Tuesday, December 9, 2008

Few basic recipes..

These are few basic recipes that could come in handy anytime in kitchen..

GHEE( Clarified butter)

1. 500 gm Unsalted butter
2. 1/2 tsp fenugreek seeds(methi)

1. Melt the butter in a sauce pan on a very low flame. Bring it boil.
2. Stir occasionally. Cook till a solid residue separates from the formed ghee approximately 30 minutes.
3. You can see the butter changing its colour to yellow. At this point add few fenugreek seeds.
4. Take the pan off the heat and let it cool.
5. Strain it into a glass jar using a strainer or a muslin cloth.
6. Store it in clean dry jar. There is no need to refrigerate.


Makes 4 cups

400 gm cream
4 to 5 tbsp powdered sugar
1/4 tsp vanilla essence

1. Chill the cream for at least 2 hours as the cream has to be very cold for whipping
2. Put it into a bowl and beat it with an electric beater or a whisk until it doubles in volume and forms soft peaks. Do not over beat as it can
separate the butter from the cream.
3. Carefully fold in the sugar and vanilla essence.
4. Serve with any dessert or use as a garnish.



As sour cream is not available in India, this recipe
is suggested as a substitute.

200 gm fresh cream
1 to 2 tbsp thick curds
2 pinches salt

1. Beat the cream until thick.
2. Add the curds and salt and mix well.



Sugar - 1 cup
Butter 6 Tbsp
Heavy whipping cream - 1/2 cup

1. Take a heavy ,thick bottomed saucepan. Heat sugar on high till it melts completely and starts getting brown. Dont let it burn. immediately add the butter to the pan. Whisk until the butter has melted.
2. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
3.Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar and let sit to cool to room temperature.You can store in the refrigerator for up to 2 weeks.



1. 1 cup Rice
2. 2 1/2 cup Water

Pot method

1.Put the rice and water into the saucepan and bring it to a boil on a high heat.
2.When small bubbles are seen on top, reduce the heat to medium.
3.When most(not all) of the water is evoporated and when rice is seen on top, switch off the heat and cover the pan with a lid and leave it for 15 minutes.
4.Rice is done.

Microwave method

1. Mix the water and rice in a microwave safe bowl and keep it on high power for 15 minutes.
2. Rice will be done.



1. First, wash the potato under running water . Then pat it dry with a paper towel.
2. Make four holes in the potato, with the tip of a sharp knife or a fork. This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it.
3. Then place the potato on a microwave-safe dish.
4. One big potato takes about 7 minutes to cook. 2 will take about 11 minutes. You need to just let it sit for a couple of minutes, for it to actually finish cooking.



100 gms. garlic ,peeled
100 gms. ginger, peeled
1 tsp. salt
1 tbsp. oil

Method; Heat oil, add Garlic and Ginger, cover and shut off flame.
Allow temperature to come down to warm.
Add salt and pound in a mortar and pestle till a coarse paste is got Or use a small wet grinder, but do not use water.
Store in clean airtight glass bottle.



500 gms tamarind
20 gms. salt
1 tbsp. oil
2 cups hot water

Method; Clean and soak tamarind in 1 cup hot water. Take care to remove any seeds that may be in tamarind.
Boil in same water after 20 minutes.Cool and blend in mixie till smooth.Add remaining water, mix well.
Pass through a sieve, removing any fibres, etc.
Heat oil in deep heavy pan.Add tamarind paste, bring to a boil.Add salt, cook till a thick coating consistency is got.
Cool completely, stirring in between, fill into clean sterile jar.




1 liter milk
60 ml cultured buttermilk

Method; To make homemade quark you will need 2 days. But the actual work time is approx. 10 minutes. This recipe is for about 250 g / 8 oz quark. You can easily double or triple the recipe to make more quark. (for 1 kg / 2 lb., use 4 liters/1 Gallon of milk and 240 ml / 8 oz cultured buttermilk). The texture of the quark depends on how long you drain the quark. The quark is getting drier the longer it drains. You can make the quark smooth again by adding whey or milk. It is important that all utensils you are using are very clean.
Pour the milk (best if used 2% or higher) in a big plastic bowl with lid. Add 60 ml / 2 oz cultured buttermilk and stir well. Cover the milk mixture and let it stand at room temperature (22C / 72F) for 48 hours. You will get best results if you don't move the bowl. After 48 hours you've got soured milk (which you can also use). Place the covered bowl on a baking tray lined with a dishtowel. Put the baking tray in the middle rung of the oven. Set the temperature to 30-35 C / 86-95 F and heat the soured milk for about 120 minutes. Now you can see that the whey splits from the quark. The whey has a yellowish-green color. Put the cheesecloth in a strainer and the strainer in a bowl. Fill in the quark using a slotted spoon, tie the cheesecloth and hang the quark in a cool place to drain. You can keep the whey for a healthy drink. It's very healthy and good for the intestinal flora. Enjoy the whey plain or mix in some fruits (like a smoothie), veggies or green tea, just be creative. Store the quark and whey for approx. 5-7 days in the refrigerator. It depends on how cool the room temperature was when the quark was drained. The cooler the better.



200ml whipping cream
200ml sour cream

Method; It is very simple to prepare Creme Fraiche at home in your own kitchen. In a container/bowl (approx. 500ml (18 oz)) combine the sour cream and the heavy cream. Mix well with a wire whisk. Let stand uncovered at room temperature for 12 hours. Then cover the container/bowl with a lid and refrigerate. You can keep the Creme Fraiche in the refrigerator for a few days.


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