Home made Vanilla Fruit Custard......

Home made Vanilla Fruit Custard......
Ingredients
1 Apple cubed
1 orange chopped
2 Bananas chopped
4 Strawberry chopped
Handful of dried Blue berry
2 tbsp Blue berry syrup
1/2 liter Full Cream Milk
1/4 cup extra Milk
2 tbsp cornflour
6 tbsp Sugar
2 tbsp Milk maid
1 tsp Vanilla essence or powder
Method
Take a pot. Boil the Milk. Add sugar and milk maid to the milk boiling.  Take 1/4 cup milk and mix cornflour and add to the boiling milk. Stir the milk continuously so that the lumps don't form. Add Vanilla essence or powder and keep on cooking and stirring the Milk till the milk thickens up. Cool the custard a bit and strain it. Add to the cut fruits. Keep it in the fridge and chill it. Add the Blue berry syrup while serving...

Chocolate and Coconut Mousse

Chocolate and coconut mousse.....
Extremely simple recipe....
Ingredients
400 grams Dark chocolate
200 grams White chocolate
1 tetra pack Coconut milk
1 tetra pack Amul cream
1 1/2 tsp vegetarian gelatine
2 tsp desiccated coconut
1/2 tsp coconut essence
2 tbsp chocolate shavings
Method
Take 3/4 tetra pack of each coconut milk and Amul cream and mix both and keep it to boil, but before boiling take 2 tbsp of the coconut and Amul mix in a small bowl and add gelatine, mix it and keep aside. Now add the Dark chocolate and mix it till the chocolate dissolves, add 1 1/2 tbsp gelatine and mix it. Take of the gas and put it in a container and cool it for 6 hours. Now take 100 grams white chocolate, add the remaining Amul cream and coconut milk. Boil it till the chocolate melts. Add desiccated coconut, coconut essence and 1/2 tbsp gelatine and mix it, keep it aside to set in the fridge for 6 hours. Now take shot glasses. Take 2 piping bags and 2 star nozzles. Take take some chocolate mousse and put it in the piping bag. Swirl the chocolate mousse in the glasses till 3/4 of the glass. Now add the white chocolate mousse in the other piping bag and swirl the white chocolate mousse on the top. Add chocolate shavings and either serve it immediately or chill it for some time more and then serve it chilled.

Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...

Healthy Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...a baked fusion recipe for Holi

Ingredients for the Bread
2 cups whole wheat
1 cup Simolina
1 cup Oats
1/2 cup Maida
300 ml Milk or more
4 tbsp sugar
2 tsp Yeast
2 tbsp Ghee
1/2 tsp Salt
Method
Mix all the dry ingredients. Take Luke warm milk mix sugar and yeast. Let it rise. Make a soft dough with the yeast milk. If needed add more milk... Add the ghee and knead it for 5 minutes. Keep it cover till it rises.

Ingredients for the Stuffing 
250 grams Mava
2 tsp Thandai powder
2 tbsp sugar
2 tbsp Raisins
2 tbsp Almond flakes
Few strands of saffron
1/2 tsp Cardomom powder
1/2 tbsp ghee
Method
Take Ghee and heat it. Break up the Mava and add to the ghee. Add cardomom powder, Thandai powder, saffron, raisins and Almond flakes. Mix it. Keep on stirring occasionally on low flame till the Mava becomes a bit dry and starts to leave the sides of the vessel. Take of the gas and keep it aside.

Ingredients for sugar syrup
1 cup sugar
1/2 cup water
Few strands of saffron
Method
Boil all the ingredients till the syrup reduces and becomes a bit sticky.

For the Gujjyas
Take the dough and knead it again. Roll the dough and cut circles out of the sheet with a cutter. Add filling and fold one side to the other side. Press it and fold the edges. Brush the tray with ghee. Keep the Gujjyas and brush ghee on the Gujjyas too. Garnish with almond flakes, saffron and Pistachio powder. Keep it for 20 minutes.... Bake in a pre heated oven for 30 minutes at 180 degrees. Take it out of the oven and pour hot sugar on the baked Gujjyas and Enjoy.......

Chelo Kabab......

Chelo Kabab......

For the Kabab
Ingredients
400 grams Chickn Keema / Mutton Keema
1 tbsp garlic chopped
1/2 tbsp chillies chopped
1 tbsp Coriander leaves chopped
1/2 tsp Mint leaves chopped
1 Onion Chopped
1/2 tsp Garam Masala Powder
1/2 tsp lime juice
Salt to taste
1 tsp oil
Method
Take wooden skewers and soak  them in water for 30 minutes.   Mix all the above ingredients very will with your hand for 5 minutes till all the ingredients have binded well and the fats from the keema has released.  Take a portion of the Keema and flatten them. Take a wooden skewer and insert the skewer in the flattened keema. Give it a shape and place them on a greased tray and bake it for 20 minutes at 200 degrees in a preheated oven.

For the Chelo
Ingredients
1 cup Basmati rice
Salt to taste
1 tbsp Butter
2 eggs
Method
Cook the Basmati rice. Sauté the the rice in 1/2 tbsp butter and add salt to taste. Take a pan and add 1/4 tbsp butter. Break a egg in a pan to make sunny side up. Now to make a platter.... Take rice in a small bowl. Press the rice and put the bowl upside down on the plate. Remove the bowl. Take the egg place it on the rice. Add the kababs on the plate. Garnish with green salad and roasted tomato...

Whole wheat Butter Masala toast

Whole wheat Butter Masala toast
Ingredients
2 1/2 cups of Whole wheat flour
2 tsp yeast
1 tsp Salt
1/2 tsp chilli powder
1/2 tsp roasted Cumin powder
1/2 tsp Dry mango powder
1 tsp Black Salt
150 Ml Luke Water
100 Ml Luke warm Milk
2 tbsp butter
Method
Mix all the dry ingredients. Add the luke warm water and Milk little at a time till you get a soft dough. If more liquid is needed to make a soft dough, then add. Add butter and knead well for 5 minutes. Keep the dough covered for rising. Punch the dough and knead again for few minutes. Grease a bread loaf tin with butter. Roll the dough evenly and place it in the tin. Cover and keep for rising. Brush the top with butter. Bake at 200 degrees for 20 minutes in a pre heated oven. Take the tin out and cool the bread. Slice it and place it again in a tray and now at 100 degrees bake till it is hard for 40 minutes.