Strawberry Custard Dessert

Today comes another recipe, which I planned to post under seasonal foods for BM 27. Strawberry is sitting for more than three days in refrigerator no one is in a mood to eat. When I was thinking to try something interesting, I came across this recipe from Vegbowl. Instead of mango I tried with Strawberries and it turnout well, vanished in minutes.

Ingredients:

Milk	1 cup
Corn starch	1 Tbsp
Sugar	¼ cup
Vanilla extract	1 tsp
Strawberry pure	½ cup

 

Directions:

1. Mix corn starch with ¼ cup of milk. Heat the remaining milk with sugar in a sauce pan, when it starts to boil add the corn milk in slow stream and stir continuously (if not lumps might form).
2. In a stage it might start to bubble and thicken, turn off the stove and add vanilla extract.
3. Allow it to cool completely. Mean while clean the strawberries and blend, strain to remove the seeds and extract the thick pure (don’t add any water).
4. To assemble, drop a tablespoon of custard top it with strawberry pure one tablespoon repeat this until you reach top of the glass. Allow it to set in refrigerator for an hour.

 

Note:

• The mixture should not be runny when you’re turning off and after adding vanilla mixture will be little bit lighten. If you feel it’s runny, again cook for couple minutes.
• After it cools it will thicken so. Keep this in mind when working.
• Instead of corn starch you can use custard powder.
• I added 2 tsp of sugar to my strawberry pure it’s optional. You can leave the strawberry pure in refrigerator for one hour it helps to thicken a little bit.

Linking to:  Do check other Blogging Marathoners here

 

Raw Mango Pachadi / Instant Mango Pickle

Raw mangoes are very famous during summer, back home we use to make pickle and it’s a long process. Mango pachadi is also close to pickle but you can’t keep it for longtime. During our childhood me and my cousins are so crazy on these mangoes there is a farm (Maa Thopu) in my aunt’s place it is in top of the hill, there is a temple too. Yearly once there will be a function definitely we wont miss this function for those mangoes. I was so happy to share this wonderful experience.

Ingredients:

Raw mango	1
Chili powder	2 tsp
Salt	1 tsp
Coconut oil	1 tsp
Mustard seeds	¼ tsp
Asafetida	a pinch

 

Directions:

Finely chop the mango, add chili powder and salt mix well. Heat oil splutter mustard seeds and asafetida add to mango mixture and serve.

Notes:

• You can add one teaspoon of brown sugar my mango was little bit sweet so I didn’t add.
• Instead of mango you can use gooseberry (small) in this recipe.

 

Linking to: Do check other Blogging Marathoners here

Thair Semiya / Vermicelli with Yogurt

For most of the south Indians, meal will not complete without yogurt especially for lunch. When it comes to summer food theme the list will be incomplete without yogurt or curd. I know for south Indians its very simple and easy dish but couple of my friends asked for this recipe. This is one of the most wanted foods during our college days, my lunch box use to vanish in minutes.

Ingredients:

Vermicelli	1 cup
Onion chopped	¼ cup
Green chili	2-3
Ginger finely chopped	½ Tbsp
Plain Yogurt	1 cup
Milk	¼ cup
Salt
To Temper:
Mustard seeds	½ tsp
Urad dal	1 tsp
Split channa dal	1 tsp
Cashew nut	1 Tbsp
To Garnish:
Cucumber chopped	¼ cup
Black grapes chopped	¼ cup
Raw Mango finely chopped	¼ cup
Cilantro chopped	Few

 

Directions:

1. Dry roast vermicelli for 3- 5 minutes or until it start to change color. Keep stirring or else it will turn brown in bottom. Turn off the stove and transfer to another bowl and allow it to cool.
2. In another pan, heat a tablespoon of oil, saute green chilies, onion, ginger, curry leaves and few cilantro.
3. Once the onions turn light brown, add two cups of water and enough salt. Close the lid and allow it to boil.
4. When the water starts boiling add the roasted vermicelli and mix well, turn the heat to medium and again close the lid and cook until water is absorbed (vermicelli will also cook).
5. Turn off the stove and allow it to cool. Once it comes to room temperature add yogurt and milk mix well without any lumps.
6. Now heat another teaspoon of oil splutter the ingredients under temper, when it turns golden brown add to the vermicelli.
7. Finally add all the ingredients under garnish and mix them well. Serve with any pickle.

Note:

• For garnishing you can add grated carrot and pomegranate (I didn’t get on that day) which gives crunchiness.  
• You can add the ingredients under temper when your sautéing the onions. If you’re serving immediately, if you are planning to serve after few hours then do the tempering before serving.
• If you feel it’s thicker add some milk or yogurt. It can be refrigerated before serving.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer,

Kulfi

Kulfi is one of the kid’s favorite street foods. During my school days for vacation, we use to visit our grand parents place, there will be 12- 15 kids, we use to call Ice cream person and stop him in front of our house for half an hour. Hope you can imagine in a small village if he sells a lot in short time what will happen he use to come every day and ring the bell. Even though it’s not Kulfi, when I planned to make this kulfi, my kid’s behavior remained me those wonderful days.

This is my last post for this month Blogging Marathon; I ended up last two weeks with a dessert thought of doing the same for this week too. There comes Kulfi idea, Kulfi must be served semi frozen and not soft like ice cream.

Ingredients:

Milk	4 cups
Sugar	½ cup
Crushed almonds	1 ½ Tbsp
Pista crushed	1 ½ Tbsp
Heavy cream	½ cup
Rose water	¼ tsp
Cardamom powder	¼ tsp
Yields: 8-10

 

Directions:

1. Bring milk to boil in a heavy bottomed vessel, when it’s reduced to 3 cups.
2. Put sugar in a bowl add ½ cup of hot milk and stir until smooth. Add this mixture to boiling milk.
3. Continue to cook on low flame until thick and creamy or until it’s reduced to 1 ½ cups.
4. Add the crushed nuts and boil for 1 minute. Remove from heat and allow to cool completely.
5. Whip the cream in a large bowl until smooth and thick but not stiff, then mix the cream, rose water, cardamom powder to the reduced milk.
6. Pour into cone shaped container or kulfi molds; freeze for 10 hours or until set.
7. To serve, hold the cones under tape water for couple minutes remove the lid and run a sharp knife around the edges and slip out the kulfi gentle.

 

Sharing to: Kid's Delight Event

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 

 

Kambu Koozh / Pearl Millet Porridge

Kambu koozh is one of the famous street foods during summer. It is usually stored in a large mud pot (natural refrigerator) it also give unique taste. Since we don’t have mud pot we can store this in refrigerator with water, even the water is healthier one. My kids love these type of koozh, if they didn’t like the koozh just give them the water alone instead of juice or plain water its healthy.

Ingredients:

Kambu Arrusi	1 cup
Water	3 cup
Curd	1 cup
Salt	as per taste

Directions:

1. In heavy bottomed vessel heat water, when water is boiling, add kambu rice and cook by closing the lid halfway.
2. Keep stirring occasionally, when the rice is cooked all the water will be absorbed.
3. When it’s warm enough to hold make small balls out of that (3-4 balls).
4. Add cold water to this balls and store in refrigerator. Next day take the balls add curd and mix well without lumps. Add salt and water (which is used to soak the balls) mix well and serve with small onion and green chili.

Note:

I bought kambu arrusi from India during my last visit. But here I didn’t find one like that, don’t worry if you have regular kambu sprinkle water and using mixe broke it. It should be broken into course powder (like broken wheat).

Sharing to: Kid's Delight Event,

Blogging Marathon page for the other Blogging Marathoners doing BM#26