Fruit Salad With Custard

This is an amazing dessert suited for all seasons.Its very simple, easy and highly nutritious.I have added seasonal fresh fruits and also dry fruits of my choice.Fruit salad with custard is one of the best recipes for the intake of fruits.Usually I use either”brown and polson ” or “blue bird “custard powders.Here I present fruit salad with custard ( Vanilla flavour). Njoy Cooking, Serving n Savoring!



Banana: 1 no.

Apple: 1 no.

Mango: 2 tbsp( finely chopped)

Pineapple: 1 tbsp

Papaya: 1 tbsp

Sapota: 2 nos.(for garnishing).

Dry fruits:

Raisins: 1 tbsp

Cashews: 1 tsp

Badam: 1 tsp

Dates:5/6 nos.

Saffron: few strands

Chironji (Sara pappu): 1 tsp

Ingredients for making custard:

Custard powder(Vanilla flavour): 4 level tbsp

Milk: 1 litre.

Sugar: 6 tbsp.

Method of preparation:

1. Boil 1 litre of milk and allow it cool down.

2. Take 1/2 cup of milk from 1 litre of milk and mix 4 level table spoon of custard powder thoroughly without forming any lumps in a small cup and keep it aside.image (1)image (8)

3. Boil remaining milk on low flame using heavy bottomed vessel preferably copper bottom steel vessel and add sugar.image (11)

4. Add custard paste slowly to the sugar added boiled milk and stir continuously for 1-2 minutes in order not to stick to the vessel.image (2)

5. Allow it to cool down and refrigerate for couple of hours.The custard can be used for 1/2 days.image (9)

6. Clean and finely chop the fruits and keep them in separate bowls.

7. Crush the dry fruits in a mortar pestle and keep them aside.image (3)

8. After chopping banana and apple immediately add sugar to prevent from decolorisation.image (4)

9. Take a bowl , spread a layer of chopped fruits and pour custard onto it.image (14)

10. Likewise spread the fruits and custard alternatively .image (12)image (10)image (13)

11.Garnish with remaining chopped fruits , dry fruits and saffron strands.image (5)

12. Before serving transfer the custard to a serving bowl and pour choco syrup onto it and can be served chilled.image (15)image (6)

Thotakura Senagapappu Koora(Stir fry)/Amaranth Leaves Poriyal

Thotakura stir fry is very simple and so tasty. This is made with chana dal, grated fresh coconut and one’s own choice of spices. Thotakura stir fry is great combination with sambar, rasam or majjiga pulusu. Here, I present thotakura poriyal to be served hot with steamed rice. Njoy Cooking, Serving n Savoring!


Thotakura leaves: 7/8 bunches

Onion: 1 no.(Big)

Garlic flakes: 4/5 nos.

Grated fresh coconut: 1 tbsp

Chana dal: 1 tbsp

Green chillies: 2 nos.

Turmeric: A pinch

Salt: As required

Red chilli powder: 1 tsp


Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1tsp

Red chilli: 1 no.

Hing: a pinch

Oil: 2 tbsp

Method of preparation:

1. Soak 1 tbsp of chana dal in Luke warm water for 30 minutes .Rinse thotakura leaves thoroughly under water for 4/5 times. Drain the excess water completely and finely chop them.image (60)

2. Take a vessel pour 2 cups of water and bring it to boil.image (61)

3. When it starts boiling add 1 cup of milk. image (62)

4. Cook the leaves on low to medium flame for 10 minutes and keep it aside. image (63)

5. Chop the onion and garlic into fine pieces. Slit the green chilli along lengthwise and make into pieces.image (64)

6. Heat pan pour 2 tbsp of oil , add urad dal, chana dal, mustard seeds . When it pops out add cumin seeds, a pinch of hing and red chilli too.image (65)

7. Add soaked chana dal and fry for a minute.image (66)

8. Now add finely chopped onions, garlic and green chillies.image (67)

9. Fry till they turn into golden brown colour. Add grated fresh coconut and Mix thoroughly.image (68)

10. Now add the boiled thotakura leaves into it.image (69)

11. Mix well, add required amount of salt and red chilli powder. Saute the fry for 5 more minutes.image (70)

12. Now the thotakura senagapappu koora  is ready and can be served hot with steamed rice or roti.image (71)


Noolkol Stir Fry/Poriyal

Noolkol is called German Turnip. It’s abundant in South India. Noolkol belongs to cabbage family. It’s crunchy in texture with full of dietary fibre.We can make poriyal or kootu with Noolkol. Both dishes taste delicious. Here I present simple Noolkol poriyal/stir fry to be served hot with steamed rice and sambar or rasam.Njoy Cooking, Serving n Savoring!


Noolkol: 2 nos.

Grated fresh coconut: 2 tbsp

Salt: as required

Turmeric: A pinch

Curry powder: 1 tsp (check the blog for curry powder recipe which I have posted earlier)


Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Hing: a pinch

Oil: 1 tbsp.

Method of preparation:image (56)

1. Wash thoroughly and Peel the skin of Noolkol.

2. Chop the Noolkol into small pieces or cubes.

3. Steam boil the Noolkol for 10 minutes.

4. Heat a small kadai put 1 tbsp of oil add mustard seeds. When it pops out add urad dal,chana dal and cumin seeds into it. Add red chillies and a pinch of hing too.image (57)

5. Now add the boiled Noolkol cubes, curry leaves and fry for 2 minutes. Add required amount of salt.image (58)

6. Add grated fresh coconut, curry powder and fry for a minute. Now the Noolkol poriyal/stir fry is ready and can be served hot with steamed  rice or roti.image (59)


Mint rasam/Pudina Charu

Rasam is a thin fluid made with tamarind, pepper and also other spices. There are so many rasam varieties like dal rasam, garlic pepper rasam,drumstick rasam,Mysore rasam,pineapple rasam(which I already posted earlier) and many more. Here I present mint rasam with a fantastic fragrance.Njoy Cooking, Serving n Savoring!


Toor dal: 1 tbsp

Tomato: 2 nos.(medium sized)

Mint leaves: few(small bunch)

Curry leaves: a sprig

Coriander leaves: few

Garlic flakes: 5/6

Pepper powder: half tsp

Hing: A pinch

Salt: As required

Tamarind: small lemon sized


Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Method of preparation:

1. Steam boil 1 tbsp of toor dal in a pressure cooker adding 1 cup of water. Soak tamarind for 15 minutes in warm water and extract the pulp.image (49)

2. Cut 2 tomatoes into pieces and blend well in a mixer grinder.keep the tomato purée aside.image (48)

3. Heat kadai/wok pour 1 tbsp of oil put mustard seeds, when mustard pops out add cumin seeds and a pinch of hing to it.Meanwhile crush garlic in a mortar pestle/mini food chopper.image (51)

4. Now add curry leaves, crushed garlic, tomato purée and sauté them for 2 minutes till the raw smell goes.image (52)

5. Now pour 3 cups of water,mashed toor dal and bring it boil. Add finely chopped coriander leaves, tamarind pulp, pepper powder and required amount of salt too.image (53)
6. Boil the rasam for 10 minutes on low flame. Now add finely chopped mint leaves and switch off the stove.image (54)
7. After adding mint leaves don’t boil rasam because mint leaves gives different taste. The heat present in the rasam is good enough to distribute the aroma of mint leaves to the rasam.

8. Now the mint rasam is ready and can be served hot with steamed rice.image (55)

Nimmakaya Charu/Lemon Rasam

Lemon rasam is South Indian recipe. Though rasam is originated from South India, now it has been adopted all over India. In Tamilnadu homes rasam is included in regular meal. Lemon rasam is made with lemon juice, coriander leaves along with cooked toor dal. This rasam is very different in taste and can be made during any rainy day. This rasam can be served as soup or with steamed rice along with any stir fry/poriyal.Njoy Cooking, Serving n Savoring!


Lemon: 1 no.(Big)

Rasam powder: 2tsp

Water: 3 cups

Sugar: 1 tsp

Salt: As required

Curry leaves: few

Coriander leaves: few


Ghee: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Red chilli: 1 no.

Hing(Asafoetida): A pinch.

Method of preparation:

1. Cook 1 tbsp of toor dal along with rice for 6/7 whistles.

2. Once the pressure settles down take out the toor dal and mash it thoroughly.image (11)

3. Transfer the toor dal into a vessel, pour 3 cups of water. Add curry leaves, coriander leaves, 2 tsp of rasam powder and  required amount of salt.image (41)

4. Bring it to boil. Allow the rasam to boil for 10-15 minutes on low flame.image (42)

5. Switch off the flame and cool down the rasam to room temperature. Meanwhile heat kadai pour ghee and add mustard seeds,when it pops out add cumin seeds,hing ,red chilli into it.image (44)

6. Rinse big lemon and cut into two halves. Squeeze the lemon juice with lemon squeezer into rasam and mix thoroughly.image (46)

7. Now the lemon rasam is ready and can be served with steamed rice.image (47)


Dal Rasam

Garlic Pepper Rasam