This is a recipe which I prepare quiet often when I am on the hustle. It is one of the easiest recipes to side with anything. Now, that is one good reason why I couldn’t post this recipe earlier. Still, this time with my husbands help in clicking pictures I post this recipe today.
This is one of the easiest side dishes to prepare. It is also one of the most delicious options when you have ready-made paneer on hand. You can whip up this dish in under 30 minutes. This vegetarian dish is sure to delight your family and friends. You can also check my earlier post on Paneer Butter Masala recipe. It offers a different version with some gravy. This version can go with rice. You can also find us on Facebook at Delicious Sweet Aroma page.
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves – 2
Ingredients
Paneer / Indian cottage cheese – 240 g
Garlic cloves – 2, finely chopped
Onion – 1 medium, roughly chopped
Vinegar – 1 tbsp
Tomato ketchup – 2 tbsp
Nando’s Peri -Peri sauce (mild) – 3 tbsp, depending on spice level
Oyster sauce – 1 tbsp
Soya sauce – 2 tbsp
Sesame sauce – 2 tsp
Green chilies – 1 small
Bell Peppers / Paprika ( red preferably) – 1, chopped with seeds removed
Pepper powder – 1/2 tsp
Salt
Directions
1. Heat a saucepan with oil on medium-high. Once hot add chopped garlic and fry for a minute until the raw smell goes away. Add chopped onions and fry till they turn translucent.
Add tomato ketchup.
2. Add the sauces of Nando’s peri-peri, oyster sauce, chilli powder, coriander powder and vinegar. Mix and combine well.
3. Add soya sauce, sesame oil and toss in the paneer cubes with salt. Mix to coat it with the mixture. Do not over mix.
Cover and cook for 4 – 6 minutes on medium until paneer is cooked.
4. Lastly, add the green chilies and chopped paprika. I didn’t have the red paprika that day. I usually prefer it for an intense flavor. So, I used the green pepper instead.
This is an easy caramel pudding dessert with just 5 ingredients. It has a Malaysian twist by adding caramel of palm sugar, known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I can put together with less effort was my intention. It is creamy, delicate and irresistible for an after-meal dessert.
For a caramel pudding with fruity flavor please refer to my earlier post on caramel orange pudding.
Preparation time: 5 minutes
Cooking time: 30 – 45 minutes
Serves: 4
Ingredients
Caster sugar – 50 g
Eggs – 3 large
Milk (pasteurized) – 1 cup, room temp but not hot
For the caramel:
Palm sugar – 50 g (*see notes)
Water – 1/4 cup
Directions
1.Preparing the caramel :
Break the palm sugar into small pieces and place them in a heavy-bottomed pan.
Add the water and heat the mixture on medium heat, stirring until fully dissolved. Continue heating until the syrup boils.
Pour them using a strainer into ramekins right away or any container of choice.
Since palm sugar naturally holds some particles, it’s thus best to strain them to achieve a smoother consistency.
It will turn sticky if you leave it at room temperature for longer so transfer into ramekins promptly. Reserve the ramekins.
2. In a small bowl, whisk the eggs and sugar. Strain through a sieve, add milk (or you can strain after adding milk) and pour into the ramekins.
Cover the ramekins or containers with Al-foil.
3. If using the method of steaming on stove top use the method shown here
Place 2-inch water in a large wok or heavy-bottomed pan. Place ramekins over a 2-inch stand just touching the water level. Cover with a tight fitting lid and cook on medium-high for 30 – 40 minutes or just until set. Turn off heat and let it sit for an hour.
4.If using a convection oven to bake:
Preheat oven 150 degree Celsius (300 degree F / Gas 2). Place ramekins in large rectangular glass baking tray with hot water halfway up the sides of the dishes. Cover the whole tray with a Al-foil again and bake 40-45 minutes.
Let it sit for 10 minutes in the oven without letting any air out. Then check if they are firm or set.
5. Remove the ramekins and leave to cool. Chill them for 4 hours or until they are cold enough before serving.
Run a knife between the edge of each ramekin. Place a plate over the ramekin, holding the plate in one hand and other on ramekin carefully invert. Tap the ramekin base shaking them gently and lift.
Notes:
*If you can’t find palm sugar or jaggery replace it with sugar.
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Sherryl ❤
Stay Healthy!
Easy Caramel Pudding
Sherryl Andria
Indulge in a luscious, melt-in-your-mouth dessert that combines the richness of eggs and milk with the deep, caramelized sweetness of palm sugar.
Heat the mixture over medium heat, stirring constantly, until the sugar completely dissolves.
Continue heating until the syrup boils and turns into a rich caramel color.
Remove from heat and carefully pour the caramel into the bottom of your molds or ramekins using a strainer.
Set aside to cool and harden slightly.
Make the Custard
In a bowl, whisk the eggs and caster sugar until well combined.
Slowly add the room-temperature milk to the egg mixture, whisking gently to avoid creating too many bubbles.
Once fully mixed, strain the custard through a fine sieve to remove any egg particles for a smooth consistency.
Combine and Steam
Pour the custard mixture over the cooled caramel in the ramekins.
Place the ramekins in a steamer.Steam over medium heat for 30 – 40 minutes, or until the custard is set but still slightly wobbly in the center.
Be sure to cover the steamer lid with a cloth to prevent condensation from dripping onto the custard.
Cool and Serve
Once the custard is done steaming, carefully remove the ramekins from the steamer and let them cool to room temperature.
Refrigerate for at least 2 hours to allow the custard to fully set.
To serve, run a knife around the edges of the custard, then gently invert it onto a plate, letting the caramel flow over the top.
Bake in a preheated oven at 160°C (320°F) for about 40-50 minutes, or until the custard is set but still slightly wobbly in the center.
Notes
If using an Oven to Bake:
Place the ramekins in a baking dish and fill the dish with hot water, halfway up the sides of the ramekins (this is called a water bath or bain-marie).
Bake in a preheated oven at 160°C (320°F) for about 40-50 minutes, or until the custard is set but still slightly wobbly in the center.
As a hobby I blog on recipes that fascinates me to learn the art of cooking inspired from people to places I've been. In my recipes you will find step-by-step pictures with instructions for easy cooking. Hope to hear your views, share pics and have fun.
Happy cooking!
