Friday, March 27, 2009

Apple custard recipe, eggless fruit custard

 Lets learn how to make fruit custard using store bought custard powder. I have used just apple in this, but you can buy your favorite flavour of custard powder and use the fruit of your choice, for example use banana custard powder and use banana or even same vanilla custard and mixed fruits.
This one is a very simple one,first I tasted in my Sis-in-law's place...we liked it very much👍. If you are looking for any dessert that's very easy to make and yet tasty to impress the guests,try this,they sure will be satisfied...Drooling
DSC_2344-1
Don't have custard powder🤔? No worries. You can substitute 2 tablespoons of cornflour (white corn flour called as corn starch),1/2 a pinch of food colour of your choice and 1/4 tsp of vanilla essence, for the given below recipe...essence is also your choice and can change it according to the fruit you use..
To my taste,I like apple and vanilla the best😁.

Ingredients:

Apple 1 no.chopped finely(skin peeled & de-seeded)
Milk 500 ml (2 cups)
Custard powder 2 tblsp
Sugar 4-6 tbsp (adjust as per ur taste)

 

Apple Custard (eggless)

(updated picture)

Method:

  1. In a small bowl take the custard powder and add a 5 tblsp of milk from the 500 ml and dissolve it into a smooth liquid without any lumps.
    how to make custard with custard powder
  2. Boil the remaining milk with sugar in a heavy bottomed/non stick vessel.
  3. Add the custard powder dissolved in milk,slowly and stir well continuously.
  4. It will get thick immediately,so be careful.After few minutes,remove from heat and cool down.
    custard with custard powder
  5. Refrigerate it and at the time of serving,chop apples finely and add it to the cold custard..mix well and serve cold!
    Apple custard
  6. I topped with caramel syrup I had Batting Eyelashes.
DSC_2368
  • You can use fruits of your choice and mixed fruits too to make it colourful looking :)
  • The consistency can be varied by varying the measure of custard powder. I like mine bit thinner than usual,but the measure given in the recipe will bring the correct consistency of custard...
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Thursday, March 19, 2009

Puliyodharai recipe, How to make south Indian Puliyogare (Tamarind rice)

puliyogare recipe
My version,I learnt from my mom...I have always been with her in kitchen and watched her making this for gazillion times🙂. This is the perfect recipe that clicked to me...though I have tried many. I somehow don't like coriander seeds(smell) in the powder part😛.
For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!🤤
Whenever we go for a day's picnic,or we travel,my mom makes puliyogare and packs in banana leaf.And the moment we open for our lunch,it tastes heavenly! 😍
A week back when we went to Phuket, even I made this pulikaichal and carried in a container and as we were staying in a villa,we were able to cook rice,so we made tamarind rice and carried for a trip within the Island!
I dint took step wise picture that time,so excuse me...
How to make Puliyodharai video

Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
pulikachal-recipe

Puliyogare / tamarind rice recipe with pulikaichal

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins Makes: Enough for mixing 4 cups of rice | Author:
Puliyogare / puliyodharai/ tamarind rice recipe. Learn how to make puliyogare/ puliyodharai easily at home. (pulikaichal recipe)
puliyogare recipe

Ingredients

Tamarind - 1/4 cup
Turmeric - 1/2 tsp
Asafetida - 1/4 tsp
Jaggery/ sugar - 1/2 tsp
Salt, water - As needed
Curry leaves - 1 sprig
Peanuts - 1/4 cup

To Temper:

Mustard - 1 tsp
Red chillies - 12
Urad dal -  2 tbsp
Channa dal - 3 tbsp
Asafetida - 1/2 tsp
Curry leaves - 2 sprigs
Sesame oil & cooking oil - 5 tbsp

To Roast and powder:

Channa dal - 2 tbsp
Red chillies - 4 
Fenugreek seeds/ vendhayam - 3/4 tsp
Urad dal - 1 tsp
Coriander seeds(optional) - 1 tbsp
Pepper(optional) - 1 tsp

How to make pulikaichal method:

  1. Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour*. I used 3 cups water in 3 times to extract the juice completely. Keep aside.
  2. How to make pulikaichal step 1
  3. Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside. Do it in medium flame for even browning.
  4. How to make pulikaichal step 2
  5. Heat a heavy bottomed vessel/Kadai  with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Boil for 5 minutes.
  6. How to make pulikaichal step 3
  7. Add jaggery and the roasted spice powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Once thick, switch of the flame (takes less time after adding the powder, so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
  8. How to make pulikaichal step 4
  9. Lastly add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. To make puliyogare, add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.
  10. How to make pulikaichal step 5

Notes:

  • My way of  tamarind pulp extraction is here: Usually if too much tamarind to extract means,its difficult for me ...so, I will pressure cook tamarind with 1/2 cup water,for a whistle and cool it down and after it cools down I add water,mash well with my hands and extract the juice using a strainer. All the pulp comes out with an ease leaving behind only the fibre part😎
  • When adding salt, I use rock salt and usually add roughly same amount as tamarind. But note that you have to add enough spice so that the taste is balanced.
  • Asafoetida and peanuts are main ingredients for enhancing the flavor of puliyogare. So don't avoid/ be stingy in adding.
  • Add sesame oil when mixing the rice,because it neutralizes the side effects of eating too much tamarind.
  • After mixing with rice give atleast half-an-hour standing time!
  • While mixing, when you taste, pulikaichal should be a little more, as time goes, it gets absorbed. So add accordingly.
  • If you are carrying the rice for a long day trip,then never use your hands to touch the rice,always use a ladle.
  • You can add torn fresh curry leaves when you mix with rice, which will give extra flavor!
  • You can add a tsp of sesame seeds in roasting ingredients. I personally  love it simple without it.
Warning:This puliyogare will be hot and not sweet like the puliyogare mix we get readymade!! You can keep the pulikaichal for 15-20 days in fridge and use whenever you want,even stays good when kept out for a week. The tamarind rice even can be carried when you are in travel, it will keep good for long time.
puliyodharai recipe
I am very glad to send this pulikaichal recipe to Lakshmi's event Meals On Wheels...
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Sunday, March 15, 2009

Rava idli recipe, How to make with eno

Rava-idli-recipe
Rava idli recipe -Learn how to make rava idli most soft and easiest way and surprise you guests with homemade 1000 times better Rava idli, with full video, step by step pictures.
Sorry for disappearing just like that for some days from blogging..I was out for a holiday trip with friends. From now I think I would be able to be regular like before.
After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend Sangeeta,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi. Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...
rava-idli+recipe

Another day,I was feeling like eating rava idli for dinner and I was not having any of this MTR instant mix,then since I have tasted bite by bite MTR rava idli,I thought why not I try my own...(after so many years ;D).And I tried with one important ingredient,that I have never used before...That secret ingredient is "ENO FRUIT SALT" !And since it was for dinner and I was all alone at my home,I was too lazy to browse for recipe too...So I made my own approximate recipe:)
The same day only I bought a bottle of eno fruit salt,for trying dhoklas....(okay,I had rava idli also in my back of my mind...I agree).And I made the mixture ready and was steaming and desperately waiting for the results...And when I sat down and took one piece in my hand,it was too soft and moist,and it just melted in my mouth!!!
How to make rava idli video :

I know you all would have got exhausted ...why this creature is telling like a thriller story?!!Come on....! I like rava idli and this was the first time I got a perfect recipe:) Thats why. A rava idly lover can understand me...;D
So here's the recipe for you all who love to enjoy the spongy,moist,soft...... rava idli!

Rava Idli recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 15 mins    Makes: 12

Ingredients

Rava/Sooji/semolina - 1 cup

Curd(sour or not sour depending upon ur taste) - 1/2 cup

Eno fruit salt(plain or lemon flavor) - 1 tsp

Lemon juice - 1/2 tsp

Ginger(chopped very fine or paste) - 1 tsp

green chillies(chopped very fine or paste) - 4 nos

curry and coriander leaves - 1 tbsp (chopped very fine)

Water - 1/2 cup (adjust to reach consistency)

Salt - As needed


To temper:
Mustard - 1/2 tsp

Urad dal(Ullutham paruppu) - 1 tsp

Channa dal(Kadala paruppu) - 1 tsp

Cashews - 1 tbsp (broken into small pieces)

Oil and ghee - 1 tbsp


To decorate (optional)

Carrot gratings - 1 tbsp

coconut gratings - 1 tbsp

Ghee roasted cashew nuts - 8


Method

  1. Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
  2. Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
  3. How to make rava idli 1
  4. After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick)
  5. How to make rava idli 2
  6. Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.
  7. At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy)
  8. How to make rava idli 3
  9. Immediately,pour into the idly moulds and steam for 5-7 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
  10. How to make rava idli 4
  11. Your spongy,moist,soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney!!!
  12. How to make rava idli 5

To get the perfect Rava idli:
  • If you want to decorate the rava idli,you can first add little,little carrot,coconut gratings (You can keep a fried cashew nut also) in the mould and pour the batter over it.
  • Eno salt is very very important ingredient,so make sure you don't omit it,and should be a active one i.e; if you add it to the battter,you should be getting bubbles.
  • Add water and curd in equal proportion and consistency of the batter should be loose,not too thick.(or else the idlies will come out dry)
  • You can add green peas along while frying ginger green chillies.
  • My idli plate is slightly small, so you may get 8 idli if using big idli plate
Rava-idli-recipe       These Idlies stay soft till you eat...i.e; for long time,so you can make it for your guests and keep,no worries...it will be soft as when you take out from the idly mould!!
DSC_2284
Any doubts,feel free to ask me,I am here to help you out to get a perfect idly!! I assure you :) And now coming to the exciting moments to share with you all...!Party
  1. My blog has been featured in Times Of India(New Delhi edition),Friday supplementary What's Hot,Blog-e-binge, section on February last week Friday edition!! Hurray!!💃 Here's a screen shot!!
Fullscreen capture 2272009 113314 AM
 2. After I came back from a short trip,I opened my mail box,I had a surprise mail from Nags of Edible garden,saying that my entry Suzhiyan Recipe had won the "The Super Chef" title for the Recipe Diary contest and she have asked me to choose a cookbook as a prize from her list!!! I am so grateful to her and her mom,who acknowledged my recipe!!😊
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