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Tuesday, August 23, 2016

Recipe - Indian Milk Cake



Milk Cake (Delicious Indian Dessert)




Yield: 900-1000gm
Time: 1 Hour 30 min

Indian Milk Cake is a delicious dessert that is very famous in India. This Rakhi I made them at home and sharing it with all of you. The method to make milk cake is easy, you just need a little time and patience (there is another method using microwave which I will share soon). I like to make sweets from scratch, this is homemade and can also be used at the time of fasting.
Here is the step by step recipe, hope you will like it!


Ingredients

  • Milk 3 liter (Around 12 Cups)
  • 1 Lemon Juice
  • 1 tsp. Cardamom Powder
  • 1 Cup Sugar
  • 1 tablespoon Ghee/Clarified Butter
  • Baking tray or any tin or steel tray

Method

  • In a Heavy bottom pan heat up the milk and bring it to boil
  • Let milk boil on high flame and keep stirring to prevent from sticking to bottom
  • Boil milk till 1/3 then turn the gas to low flame
  • Now add the lemon juice mixed with equal amount of water and do not stir for 3-4 minutes, milk will start to curdle, it will give a nice grainy texture to the milk
  • Carefully remove the whey from sides so that milk cake will not taste sour
  • Continue to boil the curdled milk in low flame for next 10-15 minutes till milk is evaporated
  • Now add sugar, ghee or clarified butter and cardamom powder to the milk and continue to stir, mixture will turn into nice golden brown color and a thick and lumpy consistency
  • Take a baking tray or any tin, aluminum or steel tray and grease with ghee/clarified butter
  • Pour the milk mix to the tray spread it well
  • Let the milk cake set for overnight
  • Heat up a knife and run around the corner take it out in a plate then cut into desired shapes and size


  • Milk cake is ready now, enjoy!

Note:

  • Be careful to keep stirring the milk to keep from sticking to bottom
  • Making milk cake takes time and patience but the method is really easy
  • Shop keepers make milk cake on large vessels on high flame so when they pour milk mix to tray it is very hot and still cooking from inside so turns into dark brown from inside

Let me know if you have any suggestion to make this blog better by commenting on posts  or write to infocenter24x7blog@gmail.com Thanks!


Saturday, July 30, 2016

Recipe - Rajisthani Gatte ke Sabzi



Rajasthani Gatte ke Sabzi
(Gram flour dumplings curry)



Rajasthani cuisine is known for its royalty, it is one of the most authentic ones. Talk of it and Rajasthani thali is not complete without Gatta curry. Known for its signature preparation and finger licking taste it is part of any occasional food including Dal Bati.


Gatte is basically gram flour dumplings in tomato and curd based gravy. They are delicious in both forms as starters or as curry or sabzi. Some other variations for gatte are “Govind gatte”, “Shahi gatte” or gatte made in only curd based curry. In rajisthan “Gatte pulao” is also very famous. I will upload recipe for these soon, today it is yummy gatte ki sabzi. Here is recipe for this spicy and delicious dish for your indulgence.

Ingredients

To Make Gatte

  • 1 cup Gram flour (Besan)
  • 2 tbsp. Oil
  • 2 tbsp. Curd/Yoghurt
  • ¼ tsp. Turmeric powder
  • ½ tsp. Red chili powder
  • ½ tsp. Fennel (saunf) seeds
  • ½ tsp. Cumin seeds
  • Salt as per taste

For the Gravy

  • 1 medium Onion chopped
  • 2 medium Tomatoes
  • 1 inch Ginger piece
  • 2-3 Garlic cloves
  • 1 medium green chili
  • 1 tsp. Cumin seeds
  • 1 tsp. Fennel seeds
  • ½ tsp. Mustard seeds
  • Pinch of Asafetida (hing)
  • 1 tsp. Garam masala
  • 1 tsp. Cumin Powder
  • ½ tbsp. Coriander powder
  • 1 tsp. Red chili powder
  • ½ tsp. Turmeric powder
  • Fresh coriander leaves to garnish
  • Salt as per taste
  • Oil as needed


Method

  • Take a bowl and add gram flour (besan) then add oil and curd to it

  • Now add cumin seeds, fennel seeds, salt, red chili powder and turmeric powder to it
  • Mix everything well then make a soft dough like chapati by adding 1 table spoon of water at a time
  • Take little oil on palms and apply to the dough to keep from sticking to hands and keep aside for 15-20 minutes
  • Take the dough and divide into 3 equal portions, take one and roll out in cylindrical shape rolls of around ½ inch thick then cut into pieces of around 5-6 inches long
  • Boil 4-5 cups of water in a thick bottom pan and add these pieces and let cook until they start to float then take them out carefully they might break
  • Let the water dry a little and then cut into small pieces
  • Heat 2 tbsp. of oil in a pan and shallow fry these pieces until golden brown and little crispy, you can also eat them like that as appetizers they are very tasty like that too
  • To make gravy heat 2 tbsp. of oil to a pan add mustard seeds, asafetida, cumin seeds and fennel seeds, let splutter
  • Add chopped onion, let them cook meanwhile take tomato, green chili, ginger and garlic in a grinder and grind them together
  • When onions are nice golden brown add the grinded mix to it and let cook for a few minutes
  • Add red chili, turmeric, cumin, coriander powder and salt and mix well let cook until oil starts to separate from sides
  • Then add curd to the gravy, be careful to add only enough curd / tomato not to make gravy base sour. (Taste curd tomato for sourness)
  • Adjust the consistency by adding water when gravy starts to boil add the fried gatte pieces into it let cook for a few minutes
  • Add garam masala and fresh coriander leaves
Gatta curry is ready to be enjoyed, serve with roti, poori or rice!

Note:
  • Use of onion and ginger garlic is optional, you can also make gatta curry without using these
  • Instead of boiling you can also steam the gatte, and shallow frying in oil is also completely optional
  • While making the dough be careful at the time of adding water, dough can get sticky and too soft and hence difficult to work with
  • You can also add baking soda to the flour to make gatte soft. Use of baking soda is completely optional depending on quantity of preparation. I prefer to boil them properly and then shallow fry to make soft and they turn great without adding baking soda.

 Let me know if you have any suggestion to make this blog better by commenting on posts  or write to infocenter24x7blog@gmail.com Thanks!