Thursday, July 28, 2016

Bread-Custard Layered Pudding


Bread Pudding

Bread: 6 slice

Milk: 2 cups

Condense Milk: ½ tin

Cardamom powder: ¼ tsp


Custard Powder: 2 ½ tbs

Milk: 2 cups

Sugar: 4tbsp

Grapes Jam/ or any jam as per your taste

Method Of Preparation

Bread Pudding

First powder the bread, make it to crumps.

Then in a pan add bread crumps and milk.

Keep on stove and start stirring. When it becomes thick add in condense milk and cardamom powder.

Stir till it becomes thick and starts leaving from the sides.

Switch of the flame. Transfer 3tbs to each bowl/glass in which you are going to set the pudding. Refrigerate and let it cool meanwhile make the carrot halwa and custard.


Take a pan and add milk, sugar and custard powder and stir well.

Keep it on stove and continue stirring till it becomes thick.

When bread pudding cools add in 1tbsp grapes jam over it.

Then add in prepared custard and refrigerate for 20min to set it.

Then above the custard add in carrot halwa.

Keep refrigerated and serve chiled.

Wednesday, July 27, 2016

Vermicelli Halwa


Condense Milk: ½ cup

Roasted Vermicelli: 1cup (the thin one)

Rava/semolina: ¼ cup

Water: 2cups

Sugar: 3-4tbsp or as needed

Ghee: 1tbsp

Cardamom powder: ½ tsp

Almonds/Pistachio/Cashew: for garnishing

Method Of Preparation

In a pan add water sugar and bring to boil.

When boils add in vermicelli and rava to it and keep stirring.

Add in condense milk when it gets cooked.

Continue stirring till it gets thick. Add ghee and cardamom powder. Switch off the flame.

Transfer it to a greased tray and garnish with nuts and cover with a cling film or keep closed with a lid so that the top don’t gets dried up.

When cools cut into square pieces and serve.

Monday, July 25, 2016

Dates-Apple Cutlet

Apple: 1
Banana/Plantain: 2
Dates: 10
Egg: 1         
Bread Crumps: 1cup
Oil: Deep Frying
Method Of Preparation
Boil and peel banana and mash it
Add in finely chopped dates and apple. If needed you can soak dates for 1 hour if not soft.
Mix it well.
Roll it into oblong shape, first dip in egg, then roll in bread crumps and deep fry in oil till all sides turns golden brown.
Serve hot.

Sunday, July 24, 2016

Fruit Salad


Apple: 1

Banana/Plantain: 1

Grapes: 10

Pear: 1

Papaya: 1 small slice

Banana (Chiquita): 1

Honey: 3tbsp or as per required


Method Of Preparation

Peel and cut all the fruits except grapes and Chiquita banana.

In a blender add banana Chiquita and milk and blend to smooth paste.

Take the fruit pieces in a bowl, add in grapes to it.

Add in the blended banana mix and add in honey. Stir and mix well.

Chill it and serve.

Saturday, July 23, 2016

Chicken Cutlet


Chicken: 1 breast piece

Potato: 1

Onion: 1

Green Chilli: 2

Ginger finely chopped: 1tsp

Garlic finely chopped: ¼ tsp

Garam Masala: ¼ tsp

Turmeric powder: ½ tsp + ¼ tsp

Coriander powder: ¼ tsp

Pepper powder: ¼ tsp

Salt: needed

Coriander leaves chopped: 2tbsp

Curry leaves: few


Bread crumps: 1 cup

Oil: for deep frying +2tbsp

Method Of Preparation

Pressure cook the chicken breast and potato by adding salt and ½ tsp turmeric powder. After cooking drain the water and keep aside. When cools shred the chicken and mash the potato.

Heat oil 2tbsp oil and sauté onion. When it becomes transparent add in green chilli, curry leaves, ginger and garlic. Saute for a minute.

Now add in turmeric powder, garam masala and coriander powder.

Stir and add in shredded chicken. Stir for 3 or 4 minutes in low flame.

Then add in mashed potato and salt if needed. Mix it well. Then add in coriander leaves and pepper powder and stir and switch off the flame. Let it cool.

Take egg and bread crumps in separate bowls.

Heat oil in a kadai.

Take the chicken mix and make small oblong balls, dip first in egg and then roll in bread crumps and deep fry in oil.

When turns golden brown, take out and serve with tea.

Tuesday, July 19, 2016

Mutton Korma


Mutton: 1kg

Onion: 2

Tomato: 1

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 4

Turmeric powder: 1tsp

Pepper powder: 1tsp

Garam Masala: ½ tsp

Whole Spices(Cloves, bay leaves, cinnamon, cardamom): each 1piece

Fenugreek Seeds: ¼ tsp

Cashews: 12-15

Coconut milk: 1cup first milk + 2 cups second milk (or coconut milk powder 5tbsp)

Salt: needed

Coriander leaves & Curry leaves: needed

Oil: 4tbsp

Method Of Preparation

Clean and wash the mutton and drain and keep.

Soak cashews in water for 30minutes. And grind to a smooth paste.

Grind together garlic, ginger and green chilli.

Heat oil in the pan, add in oil and fenugreek seeds and add the whole spices.

Then add in chopped onion.

Saute it well and then add the ginger garlic paste.

Then after a minute add in chopped tomato and curry leaves.

Saute till tomato is well mashed.

Then add in turmeric powder.

Then add mutton pieces and 2 cups coconut milk.

Add salt and close with a lid.

When boils, keep in low flame and stir in between.

When mutton is done and gets the consistency, add in cashew paste, pepper powder and garam masala. Stir well and then increase the flame.

Then add in coconut milk and coriander leaves and switch off the flame.


Monday, July 18, 2016

Egg Bhaji


Egg: 4

Gram Flour/Besan: 1 cup

Maida/ Plain flour: ¼ cup

Baking Powder: ½ tsp

Salt: needed

Pepper powder: ½ tsp + for sprinkling over the eggs

Chilli powder: ¼ tsp

Turmeric Powder: ¼ tsp

Oil: for deep frying

Method Of Preparation

Hard boil the eggs. Cut each egg into 2 pieces

Sprinkle pepper powder and salt on each egg pieces.

In a bowl add gram flour, maida, baking powder, pepper powder, chilli powder, turmeric powder and salt.

Add some water to make it to thick but smooth batter.

Dip each egg pieces in the batter and deep fry in oil till all sides turns slight brown.
Serve hot with tea