Chenna/Paneer Khoya/Mawa Curd/Yogurt
Sugar Syrup Butter/Ghee Sprouts
Dough Making Simple Dal Simple Rice
Tamarind Juice/Pulp Coconut Milk

 

Chenna/Paneer
Ingredients

5 cups of Milk
2 tsp. of Curd/Yogurt
11/2tsp vinegar or 1/2tsp lemon juice

Method

1. Mix the mix & curd in a pan and bring it to boil.

2.When it's boiling add lemon juice or Vinegar which ever you are using, while stirring.

3. Stir until the milk curdles.Turn off the gas and keep aside for 5 minutes.

4. Strain the curdled milk in a muslin cloth and tie it with a tight knot. Squeeze the residue gently until the milky whey starts oozing out.

5. This residue is chhena. Knead it to mash all the granules, while still warm.

Advice

Do not throw away the leftover milky whey as it can be used for kneading chapati or paratha dough.

 

 

Khoya/Mawa
Different Methods for preparing Khoya/Mawa

Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. Khoya can be made at home, though the method is little tedious.

It is prepared by Boiling milk in a thick, broad vessel, stirring often, until a thick residue is left .Use of a non-stick pan is ideal, although occasional stirring is necessary. One can put a few drops of lemon juice in the boiling milk to hasten the process.

Methods
Method: 1
Solid and molded khoya: It is made out of full cream milk. The milk is boiled in a large pan on a high flame, and stirred occasionally.
The flame is reduced when the milk thickens. When the mixture is in a semi-solid stage it is removed from the fire and set into moulds.
A liter of milk will yield 200 gm of khoya. This khoya is used in burfies and laddus.
Method: 2
Sticky Khoya:This is made with low fat milk. The process of making it is the same as for the solid khoya but it is removed from the fire slightly earlier.
It is loose and sticky in consistency with a higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa.
Method: 3
Granulated khoya: This khoya is made out of full cream milk. The difference is that khoya is curdled slightly by adding little tartary in powder form.
The milk curdles slightly hence the khoya is soft textured. Care should be taken not to spoil the texture while stirring.
The water content is more than Solid Khoya but less than the Method 2 khoya. This type is used in making kalakand and laddu.
Method: 4
Khoya from Ricotta cheese : It turns out real good and you can make very good Khoya burfi from it also.
Buy Ricotta cheese from the market and pan fry it stirring continuously on medium heat till it looses all the water content and becomes dry, dark yellowish in color.
Initially the cheese color will be creamish. This khoya can be used for all dishes which mention Indian Khoya.

 

Curd/Yogurt
Ingredients

1 liter Milk
1/2 tsp curd (yogurt)

Method

1. Milk should be boiled and cooled to 50 degree C (You can test this by dipping your finger in it. It should be slightly warm.)

2.In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 6-7 hours.

3. When it is done refrigerate it for 1-2 hours for better results.

Advice

In winter - Set the curd in a ceramic container and place it on the voltage stabilizer of your refrigerator.

 

 

 

Sugar Syrup
Ingredients

21/2 cups Water
2 tbsp Milk
4 cups sugar

Method

1. Dissolve sugar in water and bring it to boil in a pan. Now lower the heat to moderate.

2. Add milk to the boiling syrup so that the scum comes to the top of the syrup.Remove the scum with a spoon.

3. Take a drop of the liquid on your index finger and the thumb try releasing instantly.

4. Repeat 2 or 3 times if an elastic string forms between your finger and the thumb then the syrup is ready to use.

5. Continue to boil for two, three or four strings.

 

 

Butter/Ghee
Ingredients For Butter

Cream of milk (Malai)
1/4 tsp. Curd
Chilled water OR Ice Cubes

Method

1.In a covered bowl collect and store the cream of milk (malai) in a refrigerator for 3 days so that you have enough quantity to use.

2.Now add curd to the collected cream and mix well. Set-aside in a warm dark place for overnight or till it sets.

3. Using a hand whiper or an electric whiper whip it till butter separates from liquid. Now add 2-3 cups of chilled water and whip again.

4. The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (this is buttermilk).

5. Collect the butter lump in a separate container and wash 2-3 times more with chilled water. Drain out the water. Now butter is ready to use.

Preparing Ghee from the above made butter

1.Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.

2. Leave the butter to simmer gently for 30 minutes.

3.Remove the pan from the heat and skim the scum from the top. Allow the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a large jar.

 

 

Sprouts
Ingredients

1 cup Sabut Moong

Method

1. Wash the moong and soak in water for 5-6 hours or overnight.

2. Drain water thoroughly (do not rub) and wait for 5 minutes.

3. Keep in a jar and cover it with a piece of cloth (preferably muslin cloth) for 5-6 hours.Place in a refrigerator overnight.

4. Next day wash and drain and again keep it for 5-6 hours as earlier. Again place in a refrigerator overnight. By morning long sprouts are ready. Sprinkle little water on the sprouted beans and store it in the refrigerator until required.

5. It will take at least 2 days for the Moong to get sprouted.

 

 

 

Dough Making
Ingredients

2 cups whole wheat flour (atta) or as per consumption.
Water to knead
A pinch of Salt
1tbsp oil (optional)

Method

1. Mix all the ingredients except water. Add a little water at a time and make soft dough.

2. Pat and knead well for several times. The Dough should be neither too thick nor too losing.

3. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.

 

 

 

Simple Dal
Ingredients

1 cup Moong dal
2 cups water
1 onion
1 1/2 tbsp. ghee
1/2 tsp. salt.

Method

1. Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point.

2. Boil for 15 minutes, lower the heat and simmer for 1 hour.

3. Slice the onion and fry in the ghee. Add to the dal, stir and serve.

 

 

 

 

Simple Rice
Ingredients

1 cup rice
2 cups water
1-2 tbsp. oil OR Ghee
1/4 tsp. salt.

Method

1. Wash the rice twice in fresh water. Leave to soak for 5 minutes, then drain.

2. Warm the oil/ghee in a saucepan, add rice and fry, stirring frequently, for 5 minutes.

3. Add the water and salt, stir and cook till 3/4 of the water has dried.

4. Reduce the heat and place the saucepan on a Tavaa ( Griddle) and cook till all the  water has dried and rice is tender.

 

 

 

Tamarind Juice/Pulp
Ingredients

Lemon-sized tamarind
1 cup warm water

Method

1. Soak the tamarind in warm water for about half an hour.

2. Squeeze and extract the maximum juice from the pulp. Keep adding water, if you need juice.

3. Remove the Pulp and use in the desired recipe.

 

 

 

 

 

 

Coconut Milk
Ingredients

4 tbsp. grated coconut
1 cup hot water

Method

1. Blend the grated coconut with 1 cup warm water in a mixer for a minute.

2. Strain and squeeze out the milk.