Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
Sugar - 200gms
Butter - 60gms
Salt - ½ Tsp
Cream - 200ml
Milk - 100ml
Mix Milk and Cream and keep aside.
Start by heating a sauce pan, and add the sugar to it. Continuously stir over medium high heat until it caramelizes. if any lumps form, break them with the wooden spatula you're using.
Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
Flavor completely depends upon how much you caramelize the sugar. I did it till it was just done, amber golden color and started smoking a lil bit.
Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
Now while stirring with one hand, add the milk and cream mixture a little bit. Stir well, and then start the flame in medium. Add the milk+cream mix lil at a time and keep stirring till most of the mix is added and the lumps are dissolved.
Keep a little bit of the milk+cream mixture like about 3-4 tbsp of it aside. Once the butterscotch sauce is looking good and smooth and has started boiling a little bit, add that left milk+cream mixture stir well and get to a light simmer and switch off the flame.
Keep the sauce aside to cool to room temperature. Use as desired.
You can use 100ml of apple juice instead of the 100ml milk. And also add 100g of apple sauce or 100gms of apple grated if you wish to. I suggest to keep in refrigerator and bring it to room temp before using if you wish to store it, which it might keep very well for about a week or more. Freshness really is awesome, so make little and use asap 🙂
Making this sauce with white or brown sugar is your preference literally. I have tried many times in past using brown sugar, but i feel the flavor gets too strong atleast and sometimes a lil bitter as well for me & my family.. Using this white sugar brings a perfect taste and flavor and is sensational.. So all comes to you and your palate, whether to use white or brown 🙂 I’d suggest to use white 🙂
Now, make some Butterscotch Cake or just top your Ice Cream with it or make or do whatever you wish for, but make sure to lick the bowl, saucepan and all 😉
We’re all short of time at times.. And Quick to make Recipes come to rescue.. This Stir it Up, QUICK series is all about that!
This Paneer Sabzi is a to-go sabzi of my mumma! She makes it all the time whenever she runs out of time.. With just a couple of ingredients that are available in everyone’s pantry this better be the “to-go recipe” 🙂
So, when the recipe is quick, why waste time talking about it?
Paneer Sabzi in 5 mins from Scratch - Delicious Indian Main Course | Stir it Up, QUICK!
Oil - 1 Tbsp
Onion - 1 Med Size
Cumin Seeds - 1 Tsp
Salt - To Taste
Tomatoes- 2 Med Size
Red Chili Powder - ½ Tsp
Turmeric Powder - ¼ Tsp
Coriander Powder - 1 Tsp
Paneer - ½ [Chopped]
Milk - As required
Chopped Coriander - 2-3 tbsp
Sugar - ½ tsp [Optional]
Start by heating a pan, add a tbsp of oil.
While the oil is getting hot, take one onion and grate it using a grater. As the oil gets hot, add a tsp of cumin seeds and once they sizzle, add the grated onion.
Stir well, add salt to taste and then let them cook in medium flame while they're cooking grate two tomatoes using a grater.
Once the onions are cooked well, add the grated tomatoes and cook for about 30-40 seconds or until some what moisture is evaporated in high flame.
Add the chili powder, turmeric and stir. Then add the coriander powder and cook the masalas well for about 30-40 in high flame. Add sugar if desired.
Add the chopped paneer and stir well. Add about a ¼ cup of milk and stir well, add more if desired. Get this to a boil, finish with chopped coriander and ENJOY!
You can serve this as a dry sabzi as well, by skipping the milk.
Not only when you’re short of time, many of our friends want to enjoy comfort food at home that can be made quick and fast without a lot of ingredients, and this is all about! This paneer sabzi is easy to make and quick to slurp.. With all the comfort, totally our comfortfood!! Make and enjoy 🙂
So, here’s my Quick to make Veg Pulao Recipe.. Well, It just takes 2-3 mins of active time, and rest all the cooking happens on the microwave.. And you know what? While the rice cooks, you can stir up a lipsmacking paneer sabzi from scratch as well, Recipe coming next week!
In a mixing bowl, add the flour, sugar, baking powder, milk powder, sago starch, vanilla essence, melted butter and a little milk at a time to make a batter.
Make pancakes in a medium hot pan greased with a little bit of butter by pouring a ladle full and flipping them over when you see bubbles. Cook for another moment until the other side is also slight golden.
Stack, Drizzle topping and SERVE!
Watch, the video recipe which is less than a minute long ->
Wait no longer, try it out and let me know it goes.. 🙂
That’s all for today, would be coming with more Stir it Up, Quick Videos soon.. It was our first and we’ll make it better as we make more 🙂
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..
Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂
Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY
Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂
Have a look at the video 🙂
This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂
Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special
Fusilli Pasta / Spiral Pasta - 1¼ Cup
Oil - 1 Tbsp
Butter - 2 Tbsp
Plain Flour - 1½ Tbsp
Milk - 1 Cup
Cheese - ¼ Cup (I prefer any of Mozzarella, Gouda or Cheddar)
Olive Oil - 2 Tbsp
Garlic Cloves Chopped - 6-7
Gr Chili Chopped- 2
Basil Leaves - 7-8
Onions Chopped - 1
Corn - 3-4 Tbsp
Red Bell Pepper Chopped - 3-4 Tbsp
Yellow Bell Pepper Chopped - 3-4 Tbsp
Green Bell Pepper Chopped - 3-4 Tbsp
Salt - To Taste
Start by boiling a couple of cups of water, to that add a tablespoon of regular oil and salt to taste. Throw in the pasta and let it boil till Al dente, strain and keep aside.
In a saucepan, make a roux by adding the butter and flour and cook for a moment. Pour in a little amount of milk at a time to avoid lumps and stir regularly. Season with salt and pepper and cook till thick. Switch off the flame, and add the cheese in. Béchamel sauce is ready.
In a wok/pan, add the olive oil. Once hot add the garlic and chili. Saute and tear the basil leaves in, add the onions, red green and yellow bell pepper and corn. Stir it up well..
Season with salt and pepper, add the pasta and toss it up! Pour the Béchamel in, and stir, stir stir. Ready to be served, bon appétit!
Don't have Fresh Basil? Use Dried one 🙂
Watch it down..
Now, I expect you to give this one a try.. Cause aren’t we making the regular Marinara / Indian Style Pasta for too long?
Haven’t we always thought to make some rolls/wrappers at home.. Specially those spring rolls, which just rolls on our thoughts! 😛
We all have thought, and getting sheets from market is easy, but not easy to find at times..
Well, so we think of making at home and usually end up with make a batter and cooking it like a pancake.. And finally what we get is uneven, thick-n-thin at places, round sheets. Which are okay, but what’s better?
Spring Roll Sheets Recipe / Dough Method - Perfect Way | Homemade
Plain Flour / Maida - 1 Cup
Corn Flour - ½ Cup
Salt - To Taste
Water - As required
Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
Let the dough rest for a while.
Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
Transfer to a plate, cover with a cloth and continue making. Enjoy.
For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze. Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.
In a mixing bowl, add the corn flour and sugar and slowly pour in the water. Add all the water little by little to the mix and mix it well.
In a pan, pour this mixture. Stir it regularly and cook till it turns thick and translucent.
Grease a sev maker with smallest hole sieve/attachment and add the cooked mixture into it. Next, take the ice cold water into a big bowl. Close the Bhujia Maker lid and start making the sev dropping them directly to the ice cold water.
After having made all the sev, transfer this bowl of sev with ice cold water into the fridge for 30 minutes and they will be ready to use for the Falooda. Keep in fridge after 30 mins if you wish to use later.
Store this sev upto two days in refrigerator..
Dessert or Drink? Umm.. You decide. Do try these and add to your lovely glass of Falooda! 🙂