Custard Cake Pudding

Ingredients:

Custard Cake/pound cake: 6-7 Slices

Custard powder: 2 tbsp

Milk: 1/2 ltr

Condensed milk: 1 cup

Peach Chopped: 1 nos

Apple chopped: 1 nos

Orange chopped: 1 nos

Mango chopped: 1 nos

Sugar syrup: 1 cup

Cashew nut: 6-7 nos
Vanila essence: 1 tsp

Method:

Cut the cake into small pieces. Add chopped fruits to the sugar syrup and transfer to fridge. Mix milk and condensed milk, boil well, remove from fire. Mix custard with 2 tbsp milk and add this mixture to the boiled milk. pour vanila essence. Again transfer the milk to the stove, boil in low flame till the mixture turns thickens, allow the mixture to cool

In a glass dish arrange cake in the bottom. Add  fruits on the top of the cake along with sugar syrup. Then pour the custard over the fruits. Garnish with chopped nuts, transfer to fridge for cool. Serve chilled...

Pavakka-Parippu Thoran

Ingredients:

Bittergourd/Pavakka chopped: 1cup

Toor dhal: 1/4 cup

Turmeric powder: 1tsp

Green chili chopped: 2-3 nos

Salt: to taste

Sliced shallots: 4-5 nos

Curry leaves: few

Grated coconut: 1/2 cup

Oil – 2 tbsp

Method:

Cook dhal with water, 1/2 turmeric powder and salt, keep it aside. Combine bittergourd, 1/2 tsp tumeric powder, green chilli and grated coconut with your hands. Heat oil in a pan, splutter mustard seeds, add curry leaves and shallots, saute well . Add the preapred bittergourd mix, saute well. Cover and cook for 5 minutes. Remove lid and add the cooked dhal, Saute well and cook for another 2-3 minutes. Serve with rice.

Pasta

Ingredients:

Farfalle Pasta: 3 cups

Chicken minced :2 cups

Green peas: 1/2 cup

Carrot: 2 medium

Cabbage: 1/2 cup

Onion: 1 big

Chicken cube: 1 no

Salt: to taste

pepper powder: 1/2 tbsp

Red chilli: 2 nos

Garlic: 2-3 nos

Soya sauce: 1 tbsp

Tomato sauce: 1 tbsp

Italian pasta sauce: 1-2 tbsp

Mozrella cheese: 1-2 tbsp

Butter: 1 tbsp

Method:

Boil pasta when it is done drain in cold water and keep it aside. Saute chicken in a saucepan for 5-6 minutes and keep it aside. Heat oil in a pan, add garlic when it turns golden brown add red chilli flakes and onion, saute till it turns soft. Add carrot, cabage and green peas, saute for 2-3 minutes. Add the chicken cube and pepper powder. Then add prepared chicken to this and saute for 2 minutes. Add pasta and soya sauce. Cover and cook for 5 minutes, remove from fire.

Take a glass bowl. Pour pasta sauce and tomato sauce, spread well. Add pasta over the sauce. Add mozrella cheese on the top of the pasta. Pre heat oven in 160 degree c. Bake for 10-15 minutes. Serve hot

Green Apple Pachadi

Ingredients:

Apple Chopped: 1no

Coconut Grated: 1/2 cup 

Shallots chopped: 3-4 pcs

Green chilli chopped: 3 pcs

Curd beaten: 2-3 tbsp

Mustard seeds: 1 tsp

Salt: to taste

Curry leaves: 1 spring

Ginger: chopped 1 tsp

Red chilli flakes: 1-2 pcs

Cumin seeds: 1 tsp 

Turmeric powder: 1 tsp 

Oil:

Method:

Combine apple, ginger, small onion, turmeric powder and green chilli. Heat oil in a pan splutter mustard seeds, add red chilli flakes and curry leaves. Add the prepared mixture. Cover and cook for 5 minutes. Grind coconut along cumin seeds, 1 green chilli, 2-3 nos small onion and 1/2 cup water to a smooth paste. Add this to the cooked apple. Cook for another 2-3 minutes. Remove from fire. Allow the curry to cool, add beaten curd and mix well. Serve with rice