Noodles Custard with Boondi Laddu and jelly (Fusion Dessert)

 

          Custard is a very common dessert, that is very easy to make. There are many flavors that you can try. It can get quite boring to have custard time and again without any variations. So dish out this extremely easy to assemble and a perfect meal ender by incorporating ragi noodles, few leftover crushed boondi laddu and some jelly. 

         I garnished with more of the crushed laddu and chopped pistachios. There is a bite to every spoonful of this delicious dessert. You can also add in few crushed jalebis for a slight crunch. It tastes awesome. Refrigerate till serving time and enjoy this quick, easy and a yummy fusion dessert.

• 500 ml. full cream milk
• 2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup ragi noodles, boiled & drained
• 1-2 boondi laddu, crushed
• jelly made from 1 pack
• 1 tsp. chopped pistachios

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

         Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate.

          In a bowl, mix together the custard with the noodles, crushed boondi laddu and jelly. 

          To assemble - Take a glass bowl and spoon some of the custard mix and garnish with some more of crushed boondi laddu and chopped pistachios.

           Refrigerate for some time. Your chilled yummy Noodles Custard is ready to relish. 

Shikampuri Kebab - Hyderabadi style

 

         A perfect party appetizer, this Hyderabadi style Mutton Shikampuri Kebab is a connoisseurs delight. This exotic Mughlai dish is stuffed with hung yoghurt that makes it slightly different from the usual kebabs. This melt-in-the-mouth delicacy can be enjoyed with some mint-coriander chutney. So check out the step by step pictorial recipe to prepare this yummy kebab. 

          Shikampuri kebab can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

          You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 400 gms. mutton mince 
• 1/2 cup chana dal, soaked overnight
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1 tbsp. ginger-garlic paste 
• 2-3 green chilies
• handful of coriander & mint leaves
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. oil
• 1 tbsp. lime juice
• 1 egg, beaten
• oil to shallow fry

 Stuffing - 

• 1/2 cup hung yoghurt
• 1 small onion, finely chopped
• 1 green chilies, finely chopped
• 2 tbsp. coriander & mint leaves, finely chopped
• pinch of salt
• pinch of red chili flakes

          Pressure cook all the ingredients (except egg and oil) along with 1 cup water for 10 minutes after the first whistle. 

          Simmer further till all the moisture has evaporated. Keep aside to cool. Then blend into a fine paste in a food processor.

          For the stuffing - In a small bowl, mix together all the ingredients and keep aside. 

          Now apply some oil on your palm and take a dollop of the mince dough. Flatten it like a disc and stuff a tsp. of the yoghurt mix. 

         Close it gently and keep aside. Make all the kebabs in the same way and refrigerate for some time.

          Heat oil in a pan. Gently dip the kebabs, one at a time, in the egg mix and shallow fry them on both sides till golden brown in colour. Drain on a kitchen towel and serve with mint-coriander chutney.

                        Pressure cook all the ingredients (except egg and oil) along with 1 cup

                        water for 10 minutes after the first whistle. 

                       Simmer till all the moisture has evaporated. Keep aside to cool. Then 

                       blend into a fine paste in a food processor.

                           For the stuffing - In a small bowl, mix together all the ingredients.

 

                     Take a dollop of the dough. Flatten it & stuff  a tsp. of the yoghurt mix.

                         Close it gently & keep aside. Make all the kebabs in the same way &

                         refrigerate for some time.

                                 Dip the kebabs in the egg mix .

                                 Shallow fry them on both sides till golden brown in colour. 

                                 Drain on a kitchen towel.

                                 Serve with mint-coriander chutney.

       

                   

Custard Falooda

 

              Check out my version of this yummy Custard Falooda, where I added chia seeds, some leftover crushed boondi laddu, jelly, topped with strawberry ice-cream and garnished with chopped pistachios. It tastes simply awesome and mouth watering. This amazing concoction can be relished as an after meal dessert or anytime you wish to enjoy this fusion treat. It is a perfect party recipe and can be served during festive or any special occasions.

            Everybody's favourite, falooda hardly takes any time to prepare. Just a little bit of assembling, and you have a surprise dessert in front of you. 

            You may add few chopped seasonal fruits and mixed dry fruits too. In this recipe, I skipped the mandatory vermicelli. However, you may add if you wish. 

• 500 ml. full cream milk
• 2 & 1/2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 5 tbsp. chia seeds soaked in 2 cups water overnight
• 2-3 boondi laddu, crushed
• jelly made from 1 pack
• 1 tsp. chopped pistachios

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

         Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate.

          To assemble - Take a tall glass and layer with some jelly, followed by some crushed boondi laddu, soaked chia seeds, custard, chia seeds again and crushed laddu.

          Top it up with a dollop of ice cream and then garnish with chopped pistachios and jelly. Refrigerate for some time. Your chilled yummy Custard Falooda is ready to relish. 

Foxtail Millet Cutlet

 

           Millets have been cropping up as wonder foods on menus across the world and people are  replacing rice / wheat for millet substitutes. Foxtail, a variety of millet is highly recommended for its high nutritional benefits. So introduce your loved ones to some healthy and yummy cutlet / tikkis made of Foxtail Millet for an enjoyable tea-time snack. It is made with basic ingredients easily available in your kitchen and can be dished out in no time. 

          They can be enjoyed hot, with some tomato sauce or green chutney as appetizers too. They also tastes great with hummus and can be wrapped in parathas / chapattis for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

           As this particular millet is packed with essential nutrients like fibre, protein, iron, etc. it is highly recommended in our diet. So make use of it by preparing these cutlets. Paneer can be substituted with potato as per your preference. 

• 1/2 cup foxtail millet, soaked for 2-3 hours
• 100 gms. paneer
• 2 tbsp. gram flour
• 1 onion, chopped
• 1" ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chilil powder
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

           Pressure cook the millet in 1 cup water for 4 whistles. 

           Then blend in a food processor along with the paneer. (Do not add any water) 

  

           Mix with the rest of the ingredients (except oil) and form a dough.

           Make cutlets of any shape out of it and refrigerate for some time. 

 

           Heat oil in a pan and shallow fry the cutlets, few at a time, on both sides till light golden in colour.

           Drain on a kitchen towel and serve as an evening tea-time snack or as an appetizer with tomato ketchup / green chutney.

                Mix the blended millet & paneer with the rest of the ingredients (except oil).

                                 ...... and form a dough.

                            Make cutlets of any shape out of it and refrigerate for some time. 

                      Heat oil & shallow fry the cutlets on both sides till light golden in colour.

                                  Drain on a kitchen towel.

                  Serve as an evening tea-time snack or as an appetizer with tomato ketchup / 

                  green chutney.

Nethili (Anchovies) Fish Fry

 

            Check out this yummy Kerala style Nethili or Anchovies fish fry. This is an ideal party recipe and can be had as an appetizer or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated with ginger-garlic paste, corn flour, rice flour and other basic seasonings. These crispy small bites tastes just awesome when had hot right out of the pan along with some fried curry leaves, green chilies and lime. So check out the step by step pictorial recipe to prepare this quick and easy recipe.

• 300 gms. Nethili (Anchovies), washed & drained
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. rice flour
• 2 tbsp. corn flour
• pinch of turmeric powder 
• 1-2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. lime juice
• oil to shallow fry
• 1-2 sprigs curry leaves

          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and fry the curry leaves first for a few seconds. Drain and keep aside. 

          In the same oil, drop the marinated fish few at a time and deep fry them on a medium flame till crisp and golden. 

          Drain on a kitchen towel and serve, garnished with fried curry leaves. Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a side dish with rice. 

                                  Take 300 gms. of Nethili (Anchovies), washed & drained.

                   Mix all the above mentioned ingredients (except oil) & keep aside to marinate 

                   for 10-15 minutes. 

                         Heat oil & fry the curry leaves for a few seconds. Drain & keep aside. 

                      In the same oil, drop the marinated fish & deep fry them on a medium 

                      flame till crisp and golden. 

                       Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a

                       side dish with rice. 

Custard with Gulab Jamun (A Fusion Dessert)

 

          Check out this simple and an easy Indian fusion dessert made of custard and topped with mini gulab jamuns. This combination of two desserts is just amazing and a quick fix when you run out of ideas. You can replace the gulab jamuns with mini rasagullas too. This is a great party recipe and can also be served during any festive occasions. It will be a real hit with young and old alike. One can also enjoy as an after meal dessert too. Garnish as desired and enjoy it chilled.  

• 500 ml. full cream milk
• 2 & 1/2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few mini gulab jamuns
• 1 tsp. chopped pistachios
• any other garnishes of your choice

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

          To serve, spoon the custard into individual bowls and place 2-3 small gulab jamuns on the top. Garnish with chopped pista and enjoy !!!