Caramel Custard

Ingredients:

1. Sugar                               : 3/4 cup
2. Milk                                 : 2 1/2 cup
3. Eggs                                 : 4
4. Vanilla essence                 : 1 tsp

Method:

• Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelises.
• Pour the caramel into a mould and let it cool. 
• Heat milk, either in a microwave  oven or on a gas stove. 
• Place a metallic ring in the pressure cooker. Add 4 cups of water and heat. 
• Break eggs into a bowl. Add 1/2 cup of sugar, vanilla essence and mix gently. Add warm milk and mix. Strain the mixture.
• Pour the egg-milk mixture into the mould with the caramel.
• Cover with aluminium foil and place it in the cooker. Cover with lid and steam for 25-3- minutes.
• Do not use the whistle. Remove when done. 
• Serve, turned out with caramel side up, either hot or cold.

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Beetroot Chocolate Balls

Beetroot has phytonutrients that protect against heart diseases as well as boost your stamina to exercise.

Ingredients:

1. Flour                              : 50 gm
2. Beetroot pulp                 : 50 gm
3. Butter                             : 100 gm
4. Dark chocolate               : 100 gm
5. Granulated sugar             : 2 tbsp
6. Eggs                               : 3
7. Vanilla extract                 : 1 tsp

Method:

• Preheat the oven to 220 degrees celsius. 
• Dab some butter in the holes of a muffin tin and sprinkle some flour in each.
• Melt 100 gm each of dark chocolate and butter and stir this till it is smooth.
• Beat together a little granulated sugar, 3 eggs and half a teaspoon of vanilla extract and add the chocolate mixture to it.
• Also add flour and fresh beetroot pulp.
• Pour this into the muffin holders and bake for a few minutes or until crisp

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Mutton Biriyani

Ingredients:

1. Mutton                                                : 1 kg (1 1/2 inch)
2. Basmati rice                                         : 1 1/2 cup
3. Ginger                                                 : 4-inch piece
4. Saffron                                                : 7-8 strands
5. Milk                                                    : 1/2 cup (warm)
6. Yogurt                                                 : 2 cups
7. Salt                                                     : to taste
8. Turmeric Powder                                : 1 tsp
9. Garlic paste                                         : 1 1/2 tbsp
10. Oil                                                      : to deep fry
11. Onions                                                : 4-5 (thinly sliced)
12. Cloves                                                : 4-5
13. Cinnamon                                           : 1-inch stick
14. Green cardamoms                              : 4-5
15. Black cardamoms                               : 1-2
16. Peppercones                                      : 6-8
17. Ghee                                                  : 5 tbsp
18. Green chillies                                      : 2 (chopped)
19. Coriander powder                              : 2 tbsp
20. Cumin powder                                   : 1 tbsp
21. Red chilli powder                               : 1 tsp
22. Tomatoes                                          : 4 (chopped)
23. Garam masala powder                       : 2 tsp
24. Fresh coriander leaves                       : 1/2 bunch (chopped)
25. Fresh mint leaves                               : 1/2 bunch (chopped)
26. Butter                                                : 3 tbsp

Method:

• Soak rice for half an hour. Drain and keep aside.
• Cut half the ginger into julienne and make a paste of the rest.
• Soak saffron in warm milk and keep aside. 
• Marinate mutton in yogurt, salt, turmeric powder and one tbsp each of ginger and garlic paste. Marinate for four hours in a refrigerator.
• Heat oil in a kadai and fry half the sliced onions till brown. Drain and keep aside.
• Cook rice in salted boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
• Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook till onions are golden brown. Add remaining ginger and garlic paste. Add marinated mutton and cook on high heat for 7-8 minutes. Add coriander, cumin and red chilli powders. Mix and stir in 3 cups of water.
• On low heat, cook covered. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for 15 minutes.
• Preheat oven to 180 degrees celsius. 
• Arramge half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle some garam masala powder, half each of julienned ginger, dissolved saffron and mint leaves.
• Spread the mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger, saffron milk, garam masala, mint leaves and butter.
• Cover it with an aluminium foil and cook for 20 minutes.
• Serve hot.

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