Archive for sugar

More Experiments II

Posted in Indian Pickles with tags , , , , , , , , , , , , , , on August 20, 2015 by icareufriend

(Contd. from previous posting)

Gooseberry (nellikkai/AmlA) is very good for health as it contains a lot of iron and other nutrients that provide not only long life but also trouble free health. I have seen while going to certain southern cities in India where they sell salted gooseberries by pricking tiny holes and blanching in very hot saline (salt) water for about 10 to 15 minutes. People used to buy and eat this for good health. Here I am providing you a short method using these for pickling which is entirely different from my earlier posting.

Gooseberry sweet pickle

Ingredients:

Plump & fresh gooseberries

Sugar

Cardamom

20

1 cup

2 pods

Method:

Wash the berries well and wipe thoroughly by a dry cloth. Heat water sufficiently as to allow all the berries soak. When it boils remove from the fire and put off the flame. Place all the washed berries in the boiled water for about fifteen minutes. Remove them and place them in cold water and immediately deseed all by separating the segments. Cold dry under a ceiling fan by placing these over tissue paper or dry cloth. Instead of blanching like this, you can also place the washed berries in a small bowl with a little water and pressure cook with three to four whistles and then deseed as described.

Gooseberries and their segments

Gooseberries and their segments

Gosseberry sweet pickle

                                     Gooseberry sweet pickle

Now take water to cover up all these segments and add the sugar and heat. Keep stirring till the entire sugar dissolves. Place the dried segments into this and boil for just 10 minutes. Put off the flame, add powdered cardamom and mix gently. Keep the segments with syrup in a airtight bottle and refrigerate. Keep shaking the bottle gently once daily. You can use it in empty stomach after a week. Those who want to store these outside, must boil them well till the syrup thickens and forms a coating on the segment. Spread thereafter the segments on a plate and dry under the sun well. After they cool store in a bottle for use.

Gooseberry hot pickle

Ingredients:

Blanched gooseberry segments from 20 fruits

Turmeric powder

Salt

Red chilli powder

Roasted Fenugreek powder

Roasted mustard powder

Asafoetida

Oil

Mustard

1 medium bowl

2 tsps

To taste

3 to 4 tbsps

1 tsp

1 tsp

¼ tsp

To sauté

1 tsp

Method:

Hot gooseberry pickle

Hot Gooseberry Pickle

Similarly we can prepare hot Gooseberry pickle. Instead of putting the dried segments in syrup we keep them in a bottle after cold drying and add turmeric powder as well as salt. Close the lid tightly and keep in the fridge shaking at least once daily. After a week take a kaDai (wok) and add a ladle of oil (preferably pure sesame oil). Add mustard and when it splutters add the goose berry segments from the bottle. Add also pre roasted and powdered fenugreek, mustard as well as the asafoetida.  Stir gently to spread the ingredients evenly. Place it again in the bottle and refrigerate. You can use it from the next day along with curd rice or sambar or plain split gram dal rice.

(To conclude)

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (To continue)

Miscellaneous Specials VI

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , on July 16, 2012 by icareufriend

 

(Contd. from previous posting)

Certain tips for better Ice Cream preparation:

1. Never increase the quantity of sugar more than what is given, as this will not allow the ice cream to solidify into a thick mass.

2. Never add coffee decoction or blended coffee powder for coffee ice cream for the same reason but use instant coffee powder only as mentioned in the previous posting.

3. As already mentioned, you must whip the ice cream taking out from the freezer from time to time at intervals as otherwise you get ice fruit only with a lot of solidified ice diluting the taste.

4. If you want to add natural fruit juice, ensure that it is free from all impurities, strained for clarity and is mixed to the milk after it is cooled well.

5. Instead of using single egg use the yolk (yellow portion) of two eggs so that ice cream is very soft and nice. Before mixing the yolk, whip it well for homogeneity.  First boil the milk to thicken and add it when cooled to the custard powder mixed sugar with a little milk. To this add the whipped yolk slowly, stirring the mix constantly. Thereafter, just heat the whole thing for a minute, stir and remove from fire. Do not boil this. Thereafter only the mix is to be frozen and whipped at intervals.

6. To prepare bi or tri colour ice cream, divide the ice cream mix in to two or three equal parts. Add colours separately to each part. First freeze the first part and whip at least twice in intervals of 30 minutes and after this, on this thicken part pour the second part with a different colour frozen separately and whipped twice at intervals as the first one. Once the two parts placed like this frozen, you should not whip as otherwise the colours will mix. If you want the tri colour freeze the third part, whip at intervals as done in the case of first part and pour it over the other two frozen parts.

7. Always buy essences manufactured by well reputed companies and not local ones.

Some of you might have observed that whenever plain ice cream is served, in some parties they spread jaggery syrup over it to sweeten it more and make tastier.  This is prepared as follows and we may use this in some preparations of ice creams and cakes too:

Jaggery Syrup

Ingredients

 

Powdered jaggery

Sugar

Golden Syrup

Butter

Condensed milk

Vanilla essence

Salt

Water

 

250 gms

250 gms

5 tbs

1 tbs

150 gms

1 tsp

A pinch

½ cup

 

Method

For this, the jaggery should be pure without any impurities and sand particles.  Break jaggery into small pieces if you do not get powdered one and soak in water for half an hour or else dissolve the jaggery powder in water. Strain after jaggery is completely dissolved and add sugar and boil. Immediately after boiling add salt, golden syrup and butter. Mix well and remove from the fire. When it is warm add essence and condensed milk. If you prefer, you can add 100 gms of chocolate powder to jaggery powder to make it chocolate syrup.

Jaggery Syrup

You may not get Golden Syrup everywhere. In order to prepare this follow the following procedure:

Golden Syrup

Ingredients

 

Sugar

Water

Citric acid crystals

Chocolate powder

Vanilla essence

 

1250 gms

3 cups

1 tsp

1 tsp

1 tsp

 

Method

Take out 1 cup of sugar and caramelise as already discussed in this blog in previous posting. Ensure that the sugar is not burnt but turns into thick brown syrup on constant stirring under simmered flame. After the sugar is fully caramelised, add the water and remaining sugar as well as citric acid crystals. Again ensure that water is sufficient to keep sugar under its level and if not add more water or reduce the water as the case may be. Add the chocolate powder, boil till the sugar is dissolved completely and becomes syrupy. If taken a little between the thumb and index fingers and stretched it should be sticky. Remove from fire. Dissolve ½ tsp of baking soda in a little water and stir to this well. Strain and add vanilla essence. Mix well and refrigerate.

Golden Syrup

 Chocó Vanilla/Plain Vanilla Ice Cream

You can prepare plain vanilla ice cream also using this process by omitting the chocolate portion and treating the mixture as whole without dividing for chocolate.

Ingredients

 

Fresh creamy milk

Condensed milk

KhOA (MAwA) of milk

Golden syrup

Chocolate 

Sugar

GMS

CMC

Vanilla essence

 

500 ml  

100 gms

150 gms

1 tbs

50 gms

50 gms

1 tsp

½ tsp

1½ tsp

 

Method

Heat chocolate with a little milk and sugar. Remove from fire after it dissolves. Keep aside. Boil milk to thicken and cool down. Mix GMS with a little milk and keep aside. Mix CMC with a little sugar and keep aside. Mix condensed milk to the cooled milk. Add the khOA, golden syrup, GMS and CMC. Divide this into two and to one part add the chocolate mix and to the other part vanilla essence. To each part add half the quantity of cooled milk cum condensed milk mixture. Mix well and freeze in two separate trays. Whip at intervals of 30 minutes twice and then pour the vanilla part over the chocolate part and freeze for another hour without whipping. When you scoop, do it in such a way that both the ice creams are served in each cup.

 

    Chocó Vanilla Ice Cream                         Chocolate Ice Cream

Plain Vanilla Ice Cream

Orange Ice Cream

Ingredients

 

Pure Orange juice

Sugar

Citric acid crystals (optional)

Fresh creamy Milk

Custard Powder

GMS

CMC

Egg yolk

 

250 ml

100 gms

½ tsp

2 cups

1 tbs

1 tsp

½ tsp

1

 

Method

Since orange juice curdles the milk unlike mango juice we do not add it to milk directly or we allow the contents to get mixed vigorously. Remove lumps, if any from custard powder, add sugar and pour a little milk over it and stir well to mix without any lump. Keep aside.  Add some sugar to CMC and milk to GMS separately and keep aside. Boil the milk separately and pour this over the custard powder cum milk sugar mixture and stir well. Allow to cool. Now whip the yolk thoroughly and to this add all the above and mix well.  Finally add the orange juice and gently mix. Place it in a tray and freeze. Whip twice at intervals of 30 minutes and freeze for another hour.

Orange Ice Cream

If you do not want egg, you can omit it. If the orange is very sweet but lacks sour taste, you can add citric acid crystals to it and mix well.

(To conclude)

Miscellaneous Specials V

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , on July 11, 2012 by icareufriend

 

(Contd. from previous posting)

Mango Ice cream

Ingredients

 

Fresh ripe mango pieces

Fresh & Pure creamy milk

Sugar

 

1 cup

500 ml

50gms

 

Method

Blend the mango pieces nicely with a little preheated cooled milk in a blender and ensure that there are no lumps. If there are lumps, remove them using a table spoon. Keep aside the mango milk shake.

Boil the milk. Remove from fire and cool.  When it is cooled, add the mango milk shake and stir well. Pour it into an aluminium tray or an aluminium vessel. Put it in the freezer for about an hour. When the ice is crystallising at the edge, remove and whip the contents in a blender and again place it in the tray or vessel inside the freezer. Every 30 minutes take out like this for at least 2 hours or till the mix is completely homogenised. Freeze it for 6 to 8 hours or till the ice cream solidifies to scoop. When you want to serve, take out the ice cream, scoop and place it into an ice cream cup and serve.

Mango Ice Cream

Variation

Here we use in addition to the above items, 1 cup of fresh dairy cream or condensed milk, ½ a tsp of GMS and 1 tsp of CMC. Also we reduce the quantity of milk to 250 ml only. In this case, we keep the freezer settings to the maximum. Blend mango pieces in a blender as above and follow the rest of the procedure. What you have to keep in mind here is not to forget to include the cream, GMS and CMC. This is done at the stage of adding mango milk shake to the milk. Do not add GMS or CMC directly. Mix GMS with a little milk well and CMC with a little sugar before mixing to the milk along with the milk shake.

Rose Milk Ice Cream

Ingredients

 

Thick Rose milk

Fresh milk cream/condensed milk

Custard powder

GMS

CMC

 

3 cups

1 cup

2 tbs

½ tsp

1 tsp

 

Method

Prepare the rose milk as discussed in the previous posting but ensure that this is thicker than the one suggested. This means that the consistency of the milk boiled should be thicker than the one needed for Rose milk drink. Mix GMS with a little condense milk and the CMC with a little sugar. Also mix the custard powder with a little condensed milk. Now mix all these stirring well and follow the rest of the procedure as done above.

Rose Milk Ice Cream

Fresh Milk Cream

At times you may not get this readily. To prepare this at home, take fresh buffalo milk (not processed dairy milk) and heat it. When the milk rises up, simmer the flame and boil it for 15 minutes. Cool it well and freeze for half to 1 hour without disturbing the milk much by either stirring or mixing. Once it thickens and before it solidifies, remove and separate the cream formed over the surface manually. You can whip the rest of the milk to separate the remaining cream. The collected cream can be whipped once and refrigerated. Remember condensed milk is not the same a fresh milk cream.

Fresh Milk Cream

We will discuss more about ice creams in the next posting too.

 (To conclude)

Miscellaneous Specials IV

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 9, 2012 by icareufriend

 

(Contd. from previous posting)

At times you find different kinds of fruits left over or a lot of bananas after a function. Either we prepare Fruits Salad or PancAmrutam to make use of these fruits. These two items, if prepared well, will be liked by both adults as well as children. PancAmrutam is also famous in Pazhani and is used for abhishekam for Lord Shiva and Muruga.

Fruits salad

 Preparation time: 30 minutes

Ingredients

 

Fruits mentioned below

Sugar

Milk

Custard powder

Essences (Orange, Vanilla, pineapple)

 

2 cups

¾ cup

3 cups

1 tbs

Each 4 drops

 

 Fruits for Fruits Salad

Method

For this we use apple, grapes (only the sweet ones with a little sour taste as shown), banana, pomegranate, orange and mango. Straw and Rasp berries are optional. Wash apple and mango, peel these as well as banana.  Cut them into small dices. Wash the grapes (green as well as red) and keep aside. Peel orange and remove the fibres, tissues and seeds. Just retain the glossy juicy segments only and cut them into convenient pieces. Separate the beads of pomegranate and keep aside.

Remember to place the cut apple (and guava if used) dices in a vessel with water mixed with a little lemon juice as to retain their whiteness since they darken very fast.

For fruits salad, you must have a mix of fruits tasting sweet as well as little sour. That is why I have mentioned only a selective list. Some people include musk melon but its taste is not liked by many.  You also need cherries, cut into two to garnish as well as a little vanilla ice cream.

Fruits Salad

Boil milk. Add the sugar to custard powder and mix well. Add a little cold milk to this and mix well. Add the boiled milk to this slowly little by little and stir till you add the whole quantity. Heat this again over flame after simmering it. Keep stirring till the milk starts thickening. Put off the fire and remove it. Ensure that the milk does not become too thick. When warm, add the essences and mix well. After the milk becomes cold, add the fruit pieces/slices/dices and mix well. Refrigerate. Serve chilled after topping with a little vanilla ice cream and cut red cherries.

PancAmrutam

Preparation time: 30 minutes   

Ingredients

 

Banana slices

Dates

Large raisins

Jaggery

Pure Honey

Pure GhI

Diamond sugar crystals

 

1 cup

100 gms

100 gms

100 gms

¼ cup

2 tbs

2 tbs

 

Method

Peel the banana and mash the fruit into convenient lumps. Place them in a large vessel. Deseed the dates (or you can use seedless dates) and cut them into small pieces. Soak them in hot water for 10 minutes and mash them when cooled. Add this to the mashed banana. Powder the jaggery (ensure that it is free from sand and other impurities) and mix to this. Add the raisins after crushing them between fingers. Powder the sugar candy crystals and add. Add the ghI. Mix very well pressing the fruit, jaggery mix with a flat masher to have a homogeneous mixture. Allow this remain in this state for 2 to 3 hours before serving. Some people add cardamom powder also but I do not add.

PancAmrutam

Ice Creams

Ice creams are very popular on special occasions like birth days, parties, celebrations etc. Normally we buy, for emergency, commercial ice creams for which there is an elaborate manufacturing process. However, it is a pleasure to make these at home even though they differ from commercial varieties to some extent. Here I will discuss a few varieties that are made with and without eggs.

You can make ice creams from the readymade ice cream mixes available in food shops and all you need is to follow the instructions on the packets exactly. 

We can make ice creams from milkshakes also, e.g. mango, rose milk etc.

GMS (Glycerol mono stearate) and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in specialty food stores. These can be used wherever indicated.

  

      Essences for Ice cream                           GMS & CMC

Vanilla Ice Cream

Preparation time: 3 hours

Ingredients

 

Fresh & Pure creamy milk

Sugar

Custard powder

Vanilla essence

Food colour

 

500 ml

50gms

2 tbs

1 tsp

5 drops

 

Method

Break custard powder without any lumps and add to it sugar. Mix and add a little milk (say about 4 tbs) and again mix to remove lumps. Boil the remaining milk. Remove from fire and pour slowly over the custard sugar milk mixture. While adding milk little by little, keep stirring. Again heat this over simmered flame and stir constantly till it boils. Put off the fire and remove the milk mixture. When it is cooled, add essence and the colour and mix well. Pour it into an aluminium tray or an aluminium vessel. Put it in the freezer for about an hour. When the ice is crystallising at the edge, remove and whip the contents in a blender and again place it in the tray or vessel inside the freezer. Every 30 minutes take out like this for at least 2 hours or till the mix is completely homogenised. Freeze it for 6 to 8 hours or till the ice cream solidifies to scoop. When you want to serve, take out the ice cream, scoop and place it into an ice cream cup and garnish it with cherry pieces or ghI fried nut pieces and serve. You can also add the nut pieces to the ice cream in the vessel or tray when you finally freeze it so that they will not get mixed while whipping. In this case you have to scoop the portion without the nuts first and then over that place the scooped nut portion for garnishing with cherry pieces. Some people add two slices of sweet bread after removing the crumbs when they whip last to make the ice cream smooth.

Vanilla Ice cream

In the similar fashion, you can prepare orange, pine apple, strawberry etc ice creams using their essences and appropriate colour. In the case of chocolate or coffee ice creams, you need to add 1 tbs of drinking chocolate powder or instant coffee powder to the custard powder along with the sugar. You may increase the quantity of chocolate or coffee powder but never adjust the sugar as more sugar will not allow the ice cream to form.

 

(To conclude)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Miscellaneous Specials II

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , on June 25, 2012 by icareufriend

                                                                                                                                                                          

(Contd. from previous posting)

In this posting we will discuss about juices, milkshakes etc. Normally all fruits have juices but all juices cannot be used as drinks. Only certain fruits have good flavour and their juices are normally extracted for drinking purpose or jams, squashes etc.

Let us see how we can make instant artificial juices in case suddenly someone visits us in hot summer without any notice. For this reason always I keep a stock of citric acid crystals readily available. It is not only for making juices but also to adjust the deficiency in sour taste.  

Instant artificial juice 

You need to have stocks of peppermints/toffee/candy made from pine apple, straw berry, orange and lemon. Take at least 5 to 6 pieces for a small glass of juice and powder them. Add a little water, some sugar and a little citric acid crystals, if needed. Blend and then add ice cold water. Adjust the taste of sugar and citric acid. Instant pineapple, orange, strawberry or lemon juice is ready according to the peppermint/toffee/candy chosen.

Natural Fruit Juices 

Instant:

We can extract juices from fruits like orange, lemon, pine apple, water melon, pomegranate, mango, strawberry etc. In the case of mango, cut the fruit into big pieces after removing the skin and seed. Put these in a blender with a very little water and blend with sugar. Generally raw juice without any additives will be better and natural. Chill this before serving. Similarly, in the case of pineapple remove the skin, central stem and just take the slices only to blend. Add sugar and a very little water. For water melon just cut into pieces after removing the skin and deseeding. Then blend with sugar. Adjust the quantity of water as per the consistency required but do not add more water as it will bring down the natural taste. You may add a pinch of salt to enhance the taste.

Extract the juices of orange, sweet lime/musambi or lemon manually after deseeding them using a juicer (manual styled reamer). In case there are a few people, you can use squeezer. Remember to extract lemon juice over a pinch of salt as otherwise it may taste bitter.

 

                      Extractor (Manual)               Juicer (Manual)

In the case of pomegranate, grapes, strawberry and similar fruits with very small seeds, just blend, strain the juice to remove the seeds and fibres to get clear juice, add sugar, chill and serve.

For this instant juice, you need to keep the sugar in powdered form so as to force it to dissolve immediately.

Stock:

We can store the juice for a year to serve when the guests visit us. For this, we use normally only orange, lemon, pineapple and strawberry. It is better to buy the fruits when they are available cheap. Normally in winter the fruits are cheaper as no one drinks the chilled juice as done during hot summer. Extract the juice as above and strain through a strainer or clean muslin cloth to remove all fibres, remnants, seed particles etc. Now, take sugar in the proportion of Juice: sugar=1:3

meaning that you need to take for 1 part of juice three times the quantity of sugar. Add water just to dip the entire quantity of sugar and heat. After it dissolves and starts boiling, remove from the fire. Keep stirring to avoid charring. Allow to cool. When it is cooled, add the juice well with a pinch of sodium benzoate. Pour it in bottles leaving 1 inch head room for expansion, close tightly and refrigerate.

   

    Lemon Juice               Mango Juice                   Orange-juice

      

     Pineapple Juice       Pomegranate Seeds & Juice

Milkshake:

For this we use mango, water melon, pomegranate, and straw berry juices. After extracting juice, we add thick chilled milk and sugar powder mix well and again chill before serving. You can top it with ice cream of vanilla or the concerned fruit. You can also add different fruit juices and milk to make cocktail fruits milkshake. Here ensure that the milk does not curdle by adding chilled milk slowly and mixing.

                                    

Strawberry Milkshake       Mango Milkshake      Watermelon Milkshake

Some people cut banana slices, blend them into a paste with milk and add a few drops of vanilla essence and sugar to taste to make banana milk shake.

Rose Milk (Artificial)

To serve: 3 Preparation time: 15 minutes Shelf life: one day   

Ingredients

 

Rose Milk essence

Powdered sugar

Thick milk

Strawberry red colour

 

9 drops

6 tbs

3 glasses

3 drops

 

Method

For this we need artificial milk essences which are available in reputed food stores. Heat fresh milk to boil and cool. Add the rose milk essence to it and also sugar powder. Mix well. Add the strawberry red colour and mix. Refrigerate and serve when chilled.

 

 Milk Essences

If you want BAdAm Milk, PiStA Milk, Mango milk, chocolate milk etc, use the specific essence and prepare as above but the colour must vary. For BAdAm, add light yellow colour, for mango – deep yellowish orange colour, for PiStA – piStA green colour, for chocolate – light brown colour etc.

Rose Milk (Natural)

Ingredients

First, you need to prepare rose syrup as follows and store in stock.

 

Rose extract (Pure/Food variety)

Rose water

Strawberry red colour

Sugar

 

2 tsps

8 tbs

6 drops

2 cups

 

Method

Both the rose extract and rose water can be purchased from any reputed food store. Add 2 cups of water to the sugar and heat. Stir constantly to dissolve and boil. When the sugar is completely dissolved and boiling starts, allow boiling for 5 minutes and put off the fire. Cool the sugar syrup. Now add rose extract, rose water and the colour. Mix well and store in a bottle. Refrigerate. This is Rose syrup.

Rose syrup with Rose Milk 

To prepare natural rose milk, take thick milk, pre boiled and chilled and add sugar to it as well as the above syrup in the ratio of 1 glass of milk+2 tbs rose syrup or a little more+2 tsp powdered sugar or more as per taste. Shake well and if need be run in the blender, chill and serve.

BAdAm Milk (Natural)

For this you need to soak 9 cleaned and fresh almonds for 3 glasses in hot water for half an hour, peel the skin and blend to a nearly fine  paste but not very smooth and with a little coarseness like semolina. Blend this with thick milk and sugar powder. Add light yellow colour a little. Chill to serve.

PiStA Milk (Natural)

Proceed exactly as above taking at least a tablespoonful of pistachio for each glass. Here the piStA green colour is to be added.

(To conclude)