Friday, August 7, 2015



1.Sweetened condensed milk 1 can(4 Oz)

2.Evaporated milk 1 can (4 Oz)

3.Full cream milk 4oz

4.Eggs large 4

5.Vanilla essence 1Tspn

6.Sugar 3/4th cup


In this recipe the full cream milk,evaporated milk and sweeetened condensed milk must be in equal proportion i.e., 4 Oz.

First beat the eggs with a hand blender on medium speed for 2-3 minutes.

Add the sweetened condensed milk,evaporated milk,full cream milk,vanilla essence and about 1/4th cup of sugar.

Using a hand blender beat this mixture for about 2 minutes,till everything gets mixed.Set this aside.

Taking a thick bottomed vessel add about a half cup of sugar and caramalise it.

To caramalise the sugar put the vessel with sugar directly on fire,do not add any water to the sugar.

Keep stirring the sugar,the sugar starts melting,now keep stirring it till the sugar turns to a nice light brown caramel color,dont make the color too dark.

Be very careful when caramelizing the sugar as the temperature of the sugar is very high.

Now transfer this caramel to a pyrex bowl or any oven proof bowl,and spread the caramel with the help of a spoon.

Now transfer the liquid to the same bowl.

Preheat the oven for 10min at 180 degrees

Now shift this bowl into another same shaped larger bowl (for water bath)

Carefully place both the bowls inside the oven .

Fill the larger empty bowl with boiling water upto half.

Seal the bowl with an aluminium foil and bake it at 180 degrees till the pudding gets set.
it may take around 45 mins,it depends from oven to oven.

Now let the pudding settle down at room temperature,later refrigerate and leave it over night to set.

For dishing out,run a knife around the corners of the bowl,and flip the bowl in the dish you want to serve.

Sunday, January 25, 2015



1.Chana dal(Bengal gram dal) 1 and half cups
(boil to tender but don't make it mushy)
2.Red chilli powder 2Tspns
3.Turmeric powder 1/2 Tspn
4.Yogurt 400grms
5.Green chillies 10
6.Garam masala powder 1Tspn
7.Onions 4 medium sized(keep half for dum)
8.Whole garam masala{shazeera(black cumin) 1tspn,cardamom 3,cloves 2,cinnamon 1"stick}
9.Ginger garlic paste 2 tspns
10.Oil (3/4cup)
11.Coriander leaves handful
12.Mint leaves little less than the coriander leaves
13. Salt to taste

1.Basmati rice 5 cups (soak for 30min before boiling)
2.Shazeera 1tspn
3.Cloves 4
4.Cardamom 5
5.Cinnamon 2 one inch sticks
6.Bay leaves 2
7.Salt to taste

For Dum:
Brown onions
lemon juice of 1 lemon
few coriander and mint leaves
few strands of saffron in luke warm milk
1/4 cup of oil

Step 1 Aqni
(use the ingredients listed for aqni)

1.Heat oil in a vessel(3/4th cup).
2.Now add the whole garam masalas,then the sliced onions.
3.Fry till the onions turn golden brown in color(remove half the onions and keep aside)
4.Add in the ginger garlic paste,fry to brown in color.
5.Add the boiled chana dal,then add in salt,red chilli powder,turmeric powder,garam masala powder and
green chilles.
6.Also add the yoghurt,coriander and mint leaves,cook for 2-3 mins.Then keep it aside.

Step 2:
(boil the rice)
1.Take a large vessel,boil lots of water along with the whole garam masalas listed in the ingredients for
the rice.
2.Add the salt too.
3.Add the soaked rice and cook till the rice is 3/4th done.
4.Strain the rice and keep aside.

Step 3:
(Final step-dum)
1.Use the same vessel that you used to boil the rice.
2.Add a very thin layer of rice at the bottom(Around 1/2 cup of cooked rice)
3.Now add the Step 1 aqni.
4.Add half of the cooked rice as your next layer.
5.Add the remaining brown onions,coriander and mint leaves,lemon juice as your next layer.
6.Add the remaining rice.
7.Add saffron plus milk.
8.Finally add oil passing through the corners the vessel,to form a circle.
9. Now Seal the vessel airtight and cook on low fire for 20 mins.
10.Serve hot with tomato chutney or mirchion ka salan.