Custard with Apple and Nuts

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I am feeling rather rusted as I try to get back to this space writing about recipes I believe in, and sharing my stories both inside, and outside the kitchen. Isn’t it always comfortable to start off a conversation with stories about weather? Then again this summer being so beastly, not just because of mercury rising, but with the wild fires rampant in Colorado, I am not so sure weather is a fun way to start talking. Coloradans are keeping our fingers and toes crossed wishing not just for rain but a down pour. You must all have heard about floods in India and Calgary, Canada, don’t you think weather is getting most unpredictable? I think so. Before moving on to chirpier topics, here is hoping you and yours are well and enjoying this summer.

We kick started summer with a few hikes both in Front Range and Rocky mountains. It is always a few degrees cooler in the mountains. Added to it the fragrance of the woods is so refreshing I like to just be out and about soaking in the atmosphere come summer. I am glad that my kids enjoy nature as much and are never bored in the outdoors like their parents.

Talking about kids my lil guy is not so little anymore, and he will be going to kindergarten this academic year. Time sure flies! Even as he gets older he does not cease to amuse or entertain with his quirks. Recently I overheard this conversation he had with his sister.

Chechi: What do you want to become when you get older?
Lil M(Without missing a beat replies): A garbage truck driver
Chechi (Aghast) : Why ?
Lil M(with a twinkle in his eyes): Then I can pick ALL the junk from all the people and BRING THEM HOME.

The rest of the family laughed out in unison and he looked at us quizzically as if we are the ones out of our mind. Knowing my son's keen interest in collecting junk, I wasn't surprised at his answer. But the animation with which he replies face all lit up, excited, and in the moment is so precious. Hm.. my son dreams of becoming rich collecting junk, Oh Boy! I might have an entrepreneur on my hands.

My husband and I both being scientifically inclined I wonder where he might have got that genes from. I am optimistic, maybe I have a midget of entrepreneur in me and that is where he gets it from. I will be sure of my selling skills if you are convinced to give this recipe a whirl.

Now, in all honesty what I have to share today is not exactly a recipe. It's just an idea for a quick dessert for summer. A friend of mine introduced it to me back in the days while I was in Hyderabad. It was a regular dessert in my household until some time back when blogging happened and more serious desserts took over. Even then it is so easy and fulfilling to put together this easy dessert it has found it’s way back into my heart and I hope it will into yours as well.

Preparation Time: 10 min
Cooking Time: 5-6 min
Serves: 3-4

Ingredients:

Custard powder- 2 to 3 Tbsp
Milk- ~2 cup
Sugar- to taste
Slivered almonds- 2 Tbsp
Blanched almonds- a few
Apple, cut into bite sized pieces- ~ 1/2 cup

Method:

1.Cook the custard according to instructions on the packet. Don't let it go too thick. Add sugar,mix and let cool.
2.Grate the blanched whole almonds, keep aside.
3.When custard is cool, add the grated almonds and mix.
4.Throw in the slivered almonds and apple pieces.
4.Chill in the refrigerator and serve.

Notes:

1.I use Bird's custard powder, but you could use any brand preferably vanilla flavored one for this recipe.
2.The consistency of custard s totally up to you.

Whole Wheat Blueberry Crisp

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I found this recipe in my Facebook news feed, on a fine summer after noon. I had some extra blueberries and strawberries, waiting to be rescued,in my fridge. So I clicked through the link, Saveur magazine had on their Facebook fan page, with a title, 'summer berry treats'. This easy blueberry crisp caught my attention and I was in my kitchen, in no time, to bake it !

Peach, Lime and Coconut Pops- A Guest Post By Soma

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Collaborative curry is truly honored to have Soma here,as today's guest ! Most of you know her through her amazing blog, ecurry.ecurry is a wonderful blog with amazing photos and great recipes. Her pictures are beautiful and inspiring. I adore her photographs and love her Bengali recipe collection.I have tried this simple potato fry with quintessential bengali five spice mixture,panch phoron and it is great. She has quite a lot of baking recipes too.The flavor combinations that she uses in baking are quite intriguing.She has a number of cake recipes with oranges and once I ask her whether she has an interesting recipe for a cake, to use up the bunch of blood oranges I had at home .She was so sweet to share this recipe,even before she published it in her blog.She typed the recipe and send me in a message. It is a perfect combination of orange and chocolate flavors,you must try it.

I am so lucky to have Soma as a friend.I always enjoy our conversations in Facebook and Twitter, and I hope to meet her when she makes her next visit to Colorado as she has promised me. I feel great to have you here Soma,Thanks a bunch ! Though you were so busy with your personal matters,you took time to finish this post and I really appreciate it.I can't wait to make these pops for my kids.

Strawberry Mint Lemonade

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It is almost Summer ! My daughter had the last day in her elementary school yesterday . I still can't believe that she is going to be in Middle school next year. She was just a baby yesterday and today she is almost a young lady ! How I wish I could just freeze time.

While talking to her a couple of days back, I was reminding that she has only a couple more days left as a 5th grader. She started, "Oh yeah, I will be in Middle school for next 3 years and then in High School for 4 years and after that I will be in College". I said "Whoa, slow down young lady, not so fast. I am trying to digest the fact that you are going to be in middle school, when the school reopens next fall and you are already talking about college !" So is our kids, they just want to grow big (and less adorable!)

Pista Kulfi/ Pistachios icecream

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  Ha! Now Kulfi needs no introduction does it?  Some things evoke the child in you and kulfi definitely does that for me.  I had my first kulfi on an excursion outside Kerala and then on quite hooked. I love most Indian desserts like kalakand and burfi etc but this one has a special place.  It conquers all, takes the icing on the cake really, because its frozen.  Like most people I love ice cream and so does my children.  This is an ideal way to taste an Indian dessert and fall in love.  Hopefully, you agree. I am rambling.

  A fun of another sort I am having these days is listening to my son.  Entertainer.  His father was absolutely in splits listening to him say 'Buhmb' for Urumb (meaning: 'ants').  I adore this phase of my son.  As rowdy as he is, when he makes up these words and says it with carefree, abandon, cool as if  he is right!  Confidence.  Love it now but maybe not if he was a teenager. Worries for another time.

 Today, let's enjoy the small wonders the day brings and lick up some mouthwatering, lip smacking, rollicking goodness of kulfi. Oh.. what fun and such beautiful memories this dessert evokes.  Don't you agree?

  If you have not heard of this dessert: it's similar to ice cream except not whipped to a fluffy consistency.  Milk is cooked down and frozen to make a dense ice cream.  Pisatchio's,  I think are the most common flavoring agent but you can make many variations.  Let that imagination run wild!   I have done mine today with pistachios.

Forgot to ask: Hope you are doing well and had a jolly weekend.

Now, shall we go on and have some 'njummy, ammi kulfi' like my son would say...okay!




Ingredients:

Milk- 4 cups/1 liter
Condensed milk- 1/3 cup
Sugar- to taste
Pistachios- 1/4 cup
Cardamom powder- 1/2 tsp

Method:

1.In a wide and (preferably) non sticky pan boil the milk till it reduces to one third of its quantity.
2.Do keep stirring in between and scrape down the sides. It took me about 20 minutes for get this done.
3.Meanwhile grind/grate pistachios coarsely.
4.Once the milk is reduced to one third, add the ground pistachios and condensed milk and cook for 2-3 minutes.Keep stirring.Add the sugar too if you are adding any.
5.Switch off the heat and add the cardamom powder and mix well.
6.Let it cool for some time and pour into kulfi mold/pop mold and set in the freezer for at least 4 hours.If you are pouring into a big bowl ,then let it sit longer to set.
7.Serve after garnishing with pistachios slivers.



Notes:

1.Be easy on adding sugar since you are adding condensed milk.
2.This recipe gives ~6 servings.