“There is no such thing as a bad beer. It’s that some taste better than others.” – Bill Carter .
This was exactly the first thing that came to mind when i entered the Shillong Beer Festival yesterday . Hosted or the 4th time on the 21st of October , it took place in the scenic Orchid Lake Resort with the very beautiful Barapani Lake in the backdrop . Sitting on the wooden platforms on the lake and sipping beers with your friends is always an awesome feeling . If only the weather was better , it would have been a much better event .
Multiple national brands like Magpie and Savage were available alongside international brands like Budweiser and Mahau . But what was special about the event were the local rice beers from various parts of Meghalaya . Served in bamboo tubes or tumblers , these are the drinks that you normally don’t get to buy in wine shops !!
My favorite turned out to be a local rice beer which they mixed with red chili powder and salt before serving . The taste was really nice and totally unexpected from a beer , specially a locally made one . It also provided a welcome change from all the branded beers which were available in the event .
Apart from the beers , a lot of food options were also available during the event . It included multiple local recipes of chicken and pork . Some guys had also put up a stall to serve chicken and pork satay . Rice and gravy options were also available for those who preferred to eat heavy .
Shillong isn’t called the Rock Capital of the nation without reason . Any event happening in and around the area generally accompanies live performances and the Shillong Beer Festival of this year was no exception . However the continuous rain played spoilsport and dampened the spirits of organizers , participants and enthusiasts alike . And now we have to wait for one more year for hopping for an even bigger Shillong Beer Festival !
Everyone loves desserts , but like every other good thing , it comes with a negative side . In case of desserts , its the extra carbs . But what if i told you that i have a recipe where the positive sides of the recipe negates the negative its problems ? Today I will teach you to make fruit custard , probably the healthiest form of this popular dessert .
God always has another custard pie up His sleeve . ~ Lynn Redgrave
Wash the fruits properly and cut them roughly into small pieces . Add the custard powder in a cup of cold milk (don’t add directly to warm milk because it will form lumps and won’t mix) and mix properly . Add the condensed milk to this mix .
Put the remaining milk in a pan and start warming it in a low flame . Add the sugar (or any other sweetener of your choice) to the milk and stir once . Slowly add the custard and milk syrup to this milk in the pan and stir . Keep the flame low and keep stirring slowly but continuously (Note : if u stop stirring , the custard will stick to the bottom of the pan ) . Within a minute or two the milk starts to thicken and become viscous . Stitch the flame off after about five minutes . By then the milk becomes a thick fluid of consistent silky texture .
Let this liquid cool for about fifteen minutes then add any fruit of your choice( Tip : Use both sweet and sour fruits for a proper combination ) . You can serve this fruit custard directly in a slightly warm temperature or put it in the fridge if u want to serve it as a cold dessert . Garnish with cream or whipped cream if you want .