Wednesday, 19 March 2014

Kesaria Custard Pudding/ Saffron infused Fruit Custard/ Fruit and saffron Custard

Kesaria Custard Pudding/
Saffron infused Fruit Custard/
Fruit and saffron Custard
Hi Friends,
I know know Holi is gone but there is never too late to post a recipe related to some festival. I love this festival because of food and colors. I know i must have posted some traditional and authentic recipe for this occasion but this time its fusion of two recipes which came out so yumm. I wanted to add more fruits but due to Holi market was closed, and  it was very unsafe to go out and buy some fruits. So i used whichever fruit was available. Its a very nice combo of vanilla flavored custard and kesar/saffron. You can try other flavors of custard like strawberry etc. You can serve it hot or cold. I like it both ways. 
I hope you will try and enjoy like we did.

Milk- 2 glass
Sugar-2 tbsp
Custard powder- 1 tbsp
Saffron/kesar-10-12 thread
Almonds- 1 tbsp
Fruits- 2-3 tbsp peeled and chopped (any)

Take all your ingredients

take out half bowl milk and set aside

add custard in this milk

mix it well

Now add sugar in remaining milk and start boiling

when its bit warm 

take out half bowl aside

add kesar/saffron strands

mix well and keep aside for few minutes

now add this solution to boiling milk

mix well and let it boil once

When it start boiling add custard and milk mix in it

now keep on stirring until reached the desired consistency 

within a minute it will be thick

Now remove it

set aside to cool down

prepare your fruits and dry fruits

Put them in cooled kesaria custard

Mix well and keep in fridge for 1-2 hours

After 2 hours

See its ready to serve

Hmmm So Yummmmm


  1. You can skip dry fruits if you don't like them.
  2. You can make this dish thick or thin according to your preference. Cook more if you want it thick. For thinner version use less custard like one tbsp. 
  3. You can make this dish without kesar/saffron also. But it will give a unique taste and flavor to this dish.
  4. Add fruits only after its cool down otherwise they will become brown and lost its taste.
  5. Choose your favorite fruits and dry fruits like strawberry, kiwi, orange etc as per your own choice.
  6. Adjust sugar according to your taste.
Hope you will like it

Monday, 17 March 2014

Boondi Raita/ Flavored Curd

Boondi Raita/
Flavored Curd 
Hi Friends,
So summer has started here. People are adding more and more coolant to their menus and here comes the easily available, most quick and very versatile comfort food Curd. You can make anything with it main dish to side dish to accompaniments. Here i am with very simple and easy, very quick and healthy recipe of boondi raita which can be whipped in no minutes. I highly recommend to have it with pulao/biryani and any kind of rice dish. You can also have it with chapati/naan etc. My husband like to have it as drink. He ask me to thin it a bit and pour in the glass. Tada a coolant is ready in no time. So play with your own interest and imagination and have it as you want to have it.

You can check some more Raita and curd dishes here:-
Jeera/cumin Raita
Aloo/potato Raita
Cucumber/Kheera Raita
Mix Veg Raita
Dahi Aloo
Tadka Dahi/Seasoned Curd
Papaya Salad with curd dressing
Creamy Fruit Salad
Curd and Raisin Ice Cream


Curd- 2 cups
Pakodi/boondi- 2 tbsp
Cumin seeds- 1 tsp
Salt- as per your taste
Coriander Leaves - for garnishing (optional) i used green onion                                         (Scallion) from my own small garden 
Take all your ingredients

see fresh scallion from my own mini garden at home

 take curd in a bowl and whisk it

Dry Roast cumins seeds on hot skillet

when they turn dark brown
remove and let them cool down a bit

 crush them 

add crushed cumin and salt in curd

Mix them well

throw in boondi

I have used masala boondi you can use plain one

mix well and leave it for 10 minutes 
so that boondi soak the curd and become soft

Garnish with coriander or scallion
 Ready to enjoy

sending it to

  1. You can make it thick or thin according to your choice. Add water in curd to make it more thin.
  2. You can skip cumin seeds if you don't like it. 
  3. If you are skipping cumin seeds then add garam masala or chat masala for flavorful raita.
Hope you will like it

Sunday, 16 March 2014

Side Dish with Leftover Fritters/ Pakoday ki Sabzi/ Leftover Pakoday ki Side Dish/ Pakoda Sabzi/Paalak Pakoday ke Sabzi

Side Dish with Leftover Fritters/
Pakoday ki Sabzi/
Leftover Pakoday ki Side Dish/
Pakoda Sabzi/
Paalak Pakoday ke Sabzi
Hi Friends,
Who can say NO to Pakoda/Fritters? I haven't seen anyone who don't like them, variety may varies. Some like potato fritter, some onion, spinach, cauliflower etc. But there are times i find leftover pakodas laying in the bowl and thinking to use it up. I remember few years back when first time i made pakoda side dish. It tastes so different. I loved it so much. Now i never worry if some leftover pakoda are there. This dish can be made of any kind of pakoda/fritter like potato, spinach, bread pakora etc. Its so quick and easy also. My kids loved it so much. Hope you will like it too.

Pakoda/fritter (any) - 2 cup
Onion- 1 medium 
Tomato-1 medium
Ginger - 1 inch piece
Garlic- 6-7 pods
Cumin seeds-1 tsp
Turmeric powder- 1/4 spoon
Water- 3 cups or as needed
Salt- as per you taste

Take all your ingredients
Puree onion+tomato+ginger+garlic together

Heat 2-3 tsp oil in a pan or kadai

add cumin seeds and let them crackle

throw in pureed onion+tomato+ginger+garlic

cook for few seconds 

add salt and turmeric powder

let the oil separate

see oil oozes out 

add water

let it come to a boil

now add your pakoda

let it simmer for few seconds

its done within a 1 or 2 minutes

 Its ready to serve


You can serve it Roti/Naan/Rice 
or anything you like 

  1. You can take any pakora/fritter for this recipe. Basically the idea was to use leftover pakoras.
  2. You can puree onion tomato garlic ginger separately also. But as pakoras has its own flavors so its not required to do this to get the flavors.
  3. You can some chat masala or amchoor powder to the gravy to make it more flavorful but i liked the pakora taste so skipped any other masala.
Hope you will like it