Tuesday, April 30, 2019

Kaju Draksh Ice Cream | Cashew & Raisin Ice Cream Recipe

Ingredients
Heavy whipping cream - 1 cup,
Condensed milk - 1/4 cup,
Cashew (finely chopped) - 1/4 cup,
Raisins (finely chopped) - 1/4  cup,
Milk - 1/4 cup,
Vanilla essence - 1/8 tsp.



Method
Heat milk in a pan and give it a boil.


Now add finely chopped cashew along with raisins. Cook and stir over medium to low flame till milk evaporates completely.



Switch off the flame and let it cool down completely.


Meanwhile whip heavy whipping cream till it gets soft pick.



Now fold in condensed milk, vanilla essence and cashew & raisins mix into whipped cream.


Transfer the mixture into a freezer safe container. Level it using spatula. Cover with clean plastic wrap followed by lid. Plastic wrap should touch the mixture, so that ice crystal won't be formed.
Place container in freezer for 10 -12 hours or till it gets well set. To get good result, after 5-6 hours, take out container and mix semi set ice cream using fork. Place container back in freezer. This process makes ice cream smooth and creamy. Serve once it gets well set.

Notes
Adjust amount of ingredients as per taste.







Monday, April 15, 2019

Rose Ladoo | Gulab Ladoo


Ingredients
Desiccated coconut  - 1/2 cup,
Rose syrup - 2 tbsp,
Condensed milk 1 tbsp,
Clarified butter - 1 tsp,
Milk - 1 tbsp,
Rose petal jam - 1 tbsp,
Almond (finely chopped) - 1 tsp,
Pistachio (finely chopped) - 1 tsp,
Cashew (finely chopped) - 1 tsp,
Desiccated coconut  - For coating.


Method
In a mixing bowl, add rose petal jam followed by almond, pistachio and cashew. Mix well. Divide into 6 equal parts and set aside.


Heat pan over medium low flame. Add clarified butter followed by desiccated coconut, condensed milk and milk. Mix well.




Cook and stir continuously for 2-3 minutes.


Now add rose syrup and mix well.




Again cook mixture for another 2-3 minutes. Turn off the flame and transfer mixture into a bowl.
Let it come to warm.


Divide mixture into 6 equal parts.



Take 1 part of mixture and roll it with palm. Flatten it and fill prepared stuffing part.


Seal from all sides and make round shape ball.


Roll each prepared ball in desiccated coconut.



Repeat the process with remaining mixture and stuffing.





Notes
Adjust amount of condensed milk as per like.
Add or omit any nut of your choice.




Wednesday, April 10, 2019

Organic Clarified Butter | Homemade Organic Ghee

Ingredients
Organic unsalted butter - 6 lbs.


Method
In a pan heat butter over medium low flame. Cook and stir butter in between.



After some times, butter start to form white foam on top. Stir and let it cook.


After some times, foam disappears and ghee starts to become translucent.


Solids start to settle to the bottom of pan.


Clarified butter starts to forming foam again. This is a sign that clarified butter is done. 



Turn off the flame and remove from heat. Now clarified butter is ready. Strain prepared clarified butter using fine strainer.



Discard remaining solids.


Let it cool down over night.



Notes
Clarified butter making process should be done over medium low flame to get good texture.
It took me 2 hours to make 4.690 lbs clarified butter from 6 lbs butter.
Store into steel or glass container up to 1- 1 1/2 month.






Monday, April 1, 2019

Methi Thepla | Gujarati Methi Na Thepla

Ingredients 
Methi leaves (fenugreek leaves) - 2 cup.
Wheat flour - 2 cup,
Gram flour - 2 tbsp,
Salt - to taste,
Asafetida - 1/4 tsp,
Coriander & cumin powder - 1 tsp,
Red chilli powder - 2 tsp,
Turmeric powder - 1 tsp,
Cumin seeds - 1 tsp,
Sesame oil or peanut oil - 2 tbsp,
Garlic paste - 1 tbsp (optional),
Warm water - 3/4 cup Or as needed,
Sesame oil or peanut oil - for roasting process.



Method
Wash and rinse methi leaves well. Chop them finely and measure 2 cup. In a mixing bowl, add wheat flour followed by chopped methi leaves, gram flour, salt, asafetida, coriander &cumin powder, red chilli powder, turmeric powder, cumin seeds, sesame oil and garlic paste.


Mix well. Now gradually add water and form into semi soft dough.


Let it rest covered for 10 minutes.



Divide prepared dough into 12 equal sized balls.


Roll each part into round with the help of rolling pin using dry flour as per below image.


Place rolled thepla on hot tawa.


Let it cook for a minute, flip thepla. Apply oil on partially cooked side. Again flip and apply oil on other side.


Roast and flip thepla couple of times until its cooked well. Roast thepla over medium to medium high flame. Repeat the process with remaining dough.


Notes
Garlic paste can be skipped.
Adjust amount of spices as per taste.
Water can be replaced with curd in kneading process.
Add sesame seeds for more flavour.
Serve with tea or keri chundo. For chunda recipe, click Here.