt and eggs. Give everything a nice mix with your hands.

7. Now form medium size balls from the mixture and then flatten it to give a shape of a patty.

8. Heat oil in a pan on medium heat. Slide in the patties one by one. Cook on both sides till they get a nice golden hue.

9. Remove the kebabs on a plate lined with paper towel to soak the excess oil.

10. Serve hot with salad or chutney.

Note:

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Garlicky Egg Curry....A simple recipe to satisfy any Garlic-a-holic

"Sunday Ho Ya Monday Roj Khao Ande"..............we all have seen that advertisement in our childhood. Me and my husband both are egg lovers. Whenever I don't like to cook anything I reach out for the eggs in our refrigerator and yes, they never disappoint me. 

Egg is a very versatile cooking ingredient. You can cook it the way you like and it tastes good in any form you cook either its poached, scrambled, omelette, boiled, or in a curry . Yesterday it was a very dull day for me and I wasn't feeling to cook anything and suddenly this Egg Curry struck in my mind which wouldn't take much time to cook and pairs well with anything starting from naan, paratha, chapati, fried rice or simply a bowl of steamed rice.

For this recipe you need hard boiled eggs. You would have noticed, usually eggs get cracked while boiling or at times even after boiling you have hard time to peel them off. It's due to the temperature. When you take out eggs from the refrigerator and put it in boiling water it tends to crack. So here is the trick which I learnt. Take a pan with cold water, dip the eggs in it and add a teaspoon of salt (this will prevent the eggs from cracking). Place the pan on low heat. After 5-6 mins increase the heat to medium and let it boil for 7-8 mins. Remove the pan and run the eggs under cold tap water. So, here you are with the easily peeled hard boiled eggs.

Now let's start with our recipe:

Ingredients:

1. Hard boiled eggs: 6

2. Onions (medium sized): 2

3. Potatoes (medium sized): 2 (cut into wedges)

4. Tomatoes (medium sized): 3 (chopped)

5. Cumin seeds: 1/4 tbsp

6. Garlic (crushed): 8-9 cloves

7. Green chilies: 4 (adjust to your taste)

8. Turmeric powder: 1/2 tbsp

9. Kashmiri red chili powder: 1/2 tbsp

10. Salt to taste

11. Oil for cooking

12. Cilantro (Coriander leaves) for garnishing

Method:

1. Boil the eggs as explained above.

2. Peel the eggs (I like to make a slit on the eggs for salt and other spices to get in easily) and potatoes, sprinkle a pinch of salt and turmeric powder and set it aside for 5-6 mins.

3. Heat oil in a pan on medium heat. Fry eggs and potatoes till they get a nice golden hue. 

4. In the same pan add some more oil (if required), add the cumin seeds, let them crackle, now put the onions and fry them until they are translucent.

5. Its time to add in our main ingredient i.e Garlic. You can use garlic paste too but garlic tastes best when its crushed. You can use your mortar and pestle or garlic crusher for this. Cook for 2-3 mins.

6. Add the tomatoes and cook till they get nice soft and pulpy. Add green chilies, salt, turmeric powder, kashmiri red chili powder. Cook for another 5-6 mins or until the oil gets separated.

7. Add half cup of water, cover the lid and cook for 1-2 mins. Add the fried eggs and potatoes. Cook for another 2 mins.   

8. Remove the pan from heat. Garnish it with cilantro and serve hot with rice or chapati.

Note:

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