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Ingredient
Top 5 dishes made from Fresh Milk: Boiled and RT
1 . Maharashtrian Halwa: Lapsi
Maharashtrian Halwa: Lapsi
Absolutely a DELISH accommodating any occasion or even in the simple deserts of our daily palates or any religious events- Nothing’s to be/can be more simple yet such a decadent one than this…!!!
Ingredient
1 Pinch
Salt
1.5-2 Cups
Fresh Milk: Boiled and RT
1 Cup
Water: RT
1/4 Cup
Ghee
1/8 Cup
Milk Powder: Optional
1 tsp
Green Cardamom Powder
1 Pinch
Nutmeg Powder
1/4-1/2 Cup
Dry Fruits/Nuts: Finely Chopped or Sliced
Cooking instructions
* Step 1
First Up: Heat up a pan over the medium-high flame & in that add in the Milk & in that add in some cardamom powder & bring to boil nicely
* Step 2
While on another pan put over the medium flame: Some ghee is added in & we’re supposed to gently roast the Daliya until it turns a bit brownish in colour, a pinch of salt & nutmeg powder each, is added to it & sauté continues over the medium-low flame now once it’s nicely done
* Step 3
Now once the milk comes to a boil, turn off the flame for a couple of mins time & then, add into it the jaggery & mix everything well together until nicely combined and well blended- This step is important so as to avoid the curdling of the milk & a smooth even & nice mixture to be obtained- (Heat need be put off or lowered down completely in the pan of sautéed Daliya while the milk & jaggery are to be mixed in)
* Step 4
Once the jaggery is well mixed with the milk, turn off the flame now & pour in this liquid mixture to the other pan wherein the Daliya is being slow cooked so long- Pour in this milk-jaggery mixture with one hand while stirring continuously with the other to prevent lumps & curdling, heat should be kept at the bare minimum while doing this step- The final mixture need to turn out to be smooth & lump free
* Step 5
👇🏻👇🏻👇🏻
* Step 6
Finally, raising the heat up to the medium again- Stir well & cover it up to cook on the slow flame now for about 7-8 mins time or until it reaches to a thick & sticky consistency- Time, to add in the finely chopped dry fruits into it- Give it all a really good mix altogether until nicely combined and well blended
* Step 7
Turn off the flame & let it rest on the hot oven with the cover for some more time before serving it piping hot-
It’s absolutely ready to be served now….ENJOY
* Step 8
Note: if there is a photo you can click to enlarge it
2 . Bengali Style: Pepe’r Payesh or Raw Papaya Kheer
Bengali Style: Pepe’r Payesh or Raw Papaya Kheer
An unique way of relishing the Kheer or Payasam as it’s often called as in different regions of our country…
For us, the Bongs- It’s well known as the PAYESH…& that’s for all sorts of Kheer preparations…
This one’s unique & the most delectable amongst all since once you master the very ART of making this, no one on earth can figure it out to have been prepared with the main ingredient as in the Raw or Green Papaya-
I thought, my father would be able to- (Since he’s the ideal TASTER, CRITIQUE & the PRAISER for anything & everything that’s pertaining to any kind of the Culinary Genre) & had mistaken it to his greatest disbelief to be the ‘Rice Kheer’ & kept on asking my Mum, as if he’s not been fooled stating it as the Raw Papaya
Ingredient
1 Cup
Sugar: Granulated
1/4-1/2 tsp
Salt: Highly Recommended
2 tbsps
Ghee
1 tsp
Green Cardamom Powder
1/2-3/4 Cup
Milk Powder
Cooking instructions
* Step 1
Firstly: peel, wash & finely grate the papaya to put on the boil for about 6-8 mins time on the medium-high flame with a pinch of salt in it, while stirring occasionally in between-
Once that’s done, strain the water well enough as we do it exactly while straining our homemade Chhena or Paneer & wash it furthermore with fresh cold water for about a couple more times & wring it nicely to squeeze out the excess water from it- Be ready with rest other ingredients aforesaid as well
* Step 2
* Step 3
Next: Heat up a pan over the medium-high flame, add in some ghee into it & then goes this boiled papaya dough into it- Sauté until translucent & it starts releasing the ghee afloat in the pan- Time to add in the milk now, mix everything well together until nicely combined and well blended
* Step 4
* Step 5
Add in the cardamom powder too, along with the milk powder & continue stirring continuously until it starts releasing the body of the pan- Reduce the heat to the medium-low &
Add in the sugar at this point & it’ll tend to become a bit more juicy once the sugar melts down completely- Cover it for sometime & then, stir continuously until it reaches the correct kheer type of consistency- Add in some more milk, if the need be so, if you feel it’s become too thick
* Step 6
In goes the finely chopped Dry Fruits, aforementioned
Give it all a really good mix, altogether- Flame goes off, cover it back & let it rest on the hot oven itself for the next 10-12 mins time before serving it post the garnish
* Step 7
* Step 8
Post the rest time: Transfer it to a serving bowl or platter-
Garnish it your own way & relish it as is or you may choose to refrigerate it until your serving time (Lunch/Dinner), once it’s cooled down to the RT (Room Temperature) & relish this DELISH absolutely chilled-
Well, that’s how I love to have any types of Kheer…Be Any
* Step 9
👇🏻 ENJOY THIS DELISH
Note: if there is a photo you can click to enlarge it
3 . Tilapia Fish Korma-Curry
Tilapia Fish Korma-Curry
I tried this recipe with a different & unusual kind of fish that’s not usually used or often at all to prepare this DELISH…
However, given this very tweak myself-
I myself was blown away by the enhanced & heightened deliciousness of it & it left all in my family/house speechless as no one even ever thought of preparing such a rich & Mughlai style with this type of fish-
Do consider giving it a try yourself to know more & much better about it with sufficient clarity & precision-
Though, I’ve described & enunciated it in a very much simplified way
Ingredient
3-4
Garlic Cloves
1
Ginger
2-3
Green Chillies
2 tbsps
Poppyseeds
1/4 Cup
Fresh Coconut- Grated
1 Cup
Fresh Plain Yoghurt
1/2 Cup
Fresh Milk: Boiled and RT
2 tbsps
Birista
4-5
Cloves
2-3
Green Cardamoms
1/4 tsp
Nutmeg Powder
1/2 tsp
Red Chilli Powder: Optional
3-4 Cloves
Tempering Spices:
2 tbsps
Ghee
Cooking instructions
* Step 1
First Up: Heating up a frying pan over the medium-high flame, adding in the cooking oil & as mentioned above
We need to fry the Birista & set aside for its later use
* Step 2
Furthermore, we need to prepare the Korma Masala Mixtures-
For that, we need to at the outset sauté all the aforesaid ingredients altogether & allow them to cool down completely-
Then, blend it to a nice smooth paste by adding some salt in it & set aside
* Step 3
Then, we need to gently sauté the fish pieces by adding in some more oil to the pan & set aside, once that’s done-
In the same pan, adding in some ghee in it- Throw in the Tempering Spices & allow them to splutter & turn aromatic
* Step 4
Now, time to add in the freshly prepared Korma Masala Paste to it & sauté well until the oil surfaces upto the pan yet, ensure that the very mixture shouldn’t be browned at all
* Step 5
At this stage, add in some warm water for the gravy consistency- Which need be a thick one & not at all runny, by any means-
Bring it to a boil- Time now, to add in the sautéed fish pieces into it & dip each one of them well into the gravy- Lower the flame to the low-medium, cover it up & let it cook for about another 6-8 mins time while stirring occasionally in between
* Step 6
Once done Uncover to add in some freshly homemade Garam Masala Powder & a fresh dollop of raw desi ghee in it- give it a quick nice mix & cover it back- Turn off the flame & let it rest in its standing position for about 10 mins time further before serving it piping hot with equally hot steamed rice or pulao or Bengali Style: Basanti Pulao
* Step 7
Garnish it your own way & RELISH THIS DELISH with your Family & Friends…E-N-J-O-Y
Note: if there is a photo you can click to enlarge it
4 . Super Soft Pomegranates Upside-Down Cake
Super Soft Pomegranates Upside-Down Cake
This one’s an incredibly unique recipe on its own…Both in its looks & decadent tastes…Super Soft, Moist & Gooey…
Consider, giving it a try- You too would agree with me on this as this is super gorgeous & scrumptious one 😋💁♀️
#Christmas2021
#Christmas_Deserts
#CookSnapChallenge
Ingredient
1/4-1/3 Cup
Caster Sugar
1/4-1/3 Cup
Plain Yoghurt: (Egg Substitute)
1/2 tsp
Baking Powder
1/4 tsp
Baking Soda: Optional
1/2 tsp
Vanilla Essence
1/4-1/3 Cup
Fresh Milk: Boiled and RT
1/4-1/3 Cup
Canola/Olive Oil/Butter (Melted)
Cooking instructions
* Step 1
First Up: Get all the aforementioned ingredients ready & handy to use as is required in the process- Preheat the Oven at the set/given temp.
Grease the Baking Dish/Tray & dust it with some Caster Sugar- Set Aside-
Sift all the Dry Ingredients well enough before mixing it with the Wet ones
* Step 2
* Step 3
* Step 4
Next: In a large mixing bowl- Add in the Dry sifted ingredients altogether, mix it well once dry, Set Aside- In another mixing bowl:
Add in the whole egg & the sugar in 2-3 batches & whisk well enough until frothy & foamy & lighter to feel- You can either use a balloon whiskers or the hand/electric ones, that’s completely your own choice
* Step 5
* Step 6
Now, once the nice foamy froth has been formed sufficiently- Add in the Dry ingredients to it again in 2-3 batches while, continuously whisking it at length- Add in the Vanilla Essence & the milk, in between & keep on whisking- Now, is the time to shift to the Hand Beaters/Whiskers to a Silicon Spatula & mixing the mixture by following the ‘Cut & Fold’ method without disturbing the aeration that’s been already formed in & trapped inside it
* Step 7
Next, we’ve already prepared our Baking Dish/Tray & set aside earlier- Spread out now, in it the seeded pomegranates pearls all over & evenly without leaving any/much gaps at all to see in bare eyes- Time, to pour in our freshly prepared Cake Batter on the top of this ‘Pomegranates Bed’ that we’ve already set now
* Step 8
Place the Baking Tray/Dish in the already preheated oven @170C for about 15-25 mins time. Depending on your own Oven Temp. Settings- Mine took around 18 mins. precisely-
Once that’s done: Turn off the oven & keep it inside it for the next 3-5 mins time & then taking it out & again, let it cool down slightly to be de-moulded over a cooling rack (Better for this one is any Wooden Platform/Base), being a upside-down cake for sure
* Step 9
The idea is to, ensure that the baked pomegranates pearls are well stuck to the cake & not fall apart through the crevices of any cooling rack or get damaged before its complete cooling and henceforth slicing it up nice & perfect👇🏻
* Step 10
* Step 11
👇🏻👇🏻👇🏻
* Step 12
Once it’s cooled down completely: Transfer it to the serving platters/dishes- Garnish it your way & slice it up accordingly to your choicest shapes & sizes & just RELISH THE DELISH
Note: if there is a photo you can click to enlarge it
5 . South-East Asian: Sweetcorn-Coconut Pudding/Dessert
South-East Asian: Sweetcorn-Coconut Pudding/Dessert
The simplest & quickest yet decadent of ALL
That’s why this one’s amongst my ALLTIME favourites for my anytime & everytime binges-
Of course, I need to go & prepare it to satiate my ALL SORTS OF binges & it’s just not readily available without that
A must try for sure… 👍
Ingredient
1/2 Cup
Milk Powder
2 tbsps
Ghee/Butter
80 gms
Brown/Coconut Sugar
1 tsp
Cardamom Powder
800 ml
Fresh Milk: Boiled and RT
200 ml
Coconut Milk
Cooking instructions
* Step 1
In a saucepan: Add in the measured Sugar & mix it well over the low-medium flame until it melts & dissolves completely without any lumps in it, at all 👇🏻
* Step 2
Then, add in the measured milk to it- in 2 batches while stirring continuously & vigorously with one hand & pouring in the rest, with the other 👇🏻
* Step 3
Once it’s completely dissolved & well combined altogether- Add in the cut up Pandan Leaves to it for an additionally enhanced flavourful tastes in it & let it come to a rolling boil 👇🏻
* Step 4
Ensure, that therein are no lumps to it & it gives out a completely smooth & even texture to it- Now, add in the measured milk powder to this mixture, very slowly & gently with one hand & stirring vigorously & continuously with the other one until it’s all nicely combined & well blended
* Step 5
Time to add in the Sweetcorn Purée to it & mix everything well together until nicely combined and well blended & also, in goes the reserved boiled Sweetcorn Kernels, set aside initially before puréeing the rest- Give it all a good mix over the medium-low flame until the entire mixture thickens quite substantially
* Step 6
In goes the Custard Powder & giving it a quick smooth mix- Add in the cornstarch slurry to it as well-
A final good mix to the entire mixture now maintaining the slow/moderate flame all along the entire process of cooking this- Turn off the flame, discard the entire Pandan Leaves added into it since the entire cooking process- Time now, to pour this prepared mixture into a pre-lined baking dish (greased)
* Step 7
Tap it out & smoothen out its top to form an evenly smooth textured look- Allow it to cool down completely in the refrigerator for at least, 3-4 hrs time or overnight is best before slicing it into palatable pieces, as per your own choice & in your desired shapes & sizes- Post the given time frame, de-mould & slice it out accordingly & dish out, as you wish
* Step 8
ENJOY...
* Step 9
👇🏻👇🏻👇🏻
Note: if there is a photo you can click to enlarge it
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