May 29, 2013

Fruit Trifle and Mothers Day

I have celebrated the Mother day at my little one's preschool for the first time this wednesday.We had a potlunch  the preschool.I have signed up for the dessert and made "Fruit trifle", all moms made wonderful lunch and I thoroughly enjoyed with my son.I am happy that I did not sign up for any complicated as we were all sick through the week end.Here is a recipe which is easy.. (as i say always :)) This is a crowd pleaser have got lots.. of calorie's( yes i am conscious) but kid can have it ... very nice dessert for mothers day, spring lunches,brunches...

Trifle is an English dessert.It is  a dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.
I have made this dessert with a layer of pound cake,fruits, custard and whipped cream.You can use any type of sponge cake, I used a store bought cake ;)




Ingredients

For 1 layer- Basic Custard
Egg - 3 nos
Milk - 300ml
Sugar - 1/4 cup
Cornflour - 1 tbsp
Vanilla Essence - 2 tsp

For 2 layer - Fruit layer
Mixed fruit - 2 cups
Whipped cream - 2cups(I used sweetened one)

Layer 3

 Sponge cake or pound - as required to cover the bottom of the Pan

Method
  1.  Prepare the custard slighty thick by whisking togther hot milk,eggs,vanilla essence, cornflour,sugar over a double boiler until it coats it to the back of spoon.
  2. Cover the custard with a cling film along the surface and cool it
  3. Now cut the pound cake into small cubes or as you like so as to cover the bottom of the bowl.
  4. In a trifle pan arrange the cake pieces on to the bottom of the bowl, so as to cover the bottom.
  5. Now just brush with a dash of simple syrup.
  6. Arrange the fruits over the cake layer,if you would like to make designs with fruits do it now.
  7. Pour the Custard over the fruits so as to cover the fruits. 
  8. Then seal everything with the whipped cream.
  9. Garnish with some berries , mint etc


Variations
Tropical fruit trifle
Berry Trifle



May 9, 2013

Chatti Pathri with Mushroom

This dish inspired by Ria of Ria's Collection.She make all this malabar specialties.Some of which I have never even heard of.One among that is, "chatti pathri"Indian style layered lasagna.She prepares it with chicken and beef(which is the authentic recipe needs). Since my better half is a vegetarian I would love make vegetarian for dinner.

Ingredients

For Filling

Mushrooms - 1lb
Onion - 2 no
Ginger - A small piece
Garlic- 4- 5 clove
Coriander powder - 2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves- 1/4 cup
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 2 tsp


For Pancakes

All purpose flour/Maida - 2 1/2 cup
Egg - 1no
Salt - to taste
Water - As required

For Assembly

Coconut milk- 1 tin
Coriander leaves - 1/4 cup
Ghee - 2 tbsp

Method
  1. Finely chop onion, ginger and garlic.Cut the mushroom into small pieces.
  2. Saute the onion,ginger and garlic in tablespoon in oil. Once the onion become transparent until water of the mushroom evaporates.
  3. Add the coriander powder,chilli powder, garam masala, turmeric powder and salt in low heat and cook for 5 minutes.
  4. Add chopped coriander leaves and mix well and keep aside.
  5. Whisk in together all purpose flour, egg, salt and water as need. Consistency of batter should be smooth and of coating consistency.(Batter should be leaving thin coat on back of the spoon)
  6. Now heat the non stick pan make thin pancake of 8 inch.Make Pancake until you finish the batter.Cook in only one side do not flip.(I didnt use the spatula,it is easy to pull it and transfer. Don't stack the pancake as it tends to stick together.
  7. Preheat the oven 350 F.(see note below)
  8. Combine Coconut milk (thin it down if you are using it from container)and fine chopped coriander leaves.
  9. In a oven safe deep dish pan or cake tin,soak the each pancake in coconut milk and place it the tin.Spread the little of the filling.Place the another of the soaked the pancake.
  10. Layer the filling and the pancake alternatively you finish the filling. Finish of with last pancake and pour the remaining coconut milk and bake until all the coconut milk is absorbed or the until the pancake leave the sides of the tin.
  11. This may take 30 min.
  12. Serve warm.
Note
This can be prepare on stove top , since this is Nadan dish this not usually finished it in oven.If you dont have oven at home just layer in deep dish and cover and leave it in low fire until all the coconut milk is absorbed. Being extra careful you can finish it off by leaving the pan over a hot griddle or tawa...just in case..