Steamed Caramel Bread Pudding

   

          Steamed Caramel Bread Pudding is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder. However, you may use vanilla essence instead. This steamed version is melt-in-the-mouth delicacy. Do chill to serve along with chopped nuts and few dry rose petals or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this delicious Steamed desert.

• 3 eggs
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• 2 cups milk
• 3 slices of bread, cut into small cubes
• 1 tbsp. jam
• pinch of saffron
• 2-3 tbsp. sugar for the caramel
• 2 tbsp. water
• 1 tbsp. chopped nuts
• few dry rose petals 

            In a large mixing bowl whisk the eggs, sugar and cardamom powder.  Add the milk and combine well.  Strain the egg mixture.

            Add the cubed bread, jam and the saffron. Let it soak for 10 minutes. Then blend it in a blender jar and keep aside. 

           Meanwhile for the caramel sauce - Take a pan and add the sugar and water. On a medium flame melt the sugar till its colour changes to dark brown.

           Immediately pour into a greased steel tiffin box / ramekin and swirl it around. Keep it aside for 1-2 minutes for it to set.

           Then pour the milk-egg-bread mix into the tiffin box. Cover it with a lid / aluminum foil and steam for 40-45 minutes on a low flame. 

           Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.

          While serving, run a knife around the edge and invert it over a plate. Serve, chilled, garnished with chopped nuts and dry rose petals. 

                  Whisk the eggs, sugar & cardamom powder.  

                Add the milk and combine well.  Strain the egg mixture.

                     Add the cubed bread, jam and......

the saffron. Let it soak for 10 minutes. Then blend it in a blender jar & keep aside. 

For the caramel sauce - Take a pan & add the sugar & water. On a medium flame melt the sugar till its colour changes to dark brown.

Immediately pour into a greased steel tiffin box / ramekin & swirl it around. Keep it aside for 1-2 minutes for it to set.

                   Then pour the pudding mix into the tiffin box. 

Cover it with a lid / aluminum foil & steam for 40-45 minutes on a low flame. When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edge and invert it over a plate. 

Serve, chilled, garnished with chopped nuts & dry rose petals. 

Steamed Egg Pudding

 

         This is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder, rose water and saffron. However, you may use vanilla essence instead. 

          This steamed version is a melt-in-the-mouth delicacy. Do chill to serve along with chopped pistachios and almonds or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this comforting Steamed Egg Pudding.

• 2 eggs, whisked
• 1/4 cup castor sugar
• 1/2 cup full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• 1 tsp. chopped pistachios & chopped almonds to garnish
• few strands of saffron to garnish
• few dry rose petals to garnish

         In a bowl, take the eggs and sugar. Whisk well with a fork. Add milk and give it another whisk. Strain the egg mixture onto a greased steel tiffin box.

         Add cardamom powder, rose water and saffron. Mix well and close with a lid or cover with an aluminum foil.

          Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil. 

          Now place the tiffin box over the stand. Cover the pot and steam for 25 minutes on a low flame.

          Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.

          While serving, run a knife around the edges and invert it over a plate. Serve, chilled, garnished with chopped pistachios, almonds, saffron and dry rose petals.

                      In a bowl, take the eggs and sugar. 

                          Whisk well with a fork. 

                          Add milk and give it another whisk. 

              Strain the egg mixture onto a greased steel tiffin box.

                     

 Add cardamom powder, rose water & saffron. Mix well & close with a lid. 

Pour some water into a pot & place a stand on it. Bring it to a boil. 
Place the tiffin box over the stand. 

          Cover the pot & steam for 25 minutes on a low flame.

When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edges & invert it over a plate. 

Serve, chilled, garnished with chopped pistachios, almonds, saffron & dry rose petals.

Filipino Chicken Adobo Fried Rice

 

           Adobo is a classic Filipino dish that has many variations. It is prepared with chicken, pork or any seafood. Minimum of ingredients are needed for this recipe and is unbelievably very easy and quick to dish out. So any leftover Adobo can be turned into a yummy fried rice, that can be enjoyed as a one-pot comfort meal. This way any leftovers are not wasted. Here I am referring to rice also.

           It is ideal anytime of the day to satiate your hunger pangs. So serve this fried rice on its own or with a fried egg. Do check out the recipe for Chicken Adobo and also the step by step pictorial recipe to prepare the Chicken Adobo Fried Rice.

• 1 cup leftover chicken adobo, shredded
• 3 cups cooked rice
• 2 tbsp. oil + 2 tsp. oil
• 1 tbsp. garlic, chopped
• salt and pepper powder to taste 
• 1-2 tbsp. spring onion, chopped
• 2 egg omelets

         Heat 1 tsp. oil in a pan and make a sunny side up omelet. Sprinkle some salt and pepper powder. Cook for a minute and keep aside. Heat remaining 1 tsp. oil and prepare the second omelet the same way. Keep aside.

          Heat 2 tbsp. oil in a pan and sauté the chopped garlic till light brown. Add the leftover cooked Chicken Adobo and stir fry for a minute.

          Now add the cooked rice, a pinch of salt and pepper powder. Mix everything well and add salt and pepper to taste. Sauté for 2-3 minutes.

          When done, switch off the flame and garnish with the chopped spring onion. Transfer to a plate and serve along with an omelet for a one-pot comfort meal for brunch, lunch or dinner.

                                  Heat oil in a pan & make 2 omelets sunny side. Keep aside. 

                   

                         Heat 2 tbsp. oil in a pan & sauté the chopped garlic till light brown. 

                             Add the leftover cooked Chicken Adobo & stir fry for a minute.

                                  Now add the cooked rice.

                             Mix well & add salt and pepper to taste. Sauté for 2-3 minutes.

                    When done, switch off the flame & garnish with the chopped spring onion. 

                                 Serve along with an omelet for a comfort one-pot meal.

Chicken Adobo Recipe 

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. Switch off the flame and garnish with chopped spring onion. 

Filipino Chicken Adobo

 

          This Classic Filipino style Chicken dish is unbelievably very easy and quick to make. It is a sort of a stew where the chicken pieces are marinated in soy sauce-vinegar-sugar concoction along with garlic, pepper and bay leaves. It is then pan fried and cooked along with the marinade till it is fork tender. It pairs well with steamed rice as a perfect weekend lunch. So check out a step by step pictorial recipe to prepare this yummy and flavorful dish.

          Chicken Adobo is considered as the National Dish of the Philippines. It is a very simple and an hearty stew. It is a savory, sweet and tangy preparation. 

          Try out this recipe when you do not want to spend too much time in the kitchen and you want something quick and simple. 

          It is a one-pot comfort meal that gives you great satisfaction. You need just a handful of ingredients for this recipe. In fact, I am glad that I have discovered this dish as it has become one of my favorite - so simple, delicious and comforting.

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. 

          Switch off the flame and garnish with chopped spring onion. Serve with rice and a lemon wedge for some extra tang. 

                     Marinate the chicken with the ingredients mentioned under MARINATION,                                     overnight or for a minimum of 4-5 hours.

                     Heat 1 tbsp. oil in a pan & pan fry the marinated chicken till well browned

                     on all sides. Keep aside. 

                           Heat remaining oil and sauté the onion and garlic till light brown. 

                                Add the leftover marinade. However, discard the bay leaves.

                      Then add the fried chicken & water. Cover & simmer till the chicken is 

                      fork tender & the sauce thickens to a desired consistency.

                                  Garnish with chopped spring onion. 

                                 Serve with rice and a lemon wedge for some extra tang.