Mom's Signature Roast Beef

Mom's Signature Roast Beef

With onions, beef, carrots, and potatoes, this recipe for classic beef roast shows you just how mom used to make it.

Ingredients

• 1 (12-oz.) bottle dark beer
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 cup soy sauce
• 3 tablespoons vegetable oil, divided
• 1 (3- to 4-lb.) boneless chuck roast, trimmed
• 1 teaspoon fresh coarsely ground pepper
• 8 carrots (about 1 1/2 lb.), diagonally sliced
• 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
• 2 large onions, cut into eighths
• 2 tablespoons cornstarch

Preparation

• 1. Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper. 

• 2. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil. 

• 3. Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan. 

• 4. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles. 

• 5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables. 

Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed. 

keywords: Mom's Signature Roast Beef

Parmesan-Pecan Fried Chicken

Parmesan-Pecan Fried Chicken

Ingredients

• 2 pounds chicken breast tenders, cut into 1-inch-wide strips
• 1 cup buttermilk
• 1 cup ground pecans
• 2/3 cup plain yellow cornmeal
• 2/3 cup grated Parmesan cheese
• 1 tablespoon Cajun seasoning
• 1 tablespoon paprika
• 2 large eggs, beaten
• Vegetable oil

Preparation

• 1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk. 

• 2. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning. 

Keywords: Parmesan-Pecan Fried Chicken

Parmesan Chicken and Rice

Parmesan Chicken and Rice

Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan. A crusty roll and sautéed green beans complete the meal.

Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced mushrooms
• 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked instant rice
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tende. 

• Add chicken; sauté 4 minutes or until the chicken is lightly browned. 

• Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. 

• Stir in rice and broth. 

• Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. 

• Stir in cheese and parsley.

Keywords: Parmesan Chicken and Rice

Chicken with Prosciutto and Tomatoes Over Polenta

Chicken with Prosciutto and Tomatoes Over Polenta

When it comes to great chicken flavor, thighs rule. Cheap and tasty, chicken thighs can go fancy or simple. And they can be quick and easy, too. Just prepare the polenta while the chicken cooks and you’ve got dinner tonight in no time.

The rich flavor in this recipe comes from cooking the chicken thighs in wine and topping with a savory tomato-prosciutto sauce.  Serving the saucy chicken over polenta makes it a one-dish meal. You can prepare the polenta while the chicken cooks.

Ingredients

• 4 (6-ounce) chicken thighs, skinned
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 2/3 cup yellow cornmeal
• 2 cups water
• 1 cup chopped seeded peeled tomato
• 1 teaspoon fresh lemon juice
• 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)

Preparation

• Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. 

• Place flour in a shallow dish. Dredge chicken in flour. 

• Heat the oil in a nonstick skillet over medium-high heat. 

• Add chicken; cook 4 minutes on each side. 

• Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°. 

• Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. 

• Gradually add water, stirring until blended. Cover. 

• Microwave at high 12 minutes, stirring every 3 minutes. 

• Let stand, covered, 5 minutes. 

• Remove chicken from pan. 

• Add tomato to pan; cook 1 minute. 

• Stir in juice and prosciutto. 

• Spoon polenta onto plates, and top with chicken. 

• Serve with the sauce. 

• Garnish with sage sprigs, if desired.

 

Keywords: Chicken with Prosciutto and Tomatoes Over Polenta

Chicken Soft Tacos with Sautéed Onions and Apples

Chicken Soft Tacos with Sautéed Onions and Apples

• The unusual pairing of apples, chicken, onion, and nutmeg in this savory-sweet taco filling is divinely delicious.

• Granny Smith apples work best in this recipe. They remain tart, juicy, and crisp after baking.

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 2 cups thinly sliced onion
• 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
• 2 garlic cloves, minced
• 8 (6-inch) flour tortillas. 

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Sprinkle the chicken evenly with salt, nutmeg, and pepper. 

• Add chicken to pan; sauté 7 minutes or until golden. 

• Remove the chicken from pan; keep warm. 

• Melt butter in pan over medium heat. 

• Add onion; cook 4 minutes or until tender, stirring frequently.

• Add apple; cook 6 minutes or until golden, stirring frequently. 

• Add garlic; cook 30 seconds, stirring constantly. 

• Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently. 

• Heat tortillas according to package directions. 

• Arrange 1/2 cup chicken mixture evenly over each tortilla. 

keywords: Chicken Soft Tacos with Sautéed Onions and Apples

Chicken Biryani

Chicken Biryani

Morsels of chicken are simmered until they’re tender in this spicy Indian rice-based dish. Serve with a simple salad of thinly sliced cucumber and plum tomato wedges topped with yogurt dressing: Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper. 

Ingredients

• 2 teaspoons canola oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 cup chopped onion (about 1 medium onion)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 cups chopped plum tomato (about 2 tomatoes)
• 1 cup uncooked basmati rice
• 1/3 cup golden raisins
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 4 lime wedges

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. 

• Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. 

• Add tomato, rice, raisins, and broth; bring to a boil. 

• Cover, reduce heat, and simmer 15 minutes or until rice is tender. 

• Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Keywords: Chicken Biryani

Marinated Grilled Chicken Legs

Marinated Grilled Chicken Legs

Here’s a recipe that’s sure to be a hit at your next cookout. It’s quick and easy and is made with ingredients you’re likely to already have on hand. For a variation, consider substituting pineapple juice for the orange juice, or lime juice for the lemon. Paired with any classic side—potato salad, coleslaw, baked beans—and you’ve got backyard perfection.

Ingredients

• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon dry sherry
• 1 1/2 teaspoons bottled minced garlic
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons basil oil
• 1 teaspoon onion powder
• 1 teaspoon dark sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 8 chicken drumsticks (about 2 1/4 pounds), skinned
• Cooking spray
• Green onion strips (optional) 

Preparation

• Combine the first 11 ingredients in a large zip-top plastic bag. 
• Add chicken to bag; seal. 
• Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill

• Remove chicken from bag, reserving marinade. 
• Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. 
• Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. 
• Garnish with green onion strips, if desired. 

Keywords: Marinated Grilled Chicken Legs

Roast Chicken Chimichangas

Roast Chicken Chimichangas

• This Mexican-inspired dish is a great way to use leftover chicken. 

• The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings. 

• The chimichanga filling uses queso fresco. 

• If it’s not available, try shredded Monterey Jack.

Ingredients

• 2 1/2 cups shredded roasted skinless, boneless chicken breasts
• 1 cup (4 ounces) crumbled queso fresco cheese
• 1/4 cup chopped green onions
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (16-ounce) can fat-free refried beans
• 6 (8-inch) flour tortillas
• Cooking spray
• 1/2 cup bottled green salsa

Preparation

• Preheat oven to 500°.

• Combine first 7 ingredients in a large bowl; toss well.

• Spread 1/4 cup beans down center of each tortilla. 

• Top each tortilla with 2/3 cup chicken mixture; roll up. 

• Place rolls, seam sides down, on a large baking sheet coated with cooking spray. 

• Coat tops of chimichangas with cooking spray. 

• Bake at 500° for 7 minutes. Serve with salsa.

Keywords: Roast Chicken Chimichangas

Chicken, Mushroom, and Gruyère Quesadillas

Chicken, Mushroom, and Gruyère Quesadillas

• Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side for this easy dish.

Ingredients

• 1 teaspoon olive oil
• 1 cup presliced mushrooms
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon bottled minced garlic
• 1 tablespoon sherry or red wine vinegar
• 2 (10-inch) fat-free flour tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces)
• 1 cup arugula
• 1/2 cup (2 ounces) shredded Gruyère cheese
• Cooking spray

Preparation

• Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. 

• Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. 

• Arrange half of mushroom mixture over half of each tortilla. 

• Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half. 

• Wipe pan clean with a paper towel. Heat pan over medium heat. 

• Coat pan with cooking spray. 

• Add tortillas to pan. 

• Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp. 

• Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. 

• Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well. 

Keywords: Chicken, Mushroom, and Gruyère Quesadillas

Chicken Shawarma

Chicken Shawarma

• Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. From start to finish, you can have this on the table in 45 minutes.
• Save any leftover yogurt-lemon sauce as a great dip for pita bread or cucumber.

Ingredients

CHICKEN:

• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

• 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

Remaining ingredients:

• Cooking spray
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce
• 8 (1/4-inch-thick) tomato slices

Preparation

• Preheat grill to medium-high heat.
• To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
• To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
• Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
• Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce. 

Keywords: Chicken Shawarma

Chicken Tetrazzini

Chicken Tetrazzini

• Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken. 

• Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.

Ingredients

• 1 tablespoon unsalted butter
• Cooking spray
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3 (8-ounce) packages presliced mushrooms
• 1/2 cup dry sherry
• 3 ounces all-purpose flour (about 2/3 cup)
• 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
• 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
• 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
• 1 (1-ounce) slice white bread

Preparation

• Preheat oven to 350°.
• Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
• Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
• Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
• Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
• To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
• To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Note: This recipe was updated for the November, 2012 25th anniversary issue. 

Keywords: Chicken Tetrazzini

Easy Bistro Chicken

Easy Bistro Chicken

Cozy up to a blazing fire on a cold winter’s night with this bistro-inspired meal. You’ll find it reminiscent of a cacciatore. Italian for “hunter,” cacciatore is a stew-like dish flavored with onions, herbs, mushrooms, tomatoes, and sometimes wine. 

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) chicken breast halves, skinned
• 4 chicken thighs (about 1 pound), skinned
• 4 chicken drumsticks (about1 pound), skinned
• 2 cups chopped onion
• 4 garlic cloves, minced
• 1 cup chopped celery
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup red wine vinegar
• 1/4 cup sliced green olives
• 1/4 cup capers
• 1 tablespoon sugar
• Dash of ground red pepper
• 2 bay leaves
• 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
• 8 cups hot cooked macaroni or cavatappi
• Parsley sprigs (optional) 

Preparation

• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan. 

• Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. 

• Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Note: You can chop the tomatoes in the can using kitchen shears.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. 

   Keywords: Easy Bistro Chicken

Eggs In Potato Bowls

Eggs In Potato Bowls

• Baked eggs are the hottest breakfast item since avocado toast. 

• And while skillets and baking dishes get the job done and all, why would you dirty up more dishes when you could bake eggs in something edible? Enter: baked potato bowls. 

• Less dish washing, more carb eating. 

• It's a win-win for everyone. 

• Our other favorite carb, bread, would probably get far too soggy as an egg bowl, but potatoes? They are the perfect canvas for baked deliciousness, and are already a staple egg side dish, anyway (hash browns or home fries, anyone?). 

• Blogger Ali from Gimme Some Oven hollowed out leftover baked potatoes, broke an egg inside the shell, and topped each with bacon, cheese, and parsley before baking. 

• Twenty minutes later, you've got creamy, cheesy baked eggs fresh from the oven that will have you licking the bowl. 

• Or in this case — eating the bowl. 

• Though this recipe used eggs, you could also try using potato bowls for soup, chili, salad, or creamy dips. 

Keywords: Eggs In Potato Bowls

Halapa – Popular Sri lankan Snack

Halape is a traditional Sri Lankan sweet which we use for tea time. The main ingredient is Ragi Flour(Kurakkan flour). However when I prepare it I use both rice flour & kurakkan flour just to avoid the strong taste of Kurakkan flour although it is healthy. In Sri Lanka we use ‘Kanda Leaves ‘ to wrap halape. However because I cannot find that leaves in the country where I live,Banana leaves are the substitute. So you cannot see the correct outer appearance of it as in Sri Lanka because I have used ‘Banana leaves’,but the taste inside is the same.

 Ingredients

• Kandha leaves or Banana leaves
• 3- 4 cups of Kurakkan flour

Cooked treacle-coconut 

• 2- 3 cups of scraped coconut
• ¾ – 1 cup of sugar or 1 – 1 ¼ cup of treacle
• 1 tsp of Ground roasted cardamom, fennel and cloves (Refer to the method in Rasakama)
• Few cardamom seeds
• 2 cloves
• 1 tsp of Fennel seeds
• 1/8 tsp of salt (a pinch)
• Water as needed

 Method

• Firstly, make cooked-treacle-coconut-mixture (Pani Pol) as shown and leave it aside until it cool downs to room temperature. Then, in a mixing bowl, combine “pani Pol” with kurakkan (Finger Millet) flour. 
• Remember, your consistency should be slightly sticky. You can adjust the consistency with little bit of water, if necessary.
• Now, make balls with your palms and place on either a Kandha leaf or cut banana leaf and fold by pressing gently.

• After, place them vertically around the wall of the steamer, allowing the steam to be exposed to Halapa from the center.

• Steam for about 4 minutes and enjoy with a plain- tea without sugar. 

Keywords: Halapa Snack

Watalappan Recipe

Watalappan Recipe

Malay-influenced Watalappan, which is very popular with Sri Lankan Muslims, is a must for their religious festivals. It’s a rich steamed egg custard made with Kitul jaggery, coconut milk and spices like cinnamon, cardamom and nutmeg. Air bubbles keep the thick dessert from getting too heavy.

Ingredients

• 1 cup thick coconut milk Or coconut cream
• ½ cup jaggery
• 3 tbsp hot water
• 1 t/s salt
• 1 t/s mixed spice powder (nutmeg, cardamom and cinnamon powder)
• 2 eggs
• 1 tbsp Rose Essence Or Rose Water
• 8 to 10 cashews
• 20 gms chopped dry coconut
• Frosting (Optional)
• 3 tbsp brown sugar
• 1 tbsp water
• 3 tbsp butter
• cocoa powder

Instructions

• Preheat oven at 160°C ten minutes before baking. Grease the pan before baking. Take a big pan below add half water to it.
• Take hot boiling water and mix jaggery to it. Keep stirring until dissolved completely. Strain if required. Keep it aside.
• If using fresh coconut grate and grind into processor.
• Add little water while grinding. Squeeze the milk out with the help of cloth Or mesh strainer. Remember only the first thick coconut milk Or cream should be utilized for this recipe.
• Beat eggs for 3 to 4 mins. Now add coconut milk.
• Beat again until all mix well. Now add jaggery-water mixture along with rose water. Also combine mixed spice powder. Mix all well with a beater or spoon.

• Finally add cashew nuts. Pour the batter into greased ramekins Or pan on water bath. Bake at 160°C for about an hour Or until skewer comes out almost clean.
• Let the custard cools own for about 10 to 15 mints. Dust some cocoa powder on the top. Now gently unmold the custard on serving plate.

For Frosting:

• Take a pan add water and butter. Now add sugar. Keep the heat on low mode. Constantly keep stirring. The sugar will dissolve and change its color. After 2 mints remove from fire. Let this slightly cool down else the pudding might break.
• Pour this mixture on the pudding.
• Dust some cocoa powder on the custard. Decorate with few cashews and chopped dry coconut.

 Note: always keep the baking tray with water. If it evaporates, add more water.

 Keywords: Watalappan