Chocolate Custurd Pudding

My blog VegetarianFlavors completed 1 year.Yay!! One Milestone. Thank you so much for appreciating the work. I promise to not disappoint you. I really hard a hectic day today, but still had to find out time to celebrate this special day.So I had to do something real quick. I love custurds and pudding, so thought of trying my hand at it. Its so simple that it took hardly 10 min of prep time. I did  refer to a fellow blogger Nisha Sarda for her chocolate pudding recipe. It looked really tempting.

So here goes my quick desert recipe, make it ahead of time for your guest and I am sure they would be wooed :)

Ingrediants

Custurd Pudding

2 cups milk
3 tbsp Custurd powder
1-2 tbsp Sugar

Chocolate pudding

1 1/2 cup Milk
1 tbsp CornFlour
1 tbsp Cocoa powder
1-2 tbsp Sugar

Procedure

For Custurd pudding: 

Boil 1 cup of milk and in another glass add the custurd powder to another cup of warm milk. Mix it well so that there are no lumps. Now add this mixture to the the milk and bring it to boil. Keep stirring it well so that no lumps are formed. Once it starts thickening turn off the gas and pour it into glass/ see thru glasses. Do not fill it full. 

Let it cool and keep it refrigerated and enjoy with Jelly or fresh fruit or continue to next step.

For Chocolate pudding:

Take a vessel, add the milk, cornflour , cocoa powder and sugar. Mix it well so that no lumps are formed. Adjust sugar if you are using sweetened cocoa powder. Now keep it on heat, medium to high. Keep stirring it well, make sure it does not burn, because it's the last thing that should ever happen. It will ruin the taste. Keep mixing it till it thicken. Do not thicken it too much , as we are going to refrigerate it and it will thicken even more. Keep it little pour able consistency. 

Once the custurd is lightly cooled, pour this over it and then refrigerate it again for at least 2 hrs to let it set. Serve it chilled. 

You will love it.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Corn Bruschetta

I am sure many of you are aware of what a Bruschetta is. It is antipasto which is basically a snack or appetizer from Italy made by grilling the bread and topping it with your choice of vegetable and seasoned with olive oil and salt.
Whenever I go to supermarket, the smell of freshly baked breads somehow pulls me towards it. I generally prefer baking them at home. But this time I just picked up a French bread. As soon as I saw it I knew what I was making then. You can actually use any type for bread, but this particular one and most importantly the way you cut it makes all the difference; else it would just another open faced sandwich.

Mostly you would see tomatoes with herbs as a topping and the toasted bread, but I this time add another ingredient to it. Yes.. as you can see, its the corn.

Ingredients

For Topping:

Chopped Tomatoes
About a cup of corn.
Basil
Salt & Pepper
Chili Flakes

Bread( French Loaf)
Cheese Spread( Optional)
Olive oil

Procedure:

Mix all the ingredients for the topping. Slice the bread as shown in the pic. This what makes it stand as a separate dish.

In the meanwhile preheat the oven to 350F.
Now spread the cheese on the slices and place a spoonful of the topping on each one of them. Sprinkle with some chili flakes.

Place the tray in the oven and let it back for about 10-12 mins, till the slices are nice and toasted. Remove from the over and add a dash of olive oil over each. and serve them warm.
Works great a easy snack or lovely party appetizer.

Notes:
If you do not have oven, just toast the slices separately. Slightly saute the topping in the separate sauce pan and place it over the bread. 

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Peas Mozzarella stuffed in Potato Beet Oats Cutlets

I had planned to make a simple dinner of Thepla for dinner so had plenty of time in hand to do nothing lol.. that does not happen often though!! So,  I was watching some episodes on MasterChef USA and I was so tempted to have something yummy looking and tasting that I was in no mood to eat a simple looking Thepla. Then I gave myself a challenge, Rima!! rush to your pantry and cook something Delicious in 45 mins! and I came up with this Fantastic meal for the family!
 Now you must be thinking what did I come up with? Let me build it up for you!.. Later I send a pic of my plate to my lil sis and she was like please describe the dish! And Here was my Answer to her and all of you any dear Readers -- Peas Mozzarella stuffed in Potato Beet Oats Cutlets served on the bed of Kale roasted in olive oil and mint yogurt dipping to go with it!!

How exotic does it sound! It tasted divine too :)

Ingrediants

For Patty

About 3 Boiled potatoes
1/2 cup of Powdered Oats
Finely Grated Beet root and Carrots
1 tsp Soy Sauce
2 tbsp Chilli Sauce
Garam Masala
Salt to taste
Grated Ginger
All purpose flour for Dusting

For Stuffing

Boiled peas
1 Stick of Mozzarella Cheese
Seasoning

Procedure:

Mix in all the ingredients for the patty( Potato, Powdered oats, beet and carrots along with all the seasonsing) and mix well.

 I a separate bowl, mash up the boiled peas and add grated mozzarella cheeze to it and add in the seasoning( salt, pepper, chilli flakes)

Now take a small ball, flatten it with you palms and fill in a small spoonful of the stuffing and them make them into balls. Repeat the procedure with the remaining mixture.

Now dust it with All purpose flour ( maida) and fry them. I have used my Appe pan to do it. This is my wonder vessal. Less oil, and no compromise in taste.

The cutlets are ready to be platted. I did a stir fry Kale in olive oil and seasoned with salt and pepper.

Serve them as great appetizer or snack!

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Peanut Dry Chutney

We all love the dry Red chutney that goes with the Vada Pav ( click here for my delicious Vada recipe)..Peeps from Mumbai will definitely be able to relate to it. It contains garlic and sometimes dry coconut in it. However now at my hubby's place we do not eat Onion or Garlic in any form. So this peanut chutney is  the best substitute for it. This recipe is from my Mother in law. For the longest time she used to send it from India or courier it, or even when she used to visit us she would make it in bulk so that it would last us for at least 6 month until I get the new lot from her ..lol

I never bothered to ask her how to make it,I was just lazy somehow..until finally I realized how easy this recipe was. The best of part of this chutney is it goes well with any dish. 

Ingrediants

2 1/2 cup Peanut( Roasted)

1/2 cup Sesame seeds

1/4 cup cumin seeds

About 1 cup red Chili powder

about 1 tbsp Salt

about 1 tsp Black salt

Procedure

Grind coarsely roasted peanut. Let the peanuts cool completely before grinding them. Now grind the cumin and sesame together to fine powder.

Take this in a big bowl. Add the chili powder, salt and black salt and Mix it well. Adjust the chili according to you. You may use Kashmiri chili powder if you are not the very spicy type of person...and Tada...The dry chutney if ready. Store it in the air tight container in the refrigerator. It stays for months.

It is my togo chutney in the busy mornings. I spread it over the dosa with ghee to make spicy masala dosa, or add it to my dhokla's or make a dipping with yogurt. This can be consumed on days of fasting as well.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Oats Almond Cashew Cookie

I love experimenting with baking variety of cookies at home. My LO is a huge fan of Biscuit n cookies.So instead of feeding him store bought one I prefer making them at home.At least I can control  what goes into it and the joy of eating these goodies at its freshness is beyond words.

This is one of the zillion ways in which I make them.

I have used the regular Quaker oats, dry roasted and roughly grind them. Here goes my version of Oats Almond Cashew cookie.

Ingredients

1 1/2 cup of powdered oats
1/2 cup grounded cashew and Almond powder
1/4 Cup Ghee ( clarified butter)
1/3 cup of brown sugar
2-3 tbsp of Honey ( Adjust sweetness as per your taste)
1/4 tsp Baking soda
1/4 tsp Baking powder

Procedure:

1. Preheat the oven to 325F.
2. Take a bowl mix the ghee and sugar and whisk it.
3. Now add honey and rest of the ingredients.Mix it well till it forms a manageable dough.
4. Grease your Palm and Make small balls and flatten them. Place them on a baking try lined with a sheet/ parchment paper.
5. Bake them at 325F for about 18-20 mins till lightly golden brown. Remove them on the wire rack , let it cool down, then store it in a air tight container. Njoy for the rest of the week. Do give it a try and let me know how it went for you.

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)