Fruit Custard

Milk - 2 cup

Sugar - 1/2 cup

Custard Powder - 2 1/2 tbsp

Mango, Banana, Grapes, Apple - bite sized

Pound Cake - cubed

Bring Milk to boil on medium heat for about 5 min. Add Sugar and keep stirring continuously to prevent burning at the bottom.

In a small bowl add the Custard powder and stir in 1/4 cup of the prepared Milk at luke warm temperature. Keep on stirring making sure there is no lumps.

Add the prepared Custard mixture to the boild Milk and whisk util it begins to thicken. Transfer the preapred Custard to a bowl and refrigerate for 2 hours.

In anoher bowl add the diced Fruits along with Pound Cake. Add the Custard mixture to the fruits and mix well.

Serve Chilled!

Potato Roast

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/2 tsp

Curry Leaves - few

Potato – 2, cubed

Turmeric – 1 tsp

Sambhar Powder - 1 tsp

Salt

Heat Oil in a large skillet. Temper Mustard, Urad Dhal, Asafetida and Curry Leaves in hot Oil.

Add the cubed Potatoes along with Turmeric, Sambhar Powder and required Salt. Fry for about 20 min or until the Potatoes are crisp and done.

Patta Gobbi

• 200 grams cabbage (band gobhi or patta gobhi) or 4 cups of shredded cabbage

• ▢ ¾ to 1 cup of fresh peas (matar)

• ▢ 1 medium onion or ½ cup of finely chopped onion

• ▢ 1 medium to large tomato or ½ cup of finely chopped tomatoes

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ teaspoon Kashmiri Chilli Powder

• ▢ ½ teaspoon Coriander Powder

• ▢ ½ teaspoon Garam Masala

• ▢ 1 teaspoon cumin seeds

• ▢ ¾ to 1 teaspoon Ginger Garlic Paste or ½ inch ginger and 2 to 3 cloves of garlic – crushed to a paste in a mortar-pestle

• ▢ 1.5 to 2 tablespoon oil

• ▢ salt as required

• ▢ few coriander leaves for garnishing

INSTRUCTIONS

• Rinse the cabbage first. Then shred the cabbage with a knife or in a food processor. You can also chop the cabbage.

• Rinse the peas and keep aside. Finely chop the onions and tomatoes.

making cabbage matar

• Heat oil in a frying pan or kadai without handles (wok). Splutter cumin first.

• Then add ginger-garlic paste. Stir and saute till their raw aroma goes away.

• Add chopped onions and saute till they become translucent.

• Add tomatoes. Stir and then add turmeric powder, red chilli powder and coriander powder.

• Stir and saute till you see oil releasing from sides of the mixture.

• Add the shredded or chopped cabbage/patta gobhi. Add green peas/matar.

• Stir very well and season with salt.

• Stir again and cover the pan with a rimmed lid filled with water. When using this method of cooking, you don’t need to add water to the veggies. Steam is formed in the pan and the veggies cook in the steam.

• A couple of times, remove the lid carefully and stir.

• Cover and continue to cook till the peas are softened. If the water dries up in the rimmed lid, then add some more water.

• Once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. I usually keep some moisture in the veggies. Lastly add garam masala powder and chopped coriander leaves. Mix well.

• Serve cabbage matar with chapatis or phulkas. It also tastes good with bread.