Egg and Veg short crust pastry quiches

Egg and Veg short crust pastry quiches
Ingredients
12 round circles cut from the short crust pastry dough according to the size of the cupcake moulds
3 eggs
Salt to taste
3 tbsp spring onions chopped
3 tbsp capsicum chopped
1 green chillies chopped
1 onion chopped
1/2 tsp butter
Method
Preheat the oven for 180 degrees.
Take a pan and add butter. Saute the vegetables for 2 to 4 minutes and keep it aside. Take the eggs and sprinkle salt to taste. Beat the egg with the beater till soft peaks form. Now take a cupcake pan and put 1 cut dough circle in the cavities. Let it rest for 5 minutes. Now add 2 tbsp of beaten egg batter in each cavities. Gently add the sautéed vegetables on the beaten egg batter. Bake for 20 minutes at 180 degrees. Take it out and serve it.

Homemade Orange icecream with orange marmalade syrup

Homemade Orange icecream with orange marmalade syrup

Ingredients
2 cups Full cream milk
3/4 cup  Granulated white Sugar
1 tsp Orange essences
2 Orange pulp
1 tbsp Cornflour
1 tsp veg Gelatin
1 cup Fresh Cream

Method

Keep the freeze setting in maximum. Mix cornflour in 2 tbsp of cold milk and keep it ready. Soak gelatin in 2 tbsp lukewarm milk  for 5 minutes. Then microwave for 1 minute when required.

Boil milk until it reduces a little a bit. Then add sugar and boil the milk till the sugar dissolves. Reduce the flame and mix cornflour gradually stirring continuously. When the milk starts thickening, switch off the flame. When the milk is lukewarm, add gelatin and mix well. Chill it in the freezer for 2 hours. Then add fresh cream, orange essence and orange pulp and mix well and beat using electric beater, on a low speed for a few minutes, keeping the vessel over a bowl of ice cubes.
Pour the mixture in a box with a lid and keep it in the freezer. Once half set, remove from the freezer, beat it for a few minutes and pour it back into the box and freeze again. You can beat the ice cream for 1 or 2 times more. This is done to get creamier ice cream. Ice cream is ready once it sets. Allow it to thaw for 5 minutes before serving.

If ice cream maker is used then take the ice cream maker vessel cover it with plastic bag and freeze it till chilled. Chill the ice cream mixture. Take out the ice cream vessel from the freezer and then add the chilled ice cream mixture into the vessel. Whip the Ice cream mixture till it thickens and to set it well keep it in the freezer for 3 to 4 hours.

Add orange marmalade syrup before serving.

Orange syrup
Ingredients
1 orange pulp
4 tbsp orange marmalade
Method
Take a pan and add both the ingredients. Cook it on a low flame till the marmalade melts and blends well with the orange pulp to form a syrup. Take of the gas and cool before serving.

Shrewsbury biscuits

Shrewsbury biscuits....

Shrewsbury biscuits
Ingredients
150 gram flour
120 gram butter
75 grams sugar
1/2 tsp baking powder
2 tbsp milk
Method
Beat the butter well then add sugar and beat it again until the butter becomes fluffy. Add baking powder, flour and milk and beat the batter. At this stage the dough is very soft so keep it for 20 to 45 minutes.( If the climate is hot then keep it for 15 minutes in the freeze and 15 minutes out). After 20 to 45 minutes take the dough and make equal balls and keep the balls at a distance on the baking tray. If you have the mold then use the mold and stamp the balls so you will have Shrewsbury stamped on the balls. If not just flatten the balls with your hand. In a preheated oven bake if for 15 to 20 minutes at 160 to 170 degrees depending on your oven. Please keep checking after 15 minutes and turn the tray to keep browning. Keep the biscuits in the same tray till it cools.

Lasuni Tadka Dal

Lasuni Tadka Dal
Ingredients
2 Cups Whole Moong washed and soaked for 3-4 hours
1 big Onion chopped
1 big Tomato chopped
6 Garlic clove minced
Few Curry leaves
2 Green chillies slit
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Curry powder
Salt to taste
1 Whole Dry Red Chilli
1/2 Cumin seeds
Pinch of Asafoetida
2 tbsp Ghee
Method
Take a pressure cooker. Add the soaked dal. Add 2 1/2 cups water. Keep 1 tbsp Onion and 1 tsp Garlic aside for seasoning.  Add 1 green chilli, chopped tomatoes, chopped onion, salt, turmeric powder, cumin powder, coriander powder and  curry powder in the cooker. Cover the cooker and cook the dal till tender. Let the pressure releases. Open the cooker, if the water has dried up then add more water according to the consistency required.  Take a pan. Add ghee. Heat the ghee. Add cumin seeds and let it crackle. Add curry leaves, red chilli, 1 tbsp Onion and 1/2 tsp Garlic.  Sauté it for few seconds. Add asafoetida and add the seasoning to the dal. Simmer the dal for 10 minutes. Serve it hot with Rice or Chappati.

Telapia Macher Tak Posto ( Telapia cooked in Poppy and Tamarind gravy)

Telapia Macher Tak Posto  ( Telapia cooked in  Poppy and Tamarind gravy)
Ingredients
6 to 8 pieces of medium size Telapia fish
2 Green Chillies slit
1/2 tsp Nigella seeds 
1 Whole Dry Red Chilli
3 tbsp Poppy seeds
1/2 tsp Mustard seeds
Salt to taste
1 tsp Sugar 
1 tsp Turmeric powder
1 tbsp Tamarind paste
Mustard oil to fry and cook the fish

Method
Take Poppy seeds, mustard seeds, 1 Green chilli and tamarind paste. Add 1/4 cup water and make a paste. Keep it aside.
Take oil in a pan, heat the oil and fry the fish until golden brown from both sides. Keep them aside. Take 2 tbsp oil in a pan,  heat  it. Add nigella seeds,  when it  crackles add green chilli and add poppy seed paste,  turmeric powder, salt and sugar. Stir for 2 minutes , add 1 1/2 cup of water. Stir it. Simmer on low heat for 5 minutes. Add the fish pieces. Cover and cook till the fish is tender and the gravy has  thicken up a bit. Drizzle with mustard oil and serve hot with rice.