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Showing posts from August 18, 2013

Strawberry Custard

Boil Milk(2 cups) and simmer to reduce to 3/4th of the intial qty. (Or boil microwave milk in a microwave safe dish , add custard powder mixed with water and continue heating, it thickens in no matters of time).
Mix custard powder 1 or 2 tbsp to 1/4 th cup of milk and add this to the simmering milk.
Add 4 tbsp of sugar and mix well.
Let it cool and set aside in refrigerator.  Add mashed vanilla ice cream few scoops to it when completely cooled.
Chop strawberries and add it to the custard. Serve chilled.

Avocado Chutney

Heat 1 tsp of oil, roast 1 heaped tbsp. of  urad dal, 6 red chillies- adjust to suit your spice tolerance, hing couple of puffs, a few mint leaves(increase or reduce for variations), 1 ripe tomato and small marble size tamarind. Let cool and grind it to a paste adding pulp scooped out  from an avocado. Tempering is purely optional. It tastes awesome with Idli/Dosa and plain rice or as a spread on rotis. It serves as a good dipping sauce.

Avocado Chutney version 2

Grind to a paste the following:
1/2" ginger
mint leaves- handful
dhalia/fried gram or cashews or almonds- 1 tbsp
hing - couple of puffs
green chillies-5 
tamarind-small marble size
To this grind the pulp of one Avocado. 
Temper as usual with mustard, u.dal and curry leaves.