30 June 2020

Mango Custard (EGG FREE) with VIDEO details

a creamy, delicious summer cold dessert using custard powder and flavored with mango



What is Custard ?


Custard is a type of pudding typically made of egg (with or without), sugar and milk. Custard can be prepared in baking method or in gas stove by stirring. Egg acts as the thickening agent where as in egg-free version, custard powder (cornflour with some flavoring and color) plays that role. The consistency is also variable as desired like pouring to thick or firm. A lot of things one can add to the simple custard and accordingly the name varies as Fruit Custard, Chocolate Custard, Caramel Custard, Lemon Creme Brulee etc.

Mango Custard :


In the scorching summer, mangoes are loved by majority of people. Particularly all need some cool and refreshing dishes to beat the heat and enjoy through out using mangoes like 



Mango custard is a cold dessert which comes to rescue the above cravings. Here the custard is flavored with mango, hence the name is Mango Custard. It is so light and creamy in texture.

Dietary note :

    ✔  Vegetarian custard
    ✔  Summer cold sweet dish
    ✔  Gluten free
    ✔  Make-ahead dessert



      Ingredients for making the mango custard :



      1. Milk - I have used regular milk. One can take full-fat milk.
      2. Mango puree - Simply peel the ripe mango, chop roughly and then blend into a smooth puree type without adding any water. Always pick more sweet and fleshy mango to make mango puree.
      3. Sugar - Adjust the amount of sugar depending upon the sweetness of the mango puree and mango chunks which is added at the end. 
      4. Mango custard powder - I always prepare using the regular vanilla flavor custard powder, but while shopping my monthly grocery in super market few days before, I came across the mango custard powder. So I have used this one to make the mango custard here.
      5. Mango chunks & Dry fruits - These are used for garnishing the mango custard, but optional.



        Preparation method of this cold mango dessert :


        First in a broad pan the milk is allowed to boil over low-medium heat. Meanwhile in a small bowl custard powder is mixed with 2-3 tbsp of milk without any lumps and kept aside. When the milk starts to boil, it is simmered and then sugar is added and allowed to melt. After that the custard mixture is poured onto the pan and using a spatula / hand whisk everything is mixed quickly to avoid any lumps formation. Soon it will start to thicken, so one has to keep mixing using a spatula / hand whisk. 

        After some time, the whole liquid mixture starts to nicely coat the spatula. It means the custard is nicely cooked by now. Next the mango puree is mixed with the custard evenly. Immediately then the heat is turned off, else the whole mixture will start to split. The mango custard is allowed to cool a bit and poured into desired serving bowls. The custard bowl is kept in refrigerator to chill. While serving, the mango custard is topped with few mango cubes and some chopped nuts. These are optional, but I always add.




        Serving suggestion :


        This is a sure shot hit and will be enjoyed by all age group in mango season. In summer party menu or any special celebration, this mouth-watering dessert is a good choice to impress the guests, family members. The mango custard tastes great when served chilled. So it is recommended to keep in refrigerator until serving. This is a perfect Make-Ahead type dessert which can be prepared before hand and can be enjoyed for 3-4 days by keeping in refrigerator. The whole making procedure is simple and easy one, but the end result is creamy and delicious. So do try this yummilicious mango custard without any egg !





          HOPE YOU WILL LIKE THIS COLD DESSERT ðŸ˜Š! WHY NOT TRY SOME MORE RECIPES like this 👇 AS WELL :


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          Egg-free Mango Custard

          Print
          Egg-free Mango Custard
          Author:
          Prep time: 10 MCook time: 20 MTotal time: 30 M
          a creamy, delicious summer cold dessert using custard powder and flavored with mango.

          Ingredients:

          • Milk 2 cup
          • Mango puree 1/2 cup
          • Sugar 2-3 tbsp
          • Mango custard powder 1.5 tbsp
          • Mango chunks for garnishing
          • Dry fruits (finely chopped) for garnishing

          Instructions:

          1. In a broad pan, pour milk and allow to boil.
          2. Meanwhile in a small bowl take custard powder, 2-3 tbsp of milk and mix well without any lumps. Keep aside.
          3. When the milk starts to boil, simmer it.
          4. Then add sugar, stir and allow the sugar to melt.
          5. Add the custard mixture and using a spatula / hand whisk mix everything quickly to avoid any lumps formation.
          6. Soon it will start to thicken, keep mixing using a spatula / hand whisk.
          7. Keep stirring and after some time, the whole liquid mixture starts to nicely coat the spatula. It means the custard is nicely cooked by now.
          8. Add the mango puree, mix evenly.
          9. Turn off heat after that (else the whole mixture will start to split) and allow to cool a bit.
          10. Pour into desired bowl and keep in refrigerator to chill.
          11. At the time of serving, put some mango cubes and sprinkle some chopped nuts on top of the chilled mango custard. Serve !

          Notes:

          Mango custard powder if available at your place then use to make this mango custard, else use regular vanilla custard powder. After adding mango puree, do not cook for longer. Otherwise the custard mixture will start to split. Without any topping this custard can be served too. To make mango puree, simply peel the mango and chop roughly and then blend into a smooth puree type without adding any water. Adjust the amount of sugar depending upon the sweetness of the mango pulp.
          mango sweet, cold dessert, egg free dessert, Summer delight, Mango custard powder, Custard, Eggless custard
          Dessert, Vegetarian, Mango Custard, Mango, Summer cold dessert
          Indian
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          29 June 2020

          Rava Toast | Semolina Toast | Sooji Toast with VIDEO details

          a crispy toasted bread with a tasty toppings of few vegetables and semolina mixture




          Any dish using bread are always liked by all of us. 2-3 years back, I had come across this Rava Toast in a cookery TV show. And since then this rava toast is a common affair for me. I prepare this dish as per my convenience and always love to add few veggies. This rava toast is completely vegetarian and comes under open toast category. I had recently shared another semolina based recipe as Savory Bundt Cake, do check that and if preparing for kids, simply omit the green chilies.

          What are the ingredients here ?

          1. Bread slice - Any kind of breads like white, brown, whole wheat, multigrain pair well here. I have used white one as that was in my kitchen pantry.
          2. Sooji - I have picked the fine variety sooji / semolina / rava. If you do not have fine variety then simply grind a bit the regular semolina in a grinder jar. 
          3. Vegetables - I have picked onions, tomatoes, carrot, bell pepper here. Any other vegetables like cabbage, beetroot, spinach, cucumber etc can be added. But all these should be in finely chopped or grated form, so that these can be easily cooked.
          4. Coriander leaf - This is optional but adds a nice flavor.
          5. Green chili - Few finely chopped green chilies can be used as per the spiciness desired. I have skipped here.
          6. Yogurt - Always prefer to pick the fresh curd / yogurt (do check how to make curd easily at home). Else there will be a sour tatse in the toast. This helps to bind all the ingredients easily.
          7. Salt - add as per the taste. 
          8. Oil - I have picked oil here to toast the bread slices. Butter or even ghee can be opted.
          9. Water - This is optional. Add very little if mixing everything results into a thick paste.


          Making procedure of this rava toast :


          First in a mixing bowl take semolina (sooji), curd, finely chopped onion, finely chopped bell pepper, finely chopped tomatoes, finely chopped coriander leaves, grated carrot and salt. Using a spoon everything is mixed to get a paste type texture. If the mixture looks too thick then 1-2 tbsp of water can be added. Everything is again mixed and the bowl is kept aside with a cover for 5-6 minutes. 
          After that around 1 tbsp of this semolina mixture is spread over one side of a bread slice evenly using a spoon or butter knife. 
          Meanwhile a tawa / griddle is heated and greased with oil. The bread slice is then placed on the tawa with the topping side down. Over low-medium heat it is allowed to cook till the toppings look slightly light brown in color. 
          Then the bread slice is flipped and the other side is allowed to toasted till nicely crisp. The toasted rava toast is then transfer to a plate. 
          Similarly with remaining sooji mixture and bread slices some more rava toasts are prepared. Depending upon the size of tawa and bread slice, 2-3 bread slices can be cooked at a time.




          💡FEW TIPS TO MAKE PERFECT CRISPY RAVA TOAST :

          • Do not keep the topping on bread slices for longer time before toasting. Put the semolina mixture on the bread slice and immediately toast it, else the bread will get soggy.
          • Always keep the heat on low-medium, else the slices will burn instead of well toasted.
          • Do not spread the semolina mixture too thick. Otherwise the toast will not turn crispy and also remain uncooked from the middle.
          • Keep all the vegetables finely chopped so that these will stick to the bread slices easily.

          Dietary note :

            ✔  Vegetarian
            ✔  Easy and quick
            ✔  Can be Vegan if prefer to use vegan yogurt
            ✔  Kids friendly





            Serving suggestion :


            The whole preocess is quite simple, easy and quick to make. These rava toasts are perfect to serve in the morning breakfast / evening tea time snack option. Using some ketchup / any chutneys like coriander chuteny / mint-coariander chutney these pair well. If some leftover breads are there, then this recipe is a nice choice to use those left over bread slices. 

            For kids tiffin box, this fits really perfect. But do keep in mind to first cool the rava toasts and after that only pack in the tiffin box. If it is packed in the box in hot / warm stage, then it may turn soggy. This recipe is quite common at my place and we love to have this in the breakfast menu most time. When there is a hurry, then this surely comes as a rescue. Just mix everything, top the bread slices and toast over a tawa / griddle, Voila ! The delightful dish is ready to go 😉So do make this easy peasy semolina toast / rave toast / sooji toast and give a new addition in the breakfast / snack menu !



            The event related to this post :





            Monday is here again and thFoodie Monday Blog Hop team has decided the 252th theme as 'Munchkin Meal' which is suggested by Narmadha this timeHer blog is loaded with many veg and non-veg Indian recipes as well as others from around the globe, do check her healthy Veggie Whole Wheat Pizza. Well for the theme she suggested to make any healthy dish which we could feed the kids easily particularly fussy eaters and that may be any kind of meal. So here I have come up with this Rava Toast using semolina / rava / sooji, some vegetables and contributed for the theme.



            Now let’s go through how to make "Rava Toast" at home 👇


            Video procedure of this "Rava Toast / Semolina Toast" :





            : Recipe Card :



            Rava Toast | Semolina Toast | Sooji Toast

            Print
            Rava Toast | Semolina Toast | Sooji Toast
            Author:
            Prep time: 10 MCook time: 15 MTotal time: 25 M
            a crispy toasted bread with a tasty toppings of few vegetables and semolina mixture

            Ingredients:

            • Bread slice 5-6 no.
            • Sooji (semolina) 1/2 cup
            • Onion (finely chopped) 1/4 cup
            • Tomato (finely chopped) 1/4 cup
            • Carrot (grated) 1/4 cup
            • Bell pepper (capsicum) (finely chopped) 1/4 cup
            • Coriander leaf (finely chopped) 1-2 tbsp
            • Yogurt 1/2 cup
            • Salt as needed
            • Oil as needed
            • Water as needed

            Instructions:

            1. In a mixing bowl take semolina (sooji), curd, finely chopped onion, carrot, bell pepper, tomatoes, coriander leaves and salt.
            2. Mix everything to get a paste type texture.
            3. Add little water (1-2 tbsp) if the mixture looks too thick and mix again.
            4. Cover the bowl and keep aside for 10-12 minutes.
            5. Now take a bread slice and put 1 tbsp of sooji mixture on one side.
            6. Spread evenly using a spoon or butter knife.
            7. Heat a tawa / griddle and grease with oil.
            8. Place the bread slice on the tawa with the topping side down.
            9. Allow to cook over low-medium heat till the toppings look slightly light brown in color.
            10. Flip the bread slice and cook the other side till nicely crisp and toasted well.
            11. Transfer to a plate.
            12. Similarly make with remaining sooji mixture and bread slices.
            13. Depending upon the size of tawa and bread slice, 2-3 bread slices can be cooked at a time.
            14. Serve immediately as it is or cut into half with some ketchup / any other desired chutney !

            Notes:

            Some finely chopped green chilies can be added. For serving kids, simply skip this addition. Instead of oil, butter can used to make these toasts. Any kind of breads like white, brown, whole wheat, multigrain pair well here. Always keep the heat on low-medium, else the slices will burn. Ginger can be added in grated form. I forgot to add while preparing. Do not keep the topping on bread slices for longer time before toasting. Put the semolina mixture on the bread slice and immediately toast it, else the bread will get soggy. Do not spread the semolina mixture too thick. Otherwise the toast will not turn crispy and also remain uncooked from the middle. 1-2 pinch of red chili powder can be added, skip if serving to kids. I have not added. Keep all the vegetables finely chopped so that these will stick to the bread slices easily.
            Sooji, rava, curd, yogurt, onion, carrot, bell pepper, tomato, bread, easy snack, vegetarian breakfast, kids recipe, Open toast
            Snack, Breakfast, Rava toast, semolina Toast, Vegetarian,
            Indian
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            Tag @firsttimercook on instagram and hashtag it #firsttimercook




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            27 June 2020

            Lychee Kheer | Lychee Payasam with VIDEO

            an Indian pudding, Kheer with the flavor of the queen of fruit, Lychee 





            The perfect blend of sweet and tart, lychee is the tropical summer fruit one need to try when summer time is ON. Like the rambutan and dragon fruit, lychee has a bumpy skin which covers a translucent white flesh that is a good source of Vitamin B, Vitamin C and potassium. Peeling the outer part and enjoying this fruit is a perfect refreshing summer treat. It has a sweet, aromatic taste to it. I can describe it like a grape with a hint of rose. Beside summer, one can enjoy these as the super markets are loaded with canned lychee these days.






            What can be prepared using this Lychee ?


            The delicate flavor of lychee can be lost when cooked, so it is best to eat these raw. These are great additions to fruit salads, ice cream ( check this Lychee Coconut Ice-cream (Vegan & no-Churn) ), drinks like smoothies, mojitos (check this Virgin Lychee Mojito) etc. Well, today I have come up with a kheer recipe using this queen of fruit, Lychee and hence the name of the dish is Lychee Kheer / Lychee Payasam.





              Now let’s go through how to make "Lychee Kheer | Lychee Payasam" at home 👇


              Video procedure of this "Lychee Kheer | Lychee Payasam" :


               





              : Recipe Card :



              Lychee Kheer | Lychee Payasam

              Print
              Lychee Kheer | Lychee Payasam
              Author:
              Prep time: 20 MCook time: 30 MTotal time: 50 M
              an Indian pudding, Kheer with the flavor of the queen of fruit, Lychee

              Ingredients:

              • Lychee (chopped) 1/2 cup
              • Milk 1/2 lt
              • Rice (basmati) 1 tbsp
              • Sugar 1/4 cup
              • Cardamom powder 1/4 tsp
              • Saffron 1/4 tsp
              • Salt 1 pinch

              Instructions:

              1. In a pan, start boiling milk.
              2. Meanwhile, wash and drain the rice and grind to a coarse texture. Keep aside.
              3. When milk comes to boil, lower the heat and add the coarse mixture of rice.
              4. Stir continuously for 1-2 minutes.
              5. Then allow to cook the rice completely, stirring in between.
              6. When rice seems soft, add sugar and mix well.
              7. Soon the whole mixture'll look like a slightly thinner consistency as the sugar starts to melt.
              8. Allow to cook for 1-2 minutes.
              9. Add cardamom powder and saffron, mix well.
              10. By the addition of saffron the kheer color'll start to change.
              11. Finally add chopped lychee, mix and simmer for 1-2 minutes (not more than that).
              12. Turn off heat and allow to cool down.
              13. Serve either warm / chilled !

              Notes:

              I have first removes the skin and seeds of lychee. Then simply cut the lychee pulp lengthwise 5-6 pieces. I love this kind of lychee pieces while having the kheer. If you want you may chop further more into small size. Adjust sweetness as desired by adding less / more sugar. I always recommend to add salt in the kheer if rice is used. 1 drop of rose water can be added here, but it is optional. Add some chopped dry fruits if desired. I have picked fresh lychee as the summer is here and the fruits is easily available at my areas. But if you are using canned lychee then adjust the amount of sugar as the canned lychees are already dunked in sugar syrup. For 500 ml milk, 1 tbsp of rice I am using to get neither thick nor thin consistency of the kheer. If you like slightly thick consistency then use 1.5-2 tbsp rice. Don't cook for long time after adding the lychee, else the fruit will loss its aroma.
              Summer delight, Sweet, Kheer, Payasam, Lychee Kheer, Lychee Payasam, Cardamom powder
              Dessert, Indian Pudding, vegetarian, Gluten free, Lychee
              Indian
              Did you make this recipe?
              Tag @firsttimercook on instagram and hashtag it #firsttimercook




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