January 27, 2013

Fruit salad with vanilla flavoured custard powder recipe

fruit salad in a serving bowl
Fruit salad with vanilla flavoured custard powder - This is a healthy dessert made with milk, sugar, fruits and flavored custard powder. The combination of  both the vanilla flavor and fruits flavor makes this dish very aromatic and rich. When my kids were small, I used to make it often. A great way to make them eat fruits and they love it too. In this dish I have used fruits available with me. Any soft seasonal fruits can be used to make this super easy fruit salad. It tastes absolutely delicious and an ideal dessert for fruit lovers. It is an easy dessert which can be made for any get-together and potluck party.

Preparation time - 20 minutes
Cooking time - 20 minutes
Yield - serves 4

  • 3 tbsp  vanilla flavored custard powder   
  • 4 +1/2  cups  milk  
  • 6 tbsp sugar or as required
Fruits needed
  • 2 apples  (peeled, cored and roughly chopped )
  • 2 sweet limes  (peeled, deseeded and segmented )
  • 6 strawberries  (hulled and roughly chopped)
  • 1 banana  (peeled and roughly chopped)

1.  Place the  vanilla flavoured custard powder and sugar in a small bowl.
custard powder and sugar

2.  Take a half cup of milk in a small bowl. Add 3 tbsp of custard powder to it and mix well. Make a smooth custard powder paste. Keep it aside.
milk and custard powder paste

3.  Cut all the fruits and transfer them to a bowl. Place this bowl in the refrigerator.
chopped fruits
4.  Boil 4 cups of milk in a heavy bottom vessel. 

5.  Add the sugar in this milk and mix well. Reduce the flame to low and slowly add custard powder paste in the milk. 

6.  Stir continuously while adding the paste, so that no lumps are formed. 

7.  Cook  on low flame stirring continuously until the mixture boils and slightly thickens. 

8.  Remove from the flame and allow it to cool. Transfer this mixture into a large bowl.  Keep this bowl  in the fridge for 2 hours. 

9.  While serving,  mix the custard milk mixture and chopped fruits together.
milk & custard powder mixture to make fruit salad
10.  Serve the fruit salad chilled  in the serving bowl. If you like to serve hot fruit salad, mix the fruits to the hot custard milk mixture.
fruit salad ready to serve

January 22, 2013

Alambe phodi recipe - Mushroom phodi recipe

mushroom phodi in a serving bowl
Alambe phodi recipe - This is a mushroom based side dish for steamed rice and chapatis. This can also be served as an appetizer or snack.  A really easy and tasty dish prepared with fresh mushrooms, applied with red masala paste, coated with semolina and shallow fried. This type of mushroom fritters are popularly known as alambe phodi in konkani. Marinated mushrooms are  coated with semolina  and then shallow fried to make a delicious phodi. It is very simple to prepare and very hot in taste. You can adjust  the quantity of chilly powder to suit your taste buds. 

Preparation time - 10 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 10 button mushrooms / Alambe
  • Semolina /  rava  for  coating mushrooms
  • 1 tbsp red chilly powder
  • 1 tsp tamarind pulp
  • 1/4 tsp turmeric powder
  • Oil as required
  • Salt to taste


1.  Mix the chilly  powder, turmeric powder, tamarind pulp and salt together and make a  thick masala paste. Add water if required.

 marinade for mushrooms
2.  Wash and pat dry the mushrooms and cut them into large sized pieces. Mix the mushroom pieces and the masala paste together.
marinate the mushrooms
3. Heat a griddle on a medium low flame and apply oil over it. Roll the marinated in the semolina and place them on the griddle one by one. 

4.  Pour some oil and cook them on low flame  till they become golden brown in colour from all sides
roll in rava & shallow fry
5.  Remove from the flame and  transfer it to a plate. Serve alambe phodi hot as a starter or side dish to chapatis.
Alambe phodi is ready to serve

While  buying always buy fresh white mushrooms. If  mushrooms are light brown in colour they are old. 

January 18, 2013

Boiled corn on the cob with lime and chilly powder - Boiled bhutta - How to boil corn on the cob

corn on the cob in a serving plate
Boiled corn on the cob with lime and chilly powder recipe - Boiling  corn on the cob or bhutta directly in water or pressure cook them is the easiest way to prepare corn for eating. Grilling is another method to prepare corn, but I prefer boiling it in the salt water and then rub it with lime, salt and chilly powder.  But you can  also apply butter or cheese over it. It can be prepared easily at home only with two steps. If you prefer to roast the corn, just place it directly on stove flame and with the help of tongs, rotate it to roast evenly. 

Preparation time - 5 minutes
Cooking time - 10 minutes
Yield - serves 2

  • 2 Corn on the cob
  • 1/4th tsp red chilly powder
  • 1/2 tsp Salt
  • Fresh lemon cut in half
  1. In a  vessel, boil four glasses of water, add corn on the cobs and a generous pinch of salt. Cook covered for  10 minutes. 
  2. Remove the cooked corn on the cobs from the hot water with tongs. Allow them to cool.
  3. Mix salt and  chilly powder together in a bowl.  Take a lemon cut in half. Dip the lemon in salt and chilly mixture. 
  4. Rub the lemon over the corn on the cobs.Eat and enjoy.
corn on the cob ready to serve
  1. Always pick fresh corn on the cob which has bright leafy green husks  with young and tender kernels. 
  2. Look at the end of the stem, if it is moist and clean, the corn  is fresh. If it is dry and light brown, the corn  on the cob is old.
  3. If you want  to store the corn on the cob  for 2-3 days, put them in the refrigerator in an open bag.

January 16, 2013

Kurle ambat recipe- Konkani style crab curry recipe

Kurle ambat recipe - The Crab Curry  is one of my favorites among the coconut based seafood curry recipe.The recipe of crab curry  posted here is Konkani style of preparation of crab curry. In this curry I used roasted spices like red chillies, coriander seeds, methi seeds and mustard seeds. Sometimes I use spices without roasting.  This gives a different flavor to the curry. In such a situation do not use methi and mustard seeds.

I Always use byadagi chillies because they are deep red in colour and less pungent than other chilli varieties. There are two varieties  of crabs available in the fish market. Sea Crab (we call this jali) with dotted outer skin which is soft and easy to eat,  second variety is  river crab with plain outer skin which is little bit harder than sea  crab (jali). 

Both types of crab tastes good. You can use either of them for the curry. I used sea crabs (jali) in this recipe. You can also use the same recipe to make curry from fresh white prawns. The following ingredients are sufficient to make curry of  25 large sized or 35 to 40 medium sized fresh prawns.

Preparation time - 30 minutes
Cooking time - 20 minutes
Yield - Serves 3

  • 10 to 12  medium sized crabs
  • 2  large sized onions, finely chopped
  • 2 tsp oil
  • Salt to taste
For the masala paste 
  • 1/2 coconut
  • 4 tbsp coriander seeds
  • 15-20 fenugreek seeds / menthe kalu
  • 1/4th tsp mustard seeds
  • 15 byadagi red chillies /  (or 3 tbsp red chilli powder )
  • 1/2 tsp turmeric powder
  • 10 garlic cloves
  • Small lemon sized tamarind

1.  Grate coconut and keep it aside. Soak tamarind in little water and keep it aside.

2.  Heat 1/2 tsp of oil in a pan, add  coriander seeds  and fry them until aromatic.

3.  In the same pan  splutter  mustard seeds and fry fenugreek seeds  separately and keep it aside.

4.  Add 1 tsp oil and fry whole red chillies until it turns light brown in colour.
5.  Grind together the coconut, coriander seeds, chillies or chilli  powder, fenugreek seeds, mustard seeds and  turmeric powder into a smooth paste. Use water if required.

6.  Now, add soaked tamarind and grind it for another 1 minute.

7.  In the last round, add garlic cloves and grind everything into a smooth paste.
Now, crab curry masala paste is ready as shown in the picture below.
8.  Clean and cut crabs. Break claws / dongo of the crabs, wash thoroughly and keep it aside. Use dongo in the curry. 

9.  In a heavy bottomed vessel heat 2 tsp oil, add onions and fry on a medium flame for about 1 minute. Add crabs along with the claws / dongo and fry for 5 minutes  as shown in the picture below.

10.  Now,  add coconut masala paste, and  salt to the fried crabs, mix in well and add enough water to get a medium thick curry  consistency. 

11.  Cook crab curry  until crabs are properly cooked. It may take 10-12 minutes. When it is done, remove from the flame, cover a lid and keep it aside. After 10 minutes, remove the lid. 
12.  Serve kurle ambat with hot steamed rice.

January 14, 2013

Tilgul shenga vadi recipe - Ellu bellada vadi - Sesame peanut burfi

til gud vadi in a serving plate
Tilgul shenga vadi recipeWishing you all a very happy Makar SankrantiIt is Makar Sankranti today and I made this sesame jaggery vadi to celebrate the occasion. In Karnataka and Maharashtra there is a custom to distribute til or sesame seeds and guld or jaggery and haldi, kumkum during makar sankranti. 

Women usually prepare tilgul vadi and tilgul ladoo at home and invite married women for haldi, kumkum. Tilgul vadi is a traditional Maharashtrian barfi made from sesame seeds, peanuts and jaggery. It  can be prepared using sugar instead of jaggery. But sugar syrup makes vadi crunchy and slightly hard where jaggery  makes it soft. I chose softer version of vadi, so used jaggery in this sweet. You can use half sugar and half jaggery to make it slightly crunchy.

Preparation time - 20 minutes
Cooking time 15 minutes
Yield - 20 vadis

  • 1 cup white sesame seeds / til 
  • 3/4th cup peanuts / groundnuts
  • 1 cup Jaggery 
  • 1/4 tsp cardamom powder 
  • 1 tbsp grated coconut 
  • 1 tbsp ghee
  1. Heat a pan on low flame and roast the sesame seeds ans peanuts separately until crisp and aromatic. Keep it aside to cool.
  2. Remove outer skin of the peanuts. blend the sesame seeds and peanuts separately to make a coarse powder. Set aside.
  3. Put ghee in a pan, add the jaggery  and mix it well. Keep this pan on a low flame and stir continuously till the jaggery  bubbles. 
  4. Remove the pan from the flame,  add the roasted peanuts and sesame seeds corse powder. Mix well.
  5. Grease a plate with ghee and pour this mixture on the plate and level it by using a flat cup.
  6. Using a knife cut them into squares. Sprinkle grated coconut over it. Allow it to cool. Separate them when cooled. Store the tilgul vadi  in an airtight container.
til gud vadi is ready to serve

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January 11, 2013

Apple milkshake recipe - How to make apple milkshake - Breakfast option

Apple milkshake in serving glasses
Apple milkshake recipe - There is a saying  "an apple a day keeps the doctor away" and it is true. Apple in any form is good for health. It has numerous health benefits. Apple is antioxidant and packed with vitamins and minerals. The Apple  Milkshake is a perfect breakfast drink for kids and adults. It is delicious and filling and can be made in a jiffy. You can make it more healthier by using honey instead of sugar. Even it can be served at room temperature during winter season. During summer you can also add one scoop of your favorite ice cream. Ingredients can be adjusted in this milkshake as per your taste and requirement. 

Preparation time 10 minutes
Cooking time - 0 minutes
Yield - serves 2  

  • 1 large sized apple, chilled
  • 3 cups boiled and chilled milk
  • 2 tbsp sugar or as required

1.  Wash the apple and pat to dry

wash and pat dry the apple

2.  Peel, core and cut  the apple into small pieces.
peel and cut the apple

3.  Put the apple, milk and sugar in a mixer jar. 
put apple, milk and sugar in a mixer jar

4.  Blend it to make a medium thick milkshake of  pouring consistency.
blend the mixture to a milkshake

5.  Pour in the serving glasses. Serve  the apple milkshake chilled
papple mikshake is ready to serve

Also check other milkshake recipes 

January 10, 2013

Gajar halwa recipe - How to make carrot halwa

Gajar halwa in a serving plate
Gajar halwa recipe - Carrot halwa is a very popular traditional Indian dessert made with carrots, milk, ghee and sugar. This is another easy carrot recipe that can be prepared quickly. Saute the carrots in ghee, then add the milk and sugar and simmer till the mixture becomes thick. The addition of proper amount of sugar takes this halwa to the next level. The cardamom powder adds an extra flavor to this dessert. 

This halwa is very delicious with a soft texture to melt in the mouth. This is my family favourite and when carrots are in season, I make it to serve as a dessert. When it comes to making halwa, I always prefer to use Delhi carrots which is better for halwa in comparison to Mahabaleshwar carrots.

Preparation time 15 minutes
Cooking time 30 minutes
yield - serves 2

  • 2 cups grated carrots / gajar
  • 2 cups whole milk
  • 2 tbsp ghee 
  • 1/2  cup sugar 
  • 1/2 tsp cardamom powder
  • 1 tbsp roasted cashews and pistachios

1.  Wash, peel and grate the carrots.
grated carrots

2.  Heat ghee in a  pan and add grated carrots. Stir continuously for 10 minutes.
frying the carrots

3.  When the carrots begin to leave the sides, add the milk and sugar. Simmer the milk on medium flame till the mixture become thick. Stir in between to prevent it from burning.
add milk and sugar

4.  When the mixture is thick and begins to leave the sides of the pan, remove from the flame. 
simmer till dry

5.  Add the cardamom powder. Mix well. Garnish the gajar halwa with roasted cashews, pistachios and serve.

garnish with dry fruits, gajar halwa ready to serve

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