PUDDINGS

CUSTARD PUDDING

Sugar - 2 dsp.
Boiling water -1/4 cup
Butter -1/4 tsp.

Egg - 3
Milk - 2 cup
Sugar - 5 dsp.
Nutmeg ground in milk - 1/4 tsp.
Vanilla essence -1 tsp.
Salt - to taste

1. Keep the vessel on fire and put the sugar and stir. When it turns dark brown in colour, add the boiling water and stir to a thick syrup.
2. Apply butter in another vessel and pour the caramel into it.
3. Whisk the eggs well. Add sugar, milk and flavours and mix well. pour the mixture gently into the greased vessel without disturbing the caramel. Do not stir with a spoon.
4. Take water in a bigger vessel and keep it on fire. When it boils, keep the pudding vessel with a lid in the water. Keep a weight over the lid. The bigger vessel also must be covered with a lid and a weight put on the lid too. Cook for half an hour on a medium heat. The pudding will curdle if over heated. When the pudding is done,be careful to see that the water from the lid does not fall into it.


COCO PUDDING

Eggs - 3
Milk - 2 cup
Coco - 2 dsp.
Sugar -6 dsp.
Vanilla essence - 1/2 tsp.
Butter - 1/2 tsp.

1. Make a smooth paste with the coco and a little milk. Mix it with the rest of the milk.
2. Whisk the eggs, and add all the ingredients except butter.
3. Grease a pudding mould with the butter and pour the mixture into it and cover.Keep this mould in bigger vessel of boiling water and cover with a lid and cook. Prepared pudding can be turned over to a dish.

VEGITABLE DISHES

ONION SALAD

Onion sliced in rounds - 1 cup
Salted Water - 1 cup

Cucumber (cut into thin) - 3
Green chilli (chopped fine) - 2 dsp.
Coconut milk - 1 cup
Vinegar - 2 dsp.
Salt - To taste
Tomatoes (seeds removed and sliced) - 1/2 cup

1.Wash onion rings in salted water. Press out water and separate.
2.Mix all the ingredients (except tomato).
3.Arrange the salad in a salad dish.
4. Decorate the salad with tomato slices.


SAUTED SALAD

Onion (sliced thin and long) - 1 cup
Chopped green chilli - 1 dsp.
Chopped ginger - 1/2 tsp.
Chopped tomato - 1/4 cup
Oil - 2 dsp.
Mustard - 1/2 tsp.
Dry chillies - 3 (each cut into 4)
Coconut milk - 1/2 cup
Vinegar - 1 tsp.
Salt - to taste

1. Fry mustard , dry chillies in oil
2.Add onion and saute.
3.Add green chillies, ginger and tomato.Then stir until sauted.
4.Mix salt and remove from fire.
5.When the salad cools, mix coconut oil and vinegar.


SAMBHARAM

Butter milk - 5 cup
Ginger - 1 t sp.
Chopped green - 1
Button onion - 3
Curry leaves - 6
Salt - to taste

1. Crush ginger, Green chilli, onion and curry leaves.
2.Add this to the butter milk and mix well.
3.Finally mix salt.