Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing the recipe for making Mixed Fruit Custard. Sometimes children are reluctant to take fruits, which are very much essential for their total nourishment, as fruits are the storehouse of vitamins and minerals. So, a chilled Mixed Fruit custard is an amazing idea to make children eat fruits and enjoy the taste of ice cream at the same time. However, not only for the children, but also for the grown ups, a Mixed fruit custard loaded with the seasonal fruits is a wonderful dessert idea where you can get the double dose of taste and health. So, let’s take a look at the recipe for making Mixed Fruit Custard.
Milk 500 ml Custard powder 2 tbsp Honey 4 to 5 tbsp or as per taste Green grapes 1 small bowl Black grapes 1 small bowl Muskmelon cut into small cubes, 1 small bowl Banana cut into small pieces, 1 small bowl Pomegranate pearls 1 small bowl Chopped nuts and raisins 1 small bowl
You can use any fruit of your choice and discard any fruit that I have used, if you don’t like those.
• Keeping ½ a cup of milk separately in a small bowl, add the remaining milk in a pan and place the pan over medium high flames. Stir the milk occasionally and wait until it starts boiling • Simultaneous, add the custard powder in the ½ cup of milk and stir and mix to form a smooth mixture without any lumps • Once the milk starts boiling, reduce the flames to minimum and add the custard powder mixture, with constant stirring so that it evenly mixes with the milk • Then add honey and constantly stir and mix. Keep on stirring until the milk has thickened to the desired consistency and then switch off the flames • Allow the milk to cool down completely and then transfer it to a mixing bowl • To this add all the fruits one by one and mix well. Keep the mixed fruit custard in the refrigerator for about an hour or 2 • Serve chilled mixed fruit custard by adding some chopped nuts and raisins on top and enjoy the hot summers with a bowl full of Fruit Custard.
Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Chaats are all time favourite evening snacks of many of us. In my early post I have shared the recipe for Aloo Kabli which is a popular chaat sold by the street side chaat selling vendors in Bengal. Today I am sharing the recipe for Churmur which is another aloo chaat quite similar to that of Aloo Kabli with a slight difference.
So, let’s take a look at the recipe for Churmur.
Potatoes 2 medium sized, cooked and cut into thin small dices
Onion 1 medium sized, sliced
Green chilli 2 or 3, chopped
Cucumber 1/2 of a small sized, chopped
Dried yellow peas 1/4 of a small cup, soaked for about 4 hours
Bengal gram 1/4 of a small cup, soaked for about 4 hours
Panipuri shells about 20 to 25
Dry red chilli whole 3
Cumin seeds 2 tsp
Black salt as per taste
Chaat masala 1 tsp
Tamarind water 1/4 of a small cup
Pressure cook the yellow peas and Bengal gram with a little bit of salt and a cup of water to one whistle at maximum flames and then release pressure. Strain out the water and keep the cooked peas aside
Dry roast the whole dry red chilli and cumin seeds and then grind them to a powder.
In a mixing bowl add all the ingredients except the panipuri shells, and mix well
Finally break and add the panipuri shells and again mix well
Churmur is ready to be served. Add a little more tamarind water if you like and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Many of us love to have sandwiches in our breakfast. It is both healthy, tasty and also easy to make. Sandwiches could be made with so many varieties of fillings, but I always like those made with veggies. The vegetable sandwiches are also healthy and yummy lunch box idea for school goers. So, today I am sharing the recipe of Mayonnaise Vegetable Sandwich. Let’s take a look at the recipe for making Mayonnaise Vegetable Sandwich.
Whole wheat bread 4 slices Mayonnaise 2 or 3 tbsp Onion 1 tbsp finely chopped Capsicum 1 tbsp finely chopped Cucumber 1 tbsp finely chopped Carrot 1 tbsp finely chopped Tomato flesh 1 tbsp finely chopped Black pepper powder 2 tsp Black salt as per taste Chat masala ½ tsp Tomato ketchup as per need Butter ½ tbsp
• In a mixing bowl bowl, take all the veggies, mayonnaise, black pepper powder, chat masala, black salt and mix all the ingredients well • Place all the 4 slices of bread on a flat surface. Spread tomato ketchup on each of the slices • Now place adequate amount of the mayo veggies mixture on any 2 of the 4 slices of bread and then cover these with the remaining 2 bread slices • Heat a non stick pan at low flames. Once heated add butter and spread it all over the pan • Place the sandwiches gently on the pan and lightly toast it from both sides • Once done transfer the sandwiches to a serving plate • Serve Mayonnaise Vegetable Sandwich hot with some tomato ketchup and enjoy your breakfast along with a cup of hot coffee or tea.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of one of my favourite Bengali dessert, chhanar payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhanar payesh with gur but only during the winter season.
So, lets take a look at the recipe for chhanar payesh.
Full fat milk 2 lt Date palm jaggery or khejur gur 4 tbsp or as per taste Granulated sugar 1 tbsp All purpose flour or maida ½ tbsp Juice of 2 lemon
• Take 1 lt milk in a saucepan and set it on medium high flames. Bring the milk to a boil. • Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little with stirring until the milk curdled • Let it cool down a little and then strain out the curdled milk or chhana in a clean piece of cotton cloth • Wash the chhana under running tap water and hang it for about 4 hours so that the excess water is removed • Now take the chhana in a flat bottomed plate and crumble the lump • Before you start making the chhana balls, take the remaining 1 lt milk in a heavy bottomed saucepan or kadhai and set it on high flames and bring the milk to a boil. • Once the milk starts boiling, reduce the flames to medium low and keep boiling untill it has reduced to less than half of the original volume. It will take about 30 to 40 minutes. • By the time the milk is getting ready, prepare to make the chhana balls. • Smoothen the chhana by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhana • Add maida and sugar and mix well with the chhana following the same process as mentioned above untill the sugar granules melts • Now keep 1/4th part of the chhana mix separately and make small balls with the remaining mixture by rolling small portions between your palms • Once the milk has reduced to the required volume, gently drop in the chhana balls one by one into the milk. Do not stir at this stage. Let the balls cook for 15 minutes • Now the balls will have increased in size. At this stage crumble and add the remaining chhana mixture and the jaggery or gur and wait for some time before stirring • Now stir gently and cook for another 5 to 7 minutes. By this time the milk will thicken and reduce to almost 1/3rd of the original volume • Switch off the flames and transfer chhanar payesh to a serving bowl and allow it to cool down completely and then serve.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing another popular dish of the Bengali cuisine, Enchor Chingri. It’s a curry in which Enchor i.e. raw jackfruit is cooked along with prawns and potatoes ( optional). It is quite a common dish cooked in the bengali’s kitchen especially during the spring season when the enchor or raw jackfruit is available, because by the time summer season begins these fruits starts ripening and availability of raw jackfruit is difficult. However, vegetarians could also cook and have this dish by just excluding the prawns and keeping the remaining recipe same. I would suggest you to try this recipe in your kitchen atleast for once and I’m sure that you will love this. I also have some other recipes of raw jackfruit that I will share with you all in future. So, keep visiting my site for such recipes. For now, lets quickly take a look at the recipe for making Enchor Chingri.
Raw jackfruit 500 gm cleaned and cut into cubes Potatoes 2 medium cut into cubes of same size as that of the jackfruit Prawns 300 gm cleaned and washed Onion 1 medium sized sliced Tomato 1 small chopped Ginger paste 1 tbsp Green chilli paste 1/2 tbsp Garlic 2 to 4 cloves crushed Bay leaf 1 Dry red chilli whole 1 Cinnamon 1” stick Cardamom 4 or 5 Cloves 4 or 5 Cumin seeds 1 tsp Turmeric powder ½ + ½ + 1 tsp Kashmiri red chilli powder 2 tsp Cumin powder ½ tbsp Coriander powder 1 tsp Black pepper powder 1 tsp Garam masala powder 1 tsp Salt as per taste Sugar as per taste Ghee 2 tsp Mustard oil 2 + 4 tbsp
• Pressure cook the jackfruit with a little bit of salt and 2 cups of water to 1 whistle at high flames and then release pressure. Strain out the water and keep the jackfruit aside
• Marinate the prawns with ½ tsp turmeric powder and a little bit of salt and keep aside
• Heat 2 tbsp of oil in a pan at medium high flames. Once it gets heated, add the prawns one by one in a single layer and fry these from both sides until they turn golden color. Once fried, remove the prawns from the pan and keep aside
• Heat remaining oil in a kadhai at medium high flames. Once heated, add ½ tsp turmeric powder, stir and mix well with the oil and then add the potatoes. Fry these until they turn light golden brown in color. Once fried strain out the potatoes from the oil and keep aside
• In the same oil of the kadhai, add the whole spices and sauté for few seconds. Then add the sliced onion and stir and fry until these turns golden brown in color
• Then add the chopped tomatoes and stir and cook until the tomatoes turn mushy
• Next, add the green chilli paste and mix and sauté for few seconds until its raw smell disappears
• Add ginger paste and crushed garlic and mix and sauté for few seconds until the raw smell of the ginger garlic disappears
• In a small bowl, add remaining turmeric powder, Kashmiri red chilli powder, black pepper powder, cumin powder, coriander powder, salt, sugar and 2 tbsp water and mix well to make a fine smooth spice mixture
• Once the raw smell of ginger garlic disappears, add the prepared spice mixture and mix well with the other ingredients. Roasts the spices until oil starts separating from them. If the spiced gets too dry add a little bit of water and roast
• Then, add the potatoes and stir and mix well with the spices. Cook the potatoes for about ½ a minute with occasional stirring.
• Then add the jackfruit and stir and mix well and roast for ½ a minute along with the other ingredients. Remember to add a little bit of water if it gets too dry while roasting
• Then add 2 small cups of water and stir and mix well. Increase the flames to maximum and bring the water to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 12 minutes or until the potatoes and jackfruit gets cook perfectly
• Then, remove cover and add the prawns. Stir and mix well and again cover and cook for a minute
• Remove cover add ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest for a while.
• Enchor Chingri is ready to be served. Serve it hot with rice or plain pulao and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Fruits are storehouse of vitamins and minerals. These are important part of our diet. Consuming a whole fruit is always a better way of having fruits, but who would not like to have some chilled fruit juice during a hot sunny day of the summer. However, having fresh fruit juice prepared at home is a better option than having some readymade fruit juice available at market. So, today I am sharing a simple recipe of Muskmelon juice. Let’s take a look at the recipe.
Muskmelon 1 medium sized, peeled and cut into pieces Honey 2 to 3 tbsp or as per taste Ice cubes 4 or 5
• Take the muskmelon pieces, ice cubes and honey in a juicer and make the juice
• Put 2 or 3 ice cubes in a glass and then pour the muskmelon juice into it and enjoy fresh chilled muskmelon juice.
Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again! Masala Baingan Fry is a dry curry which is very easy and less time taking recipe. Everyday I am puzzled about what curry to cook for meal. Since, our daily meal includes one non veg side dish, dal and one curry, so, the curry should be different for consecutive days. I just cannot repeat the same curry that I made the previous day or the day before, as it makes the meal boring. But, some days I avoid lengthy cooking to adjust to my busy schedules. So, for those days I select recipes that are both easy to cook and yummy to taste. Masala Baingan Fry is one of my easy recipes, that I choose to make either on days with busy schedule or when I get too late for cooking. So, lets take a look at the recipe for making Masala Baingan Fry.
Long green eggplant 4, diced Onion 1 medium sized, chopped Garlic 2 or 3 cloves, finely chopped Green chillies 3 or 4 chopped Tomato 1 medium, chopped Turmeric powder ½ tsp Red chilli powder ½ tsp Roasted Coriander powder ½ tsp Black pepper powder ½ tsp Dry mango powder 1/4th tsp Garam masala powder 1/4th tsp Salt as per taste Sugar a little bit about a pinch Oil 1 and ½ tbsp
• Heat oil in a kadhai at medium flames. Once heated, add the chopped garlic and green chilled and sauté for few seconds
• Then, add the onion and stir and fry until it becomes translucent
• Add the chopped tomatoes and stir and fry for a minute
• Then add the eggplants and again stir and fry for ½ a minute
• Add turmeric powder, red chilli powder, salt and stir and mix well. keep frying for few more seconds
• Then, add coriander powder, black pepper powder, sugar, 2 tbsp of warm water, and stir and mix well
• Reduce the flames to minimum and cover and cook for a minute or until the eggplants get cooked well
• Open cover, add garam masala powder, dry mango powder and mix well. Cover again and switch off the flames
• Masala baingan fry is ready to be served. Serve it hot with rice or roti.