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Sunday, August 6, 2017

MALPUA / MILK POWDER MALPUA / INSTANT MALPUA

INGREDIENTS 
1/2 cup Maida (all-purpose flour)
1/2 cup milk powder
1 cup milk (room temperature)
1/2 tsp fennel seeds (saunf)
1/4 tsp baking powder
1/4 ghee (clarified butter) for shallow frying

For Sugar Syrup:

1 cup sugar
1 cup water
few strands of saffron (kesar) (optional)
Nuts for garnishing (optional)


METHOD
Mix together milk powder and maida. Now add milk little by little whisking batter continuously. Make sure not to add milk in one go or lumps can be formed. Add fennel seeds and keep batter aside for 15 minutes.

By the time batter is resting prepare sugar syrup.

For sugar syrup mix together water, sugar and saffron. Turn on the flame and let sugar dissolve completely in water, stirring meanwhile. As soon as sugar melts, turn off the flame.

Let's get back to batter. Add baking powder and mix. Heat ghee in pan, preferably non-stick pan. Add a laddle full of batter over hot ghee and let it cook on medium flame. Once you see bubble appearing on top flip it and cook on the other side for 1 or 2 more minute or till it is brown.

Soak it in sugar syrup for 1-2 minute. Hold it upright to remove excess syrup. Keep on plate. Garnish with chopped nuts and serve.


NOTES:
1. Add milk little by little, use whisker if possible for mixing batter, it will help to get smooth lump free batter.

2.  Add baking powder just before preparing malpuas.

3. Make sure ghee is not very hot or cold. It should be medium hot.


4. The only way to know if it is cooked from underneath is to see the bubbles appearing on top. As soon as bubbles start appearing on top it means it is cooked from down.


Pictorial: 







1. Mix milk powder and maida. Add milk little by little. Whisk it well to make lump free batter.








2. Cover and keep batter aside for 15 minutes.

For sugar syrup:







1. In pan, mix together sugar, water and few strands of kesar.








2. Cook till sugar dissolves completely. Turn off the flame and keep aside.

Let's get back to batter: 







1. Mix batter. This should be the consistency of batter. Thick but flowing.









2. Put 1/4 tsp baking powder just before preparing.








3. Heat ghee in pan.








4. Keep flame medium and pour laddle full over hot ghee.









 5. Wait till bubble appears on top.








 6. Flip and cook from the other side too.








7. Soak in sugar syrup.








8. Hold it and remove the excess sugar syrup.








9. Keep on plate.














10. Serve with chopped nuts and enjoy this simple and quick sweet dish this holi and don't forget to share your feedback.


Thursday, July 27, 2017

VEGETABLE LASAGNA

INGREDIENTS
For Red Sauce / Tomato Sauce
6-7 tomatoes
1 tsp sugar
1 tsp oregano or mixed herbs
2 tbsp tomato sauce (optional)
1/2 tsp salt
water for boiling tomatoes


For Vegetable Layer
2 cups finely chopped spinach leaves
3-4 sliced onions
6-7 garlic pods
1 large chopped bell pepper
1 large chopped capsicum

8-9 chopped mushrooms
1/4 cup boiled corn
3-4 tbsp olive oil


For White Sauce
2 tbsp wheat flour / all-purpose flour
2 cups milk
1 tbsp butter or olive oil
1 tsp salt
1/2 tsp black salt
1/2 tsp oregano / mixed herb
1/2 tsp sugar

Lasagna Sheets as per your baking dish size
1 cup processed cheese or Cheddar Cheese
1/2 cup mozzarella cheese

METHOD
For Red Sauce:

Take  plenty water in deep pan, add tomatoes and let it boil on high flame till the skin of tomatoes start separating. Drain the excess water, let tomatoes come down to room temperature. 

Once it cools down either chop it or blend to make fine paste, though I didn't blend it, still I recommend to blend it , as cooking puree tomatoes is quick and fuss free.

Transfer chopped or blended tomatoes to pan, cook on medium flame stirring occasionally till it becomes thick, add tomato sauce, sugar, salt and oregano. Mix and cook for another 2-3 minutes. One can add market made pasta sauce (2-3 tbsp ) to enhance the taste. Turn off the flame and keep it aside.

For White Sauce:
In heavy bottomed pan, melt butter add flour, saute on low flame till fragrant don't turn it brown, add milk, whisking continuously to avoid any lumps. In case any lumps are formed either whisk it with whisker or blend it. Add salt, sugar, oregano and black pepper. As soon as it start becoming thick immediately turn off the flame, as after coming down to room temperature it will become more thick.

For Vegetable Layer:
Heat oil in heavy bottomed pan, add finely chopped garlic, saute till fragrant, add sliced onions, saute till it becomes soft and aromatic, add finely chopped spinach leaves and chopped mushrooms, saute this on high flame till all the water from veggies become dry. When it becomes dry add bell pepper, capsicum and boiled corn. Cook for another 2-3 minutes turn off the flame. Keep aside.

Lasagna Sheets: 
Take a deep bowl filled with water, add salt and 2-3 tbsp of oil, when it comes down to rolling boil, add lasagna sheets and cook till they are done, with the help of tong spread lasagna sheets on aluminum foil or parchment paper.

For Arranging:
Take baking dish, grease with butter or olive oil, put a layer of red sauce, place cooked lasagna sheets if not mentioned on box how to use, generous amount of cooked vegetables, then white sauce, mixed grated cheese, repeat all the layers starting with lasagna sheets, red sauce, cooked veggies, white sauce and end with grated cheese.

Cover loosely with aluminum foil and bake for 20 minutes at 180 degree Celsius in pre-heated oven. After 20 minutes, remove foil and bake for 10 minutes. To make the cheese golden brown on top, turn the knob to broiler for 2 minutes. Let it rest for 15-20 minutes before serving.


NOTES:
1. Add little salt everywhere, don't over add, as we are adding salt in tomato sauce, white sauce and in veggies too.

2. Lasagna sheets I bought were supposed to be used without cooking in water, follow the instructions given on box. In case, it is not mentioned it is always better and safe to use cooked sheets.


Pictorial:







1. Blanch tomatoes, by boiling them in hot water till tender and soft.








2. Discard the hot water and chop tomatoes.


3. Transfer in pan, cook with salt, sugar and oregano.








4. Add some tomato sauce, cook and mash till it becomes puree.








5. It's done, keep aside.


For White Sauce:








1. Roast flour in butter till fragrant.









2. Add milk stirring continuously to avoid any lumps.










3. Cook for 2-3 minutes with salt, pepper, sugar and oregano till little thick, don't make it too thick.



For Vegetable Layer:








1. Keep your veggies ready.









2. Take some oil in pan, add chopped garlic.

 






3. Add sliced onions.








4. Washed spinach and mushroom. Cook till water is completely dried of mushroom and spinach.









5. Then add capsicum.









6. Add some salt and pepper. Make sure there is no water in veggies. Keep aside.


Now keep everything ready for arranging: 








1. White sauce, Red sauce, cooked veggies, lasagna sheet are ready.








2. Grease baking dish with butter or oil.








3. Spread red sauce.








4. Lasagna sheets.








5. Vegetables.









6. White sauce.








7. Grated cheese generously.








8. Repeat with red sauce.








9. Cooked vegetables.








10. White sauce and top it with grated cheese.








11. Cover with foil.








12.  Bake 20 minutes at pre-heated oven at 180 degree celsius.








13. Uncover and bake for another 10 minutes. Then turn the bake mode to broil mode and cook for just 2 minutes.








14. Let it rest for 15-20 minutes before serving.













 15. It's done!













16. Closer look.












17. Slice and serve.

Monday, July 17, 2017

KHAJOOR ANJEER ICE-CREAM

Dates and Fig ice-cream is very delicious and creamy. It's a healthy and smart way of feeding kids these 2 magical ingredients (Dates and Fig) which have many benefits from increasing hemoglobin level to keeping belly healthy. It is rich in potassium, calcium and iron.

INGREDIENTS
1 cup whipping cream
18-20 dates or khajoor
8-10 figs or anjeer
1 cup water
1/4 cup milk powder
1 cup milk

METHOD

Keep mixing bowl in which you will whip the cream in freezer for about 10-15 minutes.

Remove the seeds from dates and wash. In a pan, add 1 cup water and dates and figs, if you are using un-sweetened cream add 1/2 cup sugar in it. Cook on low to medium flame till the time water is absorbed.

Keep aside till it comes to room temperature. With the help of blender or food processor make coarse paste of it.


Take out whipping bowl from the freezer. Add chilled cream and whip till soft peaks are formed. Add milk powder and whip for a minute, add milk and finally add dates-anjeer paste. Whip for another minute to incorporate all the ingredients well.

Transfer it in air tight bowl. Conner and freeze for 8-9 hours.

Serve chilled.

Now watch video of this recipe here: Dates and fig ice-cream




Pictorial:










1. Keep whipping bowl in freezer for 15-20 minutes.












2. Wash and de-seed dates and wash figs.










3. Add water in a pan.









4. If using unsweetened cream add sugar in water.










5. Melt sugar if adding.












6. Cook dates and fig on low flame.










7. Mash it with the help of spoon as it becomes easier to blend.










8. Once water is absorbed blend it coarsely.










9. Take out the whipping bowl from freezer and whip the cream.










10. Whip till soft peaks are formed.









11. Add milk powder.










12. Add milk.










13. Whip for a minute.










14. Add dates and fig puree.










15. Mix well. Set in freezer and serve after 8-9 hours or overnight.














16. Serve after 9 hours.