Creme brulee

Ingredients:
1 teacup cream
2 egg yolks
2tbsp sugar
2tsp golden brown sugar
1 vanilla pod/vanilla extract/essence

Method
Pour the cream into a heavy bottomed sauce pan. Scrap the vanilla beans into it, also drop in the pod. Beat the yolks with the sugar. Now bring the cream  to a boil on a low flame, when it's barely simmering slowly pour in the yolks. it is important to keep the flame low and stir continously. when the custard is fairly thick(this should not take more than 5 mins of cooking), take off the fire. Have ready two small ovenproof ramekins. Strain the custard into the bowls. Now place the bowls in a pan of water and bake at 175 deg for about 20 mins. The custard should be still wobbly. Once done, allow to chill in the refrigerator.
  When ready to eat, sprinkle the tops of the ccustard with the brown sugar and place under a hot grill  for about five mins for the surface to caramelise. Chill again briefly or serve right away

Vanilla Bean

Milk masala

Ingredients
1/2 cup badam
1/2 cup powdered misri/sugar(alter according to you requirement)
1/2 nutmeg
1 tsp elaichi powder
5 finely chopped dates
5 finely chopped dry fig
edible camphor(optional)
1/4 tsp kesar

Powder all the ingredients in a food processor and store in an airtight jar.

Besan/gram flour

Bonda, bajji, chakli, pakoda, dahin ni kadi, kadi pakore, jhunka, bhujia, dhokla.....mmmm . What is common in all these? Yes it is gram flour or besan a very important base ingredient in Indian cooking.
 Besan can be used as a thickening agent when curries or dals get too watery.
  Channa dal is saied to be very good for the brain and used in preparation of prashhaad for Ma Saraswati Puja.
  Besan can be used to prepare snacks like bhujia, chakli, pakoda, gathiya etc
while you can also prepare breakfasts such as dhokla
It can also be used to prepare accompaniments such as kadi, gatta and jhunka.
Which ingredient is so versatile where it can be a snack, a nutritious breakfast and also a roti/rice accompaniment?

urad dal

Urad dal a protein rich dal. In English it is called as black gram  lentil.
  Used in Indian food as a fermentation agent.
In idlis  and dosas the sponginess is achieved by soaked urad dal.
In ancient India, it was also used in preparation of intoxicating drinks.
 All over India paapads made out of urad Daal are very popular
 The golgappas used in paani puri also have urad dal as their ingredient which renders the round well puffed pooris.

Sol kadi

Ingredients;
5pieces of kokum
1/2 cup of curd
1/4 tsp ginger
1/4 tsp chilli garlic paste
organic salt o taste
3/4 cup of water

Tempering
1tsp of oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida

Method :
If u have dried cocum soak atleast for 2hrs.
Make a paste of the kokum.
churn the curd and water together
Heat some oil add mustard seeds and when they splutter add cumin seeds. and asafoetida
Remove from flame and add ginger, garlic-chilli and the kokum pastes when still hot and then stir in buttermilk

Usage of sugar in tea

Just like ghee shouldn't be heated too much, sugar similary should not be be boiled along with tea to minimise the ill effects of tea. Sugar must be mixed after tea is done. If you have complains that the tea might cool off  by the time it is stirred and mixed in the tea powdered sugar can be used.

Bread bonda

Ingredients:
Leftover bread slices
besan
water
chilli powder to taste
pinch of turmeric
a pinch of powdered ajwain
Oil for deep frying

Method:
Mix besan, salt, chilli powder, ajwain and turmer
Heat some oil and pour on the mixed flour
Now make a batter of thick consistency by adding water
Dip the bread slices in the batter and deep fry.

Serve with tomato ketchup and green chutney