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.

   

RED BELL PEPPER HALWA !!!!

My todays recipe is from the blog FLAVORS AND COLORS. Believe me i was not sure about the taste until i tried it.  It tasted just like carrot halwa & was awesome in taste.

INGREDIENTS:- 

Red bell pepper(capsicum), grated - 1/2 cup                            
milk - 1 cupsugar - 1/2 cupcardamom powder - 1/2 tspghee - 2tblsp

METHOD:-

1. Wash, clean, cut & deseed the capsicum. Grate it & squeeze the water out & keep it aside.
2. Heat ghee in a pan. Add grated capsicum & saute it for a minute
3. Now add the milk & bring it to a boil. Simmer the flame & continue cooking till the milk is reduced almost to a dry mixture.
4. Add sugar & mix it well. Keep stirring at intervals until all the water evaporates & the mixture starts leaving the sides of the pan.
5. Add the cardamom powder & mix it well.
6. Switch off the flame & garnish with the nuts of your choice.

HAPPY COOKING :))))))

PINEAPPLE SHEERA 2 !!!!!

My dear friend Suphala gave me recipe of this pineapple sheera as it is my hub's most favourite & this reciped tasted awesome ! Hub is so lucky that now he get eat his fav sheera daily at our restura :P What she suggested me is to add 3 cups of water for 1 cup of rava , so that we get perfect texture. & to boil pineapple pieces  for few mins before adding to rava. Believe me these tips turned out really great & sheera tasted awesome.

INGREDIENTS-

Sooji rava - 1 cup

Ghee - 1/4 cup+2 tsp

Sugar - 1 cup (or as you needed)

Pine apple pieces - 1 cup

Cardamom powder - 1/2 tsp

water- 3 cup

METHODS:-

1. Boil pineapple pieces seperately for few minutes in sufficiant water & keep it aside.

2. Heat 1/4 cup (or as you needed) in frying pan & fry rava for 10-15 mins on medium flame.

3. Now add 3 cups of boiling water to the rava & cook it.

4. Now add cooked pineapple pieces & sugar (if you like sheera more sweet, you can add sugar more then a cup) & mix it well till sugar dissolves.

5. Finally add 2 tsp of ghee & mix again well.

6. Lastly add cardomom powder & mix well. This will give a good texture to the sheera.

7. Now switch off the gas & serve sheera hot.

HAPPY COOKING :)))))
NOTES:-

1. You can add whole cardomom instead of cardomom powder. Just fry cardomom in ghee then add rava for frying.

2. While serving you can add dry fruits too fried in ghee to make it more healthy & taasty.

STRAWBERRY KHEER !!!!!!!

Today i came up with some unique recipe STRAWBERRY KHEER. I adopted this recipe from TARLA DALAL. 

INGREDIENTS:-

Strawberries, chopped - 1/2 cup

strawberry puree - 1/2 cup

cornflour - 2tsp

cold milk - 2tblsp

full fat milk - 3 cups

sugar - 1/2 cup

cardamom pow - a pinch

METHOD:-

1. Combine the cornflour & cold milk in a bowl, mix well & keep aside.

2. Boil the milk in a deep pan on a high flame, which will take approximate 5 to 6 mins while sirring twice inbetween.

3. Lower the flame & cook for 5 to 6 mins, while stirring continuously.

4. Add the cornflour milk mixture & sugar, mix well & cook on a low flame for 7-8 mins while stirring continuously & scrapped the side of the pan.

5. Add the cardamom powder, mix very well & cook on a medium flame for a few seconds.

6. Switch off the flame, add the strawberry puree & strawberries, mmix well & cool slightly.

7. Allow the mixture to cool completely. 

8. Refrigerate atleast 1/2 an hour & serve chilled.

HAPPY COOKING :))))))

KHOA JAMOONS 2 !!!!!!

I got this KHOA JAMOONS recipe from gorgeous friend SANDHYA KAMATH who is an excellent cook & khoa jamoons are her signature dish. What i learnt while trying this recipe is if your jamoon turns harder even after soaking in sugar syrup, place them in pressure cooker along with sugar syrup & take a whistle, switch off the burner, release the pressure & now eat your jamoons. It just mels in your mouth. You can try this trick with all types of jamoons. 

INGREDIENTS:-                                                                     

                                                                                                         

                                                                                                                                                                       

Khoa - 200gms
all purpose flour - 100 gm
baking powder - 1/2 tsp
milk - as needed
sugar - 2 cups
cardamom powder - 1/2 to 1 tsp
oil for deep frying
cashew nuts- few for garnishing

METHOD:-

1. Knead khove till soft.
2. Add all purpose flour & baking soda to this & knead well with required milk to make a soft dough.
3. keep covered for 15 mins.
4. Make sugar syrup by adding 2 cups of water & 2 cups of sugar in a thick bottomed vessel & boil it for 10 mins. Add cardamom powder & cover sugar syrup with a lid & keep it aside.
5. After 15 mins make balls from kneaded dough & deep fry them in oil.
6. When they turns light brown , take them out from oil & soak in sugar syrup.
7. Garnish khoa jamoons with cashew nut pieces.

HAPPY COOKING :)))))))

KAJU KAATLI 2 !!!!!!

I got this KAJU KAATLI recipe from my dear friend SUPHALA SHENOY who is an ace cook & lovely friend too. So many tried this recipe & got excellent results. My kaatlis in pics may not look perfect but tasted great. My hubby liked it & ate a few pieces is the proof :P. What i like about my friend Suphi is she always gives exacact measurements & mentions about timings too. So that it becomes easy to follow her recipes to get excellent results. Now onwards you can make kaju kaalis at home & gift it to your frineds & family during festivals & surprise them. Best part of this recipe is you don't need ghee/butter/oil to make kaji kaaltis. 

INGREDIENTS:-

Cashewnuts - 1 cup
sugar - 1/2 cup
cardamom - 1 pod

METHOD:-

1. Dry grind cashews & one pod of cardamom to make a smooth powder. (it will take about 10-15 secs in small chutney jar of your mixie.)
2. Heat a thick bottom kadai take sugar & add 1/4th cup of water to it. & make sugar syrup for abou 3-4 mins.
3. Add the cashew powder to the syrup & keep stirring for about 2-3 mins.
4. When the mixture becomes little thick remove from the flame & keep stirring till you get a thick ball like cough.
5. Then transfer this dough onto a cutting board & knead it well. (unfortunately i skipped this step & realised later that it is very very important step of this recipe to get excellent results) Be careful as dough is very hot at this point of time. So switch on the fan & allow it to cool a little before kneading. 
6. As you kneads grains will disappear & you will get a smooth dough. Spread this dough with a belan(roller pin) imto a big round. Then cut inti diamond shape.

NOTE:- You can use sides to make kaju rolls.

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

OREO LAVA CAKE !!!!!!

I tried many recipes using oreo biscuis like oreo shake, 5 min oreo cake which tasted like brownie etc. Next in my to do listt is oreo cheeswe cake. This time i tried OREO LAVA CAKE. I adopted this recipe from the blog BETTER BUTER. If you make & store chocolae balls in freezer, then you can make it within a minute. A must try recipe, am sure kids will love it & an perfect dessert for kids parties.

INGREDIENTS:-

Oreo biscuits - 3
milk - 5 tblsp
baking powder - a pinch
dark chocolate - 100 gm
water - 30ml

METHOD:-

1. As a preparation step, heat the water and melt the dark chocolate in it.
2. Once the chocolate completely melts, turn off the flame and transfer the content to a bowl. Cover the bowl with a cling wrap and allow it to cool overnight.
3. Scoop out the dark chocolate mixture and make them into balls. These can be frozen and stored for later usage.
4. In a mixer jar, add the oreos, milk and baking powder. Grind it till everything is combined well together.
5. Transfer half of the mixture into a cup cake mould. Place one of the previously prepared chocolate balls in the centre.
6. Pour the remaining oreo mixture into the mould and microwave the cake at full power for 1 minute.
7. Serve it hot with vanilla ice cream.

HAPPY COOKING :))))))

And here's an tip:-

Do not over cook the chocolate mixture as it might solidify.

WHEAT FLOUR LADDOOS !!!!!!!

WHEAT FLOUR LADDOOS are easy to make with less ingredients. We amchis call it churmundo. If you add more ghee to it while binding, it just melts in your mouth. BTW, you need more prsctice to bind laddoos perfectly. I tried it for only 2 imes & you can see the result :P My dear friend LAXMI SHENOY from bangalore gave me this recipe.

INGREDIENTS:-

Wheat flour - 2 cups
ghee - 1/2 cup & little more if needed
sugar - 1&3/4 cup
cardamom - 6-7
raisins - 2 tbl sp(optional)

METHOD:-

1. Heat 1/2 cup ghee in a thick bottomed pan.
2. Add wheat flour & fry at low flame till you get nice aroma(30-40 mins)
3. Let it cool down.
4. Powder sugar with cardomoms & add it to the wheat flour.
5. Mix well & when completely cools make laddoos.

HAPPY COOKING :))))))

NOTE:-

You can add raisins too to the laddoos. Fry raisins in a pan for a minute & add at the end. Mix well & make laddoos.
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ALMOND BURFI !!!!!!!!

This is my 400th post & i can't believe this :P & So, thought will celebrate this with ALMOND BURFIS. I got this recipe from my sweet firend SUPHALA SHENOY who is an cook, loving wife, devoted mother, amazing friend & a good hostess. But my burfis turned little harder as i kept them on stove for little more time. But tasted awesome ! When ever i hear the word BURFI i remenber the hindi movie in which Ranbeer kapoor & Priyanka Chopda acted & my favourate song "ithni si khushi ithni si hasi ithna tukda chaand ka" . Just loved that movie for their pure love. Sorry for going out of topic :P  OK....let's come to the topic now.



INGREDIENTS:-                  

Almonds - 1 cup
milk - 3/4 cup
sugar - 1 & 1/2 cup
ghee - 1/4 cup
cardamom - 4-5

METHOD:-

1. Soak almonds in hot water for 30 mins & peel the skin.
2. In a mixer, powder the peeled almonds adding little milk.
3. Now add sugar & cardomom & grind it further to a smooth paste.
4. In a thick bottomed pan, heat ghee.
5. When it melts, add ground paste & keep stirring till the all moisture is gone & it forms into a ball.
6. Switch off the stove & transfer it to the greesed plate.
7. Let it cool & then cut it into desired shapes & store it in container.

HAPPY COOKING :))))))