Wednesday, October 6, 2010

No Bake Biscuit Custard Pudding Cake

Once while bloghoping came to know about vegbowl and chanced to see this recipe. The picture looked so tempting that I wanted to try it out immediately. Since then I was/am regular to her blog to see her lovely clicks.


When I heard that guests were turning home weekend, I made this for the first time and it turned out super tasty. The lil ones enjoyed every bite and I was happy seeing them :) Not to mention about the elders too they were happily digging in and this is ammas most favourite. I dont like custard, but still this cake is an exception.
Biscuit Custard Pudding Recipe
Ingredients:
  • Vanilla flavoured custard powder - 5 tbsp
  • Milk - 3 cups
  • Sugar - as required [I used 4 tsp]
  • 50-50 or Krack Jack Biscuit - 1 packet [I used Krack Jack]
  • Coffee decotion - 2 tbsp [optional but recommended]
  • Chocolate - as required to cover the whole layer [I used 1 dairy milk 5rs bar]
NOTE : If you are not familiar with making filter coffee decotion this is for you to make coffee decotion without filter :Take 1/4 cup hot water and add 1.5 tsp of instant coffee powder (Bru, Nescafe sunrise works best) and mix well.Use this as coffee decotion it to dip ur biscuits.It works almost like filter decotion.


Method for Preparing custard :
  1. In a small bowl add the custard powder to milk and dissolve till the custard powder combines with milk into a smooth pasty liquid without any lumps. Keep aside.[This step should be done with out keeping in stove]


  2. Keeping in low flame, heat the custard milk .Stir slowly, well and continuosly.The mixture gets thickened very fast so be very careful. Stir for 2-3 mins, switch off and cool down. The consistency is little thicker, but still should be in flowing consistency.
Biscuit Custard Pudding Recipe
Method for Layering the cake:
  1. Take a square plate/tin and layer the base of the plate with krack jack biscuits dipped in cofee decotion.


  2. Above the first layer spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.


  3. Repeat this with another layer then alternatively stack up with biscuits and custard. Build 3-4 layers repeating the same process.


  4. Then grate chocolate over the top layer biscuits, covering up the whole cake.Refrigerate it for few hours (about 4 hrs). Remove from the fridge about 5-10 minutes before serving.


  5. Cut into desired squares/pieces and serve immediately.
Biscuit Custard Pudding Recipe


My Notes :
  • The amount of custard in each layer purely depends on your choice. I liked mine just covered, if you like custard then add it more generously covering the biscuit layer completely.


  • Build about 3-4 layers, not beyond that, as it will not hold shape making it hard to cut into desired square pieces.


  • Tastes best when served immediately after taking it from the fridge.
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Sunday, October 3, 2010

Idly Milagai Podi / Chutney Powder

I am sure everyone is catching up enthiran fever so am I :) But planning to watch it only this month end.....so that we can hear the dialoges and watch the movie peacefully. Am hearing varied reviews of the movie....whatever it is, the only and main powerful element that makes me go to theater to watch the movie is none other than our SUPER STAR Rajinikanth!! Its been a yr since I visted theaters, the last movie I watched onscreen was Abhiyum Nanum. So am excited and thrilled to watch the first movie in theater with mittu :)

And one more news is : Yay!! finally solved the reader update issue after a 2hr struggle and googling. It seems to be a issue in setting in feedburner.
Idly Milagai Podi
Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this podi comes to our rescue. I am sure each one has their own version and here is mine.....I have tried different versions of this podi but sticking on to this one since a year.

Ingredients:
  • Urad dal / Ulutham paruppu- 2 cups
  • Channa dal / Kadala Paruppu- 4 tbsp
  • Red chillies - 5 to 6
  • Sesame seeds - 2 tbsp[optional]
  • Grated Coconut - 1 tbsp
  • Curry leaves - few
  • Hing - a pinch
  • Garlic - 8 to 9 flakes crushed
  • Salt - as required
Idly Milagai Podi
Method:
  1. Dry roast all the ingredients one by one seperately, except salt, hing and garlic till golden brown and keep aside. Let it cool down.

  2. Run the mixie once with cooled ingredients then add raw crushed garlic and salt. Now grind everything to a fine or coarse powder...It depends on ur liking. We like it a bit coarse.

  3. Enjoy this podi with nalennai/gingelly oil spread over idlis or dosas.

NOTE : Garlic should not be roasted, just crushed raw and added to grind at the final stage.As the flavour of garlic catches up in the podi very well if done this way. And the color of the podi purely depends on the chilli variety we use, it will be red if we use the kashmiri chilli the ones I used was normal variety this time, but there is no difference tastewise.
Idly Milagai Podi
I luv idlis with the podis spread on it like the above. If you give an hr or so it tastes so good!! I have tasted MTR, sakthi masala and aachis idly podi but all that was till I tried it on my own. I saw the ingredients on each of them and got my own idea and came out with this flavourful homemade idly milagai podi.
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Tuesday, September 28, 2010

The Recipe Index

[+/-]Cakes & bakesCakes and Bakes
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Monday, September 27, 2010

Mochai Pattani Poriyal / Hyacinth Beans Peas Dry Curry

This simple curry with sambar is my any time comfort lunch. Sometimes when I am lazy, this mochai pattani curry alone with curd rice will be my lunch :) This is very easy and quick to fix up for a lunch.

And the updating issue is still there...I am trying ways to solve it but all in vain. Googling doesnt help either :(
Mochai Pattani Poriyal Recipe
Ingredients:
  • Mochai - 1/2 cup
  • Peas - 1/2 cup
  • Oil - 1tbsp
  • Mustard seeds - 1tsp
  • Onion - 1 medium sized
  • Coriander leaves - 1tbsp
  • Garlic - 2 to 3 flakes crushed
  • Green Chillies - 1
  • Sambar powder - 2 tsp
  • Chilli powder - 1 tsp
  • Sombu podi(Aniseed powder) - 1/2 tsp
Mochai Pattani Poriyal Recipe
Method:
  1. Pressure cook mochai and peas with enough water. They should only be half cooked not mushy.The number of whistles for pressure cooking depends on the variety of beans and peas either frozen or fresh.

  2. Heat oil in a kadai, add mustard seeds allow it to splutter.Now add onions, green chillies and crushed garlic. Fry till onions are light browned.

  3. Add boiled peas and mochai to it and mix well. Now add sambar,aniseed, chilli powder and mix well. Add salt to taste.

  4. Sprinkle water and cook with lid closed for 5mins. By now the masalas would have coated well with the veggies.

  5. Turn over and stir once. Allow it to get roasted a little for 2-3mins.Switch off and garnish with coriander leaves.
NOTE : If its fresh beans and peas then 1 whistle would be enough if its frozen it will take around 5-7 whistles, take care not to make them mushy.
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Thursday, September 23, 2010

Oats Peanut Bars - Healthy & Tasty Breakfast Bars

I have troubles in publishing.....everytime I try its not updating in my reader...only when I publish a test post along with the orginal post it gets updated....I'm trying to figure out what the issue is till then kindly bear with me.Also if you have any suggestions to rectify this issue do leave in a comment.


I thought I should have a post marked on this day :) so here goes the healthy tasty breakfast bars.I Oats is my fav.....I try to add them in most of my baking experiments. One such experimented bars were these and it turned out super success that I made them 2-3 times after that.
Oats Peanut Bars Recipe
Honey coated oats with peanuts is such a nice combination. These are very tasty bars with a additional tag of healthy...so do give a try and enjoy ur breakfast bars.


Ingredients:
  • Oats - 2 cups [I used Quaker] Here my 1 cup measures 100gms
  • Sugar - 2 tbsp
  • Butter - 1.5 tbsp
  • Honey - 1/4 cup
  • Peanuts - a handful
Method:
  1. Just melt the butter by heating it in low flame, switch off. Now add sugar and honey mix well.


  2. Add in the oats, and peanuts, mix till all is combined well.


  3. Grease a tray or cake pan with butter or ghee. Pre-heat the oven to 180c / 350F.


  4. Spread the oats peanuts mixture evenly on the tray. The thickness of the bars is purely ur choice....I wanted mine a little thinner so spreaded a thin layer.


  5. With a help of the backside of the spoon press them firmly to make it even on all sides. Sprinkle little sugar on top...this is optional but gives a nice taste in every bite.


  6. Bake them for 13-15 mins at 180c or till the oats get baked to golden colour.


  7. Keep a close eye watch after 10mins, as they tend to get burnt easily. Remove from the oven and immediately mark slices over the oats because once it gets cooled down its hard to mark pieces.


  8. Allow it to cool down for 30 mins atleast. Now break along the marked slices and enjoy ur breakfast bars. Cool and store them in air tight container.


Oats Peanut Bars Recipe


My Notes :
  • If you want thick bars, the baking time will definitely differ, it may take 5-10 mins extra but keep an eye after 15mins.


  • The slices should be carefully marked as soon as the bars are removed from oven else they would become firm making it tough to mark slices.


  • Dont omit the butter, as this is the main ingredient which gives the crispness.
  • When kept in a airtight container the crispness of the bars retains for about a week.


Oats Peanut Bars Recipe
These are crispy bars which are mildly sweet, you can adjust the sweetness accordingly. These are easy and quick to make on the go bars.
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