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How to Make Delicious Indian delight (Gulab jamun)

admin — Tue, 25 Nov 2008 02:32:56 +0000

Wanted to give a try on one of the most delicious Indian delight? I would suggest Gulab jamun is the best best choice for you. The method of preparion is fairly simple but little time consuming but trust me, the taste of gulab jamun worth it.

So lets get started with the ingrdients we might need to get things started

Ingredients

1.5 cups maida flour (all purpose flour)
1 tea spoon Baking powder
1 table spoon cardamom powder
2 table spoon rose water
6 cups water
3 cups sugar
1 cup milk cream
vegetable/sunflower oil for deep frying

Preparation:

Mix the all purpose flour, baking powder and powder milk in a suitable bowl and make it a soft dough and add some thickened cream and mix it well make sure the dough is not sticky.
Mix the water and sugar in a deep pan and boil till sugar gets dissolved in it completely. Take it out off flame and add cardamom powder and rose water and keep it to cool.
Make the dough in to small size balls approximately to the size of a pingpong ball and you can make it to any desired shape you want but balls are usually preferred.
Now heat the oil for deep frying in a pan, make the flame to medium so the dough gets enough heat to get fried completely
Put the dough balls in to heated oil and keep stirring gently to get the dough balls fried equally.
Once the balls gets the golden brown color remove it out of the oil and allow it to cool for sometime and put the balls to soak in the sugar syrup for about 2 hours.
Serve the gulab jamun chilled to make it taste better, you can also have it served with thick ice cream it makes a wonderful addition and you can also garnish the gulab jamun with almond shavings and other dry fruits.

Eggnog Truffle Cups

admin — Wed, 06 Aug 2008 15:43:43 +0000

Planning for a special holiday get together? These little candies are just what you need to brighten up the season.

These candies always need to be refrigerated to avoid melting. The taste of the eggnog is a classic holday taste that everybody recognizes. When I first tried out this recipe I could not believe how yummy it actually was. I was never a big fan of egg nog in the past but this was something special.

A little bit of nutmeg sprinkled over the surface of the serving platter will
help to give a exact mixture of spice and sweet.

Chocolate Cups:

6 ounces of a semi sweet chocolate — make sure to cut them into little pieces

Filling:
6 table spoons of fresh dairy egg nog

1 (11 ounce, big size) packet of white vanilla chips

3/4 tea spoon nutmeg

The chocolate should be melted in a small saucepan with a minimum heat setting. Paint the inside of 30 paper candy cups with the melted chocolate. It then needs to be refrigerated until it sets, approximately for 15 minutes.

The egg nog should be heated in a small saucepan with minimum heat until it comes to a simmer. It should be then removed from heat. Add vanilla chips until it gets melted. It should be then refrigerated for about 30 minutes approx to make it firm.

Fill each chocolate cup with about one table spoon of egg nog evenly. Once filled refrigerate them until they become firm. From there they can be served when it sets up properly.

How to Make Salsa

admin — Thu, 12 Jun 2008 21:01:24 +0000

Making salsa became part of my life for two reasons. The commercial brands get expensive on a tight budget. Second, it was a much better dietary option for “snacking” than chip dip. So I thought I’d give it a try, beginning with a basic salsa then making a fruited one.
Before making your first batch, however, it’s important to realize that salsa needs vinegar and/or lemon juice because of the low-acid ingredients therein. Having vinegar and lemon juice avoids certain very nasty bacterial growths. Thankfully, even the fruited salsa recipes I’ve seen include one or both of those ingredients and they don’t detract from the finished products flavor in the least.
With that caveat in your mind, the next thing to consider is the main ingredients. The key aspect to salsa is tomatoes. If you prefer a juicier salsa, you can use regular salad tomatoes. Some people remove the tomato skin before preparing their salsa, but I find leaving it on helps keep the tomato crispier in processing. Another fun alternative is using green tomatoes as a foundation, for a southern flair.
The second ingredients are your peppers. Ranging from sweet to hot, the blend chosen determines the level of heat in your salsa. In sweet peppers, I like to use several colors for visual appeal. For hot peppers, the smaller the chili the hotter it tends to be. For 12 pints of salsa, for example, I will only use ONE scotch bonnet and two or three jalapenos, but as many
as five banana peppers, for example. No matter what blend you choose, please wear gloves and keep your hands away from your face. I can tell you first hand how uncomfortable a little left over chili juice felt on my eyebrow – it’s a mistake I do not intend to make twice.
What you add to this foundation depends on your personal tastes. For savory blends I like to add a variety of onions, chives, and garlic. For sweeter salsa I add fruits, ginger, and other cooperative spices. The size of each item added to the salsa should, in my opinion, be relatively uniform so you get a bite of every flavor each time you dip in! Beyond this I have some hints I’d like to share for success:
# While there are recipes for hot water canned salsas, its safer to pressure-cook them. In this case, I suggest starting with the chopped raw components placed into the canning jars. The salsa will cook in the pressure cooker but not turn to mush this way.
# Try adding a little honey to your salsa. It’s a great preservative and provides a sweet balance point.
# Always use the freshest ingredients possible – the flavor of the salsa really benefits.
# Keep your salsa stored in a dark, dry space (ideal temperature between 50 and 70 degrees F.)
Finally try to use your salsa within 12-15 months for best results.

How to Make the World’s Best Crème Brule

admin — Thu, 12 Jun 2008 20:52:54 +0000

Creme Brulee is a French term for what the English refer to as Burnt Cream. The word brulee refers to dishes, such as custards, finished with a sugar glaze.
This simple custard is cooked and cooled. A small amount of sugar is sprinkled on the top of the cooled custard and the sugar is caramelized using a small torch or beneath a broiler.
This classic custard inherits its’ delicate flavor from the simple mixture of cream and eggs. Traditional creme brulee does not use any additional flavorings such as vanilla.
This is an old creme brulee recipe that dates back to 1909. It was taken from The Ocklye Cookery Book, and it is the best creme brulee recipe I have personally ever come across. It comes from the folks over at the Gourmet Sleuth and it is not only easy, it is amazing.
I N G R E D I E N T S

I N S T R U C T I O N S
Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.

*The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.
Serving size – 4 to 6

Make Salt Water Taffy Myself

admin — Wed, 28 May 2008 05:20:19 +0000

Saltwater Taffy Recipe

2 Cups of sugar
1 Cups of light corn syrup
2 Tablespoons of butter or margarine
1/4 t. oil of your favourite flavouring.
7 drops of food coloring
1 Cup water
1 1/2 tablespoons of salt

Butter and or grease the sides of a 2 quart saucepan and add sugar, corn syrup, 1 cup of water and 1 1/2 teaspoons of salt.

Cook the recipe on a medium level of heat and stir constantly until the sugar dissolves. Continue cooking until the oven reaches 275° F, without stirring. The mixture should should begin to lightly.

Remove the taffy from the heat and stir it up in butter or margarine. Once stirred add flavoring and food colouring to the mix. Pour into a greased cake pan and let it cool down for 30 or so minutes. When it is cool enough to handle butter your hands and pull the taffy until it becomes too difficult to pull anymore.

Cut the taffy into four pieces. Then pull each piece into a long string of about 1/2 inches thick. Butter up a pair of scissors and cut small bite-sized pieces and wrap it with candy wrapping.

This recipe can make about 1 1/2 pounds of yummy taffy.