FRUIT CUSTARD RECIPE USING CUSTARD POWDER- HOW TO MAKE MIXED FRUIT CUSTARD

Fruit custard is a very popular dessert in many households. The main ingredient in making this fruits custard is custard powder. Custard powder is nothing but the corn flour with food colour and added vanilla flavour.

It is a rich creamy and very simple dish and perfect to serve as dessert in get together or parties.

In grocery stores the custard powder is available as readymade and you can make this a day advance and next day you can add the fruits just before serving in case of preparing elaborate meals for guests or get together.

To prepare this fruit custard you can use any fruits like apples, pears, pine apple, pomegranate, grapes, mango etc.,

Ok now coming to the recipe.

                       FRUIT CUSTARD(USING CUSTARD POWDER)

SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN

CHILLING TIME: 3 HOURS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: DESSERT

CUISINE: CONTINENTAL

SERVES: 3 PERSONS

INGREDIENTS:

                                    2 1/4 cup milk

                                    2 tablespoon custard powder

                                    4 tablespoon sugar

                                    ¼ cup chopped apple

                                    ¼ cup chopped pears

                                    Few grapes

                                    3 table spoon pomegranate pearls

                                    ¼ cup chopped mango

                                                                         

PREPARATION:

Chop the fruits in to small bite sized pieces and set aside.

Mix the custard powder in ¼ cup milk without lumps and set aside.

METHOD:

In a sauce pan add the remaining milk and let it boil.

Once the milk starts boiling add the prepared custard + milk mixture and stir continuously to avoid lumps.

Let it boil for 5 to 10 minutes or until it becomes.

Be careful and stir continuously to avoid burning at the bottom.
Add the sugar and mix well

Once the custard becomes thick remove it from heat and set aside.

Let it cool down and comes to room temperature.

Then refrigerate it for minimum 3 hours or until use.

Just before serving, add the chopped nuts in the bowl and pour the required amount of cooled custard.

Serve chill.

NOTES:

• The amount and type of fruits is your choice.
• You can use chopped pineapple , orange also.
• Mix the custard and fruits just before serving, because the water comes from the fruits will make the custard thinner.
• You can mix a table spoon of honey also with the fruits.
• Instead of sugar you can use condensed milk to get richer taste and creamier.
• If you use the fruits such as pine apple or oranges, and keep the mixed fruit custard for long time (ie., more than 3 or 4 hours), then there is chance of getting sour taste soon. So be plan and mix accordingly.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Mix the custard powder in ¼ cup milk without lumps and set aside.

In a sauce pan add the remaining milk and let it boil.

Once the milk starts boiling add the prepared custard + milk mixture and stir continuously to avoid lumps.

Let it boil for 5 to 10 minutes or until it becomes. Be careful and stir continuously to avoid burning at the bottom.
Add sugar and mix well.

Once the custard becomes thick remove it from heat and set aside.

Let it cool down and comes to room temperature.

Then refrigerate it for minimum 3 hours or until use. in the refrigeration time you can chop the fruits and keep them ready. 

After refrigeration the custard will becomes thicker in consistency.

Just before serving, add the chopped fruits in the bowl and pour the required amount of cooled custard.

Serve chill.

Do try this recipe and please don’t forget to give your feedback in comments.

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MASALA TEA/MASALA CHAI RECIPE - MASALA TEA POWDER- INDIAN MASALA TEA WITH CHAI MASALA POWDER RECIPE

Tea is the favourite of most of the people, that too masala tea is a wonderful soothing drink for cold/cough. With the ordinary tea, few spices are added to make it more flavourful and tastier.

To prepare the masala tea, you can make the spice powder in bulk and can use whenever required or else you can prepare the fresh spice powder and add to the tea.

Generally I use cardamom and fresh ginger only to make tea. But the added spices such as pepper, cinnamon and all will give nice flavour and definitely will give you different experienced tea.

Ok now coming to the recipe.

MASALA TEA

SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: BEVERAGES

CUISINE: NORTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

            To prepare the masala powder (around 10 servings):

                        10 to 12 cardamoms

                        5 black pepper corns

                        2 inch piece cinnamon

                        1 ½ table spoon dry ginger powder (Sukku podi)

                        5 or 6 cloves

            To prepare the masala tea

                        1½ cup milk

                        ½ cup water

                        2 teaspoon tea powder

                        1 to 1 ½ teaspoon masala powder

                        1 inch ginger (Grated/Crushed)

                        Sugar as required                                

METHOD:

In a dry grinder add the ingredients one by one and grind it into coarse powder. Now spice masala powder is ready.

Store the powder in air tight bottle and use whenever required.

Now we have to make the tea.

In a sauce pan add water and allow it to boil.

Then add the prepared spice powder, tea powder and grated ginger and allow it to boil for few minutes.

Then add the milk and let it boil in low medium heat for 5 to 10 minutes. Add the sugar and mix well. Then remove from heat and filter the tea.

Serve hot.

NOTES:

• The amount of spice powder is up to your choice.
• Also I like my tea to be strong and thick (with more milk). You can adjust the water and milk ratio as per your wish.
• Adjust the tea powder as per your wish, because the flavour and strong may vary for the various tea brands.
• Instead of dry ginger powder you can use dry ginger also while grinding.
• This chai masala powder will be good for minimum 1 month.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a dry grinder add the ingredients one by one and grind it into coarse powder. Now spice masala powder is ready.

Store the powder in air tight bottle and use whenever required.

Now we have to make the tea.

In a sauce pan add water and allow it to boil.

Then add the prepared spice powder, tea powder and grated ginger and allow it to boil for few minutes.

Then add the milk and let it boil in low medium heat for 5 to 10 minutes. Add the sugar and mix well.

Then remove from heat and filter the tea. Press the cooked tea leaves on the filter with the back of a spoon to extract the milk completely.

Serve hot.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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IDLY PODI / SOUTH INDIAN GUN POWDER RECIPE- SIDE DISH FOR IDLY/DOSA- HOW TO MAKE IDLI MILAGAAI PODI/ULUTHAM PARUPPU MILAGAAI PODI

Idly podi/Gun powder is a common side dish will be available in most of the houses in Tamilnadu. It is definitely many people’s favorite too. In our house we call it as ulunthu milagaai podi or ulutham paruppu milgaai podi(urad dhal gun powder) or idly milagaai podi/idly podi(idly gun powder). It is a wonderful side dish for idly /dosa. We can make many variety of dishes with this idly podi and idly/dosa like podi idly, podi dosa, idly upma etc.,

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ALMOND MILK KESARI/ HOW TO MAKE MILK KESARI WITH BADAM

Almond Milk kesari is an yummy sweet That we can make in less time. It is same as like our usual rava kesari, but I have used milk instead of water which gives very rich taste to the kesari. Also I have added the almond paste to make it more richer and nice taste.The main ingredient in this almond milk kesari is rava/semolina/sooji. We can make this without adding almond paste also. That is called as milk kesari.

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BUBBLE TEA/ PEARL MILK TEA/ BOBA MILK TEA RECIPE, HOW TO MAKE BOBA TEA WITH MILK

Bubble tea is one of the varieties of iced tea with milk. It is nothing but the cold tea with milk having bubbles/Boba. It is also called as pearl milk tea or boba milk tea. It is a originated from taiwan in 1980's and later spread popular all over the world.(Source-wikipedia). Bobas are the main ingredient of this tea and hence the name bubble tea. Bobas are the chewy toipica balls. With these bubbles we can make variety of teas like bubble green tea, and various fruit juices and shakes with bobas.

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HOW TO MAKE BOBA/ TAPIOCA PEARLS IN HOME FOR BUBBLE TEA

Bubble tea is one of the varieties of iced tea with milk. It is nothing but the cold tea with milk having bubbles/Bobas. It is also called as pearl milk tea or boba milk tea. It is a Taiwan based tea(Source-wikipedia). Bobas are the main ingredient of this tea and hence the name bubble tea. Bobas are nothing but the chewy tapioca balls. With these bubbles we can make variety of teas like bubble green tea, and various fruit juices and shakes with bobas.

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EASY KARA KUZHAMBU / PULI KUZHAMBU RECIPE WITHOUT COCONUT- HOW TO MAKE SIMPLE PULI KUZHAMBU

Kaara kuzhambu/puli kuzhambu is a very common kuzhamubu(curry) in tamil nadu. Everyone have their own method of preparing this curry. It is nothing but the vegetables cooked in spicy and tangy tamarind gravy. In this gravy spiciness & tanginess, both will be high.This is called in various names like puli kuzhambu, kaara kuzhambu or vatha kuzhambu. This kuzhambu is varies in taste depends on the vegetables/vathal(Dried vegetables) used. Also can be prepare with or without coconut. Both ways will tastes yummy. One more variation in preparing this kaara kuzhabu is using the fresh spice powder. Yes. You can grind and use the spices freshly to make this puli kuzhambu.

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OATS LADDU USING PALM CANDY RECIPE /HOW TO MAKE OATS URUNDAI

Oats laddu is one of the healthy snack for kids and even for elders. Nowadays oats becomes a fancy ingredient and widely believed as , it is so much effective for weight loss. At the beginning, while oats was introduced to us,  we commonly make porridge only and have as breakfast, especially taken by the people who are in diet. Nowadays there are varieties of tasty dishes that we can make using oats.  

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POTATO MASALA FOR POORI / POORI KIZHANGU RECIPE/ HOW TO MAKE POORI MASALA

Poori is one of the staple food in south india. The perfect pair for poori is the potato masala. This potato masala is one of the easiest sidedish that we can make in jiffy. As the name says the main ingredient to make this gravy is potato. It is a mild spicy, flavourful and tasty gravy that pairs up not only with poori , also can serve with chapatti, definitely will tastes great.

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RADISH CHUTNEY/ MULLANGI CHUTNEY- SOUTH INDIAN STYLE CHUTNEY FOR IDLY/DOSA

Radish chutney is one of the yummy and easiest chutney. It is definitely a different one from ourregular chutneys like coconut chutney, onion chutney etc.,Radish is the main ingredient used to make this chutney along with little dhal and coconut. It is perfect to serve with idly/dosa.

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BREAD ONION PAKODA /BREAD ONION PAKORA RECIPE - LEFTOVER BREAD RECIPES

Bread pakoda is an excellent snack recipe to serve with evening tea. Generally we make pakoda by using the besan(channa dhal flour) and onion. Here I have used bread as the main ingredient to make this pakoda. It is really so crispy and yummy and you cann't even stop with one plate.

For sudden guests visits also you can prepare this bread onion pakoda and am sure they will impress with its crispiness and taste. Also you can use leftover bread to make this pakoda.

Usually if the bread is near to the expiry date, I will keep the bread outside of the cover and prepare bread crumbs and store in airtight bottle. In this recipe too, you can use bread crumbs also.

Ok now coming to the recipe.

BREAD ONION PAKODA

SOAKING TIME: - |PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS 

CUISINE: SOUTH INDIAN 

SERVES: 2 PERSONS

INGREDIENTS:

                        6 bread slices

                        ¼ cup rice flour

                        ¼ cup roasted gram flour (Pottukadalai maavu)

                        1 teaspoon fennel seeds

                        5 or 6 cashew nuts

                        3 green chillies

                        1 medium sized onion

                        Few curry leaves

                        2 or 3 strings coriander leaves

                        Salt to taste

                        Water as required (approx. 100 to 150 ml)

                        Oil to deep fry                       

PREPARATION:

Grind the bread slices into fine powder.

Finely chop the onion and green chillies and set aside.

Similarly finely chop the coriander leaves and curry leaves and keep it aside.

Break the cashews into small pieces and set aside.

Crush the fennel seeds with mortar and pestle.

METHOD:

In a wide bowl take the ground bread crumbs, roasted gram flour, rice flour, onion, green chillies, curry leaves, cashew nuts, salt, coriander leaves and mix well.

Sprinkle water little by little and knead to make stiff dough.

In a pan add oil and let it heat.

Make small pakodas with the prepared dough and deep fry in the oil in medium flame.

Once the pakodas got cooked and turns into golden brown color, remove from oil and drain the excess oil in a tissue paper.

Serve hot with any chutney or simply with ketchup. It tastes great even without any side dish.

NOTES:

• You can use bread crumbs also.
• You can add finely chopped ginger also for additional flavor.
• Also you can add 1 or 2 tablespoon of roasted peanuts also along with cashew nuts.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Grind the bread slices into fine powder.

In a wide bowl take the ground bread crumbs, roasted gram flour, rice flour, onion, green chillies, curry leaves, cashew nuts, salt, coriander leaves and mix well.

Sprinkle water little by little and knead to make stiff dough.

In a pan add oil and let it heat. Make small pakodas with the prepared dough and deep fry in the oil in medium flame.

Once the pakodas got cooked and turns into golden brown color, remove from oil and drain the excess oil in a tissue paper.

Serve hot with any chutney or simply with ketchup. It tastes great even without any side dish.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

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