Milk Sweet / Milk Peda (Doodh Penda / Rajkot na Penda)

Ingredients:
* 1 cup milk powder
* 1/2 cup whipping cream
* 1/2 cup sugar
* 1/4 cup milk
* 1/4 tsp cardamom powder

*Ghee (clarified butter)

Method:

* Mix all Ingredients in microwave safe bowl.

* Cook in the microwave for 3 minutes, stirring very well after every minute.
* Take it out and stir well than put again for 1 minutes.
* Mix well again and leave aside for the mixture to cool down about 20 minutes.
* Cool down enough to handle and look like thick paste.
* Grease your hands and make balls and flatten them to shape. 
* Decorate them with any your favourite design, name or any nuts or raisins .
* Let the pedas set and cool down about 7 - 8 hours in room temperature than serve..

*  From this mixture you can make 10 to 12 pedas.

* Add saffron color or saffron and enjoy saffron kesar peda.

Note:
You can make this peda on the stove as well  that time mix milk powder and cream than cook in heavy bottom pan in medium heat about 6 to 7 minutes, stir constantly.....  until mixture is dry and thick...after cool compliantly  this mixture add sugar and mix very well.and give shape. 


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Kesar Pista(Saffron Pistachio) Ice Cream

Ingredients:

1.      1/2 cup Pistachios chopped (less or more is your choice)

2.      1 cup warm water

3.      1 cup whipping cream

4.      1 cup milk powder

5.      1/2 cup sugar powder

6.      1/4 teaspoon saffron

7.      1 tablespoon pistachios powder

8.      Pinch of lime yellow food color

Method:

1.      Soak pistachio and saffron separately in lukewarm water about 2 hours.

2.      In blander add sugar, milk powder, and whipping cream.

3.      Churn for one minute add warm water and saffron than churn again one minute.

4.      A foamy mixture is ready. Pour into a box with a tight fitting lid cover the lid plastic cover.

5.      Now cover and place in the freezer for 3 - 4 hours.

6.      After 4 hours again churn in mixer jar and add pistachios.

7.      Allow it to freeze for another 5 - 7 hours or so.

8.      Enjoy Home made Ice Cream.

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Sweet Custard Apple Ice Cream

Ingredients:

1.      1 cup sweet custard apple pulp

2.      1 cup heavy whipping cream

3.      1 cup warm water

4.      1 cup milk powder

5.      1/2 cup sugar powder

 Method:

1.      Wash and clean custard apple than remove all seeds and make thick pulp.

2.      Take food processor jar. Add sugar, milk powder and lukewarm water.

3.      Churn 1 minute add warm water and custard apple pulp than  churn again 1 minute.

4.      A foamy mixture is ready, Pour into a box with a tight fitting lid.

5.      Now cover and place in the freezer for 3 - 4 hours.

6.      After 4 hours again churn in mixer jar.

7.      Allow it to freeze for another 5 - 7 hours or so.

8.      Serve and enjoy!

Tip:

 * Here I use Sweet Custard apple u can use any your favorite’s fruits and make your own ice cream recipe.

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Chocolate Ice Cream

Ingredients:

1.      1 cup milk powder

2.      1 cup whipping cream

3.      1 cup lukewarm water

4.      1/2 cup sugar powder

5.      1 teaspoon coco powder

6.      1 teaspoon drinking chocolate powder   

Method:

1.      In blander add sugar, milk powder and whipping cream.

2.      Churn 1 minute than add warm water, coco powder and drinking chocolate powder churn for1 minute.

3.      A foamy mixture is ready. Pour into a box with a tight fitting lid.

4.      Now cover and place in the freezer for 3 - 4 hours.

5.      After 4 hours again churn in mixer jar.

6.      Allow it to freeze for another 5 - 7 hours or so.

7.      Serve with your favorite topping and enjoy!

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Home Made Eggless Vanilla Ice Cream

 This is my basic ice cream recipe.

Ingredients:

1.      1 cup whipping cream

2.      1 cup lukewarm water

3.      1 cup milk powder

4.      1/2 cup sugar powder

5.      1 teaspoon vanilla essence

Method:

1.      In blander add sugar, milk powder and whipping cream.

2.      Churn 1 minute than add warm water, vanilla essence and churn again 1 minute.

3.      A foamy mixture is ready. Pour into a box with a tight fitting lid.

4.      Now cover and place in the freezer for 3 - 4 hours.

5.      After 4 hours again churn in mixer jar.

6.      Allow it to freeze for another 5 - 7 hours or so.

7.  Serve with your favorite topping and enjoy!




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Coconut Ice Cream

Ingredients:

1.      1 cup coconut milk

2.      1 cup whipping cream

3.      1 cup milk powder

4.      1/2 cup sugar powder

Method:

1.      In blander add sugar, milk powder, coconut milk and whipping cream.

2.      Churn for 2 minutes or until sugar and milk powder is dissolved.

3.      A foamy mixture is ready. Pour into a box with a tight fitting lid.

4.      Now cover and place in the freezer for 3 - 4 hours.

5.      After 4 hours again churn in mixer jar.

6.      Allow it to freeze for another 5 - 7 hours or so.

7.      Enjoy.

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Tomato Onion Gravy

Ingredients:

1.      3 tablespoons oil

2.      5-6 red onion

3.      9-10 tomatoes

4.      Salt to taste

Method:

1.      Cut onion and tomato than bland separately in paste foam.   

2.      Heat oil in a heavy bottom saucepan.

3.      Add onion paste cover and cook till the light golden brown. Stir occasionally.

4.      Add tomato puree in onion paste cover and cook till dry thick paste. Stir occasionally.

5.      Add salt and mix well.

6.      Store refrigerator about 10 days, freeze about month.

Cabbage Paratha

Ingredients:

# For stuffing:

1.      2 cup grated cabbage

2.      Salt to taste

3.      2 green chilies chopped finely

4.      2 tablespoon coriander leaves

#  For dough:

1.      2 cup Wheat flour

2.      Salt to taste

3.      Water as needed

4.      1 tablespoon oil

5.      Butter for shallow fry,  

Method:

1.      Mix wheat flour oil and salt, add water and knead to stiff dough, cover and keep aside.

2.      Take grated cabbage add salt and live for 5 min, than squeeze and drain all the water.

3.      Add salt, green chilies, coriander leaves and mix well.

4.      Roll two medium size chapati (Roti), add the filling to the one chapati and cover it with the second one.

5.      Now roll it slightly.

6.      Cook on a pre-heated flat griddle plate.

7.      Turn it and pour half tablespoon oil or butter, spread it on the paratha and shallow fry over low heat.

8.      Turn it and again pour oil or butter on the other side.

9.      Cook paratha till golden brown.

10.  Serve Cabbage parantha hot with yogurt (curd) and your favorite chutney.

Mango Banana smoothie

Ingredients:

1.      1/4 cup banana chopped

2.      1 cup cubed peeled  ripe mango

3.      1 teaspoon sugar or taste

4.      1/2 cup milk

5.      1/4 cup yogurt

6.      5-6  ice cube 

Method:

1.      Freeze ripe mango cube about 1 hrs or until firm.

2.      Place frozen mango and the remaining ingredients in a blender.

3.      Process until smooth.

4.      Serve chilled.

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Bajra na Rotla (Kathiyawadi gluten free pearl millet flour bread)

This wholesome delicious flatbread is a specialty of the kathiyawad/ kutch region of Gujarat in India. It is made from millet flour, mixed with water to form the dough.
Give round shape is made by patting the dough in the hands (not rolling it out). Millet is staple food of saurastra / kutch (Gujarat). in saurastra my hometown we eaten this rotla  mostly at dinner time with sabzi, khichdi – kadhi and a big glass of milk,butter milk and other goodies. Traditionally rotla is cooked on clay pan but regular pan works well.  My son love to eat them applying white butter and began bharth he called them Kathiyawadi Pizza J    

Ingredients:

1.      1 cup bajri flour (Pearl Millet flour)

2.      Water as needed

3.      Salt to taste

Method:

1.      Heat a clay pan or a non stick pan.

2.      Mix water and salt in large bowl.

3.      Now add Pearl Millet (bajra flour) and kneed into firm dough.

4.      Add water as needed.(The dough should be soft enough to be pressed into a roti with your hand but firm enough to hold its shape).

5.      Wet your palms with slightly with water, place a medium size ball of dough in between your palms.

6.      Gently press and flatten the ball.

7.      After placing the slightly flattened ball in hand, you go on  patting it , just like slowly clapping the palms with dough in between. 

8.      You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way until you get it of your desired size.

9.      Once the rotla is completely round and unbroken ,Place it  slowly on hot clay tawa(also called Tavdi).

10.  Take care that there should not be any air between , clay tawa (tavdi) and rotla.

11.  When half cooked on one side, turn it to another side and cook it.

12.  Then fully cooked on another side, turn it to the first side again and let it cook fully.

13.  Take it out from clay tawa (tavdi) and spread Ghee on it. Serve Hot.

14.  This goes well with baigan bhartha (Rigna-no-oro), akha adad (whole-Black-Gram Curry) Lasan chutney (Garlic chutney), makhan (Butter),when accompanied by Jaggery too.
Video Link:

Note:

* The patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.

* On the rolling pan, place a plastic sheet.

 * Spread some Bajri flour on the sheet and then place the dough ball and press lightly to slightly flatten it.

 * Spread some Bajra flour on the flattend ball and place another plastic sheet on the flattened ball.

 * Lightly roll the rolling pan over the sheet until the desired thickness is achieved, cook same way.

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