Serradura

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       Serradura also known as sawdust pudding because of the sandy texture of the biscuit in the pudding. This pudding is believed to have originated from Macau. This is one of the easiest pudding I have ever made to this day, takes no more than 10 or 15 mins. to make. The pudding is layered with condensed milk and cream forming one layer and powdered biscuit the alternate layer. I have used a combination of cashew with the biscuit, which is optional. 

Ingredients:
Whipping cream or thick cream   -    250 ml 
sweetened condensed milk           -     50 g.
vanilla essence                             -      1 tsp.
Marie biscuits                               -     100 g.
cashew nuts                                 -      20

Method:

1. Powder the biscuits and the cashews using a mixie.
2. Whip the whipping cream until soft peaks are formed, add in the condensed milk and vanilla essence and beat it until stiff peaks are formed. 
3. In a glass or the serving dish, add a spoonful of biscuits-nuts mixture evenly. Then spoon in the cream then alternate with the biscuit and the cream alternately. 
4. Refrigerate till set for 2 hrs. and leave in room temperature(10 mins) before serving so that the creamy layer is smooth.

Notes:

• This is a heavy dessert so fewer the layers the better.
• You can also use a pipping bag to pipe the cream for a neater finish.
• Thick cream can be used in the place of whipping cream, just make sure not to over beat the cream.
• Adjust the amount of condensed milk according to your taste.

Gobi Manchuri Gravy

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Ingredients:

For batter

All Purpose Flour        -     ½ cup
Corn Flour                   -     2 tbsp.
Cauliflower                  -    1 piece (medium size)
Garlic paste                  -   ½ tsp.
Ginger paste                 -   ½ tsp.
Water                           -    ¾ cup
Oil for deep frying
Salt according to taste

For Gobi Manchurian Gravy:
Ginger (finely chopped)             -     ½ tbsp.
Green Chili(slit)                         -      2 nos.
Garlic (finely chopped)              -     2 tsp.
Spring Onion (finely chopped)  -      3 tbsp.
Oil                                              -      1 tbsp.
Soy Sauce                                  -       2 tbsp.
Chili Sauce(optional)                 -       ½ tbsp.
Tomato Ketchup                        -       2 tbsp.
Pepper Powder                           -       1 tsp.
Corn Flour                                 -        2 tbsp.
Hot Water                                  -        2 cup
Salt according to taste

Method:

1. Clean the cauliflower and break it into medium florets.
2. Boil the florets in plenty of water for 3 minutes. Drain the water and pat dry the florets on kitchen towel.
3. Mix the flour, corn flour, ginger paste, garlic paste and salt with approx. ¾ cup of water in a bowl and make a batter. Do not make batter watery or very thick.
4. Add cauliflower florets in batter and mix well until all florets coated with batter.And set it aside for 10 to 15 mins.
5. Heat the oil in a skillet over medium flame. Add  coated florets(not all at once) in hot oil and deep fry until they turn golden brown over medium flame.
6. Take out the florets from the oil and drain excess oil from them.

Gravy Directions:

1. Dissolve 2 tablespoon of corn flour in 1/2 cup of water and keep aside.
2. Heat the 2-tablespoon oil in a pan. Add chopped ginger, garlic, green chilli and chopped spring onion in it. Sauté for a minute.
3. Add soy sauce, chili sauce, tomato ketchup, pepper powder and salt in it and cook for 1 minute.
4. Pour 2 cup of hot water in it and let the mixture boil over medium flame for 1 minute.
5.  Add dissolved corn flour in it and stir constantly to avoid forming lumps. Stir and cook it on low flame for 1 minute.
6. Add fried cauliflower florets in it and cook for 3 minutes over medium flame and serve.

Notes:

• Serve Gobi Manchurian with noodles or rice or chapathi.
• Adjust the amount of chilli and soy sauce according to your taste.
• For more gravy add more water and adjust the quantity of sauces accordingly.
• There is salt in the sauces so adjust the salt.

Molotof Portuguese Pudding

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This is what I made with the leftover egg whites after making the biscuit pudding. I halved the  original recipe. This pudding is very very light (feels like devouring a piece of cloud)

Ingredients:
egg whites   -   10  
sugar            -   150 g. 

For the Caramel: 
Sugar            -    150 g.
Water            -    50 ml
lemon juice   -    2 tbsp.

Method:
              
Preheat oven at 180 C with a water bath(take water in a baking dish( up to nearly half mark) which is bigger than the mold being used)

To make the caramel:

          To make the  Caramel combine together  water, lemon juice and the sugar in a saucepan and cook over medium heat until brown(when it has reached a caramel like consistency)

To make the Meringue : 

1. Beat the egg-whites using a whisk or a beater and when the egg whites start to get lightly stiff add the sugar slowly and gradually while beating.
2. Add some of the caramel to the egg whites slowly until the stiff peaks are formed.
3. Grease the mold with butter and pour the remaining caramel in the mold (bottom). Empty the prepared meringue into the mold using a spatula.
4. Place the mold with the meringue in the heated water bath and bake for 10 minutes.
5. Turn off the oven. Let the pudding remain in the oven for another 30 minutes.(Do not open the oven door) 
6. After the 30 minutes remove the pudding from the oven and remove it gently from its mold and refrigerate the pudding before serving.

Kashmiri Pulao

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          Kashmiri pulao is a fragrant and mildly sweet dish and is very simple to make.

Ingredients:
Basmati or any long grained rice  -        1 ½ cup
Saffron strands            -        ¼ tsp.
Milk                            -         ½ cup
Water                          -          2 cups
Ghee                           -          3 tbsp.
Cashew nuts                -         10
Raisins                       -          10
Cardamom                  -         2 pods
Cinnamon                   -         2
Mace                           -        1
Cloves                        -         3
Sugar                         -         ½ tsp.
Onion                         -        1 large, finely sliced
Pomegranate seeds     -       3 tbsp.
Salt to taste

Method:

1. Wash and soak the Basmati rice for 10 mins.
2. Soak the strands of saffron in milk for about 20 mins.(the milk turns light orange in color).
3. Heat 1 tbsp ghee  to a hot pan and roast the cashew nuts and raisins until they are golden brown in color and keep aside. In the same oil fry the sliced onions until they are golden brown, keep it aside.
4. Drain and reserve the water from the soaked rice.
5. In a large skillet, heat ghee and add the cardamom, cinnamon, mace, cloves and sugar & and saute for a minute on medium flame.
6. Add the soaked rice and sauté further gently(else the rice may break). Now add the reserved water and the saffron milk to the rice.
7. Add salt, close the vessel with a lid and cook on a low flame until done. Once the rice is cooked fluff it gently and keep it aside.
8. Finally garnish the rice with the roasted onion slices, cashew nuts & raisins and the pomegranate seeds and serve with a suitable accompaniment side.