Custard Pudding Topped With Praline and Caramelized Semiya

Ingredients

Custard powder: 3tbsp

Milk: ½ ltr

Sugar: 4tbsp (or as per taste)

Caramelizing vermicelli

Vermicelli/Semiya: 3tbsp (broken into small pieces)

Butter: 1tsp

Sugar: 1tbsp

Water: 2-3 tbsp

Praline:

Sugar: 2tbsp

Almonds chopped: 3tbsp

Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli

Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.

Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              

To make praline:

Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.

Custard

In a cooking pan add milk sugar and custard powder. Stir without lumps.

Keep on flame and stir continuosly till it becomes thick.

Switch off the flame.

Let it cool a bit (not fully cooled)
Setting

Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.

Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.

Decorate with cherry

Chill for 2hours and serve.

Bread Pockets

Ingredients

Pocket

Bread: 10

Egg: 1

Bread Crumbs: needed

Oil: for frying

Masala

Chicken: 1 ½ cups (cooked and shredded)

Onion: 2

Green Chilli: 2

Coriander leaves chopped: 3tbsp

Turmeric powder: a pinch

Salt: needed

Pepper powder: ¼ tsp
Garam Masala: ¼ tsp

Oil: 3tbsp

Method Of Preparation

Masala

Heat oil in a pan and add chopped onion.

Saute for a while and add green chilli, chopped turmeric powder, pepper powder and garam masala.

Add salt and shredded chicken.

Stir and close and low the flame and cook for 5minutes.

Then add coriander leaves and switch off the flame.

Pocket

Beat the egg well by adding 3tbsp water or milk. Keep aside

Take the bread crumbs and keep aside

Cut the sides of the bread.

Take two slices of bread together.

Roll it together slightly with a rolling pin. (Pair the slices and do the same with the other slices)

Take the rolled bread piece and first dip in egg well and the dust well with bread crumbs.

Deep fry in hot oil till bith sides are golden brown

Drain it on a kitchen tissue.

Take each piece and cut it into two and make pockets.

Stuff the masala into the pocket and serve hot.

Blooming Onion Bun

Ingredients

Burger Bun

Mozzarella Cheese     

Spring Onion

Method Of Preparation

Take the bun and make square slits on it.

Then add the mozzarella cheese in to the slits and on top of the bun

Then sprinkle some chopped spring onion on top of it and again sprinkle some mozzarella cheese.

Preheat the oven and bake at 160 deg C to about 7 to 10min or till the cheese melts.

Poached Egg

Ingredients

Egg: 1

Water: needed

Vinegar: 1tsp

Pepper & salt: to taste

Method Of Preparation

Break the egg into a small bowl.

Add enough water to come 2 inch up the side of a narrow, deep pan.

Add in vinegar to it.

When the water simmers, spin the water with a spatula and drop the egg carefully to it.

Cover and turn off the heat. Let the egg stay undisturbed for 5 min.

Don’t peek, poke, stir or accost the egg in anyway.

Take out the egg with a slotted spoon.

Drain in a kitchen towel

Serve by sprinkling salt and pepper.