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Orange Caramel Custard | Make in advance Christmas Dessert

>> December 24, 2013


Milk - 500 ml
Cream - 200 ml
Egg - 4
Sugar - 10 tbsp or to taste - taste after the eggs are added and just before pouring into the mould
Vanilla - 1 tsp

ingredients for the syrup

10 - 14 tbsp depending on the size of the mould to coat it thoroughly, otherwise the custard wont leave the pan after chilling
Orange juice - 4 tbsp


Place the sugar and orange in a sauce pan over low to medium heat. Do not stir. Let the sugar gently caramelize. When the sugar has caramelized, pour it into a pan or mould of your choice and swirl it to coat the bottom of the pan and the sides. Keep it aside.

In the mean time boil milk and reserve. In another pan, heat the cream in a double boiler. When you see bubbles on the side turn off heat and mix it with the milk. Stir till it comes down to room temperature.

In another bowl, whist the eggs with sugar. Add vanilla extract and give a quick whisk.  Add the egg mix into the milk and strain it into another pan.

Pour this into the caramel coated pan and cover it with an aluminium foil or a thin steel or aluminium lid.

There are two ways of making the custard: Steaming or Baking.

Steaming: Prepare a double boiler and place the custard filled pan into it. The water level should be atleast half the height of the pan. Steam for 40 minutes.

Baking: Follow the same method as steaming to prepare the double boiler and place it in the oven at 160C for 45 to 50 minutes.

Once the custard is cooked, let it cool. Then place in a refrigerator for 6 hours or overnight. Invert the custard to see something which looks like the above.

Cut it and serve with the excess syrup.


A collection of Kerala Christmas Snacks

>> December 20, 2013

Little Hearts shaped diamond cuts

Achappam with Maida & Regular Milk

Pethipireethu | Kul Kulz

I dont know if Neyyappam is a Christmas snack in any part of Kerala...adding it anyway

...................shall  be adding more recipes


Mint Pulao | Pressure Cooker Method

>> December 07, 2013

This is a very easy rice recipe you can make in Pressure Cooker. Add it to your Christmas Menu.

Ingredients for the mint chutney

A large bunch of mint
1 1/2 inch piece of ginger
6 cloves of garlic
Curd 4 tbsp or Juice of 1 lemon

Ingredients for the pulao

500 gms of Basmati Rice (approximately 4 cups)
1 large onion, sliced
a medium stick of cinnamon
6 cloves
a tbsp of pepper corns
Veg oil - 2 tbsp
Almonds or cashew nuts - as much as you need
Salt to taste
8 cups of water

the method

Wash and soak the rice in water for 15 minutes. Drain it and set aside.

Heat oil in a  pressure cooker and add the onions, cinnamon, cloves, pepper corns and nuts. Meanwhile grind the ingredients for the mint chutney.

When the onion turns translucent, add the mint mix and saute for 10-15 seconds. Add the rice and salt and stir gently. Add the water, give a quick stir and put the lid of the pressure cooker. Let the whistle blow once. Turn off heat. Open the cooker when the pressure is gone. Serve this with potato wedges or a chicken curry or if it a weekday, serve with an omelette.

If you don't like to cook in pressure cooker, cook the rice separately and then season it using the method mentioned above.


Karimeen Pollichathu | Authentic Recipe

>> December 05, 2013

Karimeen Pollichathu

Karimeen Pollichathu is a famous fish-dish in Kerala, especially in the areas that have backwaters where pearlspots or karimeen is prevalent. The recipe below is medium spicy, which can be eaten by adults and kids. If you want a spicy version increase the quantity of chilly powder by 1 more teaspoon and the coriander powder by half a teaspoon.

the recipe

Karimeen or other soft fish fillet - 500 gms
salt and turmeric to marinate the fish
Oil to sear the fish

for the gravy

2 Onion or 15 Small onions
2-3 green chillies or 6 bird eye chillies (kanthari mulaku)
6 medium sized garlic cloves

Crush all the above ingredient in a mortar or just blend it in mixie for 5 -7 seconds

3/4 inch ginger - crushed (keep it separately)

turmeric powder - 1/4 tsp
chilly powder - 1 1/2 tsp
coriander powder - 1/2 - 3/4 tsp
pepper powder - 1/2 tsp

tomatoes - 3 medium

salt to taste
thick coconut milk - 125 ml (extracted from half a coconut)
coconut oil - 1 1/2 tbsp
curry leaf - 2 sprigs

Banana Leaf to wrap the fish - 2 , half portions


Marinate the fish with salt and 1/4 tsp turmeric. Fry the fish quickly in Oil. It need not turn crispy. This is only for the protein to get sealed to the skin. Check the image below.

To make the sauce, you can use the oil left over from frying the fish. Heat the oil and add the crushed onion, garlic and chilly. Stir for a minute and add the crushed ginger. Add all the powders and stir for few seconds. Add the tomatoes and salt to taste. Let the tomatoes soften. Check salt and turn off heat.

I like to add the coconut milk into the banana leaf wrap, so that it cooks along with the fish and does not lose flavour from overcooking it...i mean cooking it twice.

Heat the banana leaf over fire. Place it in a pan.

I did not go the contemporary way of wrapping one fish in a parcel. Instead i used a method whereby you can save time.

Once the banana leaf is placed on a wide pan (an Uruli), pour half of the tomato sauce over it and 3/4th of the thick coconut milk, as seen in the picture below.

Place the fish as seen in the picture, place the remaining tomato mixture and drizzle some coconut oil. Place another banana leaf on top.

Customize your batch according to the size of the pan you are using Fold it in a manner that the juices do not run out of the wrap. Place heavy plate or spoon on the leaf. Pour a tablespoon of coconut oil on the side of the wrap. Close the pan / uruli with a lid. Place the pan on the stove and cook it in low flame for 15 minutes.

Once done, be prepared for the nice aroma of coconut milk, coconut oil and the fish pollichathu itself. Open the wrap carefully and serve the fish with rice, palappam or  soft idiyappam.

Karimeen Mappas is another recipe you may like


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