Biriyani is a very popular rice based dish in the Indian subcontinent, Hyderabadi Chicken Dum Biriyani is a variant, it’s delicious and can be prepared for lunch and dinner , also being worth the effort. The rice and chicken & masala are cooked separately and set together in a vessel and allowed to steam cook.

Serves – 4 persons

Ingredients for Hyderabadi Chicken Dum Biriyani Recipe

For chicken gravy

• Chicken – 1 kg
• Saunf/Shahi Jeera/Fennel seeds – 2 tsp
• Onion – 4 (big, finely sliced)
• Ginger Garlic paste – 2 tsp
• Turmeric powder - ¼ tsp
• Kashmiri chilli powder – 1 tbsp
• Coriander powder - ½ tsp
• Pepper powder – 2 tsp
• Curd – 2 cups
• Lemon juice – juice of 1 lemon
• Garam Masala powder – 1½ tsp
• Salt – to taste
• Pudina/Mint leaves – 1 cup chopped
• Dhaniya/Coriander/Cilantro leaves – 1 cup (chopped)
• Ghee/Clarified butter – 2 tbsp
• Oil – 2 tbsp

For the rice

• Basmati/Biriyani rice – 750 gms
• Bay leaves – 2
• Cloves – 10
• Cardamom – 6-7
• Cinnamon – 2 sticks (1″ each)
• Salt – to taste
• Oil – 2 tsp

For garnishing

• Saffron/kesar strands – 10-12
• Milk - ½ cup
• Pudina/Mint leaves - ½ cup (finely chopped)
• Dhaniya/Coriander/Cilantro leaves – 1/2 cup (finely chopped)
• Rose water – 2 tsp

Procedure Hyderabadi Chicken Dum Biriyani

Clean the chicken pieces and keep aside.

Soak the saffron in warm milk and keep aside.

Fry half of the onion till brown and crispy, and drain it on tissue, grind it in a mixer along with saunf/fennel seeds. Apply this paste on the chicken pieces along with ginger-garlic paste, Kashmiri chilli, pepper, turmeric, coriander, garam masala powder, curd, salt , lime juice, half of the chopped pudina leaves & half of the chopped coriander leaves. Marinate it and keep aside for at least 1-2 hours.

Meanwhile, soak the basmati rice in water for at least 20 minutes and drain it. Heat ghee in a pan, and add the remaining onions & green chillies and fry till the onion turns brown, to this add the marinated chicken and cook till tender, remove from fire.

Boil water for the rice and add bay leaves, cloves, cardamom and cinnamon to it. Also, add a little bit of oil and salt. Now add the drained rice and cook till it is 1/3 done, and then drain the rice. Spread the rice on a big plate to let it cool down. Take a big vessel and apply some ghee on the bottom of it, now spread half of the rice on top of the ghee layer and then sprinkle half of the saffron-milk mix on it along with 1 tsp rose water. Now spread the the entire chicken curry on top of this and then again spread the remaining half of the rice over the chicken. Again, sprinkle saffron-milk mix and 1 tsp rose water on it and garnish with remaining chopped coriander leaves and mint leaves and close the vessel with a lid.

Make a dough of wheat flour and then seal the sides of the vessel lid to prevent escape of the steam and then place the biriyani vessel on hot tawa and let it cook on very low flame for 25-30 minutes.

Serve hot with raita and pickle.

Silli Boti is a type of kebab, the only difference being it’s not baked but shallow fried in oil. Makes a wonderful as a snack or appetizers.

Ingredients for Silly Boti Recipe

• Potatoes (boiled) – 250 gm
• Mutton boneless – 500 gm
• Coconut – half
• Cumin powder – 1 tsp
• Black pepper powder – ½ tsp
• Red chilly powder – 1 tsp
• Green chillies – 2 pieces
• Garam masala – ½ tsp
• Ginger- garlic paste – 2 tsp
• Salt – to taste
• Egg – 1 piece
• Oil – for fry
• Wooden skewers – 1 pack

Procedure for preparing Silly Boti

Wash and rinse mutton, cut in to cubes and pressure cook it with salt, red chilly powder, garam masala, cumin powder, pepper powder.

Meanwhile do cubes pieces of boiled potatoes and keep aside.

Now make a fine paste of coconut, green chillies, and salt.

Heat a wok put 2 tbsp of oil, add coconut paste, ginger – garlic paste, salt and mix it well.

After 5 minutes add potato cubes and mutton cubes sauté it till everything is mixed nicely.

Remove from heat.

When this mixture gets cooled than thread mutton and potato cubes on to skewers alternately.

Beat egg in a bowl with a pinch of salt.

Dip the mutton skewers in egg and shallow fry in hot oil till golden brown.

Serve hot with tomato sauce.

Chicken Bharta is made with minced/shredded chicken, a lot of spices are blended together to give a wonderful taste.It’s very popular in the North Indian states, and also in Pakistan.

Ingredients for Chicken Bharta Recipe

• Chicken (boneless) – 300 gms
• Bay Leaves – 2
• Onion – 1 cup (chopped)
• Ginger Garlic Paste – 2 tsp
• Garam Masala Powder – 1 tsp + 1 tsp
• Chilli Powder – 1 tsp
• Tumeric Powder – ½ tsp
• Meat/Chicken Masala – 1 tbsp
• Tomato – 1 (chopped)
• Curd – 3 tbsp (beaten)
• Fresh Cream – 50 ml
• Kasuri Methi – 1 tsp
• Salt to taste
• Pepper Powder – 1 tsp
• Eggs – 3 (hard boiled)
• Coriander Leaves – ½ cup (chopped)
• Butter – 1 tbsp
• Oil – 2 tbsp

Procedure for preparing Chicken Bharta

Boil chicken pieces with salt and pepper, do not discard the stock, it can be used from the gravy. Take the boiled chicken and shred it.

Heat oil in a kadhai, add bay leaves, chopped onion and ginger garlucj paste, saute for 2 minutes, to this add chilli powder, turmeric powder, 1 tsp garam masala powder and meat masala. Let the masala cook and then add chopped tomatoes to it along with shredded chicken and mix well.

Add the chicken stock to it and let it cook for 2 minutes. Now add the beaten curd, cream and kasuri methi and mix well. Take one hard boiled egg, smash it and add it to the gravy. Cut the reamining 2 eggs in hakves and add it to the gravy as well. Add water and salt if required.

Finally in a different kadhai, melt buitter on low flame and add the remaining garam masala powder to it and then immediately pour over the chicken gravy. Garnish with chopped coriander and serve hot with rotis, naan or parathas.

Kingfish, or Surmai, as it popularly known as, is a delicacy in the Indian subcontinent. It’s generally prepared when fresh, this Kingfish fry recipe is wonderfully blended with spices to impart a rich flavour to the fish.

Ingredients for Surmai Fish Fry

• Surmai/Nei Meen/Makarel fish - ½ kg
• Red chilly powder – 1 tsp
• Cumin powder – 1 tsp
• Garlic paste – 1 tsp
• Turmeric powder - ½ tbsp
• Red orange colour - ½ tsp
• Lemon juice – 2 tbsp
• Corn flour – 1 tbsp
• Salt – to taste
• Oil – for deep frying

Procedure for preparing Surmai Fish Fry

Wash and dry the fish, add all ingredients except oil and corn flour.

Mix it well and keep aside for 30 minutes.

At the time of frying sprinkle corn flour over the surface of fish so that masala stays on it.

Deep fry each pieces of fish at medium flame till it becomes crispy and well cooked.

Sewayyian is a very popular dessert in the Indian subcontinent, it’s prepared with milk, vermicelli & dry fruits. It’s amazingly delicious.

You may substitute condensed milk with khoya, and add dry fruits as per your taste to get it made to your liking.

Ingredients for Sewaiyan

• Milk – 1 litre
• Sugar – 200 gms
• Kesar – a pinch
• Condensed Milk – half a can (Milk maid, Mithai Mate, etc.)
• Vermicelli – 100 gms
• Ghee – 2 tsp
• Raisins/Kismis – 25 gms
• Kaju/Cashew – 25 gms
• Badaam/Almond- 25 gms
• Pista/Pistachio – 25 gms

Procedure for preparing Sewaiyan Recipe

Boil milk and stir with a large spoon continuously.

Add sugar and boil for another 10 minutes.

Now add kesar, kaju, badam and pista, heat in a low flame until it becomes half in quantity.

Add milk maid to it and stir continuously.

Mean while put ghee in a pan. Add vermicelli and fry till it becomes golden brown.

Put this in to sewaiyan and remove from heat.

After an hour or so when it cools down add raisin to it because if raisins are added in hot milk it will curdle.

Serve hot or cold with puri.

Chicken Farcha is a delicious Parsi preparation, where chicken is marinated well in a flavoured mix, coated eggs & bread crumbs and then deep fried to get the tasty chicken fry.

Serves – 3

Ingredients for Marghi Na Farcha Recipe

• Chicken – 6 big pieces
• Chilli powder – 1 tbsp
• Turmeric powder – ¾ tsp
• Garam Masala (powdered) – 1½ tsp
• Lime Juice – ½ Lemon
• Coriander/Cilantro leaves – ½ cup (chopped)
• Salt – to taste
• Egg – 1
• Breadcrumbs – 100 gms
• Oil (for deep frying) – ~300 ml

Procedure for preparing Marghi Na Farcha

Wash the chicken pieces and with the help of a fork pierce the chicken on all sides so that the marination can seep in. Marinate these chicken pieces with chilli powder, garam masala, turmeric, salt, chopped coriander leaves and lime juice, make sure the chicken pieces are very well coated, keep the marinated chicken pieces aside for at least 20-30 minutes (it would be best to refrigerate it).

Whisk the egg in a bowl. Dip the marinated chicken pieces individually in the egg and then in the breadcrumbs. The chicken pieces should be coated well with the breadcrumbs.

Heat the oil in a pan/kadhai and deep fry the chicken pieces till it turns golden brown on all sides, drain the excess oil onto a tissue paper.

Serve hot with dhaniya chutney, curd mayonnaise dip or simply with tomato ketchup.

Kaalia is a very popular Bengali style of fish curry with thick gravy& moderately spicy, must for every Bengali & tastes best with steamed rice.It would taste best when mustard oil is used.

Ingredients for Fish Kaalia Recipe

• Fish (rohu/ katla) – 500 gms
• Onion – 1½
• Ginger – 1″ piece
• Garlic – 6-7 flakes
• Kala jeera/Black cumin seeds – ¼ tsp
• Tomato – ½ (puréed)
• Chilli powder – 1 tsp
• Green chillies – 3-4 (slit)
• Turmeric powder – 2 tsp + a pinch
• Sugar – a pinch
• Salt – to taste
• Mustard oil/refined oil – for frying the fish pieces + 2 tsp
• Coriander leaves – ½ cup(chopped)

Procedure for preparing Fish Kaalia Recipe

Marinate the fish pieces with 2 tsp turmeric and required salt.

Fry the fish pieces lightly (do not fry to much) and  keep aside.

Meanwhile make a paste of Onion, ginger and garlic.

Heat 2 tsp oil in a kadhai and splutter the kala jeera and then add sugar and the onion-ginger-garlic paste.

Fry this masala for 4-5 minutes and then add a pinch of turmeric, chilli powder and green chillies. Sauté again for 2 minutes.

Now Add the tomato and salt and mix well. add required water to get the required consistency (do not add too much water).

Add the fish pieces and cook for 2 minutes. Check seasoning and garnish with chopped coriander leaves.

Serve hot with steamed rice, dal and aloo bhaja.

Keema Samosa makes wonderful snack for a cold/rainy day, adds flavour & taste to the classic samosa, much to the liking of non-vegetarians. Easy to prepare and can be stored for a day.

Serves – Makes 25 samosas

Ingredients for preparing Keema Samosa

For Cover Dough:

• Samosa patti – 25
• Wheat flour – ½ cup
• Water – as required

For Filling:

• Kheema/minced meat – 250 gm
• Onion – 2 medium (chopped)
• Ginger paste – ½ tsp
• Garlic paste – ½ tsp
• Red chilly powder – ½ tsp
• Whole cumin seeds - ½ tsp
• Garam masala - ½ tsp
• Coriander leaves – ½ cup
• Salt – to taste
• Oil – for deep fry
• Water – as required

Procedure for preparing Keema Samosa

For Cover

Make a flour paste by adding wheat flour and water, consistency should be thin. Keep aside.

For Filling

In a big vessel put all the ingredients except oil and coriander and mix them well.

Now put it on fire, cook it till minced meat gets tender and water evaporates. Keep aside to room temperature.

Take one samosa patti and make a pocket at one end.

Fill it with minced meat which is prepared earlier and seal the third (top) edge by applying a flour paste in it.

Fill the rest of the samosa by same method.

Deep fry these raw samosas in a medium flame till it becomes crispy and golden brown in colour.

Serve hot with tomato ketchup, dhaniya pudina chutney or cut the samosa in middle and squeeze a few lemon drops on it.

Kadhai chicken is a very popular North Indian dish, loved by non-vegetarians. It’s a perfect blend of Indian spices to be enjoyed by people of all taste. Must try for all chicken lovers.

Serves – 4 persons

Ingredients for Kadhai Chicken Recipe

• Chicken – 500 gms (cubed)
• Capsicum – 1 small(cubed)
• Onion – 1 (cubed)
• Ginger – 1″ piece (crushed)
• Garlic flakes – 4-5 (crushed)
• Bay leaves – 2
• Turmeric powder – ½ tsp
• Cumin powder – ½ tsp
• Chilli powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 1 tsp
• Kasuri methi/Fenugreek – 1 tsp
• Tomato – 1 (puréed)
• Green chillies – 2 (slit)
• Oil – 2 tbsp
• Coriander leaves – for garnishing

Procedure for preparing Kadhai Chicken Recipe

Wash and clean the chicken pieces and keep aside.

Heat oil in  a pan/kadhai and add bay leaves.

To this add the onions, capsicum, garlic, ginger and green chillies and sauté for 2 minutes. To this add the turmeric powder, chilli powder, cumin powder, garam masala and coriander powder and fry till the masala is cooked. To this add the tomato purée and mix well again.

Add chicken pieces and salt and cook till the chicken is tender.

Finally add the kasuri methi . Mix well till the masala is well coated on the chicken.

Check seasoning and then garnish with chopped coriander leaves.

Serve hot with nan, rotis, pulao or jeera rice.

Come summer it’s time for raw mangoes, and one of preparation with raw mango is, sweet chutney which is quite tangy due to the raw mango.

The advantage of home made raw mango (kachhe aam) chutney is you can make it once and can eat it all throughout the year by storing in sterilized glass bottles.

Ingredient for Aam ki Meethi Chutney

• Kacha Aam/Raw Mangoes – ½ kg
• Sugar – 250 gm
• Red chilly powder – ¼ tsp
• Badaam/Almond – 100 gm
• Kaju/Cashew – 100 gm
• Raisin/Kismish – 50 gm
• Dried Apricot – 50 gm
• Yellow food colour – a pinch
• Water – 500 ml

Procedure for preparing Aam ki Meethi Chutney

Peel off the kaccha aam and cut them into medium sized pieces.

Heat water and sugar in a big vessel and bring it to boil. Now, put dried apricot, raisins, kaju, badaam, yellow colour and red chilly powder to it.

Sauté it for 5 minutes.

Add kacha aam(raw mangoes) into it and stir continuously till the liquid thickens and reaches a jam consistency.

Remove from heat and allow it to cool in a room temperature.

Serve this chutney as side dish with lunch or dinner or with rotis/paranthas.

Tamatar ki chutney is a popular condiment, its enjoyed with parathas, chilla, or rice. Easy to prepare and enjoyed by people with a sweet tooth.  Generally jaggery is used instead of sugar to enhance the flavour.

Ingredients for Tomato Ki Chutney Recipe

• Tomato – 2 (chopped)
• Green chillies – 2 (chopoped)
• Ginger – 1 inch (thinly sliced)
• Turmeric powder – ¼ tsp
• Cumin seeds – ¼ tsp
• Oil – 1 tsp
• Salt – to taste
• Asafoetida – 1 pinch
• Coriander leaves – for garnishing
• Jaggery – 1 tsp

Procedure for preparing Tomato Ki Chutney Recipe

Heat oil in a kadhai/pan and allow the cumin seeds to splutter.

To this add  all the ingredients except jaggery and mix well. Allow the tomatoes to cook properly and smash them with the back of a spoon.

Finally add jaggery and mix well.

Garnish with coriander leaves and serve with chilla, alu ke paranthe or dosa.

Alu kachori, is spiced potato balls dipped in gram flour mix and fried, it is a very popular snack, it’s easy to prepare, best enjoyed with a cup of warm tea.

Ingredients for Aloo Kachori Recipe

• Boiled potatoes - ½ kg
• Green chilly paste -4 pieces
• Coriander leaves – a bunch (chopped)
• Lemon juice – 1 tsp
• Besan (gram flour) – 200 gms
• Soda - ½ tsp
• Salt – to taste
• Oil – for deep frying

Procedure for preparing Aloo Kachori Recipe

Mash the boiled potatoes nicely. Add chilly paste, coriander leaves, salt and lemon mix it well and shape it like a ball and keep aside.

Now, in besan add soda, salt, oil and water to make a fine paste.

Dip these potato balls in this paste and deep fry in oil till its colour changes into golden brown.

Serve hot with tomato ketchup or pudina dhaniya chutney.

Moong dal chilla, are healthy & nutritious, spiced with herbs & spices for taste. It’s rich in protein, it’s best served with tomato & coriander chutney.

Ingredients for Chilla Recipe

• Moong dal (yellow) – ½ cup
• Masoor dal – ½ cup
• Urad dal – ¼ cup
• Turmeric powder – a pinch
• Saunf/Fennel seeds – 1 tsp
• Onion – 2 (chopped)
• Green chillies – 5-6 (chopped)
• Coriander leaves – ½ cup (chopped)
• Salt – to taste
• Oil

Procedure for preparing Chilla Recipe

Soak the dals(all of them together ) in water for an hour. and then grind them to a coarse paste of dropping consistency like the one for dosa but thicker than that.

To this batter add the saunf, salt and turmeric and mix well.

Heat a non-stick flat pan and then pour a ladle full of the batter and then spread it in circular motion. Now spread some onion, green chillies and coriander leaves and with the back of the ladle press them on the chilla firmly.

Now spread a spoon of oil on the centre and edges of the chilla. When the chilla is done on one side then turn it on the other side. When done remove from fire and serve hot with dhaniya chutney and tomato chutney.

P.S. – According to your taste, you can improvise the dish and add some finely chopped fresh veggies for seasoning.

Kanji is a staple diet of Kerala, enjoyed by the rich & the poor alike. It has many variations, this recipe is the simplest form of it. Best enjoyed with pickle or green lentils.

Serves – 4 persons

Ingredients for Kanji Recipe

• Rice/Podiari/Broken brown rice – 2 cups
• Salt – to taste
• Coconut (grated) – 2 cups
• Water – 1½ litres

Procedure for preparation of Kanji Recipe

Wash the rice and keep aside.

Heat the water in a big vessel and when it is about to boil add the rice, let it boil for sometime, and then let the rice cook on low flame. Once the rice is cooked add salt and cook for some more time till you get the required consistency of the Kanji, it should a little watery.

Finally, add the grated coconut, mix well and remove from fire. Serve hot with pickle, pappadam or Spicy Papad or kondatam or green lentils (green moong).

P.S. – When using broken brown rice instead of normal white rice, take precaution as it gets cooked faster than white rice.

Kaachiya Moru is a traditional and simple south Indian curry, regularly prepared at home to add flavour to the curd and it helps cool the body during the hot summer months.

Buttermilk is prepared by adding water to curd and beating it, generally ¼ th part water it added to the curd, but you can modify it to your needs of thickness.

Ingredients for Kaachiya Moru Recipe

• Buttermilk – 500 ml
• Mustard seeds - ¼ tsp
• Curry leaves – 1 starnd
• Green chillies – 2-3 (slit)
• Onion shallots – 5-6 (sliced)
• Ginger – 1 inch (sliced thinly)
• Fenugreek seeds – a few
• Dry red chillies – 2 (broken in 2)
• Turmeric powder - ½ tsp
• Salt – to taste
• Coconut /refined oil – 2 tsp

Procedure for preparing Kaachiya Moru Recipe

Heat oil in a pan and add mustard and fenugreek seeds and allow it to splutter. to this add the curry leaves, green chillies , dry red chillies, onion and ginger and fry for 2 minutes.

Meanwhile mix turmeric powder and salt to the butter milk and mix well.

Now add the buttermilk to the seasoning and stir continuously for about 8 minutes. Make sure the buttermilk is at room temperature, do not bring it to boil and  you should continuously stir or else it will curdle. Remove from fire and serve with steamed rice.

Easy Egg Sandwich is literally the easiest of all sandwich recipes, helps you grab a quick breakfast or snack which is filling & healthy as well.I haven’t used much ingredients here, but you can always experiment, like adding chopped capsicum, olives, lettuce and probably a pinch of pepper powder, to suit your taste and time at hand.

Makes 6 sandwiches

Ingredients for Easy Egg Mayonnaise Sandwich Recipe

• Egg – 4 (hard boiled)
• Mayonnaise – 5-6 tbsp
• Parsley – 2 tsp
• Sandwich Bread – 6 slices

Procedure for preparing Easy Egg Mayonnaise Sandwich

Cut the sandwich bread slices diagonally for form 2 triangle shaped pieces out of each slice. Toast both sides of the bread slices lightly.
De-shell the hard boiled eggs and cut them into medium sized pieces. Take a bowl mix mayonnaise, parsley & egg pieces.
Take each triangle slice and apply the mix on to it, optionally you may sprinkle some parsley or pepper powder over it, and then cover it with another triangle piece to form a sandwich. Repeat the process for all the other bread pieces.

Enjoy it with tomato ketchup.

Dhaniya Chutney is an Indian favourite used in snacks and also as side dish in main course. It helps in the intake of raw coriander leaves to get it’s full benefits.

Ingredients for Dhaniya Chutney Recipe

• Coriander – 1 bunch
• Green chillies – 2-3 (slit)
• Sugar - ½ tsp
• Salt – to taste
• Lime juice – a dash (about ¼ tsp)

Procedure for preparing Dhaniya Chutney

Grind all the above ingredients, except lime juice in a mixer, although I prefer the Indian grinding stone as it provides much better consistency, to smooth paste.
Finally add a dash of lime juice before serving. Try it with Alu Ka Paratha, Paneer Paratha, or with Simple Dal & rice.

Many of us do not prefer to have Kaddu or Green Pumpkin as vegetable dish but Kaddu Ka Halwa or Green Pumpkin pudding is something that every family member will love to have.

Ingredients for Kaddu Ka Halwa

• Kaddu – 2 kgs
• Milk – 1 cup
• Sugar – 2 cups
• Milk powder – 250 gms
• Ghee – 150 gms
• Badam - 100 gms (chopped)
• Kaju – 100 gms (chopped)
• Green cardamom (elaichi) – 2 pieces
• Green colour - ¼ tsp (optional)

Procedure for preparing Kaddu Ka Halwa

Peel off the kaddu skin and cut them into medium sized pieces. Take the beans out of it and pressure cook it in milk and cardamom till it’s tender.

Take out the mixture and smash it in a big vessel.

Heat the smashed mixture till water evaporates. Now add sugar and green colour. Mix it well. In few minutes water will be released again but this time add dry milk powder before water evaporates.

Sauté it for 5 minutes and then add ghee. Stir continuously till the ghee is released.

Remove from heat & serve hot with cashew nut toppings.

You can add khoya / mawa or milkmaid instead of dry milk powder.

Custard jelly makes a wonderful dessert and an easy to prepare & tasty summer-time snack for kids & adults alike.

Ingredients for preparing Custard Jelly

• Milk – 500 gm
• Sugar – 100 gm
• Strawberry jelly powder – 1 packet
• Water – as required

Procedure for preparing Custard Jelly

Dilute vanilla custard powder in ½ cup of milk to make a smooth paste.

Boil the remaining milk with sugar, stir continuously for 10 minutes.

Add diluted custard powder in to it and sauté it till it become thick.

Remove from heat and refrigerate it.

Dissolve the jelly powder in 400 gm of hot water and stir it dissolved. Refrigerate it till jelly is firm.

On the time of serving, pour custard in a serving bowl and add toping of jelly into it.

Custard based dishes are easy to prepare and a very nice way to make kids consume fruits which are high in dietary fibre.

Ingredients for preparing Simple Fruit Custard

• Milk – 500 gm
• Sugar – 100 gm
• Vanilla custard powder – 2 tbsp
• Apple – 1 (uncovered skin)
• Banana – 1 (uncovered skin)
• Pomegranate – 1 (beans)
• Chickoo – 2 (uncovered skin)
• Orange – 1 (uncovered skin)
• Grapes – 100 gm
• Mango – 1 (uncovered skin)

Procedure for preparing Simple Fruit Custard

Chop and slice all fruits according to your taste and liking, keep aside.

Dilute vanilla custard powder in ½ cup of milk to make a smooth paste.

Boil the remaining milk with sugar, stir continuously for 10 minutes.

Add diluted custard powder in to it and stir on low flame till it becomes thick.

Remove from heat and refrigerate it.

At the time of serving, pour all the sliced fruits, mix it well.

Serve chilled in a serving bowl.