INDIVIDUAL YORKSHIRE PUDDINGS

On VERY special occasions, my British mother used to make roast beef with Yorkshire pudding. She baked the pudding in a 9" x 9" pan and I can still picture the huge golden "puff" coming out of the oven. Of course, it always collapsed by the time she brought it to the table, but we all thought it was SUPPOSED to look like that and we eagerly dunked chunks of the tasty treat into mom's deliciously perfect beef gravy; Mmmmmm, I can still taste it.

Recently, I decided to make a couple of changes to my Yorkshire pudding recipe. First, I made them into individual puddings and secondly, I decided to serve them with roast chicken and gravy, so I added a little poultry seasoning and onion powder  into the batter; what a nostalgic treat!!

 This recipe is fool proof as long as you follow it closely.

The cooking times for these individual Yorkshire puddings work well if you bake them in one of those over-sized cupcake pans, I believe they are called Texas size muffin pans; a popover pan will work well also. If you use a standard cupcake pan, you'll have to reduce the cooking time.

Put your UNGREASED pan in a COLD oven and then preheat the oven and pan to 425.

While your oven/pan is preheating, whisk together:

3 eggs
¼ teaspoon salt
¼ teaspoon onion powder (not onion salt)
½ teaspoon poultry seasoning  (if you use chicken gravy)
1 cup of milk (see note)
1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk.

After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together until it looks very smooth and creamy. Let batter sit at room temperature while your oven preheats.

Working quickly (so your pan doesn't cool off) take your pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of COLD butter (roughly ½ teaspoon but the exact size is not crucial) (see note below) into the bottom of each hot cup (don't wait for it to melt). Fill each cup half way full.

Bake at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 (don't open the oven door) and bake for another 15 minutes. Remove puddings from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

The inside of the Yorkshire pudding is full of light batter with holes, which is perfect for holding butter and gravy.

NOTE: Traditionally, you are supposed to pour the batter over hot beef fat  in the bottom of each muffin cup, however, I couldn't bring myself to do that (and besides I was serving them with chicken), so I used butter and it works great.

NOTE: If you are serving these with roast beef, omit the poultry seasoning and add whatever seasoning you like.

NOTE: This recipe makes six generous Yorkshire puddings.

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Flavorful Potato Fries

This a simple potato fry with the flavor of garlic and kasuri methi. Kasuri Methi is a great taste enhancer. It adds flavour and texture to any dish and its pleasant odor which makes it so popular.Kasturi Methi is the dried leaves of the fenugreek plant.This simple dish with kasuri methi will amaze your taste buds.So enjoy


Ingredients

• 2 big size potatos.
• 1/2 tsp cumin seeds
• 1 tbsp finely chopped garlic
• 2 tbsp kasuri methi(dry fenugreek leaves)
• 3 finely chopped green chillies
• salt to taste
• 1 tbsp oil

Peel the potatos ,cut then into 1 inch chunks like french frys In a non stick pan heat oil,add cumin seeds once it starts splutters add potato n garlic,stir nicely and cook it into a medium flame.Once the potato is cooked turn the flame to high to make it crispy. Crumble the kasuri methi in between you palms by rubbing your palms together and then sprinkle over the potato.Fry for a minute, then add green chillies and salt, mixly nice and switch off the flame. Serve hot


Serving Tips
Tip 1. Roll the fries in a paratha with some addition of some sauce and some finely chopped veggies like onion, cabbage, carrot. It will be very filling and trust me your kids would love it.
Tip 2. Serve with rice with a dash of ghee 
Tip 3. Serve it as a evening snack with some sauce and a cup of tea

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BAJA SAUCE (Taco Bell Clone)

Everyone is posting spicy and delicious recipes for Cinco de Mayo, so I thought I would post one of my favorite "go withs".  This cold, creamy and spicy condiment can be used on anything that you would use sour cream on; it is delicious on beef tacos, enchiladas, fish tacos, veggies and much more. Just make sure you let it sit in the fridge overnight before serving it. We call it Baja Sauce at our house.

¼ of a red bell pepper
1 jalapeno sliced (see note below)
2 tablespoons diced onion
Put the above ingredients in a food processor, and chop until very fine.

Mix 6 teaspoons of the above chopped mixture with:
½ cup mayonnaise
½ cup sour cream
1 tablespoon vinegar
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ground cumin

Mix well and cover. Chill overnight.
NOTE:  I use a very small jalapeno and remove the seeds and ribs  to lessen the heat factor for picky-picky husband, but if you like more "heat", use a larger pepper or leave some of the seeds  in.

NOTE: I've never tried Miracle Whip in this recipe, so I can't comment on that. I used light mayonnaise and light sour cream and it worked very well.

NOTE: This keeps in the fridge for several days.

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