Fruit Salad with Custard Recipe

Fruit Salad with Custard Recipe

Ingredients :
500ml Milk
2 Tbsp Custard powder
2-3 Tbsp Milk (for dissolving custard powder)
6 Tbsp Sugar
2 cup Fruits (Grapes, Banana, Apple, Mango)

Preparation :
1. Heat the milk in a pan. While the milk is being heated, Take custard powder in a bowl and add 2-3 Tbsp Milk to the custard powder and dissolve the Custard powder till there are no lumps and the mixture is smooth.
2. Now gradually add the custard powder mixture to the heated milk spoon by spoon while stirring the milk so that there are no lumps formed.
3. Then add sugar to the mixture and mix it well and let the milk simmer for sometime.
4. Heat the mixture till the custard mix has thickened. Now take the custard mix in separate bowl and let it cool completely and then refrigerate it for an hour.
5. Once the custard mix is cooled, add all the fruits to the mixture. You can add grapes, Banana, Apple, Mangoes, Pomegranate, Chickoo, Orange, Kiwi etc.
6. You can also take the fruits in a Glass and pour chilled custard mix over them when serving.
7. Serve Chilled !

Read More

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Ingredients:
8-9 Medium Carrots (Gajar)
4 Cups Milk
4 Tbsp Ghee (Clarified Butter)
10-12 Tbsp Sugar (or as required)
5-6 Green Cardamom (Choti Elaichi)
Some Cashews chopped (Kaju)
Some Almonds chopped (Badam)
1 Pinch of Saffron (Kesar) - optional
Some Raisins (Kishmish)

Preparation :
1. Rinse, Peel and then grate all the Carrots in a hand held grater. You will get approx four cups of Grated Carrots.
2. In a deep thick bottomed pan, take milk and grated Carrots.
3. Bring the mixture to a boil on a low to medium flame and let it simmer.
4. Keep stirring the mixture while it simmering on a low flame.
5. The Carrots will start to cook in the milk and the milk will start to evaporate and reduce in quantity.
6. When the milk has reduced by 3/4th, Add Ghee, Sugar and Cardamom to the mixture and stir well and continue to simmer and cook on a low flame.
7. Keep cooking till all the milk has been evaporated. Add the Cashews,Almonds, Crushed Saffron and raisins towards the end and switch off the burner.
8. Serve Gajar ka Halwa Hot, Warm or Cold or as you like it !

Read More

Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Ingredients:

Kurmura / Murmura (Puffed rice) - 100 gms
Jaggery (gud) - 250 gms

Preparation:

1. Heat a pan on a Low flame and add jaggery to it. Let the jaggery melt for 2 minutes.
2. Now increase the flame to medium and cook the jaggery and keep stirring for another 2-3 minutes.
3. Now check the consistency of melted jaggery by putting a drop of it in cold water and see if a ball is formed.
4. Now Turn off the flame and add kurmura / Murmura (Puffed rice)
5. Mix it properly and let the mixture cool down a bit to a warm state.
6. Now grease your palms with water and take small portion of the mixture and role it between your palms to form small balls of approximately 2 inches.( or size as per required)
7. Now make ladoos from the remaining mixture and make sure the ladoos are made before the mixture Cools down completely.
8. Murmura Ladoos are ready to serve. You can also store it in airtight containers to store it and consume with some days while they are crispy.

Read More

Til Gud Ladoo Recipe | Sesame Seeds Ladoo Recipe

Til Gud Ladoo Recipe | Sesame Seed Ladoo Recipe

Til gud ka ladoo is a winter sweet and is generally made during sankrant / Pongal. This is a simple recipe made with til and jaggery. Til is sesame seeds and jaggery or gud is unrefined cane sugar. You can also enjoy them as Sesame Brittle. Til gud kha aani goad goad bola is also a famous phrase used by Maharashtrians.

Ingredients:
1 cup sesame seeds ( til )
1 cup jaggery or gud broken in small pieces.
3 Tbsp ghee
1/2 tsp crushed cardamom
1/2 cup water

Preparation:
1. Roast the Sesame seed (Til) in a frying pan on medium heat while stirring continously till they become light golden brown in colour. It should take about 4-5 minutes. Now keep the sesame seeds out in a bowl and keep aside.
2. Now take some water and Jaggery in the frying pan and simmer over medium heat till it starts melting and caramelising. Keep stirring for 4-5 minutes.
3. Now check the melted jaggery if it forms a ball when a drop of it is put in cold water. If it does lower the heat to low.
4. Add Roasted Sesame seeds (til), Ghee and Cardomom to the melted jaggery and mix it thoroughly.
5. Now grease a plate and take out the mixture on this greased plate.
6. Take one tablespoon of this mixture in your palm and try to make them in the shape of round balls. They should be roughly 1 inch in diameter.
7. Make all the ladoos from the mixture while it is still warm.
8. Til gud Ladoos or sesame seed ladoo can be stored in an airtight container for months.

Tips :
For a little variation, you can also add little crushed Peanuts or Daliya to the mixture before making ladoos.

Along wih Til Gud / Sesame Ladoos, Peanut Chikki / Sing chikki / Peanut Brittle is also prepared.

Read More

Peanut chikki Recipe | Peanut Brittle Recipe | Sing chikki | Groundnut Chikki Recipe

Peanut chikki Recipe | Peanut Brittle Recipe | Sing Chikki | Groundnut Chikki

Ingredients :
1 cup groundnuts / peanuts OR 160 grams peanuts (moongfali)
½ cup jaggery powder OR 3/4 cup crashed Jaggery / Gud
1/4 Cup water
Some oil or ghee for greasing

Preparation :
Roasting peanuts:
1. Add 1 Cup Peanuts to a thick bottom Pan or Kadai.
2. Now roast the peanuts on a low-medium flame and keep stirring frequently till they become crunchy.
3. Roast till you see some black spots on the peanuts and if possible taste a few to see if they have been cooked properly and have become crunchy.
4. Now remove the peanuts in a separate tray and let them cool down.
5. After the peanuts have cooled down, remove the husks or peanut coating by rubbing them between your palms. You can also use a winnow or a sieve with large perforations.
6. Keep these peanuts aside while we cook the jaggery / gud.

Making jaggery syrup and peanut chikki:
1. In the same kadai or pan, take 3/4 cup jaggery or 1/2 cup Jaggery powder and add some water.
2. Heat the jaggery on a low flame and keep stirring with a spoon or spatula till the jaggery gets dissolved.
3. Now keep stirring and check the syrup sample if the jaggery syrup reached to a soft ball like consistency.
4. when the jaggery comes to this consistency, quickly add the peanuts and give a quick stir and mix very well.
5. Grease a plate or marble board with oil or ghee.
6. Switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.
7. Now Flatten out the chikki with rolling pin (belan).
8. Then with a knife, cut the chikki horizontally and vertically.
9. Let the peanut chikki cool at room temperature.
10. Once cooled, break them and serve the peanut chikki. If not serving, then store them in an airtight container / jar at room temperature.

Recipe Tips :
1. Recipe can be doubled.
2. Be attentive when cooking jaggery syrup. if it is not cooked properly, then the chikki will be chewy or can become too hard.

Read More

Dahi Vada Recipe

Dahi Vada Recipe

Ingredients :
1 Cup Urad daal
Salt to taste
Oil to fry
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation :
For Vada -
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put them in cold water for 2-3 minutes.
Now Take them out of water, squeeze out the water and keep aside.
For Dahi(yogurt) -
Blend the curd(yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving :
In a deep dish arrange wada and pour dahi over them.
Now add Imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled.

Read More