Fruit Custard | Fruit Salad with Custard Recipe | Eggless Desserts Recipes

Fruit Salad with Custard is one of the most easiest desserts and also is my favorite too. At my place my mom always used to make this to use the left over fruits from the festivals. As one can prepare this fruit custard ahead, you can prepare this dessert even for get together or parties for a large crowd. Fruit Custard tastes best with vanilla ice cream but you can also serve it with whipped cream. If you are interested you can also check Fruit Salad(with out Custard) also called as Fruit Chaat or Cut Fruits here.

Basically you can use any fruits to make fruit custard but make sure you use fruits like bananas, apples, citrus fruits like orange or mosambi, pomegranate or grapes as base. During the mango season do not miss adding mangoes, they elevates the taste of fruit custard to a different level. You can even add chikoo, tinned pine apple(not the raw ones) if you like, but I do not add them as I am not a fan of these fruits. But I would definitely suggest you to avoid fruits like water melon, musk melon , pear in the fruit custard as the taste and texture of these fruits does not suit it in my opinion, but if you like those fruits you can add, no hard rules!!

Check out other interesting Eggless Desserts/Pudding recipes in my blog here:

• Biscuit Pudding - Easy Eggless Marie Biscuit Pudding
• Eggless Chocolate Custard/ Eggless Chocolate Pudding
• Fruit Trifle/Trifle Pudding
• Lychee custard
• Tender Coconut Pudding/Elaneer Pudding
• Vanilla Bean Pannacotta - Eggless

Try this Fruit Custard for Diwali if you are planning a Diwali Party.

As Diwali is just few days away, Check out for a wide variety of options for Diwali here:

• Diwali Sweets
• Diwali Snacks
• Payasam Varieties
• Low fat Diwali Sweets and Snacks
• Diwali Dinner Menu

Fruit Salad with Custard Recipe:

Serves 3-4

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins + cooling time

Cuisine: Indian | Category: Desserts

Ingredients:
 

to make Custard:

500 ml whole cream milk

3 tbsp custard powder (I used vanilla flavour)

1/4 cup Sugar or 3-4 tbsp. Condensed Milk

fruits needed:

1 ripen Mango(in season)

1 Orange or Sweet lime or both

2 large or 3 medium Bananas

2 Apples

1 Pomegranate or 1/2 cup seedless Grapes or both

1/4 tsp Lemon juice, optional(to avoid the discoloration of fruits)

dry fruits:

8-10 Cashew nuts, finely chopped

8-10 Almonds, thinly chopped

to serve/garnish:

2 tbsp. chopped cashew nuts or almonds

Glazed cherries(optional)

sweetened Whipped cream or Vanilla Ice cream, to serve
 

Method:

• Reserve 1/4 cup of milk and bring the remaining portion of milk to boil.
  

  
• Meanwhile mix custard powder with 1/4 cup of milk nicely and add this to the boiling milk stirring continuously to avoid the formation of lumps or prepare the custard as per the instructions given  on the pack. The custard should coat the back side of the spoon and should be able to draw a line, if the line does not get disturbed means the custard is ready and cooked. Add the sugar and mix it nicely until it melts. If you are adding condensed milk you can add it once it is cooled. Cool the custard completely and refrigerate it until its usage. Custard would become fairly thick once it cools down, but do not bother once you mix the fruits it will become slightly runny as it sits or you can even thin it up a bit by adding some milk.
  

  
• Cut the fruits starting with the citrus varieties like orange or sweet lime and pomegranate or grapes and then add lemon juice(if adding) to it and mix. Now proceed with cutting other fruits like mangoes, apples by peeling the skin and remove the seed and cut into medium size cubes.
  

  
• At the end cut the bananas into half circles and add to the remaining fruits and mix nicely.
  

  
• Add the fruits and chopped nuts to the cooled custard and  give a good stir. Refrigerate it for 2 hrs.

Serve it cold garnished with dry fruits  or cherry on top with sweetened Whipped cream or Vanilla Ice cream. 

 

Notes:

1. Cut the citrus fruits like orange/mosambi, grapes, Pomegranate first and then chop banana and apple so that the later ones do not loose their colour.
2. If you mix the fruits with custard much ahead there are chances that it might get watery, So plan in such a way that you mix the fruits with custard just 2-3 hrs before  serving or 4-5 hrs max. But you can prepare the vanilla custard much ahead, even a day before you can prepare and keep it ready.
3. While serving if you find the fruit custard very thick you can add some milk and mix it to the consistency you need.
4. The quantity of sugar I mentioned is just right enough for enough sweetness as even the fruits lend their own sweetness when we bite. If you want it more sweeter you can add 2-3 tbsp. of more sugar.
5. If you want to make it rich you can mix 3-4 tbsp. of whipped cream in the cooled custard and mix well.
6. You can add fruits like sapota (chikoo), strawberries in season, tinned pine apple pieces to fruit custard. But try to avoid fruits like pear, watermelon, muskmelon as they change the taste of fruit custard.
7. The addition of nuts like cashew nuts and almonds adds a nice bite to fruit custard, do not avoid it.

Technorati Tags: fruit custard, how to make fruit salad with custard, how to make custard for fruit custard, fruit salad recipe, eggless fruit custard recipe, eggless desserts recipes, eggless pudidngs, mixed fruit custard recipe, easy fruit custard recipe, indian dessert recipes

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Musk Melon Juice Recipe | Cantaloupe Juice | Easy Juice Recipes

I prefer Milkshakes over fresh fruit juices as I like to eat the fruit in its whole form rather than having it as a juice. If we consume the fruit in its whole form, we don't need to add extra sugar nor do we lose any nutrients. There are many people who prefer having juices though and even DH falls under that category. So sometimes I prepare fresh fruit juices for him and that also gives me an opportunity to click the pics.

Muskmelon used to be a famous local fruit in the place where I spent most of my childhood. It used to be very sweet and we always carried them to our native place as my grand mom used to like this variety very much.While 90% of the fruits used to be consumed directly the rest which could be either softened fruit or less sweetened ones used to get converted in this juice form. There is no specific recipe as such but just wanted to highlight it for those who are looking for the recipe.

I must admit that I am very bad in clicking pics of beverages and I always find them challenging to click as the angles are a bit difficult to capture.I have hence been experimenting quite a bit with clicking juices for two reasons - to improve my photography skills and also that they can make their way to my blog. In this juice, I had tried to give the froth by pouring the juice in different glasses so that it can hold the muskmelon balls.On another note,recently I tried foodpanda.in online portal when I came back home after exhaustive shopping and was completely tired to cook anything.They had various range of restaurants and also categorized according to the area which helped me to choose the restaurant and cuisine easily and I was very happy with their services and I recommend you to try it if you have not done before.

Check out few quick beverages recipes here:

• Bonda Juice/Tender Coconut-Malai Juice
• Mango Juice  
• Mango Lemonade 
• Butterfruit(Avocado) Milkshake
• Oats-Fruits Smoothie
• Neer More/Spiced Buttermilk

Muskmelon Juice | Kharbuja JuiceRecipe:

Serves 2

Prep time: 5 mins | Blending time: 2 mins | Total time: 7-8 mins

Cuisine: Indian | Category: Juices -Beverages

Ingredients:

2 cups chopped ripen Muskmelon

1 tsp Lemon Juice(optional)

1/2 cup chilled Water

2-3 tsp Sugar

Ice cubes, to serve(optional)

Method:

• Cut the musk melon into two halves and remove the seeds and cut the muskmelon into pieces by removing the external hard layer.
• In a blender add chopped muskmelon, chilled water and sugar and blend it to a thick pulpy juice. Taste the juice and add more sugar if needed.
• Add lemon juice and stir it nicely.
• You can strain the juice or serve it as it is.I suggest you to serve as it is to retain the nutrients of fruit.
• Pour it into 2 individual glasses.

Add ice cubes and serve it immediately.

Notes:

1. Adjust the sugar and consistency of juice according to your your wish.
2. I usually do not strain the fresh fruit juices to retain the fiber and nutrients of the fruits. If you want you can strain it in a metal sieve.
3. You can experiment it by combining mixed fruits combinations with various fruits like pomegranate, orange, sweet lime, watermelon etc.
4. If you like you can make it a thick milkshake by adding milk instead of water in the recipe.

Technorati Tags: muskmelon juice, cantaloupe juice, cantaloupe smoothie recipe, easy drinks recipes, fresh fruit juice recipes, summer drinks, summer coolers, how to make fresh fruit juice, kharjuba juice, tharbuja juice recipe

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Mango Ice cream...completely Home made

Who would say ' No ' to Ice cream in these Hot summers??

Infact season is not a barrier for most of us to enjoy those delectable Ice creams.As some fruits are seasonal and especially our king of Fruits "MANGO" is available only in summers,why not we use them to the fullest extent .I have scribbled this recipe from my SIL's cook book when I visited her last year.I tried this couple of times in this summer and it was so easy to prepare with no mess.It was an instant hit at home and everyone liked it and Home made things always gives a better satisfaction than the store bought one's right??This is one simple and easy recipe with very less ingredients and turns out perfect in texture.
so,here comes the recipe...try it out and enjoy this summer..

Ingredients:
3 Alphonso Mangoes(Other mangoes also do,but Alphonso's taste best)
1 Cup Milk,boiled and cooled
6 tbsp Sugar
1/2 tin Milkmaid(condensed milk)
200 ml Thick cream(I used Amul cream)
5-6 drops of Mango essence

Method:

• Peel the mangoes and cut it into small pieces.
• Melt Sugar in milk and add essence and mix well.
• Grind the mango pieces with milk mixture and condensed milk into a very smooth and fine mixture.
• Pour the mixture into the Ice cream tub(Closed one) and freeze it for 3-4 hrs.Remove it and scrape the mixture and churn it along with Cream to a fine mixture.
  
• Now check the taste,if it needs more sweetness add milkmaid and churn it again to a smooth mixture and pour it back into the tub and freeze it.

Scoop out and serve it cold.

Note:
The above process of churning can be repeated again in order to get still smooth and soft Ice cream.

This is my second entry to "MANGO MELA" event hosted by Srivalli of Cooking for all Seasons.

You can find another delectable Mango Kulfi recipe here.

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Shrikarani/Seekarane...a simple Mango delight!!!

I know you all might have got confused with the name,even I dont have any clue why it is called with that name but all I know that it is such a delicious dish which we always enjoy through out the summer season.It needs very less ingredients and takes just a couple of minutes to prepare and tastes best when paired with hot chapathis smeared with ghee.The mango chunks with cardamom flavor in every bite takes us to heaven,if we run this mixture in mixie it will turn into mango Milkshake.But believe me this chunky mango delight goes very well with hot chapathis,this does not taste good with rotis. I prepare this one I do not require any side dish for my chapathis.

Ingredients:
2 ripen Mangoes(Preferably Alphonso,other mangoes also do well)
1/4 cup Milk,boiled and cooled
5-6 tbsp Sugar(adjust according to taste)
1/2 tsp Elaichi Powder

Method:

• Clean and remove the outer layer of Mangoes and finely chop it.Mash half the portion of chopped mangoes with a spoon slightly,hand does a better job here.
• Mix sugar and milk until the sugar is melted completely.
• Add mashed and chopped mangoes and Elaichi powder to it and mix well.
• Chill it for half an hour in refrigerator.
  

Serve it cold as a dessert or a side dish with hot hot chapathis.

Enjoy the Summer with this simple and delicious dish like me...!!

I am sending this "FF: Summer Treat" event started by Priti,

srivalli's "Mango Mela" and

this also goes to " WYF:Quick Meal" Event by EC.

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Strawberry Lassi

This was a long pending post in my archives.Nothing special about this drink just another refreshing drink for this summers.

Ingredients:
1 cup fresh strawberries
3/4 cup Fresh thick curds beaten
1/2 cup Milk(boiled and cooled)
2-3 tbsp Sugar(adjust according to taste)
1 tbsp strawberry syrup(optional)
Ice cubes

Method:
Blend everything(other than ice cubes) into a nice smooth liquid and add ice cubes at the end.
Serve it cold.

I am sending this to Refreshing Drink-RD for Summer Event at chandrabhaga.

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Celebrating my 50th post with Chips 'n' Dips and Mango Kulfi...!!!

Ever since my MIL brought me those cute Tupperware Kulfi moulds I wanted to prepare Kulfi and finally I got the enthu to prepare it last friday.With Mumbai weather turning for the worst last week there couldn't have been a better dessert to prepare.Wonder when it starts raining here,otherwise this humidity will force me to prepare this again and again...he he..:)..Of course when the taste is so good one can't expect it to last long as we finished it off in just two days.

Yesterday I had prepared Olive and cashew dips as an accompaniment for the tortilla chips.What else does one want during weekends.. lazily watching tv ..and savoring those lovely chips with a cup of masala tea!!

Cashew Aioli:
This recipe I have scribbled sometime back from a tv show and modified it according to my taste by adding herbs to it.I liked the richness of the dip because of the liberal usage of cashew nuts.
Ingredients:
1 Cup Cashew nuts(soaked in water)
2 tbsp fresh parsley finely chopped
1 tsp Mixed dried herbs
2 jalapenos( I used pickled ones)
2-3 tbsp water from the pickled jalapenos
3 tbsp olive oil
sea salt(according to taste)

Method:

• Blend soaked cashew nuts,jalapenos,salt,olive oil,dried herbs and some water from (pickled)jalapenos to a slightly coarse paste(or even smooth paste).
• Mix in the chopped parsley nicely and slightly chill it.
• Serve it with Tortilla chips/Doritos/Nachos/any chips/matchstick sliced vegetables.

Note: 1.This can be used as a sauce for pasta. 2.This can be even stored in refrigerator up to 2-3 days.

Olive-Basil Dip:
Hubby liked this dip very much more than the above one.I added some finely chopped olives to the dip which made its appearance in each and every bite of the dip.
Ingredients
1/2 cup hung curd or sour cream
1 tbsp mayonnaise
3/4 cup olives(I used green,you can even use black ones)
7-8 basil leaves
1-2 small shallots
2 jalapenos
sea salt(as per taste)
some water from the pickled olives

Method:

• Blend everything into a fine smooth paste.
• Serve it with Tortilla chips/Doritos/Nachos/any chips/matchstick sliced vegetables.

Mango Kulfi(Low cal version):
Who says no to Kulfi.??especially if it is Mango Kulfi I would never deny to eat it.In Mumbai we get Alphonso mangoes in abundance and I am enjoying them during the season.Alphonso mangoes not only gave a nice color but also enhanced the taste of kulfi.Nuts add a special taste to kulfi and I have also used different nuts in different molds for the kulfi which made me to identify the unique taste of each nut in the kulfi.
Kulfi is one of the most richest Indian dessert I have made it bit low-calorie version by not adding whipped cream and I made it with cornflour which gave a creamy texture with less calories.Ingredients:
4 Alphonso Mangoes(or any other Mangoes)
1/2 tin Condensed milk(adjust according to the sweetness of mangoes)
1/4 cup milk(slightly less than that)
1 tbsp cornflour
1 tsp elaichi powder
some saffron strands
2 tbsp finely chopped cashews
2 tbsp finely chopped pistachios
2 tbsp thinly sliced almonds
Method:

1. Mix cornflour in half the milk and stir it into the hot milk(on a low flame) and keep stirring till it forms a thick paste.Cool it down completely.
2. Blend alphonso mangoes into a smooth puree,add condensed milk(add it by adjusting the taste) and cornflour mixture and blend again.
3. Stir in the elaichi powder and saffron strands.
4. Take out some mixture into a small bowl and add any one type of chopped nuts into it and mix.Drop the same nuts at the bottom of the kulfi mold and pour the mixture over it and cover it.(you can mix the nuts and prepare also,but I wanted it with different nuts)
5. Repeat the same process for the other nuts.Refrigerate it for 12 hours(minimum or until set).It will be set properly by the next day.I have poured the left over mixture in the ice cube tray which i have tasted( and actually finished off)just after 2 hrs.
   
6. While removing it,dip the kulfi mold in the normal water for some time to remove it in exact shape.

Serve it cold.

I am sending Cashew Aioli for poornima's Let's go Nuts - Cashew Nuts event started by Aquadaze.

and Olive-Basil dip for priya's event AFAM: Olives started by Maheswari of Beyond The Usual.

and both the dips(olive-basil dip and cashew Aioli ) and kulfi to 15 Minute Cooking hosted by Mahimaa.and finally the Mango Kulfi for the My Favourite Things -FROZEN DESSERT event hosted by Aquadaze and which was originally started by Bindiya.

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Water-Melon Cooler....another refreshing drink!!

This is a simple and quick refreshing drink for the summers.

Ingredients:
1 Cup chopped watermelon
8-10 mint leaves
1 tsp honey
a pinch of ground pepper
a pinch of kala namak(black salt)

Method:
Blend everything in the Blender to a nice smooth juice and chill it for sometime.
Serve it cold topped with some mint leaves.

I am sending this to Refreshing Drink-RD for Summer Event at chandrabhaga.

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Bonda Juice...!!

confused by the name!!!

Yes you all read it correct,it is called Bonda juice as it is made up of tender coconut which is also called kobbari bondam(in telugu)/bonda(in tulu,mangalore local language)/elneeru(in kannada) in various regions(these are the only names i know,if you know any other name plz tell me).I had this only once so far but I still remember the taste of it.Almost three years back our entire family about 24 of us went for a vacation to several places in karnataka like Mangalore,Udipi,Hornadu and many others.My cousin who is a great food freak introduced us to various Mangalore delicacies like Mangalore special churmuri,neer dosa,mangalore buns n lots n lots of other breakfast dishes(i dont remember most of the names now) and also to this juice from his favorite small juice haunt in Mangalore.First time when we heard the name we all laughed but the taste was so good that did not realize the no of glasses we consumed. Imagine what 24 thirsty people must have potentially done to the stock of juice, the juice bar had. Yes!, we emptied the complete stock that they had.Believe me it was so good.

Now coming back to the juice,summer is extremely hot and humid here in Mumbai and to beat the heat we started drinking tender coconuts daily.I wanted to recreate the wonder which we had some years back,so assuming the ingredients in that juice I gave a try to make this juice where the outcome was equally good but some wonders are better not to be recreated the same.

These are the pics of tender coconut which i had two years back in singapore.I really liked the way they have carved the coconut..





Ingredients:
1 Tender coconut(select the one with thin malai)
tender Malai from the tender coconut(dont use it if it is hard)
2 tbsp sugar


Method:
Blend Malai,sugar and coconut water in a mixie.Do not blend for long,leave the bite size coconut pieces to remain in the juice and cool the juice completely before serving.

serve it cold.

Note: you can add finely chopped or crushed mint to it.

I am sending this to Refreshing Drink-RD for Summer Event at chandrabhaga


and 15 Minute Cooking hosted by Mahimaa.

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Chana Masala, Naan and Fruit salad

I wanted to make something different as I was tired of eating that boring stuff last week. I was in a mood of preparing a wholesome meal for us so came up with an idea of preparing Naan and Chana Masala.Since I had a lot of fruits lying in the fridge I thought of making fruit salad as well as it is very refreshing especially during summers. I ended up preparing a big bowl of fruit salad which lasted for unlimited servings continuously for two days.

Now coming to Chana Masala,my husband is a big fan of chana masala as he grew up in Delhi and developed a taste for such pulses hence it is prepared every other week.

Chana Masala:


Ingredients:
1 cup Kala Chana
2 medium alu diced
1 tsp red chilli powder
1 tsp dhaniya powder
1/2 tsp toasted jeera powder(fresh tastes better)
1/2 tsp amchur powder
1/2 tsp Garam masala
1 tsp chana masala powder(optional)
1 tbsp chopped coriander
1/2 lemon squeezed
1 green chili
1 Bay leaf/Tej patta
1/2" cinnamon stick
a pinch of hing
salt

To grind:
1 Big onion sliced
2 Tomatoes chopped
1" ginger chopped
4-5 garlic pods

Lemoned Onions:
1 medium onion thinly sliced
1/2 lemon squeezed
1/2 tsp vinegar
Mix everything well and leave it aside for sometime(until it turns pink)

Method:
Soak Chana Overnight(or for 6-7 hrs) with some salt and a pinch of garam masala.Pressure cook chana for 2 whistles and simmer it for 20-25 mins until soft.
Microwave diced alu for 3-4 mins.
Grind onion,tomato,ginger and garlic to a fine paste
Heat oil in a kadai add cinnamon stick,slit green chilli,bayleaf,hing and a pinch of garam masala and fry for a minute.Add ground onion-tomato mixture to it and fry till the gravy separates from the oil.Now add dhaniya powder,toasted jeera powder,chili powder,chana masala,amchur powder,garam masala and fry until all the masala's are well incorporated.Now add boiled alu,chana(slightly smash some chana to get gravy consistency) and fry till all the water is completely absorbed.
Add salt and enough water and cover it and cook for 7-8 mins.Add lemon juice and coriander and give a quick mix and serve.
Serve it hot with lemoned onions,stuffed mirch ka achaar and roti/paratha/Naan.

Note:
For Quicker version,Heat oil in a cooker and add cinnamon stick,slit green chili,bay leaf,hing and a pinch of garam masala and fry for a minute then add ground onion-tomato mixture to it along with all the masala's(dhaniya powder,toasted jeera powder,chili powder,chana masala,amchur powder,garam masala)and fry for 2 mins.Now add diced Alu and soaked Chana and fry for 3-4 mins,add salt and enough water and pressure cook it for 2 whistles and simmer for 25 mins.
Add coriander and lemon juice just before serving.

I feel that the quicker version is better as the chana is cooked in the masala's and the spices are well infused in the chana which makes it's taste better than when prepared in the traditional way.

Naan:


Ingredients:
1 1/2 cups plain flour(Maida)
1 ladleful of beaten curds
1 tsp baking powder
1 tbsp oil
1 tsp sugar
1/2 tsp salt
2 Cups milk(to make the dough)




Method:
Sieve well flour with salt and baking powder.
Make a well in between and pour curds,sugar,oil and some milk and using your three fingers mix the dough turning the vessel to form a nice elastic dough by adding enough milk.Give a nice massage to the dough approximately for 10 mins.
Rest the dough in a greased vessel for 3-4 hrs in a warm place.
Make oblong shape Naans,add the toppings like chopped coriander,while sesame,Nigella seeds and roll it once again.prick it with a fork and apply butter over it and bake it in a preheated oven for a couple of minute until brown spots appear on it.
Serve hot with any curry/Dal.

Fruit salad with custard:

I am sure everybody knows how to prepare this delicious fruit salad with custard,keeping in mind about the beginners i am just explaining the process of preparing the fruit salad.


Ingredients:
3 tbsp custard powder(i used vanilla flavour)
3 cups cubed fruits(Mango,orange/mosambi,grapes,banana,apple,strawberries etc)
4 tbsp condensed milk
2 tbsp sugar
3-4 tbsp whipped cream(optional,i did not use it here)
500 ml milk
3 tbsp chopped dry fruits(cashewnuts,badam)
1 tsp raisins
2-3 drops of lemon juice(to retain the colours of fruits)
cherries for garnishing

Method:
Mix custard powder with 50 ml of milk properly and add this to the boiling milk stirring continuously or prepare custard as per the instruction on the pack.cool the custard completely.
Cut the fruits and add sugar and lemon juice to it and mix.
Mix the cooled custard with condensed milk and whipped cream, add fruits and all the dry fruits to it and give a good stir.Refrigerate it for 4-5 hrs.
Serve it cold with a cherry garnished on it.
You can either serve with Ice cream.

Note:
Chop the citrus fruits like orange/mosambi,grapes first and then chop banana and apple so that it does not loose the colour.

I am sending the chana masala for WYF-Side dishes by EC of Simple Indian Food,and this is my third entry for the event.

And the Kalonji-topped Naan to Think spice-Think Kalonji event hosted by Ammalu's Kitchen.

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Strawberry-Banana Smoothie

When the banana's turn black in colour,i generally peel off its skin and freeze it for my smoothies.As this is the season for strawberries,i even freeze these strawberries as they get spoilt very soon.This is a quick and easy smoothie which can be prepared with these frozen fruits any time as it is so handy.

And this goes to FIC(Event)-PINK/ROSE by priya of priyaeasyntastyrecipes.

Ingredients:
1 Big Cup frozen Strawberries
2 small frozen (peeled)yelakki banana(or 1 normal banana)
1/2 cup yoghurt
1 cup milk
2 tbsp almonds blanched(optional)
3 tbsp honey
1 tsp sugar
3 mint leaves

Method:
Blend the strawberries,banana's with sugar in a mixie,be sure your mixie can handle these frozen fruits.Add yoghurt,milk,honey,almonds,mint and blend it into a nice pouring consistency smoothie.Serve it in a tall glass.
If you want to use fresh strawberries and banana's,add ice cubes while blending the smoothie.

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