Caramel bread pudding

 

Today I had decided on bread pudding because my son is keep on asking some desserts.I got this recipe from Priya's Easy N Tasty recipes . This pudding is pretty easy, I made small changes to the recipe. Instead of vanilla  essence i used Pineapple essence. It came out really good.Here my recipe

Ingredients:

Bread-8 slices
Sugar-6 tsp
Pineapple essence-1 1/2 tsp
Milk- 1cup
Sugar for Caramel- 3 tsp
Walnuts- 3 tsp(crushed into pieces)
Badam flakes- 2 tsp( for decoration)



Preparation method:

1. Put bread to soak in milk until it completely soft.Then smash fully.
2. Add essence,sugar & walnuts,mix properly.
3. Heat the pan add sugar,mix until it turns brown.Add 3 tsp of water,mix well.
4. Take a flat vessel,pour caramel,allow it to spread to entire vessel.
5. Now pour the bread mixture,cover with aluminum foil,make 4-5 holes in that.
6. Pressure cook with out using cooker weight  for 30 min.
7. Wait until pudding is completely cool,Keep it inside the refrigerator for 1 hr.
8. Cut into pieces,decorate with  almonds,serve cold.



Priya from Priyas Recipes    passed this Xmas card & Thank you card.Thanks a lot priya for remembering me.






                                            Wish you a happy Christmas to everyone.

Dal Kachori

Kachori is a popular snack in the North India similar to what is bajji/vada to South India. This deep fried snack is a round ball which has a flaky covering made of maida flour with a spicy, dry filling of urad dal/moong dal. There are many variations to the fillings. Fillings can be made according to one's choice and taste. I first tasted kachori at Janpath market during first visit to Delhi. We were feeling hungry and I told my sister that I need to eat first before I can shop any more. It was then my brother-in-law suggested Kachoris and a vendor was just near us in his bicyle. Kachoris was served in the leaf bowls along with a potato gravy. First bite, I just loved it. Seeing the size of the kachori, I thought I can have only one but finished with 3. It was absolutely tasty. After that, my husband used to get this from a North Indian bakery near his office.  Once I decided to give it a try. I used half and half of maida and wheat flour instead of using only maida. Inspite of using atta, the outer cover was flaky.  I got decent kachoris if not the best. 

For outer cover

All pupose flour/Maida - 1 cup
Wheat flour/Atta - 1 cup
Ghee - 2 tblspn ( Don't melt the ghee)
Cold water - 3 tblspn
Salt
Ajwain - 1 tpsn

Mix flour,ghee, salt and ajwain till the flour resembles bread crumbs. Slowly add water to make a dry dough. Don't knead it. Just bring together the flour and make a dough. This is essential to get the flaky crust. Cover and keep it aside for 30 minutes.

Filling

Urad dal - 4 tblspn
Cumin - 1 tspn
Fennel seeds - 1 tblspn
Green chilly - 2 nos
Red chilli powder -1/2 tspn
Coriander + mint - a handful
amchur powder - 1/2 tspn

Oil for deep frying


Method

Soak urad dal in hot water for half an hour. Else you can soak it in cold water for 2 hours.

Drain the urad dal and grind it coarsely with out adding water.

Roast cumin, fennel seeds for a minute. Roast green chilly , coriander and mint in a teaspoon of oil till the leaves wilt.

Grind the roasted ingredients along with salt, red chilli powder with out water. Mix the ground masala to the urad dal paste. Heat a tablespoon of oil and saute the filling. Don't make it dry, it should be moist.

Preparing the kachori

Pinch off a lime sized dough. Press the dough with your fingers to the shape of a poori. Let theedge of the poori be thin compared to the centre.  Place a tablespoon of the filling. Gather the edges and shape into kachoris. Heat oil in a kadai till hot. Lower the heat to medium and deep fry the kachoris till golden brown. Serve with mint chutney or sweet tamarind chutney.

This is off to WYF:Tea Time Snacks hosted by EC.

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