Mini Berry Creamy Tarts

Mini Berry Creamy Tarts

When you can lay your hands on fresh berries, nothing can be better than making Mini Berry Creamy Tarts. Made these lovely crusty, flaky tarts, filled with lightly sweetened flavourful creamy custard and topped with assorted berries glazed in  maple syrup; and finally garnished with a refreshing sprig of mint….Colourful and luscious these Mini Berry Tarts are not only pleasing to the eyes but also perfect for snacking and pampering one’s sweet palate.

 Here’s how I made these beauties…..

Things needed….

For the Tart Crust…

1 cup…………..Wholewheat flour 

1/2 cup………..Flour 

1/2 cup………..Unsalted Butter

2 tbsp…………Cane sugar 

1/4 tsp………..Salt 

1 tsp……………Vanilla extract 

1/2 cup ……… Cold Milk

For the Filling…

3 cup…………….. Milk( Full cream)

3 tbsp……………. Custard powder 

2 tbsp……………. Cane sugar 

3 tbsp…………….. Heavy Cream 

1 tsp……………….. Vanilla extract 

For Topping….

1/2 cup…………… Raspberry 

1/2 cup…………… Blueberry 

1/2 cup…………… Blackberry 

3 tbsp…………….. Maple syrup 

Few sprigs of mint leaves 

Method: ……..

Made the Tart Crust.

Mixed together the flours, sugar, salt and rubbed in the unsalted butter well, till crumbly.

Next added the vanilla extract and the cold milk and gathered everything with a light hand into a dough. 

Covered it with a cling film and kept it in the fridge for 30 minutes.

Next, rolled the pastry dough into 2-3 mm thickness, cut into roundels and lined a greased muffin tin with the dough firmly, to make individual mini tart crust.

Used a fork, to prick holes into the tart cups, to avoid it from rising.

Baked in a preheated oven for 10-12 minutes at 350F, till done and brown. 

Allowed the mini tart cups to cool on a rack. 

Made the Filling…

For the filling,  poured 2.5 cups of the full cream milk in a heavy bottomed pan along with the sugar and heated in on medium flame, till the sugar dissolved and the milk thickened a bit.

In a small bowl, mixed the custard powder with 1/2 cup of milk into a smooth paste. 

Next, added the custard paste slowly into the boiling milk in trickles, stirring continuously so that no lump is formed. 

Once the custard was cooked , switched off the flame and added the thick cream and the vanilla extract. 

Whipped it up well, to give a nice smooth creamy texture to the custard. Kept aside to cool.

For the Topping…

Heated the maple syrup for a while, on medium heat to thicken it a bit.

Allowed it to cool for a while.

Next, tipped in the berries and with the help of a spatula gently coated the berries in the thickened maple syrup. This gives a great glaze to the berries. Kept aside.

Assembling……

Filled 3/4 of the tart cups with a scoop of the creamy custard filling.

Then topped them with the glazed berries and garnished with a sprig of mint. 

Kept it in the refrigerator for a while… till ready to serve.

It’s a pleasure to see everyone enjoying these refreshing, sweet, crusty, creamy, fruity Mini Berry Tarts. Try it out.. you will not regret. 

Chicken with Banana Blossom (Koldil di Kukura Mangxho)

Chicken with Banana Blossom( Koldil di Kukura Mangxho). Banana blossom is packed with myriad of nutrients and is said to keep infections at bay. My family enjoys this veggie both as a vegetarian fare and also loves it when paired with non veg as well. It is a time consuming process as the pistil and the hard caylx of each floret of the blossom has to be discarded manually. I prefer to do it a day ahead. But, the outcome is so yumilicious that it’s worth taking the pain. 

The aroma of the spices, the flavour of the banana blossom along with the tender chicken, is a perfect medley when paired with steamed white rice to satisfy one’s soul. This dish is a delicacy of the Assamese Cuisine and is a much shot for dish on our dining table. 

Here’s how I made…. 

Things needed ……..

500g …… Chicken (curry cut)

200g……. Banana blossom(cleaned,     chopped and boiled)

2 big …….Potato(optional) cut into chunks 

2 big……. Onion ( finely chopped)

1 tbsp ……Ginger paste

2 tbsp……Garlic(finely chopped)

1 tsp………Turmeric powder 

1.5 tsp……Cumin powder 

2 tsp……..Coriander powder 

1 tsp…….. Red chilli powder 

1/2 tsp…. Black pepper powder 

1/2 tsp…. Cardamom powder 

1/2 tsp…. Cinnamon powder 

4-5 tbsp..Mustard oil ( a bit generously) 

1 tbsp……Ghee

Salt according to taste 

Whole spices( green cardamom, a stick of cinnamon, black pepper, dry red chilli, bay leaves) a few for tempering.

Water according to need.

Method….

Heated mustard oil in a wok.

When hot, added the coarsely pounded whole spices and bay leaves.

Once it spluttered, added the chopped onions, followed by chopped garlic and ginger paste. 

Fried it well, till translucent and the rawness is lost.

Added the turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mixed everything up well over a low flame , next added half a cup of water and simmered it for a while.

Tipped in the chicken pieces and mixed it well over medium flame, till nicely coated with the spices. Covered and cooked over medium heat stirring in between.

When half done, added the boiled and chopped banana blossom and the potato chunks. 

Mixed it up well.. added a cup of warm water; covered and allowed it to simmer till properly done and the water evaporated.

Now, added a generous spoonful of ghee and the cardamom powder and cinnamon powder. 

Mixed it up well, switched off the flame, covered and allowed it to rest for a while before serving.

Chicken with Banana Blossom ( Koldil di Kukura Mangxho) ready to be savoured with steamed white rice. 

The Cheesecake Factory Brown Baguette

The Cheesecake Factory sweet brown baguette is a signature item of their restaurants. It’s soft, fluffy, lightly flavoured with cocoa and is simply delicious …..when slathered with butter, it’s just Divine.
Couldn’t wait to try my hands at home. Googled up for the recipe and Yes! got it.
Though my make is no comparison; yet, it wasn’t that bad either… coz, I could see my children enjoying it… I am one Happy Mom.
Here’s how I made……
Things needed…
Wholewheat flour…… 2 cups
White flour ……………..1 cup
Cocoa powder………… 2.5 tbsp
Instant Dry Yeast………2 tsp
Lukewarm water……….1.5 cup
Maple syrup……………..4 tbsp
Oil …………………………..2 tbsp
Salt………………………….1 tsp
Rolled Oat flakes for sprinkling.
Method….
Mixed together the Wholewheat flour, white flour, cocoa powder, yeast and salt in a bowl.
Next poured in the oil, maple syrup and lukewarm water.

With the help of a spatula, slowly gathered the mixture into a tacky dough. Kept aside for 10 minutes.
Next, kneaded the dough with a soft hand for 5 minutes, till it was smooth and pliable.
Transferred the dough into a greased bowl, covered and allowed it to prove for almost an hour in a warm place till it doubled in size.

After an hour, lightly punched the dough down on a floured surface.
Divided the dough into equal portions.
With the help of a rolling pin, flattened the dough and then rolled it up into a tight log, sealing all the sides well.

Once shaped, brushed the top with cold water and sprinkled the rolled oat flakes.
Transferred it on to a baking tray lined with parchment paper and allowed it to prove once again for half an hour in a warm place.

Finally, scored the baguettes and baked them for 30 minutes at 180C( 350 F)
Once done, and it sounded hollow when tapped.. allowed it to cool down completely on a wire rack.

The Cheesecake Factory brown baguettes(my way) is ready to be slathered with butter and savoured.

Savoury Waffle

Crispy golden savoury waffles make a perfect weekend breakfast with a generous dollop of sour cream. It’s fairly an easy task to put together all the ingredients and pour in a hot greased waffle iron. I love adding grated carrots, chopped sweet peppers and cilantro along with a generous portion of grated cheddar cheese.
To give it a desi twist, one can always add green chillies and spices of ones choice and serve it with green chutney. Also one can serve it with poached eggs, sautéed veggies, ham, extra cheese , bacon… just about anything… but I preferred to serve it with a dollop of sour cream….Weekend breakfast sorted.
Here’s how I made…..

Things needed…
1.5 cup…… Whole wheat flour
1 tsp………. Baking powder
2 …………… Eggs
100ml…….. Milk ( might need a little more)
1 tbsp…….. Olive oil ( can use melted butter)
50gm…….. Cheddar cheese (grated)
2 …………… Baby carrot (grated)
2 …………….Sweet Pepper(chopped)
1 tbsp……….Fresh Cilantro (chopped)
1/4 tsp………Jaggery powder( can use sugar)
Salt according to taste
Freshly grounded black pepper according to taste.
Method……………….
Mixed together wheat flour, baking powder, salt and jaggery powder.
Next, added the eggs and milk.. made a smooth lump free batter.
Added a tbsp of olive oil and mixed well.
Tipped in the grated carrots, cheese, chopped sweet pepper and cilantro. Gave a good mix to the batter . Kept aside.

Heated the waffle iron.
Sprayed olive oil into the hot waffle iron, making sure to grease the crevices well.
Poured a small ladle full of the batter in the hot waffle iron and closed it.
Left it to cook for 3-4 minutes, till done.

Crisp from outside, soft and cheesy inside, savoury waffle are ready to be served.
One can serve it with poached eggs, sautéed veggies, ham, extra cheese , bacon… just about anything… but I preferred to serve it with a dollop of sour cream.
Weekend breakfast sorted.

Red Cabbage and Apple Sauerkraut


“When life gives you Cabbages make Sauerkraut”.. 😄😄
Sauerkraut is a very nutritious, healthy, probiotic, Lacto fermented food. It is said to have numerous health benefits. Has a salty sour taste, but use of Red Cabbage and sweet Apples balances the acidity in the fermented Sauerkraut and gives a delicious sweet complement to the flavour and taste as well.
It’s a great side dish and condiment… and can be used in many ways and combinations.
I personally, love to use it in dips, salsa, soup, as garnish in salads.. in sandwiches and burgers..have it in my Buddha Bowl.. and also give it a desi twist by making Red Cabbage and Apple Sauerkraut Raita and Sauerkraut Aaloo Bhorta… rather one can have it as it is and also use it in just about anything one wishes to. It’s simply a great way to incorporate some healthy probiotic food in our diet.
Here’s how I made….

Things needed..
1 medium size…… Red Cabbage
2 …………………….. Apple ( sweet variety)
2 cups……………… Water
3 tsp……………….. Pink salt ( any salt would do)
Air tight Glass Jar needed. (Sterilised before use)

Method…
Shredded the red cabbage using a shredder.
Cored and sliced the apples.
Made a brine solution by dissolving the salt in the water.
Next, took the sterilised glass jar and started filling it alternately with the shredded red cabbage and apple slices till completely stuffed.
Now, using my hand pushed it down to reduce the air pockets if any.


Poured the brine solution into the jar and filled it upto the brim.

Next, with the help of the outer hard leaf of the red cabbage (which I had saved), weighed it down, so as to make sure that the shredded cabbages are completely submerged under the brine solution.


Covered the jar with the air lock lid and kept it on a bowl for 4 to 5 days at room temperature.
The bowl beneath is used to collect any excess water overflowing during the fermentation process.


Now, the Lacto bacillus does the rest of the magic at room temperature.
Also, I made sure to burp it daily( i.e open the lid) to release the excess pressure created during fermentation process.
On the 5th day removed the hard leaf on top and discarded it.
The Red Cabbage and Apple Sauerkraut is ready to be used and go into the fridge.
The more the sauerkraut ages and matures, the taste is enhanced..
It’s simply a great way to incorporate some probiotic food in our diet. Try it out friends..

Kali Gajar ki Kanji ( Probiotic drink with Black Carrots)

Kali Gajar ki Kanji is a traditional probiotic drink, made with just a few ingredients… easily available in our pantry. Since, I could source some black carrots, opted for that, as we all know they are rich in nutrients and antioxidants. One can always substitute the Black Carrots with the regular carrots and beetroots. Some spices, water and few days of sunshine is enough to give you this unique, aromatic, fermented, probiotic drink.
This appetizing drink Kanji is very popular in the northern part of India and is specially made and savoured during the festival of Holi. The beautiful purplish colour and the tang in the drink is just perfect and refreshing on a hot summer day. Deep fried lentil fritters are soaked in this refreshing Kanji and also served during Holi as a snack known as Kanji Vada.
The tangy carrot batons are not wasted and can be had as a salad, in wraps, in sandwiches too… I often make bhaji of these carrot sticks along with other veggies and serve it with pao as Pao Kali Carrot Bhaji.

Here’s how I made Kali Gajar ki Kanji…

Things needed..
500gm……. Black Carrot ( cut into batons)
2.5 tbsp…..Mustard powder ( finely powdered)
1.5 tbsp……Red Chilli powder
2 tbsp…….. Rock Salt ( according to taste)
2 ltrs………. Water

Here’s how….
Boiled the water and allowed it to cool at room temperature.
Chopped the black carrots into sticks or batons.
In a wide-mouthed ceramic jar , put the carrot sticks followed by the finely grounded mustard powder, red chilli powder, salt and the cooled boiled water.
Gave a good stir with a clean wooden spoon.
Tied the mouth of the ceramic jar with a muslin cloth and put the lid back lightly.

Kept the jar in the sunlight for 3-4 days.. Now, that depends on the sunlight in ones area. Since, it was gloomy in our area, I kept it for almost a week. Not forgetting to stir the Kanji everyday.
Once the kanji turned a bit sour, it was ready to be savoured.
Strained out the drink and it’s ready to be served… it’s considered great to drink the kanji before meals.
The tangy carrot batons are not wasted and can be had as a salad, in wraps, in sandwiches too… I often make bhaji with these carrot sticks along with other veggies and serve it with pao as Pao Kali Carrot Bhaji.

Peppery Mutton Liver Fry.

Peppery Mutton Liver Fry is a delicious appetizer and also a great side dish. It’s quite simple and easy to make this tasty, spicy, fiery dish. Can be eaten on its own…goes well when paired with rice, roti , paratha, pao.. just about anything. I served it as a topping on a sourdough open faced sandwich. It was Yumilicious….
Here’s how I made….
Things needed…
300gm ……..Mutton liver
2 big …………Onion(finely chopped)
1 tbsp………..Garlic paste
1 tsp………… Ginger paste
1 tsp …………Coriander powder
1 tsp………….Cumin powder
1 tsp………….Garam Masala powder
2 tbsp……….Pepper powder( freshly grounded)
2.5 tbsp…….Coconut oil
1/2 cup………Milk
1/2 cup………Water
Salt according to taste.
Here’s how…..
Washed and cut the mutton liver into small sized cubes and soaked them in the milk for 30 minutes.
Heated 2 tbsp oil in a pan and reserved the rest to use later.
When hot, tipped in the chopped onions followed by the ginger garlic paste. Sautéed till it turned translucent.
Next added the coriander powder, cumin powder, garam masala powder and freshly grounded black pepper powder.. Mixed well.
Now added the mutton liver cubes, mixed well.
Added salt according to taste and water and brought it to a boil.
Covered and cooked on low flame till done and the water evaporated.
Lastly, added the reserved coconut oil, adjusted the seasoning and little more freshly grounded black pepper to make it fiery… tossed over medium flame.
Tasty, fiery, spicy mutton liver fry is ready to be served. I served it as a topping on a sourdough open faced sandwich. Yumilicious..

Kali Gajar ka Halwa (Black Carrot Pudding)

The cold waves, Gajar ka Halwa, garam garam Jalebis and a large cauldron of Kesar Milk boiling is a very common site outside most sweetmeat shops in Jodhpur. It was such a beautiful site to see people…old n young; grandparents n grandchildren; newly wed couples n not so newly wed but young at heart couples…all gathered around these sweet shops on cold winter evenings…wrapped in colourful pullovers..enjoying “food n life”. How I wish we all can get back to that life once again soon…..
Could source some Black Carrots this winter too.. Black Carrots are an excellent source of anthocyanin and high in nutritive value. Froze a bit for using later; made the probiotic drink Kanji… and next it had to be the winter quintessential delicacy Gajar ka Halwa… So, it was “Kali Gajar ka Halwa”….
Black is Beautiful..Nutritious..n Delish too…..
Here’s how I made it…..

Things needed…
750gm…… Black Carrot ( grated)
1.5 cup…….Thickened Milk
3 tbsp…….. Ghee( Clarified butter)
1/2 cup……. Khoya(Homemade solidified milk)
1 cup………..Date Palm Jaggery (grated)
A handful of chopped dry fruits n nuts.
A pinch of salt.

Here’s how…
Washed, peeled, grated the black carrots.
In a pan, heated a tbsp of the ghee.. added the grated black carrots, thickened milk and cooked till it was done.
Next added, the grated date palm jaggery, a pinch of salt( enhances the taste), the homemade khoya and the chopped dried fruits n nuts. Mixed it up well.

Once the liquid content dried up, added the rest of the ghee and cooked it for some more time, tossing and turning till done.
Served it warm garnish with some chopped dried fruits n nuts along with a cup of warm Kesar Milk.
A delightful winter treat…

Fish Roe with Pumpkin (Kumro diye Maacher Dim)

Fish Roe with Pumpkin (Kumro diye Maacher Dim)

Fish Roe i.e. Fish Eggs is a delicacy for most fish lovers and seafood lovers. It is considered to be a healthy food and is a rich source of omega 3 fatty acid and vitamin B12. However, it is high in cholesterol. But, one can always enjoy this delicacy in moderation. 

There are different ways of cooking the fish roe… can be made into patties, fritters, coated with chutneys, sauces, spices and then shallow fried, made into a thick spicy curry and so on….. I preferred to cook it this time with pumpkin and mustard paste. Turned out quite delicious. The pungency of the mustard seeds and mustard oil, along with the subtle sweetness of the pumpkin was simply great. Can be served as a snack or as a side dish for a meal. 

It’s easy and a super quick recipe. Try it out… Here’s how I have made it… 

Things needed….

300gm……… Fresh Fish Roe

200gm……… Pumpkin (cut into sticks)

2 medium……Onion ( finely chopped)

4-5…………… Garlic cloves 

2tbsp……….. Mustard seeds 

1/4 tsp………. Turmeric powder 

1 tsp…………. Red chilli powder 

3-4 tbsp…….Mustard oil

Few fresh green/red chillies 

Salt according to taste 

1/4 cup………Water

Here’s how…..

Washed and cleaned the fish roe.. kept aside.

Cut the pumpkin into thin sticks.. kept aside.

Chopped the onions…. kept aside.

Grounded the mustard seeds, few green chillies, garlic cloves, along with a big pinch of salt and little water in a blender into a smooth thick paste. 

With the help of a fork, mashed the fish roe well in a bowl. 

Next,added the mustard paste, chopped onions, turmeric powder, red chilli powder, salt,   the pumpkin sticks and 3 tbsp of mustard oil to the mashed fish roe. 

Mixed them up very well (preferably with the hand), adjusting the seasoning according to taste. 

Now, drizzled a little mustard oil in a pan and poured the above pumpkin fish roe mixture into it. Spreading it evenly.

Sprinkled little water and also drizzled a little more mustard oil on top.

Covered and allowed it to cook on a low flame, till done. 

Fish roe with Pumpkin is ready to be served. The pungency of the mustard seeds and mustard oil, along with the subtle sweetness of the pumpkin is simply great. 

Can be served as a snack or as a side dish for a meal. 

PS:  One can also bake or steam the fish roe mixture according to preference.. even grilling it in a banana leaf is just too delicious. 

Turkish Chicken Lahmacun

Turkish Chicken Lahmacun

Lahmacun is the Turkish thin, crispy flatbread topped with a flavourful mixture of grounded meat, onions, garlic, tomatoes, pepper and spices; spread evenly and baked to perfection. One can always make the vegetarian version too. 

These Lahmacun wrapped with slices of tomatoes, onions, cilantro, sprinkled with a bit of sumac powder and a good squeeze of fresh lemon is a great eat. It’s filling, healthy and can be customised according to taste. It is a convenient travel food too. 

Try it out friends… it’s easy and tasty. 

Here’s how I made it…. 

Things needed…

For dough..

500gm……. Wholewheat flour 

1.25 tsp…….Dry yeast 

1/2 tsp………Salt 

1 tsp……….Honey( any sweetner can be used)

1 cup……….Lukewarm water ( according to need)

1 tbsp……. Olive oil

For topping….

250gm……….. Chicken mince( any grounded meat according to choice)

2 big…………… Onion ( chopped)

3 big…………… Tomato (chopped)

1 ………………… Green Bell Pepper(Chopped) 

4-5 cloves…… Garlic 

2-3 ……………..Green chillies 

1 tbsp………….. Tomato purée 

1/2 tsp…………. Cumin powder 

1/2 tsp…………. Red chilli powder 

1 tsp…………….. Oregano 

1/4 tsp………… Chilli flakes ( optional)

1/4 tsp…………. Black pepper powder 

1tbsp …………… Olive oil 

Salt according to taste 

A handful of Cilantro/ Parsley leaves 

Here’s how I made it……

Mixed together the yeast, honey in 1/2 cup of lukewarm water…kept it aside for 10 minutes to bloom.. once frothy it’s ready to use. 

Next in a bowl, mixed together the Wholewheat flour, olive oil, salt, the bloomed yeast mixture and lukewarm water ( according to need) into a tacky dough. 

Covered and kept it aside to raise, till double in size. 

In the meantime, blitz together the onions, garlic, green chillies, tomatoes, bell pepper and the cilantro in the food processor. 

Now into the above mixture, added the minced meat along with the tomato purée, spices, a tbsp of olive oil and salt according to taste. 

Blitz everything together into a wet paste… removed and kept it aside; this is the topping. 

Once the dough doubled in size, removed it on a floured surface and lightly kneaded it. 

Divided the dough into small equal balls. 

With the help of a rolling pin, rolled out a dough ball into a thin sheet. 

Spooned a generous amount of the minced meat topping on this sheet and spread it out evenly on the sheet. ( if the mixture feels dry and doesn’t spread well, you may add a bit more tomato purée and make it wet.. I didn’t need to do that)

Next, carefully slide the Lahmacun on to a pre heated non-stick pan. 

Covered it and allowed it to cook over low to medium flame ; till the base is brown and crisp, and the topping is done. ( it is important to check the Lahmacun base while it is cooking to prevent it from burning..  remember to keep the flame low).

One can also bake in a preheated oven at 180 degree for 7- 8 mins till the edges are brown. 

Once done removed the Lahmacun and served   them as wraps with sliced tomatoes, onions, cilantro, sprinkled a bit of sumac powder and a good squeeze of fresh lemon. 

I love to serve these delicious Lahmacun wraps with Garlicky Yogurt Dip. 

PS: In vegetarian version, I replace the minced meat with a minced mixture of boiled soya granules along with boiled chick peas. 

Eral Nungu Curry(Prawn Palmyra Fruit Curry/ Chingri diye Taaler Saash

Eral Nungu Curry (Prawn Palmyra Fruit Curry/ Chingri diye Taaler Saash) 

These days I am getting a steady supply of the exotic seasonal summer fruit – the Ice Apple, Nungu, Taal Saash, Tadgola..whatever one may call. These woobly pieces of goodness with subtle sweetness, oozing with sweet juice are very very addictive…. just loving them and relishing them this summer. 

After trying my hand in making a dessert with this fruit ( Nungu Payasam); my next food venture was to make a savoury dish with this fruit. Tried out the Creole recipe of Puducherry… and it had to be Eral Nungu Curry (Prawn Palmyra Fruit Curry). It’s a wonderful blend of mild flavours, subtle sweetness of the fruit and the prawns is just too delicious. This dish can be served with steamed rice, appam, baguette… I preferred to serve it with plain dosa for dinner. Simply delish……. 

Here’s how I made… 

Things needed….

5 …………….Palmyra Fruit/ Nungu ( that yield 15 kernels of the fruit).

300gm …….Prawn (small sized, cleaned)

2medium…..Onions ( finely chopped)

3-4 ………….Green Chillies (finely chopped)

1/2 tsp………Turmeric powder 

1.5 tsp…………Coriander powder 

1.5 tsp…………Aniseed powder 

1 piece……..Cinnamon stick( pounded)

2 …………….Bay leaf

1cup(200ml)….Coconut milk 

3 tbsp………Ghee (clarified butter)

Salt according to taste 

Here’s how……

Cleaned the palmyra fruit kernels and cut them into big pieces. Reserved the juice. Kept aside.

In a pan , heated the ghee; when hot, added the bay leaves and the pounded cinnamon stick. 

Added the chopped onions, green chillies and sautéed well till soft.

Next, added the turmeric powder, coriander powder, aniseed powder, salt and gave a good stir.

Added the prawns, followed by the palmyra fruit (Nungu) pieces. Sautéed well.

Now, tipped in the coconut milk and the reserved fruit juice. Adjusted the seasoning. Covered and cooked for a while over medium flame, till the prawns were done and the gravy thickened. 

Delicious Eral Nungu Curry ( Prawn Palmyra Fruit Curry) is ready to be served.

I served this awesome dish with plain dosa. 

Nungu Payasam/Ice Apple Pudding/ Taal Shaasher Payesh

Nungu Payasam/ Ice Apple Pudding/ Taal shaaser Payesh

This summer , after many many years, could lay my hands on these little wobbly pieces of goodness called Ice Apple , Nungu in Tamil, Taler shaash in Bengali, Tadgola in Hindi…. Well, it is the tender fruit of Palmyra Palm. 

This seasonal fruit, available during summer, is translucent, fleshy, loaded with juicy fluid inside and have a subtle sweet taste like tender coconut. It is said to be an excellent natural coolant for the body and is loaded with a good amount of vitamins and minerals. The fruit is beautifully snuggled in little pockets of the hard shell of palmyra palm fruit. I watched with awe, how the fruit vendor, very skill fully cut the fruit with a sharp machete without destroying the fruit and revealing the encased translucent wobbly fruit, oozing with sweet juice. 

After relishing it with gusto, to our heart’s content, on this sweltering summer afternoon…thought of making a dessert with this awesome fruit. Made Nungu Payasam ie Ice Apple Pudding or Tal shaasher Payesh. 

Here’s how I made……

Things needed.. 

3 medium sized……Tender Ice Apple 

1 ltr …………………….Full cream Milk 

2tbsp………………….Jaggery powder ( can use sugar, quantity according to taste)

1tbsp………………….Milk Powder ( optional)

1/4 tsp………………..Cardamom powder

1/4 tsp………………..Nutmeg powder 

1/2 tsp…………………Ghee

A handful of blanched Almonds 

A handful of Seeds(pumpkin , sunflower)and Raisins

Method…..

Removed the skin of the Ice Apple and gave it a quick blitz in the processor, as I didn’t want to use it chopped. I feel the tiny pieces after the blitz blends better with milk than the chopped pieces . 

In the meantime, poured the full cream milk in a saucepan and cooked over medium flame, till it thickened and was reduced to 3/4 of the quantity.

Next blend together the blanched almonds, cardamom powder, nutmeg powder, milk powder and two tbsp of thickened milk into a smooth paste. Kept aside.

Heated the ghee in a pan and lightly fried the seeds and raisins. Kept aside. 

Now, added the jaggery powder to the thickened milk along with the almond paste and simmered for 3-4 minutes. 

Once, the milk thickened and the sweetness adjusted.. added the blitz ice apple and the fried seeds and raisins. 

Simmered for a minute, removed from the flame and allowed it to cool down.

Served it chilled, garnished with more nuts, seeds and raisins. 

Delicious and nutritious dessert Nungu Payasam (Ice Apple Pudding) ready to be served.