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Showing posts from July 5, 2013

Mango pudding

Boil milk 500 ml,let it simmer, add 1/4 cup of sugar( more if you prefer more sweet) stir well and let the sugar dissolve and let it simmer. Mix 1 tbsp of custard powder in 1/4 cup of cold milk or you can substitute with 1 tbsp of corn starch with 2-3 drops of good vanilla. Add this to hot milk while stirring to prevent lumps. Milk would start getting thicker. Stop once you get the desired consistency.
let it cool. Make mango puree with 2 ripe mangoes. Cube one mango. Once the custard is cool, add the puree and mango chunks. Set it in fridge and serve cool.
This also holds good for all type of fruits. Mix the fruits only after the custard is cold otherwise there are high chances of milk curdling.

Pumpkin Kofta

Grate pumpkin 1 cup(squeeze out the excess juice), Boiled and grated potato 1 cup, methi leaves- 1 handful, gram flour/besan - 3 tbsp, salt, chilli powder -2 tbsp, coriander powder 1 tsp, cumin seeds, crushed cashews- 2 tbsp, chopped green chillies-2. Mix all these together and make balls and deep fry them.


Saute 1 Big Onion, 1" ginger, 4 pods of garlic, 2 ripe Roma tomatoes(non sour type), coconut 1 tbsp, handful of coriander leaves in 1 tbsp of oil. Grind this to a paste.
Heat oil 2 tbsp or butter, add 1 tsp of jeera, let it crackle, add the paste to that add salt, coriander powder - 1 tbsp, cumin powder -1-1/2 tsp, garam masala powder-1 tsp, red chilli powder to your taste, turmeric a pinch. On a medium high heat cook this masala till oil seperates and does not get burnt (add little water if reqd) till the raw masala flavour subsides.
Once this curry is cooked add the pumpkin fritters to this, gently stir and cook in a low flame for 15 mts. You may add cream to finish. 

Methi Thepla

Saute cleaned methi leaves with cumin seeds in a tsp of oil.
Knead whole wheat atta 2 cups, 1/2 cup gram flour(besan), sauteed methi leaves, 1-1/2 tsp chilli powder, salt, 1 tbsp of oil with enough water to a smooth dough.  Rest the dough for minimum 30 mts.
Roll out discs and cook on both sides. This is an excellent dish to take for picnics.