Trifle Pudding - No Bake Desserts

Trifle is a much-loved Christmas dessert usually made with sponge soaked in sherry or fruit juice and layered with various combinations of fruit, cream or custard.Trifle is a cold dessert made from thick custard, sponge cake, fruits and jelly.These ingredients are arranged in layers and topped with whipped cream or cherries, nuts or chocolate. This is a perfect recipe for a party and can be prepared two or three days in advance. 

The good thing about this trifle is one can make this recipe as per their taste and requirement and it’s so simple to make. If you have lot of work for get together or party then this trifle can be very handy as everything can be put together in less than 20 minutes provided having some cake in hand. Just make the custard, arrange the trifle, keep it in fridge and forget about it until it’s time to serve and wow your family, friends and guests with this delicious and attractive trifle.

How to make Trifle Pudding
Ingredients  
Sponge cake
Vanilla custard Powder
Jelly Orange flavor
Mixed fruits of your choice.
Little sugar syrup or sugar water
A glass container or tall glass for serving individually.

Method
For the custard layer
2 + 1/2 Cups Milk
3 Tablespoons Custard powder
4 Tablespoons Sugar or according to tasteMix custard powder with 1/2 cup of warm milk and make a paste. 

Boil milk and sugar and stir till the sugar dissolves and the milk comes to rolling boil.   Reduce the flame, add the custard paste to the boiling milk slowly stirring continuously. After it becomes a little thick, remove from flame. 

Cool it and keep it in the refrigerator.

For the fruits layer
Pears, apple, mangoes (ripe but firm) or any fruits of your choice but avoid using bananas and oranges, as it makes the trifle soggy. Cut the fruits into small pieces and keep it aside.You can keep apples in a cup of water to which a few drops of lemon juice is added to prevent discoloration.

For the jelly layer
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

How to assemble or serve Trifle 

Now take a wide glass bowl or a tall glass.

Cut the cake horizontally and arrange the bottom layer with pieces of cake and sprinkle sugar syrup on it. Press it well .

Now pour the cold custard on top of it and spread it evenly.

Then spread the chopped fruits.

Then  jelly and cover the fruits layer.

Now sprinkle little custard and arrange the cake pieces.

Now again pour the cold custard on top of it.

Like this repeat the process for 3 layers.Then top it with with fruit.  

Keep it in the refrigerator for 5-6 hours to set (not in the freezer) and enjoy delicious and
yummy Trifle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Blogging Marathon, Fruits, Sweets & Desserts, Trifle Pudding, No Bake Desserts

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Musakhan (Arabic: مسخّن‎) is a Jordanian and Palestinian dish composed of roasted chicken baked with onions, sumac, spices and fried pine nuts served over taboon bread. It is also known as Muhammar (Arabic: محمر‎). Sakhan is the Arabic word for hot, so musakhan (mu-SA-khan) means something that has been heated.

Musakhan is a dish that is eaten with one's hands. It is usually presented with the chicken on top of the bread, and could be served with soup. It's a meal to be eaten as a special treat, it is especially cooked in villages in north Palestine.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine of Palestine. This dish I, prepared for my family get together and they loved the chicken which was juicy and delicious. This is so easy to make if you marinate it the previous day and pop it in the oven an hour or two before your guest arrive.  Let's go through the ingredients... and make this together.

Ingredients
For the Marination
10 Chicken Drumsticks
1 Tablespoon Cumin powder.
2 Bay leaves
4 Whole Brown Cardamoms
2 Tablespoons Sumac powder
1 Teaspoon Salt
1/2 Teaspoon Black pepper powder
A pinch of Freshly grated Nutmeg
1⁄2 Teaspoon Cinnamon powder
3 Tablespoons Lemon Juice

Other Ingredients
2 Large Onions - finely sliced
1/2  Cup Olive oil
1 Cup Chicken stock

Method

Rinse the chicken pieces and pat dry.

Combine the spices for the marinade and mix with the lemon juice. Rub the marinade  into the chicken well.  Keep aside. 

Fry the onions in oil till light brown in color.  Note the onions should not burn but still be soft.  Add these onions also to the chicken marinade, along with the olive oil and keep in the refrigerator for a day or overnight.

Preheat the oven to 200 degrees. Set the chicken out of the fridge and  let it come to room temperature. 

Then add the chicken stock.  Place the chicken on a baking tray, cover with foil and bake  for 30 minutes.   After 30 minutes remove the foil and turn the sides of the chicken and keep uncovered in the oven for another 15 to 20 minutes,   till the liquid is slightly evaporated and the chicken gets a nice dark brown color.  Remove from the oven and serve hot.

I served this with couscous  salad ( look out for the recipe) and bread .  This was  delicious.    You too try it .... Bon Appétit.

An InLinkz Link-up

Labels : Chicken, Palestine, Baked, Sumac, Mena Cooking Club, Continental Cuisine

Mixed Vegetables - Patiala Style

This is a Tarla Dalal recipe.   Was browsing through her book and found this interesting recipe.  Made  little changes in this recipe and prepared it.  It was delicious and creamy,  without adding a spoon of cream.  This recipe is a keeper.

Ingredients
2 Cups  Mixed vegetables
1 Capsicum - chopped
1 Onion -  finely chopped
1/4 Teaspoon Turmeric powder
2 Green chillies -  finely chopped
1 Cup Milk
1/2 Teaspoon sugar
1/2 Teaspoon Cinnamon powder
1 Teaspoon Ginger - Garlic paste - mixed in little water
1 Tablespoon  Coriander  - finely chopped
3 Tablespoons Ghee

2 Tablespoons Oil
Salt to taste

Method

In mixed veggies I used potato cauliflower, carrots, green peas.
Heat the  oil and ghee  in a pressure pan, fry the onion till light pink.  Add the ginger garlic paste, green chilly and  fry well till oil leaves the sides.  The add all the veggies and fry  on high flame for 5 minutes, stirring continuously.  Then add the turmeric, cinnamon powder,  salt and stir again for a minute.  Add the milk, sugar and give it a quick stir.  Close the pan with the lid and take a whistle on high flame.  Take off flame after a whistle, let the pan cool.  Open and serve garnished with coriander.  Enjoy....

My Notes :

In  the original recipe the veggies were boiled and to thicken the gravy a teaspoon of cornflour was used. 

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 2.

Labels : Vegetables, CCChallenge, Main course

Mini Nutella Cookie Cups - Eggless

These are so delightful when baked, that you just wait when you can pop them in to your mouth.  They simply melt.    

Ingredients
50 Grams butter (softened)
50 Grams Icing sugar
25 Grams Brown sugar - powdered
2 Drops Chocolate essence
70 Grams All-purpose flour
1/2 Teaspoon Cocoa powder
A pinch of soda - bi - carb
A pinch of salt
25 Ml Milk
A Small Jar of Nutella

Method 

Preheat oven to 180 degrees . Grease your mini muffin tin. I made these in the appe pan since I did not have a mini muffin pan.

 Seive the flour, salt, baking soda, keep aside. 
Cream butter and both sugar in bowl until light, smooth and fluffy! Gradually add the seive flour  until all the flour is mixed in. Add milk a teaspoon at a time and lightly bring it to together to form a dough.  (Do not use knead the dough too much or else the cookies will become hard and tough.

Roll dough into balls.

Pop them in the mini muffin tin / appe pan  and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. 

Then make wells for the nutella with a shot glass. 

Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. 

Remove from tin and relish them. 

Nutella  solidifyed in about an hour, which  I, then transported to my friends!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Biscuits & Cookies, Eggless, Blogging Marathon

Nutella Strawberry Bread Roll Ups

These Strawberry Nutella Roll Ups are easy to make, are perfect for a breakfast, brunch or dessert. Serve these with ice cream for dessert and you will simply love these roll ups, with nutella, strawberry and top it icecream .....yum..

Ingredients

8 Slices White sandwich bread - crusts removed
12 Strawberries - sliced
5 Tablespoons Nutella
Butter for frying

Method

Use a rolling pin to roll the bread flat. This makes them easier to roll up.

Spread around 1/2 Tablespon or more of Nutella. 

Arrange strawberries along the bottom of each piece of bread.

Roll up bread. The Nutella will keep it sealed.

Melt butter in pan over medium high heat. Place  each roll upin the pan. Repeat with remaining roll ups. Cook for around 2 - 3 minutes until each side is golden, rotating it.

Serve immediately, while warm.

My Notes:

Use fresh bread to make these or the will break while rolling. The bread that I have used is a day old, hence you can see cracks.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Breakfast, Brunch, Nutella, Strawberry, Blogging Marathon

NUTELLA PARCELS

These are flaky and gooey nuttella parcels, wherein when you bite into it nutella oozes out. Simply yummy and delicious. These parcels I made for our evening tea. They were finished in jiffy. Try them and you too will enjoy.

While making these parcels I had a tough time.  Heat was too much and the pastry sheets were just melting and soft.  Had to refrigerate after every step.

Ingredients
5 Square Puff pastry sheets

For the filling
Nutella as required
1 egg + 1 tablespoon water, for egg wash

Method
To assemble the parcels:

Preheat oven to 180 degrees . Line a sheet pan with parchment paper.

Defrost the sheets and cut into squares (of one sheet I got 2 parcels) Top with a teaspoon of Nutella.

Brush edges with the egg wash. Top with the other half  and press to seal. 

Use the back of a fork to press a decorative edge around the parcels.  Refrigerate them for at least half an hour.

Brush tops with egg was.  Bake until crust is golden. Let cool slightly and serve immediately. 

These parcels are best had the day they are baked, but will keep at room temperature for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Puff Pastry Sheet, Nutella, Blogging Marathon, Snacks

RESHMI CHICKEN

This recipe is from my diary. When read this recipe I, found it so simple to make. Made it and it tasted delicious. My daughter loved it. 

Ingredients
1 Kg Chicken - make about 16 pieces
1 Cup Yogurt
4 Tomatoes - puree
2 Teaspoons Red Chili Powder
1 Teaspoon Garam Masala Powder
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
A piece of Coal - to smoke

Method
Marinate chicken with all the ingredients for atleast 2 hours ( I kept it overnight in the refrigerator).

Heat half cup oil in a heavy bottom vessel, add marinated chicken. Cook covered with a lid or a aluminum foil for 30 minutes on slow flame until oil comes on top and the chicken is cooked.  After 30 minutes open and check if the chicken is cooked or else let it cook  till done.

Light the coal on the gas flame. When flaming red, place a piece of foil on the chicken gravy, keep the coal on the foil, pour a teaspoon of oil, cover it immediately cover with a lid for 5 minutes. Open and remove the foil along with the coal. 

Serve garnished with coriander leaves. Enjoy this with roti or naan.

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1.

Lables :  Chicken, CCChallenge

Soya Masoor Paratha

Soy protein is a good substitute for animal products because, unlike some other beans, soy offers a 'complete' protein. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat.

Stuffed soya masoor paratha, tastes exactly like the kheema parathas usually prepared with meat. As this parathas are stuffed with spice and are wholesome, this is a complete meal for your dinner with your choice of dip or sauce. This are perfect even for vegans or vegetarians.  We loved  these protein packed soya masoor paratha very much, we had this parathas  for our dinner with sauce and a katori of curds.

Ingredients
2 Cups Soya – soaked in milk for at least 2 hour
2 Cups Masoor - sprouted
1 Onions - large - chopped finely
1 Teaspoon Garlic - chopped finely
1 Teaspoon Red chilly powder
1 Teaspoon Garam masala powder
1 Teaspoon Coriander seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel seeds
1/2 Teaspoon Ajwain seeds
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Sugar
Salt to taste
1 Tablespoon Oil
Few chopped coriander leaves

For Paratha
3 cups Wheat flour
1/2 Teaspoon Salt
Water as required to knead dough
Method
In a pan, dry roast fennel, coriander, cumin and ajwain seeds lightly and grind them to a fine powder.

I used soya chunks,  squeezed the milk and ground them in mixer to a make kheema.

In a pressure cooker wash the masoor, add 1/2 teaspoon salt and 1/4 cup water and cook on high flame for a whistle.

Heat the oil, immediately add the garlic, onions saute until the light pink. Then add the soya, saute for 2 minutes. Add the masoor and the water in which it is cooked, add all the spices, salt and sugar and cook on high flame till absolutely dry. Switch off the flame and add the coriander. Keep this to cool.

For the paratha
Mix all the ingredients for paratha, add water as needed,  knead into  a soft and smooth dough.  Keep aside for half an hour. Make 7 balls.

Roll the dough into a large circle, place 3 - 4 tablespoon of the filling.

Fold the edges of the dough, into a square, dust with enough flour and roll the dough into a thick paratha (see pic).

Heat a tawa, drop gently the paratha,drizzle few drops of ghee, cook the paratha until they get well cooked on both sides till brown spot appear on slow flame.

With loads of nutritional values,these soya granules suits prefect to add ton of proteins in your daily diet. So go ahead prepare these and enjoy warm with your choice of dip.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels: Paratha, Soya, Masoor dal, Healthy, Main course,Vegan, Blogging Marathon

Chole Methi / Chickpeas with Fenugreek

I love the aroma of cooked methi. But Fenugreek(methi) leaves were one of the greens that is hated by my daughter and hubby, they will only eat parthas when made.

When I made this, did not reveal what had gone into it. They enjoyed their meal without knowing that they are eating methi.  The methi does not taste bitter in this dish because I saute the  methi in little oil  till cooked.  Then this is  mixed in the chole.  Try this and everyone in your house too will happily have this dish.  This recipe is from a TV cookery show.

Ingredients
2 Cups Boiled Chickpeas
1/2 Cup onions - finely chopped
1 Teasp00n Ginger paste
2  Tomatoes
2 Cups Methi leaves -  chopped
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1 Teaspoon Chilli powder
1/4 Teaspoon Turmeric powder
1/4 Cup Oil
Salt to taste

Method

In a pan heat little oil and fry the methi till soft and cooked,  keep aside

Heat oil in another add ginger paste, onion and fry till translucent. Then add tomatoes, all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well and a little water, salt and fry till oil leave the sides. 

Now add chickpeas and a cup water, stir it for a minute  cover and cook till oil floats.   Then methi and stir it till methi is incorporated . Cook only for a minute for two. Take off the flame. Serve hot with chapatis and raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 4.

Labels : Vegetables, Methi, Chickpea, Healthy, Blogging Marathon, CCChallenge