Pineapple Dry Pachadi

Ingredients:
Pineapple : 1 medium
Banana chopped: 1/2 cup
salt: to taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Sugar: 100 gm
White Raisin: 50 gm
Mustard seeds crushed; 1/2 tsp
Oil: 2-3 tbsp
Curry leaves: 2 springs
Red chilli flakes: 4 nos
Coconut crushed: 1/4 of a coconut
Cashew nut: 25 gm
Water: 1/2 ltr

Method:
Combine chopped pineapple, banana, salt, red chilli powder and turmeric powder in a deep bottom pan, pour water to this. Cook well till it becomes dry, saute well with a spoon. Add sugar and cashew nut, stir continously. Remove from fire when it turns thick. Allow the mix to cool, add raisin, crushed mustard seeds and coconut to this. Splutter mustard seeds in another pan, add curry leaves, red chilli flakes. Pour the seasoning over the curry and mix well.

Recipe source: Ruchi mag

Cornflakes Hearts

Ingredients: 

Al-purpose flour: 11/2 cup

Cornflakes Coarsely crushed: 1/2 cup + 3 tbsp

Butter: 120gm

Salt:  1 tsp

Icing sugar: 3/4 cup

Cashew nut chopped: 2 tbsp

Heart shaped cutter

Method: 

Mix together flour, conrnflakes, cashew nut and salt. Cut butter into chunks and add to this. Rub the butter into the flour with your fingers until it is like fine breadcrumbs. Stir in the sugar. Add 1 tbsp water if needed. Mix the flour until get a smooth dough. Make the dough into a large ball. 

Sprinkle a clean surface with a little flour. Roll out the ball of dough until it is half inch thick. Cut hearts with cookie cutter. Roll the hearts in the rest of the grinded cornflakes. When it is fully covered put them in a baking tray. 

Pre-Heat the oven to 170 degree c. Bake the cookies for 12-15 minutes. Leave the cookies on the trays for about 10 minutes. Then, lift them onto a wire rack. Leave them to cool.

Bread-Coffee Pudding

Ingredients:

Bread: 5 pcs

Milk: 1/2 ltr

Coffee powder: 3 tbsp

Cocoa powder: 1 1/2 tbsp

Condensed milk: 1/2 tin

Water: 1/2 cup

Sugar: 1-2 tbsp 

Gelatin powder: 15 gm

Method:

Soak gelatin in 2-3 tbsp water. Boil 1/2 cup water in a pan, add coffee powder, remove from fire and keep aside. Remove the edges of the bread and cut into small pieces, grind  bread, sugar and coffee powder in a mixer, do not over grind. In a pudding dish, add the grinded bread mix in the bottom and press tightly with a wooden spoon and keep it in fridge for cooling. Combine milk and condensed milk, boil well, remove from fire and allow to cool. Pour the prepared coffee to the boiled milk and mix well. Add gelatin, transfer the milk again to stove, stir well in low flame till gelatin dissolve completely. Carefully pour the milk over the bread mix. Keep it in fridge for 1-2 hrs or till set

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...