Renil's Kitchen: November 2023

Friday 24 November 2023

Ingredients:

Method

Marinate the chicken with all the ingredients, except coconut milk for 30 minutes
Then add the thin coconut milk and cook the chicken on medium flame until tender (20-25 minutes)
Finally add the thick coconut milk
Turn off the heat when just begin to boil
Serve with appam/chapati/pathiri/noolappam/bread etc.

Ingredients:

Method:

To make caramel, add the sugar along with 2 tbs of water (30ml) to a saucepan
Heat the sugar till it reaches a light brown colour
Add 2 tbs water and turn off the flame when the caramel dissolve
Pour this to 6 ramekin bowls and swirl to spread the caramel evenly
Keep them aside
Next to make custard, pour the milk to a sauce pan
Add sugar to it.
Heat the milk till it become hot (no need to boil)
Crack 4 eggs to a bowl
Add salt and vanilla to this
Now add the hot milk slowly and combine well
Strain this mixture and pour this to the prepared ramekins
Now you can either bake them or steam them
To bake the pudding, place the bowls in a tray
Pour hot water into the tray up to quarter portion of the tray
Bake in a preheated oven at 170 degree Celsius for 40-45 minutes (or till the internal temperature reaches 80 degree Celsius)
To steam the pudding, cover the bowls with aluminum foil
Steam for 8 minutes (First 2 minutes on medium flame and then on low flame for 6 minutes; Turn of the heat and open the steamer after 2 minutes)
Once done, remove from oven/steamer
Let them cool and then refrigerate for 6 hour or preferably overnight
Take out from the refrigerator
Run a knife along the sides of the bowl
Place a plate over the bowl
Turn it upside down
Serve chilled

Ingredients:

For tart shell:-

For filling

Method:

Mix flour, powdered sugar and salt
Rub the butter with the flour till it looks sandy
Add 1- 1.5 tbs cold water and form a dough
Cover with a cling wrap and refrigerate for 30 minutes
Meanwhile prepare filling. For that heat up sugar till it become caramel
Add butter and mix well
Add cream and mix well
Turn off the heat and add cashews
Mix well and allow this to cool
After 30 minutes, roll out the dough to a sheet of 2-3mm thickness
Cut the dough using s cookie cutter
Insert the dough into the tart mold and press gently
Poke the bottom with a fork to avoid puffing while baking
Keep them in the freezer for 10 minutes
Bake in a preheated oven at 180 degree Celsius for 20 minutes or until light golden in colour
Remove from oven and allow them to cool completely
remove from the mold
Fill with the caramel fudge
Delicious fudge tart is ready to serve