Goodbye Day 14

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Evening of Day 14





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Caramel Custard pudding

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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...
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Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil ...
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RAVAIYA (CHUTNEY STUFFED BRINJALS)

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RAVAIYA (CHUTNEY STUFFED BRINJALS) INGREDIENTS CHUTNEY STUFFING 1   coconut, grated 1   bunch of coriander 10   chillies 2   garlic pods 2   tablespoons   cumin seeds (jeera) 4   tablespoons   lemon juice 1   tablespoon   vinegar 1 1/2   tablespoons   sugar 2   teaspoons   salt 20   mint leaves RAVAIYA 20   dark purple baby brinjals 1 1/2   teaspoons   turmeric 1 1/2   teaspoons   red chilli powder 2   teaspoons   salt 3   tablespoons   oil INSTRUCTIONS Take all the chutney ingredients and blend to make a smooth chutney using just enough water to make a smooth paste Wash the brinjals and in each make two slits lengthwise keeping the stems on Mix the turmeric, red chilli powder and salt and rub this masala into each of the brinjals Now take the chutney and stuff each brinjal with about a tablespoon of the chutney taking care to ensure the brinjals don't split Let these ...
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