Mutton Stew

Mutton Stew 
Ingredients
500 Mutton pieces
2 Potatoes cut in to big cubes
1 Carrot cut in to big pieces
1 Capsicum cut into big pieces
Small size Cauliflower florets cut into 4 pieces
1 Tomato cut into 4
Few French beans cut in to 2 pieces each
1 Onion cut into big pieces
6 Garlic cloves crushed
1 tsp Ginger grated
1/2 cup Green Peas
2 Green chillies slit
2 Bay leaf
Whole garam masala
2  Cardamom
1 stick cinnamon
4 Pepper corn
2 Cloves
Salt to taste
1/2 tsp Pepper powder
1 tbsp Sugar
2 tbsp of Whole Wheat Flour or APF
1 tbsp Ghee

Method
Heat ghee in a cooker and add the bay leaf and whole garam masalas, garlic, ginger  and Mutton. Saute it for 10 minutes. Add the onion, salt, sugar and all the vegetables. Stir and cook for 10 minutes.  Sprinkle the flour and stir well for 2 minutes.  Add 6 to 8 cups of water. Pressure cook it and give 3 whistles, once done, serve it with hot rice.

Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....

Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....

Ingredients
1 bunch Spinach chopped
2 Potatoes cut into small cubes
2 medium sized Brinjals cut into small size  cubes
1/4 cup Peas
2 Green chillies slit
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
2 pinch of Garam Masala powder
1/2 tsp Sugar
3 tbsp Moong dal Boris fried
1 Bay leaf
1 tbsp Oil
1/4 tsp Ghee

Method
Take a pan. Add oil. Add  bay leaf and chillies. Add the potatoes, peas and brinjals. Stir and sauté it for 5 minutes. Add the spinach, salt, sugar, turmeric and coriander powder. Stir fry, cover and cook till the potato cubes are tender and the vegetable is almost dry. Add ghee and sprinkle garam masala powder. Crush the fried Boris and sprinkle from top.

Whole Wheat Broccoli, Sprouts and Almond Bundt Cake with Almond Yogurt Frosting

I love naked cakes.. which are rustic and easy to make and delicious too... This is a very healthy cake which is an experiment from Su's Kitchen.. it is amazing in taste... as it is eatten it is gooey and has a mild  flavour of  broccoli and spouts. 

For the Cake

Ingredients

• 2 cups of Whole Wheat Flour 
• 1 cup of Sugarfree 
• 1 medium size Broccoli florets 
• 1 small cup Mix Sprouts 
• 2 tbsp Curd
• 1/4 cup Milk 
• 2 tbsp Butter 
• 1 tsp Baking powder 
• 1 tsp Soda bicarbonate
• Few drops of Almond essence 
• 2 tbsp of Almond flakes

Method

Par boil the broccoli florets  and mix sprouts. Strain the water out. Take a blender add the broccoli florets and the mix sprouts. Blend it till it becomes a puree, add butter, Sugarfree and almond essence. Blend it once more. Mix the curd and milk together in a bowl. Add the flour, baking powder and soda bicarbonate into the blender, now add the milk and blend it. The consistency should be thick dropping consistency. Add the almond flakes and fold the batter with a spatula. Grease a bundt cake mould, add the batter. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Cool the cake completely before frosting.

For the Yogurt Frosting

Ingredients

• 1 cup Hung Yogurt 
• 3 tbsp Milk
• 1/4 cup Sugarfree 
• Few drops of Almond essence 
• 1 tbsp Almond flakes

Method

Take a bowl, add the hung Yogurt, milk, Sugarfree and essence. Whip it, add the milk and whip it. It is a thick dropping consistency frosting. Drizzel the frosting on the cake. Sprinkle almond flakes on top.

Bread Charlotte... A French Dessert

Bread Charlotte
Charlotte russe is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honor of his former employer George IV's only child, Princess Charlotte and his current, Russian employer Czar Alexander I (russe being the French word for "Russian").  Charlotte russe was also a dessert or on-the-go treat popular during the 1930s, 1940s, and 1950s.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin. Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear and banana. Other types do not include fruits, but use a custard or Bavarian cream. Chocolate charlotte uses a mousse filling within the layers. A citrus curd is a more contemporary choice.
There is a lot of doubt surrounding the origins of the name charlotte. Despite the fact that charlottes are served across Europe, one etymology suggests it is a corruption of the Old English word charlyt meaning "a dish of custard". In another, meat dishes that were known as charlets were popular in the 15th century. Other historians say that this sweet dish took its name from Queen Charlotte (1744–1818), wife of George III of the United Kingdom.It is possible that the dessert takes its name from Alexander I's sister-in-law, Charlotte of Prussia.
Information source Net

My version of the Charlotte
For the Bread
Ingredients
1 1/2 cups Whole Wheat Flour
1 cup All Purpose Flour
1/2 cup + 1 tsp Sugar free Diet Sugar
1  tsp Dry Yeast
1/2 tsp Salt
1/2  cup lukewarm Milk
1/4 cup Milk
2 tbsp Butter
1 Egg

Method

Take 1/2 cup Milk.  Make it lukewarm,  add 2 tsp sugar free diet sugar and yeast. Mix it and let it rise. Take a mixing bowl, add APF, Whole Wheat Flour, salt and remaining sugar. Mix it. Take a another bowl, add the remaining 1/4 cup milk and 1 tbsp of melted butter and egg. Beat it. Now take the dry ingredients and mix it with the wet ingredients, mix it to form a soft dough. Knead it.. add 1/2 tsp butter and knead it for 5 to 10 minutes. Apply the remaining butter on the dough and let it rise. Punch the dough. Take a baking tin. Grease it with butter. Roll the dough to the side of the tin and 1/4 thickness. Spread the roll dough in the tin. Prick the dough with a fork. With the remaining dough, roll the dough out in a circle the size of a glass bowl rim in which charlotte will be set. Bake the bread at 180 degrees celcius for 20 minutes till done. Cool the bread completely.

For the Strawberry Sauce
Ingredients
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice

Method
Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and become a bit thick.

For the Custard Filling
Ingredients
2 Egg Yolks
1/2 cup Cream
1/4 cup Milk
1/4 cup Sugarfree Diet Sugar
1/4 tbsp Gelatine
1/2 tsp Vanilla essence
1 sliced Banana

Method
Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence  and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit. Take the gelatine and 2 tbsp hot water. Mix the gelatine till it dissolves. Add the gelatine to the custard and mix it. Add the banana in the custard and mix it.

To Assemble the Charlotte
Take the bread from the tin and cut it into 2 parts. Apply the strawberry sauce on one part of the bread. Cover it with the other  part. Cut it into square or rectangular  pieces. Take the glass bowl. Line the glass bowl with cling flim. Arrange the bread pieces on the sides of the  glass bowl leaving no gap in between. Fill in the centre with the custard filling.  Cover the top with the round bread. Cover the whole bowl with the cling flim. Let it set in the refrigerator for 4 to 5 hours.  Remove the cling flim. Place a plate upside-down on top of the bowl, then invert the bowl so the charlotte can rests on the plate. Gently lift the bowl up, and peel the cling flim from the top of the charlotte.

Baked Strawberry Custard Pudding With Sugarfree...

Baked Strawberry Custard Pudding
With Sugarfree...
For the Strawberry Sauce
Ingredients
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice

Method
Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and becomes thick.

For the Custard
Ingredients
2 Egg Yolks
1 cup Cream
1/2 cup Milk
1/2 cup Sugarfree Diet Sugar
1/2 tsp Vanilla essence

Method
Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence  and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit.

For the Pudding
Ingredients
1 cup Milk
2 Eggs beaten
1/2 or more Bread Loaf
Custard
Strawberry Sauce

Ingredients
Cut the bread pieces into strips. Mix the Custard, milk and eggs together. Take a glass square  tray, add the bread strips and fill up half the tray,  pour the milk and the sauce on the top of the bread strips. Lay the remaining bread strips on top, repeat the process and at the end add more bread strips on top. Bake the pudding at 180 degrees celcius for 20 to 25 minutes in a pre heated oven till the top becomes brown in colour.

P.S. I have used Sugarfree Diet Sugar. If required we can increase the sugar quantity according to the taste.  Regular sugar can be added in the same quantity instead of diet Sugar.