Fruit Custard

            

Hello Fellas........Summers have arrived in almost every part of India which brings summer vacations too. As the kids are home they always ask for some sweet treats, isn't it?  As a mother how many times a day we can give chocolates, brownies or other sweet things to our kids, that always remains a challenge!

We always want to feed healthy to our family. If we can fulfill our family's craving and that too in a healthy manner then nothing can make us more contented. In order to gratify the dessert craving of your kids, make them a healthy Mixed Fruit Custard. 

Usually, the custard is a cooked mixture of milk/cream and egg yolk; its consistency can vary from thin pouring sauce to thick pastry cream. The cooking option also varies. But, the method I have used here is very easy and crowd-pleasing too. Moreover, it's eggless. This recipe of Custard will not only satisfy the dessert craving but it is loaded with the nutrients of milk, fruits, and dry fruits. You can add or subtract any fruit as per your or your family's liking.

Mixed Fruit Custard is a very old school recipe. We have grown up eating this Custard along with other desserts made by our mom during the summer vacation or any other occasion. The Custard is usually made by mixing the fruits with the custard sauce along with some dry fruits. This is sometimes known as Fruit Salad with Custard.

Few things to keep in mind while making this custard is that:

• Reduce the milk to half or make use of whole milk (if available). This enhances the richness of the custard.
• Add fruits once the custard is completely cooled down otherwise the custard will not get thickened.
• Strain the custard through a strainer to get a silky smooth texture  

So, without any further ado let's indulge ourselves in this scrumptious dessert:

Soya Chunks Kebabs

             

From last many days, I was craving for Kebabs but was not in the mood of making regular Kebabs made from Chicken or Mutton, I wanted to try something new. I googled Kebab recipes and came across zillion of recipes starting from chicken, mutton, fish, paneer, potatoes, chana and what not. One ingredient that caught my attention was Soya Chunks.

My family loves to eat Soya Chunks. They're very rich in nutrients. The protein content in soya chunks is even higher than that of lentils. So we must include them in our diet at least twice a week. Also, soya chunks are the best meat replacement. I know we sometimes get bored with the usual recipes and look for something different. I have few Soya Chunks recipes on my blog do check them out if you like:

• Soya Manchurian
• Soya Chunks Fried Rice

Today in this post I'll share one more delicacy made from Soya chunks and i.e Soya Chunks Kebabs. Since soya chunks have high protein content vegan and gluten-free so you can easily feed them to your toddlers. The best part is they are super easy and quick. 

Generally, three varieties of Soya chunks are available in the market: the larger ones, mini soya chunks and soya granules. The one which we have always handy is the larger ones. We can make these kebabs with any variety of soya chunks. I have used the larger chunks as they were lying in my pantry for many days. You have to just soak the soya chunks and then grind them in the mixer-grinder. You're ready to make the Kebabs.

So, without any further ado, let's begin with the recipe:

Steamed Momos with Momo Chutney

           

Hello Foodies.........Today in this post we will be talking about a delicacy which is very popular in our neighboring countries as well as in the North-Eastern part of India. Yes, you guessed it right I'm talking about MOMOS.  

India is embraced by so many countries so its quite natural to inherit the flavors of that delicacy in our local cuisine too. Momos are small flour-based dumplings steamed or pan-fried and stuffed with either veggies, meat or a mixture of both. They are usually served with spicy red momo chutney or sauce.

Momos are native to Nepal, Tibet, Northern India, and North-Eastern India but these cute little beauties are equally popular in other parts of India. If you walk down to any of the street food joints or hawkers you can find many variations in the filing, folding technique and even the way the Momos are folded. 

The most common and popular form of Momo is the Steamed version but you can also ask for Pan Fried Momos, Schezwan Momos, Tandoori Momos, Chilli Momos, Chocolate Momos, and the list goes on.

I like to make Momos from scratch starting from kneading the dough, making the filling, preparing the Momo Chutney, shaping the Momos and finally steaming them. I know it's a lengthy process but it's worth the effort. The Momos are shaped in a number of ways but I find this way very easy and quick to make. 

So, without any further ado let's start with the recipe: