Malai Burfi / Milk Fudge / Cake

Yield: 12 to 15 pieces

Prep Time: 5 minutes

Cook Time: 30 to 35 minutes 

Ingredients:

1.      1 liter whole milk

2.      1/2 cup full fat milk powder

3.      1/2 teaspoon alum powder

4.      1/2 cup sugar

5.      2 tablespoon clarified butter

6.      1/2 teaspoon crushed cardamom

7.      1/8 teaspoon cardamom seeds

8.      1 tablespoon sliced almond and pistachios

Method:

1.      In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.

2.      When milk comes to a boil, add alum powder and stir the milk gently.

3.      It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.

4.      Now add milk powder and cook until milk is grainy and thick.

5.      After 5 minutes add sugar, clarified butter and cardamom powder.

6.      Keep stirring and cooking, till it becomes solid or dense.

7.      You will feel that it will take little effort for stirring.

8.      Transfer mixture to the greased plate and press firmly.

9.      Sprinkle almond, pistachios and cardamom on top and press it.

10.  Let it cool completely about 3 to 4 hours than slicing into individual pieces.

11.  Store in refrigerator for a week.

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Homemade Quark Cheese

Ingredients:

1.      4 cups pasteurized full cream milk

2.      1/2 cup buttermilk,curd or 1/4 cup vinegar

Method:

1.      Mix milk and curd or vinegar, stir well cover.

2.      Set for 12 hours in warm place or  until the curds and whey separate.

3.      Dampen a clean tea towel and use it to line a sieve. Place the sieve over a basin.

4.      Pour the curds and whey into the strainer. Bring the tea towel together so that it covers your quark and do it up with a rubber band.

5.      Place the entire draining apparatus in the fridge.

6.      Allow to drain in the fridge overnight, or for 24 hours.

7.      The drained quark should have a consistency similar to sour cream, but it has a more sour taste.  

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Homemade Granola Bars

This is my first attempt at homemade granola bars and I had no idea how easy it was to make your own! They are the perfect for on the go breakfast, kid’s lunch box or a long fall hike. Give these try easypeasy bars and let me know what u thinks.

Ingredients:

1.      2 1/2 cups oats

2.      1 cup coarsely chopped dried fruits and nuts

3.      1/3 cup butter or oil in room temperature

4.      1/3 cup honey

5.      1/4 cup brown sugar/ white sugar

6.      1/2 cup grated coconut fresh or dry

7.      1 teaspoon cardamom seeds

Method:

1.      Roast the oats and coconut flakes on medium heat for about 5 to 7 minutes.

2.      Roast the almond cashew and melon seeds.

3.      I added almond, fig, raisins, cranberries, dates, walnut, cashew, melon seeds, chocolate chips, dry mango and kiwi.

4.      Preheat the oven to 180º C and line a flat baking tray with parchment paper overlapping the sides.

5.      In bowl combine oats, coconut, sugar and other ingredients and mix well.

6.      Spread into the prepared pan.

7.      Use a small piece of parchment paper, press mixture evenly in pan very well.

8.      Bake for 25 to 30 minutes or until light golden brown.

9.      Let it cool for at least 2 to 3 hours before removing pan.

10.  Cut into rectangles, Store in airtight container.

Note:

1.      To make firm rectangles shape bars mixture should be press tightly while baking it.

2.      You can make bars with muesli mixture also.

3.      You can include or exclude any dried fruits and nuts of your choice or according to your kitchen pantry.

4.      Replace brown sugar with palm or white sugar.

5.      I have sweet tooth so I use 1/4 cup sugar u can reduce and use 1 to 2 tablespoon.

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Home Made Corn Tortillas

Ingredients:

1.      1 cup corn meal/maize flour

2.      1 cup all-purpose flour

3.      Luke warm water as needed

4.      1 1/2 tablespoon olive oil

5.      Salt to taste

6.      Flour to help rolling (wheat or all-purpose)  

Method:

1.      In bowl mix the flour, salt and oil.

2.      Than add lukewarm water to make smooth, soft and pliable dough.

3.      Knead the dough on a lightly greased surface.

4.      Cover the dough and give rest for 30 minutes.

5.      Now divide the dough into 10 to 12 equal parts.

6.      Roll each ball  into flat 8 inch. round disc.

7.      If the dough sticks to the rolling pin or rolling board, lightly sprinkle dry flour on both sides of semi rolled tortillas.

8.      Heat the griddle in medium heat.

9.      Place tortilla on griddle and cook for 30 seconds, turn and cook until slightly puff.

10.  Repeat with remaining tortillas, cover in zip lock bag and store in refrigerator for a week.

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Homemade Piping Gel

Ingredients:

1.      1 tablespoon corn flour (starch)

2.      1/4 cup sugar

3.      1/4 cup lemon juice

4.      1/4 cup water

Method:

1.      Mix all ingredients in one small saucepan.

2.      Whisk very well make sure batter is no lumpy.

3.      Stir medium to high heat until mixture is boils and thickens.

4.      After cooled add color as desired.Put in piping bag and use it.   

Note:

Thailandweather is very hot, so I used after one hour.

But if weather is cold so you can use quickly  once its at room temp. because its  get thicker slowly.  
Store up to 2 months in refrigerated. 

Shrikhand

Shrikhand is a very popular classic dessert made of hung yogurt and sugar. It is one of the main desserts in Gujarati and Maharashtrian cuisine. In Gujarati cuisine, shrikhand is eaten as either a side-dish or with poori. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. A popular variation of shrikhand in Maharastra is Amrakhand, which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho, is served as a sweet dish or dessert. The preparation method is almost the same, but some fresh fruits are always added in Matho.

Ingredients:

1.      1 liter good quality milk or ready 2 cups of hung yogurt

2.      1/2 cup sugar powder

3.      1/2 teaspoon cardamom

4.      1/4 teaspoon nutmeg powder

5.      Few strands of saffron

6.      2 tablespoon milk

7.      1/4 cup sliced almond, pistachios and kismis  

Method:

1.      Boil the milk in a pot, after cool completely add in 1 tablespoon of plain yogurt and mix well.

2.      Cover this pot with lid and keep aside in warm place for 5 to 6 hours or till it set.

3.      Spread the muslin cloth over a bowl, pours the yogurt on it.

4.      Tie a knot and hang the yogurt in a muslin cloth in a cool place.

5.     Move the yogurt with strainer and vessel into the refrigerator overnight or until all the liquid has drained off.

6.      Rub the saffron into the warm milk.

7.      Yogurt will become a hung yogurt.

8.      In a bowl mix 2 cups of hung yogurt, sugar and saffron. Mix very well.

9.      Now add cardamom, nutmeg, almond, pistachios and kismis, mix well.

10.  Once shrikhand is done refrigerated.

11.  Garnish with some pistachio and also rose patel.

12.  Served with Poori. Store for week in refrigerator.

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Mascarpone Cheese

Mascarpone cheese is best known as an ingredient in tiramisu. A very famous  Italian dessert.  It also good alternative of cream cheese.This recipe is easy to follow but you need to plan.
The cheese will need to rest for at least a day before use.
This cheese won't have preservatives and will need to be consumed within a few days.
Ingredients:

1.      500 ml. or 2 cups heavy whipping cream

2.      1/4 teaspoon citric acid

3.      1 tablespoon water

4.      Candy thermometer 

Method:

1.      Pour the whipping cream in heavy bottom pan.

2.      Put in stove and whisk constantly.

3.      Mix water and citric acid in a bowl.

4.      When the cream is warm add candy thermometer in pan.

5.      Whisk over the heat until the cream reaches a temperature of 85º C. or 185º F. in candy thermometer now add citric acid.

6.      Keep stirring in 85º C. degrees about five minutes than remove from heat.

7.      Remove from heat and allow to cool, whisking occasionally.

8.      Cover the lid and leave the cream in warm place about 7 to 8 hours.

9.      Pour the mixture into a bowl through a thick cheesecloth.

10.  Drain the water and thick mascarpone cheese is ready.

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Home Made Buns

Ingredients:
1.       2.5 (2  and 1/2 ) cup bread  flour

2.      2 teaspoon active instant dry yeast

3.      2  tablespoon oil or melted butter

4.      2 teaspoon sugar

5.      1/2 cup lukewarm milk (vegan choice soya milk)

6.      1/2 cup lukewarm water

7.      1/2 teaspoon salt

8.      1/4 lukewarm water as needed

Method:

1.      Mix the water, milk and sugar in large bowl.

2.      Sprinkle the yeast in top of the milk mixture cover and keep a side for ten minutes.

3.      Take one another large bowl and add the flour and Oil and mix well.

4.      After ten minutes to bring all together.

5.      Take the dough out on lightly floured surface and knead for 6 to 8 minute, if you needed add little water (make smooth dough).

6.      Let the dough rest for 2 hours in an oiled bowl, cover with kitchen towel to prevent from dough skin.

7.      After 2 hour it will have been double in size.

8.      Take out air from the dough by patting with the help of hand.

9.      Divide the dough 8 portions and spread each portion out in a round shape.

10.  Put all rounds in rectangle or round greased pan.

11.  Cover the pan with kitchen towel and leave them to rise for another 1 hour.

12.  After 1 hour again double in size.

13.  Bake in a preheated oven at 200º C. For 20 to 22 minutes.

14.  Brush the top with melted butter.

15.  Let it cool down completely.

Tips: 

* Kneading the dough is a necessary step in the bread(buns) making process.

* Usually a dough goes through two rising periods, the first after mixing and the second after shaping.

* When the loaf starts its second rise after shaping, it is a good time to PREHEAT the OVEN about before 15 minutes.

      

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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Homemade Butter

Butter is made with cream. Cream and butter made from a buffalo's milk is whiter compared to the cream and butter from cow's milk. Buffalo milk contains more fat so you can get more cream and butter per litre milk compared to cow's milk. if you are in India you will get buffalo's milk or cow milk and you can make cream. but for we people its difficult to get fresh Milk and what milk we bought from supermarket are homogenized so you can not separate the cream from the milk.If you have some unused cream or if you found and bought at the supermarket, going very cheap, you can make butter at home. 
Ingredients:

Heavy 100% Whipping Cream (I Prefer Formost brand in thailand)

1 teaspoon yogurt 

Method:

1. Mix the cream and yogurt, then leave warm place about 5 to 6 hours.
2. Now mix with hand blander and whisk.
3. After 5 to 7 min your butter and buttermilk is separate.
4. Add 2 - 4 cube ice in this mixture it's help to butter come out easily.
5. Save the butter in a sealed container in the fridge.  

# Note: 
some time my whipping cream get expire so than i make it butter

 If your whipping cream get expire than put your cream in frozen section.

* Second day take it out and take it at room temperature than you see your butter and butter milk are separate.
* Add 2 - 3 cube ice and your butter is easily come out
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