Easy fruit Puddings

EASY EASY DESSERT!
During the month of Ramadan , my friend - Safeena Harris usually serves a pudding for her Iftar party. It is so easy to make and can be made much ahead. It tastes good without the cream and cake. How easy is that!

Milk - 1/2 liter

Sugar - 2tbsp

Condensed sweetened milk - 2tbsp

Custard powder - 3 tbsp heaped

(opt) Cake - vanilla/banana/chocolate- crumbled 5tbsp

Banana / Apple - ripe - cut into small pieces - 1 cup

(opt) Toasted almonds/pistachio - cut into slivers - 5tsp

(opt) Whipped cream made from 50ml cream

Mix 1 cup milk with the custard powder and keep aside.

Boil the rest of the milk with the sugar and condensed sweetened milk.

Add the custard syrup and mix well.

Continue cooking for 1 more minute, stirring continuously.

Arrange the serving dish with the cake and Banana.

Pour the hot custard on top.

Decorate with the nuts.

Let cool to room temperature and pour cream on top.

Refridgerate until serving time.

Variations:

This pudding can be made with all non-citrus fruits other than banana like apple and mango.

If using Pineapple, use cooked pineapple and pineapple cake.

Vegetables Schezwan style

Cabbage - 1 cup, cut into big cubes

Onion - 1 small, diced

Zucchini - 1, cut into big cubes

Carrot - 1 large, cut into rounds, parboiled

Broccoli / cauliflower - 2 cups, parboiled

Capsicum - 1 small, cut into big cubes

Schezwan sauce - 4 tbsp , reduce / increase as necessary

Cornflour - 2 tbsp

Oil - 2tbsp

Salt

Sugar - pinch

Heat oil and add the cabbage with 1/2 cup of water. heat until water evaporates.

Add the onion. Fry for 1 minute.

Add the zucchini and fry for a minute.

Add the rest of the vegetables and salt.

Add the sauce and mix well.

Add 1 cup water and the sugar.

Mix the flour with some water and add to the vegetables.

Cook till the gravy thickens.

Decorate with spring onion.