Lemon Curd

Lemon curd is a tangy, thick, soft and velvety cream that can be used as a spread instead of jam. It can be used to fill scones, tarts, pies or in cakes, no bake lemon cheese cakes, etc.

It’s a perfect recipe to use up those extra egg yolks after making meringue, angle food cake, etc.

Ingredients:

2 nos. Large Eggs

150gms Caster Sugar

60ml Fresh Lemon Juice (Do not use bottled lemon juice)

50gms Unsalted butter (At room temperature)

1tblspn Fresh finely shredded lemon zest

Method:

  1. Using the double boiler method (steel bowl placed over a saucepan of simmering water) whisk together eggs, sugar and fresh lemon juice until blended well.

  2. Cook stirring it constantly (to prevent it from curdling), until the mixture becomes thick.

  3.   Add the butter and whisk into the mixture until the butter has melted.

  4.   Add the fresh lemon zest and fresh lemon juice and whisk nicely until well blended.

  5.  Remove from the heat and immediately put the cling wrap on the curd to prevent skin forming on it and refrigerate till it cools.

NOTE:

• This can be preserved up-to 1 week.
• While double boiling the water in the saucepan should be simmering and not boiling. The water should not touch the steel bowl.
• You can also strain the lemon curd once its thick and ready to remove any lumps if they have formed.
• Lemon curd continues to thick as it cool, if you want a lighter curd in texture, add whipped cream to the chilled lemon curd and use it as required.

Imli ki chutney

Tamarind chutney is delicious with samosas, Fritters, or when drizzled over chaats like bhel puri, dahi vada, dahi puri, pani puri, or any kind of chaats.

Ingredients:

100gms cleaned Tamarind

2cups Boiling water

1cup Dates Syrup / Jaggery

2- 3 tblpsn Red Chilly powder

¾ tspn Salt

Method:

  1.   Soak tamarind in boiling water for an hour. Later squeeze out the pulp of tamarind.

  2.   Strain the pulp in a pan. You can add more water if you need thin consistency.

  3.   To this pulp add red chilly powder, salt and dates syrup.

  4.   Keep this pan on the gas and boil nicely.

  5.   Let it cool down to room temperature. Its now ready to serve or fill in the jar.

  6.   This chutney can be served with chaat items, Samosas, Pani puris, etc.

NOTE:

•         Dates syrup/ Sugar/ Jaggery can be added as per ones taste for sweet and sour.
•          This chutney can be filled in jar and stored in fridge for up-to 1 year.
•         Always use dry spoon do not bring it in contact with water or it will get spoiled.

Pani Puri Water

Ingredients:

1cup Fresh Mint leaves

1/4^th cup Fresh Coriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt. Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

NOTE:

• Add more black salt or chaat masala if required. Keep checking the seasoning as per the taste.
• If u like really spicy water, can increase the amount of green chillies.