Tricolour pudding

Ingredients:

For green bottom layer- 1/2cup grated peeled apple,1/4cup sugar, 4tsp cake crumbs,2tbsps khus syrup

For white chocolate phirni layer: 2tsp rice powder, 2cups milk, 4tsp sugar, 4tsp grated chocolate, few drops of vanilla essence.

For orange- carrot jelly layer-1/2 cup orange juice,1/4 cup blanched grated carrots2tbsps sugar,1/4tsp agar-agar powder To Garnish -cashew nut and pudina leaves .

Method-

For green bottom layer– In a pan cook grated apple with sugar on low heat for 5 minutes, add khus syrup, cake crumbs and cook till dry. keep aside .

For white chocolate phirni layer- Combine rice powder and ½ cup milk in a bowl. Boil remaining milk and add paste. Add sugar and cook till it thickness. Melt grated white chocolate in micro wave and mix to phirni mixture. Add vanilla essence and mix well.

For orange- Carrot jelly layer-In a pan cook orange juice, blanched grated carrots and sugar. Cook for 2-3 minutes. Soak agar-agar powder in ¼ cup water and add to pan .cook for 1 minute more. cool a little and top over white layer and keep to set in freeze.

How to assemble -Pour a portion of apple-khus ,crumbled cake mixture in individual shot glasses, in each, add a portion of white chocolate phirni, Top each glass with a portion carrot orange jelly mixture. Chill. Garnish with cashew nut and pudina leaves before serving.

Tricolour cheese-bell peppers stuffed pasta shells

Ingredients- 1cup pasta sauce-3jumbo shells of three colours(orange-white and green ) 2garlic cloves, minced,1 medium sweet onion, diced,2 tsp extra virgin olive oil,2tbsps fresh basil leaves, chopped finely,1/2cup finely chopped three colours bell peppers 1 cup grated cottage cheese,1sp processed cheese, salt, or to taste, Freshly ground black pepper, to taste,1 tbsp fresh lemon juice,1/2 tsp red pepper flakes (optional),Parmesan cheese-(optional) 

Method -Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool. Grease a casserole dish. I used 3shells but you’ll need to cook more than that as some shells will break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool. Preheat oven to 400F. In a large pan sauté the garlic and onion in the oil for about 5 minutes. Add chopped three colours bell peppers .Season with salt and pepper. Add in the chopped basil, and sauté for another 2minutes.Add grated cheese. Stir in processed cheese ,salt, pepper, lemon, all to taste. Over medium heat, cook for about 2-3minutes or until most of the water cooks off. Spoon about ¾ cup of pasta sauce into the casserole dish and spread around. Add about 2 tbsp of cheese mixture into each stuffed shell and place shells on top of pasta sauce. Arrange first orange, then white in the last green. Cover shells with the remaining pasta sauce and cheese. Cover dish with tin foil and poke several air holes. Bake at 400F for about 10 minutes or until heated throughout. Sprinkle red chilli flakes and parmesan cheese .Garnish with basil leaves Can serve with a basic green salad and garlic bread.

Fruity delight

Ingredients-20 cherries, 200ml milk,2tsp vanilla custard powder,1/4cup whipped cream, ¾ tsp  agar-agar powder, about 1/2cup powdered sugar or to taste ,1/2cup mango puree

To Decorate -cream and cherry sauce

 Method -For-bottom part -In a pan add20 cherry chopped and deseeded, add 3to 4 tbsp sugar and ¼ cup water. Cook till sugar dissolves and gets well mixed. Mix well. Blend it once and sieve it. In a small cup take 2 tbsp water add 1/4 tsp agar agar  powder. Let it dissolve and stand for 2 to 3 minutes. Take the cherry puree back in the pan add the dissolved Agar Agar. Cook for few minutes. Take any glass or bowl and pour the cherry jelly making liquid into it. Let it set in the fridge

For the – Medium part - For second part: Making custard-Boik milk add4tsp sugar or to taste to it. Mix custard powder in 2-3 tbsps water and add to boiling milk. Cook, stirring continuously till it thickens. Let it cool.Mix whipped cream .Keep in refrigerator to set .

For- top layer - In a small cup take 2 tbsp water add 1/4 tsp agar agar  powder. Let it dissolve and stand for 2 to 3 minutes. Take the mango puree in the pan add the dissolved Agar Agar. Cook for few minutes with 2tsp sugar. Cool a little and Spread mango jelly over set custard layer.  Set in the refrigerator and cool .Decorate with cream and cherry sauce. Serve cold.