Thursday, July 5, 2012

Mixed Fruit Custard

It is one of the simple and delicious dessert. Mixed fruits with flavorful custard it is really a wonderful combo fairly healthy and nutritious one. I have prepared this fruit custard with available fruits and nuts in my kitchen.


Vanilla custard powder – 2tbsp
Milk – 3cups
Sugar – 1/4cup
Mixed fruit – 2cup (I used Papaya, peach, mango, apple, grapes, cashewnuts, cherry)

  • Mix custard powder in 1/4 cup of milk and mix well without forms any lumps.
  • Boil the remaining milk and add sugar, when it dissolves, add the custard mixture and mix well quickly to avoid sticking on bottom.

  • Stir continuously until it becomes thick mixture.
  • Now remove from fire and allow cooling down and stir occasionally to avoid layer forms on top. Set in refrigerator to cool down or until use.
  • Meantime wash and chop the fruits into desired shapes and arrange in a serving bowl.

  • Now mix the prepared custard pudding to this fruits and top with cashews and cherry and serve chill.

Enjoy the delicious mixed fruit custard…

  • Don’t add any water oozes fruits.
  • Adjust the sugar according to your sweetness.
  • Even can add dry fruits and nuts for more crunchy and adds more tasty.
  • Add prepared custard mixture to the fruits, once it completely cool down otherwise it will spoil the taste.

Monday, July 2, 2012

Spicy Veggie Puffed Rice

Though there are many recipes using puffed rice, this is a simple and easiest one. With basic and healthy ingredients it makes a good evening snack for all ages, and the best part is, the making time is just a few minutes and ideal for busy bees.


Puffed ice – 1cup
Grated carrot – 1tbsp
Grated beetroot – 1tbsp
Onion – 2tsp, finely chopped
Tomato – 2tsp, finely chopped (deseeded)
Red chilli powder – 2tsp
Salt to taste
Coconut oil – 2tbsp

  • Take puffed rice in a bowl and add coconut oil, chilli powder, salt and mix well.

  • Now add onion, grated carrot and grated beetroot.
  • Finely add tomato and give a quick stir and garnish with coriander leaves and serve immediately.

It’s ready to eat, enjoy this quick spicy puffed rice.

  • Mix red chilli powder, salt, oil with puffed rice and store in air tight container and can mix with veggie as and when needed and serve fresh.
  • Also can add roasted peanuts for crunchy.
  • Add the veggies just before serving otherwise it become soggy.
  • There is no any rule for adding the veggies in measurements, can adjust as per your taste.
  • Add garam masala powder or any spice powder which suits and satisfy your cravings.
  • Adding coconut oil gives nice flavour to the puffed rice.

Wednesday, June 27, 2012

Vanilla Cupcakes with Butter Icing

Celebrating one year of blogging experience with Simple Vanilla Cupcake + Butter Icing. Yes, you heard it right, I have successfully completed one full year of blogging experience, which I started for fun and now this is my passion already.
It's vey surprising that I had crossed one year mark in this Exciting blogging world and I am happy to be part of it. After I started to blog I learned to cook varitity of new dishes and having full fun in my kitchen. In this one year my passion for cooking has increased many folds and also I am proud that I could bake cakes on my own.
I wish to thank all my blogger buddies and followers for encouraging me with your comments and appreciations.
And let’s come to the vanilla cupcakes this is one of the basic cupcake. I am happy that this cupcake turned out so nice and moist, tender. I really enjoyed these cupcakes making frosting with butter icing.

Ingredients:(yields 12 cupcakes)
Recipe source from here

All purpose flour – 1 and 1/4 cup
Sugar – 1cup
Baking powder – 1tsp
Butter – 1/2 cup
Eggs – 2 no
Vanilla extract – 2 tsp
Milk – 1/2 cup

  • Preheat oven to 180 °C and line muffin tins with papers cases and apply some butter and dust with flour.

  • In a bowl, cream the butter and add sugar and beat with an electric mixer in medium speed or hand mix until light and smooth.

  • Add egg one at a time and beat well after each addition and add vanilla and continue beating.

  • Combine flour and baking powder in a separate bowl and sift well. Add these dry ingredients to the prepared creamed mixture and stir well in the milk until the batter is smooth.

  • Fill each lined cup with batter for 2/3 of paper case and bake for 20 minutes or until an inserted toothpick comes out clean.

  • Remove cupcakes from oven and transfer to the rack to cool completely before frosting.
  • I bake 6 cupcakes and one hearten shape 4"x 4" cake.

It really simple and very yummy right!!

Making Butter cream Icing
Recipe source from here

Ingredients:(I halved the quantity from original recipe)

Unsalted butter – 1/2 cup (at room temperature not melted)
Powdered sugar – 1 and 1/2cups
Vanilla extract – 1 tsp
Milk – 1 tbsp

  • Beat the butter with an electric mixer until light and fluffy for about 30 seconds..
  • Now gradually add powdered sugar and vanilla and beat on medium speed for 2 minutes or until the sugar get incorporated with butter.
  • Continue by adding milk and increase the speed to high and beat until light and fluffy.

  • Finally butter icing is now ready to frost.

  • Decorate or pipe it the vanilla cupcakes with butter icing and serve with your toppings.

Vanilla cupcakes with butter icing just melt in mouth right!!

  • Butter icing can be kept frozen for a month.
  • Keep icing in fridge until ready to decorate.
  • The amount of milk and powdered sugar can be adjusted to your need.
  • Given quantity enough to lightly frost for 12 cupcakes.
  • If your butter cream is runny or thin add some powdered sugar and beat for 30 seconds.
  • If Icing is so stiff then add some milk and beat to get smooth texture.

Tuesday, June 19, 2012

Rock melon / Cantaloupe melon Juice

For this summer let me share Rock melon juice from my kitchen. I like for its sweetness, strong flavour, juicy and tastes. My hubby insisted to buy this cantaloupe during our weekend shopping. I don’t know when was the last time I had this juice, anyways now I am enjoying this juice.

Now it has become my habit that whenever I blog for recipe the first thing I look for is, the benefits and then only include in my menu. So I would love to share the,
Health benefits of Cantaloupe:
It is an excellent source of Potassium, vitamin C and vitamin A and low in saturated fat, cholesterol and sodium. Boosts immune system, prevents skin cancer and reduces risk of cancer. It is also an ideal source for weight loss and perfect refreshing drink for this hot summer.

(to make one tall glass)
Cantaloupe – 1cup (roughly chopped)
Chilled milk – 1/4cup
Cold water – 1cup
Sugar / Honey to taste
Squeezed lime juice – 1 and 1/2 tsp

  • Peel the skin and remove the seeds and chop flesh roughly.
  • In a blender add all the ingredients and blend until smooth and frothy.
  • Serve in a tall glass with ice cubes.
Perfect refreshing and light drink!!

  • Select Rock melon which is heavy, for good juice content and use the ripe fruit for best taste.
  • Make sure to catch all the juice and pulp from the fruit to get most significant benefit.
  • Drink the juice immediately after making it.
  • Adjust sugar and lime juice if necessary.
  • Melon seeds do not go waste. Cleaned, washed and dried out seeds can be slightly roasted with salt, makes a best snack or use to make desserts in it.

Tuesday, June 12, 2012

VazhaiPoo Vadai / Banana Flower Vadai

I like vahapoo vadai for its flavour and tastes. Usually I buy one small vazhaipoo and make into halves and use for making vadai and paruppu usili. Cleaning vazhaipoo is the time consuming but tell you it’s all worth for its taste, you will also agree with me after you try and taste this yummy vadai.
Vazhai poo has lot of health benefits too, especially for pregnant women.

How to clean Vazhai Poo?

  • Rub your hands with some oil or wear gloves to avoid sticky and your hand turns black when you clean this banana flower.
  • First keep ready with turmeric water which is added with salt.(i.e., a pinch of turmeric + 1/ tsp of salt + 1cup of water).

  • Take off the outer petals and remove the bunch of flowers and keep separately. Remove the stamen part from each flowers and chop the remaining part of florets and soak them in turmeric water until use, to avoid turning black.


  • While adding florets to the vada mixture, drain the water completely.


Vazhai Poo – cleaned and chopped 1cup
Channa dal – 1/2 cup
Toor dal – 1/2 cup
Red chillies – 3nos
Fennel seeds – 1/4 tsp
Garlic – 3pods
Ginger – 1” piece
Onion – 1 finely chopped)+1/2
Asafoetida – 1 tsp
Coriander leaves few finely chopped
Curry leaves few finely chopped
Salt to taste
Oil for deep frying

  • Wash and soak dal for minimum 2 hours. In a blender add red chilli, onion 1/2, fennel seeds, garlic, ginger with soaked dals and grind coarsely by sprinkling less water.

  • To this mixture now add the chopped vazhaipoo, chopped onions, coriander leaves, curry leaves, asafoetida and salt to taste and mix well.

  • Heat oil in a pan and make a small size vada and drop in oil and cook well in medium flame until crispy and golden brown on both sides.

  • Drain the excess oil in tissue paper and enjoy this hot and tasty vadai.

    • You can also soak the florets in buttermilk mixed with water to avoid decolouration.
    • Grinding the dal mixture coarsely can get crunchier and crispy vada, you also can grind to smooth.
    • While grinding do not add more water.
    • Instead of channa dal you can replace pattani paruppu, it tastes so good.
    • Don’t make big size vada, as it take time to fully cook.