Fresh Fruit Trifle

--> I have a job offer. So looks like my hiatus is over. I had started to enjoy these days of break from the rat race. Gone will be my days of waking up as and when I pleased, the late night movies, and luncheons with friends.
Last Sunday I invited a few of my friends over for a high tea. Took complete advantage of the fact that J was having his own fun at a team outing from office. So it was Tea, food and Juicy gossip.
I decided to make my favorite dessert – The fresh fruit trifle. This is a dessert that I loved as a kid and it won’t be wrong to say that I managed of woo my husband with this dessert….

Fresh Fruit Trifle

You Need…

Sponge Cake: - About 250 grms

Jelly cubes

Apple: - 1

Banana: - 4 medium sized

Milk: - ½ Liter

Sugar – as per your taste

Milk Maid/ Fresh Cream (Optional):- 2 tbsp

Custard Pd: - about 2 tbsp

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Method to Make

• Make jelly as per the instructions on the pack. Freeze it for a couple of hours and cut into cubes. I prefer to use bright colored Jelly for this recipe. ( Raspberry flavor used in the display picture)
• Boil milk and prepare the custard as per the instruction in the pack. The custard should be made slightly thin. I have used raspberry flavored custard to go with the Jelly.
• Slice the sponge cake into thin slices and arrange them in the bottom of the serving dish.
• Layer half of the custard over the cake. Ensure that the cake is well covered.
• Add a layer of sliced fruits. I have used apples and banana. But you can use other fruits like strawberries, grapes or oranges
• Repeat the same layering pattern once more.
• Place the Jelly cubes as the top most layer.
• Lace it with Milk Maid or Sweet Fresh Cream
• Refrigerate and serve chill

This is my entry to Srivalli's Kid Delight.

Narkol Gurer Naru

Yesterday was Lakki Pujo (Lakshmi Puja). From Ages, I have seen my mom do all the rituals at home. This year is no different. She decorated the Lakki Ashon (Puja room) with flowers, fruits and alpona. Alpona is similar to Rangoli ( In south India ) but it is drawn using a paste made of Maida & Rice Flour.

Ma Lakki arrives at the most appropriate moment when you are feeling a little morose about the fact that Durga Puja is over and its business as usual. The whole house gets decorated with Alpana and not to forget the little Lakki feets that are drawn all across house, the route being from the main door leading to the various corners of the house. The popular belief is that on this day, Ma lakki is going to walk into your house. And you make sure you entice her with Luchi ( Puri’s ), Shujir Payesh ( Semolina Kheer ) and of course Narkoler Naru. Typically Ma would make the Naru the previous night. And responsibility to convert the hot stickly mixture of coconut and Jaggery to perfect round Naru’s would lie with me and my little sister (not so little any more!!!!)

But then I don’t think Ma Lakki would bother to visit your home if there were no Naru’s in the offerings!!!! This is one of the most common items made for Dusshera as well.

You need the following:-

Fresh Grated coconut – 3 Cups
Sugarcane jaggery (akher gur) – 2 cups
Cardamom powder - 1/2 tsp.
Milk Maid (Optional) :- ½ Cup


Method

• In a thick bottomed pan add the jaggery and keep on medium heat. Stir continuously till it becomes the jaggery melts.
• Add grated coconut and mix well with the Jaggery on low heat.
• At this point add the cardamom powder and continue stirring till the mixture becomes dry and sticky
• Add Milk Maid and stir for some more time.
• Take it off from the heat and let it cool a bit. Note that it should not become cold. You should start making the balls when the mixture is still more or less hot.
• Grease your palms and make small balls.

Your Narkoler Naru is ready.

This is my last minute contribution for Shanthi's Dussera, Dhanteras and Diwali event

Shorshe Shojne (Drumsticks cooked in Mustard Sauce)

Phew!!!! Life is back to normal. It is rather boring after the activity filled previous week. The weather is not supportive either. It has been a dark and gloomy day and has been drizzling on and off.

I have done nothing much other than calling all my relatives wishing them “Bijoya Greeting”. Needless to say that that some of those that I call are people that I haven’t spoken in a while and hence lots of catching up to do…

Now I am already looking forward to Kali Pujo (Diwali ). This is by far the best couple of months for the bong’s. Its all about food and making merry.

Talking about food, mustard is one ingredient that is part of a bong DNA. There are a lot of dishes that is cooked with Mustard sauce and of course mustard oil is the basic oil that is used in Bengali cooking. But I must confess that though I love food cooked with mustard sauce, I can’t palate an entire meal cooked in mustard oil.

Shorshe Shojne is a traditional Bengali dish wherein drumsticks are cooked in mustard sauce. And this is one of my favorite dishes.

You need the Following:-

Drumsticks (Moringa) – 6 to 7 . Cut to a 3” piece each.

Mustard: - 2 Tb Sp. Soak in a little water for 15 to 20 minutes.

Onion: - 1 Medium sized

Salt: - As per taste

Haldi (Turmeric) Pd: - ½ tbsp

Fenugreek Seeds (Methi ) :- ½ TbSp

Green Chili: - 1 or 2 (Depending on your taste)

Oil :- 3 tbsp ( Traditionally cooked with mustard oil but you can use any other cooking oil as well )

Cooking Method:-

Grind the mustard and onion with very little water. The constituency should be that of a thick paste.

Heat 1 tbsp of Oil is a wok / Kadai fry the drumsticks for about 5 minutes. Keep aside.

Heat oil and add Methi Seeds once the oil is hot. Add slit green chilies and fry for a minute.

Add the ground mustard & Onion Paste and continue frying.

Add Turmeric Pd, followed by the salt. Fry for a couple of minutes.

Add the drumsticks and mix it well with the mustard gravy.

Add half a cup of water in case the gravy is sticking to the pan.

Cook till the water evaporates.

This dish goes well with white steamed rice.