Baked Beans

Its comfort Food night, which calls for Baked Beans. And making it from scratch can't get any better.
I've got very fond memories when it comes to baked beans.  Usually a Sunday night speciality. A sure shot winner with everyone. A family favorite.  I personally don't like the ones we get in cans. Its got a typical preservative odur. But now I always make using navy beans which are widely available in any store or mall. I have also shared a picture of the navy beans for your reference.
So all you need is :

Ingredients :
1.  Navy Beans : 1 1/2 cup of beans (  soaked overnight and pressure cooked for 15 mins)
2. Tomato : 1/2 kg or 5 big tomatoes (blanched, skin removed and chopped)
3.  Onion : 1 cup ( finely chopped )
4. Green chilli : 1 Tbsp
5.  Tomato ketchup : 1 Tbsp
6. Tabasco : 1 Tbsp
7. Salt and Sugar to taste
8. Ghee : 2 Tbsp
9. Jeera : 1 tsp
10. Water : 1 cup

Method :
1.  In a pan, heat ghee add jeera, let it crackle add the onions and chillies. Cook the onions till it turns a little translucent.  Do not fry them completely. Now add the blanched and chopped tomato. Let it cook for 2 mins.
2.  Add the beans & tomato ketchup and tabasco.
3.  Now add water as per your requirement, salt and sugar to taste. Bring it up to boil for 5 mins.
4. Serve warm with toast or baked potatoes.

Soya Kheema.

It is kheema but not really Kheema!!
Amazed!???? So was I after tasting my cheats kheema but no kheema curry. It's a  good vegetarian take on hard core non vegetarian delight.

All you need is

Ingredients :

1.  Onion : 1 cup ( finely chopped)
2.  Tomato : 1 cup ( finely chopped)
3.   Ginger - Garlic paste : 1 Tbsp
4.  Turmeric powder : 1 tsp
5.  Red chilli powder : 1 1/2 Tbsp
6.  Lazeez Kheema Masala :  2 1/2 Tbsp
7.   Salt and Sugar to taste.
8.   Coriander or Mint : For Garnishing.
9.   Oil : 1 Tbsp
10. Soya Granules : 1 cup
11. Water : as per requirement.

Method :

1.  In a pan, heat oil and fry ginger garlic paste.  As soon as it fries add onion and cook till it is translucent. Add tomato.
2. After the tomatoes have wilted,  add turmeric, red chilli powder and Lazeez Masala.
3. Now add the soya granules and water. Keep adding water as the soya granules tend to soak up all the water. Add water as per your requirement.
4. Add salt and sugar add let it simmer till soya granules have cooked.
5. Garnish with Coriander/ Mint and serve hot with Pav or chapatis.

Caramel Custard - In pressure cooker

I love this wobbly dobbly Caramel Custard. Silky smooth and delicious custard made with very few ingredients. Great party dessert and will be a winner with your friends.
All you need is :

Ingredients :
1.  Eggs : 6
2.  Milk : 1 litre
3. Sugar : 1 cup
4. Vanilla extract : 1 Tbsp

Method :
1.  Boil 1 litre milk with 1 cup of sugar and keep aside to cool.
2. Beat 6 eggs and add vanilla extract.
3. In an aluminum tray caramalize sugar, as it turns black immediately put it in ice cold water bath.  This will help the sugar to crisp up.
4. Pour in the eggs into the cool milk and mix gently.
5. Pour this mix into the aluminum tray.  Pressure cook it for 45 mins to 1 hour.
6. Leave it to cool down till room temperature and then refrigerate. Serve chilled.

Enjoy!

Egg Ghee Roast

We all know how Mangalorean food is fast becoming one the most loved regional cuisines. The use of coconut, coconut milk, curry leaves, tamarind prominently in the dishes is what I love. Mangalore Ghee roast usually made using chicken is a lovely delicacy.  I tried to innovate and make my version of Egg Ghee Roast. Ingredients same, method is also similar and taste!!! Is to die for.  So for Egg Ghee roast all you need is :

Ingredients :

1.  Eggs : 4-5
2.  Ghee : 2-3 Tbsp
3.   Jeera : 1 tsp
4.   Curry leaves : 2-3
5.  Onion :  1 cup
6.  Ginger-Garlic paste : 1 Tbsp
7. Tomato : 1 cup
8.  Jeera-dhania powder : 1/2 tsp
9. Red chilli powder : 1 Tbsp
10. Turmeric powder : 1/2 tsp
11. Dahi : 1/2 cup
12. Grated coconut : 1/2 Tbsp
13. Salt and Sugar to taste.
14. Water : 1 cup

Method :
1. In a pan, heat ghee , add jeera,  curry leaves , onion , ginger garlic paste and fry for 3-4 mins. Next add tomato and again fry for 3-4 mins.
2. Now add turmeric, red chilli powder and jeera-dhania powder. Mix well.  Add grated coconut.
3. Add the dahi and mix well on a low flame.
4. Place the cooked boiled eggs in the pan and let them fry. Slowly add water.
5. Add salt and sugar and let it boil for another 2-3 mins.
6. Serve piping hot with Kerala Parota or Jeera Rice.