EASY VARIETY PUDDING RECIPE - MULTI LAYERED CUSTARD PUDDING

VARIETY PUDDING RECIPE / MULTILAYERED PUDDING RECIPE

We all love to have pudding after our main course meal. Pudding can be eaten hot or cold. But i love to have creamy cold pudding which is one of the easiest and satisfying dessert recipes. For those who are looking for a simple, quick and less ingredient pudding recipes, do have a look at this yummy treat. This dessert recipe is very easy to prepare and yes it melts in your mouth. Of course, this pudding calls for very simple ingredients which are commonly available in our pantry shelves. I highly recommend all my viewers to give variety pudding recipe a try and drop your valuable feedback and suggestion in the comment box below. So here is the recipe showing how to make multi-layered custard pudding recipe. 

Related pudding recipes
Thick coconut milk pudding
Vermicelli milk pudding
Caramel pudding

INGREDIENTS ( 1 cup = 250 ml)

Biscuit   - 16 nos or as required (i used less sweet tea biscuit)

Custard powder  - 5 tsp, levelled

Milk   - 2 cups  + half a cup (for mixing the custard powder)

Sugar   - quarter a cup or little more as per your sweetness

Vanilla essence - 1 tsp

Rose milk essence - 3 drops (optional only)

Chinagrass - 4 gms

To garnish 

Nutella - 2 tbsp

Water - 1 tsp

PREPARATION

here is the video showing how to make this pudding

• First, we can prepare the custard cream. 
• For that take a bowl and add sugar, half a cup of milk and custard powder. Mix it well until combined without any lumps. 
• Now boil milk (2 cups). When it starts boiling, add vanilla essence and mix well.
• Now make the flame to medium-low.  Add the custard cream and immediately mix it until well combined. You can see the custard mixture starts to thicken. Let it cook for 4 to 6 minutes stirring continuously. Remove from flame when the custard mixture reach a thick flowing consistency. The consistency of custard cream must not be thicker.  Set this aside.
• Then prepare the china grass mixture. Cook chinagrass along with half a cup of water until it melts to a clear liquid. When done, pour this prepared chinagrass to the custard mixture through a strainer and mix it very well. 
• Transfer it to two bowls equally. To a bowl, add rose milk essence and mix it very well.
• Now lets assemble this pudding.
• Take the pudding tray. Layer some biscuits evenly as a base. Now pour the pink colored custard mixture over it. Again layer some biscuits and pour the yellow colored custard mixture over it. And finally, top the pudding with biscuits and let it keep refrigerated for 4 hours. 
• When done, slice the pudding and drizzle some nutella cream (mix 2 tbsp of nutella with 1 tsp of water and make a smooth cream. ) over it for garnishing this dessert.
• Yummy multi layered custard pudding is ready. It is a must try pudding recipe.
• Click here to view the video showing how to make this video - multilayered pudding

KERALA FISH CURRY RECIPES - RED HOT KOTTAYAM STYLE FISH CURRY

SPICY FISH CURRY RECIPE - Kerala fish curry

Kottayam fish curry is a red-hot fish curry recipe which tastes absolutely perfect along with steamed rice. This Kerala fish curry is very popular around the globe. In Kottayam, this fish curry is also known as Meen vevichath. Gamboge or kudampuli is the main ingredient which adds sourness to this fish curry. And so, this curry recipe is No tomato fish curry recipe. I have shared many fish curry recipes on my blog like Goan fish curry, Kerala fish curry, Indian fish curry, Malabar fish curry, No oil fish curry etc. Do check my blog for a variety of fish curry recipes. So let us move on to the recipe showing how to make Kottayam style fish curry recipe / Kottayam meen curry. 

INGREDIENTS

Fish                - 3 nos, make thin slices

Mustard seed  - half tsp

Fenugreek seed - 1 tsp

Garlic  - 3 cloves, chopped

Ginger - a small piece, chopped

Green chillies -  3nos, sliced

Shallots  - 10 nos, chopped

Kashmiri chilli powder- 2.5 tbsp (must use this chilli powder for the fine red texture)

Turmeric powder - 1 tsp

Gamboge / kudampuli  - 2 pieces, soaked in water

Water   - 1.5 cups

Coconut oil - 2 tbsp + quarter tsp (for seasoning)

Salt

PREPARATION

Please watch the below video showing how to make kottayam meen curry

• Clean the fish well and cut into small pieces. Drain it well and then set this aside.
• Soak the gamboge in water and set this aside.
• Now heat a clay pot (more preferred) with coconut oil (2 tbsp). Once hot, add mustard seed and fenugreek seed. 
• Allow it to splutter and then add chopped ginger, garlic and green chilies.
• Saute for 2 minutes over a low flame and then add the chopped shallots.
• Saute until shallots turn soft and then make the flame to very low (which is very important).
• Now we have to add the spice powders. Add the turmeric powder along with Kashmiri chili paste (mix the Kashmiri chili powder with some water and add it little by little until it forms a paste). If you are using normal chili powder, then add less (than mentioned ) as it will be too fiery. 
• Saute well over a very low flame until the oil separates or floats on the top (which is very important for getting the reddish color to this curry).
• When done, add the gamboge along with the soaked water and salt. Mix well. Allow it boil. Then add the water (1.5 CUPS).
• Again mix very well, cover it with a lid and allow it to boil.
• When it starts to boil, add the fish pieces. Swirl the pot. And then cook for 5 to 8 minutes or until fish pieces are done.
• When done, add quarter tsp of coconut oil on the top and remove from flame.
• Let it sit covered for an hour and then serve.... for the best result. 
• It pairs best with steamed rice or chapati.
• Watch the video here - kerala fish curry

NO BAKE OREO CHEESE CAKE

NO BAKE DESSERT

Cheesecake, one of my family favourite sweet dessert. Cheesecake consist of one or more layers where the bottom layer or base will be often made from crushed cookies or sponge cake or graham crackers. Here am going to share the recipe for a no-bake cheesecake. Yes, it is very easy to whip up a no-bake cheesecake and thus impress your friends and family. Oreo cheesecake, Mango cheesecake, Nutella cheesecake like so you can make a variety of yummy and creamy desserts. Oreo cookies in cheese cream are perfect for a  party dessert idea. And I think this is the best way to make those cookies lovers happy. Moreover, oreo desserts are definitely a crowd pleaser. My Rose (my lil baby) will die for oreo desserts. So let us move on to the recipe showing how to make No bake oreo cheesecake.

INGREDIENTS

OREO LAYER

Oreo cookies  - 16 cookies

Unsalted butter - 50 g, softened

CREAM CHEESE LAYER

Cream cheese   - 200 g, softened, (i used Almarai cream cheese)

Powdered sugar - half a cup

Vanilla essence - 1 tbsp

Cool Whipped cream  - 2 cups (click here how to make it)

Chinagrass melted  - 10 gm (melt it to a clear liquid and cool it slightly)

TO DECORATE

Oreo powder    - quarter a cup

PREPARATION

Please check the below video showing how to make No bake oreo cheesecake 

• Grease and line the sides of the springform with butter paper and set aside ready. I took two mini springforms. 
• Butter and cream cheese must be at room temperature.
•  To the grinder, add Oreo cookies and grind it to a fine powder. 
• To this, add softened unsalted butter and mix well to combine.
• Layer the prepared pan with this oreo mixture and level well with a spoon. Keep refrigerated for 10 minutes.
• Meanwhile, prepare the cream cheese layer. For that, add the softened cream cheese in a bowl and beat until creamy.
• When done, add the powdered sugar little by little. Beat until creamy.
• To this add vanilla essence and again beat well.
• Now add the cool whip (click here to see how to make it) to it (prepare the whipped cream and let it cool ) and fold well.
• Then add the melted china grass (cook the chinagrass in water until it turns to a clear liquid. when done, pass it through a strainer and set aside in a bowl) which is slightly warm. Or you can use gelatin instead.
• Whisk the chinagrass mixture until well combined. 
• Now pour this prepared cream cheese layer over the oreo layer. 
• Level the top and tap well.
• Keep refrigerated for 6 hours or overnight to set.
• When done, decorate it with oreo powder and serve chilled.
•  Please watch this video no bake oreo cheesecake. 

HEALTHY RECIPE WITH BITTER GOURD - BITTER GOURD PICKLE

BITTER GOURD RECIPE

Bitter gourd/ bitter melon/ kaipakka is an excellent source of various vitamins and is high in dietary fibre. Bitter gourd contains twice the calcium of spinach, twice the beta-carotene of broccoli and twice the potassium of a banana. Moreover, the insulin-like compound in Bitter melon is suggested as insulin replacement in diabetics patient.Some of the health benefits of bitter gourd are as follows - bitter gourd helps to kill cancer cells, it helps in treating blood disorders, it is beneficial to diabetic patients, it helps to improve eyesight, it helps in boosting the immune system, it is beneficial for respiratory disorders and much more. It is better to drink bitter melon juice than using bitter melon in any dishes. But as it tastes bitter, we refused to drink bitter melon juice. So here is my simple, yummy and healthy recipe with bitter gourd. Though the vitamins and enzymes will get destroyed in heat, you will still benefit a lot from its minerals and phytonutrients. This pickle with bitter gourd is very healthy when compared to other pickles. Here all the ingredients are cooked together in a clay pot until done and finally tempering the pickle with very less oil. Still, it tastes very delicious and is very less bitter too. So let us see how to make bitter gourd pickle / kaipakka achar.

You might also like

Lemon and dates pickle

Chicken pickle

Prawns pickle

Orange peel pickle

INGREDIENTS

Bitter gourd / kaipakka / pavakka - 3 nos, sliced and chopped 

Onion - 1, big, chopped finely

Garlic - 1 pod, chopped

Green chilies  - 2 nos, slit

Tomato - 2, small, chopped

Tamarind/puli - a lemon sized, soaked in water and take its thick juice

Chili powder - 3 tsp

Turmeric powder - 1 tsp

Water - 1 cup

Salt

To temper

Fenugreek seed - half tsp 

Mustard seed - quarter tsp

Curry leaves

Oil

PREPARATION

Please click the below video for the detailed recipe video

• In a clay pot (manchatti), add all the ingredients one by one. Mix well with a spoon. Add a cup of water and switch on the flame. Cover it and cook until the gravy thickens and the bitter gourd is done. (it will take around 15 to 20 minutes over a medium-low flame).
• When done, remove from flame.
• In a pan, heat 2 tsp of coconut oil. Add fenugreek seed and mustard seeds. Let it splutter over a medium flame. Add curry leaves and pour this over the prepared bitter gourd pickle. Close it with a lid and for best result let it stay aside for 2 hours. 
• You can store this pickle in an airtight container and keep refrigerated for weeks.

SPONGE CAKE - BAKING OF COLORFUL CAKE IN A SINGLE PAN

TWO COLORED SPONGE CAKES

Sponge cake wrapped in paper is always my kids favourite. They love to have it from Kerala Bakeries. It is better to avoid bakery sweets and snacks these days because of food adulteration. So i always prefer to make those stuffs at home for  the safety of our kids. I highly recommend all my readers to bake a cake at least once in our lifetime. Yes, you can bake cakes even without an oven or on the stovetop, or in a nonstick pan or in a cooker like so.   I had posted THE RECIPE FOR SPONGE CAKE without using an oven a few months back. So kindly please check the recipe of the same on my blog or please click HERE  for the sponge cake recipe without an oven. We all know that sponge cake is a cake based on egg, flour, sugar, butter and sometimes baking powder. But this two colored sponge cake calls for baking powder and I skipped the use of butter also. Kindly please check the detailed video showing how to bake a double coloured sponge cake in a single pan. 

INGREDIENTS (1 cup = 250 ml)

Eggs  - 3 nos, at room temperature

Sugar - 1 cup

Vanilla essence - 1 tbsp

Vegetable oil/sunflower oil - half a cup

All purpose flour/ maida - 1.5 cups

Baking powder  - 1 tsp

Salt   - a pinch, optional

Milk - 2 tbsp

For the coloring

Pista essence  - 3 drops

Rose milk essence - 3 drops

(you can also use any food colors instead)

To decorate 

Nutella  - 3 tsp or more

PREPARATION

Please check the below video showing how to make this two coloured cake 

• First of all line the baking tray (rectangular shape) with butter paper. Then make a partition in the middle of the pan using a silver foil covered with butter paper (pls check the video for more details). Make sure that the partition is in the exact middle portion. Set aside. (you can grease the pan with butter before lining the pan so that it sticks well.)
• Sieve together All-purpose flour, baking powder and salt. Mix well and set aside.
• Now let's make the batter.  Whisk together eggs and sugar in a bowl using an electric beater until it turns light and airy which is very important. You have to whisk it well until it turns to white in colour. 
• Then add vanilla essence and veg oil. Again whisk well. 
• Now add the flour mixture little by little and fold well. (do not use the whisker ).
• Finally, add milk and again fold. 
• Now the batter is ready. Divide the batter into two bowls.
• Add pista essence in one bowl and mix well. To the other bowl, add rose milk essence and mix well.
• Pour the batter into the prepared pan without disturbing the partition in between. Tap the pan gently. And then bake it in the preheated oven at 150 degree C for 30 minutes. 
• When done, remove from oven. Let it cool well. Take the cakes out of the pan. Separate the butter paper and then set aside the two colourful cakes.
• Now gently cut the top of the cakes (u can use the leftovers for making cake lollipops or for any other dessert recipes).
• Apply Nutella on one cake and keep the other cake upside down over it. Gently press it, so that it sticks well and looks like a single cake. Trim the sides if required. Let it covered with a foil for few minutes for the perfect slice.
• Now slice and serve. Yummy and eye-catching cake is ready.
• Click this link - how to bake bakery style two colored sponge cake. 

HOW TO MAKE WHIPPED CREAM AT HOME WITH 2 INGREDIENTS

WHIPPED CREAM USING WHIPPING POWDER

It is extremely easy to make fresh whipped cream at home to frost on cakes and pastries. You can make whipped cream in different ways. Whipped cream from milk or heavy whipping cream etc. But here I am showing how to make whipped cream using whipping powder and chilled milk. There are several brands of whipping powder available in the market. I prefer using Dream whip whipping powder. If you are using any other brands of whipping powder other than this brand, kindly please check the package instructions before whipping. As the whipped cream is a cream which is whipped by a whisker or mixer until light and fluffy, you need a hand whisker or wire whisker. Though it is very easy to make whipped cream using whipping powder, still you must be very careful while whipping. Whipping the mixture continuously for few minutes will leads to the formation of butter. So be careful that, you must not beat the cream at high speed continuously. That means you have to beat the mixture for 30 seconds over high speed and then stop for a second or two and again beat. Like so, continue the process until you reach the required consistency.  Scoop a spoonful of whipped cream, and invert the spoon. If the spoon holds the whipped cream without falling down, then it is whipped to the right consistency. And like so as per the package instructions of the Dream whip whipping powder, a sachet of whipping powder calls for half a cup of chilled milk where a cup is equal to 240 ml. But i have used only less than half a cup for a sachet of whipping cream. So use accordingly. And keep the milk out of the refrigerator for 10 minutes before adding it to the powder.  Freeze the glass bowl and whisker for 30 minutes before whipping which makes the cream to thicken fast. 

INGREDIENTS (1 cup = 240 ml)

Dream whip whipping powder - 2 sachets

Chilled milk                              - a cup (few tablespoons less)

PREPARATION

Kindly please check the below video showing how to make perfect whipped cream at home using whipping powder.

FISH MOLLY / FISH MOILEE - FISH CURRY SIMMERED IN SPICY COCONUT MILK GRAVY

KERALA STYLE FISH MOLEE

Coconut milk recipes are my all time favourite. To all fish lovers, here is a super delicious fish recipe which pairs best with palappam, chapati, ghee rice and Malabar pathiri. Yes, coconut milk and fish is such a great combo and so this recipe is always one of my absolute favourite dishes. Though Fish molee/ fish moilee/meen moilee/fish molly has a Portuguese or Indian origin, it is very popular and common dish in South India, especially in Kerala. Here am sharing the recipe showing how to make Kerala style fish molee / fish moilee. The half fried fish is simmered in spicy coconut milk gravy that imparts a special flavour to this curry recipe. The curry is mildly spiced with pepper powder and chopped green chillies only. Chilli powder is not at all used in this curry and so those who want more hotness can add more green chillies or can add green chilli paste instead. The one thing you should keep in mind is that you have to use fresh fish for this curry. Like so, fish molly made with kingfish (ayakoora / neymeen)and Pomfret is the best. But you can also use any fish that is fleshy. So here is the recipe showing how to make fish molly/fish moilee. 

INGREDIENTS

Kingfish / Ayakoora / Neymeen - 5 slices

Coconut oil   

Salt

To marinate the fish 

Chili powder  - 1 tsp

Turmeric powder   - half tsp

Vinegar     - 1 tsp

Salt           - to taste

For the gravy

Cardamom, cinnamon stick, cloves - 2 pieces each

Bay leaves    - 1

Fennel seed   - half tsp

Fenugreek seed - half tsp

Onion  - 1, sliced

Green chillies - 4 nos, chopped

Garlic    - 3 nos, chopped

Ginger   - a small piece, chopped

Curry leaves - few

Thick coconut milk  - 2.5 cups + half a cup 

Warm water  - 1 cup

Pepper powder  - 1 tsp

Turmeric powder  - half tsp

Vinegar  - 1 tsp 

Tomato  - 1, medium sized, 4 slices only

Cornflour - 1.5 tsp, mixed in half a cup of water

Salt  - to taste

To temper 

Shallots  - 1, chopped finely

Garlic     - 1, chopped finely

Curry leaves

Coconut oil  - 2 tbsp

PREPARATION

Please check the below video showing how to make fish molly. Please watch and SUBSCRIBE my channel too.

• Clean the fish slices well and set aside. 
• Then marinate the fish slices with chilli powder, turmeric powder, vinegar and salt. Keep refrigerated for half an hour. 
• Heat a pan with coconut oil. Shallow fry the fish slices until half done. (do not fry more)
• When done, set the fish aside.
• Now to the same oil in the pan, add the raw spices (cinnamon, cloves, cardamom, bay leaves, fennel seed, fenugreek seed). Fry over a low flame for a minute.
• Then add green chillies chopped, garlic chopped, ginger chopped and curry leaves.
• Saute well until the raw smell disappears.
• Now add sliced onion and saute until onion turns soft and golden.
• When done, add required salt, turmeric powder and pepper powder. Mix well to combine.
• Now add the thick coconut milk along with a cup of warm water and mix well.
• Then add the tomato and cook until it boils. (do not cook for more after adding coconut milk)
• When it starts boiling add the cornflour mixed water and mix well for a minute. Then add the half fried fish and gently swirl the pan or mix. Check for salt and pepper powder. Then add the thick coconut milk (half a cup) and cook until it starts to boil(do not let the curry to boil, turn off the flame when it starts to boil). Finally, add vinegar and mix. 
• Now lets temper the curry. Heat a pan with oil. Fry the finely chopped shallots, garlic, curry leaves and pour it over the prepared curry. 
• Serve hot along with ghee rice, chapati, poori etc.

HOW TO MAKE CHUTNEY POWDER - DRY FISH / UNAKKAMEEN CHAMMANTHI PODI

DRIED PRAWNS CHUTNEY POWDER

Chutney powder is a condiment like a pickle and is a great accompaniment to steamed rice or idli, dosa etc. There are many variations in chutney powder. Here am going to share the recipe for a chutney powder with dried prawns. Dry fish chutney powder/ dried prawns chutney powder/ Unakkameen chammanthi podi / Unakka chemmeen chammanti podi is a very aromatic chutney powder which is combined with coconut oil and served along with steamed rice. This condiment or chammanti podi is very popular in South India, especially in Kerala. Scraped coconut, dried red chilies, shallots, garlic, dried prawns, tamarind are dry roasted and powdered to make this aromatic treat. The shelf life of this powder is one month or more when stored in refrigerated. So let us see how to make this dry prawns recipe or unakkameen chammati podi.

INGREDIENTS 

Scraped coconut - 2 cups

Dried prawns/unakka chemmeen - 1 cup, leveled

Dried red chilies - 10 nos, can add less

Shallots     - 4 nos, chopped finely

Garlic cloves - 4 nos, chopped

Tamarind - a small lemon sized, do not add more, discard the seed.

Curry leaves - few

Salt to taste

PREPARATION

Please click on the below video for detailed recipe 

• Heat a pan and dry roast the dried prawns (unakka chemmeen) over a medium-low flame until it is roasted well (remove from flame when it turns slightly crisp). Transfer it to a plate.
• In the same pan, dry roast dried red chilies until it puffs up (add some salt while toasting ). It will take around 6 minutes over medium-low flame. Saute continuously. When done, transfer it to the plate.
• Again in the same pan add scraped coconut, curry leaves, chopped garlic and shallots, tamarind. Saute until the coconut is roasted well and turns crisp (over low flame). When done, add salt and transfer it to the plate. Let it cool slightly. Then powder it until fine or little coarse as per your preference.
• Once cooled, transfer it to an airtight container and keep refrigerated.
• You can use this chutney powder / chammanti podi for months when refrigerated. 
• While serving, take few teaspoons of this powder and mix it with some coconut oil.
• Or take few teaspoon of this powder and grind along with freshly scraped coconut for the freshly ground condiment or fresh chammanti. 

NOTE

• You can add less dried red chilies as per your preference to hotness.
• To avoid the difficulty while dry roasting the red chilies, add some salt to the chilies. If so, add less salt to the chutney powder.
• Add coconut and dried prawns in the given proportion only. 

Video showing how to make unakkachemmeen chammanthi podi .

YUMMY SIDE DISH - MUSHROOM 65

MUSHROOM RECIPES

Mushroom is a great vegetable that can substitute for chicken. Some people depend on vegetable dishes by sacrificing their favorite nonveg dishes. But this vegetable mushroom will not come under this category. You can make a variety of tasty dishes with mushroom. I have shared many yummy mushroom recipes on my blog. Mushroom pulav, mushroom curry, mushroom chili, mushroom popcorn, mushroom soup like so. Here am going to share yet another veg side dish with mushroom. It is very simple to prepare a side dish with this versatile veggie even if you are in a hurry. Mushroom 65 recipes are very tasty veg side dish which pairs best with fried rice, ghee rice etc. So let us see how to make Mushroom 65 recipe at home.

INGREDIENTS

Mushroom   - 400 g, cut into two halves

Oil for deep frying

To cook mushroom

Soy sauce    - half tsp

Water           - 1 cup

Salt              - quarter tsp

Marinate the cooked mushroom with

All-purpose flour  - half a cup

Cornflour   - quarter a cup

Garlic powder - 1 tsp

Garam masala powder - quarter tsp

Chili powder  - 2 tsp

Vinegar   - 1 tbsp

Salt  - as required

Red food color - a pinch, if required

PREPARATION

Here is the video showing how to make mushroom 65

• Cut each mushroom into halves and set aside. 
• Now boil a cup of water in a wok. Once it starts to boil, add salt and soy sauce. To this, add the mushroom slices and let it cook for 5 minutes. When done, drain it to a colander and set aside.
• In a bowl, add All purpose flour, cornflour, garlic powder, garam masala powder, chili powder, vinegar, salt and red food color (optional). Mix very well with little water. The consistency must not be too thick nor too thin.
• Slide the half done mushroom to this marinade and combine well to coat. Let it set aside in the refrigerator for an hour.
• Heat a wok or non-stick pan with oil for deep frying. Slide the marinated mushroom one by one to the hot oil with a spoon. (each mushroom pieces must be well coated with the marinade). Frying until golden and done.
• Transfer it to a plate. Fry the remaining marinated mushroom and set aside.
• Finally return the fried mushroom again to the hot oil for double frying. This makes the mushroom 65 crispy and tasty.

Please click on the link to watch how to make paneer tikka masala at home.