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.

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.

Vermicelli Halwa

Ingredients

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.

Custard Pudding Topped With Praline and Caramelized Semiya

Ingredients

Custard powder: 3tbsp

Milk: ½ ltr

Sugar: 4tbsp (or as per taste)

Caramelizing vermicelli

Vermicelli/Semiya: 3tbsp (broken into small pieces)

Butter: 1tsp

Sugar: 1tbsp

Water: 2-3 tbsp

Praline:

Sugar: 2tbsp

Almonds chopped: 3tbsp

Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli

Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.

Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              

To make praline:

Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.

Custard

In a cooking pan add milk sugar and custard powder. Stir without lumps.

Keep on flame and stir continuosly till it becomes thick.

Switch off the flame.

Let it cool a bit (not fully cooled)
Setting

Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.

Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.

Decorate with cherry

Chill for 2hours and serve.

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.

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.

                                                              

Bread Jam Pudding

Ingredients

Bread Slices: 5

Grapes Jam: needed

Butter: to toast the bread

Milk: 3 ½ cups

Custard Powder: 1 ¾ tbsp

Sugar: 4tbsp (0r as per taste, as the bread is spread with jam it requires only less sugar)

Cinnamon powder: ½ tsp

Roasted nuts and raisins: required (I didn't add)

Method Of Preparation

Toast the bread by adding butter. Cut each bread into two triangular pieces.

Apply jam on 5 bread slices and attach the other 5 with each piece and make 5 pair bread slices.

In a bowl add milk, custard powder, cinnamon powder and sugar. Stir well.

Keep on the stove and stir frequently till you get medium thick custard. If adding nuts, add at this stage.

Grease a baking tray and add half of the custard to it, arrange the bread slices over it.

Again add the balance custard over the bread slices.

Bake in a preheated oven to about 30-35minutes at 160⁰C or till the above part becomes golden brown color.

You can do it without cooking the custard mix too. In that case stir in custard powder, cinnamon and sugar in milk. In a baking bowl arrange the bread slices and pour the custard mix over it and bake to about 40-45 minutes.

Milk-Strawberry Pudding & 500th Post

Today I am posting my 500^th post, thought to celebrate it with milk strawberry pudding. I can’t believe that I posted 500 recipes. This happened only because of constant support from my family, blog friends and my close friends. Your inspiring and valuable comments give motivation to post each and every day. Now off to the recipe,

Ingredients

Condsense Milk: 1 tin

Milk: ½ ltr

Sugar: ¼ cup (if needed, as per your taste)

China grass: 8-10gms

Strawberry:  7

Sugar: ½ cup

Method Of Preparation

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 minutes in low flame.

Switch off the flame and add the melted china grass to it with same temperature. Stir well and when cooled keep in refrigerator after pouring into a pudding bowl.

Meanwhile blend strawberry with sugar and make to a smooth paste.

Add the blended strawberry to the cooled pudding, make sure to add it before it sets well. After adding don’t mix it well by stirring, give a slight stir only.

Again keep it in refrigerator and serve when it sets well.

Serve cold by garnishing with fresh strawberries.