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Kesariya Thandai Recipe / Bottled Liquid Thandai Concentrate Recipe

Hey Foodies..

We all, get a bottle of that thandai and relish as well.. But why buy when you can make

at home?

Thandai IR (5)

And, the freshness in homemade one is so epic that you wont buy any more and prefer to make it at home….

Thandai IR (3)

Lets start..

Thandai IR (4)

Looking for text recipe?
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Ingredients
  • To Soak - Almonds - 3 Tbsp
  • Pistachio - 1 Tbsp
  • Cashew - 1 Tbsp
  • Poppy Seeds - 1 Tbsp
  • Melon Seeds - 1 Tbsp
  • Other: Sugar - 1½ Cup
  • Gulkand/Rose Petal Preserve - 2 Tbsp
  • Pepper - 1½ Tsp {Or less if you wish}
  • Cardamom - 6
  • Rose Water - 1 Tsp
  • Saffron - ½ Tsp {Soaked in 1 tbsp water for 30 mins}
Instructions
  1. In a bowl, add the ingredients mentioned under "To Soak" followed by a cup of water and keep aside for 4 hours. Over night is best!
  2. Add the soaked mix to a blender along with pepper, cardamom, rose water, gulkand. Blend to a smooth paste.
  3. Heat a saucepan, add the sugar along with a cup of water. Once the sugar dissolves, add the saffron along with the paste. Stir well and cook for 15 minutes.
  4. I like my concentrate on the thin side, so i keep adding some water if it gets too thick. Once cooked for 15 mins, let it cool to room temp.
  5. For making thandai, take 1 cup of milk and about ¼ cup to ⅓ cup of this and give a whiz. Serve cold!
Notes
If you make your concentrate thin like me, you would need to add less of it while making thandai. Totally upto you.

Thandai IR (7)

You gotta try this cause, nothing is comparable to our Indian Cooler… So, try, and let me know how it goes 🙂

That’s it for today!

Hope to hear from

you soon :)

Thanks for stopping by,

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How to store Mangoes for more than a year

Hey Foodies,

Love Mangoes? Yes! Hate the part they come for only a couple of month a year? Yessss! Well this is for yu! 😀

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From the past two years(read mango seasons) i have been storing mango like this and undoubtedly, they keep well without any loss of flavor.. Whether you want some mango cheesecake, amrakhand, aamras, smoothie, ice cream, or any thing, this is perfect for the mango treat any time in the year!

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Spend your 10 minutes now to delight yourself all the year, lets see how!

Umm, text version you looking for?
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How to store Mangoes for more than a year
Serves: 2 Cup
 
Ingredients
  • Mangoes - 4 (and that's all!)
Instructions
  1. Wash, peel and chop the mangoes.
  2. Blend to a super smooth paste. Strain with a fine sieve,
  3. Transfer to small 1 cup air tight freezer safe containers.
  4. Pop these in the freezer and use whenever you wish.. Goes well for 1½ years easily.. That's the testing time i have done with it.
  5. Whenever you want to use, thaw these in the counter top for 4-5 hours or 12 hours in the refrigerator.
Notes
DO NOT - Do not refreeze once you thaw these. That's the reason to plop these in small containers.
That’s it! Walk straight in your kitchen now…..

That’s it for today!

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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven

Hey Foodies,

Pizza, Pizza, Pizza!

1

We all get a pack of pizza base and make pizza in a jiffy.. Well, many reasons behind, some dont know how to make one at home, some dont get the so overhyped “Good Yeast” to make that and some just for the sake of the instant thingy!

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Well, Here I bring my Pizza Base Recipe, its made without oven, its without any yeast, and ofcourse gets ready in 10 mins! And the freshness is out of the world! Also, you can add your favorite ingredient to the

base, from onions to basil! I’ve tried onion, garlic, basil. chili flakes, oregano and it tastes fantastic!

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Let’s make pizza bases, 10 minutes in total and a fresh pizza base which tastes awesome!!


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Pizza Base Recipe | Without Yeast and Oven | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour/Maida - 1 Cup
  • Yogurt - ½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ½ Tsp
  • Salt - To Taste
  • Mixed Herbs - ½ Tsp {Opt.}
  • Olive Oil - 1½ Tbsp
  • Plain Flour - For Dusting
  • Salt - 1½ Cups {For Baking}
Instructions
  1. Take a idli cooker or pressure cooker or any huge pot and add in the 1½ cups of salt to it. Spread it well and place a wire stand and put up a perforated plate over it.
  2. Cover and heat it up in med flame. Remove the whistle if using pressure cooker and loosen the whistle if using idli cooker.
  3. In a bowl or a kneading plate add the plain flour, salt, baking soda, baking powder and herbs{if using}. Mix well and add yogurt and make a sticky soft dough.
  4. Once dough is formed, add oil and knead for a minute. Divide the dough into two for 7" medium thick pizza bases. Adjust if you want thin crust/thick or small/big pizzas.
  5. In a dusted platform roll the portion, if required dust some flour.
  6. Take a 7" cake tin or any plate/utensil. Grease it well with some oil. Sprinkle some flour. Only flour also might work! I've not tested so far. but there's a risk of it getting stuck to the utensil/tin.
  7. Now prick some holes into it using a fork. Transfer this to the cooker/pan and quickly close it.
  8. Bake for 5-6 mins in medium flame. Take it out and enjoyy!
Notes
As there is yogurt, I'd not suggesting storing this for more than 2 days. Do not refrigerate.
If you have made normal dough without herbs and want to add herbs like i did for one. Just knead in the herbs to the dough!

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Oh Yumm! Why buy that stale base when you can spend your just 10 mins for such an awesome base which you can customize as well!

No more excuses, cannot get any simpler! Do write in to how it goes via comments section or via email at yaman@cookingshooking 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

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Homemade Condensed Milk Recipe | Basic Recipes

Hey,

Well, We use condensed milk for many recipes, Including Eggless Cakes, Kheer, and lotsa more yummy stuff..

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Now, why buy that overpriced canned stuff? When you can make Fresh at home, that too with real natural ingredients..

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[widget id=”text-5″]
Serves: 330 Grams
 
Ingredients
  • Milk - 500ml {Toned}
  • Sugar - 1 Cup
  • Baking Soda - 1 Pinch {Opt.}
Instructions
  1. In a pan, pour in the milk and add the sugar.
  2. Heat this up in medium-high flame, stirring regularly. It should take about 20 mins for it to reduce. Milk can froth up and boil over anytime, keep an eye.
  3. We just need to stir this and cook, that's it. Suddenly after 17-18 mins you should see a very vibrant color to it and the texture will be very frothy.
  4. Switch off the flame and add the baking soda(optional). Stir well and let it cool.
  5. Once cooled, stir well and store or use immediately.

That sounds easy, and yet is perfect for any dish.. But, I love licking it…

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Video Recipe:

That’s it for today, Hope to hear from you soon :)

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Mirchi Sambharo / Condiments for Fried Food

Hey Foodies,

This Sambharo or Achar or Condiment is given with all kinds of Fried food.. Whether its Fafda, Kachori, Samosa, anything! I’ve seen this being given even with Vada Pav!

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With subtle changes, This just tastes awesome with anything! Now, like for a spicy fried food, cut the spice in this with lemon.. And so on.. So, why not lets make some now!

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[widget id=”text-5″]
Mirchi Sambharo / Condiments for Fried Food
Serves: 2
 
Ingredients
  • Gr Chili - 15-20 {Chopped}
  • Salt - To Taste
  • Mustard - 1 Tsp
  • Sugar - ½ Tsp
  • Turmeric - ¼ Tsp
  • Lemon Juice - 1 Tsp
  • Oil - 1 Tbsp
  • Mustard Powder/Chili Achar Masala - 1 Tsp {Opt.}
Instructions
  1. Blanch the chilies by adding the chilies to boiling water for a few seconds and then strain it. [Optional Step]
  2. In a pan, add in the oil. Once hot add in the mustard seeds. As they crackle, add in the chilies, salt, turmeric, sugar and lemon juice..
  3. Cook in med flame until the moisture evaporates...
  4. As the moisture evaporates, add some mustard powder if you wish. Stir well and serve!

Spend 2 mins to make this and enjoy your favorite fried food in next level! The perfect balance of sweet, sour, spice and that extra kick of mustard does wonders!

Video Recipe:

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

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Buttercream Recipe

Hey Foodies,

You all have been asking me for buttercream, Here it comes!

1

Buttercream,

Everyone has their own recipe, but it all starts with a base recipe right? A mix

of butter and hefty amount of sugar is blended to an extend when its airy, fluffy, light, and creamy. Thats what is Buttercream Icing or Frosting is..

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Buttercream Recipe
 
Ingredients
  • Unsalted Butter - ¼ Cup [Room Temp]
  • Sugar - 1 Cup
  • Cream - 1½ Tbsp {Quantity depends upon weather}
  • Vanilla - Few Drops
Instructions
  1. In a mixing bowl, add in the butter and beat it really well using a electric mixer.
Notes
For storing, cover and refrigerate/freeze. For defrosting, take the buttercream to room temp then beat it really well to make it creamy, if needed add some cream and beat.

Make this and share your awesome creations with me 🙂

Video Recipe:

)

 

That’s it for today, Hope to hear from you soon :)

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Cabbage Sambharo Recipe | Fafda Condiments | Gujarati Cuisine

Hie! Now, I bring delectable food every Wednesday and Saturday, Just for you!

Gujarati Food is everywhere, and we love it too, isn’t it? We adore fafdas and papaya sambharo.. I use to always think what was that yellow thing served with fafdas, its so delicious.. Finally came to know it is Raw Papaya Salad or Sambharo.. Then, my experiments and got the perfect result.. But raw papaya’s aren’t available all the time right? So, cabbage is the substitute.. Oh yes, Fafda is a fried snack made with besan or chickpea flour..

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Cabbage. Yes, not everyone likes it.. But this preparation is sweet, sour, spicy, crunchy.. Its going to be adored for sure! I can eat this as it is, but this goes to next level when had with fafdas.. So, lets make..

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[widget id=”text-5″]
Cabbage Sambharo - Gujju Food Condiments
 
Ingredients
  • Cabbage - 2 Cups {Chopped]
  • Carrot - ½ Cup {Grated]
  • Curry Leaves - 5-6
  • Gr Chili - 2-3 {Chopped]
  • Turmeric - ½ Tsp
  • Mustard - 1 Tsp
  • Sugar - 1 Tsp
  • Salt - To Taste
  • Lemon Juice - 1 Tbsp {Appx.}
  • Oil - 1½ Tbsp
Instructions
  1. Heat up the oil, temper the mustard. Once crackles, add in the chili and curry leaves.
  2. Lower the flame to the lowest or switch off the flame. Proceed by adding the turmeric, cabbage, salt, sugar, lemon juice. Basically everything.
  3. Stir around nicely and serve!
Notes
Do not cook this, If it cooks even a little bit. the cabbage will leave the moisture and will turn soggy/soft. We want the crunchiness from it.. I prefer to switch off the flame right after i add the cabbage..

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I can eat all that in a couple of seconds.. Its phenomenal! Be sure to try it

🙂

Such a simple recipe it is isn’t it? Why not have a look at the video recipe, it gets even simpler!

Do try and let me know how it goes.. 🙂

That’s it for today, Hope to hear from you soon 🙂

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Veg Fondant Recipe | Cake Decorating Basics

Hey Foodies,

I’m sorry for delaying this.. But its finally here!

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Fondant, Is like a play dough.. But its edible! Fondant is used and can be used for making anything! Its like a blank canvas with all the colors beside, waiting for you to start.. Let us have a look at the recipe for it!

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Ingredients
  • Powdered Sugar - 3-4 Cups
  • Cream - ¼ Cup
  • Glycerin - 1 Tbsp
  • Liquid Glucose - ¼ Cup
  • Butter - 2 Tbsp
  • Agar/China Grass - 1½ Tbsp
  • Salt - ¼ Tsp [Omit if using salted butter]
  • Corn Flour - For Dusting
  • Food Colors - Powder or Gel Paste
Instructions
  1. Soak the agar in the cream for 10 mins.. Drop that to a pan and cook that in low flame until everything is well mixed and no traces of agar are seen.
  2. Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
  3. Now comes liquid glucose, salt, glycerin. Beat it really well using a beater/whisk.
  4. Add about 1½ cups of sugar and mix that really well with hands, after its mixed well. Add another 1½ cup and mix well.
  5. Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. I added another ½ cup sugar. Actually depends upon the weather.
  6. Cover with cling wrap/plastic wrap and refrigerate for a minimum of 12 hrs. After that, keep for a hour or two in counter top so that it comes to room temp.
  7. Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready to be used..
  8. To color the fondant, take gel colors or powder colors(Yes, it works. The same colors which we get in every grocery shop) and incoporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color!

Now, unleash your creations! Do share your creations with me at yaman@cookingshooking.in 🙂

Doesn’t get any simpler after watching the video:

Until Next time, Take Care.

Thanks, Have a great time!

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Paneer Bhurji Recipe – Indian Veg Sabzis

Hie,

There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!

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After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight

crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!

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And it was perfect with soft, soft phulkas.. Lets have a look at the recipe..

[widget id=”text-5″]
Paneer Bhurji Recipe - Indian Veg Sabzis
Serves: 2
 
Ingredients
  • Paneer/Cottage Cheese - ⅓ Cup [Crumbled]
  • Onion - 2 Tbsp
  • Tomato - 2 Tbsp
  • Carrot - 2 Tbsp
  • French Beans - 2 Tbsp
  • Corn - 2 Tbsp
  • Capsicum - 2 Tbsp
  • Green Chili - 1 Tbsp
  • Ginger - ½ Tsp
  • Oil - 1 Tbsp [Calorie Conscious? Use 1 Tsp}
  • Cumin - ½ Tsp
  • Salt - To Taste
  • Sugar - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Coriander Powder - ½ Tsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Garam Masala - ¼ Tsp
Instructions
  1. Heat a pan with the oil, once hot, sprinkle the cumin seeds and let them sizzle. Add in the ginger and chili and saute for a few seconds.
  2. Now add in the onion and cook for a few seconds. Add in the beans and the carrot and saute them, once done add in the corn, tomato and capsicum and cook them for a few seconds.
  3. Add in the salt, chili powder, turmeric, coriander powder, cumin powder, sugar and mix well. Now add in the paneer and garam masala and mix well. Serve hot!

 

Can it get any easier than this to make such a wondrous dish in such a short time using paneer/chenna? Want to know how to make some crumbled paneer/chenna? Click here!

Watch me making this mind- blogging blowing paneer bhurji:

What are you waiting for? Make and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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