Coffee Flan

Overview
This caramel pudding is a custard dessert with a layer of soft caramel on top. If you like the flavor and aroma of coffee you are sure to love this coffee flan. You can use your favorite brand of instant coffee powder. Caramelized sugar adds a delicious topping to this dessert.

Coffee Flan

Ingredients
Eggs - 4
Sweet condensed milk - 1 can
Vanilla essence - 1 tablespoon
Instant coffee powder  - 3 teaspoons
Water 1 1/2 cups
Sugar 3/4 cup with 3 tablespoon water for criminalization

Steps
1. Boil 1 1/2 cup water  and add the instant coffee powder to this. Mix well and let it cool to room temperature.
2. Heat oven to 350 Fahrenheit.
3. Heat 3/4 cup sugar with 3 tablespoon water in a heavy bottom pan on medium heat. Mix sugar and water. do not stir after that. keep on medium heat till the caramel is formed and is amber color. Turn of heat.
4. Pour prepared caramel into the mould to bake.
5. Beat the eggs well in a bowl. Add the condensed milk and the cooled coffee mixture  and vanilla essence to this and mix well.
6. Pour this mixture in the mould to which caramel was added first.
7. Place the mould in a tray with water and bake in an oven for about 35 - 40 minutes till the pudding is set.
8. Let it cool to room temperature. Invert the mould to a serving dish and cool in refrigerator.

Serve chilled.


 

Tomato Yogurt Curry ( Thakkali Curry)

Overview
An easy dish which is a speciality of Kerala that makes a good side with rice or Chapati. Coconut ground and mixed with cooked tomatoes and yogurt does adds very distinctive taste to this dish. Fenugreek seeds and cumin seeds fried with oil adds a very nice flavor and aroma to this dish. Any kind of fresh ripe tomatoes can be used for this dish. I have used ripe plum tomatoes.

Tomato Curry

Tomato Curry Ingredients

Ingredients

Finely chopped ripe tomatoes 2 cups

Finely chopped medium red onion 1

Ginger 2 inch piece finely chopped

Garlic 3 cloves finely chopped

Green chilly 4 - 6 finely chopped

Curry leaves 2 sprigs

Fresh grated coconut 1/2 cup

Plain yogurt 1 cup

Turmeric powder - 1/4 teaspoon

3 tablespoon oil

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seeds

Whole red chillies 5 broken into pieces

salt to taste

Steps

1. Grind the fresh grated coconut to a smooth paste with a little hot water and keep aside.

2. Heat oil in a pan. when the oil gets hot add the mustard seeds, after the seeds splutters add the fenugreek and cumin seeds followed by the whole red chilly pieces and curry leaves. Saute for a minute and then add the finely chopped onions, ginger, garlic and saute till the onions turn light brown.

3. Add the turmeric powder and saute few seconds and then add the finely chopped tomatoes and salt. Stir well cover pan and cook on a low flame till the tomatoes are cooked well. 

4. Add the finely ground fresh coconut to this and bring to a boil.

5. Turn off heat and bring this tomato curry to room temperature. Add well beaten plain yogurt to this and mix well.

Serve at room temperature with rice or chapati.