FRUIT CUSTARD RECIPE-CUSTARD POWDER RECIPES

When I posted custard powder ice cream, I wanted to share this easy fruit custard recipe using eggless vanilla custard powder. This is one of the easiest custard powder recipes and its a good replacement for fruit salad to serve your guests at get-together or for birthday parties. I have been making this for years for all my friends & relatives. Its a very simple recipe but it fetches you more credits for sure.

Initially I used to add only apple & banana and call it as apple custard. Then I got the idea of adding cherries and cashews from Nags blog. But this is a much simplified version. Addition of nuts & cherries make this dessert richer, tastier and colorful too. As mangoes are around, you can try adding it.

Last week when Raksha’s friends came to my house,i made this along with veg fried rice and baby corn fry for lunch. They all loved it. Try this for your kids n family members & have a delectable dessert after an yummy meal. Everybody will love it and ask for more!!. So Lets see how to make this easy fruit custard recipe. 

Fruit Custard recipe

Mixed Fruit n nut custard recipe - Easiest dessert recipe !

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10M+2H

Total time: 20M+2H

INGREDIENTS

 1 cup = 250ml

Milk - 500 ml (2.5 cups)  + 1/4 cup Vanilla custard powder - 2 tbsp Sugar - 4-5 tbsp Vanilla essence - 1/2 tsp Mixed fruits and nuts- Apple, Mango, banana, Cherries, tutti frutti, Cashews & Badam

METHOD

Boil 2.5 cups of milk and add sugar to it. Take 1/4 cup of milk and mix custard powder without lumps. Add this custard mixture to the boiled milk. Mix well in medium flame for few minutes till it thickens like dosa batter. Keep stirring else you will get a burnt layer at the bottom and it spoils the entire recipe. Switch off the flame and add vanilla essence. Refrigerate it for 2 hours. Just before serving, chop all the fruits and nuts into small pieces. Mix them with the chilled custard. Serve immediately.

Note

Adjust the quantity of custard powder as per the thickness u need. I always like the custard little thinner.Its ur personal choice of making it. Adjust sugar as per your taste buds. Adding cherries, tutti frutti, cashews and badam gives a nice crunchy taste while eating. So never skip it.

Enjoy this all time favourite fruit custard with ur loved ones .It tastes yummy !!

Very good recipes Tags: Fruit custard recipe, Mixed fruit custard recipe, Fruit custard, Custard powder recipes, Fruit salad recipe with custard

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AMBUR VEG BIRYANI RECIPE WITH SOYA CHUNKS

As you all know, the world famous Ambur biryani is a non-veg biryani prepared with mutton or chicken. But you may think how come I post Ambur biryani in my vegetarian blog ?. U are right. Being a vegetarian, I can’t try the actual biryani recipe. But somehow I wanted to try this in my kitchen after knowing its popularity.

When I asked my non-veg friends, they suggested me to use soya chunks/meal maker instead of mutton. Meal maker very much resembles mutton right, eppuuudddi ?. So I just replaced mutton with soya chunks and tried this biryani by referring The Hindu “Food safari” section & Aval vikatan magazine where “Star biryani “ Muneer ahmed has shared the recipe for how to make in small quantities at home. I also watched you tube video by “Puthiya thalaimurai” channel for more details.

It came out very well & I started making this regularly. This would be our sunday biryani at least once in a month. I used jeera rice/ seeraga samba arisi as mentioned in the actual recipe. Without using ghee  & coconut milk, the flavour of just masala & jeera rice while cooking is awesome. Try it, you will come to know. Next I have planned to try Dindigul thalapakatti biryani too. 

Here is my Dindigul thalapakatti biryani in vegetarian style !

In the “Notes” section I have shared some of the health benefits of soya nuggets/meal maker. Do read it. As there is no grinding or chopping works, you can do this quickly. Bachelor's can try this too..

Check out my soya chunks gravy if interested!

Ambur Biryani recipe with soya chunks

Ambur style Soya chunks biryani recipe – Sunday special biryani !!

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Jeera rice/Seeraga samba arisi - 1 cup Big onions - 2 nos Tomato - 1 no Soya chunks - 2 handful Red chilli paste - 1 tbsp (I used 5-6  byadgi chillies & make a paste) Garlic paste - 1.5 tbsp ( grind 20 cloves) Ginger paste -1.5 tbsp ( Grind thumb finger size piece) Mint & coriander leaves - a handful Salt - as needed Water - 1.5 cups( I used 1.75 cups to make it well cooked) Curd - 3 tbsp Lemon juice - as needed To temper Cooking oil - 4 tbsp Cinnamon – 1 big piece Cloves - 2 nos Cardamom - 2 nos

HOW TO MAKE AMBUR VEG BIRYANI - METHOD

Pinch & soak 6 chillies in little hot water and grind into a smooth paste. Use Kashmiri variety chilli (Byadgi) to get this bright color. Grind ginger to smooth paste adding required water. Similarly grind garlic and make the paste.Keep all the paste separately. Boil water in a pan. Once it starts to roll boil, add the soya chunks and switch off the flame. Let the chunks soak and gets doubled in size. Chop onions, tomato, mint & coriander leaves and keep it ready. In a cooker base, heat oil. Sprinkle a tsp of curd to check whether the oil is heated. Now add cinnamon, cloves, cardamom. Saute for a second and add the garlic paste. Saute for a minute till raw goes off. Now add ginger paste. Saute well for a minute. Mix well. Then add chilli paste & mix well. Now add onions & saute till transparent.Then add tomato pieces. Saute till it turns mushy. Squeeze and add soya chunks. Mix well. Lastly add mint & coriander leaves & salt. Toss well. Add the curd & mentioned quantity of water, lemon juice. Let it boil nicely. Wash the jeera rice and add it to the boiling water. Close the cooker with the lid. Pressure cook in low flame for one whistle(approx 10 mins). After the steam is released, check whether rice is cooked well. U can put **DUM** for 5 minutes if necessary else check for taste and serve hot with raita ! Prepare this rice 30 minutes in advance because all the masala will infuse well & tastes good. HOW TO PUT DUM You can put the dum in two ways.  1. Heat an old dosa tawa till very hot. Place the cooker over the dosa tawa. Keep the flame very low and cook for 5 - 10 minutes.  2.Transfer the rice from cooker to a flat base vessel. Keep the vessel over the low flame and cover it tightly with a lid. Boil water in a bowl and keep this bowl over the rice vessel as a weight. Put the Dum for 5-7 minutes. Keep the flame very low. Remove and serve hot!

Note

As Muneer ahmed says, the secret & color of this biryani lies in red chilli paste. So I used byadgi red chilli to give the natural red color and it is mildly spiced too. I have not used food color here. If you use other chilli varieties, add less based on its spice level. As per the original recipe, you should cook the gravy & rice separately upto 80%, mix & put under DUM. But cooking in pressure cooker suited my family’s taste. So I follow this way. No need to use ghee or coconut milk in this recipe, Use the paste as mentioned above to get the actual taste. Never add G&G paste. It will give a different taste & flavor. I have tried in that way too. Health benefits of soya nuggets Soya is rich in protein, minerals & vitamins. Hence it is a good choice for vegetarians. It is high in fiber and aids in weight loss. It is one of the best sources of omega-3 fatty acid. So it is good for heart. It is beneficial for women during post menopausal days.

Enjoy Ambur style soya chunks biryani with simple onion raita. Tastes great !

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BABY CORN FRY(BABY CORN GOLDEN FRY RECIPE)-BABY CORN 65 RECIPE

I tasted this baby corn fry/baby corn 65 in a banquet. From then, I wanted to try it at home. Its a great starter recipe for lunch as well as dinner. Yesterday Raksha’s friends came home for lunch. So I prepared this fry along with veg fried rice, fruit custard and choco chip cookies.

 All the kids relished this fry with tomato sauce and there was not even a single piece left for us. It was very crispy, mildly spiced and the smell of masala was awesome. Everyone loved it. Do try this for your kids. U can make it as an evening snack too ! But one thing , you should eat it hot to enjoy its crispness and flavour!.

Crispy baby corn golden fry recipe

Crispy baby corn golden fries / baby corn 65 - Easy starter recipe

Cuisine: Indian

Category: Starter

Serves: 4

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

INGREDIENTS

To pressure cook Baby corn - 6 nos Salt & water - as needed For the batter All purpose flour - 2 tbsp Corn flour - 2 tbsp Rice flour - 1 tbsp Red chilli powder - 1/2-1 tsp Garam masala powder - 1/2 tsp Fennel seeds powder – 1/4 tsp(optional) Ginger-Garlic paste - 1 tsp Kasuri methi - a pinch Fresh Curd – 1 tbsp Salt - as needed To coat Bread crumbs - 1/2 cup

HOW TO MAKE BABY CORN 65 - METHOD

Peel the baby corn and pressure cook it adding required water and salt.cook in high flame for 3-4 whistles. Remove chop into roundels and set aside. In a bowl, take the chopped baby corn and add all the powders given above. Lastly add a tbsp of curd. Mix well. Add little water to coat the baby corn with masala like bajji batter. Make sure the coating is not too thin or thick. Let it marinate for an hour. After one hour, take the baby corn pieces, dip in bread crumbs well and deep fry in hot oil. While deep frying, do in medium flame and make sure you do not flip the baby corn as soon as you put in oil. Let it be in oil for a minute. Then flip the other side and cook for one more minute. After it turns golden brown, remove and drain in a tissue. Serve hot with tomato sauce !

Note

Instead of deep frying, you can shallow fry the pieces in dosa pan drizzling with oil. It will become a yummy low calorie snack. U can use lemon juice instead of curd. Bread crumbs are optional but it gives a crispy outer layer.

Enjoy this crispy baby corn golden fry dipping in tomato sauce. Tastes great !

Do check out my baby corn stir fry recipe with health benefits. 

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CURRY LEAVES CHUTNEY RECIPE (WITHOUT COCONUT)/ KARUVEPPILAI CHUTNEY FOR IDLI,DOSA

As u all know, curry leaves(Kadi patta in Hindi,karuveppilai in Tamil) has lots of health benefits.Most importantly it helps to avoid premature greying of hair and promotes hair growth.I used to like curry leaves from my young age.I love to have a lengthy hair.So I used to eat all the curry leaves which is used for seasoning & never throw away. When I was young, my mom makes hair oil using curry leaves by grinding the leaves to a paste,pat it to small thattu vadai,spread in a polythene sheet and dry under shade for one week. .After it is completely dry,mom breaks them into small pieces and adds it to pure coconut oil.Heat it for a minute and stores in a clean bottle.After few days,the color of oil turns dark green.I used to help her in all these procedures which was a good time pass for me. We keep this oil for 6 months and apply it twice daily.Now after marriage,my MIL makes even more special hair oil by adding karisalankanni,gooseberry,curry leaves,methi & henna which helps to promote hair growth and prevents premature greying etc. Other than this well known benefits,curry leaves has much more.So it is better not to waste them when u eat.I try to include it in my cooking more often either as a gravy or as chutney,podi apart from seasoning.I usually make curry leaves chutney with coconut for my mom's adai recipe.But I wanted to try curry leaves chutney without using coconut for long time.So i browsed for it and got this recipe from 7aum suvai.I tried this morning as a side dish for idli.It was very nice.I slightly modified the recipe as per the ingredients i had in hand.It came out very well.Sendhil usually don't like curry leaves chutney but he liked this chutney a lot. This chutney tastes good only for tiffin varieties and not with rice.Do check out my curry leaves thogayal for rice if interested.Lets see how to prepare this yummy karuveppilai chutney :)

Curry leaves chutney recipe

Curry leaves chutney recipe for idli,dosa without using coconut

Cuisine:	Indian	Category:	Chutney	Yields:	1 cup
Prep Time:	5 Mins	Cook Time:	5-8 Mins	Total Time:	12-15 Mins

 

Ingredients

• Curry leaves - 1 cup
• Big onion - 2 nos.
• Garlic cloves - 20 nos. ( small)
• Red chillies - 2 to 3 nos.
• Tamarind - 1 seed(small berry size)
• Turmeric powder - 2 pinches
• Cooking oil - 1 tbsp
• Salt and water - as needed

To temper

• Cooking oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp

 

Instructions

1. Wash and keep the curry leaves aside.In a pan,heat oil and saute the onions,chillies and garlic cloves till onions turn transparent. 
2. Then add curry leaves,turmeric powder,salt and tamarind.Saute till curry leaves shrink and leaves a nice aroma.Switch off the flame.Let it cool.Then grind it to a smooth paste adding required water.
3. Temper all the ingredients given under "to temper" and add to chutney.

Mix well and serve with idli,dosa.Enjoy !

NOTE
U can replace big onions by 15 small onions as given in the original recipe.
Increase the number of red chillies if u want more spicy.

Serve with idli,dosa drizzled with a tsp of gingely oil.It tastes yummy.

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CUSTARD POWDER ICE CREAM RECIPE–CUSTARD POWDER RECIPES

Custard powder ice cream without ice cream machine was in my try list for long time. Last week when I posted mango ice cream, Raksha told me to prepare vanilla ice cream for her. When I was thinking about it, I reminded about this ice cream recipe which i had bookmarked from jeyashri’s kitchen long back. First time I halved her recipe and tried. But I din’t get it right. There were ice crystals and the ice cream was not soft as I expected. I couldn’t find out the proper reason too. Then I e-mailed jey and asked her for improvements. 

She is very sweet that she replied immediately and suggested me to add more custard powder as its quality may differ as per the brand. So this time I added little more custard powder & tried adding more fresh cream too. It came out very well. I was very happy with the result. We all loved it. More than us Raksha thoroughly enjoyed this ice cream and finished half the quantity. Do try this recipe for your kids. I am sure they will enjoy this summer. This recipe makes a good base for any ice cream. Just run ur imaginations, add nuts or chocolate powder, make different flavours with it. Enjoy !

Custard powder ice cream recipe

Custard powder ice cream recipe - Basic ice cream recipe with vanilla flavour.

Cuisine: Indian

Category: Ice cream

Serves: 4

Prep time: 6h

Cook time: 6h

Total time: 12hrs

INGREDIENTS
 1 cup = 250 ml

Milk - 2 cups Sugar - 5 tbsp Vanilla essence - 1/2 tsp Custard powder - 2 tbsp (I used pillsburry, golden vanilla flavor) Fresh cream - 4 tbsp ( I used Amul)

HOW TO MAKE CUSTARD POWDER ICE CREAM - METHOD

Reserve 4 tbsp from 2 cups of milk. Mix custard powder without lumps and set aside. Boil milk adding sugar and add the custard powder mixture. Boil for sometime till the milk thickens like dosa batter. Switch off the flame and cool it completely. Now add fresh cream and mix well. Whip it using a hand blender or mixie for few seconds till it becomes frothy. Transfer it to an air tight box and freeze it for one hour. After an hour, beat the mixture in mixie or blender for a minute. Again freeze it for 1 hour. Repeat this procedure for 5 times. Totally you have to beat this ice cream for 5 times. This helps to avoid ice crystal formation.( Add chopped nuts at this stage if you are using) Finally freeze it over night by covering the top of ice cream with a butter paper. You can also freeze it for 6 hours. Remove and keep outside for few minutes. Then scoop it. Custard powder ice cream is ready. Enjoy !

Note

U can add more fresh cream to get a creamier, rich ice cream. Do not add more custard powder as it may harden the ice cream. I used low fat milk. U can use full fat milk too. Adjust sugar and vanilla essence as per your need.

Make this creamy,delicious ice cream and enjoy this season .Here is a picture of melting ice cream!!

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ONION SAMBAR/VENGAYA SAMBAR RECIPE - SOUTH INDIAN STYLE SAMBAR FOR RICE

This is my basic South Indian style sambar recipe for rice. Chinna vengaya sambar/Small Onion sambar is one of the most aromatic sambar recipes next to drumstick sambar.  Last year I posted brahmin(iyer)style arachuvitta sambar recipe with onions and drumstick adding freshly roasted and ground paste. But this sambar is very simple and easy to prepare which needs no grinding and no coconut. It can be made within 10 minutes if you have cooked toor dal ready in hand. Even bachelor’s can try this sambar.

This is my MIL’s basic sambar recipe with onions. Mostly I make this sambar when I run short of vegetables. As shallots are very costly in Bangalore compared to Salem, my in-laws buy one or two kgs for me whenever they visit my place. So I keep making onion recipes like sambar, chutney or pickle at least twice in a week. This vengaya sambar is our family favourite. 

Raksha loves to have this sambar for idli, dosa too. So I dilute this sambar slightly and serve it with mini idli drizzling with ghee. Ok, Lets see how to prepare this south indian onion sambar recipe.

 

Onion sambar recipe/Vengaya sambar

Small onion sambar recipe - South indian style sambar recipe with step by step pictures.

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/8 tsp Red chilli - 1 no (pinched) Curry leaves - few Cooking oil - 2 drops Water - as needed To temper & saute Cooking oil + Ghee - 1 tbsp + 1 tsp Mustard seeds – 1/2 tsp Methi seeds - 1/3 tsp Red chilli - 1 no ( pinch into 2) Green chillies – 3 – 4 nos Small onions/Shallots - 20 nos OR Sliced Big onion - 2 nos Tomato – 1 no ( cut into small pieces) Curry leaves - few Hing/Asafetida - 2 generous pinches For sambar Tamarind - Big gooseberry size Turmeric powder – 1/4 tsp Sugar or jaggery – 1/4 tsp Sambar powder - 1 to 1.5 tsp (homemade or any brand powder) Salt & water - as needed Coriander leaves - few

HOW TO MAKE ONION SAMBAR - METHOD

Pressure cook toor dal adding all the ingredients mentioned under “to pressure cook “.  Pressure cook in low flame for one whistle adding enough water. Open the lid and mash the dal well with a ladle. Set aside. Soak tamarind in 1/2 cup of water. Wash and peel the small onions, slit green chillies and set aside. Take the tamarind extract adding 1-1.5 cups of water. Extract should be 1.5-2 cups in total. Add sambar powder, turmeric powder, salt, hing and pinched raw curry leaves to it. In a kadai, heat oil+ghee and splutter mustard seeds. When it starts to crackle, add methi seeds, pinched red chillies, green chillies, small onions, tomato pieces  & curry leaves. Saute until onion turns transparent. Now add the tamarind extract mixture, sambar powder and boil well till onions gets cooked well yet firm without losing its shape. After the mixture is reduced in quantity, add cooked toor dal and sugar or jaggery. Add little water if necessary. Boil for 2 minutes. Adjust the consistency. Check for taste. Garnish with coriander leaves, boil for few seconds and switch off the flame ! Transfer it to a vessel. Add a tsp of ghee. Cover it with a lid. Give a standing time of 30 minutes and then serve.

Note

Adding ghee while tempering gives a nice smell to the sambar like in restaurants. Use sliced big onions in place of shallots if you don’t have in hand but small onions gives a nice flavor than big ones. Adjust the quantity of tamarind if you add tomato else sambar will become tangy. If you feel the sambar is tangy, add some plain red chilli powder & allow it to boil for sometime. It helps to balance the taste.

Enjoy vengaya sambar with vathal/vadam or appalam & poriyal. I had with simple tindora curry.

Do check out my other sambar recipes if interested

• Sambar sadam
• Mullangi sambar/Radish sambar
• Vendakkai sambar
• Keerai sambar
• Drumstick sambar
• Nellai style mango sambar- Mom’s version
• Arachuvitta sambar – Brahmin style

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RAW MANGO CHUTNEY RECIPE WITH COCONUT - MANGAI CHUTNEY RECIPE

I tried this South Indian style raw mango chutney recipe / Mangai chutney after watching “Arokiya samayal” program in Jaya tv. She made thinai idli and this chutney as a side dish for it. I tried both.Thinai idli din’t come well as i expected but this chutney was good .It is a nice side dish for idli,dosa. I am not sure of how it tastes with plain rice or curd rice.It tastes tangy and spicy. With the flavour of raw mango,coriander leaves & ginger,it was yummy. Do adjust the quantity of chillies based on the sourness of mango.Soon i’ll share a mango thogayal for rice. Now lets see how to prepare mango chutney with coconut in easy steps.

Raw mango chutney recipe with coconut

Mango chutney recipe with coconut for idli,dosa

Cuisine: Indian

Category: Side dishes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 3 Minutes

Total time: 8 Minutes

INGREDIENTS
1 cup - 250ml

To grind Raw mango pieces - 1/2 cup ( use half of one small mango) Grated coconut - 1 cup Turmeric powder – a pinch Red chillies or green chillies – 4-6 nos Tamarind- a small piece(optional) Coriander leaves - a handful Ginger – 1 inch piece Salt & water - as needed To temper Coconut oil - 1tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp curry leaves - few Hing - a pinch

METHOD

In a mixie jar,take all the ingredients given under “ to grind”.Grind it to a smooth paste adding required water. Temper the chutney using coconut oil.Pour on top of the chutney.mix well and serve with idli,dosa. NB : Adjust the quantity of chillies & coconut as per the sourness of mango.

Note

Color of this chutney may slightly vary based on the chillies u use. For variations,peel the skin of mango and then grind. Use green chillies in place of red chillies.Add a pinch of tamarind.We call it as “ethir puli” to balance the sourness of mango. U can also use 4-5 cloves of garlic instead of ginger. Make it thin or thick as per ur taste.

Enjoy this tangy,spicy chutney with dosa or idli !

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