Fruit Custard/Pudding

Sweet Memories: I can remember the time when I was a little girl and my grandmother made a special fruit custard for me. I believe Ambrosia couldn't taste any better. It is not surprising that Emilie thinks pudding and custards are the next best thing to ice-cream. Thankfully, she loves fruits too. So I combine the two to make a healthier than the normal sweet treat.

INGREDIENTS:
2 c. whole milk
4 tsp. custard powder or a 4 oz. size of ready pudding mix (any flavor)
4 tsp. sugar (skip this if using ready pudding mix)
½ c. apples, diced or sliced thin
¼ c. orange, peeled (or 1 fruit cup of mandarin orange with liquid drained)
¼ c. banana, diced
¼ c. strawberries, diced
10 small seedless grapes (cut 5 in half if using large grapes)
A pinch of ground cinnamon
A pinch of ground nutmeg

METHOD:
• Boil the milk and add the custard powder and sugar to it. Stir till the consistency thickens. For ready pudding mixes, follow the instructions on the box.
• Remove from heat. Add the cinnamon and ground nutmeg. Stir well and cool down to room temperature. (If using ready pudding mix, skip this step).
• Add the diced pieces of fruit.
• Toss gently and refrigerate until set.
• Garnish with whole strawberries and serve cold.

Spring Medley

The Inspiration: I call this my Spring Medley because this simple roasted vegetable with paneer (or tofu) dish is a burst of colors and flavors. Paneer is a form of simple cheese made out of curdling milk with lime juice or cream of tartar crystals. Tofu is made from soy. They are completely different food groups but very similar in texture and use. The use of tofu makes this a waist-friendly dish. Paneer makes the dish rich for say, a grand party. The recipe is scaled for outdoor parties with lots of servings because it's always a hit.

INGREDIENTS:

1 large white onion

1 large red pepper

1 large green pepper

2 cups of chopped portabella mushroom

1 lb. paneer or extra firm tofu

1 c. fat free plain yogurt

1 Tbsp. Tandoori Spice Mix

Salt to taste

3 Tbsp. canola or olive oil

1 Tbsp. black pepper or red pepper flakes

METHOD:

• Cut the paneer or tofu in long rectangular thick pieces. Mix the tandoori spice, a pinch of salt and a pinch of black pepper with the yogurt in a glass bowl. Marinade the pieces in the yogurt mix overnight or 4 hours at least.
• Cut the onion, bell peppers and mushrooms in long thick strips.
• Spread out the vegetables and the paneer/tofu pieces on a large oven-proof tray. Sprinkle with salt and black pepper.
• Drizzle or spray the oil on top and toss gently. (Do not add the marinade- the vegetables will give out moisture.
• Roast in a preheated oven at 450F for 20-30minutes. Toss midway and check for doneness. If pieces are starting to overcook or burn, remove and transfer to serving platter.
• Garnish with fresh cut lime wedges. Serve immediately.

Spicy Scrambled Eggs- The Indian Way

Background: If you've ever gotten tired of plain old scrambled eggs give this one a try for your next weekend brunch. Plus, if you don't like bread or have a slightly stale one, then this dish is a surefire way of filling you up without the guilt of too many calories. Emilie stares at sliced bread like it is the worst invention on earth. So I have to disguise it amidst the egg in this dish for her to get a balanced meal. After all this website is inspired by her taste palette.

INGREDIENTS:
1- egg
1/2 c. liquid egg-white or egg beaters
1 slice of whole grain bread
1/4 c. onions, finely chopped
Salt to taste
A pinch of finely chopped garlic (1/2 a clove) or garlic chives
1 tsp. oil or butter
A pinch of black pepper
1/4 tsp. cayenne pepper or chilli powder
A pinch of turmeric (optional)
1 tsp. finely chopped chives or cilantro

METHOD:
• Dice the bread into little cubes after discarding the edges.
• Beat the egg and the egg whites in a deep bowl with a fork or beater.
• Heat the oil in a non-stick pan and fry the chopped onions till they turn pinkish-brown.
• Add the garlic and egg-mix to the onions. Start scrambling the eggs immediately. Add salt to taste.
• Add the diced bread while the egg is still half cooked and mix well until everything is cooked. Add the cayenne pepper/chilli powder and turmeric. Toss well.
• Serve hot with a sprinkle of freshly ground black pepper and a sprinkle of finely chopped chives or cilantro.