Fruit Custard

Ingredients:

2 tbsp Custard powder
2 cup Milk
2 tbsp Sugar (to be added to milk)
½ Apple
1 Banana
1 tbsp Pomegranate seeds
2 to 3 pieces of Pineapple
2 to 3 Strawberries
4 to 5 Grapes (black seedless)
4 to 5 Grapes (green seedless)
Cherries and pomegranate seeds to garnish

 Method:

• Peel apple, banana and pineapple and chop them into small pieces.
• Boil milk in a pan. Add sugar and stir it. You can add more sugar if you want to make it sweeter.
• Meanwhile take the custard powder in a bowl and dilute it by adding a little milk (2 tbsp) to it. Whisk till it dissolves entirely.
• Turn off the gas and add custard liquid to the milk and keep stirring till it becomes thick.
• Heat it up over a low flame and add fruits into it.
• Refrigerate the contents for about 2-3 hours.
• Garnish it with cherry and pomegranate seeds and serve chilled.

Masala Dosa

Tomorrow, some friends are coming over my place and for them I want to cook rather special dish. i.e., Masala Dosa. Though it is not that special for us as we eat it often but for guests certainly it would be unusual.

Ingredients:

For Dosa crust:

3 cups rice

1 cup urad dal

1 cup curd

½ tsp soda bicarbonate/ 1 packet Eno

Salt to taste

For Stuffing:

5 medium sized potatoes

2 medium sized onion (sliced)

1 tbsp green peas

½ tsp mustard seed
1 tsp chana daal

2-3 green chili sliced vertically

½ tsp turmeric powder

1 bunch of Coriander leaves

2 tsp oil

Salt to taste

 

Direction:

 

Masala stuff:

• Boil potatoes and peel it.
• Heat oil in a pan and add green chilli, chana daal, mustard seed in it. Wait till popping sound comes from it and add onions in it.
• Cook onion on medium till golden brown.
• Add peas,salt, turmeric powder and other spices (as per your taste) and stir for about 3 minutes.
• Put in potatoes and mix well.
• Add chopped coriander leaves and stuff is ready to place in.

Dosa crust:

 

• Wash rice and urad dal one by one and soak them for about 4 to 6 hrs or overnight.
• Grind dal and rice separately to a paste but be careful that in case of rice paste would be a little rough.
• Mix them together in a deep pan. Add soda bi-carb/Eno and salt and mix well.
• Sprinkle a little water if required to make batter. Make sure the batter should be rather thick.
• Cover and keep aside in a warm place for about 7 to 10 hours, untouched.
• Add curd and mix well.
• Heat pan on a medium flame and put oil with the help of cotton or tissue paper.
• Pour the batter on pan with the help of bowl in circular motion to make it skinny.
• Flip the side and add previously prepared stuff inside Dosa and turn round.
• Serve hot with Sambhar and Coconut Chutney.

Sprouted Chickpeas Salad

I remember back in school days my parents would always say that ‘Sprouted Black chick peas/Moong’ would be great for your memory. It was logically proven to make you smarter, or do better on exams as it is full of vitamins, proteins, amino acid, minerals which are key nutrients for us. And that always kind of stuck with me.Health is the major concern for everyone and for a healthy and toned body one should have balanced food. I always have it in different forms. One of them is in the form of salad. I hope you would enjoy it.

Ingredients:

1 cup Sprouted Black Chickpeas /Moong
1 Onion chopped
1 Tomato sliced
1 Cucumber chopped
1 ½ tsp lemon juice
1 green chilli finely sliced
Finely chopped coriander leaves
¼ tsp Black pepper powder
Salt to taste
Direction:

 

• Take chickpeas in a bowl, wash with water and soak for around 5-6 hours.
• Take out all water, take a handkerchief and place them in it. Pepper some water and hang it overnight in a tepid environment to let them germinate.
• Once sprouts are ready take it in bowl and rinse it thoroughly.
• Put in chopped tomato, onion and cucumber and mix it uniformly.
• Add green chilli, lemon juice, black paper powder, olive oil and salt, flip and mix again.
• Garnish with Coriander leaves and serve.

Malpua

It has been long since I blogged. Lately I came across a new recipe i.e, 'Malpua'. Malpua is a very popular sweet to make on the Hindu festvals Holi and Diwali.
It is a fritter or pancake served as a dessert or a snack in the Indian subcontinent.
There are several variations, using ingredients. The batter for malpuas in some areas also encompasses fruits.

Ingredients:
4 tbsp plain four
1 tbsp powdered sugar
1 cup milk
1 tsp Grated Coconut (gari)
Finely sliced Cashew nut and Almond
¼ tsp Cardamom powder
Fresh cream sweetened
Rose water
Oil or Ghee to fry
Direction:

• Take Plain flour in a bowl, mix sugar, milk and rose water for smooth batter.
• Left the batter to rest for a around 1 hr.
• After 1 hr add cardamom powder, grated coconut, cashew nut and almond. Stir well.
• Heat oil in a flat bottomed pan.
• Pour the mixture in the pan to form a fizzy pancake which should be crisp around the
  edges.
• Use kitchen tissue to drain out all the oil.
• Serve hot