Yummy Traditional

Fruit Custard Recipe

Fruit Custard || Custard Recipe || How to make fruit custard with step-by-step photos and Video...

Fruit custard is a delightful dessert that combines a variety of mixed fruits with milk, custard powder, sugar, and cream to create a smooth and delicious texture. It's a versatile dish that appeals to people of all ages, from kids to adults.

Fruit custard is a simple recipe for making dessert at home. It is easy and fast to cook and prepare, and it is a cool and refreshing dessert made with fresh fruits that are seasonally available.

Have you seen my new video on making Fruit Custard? It's a delicious dessert loaded with mixed fruits and a creamy texture. Give it a try and remember to rate the recipe!

Personally, I love to have this fabulous dessert, but due to being weight-conscious try to eat less. You can have a lot without taking any tension :) I made a plan to make this delicious dessert for my friends who are coming for dinner
This sweet dish can be made with canned cocktail fruits instead of fresh seasonal fruits...so let's begin

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First, take a saucepan, place it on the stove, pour ½ cup water, bring it to a boil, remove it from the flame, add jelly powder, mix well, and pour into an ice cube tray. Set aside for 1/2 hour
Repeat the same process with the 2^nd jelly. Jelly is done

Heat the milk, then add sugar and mix it well on a low flame until the sugar is dissolved. Whilst the sugar is dissolving, in a separate bowl, take some lukewarm milk. Add custard powder and mix it well until it gets a smooth texture without any lumps
Mix custard batter gradually in the boiled milk, and keep stirring to avoid lumps on a low flame

The mixture will thicken around 5-6 minutes or even less than that. Remove from the flame and let it cool for a while

Meanwhile, chop the fruits using seasonal fresh fruits if easily available
Note: avoid using citric fruits and melon/watermelon; you can use apples, bananas, grapes, mango, cherries, peach, or any other fruit that is not citric or watery

Once the custard has cooled, add cream to it and mix it well.

Take a serving bowl, put a layer of fruits and jelly, then pour custard on top of them
Repeat the same process with a 2^nd layer of fruits, jelly, and then custard

Finely add some remaining jelly and fruits on top of the custard layer. Now keep it in the fridge for about 2 hours. Serve chilled with a topping of cream, fruits, and jelly.

Note that you can decorate it with cream as desired. The recipe can be doubled or tripled, or even less, as per your requirement.

Homemade Breadcrumbs Recipe

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Homemade Breadcrumbs || Easy Breadcrumbs || How to Make Breadcrumbs with Step-by-Step photos

Breadcrumbs are easy to prepare and a much better option than store-bought ones, which usually lack flavor and texture. Breadcrumbs are used in many specific frying recipes to bring crispness with beautiful colors, such as bread cheese rolls, chicken shots, potato balls, bread pakora, cutlets, kebab, etc.

It is prepared with stale or leftover bread slices, along with bread edges that we usually cut off the bread to make sandwiches or bread rolls. If you need to use breadcrumbs immediately in the recipe, cut the slices into small pieces.

And place slices on the baking sheet and dry out slightly in a 300-degree Fahrenheit oven for 15 minutes.

For the best results, add the bread chunks in small batches to the food processor. If you prefer to make them by hand, place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs.

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Cut into small chunks of leftover/stale bread slices and bread edges, then spread on a tray and leave them for 2-3 days in a dry place.

cut-the-bread-slices-into-small-pieces-for-bread-crumbs

After 3 days, crumble them with your hands and put them in the food processor or blender jar.

Homemade bread crumbs are ready to use in different recipes.s

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It can be stored in an airtight jar or container for 2-3 months.

How to Make Turmeric MIlk

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Turmeric Milk Recipe || Haldi Doodh || How to make golden milk with step-by-step photos and video

Turmeric milk is a commonly used traditional remedy for cough, cold, and other respiratory tract infections. The antiviral and antibacterial properties of turmeric can help fight infections, while the anti-inflammatory property helps relieve symptoms.

Turmeric is the golden yellow spice used in Asian curries. It is obtained from the ginger-like rhizome of Curcuma longa, a tropical herb from India. The well-researched anti-inflammatory, antioxidant, and anticancer properties of turmeric make it worth including in your diet. If you are not a curry fan, turmeric milk is an excellent option.

Turmeric milk, also sometimes referred to as golden milk, is an infusion of either dry turmeric powder or fresh turmeric root (rhizome) in milk. It is traditionally used in Indian and Pakistani households for treating specific diseases as well as a tonic for general health.

This drink is easy to prepare and highly palatable, the milk taking most of the spiciness out of turmeric. If that doesn’t convince you, the health benefits of this drink would.

This simple home remedy is to beat everyday tiredness and anxiety.

My Latest Video: Turmeric Milk:

Here are the best Turmeric Milk Benefits

Turmeric milk is antimicrobial and fights bacterial infections and viral infections. It is useful in treating illnesses related to the respiratory system since the spice heats up your body and provides quick relief from lung congestion and sinus issues. This is also an effective remedy to cure asthma and bronchitis.

Turmeric milk is an excellent tonic to improve your general immunity against a host of diseases. It is especially useful in the cold and flu seasons, thanks to its antiviral effect. If you’re prone to pick up infectious diseases, make a habit of having a cup of turmeric milk on an empty stomach in the morning or just before bedtime at night.

This is particularly beneficial for children who tend to bring home not only colds and the flu but chickenpox and measles from school and the playground. Swimmers and people who take public transport or otherwise engage in activities that bring them in close contact with a lot of other people would also benefit from a regular dose of this health-promoting drink.

You can tackle most digestive tract problems with turmeric. That could be why it came to be regarded as an important culinary spice. It improves digestion and helps relieve gas and bloating as well as heartburn resulting from gastric reflux. Turmeric increases the flow of bile, which helps in fat digestion. Loss of appetite and indigestion can be successfully treated with a cup of turmeric milk a day.

Turmeric can prevent and treat gastrointestinal infections and get rid of worms. In the tropics where intestinal parasites are very common, especially in children, turmeric milk comes to the rescue.

Turmeric milk is anti-inflammatory and can prevent and protect from arthritis and stomach ulcers. It is also known as a ‘natural aspirin’ and can cure headaches, swelling, and pain.

Turmeric has always been regarded as an excellent detoxifying agent. Our body has to deal with an onslaught of toxins that enter the blood through our food and drink as well as the respiratory tract. They can damage not only the blood vessels but all the other tissues that the contaminated blood reaches.

Toxins in the blood are the underlying causes of many abnormal skin conditions and other diseases. Turmeric helps the elimination of blood impurities by improving the function of the liver, which is entrusted with the duty of identifying these toxins and finding a way to eliminate them. Moreover, the diuretic effect of turmeric helps flush out these toxins through urine.

Stuffed Paratha Recipe ( Egg Paratha )

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Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple, delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layered paratha, which is quite easy to make. Parathas can be eaten for breakfast or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.

Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough.

Some stuffed parathas resemble a filled pie, squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs, adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with

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Tips:

To make a perfect, crispy stuffed layer of paratha, one thing to always keep in mind is that the paratha dough should be soft
Using warm milk in kneading makes the dough soft and smooth
The paratha dough ball should be thicker than the chapatti/roti dough ball
Roll the disc not too thick nor too thin
Apply butter on each layer to make your paratha crispy and flaky
Don’t fill too much stuffing; it may tear your paratha
1-2 tbsp of stuffing is enough
Use pure ghee on the paratha to make it delicious

To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl and add all-purpose flour to the ingredients.

Mix well with a spatula or hand till it turns to a crumbly texture.

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Start kneading the dough by pouring warm milk little by little.

Keep kneading until the dough is formed.

I used 75 ml of milk in kneading.

Keep kneading till you get the smooth and soft texture of the dough.

Put the dough back into the bowl and leave it to rest for at least 15 minutes.

Remove the shells of the eggs and chop them finely.

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.

Take out the dough from the bowl and punch it for a minute.

Divide the dough into equal portions and flatten each ball between your palms.

Place all dough balls on the plate.

Take one dough ball and roll it 8-10 inches into a round shape, apply butter over the disc, then sprinkle flour dust.

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle.

Now fold from above and do the same as before; at the end, fold downwards and apply butter, then sprinkle flour.

It looks like a square box. Apply butter to the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.

Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

Repeat the same process with all remaining stuffed parathas.

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Transfer to the serving plate.

Delicious stuffed layer paratha is ready.

Serve hot with tea, ketchup, or sauce.

Fruit Custard Recipe

Homemade Breadcrumbs Recipe

How to Make Turmeric MIlk

Stuffed Paratha Recipe ( Egg Paratha )

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