Caramel Custard

Ingredients:

• 4 Eggs
• 4 tbsp Sugar, heaped
• 2 Cups milk
• 3 tsp Sugar for caramalising
• A few drops vanilla

How to make Caramel Custard:

• Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
• Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
• Beat the eggs well and combine milk, sugar and vanila essence to it.
• The sugar should dissolve fully.
• Now strain it to the caramalised dish.
• Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
• Let it cool and serve.

Prawn Pulav

Ingredients:

• 3 Cups prawns (chopped)
• 3 Cups rice
• 1 tsp Turmeric powder
• 3 tsp Tandoori masala
• 2 Garlic flakes
• 1 Ginger
• 4 Chillies
• 1 Onion
• 4 Cloves
• 4 Peppercorns
• 2 Cardamoms
• 2 tbsp Chopped coriander
• 6 Cups water
• Oil for frying
• Salt to taste

How to make Prawn Pulav:

• Wash and clean the prawns.
• Wash and clean the rice.
• Grind garlic, ginger and chillies to make a paste.
• Chop the onions.
• Add chilli powder, turmeric powder, salt and tandoori masala to the cleaned prawns.
• Mix it well.
• Keep the mixture aside.
• Heat the oil.
• Add cloves, peppercorns and cardamoms.
• Mix garlic ginger chilli paste.
• Fry it and chopped onions.
• Fry the onions till translucent.
• Add washed rice and fry for few minutes.
• Now add prawn mixture and fry for few minutes.
• Pour 6 cups of water and cook till rice is properly cooked.
• Adorn with chopped coriander leaves.