Simple Fruit Custard Recipe

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.

CAJUN CHICKEN PASTA

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

INGREDIENTS:

1. 2 boneless, skinless chicken breasts

2. 2 tablespoons olive oil, divided

3. 1 tablespoon cajun seasoning

4. 8 ounces penne pasta

5. 2 tablespoons unsalted butter

6. 3 cloves garlic, minced

7. 1 cup heavy cream, or more, to taste

8. 1/2 teaspoon lemon zest

9. 1/4 cup freshly grated Parmesan
    Kosher salt and freshly ground black pepper, to taste

10. 2 Roma tomatoes, diced

11. 2 tablespoons chopped fresh parsley leave

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun        seasoning, shaking to coat thoroughly.

2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat.  Add chicken and cook, flipping once, until cooked through, about 5-6 minutes  on each side. Set aside and keep warm.

3. In a large pot of boiling salted water, cook pasta according to package          instructions; drain well.

4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring        frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly,    until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened,  about 1-2 minutes. If the mixture is too thick, add more heavy cream as    needed; season with salt and pepper, to taste.

6. Stir in pasta and gently toss to combine.

7. Serve immediately with chicken, garnished with tomatoes and parsley, if    desired.