Bread pudding

This is one of the easiest recipes for a delicious bread pudding.  The pudding turns out perfectly moist, a beautiful golden color and you wont believe how much it raises when you bake it!  It's great for breakfast or dessert. The original recipe is from www.food.com.  Enjoy!

Ingredients

Bread (French or Italian) - 1 lb
Sugar - 2 cups
Eggs - 8
Milk - 5 cups
Vanilla - 1 tbsp
Cinnamon - 1 tsp

Method

Slice the bread into 1 inch sizes and leave them on a tray for a day.
 

In a separate bowl, combine eggs and sugar till the egg yolks are broken.  Add milk, vanilla and cinnamon to the egg mixture and beat it well.

Now, add the bread pieces to the custard mixture and soak the bread for 2-3 hours or overnight.

Grease a 9 x 13 pan and pour the bread mixture along with the custard into the pan. Sprinkle some raisins on the top and bake it in the oven at 350 F for 11/2 hours.

The pudding is ready when a toothpick inserted in the center comes out clean.  Enjoy!

Shrimp curry

Some of the greatest seafood curries originate along the southern coast of India where Shrimp, Fish and other seafood are plentiful.  This Shrimp curry is an authentic South Indian dish, where the fragrant spices impart a deep color and rich flavor. You can prepare the dish as hot as you like by increasing the spices.  My girls' favorite dish.  Enjoy!

Ingredients

Shrimp (deveined and peeled) - 2 pounds 
Onion - 2 medium
Tomato - 1 large
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Salt
Curry leaves
Cilantro leaves

 Method

Heat 2-3 tsp of oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter,  add the onions, green chillies and curry leaves. Saute the onions until they are slightly browned.  Now, add the  garlic and ginger paste and stir for 2-3 minutes.  Add the chopped tomatoes and fry the mixture until the onion and tomato mix well. 

Add salt, turmeric, chilli, cumin, coriander powder along with shrimp and little water. Now, reduce the heat to medium and cook the shrimp for 7 to 8 minutes. Add garam masala and let the gravy become thickened.  Garnish with fresh cilantro and serve with flat bread or rice. Enjoy!

Banana Bread

This banana bread is moist, dense and delicious with loads of banana flavor. The original recipe is from allrecipes.com.  I have made some modifications.  The addition of walnuts/pecans makes the crust crunchier.  Enjoy!

 
Ingredients

Butter (softened) - 1/2 cup
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Eggs - 2
Bananas - 3
All purpose Flour (Maida) - 2 cups
Baking soda - 1 tsp
Cinnamon -1/2 tsp
Salt - 1/4 tsp
Vanilla essence - 1 tbsp
Walnuts/Pecans (optional)

Method

Preheat oven to 350 degrees F.  Beat the softened butter and sugar until smooth. Beat in eggs, then bananas. Add flour, soda, salt, cinnamon and vanilla and keep stirring just until combined. Sprinkle some Walnuts/Pecans on the top.

Pour into a greased pan and bake at 350 degrees F for about an hour (or till toothpick comes out clean). Remove from pan and let it cool.

Enjoy!

Lamb/Mutton gravy

This mouth watering Mutton/Lamb gravy makes the perfect dish for Indian breads like Chapathis, Parathas or any rice dish.  Growing up in India, one of our favorite dish for our train journey was lemon rice and mutton gravy packed in a banana leaf.  The trick is in cooking the lamb/mutton in the pressure cooker until they are tender, soft and juicy. Enjoy! 

Ingredients

Lamb/Mutton - 2-3 pounds

Onion - 2 medium

Tomato - 1 

Green chillies - 3-4

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Salt

Cinnamon - 1 inch

Cloves - 2-3

Cardamom - 3

Bay leaves - 2

Curry leaves

Cilantro leaves

Method

Heat 2-3 tsp of oil in a pressure cooker. Add Cinnamon, Cloves, Cardamom, Bay leaves and Fennel seeds.  When the fennel seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are translucent.  Add ginger and garlic paste and fry them for 2-3 minutes.  Add the chopped tomatoes and fry until the onion and tomato blend well.  

Add the turmeric powder, chilli powder, Coriander powder, Cumin powder, Lamb/Mutton and salt and mix them well.  You don't need to add any water as the Lamb/Mutton cook in the Onion/Tomato mixture.  Cover the Pressure cooker and let the lamb/mutton cook for 15-20 minutes.  

After the pressure is released from the cooker, add garam masala and let the gravy thickens.  Garnish the gravy with Cilantro leaves.  Enjoy!