Wednesday, November 15, 2017

Fresh Turmeric Pickle

Ingredients
Fresh turmeric - 1 lb,
Salt -  as per taste,
Lemon juice -  2 tbsp.



Method
Wash fresh turmeric well.


Peel off the skin .

Cut into small pieces, as per your choice. Or slice out using slicer to make even pieces.


Add salt and lemon juice.


Mix well. Transfer into an airtight glass container. Store in refrigerator up to 15 - 20 days.

Notes
Adjust amount of lemon juice and salt as per taste.



Makhan | Home Made Butter

Ingredients
Heavy whipping cream - 1 cup,
Yogurt - 2- 3 tbsp,
Ice cold water - 1/2 cup.





Method
In a pan, heat heavy whipping cream till it gets small bubbles over the sides of pan.



Remove from the heat. Add yogurt and mix well using whisker. whipping cream should not be hot but warm.


Cover with the lid. Let it rest for 6-7 hours in warm temperature. Now using hand blender or mixer grinder, whisk for 3-5 minutes till u see butter like consistency as per given below image.



Now add cold water gradually and blend till butter separates out.



Take out butter in a bowl.


Wash it with cold water couple of times. Store into an airtight glass container in fridge up to a week.



Notes
Do not throw buttermilk, use in recipes. For masala chhas recipe click HERE.
Here am using organic ingredients to make it more healthy.




Tomato Ketchup...Healthy and homemade.

Ingredients
Tomato - 10 -12 (medium).

Spices
Brown sugar - 1/3 cup,
Clove (long) powder - 1/4 tsp,
Cinnamon (dalchini) powder - 1/4 tsp,
Black salt - 1/2 tsp,
Salt - to taste,
Garlic powder - 1 1/2 tsp,
Onion powder -  2 tsp,
Dry ginger (sunth) powder - 1/4 tsp,
Red chilli powder - 1 - 2 tbsp.

Vinegar - 2 tbsp.





Method
Take ripe tomatoes, wash and dry well.


Remove tomato eye and cut each tomato into 4.


Transfer into a steel bowl. Steam boil tomato till it gets well cooked. Take out steel bowl once pressure cooker cools down. Let it come to room temperature.



Crush tomato using blender or mixer grinder.


Sieve crushed tomato in a pan.


Discard skin and seeds.


Place sieved pulp pan on stove over medium flame. Let it come to a boil. Cook and stir mixture in between to prevent sticking to the bottom of a pan.


Now add vinegar along with all the ingredients listed under the header of "Spices" section above, except red chilli powder. Mix well.


let it cook further till it gets right consistency of ketchup as per given below image.


To know, whether ketchup is ready or not. Take spoon and dip into ketchup, ketchup should cover back of the spoon.

This is the right consistency of ketchup.


Now turn off the flame and add red chilli powder. Mix well. Let it come to room temperature. Using funnel, pour into an airtight fridge safe glass bottle or container.


Refrigerate and use.

Notes
Here am using all organic ingredients to make it more healthy.
Do not add water in tomato while steam boil.
Adjust amount of spices as per your choice.


Tuesday, November 7, 2017

Kaju Mesub | Cashew Mysore Pak

Ingredients
Cashew powder - 1 cup,
Ghee (clarified butter) - 1 cup,
Sugar - 1/3 cup,
Water - 3 tbsp,
Slivered pistachio - 1 tbsp.




Method
Dry roast cashew over low flame for 1 to 2 minutes.


Let it cool down to room temperature.


Grind cashew using grinder or food processor to make fine powder. Cashew powder should be in powder form and not oily paste like consistency. To avoid oily paste like consistency, grind cashew in pulses and avoid over grinding.


Sieve powdered cashew to remove any cashew chunk left.


Heat ghee in a pan over low flame.


In another pan, add water and sugar.


Let it cook over low to medium flame till it reaches one string consistency.


Now lower the flame and add cashew powder.


Mix well.

Now slowly stirring hot ghee little at a time into cashew mixture over low to medium flame.



Stir in all ghee over low  to medium flame in batches.


Before the mixture starts to change its color, immediately transfer into a greased perforated plate (here am using a flour sifter).


Place a plate under the perforated plate to collect extra ghee.



Sprinkle slivered pistachio on top.


Make cuts while cashew mixture is still warm to get even pieces.


Let it cool down completely. Remove from the plate.

Notes
Adjust amount of sugar as per taste.
Pinch of cardamom powder can be added for more flavor.