French Toast in a Bowl

Ingredients

Bread: 8 slices

Egg: 2

Sugar: 1 ½ tbsp

Milk: ¼ cup

Cinnamon Powder: ½ tsp

Vanilla Essence: ½ tsp

Butter: 1tbsp

Butter Scotch powder: 3 tbsp*

Chocolate syrup: for decoration

Method Of Preparation

In a bowl mix egg, sugar, milk, cinnamon powder and vanilla essence. Mix it well.

Grease the baking bowl with butter, arrange the bread pieces and pour the egg mix over it. Bake it in oven at 160 deg for 10min or till done.

Sprinkle the butter scotch over the baked French toast and decorate with chocolate syrup. Cut into pieces and serve.

*Butter scotch recipe

·       ½  cup cashew nuts or almonds

·       1cup sugar

·       3 tbsp butter

Grind sugar and nuts in a grinder coarsely. Heat butter in a pan and add grinded nuts to the pan and sauté till it turns golden brown. Stir continuously in medium flame  otherwise will burn. Make sure to switch off the flame in correct time otherwise it will cause bitter taste.

Rava Kesari

Ingredients

Rava/Semolina: 1cups

Sugar: 1 cup

Water: 2 cups

Ghee: 4tbsp+1tsp

Fried Cashew and raisins as needed

Cardamom Powder: 1tsp

Salt: a pinch

Kesari Color: a pinch

Method Of Preparation

Take a tray grease it with 1tsp ghee to set the keari and keep aside.

Heat a pan and dry roast the rava for 2 min or till aroma comes. Transfer this to a bowl. Add water to the pan and bring it to boil. Then add the fried rava little by little and keep stirring so that the lumps are not formed. Keep in medium flame and stir well till it becomes thick.

Add sugar kesari color and salt to it. Keep stirring. When it starts leaving from the sides add ghee and cardamom powder. Switch of the flame when it stop sticking to the pan at all. Transfer it to the greased tray. Decorate it with cashews and raisins.

Let it cool and cut it into desired shape and serve.

Snickers-Ice cream Dessert

Ingredients

Ice-cream chocolate flavor

Ice Cream Vanilla Flavor

Tuti Fruitti cake

Snickers

Method Of Preparation

Take a bowl to set the dessert.

Line the bowl with vanilla ice cream layer first, then add chopped snickers, then add the cake crumbs, and then again chopped snickers and then the chocolate layer ice cream and top it with snickers.

Close the bowl and put in freezer for setting.

Take out from the freezer when set and cut and serve.

Note: You can use any flavor ice cream and cake of your choice.

Bread-Custard Layered Pudding

Ingredients

Bread Pudding

Bread: 6 slice

Milk: 2 cups

Condense Milk: ½ tin

Cardamom powder: ¼ tsp

Custard

Custard Powder: 2 ½ tbs

Milk: 2 cups

Sugar: 4tbsp

Carrot/gajar Halwa

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.

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.

Corn Flakes-Custard Parfait

Ingredients

Cornflakes

Cake any type with whip cream or without whip cream: 2 flavors

Custard

Ice cream any flavor or can use whipped cream

Method Of Preparation

Arrange in a glass or serving cup

First add crushed cake, then custard, then corn flakes, then ice cream, then the other flavor cake then custard continue till it the reach the top and top with ice cream and any fruit of your choice.

Banana-Bread Pudding

Wishing all my readers HAPPY NEW YEAR

I am commencing my year in a special way with yummy and tremendous pudding from my gorgeous sister. So happy to begin the year by presenting such lovely visual treats in front of you. Thank You so much and I am so happy, lucky and proud to get a wonderful sis like you dear. On to the recipe now

Recipe & Photo Courtesy: My Sister

Ingredients

Bread: 5 Slices

Sugar: 1 ½ cup & 1tbsp

Water: ¼ cup

Milk: 4 cups

China Grass: 10gms

Custard powder: 3full tsp

Banana/Plantain: 1 big

Cherry: 6

Ghee/butter: as needed to toast the bread

Semiya roasted in ghee for decoration

Method Of Preparation

1.     First prepare the caramel solution for that heat a nonstick pan and add 4tbsp sugar, low the flame and do not stir the sugar, when it melts completely add ¼ cup of boiling water to it and stir. Switch off the flame after 2minutes. Keep this aside.

2.     Slice the Banana and keep aside.

3.     Toast the bread in ghee and keep aside.

4.     Divide the milk to 2 parts, one for custard and other for china grass.

5.     Melt the china grass by adding ½ cup water. Boil two cups of milk by adding 1 cup sugar and when it boils lower the flame and keep it for 5 minutes low flame. Switch off the flame. Add the melted china grass at the same temperature of milk.

6.     To the other 2 cups of milk add custard powder and 1 cup sugar. Stir without lumps and keep on flame. Stir frequently till it thickens and switch off the flame.

7.     Take the sliced banana and add 3tbsp the caramel solution to it and keep aside.

Arranging

Take the bowl in which you are preparing the pudding.

1.     Grease the bowl with ghee/butter

2.     Arrange or spread the cherries by cutting into small pieces or as it is in the bowl.

3.     Then add/spread the banana pieces above the cherries.

4.     Then spread the toasted bread pieces over the banana.

5.     Then add the china grass milk mix over the bread and add 2-3tbsp caramel solution over it and keep in refrigerator for 10-15minutes.

6.     The add the custard mix over it, add caramel solution and roasted semiya and again refrigerate it for 1 hour or till it sets.

7.     When sets, upside down it to a plate and cut and serve.

.

Chocolate Custard Pudding

Ingredients

Custard Powder: 3tbsp

Coco powder: 1 ½ tbsp.

Milk: 500ml

Sugar: ½ cup or as needed

Method Of Preparation

Add the custard powder, cocoa powder and sugar to the milk.

Stir well and without lumps.

Keep on flame and stir continuously till it becomes thick and get the consistency.

Pour it into the pudding bowls or tray. Let it cool.

Decorate with nuts or fruits as per your wish. Keep in refrigerator till it sets.

Serve chilled.

Penta Layer Pudding

Recipe and photo Courtesy: Farhana (My sis), I really feel proud of you dear

Ingredients

Strawberry layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Strawberry essence: ¼ tsp

Strawberry Color/Pink Color: 1 drop

Strawberry:  7

Sugar: ½ cup

                    

Green Apple Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Apple essence: ¼ tsp

Green Color: 2 drops

Green Apple:  2 (which is not too sour)

Sugar: ½ cup

Papaya Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Orange Color: 1 drop (optional)

Papaya (well ripe):1 cup (Grind the papaya in mixer and make to paste)

Sugar: ½ cup

Rose Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Rose essence: ¼ tsp

Light rose Color: 1 drop

Sugar: ½ cup

Milk Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Sugar: ½ cup

Method Of Preparation

Strawberry Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend strawberry with balance sugar and make to a smooth paste.

In another bowl add the strawberry paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the strawberry, milk and melted china grass at the same temperature. Stir well and when cooled keep in refrigerator after pouring into a pudding bowl and let it set to 85% before pouring the next layer.

Green Apple Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend apple with balance sugar and make to a smooth paste without adding water

In another bowl add the Apple paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Apple, milk and melted china grass at the same temperature. Stir well and when cooled pour it over the first layer and keep refrigerated and pour the next layer when it is 85% set.

Papaya Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend Papaya with balance sugar and make to a smooth paste.

In another bowl add the Papaya paste and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Papaya mix, milk mix and melted china grass at the same temperature. Stir well and when cooled pour it over the second layer and keep refrigerated and pour the next layer when it is 85% set.

Rose layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar, essence, colour and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix the milk and melted china grass at the same temperature. Stir well and when cooled pour it over the third layer and keep refrigerated and pour the next layer when it is 85% set.

Milk Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix milk and melted china grass at the same temperature. Stir well and when cooled pour it over the fourth layer and keep refrigerated

Let the above layer set.

Decorate with jelly slices with scraped coconut or as per your choice.

Pumpkin Payassam

Ingredients

Mathanga/Pumpkin: 3 cups (peeled, deseed and chop into pieces)

Sugar: 1 ½ cups (or as per taste)

Salt: ¼ tsp

Coconut Milk Powder: 5-7tbsp

Rice Flour: 1 tbsp.

Cardamom power: ½ tsp

 

Method Of Preparation

In a pressure cooker add pumpkin pieces, sugar and salt. Add 3 cups water.

Keep on flame and wait for 3-4 whistles. Let the pressure release and open the lid.

Mash the pumpkin pieces with the back of lid.

Mix the coconut milk powder and rice flour and add ½ cup water and stir well so that there are no lumps.

Add this mix to the mashed pumpkin and again switch on the flame. If needed add water to get your required consistency.

When it starts boiling put in low flame to about 10-15 minutes by stirring in between.

Add cardamom powder and switch off the flame.

Serve hot or chilled

You can add fried raisins and cashews to add better taste.

 

 

Easy Mango Pudding

Ingredients

Mango Juice: 300ml

Lemon Juice: 4tbsp

Sugar: 3tbsp (if needed)

Gelatin: 1 ½ tbsp.

Water: 4tbsp

Method Of Preparation

In a bowl add gelatin and 4tbsp water to soften the gelatin. Double boil the gelatin till it melts and dissolves well.

Bring the mango juice to room temperature and add sugar, lemon juice and dissolved gelatin to it and mix well.

Transfer to small serving bowls and place in refrigerator to about 3-4hours or till it sets.

Serve by scooping ice cream on top or by garnishing with fresh fruits.

                                                              

Strawberry Yogurt

Ingredients

Thick Yogurt: ½ cup (should not be too sour)

Strawberry Sauce: 3tbsp +1tsp for garnishing

Fresh Strawberry Pieces: 2tbsp

Method Of Preparation

In a bowl take the curd and beat well with a spoon (don’t blend in blender).

Add strawberry sauce to it and stir well. Add strawberry pieces too.

In a serving bowl add the strawberry curd and add 1tsp strawberry sauce in the middle and sprinkle some fresh strawberry pieces on top. Serve chilled.