Home-made White Vinegar

Home-made White Vinegar

Prep time

5 mins

Total time

5 mins

Author: Neha Sharma

Ingredients-

• Glacial Acetic Acid- 50 ml (5%)
• Mineral Water/RO Water- 1 litre (you can also use boiled water, boil the water let it cool down completely and then use it)
• Measuring Cups

Method-

1. In a jar or plastic/glass bottle, take 50ml of Glacial Acetic Acid, measure using measuring cups.
2. Take 1 litre RO/Mineral water and add it to 50 ml acid.
3. Close the jar or bottle and shake it slowly without spilling it twice or thrice.
4. Keep it in a dry place, shelf life of the prepared white vinegar is 1 year.

Don't forget to try Mozarella Cheese. 

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White Vinegar

Mozarella Pizza Cheese Recipe Without Rennet

Mozarella Pizza Cheese Recipe Without Rennet

Prep time
20 mins

Cook time 

5 mins

Total time

25 mins

Author: Neha Sharma

Ingredients-

• Full Fat Milk- 2 litres (do not use boiled milk) 
• White Vinegar- 1/4 cup

Method-

1. Add milk in a pan, heat it on low flame until it is Luke Warm (milk should not be too hot/boiling or too cold, it should be luke warm).
2. Dip your finger in the milk to check if it is luke warm or not, if it is luke warm then turn off the flame.
3. Add vinegar slowly and in small portions while stirring the milk continously (do not add whole vinegar at one time).
4. Once done, strain the milk. Squeeze the collected cheese properly until there is no water left in it.
5. You can use the whey or water collected after draining the milk to make curries.
6. Take a bowl of hot water, soak the cheese in it for 4 to 5 minutes. 
7. If you could bear heat you can do the stretching with bare hands, but if not, wear gloves and handle the cheese.
8. Take the cheese and stretch it. Then fold it and again stretch it. Repeat stretching and folding for 7-8 times until the cheese is smooth. To make it easy, keep on dipping it in hot water and then stretch.
9. Once it is nice and smooth, squeeze out the water completely and shape it into a ball 
10. Now take a bowl of chilled water, Soak the cheese ball in it for 3 minutes take it out and stretch it, dip it again and stretch for 2 minute. Squeeze out the water. 
11. Cover the cheese with cling wrap and refrigerate for about 2 hours. 
12. Use it within 10 days.

If you like this recipe don't forget to try Garlic Bread Recipe

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tawa pizza

Caramel Sauce Recipe

Caramel Sauce Recipe

Prep time
5 mins

Cook time 

20 mins

Total time

25 mins

Author: Neha Sharma

Ingredients-

• Water- 60 ml
• Sugar- 200 grams
• Heavy whipping cream- 160 ml 
• Butter- 45 grams (if using Unsalted Butter add 1/4 tbsp of salt) 

Method-

1. In a heavy bottomed pan, heat the water and sugar over medium heat. Make sure to use a bigger saucepan. 
2. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
3. Increase the heat to high and bring to a boil, stop stirring completely. 
4. Let the mixture continue boiling until it turns an amber/light brown colour, this will take about 4-12 minutes. Keep an eye otherwise Sugar will burn. 
5. Remove from the heat and slowly add the whipping cream. The mixture will bubble up, so make sure to do this very carefully. Then, mix in the butter, salt if using. 
6. Pour the caramel sauce into a dish and allow it to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.

Notes-

* Prepare your ingredients and have them ready before you get started.

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homemade caramel sauce

Prawns Masala Recipe

Masala Prawns Recipe

Prep time
15 mins

Cook time 

15 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Prawns- 200 gms
• Cumin- 1 1/2 tbsp
• Onion- 1 cup (Chopped)
• Ginger garlic paste- 2 tbsp
• Turmeric powder- 1/2 tbsp
• Coriander powder- 2 tbsp
• Kashmiri red chili powder- 1 tbsp
• Dry Kashmiri red chili- 20 to 25
• Tomatoes- 1/2 cup (chopped) 
• Black pepper powder- 1/4 tbsp
• Garam masala- 2 tbsp or less
• Coriander- 1/2 cup (chopped) for garnish
• Oil- 3 to 4 tbsp
• Salt to taste

Image Courtesy- Mareena's Recipe

Method-

1. Boil whole Kashmiri Red chilies in water for 15 minutes and grind it to a fine paste by scrapping the sides in between. Keep aside.
2. In a pan, heat oil. Add cumin and ginger garlic paste. Saute until the raw smell goes off.
3. Add onion and cook till they become golden brown.
4. Once done, add turmeric powder, coriander powder, red chili powder. Mix well.
5. Add 1/4 cup red chili paste prepared in first step. Cook for a minute.
6. Now add chopped tomatoes. Mix well. Add 1/2 cup water to the masala and cook it until the oil separates.
7. Once done, add black pepper powder, garam masala and salt to taste. Cook for 1 minute. 
8. Add prawns and mix everything well. Add chopped coriander and cook it till prawns are done for about 8 to 10 minutes. 
9. Serve hot.

Don't forget to try- Prawns Dum Biryani

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Seafood recipes

Rohu/Carp Fish Fry Recipe

Rohu/Carp Fish Fry Recipe

The rohu, rui, or roho labeo (Labeo rohita) is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. Rohu is very commonly eaten in Bangladesh, Nepal and the Indian states of Tripura, Bihar, Odisha, Assam, West Bengal and Uttar Pradesh.(Source-Wikipedia)

This recipe is inspired from a 12th century Sanskrit encyclopedia compiled by Someshvara III. In the traditional recipe, the fish is marinated in  and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. I am sharing a modified version of the same recipe with you. It can be served with chapati, rice or any bread of your choice.

Prep time
15 mins

Cook time 

15 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Rohu fish/Carp Fish- 300-350 gms
• Coriander/Dhaniya powder- 1/2 tbsp
• Black Pepper/Kali Mirch Powder- 1/2 tbsp
• Turmeric/Haldi- 1/4 Tsp 
• Red chili powder-  3/4 tbsp
• Garam Masala Powder- 1/2 Tsp 
• Ginger garlic paste- 1 tbsp
• Lemon juice- 1/2 lemon
• Salt to taste
• Cornflour- 2 tbsp 
• Besan/Gram flour- 1 tbsp 
• Oil for frying
• Oregano- 1/4 tbsp (Optional) 
• Coriander leaves- For Garnish (Chopped) 

Method-

1. In a bowl, add Coriander powder, black Pepper powder, turmeric, red chili powder, garam masala, salt and lemon juice. Mix well. 
2. Now add ginger garlic paste and 2 tbsp water to make a smooth paste.
3. Clean the fish properly with regular water. After cleaning transfer the fish to a bowl. 
4. Add the masala paste to the fish and rub it over each piece with your hands.
5. Then add cornflour and besan/gram flour and generously coat each piece with it. Keep aside for 15 mins.
6. Now, heat some oil in a pan and fry the fish pieces for 2 mins on each side.
7. Once done take it out on an absorbent paper or tissues to get rid of the excess oil.
8. Garnish the fish with chopped coriander leaves, oregano, some chaat masala (optional) and serve.

Don't forget to try- Fish Dum Biryani, Boiled Fish, Low Carb Fish Curry, Prawns Biryani, Gluten Free Salmon Fish Curry.

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Seafood recipes

Eggless White Forest Cake | Baking Without Oven

Eggless White Forest Cake|Baking Without Oven | Pressure Cooker Recipe

Image Courtesy- Cooknshook

prep time

20 mins

cooking time

40 mins

total time

1 hour

Author- Neha Sharma

Ingredients-

For Sponge Base: 

• Maida/All purpose flour- 1½ Cup
• Baking Soda- 1/2 tbsp
• Baking Powder- 3/4 tbsp
• Sugar- 1 Cup
• Thick Yogurt/Dahi- 3/4 Cup
• Milk- 1/2 Cup
• Vanilla Extract- 1/2 tbsp ( If using, Vanilla Essence- 1 tbsp)
• Lemon Zest (outer skin of lemon)- 1/2 tbsp
• Lemon Juice- 1 lemon
• Salt- 1/4 tbsp (Skip if using Salted butter)
• Unsalted Butter- ½ Cup

For Frosting: 

• Whipping Cream- 600 ml
• Sugar- 4 tbsp
• Strawberries/Cherries or any fruit- 1/2 Cup (Chopped) + 15 to 20 for garnishing
• Sugar- 4-5 Tbsp
• White Chocolate Bar- 1 big (For flakes) 

Image Courtesy- Cooknshook

Method-

Sponge:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. Sift the flour, baking soda, baking powder, salt.
3. In a mixing bowl, add butter and sugar beat it until soft and fluffy. Add lemon, lemon zest, vanilla and beat well.
4. Add in half of the yogurt, half of the sifted flour mixture, half milk and fold well, now add in the remaining flour, yogurt, milk and mix well.
5. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.  
6. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins.
7. After baking, let it cool down completely and after it cools down keep it in the fridge for 4 hrs to 6 hrs.

Assembling:

1. Add the chilled whipping cream to a bowl and whisk until soft and fluffy. Add the sugar, and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!
2. In a small bowl mix 5 tbsp sugar with 5-6 tbsp water, let it dissolve completely. Sugar syrup is ready. Keep aside.
3. With a peele, peel the chocolate bar to make choco flakes. Keep aside.

Image Courtesy- Cooknshook

Frosting: 

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of prepared sugar syrup to it (be generous). Spread a good ½ inch layer of cream to it. 
5. Then some chopped strawberries/cherries and cover the strawberries/cherries with some more cream to make sure the second layer sticks. 
6. Place the second layer and spread the syrup, cream, berries, cream then the third layer.
7. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). 
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it.
10. Spread the white chocolate flakes all over the cake generously.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Show your creativity make some designs and place strawberry’s/cherries on top of your designs.
12. Place some big chocolate flakes and a big strawberry in center of the cake! 
13. Transfer the cake to a cake base using palette knife. Be careful!!
14. Cake is ready, refrigerate for 3-4 hrs and enjoy!

Tip-

* You can also use chocolate decorations on top of your cake. To make them simply melt the chocolate put it in a small piping bag on a parchment paper design straight lines, squares, circles or anything you want let it freeze in refrigerator for 5-10 minutes, remove the paper and use these decorations on top of your cake. 

* You can also use almond flakes/chocolate fingers on the sides to make it look more professional and yummy. 

Don't forget to try Pineapple Cake Recipe, Parle g biscuit Cake Recipe, Bourbon Biscuit No Bake Cake Recipe.  

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white forest strawberry cake

South Indian Medu Vada Recipe | Crispy and Fluffy

Medu Vada/Wada Recipe

Medu vada is an Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. A popular food item in the South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

The medu vada is made primarily of black lentils (urad dal) batter. The black lentils are soaked in water for several hours, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor(lentil) are also used.

The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack. The medu vada is sometimes also served with yogurt, as a chaat snack (dahi vada). Today i am sharing the traditional and authentic south indian Medu Vada Recipe with you, try it with Restaurant Style Sambar. 

Source- Wikipedia

Prep time
10 mins

Cook time 

5 mins

Total time

15 mins

Author: Neha Sharma

Ingredients:

• Urad Dal/Skinless split black gram - 2 Cup
• Salt - To taste
• Hing - ¼ tsp
• Cumin Seeds - 1 tsp
• Pepper - 1 tsp
• Curry Leaves - 7 to 10 (Chopped) 
• Coriander Leaves- 1/2 cup (Chopped) 
• Coconut - 2-3 tbsp (Finely Chopped) 
• Oil - to deep fry

Method-

1. Soak the dal for atleast 6 hours in water, after 6 hours drain the water.
2. Transfer the dal in a food processor or grinder jar, add some salt and grind it adding only 3 tbsp of ice cold water, open the jar in between and stir the mixture and scrap the sides with a spatula or spoon. Grind till the batter looks fluffy and white.
3. Transfer the paste to a mixing bowl, whisk the batter in clockwise direction using a spatula or a spoon for 10 minutes or until it thickens and becomes light in colour.
4. Now add hing/asafoetida, black Pepper powder, cumin/Jeera, green chillies, chopped coriander, chopped curry leaves and chopped coconut to the mixture. Mix it lightly in clockwise direction.
5. Heat oil in a deep heavy bottom wok/kadai until medium hot.
6. Drop a small amount of batter to check if the oil is hot. The batter rises if the oil is hot.
7. Take a bowl of water, wet your hands and take a small portion of the batter, dip your thumb again in water make a whole in the center.
8. Upturn your hand and drop the wada in medium hot oil.
9. Deep fry the wada till both sides turn golden brown in colour.
10. Repeat with the remaining batter to make more medu vadas.
11. Place them on absorbent paper to get rid of excess oil. 
12. Serve hot with coconut chutney and sambhar.

Do try South Indian Sambar Recipe 

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South Indian Vada