25
Jan 16

Butter/makkhan (Homemade)

Ingredients:

  • Fresh Cream/Malai: 3-4 cups
  • Curd/yogurt: 1 table spoon

Preparation:

  1. I use cream (malai) from the milk of regular house hold use which has been collected for 2-4 weeks.
  2. It is necessary to store this malai/cream in a container in the freezer.
  3. This is to be converted into butter, after collecting 3-4 cups of malai.

How to make butter from malai:

  1. Take out the malai container; bring this malai to room temperature.
  2. Add curd/ yogurt into the malai, stir well.
  3. Cover it, after 6-8 hours, malai will get thick and slightly sour smell.
  4. Place the container into refrigerator for minimum 2 hours.

Method:

  1. Take out the malai container from the refrigerator.
  2. Churn/blend this fermented malai using hand blander/food processor on medium to high speed.
  3. Churn until it reaches a semisolid state (5-7minutes).
  4. Now, butter will start to separate into butter and butter milk.
  5. Butter comes up to the top or it is floating in the buttermilk.
  6. Pour butter milk through soup strainer to other container.
  7. Now butter stayed on the strainer and buttermilk pass through the strainer (As photo given).
  8. You can use spoon/fist to press out buttermilk from the butter.
  9. Now homemade butter is ready to spread on sliced bread, paratha, and soup and for many more use like paneer paratha, flex seed paratha…..
    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Ingredients

    Ingredients

    Add curd

    Add curd

    blend this fermented malai using hand blander

    blend this fermented malai using hand blander

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    Churn until it reaches a semisolid

    butter will start to separate

    butter will start to separate

    butter will start to separate

    butter will start to separate

    Butter comes up

    Butter comes up

    Butter comes up

    Butter comes up

    Pour butter milk through soup strainer

    Pour butter milk through soup strainer

    butter stayed on the strainer

    butter stayed on the strainer

    butter stayed on the strainer

    butter stayed on the strainer

    butter stayed on the strainer

    butter stayed on the strainer

    buttermilk from the butter.

    buttermilk from the butter.

    buttermilk from the butter.

    buttermilk from the butter.

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

    Butter/makkhan (Homemade)

  • According to recent studies butter is a healthy diet.
  • It boosts our immune system, help hormone production, and support our bones, organs, above all our brain.
  • Good homemade natural butter has great flavor and satisfying.
  • Butter consists of butter fat, milk protein and water.
  • It is necessary to completely squeeze out buttermilk from the butter to store.
  • You can store this butter up to 3-4 weeks into the refrigerator and 5-6 months into the freezer.

24
Jan 16

Ragi (Finger millet) dosa/ fermented crepe(south indian dish)

Ingredients:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/par boiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste.
  5. Add the rice into Ragi paste with required quantity of water to a fine paste.
  6. Take out this pate and mix with dal paste, add salt, stir well.
  7. Cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tava/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of dosa batter on the centre of the tava and quickly spread with circular motion.
  4. Let it cook from one side, spread ½-1 teaspoon of butter/ghee on the side and top.
  5. Wait for few minutes, the edges gets light brown in color and also get lifted from the edge.
  6. You can cook only one side or flip it and cook both sides as you like.
  7. Now, cook till crispy brown color just begins.
  8. Transfer into serving plate along with coconut chutney and vegetable Sāmbhar.
    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

    Ingredients

    Ingredients

    Grind the dal

    Grind the dal

    grind the Ragi

    grind the Ragi

    grind the Rice

    grind the Rice

    add fenugreek

    add fenugreek

    Cover the mixture

    Cover the mixture

    After fermentation, stir the batter

    After fermentation, stir the batter

    apply few drops of oil

    apply few drops of oil

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    quickly spread with circular motion

    quickly spread with circular motion

    quickly spread with circular motion

    quickly spread with circular motion

    20160123_092205 20160123_092212

    spread ½-1 teaspoon of butter

    spread ½-1 teaspoon of butter

    spread ½-1 teaspoon of butter

    spread ½-1 teaspoon of butter

    flip it

    flip it

    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

    Ragi (Finger millet) dosa/ fermented crepe

  • Indian are very familiar with Ragi, which is one of the most nutritious and healthy cereals.
  • This is the power house of protein, minerals and amino acid.
  • Actually this is called super cereals that can control osteoporosis, diabetics, cancer etc.
  • It also increases the hemoglobin level and reduces the bad cholesterol.

22
Jan 16

Khoa/Mawa (homemade)

Ingredients:

  • Milk: 1 liter (whole)

Preparation:

  1. Take a wide mouth heavy bottom pan.
  2. Apply some ghee (clarified butter) at the base and inner wall of the pan.

Method:

  1. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  2. After 10-12 minutes it reduces half (see the photo).don’t forget to scrap and stir continuously.
  3. Next 10-12 minutes as now milk will be thicker and may burn, you may reduce the flame.
  4. Milk starts getting thick consistency with granular texture (see photo).
  5. Further 3-5 minutes, milk starts to solidify, it is necessary to reduce the flame to low.
  6. Further 2-3 minutes, it will become very thick it may start burning here and there, now put off the flame, keep stirring further couple of minutes.
  7. Khoa is ready.
  8. Transfer into small and dry container. Keep aside.
  9. After coming to room temperature, you can use it, or you can store it into the refrigerator for a week.

21
Jan 16

Fresh Sweet corn soup

Ingredients:

  • Fresh Sweet corn: 1 cup
  • Onion: ½
  • Ginger: 1” piece
  • Green chili: 1 no. (Optional)
  • Cumin: ¼ teaspoon
  • Ajawine (carom seed): ¼ teaspoon
  • Salt: ½ teaspoon
  • Ghee/olive oil: 1 tablespoon
  • Butter: 1 tablespoon (optional)
  • Black pepper powder: ¼ teaspoon.
  • Coriander leaves: 1 tablespoon (chopped)
  • Water: 3 cups

Preparation:

  1. Grind sweet corn, make paste. Keep aside.
  2. Chop onion, ginger and green chili into very small pieces. Keep aside.

Method:

  1. Heat ghee in fry pan on high flame, when smoke starts coming, add cumin Sputter it for few seconds.
  2. Add onion, green chili and ginger.
  3.  Fry for 1 minute till onion gets opaque.
  4. Add ajawine and ground sweet corn paste, fry for 2 minutes on medium flame.
  5. Ground paste will change the color and nice aroma will start coming from the dish.
  6. Add water slowly (stir to mix well, so that lumps formation is avoided.
  7. Add salt, boil it and add fresh green coriander leaves.
  8. Put off the gas, add butter.
  9. Transfer into soup bowl; serve with extra butter and black pepper powder.
  10. Now soup is ready for serving.
    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add cumin

    add cumin

    Add onion, green chili and ginger

    Add onion, green chili and ginger

    Add ajawine

    Add ajawine

     Fry

    Fry

    Add ajawine and ground sweet corn paste

    Add ajawine and ground sweet corn paste

    fry for 2 minutes

    fry for 2 minutes

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Ground paste will change the color

    Add water slowly

    Add water slowly

    Add salt

    Add salt

    boil it

    boil it

    add fresh green coriander leaves

    add fresh green coriander leaves

    add butter

    add butter

    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Fresh Sweet corn soup

    Fresh Sweet corn soup

  • Soup is one of the most popular dishes in world cuisine.
  • Soup has become integral part of the dinner.
  • It is an active appetizer.
  • Soup contains a lot of fiber, which help to digest the food.
  • Taking soup regularly help to improve the condition of vessels and heart.
  • This soup is tasty, delicious and healthy too.

20
Jan 16

Ridge gourd dry

Ingredients:

  • Ridge gourd: 250-300gm
  • Potato: 2no. (Medium size)
  • Onion: 1no. (Medium size)
  • Garlic: 3-4 flacks
  • Mustard oil /cooking oil: 3 tablespoon
  • Red chili: 2no.
  • Cumin seed: half teaspoon
  • Salt: one teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: half teaspoon
  • Coriander leaves: 2 tablespoon (chopped)

Preparation:

  1. Slightly peel off the edges of ridge gourd, not peel fully. Cut longitudinally ~3” pieces. Keep aside.
  2. Peel off and cut potato longitudinally and thin.
  3. Peel off onion and chop longitudinally and thin. Keep aside.
  4. Chop garlic longitudinally and thin. Keep aside.

Method:

  1. Take fry pan, put one tablespoon of oil, heat, and when it smokes add cumin seeds and red chili.
  2. Allow it to sputter for few seconds. Add onion and Stir it and fry until onion becomes light brown in color. (Keep stirring otherwise it may burn).
  3. Add garlic; Stir for a minute take our fried onion and garlic. Keep aside.
  4. Again put 2 tablespoon of oil, heat, and when it smokes
  5. Add ridge gourd and potato, Stir well.
  6. Lower the flame, Cover and fry until potato is half done.
  7. Now put the chili powder, coriander powder, turmeric powder and salt.
  8. Again cover stir occasionally until vegetables are done.
  9. Add fried onion and garlic, stir it and cover for couple of minutes.
  10. Add coriander leaves, put off the flame.
  11. Ridge gourd dry is ready for serving as a side dish with any meal.
    Ridge gourd dry

    Ridge gourd dry

    Ingredients

    Ingredients

    Add onion

    Add onion

    Add garlic

    Add garlic

    take out fried onion and garlic

    take out fried onion and garlic

    Add ridge gourd

    Add ridge gourd

    Add ridge gourd and potato

    Add ridge gourd and potato

    put the chili powder, coriander powder, turmeric powder and salt

    put the chili powder, coriander powder, turmeric powder and salt

    Add fried onion and garlic

    Add fried onion and garlic

    cover for couple

    cover for couple

    Ridge gourd dry

    Ridge gourd dry

    Add coriander leaves

    Add coriander leaves

    Ridge gourd dry

    Ridge gourd dry

    Ridge gourd dry

    Ridge gourd dry

  • Ridge gourd is very common vegetables in India.
  • Traditionally ridge gourd is used in the treatment of jaundice and other liver related problem.
  • This recipe is very delicious with rice and chapati.
  • Ridge gourd is best eaten when it is tender and green.
  • It has high moisture content and dietary fiber.