thanks hemant :)
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thanks hemant :)
Can we make basandhi with the sweetened condensed milk tin [Milkmaid] ? I have 2 tins which are nearing their use-by date and want to finish it off.
Does anybody know the proportion to maybe mix it with plain boiled milk , add some flavoring & turn it into basandhi ?
geecee : i do have old recipes that use MilkMaid - candy, doughnut, jelly etc... do you want me post those for you?
Oh sure NM , Would be so nice if you could post your recipes. Am ready to try out & enjoy :)
Thanks.
Hi gecee - i hope these aren't too late for your almost-due milkmaid :(
Easy doughnuts (i've tried them before and they turned out well):
150g plain four
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
Mix all the above in a mixing bowl. Make a well at the centre and add :
2 tbsp cooking oil
2 tbsp milkmaid condensed milk
2 tbsp hot water and 1 egg
and mix thoroughly.
On a lightly foured board, knead the dough until its free from cracks. Roll out thinly and cut with pastry or doughnut cutter. Srt aside for at least 30 mins.
Heat oil in a wok. Drop the doughnuts carefully into the hot oil and fry over low heat until golden brown (abt 3 mins). take them out, drain and roll the warm doughnuts in sugar/cinnamon mixture and serve.
Coconut candy :
2 1/2 cups grated coconut
1 can of milkmaid (397g)
1 cup sugar
30 g butter
1/2 tsp vanilla essence
a few drops of coloring of yoru choice
and some pandan leaves (if you have any)
Lightly grease a 20cm square pan.
Tear the pandans into strips and knot them.
Fry coconut until its partially dry. Add milk, sugar and pandan. Cook under low heat, stirring continuously until mixture leaves teh sides of the pan (approx 30 mins). (check : you can drop a little mixture into very cold water and it should form a soft ball which falttens on removel from water).
remove the pan from the heat, discard the pandan. Stir in butter, essesnce and food colouring. Transfer to the greased pan and at lightly into place.
Allow to cool and cut into squares. Store in an airtight container.
Steamed sponge cake :
180g plain flour
2 tsp baking soda
1/4 tsp ground nutmeg
a pinch of salt
150 g butter
4 eggs
1 1/2 cans of milkmaid milk
1 tsp vanilla essence
caramel sauce (optional)
Lightly grease and flour a 22cm round pan.
In a container sift together the flour, soda, nutmeg and salt.
In a bowl, cream butter until its light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the Milk and essense. Fold in the flour mix. The mixture should have a batter consistency. Pour the batter into the prepared pan and steam over high heat for 30 mins. reduce to moderate heat and continue to steam for a further 15 mins or until ta cake tester inserted in cake comes out clean :).
Cook it and cut into slices. If desired, top it with caramel sauce and serve.
Caramel sauce :
Cook 1 cup sugar with 1/4 cup water over low heat until sugar caramelizes and is light brown. Add 1/2 cup water and stir to dissolve the caramelized sugar. remove from heat and use as desired.
I hope the above are Ok and come out well, gecee. I have a few more but let me know if you need these :
Pineapple flan, Banana cake, baked custard, cream puff
Hi NM,
No problem for delay , it's ok. I used up one tin just as dressing for fruit salad . The other I just made like vanilla milkshake.
Somehow my family relished both & I didn't have to waste the stuff :)
I've noted down your recipes which I will certainly try with the next lot . Esp. I'm having eyes on that steamed cake :P
Sure, do post your other recipes which sound very tempting.. when you get the chance. Will be good to try them too.
Thanks,
Gee.
I would really appreciate it if some kind soul could instruct me on how to prepare a decent tasting south-indian vegetable kuruma. Thank you :D
visit mrs mano's thread or Kugan's thread & you will surely find some fabulous south indian vegetable kurma recipe....most of them have been tried & tested.Quote:
Originally Posted by vibinrajmani
A very late reply, but I couldn't resist the urge to not reply.Quote:
Originally Posted by Mrs.Mano
Some years ago, I think I was in 7th grade or 8th, our family had these DXNstuff that were widely promoted in the middle east. Worse than the food supplements, was the actual mushroom itself. Some huge mushroom that had to be soaked in Tea. Every night my mom used to replace the tea and the whole kitchen stunk when the lid of the mushroom dish was opened. The soaked tea was taken as a food supplement and the new tea was poured in to soak over night in the mushroom.....the mushroom let out layers that were passed on to friends which was another mushroom to stink up their house. I was relieved when that fad wore out and people stopped using that thing. But moved on to the DXN tablets.
I wouldn;t say I don't believe in food supplements - Chyavanprash, Safi, Gulkhand, all that are good for health but this DXN always makes me think of that mushroom. and its stink!
Could someone clarify this query.
I use thick cream for icing (add icing sugar, other flavours or colors to it). Last time I accidently used the electric beater instead of just whisking the cream. It turned the thick cream to a runny consistency. I tried to add more icing sugar but then it was getting too sweet , refridgerated it it thickened a little but not good enough for icing.
How do I save the cream if such a thing happens , can I add corn flour to it and turn it into icing?
And the second query:-
As mentioned earlier, I whipped up thick cream on high speed accidentally making it useless for icing. Can thick cream be added to cake batter instead of butter/oil?
What would the result be like?
chevy, whip it some more and u might end up with sweet butter... n then u can use it to make buttercream frosting...:think:but seriously, I've not has such accidents and don't curse me if it turns out into something else n not butter... :lol:
Ur kidding me!!!Quote:
Originally Posted by dev
I mean this http://www.andalusiaexpress.com/imag...eam250mlx3.jpg . This accident happens often to me and I just end up with runny cream. It just ends up like thick milk consistency. Doesn't seem to form any butter.haha.. its funny though, I would love it if that happens however :)
The suggestion reminded me of my hostel days (currently home on vacation), me and my room mate discuss how we'll use milk powder to make milk, curd and lassi and all that in our room ( our hostel neither provided those , nor did were we allowed to have any electrical appliances to heat milk/refrigerate so on. But we secretly had a small kettle...Atha vechu we build castles in the air ...haha.
chevy, u can make butter from heavy cream...http://themovementdallas.wordpress.c...m-fresh-cream/
My guess is u din't whip it long enough... innum konjam whip panni paarunga...edhavadhu onnu kidaikum... ;)
Hahaha, I ll certainly try. Yes, I remember my hostel mate telling me , they collect paal-adai everyday and add a drop curd into it after it accumulates enough of it and then later churn it into butter or some process like that.
Is this for baking or drinking? - http://www.britishdelights.net/images/cocoa1.jpg It's cadbury's cocoa but tastes like bournvita when turned into a cake :D The color of the powder itself isn't as deep as hershey's or even another standard brands.
OK, I just came across my own query years ago. so I thought I'd reply with what I've discovered about this "Cream- confusion" over the years. So, just saving you from some disappointment on a lovely birthday baking day, don't use these guys for frosting. , if I'm wrong please correct me.Quote:
Originally Posted by chevy
1) Major problem being different countries use -different names and different making methods - so you need to be clear on what your recipe wants out of cream.
2) Easiest way is to go by the "Fat content" in ingredients
3)
a) for whipped cream- buy cream with more than 35% fat content. - it maybe called whipping cream/heavy cream/ similar.
b) for malai-curries, spread, frappes and milk shakes. etc - any cream of the range of 25% fat plus will do. (This is the most common type cream - most brands in india use 25% fat. (like amul, nilgiris, etc). In other countries, fresh table cream, creme fraiche etc is of this range.
c) some recipes call for very thick clotted cream - they are 55% fat plus and mostly go for the European brands because thats where clotted cream originates. Its expensive and yum. Most often lands in the mouth before you even start about the recipe.
d) for coffees , light cream of 15% or so will do.
e) Tinned cream/or tetra packaged "thick cream" that you will find in the evaporated milk section and not the cold storage dairy section is cream that is constructed from dry milk solids and thickening agents. They are usually more shelf stable , economical and if you're a smaller family and use less cream better to go for it and stock it in your pantry- for shakes, malai-based curries and fruit toppings /sauces. I have used it in "cold cheesecakes" and they work because cold cheesecakes with gelatin with "set" anything. I doubt it will work for the baked type cheesecake or for whipped cream to frost cakes. Because I've done that experimenting part for you and ended up with a watery thin liquid in the name whipped cream. I thought was that close to getting it but no, it never started to thicken. Traditional "heavy cream" or whipping cream (fat content 35% -45%) will first scare the hell out of you, by becoming thin and runny and then it will start to thicken and form lovely whipped cream. If you just wait and watch the magic happen. But no, that didn't work with the tinned cream work me. It will just become runny liquid. I assume because, it is technically It is thickened milk and not the cream of milk to be called as a "cream" . But I still have these in the pantry for curries or shakes. It's more shelf stable and better option for people who rarely use cream.
f)Off-late I see "cooking" cream and they are supposedly more heat-stable heavy creams. (35% fat) I'd don't see much difference n I suppose you could use them in the same way as you'd use whipping cream/aka heavy cream for frosting cakes. I've used them for curries as recommended. They taste good just like any other cream just with more fat. I'd personally go for 25% fat regular cream.
6) In india - I noticed dream-whip packets of powdered whipping cream. It's same like any powdered whipped crema anywhere. Its too airy and make not stand on cakes for too long. Its okay for topping on fruits but not too much for decorating. If you're having trouble finding cream for frosting in your area- go for butter/margarine cream or any pudding powder based frosting works too.
Also in india, the malai that is available is 25% and I have not used it for making whipped cream and would like to know if it has worked for anyone but going by theory a minimum 30% will hold whipped cream well. Even with that, adding cream of tartar will make it more stable. So I doubt a 25% cream that is the malai in most brands like Amul will work. Let me know if it works.