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It has always happened,whenever Iam in full swing blogging my PC demands a rest and so happened that it was rectified only today and Iam here immediately,though with a simple recipe as I desperately wanted to blog today and visit my blogger friends too and catch up what I missed for the last 2 weeks

FRUIT SALAD

Ingredients
Apple
Orange
Pineapple
Papaya
Green grapes
Black grapes
Pomegranate
Banana
Lime-a few drops

For Sugar Syrup
Water-1/2 cup
Sugar-1/4 cup
Fresh cream-as required (optional)



Method
Cut apples,pineapple,papaya,banana to cubes.
Just add few drops of lime to the fruits that changes colour
Mix the rest of the fruits
Dissolve the sugar in water and boil till the water turns just sticky,remove,cool and add as required to the fruits.
Refrigerate and serve cool and fresh cream is optional which tastes yummy

250th POST-thought of celebrating it with this seasonal dish.The markets are overflowing with mangoes,though the prices are soaring up too.Mango Payasam is a famous dessert in most of the marriage menu during the month of April-May in Tamilnadu.I happened to taste it in a family function and got the recipe from the head cook some years back

Ingredients
Ripe mangoes-2
Milk-1 cup/as required
Yellow moong dal-3 tbsp
Jaggery-1/2cup/as required
Cashews-5
Raisins-5
Cardamon powder-1/2 tsp
Saffron-a strand optional



Method
Select ripened mangoes which has more juice
Peel off the skin and cut to cubes
Cook the cubed mangoes in required water for 5 min
Add the moong dal and cook till done
Dissolve the jaggery in water and strain
Add to the boiling mix and simmer for 5min
Remove and add the roasted cashews,raisins,cardamon powder and milk
Serve chilled
Note-Adjust the quantity of mangoes,milk and jaggery according to the sweetness of the mango

Hope Iam not late for EC's WYF-Quick Meal Event



Last minute entry for Sam's Summer Blaster Challenge




Also my entry for Srivalli's Mango Mela Event

Payasam is a traditional dessert for Tamilians and is a must during any function or festivals.Payasam is made with semiya,sago,aval to name a few.The basic recipe has sugar and milk in it and nowadays milkmaid is added to enhance the taste and payasam is taking its own form everyday.This arisi payasam is a traditional one made using rice,moong dal,jaggery and milk and is done mainly during festivals like Vinayaka Chathurthi,Saraswathi pooja,Pongal,Tamil New year etc.

Ingrdients
Raw Rice-1 cup
Yellow moong dal-3 tbsp
Jaggery-2 cups
Milk-2 to 3 cups
Water-3cups
Cashews-for seasoning
Cardamon powder-1/2 tsp



Method
Dry roast moong dal and rice seperately
Grind them coarsely
Boil the water in a pressure cooker
Add the ground rice slowly and stir without lumps being formed
Pressure cook till done
Meanwhile dissolve the jaggery in little water and strain it
Boil milk and allow to cool
Add the jaggery to the cooked rice and mix well
Allow to boil for 5 to 10 min
Remove and allow to cool for a while
Add the milk as required according to the consistency
Garnish with fried cashews and cardamon powder
Can be served hot or cold

Yes, most of you were right,its the nongu/tender palms which is a treat during summer.Usually we get in our town only in some places and that too during a specific time and place which I will never be able to make,but when the fruit vendor got to my door step I just grabbed it and really enjoyed.Usually we used to have it just plain but my MIL had a different recipe

Ingredients
Nongu-as required
Sugar-as required
Cardamon powder-1/2 tsp



Method
Just smash the nongus,add sugar and cardamon powder mix well
Serve chilled

The summer here is very severe this year and with the onset of Agni Natchathiram the mercury touched 40 C yesterday .Food has taken its backseat and more of cooled preparation is voted for.The mango season is also in its full swing and mango recipes too.I tried this mango pudding without egg and milkmaid for the first time and was really happy with the result.It would be my entry for some blog events this month.

Ingredients
Ripe mango pulp-1 cup
Milk-1/2 litre +1/4 cup
Sugar-1/4 cup
Cornflour-3 tbsp
Gelatin-4 tsp



Method
Boil milk with sugar
Dissolve the cornflour in 1/4 cup milk
Simmer and add to the boiling milk
Stir till it thickens
Soak gelatin in hot water for 5 min
Dissolve it in double boiler completely
Add to the thickened milk and stir for 5 min
Remove and allow to cool
Now add the blended mango pulp to the cooled mixture and mix well
Pour in a pudding mould
Refrigerate for min 2-3 hours/till it sets
Loosen the sides with a blunt knife
Take a bowl/plate,place on the mould and invert it
Shake the bowl a little so that the pudding settles on the plate
Remove the mould and serve with cut mango pieces

Caramel custard has always been one of my favourite desserts.Many a times when I had it outside the egg smell used be predominant which I don't like.Any recipe I came across for caramel custard had eggs in it and it came out well a couple of times when home made.I received a bowl full of Caramel Custard from my dear friend Tasneem and it was excellent minus the egg smell and found out from her the recipe and was surprised it didn't have eggs.So here is the recipe I would like to share with you all.

For Custard
Ingredients
Milk-1 litre
Boiled and cooled milk-1/2 cup
Vanilla custard powder-4 tbsp
Sugar-3/4 cup
Vanilla essense-1tsp
China grass-5gms



Method
Boil milk adding sugar
Dissolve the custard powder in the cooled milk
Add to the boiling milk and keep stirring till it thickens and cooked in low flame
Dissolve china grass in hot water and set aside for 10 min
If not dissolved keep in a double boiler and dissolve it
Add this to the custard mixture and mix well for 5 min
Allow to cool and add the vanilla essense

For Caramel
Ingredients
Sugar-1/2 to 3/4 cup



Method
In a heavy bottomed pan add the sugar and heat it in low flame
Once it starts melting allow the colour till it reaches golden brown
Immediately pour into the pudding mould
Using a gloves just tilt the bowl so that the caramel coats all the sides
Leave it for 5 min to cool and set
Pour the prepared custard into the bowl and refrigerate min for an hour for it to set
Once set take a plate/bowl which could accomadate the custard and the caramel
Just shake the bowl a little,keep the plate on top of the bowl
Hold tightly and turn the bowl quickly and slowly remove the bowl from the plate
Serve cooled

Curtard powder is used in many desserts and puddings to enhance the flavour of the dish.This recipe is the first and only dessert recipe,apart from the regular payasams, I knew when I was married and was an instant hit too.My mom has been making this for more than 3 decades and this very basic recipe taste cannot be matched with any other dish.Though I too prepare this,the exact taste cannot match my mom's.Just make this and add only bananas and no other fruit wow! you cannot stop with just one serving

INGREDIENTS
Milk-1 litre
Custard powder vanilla flavour-3 to 4 tbsp
Sugar-3/4 cup
Banana- as required

METHOD
Take a cup of milk from 1 litre to dissolve the custard powder and keep aside
Boil the remaining milk in a heavy bottomed vessel and add the sugar and stir till dissolved
Dissolve the powder in the remaining cup of milk,simmer and strain it into the boiling milk.
Keep stirring in low heat till the raw smell goes
If you feel the custard is too watery add some more custard dissolved in milk
Allow to cool and refrigerate
Slice the bananas only when serving and add the free flowing curtard

Actually my mom prepares this dessert without any measurements,I too follow it.I measured to post this recipe for the first time.It is a emergency recipe when you host a party at a short notice
One can add fruits like apple,pomegranate,orange,seedless grapes to make it colourful and tastier,but nothing can match the plain banana taste



This goes to Sunshinemom's FIC-YELLOW EVENT

We all face situations when we have to host a party suddenly.A party is not complete without a dessert.This is a very easy to make pudding with all ingredients available readily.I've just mentioned the ingredients used,vary the amount used according to your taste.

Ingredients
Bread
Milk
Sugar
Custard powder
Cocoa powder
Dates
Almonds
Raisins
Cashews
Cherry
Tuitti fruitti
Lime juice

Method
Cut bread to cubes and soak it in milk in a pan
Cook in slow fire so that the bread is fully mashed
Dissolve custard powder and cocoa in milk and add to the bread and allow to cook well
Add all the other ingredients finely chopped/broken small pieces and mix well
Remove from fire and allow to cool
Take a pudding bowl,spread the cashews/almonds etc
Cut few bread pieces length-wise and arrange on the sides of the bowl
Spread the cooled bread slowly in the bowl and refrigerate
After an hour just demould the pudding in a plate and serve plain/fruits/icecream or a combination of all



This also goes to JZ's SHC

As the Christmas vacation for my children is round the corner their demand for new recipes every day will also increase.To start with I made Rasogollas from the scratch,which both my daughter and me like and also relished.This was a long pending 'to try' recipe from my collection.



Ingredients
Milk-1litre
Citric acid-1/4 tsp dissolved in 1/2 cup water
Refine flour-1 tsp
Sugar-1 cup
Water-3 cups
Rose essence-a few drops

Method
To make panner
Boil milk,allow to cool and skim off the fat from the surface
Boil milk again and gradually add citric acid,stirring continuously
When milk curdles remove from heat and leave covered for 15 min
Strain it in muslin cloth gather up the corners, tie and hang it for 15 min
Gently squeeze the bag and place in between two plates/cutting board and keep heavy object on top for 45min
Knead with heel of the hand for 5 min,add flour and knead till grains disappear and paneer becomes soft and creamy.
Dive the mixture into small portions and roll into small ballswith slight pressure between palms till smooth and even
Put sugar and water into cooker,placecooker on high heat and bring to boil stirring till sugar is dissolved
Carefully place the paneer balls one by one in the syrup
Close the cooker,bring to full pressure,reduce heat and cook for 7 min
Remove from heat,cool naturally
Open cooker,add essense,stir
Serve hot or cold



Though the recipe seems to be a long one it is very easy to make and Iam sending this to Kitchen Flavour's FIC-WHITE started by Sunshine Mom

As a child whenever some asks about my favourite colour my immediate reply would be baby pink and light yellow.I always had a fasination for these two colours,particularly the colour of hot jalebis served in the hotels as dessert.This recipe was amoung my collections but never had tried making it.I have not tried Indian sweets with confidence,so thought it apt for EC's WYF-COLOUR IN FOOD EVENT



Ingredients
Maida-1cup
Yogurt-1/2cup
Sugar-1cup
Water-1cup
Cardamon powder-1/4tsp
Oil-for deep frying
Saffron-a pinch
Yellow food colour-a pinch
Salt-a pinch



Method
Mix maida,yogurt and salt well without lumps
Add water for pouring consistency paste
Heat oil
Put the paste in a cloth bag with a hole
The bag has to be squeezed to form spiral shapes directly on the hot oil
Deep fry till golden on slow flame
Make thick syrup with sugar and water
Add saffron and cardamon powder
Dip the jalebis in the sugar syrup
Serve hot with icecream



Iam rushing this to Pooja's INDEPENDENCE DAY 2008 EVENT which I came to know just now

Next to baking the tricky one in cooking for me is making puddings,souffles etc.I always make custard pudding which my mom makes with the Brown & Polson ready made mix and just make variations by adding fruits,cocoa powder,nuts.I had tried several recipes of souffle but always it would be a flop,and finally stopped trying.I was in Chennai last week and picked up some cooking chocolate when shopping for ingredients which I usually don't get it in my place.So my urge to try out the souffle also increased and it was a hit this time.This recipe is again from my collections

Ingredients
Milk chocolate bar-160gms
Gelatin-10gms
Fresh cream-6 tbsp
Powedered sugar-3 level tbsp
Eggs-3 seperated
Butter-2tbsp
Water-3tbsp

Method
Break chocolate to pieces,add water and butter and melt it in reduced flame or over a pan of hot water
Soak gelatin in 1/4 cup of water for 10 min.Keep in reduced flame till it dissolves completely
Seperate eggs and beat the yolks with a spoon
Whisk the white with beater till it form peaks
Whip cream with sugar lightly
When the chocolate melts completely remove from fire cool a little
Pour the egg yolks continously,stirring constantly
Add the whipped cream and completely dissolved gelatin and mix gently
Add a tablespoon of egg white to lighten it
Mix the chocolate mixture to the beaten egg whites gently
Pour in small moulds and refrigerate for atleast 5 hours
Decorate with whipped cream and chocolate curls

Tips
Dissolve the gelatin completely by double boiler

According to the title though this milkshake is old,its taste is so refreshing even today when there are loads of milkshakes available.Iam thankful to the WYF EVENT as it makes us think what we really relish.This milkshake was made by my mom when I was a kid,as I never liked milk.So this was a way to make me drink milk and I made this today and of course relished after so many years.

Ingredients
Mixed fruit jam-2tsp
Milk-1cup
Ice cubes-a few
Sugar-2tsp optional



Method
In a blender mix jam and sugar
Add milk and icecubes to it
Serve cold

This is a very easy recipe and in those days served after a dinner and is also my entry for EC's WYF EVENT started by Hima

We usually have mango fruit plain or the green ones in sambar,pickle or as pachadi.Though we are and the fag end of mango season,I decided to make the sweet dish with the last set of mangoes from our tree.So all of you try this out before the season ends and you would surely like as it is simple to make too

Ingredients
Mango pulp-1 cup
Sugar-3/4 cup/as required
Milk-21/2 cup
Cardamon powder-1/4tsp
Ghee-1tsp
Cashews and raisins-a few

Method
Blend the mango pulp and milk till smooth
Add sugar and pour in a heavy bottomed pan
Keep stirring over medium flame till the mixture leaves the sides of the panand add cardamon and ghee
When the mixture thickens,pour into greased plate,decorate with cashews and raisins



This is my entry for MONTHLY MINGLE-MANGO MANIA hosted by Meeta

I had earlier mentioned about my baking spree and my target now are pies.I had earlier tried 2 to 3 recipes of apple pie from my collection but was not satisfied, as I had a pie dish I wanted to try again and was pleased with the result.

APPLE PIE
For the crust
Flour-2 cups
Butter/shortening-3/4 cup
Cold water-5 tbsp
Salt-1tsp

For filling
Apples-2
Sugar-1/4 or 1/2 cup
Flour-2tbsp
Cinnamon powder-1 tsp
Salt-1/2 tsp
Butter-2 tbsp
Vinegar-1 tbsp

Method
For crust
Blend in all the ingredients and see to it that butter is not fully melted but remains as small pieces
Wrap the dough in a plastic cover and keep in the fridge for 20 min or till the filling is ready

For filling
Peel and slice the apples
Soak in water with a tbsp of lime juice
Mix sugar ,flour,cinnamon,salt and vinegar
Drain water off the apples and mix them with the spices



Final stage
Divide the dough into two
Roll out 1/8th of inch thick
Wrap round the rolling pin and unwrap into the pie dish
Shape and fit the dough on the dish
Poke holes with fork in the bottom crust
Arrange all the apples on the bottom crust
Spread the butter on top
Roll out the remaing dough and place on the top
Using back of the knife do the finishing on the top
Bake at 150 C for 20-30 min or till the top turns slightly brown
Serve it hot/cold

Potato is a widely used vegetable all over the world and is readily available throughout the world.It is a boon to mothers as all children are so addicted to this vegetable.It is one of the veggies that can be used for breakfast as poori-masala,for lunch as a curry,for evening tea as aloo bonda,for dinner as chapathi-aloo and also as dessert.Many of us have used potato to make mainly savoury items.I happened to come across this dessert item a few years back and like to share with you all.

I thought it apt for Divya's EVENT

Ingredients
Potatoes-2 boiled
Bread slices-2
Sugar-1/2 cup(for syrup according to taste)
Water-2 cups
Saffron-a few strands(optional)
Cardamons-3-5
Powdered sugar-4-5 tsp
Ghee/oil-for frying



Method
Mash the potatoes,soak bread slices in water,squeeze the water out and add to the mashed potatoes
Powder 2 cardamons and add to the potato mixture along with the powdered sugar and mix well
To make the sugar syrup,heat the water add sugar and boil till slightly thick and add the remaining cardamon powder,saffron and boil for 2 to 3 min
Make small balls of the potato mixture and deep fry till golden brown
Prick these balls with a fork and dip them in the sugar syrup
Serve chilled immediately
This was a different recipe for me and hope it is also new to you all.This also goes to Sia's ODE TO POTATO EVENT

Game night party is Mansi's theme and she wanted any easy recipe for it.This recipe which I learnt from my MIL is very easy to make and can be prepared and stored for the party and can be served as an excellent dessert

Ingredients
Carrots-1/2kg diced
Sugar-250gms
Khuskhus-2tsps
Cashewnuts-10 nos
Milk-750ml boiled&cooled
Badam&Pista-as required

Method
Pressure cook the carrots,khuskhus,cashews with enough water.
Cool and grind to smooth paste.
To this add sugar and bring it to boil.
Cool and add milk to required consistency.
Add grated pista and badam.
Serve chilled or hot.

Note
The carrot and sugar mixture can be stored in deep freezer and used whenever needed by adding required millk.
My entry for Mansi's GAMES NIGHT PARTY

A very easy to make emergency dessert when you have guest unexpectedly
Ingredients
Strawberry jelly crystals-1 pack
Small sized rasagollas or gulab jamuns-200gms
Method
Prepare jelly as per instructions on the pack
While still hot,add the rasagollas/jamuns and freeze for 15 min
Once set keep in the fridge compartment
Serve chilled
This is also my entry for HIMA'S WYF-DESSERT/SWEET EVENT