No Bake Biscuit Custard pudding cakeckjack biscuit custard cake

I saw this fabulous custard biscuit cake on sharmis passion and had bookmarked it ,but somehow kept on postponing due to my laziness .

 

 

last friday I tried this yummilicious No bake custard cake and OMG it was an instant hit .it was so difficult to resist that cake got over in a day.



 

I have followed the same recipe with some minor  changes. dont skip coffee decotion .I have used krack jack biscuits for same.



 

Ingredients:

Vanilla flavoured custard powder - 3 tbsp

Milk - 1.5 - 2 cups

Sugar - as required [I used 6 tsp]

50-50 or Krack Jack Biscuit - 1 packet [I used Krack Jack]

Coffee decotion - 2 tbsp [optional but recommended]

Chocolate shavings / Choc Semiya / Choc Sauce - as required to cover the top layer  ( i used grated chocolate)
 

Method:

1.mix the custard powder to little milk in a little bowl and dissolve stirring with spoon /whisk till the custard powder combines with milk into a smooth liquid without any lumps. Keep aside.[This step should be done with out keeping on stove] Keeping in low flame, heat the remaining milk , add sugar.

2.Now add the custard milk. Stir slowly, well and continuosly.The mixture gets thickened very fast so be  careful. Stir for 2-3 mins switch off and cool down. The consistency is little thicker, but still should be in flowing consistency as shown below.

 

3.dip each biscuit for a second and arrange it in a square plate/tin and layer the base of the plate with krack jack biscuits dipped in coffee decotion for first layer.



3.Above the first layer spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.Repeat this with another layer then alternatively stack up with biscuits and custard. Build 3-4 layers repeating the same process.Then grate chocolate/ add chocolate sauce or readymade choc semiya over the top layer biscuits, covering up the whole cake.



4.Refrigerate it for few hours (about 2-3 hrs). Remove from the fridge about 5-10 minutes before serving.Cut into desired squares/pieces and serve immediately.



Tips

• The amount of custard in each layer purely depends on your choice.i added generously covering the biscuit layer completely.If you like just covered than use custard quantity accordingly
• make  3-4 layers, not beyond that, as it will not hold shape
• Tastes best when served immediately after taking it from the fridge.
• How 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.

 

Veg manchurian recipe |How to make vegetable manchurian recipe at home

Vegetable manchurian was one such recipe which I always wanted to make whenever I made Chinese Veg fried rice ,Chicken fried rice ,Egg fried rice or Asian style pulao.But due to my laziness I kept on postponing making this dish

Last Sunday finally made this delicious Veg manchurian gravy .I guess most of you must have tasted this in restaurants or as a street food .

Making it at home is quite easy .The only labourious task is chopping of vegetables,but its an easy task once chopping is done.

I have not added any ajinimoto in below recipe

Ingredients

For The Vegetable Balls

1 cups finely chopped cabbage

1 cups carrot , grated

1 cup chopped green capsicum

1/2 cup chopped spring onion

2 tbsp cornflour

5 tbsp plain flour (maida)

1 tbsp finely chopped garlic (lehsun)

1 tbsp chopped garlic

1/2 tsp pepper powder

2 tsp finely chopped green chillies

salt and to taste

oil for deep-frying

For The Sauce

1 tbsp garlic (lehsun) , finely chopped

2 tsp finely chopped green chillies

2 tsp finely chopped ginger (adrak)

2 tbsp chopped spring onion (white + green)

1 cup clear vegetable stock or water

1 tbsp soy sauce

1 tbsp cornflour mixed with 1/4 cup of water

1 tsp black pepper powder

1 tsp tomato sauce (optional)

1 pinch of sugar

1 tbsp vinegar

2 tbsp oil

salt to taste

Method 

For the vegetable balls

1.Mix all veggies with litle salt & keep aside for 10 minutes .after 10 minutes you will find that veggies have started throwing water . lightly squeeze the water .Combine the squeezed veggies with cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well using your hands.

2.Shape spoonfuls of the mixture into small balls.

3.Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce:

1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.next saute spring onion for few seconds.

Add the stock, soya sauce, cornflour paste, tomato sauce ,pepper powder ,sugar and salt and simmer for a few minutes.

How to serve

Just before serving, put the vegetable balls in the sauce and bring to a boil.

Serve hot garnished with spring onion greens

Tips:

1.You can adjust consistency of manchurian .If you want thinner consistency add veg stock or water .In case you want semi dry manchurian increase cornflour paste & allow the gravy to reduce to a semi dry consistency.

2. Can use french beans ,coloured capsicums,to make veg balls.

3. Fry veg balls on medium heat .if you fry on lowheat they will absorb oil & if you fry on high heat they will turn brown from outside but will be uncooked from inside.

4.Put balls in manchurian sauce just before serving or else they will become soggy

5 If you find balls are breaking after adding to oil add 1-2 tbsp more of either maida/ cornflour.

6 Here the quantity of soya sauce is more which gives this manchurian deep brown colour.

Strawberry yoghurt cream parfait | 1000 th Post

Hi friends ,I am extremely delighted to announce that this is my 1000 th post .Thanks to all the readers for your support and appreciation

You're five ingredients and 10 minutes away from dipping into a deliciously layered dessert or snack of yogurt, fruit and high-fiber cereal.

This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt, and crunchy granola for an easy breakfast. Pack the parfait in a mason jar for a healthy breakfast on the go.
I Googled and found many combinations & then decided to make a version of mine.



Very tasty ,delicious & can be made in a jiffy in case you have all things handy

Treat the special person in your life with this valentine dessert. The red white colourful parfait is equally appeasing to the eyes also.you can check out the number of pics that i clicked for this one

What is a parfait ?

It is a frozen dessert made from custard or whipped cream containing fruit and/or nuts; ice cream dessert with fruit and syrup; spreadable salty Swiss paste; (Linguistics) perfect tense
Parfait (pronounced [paʁfɛ] from French meaning "perfect") 


INGREDIENTS

1 cup sliced fresh strawberries
1-3 tbsp powdered sugar
1 cup nonfat thick yogurt/dahi/curd + 2 tbsp fresh cream (optional) ( Hang curd in muslin cloth in case your yoghurt is not thick)
1/2 cup granola/muesli
1 cup strawberry or raspberry flavoured jelly
1 cup whipped cream




Method :

1.Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.

2. Set jelly .  For detailed process click here

3.Prepare whipped cream.   Click here  for the process.

4.Beat hung curd with powdered sugar & fresh cream with help of a whick & keep aside.





5.To assemble parfait, layer jelly , yogurt,granola,whipped cream and the strawberries with their juice in a shot g

lass or a slender glass of your choice.






6 Can alternate layers depending on the height of your glass.

7.Garnish with sliced strawberries

8 Freeze for atleast an hour before serving

Tips:

1. Assemble the parfait up to 2 hours ahead.
2.Can add crumbled cookies to above dessert as one of the layers
3.can add grated chocolate as a garnish

Sweet and sour veggies recipe | Hot sweet sour veggies by Nita mehta

This recipe is picked up from Nita mehtas chinese cooking book.sweet and sour vegetables is a popular indo chinese recipe. the sauce in which vegetables are simmered is sweet and sour .

Sweet & sour veggies goes well with veg fried rice, veg noodles, garlic fried rice, veg hakka noodles or even just plain steamed rice or noodles.

Best part is you can use veggies of your choice.Sweetness comes from sugar ,sourness from vinegar & pineapple & soya sauce & hotness from red chilli paste

Ingredients

   

1 carrot - cut into diagonal slices

4-5 medium florets cauliflowers/ half purple cabbage ( i had used purple cabbage)

6-7 slices of cucumber

1 small capsicum (red/yellow/green) - cut into ½” pieces

2 slices tinned pineapple ( i didnt use it)

½ cup pineapple syrup or juice

2 tbsp oil

1-2 green onions - cut into slices

½ tsp red chilli paste

1½ tsp roughly crushed or minced garlic

¼ cup tomato ketchup

5 tbsp vinegar

½ tsp soya sauce

4 tsp sugar

½ tsp salt or to taste

1 stock/soup cube - crushed

3 tbsp cornflour mixed in ¼ cup water

Method:

1. Boil 1½ cups water with ½ cup pineapple juice. Add carrot and cauliflower. Boil for 2 minutes.

2. Add tomato ketchup, vinegar, soya sauce, sugar, salt and stock-cube. Keep aside.

3. Heat 2 tbsp oil in a kadhai. Add white of onions, garlic and red chilli paste. Stir for a minute.

4. Add remaining vegetables - cucumber, pineapple and capsicum. Stir for a minute.

5. Add the vegetables in pineapple syrup to the wok. Bring to a boil.

6. Add cornflour paste, stirring all the time. Cook for 2 minutes on low heat. Serve hot with rice or noodles.

Tips

You can use veggies of your choice like beans,brocolli,babycorns,zucchini in above recipe

Eggless strawberry mousse recipe, quick strawberry mousse recipe

Now strawberry season is about to get over .Hence I thought of making this ausome strawberry mousse before strawberries vanishes .Got amul fresh cream from market specially to make this one.

A mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.[1] Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit



I have made this mousse using normal mixer & hand whisk .You can even use an electric blender to whip the cream

This is the perfect dessert if you are having special guests. Make it ahead of time, set in individual portions and keep in the fridge till you serve.




Ingredients
250 grams strawberry ( 10-15)
100 ml cream, 25% to 35% fat or even 50% fat ( i used half cup from amul fresh cream)
4 tbsp sugar or add as required.


Method :

1.Rinse Strawberries properly, hull and chop the strawberries. next add them to a mixwer or grinder along with sugar and blend to a smooth puree without any strawberry chunks.



2.Pour 1 tbsp of the puree in shot glasses or bowls.( I love strawberry puree so i added about 2 tbsp in each glass)



3.Now  pour chilled cream to the strawberry puree in the mixer and pulse 8-10 times till the cream is well blended with the strawberry puree.



4 Remove the mixture in a bowl & whick it with a hand whisk till soft peaks are formed.

5.spoon the mousse in the shot glasses or bowls.cover and refrigerate for 4 to 5 hours or till well set.



6.serve the eggless strawberry mousse chilled and garnished with strawberry slices or grated chocolate.

eggless strawberry mousse

Tips:

1.I have used Amul cream with 25% fat content you can use any other brands cream with 25% to 35 % or even 50% fat
2.If you like you can add few strawberry chunks in the mousse.
3.adjust sugar as per tanginess of strawberry
4 Let it to set atleast for an hour and then dig in.
5 You can use even powdered sugar instead of  normal sugar