September 12, 2012

Fruit & Nut Cups

Fruit Custard is the easiest and the best dessert for everyone. This recipe is just an example of how you can serve your custard in a creative manner. I bet everyone will go in for couple of more servings. Trust me, they would not want to stop eating this dessert. Fruit Custard along with the wafer cups are a huge hit among my friends circle! Try it and let me know

Serves: 8-10


Mixed Fruits - 1 cup (I used apples, strawberries, bananas, oranges, mangoes, grapes & pears)
Milk - 2 cups
Cashews - 1 tablespoon
Raisin - 1 tablespoon
Cucumber Seeds - 1 tablespoon (optional)
Sugar - 4-5 tablespoons
Condensed milk - 2 tablespoons
Vanilla Flavored Custard Powder - 2 teaspoons
Ice Cream Cups/ Wafer cups - 8-10


1. Boil 1 1/2 cups of milk.
2. To the remaining 1/2 cup of milk, add custard powder and mix well so that no lumps are formed.
3. Once the milk boils, add the custard-milk mix and stir continuously.
4. The milk will start to thicken. At this point, add sugar and cool it in the refrigerator.
5.  Meanwhile, chop the fruits into small pieces and soak them in about 3-4 tablespoons of milk.
6. Just when you are about to serve, add the fruits, nuts, raisins, cucumber seeds and condensed milk to the custard.
7. Transfer small portions of the fruit custard mix into the ice cream cups and serve immediately when cold!


1. You can add any fruit that you want. But naturally, don't add watermelons, cantaloupes or any fruit that has high water content. It will make your custard very watery.

Vegetable Jalfreizi

This is the first Mughlai Dish I made and it was the most amazing side dish I have ever had. The name Vegetable Jalfreizi sounds very complicated but it isn't very difficult to make. All you need is fresh vegetables and the spices that already line up your kitchen counter. This dish is very delicious and rich and the best thing.. not very high in calories! So, what are you waiting for, dive in and indulge in the most amazing flavours that vegetarian cooking can offer!

Serves: 5


Onion (diced) - 1 cup
Carrot (diced) - 1 cup
Capsicum/Bell Pepper (diced) - 1/2 cup
Paneer/ Cottage Cheese (diced) - 1 cup
Tomato (diced) - 2 cups
Cauliflowers (small florets) - 1 cup
Potatoes (diced) - 1/2 cup
Green Chillies - 2 or 3
Turmeric Powder - 1 teaspoon
Pepper Powder - 2 teaspoons
Red Chilli Powder - 1 1/2 teaspoons
Dhaniya Powder/Coriander Seed Powder - 2 teaspoons
Garam Masala Powder - 1 teaspoon
Ginger Garlic Paste - 2 tablespoons
Yogurt - 1 cup
Bayleaf - 1
Cloves - 3
Jeera/Cumin Seeds - 1 tablespoon
Chopped Coriander - 1 cup
Salt - to taste
Oil - 2 tablespoons


1. Heat oil in a large saucepan and add jeera, bay leaves. Once they are fried, add onions.
2. Add the carrots and Sauté well . Add ginger garlic paste, turmeric powder, red chilli powder and mix well.

3. Add Dhaniya powder, garam masala and half the quantity of coriander. Mix well. Let it cook for a minute or two.
4. Add the tomatoes and salt. Mix well.

5. Allow it cook till the oil seeps out of the cooked tomatoes.
6. Add bell peppers, paneer, cauliflower, potatoes and mix well.

7. Add water and salt, if required. Cover and cook.
8. Add the yogurt and mix well. Cover and cook.

9. Garnish with coriander leaves and serve hot!

Enjoy your Vegetable Jalfreize with rotis, chapathis or ghee rice


1. You can add the vegetable of your choice. You can add Yellow, Red Bell peppers as well.
2. Mushrooms and spinach can be added. Add them just before you add yogurt.