Caramel Flan

Sugar 1/2 cup

Egg - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized Sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of pudding and check if it comes out clean.

Remove the pan from heat and let cool down t0 room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!

Green Peas Curry

Coconut Paste Ingredients

Grated Coconut - 1 cup

Cashews - 10

Small piece of Ginger

Garlic Cloves - 6–7

Fennel Seeds - 1 tbsp.

Cumin Seeds - 1 tsp

Water - 1 cup

Curry Ingredients

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Chopped Tomato - 1

Water - 1 cup

Additional Ingredients

Curry Leaves

Green Chillies - 5, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Blend the coconut, cashews, ginger, garlic, fennel, cumin, and water into a smooth paste.

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent without browning. Add turmeric, red chilli powder, and tomato. Cook until the tomatoes soften. Add 1 cup of water and a bit of salt to speed up the cooking and help release the oil.

Add curry leaves and green chillies, mixing well. Incorporate the coconut paste and sauté gently for 1–2 minutes.

Add the green peas and mix thoroughly. Pour in 1.5 litres of water. Rinse the grinder jar and add that water as well. Cover and cook until the peas are fully cooked, stirring occasionally to prevent sticking.

Check the salt and adjust if necessary. --- Serve hot with chapati, pav, or varan bhaat.

Hopscotch Dessert Bars

Butter - 12 tbsp.

Cooking spray

AP flour - 2 1/4 cup

Salt

Baking soda - 3/4 tsp

Baking powder - 1/4 tsp

Oil - 2 tbsp.

Brown Sugar - 1 1/2 cup

Sugar - 1/2 cup

Egg - 2

Vanilla - 2 tsp

Butterscotch chips - 3/4 cup

Pretzel - 1/3 cup

White chocolate chips - 1/3 cup

Adjust oven rack to middle position and preheat oven to 350°F .

In a medium saucepan, heat butter over medium heat, swirling pan occasionally, until butter smells nutty and milk solids start to turn golden brown, about 6 minutes. Immediately remove saucepan from heat, and continue swirling until milk solids are brown, about 30 more seconds; transfer to a large bowl and set aside.

Line a 13- by 9-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Coat pan lightly with cooking spray. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.

Whisk oil, brown sugar, and granulated sugar into browned butter in a large bowl until smooth and glossy, about 1 minute. Whisk in eggs and vanilla until combined.

Add flour mixture to brown sugar mixture; stir until almost combined. Fold in butterscotch chips until chips are evenly incorporated and no dry streaks of flour mixture remain.

Spread batter evenly in prepared baking pan. Sprinkle pretzels evenly over top, lightly pressing into batter.

Bake until edges are puffed and golden brown, center is slightly puffed, and a wooden pick inserted in center comes out mostly clean with a few wet crumbs (center will be slightly underbaked), about 25 minutes. Remove from oven, and sprinkle with flaky salt. Let cool completely in pan, about 90 minutes.

Once bars are cooled, place white chocolate chips in a small microwave-safe bowl and microwave on high, stirring every 20 seconds, until melted and smooth, about 1 minute total. Drizzle melted white chocolate evenly over cooled bars and let stand until chocolate is set, about 30 minutes.

Using parchment paper overhang, lift bars from pan. Cut into 16 bars and serve.