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Fruit Ball Custard Pudding

This entry was posted in Fruit Ball Custard Pudding on November 18, 2013 by OCS.

Preparation Time : 20 minutes

Cooking Time : 8 to 10 minutes

Serving :  10 members

Description

My son in law Riyaz loves this pudding . This is one dish he asks me to prepare every visit without fail . I got the recipe from my Aunt Thasneem ( moms youngest sister ) . She took note of it from the magazine femina . This was about nine years back . From then till now every time I make it , I am always showered with loads of compliments and it has become a regular house hold menu at home .

Ingredients

Ingredients	Quantity
Bread Slices	10 cut the edges and use only white portion of the Bread
Mango	1  Peeled and cut into small pieces
Banana	1 Cut in small pieces
Apple	1 peeled and cut into small pieces
Honey	1 teaspoon
Lime juice	a squeeze of 1/2 a lime
Milk	3 cups
Custard Powder	2 tablespoons
Sugar	To Taste
Vanilla essence	few drops
Hershey's strawberry syrup	1/2 cup or mixed fruit jam diluted in water

Method

1. Mix chopped fruits , honey and lime juice together and set aside.
2. Take a cup of milk add sugar to taste. dip one  bread slice in the milk. Remove immediately and place   the bread between your  palms and squeeze the excess milk . fill with fruit mix in the middle . pull the edges towards the centre and made  a round ball . Repeat the same with all the bread slices.
3. Cool these bread balls in fridge for 30 mins to remove moisture.
4. Boil the remaining milk, add the custard powder( diluted in 1/4 cup milk ) stir well continuously  adding sugar to taste and vanilla essence .  boil  for 6-8 minutes stirring continuously making sure no lumps are formed  and you get a semi thick following consistency custard remove from heat and cool custard to room temperature.
5. Roll the cooled bread balls in Hershey’s strawberry syrup or diluted mixed fruit jam.
6. Drop the bread balls into the cooled custard and microwave for 30 seconds . Remove , cool completely and keep in the refrigerator for 2 hours.
7. Serve chill.

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Soft chapathis

This entry was posted in Soft chapathis on November 18, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 1 minute

Serving : 4 to 6 members

Description

From the time I started cooking till recently my chapathis were hard and chewy . I came across a recipe in mallika badrinaths cook book . Tried it out and it was so very soft . Had some left over and the chapathis were as soft as it was the previous day . Made frankies with them . Finally I learnt the trick of soft chapathis .

Ingredients

Ingredients	Quantity
Wheat flour heaped	2 cups
water	1 1/2 cup
Oil	3 tablespoons
salt	to taste

Method

1. Heat water with a teaspoon of oil . Mix flour and salt together .
2. When water starts to boil , pour over the flour and mix quickly with a flat ladle . Keep closed . Cool to warm .
3. Knead to a smooth dough smearing little oil to hands . Sprinkle water if necessary while kneading . Make even size balls .
4. Roll out into thin chapathis using little flour to dust . Heat a tawa .
5. Put the chapathi. Wait for 10 seconds , flip over to the other side cook for another 15 seconds and turn over once again . The chapathi will puff up .
6. Remove from tawa and smear oil or ghee over the chapathi . ( optional ) these chapathis remain soft even with out using oil .

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Semiya Payasam

This entry was posted in Semiya Payasam on November 18, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time :20 minutes

Serving : 4 members

Description

A household sweet very own to all South Indians . Every home has its own recipe useing the same ingredients mostly . Any festival Or a happy occasion is celebrated with any type of payasam at South Indian homes .

Ingredients

Ingredients	Quantity
Ghee	1/4 cup
fine vermicelli	1 cup
milk	1 litre
condensed milk	1/2 tin
sugar	1/2 cup
cardamom powder	1/2 tea spoon
rose essence	few drops
cashew nuts	1 table spoon
raisins	1 table spoon
pistachio	1 table spoon shredded
dates	2 table spoon chopped
shredded almonds	1 table spoon

Method

1. Heat 1/2 the ghee , fry the vermicelli to brown stirring often for 5 minutes on medium heat . Keep aside .
2. Mix milk , sugar and condensed milk together in a heavy bottomed vessel .
3. Cook till sugar dissolves and bring to boil . Simmer and add the fried vermicelli .
4. Cook till the vermicelli is cooked through and soft . Add the cardamom powder . Mix well .
5. Heat the other half of ghee and fry cashew nuts , almonds and raisins to golden brown . Add to the payasam .
6. Garnish with pistachio and chopped dates . Serve hot or cold .
7. Payasam will thicken on cooling . A little milk can be added if needed to make it lighter .

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Instant Oats Kolakattai

This entry was posted in Instant Oats Kolakattai on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 13 to 15 minutes

Serving : 4 members

Description

Gayathri palani. Hello mederator , I tried the instant recipe with oats and it Came out really delicious . Wanted to share it with you , so you may try and publish for all fans . This is a message I got 3 to 4 days back from Gayathri palani . I took time to post as I wanted to try the dish and then post . It is very instant , fast , healthy , tasty dish . Thank you gayathri palani to have shared your recipe .

Ingredients

Ingredients	Quantity
Instant oats	2 tablespoon
rice flour	2 tablespoon
curd	4 table spoon
mustard seeds , jeera , urad dhal , chenna dhal	1 tea spoon each
curry leaves	a handful
pepper powder and salt	to taste (each)
oil	for seasoning

Method 

1. Soak oats and rice flour in curd along with water for about 5 minutes .
2. Add salt and pepper powder to the soaked mixture and prepare batter of dosa consistency .
3. Heat oil in a non stick pan , prepare seasoning with mustard seeds , jeera , urad dhal , chenna dhal and curry leaves .
4. Add the above batter to the pan and stir in low flame for 5 minutes , till batter thickens to dough consistency .
5. Switch off flame and make small balls out of the dough useing wet palms . Steam the dough for 3 minutes and rest for 2 minutes .
6. Serve hot with any chuntny . Recipe as gayathri palani had messaged to me .

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Meat Sauce for Pasta

This entry was posted in Meat Sauce for Pasta on November 18, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

I recently came across this recipe in a cook book . Tried it out and was really very nice . I have used the meat sauce here with spaghetti but you can use any type of pasta of your choice .

Ingredients

Ingredients	Quantity
Mushrooms	1/2 cup sliced
butter	4 tablespoons
oil	1/3 cup
minced meat or chicken	250 gm ( vegetarians can use soya flakes soaked in hot water instead )
carrot	1 chopped
celery	2 stalks chopped
onions	2 chopped
tomatoes	250 gm blanched peeled and chopped
bay leaf	1
thyme	1 tea spoon
Cloves	2
salt and pepper	to taste
chilli flakes	1 tea spoon
water	2 cups
maida	2 table spoons
Dried Herbs	a pinch of basil , oregano and thyme

Method

1. Heat 1/2 butter with oil . Add the meat and toss well for 3 minutes till colour changes .
2. Add carrots , celery and onions . Mix well .
3. Top with tomatoes , bay leaf , thyme , cloves , salt , pepper , chilli flakes and water .
4. Add mushrooms and cook covered till vegetables and meat is cooked through .
5. Mix remaining butter with maida . Add to the cooked sauce , mix well and cook on medium heat for 5 minutes till sauce thickens .
6. Serve hot , garnished with dried herbs , over cooked pasta.

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Oriental Chicken Soup

This entry was posted in Oriental Chicken Soup on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

A very light soup . Easy to make and tasty . Few ingredients used for this dish . I like only watery light soups . This is my favourIte .

Ingredients

Ingredients	Quantity
garlic	2 teaspoons
mushroom	1/2 cup sliced
Oil	2 tablespoons
capsicum	1/4 cup juliens
carrots	1/4 cup juliens
chicken	3/4 cup – minced
tock or water	4 cup
light soya sauce	2 tea spoon
cornflour	1 teaspoon
salt and pepper	to taste
ajinomoto	1/4 teaspoon ( optional )

Method

1. Heat oil add garlic and sauté till light brown .
2. Add all the vegetables , chicken and stock or water . Cook till vegetables and chicken are cooked .
3. Add soya sauce , salt and pepper to taste ,ajinomoto and cornflour mixed with 2 tablespoon of water . Cook on low flame for 5 minutes stirring constantly .
4. Serve hot . Vegetarians can omit chicken and can add celery and more leafy vegetable instead following the same recipe .

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Chicken Supreme Salad

This entry was posted in Chicken Supreme Salad on November 18, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 4 to 6 members

Description

A very colourful salad with always available ingredients at home . Vegetarians can omit chicken and follow the same recipe .

Ingredients

Ingredients	Quantity
Chicken breast	250 gm ( boiled with salt and pepper to taste and cut into strips )
carrot	1 cup cubes boiled
potato	1 cup cubes boiled
green peas	1/2 cup boiled
canned pineapple	4 sliced cut into chunks
apple	1 peeled and chopped
seedless green grapes	1/2 cup
sliced black olives	2 table spoons
salt	to taste
pepper	to taste
sugar	to taste
chilli flakes	to taste
mayonnaise	1/3 cup
fresh cream	1/2 cup
lettuce	1 bunch
tomato slices	to garnish

Method

1.  Cool the boiled vegetables and chicken stripes.
2.  Mix with fruits , black olives , salt , pepper , chilli flakes and sugar and refrigarate.
3.  Before serving mix mayonnaise and fresh cream together .
4.  Toss in the vegetable and fruit mixture . Taste and adjust .
5.  Serve decorated with lettuce and tomato slices .

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Tender Coconut Pudding

This entry was posted in Tender Coconut Pudding on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 10 minutes + 2 hours setting time in the freezer

Serving : 10 members

Description

I have tasted so many versions of tender coconut puddings but my childhood friend Alamus elder sister periya Alamu Akkas tender coconut pudding is the best . I got the recipe from her long back .she had a condition when giving the recipe stateing , her motto was give a recipe and take back two recipes instead . I loved the idea of her motto . I have been following her motto from then till date .

Ingredients

Ingredients	Quantity
Condensed milk	1 cup
tender coconut water	1 cup
milk	1 cup
gelatin	31/2 tea spoons
1/4 cup tender coconut water	to soak the gelatin
Tender coconut scraped	from one or two tender coconut

Method

1. Soak gelatin in 1/4 cup tender coconut water . Set aside . Blend tender coconut water , milk and condensed milk together .
2. Double boil gelatin till dissolved and gets to a liquid running consistency . Cool to room temperature .
3. Pour the blended tender coconut mixture into a pudding tray or bowl . Mix in the double boiled , cooled gelatin mix and mix well .
4. Garnish with tender coconut scrapt from the tender coconut . The pudding mix will be of watery consistency .
5. Place in the freezer for 2 hours to set . Then replace in the refrigerator again . Serve chill .

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Dates Laddo

This entry was posted in Dates Laddo on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 5 minutes

Serving : 4 to 6 members

Description

I always have dates left over in my refrigerator once ramzan is over . I make dates pickle or dates laddo . It’s so very easy to make that you can encourage Your children to join u when u prepare  this dish .

Ingredients

Ingredients	Quantity
Ghee	1 1/2 tablespoon
seedless dates	400 gm chopped
sugar	to taste
walnuts	2 tablespoon finely chopped
almonds	few blanched peeled and chopped
sesame seeds	1/3 cup
salt	a pinch

Method

1. Heat ghee in a non stick pan . Add dates and sugar .
2. Mix well till all the dates are coated well in the ghee . Sprinkle 2 table spoons water and cook for 2 minutes .
3. Cool and then blend in a mixer to a coarse pulp . Add the nuts and pinch of salt , mix well .
4. Roast sesame seeds till crisp and light brown . Place in a flat plate .
5. Shape the dates mixture into marble size balls keeping a whole almond inside each ball .
6. Roll the balls in the sesame seeds till they are lightly coated all around .

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Rasburry Pudding

This entry was posted in Rasburry Pudding on November 18, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 15 minutes + 3 hours setting time in the refrigerator .

Serving : 10 to 12 members

Description

Last week I had to send lunch over to my husbands neice binusha as she is 8 months pregnant . Prepared a Chinese menu but Totally forgot about the dessert . Had to get it ready with in 3 hours . Checked my refrigaratore and took out all the left overs that could be used for Dessert and made a pudding . Results her favroite was the rasburry pudding .

Ingredients

Ingredients	Quantity
China grass	10 gm. (Soaked in 1 cup water for 15 minutes )
cashew nuts	12 ground
condensed milk	1 tin
milk	1 tin ( measured in the condensed milk tin )
sugar	6 tablespoon
rasburry preserve or jam	1 cup
red colour	2 drops
vanilla essence	1/4 teaspoon
strawburry flavoured cornflakes	1 cup to garnish

Method

1. Mix milk and condensed milk together and bring to boil . Add the soaked china grass and cook till china grass is dissolved completely .
2. Add sugar and cashew nut paste . Mix well , keep stirring till it gets to a thick saucy consistency .
3. Remove from heat and strain . Mix half the china grass mixture with the rasburry preserve and then mix it to the other half of the china grass mixture .
4. Mix well adding red food colour to get a pale Pink colour . Pour into pudding tray and cool .
5. Keep in refrigaratore once room temperature for 2 to 3 hours till set . Garnish with strawburry flavoured cornflakes and serve chill .

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