Wednesday, January 20, 2010

Lemon Pickle

Ingrediants:
10 KeyLime lemons, cut into quarters
1/4cup lemon juice
1/4 cup salt
1/4 cup Chilli powder
1tsp mustard powder
1/4 tsp methi powder
1/2 tsp turmeric
3 cloves garlic, crushed
1 cup sesame oil or any kind of oil
10 green chillies(optional), make small slits
Directions:
Mix all the ingrediants in a glass or ceramic bowl, cover and leave the pickle for 4 days.
After 4 days mix the pickle. Taste, add salt  and lemon juice if needed.
Pickle can be eaten after 1 week from the starting day.

Tuesday, January 5, 2010

Cauliflower Pickle

Ingredients:
1 medium sized Cauliflower
Chilly powder 1 cup
Methi powder 1 tsp
Mustard powder 2 tsp
Lime juice 1 cup
Salt 1/2 cup 
Oil 1/2 cup
Turmeric 2 tsp
Garlic 1 big
Seasoning:
Oil 2 tablespoons
Curry leaves - few
Hing 1/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp

Directions:

  • Cut cauliflower into small pieces, dry them over night.
  • Peal garlic, crush half of the garlic into fine pieces.
  • Add all the ingredients to the cauliflower, except seasonings.
  • Store in a dry glass or ceramic container, covered for 3 days. stirring once a day.
  • On 3rd day add seasoning. Heat oil, fry mustard, cumin, hing and curry leaves, add to the pickle.
  • Taste, add lemon juice and salt if needed.

Crème Caramel


Ingredients:
1 1/2 cups sugar
1  can sweetened condensed milk
1  can evaporated milk
3/4 cup milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
5 eggs
1 80z package cream cheese

Directions:

  • Preheat the oven to 350 degrees F.
  • Cook 1 cup sugar in a medium-size saucepan over medium heat, stirring constantly, until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart glass baking dish. coat bottom and sides with caramel.
  • In a blender, mix all remaining ingrediants. pour over caramelized sugar.
  • Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
  • Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
  • Run a knife around edge of custard to loosen; invert onto a serving plate.