DULCE DE LECHE(PRESSURE COOKER METHOD) !!!!

DELCE DE LECHE is my most favourite flavour in ice creams...especially Ideal ice cream, Mangalore prepapres tastiest Dulce de leche ice cream. I eat minimum 4 scoops of that ice cream to satisfy my taste buds :P  Always wondering how they make that flavour & what are the ingredients they use to make Dulce de leche. One day one of my facebook friend(sadly i forgot her name) posted  pressure cooker method of making Dulce de leche. I was delighted to see this simplest method & delighted to know only condensed milk is required to make DDL. First time, i cooked condensed milk for 45 mins & got dulce de leche not so dark in color. Next day cooked for 1 hr after taking a whistle & it turned out little dark & i realised that we get darker dulche de leche as we cook it for longer time. Yoy can see the difference in the below picture clearly .

                                    (1st day).........................................................(2nd day)

Now lets come to the point...below is the pressure cooker method of making DDL.

INGREDIENTS:-

Condensed milk - 1 tin

METHOD:-

1, Please remove the plastic lid of  CAN as shown   in the picture & place it in the cooker as shown & pour water on it atleast one inch above the Can.     
2. Close  pressure cooker with its lid & place weight on it. 
3. Take one whistle & simmer the flame & cook for 45 mins to one hr to get darker dulce de leche.
4. Switch off the gas & open the pressure cooker lid when pressure releases & takeout the can.
5. Keep it in room tempurature for whole night.
6. Next day morning open the can & enjoy delicious Dulce de leche.

HAPPY COOKING :))))))

Note:-

1. You can eat DDL the way it is or you can make ice cream, cakes, desserts, toffees from it or you can spread it on bread also. Kids will love it for sure.

2. If you want to store it for long time, then transefer it to airtight container & store it in refrigerator.

   

ENERGY DRINK POWDER !!!!!!

My todays recipe is from NAMITHA'S CULINARY JOURNEY. Its exam time & kids are stressed.. Here is the recipe of energy boosters for kids.

INGREDIENTS:

*. Almonds/badam 100gms,
*. Cashews 100gms,
*. Raisins 50gms,
*. Cardamom pods 20,
*. Rock sugar/kallu sakkare 100gms,
*. Saffron/kesar few strands(optional).



METHOD:

1. Add all the items in a blender grind into fine powder & store it in an airtight container.
2. Add 1 tblspn of energy drink powder to a cup of milk mix well & give it to kids before or after meals.

HAPPY COOKING :)))))))))

HOW TO MAKE KHOA/MAWA AT HOME - EASIEST METHOD !!!!!!!

I adapted this recipe from the blog "SPICE UP THE CURRY". & i think this is the easiest way of preparing khoa/mawa. You can use this khoa in making jamoons, burfis, pedhas etc. Btw, i used this khoa for making KHOA JAMOONS.

Ingredients

• Full fat milk powder – 1½ cups
• Ghee (Clarified butter) – ½ tablespoon
• Milk – ¼ cup

Instructions

1. Take milk powder in a bowl.
2. Heat the milk and ghee in a small pan. Heat the mixture just till it comes to a boil. You can heat it in microwave also.
3. Add this hot milk-ghee mixture to milk powder.
4. And mix it wil spoon. It will look like crumbled khoya. If it looks still dry you can add more milk 1 teaspoon of milk at a time.
5. You can shape it however you like while it is warm. As it cools it will hold that shape and it will harden. After that you can grate it or crumble it if needed.

Additional Info

Shelf life – once cools completely, it can be refrigerated up to 3-4 days. Or you can freeze it for a month.

HAPPY COOKING :))))))))))))

MINT CHUTNEY/PUDINA CHUTNEY !!!!

I adopted this recipe from TARLA DALAL. You can serve it either as dips for starters or as spread for SWs, rolls etc. You can store it in your freezer for few weeks.

INGREDIENTS:-

mint leaves, chopped - 2 cups

coriander leaves , chopped - 1 cup

onion, chopped - 3/4 cup

green chillies - 2-3

salt to taste

sugar - 1 tbsp (optional)

lemon juice - 1-2 tbsp

METHOD :-

1. Combine all the ingredients & grind to a smooth paste in mixer using very little water.

2. Refrigerate & use as required.

HAPPY COOKING :))))))))

HOME MADE BADAM DRINK POWDER !!!!!

I adapted this recipe from one of my FB friend, an ace cook  Vidya Nayak Shenoy. It tasted much more better than what we get from stores. A must try recipe...

INGREDIENTS:-

almonds (badam) - 80
sugar - 10 tsp
green cardamoms - 6
turmeric powder - a pinch

METHOD:-

1. In a small jar of the mixer grind almonds+sugar+green cardamoms+turmeric powder together to a fine powder.
2. Store it in air tight container.

How to make badam milk using this powder ?????

Add 3-4 tsp of badam drink powder (according to your taste) to one cup of  hot milk & mix well. Your hot badam milk id ready to serve.

For extra taste & flavour sprinkle some kesar strands on the top & serve. Kesar is good for health.

Note :- If are making cold badam drink then in a mixer jar add this powder + cold milk & run the mixer for few minutes. Your cold badam drink is now ready to serve.

HAPPY COOKING :))))))

HOME MADE PIZZA SAUCE !!!!!

This is the recipe for home made PIZZA SAUCE. My brother's wife gave me this recipe. Really very very easy to make & you cam store it in refrigerator up to 1 week. You can use this sauce for SWs too. A must try recipe.

INGREDIENTS:-

ripe tomato - 1 big
jeera/jeera powder - 1/4 tsp 
garlic flakes, peeled - 7-8
tomato ketch up - 4 tbsp
red chilly sauce - 1 tbsp (optional) (if u r using red chilly sauce then use tomato ketch up only 3 tbsp)
pepper powder - 1/2 tsp
chilly flakes - to taste ( i used i pkt which we get at Pizza Hut)
oregano - to taste ( i used 1 pkt which we get at Dominoz)

METHOD:-

1. Grind tomato(cut it into 4 pieces)+jeera+garlic flakes into a smooth paste. 

2. Take this paste into a bowl. Add tomato ketch up+red chilly sauce+pepper pow+chilly flakes+oregano to this paste & mix well.
3. You can store it in refrigerator up to for 1 week.

HAPPY COOKING :)))))))

DATES IMLI CHUTNEY !!!!

We use this chutney mainly in chats. You can use this chutney also as dip for samosas etc. & u can store this chutney  for 1 month in refrigerator too or you can store it in deep freezer for few more months too. But while serving add little water to this chutney, mix well & then serve.

INGREDIENTS FOR DATE-IMLI CHUTNEY :-

dates, deseeded(khajur) - 2 cups
tamarind, deseeded(imli) - 1/4 cup
grated jaggery (gur) - 1 cup
chilly pow - 1 tsp
hing - a pinch
salt to taste

HOW TO MAKE DATE-IMLI CHUTNEY :-

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilly pow. hing, salt and 4 cups of water and simmer for 20 - 25 mins.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

HOW TO USE?

When ever required, take it out from refrigerator and add water as desired, mix it well & use it.



HAPPY COOKING :))))))))

KUNDAPUR MASALA POWDER !!!!!!

This powder is used to make egg curries or chicken curries in Kundapur style. I adapted this recipe from NIYA'S WORLD. You can store it for few days in air tight containers. Sorry i don't have pics of it. But when i prepare it for next time, will surely click the pics and post it here.

INGREDIENTS:-

red  chillies - 250 gm
coriander seeds - 125 gm
pepper corn - 1 1/2 tsp
methi seeds(fenu greek seeds) - 3/4 tbl sp
turmeric pow - 2 tsp
garlic flakes - 30

METHOD:-

1. Heat an iron kadai. Dry roast all the above ingredients (except garlic) separately till golden colour and fragrant on medium heat.
2. Finally add garlic (without peeling skin) & make a powder in a mixture,
3. Cool & store in an air tight container. 

RED CHILLY PASTE !!!!!

INGREDIENTS:-

Red long chillies - 30-40

Salt - 2tsp

Vinegar - 1 tbl sp

 METHOD:-

1.Soak 30-40 red long chillies in hot water for 30 mins.

2. Grind with little salt and vinegar to a smooth thick paste.

3. Store in a fridge and after two days, transfer to freezer.

Note:-This paste can be used in many Indian and Chinese preparations..

HAPPY COOKING :))))))))

BASIC KADAI GRAVY !!!!!!!!!!!

INGREDIENTS:-

coriander seeds - 1 tbl sp
whole dry red kashmiri chillies - 10
oil - 2 1/2 tbl sp
finely chopped garlic - 2 tbl sp
finely chopped green chillies - 1 tbl sp
finely chopped tomatoes - 2 1/2 cups
tomato puree - 1/4 cup
dried fenugreek leaves(kasuri methi) - 1 tsp
garam masala - 1 tsp
salt to taste

METHOD:-

1. Combine the red chillies & coriander seeds & dry roast on a hot tawa(griddle), for 30 secs.
2. Remove & keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadai, add the garlic & saute on a medium flame for a few secs.
5. Add the prepared pow & saute on a medium flame for a few secs.
6. Add the green chillies & saute on a medium flame for another 30 secs.
7. Add the tomatoes, mix well & cook on a medium flame for 10-12 mins or till the oil separates, while stirring occasionally.
8. Mash it a little using potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt & approx 2 tbl sp water. mix well & cook on a medium flame for 1 to 2 mins, Use as required.

Storage:-

1. Use this gravy on the same day to make recipes of your choice.
2. If you wish to store it in the deep-freezer for a few weeks, cool the gravy completely, pour in food-grade zip lock bags or airtight containers & store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw & use it as per the recipe.

HAPPY COOKING :))))))

BASIC MAKHANI GRAVY !!!!!

INGREDIENTS:-

tomatoes, roughly chopped - 3 large
cloves - 2
cashew nuts - 4-5
butter - 1 tbl sp
cumin seeds - 1/2 tsp
ginger-garlic paste - 2 tsp
onions, finely chopped - 1/2 cup
chilly pow - 1 tsp
fresh cream - 3 tbl sp
garam masala - 1/4 tsp
kasuri methi - 1/2 tsp
tomato ketch up - 1 tsp
sugar - 1 tsp
salt to taste

METHOD:-

1. Combine the tomatoes, cloves and cashew nuts with 1/2 cup of water and blend in a mixer to a smooth paste.
2. Melt the butter in a broad pan and add cumin seeds. When the seeds crackle, add the ginger-garlic paste and the onions ans saute till the onions turn translucent.
3. Add the strained tomato paste, chilly pow, fresh cream, garam masala, kasuri methi, tomato ketch up and sugar, mix well and bring to  boil.
4. Keep aside to cool. Use as required.

Storage:-

1. use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food grade zip lock bags or airtight containers and store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 mins.

HAPPY COOKING :))))))