FRUIT CUSTARD l HOW TO MAKE FRUIT CUSTARD l SUMMER DISHES

Fruit custard is a delicious dish which you can served chilled any time.  But during summer season, this is quite filling as well as good since most of the time, we don't want to eat food and drink only cold items and eat ice creams.

This is a easy to prepare dish with minimum ingredients and fruits of your choice.

BANANA JAM l NENDRAN PAZHAM VARATTI

Banana Jam is made with Nendran Pazham (The Banana which is used for making chips in Kerala).  When it is over ripe, you cannot eat as you will not enjoy eating the same.  At that point of time, we either use it for making Mor Kuzhambu or Jam.

I had three Banana left in the fridge so decided to make Jam out of it.  You can serve with Chapati.  Spread it on Chapati like other Jam, roll it and eat it.  You can also make Payasam out of it.

METHI SPROUTS KHEER

Methi sprouts kheer, really? something weird? No I don't feel so because we eat methi ladoo which is quite good for health. So why not Kheer that also with methi sprouts?

Yes, I tried this today and liked it very much.  Methi has got many medicinal values and we can consume this in any form.  Do try you will really love it.

Let us look at the recipe now:

HARBARA HALVA, CHOLIYA HALVA

Fresh Green Chikpeas  or garbanzo beans or choliya or hara chana is known as in Mumbai is also called Harbara.  This juicy tender fresh green chana is also a great snack.  You can eat them raw or steam with some kala namak i.e Indian rock salt.

We can make subzi out of this, halva, poori and parathas too.  This contains Vitamin C, E, K and B Complex vitamins,folate and the minerals viz. magnesium, zinc an pantothenic acid.  They are high in dietary fibres too.  Saute some in olive oil, put some sea salt and enjoy the taste.  It can be tossed into stir fries, salads and combined with sweetcorn and green or red bell pepper also make an awesome chat.

I tried poori and paratha with it. It was awesome like any other parathas.  Since we are getting the same during the season, we can enjoy it.

Now let us look at the recipe of making the halva

SOYA FLOUR KHEER

Today is Vat Savitri/Vat poornima.  It is similar to the Nombu, the South Indian ladies observe.   According to legend, great SAvitri tricked Lord Yama, the lord of death and compelled him to return the life of her husband Satyawan.    Hence, married women observe this for the well being and long life of their husband. 

Infact you do not need any reason to make any food items as,  if we want to eat, we can make it any time and no need to wait for any occasion or any guest coming home.

However, on the occasion of  Poornima and Vat Savitri, I prepared this kheer for neivedyam.

Let us look at the recipe now:

COCONUT WATER MINT POPSICLE

Elaneer ie. tender coconut is quite healthy and during summer, it is a great relief if you consume this.  It has high amount of  potassium.  Certain  points  why we should consume a tender coconut  is given below for your ready reference.  I have already posted tender coconut kulfi, falooda, payasam,  kheer another method, coconut cooler etc.

My daughter is very fond of orange candy and during summer,  they eat lots of ice creams, drink coconut water.  Since she likes the  candy, I thought of trying the same with tender coconut and was liked by all at home.

The ingredients are easily accessible and  not too expensive.  You can make mango  and chikoo candies too like this with milk.

Let us look at the recipe now:

ANGOORI KHEER

Today my blog is turning 3 years old.  I am thankful to all my viewers  for visiting the blog, their  valuable suggestions and support without which it would not have been possible for me to continue this lovely journey with the fond memories of my father in whose name I started the blog three years back.

I started this journey as a hobby and now I am very keen to improve the same and is on my way thought it will take some time for me to do so.  

On this day, I wanted to post a sweet recipe only and I chose to prepare the Angoori Kheer.  The angoor as made with home made paneer and it turned out well and liked by all.  This day is more important in my life as my son also completed his diploma in Television through a renowed college at Chennai and the convocation was on 3rd May and we returned from Chennai yesterday. 

Its a double whammy and I decided to make the kheer today and post it.  Actually I wanted to try the same with the grapes, but have no time to go to the market and get it as I am too tired to do so.

But you will definitely enjoy this version of kheer.  Now let us look at the recipe now:

POHA KESARI

Any festival or occasion is incomplete without a sweet dish.  Sweet dishes are always required for some people especially after having lunch.  I crave for some sweets after lunch if not a piece of chocolate.

Poha kesari is a sweet dish made out of poha or aval or beaten rice or rice flakes.  It is very easy to make and tasty too like other kind of kesari we make with Suji/rava/semolina.  If you add sugar to any item, you can make anything and everything and it will be tasty because it is sweet.  

Since I always want to eat something sweet after having my lunch, I keep on searching for some kind of sweets in the fridge.  If I do not find anything, I eat a piece of jaggery or bit sugar.   

Poha kesari is a simple preparation and can be made for any occasions.  If you are having unexpected guests, this is an ideal sweet to serve as dessert.

CARROT, MOONGDAL, LAPSI HALVA

Today is my elder brother's birthday and I would like to take some sweets for him.   First I thought, will take a cake and give him a surprise visit.  Since he goes to the temple for bhajan in the evening, I have to inform them otherwise big Godrej lock will be in front me if I go to his house.

Today, being Ekadashi and Saturday also, he will be fasting will not eat anything.   Finally, I thought of making this halva since Moongdal and lapsi are used for fasting, I thought of adding carrot into it to make halva.

Recently, I made Carrot  Moongdal payasam  and was a hit in my house as well as neighbours liked it.

This halva is also very tasty, simple one and can be had by anyone.

Let us look at the recipe now:

CARROT MOONGDAL PAYASAM

Payasam or Kheer is liked  by every one.  I am bored of making the normal Paal Payasam, Nei Payasam, Vella Payasam etc. which are common in our house for the  festivals, Sumangali Prarthanai, Shradham etc.

I always make changes in our routine and try something different always for guests if they come to our house for lunch or dinner.

Today, I tried the carrot moongdal payasam and was a hit.  The preparation is very easy and the dish is very tasty too without much sugar added in it.

It tastes more yummy, when it is served chilled.

Let us look at the recipe now:

RAGI PINWHEEL IN RABDI

Ragi is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anaemia and Diabetes. It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact.  Ragi is one of the best natural protein sources. It is also rich in health benefiting amino acids and mineral like Calcium, Iron, Niacin, Thiamin and Riboflavin. The high level of dietary fiber in this cereal aids in proper digestion, normal bowel movement and prevents constipation. The insoluble fibers present in Ragi assists movement of food through the intestines while the insoluble fibers retain water thereby easing the passage of waste.  Include it to your daily diet in order to protect your digestive system and avert risks of constipation and other digestive disorders.


Everyone love to eat a dessert after the meal.  Whether they are at home or in a party or a wedding or any other function, without a sweet, the function is incomplete.

Here I am presenting this recipe which I tried for my mentor Ms.Dahlia Twinkle who was keen on participating in a competition with the products of Aachi.   I do not know whether she has opted for this recipe or not, but when I tried this, I could not resist myself and prepared the same on the second day too.

Let us look at the recipe now which I made  with Ragi.   It is a simple preparation and healthy too.

PORUVILANGAI URUNDAI

Porul - meaning, vilanga - cannot understand which means one cannot understand the ingredients gone into this lovely dish called poruvilangai later on porulangai.

The flash back is on as I tried to make this ladoo for the first time in my life ( i always used to eat the same in my grandma's place but never used to help them in making).  During my childhood, my grandma used to make this, keep it in the brass container in Pathayam.  A dark room used to be there in one part of the house where one big wooden box called pathayam is kept.  We never dared to enter that room because it is pitch dark and were scared.  Myself and my brothers always kept us away from that room.

This powder can be used to make pal kanji means cook the powder in water, add sugar or jaggery and milk and drink it in the morning.  A healthy breakfast.

Coming back to the recipe, this recipe I tried because one of my friend Prabha chidambaram asked for the recipe when I posted Pulikuthi upperi.  She made the same and enjoyed and her husband was quite happy with the dish.  Prabha, the recipe is for you ofcourse for everyone.

video: poruvilangai urundai

PAPAYA KESARI

Kesari is a sweet dish made with suji, sugar during festivals and also for weddings.  Normally we add kaju kishmish etc. in this but  I have made papaya kesari with little twist in it.  This dish came out very well.    This can be cut into pieces and serve or can be scooped too.

Let us  look at the recipe now:

Ingredients:

400 gm  ripe papaya
1/2 cup sugar
1/2 cup  milk
2 tbsp suji
2 drops of vanilla essence
1 tsp grated coconut
3 tbsp ghee
2 tbsp charoli
1 tbsp musk melon seeds
kaju, pistachios as you wish
1/4 tsp cardamom powder
1 tsp corn flour  (optional)

Method:

cut the papaya into cubes, add sugar, 1/2 cup  water and pressure cook the same for 4-5 whistles. cool and grind to a smooth paste along with the corn flour and essence.

In a kadai, heat ghee, add the rava and roast it like you roast the same for the sheera.  add the milk and cook the same till the milk is dried up.  add the papaya puree, grated coconut  into it and cook till it starts leaving the sides of the kadai.  add the charoli, little dry fruits, mix well and transfer it into a greased plate.

garnish with the melon seeds and remaining nuts.   cool it, keep it in fridge.  then cut into desired shape if you wish or serve scooped out with spoon.

This is a different kind of kesari.  Hope u all will like it and do post your comments on the blog and share it on FB.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

PAPAYA HALVA ll HOW TO MAKE PAPAYA HALVA

Papaya has a delicious sweet taste with a soft butter like consistency.  Papaya is also a rich source of antioxidant nutrients such as carotenes, vitamin C and flavonoids,  the B vitamins, folate and pantothenic acid,  and the minerals, potassium and magnesium,  and fiber. The pulp of this fruit is also a basic component of many facial creams, and shampoos.    Papaya is actually a wholesome fruit as it contains more Carotene when compared to other fruits like apple, custard apple, guava and plantains. Not being an expensive fruit, papaya is a common man’s fruit which is beneficial in many ways.

This version is very simple, easy and tasty too.  I was having a big papaya in fridge and no one wants to eat it.  When I cut it, it was not tasting that sweet hence there is no chance of  using it except for some custard or fruit salad or some sweets with it.   Hence I tried this version of halva with only the papaya, sugar and bit ghee and  corn flour.

I have already posted two recipes of papaya halva one with raw papaya   the link is here:   raw papaya halva.  

the other one with ripe papaya halva in www.simpleindianrecipes.com where I used to share my recipes before I started my blog.   

Let us look at the recipe now:

RIPE BANANA HALVA

Halva is not liked by children and never bothered to eat that whenever I make it.  They will taste and say yes it is good or bad can post or not that is all.  

Banana halva is easy to make and a lovely side dish for chapati.  I love to eat banana halva and chapati. 

After the Satyanarayana pooja at home, around a dozen bananas were lying in the fruit tray and nobody wants to eat because it is over ripe.  I was thinking of making banana halva since so many days, so got the chance to try my hand on it.

When I started peeling it, I realised that four out of the 12 are very bad.  So I got 8 out of them.

ORANGE BURFI (WITH MAIDA)

Hello, 



Today is our 25th Wedding Anniversary.  To mark this occasion, thought of posting a sweet dish.  

I have already posted one recipe of Orange burfi made with Mawa and orange pulp.  This is yet another recipe which I made it with Maida.  Though it does not taste like the one which I made with Mawa, you can still enjoy this flavourful dessert for a change.

Now the season of the orange is on, you can enjoy the natural fruit effect in the desserts. Orange is a rich source of vitamin C.    The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin. Pectin, by its virtue as a bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon. 

Oranges also contain very good levels of vitamin A, and other flavonoid antioxidants such as alpha and beta-carotenes, beta-cryptoxanthin, zea-xanthin and lutein. These compounds are known to have antioxidant properties. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers.

It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish. 

Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.

ORANGE BURFI, SANTRA BURFI

The season of  orange has started and all seasonal fruits are liked by my children and they do not miss them.  Nagpur orange is famous in Maharashtra as well as the Nagpur Orange Burfi.  

I tasted it when one of my friend came from Nagpur and brought this for us.  I was  quite happy to get the box of burfis and without even offering  anyone, started eating it. 

Ever since I tasted that burfi, it was in my mind to try but could not do so for no reason.  This year my husband brought the big fully ripe oranges, I thought, I am not going to miss the chance of making the burfi this time.

I made the burfi in two ways one with mawa and one with maida.  But the most liked one was with mawa hence I am posting the same first and shall post the recipe with maida in due course.

Now the season has started, I preferred  to try the same with the fresh oranges only and not with ready made juice or emulsion.  The result was yummy.

MUSK MELON HALVA WITH COCONUT AND SUJI

I have already posted one musk melon halva recipe which can also be used as jam for bread and roti.  This recipe is with coconut and suji which is also very very tasty and easy to prepare but got very short shelf life.  Still it is worth trying. 

Musk melon halva with coconut and suji

MUSK MELON HALVA

Musk melon is a summer fruit available from April to August.  But now a days, almost all the varieties are available through out the year some where here and there.

Cut it and keep it in fridge and have it, heavenly,it is.

Diwali festival is ten days  away from today, everyone will be busy making sweets and savouries for the festival.  

Here is a simple, easy, tasty and delicious halva recipe with musk melon.  while you can make use of suji and coconut in this preparation, I opted for only the fruit.   You can make use of this as Jam without adding the nuts.   shall post soon the halva  recipe with suji and coconut.

Let us look at the recipe now:

Musk melon halva

DATES KHEER

Today, I have invited my brothers and family for lunch.  Menu was decided by my daughter lauki partha, rice, sambar, payar thoran.  for dessert, mummy, I will leave it to you, she said.  I was bored of cooking the normal kheer viz. pal payasam, wheat payasam, ada pradhaman, semiya payasam  etc. etc.

I made dates chikoo milk shake and next day I tried the dates kheer too.  Somehow, I could not post the same as the photographs were lost due to fault in my camera.  Since I had the opportunity to make the dates kheer again, I thought I will post the same today itself.