Steamed Vanila Custard Pudding and *****Merry Christmas to all***********

M

Ingredients:
Al purpose flour: 1 cup
Powdered Sugar: 3/4 cup
Egg: 2
Butter: 1/4 cup
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Lemon zest: 2 tsp
Lemon juice: 2 tsp
Salt: 1/4 tsp
Vanila Essence: 1 tsp
Milk: 1/4 cup

Method:
Sieve al purpose flour, salt, baking powder and baking soda together and keep aside. Beat butter and sugar till fluffy, add egg to the mixture and beat well. Add flour little by little to this and mix well. Add enough milk to give the batter a dropping consistency. Add lemon juice, lemon zest and vanila essence to this and mix well. Grease aluminium dish with a little butter and pour the mixture into the mould. Cover it with aluminium foil paper. Tie the aluminium foil covering with string. Place the dish on a steamer/ appachembu. Reduce the flame to low, cover and steam cook for about 30-40 minutes. Check whether the pudding is done by inserting a toothpick, if it comes out clean, pudding is ready otherwise steam for another 10-15 minutes or pudding is done. Allow it to cool. Serve with custard sauce.

Custard Sauce:

Ingredients:
Milk: 2 1/2 cup
Corn flour: 2 tbsp
Egg: 1
Sugar: 1/4 cup
Milk: 2 tbsp

Method:
Mix 2 tbsp milk and cornflour, add beaten egg into this, beat until smooth and keep aside. In a deep bottom pan, pour milk and sugar, allow it to boil. Remove from fire. Pour the cornflour mixture into this and mix well. Transfer the pan again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard thickens (do not allow custard to boil). Allow the mixture to cool and keep it in fridge.

Fish Roast

Ingredients:
Fish : 3 pcs (i used peral spot)
Onion chopped: 2 medium
Tomato: 1 big
Pepper powder: 1 tbsp
Garam masala: 1 tsp
Fennel seed powder; 2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 2 tsp
Coriander powder: 1/4 tbsp
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Greenchilli slitted: 2 pcs
Thin Coconut Milk: 1 cup
Cocum/Kodampuli: 1 pc
Vinegar: 1 tsp

To Marinade:
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Red chilli powder: 2 tsp
Lemon juice: 2 tsp

Method:

Soak cocoum in 1 cup water. Wash and clean fish. Mix turmeric powder, chilli powder, pepper powder, ginger, garlic paste and lemon juice, add little water and make a smooth paste. Apply this paste on the fish, keep aside for 1 hr. Heat oil in a pan, shallow fry both sides and remove from fire.

In the same pan, add ginger, garlic and greenchilli, fry for 2-3 minutes. Add onion and fry untill it turns soft. Add tomato, fry well till the oil seperates. Then add pepper powder, garam masala, fennel seed powder, turmeric powder, redchilli powder and coriander powder. Saute for 2-3 minutes.

Remove cocum from the water and pour the water to this also add the 1 cup thin coconut milk. Reduce the flame to low, allow it to boil. Add fried fish to this. Close the lid and cook for 10-15 minutes or till the gravy turns thick. pour vinegar to the curry. Remove from fire. Serve hot.

Beef Ularthu

Ingredients:
Beef: 1/2 kg
Onion: 2 big
Tomato chopped: 1 medium
Coconut flakes: 2 tbsp
Ginger chopped: 1 tbsp
Gralic chopped: 1 tbsp
Greenchilli chopped: 2 pcs
Coriander powder: 11/2 tbsp
Redchilli powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1 tsp
Fennelseed powder: 11/2 tsp
Salt: to taste
Oil:
Vinegar: 1 tbsp
Curry leaves: few

Method

Wash and clean beef with vinegar and turmeric powder. Heat oil in a pressure cooker, add ginger, garlic curry leaves and greenchilli, saute for few minute. Add onion, fry until it turns golden brown. Add tomato, fry well till the oil starts seperate. Add coconut flakes. Then coriander powder, chilli powder, garam masala, fennelseed powder, saute for 2-3 minutes. Add beef pieces and one cup to this, stir well. Add salt. Cover and cook till beef turns soft. Remove from fire.

Heat oil in another pan, add the cooked beef gravy and fry well until beef turns dry. Serve hot with rice.

Cabbage with Black Eyed Beans Thoran

Ingredients:

Cabbage chopped: 1 cup

Black eyed beans: 1/4 cup

Grated coconut: 1/4 cup

Onion chopped: 1 small

Green chilli: 3-4 pcs

Curry leaves: 1 spring

Turmeric powder: 1 tsp

Salt: to taste

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Red chili flakes: 1-2 pcs

Method:

Clean and wash beans. In a pressure cooker add beans, salt, turmeric powder and enough water, cook until it turns soft and keep aside. Combine cabbage, grated coconut, onion, green chilli, curry leaves and salt with your hands. Heat oil in a pan, splutter mustard seeds and cumin seeds, add red chilli flakes. Add cabbage mixture to this, cover and cook for 2-3 minutes. Then add cooked beans, saute well. Cook for another 3-4 minutes. Serve hot with rice