Veg Loaf

Ingredients

2 Cups Potato (Chopped n boiled in salt water)
1/2 Cup Carrot (Grated)
1 Cup White sauce*
1 cup Cheese sauce/Cream cheese**
2 Garlic clove
1/2 tsp Lemon juice
1 Green Chilli 

Few Coriander leaves ( finely chopped)
4 Bread slices (make crumbs)

*White Sauce

Ingredients

1 tbsp Flour (Maida)
1 tbsp Butter
1 Cup Hot milk

In a pan at low flame melt the butter.

Add flour and cook till froth appear stirring throughout.

Add milk gradually and stir continuously until the sauce thickens. 

You can add salt pepper at this time n mix well.

**Cheese sauce

Ingredients 1 Cup Boiling Milk
100 gm Powdered or grated cheese.

In a separate pan on high flame add cheese and pour boiling milk over it.

Bring it to boil again until it is thick.

Method For Veg Loaf

Press bread crumbs at the bottom of a 3/5 inch tin with wet hands or little oil.

Mix garlic paste ,lemon juice, chilli, coriander leaves, salt in chopped potatoes and carrots.

Bake at 230 degree for 30 minutes. 

Leave it in the tin for 10 min. then unmould and serve hot or cold with green chutney.

Variation:

#Beat an egg.

Mix egg with white sauce n cheese sauce.

Fold the two mixtures. pour over bread crumbs base.

#We can make layers of potato, carrot, white sauce, cheese sauce and chutney n bake it. keep adding salt n pepper in every layer.

#If you don't have cheese replace it with cottage cheese (Paneer) and add 1 tbsp of maida n cornflour each.


You can use White sauce n cream cheese as a dip. play with different flavors i.e add garlic, oregano etc in it and serve with snacks.


Hope you like it.

Alka

Caramel custard best dessert

Caramel Custard

Ingredients

For caramel chips and golden syrup

1/2 cup sugar
1/4 cup water

Place sugar in a pan on high flame. When sugar stars melting and it's colour turn light golden keep stiring and let the sugar turn brown. 

Keep a greased plate ready and pour some of the caramel on the plate to make chips. 

Remove from flame n add little water then place it back and bring it to boil again.

You can keep both caramel chips and syrup for different puddings also.

Ingredients 

For Custard

3 Eggs

200 ml Milk
100 gm Sugar

.

In a mixer blend eggs and sugar and caramel syrup.

Add milk and churn for 30 seconds more. 

In a 3 inch tin/bowl place caramel chips in a bowl add syrup and pour milk,egg n sugar mixture in it.

Add 300 ml of water in a pressure cooker and put it on high flame to steam the custard. 

Do not put the weight on the pressure cooker. 

Put custard tin in the cooker and steam it for 10 minutes.

After switching off the flame, allow the custard to settle for another 5 mins.

Then place one plate on tin and turn it with the plate to unmould the custard.

It is simple and yummy. Cook the caramel custard at home without looking out for anything expensive in the market.

Keep it in the refrigerator and serve it chilled.

Have a nice day

Alka

Bread Pudding Recipe

Ingrediants

6 Slices of Milk bread (fresh bread crumbs)
3 Apple
1 Egg 
1 Cup milk
1 Cup sugar
1/2 Lemon (juice) 
1 Lemon rinds
1/4 cup Nuts
3 tab tsp Cornflour
50 gm Butter

Method

Make fresh bread crumbs by grinding bread slices into the mixer.

Add peeled apples, lemon juice, lemon rinds, sugar and nuts in mixer to mix n chop apples.

Then add milk, corn flour, butter, egg & bread crumbs n mix again.

Pour in a greased tin and bake for 20 min at 230 degrees.

Can be made in microwave also. First start the microwave for 1 min then pour pudding in Microwave safe bowl or Borosil dish and cover it. Cook for 5 min then after 15 sec again for 5 mins and further 3 mins more.

Cover must have hole for hot air to escape.

It can be served warm at the breakfast and dinner time.

This bread pudding becomes your number one comfort food, savor every bite. It is truly the soul satisfying treat that most people crave.

Alka

                                                         Navratan Meethi Chutney

Ingredients

1 kg Raw Mango Pulp (Kachcha Aam ka gudda) 
1 kg Sugar
5 tsp Salt

1 tsp Asafoetida (Hing powder)

3 tsp Red Chilli powder
2 tsp Fennel (Sauaf)
1 tsp  Fenugreek (Methi seeds) 
1 Black Cardamom (badi Elachi)
1 Cinnamon (Dalchini)
4-5  Pepper (Kali Mirch)
4-5 Clove (Laung)
Few seeds of Nigella Sativa (Kalonji)
10 dates chopped
50 gm Raisins (kishmish)
1/2 L White vinegar (Sirka)

Method

                   

Cook mango pulp, sugar, salt, Hing, all garm masalal, sauaf and methi seeds together till the sugar is dissolved. 

Then add red chilli powder, kaloji, dates and Raisins cook for 20 min.

After the sugar is dissolved add vinegar and cook for 5 to 10 mins more.

When cold fill in glass jar and keep air tight.

This chutney can be stored for 8-10 months. It can be served with almost all the snacks, chat times, samosa, allu paratha etc. My grand child also like this chutney and can have it with almost anything n sometimes he just scoop out the chutney n relish it as it is.

Hope You all like it.

Have a nice day.

Alka