Mango custard pudding with Tulsi seeds

Ingredients:

Digestive biscuit – 10-12

Unsalted butter – 2 tsp

Custard powder – 5 tbsp

Milk – ¼ cup   + ½ litre

Mangoes – chopped

Cherries - Handful

Roasted Nuts- Handful

Fruit Jelly – ½ tsp

Tulsi seeds – 1 tsp

Method:

Pre preparations:

1.       Grind biscuits to fine powder and set aside

2.       To make custard, mix custard powder with cold milk and mix well. Put ½ lt milk to boil. Once boiled, add custard milk mixture and stir continuously so that no lumps can form. Add ½ cup sugar and cook on low flame for another 2 mins. Let it cool completely and refrigerate

3.       Peel and chop mangoes

4.       Dip tulsi seeds in water for an hour

Presentation:

1.       Mix 1 tsp butter in 1 tbsp of biscuit powder and set it at the bottom of the glass.

2.       Add chopped mangoes, nuts and cherries

3.       Spoon ½ tsp tulsi seeds over it

4.       Pour a layer of custard over it

5.       Spread biscuit crumbs over custard and repeat the layers

6.       Top it with chopped mangoes, nuts, cherries and jelly

7.       Serve chilled

Pumpkin Muffins

Pumpkin Muffins

Ingredients

Dry Ingredients:

Refined flour - 1 cup
Whole wheat flour - 1/2 cup
Sugar - 1 cup
Cinnamon powder - 1 tsp
Nutmeg powder - 1/2 tsp
Ground ginger powder - 1/4 tsp
Baking soda - 3/4 tsp
Baking powder - 1/8 tsp

Wet Ingredients:

Pumpkin puree - 1 cup
Olive oil - 1/2 cup
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Apple cider vinegar - 1 tsp

Pumpkin Muffins

Method:

1. Preheat the oven at 180deg and line all the muffin moulds with liners
2. Sieve together all the dry ingredients except sugar to mix well
3. In a separate bowl, add pumpkin puree, warm water and sugar. Mix well till sugar dissolves completely.
4. Add all the wet ingredients to pumpkin mixture. Mix well
5. Make a well in the centre of the dry ingredients and pour in the wet mixture
6. Mix and fold the batter slowly to incorporate air in it. 
7. Let the mixture sit for 2 mins
8. Spoon the mixture into moulds till 3/4 th of its capacity
9. Bake in preheated oven for 20 - 25 mins or till toothpick inserted in the centre comes out clean
10. Remove from the oven and transfer them to wire rack. Let it cool completely and store in refrigerator
11. Serve warm with tea or coffee