Trifle

Trifle is an English dessert made of layers of fruits, jelly, cake, custard, and whipped cream. This one of my most asked for recipe by my family and friends. I tasted this dessert for the first time in London at my husband’s cousin’s place. It was love at first bite :-) . This recipe does not include the sponge cake. This looks difficult but with a little preparation it is a very easy dessert to prepare.

Layer1

Use fresh fruits whenever possible but the tinned fruits work well too.  I like to use apple, pear, and peach for the bottom layer and cherries, raspberries, and strawberries for the top layer.

You can choose any flavor of jelly but I like raspberry or strawberry jelly with this dessert. Jelly can be set at room temperature. But if you are in a hurry, you can refrigerate the Trifle to set the jelly faster. Make sure the jelly is set before adding the next layer.

Jelly

Preparing thick, creamy, and lump free custard can be the only tricky part in this recipe. You need to add or reduce the custard powder based on the quality of custard powder you use. I use vanilla flavored custard powder for this dessert. Once you take the custard off from the gas, and it has cooled down a bit, you can blend the custard using a blender to make it smooth and lump free (be careful while blending as the custard might be hot still). Cover the custard with a cling film to avoid getting a dry layer on top of the custard while cooling it.

Custard

Whipping cream in India, especially during summers is hoping for magic. After trying innumerable times and failing almost every time, I rely on the ready to whip cream powder or the ready to serve whipped cream for the final layer. When using the ready to serve whipped cream, add it just before you serve the Trifle.

This dessert tastes best when served/eaten chilled. You can set the layers in individual serving sized ramekins and add whipped cream and top it with fruits just before serving.

Trifle

Ingredients

Makes one 9” bowl of Trifle

Layer 1

  • 250 gms/ 1 cup chopped Fruits (peach, pear, pineapple, cherry, apple)

Layer 2

  • Jelly 40gms/ 2 ½ tbsp
  • 200 ml water

Layer 3

  • Custard vanilla flavor
  • 235 ml/1 cup + 2 tbsp milk
  • 2 tbsp custard powder
  • 1 ½ tbsp sugar

Layer 4

  • Fresh cream (as much as you like)
  • Strawberries/Raspberries/Cherries

Recipe

Mix the custard powder in 2 tbsp milk. Bring milk to boil in a non stick pan. Add sugar and mix well. Add the custard powder and milk paste. Mix well. Keep mixing to make sure that the custard does not stick. Once the custard thickens, switch off the gas and take the pan off the gas. Keep aside to cool. Cover the custard with a cling film to avoid getting a dry layer on top.

Arrange the fruits in a glass bowl. This is the bowl in which you will be adding all the layers.

Take jelly in a dry bowl. Pour boiling water over the jelly crystals and mix well. Once this mixture is slightly cooler, pour this over the fruits and keep it aside to set. Jelly can be set at room temperature too. It takes 20-25 minutes to set.

Once the jelly is set, pour the prepared and cooled custard and spread it evenly. Keep it in the fridge for 40-60 minutes to set.

Whip the cream with sugar as per taste. You can also use the ready whipped cream or ready to whip cream powder.

Add a layer of cream and chill for 2-3 hours. If you are using the ready to use whipped cream, add it just before serving. Top the final layer with fresh berries of your choice. To serve, cut through the layers just like you would cut a cake. Top it with fresh fruits or more whipped cream if you like.

 

Kachori

Kachori is an Indian snack similar to samosa (its more famous cousin) but yet different. It is a flaky pastry filled with different spices and lentils. Just like other famous snacks, there are lots of varieties of kachoris in different parts of India. This one is my grandmother’s recipe aka Bhoji wali Kachori and one of her most famous ones. Everyone in our family loves this snack made by my grandmother. I love this kachori so much that I do not eat the kachoris available outside. For me THIS is kachori :-)

Masala Ingredients

The filling made with besan is what makes this kachori different from the other kachoris. Mostly kachoris are filled with different lentils but this one has no lentils. Roasted gram flour and spices complement the flaky crust perfectly.

Masala for Kachori

Only tricky part with this filling/masala is to roast the gram flour(besan) well. If the besan is not roasted properly, the kachoris will not be fluffy. If it is roasted too much, the taste is ruined. It is very important to keep mixing the besan continuously while you roast it. Our house lives on no onion garlic diet most of the times so no onion in this one. You can add onions to this masala if you like.

Steps to make kachori

The dough for kachori should not be too firm. Soft and pliable dough makes better kachoris. Another trick that I learnt from my grandmother is to roll the kachoris twice (only twice) after you have filled the masala and shaped the kachori. This distributes the filling evenly and each and every kachori puffs when you do this.

These kachoris can be stored up to a week in airtight container. Eat them plain or with chutney of your choice or make a chat by adding yogurt and different chutneys.

Kachori

Ingredients

Makes 20 kachoris

For Dough

  • 2 cups all purpose flour (maida)
  • 3 tbsp oil
  • ½ tsp salt

For Masala

  • 2/3 cup gram flour (besan)
  • ¼ cup oil
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ tsp citric acid (nimbu sat)
  • 4 tbsp chopped coriander
  • 4-5 green chillies coarsely ground
  • ½ tsp garam masala
  • 1 tsp salt
  • Oil for frying

Recipe

For Dough

Mix the all purpose flour, salt, and oil. Add little water at a time and make soft dough. Cover and keep aside for 15 minutes.

For the Masala

Put oil and besan in a thick bottomed pan/non stick pan and mix well. Do not heat the oil before adding the besan. This will help you avoid lumps in the masala. Now switch on the flame and roast the besan and oil mixture for 3-4 minutes on low flame. Roasting time varies according to the heat. The color of the mixture should be light brown. Besan can burn quickly so make sure to keep mixing it nonstop. Switch off the flame. Add green chillies, coriander, red chilli powder, turmeric, citric acid, garam masala, salt, and 1 tbsp water. Mix well. Keep aide to cool.

Divide the dough and masala into 20 equal portions. Take one portion of the dough and stretch it (appx 3 inches) using your fingers. Put one portion of masala in the center and seal the edges and flatten it very lightly.  Roll the kachori twice using a rolling pin. Follow the same process for rest of the kachoris.

Warm oil in a kadhai/thick bottomed pan. Oil should be just warm and not hot when you put the kachoris in for frying. Fry on low flame till the kachoris are golden brown. Serve hot or at room temperature.