Caramel Custard

Caramel Custard

Caramel Custard is typically a 'Parsi' dish and is like a pudding. They key technique to making this is not burning your caramel or adding warm milk or yogurt to it. That, as most would know, burns the caramel making it taste bitter


Where I learnt it from: Sometime ago, from a recipe book.

Approx prep time: 5-10 min
Approx cook time: 10 - 15 mins
Setting time - 1 hour atleast 
Serves: 1-2 people

Cuisine: Indian
Part of menu: Dessert 
Hot/Cold: Cold

Ingredients:

• 2 cups cup cold milk
• 1/4th cup brown castor sugar (if possible, else use powdered sugar)
• 1/4 teaspoon vanilla extract

Major Equipment: 

• Setting bowl( regular bowl would also do)

Preparation:

1. Start making caramel by adding sugar to a few tablespoons of water in a saucepan. 
2. Reduce the sauce on low heat till it gets an amber-golden colour
3. Once amber, pour the hot caramel into the setting bowl and let it set

Cooking:

1. Mix the milk and custard powder in a vessel and then bring to a boil. 
2. Add the vanilla extract. 
3. After mixing thoroughly, pour the custard into the setting bowl, over the partially set caramel
4. Refrigerate till it sets (about an hour) 

Plating Suggestion: Caramel custard is best served cold, but before doing so, always check the caramel. If it is burnt, it could ruin the taste of the whole dish

If you have and questions or suggestions (or want me to put up the recipe of something) Please feel free to comment. Thanks and Happy Cooking.

Mushroom Stuffed Potatoes - 20 minutes

Mushroom-Stuffed Potatoes

This is a new thing I am trying, sort of like my version of boiled potatoes. It can be eaten as a starter and main both, but because it isn't very healthy, it is better in smaller quantities







Where I learnt it from: Myself

Approx prep time: 10 minutes
Approx cook time: 10 minutes
Serves: 4 people

Cuisine: Indian
Part of menu: Starter/Entree/Appetizer 
Hot/Cold: Hot

Ingredients:

• 4 potatoes, boiled
• about 20 button mushrooms
• 1/2 cup melted cheese
• 1/4 onion
• 1 clove garlic
• 1 tablespoon butter
• 2 teaspoons flour
• oregano flakes
• salt
• pepper
• oil

Major Equipment: None

Preparation:

1. Cut the boiled potatoes into halves and scoop out most of the potato content(keep it in a separate bowl)  leaving the skin and a thin potato wall
2. Deep fry the potatoes until the skin is crisp

Cooking:

1. Cut the mushrooms into quarters and saute them along with finely chopped onions, garlic and olive oil.
2. Add some Oregano to the mushrooms before getting them off the gas
3. Mix the mushrooms with the potato scooped out in the begining (prep step 1)
4. Add the melted cheese to this mixture making sure that the mixture holds its consistancy
5. After mixing properly, add the mixture to the fried potato skins, filling it graciously. 

Plating Suggestion: You can grate some over it and serve hot. Alternatively, you can drizzle melted butter over it

If you have and questions or suggestions (or want me to put up the recipe of something) Please feel free to comment. Thanks and Happy Cooking.

Veg Sweet Corn Soup - 20 minutes

Veg Sweet Corn Soup

Sweet corn soup is one of my favourite soups, mainly because of the creaminess and sweetness of it. The recipe below is one of the few that I have come up with completely by myself and tried to guess the ingredients by tasting it at restaurants



Where I learnt it from: Myself

Approx prep time: 5 min
Approx cook time:15 min 
Serves: 4 people

Cuisine: Chinese 
Part of menu: Soup
Hot/Cold: Hot

Ingredients:

• 1 cup Boiled Sweet Corn
• 3 tablespoons cornflour
• 3 cups vegetable stock/water
• 2 cups cream
• 1/2 a carrot
• Few french beans, soaked
• 1/4 cabbage
• Oil
• Salt
• Pepper

Major Equipment: None

Preparation:

1. Chop the carrots and beans finely
2. Grate the cabbage and add to a non-stick pan
3. Add carrots and saute for about 2-3 mins with oil

Cooking:

1. Add veggies, cream, stock and little corn to a wok and let it rise to a boil
2. Add salt and pepper.
3. Create a thickener by mixing cornflour with water in a 3:2 ratio
4. Use the mixture to attain a thick, soupy consistency. 

Plating Suggestion: Serve in a bowl shown in image. Add Corn kernels on top for garnish

If you have and questions or suggestions (or want me to put up the recipe of something) Please feel free to comment. Thanks and Happy Cooking.