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Cornflour Fritters

Here’s a Crispy Cornflour Fritters recipe that uses cornflour for a light and crispy coating. These fritters can be made with vegetables, chicken, or even paneer.

Ingredients: 1 cup cornflour, 1/2 cup all-purpose flour (maida), 1 tsp baking powder, 1/2 tsp black pepper, 1/2 tsp red chili powder (optional), Salt to taste, 1/2 cup water (adjust as needed), Vegetables (like sliced onions, bell peppers, or boiled potatoes), paneer, or chicken strips, Oil for deep frying

Instructions:

1. Prepare the Batter: In a mixing bowl, combine cornflour, all-purpose flour, baking powder, salt, black pepper, and red chili powder.

Gradually add water to the dry ingredients and whisk until you get a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not too runny.

2. Heat Oil: Heat oil in a deep pan over medium heat. You’ll need enough oil for deep frying.

3. Coat the Ingredients: Dip your prepared vegetables, paneer, or chicken strips into the batter, ensuring they are fully coated.

4. Fry the Fritters: Carefully drop the coated pieces into the hot oil, a few at a time. Fry until golden brown and crispy, turning occasionally to cook evenly. This should take about 3-5 minutes per batch, depending on the size of the fritters.

5. Drain and Serve: Remove the fritters using a slotted spoon and place them on a paper towel to drain excess oil.

6. Serve: Serve hot with your favorite dipping sauce or chutney.

Tips: You can also add herbs like chopped coriander or spices like garlic powder for extra flavor. Ensure the oil is hot before frying to get a crisp texture. Enjoy these crispy cornflour fritters!

Custard Mousse

Here’s a Custard Powder Mousse recipe for a light, creamy, and delicious dessert!

Ingredients: 2 tbsp custard powder, 2 cups milk, 1/2 cup sugar (adjust to taste), 1 tsp vanilla extract, 1/2 cup whipped cream (chilled), 1 tsp gelatin (optional, for extra firmness), 2 tbsp water (for gelatin, optional), Chocolate shavings or fruit for garnish

Instructions:

1. Prepare Custard: In a small bowl, mix the custard powder with 1/4 cup of cold milk until smooth. In a saucepan, heat the remaining 1 3/4 cups of milk and sugar until it begins to simmer. Slowly add the custard mixture into the hot milk while stirring continuously to avoid lumps. Cook for 5-7 minutes until it thickens. Remove from heat and add vanilla extract. Let the custard cool down to room temperature.

2. Prepare Gelatin (Optional): If you want a firmer mousse, dissolve the gelatin in 2 tablespoons of warm water and set aside for a few minutes. Add this to the warm custard and mix well. Let the mixture cool completely.

3. Whip the Cream: In a chilled bowl, whip the cream until soft peaks form.

4. Fold the Cream: Once the custard has cooled, gently fold the whipped cream into the custard mixture. Be careful not to deflate the whipped cream too much—you want the mousse to remain light and airy.

5. Chill and Set: Spoon the mixture into serving glasses or bowls. Cover and refrigerate for at least 3-4 hours or until set.

6. Garnish and Serve: Before serving, garnish with chocolate shavings, fruit, or a dusting of cocoa powder. Enjoy your silky and light custard powder mousse!

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Carrot Cake

For the Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, 1 cup vegetable oil, 4 large eggs, room temperature, 2 cups grated carrots (about 4-5 medium carrots), ½ cup crushed pineapple, drained (optional, for added moisture), 1 tsp vanilla extract, ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting: 8 oz cream cheese, softened, ½ cup unsalted butter, softened, 4 cups powdered sugar, sifted, 1 tsp vanilla extract, A pinch of salt.

Step 1: Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat together the oil and eggs until smooth. Stir in the grated carrots, crushed pineapple (if using), and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid over-mixing.
  5. Fold in the chopped nuts if using.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the vanilla extract and a pinch of salt.
  3. Gradually add powdered sugar, beating on low speed, until the frosting is smooth and fluffy.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a layer of frosting on top.
  2. Place the second cake layer on top and frost the top and sides of the cake.
  3. Decorate with extra chopped nuts or grated carrot on top if desired.
Carrot layered cake with cream cheese frosting decorated with carrots.
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Fruits Custard

  • Milk: 2 cups
  • Custard powder (vanilla flavor is common): 2 tablespoons
  • Sugar: 3 tablespoons (adjust to taste)
  • Mixed fruits: 1 cup (use any combination like bananas, apples, grapes, pomegranate, strawberries, mangoes, or any seasonal fruits)

Instructions:

  1. Prepare the custard mix:

    • Take ¼ cup of milk (from the 2 cups) in a small bowl.
    • Add custard powder to it and mix well to form a smooth paste without lumps.

  2. Cook the custard:

    • Heat the remaining milk in a saucepan on medium heat. Add sugar and stir until it dissolves.
    • Once the milk starts to simmer, add the custard paste slowly, stirring continuously to avoid lumps.
    • Continue stirring and cook the custard on low heat for about 5-7 minutes until it thickens.

  3. Cool and chill:

    • Turn off the heat and let the custard cool to room temperature.
    • Once cool, cover it and chill it in the refrigerator for at least 1-2 hours.

  4. Add fruits: Before serving, chop the fruits and add them to the chilled custard. Mix gently to combine.

 

   5. Serve: Pour into serving bowls and enjoy! You can garnish with a sprinkle of nuts or a dash of cinnamon for extra flavor.