Thursday, 16 January 2014

Banana Cinnamon Custard

I guess I have come a long way in my cooking journey...there was a time when I thought custard was only made using Brown and Polson custard powder :-). Another episode I remember about custard is that of one of my professors during my post graduation days, she was talking about something and she mentioned ‘ is as plain as caramel custard’ and I remember wondering ‘is caramel custard’ plain. Now of course I know it as an extremely basic dessert.

The other day I added mashed banana and cinnamon to the caramel custard to make banana cinnamon custard. Here is the recipe I followed.


4 cups milk,
1 cup mashed banana,
2 tsp vanilla extract,
8 eggs,
200 grams sugar,
2 tsp cinnamon powder


Grease flat bottomed bowls or ramekins. I used steel katoris.

Take 100 grams of sugar and about ¾ cup of water in a vessel and cook till it caramelizes. It should turn a lovely golden colour. Sprinkle the cinnamon powder over the caramel.

Heat the milk till bubbles form along the edge. Ensure it does not boil. Turn off the heat.

In a big bowl whisk together the remaining sugar, mashed banana, vanilla extract and lightly beaten eggs until smooth. Do not over whisk.

Gradually add the hot milk whisking constantly.

Pour this into the caramel coated bowls and place them in a baking tray.

Add hot water in the tray.

Pour the caramel into the greased bowls. Preheat the oven to 180OC for 10 minutes. Bake at 180OC for 50 minutes or till set, this timing will depend on the size of bowls you are using.

Cool and refrigerate. Loosen the edges with a knife and invert it onto a plate and serve chilled.

Wednesday, 15 January 2014

Grilled Arvi

Arvi is something I have cooked very rarely, as hubby doesn’t like it. The other day I grilled it to go with a simple meal of dal and chawal. Was quite good, can be used even as a starter. I also made a small batch of potatoes in the same manner for non-arvi eaters, you can see it in the photograph.


500 grams arvi,
Salt to taste,
Red chilli powder to taste,
2 tsps powdered coriander,
1 tsp turmeric powder,
2 tsp cumin powder,
1.5 tbsp oil,
½ tsp ajwain,
1 tsp garam masala,
1 tsp amchoor,


Steam the arvi till almost done. Peel and slice it into longitudinal slices.

Heat one tbsp oil and add the ajwain. Once it splutters add all the powdered spices and the salt. Turn off the heat and mix in the sliced arvi.

Preheat the oven to 250OC for 10 minutes. Arrange the arvi on a greated baking tray. Drizzle with the remaining oil.

Grill it at for 20 minutes. Toss it up half way through.

Goes well with plain dal-chawal or parathas. Can also be served as a starter.

Monday, 13 January 2014

Baby Corn and Green Peas Curry

A simple everyday main course dish, which you can be rustled up easily in your kitchen.


8-9 baby corns,
2 cups green peas,
½ cup fresh grated coconut,
1 medium-sized onion,
1 large tomato,
2 – 3 green chillies,
A small fistful of coriander leaves,
1 tsp powdered turmeric,
5-6 cloves of garlic,
1 inch piece of ginger,
2 tbsps curd,
1 piece of cinnamon,
2 cloves,
2 green cardamom,
1 tsp red chilli powder,
1 tsp cumin powder,
½ tsp powdered black pepper,
1 tsp coriander powder,
½ tsp garam masala powder,
1/3 cup cream,
Salt to taste,
½ cup milk,
1.5 tbsp crushed kasuri methi,
2 tbsps oil,
1 tsp ghee


Slice the baby corn into bite-sized slices.

Cook the peas and baby corn in salted water till done.

Grind the coconut, onion, tomato, green chillies, coriander leaves, ginger, garlic, half the turmeric and curd into a fine paste.

Heat the oil and add the cinnamon, cloves and green cardamom. After a minute add the prepared paste and fry on a medium heat till oil separates. Now add all the dry spices and sauté for about a minute.

Next add the cream, cooked vegetables, salt and sauté for another minute. Lastly add the milk, sprinkle the crushed kasuri methi and let it come to a boil. Lower the heat and let it simmer for 2-3 minutes.

Serve hot drizzled with the ghee.

Goes well with phulkas or any Indian bread.

Saturday, 11 January 2014

Kaju Masala

The other day I was really stuck for dinner, there were not many options which I could rustle up and I didn’t want to go for aloo which I usually do in such circumstances. Then I chanced on the post for Kaju Curry in Aparna’s blog and decided to give it a shot. It was an unusual curry, as generally cashews are not used as the main ingredient in a main course item. But it was a wonderful change and pretty rich.


1 cup cashew nuts,
3 medium sized tomatoes (pureed),
3 tbsp ghee,
½ tbsp crushed kasuri methi,
¼ tsp amchoor powder,
Salt to taste,
1 tsp sugar,
2 tbsp cream,
Chopped coriander leaves

Ground to a Fine Paste

2 medium sized onions,
3 green cardamoms,
1 inch piece of cinnamon,
3 cloves,
1 tsp ginger-garlic paste,
1 heaped tbsp of coriander seeds,
½ tsp cumin seeds,
1 tsp sugar,
4-5 kashmiri red chillies,
6 cashews


Heat one tbsp of ghee and add the cashews. Fry on a low heat till they change colour to a light brown. Remove and keep aside.

Heat the remaining ghee and add the paste and fry well. When it is well fried and the raw smell disappears add the crushed kasuri methi and fry for one more minute.

Now add the amchoor powder and sauté for one minute. Next add the pureed tomatoes, salt and sugar. Stir well and add about 1 ½ cup water and let it come to a boil. Add the fried cashews and let it cook till it is almost done.

Fold in the cream and adjust seasoning. Garnish with coriander leaves.

Goes well with rotis or any Indian bread.