Custard Jelly Trifle Pudding

 

           Everybody's favorite, this yummy Custard Jelly Trifle pudding hardly takes any time to prepare. Just a little bit of assembling, and you have a surprise dessert in front of you. Few Digestive biscuits, chopped nuts, custard and jelly are layered one over the other. 

          Tastes simply delicious, it is a sure hit at parties. You can always add sponge cake in place of biscuits and some chopped fruits of your choice. However, be sure to make some extra. Do check out a simple step by step pictorial recipe to prepare this amazing dessert. 

• A dozen digestive biscuits or as required
• 500 ml. full fat milk
• 1/4 cup sugar or to taste
• 3 tbsp. custard powder, any flavor
• 1/3 cup sprite or any fruit juice 
• jelly made from 1 pack
• 2-3 tbsp. almonds & pistachios, chopped
• pinch of saffron
• few dry rose petals , slightly crushed

          Mix the custard powder with 1/2 cup milk and keep aside. 

          Bring the milk and sugar to a boil. Lower the flame and simmer for 3-4 minutes. 

         Pour this custard mix into the boiling milk gently and keep stirring continuously till it starts getting thicker. Leave aside to cool for a while before refrigerating it.

          Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate. Slice them into small cubes. 

          To serve, take few small glass serving bowls and line the surface with the few biscuits in each of them.

          Pour the sprite or orange juice over it to keep it moist. Layer with some jelly cubes and some chopped nuts.

          Now layer with some of the prepared custard, followed by more of the jelly cubes.  

         Garnish with the remaining nuts, saffron strands and dry rose petals.  Serve chilled.

Line the surface small glass serving bowls with the few biscuits. Pour the sprite or orange juice over it to keep it moist.

               Layer with some jelly cubes & some chopped nuts.

               Layer with some of the prepared custard, 

followed by more of the jelly cubes. Garnish with the remaining nuts, saffron strands and dry rose petals. 

                        Serve chilled.

Lau Patay Kacha Kolar Paturi (Raw Banana steam cooked in Bottle Gourd Leaves - Bong Style)

 

            Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 2 raw bananas, peeled & chopped lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 green chilies, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few bottle gourd leaves, washed & pat dried

           Blend together coconut, mustard seeds, green chilies and a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

           Add turmeric powder, coriander leaves, mustard oil, yoghurt and salt to taste. Add the raw banana and marinate for 10-15 minutes. 

           Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the marination mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Blend together coconut, mustard seeds, green chilies & a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & marinate for 10-15 minutes. 

Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top. 

Gently fold it into a parcel & tie with a thread. Do the same with rest of the marination mix.

                      Arrange the parcels on a greased steamer.

Steam on a medium heat for 15 minutes. When done, discard the string & open the parcels. 

Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.