Caramel Custard - Instant pot Version

Ingredients (Serves  8 – 10):
         Milk                            --   2 cups 
         Eggs                            --   3
         Sugar                           --   ½ - ¾ cup (As to taste) 
         Sugar to Caramelize    --   1½ tbsp 
         Vanilla Essence            --   ½ tsp 

Preparation of caramel custard pudding:

Prepare a 6 inch cake tin and keep aside. 

You can also use multiple ramekins and stack them in the instant pot. I have tried stacking 2 6 inch cake tins in the instant pot and it worked perfect.
 
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.

Quickly and carefully pour the caramel into the pan and swirl it to make sure you have an even coating on the bottom. Let it cool.

Never ever try to touch or lick the caramel at any stage before it is completely cool.

Beat the eggs well until it is smooth. Add the milk, sugar and vanilla essence. I use either a hand mixer or just blend all together in a blender until well combined.  

Pour the mixture onto the cooled caramel. Cover if with a foil to avoid any moisture getting into the custard.

Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.

Close the lid and with the venting knob on sealing position, pressure cook at high pressure for 15 minutes. Let the pressure release naturally, approximately another 10-15 minutes. 

Once done remove the foil cover and gently dab any moisture on the custard with a kitchen towel.  At this stage the center might look a little wiggly, but it will set well as it cools.
 
Let it cool to room temperature and refrigerate until they are chill. 

Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!

Spinach Artichoke Dip

Ingredients (Serves 10 - 12):

Butter                       -- 2 tbsp
Olive oil                    -- 2 tbsp
Onion                         -- 1 cup, diced into small pieces
Garlic                         -- 1 tbsp, minced
All purpose Flour -- ½ cup
Heavy Cream          -- 1½ cup
Chicken stock         -- 1 cup
Cajun Spice Blend -- 1 tsp
Sugar                          -- 2 tsp
Hot sauce                  -- 1 tsp
Lemon juice             -- 1 tbsp
Sour cream               -- 1 cup
Cream cheese           -- 8 Oz., softened
Spinach                       -- 1½ lb, frozen
Artichoke Hearts    -- ½ lb.
Parmesan cheese    -- 1 cup,grated
Monterey Jack Cheese -- 1 cup, shredded
Paprika                        -- ½ tbsp

Preparation:

Thaw the spinach to room temperature and drain the the excess moisture. You will end up with 1 lb or more of the thawed/drained spinach.

In a large sauce pan, melt the butter with the olive oil. Add the onion and garlic and saute until they are translucent.Add the flour and mix well. Saute until the flour absorbs all the moisture and starts turning light yellow.

Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for 5 - 8 minutes.

Add the Cajun spice blend, sugar, hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.

Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer for about 5 minutes.

Transfer to an oven proof dish and then sprinkle the shredded Monterey Jack cheese and then the remaining Parmesan cheese, and then sprinkle the paprika over the top.

Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top.

Serve with chips of your choice.

Recipe Courtesy: CajunChef

Ice-cream Sandwich Cookies

Ingredients (Yields around 15 sandwiches):

Salted butter        -- 1/2 cup (1 stick)
Yellow cake mix -- 1 (16.5 oz) box
Maple & Brown Sugar instant oatmeal -- 2 (1.5 oz) packets
Eggs                          -- 2 large
Mini Choco chips -- 1 bag (12 oz)

Vanilla Ice-cream -- 2 quarts

Preparation:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt one stick of butter until golden brown, whisking constantly after butter melts. Immediately pour into the bottom of a large mixing bowl. Let it cool slightly.

Add cake mix, oatmeal, and eggs and beat on low speed until just combined. Stir in chocolate chips. Make sure that the mixture is not too warm while adding the chocolate chips - It might melt if too hot.

Scoop 1.5 tablespoons of dough onto prepared cookie sheet. Bake for 10 minutes, until edges are just starting to turn golden brown. Let it cool completely before sandwiching.

Line a baking pan(or any freezer compatible dish) with aluminum foil or cling wrap. Spread the ice-cream evenly, thickness as required to be in the sandwich. Let it freeze for 2 - 3 hours.

Assembly:

Line a piece of Al foil or cling wrap on the counter. Take 2 cookies of almost the same shape and size.

Using a round cookie cutter, almost the size of the cookie, cut the spread ice-cream and sandwich it between the cookies. Wrap it immediately in the foil/wrap and transfer to the freezer.

When its ready to serve, Remove the wrap and serve immediately.

Recipe Courtesy: KevinAndAmanda

Jam Roll / Jelly Swiss Roll

Ingredients:

Eggs                           -- 4 large
Sugar                         -- 1 1/3 cup
Water                        -- ½ cup
Vanilla                      -- 2 tsp
All-purpose flour -- 1 cup
Baking powder      -- 1 ¼ tsp
Salt -- ¼ tsp
Confectioner’s sugar -- ½ - ¾ cup(for rolling and sprinkling)
Your favorite jam or jelly -- 1 cup, or more

Preparation:

Heat the oven to 375 degrees. Generously butter a 17x12 pan. Line with a piece of parchment paper and butter it as well.

Beat the eggs until very thick and pale yellow, about 5 minutes. Gradually beat in the sugar. With the mixer on low speed, slowly add the water and vanilla. Still on low speed, gradually add the flour, baking powder, and salt, beating just until blended.

Pour the batter into the prepared pan. Be sure to spread the batter into the corners.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile prepare a tea towel with a generous dusting of powdered sugar.

Remove the cake from the oven, loosen it from the edges of the pan, and immediately invert the hot cake onto the prepared tea towel. Carefully peel away the paper. Dust the cake with powdered sugar.

While still hot, carefully roll the cake and towel starting from the narrow end. Cool the rolled cake on a wire rack for at least 30 minutes.

Unroll the cake and remove the towel. Spread the jam or jelly over the inside surface of the cake. Re-roll the cake. Trim the edges as required.

Decorate as per your wish. This is how I did - to have it resemble the jam roll which we get back in Kerala.

Spread a thin layer of jam on the cake roll. Roll in in Sugar crystals. The jam should be just enough to hold the sugar crystals over it.

Receipe Courtesy: Lanascooking

Crispy Coconut Cookies

Ingredients (Yields 20 - 24 cookies):

Butter -- 3 tbsp
Unsweetened shredded coconut -- 2 ½ cups
Eggs -- 2 large
Sugar -- 2/3 cup
Fleur de sel or any sea salt -- 1 – 1 ½ teaspoons

Preparation:

Preheat the oven to 350°F and line the baking sheet with parchment paper.

Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.

Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

Drop 1 tsp of the batter onto the baking sheets and press down until it is flat. Have an inch space between each cookie. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel.

If the cookies sit and cool too much the fleur de sel won’t stick. As soon as they are cool, store in an air-tight container otherwise they will lose their crispness.

Receipe Courtesy: Semiswede

Thin and Crispy Chocolate chip cookies

Ingredients(25-30 cookies):

All-purpose flour  -- 1 ¾ cups
Baking soda             -- ¾ tsp
Salt                              -- 1 tbsp
Butter                         -- 14 tbsp, melted
Light brown sugar -- ½ cup packed
Sugar                           -- ½ cup
Light corn syrup    -- 2 tbsp, optional - I did not use
Vanilla extract        -- 1 tbsp
Milk                              -- 2 tbsp
Bittersweet chocolate chips -- 1 ½ cups
Chopped nuts           -- 1 cup, optional - any nuts of your choice

Preparation:

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Sift together the flour, baking soda and salt.

In a mixer, cream the butter and sugars until fluffy(and corn syrup if using), 3 - 4 minutes.

Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms.

Fold in the chocolate and nuts. Chill the dough.

Make small balls out of the dough(approx 2 tbsp), then place on the baking sheet and gently flatten them. Place about 2 inches apart

Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes.

Let cool slightly on the baking sheet, then transfer to a baking rack.

Receipe Courtesy: NY Times

Crispy Oatmeal cookies with white chocolate

A change from the regular chewy oatmeal cookies. That's what I searched for and this was the perfect – with a dash of white chocolate bites in it.

Ingredients(Yields 3 dozen medium size cookies):

Unsalted butter      - 1 cup, softened at room temp
Light brown sugar - 1 cup, packed
Sugar                           - 1 cup
Vanilla                        - 1 tsp
Eggs                             - 2
Salt                               - 1 tsp
Baking soda              - 1 tsp
All purpose flour   - 1½ cups
Sweetened flaked coconut - ¾ cup
Old fashioned oats  - 3 cups
White chocolate chips - 1 cup

Preparation:

Preheat oven to 350°.  Line baking sheet with parchment paper. Set aside.

Cream butter and sugar until light and fluffy - approximately 2 minutes. Add in eggs and vanilla and continue mixing until smooth.

Add salt, baking soda and flour and mix until incorporated. Then add in coconut flakes. Mix. Finally mix in oats and white chocolate until evenly combined.

Make balls about 1.5 tbsp and place it on the lined sheet. Lightly press to flatten.  Bake for 12­ - 15 minutes until edges are golden brown.

Allow to cool on wire rack. Store airtight for up to 3 days.

Recipe Courtesy: Cookies and Cups

Chocolate Cupcakes with Milk chocolate frosting

(Yields - 14 - 16 cupcakes):

Unsweetened natural cocoa powder -- ½ cup (42g)
All-purpose flour -- ¾ cup (95g) , spoon & leveled
Baking soda            -- ½ tsp
Baking powder      -- ¾ tsp
Salt                             --  ¼ tsp
Eggs                           -- 2 large
Granulated sugar -- ½ cup (100g)
Light brown sugar -- ½ cup (100g) packed
Vegetable oil          -- 1/3 cup (80ml)
Vanilla extract      -- 2 tsps
Buttermilk               -- ½ cup (120ml)

Milk Chocolate Frosting:

Unsalted butter           -- 1 cup (230g) , softened to room temperature
Confectioners' sugar  -- 3 ½ cups (420g)
Unsweetened cocoa powder -- ½ cup (45g)
Salt                                    -- ½ tsp
Vanilla extract             -- 2 tsps
Heavy cream                -- 3 Tablespoons (45ml)

Preparation:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined. Make sure that you do not overmix.

               

The batter won't be very thick. Fill the cups only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes.

Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.

Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute.

Add the remaining confectioners' sugar if you like to increase the frosting's thickness. Pipe or spread the frosting onto the cooled cupcakes.

Recipe Courtesy: Sally's Baking addiction

Tres Leche Cake

Ingredients:

All purpose flour --   1 cup
Baking Powder      --   1½ tsp
Salt                             --   ¼ tsp
Eggs                           --   5 , separated
Sugar                        --   1 cup(for cake)  + 3 tbsp for icing
Vanilla                     --   1 tsp
Milk                           --   1/3 cup
Evaporated Milk  --   1 can
Sweetened Condensed Milk --   1 can
Heavy Cream         --   ¼ cup + 1 pint for icing

Preparation:

Preheat oven to 350 degrees. Prepare a 9 x 13 inch pan coating well with butter / spray. I used an 8 inch pan which was 2" deep.

Sift together the flour, baking powder, and salt in a large bowl. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. Add ¼ cup sugar and beat until egg whites are stiff but not dry.

Fold in the egg white mixture into the batter until just combined.

Pour into prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Let it cool.

Mix condensed milk, evaporated milk, and ¼ cup heavy cream.

Pierce the surface of the cool cake with a fork. Slowly drizzle the milk mixture. Try to get as much around the edges of the cake as you can.

Let the cake absorb the milk mixture. I prefer it to be chilled - keep in the refrigerator

Whip the remaining heavy cream with sugar until thick and spread it over the cake. Cut into squares and enjoy !!!

 

Recipe Courtesy: Chefinyou

Beef Biriyani

Ingredients:

Beef Masala:

Beef                                    --   ½ kg ( cut into big pieces)
Onion                                --   2 medium size
Green chilly                    --   4 - 5
Ginger                               --   1 inch piece
Garlic                                 --   8 - 10 cloves
Tomato                             --   1 big
Turmeric powder         --   ½ tsp
Chilly powder                 --   2 tsp
Coriander powder         --   1 tsp
Pepper powder               --   1 tsp
Garam masala                 --   2 tsp
Bay leaves                        --   1
Cloves                                --   3
Cinnamon Sticks            --   1 inch piece
Oil                                        --   3 - 4 tbsp
Salt                                      --   as required
Mint leaves chopped   --   ½ cup
Coriander leaves chopped --   ½ cup

Rice:

Basmati Rice           --   3 cups
Water                         --   6 cups
Cinnamon                --   2 piece.
Cloves                       --   4
Cardamom              --   2
Bay leaves               --   2
Whole pepper        --   1 tsp
Ghee                                   --   3 tbsp
Lemon Juice                   --   4 - 5 tbsp
Cashew nuts & raisins  --   as required
Salt                                      --   as required
Mint leaves and Coriander leaves chopped --   ¼ cup (both together - for garnishing)
Garam masala        -- 2 tsp

Preparation:

Beef Masala:

Clean and cut the beef into medium size pieces.

Marinate it with salt, half of garam masala and pepper powder and keep aside.

Grind the green chillies, ginger and garlic to a course paste.

Heat ghee in a pressure cooker and add the bay leaves, cloves and the cinnamon sticks. Saute for few seconds and then add the green chilly - ginger - garlic paste. Saute for a minute or until it starts turning light brown and add the thinly sliced onions.Saute until they are brown and mushy.

Add chilly powder, coriander powder,turmeric powder and garam masala and saute until the raw smell goes off. Now add the chopped tomatoes and saute until they are slightly mushy.

Add the marinated beef pieces and mix well. Add few drops of water if required and also add salt. I switch off the flame and keep this for 10 - 15 mins, before cooking.

Cook for 3 - 4 whistles(depending upon your cooker) until the beef is done. Open it once the pressure is released completely.If there is excess gravy, cook with the lid open until it has a semi thick gravy. Add the chopped coriander leaves and mint leaves and give a good mix.

Rice:

Wash the rice and drain it in a strainer. Keep aside for 10 - 15 minutes so that the water is completely drained off.

Heat 2 tbsp ghee in a deep pan. Add cashew nuts. Fry until light brown. Add raisins.Let it puff up. Drain it and keep aside.

Add the whole spices. Fry for a minute or two.Add the strained rice.Meanwhile keep the water to boil. Fry the rice until the water boils. Once the water boil, pour it into the rice and mix. Add required amount of salt and do a salt check on the water. Close the pan and let it cook on a medium flame. The rice will completely absorb the water and will be cooked to 90%. Do not let the rice cook 100% as it ll be overcooked after the dhum process.  Let it cool. Spread the rice on a flat platter to cool it quickly. Use a fork to spread. Using a spoon might break the rice.

Assembly:

Take a heavy bottomed pan or an oven safe dish, if baking. Spread the ghee at the bottom. Generously spread the first layer of rice. Sprinkle some garam masala and chopped leaves. Add some nuts and raisins. Sprinkle some lemon juice.(You can also add the lemon juice while cooking the rice. This is to make the rice softer.) Then add the masala. Top it with rice and the garnishing. Repeat this until the rice and the gravy is used. Make sure to top it with the rice and the garnishing. I use a flat pyrex dish and hence have only 3 layers – rice – gravy – rice.

Preheat the oven to 250 F. Cover the dish tightly with an aluminum foil and  bake it for 25 mins. If using a vessel, on stove top, layer and cover it with a tight lid ,and keep it on the top of a heavy tawa and heat it for 10-15 minutes.
Mix it well and serve with raita, pappad and chammanthi.

Perfect Pound Cake

Ingredients:

All Purpose flour  --   200g
Baking powder       --   ¼ tsp
Salt                              --   ¼ tsp                   
Unsalted butter     --   227g/2 sticks(softened)
Granulated sugar  --   250g
Eggs                            --   4 Large, at room temperature
Lemon zest              --   1 tsp
Vanilla extract      --   1 tsp
Heavy cream         --   80ml

Preparation:

Preheat oven to 350 F. Prepare a 4 x 8 inch pan - Grease and line it with parchment paper.

Sift flour with baking powder and salt and set aside.

Cream the softened butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar and continue beating for about 4 mins until light and fluffy.

Reduce the speed to low and add the eggs one at a time, until well blended.

Add the lemon zest and vanilla extract.

Add flour mixture in 3 additions, alternating it with heavy cream.

Pour into prepared pan and bake for 60-70 mins (It took 68 mins for me) , until the cake turns brown and a skewer comes out clean.

Recipe Courtesy: Shirley

Rose Ombre Cake

White Cake :
Ingredients:

All purpose Flour --   2 cups + 2 tbsp (you can also use 2 cups + 4 tbsp of cake flour and eliminate corn flour)
Corn Flour               --   2 tbsp
Whole milk              --   1 cup
Egg whites               --   6 large
Vanilla extract      --   1 tsp
Granulated sugar --   1¾ cups
Baking powder      --   4 tsp
Salt                             --   1 tsp
Unsalted butter    --   1½ sticks / ¾ cup

Preparation:

Heat oven to 350 degree Fahrenheit.Grease and prepare four 6 inch pans.

In a small bowl, add the milk, egg whites and vanilla extract and mix with a fork until well blended.

In the bowl of the electric mixer, add the flours, baking powder and salt. Mix it at very low speed for about a minute.Add butter (at room temperature) and continue beating for about 2 minutes until the mixture resembles moist crumbs.

Add all but ½ cup of milk mixture to the mixture and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture
and beat for a minute or until the entire mixture is mixed well.

Divide the batter into 4 cups and colour as per your wish. If not coloring, pour directly into the cake pans.

Pour each portion into the prepared cake pans. Place it in the oven with even spacing.

Bake until a toothpick / skewer inserted comes out clean. It took about 20 - 22 minutes.

Let it cool to room temperature and then prepare it to get frosted - level it if required.

Buttercream:
Ingredients:

Confectioners sugar --   2 lbs or more
Butter                             --   1 cup
Vanilla extract           --   1 tsp
Heavy Cream              --   ½ cup or more as required

Preparation:

Cream softened butter and vanilla in a stand mixer for 2-4 minutes. Add in the sugar, one cup at a time.Add the cream as required to reach desired consistency. You can also add the cream in-between the sugar, if the mixture is too thick for the mixer at some point.

Optionally you can also add couple of tbsp corn syrup for a smoother consistency - I haven't used this here.

Recipe Courtesy: I am the baker