Caramelized Banana Custard

My sisters were very happy when I started blogging. My second sister Nasrin, she made and sent this custard to me yesterday. She sent the picture as well as the recipe. She told she has kept many more recipes will send it soon. Let us wait for that and check how it will be. But the caramel she made, I think so it has not come so well. Any way let us appreciate for her effort and motivating me a lot.

Ingredients 

Banana: 5

Custard Powder: 2tbsp

Milk: ½ ltr

Cardamom: 3

Sugar: 5 tbsp (or as required)

Sugar for caramelizing: 2tbsp

Water: 4-5tbsp

Method of Preparation

Chop 1 banana into small pieces. Keep aside.

Grind 4 bananas, milk, sugar and cardamom.

Pour into a bowl and put custard powder to it and stir well till it dissolves.

Put on stove and stir frequently till it becomes thick in consistency.

Switch off the flame.

Heat a non- stick pan, add 2 tbsp sugar, when it starts to come light brown color add 4-5tbsp water, it should be slightly thick.

Pour half of this into a bowl in which you are going to set the pudding.

Add some chopped banana on top of it.

Then pour half of the prepared custard.

Pour the balance caramel on top of the custard and add some chopped banana on top of it.

Add the balance custard on top and refrigerate to 2-3 hours or till it sets.

Serve chilled.

Spinach Subzi

Ingredients

Spinach: 1 bunch

Potato: 2

Carrot: 1

French beans: 4

Onion: 1

Tomato: 1 small

Garlic paste: 2 tbsp

Green Chilli: 2

Turmeric powder: ¾ tsp

Coconut milk powder: 2tbsp

Salt: needed

Coconut oil: 2 tbsp

Mustard Seeds: needed

Dry red chilli: 2

Method of Preparation

Cut carrot, potato and French beans into pieces.

Cut spinach into small pieces.

In a cooking pot add carrot, potato, French beans, onion, green chilli and tomato.

Add turmeric powder, garlic paste and salt to it.

Close the lid and put on stove. You can cook in pressure cooker also.

When vegetables get cooked add chopped spinach.

When boils and spinach is half cooked add the coconut milk powder and switch off the flame.

Heat oil in a pan, splutter mustard seeds and add red dry chilli.

Transfer this to prepared curry.

Serve hot with chappathi


Linking to GIMME GREEN EVENT at Rosh’s space

Chicken Pepper Curry 2

Ingredients

Chicken: 500gms

Onion: 2

Turmeric powder: 1 tsp

Pepper powder: 1 tbsp (or as per taste)

Coriander powder: 1 tbsp

Garam Masala: 1tsp

Ginger paste: 1tbsp

Garlic Paste: 1 tbsp

Curry leaves: few

Coriander leaves: few

Salt: needed

Coconut oil: 3 tbsp

Method of Preparation

Wash and drain the chicken pieces.

Heat oil in a pan, add onion slices.

When it turns brown, add ginger and garlic paste.

Stir and add turmeric powder, pepper powder, coriander powder and garam masala.

Stir and add chicken pieces to it.

Stir for a while and add 1 cup water and salt.

Close with a lid and when boil, low the flame.

Stir occasionally. When gravy becomes thick and chicken gets cooked, add curry leaves and coriander leaves.

Switch off the flame.

Squid/ Koonthal Fry

Ingredients

Squid/ Koonthal: 500gms (cleaned and cut into round pieces)

Chilli powder: 1-2tbsp

Turmeric powder:  1tsp

Onion: 2

Green chilli: 2

Coconut oil/ Any refined oil: 3-5 tbsp

Salt: needed

Curry leaves: few

Coriander leaves: few

Method of Preparation

In a bowl, add chilli powder, turmeric powder, salt, thinly sliced onion, curry leaves, green chilli and 1 tbsp oil.

Mix well with hand.

Add washed and drained squid/ koonthal pieces. Marinate to about 1 hour.

Heat 3-4 tbsp oil in a pan, add the marinated squid pieces.

Low the flame and stir occasionally till it gets cooked.

Don’t deep fry it. If shallow fried you will get all the masala coated on squid.

Switch off the flame when it is cooked and the masala gets coated on it.

Garnish with chopped coriander leaves.

Sending this to Christmas Delicacy at julies space

Chukku Kaapi/ Dry Ginger Coffee

Chukku Kaapi is herbal medicine for sore throat, cough and cold, mild fever and nasal congestions. My son is having cold and cough. So I made it light so as to make him drink. Here the climate is getting changed so have to make this twice or thrice a week. If you have cold or sore throat try this first and then go for the tablet.

Ingredients

Dry Ginger / Chukku: 2 (1” piece)

Cardamom: 4

Black Pepper corns: 1 tsp

Fresh Tulasi leaves: 5-6

Jaggery: as per taste

Coffee powder: 1tsp

Mint Leaves: 3-4

Method of Preparation

Crush ginger, cardamom and pepper corns.

Add 2 cups water in a pot and when it boils add the above crushed mix.

Add jaggery to it.

Low the flame when boils and add coffee powder to it. Let it be there for some time.

When it comes to 1 ½ cups, add mint leaves and tulasi leaves.

Switch off the flame

Strain and serve hot

Tips: You can use dry ginger, cardamom and pepper powder also. But better to use the freshly crushed ones.

Banana Payassam

Ingredients

Banana/ ripe plantain: 3 big

Milk: 1 ½ ltr

Sugar: 1 cup (as per taste)

Cardamom powder: 1tsp

Cashews: few

Raisins: few

Almonds: few

Ghee: 1 tsp

Method of Preparation

Chop two bananas into small pieces.

Grind the balance banana with some milk to a smooth paste.

Add banana paste, chopped banana, sugar and milk in a cooking pot.

Put on stove. When boils, low the flame and stir occasionally.

When you get a thick consistency and the banana gets cooked add cardamom powder and switch off the flame.

Heat ghee in a pan; roast cashews, almonds and raisins.

Put this into prepared payassam


Sending this to Jingle all the way at edible entertainment

Basic Custard

From the day I started blogging I never missed a day without posting any recipe, but yesterday I was totally busy and couldn’t at least peep into my blog. I missed my friends a lot. Here is a basic custard recipe which could be done very easily. You can do innovation up to your choice to make it tastier. Recipe source Spanishfood.about.com.

Ingredients

Egg yolks: 4

Corn Flour: 1tbsp

Sugar: ½ cup
Milk: 2 cups

Vanilla essence: ½ tsp

Cashews: few

Almonds: few

Raisins: few

Method of Preparation

In a bowl, add egg yolks and sugar, whisk lightly.

Add corn flour to it by stirring continuously with a wooden spoon. Keep this aside.

In a pan add milk and vanilla essence. Bring this to boil. Switch off the flame.

Strain milk gradually into the egg mix. Stir continuously while pouring the milk.

Place the pan on stove and heat to a simmer. Do not boil.

Stir constantly for about 5minutes.

Remove and allow to cool. As the custard cools stir occasionally to prevent skin from foaming on top.

Meanwhile roast cashews, almonds and raisins and add to the prepared custard.

Serve chilled.

I am sending this to Custard Monthly Mingle