Neethu's Kitchen To Yours: October 2011

Sunday, October 30, 2011

Custard Almond Phirni

I had this at my friends place recently and it tasted so yum. Recipe inspired by her mom.


1 Tblsp Custard Powder
1 Tblsp Cold Milk
1/4 cup Milk

Custard Base

Mix Custard powder and Cold milk Well. Keep Aside. Boil the rest of the Milk. Keep it in flow flame and mix the custard mix until it forms a thick consistency.

3 tblsp Rice, Soaked in hot water for 30 minutes
1 cup Almond, soaked in hot water for 15 minutes, Skin removed
4.5 Cups Milk
1/2 cup sugar
2 tblsp Slithered Almonds
1 tsp Cardomom Crushed
1 tsp Rose water


1. Grind the Almonds and rice really well to form a thick paste.
2. Boil the Milk. Add the almond rice mixture. Keep stirring for 20 minutes in flow flame. It will start to thicken.
3. Next add the sugar and keep stirring until completely dissolved. Add the cardamom crushed and rose water. Mix Well. Let it cool
4. Take a tall Glass. Pour the Custard mixture first. Keep it in the fridge for 30 minutes. Then pour the Phirni on top. Add Slithered Almonds, raisins. 
5. Serve Cold.

Monday, October 3, 2011

Sweet Corn Chicken Soup


1/4 kg Chicken
1tsp Freshly Ground Pepper
1 Cube Maggi Chicken stock
1/2 Cup Sweet Corn 
1 Cup Corn  Mix made with mixing 1 cup water and 1.5 tblsp white corn Flour
1 egg


1. Cook the Chicken in 1 cup water, salt and pepper for about 15 minutes. Seperate the Chicken from the stock and cut them into small pieces. Keep Aside.
2.  Add maggi chicken stock and sweet corn to the cooked chicken stock water. Then pour 1 cup boiling water and let it boil for 5-8 minutes. 
3. Keep the flame low and pour the corn mix. Stir well for 3-4 minutes. ( Adjust the salt according to your taste ).
4. Beat one egg and slowly add the beaten egg to the boiling soup stirring slowly.  


1 tsp Soya Sauce
2 Tblsp Vinegar
1 green Chilly finely chopped

Mix the Above and pour 1 tsp of sauce for each bowl of soup.

Sunday, October 2, 2011

Easy to Make Simple Chocolate Cake


2 Cups All Purpose Flour
1 Cup Milk
2 Cups Castor Sugar 
3/4 Cup Cocoa powder
2 tsp baking Soda
1 tsp Baking Powder
1 Cup Hot Coffee
3/4 Cup Vegetable Oil
2 large Eggs
1/2 cup chopped Diary milk Chocolate
Butter for coating the pan


1. Preheat the oven to 180 C. 
2. Sift all the dry ingredients and mix. Keep Aside.
3. Beat all the wet ingredients well.
4. Add the dry ingredients to the wet ingredients and blend well with a Cake Beater for 3 minutes.. Then using a spoon Mix the hot Black coffee slowly. Add the chopped Chocolate and swirl just once.
6. Pour into the Greased Pan and bake it in the oven for 1 hour.
7. Let It cool and sprinkle Cocoa Powder on top.