Pineapple Raisins Pudding

A unique combination of pudding.
This simple easy delicious pudding comes together with just handful of ingredients which is almost available in our home.

Mixing of flavours tickling your toungs and the mild soury taste make you happy.

Ingredients :

For yellow pudding :

4 tbsp pineapple paste
2 cup milk
1cup sugar
2 tbsp corn starch

For Chocolate pudding :

4 tbsp Raisins paste
2 tbsp Coco powder
2 tbsp corn starch
1 cup sugar
2 cup milk

Preparations :

Combine all ingredients in two separate bowls along with milk.
Whisk seperate pudding ingredients to make a smooth paste and make sure no lumps will form. Boil in a seperate saucepans. Stir and keep boiling until thickened on low flame.

Once it thickens remove from flame.
Grease a bowl with butter pour the yellow liquid first and keep in refrigerator for defrosting for 2 minutes. Through this the upper layer is stable soon.
Remove from fridge then pour the brown liquid and then keep in refrigerator for set.
Now no need to keep in defrosting.

Remove and garnish with few nuts and Raisins.

Pineapple Raisins Pudding 1

Fula kobi kukuli macha rai

Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...

Methi saga dali tadka

The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch Onion big sized 2 Tomato chopped 2 Garlic pods 10 thin sliced Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4 whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes and dal is completely cooked Heat 2 tablespoons of oil...

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...

Odisha Plates

Search This Blog