---

Apple and Banana Flitters with Home made Custard

This entry was posted in Apple and Banana Flitters with Home made Custard on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 5 minutes to deep fry +8 to  10 minutes for home made custard sauce.

Serving : 6 members

Description

Apple And banana flitters with home made custard . You can use any fruit of the season like pineapple , lychee …. It was raining and cold . Had guests For lunch .wanted to serve them dessert after the meal but not a cold one as it was very cold . Went through my recipe book and got this recipe . Made it and was a big hit . I don’t remember whose recipe this is must be vicky ratnanis or Sanjeev kapoors .happy bites to all .

Ingredients

Ingredients	Quantity
Apples	1 big ( cored and cut into rings )
banana	1 diagonally sliced
flour	150 gm
sugar	5 gm
yeast	2 gm
cornflour	150 gm
water	120 ml
oil	to deep fry

For home made custard

Ingredients	Quantity
Cream	250 gm
sugar	50 gm
egg yolk	1
venilla essence	few drops
cornflour	1/2 tea spoon diluted in 1/4 tea spoon water

Method for Flitters

1. Cut the apple rings to 1/2 inch thick rings . Soak apple rings and bananas cut in lime juice to prevent oxidation .
2. Mix yeast in water and sugar , let it rest for a while .  Add the flour and cornflour with some water and whisk well to form a thick batter .
3. Let it rest for 6 or more minutes till the batter rises . Coat the apples and bananas first in some flour and then dip in the batter And deep fry till golden brown in color .
4. Drain and serve immediately with home made custard.

Method for home made Custard sauce

1. Boil cream , sugar and vanilla essence together on low flame .
2. Add the beaten egg yolk and keep stiring to make sure the yolk does not curdle .Cook till a thick sauce is formed .
3. Add the diluted cornflour and cook for 5 more minutes .
4. Remove from heat , strain. And cool . Serve with flitters .

---

Kesari

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

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

One regular sweet that is there in our brake- fast table . I learnt to make this from my mother – in – law . It’s easy to make one pot sweet dish with few easily available ingredients at home.

Ingredients

Ingredients	Quantity
Sooji	1cup
sugar	2 1/2cup(migh seem a lot, if u r a health freak can use 2 cups. )
ghee	1/ 2 cup
cardamom	3 powdered
cashewnuts	8
raisins	6
yellow food color	little
water	3 cups
salt	a pinch

Method

1. Heat a non-stick kadai with ghee. Add cashewnuts and raisins .
2. Fry to golden brown.pour 3 cups of water and top with a pinch of salt and little yellow food colour.
3. Bring to boil.add sooji little by little stirring continuously, making sure no lumps are formed.once the sooji is cooked add the sugar and cardamom powder.
4. Keep stirring till sugar dissolves and gets to a  glowing thick runny mixture. Keep on low flame for 5 minutes and keep stirring.
5. Remove from heat and pour into a serveing dish.keep aside for 10 to 15 minutes to rest.
6. Dont worry if the sooji mixture is too runny. It will get set to the right consistency before serving.

---

Fruit Bavarian

This entry was posted in Fruit Bavarian on November 18, 2013 by OCS.

Preparation Time : 20 minutes

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

Serving : 6 members

Description

Lovely dessert , to have during summer . I have made this dessert with mango and strawberries . We can use any fruit of the season Instead . I was very dum when it came to desserts . My sister fazeem has a special love towards puddings n sweets . It was her who actually got me to try a hand in desserts . Thanks to her that I know atleast something which is better than nothing .

Ingredients

Ingredients	Quantity
Strawberries	1smallbox(save a few to garnish )
gelatin	3 teaspoons
milk	500 ml
sugar	to taste
mango pulp	1/2 cup
sugar	1 1/2table spoons
water	4 table spoons
corn flour	1 tablespoon
vanilla essence	1 tea spoon
whipped cream	1 cup ( extra a little to garnish )

Method

1. Mix strawberries ,sugar – 11/2tablespoons and water and cook till the strawberries are soft .cool and Blend  , should  Have 1/2cup pulp . Keep aside in the refrigerator .
2. Soak gelatin in little water and double boil .keep aside till it gets to room temperature .
3. Mix milk,corn flour,sugar to taste and vanilla essence and cook on medium. Heat for  ten minutes,stirring continuously making sure no lumps are formed till thick .add the gelatin mix to the milk custard and mix well .
4. Divide the custard into 2 equal parts .cool one part and add the mango pulp,1/2 of cream.mix well and pour into individual pudding bowls or glasses .keep in fridge to set .
5. Keep the remaining custard at room temperature in a warm water bath (bowl) to prevent it from setting .once the mango layer is set ,cool the remaining custard and add strawberry pulp and remaining cream .
6. Mix well over a bowl of ice ,till it thickens and begins to set .
7. Pour over the mango layer return to the refrigerator to set .
8. Serve decorated with cream ,strawberry slices and mango slices .

---

Chocolate Souffle

This entry was posted in Chocolate Souffle on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 20 minutes + 3 to 4 hours for the soufflé to set in the refrigerator .

Serving : 6 to 8 members

Description

The recipe and the picture is made by Rahima Zenofer ( my hubby’s niece ) the great . I have not yet tried out the recipe but will very soon . Looks yum , sure will taste yum too . Rehima Zenofer and her sister mahmudha Fezia are foodies like me . Last summer we all went on a holiday to Bangalore . The first main thing on our list to do was exploring food . We ate , ate , ate so much that all of us had to be on a strict diet after our trip .

Ingredients

Ingredients	Quantity
condensed milk	1 tin
cocoa powder	4 tablespoons
milk	2 cups ( boiled and cooled )
chocolate	50 gm
walnuts	50 gm optional
gelatin	2 tablespoons
whipped cream	200 gm

Method

1. Dissolve gelatin in 1/2 cup water . Microwave for 30 seconds or double boil .
2. Add cocoa powder and dissolve in 1 cup milk and make a smooth paste .
3. Add dissolved gelatin to the cocoa mixture and mix well .
4. Add remaining milk , condensed milk and mix well .
5. Fold in the whipped cream to the chocolate mixture and pour into cups or a pudding tray . Set in refrigerator for 3 to 4 hours .
6. Garnish with chopped walnuts and grated chocolate . Serve chill

---

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.

---

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 .

---

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 .

---

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 .

---

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 .

---

Chocolate Hazelnut Custard

This entry was posted in Chocolate Hazelnut Custard on November 18, 2013 by OCS.

Preparation Time : 40 to 50 minutes.

Cooking Time : 30 minutes + setting each layer in the refrigerator for about 1/2 an hour to one hour.

Serving : 8 to 10 members

Description

Three layered , three textured yummylishous pudding . When ever I make this every one at home throw their deit into The bin and dig into the pudding as much as they can .

Ingredients for First Layer

Ingredients	Quantity
Digestive biscuit	1 packet ( 150 gm ) crushed
butter	2 table spoons

Ingredients for Second Layer

Ingredients	Quantity
Nutella	1 cup
gelatin	3 table spoons dissolved in 5 tablespoons of water and double boiled
fresh cream	1 cup

Ingredients for Third Layer

Ingredients	Quantity
curstard powder	3 tablespoons
milk	2 cups
sugar	6 table spoons
fresh cream	1 cup
china grass	10 gm
condensed milk	1 tin ( 400 gm )
vanilla essence	1 tea spoon

Method for First Layer :

1. Rub the butter into the biscuit crumbs till it resembles bread crumbs .
2. Press down into a greased spring form vessel  and refrigerate for 1/2 an hour or more to set .

Method for Second Layer :

1. Beat Nutella and cream together .
2. Add the double boiled gelatin ( cool to room temperature) and mix well .
3. Pour onto the hardened biscuit base and refrigerate again for one hour to set .

Method for Third Layer :

1. Soak china grass in one cup water .
2. Mix milk , condensed milk , cream and sugar together . Bring  to boil adding the soaked china grass and cook till china grass dissolves .
3. Add venilla essence and cursturd powder dissolved in little water . Keep stiring making sure no lumps are formed and cook to a thick cursturd
4. Take away from flame and cool down to room temperature . Strain and pour over the set Nutella layer and leave to set in the refrigerator for three Hours or more .
5. Remove the spring form and cut and serve .
6. Can garnish with chocolate shavings but I avoided the garnish as there is more than enough calories as such.

---