Fruit Custard

International Egg less Sweets Special

Fruit Custard

Serves 4 to 6

Ingredients:

Apples- 1 Medium

Oranges- 1 Medium

Pears- 1 Medium

Black Grapes- 12 to 15 No’s

Kiwi- 1 Medium

Papaya- ½ Cup

Pomegranate Seeds- ¼ Cup

Milk- 2 Cups

Custard Powder- 3 Tbsp.

Sugar- 3 Tbsp

Dry Fruits (5 Almonds, 5 Pistachios) - To Garnish

Cherries- To Garnish

Method:

Soak Almonds Overnight
Drain, Peel & Slice Almonds

In a Bowl, Add 3 Tbsp of Cold Milk with 2 Tbsp of Custard Powder and Mix it properly.

Boil the Remaining Milk

Gradually add the Custard-Milk Mix and Stir continuously.

Add Sugar and Mix Well.

Bring the Custard Mix to a Boil. Keep the Custard aside to Cool

Meanwhile, Wash & Dice Apples & Pears

Wash, Peel and Dice Papaya into Medium size.

Peel the Orange & remove the Skin and Seeds.

Wash, De Seed & Dice Grapes.

Gently Peel the Kiwifruit and Dice into Small Pieces. 
Roast, Cool, De Skin & Slice Pistachios

In the Meantime, as Custard Cools, add the Mixed Fruits

Garnish with Dry Fruits, Cherries and Serve Immediately!

 

Tips:

·         Try to use at least 4.5 % Fat Milk for a Creamy & Yummy looking Custard!

·         Can add Bananas as well but make sure that they are Mixed with the Custard just before Serving, as they tend to lose Water easily

·         Diced Apple and Pears should be Soaked in Water to prevent Discoloration.

It is Easy to Remove Pomegranate Seeds Soaked in Water as the Waste particles will float in water and can be discarded easily
Almonds can also be used this way- Microwave in 1/2 Cup Water for Couple of Minutes, Cool & Peel for Quick Usage
Chopped Dates can be added

Variation:

Keep the Custard to Chill in the Refrigerator.

Garnish with Dry Fruits, Cherries & Serve Chilled!

Feel free to share your views & do let us know how this one turned out :)

Split Green Gram Lentil & Rice Porridge (Moong Dal Khichdi)

Indian Vegetarian Main Course Special
Madhya Pradesh/Punjabi/Uttar Pradesh Cuisine
Split Green Gram Lentil & Rice Porridge (Moong Dal Khichdi)

Quick, Easy and Smart Usage of Available Items at Home!

Serves 4

Ingredients:

Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.

Medium Grain Rice (Chawal)- 1 Cup

Split Green Gram Lentil (Yellow Moong Dal)- ½ Cup

Cumin Seeds (Jeera)- 1 Tsp.

Onions- 1 No., Finely Chopped

Ginger- 1 Inch, Crushed & Finely Chopped

Green Chillies- 2, Finely Chopped

Tomatoes- 1, Finely Chopped (Optional)

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped (Optional)

Method:

Heat Oil & Ghee in a Pressure Pan

Add Cumin Seeds and Sauté

Add Onions, Ginger, Green Chillies and Sauté

Add Rice, Moong Dal and Mix Well

Add Water, Cover and Pressure cook on Medium High Flame for about 3 Whistles

Turn the Flame off and Serve Hot with Set Curd, Pickle, Papad, and a little extra Ghee on top!

Tips:

Can add De Stringed, Finely Chopped & Par Boiled French Beans & Carrots

Can add Baby Corn, Spring Onions optionally

This Khichdi would be a Perfect Quick 30 Minutes Recipe

Ayurvedic Texts suggests that our Health exists when the 3 Doshas- Vata (Wind), Pitta (Bile)

and Kapha (Phlegm) of the body stay in harmony. Ayurveda/Naturpathy does have a Cure for most Dosha Imbalances through a Strict Regime which includes proper Diet & Lifestyle, Herbal Preparations, Exercise & Tranquillity Routine like Yoga & Meditation, Ayurvedic Therapies & Panchakarma (for Deep Cleansing Process)

So, as our Mind-Body balance needs rejuvenation, ditch the strict Healthy Food once in a Week and indulge in Some Gorging Yummy Food. Don’t forget to De-Toxify and Calm your System with some Mild Comfort Food and this is where Khichdi helps. This can be had after a Long Tiring day/Stomach Upset/Female Menstrual Days or just a Quick Fix with Leftover Vegetables

Variations:

Can prepare this Dish in a Non Stick Deep Bottom Pot instead of a Pressure Cooker

If preparing in a Pressure Cooker, just add Vegetables like Chopped French Beans & Carrots with the Rice

For a Complete Meal with Rich Exotic Flavours, and add Ghee in the Beginning and while Serving, Cinnamon Stick, Chopped Potatoes, Whole Red Chillies, Red Chilli Powder, Fennel Seeds Powder (Kuti Saunf), Fenugreek Seeds Powder (Kuti Methi), Garam Masala Powder, and Crushed Dried Fenugreek Leaves (Kasuri Methi)

Feel free to share your views & do let us know how this one turned out :) 

Mast Kalandar @ Chennai

Mast Kalandar at Velachery, Chennai

Saatvik Items like Gobhi & Aloo Parantha, Dal Chawal are available on demand

Hara Bhara Kebabs:

 Aloo Tikki Chat:

 

Mast Kalandar Mast Maha Thali
22 Items!!

Halka Phulka (HP 3) Thali:
this picture is updated from 17th August 2012 since when I felt the Thali Look, Taste & overall Quality was better than before
This Thali has Salad, 3 Phulkas, Dry Sabzi- Kala Chana, Gravy- Shahi Paneer, Fried Rice, Chana Dal, Gulab Jamun, Chaas

Newly Introduced Navratri Thali

Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

North Indian Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

Ginger- 1 Inch 
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Extra Ingredients (all remain the same like my other Lobia recipe except that this one is Without Onions):

Whole Red Chillies- 3 No’s

Big Black Cardamon Powder- 1/2 Tsp.

Black Pepper Powder- ½ Tsp.

Lemon Juice- 1 Tsp.

Method:

Take a mix of 2 Cinnamon sticks, 2 Cloves, 2 Big Black Cardamom and 2 Chopped Green Chillies tied in a Muslin Cloth as a Spice Bag (Potli)

Put this Spice Bag in the Lobia while it boils, remove and keep the Spice Bag aside after Lobia is cooked

Heat Oil in a Pressure Pan/Non Stick Pan on Medium flame

Add Whole Red Chillies, Cumin Seeds and sauté till they crackle

Add Ginger Paste and Sauté till Golden Brown

Add Masalas diluted in water (Turmeric, Red Chilli Powder, Coriander Powder, Salt) and Sauté

Add Tomatoes and Stir Fry (Bhunno) till Oil surfaces in the Gravy

Add Boiled Lobia, bring to boil and Cover to cook on Low Flame

Sprinkle Big Black Cardamon Powder and Black Pepper Powder

Garnish with Fresh Coriander Leaves

Tips:

Cumin Powder can be used instead of Cumin Seeds

The Whole Spices (Bay Leaf, Cinnamon, Cloves) are optional and can be replaced with just Fresh Garam Masala Powder just before taking the Lobia off the flame 

In this Recipe make a paste of Ginger and Tomatoes separately

Tomato Puree can be used to enhance the Rich Red Colour of the gravy and also in case Roma Tomatoes aren’t available

Feel free to share your views & do let us know how this one turned out :)

Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Pakoda/Karhi Bari)

North Indian Vegetarian Main Course Special

Bihari Cuisine
Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Bari/Pakoda)

Serves 4

Ingredients:

For Gram Flour Dumplings (Bari/Pakoda):

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Chickpea/Gram Flour (Besan)- 1- 1/2 Cup

Turmeric Powder (Haldi)- ½ Tsp.

Baking Soda- Pinch

For Gram Flour Gravy (Kadhi):

Yoghurt (Dahi)- 1 Cup

Chickpea/Gram Flour (Besan)- 4 Tbsp.

Water- 3 Cups

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering (Tadka):

Extra Light Olive Oil/Olive Pomace Oil- 2Tsp.

Mustard Seeds (Rai)- ½ Tsp.

Asafoetida (Hing)- Pinch

Cumin Seeds (Jeera)- ½ Tsp.

Caraway/Carom Seeds (Ajwain/Vamu)- a Pinch

Fenugreek Seeds (Methi)- Pinch

Whole Red Chillies- 3-4 No’s , Broken (Depends on the Chilli’s variety)

Turmeric Powder (Haldi)- ½ Tsp.

Method:

For Gram Flour Dumplings (Bari/Pakoda)

Sieve Besan and  Gradually mix Water to make a Smooth Batter avoiding Lumps (preferably with Hands/ Whisker)

The Batter should be Semi-Solid and  thicker than Pancake Batter, Keep aside for 10 minutes

Heat Oil in a Deep Skillet (Kadhai) on High Flame; carefully check to see if the Oil is ready to Deep Fry by putting a Drop of the Prepared Batter in the Hot Oil, if the Batter rises on Top of the Oil it means the Oil is ready.

Slowly pour the Batter with a Spoon one Bari at a time, Deep Fry till Reddish Brown, Drain and Keep Aside in a Bowl of Salted Cold Water

For the Gravy (Kadhi):

Beat the Set Curd/Yoghurt with a Whisker/Blender till Smooth

Add 2 Cups of Water, ½ Cup of Besan , Turmeric Powder (Haldi) and Whisk well

Bring the Gram Flour (Besan)- Yoghurt (Kadhi) Mixture to a boil in a Deep Bottom Non Stick Pot.

Keep Stirring the Kadhi till the Raw Smell of Besan disappears, bring Kadhi to a Boil and bring the Mixture to a Thick Gravy Consistency for about 10 Minutes

Add Tomatoes and Mix for about 5 Minutes

Add Dumplings and cook for about 5-7 Minutes covered till Bari gets absorbs in the Gravy

Heat 2 Tsp. Oil in a Pan, Add Tempering Ingredients (Mustard Seeds, Cumin Seeds, Carom Seeds, Fenugreek Seeds (Methi) and Broken Red Chillies) and Fry on Low Flame. As Seeds start to Crackle, add Asafoetida (Hing)

Serve Hot with Steamed Rice!

Tips:

One of the Techniques of the Bihari Cuisine is ‘Smoking Food’, especially with frying Whole Red Chillies/Chilli Powder in Oil which brings out a nice Smoky Flavour

Traditionally, Mustard Oil is used in Bihari Cuisine which adds to the Smoky Falvor

Some Variations in this Dish can be:

1-      Can add Carom Seeds (Ajwain), Cumin Seeds (Jeera) in the Bari Batter as well

2-      Can add Finely Chopped Onions, Chopped Green Chilies, and Chopped Fenugreek Leaves (Methi) in the Bari Batter

3-      Can Add Cumin Powder (Kuta Jeera), Coriander Powder (Kuta Dhaniya) in the Bari Batter

     P.S: Thanks to Mrs. Alpana Mishra from San Jose California for her rock solid support during my stay in CA, and I would like to dedicate this Recipe to Alpanaji :) 
            
  
       Feel free to share your views & do let us know how this one turned out :)