Blessy's Kitchen: How to?/ Homemade

Showing posts with label How to?/ Homemade. Show all posts

Homemade Butterscotch Praline/ Butterscotch topping for cakes/Ice creams and other desserts/ Crunchy Butterscotch Praline

Who doesn't love the crunch in their desserts?? This praline is ideal for cakes, ice creams, and topping for any dessert! It's easy to make but supervising throughout the cooking process is compulsory. Take care not to burn the sugar which will lead to a bitter taste. Once you get it right, you can make your desserts glow golden all the time :)

To Make This Recipe, You'll Need :

Sugar	1 Cup
Butter	1 Teaspoon
Cashews/ Kaju	1/4^th cup – ½ cup

Method :

1. Oil or butter a plate/ any container and keep aside for later use.

2. Next, to a saucepan, add the sugar and let it melt on low heat (do not stir with any spoon, you can tilt the saucepan). Once it's melted, now you can use your spoon to mix and melt any tiny sugar crystals.

3. Add the butter, stir well, switch off the flame immediately and add nuts to the caramel, mix and transfer it to the prepared plate or container.

4. Allow it to cool completely and you will see it in brittle form. Snap the brittle, place the chunks on a clean paper, cover it, and using a rolling pin apply pressure and break down to tiny bits.

Enjoy the Crunch!

Thank You For Visiting Blessy's Kitchen :)

Nutty Bhendi Chutney/ Nutty Okra Chutney/ Okra Chutney/ Bhindi Chutney

Whenever I'm given this veggie to cook, mostly I make deep fried okra. It's Perfect with dal chawal and it's my favorite one. (But I still say, don't have deep-fried foods very often)

This vegetable has good benefits. It's high in fiber, minerals, and vitamins. It is one of the vegetables with the highest anti-oxidants such as beta-carotene, xanthin, and lutein.

They are rich in the B-complex group of vitamins and vitamin -K which is a co-factor for blood clotting enzymes and it helps in strengthening bones. So using this amazing veggie, I made this yummy chutney. This can be served with rice, spiced rice, or chapatis, So let's get started!!

To Make This Recipe, You'll Need :

The first step, is to cook the okra :

Okra/ Ladys Finger/ Bhendi	200 Grams
Oil (No Picture)	1 Tablespoon + 1 Tablespoon for tempering

For the Nutty Chutney base :

Roasted White Sesame Seeds Powder/ White Til	50 Grams
Roasted Peanut Powder	50 Grams
Tamarind Extract/ Juice	100ML to 150 ML approx
Green Chilli + Garlic Paste	12 Green Chillies + 10 Garlic Pods
Cumin Powder/ Jeera	1 Teaspoon
Methi Powder/ Fenugreek	¼ Teaspoon
Salt	To Taste

For Tempering the chutney :

Split Urad Dal	1 Teaspoon
Cumin Seeds	½ Teaspoon
Curry Leaves	Few
Dried Red Chillies	Few
Mustard Seeds	½ Teaspoon
Chopped Onion (raw onion to mix in the chutney)	1 Nos

Method :

1. First add oil to the pan and add the okra to cook well.

2. To a clean bowl add roasted sesame powder, roasted peanut powder, cumin powder(jeera), methi powder(fenugreek), green chili + garlic paste (see notes), salt, and finally add the tamarind extract and mix well. You could also add water to adjust the consistency of the chutney. Add the cooked okras to the chutney base.

3. Now for the tempering, in a hot kadai, add oil, when the oil gets hot, add split urad dal, when they slightly change its color, add mustard seeds, jeera, let it pop, to that add curry leaves and dry red chilies. Remove from heat and add this tempering to the chutney.

4. Next, add the raw onions to the chutney and serve!!

Enjoy!

Notes :

1. Add tamarind extract, green chilies, and salt according to your taste. Tamarind extract should be between 100ML to 150ML. According to the sourness add green chilies.

2. I made my green chili + garlic paste by first frying them in the oil and later grinding it into a paste.

Enjoy Nutty Bhendi Chutney!!

Thank You For Visiting Blessy's Kitchen :)

Roasted Masala Kaju/ Roasted Masala Cashews

This is a simple and easy recipe. In my childhood, I had only the salted ones which my dad would do like a micro snack for us. Today it's not the classic one but a different version of the Roasted Kaju/ Cashews. It's time for Masala Kaju!! Generally, Roasted Masala Kaju includes many Indian spices, but I have made using only a few and it's addictive!

Recipe courtesy: Sanjeev Kapoor Khazana

To Make This Recipe, You'll Need :

Kaju/ Cashew Nuts	1 Cup
Onion Powder	1 Teaspoon
Garlic Powder	1 Teaspoon
Red Chilli Powder	1 Teaspoon
Chaat Masala	1 Teaspoon
Salt	To Taste
Ghee (or) Oil	1 Teaspoon

Method :

1. To a small clean bowl, add all the spice powders and mix well.

2. Now that your spice mix( dry masala) is ready, to a pan add kaju and ghee.

3. Roast on the medium flame until they turn golden in color. This will take about 6 to 7 minutes.

4. To the roasted kaju add the spice mix according to your taste. (remove from heat and add the spices)

5. Enjoy!

Thank You For Visiting Blessy's Kitchen :)

Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

This is my childhood favorite sweet flatbread :). Am very happy to post this recipe because now, I can make this on my own without others' help. This is my first try on Sweet Chapati/ Puran Poli and they turned out to be so delicious. Soft bread coated with ghee (clarified butter) and sweet filling with cardamom flavor, ummmm!! This delicacy is made in many parts of India. So the flavorings and names vary from place to place. Today, I have used the default, basic, green cardamom powder to flavor my puran(sweet lentil stuffing) while others use dry ginger, star anise, cinnamon, fennel (saunf) to flavor it. I have used Chana dal (Split bengal gram) and jaggery to make the puran, Gujarati's use Toor dal(Arhar, Pigeon pea), sugar, or jaggery for the puran. I also learned, these are served with vegetarian curries! It's a big no for me. I have these with ghee and hot milk or simply on their own. Anyway, that's up to you, how you wanna eat! I grew up calling this Sweet chapati. But, these are widely known as Puran Poli. Puran = sweet filling, Poli = the outer covering.
If you are a beginner, follow the given steps carefully and succeed in making this yummy polis. Now I don't need to wait for a festival to come, it's a festival whenever I make them!!

To Make This Recipe, You'll Need :

For the Dough/ Poli :

All-Purpose Flour/ Maida	250 Grams
Chirote Rava	250 Grams
Oil	100 ML
Salt	1 Teaspoon
Water	As required to make the dough

For the Puran :

Split Bengal Gram/ Chana Dal	500 Grams
Jaggery	500 Grams (or) according to your taste
Green Cardamom Powder/ Elaichi Powder	1 Teaspoon
Salt (Optional)	A pinch

For Roasting the Puran Poli :

Ghee/ Clarified Butter

As required

Method :

1. Soak the chana dal in water for about 4 hours (the longer you soak, the faster it cooks)

To Make The Dough :

1. Add all-purpose flour/ maida, chirote rava, salt, and mix well. To this add enough water and make a soft dough. To this add the oil and continue to knead it for about 10 minutes (By this time oil will be absorbed and the dough becomes soft).
2. Cover this dough and rest it for about 2 hours.

Cover this dough and rest for 2 hours.

To Make Puran :

1. Cook the soaked split bengal gram/chana dal in the pressure cooker for 1 whistle and place the hot pressure cooker under the cold running water. This is to stop the cooking process of the dal. We want the chana dal to be cooked yet retain its shape. In my case, I soaked the dal overnight and in the morning I cooked it on low flame for 15 minutes.
Check the below pictures to know how dal should be after cooking it.

The dal should get mashed when pressure is applied. That's how you know its cooked and ready to be converted into Puran.

2. Once you've boiled or cooked the dal, strain the water using a strainer and spread the dal on a plate or a clean cotton cloth. (This is to remove the moisture from the dal. I have used plates but I suggest using a clean cotton cloth)

3. Once your dal is moisture-free, add the dal and jaggery to a food processor or mixer jar and make it into a smooth paste.

4. To this paste add green cardamom powder/elaichi powder and mix well. This paste is called Puran.

Add Elaichi and mix well. Puran is ready..

Once your dough and the puran are ready, it's time to make the Puran Polis.

1. This is very simple. It's just like making any kind of paratha's you make at home/ any stuffed flatbreads.

2. Make balls of puran and dough. (Puran balls should be bigger than the dough balls)

3. Dust the board, place the dough ball and make a small circle. To this add the Puran ball and cover from all the sides.

4. Flatten this stuffed ball with your fingers lightly, moving from the center to the edges so that the puran spreads evenly inside.

5. With a rolling pin, gently roll it into a flat chapati. Remember no pressure during this process.

6. Now, roast the puran poli on a medium-hot tawa/pan on both sides. Remove and apply ghee/ clarified butter on both sides.

Enjoy!!!

Notes :

1. If chirote rava is unavailable, use fine semolina or grind the regular semolina at home. Or you could use only maida for your polis. Health-conscious pals can use wheat flour.
2. After you strain your dal, use the dal water in the preparation of rasam, sambar, dal etc.
3. You could apply ghee to the puran polis while roasting them or apply it after removing it from the flame. I liked the second method.
3. After grinding dal and jaggery together, if you end up with a liquidy puran , then simply cook the puran on the stove until it thickens up.

If you overcook your dal, this is the extra step you have to follow!!
I hope this post will help you in making good Puran Polis. Ping me on my Facebook page if any further help is needed. That's all for now. Bubbyyee. Take care!

Thank You For Visiting Blessy's Kitchen :)

Madtongsan/ Korean Fried Peanut Cookies/ Sticky Korean Fried Cookies

So, I made these cookies after watching Maangchi's Youtube channel. She is a sweet, cute, and super active youtube chef teaching South Korean food since 2007. Coming to the cookies, these are first fried in the oil until they get nice golden brown, and next they are baked in the oven for a few minutes. This way the cookies stay crunchy. Finally, they are tossed in the sticky sauce and coated with peanuts. It reminds me of Twix bar and snickers. If you have already tried these cookies, did you also go into the chocolate zone? If you're new to this recipe, try it and share your experience here.

To Make This Recipe, You'll Need :

Egg	1
Sugar Powder	1/4^th Cup
Salt	1/4^th Teaspoon
Oil	1 Tablespoon + For Deep Frying
Vanilla Essence	1 Teaspoon
All-Purpose Flour / Maida	1 Cup
Baking Powder	1 Teaspoon

To Make the Sticky Glaze :

Rice Syrup or Light Corn Syrup	1/4^th Cup
Sugar	2 Tablespoons
Water	2 Tablespoons
Roasted Peanuts (Chopped)	1/4^th Cup

Method :

1. First begin by adding an egg, sugar powder, vanilla, oil(1 Tablespoon/no pic in the collage), and salt to a mixing bowl and mix everything until combined.

2. To this add the flour, baking powder mix well until it forms a dough.

3. Cover and rest this dough in the refrigerator for 30 minutes.

4. After refrigeration of the dough, take a little amount of dough, make a log and start rolling into a thin rope. Cut these dough ropes 2 inches long pieces.

5. Heat oil moderately and fry these dough ropes until they turn golden brown (Fry on low flame only)

6. Now preheat your oven to 200 degrees Celsius for 10 minutes and bake these fried cookies in the oven for about 7 minutes.

All ovens are not the same, so keep an eye on them not to burn your cookies. Once your cookies are out of the oven, next it's time to coat them in the Sticky Glaze.

Making the Sticky Glaze:

1. Add Light corn syrup, sugar, and water to a saucepan, turn on the stove and wait until it thickens up and get one thread consistency. (Do not use your spoon to stir this glaze mixture while the sugar is melting).

2. When the glaze starts to bubble, now insert the spoon and check for the thread consistency. Once the glaze is ready, add the fried-baked cookies and toss well and finally add the chopped/ crushed roasted peanuts and toss well again. (I used plain peanuts, not salted ones)

3. Transfer on a baking sheet and spread on it so that they don't stick to each other. Once they are cool, you are ready to munch on the Korean Cookies, Madtongsan!!