Home made Condensed Milk (Milk maid) Recipe by smitha prasad (Click Here to view more recipes from

smitha prasad ) Servings 4 Adult(s)

Ingredients for Home made Condensed Milk (Milk maid) Recipe Milk powder - 1/2 cup Sugar - 1/2 cup Unsalted butter - 50 gm Hot water - 3 - 4 tbsp

Preparation Method of Home made Condensed Milk (Milk maid) Recipe 1. Grind together all ingredients in a mixer grinder. 2. You can add more hot water if it is very thick. 3. :- Your condensed milk (milk maid) is ready. Homemade Condensed Milk

Original Recipe Yield 1 1/3 cups

Ingredients 1 cup boiling water 1/4 cup margarine 2 cups white sugar 4 cups nonfat dry milk powder Directions

1. Pour boiling water into blender container. Add margarine and sugar. Blend until combined. Add the dry milk powder 1 cup at a time, blending after each addition. Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.
Homemade Sweetened Condensed Milk (Without Milk Powder) Cook time: 2 hours Total time: 2 hours Serves: less than 2 cups The healthier substitute of the canned condensed milk, using milk and sugar cooked until volume is reduced by half. Use it to sweeten your beverages, desserts, and toast! Ingredients 1 liter full cream milk 1 cup granulated sugar -greatly reduced from the recipes I found online (can also use brown sugar) 1 tablespoon butter (Optional to thicken the milk) Method 1. In a heavy-bottomed pot, bring the milk and the sugar to a boil over medium heat. 2. Reduce the heat to low and simmer very gently for about two hours (yeah, I know..) until the volume is reduced by half. The mixture should be barely simmering and never bubbling at any point. Stir every 15 minutes or so to keep the milk from forming the skin on top. I forgot to stir and the milk burnt slightly and turn yellowish instead of remaining white.

3. After 2 hours, stir in butter. 4. Remove the pot from heat and let the milk cool. The mixture will thicken further after it has cooled.

Rice and Masoor Dal Khichdi by vaishalikamath Rice and masoor dal khichdi provides you complete protein. So relish it without any fear! Preparation Time: 10 mins Cooking Time: 15 mins Makes 4 servings Ingredients 1 cup rice (chawal) 1/2 cup masoor dal (split red lentil) 1 tbsp oil 1/2 tsp mustard seeds ( rai / sarson) a pinch asafoetida (hing) 4 curry leaves (kadi patta) 1/4 tsp turmeric powder (haldi) 1 1/2 tbsp chopped green chillies 3 kokum 1 tbsp jaggery (gur) 1 tsp goda masala 1 tsp coriander (dhania) and cumin seeds (jeera) powder 1/4 cup chopped coriander (dhania) salt to taste Method 1. Wash and drained the rice and masoor dal. Keep aside. 2. Heat the oil in a pressure cooker and add the mustards seeds. 3. When the the mustard seeds crackle add the asafoetida, curry leaves, turmeric, rice and masoor dal and saute for 2 minutes. 4. Add 4 cups of water and saut for a few seconds. 5. Add all other ingredients and pressure cook on high flame for 3 whistles. 6. Remove from the flame, allow the steam to escape before opening the lid. 7. Serve hot with a pickle of your choice.

Moong Dal Khichdi ( Gujarati Recipe) by Tarla Dalal Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. In many gujarati houses, friday is khichdi day. Preparation Time: 5 mins Cooking Time: 20 mins Makes 4 servings Ingredients 1 cup boiled yellow moong dal (split yellow gram) 1 cup rice (chawal) 1/2 tsp turmeric powder (haldi) 10 black peppercorns (kalimirch) salt to taste 2 1/2 tbsp ghee For Serving kadhi papad Method 1. Wash and soak the moong dal and rice together. Drain. 2. In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt. 3. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released. 4. Remove from the pressure cooker, add the ghee and mix well. 5. Serve hot with kadhi and papad.

Variation: green moong dal khichdi

1. Use green moong dal (split green gram) instead of the yellow moong dal, and use 2 cloves (laung / lavang) and a small piece of cinnamon (dalchini) instead of the peppercorns.

Bread Loaf
by Tarla Dalal
Preparation Time: 1 hour. Cooking Time: 40 mins. Makes 2 small loaves. Ingredients 500 gms plain flour (maida) 30 gms fresh yeast or 15 grams dry yeast 2 tsp sugar 1 tbsp ghee or margarine or butter 1 tsp level salt Method 1. 2. 3. 4. Sieve the flour. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 2 minutes. Dissolve the salt in 1/2 teacup of warm water. Add both the liquids to the flour and make a soft dough. If required, add a little more warm water. 5. Knead the dough for at least 6 minutes. 6. Add the ghee, mix well and cover with a wet cloth for 25 minutes or until the dough is double in size. 7. Knead again until the dough comes back to its original size. 8. Cover with a wet cloth and keep for 20 minutes. 9. Knead again until the dough comes back to its original size. 10. Shape into bred loaves. 11. Place in 2 greased loaf tins. Cover with a wet cloth and leave for 15 minutes or until double in size again. 12. Bake in hot oven at 450F for 10 minutes. Reduce the temperature to 400F and bake for a further 15 to 20 minutes. 13. Remove from the tin and brush on top with ghee. 14. Slice after 2 hours. Tips 1. Note : How to use dry yeast 2. Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour . 3. Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.

High Fibre Bread

by Tarla Dalal
Preparation Time: 15 mins. Baking Time : 45 mins. Baking Temperature: 160C (320F). Makes 1 loaf (approx.12 slices) Ingredients 1 1/2 cups whole wheat flour (gehun ka atta) 1 3/4 cups quick cooking rolled oats 2 1/4 cups wheat bran 3/4 cup softened butter salt to taste 1 tsp oil for greasing Method 1. Combine the flour, oats and wheat bran in a large bowl and mix well. 2. Add the butter and salt and rub it into the flour using your fingertips till the butter is evenly distributed in the flour mixture. 3. Add 1 cups of water and knead into a dough. 4. Add the oil and knead again. 5. Roll the dough into a long loaf approximately 75 mm. (3") in width and place on a greased baking tray. 6. Bake in a pre-heated oven at 160C (320F) for 45 minutes till the crust is golden brown in colour. 7. Cool and cut into slices. Tips 1. VARIATION : HIGH FIBRE BHAKHRI 2. I also made bhakhris out of this dough and I enjoyed them with vegetable. 3. Make them exactly as you would make parathas over a slow flame but do not add oil to cook them as the dough has plenty of butter. 4. You can make about 20 bhakhris by dividing the dough into equal portions.

Bread Walnut Ice-cream

by Tarla Dalal
Preparation Time: 5 mins. Cooking Time: 10 mins. Serves 4. Ingredients 2 cups low fat milk 4 tsp skimmed milk powder 1 1/2 tsp cornflour 2 tsp low fat cream 2 tsp sugar substitute 6 tbsp rosted brown bread crumbs 1/2 tsp vanilla essence 2 tbsp crushed walnuts (akhrot) Method 1. Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside. 2. Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously. 3. Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool. 4. To the cooled mixture add the cream, sugar substitute brown bread crumbs and vanilla essence and mix well. 5. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours. 6. Once the mixture has set, remove from the freezer and blend in a mixer till smooth. 7. Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place it in the freezer again till it sets. 8. Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.

Brown Bread ( Low Calorie)

by Tarla Dalal
Preparation Time: 60 mins Cooking Time: 25 mins Makes 13 servings Ingredients 250 gms whole wheat flour (gehun ka atta) 10 gms fresh yeast 3/4 tsp sugar 1 tsp low-fat butter 3/4 tsp salt Method 1. Sieve the flour. Make a well in the centre. 2. Add the yeast, sugar and a little warm water. 3. Wait for at least 4 to 5 minutes or until bubbles come on top. 4. Add the butter and salt. 5. Make a soft dough by adding some more warm water. 6. Knead for 2 minutes. Leave for 20 minutes and knead again for a while. 7. Shape into a loaf and press into a greased loaf tin with your fingers. If you wish to make buns or small loaves, shape accordingly and arrange on a greased baking tin. 8. Wait for at least 25 minutes or until double in size. 9. Bake in a hot oven at 200 degree c for 10 minutes. 10. Then reduce the temperature to 150 degree c and bake further for 15 minutes. Tips 11. Health Information : 12. Brown bread is more nutritious than white bread as whole wheat flour. 13. It conatins more protein, minerals, vitamins and fibre than processed white flour.

Brownie Muffins
by Tarla Dalal
Ingredients 1 1/2 cups (200 grams) chopped dark chocolate 2/3 cup butter 1/2 cup condensed milk 3/4 cup plain flour (maida) 1 tsp baking powder 1/2 tsp soda bi-carb 1/2 cup chopped walnuts (akhrot) 1 tsp vanilla essence butter for greasing Method 1. Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain. 2. Remove from the fire, add the condensed milk and mix well. Cool to room temperature. 3. Add the flour, baking powder, soda bi-carb, walnuts and vanilla essence and mix gently. 4. Spoon 2 tablespoons of the mixture into 8 greased and dusted muffin moulds. 5. Bake in a pre-heated oven at 180c (360f) for 20 to 25 minutes or until a knife or skewer inserted into the brownie comes out clean. 6. Cool on a wire rack and unmould each muffin. 7. Serve warm. Tips 8. Serving Suggestions : Serve these with vanilla ice-cream.

Basics Of Using Pour Box Chocolate Molds

By Bob Sherman This is a general instruction article which shows how to make chocolate boxes. Note that there are 2 box mold types and this article discusses the most common type. Many of the items you may need can be ordered directly from this page for your convenience. PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required. Chocolate I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects and tastes great. Although illustrated with milk chocolate, any color / flavor chocolate works the same way. Melting Chocolate Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum. Double Boiler - See Double Boiler Usage Instructions. Microwave - A microwave may be used but care must be taken not to overheat the chocolate. 1. 2. 3. 4. Place the chocolate in a microwave safe bowl. Heat for 30 seconds. Remove and stir. Repeat steps 2 and 3 until the chocolate is creamy. 5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Pour Box Chocolate Mold - One needed. Chocolate - Your choice of colors. Thermometer - One Double Boiler - For melting chocolate. A microwave may also be used.

Step By Step Instructions

Step 1 No modifications to the mold or molds are normally needed. Note that this is the side the mold is poured from. Smaller box molds will usually be on one sheet like the one used here. Larger box molds typically have the lid and bottom on separate sheets.

Step 2 If your mold does not sit flat, support it across a box, bowl, or other suitable object.

Step 3 Fill the mold cavities. The depth of box molds greatly increases the chances of trapped air. This can be reduced by pouring the chocolate into one corner and allowing it to flow across. Next, rap it several times against the counter to dislodge any trapped air. Hit it like you mean it too - box bottoms tend to trap big bubbles.

Step 4 It is very important that these be as level as possible for best appearance so I allow the chocolate to harden before moving the mold to the freezer. Step 5 Place the mold in your freezer for 5 minutes.

Step 6 After 5 minutes place a plate on top and flip it over. place it back in the freezer as shown for another 5 minutes.

Step 7 At this point the box lid should be loose and ready to de mold and set aside. If the box bottom has not separated enough place it back in the freezer (spots that haven't separated will look like wet spots when viewed through the clear plastic mold). If necessary return the mold to the freezer, reversing its direction every 2 minutes.

Step 8 To de mold the box grasp the mold with fingers on one side and thumbs on the other side. I generally use my thumbs on the chocolate side as shown here.

Step 9 Apply gentle pressure from the mold side. If it sticks a bit work your way around the mold cavity applying gentle pressure at each spot around the edge of the mold.

Step 10 The finished box.

Tip

If you have small hands, the final de molding step is made easier if you trim away some of the mold sheet around the mold cavity.