Preeja's cookbook

Caramel Custard | Egg Caramel Pudding without custard powder Ingredients: Egg - 2 Medium size Milk - 1 Cup (250 ml) Granule Sugar - 1/3 cup Vanilla essence - 1/2 tsp (optional) Oil / Butter - 1 tsp For caramel  Granule sugar - 1/4 cup Hot water - 1 + 2 tbsp Method: 1. Coat the inner surface of pudding cup / mold with butter / oil. 2. To make caramel sauce, add sugar and 1 Tbsp of water into a pan . Keep the stove on low heat. 3. Let it sit until the sugar stats to melt. Swirl the pot and even out the sugar liquid. 4. Caramelize the sugar and remove from heat. Add 2 tbsp of hot water with a long-handled ladle.   . Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl  the   pot and even out the hot caramel.    5. Pour the caramel evenly into custard cup / mold. I have used small cup for easy individual serving. You can use one cup and slice the pudding after steaming and serve individually.  6 Crack

Onion Tomato Chutney | Savala Thakkaki Chutney   Cooking time : 5 minutes  Preparation time : 5 minutes Ingredients:   Onion Cubed   - 1 (medium size) Tomato Cubed - 3 (medium size ) Channa Dal - 1 Tbsp Oil - 1 tbsp Dried Red chili / Vattal mulak - 4 to 6 (without stem) Garlic - 4 Salt to taste sugar - 1/2 tsp To Tempering Oil - 1 tbsp Mustard seeds - 1/2 tsp dried red chili - 2  Curry leaves a pinch of hing/ asafoetida Method: 1. Heat a kadai and add oil. When oil heats up add channa dal and saute it for few seconds. 2. Add red chili and onion saute it for a minute. Add garlic and saute it for a minute. 3. Add tomatoes and saute it until the tomatoes start to change its texture. It will take 2 minutes. 4. Add salt and sugar and mix well. Switch off the flame and allow it to cool completely. 5. Add the mixture into a mixer and grind it into a smooth paste without adding water.  6. To tempering, heat oil in a pan

Biscuit Cake without Oven Ingredients: Bourbon biscuit / Cookie biscuit with cream - 240 g / 2 packet Milk - 1 cup Baking powder - 1 tsp Method: 1. Add biscuits into a food processor or mixer. Grind it together . 2. Transfer this into a mixing bowl. Add milk slowly and mix together. 3. Add baking powder and mix well. You will gt a smooth batter. 4. Grease a cake tin and place a baking sheet at bottom. Pour the batter and tap it two to three times to release tapped air bubbles if any. 5. Heat a heavy bottom pan on low heat and layer salt in the bottom of pan. Heat it for 10 minutes. 6. Keep a stand or plate to avoid direct contact between salt and cake tin. keep cake tin on the stand or plate and close the heavy bottom pan with a lid. 7. Bake it on low heat for 35 to 45 minutes. 8. After 35 minutes, insert a skewer / tooth pick into the cake . If cake is baked completely, the skewer should come out clean. 9. Remove the cake