RUSK PUDDING

I saw the interesting recipe of RUSK PUDDING shared in a foodie group in Facebook a while ago. Since then I have been wanting to try this as it seemed a simple and easy recipe. I made this for one Sunday evening and turned out really well. 

I have tweaked it a bit to suit my taste, sharing the recipe here.

RUSK PUDDING

Ingredients: 

• Rusk (Suji / wheat rusk) 6 pieces
• For sugar syrup: Water 1 cup, Sugar 1/2 cup, Cardamom powdered 1/2 tsp, Lemon juice 1 tsp
• For the custard: Milk 2 cups, Sugar 1/3 cup, Cardamom powder 1/2 tsp (adding 1/2 cup condensed milk is optional, if using reduce the quantity of sugar). 
• Garnish while serving: Almonds, pistachios, cashew nuts, raisins, Tutti frutti

Preparation: 

1. In a pan, mix the sugar with water and bring to boil. Add the cardamom powder and leave it to simmer for a few minutes. Then remove from flame and stir in the lemon juice. Sugar syrup is ready. 
2. Custard preparation: Mix the custard powder in little milk, without any lumps. In a heavy bottomed pan, mix the sugar and the rest of the milk and bring to boil. When it starts boiling, gently stir in the custard mix and stir continuously to avoid the mix becoming lumpy. Add the powdered cardamom. When the custard is cooked and mixture is thick in consistency, switch off flame and leave it to cool. 
3. In a tray or serving dish, arrange a layer of rusk and drizzle some sugar syrup on it. Arrange another layer on top of this and drizzle the sugar syrup. Now pour the custard on top of the arranged rusks in sugar syrup. Garnish with the nuts and dried fruits. 
4. Keep this in the fridge for 2-3 hours and serve chilled.

Yummy rusk pudding is ready. Enjoy. 

MATAR PANEER

The combination of fresh, sweet green peas and soft paneer makes this dish one of its kind. Now that it is spring here, plenty of fresh snow peas are available in the market. Matar Paneer is one of the most popular paneer curry prepared by simmering together Paneer (Indian cottage cheese) and Matar (green peas) in a rich gravy of tomatoes, spices and onions. 

Here I have added some ground cashews too which makes the curry creamier. 

MATAR PANEER

Ingredients: 

• Paneer 250 gms 
• Green peas 1/2 cup 
• Tomatoes 2 no.s, large sized 
• Raw whole cashews 10 no.s 
• Yoghurt 2 tsp
• Onion 2 no.s medium sized 
• Garlic cloves 4-5 no.s 
• Ginger 1" piece
• Green chillies 2-3 no.s 
• Whole spices - green cardamom 2 no.s, peppercorns 1/2 tsp, cumin seeds 1/2 tsp, bay leaf 1
• Spice powders - Red chilli powder 1/4 - 1/2 tsp, Coriander powder 3/4 tsp, Turmeric powder 1/4 tsp, Cumin powder 1/4 tsp
• Cilantro, ghee, oil, salt to taste
• Sugar 1/4 tsp optional
• Methi leaves a pinch 

Method of preparation: 

1. Make paneer cubes and set it aside. Soak the raw whole cashews in little warm water. 
2. In a pan, gently fry the green cardamom pods, black pepper corns and cumin seeds. When the spices are fragrant, add the finely chopped onion, ginger, garlic and green chillies. When sautéd, add the chopped tomatoes, cover and cook for a few minutes. When the tomatoes turn soft, remove from heat and set it aside to cool down. Grind this mixture with the soaked cashews to a smooth paste. 
3. In a pan, heat oil and add the bay leaf followed by the red chilli powder. Add the ground onion tomato paste to this and stir well. Now add the rest of the spice powders, adequate salt and sugar (optional). Stir well and let it cook, gently whisk in the yoghurt. 
4. Add adequate water (enough for the gravy) and leave it to boil in medium flame for a few minutes. Add the paneer cubes and the green peas, and then the crushed methi leaves. Cover and cook till the peas is cooked, the gravy starts thickening. 
5. Sprinkle some garam masala on top and garnish with cilantro. 

Serve warm with hot rotis, chapathis, phulkas, rice etc. 
(Note- instead of yoghurt, you can stir in a dash of fresh cream when the curry is almost ready) 

AVAL MILK

This is an authentic, flavourful milkshake unique to the Malabar region, Northern Kerala. It is a combination of a dessert and milkshake, made by combining ripe bananas, roasted rice flakes, dried fruits and nuts topped with ice cream. 

It makes a healthy and filling treat for kids. Let us have a look at the recipe.

AVAL MILK

Ingredients: 

• Rice flakes (brown)/ Aval 1 cup 
• Chilled milk 1 glass
• Ripe bananas 1 no. (Chiquita banana) 
• Sugar 2 tsp 
• Cashew nuts, pistachio & almonds 1 tsp each 
• Tutti fruiti 1 tsp 
• Ice cream 1 scoop 
• Cherry & raisins - for garnishing (optional)

Directions: 

1. In a pan, gently roast the aval/ rice flakes till it turns aromatic and crispy. 
2. Peel the bananas and smash it gently with the back of a spoon. 
3. Take a tall glass or a tumbler to serve and place the smashed banana pieces at the bottom. 
4. Add the roasted rice flakes on the top. Now add the nuts and fruit bits on top of it. Mix the sugar in the milk and pour it on top of the banana & aval. 
5. Add a scoop of ice cream to the top and garnish with nuts and tutti fruiti. 

Rich and healthy aval milk is ready.

SEMIYA UPMA (with boiled egg)

Semiya or Vermicelli Upma is a simple breakfast which does not require much prior preparations, it is very easy to make. I have shared the recipe of simple vermicelli Upma before, this one is loaded with vegetables and is served with boiled egg which makes it wholesome & delicious. 

This would be ideal for young kids for breakfast or for school lunchbox. 

Semiya upma - with egg

Ingredients: 

• Roasted vermicelli 1 cup 
• Onion 1 no. medium sized 
• Tomato 1 no. large 
• Carrot 1 no. medium 
• Green peas 1/4 cup 
• Ginger garlic paste 1 tsp
• Turmeric powder 1/4 tsp
• Chilly powder a small pinch 
• Cashew nuts 1 tsp 
• Cilantro 2 tbsp 
• Oil, salt, water - as required
• Boiled eggs 1-2 no.s 

Method of preparation: 

1. Heat ghee or oil in a pan and roast the cashew nuts. Set this aside, then roast the Semiya till golden brown. Keep this aside. 
2. In the same pan, sauté the diced onions. When it turns translucent, add the ginger garlic paste. Green chillies are optional, if using add it now. 
3. Now add the chopped tomatoes, when it turns soft add the diced carrot and green peas. Sprinkle some salt and the turmeric and chilli powders. Cover and cook for a few minutes. 
4. Add 2 cups of water, bring it to boil, add the roasted Semiya and cover and cook for a few minutes. Add salt if required. When the water evaporates, stir well, add the roasted cashew nuts and coriander leaves. 

Semiya Upma is ready. Squeeze in some tomato ketchup and serve with boiled eggs. 

CHILLI SOYA

Soya chunks or nuggets are considered to be healthy, rich in protein and a good alternate for those who don't eat meat. 

Today I am sharing a simple, semi-dry chilli soya dish which goes great with rice and chapathi. 

CHILLI SOYA

Ingredients: 

• Soya chunks 2 cups 
• Onions 1 large
• Ginger, garlic -chopped - 1 tsp each 
• Capsicums 1 no. 
• Green chilli 2-3 no.s
• Vinegar 2 tsp
• Tomato sauce 2 tbsp
• Red chilli sauce 1 tbsp
• Dark soya sauce 1 tsp
• Green chilli sauce 1 tbsp
• Sugar 1 tsp
• Spring onion 1 tsp 
• For marinating soya chunks: ginger garlic paste 1 tsp, cornflour 1 tbsp, salt 
• Oil, salt to taste 

Preparation: 

1. Cooking the soya chunks - boil water in a pan and add the soya chunks to the bubbling water. Switch off the flame and cover and keep. After 15-20 minutes, drain the water and squeeze the chunks with your palm to drain the excess water. 
2. Marinate the soya chunks for around 5 minutes. Heat oil in a pan, add the marinated soya chunks and fry till golden. Keep this aside.
3. In the same pan, add the chopped onions, ginger, garlic and green chillies, sauté well. Add the chopped capsicum (you can use different colours) and sauté for a couple more minutes. Add in sugar, salt, vinegar and the sauces, mix well. 
4. Leave it to cook for a few minutes, now add the fried soya chunks and toss well. Cook this for a couple more minutes. 
5. Remove from fire, garnish with spring onions and serve warm. 

Chilli soya is ready. 

BREAD RAVA KESARI

Kesari is an Indian sweet prepared by cooking sooji/Rava/semolina in sugar syrup with ghee. It is very soft and a mild sweet, usually served after festive lunches. 

Here I am sharing a recipe in which bread crumbs are also used with Rava in the preparation of kesari, tried the recipe in Instagram posted by "the food feed", tweaked it a bit.

BREAD RAVA KESARI

Ingredients: 

• Rava/sooji 1/2 cup
• Bread slices 4 no.s 
• Sugar 3/4 to 1 cup (to suit your taste) 
• Ghee 2 tbsp
• Cardamom powdered 1 tsp
• Cashew nuts & raisins 1 tsp each
• Saffron strands a pinch 
• Food colour - orange (optional) 

Preparation: 

1. Remove the crust from the bread slices and powder it in a mixer to make coarse bread crumbs. Soak the saffron strands in little warm milk. 
2. Heat ghee in a pan, roast the raisins and cashew, set it aside.
3. Gently Roast the Rava and the breadcrumbs separately in ghee. 
4. In a thick bottomed, boil little water and add the Rava to it. Stir in the powdered cardamom. When it is almost cooked, add the sugar and stir well. 
5. When the sugar is melted completely and the mixture thickens, add the roasted bread crumbs. After a couple of minutes, stir in the ghee and the soaked saffron strands. 
6. At this stage, add the food colour if you are using it. Stir well and cook till the kesari reaches the right texture. Add the roasted raisins and cashew nuts and serve warm. 

CHILLI CHICKEN

Chilli chicken is an Indo-Chinese dish where the combination of Indian spices and Chinese style cooking creates magic. This is a very popular Non vegetarian side dish, usually served with fried rice, rotis etc. This delicacy is simple to prepare and almost all the ingredients are readily available. 

Now a look at the detailed recipe. 

Ingredients: 

• Chicken (Boneless) 500 grams 
• Onion 2 medium no.s 
• Capsicum (bell pepper) 1 no. 
• Ginger & garlic 2 tsp chopped 
• Cornflour 4 tbsp
• Egg 1 no. 
• Pepper powder 1/2 tsp
• Sauces - tomato 1 tbsp, soya sauce 3/4 tbsp, Chilli sauce 1 tbsp 
• Green chillies 2-3 no.s 
• Spring onion 1 tsp for garnishing 
• Oil & salt 

Method of preparation: 

1. Clean and cut the chicken into bite sized pieces. 
2. Beat the egg, add the cornflour, pepper powder and salt, and make this into a paste. Marinate the chicken pieces in this for around 15-20 minutes. Mix 1/2 tbsp of corn flour to half cup of water and prepare a thick solution. 
3. Finely chop the ginger and garlic. Chop the onion and capsicum into 1" pieces. 
4. Heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Set it aside. 
5. In the hot oil, add the chopped ginger, garlic and green chillies and sauté well. Now add the onion and capsicum pieces, sprinkle salt and cook in high flame for a couple of minutes. 
6. To this add the sauces and a cup of water, mix well. Now add the fried chicken pieces with a pinch of pepper powder and bring to boil. To this add the cornflour mixed in water, this is for the gravy to obtain a thick consistency. 
7. When the ingredients are cooked and the gravy thickens, remove from the flame. Garnish with spring onion. 

Yummy chilli chicken is ready to be served. 

POHA (AVAL) UPMA

Aval Upma is made from flattened rice (beaten rice - poha) and has all the goodness of rice. It is a delicious breakfast and/or snack and is very easy to prepare. It is a common breakfast mainly in South India and is ideal for kids' lunch boxes. 

POHA UPMA

Ingredients: 

• Aval (poha) 2 cups 
• Onion 1 no. 
• Ginger 1 small piece
• Tomato 1 no.
• Potato 1 no. 
• Carrot 1 small 
• Green peas 1 tsp
• Green chillies 2-3 no.s 
• Mustard seeds 1/2 tsp
• Cumin seeds 1/4 tsp
• Urad daal 1 tsp
• Chana daal 1 tsp
• Asafoetida (hing) 1 small pinch
• Turmeric powder 1/4 tsp
• Curry leaves 2 springs 
• Coriander leaves a bunch 
• Lemon juice 1/2 tsp 
• Oil, salt, water

Directions: 

1. Wash Aval a couple of times and strain to remove excess water. Here I have used thick white rice flakes.
2. In a pan, roast the peanuts and keep it aside. Add oil to the pan, splutter mustard seeds and cumin seeds. Add chana dal, urid dal and curry leaves; roast till the lentils are golden brown in colour. 
3. Now add the chopped onion, ginger and green chillies, sauté well. Add the turmeric powder and hing, followed by the chopped potato and carrot pieces, sprinkle salt and little water; cover and cook. Alternatively you can cook the potato & carrot separately first and then add the chopped pieces. When the vegetables are half cooked, add the tomato pieces and green peas. Stir well. Cook till the tomato pieces turn soft. Adding vegetables are optional. 
4. Add the drained poha, salt to taste and stir well so that all ingredients are mixed evenly. When it is cooked, add the roasted peanuts, give a stir and remove from flame. Garnish with chopped coriander leaves, drizzle some lemon juice and serve warm. 

Delicious poha Upma is ready. Serve plain or with chutney & Pickle. 

FRENCH TOAST STICKS

This French toast sticks would make the absolute lazy weekend brunch. French toast is made by gently frying bread pieces soaked in eggs and milk. 

French Toast sticks

Ingredients: 

• Multigrain/ Wholemeal bread 4 slices
• Milk 1/4 cup
• Eggs (size 7) 2 no.s
• Vanilla extract 1/2 tsp
• Sugar 1 tsp
• Cinnamon powder 1/5 tsp
• Butter 1 tsp
• For serving - berries, maple syrup

Preparation:

1. At first, beat the eggs with a pinch a salt in a bowl. Add the milk, sugar, vanilla extract and cinnamon powder and whisk it together.
2. Heat a flat pan and place a piece of butter on it.
3. Cut the bread pieces into strips, dip the pieces in the egg-milk mixture ensuring that each piece is saturated with the mix. Place these pieces into the frying pan and cook until golden brown. Once done, flip over and cook other side.
4. Place the fried toast sticks on a plate, drizzle maple syrup and serve with a handful of berries. Sprinkle some caster sugar after plating.

Here I have served the French toast sticks with caramelised banana and a bowl of strawberries & blueberries in cream. 

FRENCH TOAST

This is easy to make at home and I would say the perfect breakfast for weekend and weekday alike. As mentioned in my earlier post, French toast is made with bread soaked in milk and egg, then gently fried with butter.

Here the fluffy French toast is served with maple syrup, berries, fresh cream and sprinkled with powdered sugar.

French Toast

Ingredients: 

• Bread slices 4 no.s (Thick slices) 
• Eggs 2 no.s 
• Milk 1/4 cup
• Cinnamon powder 1/4 tsp
• Vanilla extract 1 tsp
• Sugar 1/2 tsp
• Salt a pinch

Preparation:

1. Mix the ingredients for the batter in a bowl, whisk all ingredients together thoroughly. 
2. Place a griddle on stove. Place a little butter on the pan and let it melt. 
3. Take the bread slices one at a time and soak both sides in the batter. Place the soaked pieces on to the hot griddle with melted butter. 
4. Cook for 2-3 minutes, flip the bread slice with a spatula and cook the other side.
5. When both sides are cooked, place the toast pieces on a serving dish, drizzle maple syrup and add the berry toppings. 

Serving with cream is optional. 

Enjoy the light and fluffy French Toast.