…ffalo Milk’. If you prefer the lighter version then you need to use ‘Cow’s Milk’. Buttermilk is known as ‘Taak’ in Marathi. Taak is the whey (buttermilk) that remains after hand churning out fresh butter ( ‘loni’). The spicy version of buttermilk is called ‘Mattha’ which is typically Maharashtrian. Mattha is served in Maharashtrian homes as part of everyday traditional meals. It is enjoyed throughout the year but especially during summer. It is al…
…his light sponge with cream. We buy Chitale Milk which is very good creamy milk from Pune. I skim out the cream after boiling & cooling the milk in the fridge. I store the cream everyday in the freezer & then use it to bake this wonderful vanilla sponge cake. This cake is perfect for me! I sandwich the cakes with jam, butter cream icing etc. This cake is ideal for trifles & tastes lovely with ice cream too! This cake is especially for…
…rve chilled falooda with kulfi. Ingredients for Kulfi: 1 litre Pure Creamy Milk (I used Chitale’s) 1 tin Condensed Milk (I used Nestle’s) 100 gms Sugar (optional) 50 gms. fresh Cream (optional) 2 slices Bread without edges 3 tbsps. Corn flour + 4 tbsps. Milk 100 gms Pistachios 3 pods Green Cardamom (powdered) Few tbsps. Rose Water A pinch of Salt (optional) For the Topping : Rabdi/Basundi Rose Syrup/Rooh Afza Kewra Syrup/Essence Slivered Almonds/P…
…ediately take it off the heat & allow to stand for 1 ½ hrs. Strain the milk. Add 1 tsp. sugar & fresh yeast in lukewarm milk. Stir to dissolve yeast completely. Set aside for about 10 mins or until the mixture turns foamy. Meanwhile, combine flour, sugar, ginger paste, salt & rub in the butter. Make a well in the centre of the flour & add the beaten eggs & the yeast mixture. Mix to make a soft dough. Knead for 15 mins. & pl…
…nd cornflour (cornstarch) with a few drops of vanilla essence and a little milk taken from (150 ml) milk. Heat the remaining milk until almost boiling and pour on to the egg mixture, stirring. Return to the pan and stir over a low heat until the mixture boils. Stiffly whisk 1 egg white and fold into the custard. Cook for a further 2-3 minutes and cool before using. Glace Icing Place 1¼ cups icing (confectioners’) sugar in a pan with 1 tables…
…ut with sufficient water in a masala grinder, to a fine paste. Extract the milk from the ground paste with the help of a fine meshed sieve or using a muslin cloth in a sufficiently large & deep pan/handi/dekchi. To extract milk completely use some water to mix with the thick contents & strain. You may do this twice after the first extract. Break the jaggery into pieces or grate it & mix with the nachni-coconut milk extract. Make sure y…
…achios Procedure : First, make a smooth lumpless paste of corn flour & milk. Keep aside to use later. In a thick bottomed deep pan, boil the milk & keep stirring continuously. After the first boil, reduce heat & let it boil further till it is reduced to half the quantity. Add the condensed milk, sugar, fresh cream, salt & stir to combine well. Let it boil for another 5 mins. & then add the prepared & reserved corn flour pas…
…sweet tooth then adjust accordingly. It is always better to have the lassi fresh and chilled/cold but the lassi can be refrigerated and enjoyed later. If you do not like milk or are allergic to milk, then you may use some water to thin the lassi and if you prefer the thinner version….
…ns it is better to refrigerate in an airtight container. Eat a piece when you have a sore throat, if you are nursing a cold or enjoy fresh sweet ginger candy cubes to just savor and relish the fresh flavor of ginger. *Clotted Cream (Dudhavarchi Sai): To get fresh milk cream/malai/sai, boil the milk, cool. You will find a thick layer of cream on top of the chilled milk. Skim the cream from the top of the chilled milk. Use this cream to prepare alec…
…sh Garlic; peeled & finely minced ½ tbsp Vegetable or Olive Oil 3 tbsp Milk Powder or 1 cup creamy milk – to taste 4 cups fresh Vegetable / Chicken Stock or broth /or Bouillon Cubes 15 fresh Spinach Leaves / Collard Greens ¼ tsp Sugar (optional) Salt & Pepper to taste Procedure: Pressure cook washed potatoes in their jackets until soft. Peel and mash to a smooth texture. Wash and blanch spinach leaves. Slice them into ribbons or roug…