Saturday, 27 July 2013

Tomato Pappu–Andhra Style

Dal called as “Pappu” in telugu is a vital part of every day meal of Andhra households. The preparation of pappu varies from region to region. There are two ways to make pappu: in olden days they used to temper the dal and then cook in slow cooker till done, it used to take long time and taste yum and other way is to pressure cook dal and tomato and then temper the dal. The consistency of dal can vary from slightly pourable or thick.
I prefer my dal the way it is made in Telenga thick dal and if you mix with rice and ghee it should form as a ball (in Telugu it is called 'muddalu') out of it. While posting this dal I went back to my memory lane of eating it at our Reddy Uncle’s place. Sending this link to Madhu's Indian Recipe and Priya of Priya's Versatile Recipe for their event Cooking with Seed (CWS) - Cook woth Toor Dal

Thursday, 25 July 2013

Methi Papaya na Muthiya મેથી પપાયા ના મુઠીયા

How to make Butter at home

Materials required:
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.
  • 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.

Friday, 12 July 2013

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.

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