Crème Brulee–Eggless

Crème brûlée (/ˌkrɛm bruːˈleɪ/; French pronunciation: ​[kʁɛm bʁy.le]),^[1] also known as burnt cream, crema catalana, or Trinity cream^[2] is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. Making egg-less Crème Brulee was top of the list in dare section and also it was a challenge given by Jayant uncle who is a food and found of crème brulee and many other french desserts.  

Home made Self Raising Flour

If you run out of Self Raising flour or if the not available, here is the easy way to make your own.

Preparation time : 5 mis

Ingredients : 

All purpose flour / Madia

1 1/2 tsp Baking powder

1/2 tsp salt.

Homemade Paneer / Indian Cottage Cheese

Paneer (Punjabi: ਪਨੀਰ; Hindi and Nepali पनीर panīr; Armenian: Պանիր "Panir"; Urdu: پنير; Kurdish: پەنییر penîr; Persian: پنير‎ panir; Turkish peynir;) is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

Dating back to anicent India, paneer remains the most common type of cheese used in traditional South Asian Cuisine.

How to Mawa at home

 Mawa / Khoya is milk product made from whole or full fat milk or milk powder. It is very popular in India and Pakistan for making sweets and curries. Mawa is household name in India I remember how my Mom and Grandma used to make mawa at home for preparing gulab jamuns, peda, barfi andy many more sweet dishes. It was quiet tiring process but the end result was lovely. They used to boil milk in thick clay pot on traditional chula/ charcoal stove for about an hour or so and make mawa. It taste yum and sweet and they used to say that the best taste of mawa comes when it is cooked in clay pot and slowly. I miss all those things now as we use shortcut methods to make mawa and ofcourse the milk is not the same i.e. we use UHT or fresh milk but still it is not same as it used to be in olden days.

How to make Butter at home

Materials required:
Bowl
Whisker or Churner or Hand Blender
Milk Full fat Cream/ UHT whipping cream
Ice cold water

Method 1:

1. Chill the cream for atleast 1 hour
2. In a bowl add cream and whip till the milk separates.
3. Add about 50 ml ice cold water to solidify the butter and remove milk residues.
4. You will get butter and buttermilk.

Method 2:

1. Empty cream in deep bowl.
2. With the help of blender blend the cream till you see milk separating from the cream
3. Pour in some water to remove excess milk.

Note:

• Cream should be chilled properly.
• You will get around half the weight of cream i.e. from 200 ml cream you will get around 85 - 90 gms of butter.
• Never use any cream or any cooking cream as they do not separate due to starch.
• Use heavy whipping cream or cream collected from milk.

Mathura / Bumiya na Peda

Peda, Pheda or Pera is a sweet from the Indian subcontinet, usually prepared in thick, semi-soft peices. The main ingredients are khoa, sugar and traditional flavourings, including cardamom seeds and saffron. The colour varies from a creamy white to a caramel colour

Mathura Peda/ Bumiya na Peda is a traditional sweet made from milk. In earlier days it was made from cow’s milk but now a day’s it is made from buffalo’s milk. Bura (powdered sugar) Mawa(dry milk), kesar and elaichi (cardamom) are used while making it. This sweet is specially prepared on the occasion of janmasthami, navratra, deepavali or any auspicious ocassion.