Bread and Butter Pudding

Bread and Butter Pudding a photo by {deepapraveen very busy with work..back soon on Flickr.

Bread and Butter pudding.

1.White Bread( crust removed)- 6 slices.
Butter - 3 tsp.

2. Sugar - 1 tsp.
Almond and/or cashew - 3 tsp.

3. Egg- 1
Milk - 1 cup.
Vanilla essence - 1 tsp ( or according to your taste).
Cardamon powder and cinnamon powder- 1/4 tsp.
Custard powder- 1/2 tsp (optional)

4. Raisins or dry fruits- 3 tsp.

5.Sugar- 1tsp (optional).

Jam - 2 tsp (optional).

Method.

1.Fry almond and cashew in sugar in a non stick and once cashew is coated with sugar. Take this out of pan ( It will be a bit sticky) and powder this.

2. Apply butter to both sides of bread.

3. In the serving dish (if you are using oven, then oven proof dish) apply a little bit butter and spread half of the powdered mixture and give the dish few shakes.

3.Place 2 bread slices in this dish and spread one tsp fruit mixture. Repeat this process with remaining bread and fruit mixture.

4. Warm milk, please do not boil.( If you are using micro wave less than a minute).

5. Beat egg and Vanilla essence together with the powders. Then slowly add the milk and beat well.

6. Pour this over the bread pieces.

Baking method.

Steam.


1. You can cover this in aluminium foil. Then steam this. Pour 1/4 water in to a steamer and steam in high flame for 10 mnts then lower the flame and for another 10 mnts.Remove from heat and tet this remain in in the foil for another 10 mnts. You can serve this hot or cold.


Over Bake:

Spread that 1 tsp sugar on top of the pudding.

1.Pre-heat oven. Fill boiling water in a baking try(half) and place the pudding dish. Bake in 180 degree for 45 mnts.

2.Warm the jam in a non stick pan and spread this on top of the pudding and bake in gas mark 6 for further 10mnts( optional).

Serve warm.

Enjoy..

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Palpayasam

Palpayasam a photo by {deepapraveen very busy with work..back soon on Flickr.

Easy Palpayasam / Milk and rice pudding (Pressure cooker version).

As any other malayali I am a huge fan of Payasams. My onam nostalgias
are always associated with payasams. Thinking about Palpayasam is
making me homesick again. Unlike other desserts this one has another
speciality. A temple in south India named Ambala puzha Sree Krishana
Temple is so famous for this palayasam as an offering to Lord Krishna.
After Onam I was thinking about preparing a payasam for Mr. P. May be
that was my excuse for preparing this payasam for my taste buds . I
have seen my amma preparing this payasam and was so sure it is going
to eat half of my Friday. So I thought I will go for the easy pressure
cooker version.

(Some pre-cooking preparations)

Boil water in the pressure cooker you are supposed to cook and rinse
well even the lid and weight.

Ingredients and preparation method.

1.Milk , Sugar and Raw rice (yes that read one). Ratio is 4 : 1: 1.

Means if you are using 4 cup milk, use 1 cup raw rice, 1 cup sugar.

Must ingredient. A very clean stainless steel spoon.
Optional ingredients.

1.Cardamom pods 2,3 .
2.Cashew nuts or raisins roasted in gee = few.
3.Condensed milk = ½ cup (if you are using condensed milk reduce the
amount of sugar to ½ cup)
Method.

1.Pressure cook the rice, sugar, crushed cardamom and milk don’t
forget to put that clean spoon.
2.After first whistle reduce the heat to low and let this cook in low
flame for a further 45 mins.(This slow cooking will give the rice that
pure milk taste).
3.Remove from heat and leave this for 10- 15 mins.
4.When it is cooled down remove the lid, remove the spoon  and add
the condensed milk and heat again for few mins. Stir well.
5.Garnish this with roasted raisins.
That is it….done…enjoy
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Banana pudding/ Nenthra pazham payasam.

Banana pudding/ Nenthra pazham payasam. a photo by {deepapraveen very busy with work..back soon on Flickr.

Nenthra pazha payasam/Plantain Dessert

1.Medium sized ripe plantain- 2
2. Ghee or cleared butter- 4 tspn.
3.Crushed Jagerrey or sharkkara- 1/2 cup.
4.Thick coconut milk- 1 Cup.
5. Cashews, raisins and coconut pieces- 1/2 cup.
6.Crushed cardamom pods- 1 or two.


Method:

1. Cut the plantains into one or two pieces and steam till it is soft. I Microwaved them in high for 10mnts.

2. Remove the steams and black layer inside and mash well with your hand.

3.Heat ghee in a pan and fry this banana mixture for 5 mnts. I microwave them for 5 mnts in high uncovered. Stir in-between.

4. Add crushed jagerrey fry for another 10- 15 mnts or microwave for another 15 mnts.

5. Mix half cup of coconut milk with half cup of water and pour to the mixture let this boil in low flame, or microwave for another 2 mnts.

6. Remove from heat and mix this with the remaining thick coconut milk and add crushed cardomom pods. Garnish this with fried nuts,raisins and coconut pieces.


P.S:
You can use milk made if you want.

I was running out of cashew nuts, so I used almonds.

You can add small pieces of fried plantain.

A few drops of vanilla essence will give you a different taste.
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Jalebi Recipe

It is time for some sweets... another easy indian sweetdish..hot Jalebi and pistachio ice cream are best combination fordinner party desserts.Jalebi is an an Arabian sweet but it is so popular in India. Now it is a celebration sweet of India. The picture is an Indian rather Kerala version of the original recipe. It is a food+ medicine in Pakistan (wiki says so). For headache it is placed in boiling milk and placed standstill before eating. We can see the reference of this sweet dish in some early classics :)-
Recipe:#
1. Maida flour( all purpose flour)=1 cup.2. rice flour= 2 Tsp 3.baking powder= a bit 4. curd= 1tsp or bit less(optional)5. warm water or warm milk=4/3 cup (if you are using curd avoid milk) 6. sugar=1 1/2 cup7.water =1 cup8. cardamom powder=bit or crushed cardamom 3. 9. Food colour-orange or red few drops.10 Ghee or vegetable oil for frying
Method:1.Mix maida flour, rice flour, baking powder, curd and mix well by adding water to get a thick cream.2.Let it ferment for a day..at least 4 to 6 hours then whisk again.3.Dissolve sugar in 2 water and boil till it becomes a syrup of one thread consistency. 4. Transfer the thick cream to resealable food and freezer bag then pierce it from the bottom. I use a coconut shell with a hole in one of those three eyes of coconut.5.Heat oil or ghee in a pan. 6.Allow the batter to fall into continuous double circles as shown in the picture(not necessary if u fancy some other design you can follow that).7.Deep fry them,allow the jalebis to set and then turn over once, once it is golden in color and crisp all over remove from heat and transfer to sugar syrup let it immerse in the sugar syrup. 8. After some time say few minutes remove from the syrup.
Jalebi is ready for u.