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Milk made Recipes |
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Chhanar Payesh
Ingredients :
1/2 - 1 ltr Milk
1 Tin Condensed milk
2 tbsp Sugar
1 1/2 cups Water
2 tbsp Nuts
2 tbsp Raisins
Nimbu Pani (lime juice) - A little.
Preparation :
In a medium-sized bowl, add lime juice to some of the milk to make paneer/chhana (cottage
cheese) out of it.
Pour just enough sugar in water to prepare a thin sugar syrup.
Add the hot syrup to the chhana, blending it well.
Pour milk in a deep bottomed pan and bring it to a boil.
Next, add the condensed milk and simmer for about 2 mins. Cool till just
warm.
Add the milk mixture into the channa, one spoonfull at a time.
With a spoon, stir well and blend vigorously the whole mixture. Pour all of
it into a bowl.
Sprinkle on top the nuts and raisins. Refrigerate for sometime and serve
chilled.
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Shankarpali
Ingredients:
1 cup flour(sieved),
1 cup wheat flour(sieved),
1 cup milk,
1/2 cup water,
1/2 cup sugar(granulated),
3-4 tbsp rice flour,
1/2 cup butter(unsalted),
A pinch of common salt, table salt.
Oil (for deep frying).
Preparation :
Blend milk and water and keep to a side.
Mix butter and sugar and whip till light and fluffy. Add salt, rice flour
and wheat flour. Blend well and add the milk-water mixture to it.
Knead the whole mixture to a soft dough and divide it into three balls of
equal sizes. Flatten each ball into a thick chapati and cut out diamond
shaped pieces off each chapati.
Deep fry each piece in hot oil. Alternatively, you can cut the rolled
chapati with the help of a cookie cutter and fry till golden brown in colour.
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Karanji
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Ingredients :
1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds
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Preparation :
In a mixing bowl combine the salt, flour and ghee. Mix and knead well.
Gradually add water and knead to form a firm dough.
Cover with wet cloth and set aside. This process will help the dough to
become soft.
For the Stuffing.
Cook grated coconut (use fresh or dried), sugar, milk, chopped almonds
and raisins, cardamom powder, and poppy seeds (optional) till the milk
evaporates.
Divide the dough into 20-25 sections, roll them out into flat round
pancakes.
Place a spoon of stuffing at the centre and fold the pancake in half.
Use a cutter to create the fluted crescent border and cut off excess
dough.
Seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3
minutes or till golden brown, remove onto paper towels and allow them to
cool.
Serve after fridging them for sometime, or in room temperature.
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Gajar ka Halwa
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Ingredients :
450 grams Sugar or equilavant sweetner
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
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Preparation :
Wash and grate the carrots into fine shreads.
Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook
for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Make
sure that the bottom doesn't stick to the pan.
Add sugar/sweetner, mix well and cook till it dissolves fully and all the
milk is absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and
the raisins.
Mix well. Remove from heat and arrange in a serving dish.
Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
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Badam Phirni
Ingredients :
12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar/sweetner
8 strands Saffron
1 teaspoon Cardamom powder
Preparation :
Blanch and grind the almonds to a fine paste with 1/2 cup milk.
Mix together the ground almond paste and rice flour.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves.
Dissolve the saffron separately in a spoonful or two of hit milk.
Add the almond-rice mixture into the boiling milk along with the
saffron-milk mixure.
Stir continuously for a few mintues till the milk thickens and attains a
custard-like consistency.
Sprinkle in the cardamom powder. Stop the flame, and allow to cool.
Pour into individual bowls, garnish with almonds and pistachios and
refrigerate.
Serve chilled.
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Kheer
Ingredients :
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Preparation :
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently
until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove from heat and serve either warm or chilled.
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Rasmalai
Ingredients :
2 lbs Cows Milk or Ricotta cheese
1/2 cup sugar or sweetner
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation :
Mix the cheese with sugar and little cardamom powder and spread out on a
baking tray.
Bake at 350 degrees for 35 minutes or until it thicken and sets down. It
should not get brown.
Remove from oven, cool at room temperature and cut into small squares. Place
them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and
pour over the squares.
Decorate with pistachios, chill for 2-3 hours and then serve.
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Doodh Peda
Ingredients :
1/2 kg khoya. Khoya is made by reducing a large volume of milk
to a solid by very slow boiling for many hours; about 3 litres of milk will produce
hardly 200-300 gms of khoya.
250 gms ground sugar
250 gms milk
2 drops
rose essence or a few strands saffron or kesar
2 tbsp almonds, finely slivered
2 tbsp pistachios, finely slivered
1 tsp green cardamoms or elaichi powder
Preparation :
Mix the khoya and sugar
well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with
a heavy ladle smoothening out any lumps. Continue stirring and add more milk,
little by little, till all the milk is used up. Lower the heat, if it sticks at
the bottom.
Add the rose essence or saffron dissolved in milk, and take off
the fire. Mix the flavouring and khoya properly.
In a plate, mix the finely
slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya
mixture and press on the nuts for decoration. You can also make depressions along
the edges with a spoon handle or other stamp moulds for surface designs.
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Chocolate Recipes |
CHOCOLATE
RECIPE FOR THE CREAMY WINE FILLING
Ingredients :
Dark or bitter Chocolate- 300 gms
Milk chocolate-100 gms
Port Wine- 150 ml
Fresh Cream- 50 gms
Preparation :
Chop the bitter and
milk chocolate together and place it in a bowl.
Bring the cream to boil,
and then pour it in the bowl with the chocolates. Mix them well, till the lumps
are dissolved.
Mix in the wine and stir well.
Cool the truffle to a
piping consistency; if you wish to fill it in the shells, or chill it further
to shape it into balls.
Your filling is ready to be shaped.
Now comes
the tricky part, tempering the chocolate...
For this, take around half a
kilogram of dark chocolate, or bitter chocolate, and melt it in the microwave,
first for 2 minutes. Then stir it, and microwave it again for the second time
for another 2 minutes. Don't forget to take the spoon out!!!
Then you have
to bring the temperature of the chocolate to below 30 degree centigrade. This
can be done by spreading it on the marble wok surface and moving it frequently.
Don't worry if you don't have a thermometer to check the temperature, you can
be sure that the chocolate is tempered, by the feel of the heat at the just-below-your-lower
lip!! If it feels cooler than your body temperature, you can be sure that it is
tempered!! So, the next time you see anyone with chocolate stain below the lower
lip, you better ask for a few pieces of chocolate the person has made!!!!
Now that the chocolate is tempered, and the wine truffle is shaped into the balls,
you can dip them in the tempered chocolate. Now place it on a butter paper and
set them in the fridge...
So simple !!!!!
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CHOCOLATE CHIP COOKIES
Ingredients :
Unsalted butter- 175 gms
Brown sugar- 250 gms
Grain sugar- 125 gms
Eggs- 2
Refined Flour- 275 gms
Baking Soda- 1 Teaspoon
Chopped
Chocolate- 175 gms
Chopped nuts- 125 gms
Cream the butter and sugar
together.
Add the eggs little by little
Preparation :
Sift together the flour
and the baking soda. Add the nuts and chopped chocolate to the sifted flour.
When almost all the sugar has dissolved, add the flour mixture, and knead it lightly
into dough.
Shape the dough into logs of about 1 inch diameter on a lightly
dusted work surface.
Place the logs in the fridge for firming up. Now grease
a baking tray and after the logs are firm , start cutting them into 3 mm thickness.
Arrange it on the tray.
Bake it in a preheated oven at 180 degree centigrade
for 8 minutes and then turn the side of the tray. Bake for 3 more minutes.
Now you can serve the oven fresh cookies to any of the guests, n 15 minutes!!!
Just have to cut and bake the cokies whenever you want too!!
Spread the happiness
around, the joy of Diwali!!!!
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