Today we completed 6 years in Khobar. When we were in Riyadh, I hardly used to cook. After coming here also, I took 1 month to clean and set the whole house, especially the kitchen. As Id stopped working, I started cooking slowly, sometimes. And then more regularly. My friends in Riyadh still cant believe that I cook everyday, and all this :) Every year, I make something nice to celebrate our wonderful life in this house, and also my birth/growth as a cook. The mangoes Id bought a few days back, had ripened. The moth that I had soaked, had sprouted. And my menu was set. Mango custard, moth sprouts and poori. Dont look confused. Yes, we Gujaratis have our meetha as part of the main course. And poori and fruit salad (as we call a slightly thinner custard with fruits inside), is a very common combination in gujju households. Though I make the it thick as girls like it that way. The whole month of May, I have been celebrating, or reminiscing about something or the other. But the family is very happy, because each time they have ended up with great meals :D Alhamdullilah! Hope we have many more years in this beautiful house and lovely city. And pray, we have many more reasons to celebrate! Mango Custard 1l milk (keep aside 1 mug from this) 5 tbsp vanilla custard powder 1 tsp green elaichi powder 2 -3 strokes of nutmeg on a cheese grater Sugar as per taste (I use approx 13 tsp in 1 l milk) Fruits of your choice Or Jelly Bring milk to a boil, stirring often so it doesnt stick. Meanwhile, mix custard powder in the reserved milk. Make sure no lumps remain. Add sugar to the boiling milk and cook for 3-4 minutes. Lower the flame to sim. Mix the custard powder once again (it tends to settle down) Now pour this mix in the milk in a steady stream, stirring the milk continuously with the other hand. Keep stirring till both get incorporated. In a minute or two, the whole mixture will become thick. Cook for 2-3 minutes more after that ( I like the corn starch well cooked), but stir CONTINUOUSLY, moving the spatula well, all over the bottom. Take it off the flame. Slowly sprinkle elaichi powder and grated nutmeg, make sure you dont drop blobs, or else they will turn into lumps. Stir well. Now to cool, keep it open, and keep stirring it every 10-15 minutes, so that a thick layer doesnt form on top. After a while you may cover it with a clean airy kitchen towel (I keep separate napkins for sweets and for sprouts, which are not used for anything else) Once it reaches room temperature, cover with cling film and refrigerate, at least overnight. If you want this thick kind, add fruits just sometime before serving (once fruits are added, the custard becomes thinner) Do reserve some fruit to garnish the serving/individual bowls.
Posted on: Sun, 25 May 2014 21:26:39 +0000
Trending Topics
Recently Viewed Topics
© 2015