Friday, September 4, 2015

Home-Made Condensed Milk


                                  
                                                   

Condensed milk is milk from which water has been removed. It is most often found in the form of sweetened condensed milk (SCM), with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today. Sweetened condensed milk is very thick, which when canned can last for years without refrigeration if unopened. Unsweetened condensed milk products spoil more easily. Condensed milk is used in numerous dessert dishes in many countries.
  
We get condensed milk very easily & never actually need to make it at home. But few days back when I had extra milk (even after making paneer & curds) I thought to try this & It actually was like canned one. So here I'm with the recipe I tried.

Ingredients 
1 1/2 cup full fat milk
3/4 cup sugar
1 tsp vanilla essence (optional)
1 tsp unsalted butter (optional)

Method
Take milk in a thick bottom pan.
Add sugar & heat on medium flame.
Once it boils, reduce the heat & keep stirring to keep it from burning.
Reduce milk & sugar mix to less then half & put the flame off.
Add butter & vanilla. Let it cool.
The mixture might have some lumps, which can be removed by blending once it cools down.
Mixture will thicken more after cooling, so don't worry if it looks thin in the beginning.
Your condensed milk is ready to be used.

Tips
* Always put a tablespoon of water in the pan before pouring milk, it prevents milk from burning.
* I didn't add butter & vanilla, but if you don't mind lil more calories than go ahead :).
* I read somewhere that to increase the shelf life of this condensed milk you can add pinch of baking soda to it, but I omitted that & used it within 2 days.
* This can be kept refrigerated for 2 to 3 days.

Kadi Patta Chatney

                                              
    

The curry tree is a tropical to sub-tropical tree which is native to India & Sri-Lanka. Its leaves (also known as Kadi Patta in Hindi) are used in many dishes in India & neighbouring countries. Here are few health benefits of kadi patta.
~Helps keep anaemia at bay
~Fights diabetes
~Good for Eyesight
~Improves digestion
~Lowers cholesterol
~Prevents greying of hair
Ingredients 
2 to 3 tbsp Chana dal
1 cup loosely measured fresh curry leaves
1 small piece of ginger
¼ tsp roasted cumin powder
2 to 3 Red chills or green chilies
Juice of half a lemon
Salt as needed
1 tsp oil
1 tbsp green coriander (optional)

Method
Wash curry leaves & drain them in a colander.
Dry roast chana dal & red chilies. Set these aside to cool.
Add oil & fry curry leaves till crispy. Cool them.
Add salt & lemon juice along with dal, curry leaves, coriander & chillies, in a blender.
Blend everything together with enough water.
Serve this with Idli & Dosas or with anything that you fancy :)

Tips
* Curry leaves should be fresh.
* Don't deep fry curry leaves or they will loose the colour & become blackish.
* You can add little coconut for a different taste.
* Consistency of Chatney depends on your taste.