Apple Crumble Custard Eggless Dessert

What to do with extra milk? You could make eggless custard with apple crumble…just like me 😊

There are more such recipes on my channel:  https://goo.gl/XBwLLc

An eggless custard is very versatile…it can be paired with endless number of ingredients to make it into a gourmet dessert!

This recipe covers… how to make a crumble topping and an apple filling and finally assemble it all into a fancy crumble apple and custard pudding…

The recipe is a very easy one that even beginners can take on with amazing results.

Click the link below for the video:

CRUMBLE APPLE AND CUSTARD PUDDING                        Serves 4

For the CUSTARD

Milk – 2 ½ cups

Sugar – 2 ½  tbsp

Custard powder (vanilla) – 2 ½ tbsp

For the CRUMBLE TOPPING

All purpose flour – 1 cup or 125g

Oats – 3 tbsp or  25 g

Sugar + Brown sugar – 75 g (half n half)

Butter (salted) – 75g

Cinnamon powder – ¼ tsp

For the APPLE FILLING

Apples – 3 medium (any variety or a mix)

Lemon juice – 1 lemon

Brown sugar – 2 tbsp or according to taste

Lemon zest – 1 tsp

Strawberry preserve/jam – 1 tbsp

For GARNISH

Dried Cranberry/Blueberry/Cherry/Raisins – a handful

Method:

1.    For the CUSTARD: Mix the custard powder and ½ cup of cold milk to a smooth paste. Pour in the remaining milk into a saucepan and keep it on low heat. Add in the sugar and the custard powder paste. Keep stirring on low heat till the custard thickens. Turn off the heat when the first bubble appears. DO NOT boil it. Cover with cling film so that it touches the surface of the custard. Let it cool down completely. Put in the fridge to chill for at least 2 hours.

2.    For the CRUMBLE TOPPING: Mix the dry ingredients together. Cut the chilled butter into small cubes. Add it into the dry mix. Use a fork or a pastry cutter or your fingertips to rub in the butter till the mix looks crumbly. Spread it out onto a baking tray and bake in a preheated oven at 175°C for about 20 mins or till the crumble has a light golden brown colour to it. Let it cool down completely.

3.    For the APPLE FILLING: Peel and cut the apples into small cubes. Rub in some lemon juice to prevent browning. Put the chopped apple and brown sugar in a pan, mix well. Sprinkle some water over them, cover and cook for 3 mins on medium heat. After 3 mins, stir the apple pieces. cover and cook till just done. Add in the lemon zest and preserve and mix well. Take it off the heat and let it cool completely.

4.    To serve, place the apple pieces on a layer of custard. Top it with the crumble topping. Sprinkle some dried berries on top. Add a sprig of mint. Serve chilled.

 © Rinki’s Kitchen 

Watermelon Sandwich ... Summer Time Treat

Have you tried the superb summer sandwich yet? This is how I make watermelon sandwich …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

A summer time watermelon sandwich is perfect as an anytime snack. It is an effortless recipe … tastes great and is enjoyed by everyone.

I wanted to try out something different with sandwich fillings and came up with this recipe. It has a mix of ingredients that are perfect with each other. The watermelon not only gives it a crunch but also makes for a moist sandwich. I like to chill it in the fridge before serving.

My recipe for you to try out and surprise your folks…

WATERMELON SANDWICH                    Makes 4

Ingredients:

Watermelon (finely diced) -  2 to 3 tbsp

Pickled olives (chopped finely) – 1 tbsp

Onions (sliced and pickled) – 1 ½ tbsp

Processed cheese (finely diced) – 2 tbsp

Mayonnaise – ½ cup

Red chili flakes – to taste

Black pepper powder – to taste

Salt – to taste

Bread slices - 4

 Method:

1.    In a bowl add in all the ingredients (except bread) and mix together. Refrigerate for 20 minutes.

2.    Place the filling onto 2 bread slices and spread it out. Cover with a second slice of bread and press lightly in place.

3.    Trim the edges and cut into half lengthwise or diagonally. Garnish with left over watermelon bits, cheese bits or chopped olives.

4.    Serve as a light snack or at tea time.

© Rinki’s Kitchen

How to make Lentil Kabab Roll

Looking to try something different? This lentil kabab roll recipe is extraordinary, tastes delicious and is filling too. It’s a vegan recipe.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Kababs, Kebabs or Kebobs are essentially made with meat but this vegan version is packed with lentil, soy granules and veggies.  They taste super awesome and are really easy to make.

In the lockdown, when simple meals are the norm in many households, it’s perfect to try out new recipes that use readily available ingredient. I served the lentil kebab rolls for dinner.

Follow the link below to the video:

LENTIL KABAB ROLL                   Makes 8 rolls

Ingredients:

Red lentil with skin – 1 cup

Onion (chopped) – 1 large

Carrot (grated) – 1 medium

Ginger (grated) – ½ tsp

Garlic (chopped) – 3 cloves

Soy granules (cooked) - ½ cup

Coriander (chopped) – ½ cup

Onion greens (chopped) – 1/3 cup

Dry Mango powder/Amchur – 1 tsp

Dry fenugreek leaves/Kasuri Methi – 1 tsp

Roasted chickpea flour – 1/3 cup

Vegetable oil – for cooking and frying

Salt – to taste

Beaten curd or Mayo – ½ cup

Black salt – to taste

Lime /Lemon – 1 large

SLICED VEGGIES

Onion – 1 large (sliced thinly and mixed with vinegar)

Capsicum – ½

Cucumber – 1 small

SPECIAL SPICE MIX

Coriander seeds – 4 tbsp

Cumin seeds – 2 tbsp

Green cardamom – 8

Cloves – 4

Cinnamon stick – 2 inch

Peppercorns – 8

Dry Red chili - 1

FOR THE PARATHA OR FLAT BREAD

All purpose flour/Maida – 2 cups

Vegetable oil – 1 tbsp

Water – as required to make dough

Vegetable oil/ Ghee – for cooking

Method:

1.    Soak the lentil in water for 20 minutes. Cook till its just done. (drain if there is water) Let it cool down to room temperature.

2.    Dry roast the ingredients for the SPECIAL SPICE MIX. Cool completely and grind to a powder.

3.      Heat 2 tsp of oil in a pan and fry the onion till they get a light colour. Add in the grated carrot and a pinch of salt. Cook for 3 mins on medium heat till the carrot is cooked. Add in grated ginger and chopped garlic. Cook briefly, then add in a tablespoon of chopped coriander and the soy granules. Mix for a minute and turn off the heat. Cool completely.

4.    In a bowl, add in the cooked lentil, the carrot – soy granules mix, the chopped coriander and onion greens. Season with salt. Add in 3 tsp of the SPECIAL SPICE MIX, Dry Mango powder and Dry fenugreek leaves. Mix thoroughly. Add in some of the roasted chickpea flour as required. Mix again. Shape into kebabs.

5.    Shallow fry the kebabs in hot oil for 2 mins on each side till a nice crust is formed. Remove and keep aside.

6.      FOR THE PARATHA: Mix the oil with the flour, add in water little at a time to make a soft dough. Cover and let it rest for 20 minutes.

7.    Divide the dough into 8 balls and roll out each using a dusting of flour to a 6 or 7 inch round. Cook on a hot griddle, brush with oil or ghee and keep flipping till golden spots appear all over. Remove from the pan and keep aside.

8.    To assemble the ROLL: Apply a tablespoon of curd or mayo on a paratha or flat bread. Place 3 kebabs in the centre in a line. Arrange the thinly sliced veggies over the kebabs. Sprinkle some black salt and add a dash of lime or lemon. Roll the flat bread from one side and secure it with a paper napkin tucking it at the end.

9.    Serve with sliced onion, lime wedge and mayo.

© Rinki’s Kitchen

Making Risotto without Arborio Rice

Did you know that you can make Risotto without Arborio rice? That’s right….this video is all about how to make risotto with indian rice …

There are more such recipes on my channel:  https://goo.gl/XBwLLc

STAY SAFE!

Italian Risotto is comfort food much like the Indian Khichdi and the similarity ends there. The Risotto is cooked with Arborio rice that has high starch content. The rice is cooked with a stock (veg or non veg) or even hot water till it is nice and creamy, yet has a bite to it. Making risotto without Arborio rice is no different.

Idli rice which is readily available in India is a great alternative to the Arborio variety as both are very similar. How to make risotto with Idli rice? It’s all there in the video plus all the tips to master this recipe.

My recipe is of mushroom risotto with some peas as well…you could add any vegetable of your choice. Anyone allergic to mushroom may skip it. Carrots, beans, peas all go well with the recipe.

This recipe is perfect for any day….

Mushroom Risotto with Idli rice               Serves 4

Ingredients:

Idli Rice – 1 ½ cup

Frozen or boiled peas – ¼ cup

Onion (finely chopped) – 1 medium

Garlic (chopped) – 3 cloves

Mixed herbs (dried) – 1 tsp

Pepper powder – ½ tsp

Parmesan (grated) – 1/3 cup or as needed

Extra Virgin Olive oil – 2 tblsp + to drizzle on top

Butter – 2 tblsp

Mushroom (Shitake/button) – 12 to 15

Veg stock or Hot water – 6 to 9 cups

Lemon juice – 2 tblsp

Salt – to taste

Fresh Parsley or Chives – for garnish

Method:

1.    Slice the mushrooms. If you are using dehydrated mushrooms, reserve the soaking liquid.

2.    Heat the stock and keep aside.

3.    Use a deep or wide pan for cooking. Heat up the olive oil and cook till light pink. Add in the garlic and stir till translucent.

4.    Toss in the mushroom, 1 tbsp of butter, the mixed herbs and pepper. Cook stirring continuously for a minute at least.

5.    Add in the rice; toss it to coat each grain with the oil. Keep stirring the rice for a minute or till the grains appear glossy. Keep the heat medium.

6.    Mix the lemon juice with an equal amount of stock and add it into the pan. Keep stirring gently till all the liquid is soaked up by the rice.

7.    Add in the hot stock just enough to cover the rice. Stir gently on medium heat till all of it is absorbed.

8.    Repeat the step 7. Till the rice has significantly increased in volume, looks creamy and tastes cooked but still has a bite to it.

9.    Season with salt, add in the peas and the remaining butter. Mix till the butter melts. Sprinkle some grated cheese and mix it well.

10. Serve immediately. Sprinkle more cheese on top, drizzle some olive oil and garnish with chopped chives or parsley.

TIPS: 1. One cup of rice needs 4 to 6 cups of liquid to cook Risotto.

          2. A deep or wide pot should be used for cooking … to give the rice space to expand.

          3. The liquid used for cooking must be HOT or WARM.

© Rinki’s Kitchen