TAPIOCA-TRICOLOR GRAPES PUDDING ON PASTRY AND BASIC MW TOMATO SAUCE!

Grapes and Tapioca pudding served on pastry, is my contribution "A fruit a month aka AFAM" which is started by Maheswari of "Beyond the usual" blog.This month's guest host is our sweet "Swapna from "Swad of India" blog with her choice of fruit "Grapes".Thanks for hosting Swapna!:))






This is also my contribution to Marta of "An Italian in the US" blog. Her event is "Fresh produce of the Month" and her choice this month is "Grapes" as well! Easy for us, thanks Marta!:)






Beautiful juicy and seedless Tri-color Grapes!!

Grapes grow in clusters of 6 to 300, and can be black, blue, golden, green, purple, red, pink, brown, peach or white. White grapes are evolutionarily derived from the red grape.Grape helps to lower cholesterol levels in the body and thus slows the build up of deposits in the arteries.Grapes have been positively linked to fighting cancer, heart disease, degenerative nerve disease and other ailments. Dried grapes are also called Raisins,Sultanas, Currants and Grapes are used to make Wine, which is found to be helpful in fighting Heart diseases if Wine is consumed everyday in moderation.Info from WIKIPEDIA.

Tapioca-Grapes Pudding on quick baking Crescent pastry drizzled with Grape jam:



You need:
1 can of Pillsbury Crescents pack or any kind of crust you like or even a slice of cake will do too, 1 large tub of Tapioca pudding (store-bought or homemade), 2 cups of washed,dried Grapes, chopped into smaller pieces and 1/4 cup Grape Jam ,thinned slightly with with litter water or any juice.


How to make the dessert:
1. Open the can of Crescent, spread on sheet withot separating the triangles,seal a rectangle in the middle.Gather the edges,squeeze to seal like a cup and bake as instructed on the pack.Cool.
2. Chop Grapes and mix with pudding and keep aside. Thin the Grape a little to make it spreadable.Keep it in the firdge until you are ready.
3. Just before serving, place a baked crescent shell on a plate, spoon some pudding along to the lenght of the pastry and drizzle with jam.

That's it! Enjoy. Makes a great light dessert after a meal!

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Basic Tomato sauce cooked in the Microwave is my entry for the event "Easy cooking with Microwave" which is launched by Srivalli from "cooking4all seasons" with a theme of "Basics" this month. Thanks for hosting Srivalli!:))



Basic Tomato sauce which can used in a myriad of dishes!

Though it is botanically a fruit, the tomato is nutritionally categorized as a vegetable. Tomato has an acidic property that is used to bring out other flavors. This same acidity makes tomatoes especially easy to preserve in home canning as tomato sauce or paste.
Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing many disease.Info from WIKI.

Here is the step by step of how to make it:


1. Choose about 10 to 15 ripe red Plum Tomatoes or any kind with thick pulp ones.Wash and dry them. With a knife, puncture the skin of each Tomato in 3-4 places to avoid them bursting in the Microwave.
2. Add all of them in a deep microwaveable bowl with 1 cup of water,cover with little gap on top and cook on high for 20mins.Take the bowl put and let it cool for 15mins.
3. Now take a plate and peel the skin (very easy now the Tomatoes are cooked and skin separated) and squeeze the pulp gently to remove the seeds (which makes the sauce sour if you don't), add to a blender.
4. When done with all of those, grind the sauce until very smooth.Let it cool completely.
5. Pour in a clean jar, store in the fridge. Shake or stir the sauce before using and use it within a week!

Ready to go!!:))


Some of the dishes you can with this sauce:
Rasam,
Marinara sauce,
Tomato Paneer,
Aloo Tamatar,
Any gravy which needs a little color and tang,
Tomato Saaru/Sambhar,
Lasagne,
On Pizza and Pies,
Gazpacho,
Any pasta dishes,
etc.,enjoy!:))