Dessert - Banana Oat Bread Pudding

Ingredients:
Ripe Bananas - 4 (Sliced)
Whole Wheat Bread - 4 Slices
Rolled Oats(Quacker) - 1 Cup
Lowfat Milk - 2 1/2 Cups
Unsalted Butter - 1/4 Cup (Softened/Room Temperature)
Brown Sugar/Jaggery - 1/3 Cup
Raisins - 1/4 Cup

Method:

In a large bowl,break the whole wheat bread slices into small pieces.

Add rolled oats and lowfat milk and stir.

Let it stand for 30 mins.

Preheat the oven to 350 degree fahrenheit.

Lightly grease an 8 * 8 inch baking pan with some butter.

To the milk mixture add butter,sliced bananas,brown sugar
or powdered jaggery and raisins.Stir just to combine and pour
into the baking pan.

Bake @ 350 degree fahrenheit  for 45 mins to 55 mins or until
the pudding has set.Cool before serving.

Source :  Food Network Channel.

Caramelized Milk

Ingredients:
Carnation Sweetned Condensed Milk - 1 Can (14 Oz.)

Things Needed:
9-inch Pie Plate
Aluminium Foil
Shallow Pan
Small-mixer Bowl

Caramelized milk is prepared in three methods:
1) Oven;
2) Stove Top and
3) Microwave.

1.Oven Method:

Preheat the oven to 425 degree fahrenheit.

Pour 1 can(14 ounce) of carnation sweetned condensed milk
into a 9 inch pie plate.

Cover with aluminium foil and place in a shallow pan (the pan
should be larger than the pie plate).

Fill the pan with some hot water.Bake it for 60 to 75 mins
or until its thick and light caramel-colored.

Pour the milk into a small-mixer bowl and beat until its smooth.

2.Stove Top Method:

Pour 1 can(14 ounce) of carnation sweetned condensed milk 
into the top of a double-boiler pan and cover.

Place it over the boiling water.Cook over low heat,stirring
occassionally,for 60 to 75 mins or until its thick and light
caramel-colored.

Remove from the heat and beat until its smooth.

3.Microwave Method:

Pour 1 can(14 ounce) of carnation sweetned condensed milk
into a large microwave-safe bowl.

Cook on medium (50%) power for 4 mins,stirring halfway
through heating time.

Reduce the power to medium-low (30%) power and cook
for 12 to 16 mins stirring with wire whisk every few mins
until its thick and light caramel-colored.


Note : Microwave ovens may vary,adjust the timing accordingly.


Source : Friend.

Crab/Nandu Curry

Introduction:

True crabs are decapod crustaceans of the infraorder Brachyura,which typically
have a very short projecting "tail" or where the reduced abdomen is entirely hidden
 under the thorax.Many other animals with similar names – such as hermit crabs,
king crabs,porcelain crabs,horseshoe crabs and crab lice – are not true crabs.

Crabs are prepared and eaten as a dish in several different ways all over the world.
Some species are eaten whole,including the shell,such as soft-shell crab;with other
species just the claws and/or legs are eaten.The latter is particularly common for
larger crabs,such as the snow crab.Mostly in East Asian cultures,the roe of the
female crab is also eaten,which usually appears orange or yellow in color in
fertile crabs.

In some regions spices improve the culinary experience.In Asia,masala crab
and chilli crab are examples of heavily spiced dishes.In the Chesapeake Bay
region,blue crab is often eaten with Old Bay Seasoning.For the British dish
Cromer crab,the crab meat is extracted and placed inside the hard shell.
One American way to prepare crab meat is by extracting it and adding a
flour mix,creating a crab cake.Crabs are also used in bisque,a global dish
of French origin.

Live crabs are often boiled.In 2005,Norwegian scientists concluded
that lobsters cannot feel pain.However,later research suggests that
crustaceans are indeed able to feel and remember pain.


Recipe For Crab Curry:

Ingredients:
Crab/Nandu - 1/2 Kg
Big Onion - 1(Chopped)
Big Tomatoes - 1 (Chopped)
Red Chillies - 4
Coriander Powder - 2 tbsp.
Turmeric Powder - 1/2 tsp.
Mustard Seeds - 1 tsp.
Cumin Seeds - 1/2 tsp.
Black Peppercorns - 1 tsp.
Ginger - 1 (Small Piece)
Garlic Cloves - 3 to 4
Coconut - As Per Taste
Tamarind Juice - 1 Cup
Coriander Leaves - Few (For Garnishing)
Salt - To Taste
Oil - 2 to 3 tbsp.


Method:

Clean and wash the crab/nandu.Keep it aside.

Grind ginger,garlic cloves,red chillies,coriander powder,
black peppercorns,coconut and cumin seeds into a thick
paste.Set it aside.

Heat a kadai with 2 to 3 tbsp. of oil and season with mustard
seeds and let it splutter.

Then add chopped onions and saute till they are transculent.

Add chopped tomatoes and let it cook till they are soft.

Add the ground masala and salt and fry till the oil separates
from the masala.

Now add the crabs and let it boil.While its boiling,add the
tamarind juice and allow it to cook for another 10 mins.

Remove from the stove and garnish with some coriander
leaves and serve it hot with rice.


Source : My Mom.


For Health Benefits Of Crab,please visit:
http://www.diethealthclub.com/health-food/crabs-health-benefits.html

Vermicelli Payasam/Kheer

Ingredients:
Vermicelli - 1 Cup
Milk - 6 Cups
Sugar - 2 or 3 tbsp.
Raisins - Few
Cashewnuts - Few
Cardamom Powder - 1 Pinch
Ghee - 2 tbsp.


Method:

Heat a pan with some ghee and fry 1 cup of MTR Vermicelli until
golden brown.Set it aside.

In the same pan,add some cashewnuts and fry till its light brown.Keep
it aside.

Boil 6 cups of milk in a thick-bottomed vessel.While its boiling,add
the fried vermicelli and cook for about 8 to 10 mins.

Then add 2 or 3 tbsp. of sugar,raisins,fried cashewnuts and a pinch
of cardamom powder amd stir it well.

Let it to boil for another 2 to 3 mins.Remove from the fire and serve
the kheer/payasam hot or cold.

Vermicelli Upma

Ingredients:
Vermicelli - 1 Measure
Onion - 1(Chopped)
Green Chillies - 2 or 3 (Chopped)
Curry Leaves - A Bunch
Mustard Seeds - 1 tsp.
Urad Dal - 1 tsp.
Channa Dal - 1 tsp.
Water - 1 1/2 Cup
Cooked Veggies - Carrots,beans,peas,etc.(Optional)
Coriander Leaves - For Garnishing (Finely Chopped)
Grated Coconut - For Better Flavour (Optional)
Salt - To Taste
Oil - 1 tbsp.

Method:

Fry 1 measure of MTR Vermicelli in refined vegetable oil until golden
brown and set it aside.

Heat a pan with some oil and season with mustard seeds and let it
crack.

Then add urad dal,channa dal,chopped green chillies and curry leaves
and fry for a min.

Add chopped onions and saute for 2 to 3 mins.

Add 1 1/2 cups of water and cooked vegetables of your choice,if
desired.

Add salt to taste.Bring the water to a boil and add the fried vermicelli
and cook for another 5 mins.

Garnish with finely chopped coriander leaves and grated coconut for
better flavour.

Tasty vermicelli upma is ready.Serve it hot with sugar or chutney or
pickle of your choice.

Vegetable Vermicelli Pulao

Ingredients:
Vermicelli - 1 Measure (Fried)
Onions - 1 or 2 Cups
Ginger-garlic Paste - 1 tbsp.
Vegetables - 2 or 3 Cups
(Carrots,Green Beans,Green Peas,Etc.)
MTR Pulao Masala - 1 tbsp.
Lemon Juice - 1 tsp.
Cashewnuts - As Required
Water - 1 1/2 or 2 Cups
Salt - To Taste
Ghee - 1 tbsp
Oil - 1 tbsp.
Method:

Fry 1 measure of MTR Vermicelli in refined vegetable oil until
golden brown.Set it aside.

Boil some water and cook the veggies until they are tender.
Drain the vegetables and keep it aside.

Heat a small pan with some ghee and roast the cashewnuts
till they are light brown.Set it aside.

Saute a spoonful of ginger-garlic pastte in oil for 1 to 2 mins.

Then add chopped onions and cooked vegetables (carrots,
green beans,green peas,etc.) and saute for 2 to 3 mins.

Add MTR pulao masala,lemon juice and salt to taste.

Add 1 1/2 or 2 cups of water and bring it to a boil.

Now add the fried vermicelli and stir it well.

Add a few fried cashewnuts and cook for another
8 to 10 mins.

Remove from the fire and serve it hot with green
chutney or raita.

Dessert - Custard

Introduction:

Custard is a variety of culinary preparations based on a cooked mixture of milk or
cream and egg yolk.Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce(crème anglaise),to a thick
pastry cream used to fill éclairs.The most common custards are used as desserts
 or dessert sauces and typically include sugar and vanilla.Custard bases may also
 be used for quiches and other savoury foods.

Sometimes flour,corn starch or gelatin is added.Custard is usually cooked in a
double boiler (bain-marie) or microwave or heated very gently in a saucepan
on a stove,though custard can also be steamed,baked in the oven with or
without a hot water bath or even cooked in a pressure cooker.

Custard preparation is a delicate operation,because a temperature
increase of 5–10 °F (3-6 °C) leads to overcooking and curdling.
Generally,a fully-cooked custard should not exceed 80 °C; it
begins setting at 70 °C.A water bath slows heat transfer and
makes it easier to remove the custard from the oven before it
curdles.

Custards baked in pastry (custard tarts) were very popular in the
 Middle Ages and are the origin of the English word 'custard':
'croustade' originally referred to the crust of a tart.

While 'custard' may refer to a wide variety of thickened dishes,
technically (and in French cookery) the word custard (crème
or more precisely crème moulée) refers only to an egg-thickened custard.

When starch is added,the result is called pastry cream (crème pâtissière)
or confectioners' custard,made with a combination of milk or cream,egg
yolks,fine sugar,flour or some other starch, and usually a flavoring such
as vanilla,chocolate or lemon.Crème pâtissière is a key ingredient in
many French desserts including mille-feuille (or Napoleons) and filled
tarts.It also used in Italian pastry and sometimes in Boston cream pie.

It is known as crème anglaise collée with gelatin added.When starch
is used alone as a thickener (without eggs),the result is a blancmange.
 In the United Kingdom, 'custard' often refers to a dessert thickened
from cornflour (cornstarch) rather than eggs.

After the custard has thickened,it may be mixed with other ingredients:
mixed with stiffly beaten egg whites and gelatin,it is chiboust cream;
mixed with whipped cream, it is "creme mousseline".

Not all custards are sweet.A quiche is a savoury custard tart.
Some kinds of timbale or vegetable loaf are made of a custard
base mixed with chopped savoury ingredients.Custard royale
is a thick custard cut into decorative shapes and used to garnish
soup, stew or broth.Chawanmushi is a Japanese savoury custard,
cooked and served in a small bowl or on a saucer.

Custard may also be used as a top layer in gratins,such as the
South African bobotie and many Balkan versions of moussaka.


Recipe For Custard:

Ingredients:
Custard Powder - 2 tbsp. (Brown & Polson)
Milk - 500 ml
Sugar - 3 heaped tbsp.
Fruits - Apples,Bananas,Mangoes,Grapes
           (1 or 2 Cups).


Method:

Measure 25 gms (2 tbsp.) of  brown & polson custard powder into a bowl.

Add 1/4 cup of milk from 500 ml milk (one standard milk bottle) to make
a smooth paste.

Boil the remaining milk with 3 heaped tbsp.(50 gms) of sugar.

Remove from the heat and add the paste and cook again for
2 to 3 mins,stirring continuously to avoid burning.

Let it cool for a while.Then add 1 or 2 cups of fruits and
stir it well.

Your delicious custard is ready to be served.

Serve chilled.