Sunday, August 21, 2011

Custard Cake Pudding

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

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...

Thursday, August 18, 2011

Pavakka-Parippu Thoran

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

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.

Friday, August 12, 2011


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

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

Friday, August 5, 2011

Green Apple Pachadi

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 

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