Egg Pudding Pie

Egg Pudding Pie

Ingredients:

  1. Digestive biscuits (I used Gluco biscuits) 20
  2. Sugar 5 tbsp. (if using digestive biscuits)
  3. Butter (melted) 2-3 tbsp.
  4. Milk 1  1/2 cup
  5. Eggs 3
  6. Gelatin 2 tbsp.
  7. Sugar 1 cup
  8. Fresh cream (whipped)  1 cup
  9. Whipped cream for decoration

Method:

  • Blend the biscuits  in a food processor until it has turned into fine crumbs.
  • Melt the butter for the biscuit base in a small pan.
  • Pour this into the bowl of the machine while the motor is running.
  • Give it about 10 seconds then stop the machine.
  • Tip the biscuit base into a cake tin with a removable base.
  • Press the biscuit base down and smooth it out with the back of a spoon.
  • Set the biscuit base in the fridge for 20 minutes.
  • Put the gelatin in a sauce pan add 1/2 cup water.
  • Cook till it gets dissolve.
  • In another pan add milk, sugar and eggs.
  • Cook on low flame stirring constantly till gets thick in a custard form.
  • Remove from the fire.
  • Let it cool for 15-20 mins.
  • Add dissolved gelatin mixture, whipped cream  and fold in the custard.
  • Pour this mixture on top of the biscuit crust.
  • refrigerate it for 2 hours.
  • Decorate it with the whipped cream.
  • Serve chilled.

Tandoori Chicken

Tandoori Chicken

Ingredients:

  1. Chicken( cut into 8 pieces)  1 large
  2. Lime juice  2tbsps
  3. Yogurt 1cup
  4. Red chilli powder 2tbsps.
  5. Salt 1 tsp.
  6. Ginger garlic paste 1tbsp.
  7. Garam masala powder 1 tsp.
  8. Oil 2 tbsp.

Method:

  • Make cuts on the Chicken pieces.
  • Mix together red chilli powder, garam masala powder, yogurt, oil, salt, lemon juice and ginger garlic paste.
  • Marinade the chicken pieces with this mixture and leave for 4-5 hours (you can keep it overnight in a refrigerator).
  • Arrange the pieces on a tray and cook it in a preheated oven for 20-25 minutes or charcoal grill.(If you don’t have an oven then brush oil over the chicken pieces and cook in a fry pan/directly on a gas stove fire till both sides are down).
  • Serve with green chutney and salad.

Yellow Cupcakes

Yellow cupcakes

Ingredients:

  1. Unsalted butter 1 cup
  2. Sugar 2 cups
  3. Eggs 3 large
  4. Flour (maida) 3 cups
  5. Baking powder 1 tbsp.
  6. Salt 1/2 tsp.
  7. Milk 1 1/4 cup
  8. Vanilla essence few drops

Method:

  • Preheat oven to 350 degrees.
  • Line two cupcake pans (about 24 cupcakes) with paper liners.
  • Using a beater cream butter then gradually add sugar, beating well.
  • Beat until light and fluffy, about 2-3 minutes.
  • Add eggs, beating well after each addition.
  • This mixture should be fluffy pale yellow.
  • In a separate bowl, combine the flour, baking powder and salt.
  • Sieve the flour, baking powder and salt together.
  • In a measuring cup, mix the milk and vanilla essence.
  • Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour.
  • Mix well, scraping the bowl down a few times to make sure there are no pockets of butter.
  • Fill each tin about 2/3 of the way with batter.
  • Bake for about 18-20 minutes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.