SAMBHAR MASALA

INGREDIENTS:

1 tbsp chana dal

1 tbsp urad dal

10-15 curry leaves

1 tbsp coriander seeds (dhaniya powder)

1/2 tbsp cumin seeds (jeera)

1/2 tbsp fenugreek seeds (meethi dana)

1/2 tbsp mustard seeds (Raai)

1 tbsp fennel seeds (saunf)

1/2 tbsp black peppercorns (kali mirch)

1 tsp cardamom powder or 1-2 cardamom (elachi)

2-3 red chili

1 tbsp coconut powder

1/2 tsp turmeric powder (haldi powder)

METHOD

Wash and dry urad dal, chana dal and curry leaves. You can spread it on kitchen towel and let it dry under fan for 10-15 minutes.

In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, cardamom.

Roast till fragrant, don't turn it brown.

Transfer in a plate to cool it down.

Using same pan, dry roast chana dal, urad dal and red chili. Once it's half way done, add curry leaves.

Roast till fragrant.

Towards the end, add coconut powder and roast for a minute.

Turn off the flame. Transfer all the ingredients in a blender jar, add turmeric powder.

Grind all the ingredients to fine powder.

Transfer in air-tight jar and store in freezer for 1 month.

TAGAR / BORA SUGAR

Bora sugar or tagar is made with sugar and different from powdered sugar, instead of grinding the sugar here we cook it with water to the consistency where it become like a powder.

Always use bora or tagar in making ladoos, this is the secret behind good sweet shops. This not only holds the shape of ladoo but also give little crunchiness.

When you add powder sugar in ladoo it releases the water and doesn't let it hold the shape.

This takes only 10 minutes to prepare it. You can store this for more than 3 months.


INGREDIENTS 
3 cup sugar

1 cup water
1 tbsp milk

METHOD
Mix together sugar and water. Once sugar is dissolved completely add some milk, trun the flame high, if there is any impurity in sugar it will float up. Discard if any.

The sugar I used was clean so you can see no dirt or scum in it.

 Cook till syrup becomes thick. Once you get the consistency shown below in pic keep cooking.

Turn off the flame. Now start stirring it continuously. As the sugar will cool down it will start becoming thicker and thicker and the stage will come when it will turn white. Don't leave at that stage and continue stirring till you get the powdered sugar like texture.

Once it cool down completely transfer in grinder and blend to get smooth fine sugar.

You can use this to make ladoos and pedas.

Pictorial:

1. Mix together water and sugar.

2. Add milk.

3. Remove if any scum is there.

4. Let it become thick.

5. Remove from gas and stir it cotinously till you reach this consistency.

6. After continuously stirring you will see this.

7. After it cool down completely grind to fine powder.

HOMEMADE PANEER / SUPER SOFT FRESH PANEER

Store bought paneer is a big NO these days due to adulteration, and preservatives being added to increase it's shelf life. 

There is nothing like fresh homemade Paneer.

This recipe is very very simple, quick to make which will result in  no fail soft homemade paneer. 

Only make sure to use ice-cold water and before wrapping it under heavy weight make sure that the paneer is not hot. It should be cold or at room temperature before setting. That's it and you will have super soft paneer. 

I recommend to use whole fat milk, in case it's not available, add 200ml fresh cream (Amul cream) before boiling it and continue with the same steps.

I used citric acid for best result, you can use vinegar or lemon juice. 


INGREDIENTS 
2 litre whole fat milk

1 tsp citric acid or vinegar or lemon juice
1/3 cup water
1- 1 1.5 litre cold water

METHOD
Take 1/3 cup water and dissolve citric acid in it. Just add in water and keep aside for 20-25 minutes, if any granules are settled down, mix with spoon.

Bring milk to boil, reduce the flame to low and then simmer for 5 minutes. Turn off the flame.

Add 1/2 cup of ice-cold water to it, to bring the milk temperature down. Mix well. After 30 seconds add citric acid water in 3-4 batches mixing in between.

Once milk curdle and whey separates immediately add ice-cold water in it (around 500ml). Here it's very important to cool down paneer.

Strain in muslin cloth, wash with ice-cold water and squeeze out the water.

Before wrapping in cloth make sure paneer is not at all hot, else it will be hard.

Now keep this cloth in perforated bowl or plate and keep heavy weight over it, enough weight that can squeeze out the water and can help in holding the shape. I used chakla (rolling board) which is made of marble and is very heavy. Underneath keep a pan which can collect the water.

Keep this aside for 45 minutes to 1 hour hours.

Remove the cloth and enjoy this super soft malai homemade paneer.

Pictorial:

  








1. Bring milk to boil, turn off the flame, add 1/2 cup ice cold water and wait for 30 seconds. 

 
2. Now add citric acid dissolved water little by little and keep mixing.

 
3. Once the milk is completely curdled.

 
4. Immediately add ice-cold water around 500ml.

5. Wash with ice-cold water.

6. Wrap it.










7. Turn it.










8. Keep a dish under perforated plate/bowl and keep heavy weight over paneer.

9. After 1 hour.

10. A perfect super soft homemade paneer.

11. Slice and use.

12. Some cubes.

13. Some more.

14. Closer look of soft homemade paneer.


 Some Valuable Feedback: 
1.

 2.

COCONUT CHUTNEY

Coconut chutney as we all know is a very famous dip of south Indian cuisine.  

It's mainly made with roasted chana dal or roasted peanuts, but here I gave a very different twist with a secret ingredient, cashews, it may sound little weird but trust me it tastes must better without peanut or chana dal. It not only make it thick but add creaminess in the chutney which kids like.

Here in the pic you can see it's not white in color, I gave twist in both color and taste which looks very attractive specially to kids.

So what are you waiting for....make this twisty creamy coconut chutney today and share your feedback.



INGREDIENTS
1 medium sized peeled and chopped coconut
2 tbsp thick curd / yogurt

20-25 cashews
few springs of fresh coriander leaves
6-8 curry leaves (curry patta)
1/2 tsp salt
green chili if you prefer

METHOD
Mix all the ingredients and blend to make fine paste, if required add 1-2 tbsp water. I didn't use water.

Store in fridge for 10-15 days.

Serve with Rava dosa,  Moong dal dosa, Multi-grain dosa, suji appam balls, idlis.


Pictorial:

1. Blend all the ingredients well.


2. Serve.

INSTANT KHOYA / INSTANT MAWA / 2 MINUTE KHOYA / 2 MINUTE MAWA

Buying khoya or mawa from market is definitely not safe these days due to high adulteration level. Generally khoya making is a long process wherein you simmer milk for long time.

Here is a super shortcut method of making khoya that too in just 2 minutes. Now make fresh and hygiene khoya at home without consuming long hours in kitchen. Just ensure to use ONLY non-stick pan.

INGREDIENTS
1 1/2 cup milk powder
1 cup milk (preferably full cream milk)
1/4 cup ghee

METHOD
Mix together all the ingredients and whisk well making sure no lumps are formed. Transfer in ONLY non-stick pan and cook on low flame, stirring continuously. After 1 minute you will see it is becoming thick. After another 1 minute you will have combined and non-sticky dough.


As soon as dough start leaving the sides of pan and combine, switch off the flame.

Transfer in bowl or plate, let it come down to room temperature. Use in making your favorite sweets.

Pictorial:

1. Mix together all the ingredients.

2. Whisk well making sure no lumps are formed.

3. Transfer in ONLY non-stick pan. Cook on low flame.












4. In 2 minutes you will see it has started leaving the sides of pan and become like a dough.

5. Let it come down to room temperature and use in your favorite sweets.

INSTANT MICROWAVE HOMEMADE KHOYA / INSTANT HOMEMADE MAWA / 5 MINUTE HOMEMADE KHOYA/ MAWA / 5 MINUTES MICROWAVE KHOYA / MAWA

INGREDIENTS

1 cup milk powder

1/2 cup milk

2 tbsp Ghee or butter

METHOD

Mix all the three ingredients well in microwave safe bowl. Keep in microwave for 5 minutes but not at one go. Keep mixing at every 15-20 seconds to avoid burning. 

It is very important to mix every 15-20 seconds. Don't skip this step.

After 4-5 minutes you will see milk is dry and it will become crumbly like mawa.

Mawa is ready to enhance the taste of sweets. 

It can be stored in freezer for 15-20 days.

Pictorial: 

1. Take milk powder in microwave safe bowl.

2. Mix ghee.

3. Add milk and mix well.

4. In microwave for 5 minutes but keep mixing every 15-20 seconds to avoid burning.

5. Micro for 5 minutes with a gap of 20 seconds stirring each time.

4. Let this come down to room temperature. You can store in freezer for 15-20 days.

5. Enjoy!

CHOCOLATE GANACHE

INGREDIENTS
1 cup dark chocolate
1/2 cup fresh or heavy cream

METHOD

Method: 1 (Gas stove top)
Take heavy bottomed pan, heat cream add chopped dark chocolate and stir continuously till chocolate melts completely.


Method 2: (Double-boiler)
Take heat resistant glass bowl, add chopped dark chocolate and cream. In a pan, fill water till 3/4 add water. Keep chocolate-cream bowl over it. Turn on the gas and let it boil. This will melt chocolate. Keep stirring till chocolate melts completely.


 
Method 3: (Microwave)
Chop dark chocolate, keep in glass bowl add cream, micro for 1 minute, take out, mix well, again pop in micro and heat for another 1 minute. Keep doing this process in gap of one minute till chocolate melts. Taking out every one minute and stirring, will avoid burning of chocolate.


Different ways of using Ganache:
1. Ganache can be used directly after melting dark chocolate, on cakes and let it rest for 30 minutes, it will set.

2. After melting dark chocolate, let it cool down, cover with cling film and keep in fridge for 3-4 hours, whip and use as frosting on cupcakes with any nozzle of your choice.





3. After melting dark chocolate, let it cool down, cover with cling film and keep in fridge for12-24 hours, use as spread in cookies, cakes or as fudge. It can be whipped and used on cupcakes too.

Pictorial:

 1. Take 1 cup dark chocolate and 1/2 cup cream. Melt chocolate and keep this in fridge covered with cling film.

2. If using as frosting for cupcakes whip till soft peaks are formed.

3. Ganache frosting is ready!

HUNG CURD

INGREDIENT
FOR 1 CUP HUNG CURD

2 cups curd
Muslin cloth preferably neat and clean handkerchief 

Put curd in cloth, tie it around with band or put knot around. Squeeze out the excess water by pressing it with hand.

Hang it on tap or utensil stand for 2-3 hours. Keep some jar below to avoid spilling of curd water.


In winters it can be left outside overnight. During summers keep tied cloth on big strainer, and keep heavy weight over it, with some bowl under for collecting water as shown in pic2. Keep this in fridge for 2-3 hours, this step is helpful to avoid sourness in curd.

Pictorial:

1. Tie curd in muslin cloth and squeeze out the excess water and hang it for 2-3 hours.

2. Keep tied cloth in strainer, put some heavy weight over it and keep bowl underneath to avoid spilling of water. Keep in fridge for 2-3 hours.

3. After 3 hours.