Disco pumpkin payasam with maggie coconut milk powder

Ingredients :

1. Disco pumpkin - 1 (you can use any kind of pumpkin , disco pumpkins are miniature pumpkins that yields about 3 cups of cubed cleaned pumpkin)
2. Maggie coconut milk powder - 8 tbsp
3. jaggery - 2 cups melted and strained (approximately 400 gms)
4. ghee - 3 tbsp
5. cashewnuts - 10
6. raisins - 10
7. coconut slices - 2 tbsp
8. cardamom - 2 powdered with 1 tsp sugar
9. salt - 1/2 tsp

Method:
Add the pumpkin and 1/2 cup water with salt to a pressure cooker and cook for 2 whistles .
Allow to cool and then open the cooker .
Heat ghee in a pan and fry the cashews until golden and keep aside .
fry the raisins until plump and keep aside .
fry the coconut slices until golden and keep aside .
Into the remaining ghee  add the cooked pumpkin and saute until it starts changing color to a bright orange and all the water content leaves the pumpkin puree .
add in the melted strained jaggery and mix well and cook for another 5 minutes .
mix 4 tbsp coconut milk powder in 3 cups of warm water and add to the pumpkin mixture and mix well.
simmer this on a medium flame until it starts to reduce slightly and becomes thick.
mix in the remaining 4 tbsp coconut milk powder in 1 cup of warm water and keep aside .
add in the cardamom powder and taste for sweetness , if you prefer it sweeter add in more jaggery syrup or sugar and mix well.
reduce the flame to low and add in the thick coconut milk and mix well - do not boil after this step
mix until the payasam gets heated through.
turn the flame off and add the fried nuts and raisins .
serve hot or cold

Note : Cooking times are approximate and depends on how thick you like the end product .

Watermelon Granita

Ingredients :

1. Watermelon - 1/2 of a medium sized melon
2. Lime - 1
3. sugar - to taste
4. salt - 1 pinch

Method:

Chop the watermelon into chunks , remove most of the seeds if possible and add to a
blender jar.
Add in sugar to taste depending on the sweetness of the fruit
Add juice of 1/2 a lime and blend for 30 seconds.
taste the juice and add more sugar or lime as required .
Blend for 10 more seconds .
Pour into a steel tray and freeze for 3 hours.
Scrape the mix with a fork and refreeze .
when ready to serve ,scrape required portion with the tip of a fork and serve immediately.

Chocolate Chip cookies

Ingredients :

1. Salted butter at room temperature- 150 gms
2. light brown sugar - 80 gms
3. granulated sugar - 80 gms
4. vanilla extract - 1 tsp
5. Egg - 1 large
6. maida / all purpose flour - 225 gms
7. cooking soda - 1/2 tsp
8. salt - 1/4 tsp
9. chocolate chips or chunks - 200 gms

Method:
Preheat the oven to 180 degrees Celcius
line 2 baking trays with wax paper
seive the flour , cooking soda and salt and keep aside
Add the butter and sugars into a bowl and beat until creamy.
add the vanila and egg and beat again.
add the flour mixture and fold in with a wooden spoon.
Add in the chocolate chips and stir well.
using a teaspoon scoop up cookie dough and place on baking tray with space between each cookie dough.
Bake for 8-10 minutes until sides are a light brown and the middle is still slightly soft.
Leave on the tray for 10 minutes to crisp up and then transfer to a wire rack to cool.
store in airtight containers.

Kerala Plantain Halwa

Ingredients:

1. Over ripe Plantains - 6 (1.5 kg)
2. Sugar - 1 cup 
3. Ghee - 1/2 cup
4. Cashews - few
5. Cardamom - 3 powdered

Method:
Steam the plantains until soft .
remove the skin and slit it in two, you can remove the strand of seeds easily once it is steamed.
Add the steamed plantains to a blender jar and blend until a paste is formed.
Add 2 tbsp ghee to a nonstick frying pan and  fry until golden.
Remove from pan and reserve.
Add the plantain paste to the same pan and saute for few minutes.
Add sugar and mix well.
Keep stirring and sauteing on a medium low flame adding table spoon of ghee as the plantains start sticking to the pan.
after about 45 minutes it will start forming a ball and leave the sides of the pan .
At this stage add the cashews and powdered cardamom and fry for few more minutes.
transfer to a greased dish and cut into pieces when cool.
Can be stored in the fridge for 2 months.

Pappaya Halwa

Ingredients:

1. Ripe papaya - 1 whole , flesh scraped out. About 4 cups
2. Sugar - 8 tsp
3. Cardamom - 4
4. Ghee - 4 tbsp
5. Cashew, almonds - 4 each chopped and fried in ghee.

Method:

Cook the papaya pulp on medium flame in a non stick pan until it starts thickening . 

Add sugar and mix . Keep stirring continuously and add ghee and mix.

Cook until the mixture starts forming a ball and leaving the sides of the pan .

The ghee will start coming out of the mixture when it's ready . 

Add powdered cardamom and nuts and stir .

Turn flame off .

Put the mix into a dish and smooth it out with the top of a spoon . 

Allow to cool . Cut and serve .

Salted Butterscotch Caramel Panna Cotta with Cashew Praline

Ingredients :

For the Panna Cotta 

1. Fresh cream - 2 cups
2. Milk - 1 cup
3. sugar - 1/3 cups + 2 tbsp
4. vanilla extract - 1 tsp
5. unflavored gelatin - 2.5 tsp 
6. salt - a pinch

For the Butterscotch Caramel Sauce 

1. Granulated Sugar - 4 tbsp
2. Salted Butter (Amul butter) - 2 tbsp
3. Cream - 4 tbsp
4. Butter Scotch essence - 2 drops
5. Milk - 1 tbsp or as required to thin the sauce if necessary

For the Cashew Praline

1. Granulated Sugar - 4 tbsp
2. Cashews - 10

Note : This quantity is sufficient for 6 servings

Method:

NOTE : when using gelatin , 1 tsp of gelatin crystals is used for 1 cup of liquid to get a good set. I have used a slightly lesser amount ,since I prefer the texture very wobbly and just set /soft .Depending on the ratio of gelatin to the liquid your panna cotta texture will vary.
Make sure that the gelatine is completely dissolved - else you wont get the creamy texture . If in doubt you can strain and use the gelatin /milk mixture before adding the cream .

For the Panna Cotta -In a sauce pan , add the cold milk and  sprinkle the gelatin powder and keep aside for 5 minutes.
Whisk it with a wire whisk or fork and heat on a low flame stirring constantly until the gelatin is melted .
Add in the sugar and mix , add the fresh cream and heat until it is about to boil .Turn the flame off and add the vanilla essence and salt .
Pour into Ramekins and refrigerate for 4 hours at least for a good set .
You can make this upto 3 days ahead.

For the Cashew Praline - Grease a steel lid or plate with some butter and keep ready .
In a small pan add the granulated sugar in a flat layer and place it on the stove , cook on medium flame without stirring until the sugar starts to melt and caramelize.
When it gets to a golden color add the cashews and stir . Turn the flame off and immediately pour it on to a greased steel plate.
Allow it to cool and then place it on to a cutting board and crush lightly with the back of a spoon or a pestle.

For Butterscotch Caramel sauce -  If you are using unsalted butter , add salt to taste.
In a saucepan add the sugar in a single layer and start cooking it without stirring until it starts melting and changing color.
Watch the caramel closely - it will burn quickly , so when it reaches a color slightly less than what you prefer (a dark golden brown) take it off the heat and place it on a wooden or granite counter top.
Carefully add in the butter and stir well. It will splutter .Then add in the cream and mix ,stirring continuously until it is blended well.
Keep the sauce back on the low flame and stir to combine until you get a syrup consistency (It will thicken more when cool )
turn the flame off and add the butter scotch essence and milk if needed.

To plate : Dip the Panna Cotta Ramekin in warm water for 5 seconds and invert on to a wet plate . using a wet plate will allow you to move the Panna cotta around as you require . If you plate it on a dry plate it wont be possible to shift the panna cotta without breaking it.
Spoon the caramel sauce over it and sprinkle with the crushed cashew

Vanilla Panna Cotta with Strawberries

Ingredients:

1. Fresh cream - 2 cups
2. Milk - 1 cup
3. sugar - 1/3 cups + 2 tbsp
4. vanilla extract - 1 tsp
5. unflavored gelatin - 2.5 tsp 
6. salt - a pinch
7. Strawberries - a handful 
8. sugar - 2 tbsp for strawberry syrup

NOTE : when using gelatin , 1 tsp of gelatin crystals is used for 1 cup of liquid to get a good set. I have used a slightly lesser amount ,since I prefer the texture very wobbly and just set /soft .Depending on the ratio of gelatin to the liquid your panna cotta texture will vary.
Make sure that the gelatine is completely dissolved - else you wont get the creamy texture . If in doubt you can strain and use the gelatin /milk mixture before adding the cream .

Method:

For the strawberry sauce - chop the strawberries , add sugar and cook in a saucepan for few minutes until the fruit starts breaking down. Cool and use as a topping .

For the Panna Cotta -In a sauce pan , add the cold milk and  sprinkle the gelatin powder and keep aside for 5 minutes.
Whisk it with a wire whisk or fork and heat on a low flame stirring constantly until the gelatin is melted .
Add in the sugar and mix , add the fresh cream and heat until it is about to boil .Turn the flame off and add the vanilla essence and salt .
Pour into Ramekins and refrigerate for 4 hours at least for a good set .
You can make this upto 3 days ahead.
Serve with any sauce - chocolate , strawberry , caramel

Condensed Milk Paal Payasam / Rice pudding with Condensed Milk

Ingredients :

1. Milk - 2 litres (about 8 cups)
2. **Kaima rice - 1/2 cup 
3. Condensed Milk - 1 tin
4. green cardamom - seeds from 4 pods crushed
5. Almonds - 8 soaked and sliced into fine slivers
6. salt - 2 pinches

** You can use any variety of good quality raw rice like Basmati ,jeera , sona masuri etc . You get best results from a fragrant rice like Kaima ( the biriyani rice used in Malabar region)

Method:

In a large clean pressure cooker add the rice and milk and bring to a simmer.
Lower the flame and close the pressure cooker and put on the weight.
When the pressure builds up lower the flame to the lowest setting .
Cook for 45 minutes in the pressure cooker.
Allow the pressure to get released by itself .
Open the cooker , the rice should have cooked well now .
Add the condensed milk  and salt and stir well.
Taste for sweetness.Add more sugar if you like it sweeter.
turn the flame back on and mix well until combined.
Add the almond slivers and cardamom powder.
Serve hot or cold.

Pressure cooker Paal Payasam

Ingredients :

1. Milk - 7 cups
2. Basmati rice - 3/4th cup
3. Condensed Milk - 1 can (450 gms can)
4. Cashews or Almond slices - 15 / 3 tbsp
5. Rasins - 2 tbsp
6. Cardamom - 2 powdered
7. Ghee - 1 tbsp

Method:
Use a clean pressure cooker , as the milk will curdle if there are traces of curries you have made in the cooker.
Wash the rice well and drain .
Add 6 cups milk and rice into pressure cooker and bring to a boil .
Lower the flame and put the pressure cooker lid on with the weight .
Increase the flame and wait until pressure fills up.
Immediately lower the flame to the lowest setting and cook for 45 minutes.
After 45 minutes turn the flame off and let the pressure escape by itself.
Open the cooker and add in the condensed Milk and crushed cardamom.
Use the remaining 1 cup milk to rinse the condensed milk tin and pour into the payasam.
Heat Ghee and fry the cashews and rasins .
Add the fried mix into the payasam along with the ghee.
Stir well and serve hot or cold.
If you are using almond slices you dont have to fry them , jut add as it is.

Royal Falooda

Ingredients:

1. vanilla ice cream - 2 large scoops
2. Basil seeds also called sabja or tukmaria - 1 tbsp
3. Roohafsa - 1 tsp
4. semia payasam or soaked rice noodles - 2 tbsp
5. prepared jello - 2 tbsp
6. cutup fresh fruits,dry fruits and nuts - 3 tbsp
7. Milk - 2 tbsp

Method:
Soak the Tukmaria seeds in 1/2 cup water and drain after 30 minutes.
Mix roohafsa mix with milk and add to the bottom of the serving glass
Add the Semia kheer.
Add a small scoop of ice-cream.
Add the Tukmaria seeds
Add Fruits
Add Jello
Top off with ice cream
Drizzle few drops of Roohafsa on top and garnish with a grape or cherry.
Serve immediately

NOTE : You can prepare all ingredients in advance and keep it refrigerated until ready to serve.

Malibu Strawberry Mojito

Malibu coconut rum is a sweet, coconut flavored Caribbean white rum, with a taste reminiscent of coconut, almonds, mocha and  hints of lightly spiced, buttery rum present in the background.It is clear with an easy- flowing consistency that is similar to water but slightly oily and quite sweet when compared to most liquors.It contains less than half the alcohol level of most other rums,21 percent alcohol by volume- which means it is less likely to intoxicate.

The rum is made by mixing fine molasses from the islands own world-renowned sugar cane crops and coconut together with pure spring water and carefully selected yeast, which turns the sugar into alcohol.

Advertising campaigns label it "If people in the Caribbean took life as seriously as this, they would never have invented Malibu. It's seriously easy going."Malibu and its variations can be drunk neat, on the rocks, with milk, or more commonly, with a fruit-based mixer or a carbonated soft drink.



















Ingredients:

1. 2 oz Malibu coconut rum
2. 3 fresh ripe strawberries
3. 3 oz club soda
4. 3 lime wedges
5. 4 mint leaves
6. 4 ice cubes
7. 1 tsp sugar

Method:
Muddle lime wedges, mint leaves and strawberries with sugar.
Add ice to glass and add the Malibu rum. Add in the muddled mix and stir.
Top off with club soda.

Millionaire Mojito with Fresh Pomegranate juice

The pomegranate which is sometimes referred to as the fruit of Paradise contains a high amount of antioxidants that are beneficial to our health in many ways.The seeds and juice are considered a tonic for the heart and throat.It is a very good source of vitamin B5 /pantothenic acid, potassium  and polyphenols, such as tannins and flavonoids.
Tommy Bahama White Sand is labeled as a delightful ultra-premium light-bodied rum with a smooth entry and clean finish with hints of tangy, tropical fruit and spice.The 80-proof rum is made from water slow-filtered through coral stone, Caribbean blackstrap molasses and yeast imported from South Africa, and then aged in small batches in oak barrels. White Sand ages for a minimum of two years .

A Mojito mixed with Tommy Bahama rum is referred to as Millionaire Mojito. I have added some fresh Pomegranate juice to make a Pomegranate flavored Millionaire Mojito.


















Ingredients:

1. Tommy Bahama White Sand Rum - 3 oz
2. Sugar- 2 (or 3 tsp if you like it sweet)
3. Lime - Juice of 1 lime (reserve a ring for garnish)
4. Fresh Mint - 10 leaves
5. club soda - to top
6. ice cubes - 5
7. Pomegranate seeds - 2 tbsp (reserve few for garnish)

Method:
Add the rum,lime juice,Lime rind, mint leaves, sugar and pomogranate seeds to a glass and muddle until the sugar is dissolved.
Add ice cubes to the serving glass and pour in the muddled mixture.
Top off with club soda - garnight with a lime wheel and mint sprig.
Stir and drink.

King Henry

Vodka is an essential spirit distilled from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing.

Vodka owes its popularity to its reputation as an alcoholic beverage that "leaves you breathless", as one ad put it — no smell of liquor remains detectable on the breath, and its neutral flavor allows it to be mixed into a wide variety of drinks.It is traditionally drunk neat in the vodka belt**  and is commonly used in cocktails  and mixed drinks.The purer the vodka, the better it blends with other aromas meaning  VODKA brings out the best in other tastes too.By law, vodka  cannot have a distinctive color, smell, or flavor. It is, in many ways, an essential spirit.
 

**vodka belt — Eastern Europe , Denmark, Finland, Iceland, Norway  and Sweden.

King Henry or Chi chi is a Vodka Pinacolada ie you substitute the Rum in a traditional Pinacolada with Vodka and you have a King Henry or Chi Chi

Ingredients:

1. vodka - 1 part
2. Pineapple Juice - 3 parts
3. Coconut cream - 1 part
4. Sugar - 1 tbsp (add more to taste if you like it sweet)
5. crushed Ice cubes - 5

Method:
Add all ingredients to a shaker and swirl until sugar is completely dissolved then Shake briefly with the crushed ice, and strain into a glass. Garnish with a slice of pineapple  and serve cold.

Rum Cake

Rum is distilled from sugarcane juice or sugarcane molasses.If drinking Rum can become an addiction, so can eating Rum cake. A slice of Rum cake with a hot cup of coffee or tea is delicious for breakfast or snack.The perfect Rum cake is soft and Moist and has a lingering taste and aroma of rum.

If a recipe just tells you to use rum without mentioning the type, use dark rum. Dark Rum is generally aged longer, in heavily charred barrels and has a much stronger flavor than the light version.If there is a particular dark rum that you prefer, use it. You will enjoy the cake that much more!

 

Ingredients:

1. Yellow Cake mix - 1 pack (Pillsbury or Betty croker)
2. Eggs - 4 (The recipe calls for 3 but add an extra egg)
3. Water - 1 cup
4. Vegetable oil - 1/3 cup
5. Dark Rum - 1/4 cup

For the glaze

1. Unsalted butter - 2 sticks (1 cup)
2. Sugar - 1 cup(I generally use 3/4 cup since I don't like it too sweet)
3. Rum - 1/2 cup
4. Water - 1/4

Method:
Butter a bundt cake pan or any pan you are going to bake the cake in(If you have a bundt pan use it - The cake texture and taste is better)
Heat the oven to 350 degrees F.
Add all the ingredients for the cake into a medium sized bowl and beat with a hand mixer for 5 minutes.
Pour batter into the buttered pan and bake for 45 - 50 minutes.(Test with a tooth pick to see if the cake is cooked)
5 minutes before the cake is done make the glaze.
Combine all the ingredients for the glaze in a small saucepan and bring to a simmer and turn the flame off.
As soon as you take the cake out of the oven - while it is still hot pokes a few holes on the cake and pour the rum butter sauce over the cake.Let the cake soak the glaze.
Allow it to cool completely before un-moulding and cutting.
Tastes better a day after.

Fried Plantain with Ghee and Sugar

Fried plantain is a very popular dish in Jamaica and Ghana. In Kerala the Pazhampori/Ethakka appam takes precedence over fried Plantain. For me this is the best way to enjoy a ripe plantain - specially when some pieces are deliberately charred to a darker shade that comes very close to getting burnt,they are perfect that way.The Ghee and Sugar makes it moist ,melt in your mouth, sweet crunchy....and sinfully delicious.

















Ingredients:

1. Ripe Plantains - 2
2. Ghee/Clarified butter - 2 tbsp
3. Sugar - 2 tsp

Method:
Peel and cut the Plantain into 2.
Slice each half into 3 pieces horizontally.
Heat Ghee in a nonstick pan and add the Plantain slices and fry on medium flame until slightly browned.
Sprinkle with sugar while still hot.

Praline Cake

My favouritest (if there is a word like that :) ) cake.One that my aunts used to make during college days and I would carry back with me to the hostel after each vacation.It is still my favourite iced cake, very simple to make and tastes great.

This cake can be baked in an Oven or a pressure cooker.Back home we used to bake it in the pressure cooker,now I use the oven just because the results are the same and it is more convenient here.

Ingredients:

1. Maida/All purpose flour - 1 cup
2. Sugar - 1 cup
3. Eggs - 4
4. Vanilla essence - 1 tbsp
5. salt - 1 pinch
6. Baking powder - 1 tsp

For Icicng

1. Unsalted butter - 100 gms(2 sticks)
2. Cashew nuts - 100 gms
3. powdered sugar - to taste and make the icing
4. Sugar - to caramelize (1/2 cup)

Method:
For the Praline mix
Apply butter on a steel plate and keep aside.
Add 1/2 cup of sugar to caramelize into a sauce pan and heat until it becomes light brown.
Add in the cashew nuts and mix until it reaches a dark golden colour and turn the flame off.
Pour this mixture on to the buttered plate immediately and keep aside to cool.
When this has cooled well crush into bits and store in an airtight container.(This can be done several days ahead)

For the Icing
Mix together the butter and powdered sugar (Do not add too much sugar or the icing becomes too loose to spread)

For the Cake
Sift the maida and Baking powder and keep aside.
Beat together the Sugar and eggs until the sugar dissolves.
Add in the flour and incorporate or beat well.
Add in the Vanilla essence and mix well.
Bake in a preheated oven(350 degree) for 35 - 45 minutes.
Allow the cake to cool well.

Assembling the cake
Cut the cake into two horizontally .
Spread a layer of icing and sprinkle the nut mixture on the top of the base layer.
Keep the top layer on top and apply icing on the entire cake and sides.
Sprinkle with the nut mixture.
Keep it in the refrigerator to cool for 30 minutes.

NOTE:The cake I baked had 5 layers - you can make multiple cakes and increase the layers as needed.

For baking the cake in a pressure cooker - you need a pan that would fit inside a pressure cooker and a stand to put the baking tin on.
Do not add any water to the pressure cooker and do not put the weight on.
Turn the stove on and cook the cake in a closed pressure cooker for 35 to 45 minutes on medium low flame.

Unnakaya

Unnakaya is a snack very popular in the Malabar area.It gets its name from its shape which resembles the 'Unnakaya' or the cotton Pod. Made up of mashed boiled ripe plantains stuffed with coconut,sugar , nut and raisin mixture and then deep fried , it is indeed a Royal Malabar Treat. Typically eggs are also added to the filling.I have not used eggs in this recipe, so it is not the traditional recipe.

Ingredients:

1. Plantain/Nenthrappazham-2 (not over ripe)
2. Grated coconut- 1/2 cup
3. Sugar- 4 tbsp
4. Raisins- 1 tbsp
5. broken Cashew nuts- 2 tbsp
6. Ghee-1 tbsp
7. Salt-a very small pinch
8. Cardamom powder-1 tsp
9. Oil-For deep frying

Method:
Cook the Plantain by steaming it in a pressure cooker or microwave until it is soft.
Remove the skin and mash the cooked plantain to a dough like consistency and keep aside.
Heat ghee in a pan and fry the cashews and raisins in it .Add in the grated coconut and sugar and cardamom plus a pinch of salt and stir well until you get a dry mixture, keep aside to cool.
Apply Ghee to your palm and make a lemon sized ball of the mashed plantain and flatten it .
Place a spoon full of the grated coconut filling and roll it into the typical unnakaya shape.
Deep fry in hot oil until brown.

Zucchini Chocloate Cake

How about getting part of your daily vegetable requirements from the dessert you eat ? I found this recipe on a website sometime back ,but never tried it since I always got these wide eyes stares and " who in the world would eat zucchini cake? " remarks from my favourite taste testers.

I decided to give it a try anyway , and I must say that it has become one of my favourites - the texture was just right, fluffy and moist, with a slightly crispy outer crust , a deep and beautiful shade of brown, with great chocolate flavor. The advantage of using grated zucchini is that it adds moisture.There is no way you can taste the zucchini in there..

Ingredients:

1. All purpose flour/Maida - 2.5 cups
2. Cocoa - 1/2 cup
3. Grated Zucchini - 2 cups (Around 2 medium zucchinis grated with the peel)
4. Butter - 1 cup
5. Eggs - 3
6. Milk - 1/2 cup
7. vanilla essence - 2 tsp
8. Sugar - 2 cups
9. baking powder - 2.5 tsp
10. baking Soda - 1.5 tsp
11. salt - 1 tsp (if you are using salted butter use 1/2 tsp salt)
    

Method:

Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, baking soda and salt and set aside.
With a hand mixer or wire whisk beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture.
Pour the batter into a greased and flour-dusted pan or bundt pan. Bake in the oven for about 45 minutes (test at 35 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes. turn out on wire rack to cool thoroughly.

Vanilla Yogurt Cake

This cake is not as moist as I like it to be . More a teacake kind. Tastes good with coffee for breakfast. A very simple cake with no special ingredients .

Ingredients:

1. all purpose flour - 1 and 1/3 cups
2. baking powder - 1/2 tsp
3. baking soda - 1/2 tsp
4. salt - 1/2 tsp
5. Eggs - 2
6. sugar - 1 cup
7. Vanilla extract - 1.5 tbsp
8. Yogurt/curd - 1 cup
9. Oil - 1/2 cup

Method:
Preheat oven to 350F.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
Using a hand mixer beat together the egg and sugar on medium-high speed, until it turns pale yellow, about 3 minutes.
Add the vanilla extract and oil, beat another minute.
Add half the amount of dry ingredients. Then add half the amount of yogurt and mix until it is incorporated.
Add remaining dry ingredients and followed by the remaining yogurt.
Pour into prepared pan and bake for 35-40 minutes.
Remove from oven. Let cool for 10 minutes .

NOTE: I mixed 1 tsp of hersheys cocoa to a cup of the batter and added it for a marble effect , it is totally optional and not part of the recipe.

Flan / Caramel Custard Pudding

Flan is a traditional Mexican dessert.It is a very popular dessert in Kerala also where we call it the Caramel Custard pudding.

You can use Milk alone or milk and condensed milk for a richer version.The pudding can be baked in a water bath in an oven or steamed in a pressure cooker without the weight.You could make individual puddings in small containers or do a big one.

Ingredients:

1. Whole Milk - 2 cups
2. Eggs - 2 whole
3. Egg yolks - 2
4. Sugar - 1/2 cup
5. Vanilla essence - 1.5 tsp
6. Sugar for caramel - 1/2 cup

Method:
If you are using the oven - Preheat the oven to 300ºF.
To prepare the caramel - take a heavy bottomed saucepan and add in 1/2 cup sugar and spread it evenly .Pour in 1 tbsp of water and turn the flame on medium heat .Let the sugar melt without stirring around.Once it starts turning yellowish stir it around , you need to watch it carefully since it turns from caramel to burnt in an instant .Turn the flame off as soon s it gets a dark brown colour.

I burnt my first batch and had to throw it away - I was too careful with the second batch and took it off before it got really brown , hence the light colour.

Pour this caramel into the dish you plan to bake the custard in and swirl it around so that the caramel coat the bottom of the dish.It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set this aside.

In a bowl, combine the whole eggs, egg yolks, and sugar and whisk until foamy. Pour in the milk whisk until well blended.Add in the vanilla essence and mix well. Strain and Pour the mixture into the caramel coated dish.

If using the pressure cooker- pour some water into the pressure cooker and place a stand in it .Cover the pudding dish with aluminum foil and keep it on the stand inside the cooker- the base should hardly touch the water. Cover and steam on high for 35 - 45 minutes.

If using the oven - In a large, deep baking pan or roasting pan pour in some boiling water, it should come up to an inch. Place the pudding dish in the water bath and bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center.

Cool in the refrigerator - before serving invert the flan into a plate and serve with the caramel sauce