Custard Biscuit Relish

Wishing you all a Merry Christmas 🎄 and a Happy and blessed 2023 .
Tried this new dessert today which has no added sugar.
I have used sugar free wheat digestives as a crunchy base for the silky smooth custard topped with fruits and toasted Nuts and raisins.

It’s a simple and easy Peasy recipe. Do try it in your kitchen and enjoy with family.

Ingredients:

Digestive Biscuits – 8-10

Butter – 2 table spoons

Custard powder – 2 table spoons.

Milk – 2 cups

Honey -3 table spoons

Black Grapes – 8-10

Sliced strawberries -4


Dry fruits – Almonds, Cashew and Pista bits (toasted) for garnishing

Method:

Crush the biscuits using a rolling pin and transfer it to a glass container.


Melt the butter and pour it over the biscuit mixture.
With the help of the spatula spread and flatten the mixture in the bowl. Keep it in the freezer for about twenty minutes to set.


In a saucepan heat milk .
Now add a few tea spoons of milk to the custard powder and mix well.
Add it slowly to the hot milk stirring continuously to avoid lumps.

once it thickens put off the flame.
Allow to cool.
Now add the honey and vanilla essence . With the help of a whisk mix well to get a smooth consistency..


Now pour the thickened custard mixture over the set biscuit mixture .



Now garnish the strawberry slices, grapes and tossed nuts and raisins and cover the container with a cling wrap or a foil and refrigerate for another two hours.
Enjoy with family.

Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.

Ingredients:

Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste

Method:


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.


Wash idli rava and add to the batter and mix well.


Add salt on the top.

Let it ferment overnight.


Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

Mint Raita

The combination of curd and mint is awesome and cooling. I often use mint in my cooking as it’s cooling and refreshing. Aids digestion too.It’s always there in my kitchen garden.

Ingredients:

Mint – 1 handful

Green chillies – 2

Hung curd – 1 small bowl

Cumin powder – 1/4 spoon coarsely ground

Black salt – as per taste

Mint leaves for garnishing

Method:

In a mixer jar or preferably a salad chopper add in the green chilli bits and handful of mint leaves and just Whiz it for 10 seconds.

Transfer this to a bowl.

Now add the cumin powder. Black salt and give a proper mix.

Garnish with a tender mint sprig and enjoy it refrigerated.

Banana & Walnut Muffins


When you have ripe bananas in your fruit bowl and your neighbor gives you some more then you make the best use of those bananas by trying out new recipes.Have made muffins earlier too. These bananas ripened overnight and taste wise they were too sweet and that’s when I decided to bake these muffins.
I have added a bit of jaggery to get the right texture.They turned out awesome both in taste and texture.


Ingredients:
Whole wheat flour – 1 cup
Bananas – 5 ( small ellakki bananas)
Baking powder – 1/4 spoon
Baking soda – 1/4 spoon
Jaggery powder – 1/4 cup
Curd – 1/2 cup
Walnuts – 1/4 cup(bits)
Vanilla essence – 1/4 spoon
Oil – 1/4 cup
Method:
Preheat the oven for 10 minutes setting the temperature at 180 degrees Celsius.
Take a deep bowl and mash the peeled bananas one by one.
Add in the curd to which a few pinches of salt is added.
Add the oil and jaggery powder and mix well.
Now take a big bowl and pass the baking soda, baking powder and the whole wheat flour through a seive.
Slowly spoon in the mixture into the curd and jaggery mixture using the cut and fold method.
Add the vanilla essence and the walnut bits and then mix it lightly.
The batter should be of thick consistency.You may add a table spoon or so of milk if the mixture is too thick.
Lightly grease the muffin pan and spoon in the mixture into the moulds one by one.
Bake for about twenty minutes at 180 degree Celsius.
I could make 6 muffins from the above given measure.

Dates & Vermicelli Halwa

This is one of my favourite desserts. My family loves it without extra sugar and so I prefer to skip the sugar part and I choose to increase the quantity of dates to get the natural sweetness.

Vermicelli – 1 cup(Roasted using a little ghee)

Hot water – 1 cup.

Dates chopped into long bits – 1/2 cup

Raisins – 1 table spoon

Almonds – 2 slivered

Walnuts – 3 to 4 chopped

Cashew nut bits – 1 spoon

Brown sugar – 1/4 cup

Ghee- – 1/4 cup.(warm)

Cardamom – 3 to 4 pods skinned and powdered.

Take a little ghee in a pan and roast the vermicelli on low heat and keep aside.

Roast the dry fruits in the same pan and keep aside.

Add a cup of hot water to the pan and then add the roasted vermicelli and cook on a closed lid for about 5 minutes.

When it’s done add ghee and the dry fruits. Mix well and lastly mix in the brown sugar and powdered cardamom. Mix well and the halwa is ready.

Cabbage k Raw Mango Salad

Red Cabbage or purple cabbage as it is called has a distinct peppery flavour and is best eaten raw or braised.

Once sautéed or braised it gets a sweetish taste.

Tried this salad today and was quite glad that I made it. The flavour of the salad was tangy due to the raw mangoes and sweet due to the shredded cabbage . The toasted sunflower seeds gave the crunch. Overall we loved it.

Ingredients:

Purple cabbage shreds – 1/4 cup

White cabbage shreds – 1/4 cup

Raw Mango – thinly sliced into bits

black salt – As per one’s taste.

Lemon juice – 1/4 spoon.

Green chillies – slices finely.

Hot boiling water – 2 cups.

Sun flower seeds -2 table spoon

Cumin powder -1/2 t spoon.

Coriander leaves – 1 spoon finely sliced.

Method:

Boil 2 cups of water and drop in the white and purple cabbage . Let it blanch for a minute.

Remove them within a minuets and transfer it to a colander.

Now put them in cold water so that they are not overcooked but crunchy.

In a mixing bowl add black salt, lemon drops, finely chopped green chillies and cumin powder.

Mix well and then mix in blanched red and white cabbage along with the mango bits.

Add half an onion finely sliced and mix well.

Garnish with coriander leaves and toasted sunflower seeds.

Enjoy them cold or as is.