Thursday, March 4, 2010

Double Ka Meetha (Bread Pudding)


1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered

Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a
litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the
sugar syrup. Boil milk until it is thickened.
Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream
and milk alternately over the bread pieces while they are still hot.
Refrigerate and serve as dessert.
Eggs in a Spicy Cream Sauce
3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single
cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste
¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped
Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or
until the peices are browned at the edges.
Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam
masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for
about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.


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