How to prepare Fruits salad with custard

Fruits salad with custard is one such dessert which is relished by people of all ages. But the reason I made this is different, it is a season of festivals in the month of August in India. Since we are supposed to offer at least 5 varieties of fruits to God, we will obviously have a huge stock of it. In order to make good use of fresh fruits at one shot without any nagging about eating fruits, I make this thick, luscious and creamy salad with custard which is loved by all in the family. 

  

Note: Do not use fruits such as jackfruit, mango and muskmelon since their strong smell will over power the salad. In case you love them make a salad with single fruit.  

Also do not use watery fruits like watermelons, their watery extract will leave the salad tasteless.

The best combination would be apples, bananas, pears and pomegranate. But you are free to use fruits of your choice which are mild.

 

Ingredients : 

 A mix of freshly chopped fruits 

1/2 litre of milk 

4-5 tsp of custard powder 

8-10 tsp of sugar. 

Handful of glazed cherries to garnish

 

Method: 

Put about 5 spoons of custard powder in a bowl.

 

Add 1/4 cup of milk and whisk it to a thick paste

 

 

Boil the remaining milk

 

Once it starts to boil, switch off the flame and pour the custard mix by stirring continuously. Custard should be smooth without any lumps.

 

 

Put it on low fire and add sugar. custard is bland so you might want to taste for your sugar preference

Form a smooth paste like consistency and switch off the flame

 

Custard is ready. You can serve this as a desert in itself hot / chilled.

 

To add it to fruits salad, custard needs to be cooled / chilled according to your preference. Add desired amount of custard and give it a nice mix. If you feel it to be thick you can adjust it by adding milk and sugar. 

Tastes best when chilled

 

Read More

Spinach and cottage cheese curry / palak paneer

This gravy is the famous, simplest and favorites of many. Creamy, mildly spiced gravy which is an excellent combo for roti, chapati, naan, kulcha or any other Indian breads. I have seen both who love this and hate this recipe. Love because of its taste, texture and colour and hate for the same too. Cheers to those of you who like this and for people hate this for the color or texture or any other reason of your's please read below.

I have always loved palak / spinach for its bright, vibrant looking deep green color which is appealing moreover has nourishing properties as well. It is very high in vitamin c, folate, iron and calcium hence considered one of the healthiest food in the world. Not to give gyan here but on a serious note this treats anemia and other such deficiencies lead by low iron/calcium in your body. A very good and essential nutrient for pregnant ladies who need more of all the three calcium, iron and folate. Ok,this should be enough information, so now we shall jump to the recipe and indulge in the creamy gravy.

 

Ingredients : 

2 - big bunch of spinach / palak 

200 gms - paneer cubes  

5-6 green chilies 

2" - ginger 

8-10 - garlic pods 

1 tsp - turmeric powder 

2 tsp - jeera powder 

2 tsp - garam masala powder  

2-3 finely chopped onions 

4 tsp - cooking oil 

2-3 tsp fresh cream 

Salt as per taste

Method: 

Bring 2-3 cups  water to boil, add the cleaned spinach and boil for just a minute for spinach to get cooked

 

Strain the water and use it for the curry

 

Add a splash of cold water to the cooked spinach. Spinach will retain its bright green color by doing this.

 

Blend green chillies along with cooked spianch into a fine paste

 

 

Heat oil in a pan, toss in hand ponded fresh ginger and garlic and fry for minute

 

Add the chopped onions and fry until done

 

To this mix in the ground spinach paste and allow it to boil

 

To this add turmeric, jeera and garam masala powder and boil for 5 minutes 

 

Add salt and paneer cubes

 

Cover, cook on simmer for about 2-3 minutes until the gravy thickens 

 

Finally add fresh cream, mix well and switch off the flame. If you don't have cream, just mix in some malai from milk which works fine too

 

Serve hot with any hot Indian breads or just indulge as it is like I do. Hog and relish the soft panner cubes with mild flavours 

Read More

Ladies finger/ okra / bendekai curry or Gojju

 

This for sure is one mouth watering, South Indian curry. Ladies finger/ bendekay in a swirl of thick and creamy coconut based gravy,  with sweet, tangy and mildly spiced flavours. Isn't it lip smacking?. It truly is and you will miss it if not tried at lest once. 

This is my mother's recipe with a little tweeking done by me. 

Note: It is very important to wash and pat dry the ladies finger with a kitchen towel before chopping.

  

1/4kg - ladies finger 

1/2 - cup of grated fresh coconut  

2 tsp - channa dal / kadalebele. 

1 tsp - urad dal / uddinabele 

8-10 - dry red chillies 

2 tsp - white sesame seeds 

2 tsp - thick tamarind extract 

1 tsp - pounded jaggery 

1/2 tsp - turmeric powder 

1 tsp - chilli powder   

3 tsp - cooking oil  

1 tsp mustard 

2 - strings of curry leaves 

Salt as per your taste

 

 

 

 

Method : 

Start by frying the finely copped bhindi in a little hot oil put in a Kadai / pan

 

Dry roast channa dal, urad dal, red chillies and sesame  

 

Grind it to a fine paste along with grated coconut by adding water. Add watersd much as required to make a thick fine paste

 

Heat a pan and crackle the mustard seeds in hot oil, throw in two red chillies, curry leaves and fry along with the ground masala paste for about 3 minutes  

 

Add in turmeric and chillie powder, give a good mix and fry for 3 minutes 

 

Put a cup of water and allow it to boil. This curry has to be thick, so don't add too much water. Add water just to get the masala paste set in is enough 

 

Once it starts to boil,add the fried ladies finger and mix well

 

Once it starts to boil add salt, tamarind paste and jaggery

 

Now the creamy curry is ready to savour. 

A satisfying meal is the one with a cup if rice , rasam, Gojju and curds ahh bliss.

Read More