Apple Cherry Custard with Paneer

Ingredients

• Milk - 1 litre
• Custard Powder - 2tsp
• Apple - 1 cup (chopped or cut into fine pieces)
• Cherry - 1 cup (cut into fine pieces)
• Paneer - 1 cup (grated)
• Vanilla Essence - 1/2 tsp (optional)
• Sugar as required

Method

• In a bowl, Mix the custard powder with 1/2 cup of milk and make a liquid consistency and keep aside.
• Boil the remaining milk.
• When the milk is boiling, add the custard milk from the bowl.
• The boiling milk starts thickening.
• Now add the grated paneer, vanilla essence and sugar.

• When the milk becomes a thick batter like consistency, switch off the stove and allow it to cool. (atleast for 30 mts).
• Now keep in fridge (for 3 hrs atleast - for a chill custard)
• Meanwhile, you can add the chopped apple and cherries and mix it with the custard.
• Before serving, decorate with some cherries and serve cold.

[Mixing panner in milk, i got the idea from Satya in her carrot kulfi and i wanted to try it here and believe it or not, it came really very well. Thanks for your innovative idea dear]

This goes to the following beautiful events

• My event - Dish Name Starts with A (DNS:: A)
• My event - Celebrating Independence Day - 2010 (CID-2010)
• Jay's - Letz Relishh Event: Paneer 
• Sanyuktha's - Colour your palate: A Visual Treat
•  Pari's - Only event: Kids Delight
• Akeela's - Cold Desserts
• Monthly Mingle: Party treats hosted by Sara and started by Meeta
• Veggie/Fruit a month: Cherry by Ayeesha and Priya

Carrot Peas Pulao

Ingredients

• Basmathi Rice - 2 cup
• Water - 3 cups
• Carrot - 1 cup
• Peas - 1 cup (I used frozen peas)
• Onion - 2 
• Green chillies - 5
• Cinnamon stick - 2 (crushed)
• Cardomom - 4
• Star anise - 3
• Cloves - 5
• Fennel seeds - 1 tsp
• Cumin seeds - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Ghee - 3 tsp
• Coriander leaves - 1/4 cup
• Mint leaves - 1/2 cup
• Salt - as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles - some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

This goes for the following wonderful events

• My event - Celebrating Independence Day - 2010
• Sanyuktha's Visual Treat Event
• Priya's CWS - Fennel Seeds