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Sweet Milk Balls(gulab Jamun) Recipe

October 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Ingredients for the sweet balls

  2. 1cup thickenedmilk(khoya)
  3. 1cuppanir(chena or spoiled milk with lemon juice)
  4. 1/2tablespoonbaking soda
  5. 1/2tablespoonbaking powder
  6. 2tablespoonscornflour
  7. 2tablespoonscardamom powder
  8. 2tablespoonssugar
  9. Ingredients for sugar sypup

  10. 2cupswater
  11. 1 1/2cupssugar
  12. 2-3cardamom pods
  13. for frying

  14. 2cupscanola oil

DIRECTIONS

  1. To make khoya:.
  2. take 2 and half cup of 1/2 and 1/2 in wok,and reduce it till the thickest consistency without turning brown.
  3. To make chena:.
  4. take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
  5. drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight,so that all the remaining water comes out.
  6. It takes about 60 minutes.
  7. now mix all the ingredients for the sweet balls.
  8. make into small walnut size balls.
  9. on medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
  10. to make sugar syrup.
  11. mix the water and sugar in a suace pan, large enough to fit all the fried sweet balls.
  12. boil the mix untill the sugar dissolves and keep boiling for 5 minutes.
  13. Put the cardamum pods in the sugar syrup.
  14. Then slowly drop down the fried milk balls.
  15. Dont make mess by dropping much fried balls in smaller sauce pan.
  16. This is because after soaking the sugar syrup the milk balls expands.
  17. Boil it for 15 minuts on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
  18. serve it when it comes to the room temperature.
  19. NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
  20. ONLY USE 1/2′N’ 1/2 MILK.

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Braised Pumpkin With Coconut Milk Recipe

October 8th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups peeled and cubedpumpkin(3/4″ cubes)
  2. 1 1/2cupscoconut milk, thinned with 1/2 cup water
  3. 2cupssweet potatoesor taro root
  4. 1/2cupwood ear mushrooms
  5. 1/4 thickcoconut cream(Asian stores)
  6. 1/2cupraw peanuts, soaked in warm water
  7. 1/2cup thinly slicedgreen zucchini
  8. 1teaspoonsugar
  9. salt
  10. cilantro

DIRECTIONS

  1. Place pumpkin and thinned coconut milk in a deep pan, bring to oil and cook until pumpkin is half done (about 10 minutes).
  2. Add sweet potato and wood ear mushrooms, reduce heat and simmer until nearly done. Add thick coconut cream, peanuts and zucchini, bring to boil again.
  3. Remove from heat, season to taste with salt and sugar, serve hot with cilantro.

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Chocolate Milk Mix No Bake Cookies Recipe

October 6th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Chocolate Milk Mix No Bake Cookies Recipe

INGREDIENTS

  1. 2cupswhite sugar
  2. 1/2teaspoonsalt
  3. 1/2cupbutter
  4. 1/2cupmilk
  5. 1/2cuppeanut butter
  6. 3cupsrolled oats
  7. 1teaspoonvanilla extract
  8. 1/2cuppowdered chocolate milk mix

DIRECTIONS

  1. In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
  2. Bring to a boil, then boil for 1 full minute.
  3. Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.
  4. Drop by spoonfuls onto waxed paper.
  5. Let stand until completely cool.

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Milk Chocolate, Date and Walnut Loaf Recipe

September 23rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupdates, pitted, roughly chopped
  2. 1/2cupwater
  3. 1teaspoonbicarbonate of soda
  4. 200gmilk chocolate, chopped
  5. 125gbutter, softened
  6. 1/2cupbrown sugar
  7. 1/4cupmaple syrup
  8. 2eggs, room temperature
  9. 1 1/2cupsself-raising flour
  10. 1cupwalnuts, roughly chopped

DIRECTIONS

  1. Place dates and water in a saucepan over low heat; cook for 5-10 minutes or unti liquid is absorbed.
  2. Remove from heat;add the soda, stir and allow to cool.
  3. Preheat oven to 180c.
  4. Grease and line a loaf pan 10cm x21cm, 7 cm deep.
  5. Melt the choclate in a heatproof bowl over simmering water, stir with a metal spoon for 5 minutes, or until chocolate is melted; remove from heat and cool.
  6. Using a mixer, cream butter, sugar and maple syrup until pale and creamy; add eggs 1 at a time, beating well after each egg is added.
  7. Stir in melted chocolate.
  8. Sift flour over this chocolate mixture, then using a metal spoon, fold in until combined.
  9. Fold in the dates and walnuts, then spoon into prepared pan.
  10. Bake for 50 minutes or until cooked when a skewer inserted into the centre comes out clean.
  11. Allow to stand in the pan for 10 minutes, then turn out to a wire rack to cool.
  12. Serve sliced (and buttered if you wish).

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Condensed Milk Dressing Recipe

September 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (397 g)cancondensed milk
  2. 3/4cupvinegar(we normally use malt vinegar)
  3. 1/2teaspoonsalt
  4. 1tablespoondry mustard(I normally use Coleman’s but any similar brand will do)

DIRECTIONS

  1. Put approximately 3 tablespoons of condensed milk into a small bowl.
  2. Add the mustard and mix until the lumps have disappeared.
  3. Then, add the rest of the condensed milk and salt (if using), and stir until combined.
  4. Slowly add the vinegar.I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste.You don’t need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
  5. Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.

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