Our favourite Pudding

Well this one's the simplest pudding & an all time winner. We love making it & at the same time people love looking at it & getting it served :)

Here's the recipe:
Custard powder: 4 tablespoons
600 ml Milk (for custard)
Sugar for custard
2 medium sized alphonso mangoes (any other sweet mango would do): skinned & chopped
Jelly crystals (strawberry/blueberry flavour)
Raisin Cake/walnut cake
Sweet green grapes: 100 gms : slice each grape from the middle.
2 peaches: chopped
1 Large glass bowl

Make the custard as per instructions on the pack. Once the custard has been made, to it add the chopped mango & swirl. Let it cool.
In the mean time, slice the cake & arrange it at the base of the bowl. Ensure that it forms a thick base.
Pour the custard slowly on the cake.
Refrigerate the bowl with cake & custard for an hour.

In the mean time, mix the jelly crystals in hot boiling water (as per pack instructions). Let the jelly cool to room temperature (DO NOT REFRIGERATE)

Once the jelly has cooled down (ensure it is cool enough but doesnt turn lumpy), take out the bowl with cake & custard & slowly pour the jelly without disturbing the custard below. Once done, slowly sprinkle the cut grapes & peaches, they would sink in the jelly.
Now refrigerate the bowl again to let the jelly set. & your dish is ready to be scooped out :)

The key to making this dish is patience, if the ingredients are not cooled to appropriate temperatures you wouldnt get the layers & it would be just one lumpy dish with three non-mixing phases.

Bon Apetit!

Making him eat the slimy veggie.....

Well generally people complain about kids not eating half of the veggies, I have a grown-up who believes that everything vegetarian should be fed to an animal & then their by-products should be consumed by us.......

So I come up with the different different ways of making him eat all those veg that I want to :)

Here's one of them: Arbi Tikki


Ingredients:
Arbi : 250 gms
1 Onion : finely chopped
1 inch ginger: finely chopped
6 cloves of garlic: chopped
3 green chillies: finely chopped
2 bread: corners cut
Salt to taste
1/2 teaspoon Garam Masala
1/2 teaspoon Dry mango powder
1/2 cup oil for cooking

Cooking:
Boil Arbi in a pressure cooker for 8 - 12 mins. Once done, peel the skin & mash arbi.
To this mash add onion, ginger, garlic, chillies, salt, garam masala & dry mango powder & mix well. The paste becomes extremely sticky to handle, add the bread (or you can opt for flour) to bring the consistency to a level that can be used to make small balls(Dont make it too dry). I personally do not add too much flour, I would rather have irregular shapes than have the taste of flour/bread in my tikki.
Roll small balls from the mixture/like me just use a spoon to scoop the mixture & let it take its own shape.
Heat a flat non-stick pan/tawa on max. flame. Pour just a lill oil, enough to coat the pan. Now put the small balls/scoops on the pan & flatten them with a spatula. Cook at medium flame changing the sides, untill your tikki turns brown.

Serve in a plate with some pudina chutney, Dal Tadka & raita along with parantha.

Bon Apetit!