21 Days of Lockdown

Caramel Custard Pudding   Ingredients 2 h 5 m 4  servings 175   cals 1 tablespoon water 1/4 cup white sugar 1 tablespoon hot water, or as needed 1 cup milk 5 tablespoons white sugar 2 eggs, beaten Preheat oven to 350 degrees F (175 degrees C). Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of

Tahini Lemon Dip A summer dip  Ingredients 3/4 cup Tahini Sause 5 tbsp of lime juice 1 clove garlic 1 cup water salt to taste Directions Put the Tahini sauce, lime juice and garlic in a blender and blend till a paste is formed.  With the blender on slowly drizzle in the water till all of it blends smoothly.  Pour in a bowl and garnish with parsley. Refrigerate for 15 minutes before serving.

Three Bean Salad INGREDIENTS For the salad: 1 (15-ounce) can cannellini beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can garbanzo beans, rinsed and drained 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion 2 celery stalks, finely chopped (about 1 cup) 1 cup loosely packed, fresh, finely chopped flat-leaf parsley 1 teaspoon fresh finely chopped rosemary For the dressing: 1/3 cup apple cider vinegar 1/4 cup granulated sugar (more or less to taste) 3 tablespoons extra virgin olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper Direction 1 Make the salad:  In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.   2 Make the dressing:  In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3  Chill and Serve:  Tran

Bhutte Ka Kees Ingredients 1-1/2 cup  Sweet corn   , steamed and ground to paste 1 teaspoon  Ghee 1/2 cup  Milk 1/2 teaspoon  Cumin seeds (Jeera) 1/2 teaspoon  Mustard seeds 1  Green Chilli  , finely chopped 1 teaspoon  Ginger  , grated 1/2 teaspoon  Turmeric powder (Haldi) 1/4 teaspoon  Red Chilli powder 1/4 teaspoon  Asafoetida (hing) 1/2 teaspoon  Sugar 1 teaspoon  Lemon juice Coriander (Dhania) Leaves  , as required (for garnish) Salt  , to taste Directions To begin making the Bhutte Ka Kees, firstly we will steam the corn. Add the corn in a pressure cooker with required water and cook it till the pressure cooker releases 2 whistles. Make a paste out of corn and keep it aside. Heat a wok with ghee. Add the steamed corn with a little milk in a food processor and make a coarse paste out of it. Once it is done, keep it aside. Heat a heavy bottomed pan with ghee. Add asafoetida, cumin seeds and mustard seeds. Let it cook fo

Rasgulla Ingredients For the paneer: 4   cups   whole cream milk 2 1/2   tablespoons   lemon juice or white vinegar 1 1/2   tablespoon   water For the syrup: 4   cups   of water 1 1/2   cups   sugar 4   whole cardamom Instructions Making the paneer: In a medium saucepan, bring milk to a boil, stirring occasionally so the milk doesn't burn or stick to the bottom of the saucepan. Mix the lemon juice with water. When the milk comes to a boil, add the lemon water mixture and stir gently until the whey clears and the milk totally curdles. Pour the curdled milk, in a muslin cloth. Pour cold water on the curdled milk to get rid of lemon's smell and taste. Squeeze the muslin clothes taking out excess water. Either hang the muslin clothes for 30 minutes to get rid of extra water, or place the muslin cloth in a plate and place a heavy plate or object on top of it for 30 minutes. The pane

Chettinad Paneer Ingredients Chettinad masala (roast and grind) 1 tbsp Poppy seeds (or pottukadalai or 6 to 8 cashews) 1⁄4 cup coconut grated 1 tbsp coriander seeds 1 tsp fennel seeds 3⁄4 tsp cumin 1⁄2 tsp pepper corn 4 to 5 red chilies (or 1 tsp red chili powder) 3 green cardamoms (or elaichi) 4 cloves 1 inch cinnamon stick 500 gm paneer cut in cubes 2 tomato chopped 1 onion chopped 5 tbs oil salt to taste Directions Take the ingredients for the masala and roast in a pan for a 3 minutes. Take it of the heat and let it cool. then grind into a paste with a little water. Take the 2 tbsp of oil and heat.. Add the onions and cook for 3 minutes till the onion start of become pink.  Add the tomatos and cook for another 3 minutes till the tomatos are soft.  Add the paste and stir fry the mixture for 2-3 minutes on medium flame. The masala starts to absorb all the oil.  take of the heat. and blend

Veg Fried Rice This is again my favourite simple and you can add scrambled eggs to it if you like  Ingredients 1 cup long grained rice  5 tbsp pf oil 1 tsp finely chopped green chilies 2 tsp finely chopped garlic 1 tsp finely chopped ginger 1 tbsp finely chopped celery 1/2 cup finely chopped spring onions 1/2 cup shredded cabbage 1/4 cup parboiled french beans 1/2 cup parboiled carrots finely chopped 1/2 cup thinly sliced capsicum 1 tsp soy sauce 1/2 tsp ground black pepper Directions 1. Boil the rice so that each grain is separated. first soak the rice in cold water for 30 ins. Then drain and put in 5 cups of boiling water with salt. Let it cook till rice is soft  2. heat the oil in a wok on high flame and add the onions, garlic, green chilies and ginger and cook for 2 minutes 3. Add the cabbage, carrots, french beans  and capsicum and mix well. Cook stirring occasionally on high heat for 3 minutes 4. Add the rice, soy sauce and salt and mix well.

Veg Haka Noodles A simple recipe for veg Haka Noodles Ingredients For Chili Oil 1/4 cup oil 5 crushed Kashmiri Chili For the Noodles 2 Cups Boiled Noodles 2 tbsp oil 1/4 cup finely chopped green onions 2 tsp finely chopped garlic 2 to 3 kashmiri chili 1/2 cup carrot Juliennes 1/4 cup shredded cabbage 1/2 cup thinly sliced capsicum 1 tsp soy sauce pinch of black pepper salt to taste Directions For Chilly Oil Heat the oil till it smokes  shut the heat and add the broken kashmiri pepper. cover it and let it rest for 5 minutes filter the oil and keep it aside For the Noodles Heat the oil in the wok on high heat. add the spring onions and garlic and cook for 30 seconds Add the carrots, cabbage and capsicum and saute on high heat for 2-3 minutes Add the noodles, soya sauce and salt to taste and mix well. cook on high heat for 2  minutes Add the pepper and serve hot

Sweet and Sour Vegetable One of my favourite Chinese dishes which unfortunately you don't see on the menus anymore.  Enjoy this  Ingredients 2 tbsp oil 1/2 cup onion cubes 3/4 cup capsicum cubes 1/2 cup parboiled cauliflower 1/2 cup parboiled carrot cut in rounds 1/2 cup cabbage shredded salt to taste For the Sauce mix together 1/2 cup tomato ketchup 2 tsp vinegar 11/2 tsp corn flour 1/2 cup water Directions Heat the oil in a wok  over high flame. add the onion and capsicum and cook for 2 mins stirring on medium flame add the carrots, cauliflower, cabbage and mix well stirring occasionally on high heat for 3-4 mins Add the prepared sauce and salt to taste. mix well and continuously stirring cook for 3-4 mins on high flame  Serve hot

Keto Spinach and Cheese Pie Ingredients Crust 2 1/2   cup   Blanched almond flour 1/2   tsp   Sea salt 1/4   cup   Coconut oil   (measured solid, then melted) 1   large   Egg   (beaten) Filling 1   lb   Frozen spinach   (defrosted and squeezed to remove water) 8   oz   Feta cheese   (crumbled) 4   oz   Cream cheese   (cut into very small cubes) 2   oz   Mozzarella cheese   (shredded) 4   cloves   Garlic   (minced) 1   tbsp   Fresh dill   (chopped) 4   large   Egg   (beaten) Directions Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan or 8 in (20 cm) square pan with parchment paper. In a large bowl, mix together the almond flour and sea salt. Stir in the melted coconut oil and egg, until well combined. (It will be dry and a little crumbly. Just keep mixing until it's uniform.) Press the dough into the bottom of the prepared pan