Wednesday, July 19, 2017

Salted Caramel Sauce

Caramel sauce, ever since i made the coconut caramel sauce, a vegan version of the original caramel sauce, i really wanted to make this version with cream! It is relatively simple recipe, i wonder what took me so long to try this delicious sauce. 
Thanks to the theme, i m loving these ice-cream toppings i made all this week, wet walnuts is still waiting its vanilla ice-cream, whereas we enjoyed the magic shell on our Blueberry strawberry ice-cream and Nice-cream stick! 
This caramel sauce will definitely finds its match in the coming days, may be yumm shake or on a cake, but it will never go waste!
1 cup granulated sugar
1/3 cup butter
2/3 cup heavy cream (35% fat)
a pinch of sea salt

  • In a deep sauce pan, take sugar and put it on medium heat. The sugar will start clamping together first and after few minutes, it will start melting. Make sure to keep the flame low and keep stirring occasionally. 
  • Once the sugar melts to a amber hue, add butter to it and whisk well. When you add butter to hot sugar, it will start foaming rapidly, so it is good to use a deep sauce pan, to avoid the spill and splatter. Keep whisking until the butter melts.
  • Next add cream in a thin stream to the hot sauce while whisking it. Be careful as the sauce might splatter, since i have used a deep pan, i didn't have any spill or splatter.
  • After the cream add salt to the sauce and allow it to boil for a minute, take it off the stove and let it come to room temperature, store it in an air-tight container in the fridge.
  • Refrigerated sauce will solidify, microwave it for 30 - 60 seconds to bring to pour-able consistency.

Tuesday, July 18, 2017

Magic shell - How to make magic shell ice-cream topping

Magic shell, a simple chocolate drizzle with coconut oil, that magically hardens when topped on your favorite ice-cream. The magic happens because of the coconut oil, which when touches the cold ice-cream/shakes hardens immediately. I totally love this toppings, as it contains very simple ingredients, nothing fancy. There are many recipes involving chocolate/cocoa powder, corn syrup/honey, i have used the one with cocoa powder and honey. You can even use simple chocolate and coconut oil to make this magic drizzle. 
As i was clicking the final picture of hard shell, i went into the kitchen to fetch something, and that gap my lil one started digging into the ice-cream bowl. I didnt have patience after that to click another bowl. Will post a new picture tomorrow of the magic shell coated stick or scooped ice-cream.(Pictures Updated)

1/2 cup coconut oil
1/3 cup cocoa powder
3 tbsp of honey
1 tbsp of vanilla extract (optional)
a pinch of sea salt. (optional)
  • In a sauce pan, take together, coconut oil, cocoa, honey and whisk well to combine. Keep this on a low heat and keep whisking.
  • Take it off  the stove after 3-5 minutes, when it is mildly hot. It should be hot to combine well. Take it off the heat.
  • I heated the mixture in Microwave for 1 minute and 30 seconds. Take it out, stir in the vanilla and sea salt, if adding. Whisk well to combine.
  • Let it cool, drizzle it on top of your favorite ice-cream. Wait for 30 seconds for the magic to happen, the chocolate drizzle, dries and hardens well.
  • I couldn't capture it that well, the moment i drizzled and turned my back, my lil one came and started to dig into the ice-cream, will do another capture again and post a decent picture tomorrow.

Monday, July 17, 2017

Wet Walnuts - Ice cream toppings

Ice-cream toppings, when you think of it, first that pops in our mind is chocolate sauce. As a grown up, when we visited ice-cream parlous, that is when i came to know about the huge varieties of toppings available, chocolate sauce, blueberry sauce, hot fudge, caramel, nuts, candies, the list too long. 
While looking for some interesting toppings, i came across a list from Saveur magazine. Loved the variety and i chose this simple wet walnuts for today's post. It is pretty easy to make and it stays good for a month, when stored in the fridge. Since it is a topping and should be used little, i made just 1/2 cup of it. Now with the topping ready, i m planning to make some good old vanilla ice-cream this week to enjoy with this!
1 cup chopped walnuts
1/4 cup light corn syrup
1/4 cup brown sugar
1/4 cup of milk
2 tbsp butter
1/2 tsp vanilla
a pinch of salt (optional)

  • Take chopped walnuts in a bowl.  In a microwave-safe jug, take milk, corn syrup, butter, brown sugar and salt. Whisk well to combine.
  • Microwave high for 30 seconds, take it out whisk well and microwave for another 15 seconds. The liquid should be hot. Stir in the vanilla.
  • Take it out and pour it over the nuts. Mix well to combine. Let it sit on the counter and cool completely. 
  • Store in the refrigerator and use a generous amount on top of your favorite ice-creams. i personally prefer for vanilla ice-cream.

Sunday, July 16, 2017

Microwave Carrot Peda/Instant Milk Powder Carrot Peda/Carrot Peda without Condensed milk

A simple and easy to make dessert in minutes. It took just 20 minutes to make this from start to finish. A perfect treat when you have surprise guests or a sudden sweet craving. My kiddos love desserts, my elder one hates carrot, he runs a mile actually, whereas my lil one loves carrot, he munches them raw. 
So this served a double purpose, delighting both. 
I have used milk and sugar instead of condensed milk, if using condensed milk, avoid milk and sugar and also reduce the cooking time. Do try this delicious treat and let me know how you liked it.
1 large carrot, finely grated, approximately 1 tight cup 1/2 cup milk, Full fat 1 cup milk powder 1/2 cup sugar 4 nos cardamom pods, skin removed and seeds crushed A generous pinch of saffron

2 tbsp ghee
few broken cashew nuts or pistachios for garnish

  • In a wide and deep microwave-able glass bowl, take 1 tbsp of ghee, add carrots and Microwave it high for 3 minutes. Remove after every 1 minute, mix it well with a MW-safe spoon and cook again for another minute.
  • After 3 minutes, you can smell the carrots cooking in ghee. While the carrots are cooking, in a measuring jug, take milk, add milk powder to it and sugar. Mix it well to make thick liquid.
  • Once the carrots have nicely cooked, add the milk and sugar mixture to it, followed by saffron,remaining 1 tbsp ghee and pounded cardamoms. Give it a good stir.
  • Push it into the microwave and cook at high for 11-12 minutes. Stop the microwave after every 2 minutes, stir the mixture and continue.
  • By 10 minutes or so, all the liquid would be absorbed and it will coming together as a thick mass. Keep an watchful eye and nose after this stage, it might burn pretty fast. 
  • It took 11 minutes in my Microwave to reach this stage. Take it out of the microwave now, give it a good stir, and let it sit for another 8-10 minutes on the kitchen counter and cool.
  • Once it comes to touchable hot, grease your hands little bit and pinch ping-pong sized balls of the mixture and shape it into a peda. Garnish with cashew nuts on top and serve warm.

Tuesday, July 11, 2017

Cashewnut Murukku/Munthiri Murukku

The second day of festive recipes, i bring you a savory and irresistible snack, Murukku. We are a big fan of murukku, during this time, we normally be in Chennai, enjoying amma's delicious cooking. Appa would bring both Mullu Murukku and Thenkuzhal from Grand sweets for both the kids. Both the kiddos, enjoy this crunchy snack with their evening tiffen, or sometimes they nibble whenever they feel like eating something. 
So, today when i made a small batch, both the kiddos were excited, especially my elder one. I had hard time, keeping him away from the plate until i finish clicking.  This cashewnut murukku, is pretty easy to make as it needs just rice flour and cashew paste and no other dal powder to make it. 
In a way, i find it easy to make than the other varieties, you can call me lazy for that. The color of the muruku is half-white. Keep the flame medium, so the murukku doesn't overcook and loses that pretty white color.  
1 cup Rice flour, i used store-bought idiyappam flour
12-15 nos cashewnuts
1/2 cup of water
a pinch of ajwain seeds
2 pinches of asafoetida
1/2 tsp cumin/jeera seeds
1 tsp white sesame seeds
1 tsp ghee/clarified butter
1/2 tsp -3/4 tsp salt
Oil for deep frying
  • Soak cashew-nuts in water for  15 minutes. Drain and grind them to a fine paste along with a pinch of ajwain, using 1/4 cup of water. 
  • Take rice flour, salt, hing, white sesame seeds, cumin/jeera seeds in a wide bowl. Whisk well to combine.
  • To this bowl add ghee, followed by ground cashewnut paste. Add another 1/4 cup of water along with it and knead a soft, supple dough.
  • Heat a heavy bottom pan with oil for deep-frying the murukku. Use the muruku press, with round holes in the shape of triangle.
  • Divide the dough into 3 equal portions. Press small muruku on a flat surface, in my case i used my silicon mat, which is easy to remove the muruku.
  • Once the oil is hot, drop 3 to 4 muruku's at a time and fry until the sizzle ceases. Keep the flame medium. Too high, will make the muruku dark brown and too low will not yield crispy muruku. 
  • So keep the flame in medium, do not crowd the pan, add 3 or 4 at a time, after 30 seconds, try to turn them usign a slotted spoon, let it cook until the sizzle ceases. Remove it using a slotted spoon and drain it on a paper towel. Once it cools, keep it in an air-tight container and enjoy it with your evening cup of coffee/tea.

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