Showing posts with label How to/ Homemade. Show all posts
Showing posts with label How to/ Homemade. Show all posts

Eggless Mayonnaise/ Homemade Eggless Mayo/ Homemade Eggless Mayonnaise


Yes, it's homemade Eggless mayonnaise! This is an easy recipe that can be done in under 5 minutes. Though I eat eggs, I chose an eggless version of Mayo because I don't want to have that nasty feeling of me having raw eggs! Hence this recipe helped me. You could use this Mayo in the preparations of salads, sandwiches, dips, etc. But, don't use this mayo in the preparation of cakes because this Mayo is egg-free.. 




To make this recipe, you'll need : 

Soy milk
½ cup
Oil (I used sunflower oil)
½ cup
Apple cider vinegar
2 teaspoons
Mustard powder (or) Dijon mustard
1 teaspoon
Sugar powder
1 teaspoon
Salt
1/4th teaspoon (or) to taste


    You could also add pepper powder to taste, which gives black tiny specs to your Mayo! 

Method : 

1. Make sure all the ingredients are at room temperature.

2. Add all the ingredients to a blender jar and blend until smooth and creamy. 

Pictorial



Add Soy milk




Add oil 



Add  apple cider vinegar (ACV)




Add sugar powder 




Add mustard powder  or dijon mustard




Add salt 





Blend everything until smooth and creamy.




Delicious Eggless mayo is ready in minutes!! 


Enjoy!! 






Thank you for visiting Blessy's Kitchen :)






Homemade Butterscotch Praline/ Butterscotch topping for cakes/Ice creams and other desserts/ Crunchy Butterscotch Praline


Who doesn't love the crunch in their desserts?? This praline is ideal for cakes, ice creams, and topping for any dessert! It's easy to make but supervising throughout the cooking process is compulsory. Take care not to burn the sugar which will lead to a bitter taste. Once you get it right, you can make your desserts glow golden all the time :)






To Make This Recipe, You'll Need : 

Sugar
1 Cup
Butter
1 Teaspoon
Cashews/ Kaju
1/4th cup – ½ cup



Method : 


1. Oil or butter a plate/ any container and keep aside for later use.
2. Next, to a saucepan, add the sugar and let it melt on low heat (do not stir with any spoon, you can tilt the saucepan). Once it's melted, now you can use your spoon to mix and melt any tiny sugar crystals.
3. Add the butter, stir well, switch off the flame immediately and add nuts to the caramel, mix and transfer it to the prepared plate or container. 
4. Allow it to cool completely and you will see it in brittle form. Snap the brittle, place the chunks on a clean paper, cover it, and using a rolling pin apply pressure and break down to tiny bits. 





Enjoy the Crunch! 




                                  Thank You For Visiting Blessy's  Kitchen :)

Homemade Puff Pastry / Laminated Dough


Having puffs always reminds me of my childhood days. Me as a kid, always enjoyed it in the evenings when guests happen to visit our home. Those thin crisp buttery umami layers won our hearts. As my teacher was demonstrating the puff pastry at the class, I was like, OMG!  I would rather buy from a bakery than making it. Yes, it's a bit complex project but when you master it you will love to make this over and over again. It's satisfying because you use your own choice of butter. The quality of the butter also matters. I came across some puffs at few bakeries which lead to palate cling, a greasy feel on the palate, and tats not pleasant. However, there are good-tasting puffs too. Have a look at the commercial fats. They are called as bakery/pastry margarine. Margarine vary from biscuits to cakes, puffs to breads. I have tasted puffs made with the pastry margarine, it tasted good! Don't panic! You don't have to get this one. A regular one will work too :). 




To Make This Recipe, You'll Need : 


All Purpose Flour
500 Grams + Extra for dusting
Salt
1 Teaspoon
Sugar
2 Teaspoons
Water
Around 250ml
Lime/ Lemon  Juice
Juice of 1 Lemon
Butter
300 Grams


Method : 

1. To the flour add the salt, sugar and mix it well. 
2. Add lime juice to the water and stir well. Add this water gradually to the flour and form a stiff dough. 
2. To the dough ball add 50 grams of butter and knead well. 
3. Cover  this dough and refrigerate for 30 minutes.



Now, refrigerate the dough, because, for further process, the cold dough is the key. 

4. Meanwhile, eyeball the butter and divide it into 3 equal portions.
5. When the dough ball is cold, it's time to form the layers. Dust the counter with the flour and make a thin rectangle out of it. (I know mine was not a rectangle, but as I continued to form the layers, I shaped into a rectangle)
6. Cover 3/4th of the rectangle dough with a thin layer of butter. 
7. Sprinkle flour over the buttered rectangle dough and fold the dough as shown in the pictures.
8. Finally fold the dough in half and refrigerate again for 30 minutes. (Place the dough on a Tray dusted with flour)


Cover the dough with a clean cloth and refrigerate for another 30 minutes.
9.  Repeat the same process for the second time. 
10. For the third time, make a rectangle, cover the whole rectangle with butter, fold the dough and refrigerate. (By now, your butter should be finished)
11. You could stop here or continue to fold for a further 3 to 4 times which gives many layers. 
12. To bake the puff pastry, make sure the pastry is cold. Bake in a very hot oven for about 10 to 12 minutes. 
13. Do not apply pressure as you roll out the pastry. The pastry should be 1/2 inch thick. 

WHAT HAPPENS IN THE OVEN?
Puff pastry comes under the category of Laminated dough. The process of folding butter into the dough multiple times to create thin alternating layers of butter and dough is called Laminated dough. When the heat of the oven hits the cold dough, the water present in the butter and the dough converts into steam. This steams puffs up each layer before it evaporates and thus gives us a result of several layers. So, the many times you fold, the many layers you get. 



Notes : 
1. The dough should be cold, spreading the butter on the cold dough is easy. If the dough is warm, the butter will melt into the dough. There won't be any alternate layers of butter and dough which is a disaster. 
2. Always dust the pastry each time you give it a fold. 


                         Thank You For Visiting Blessy's Kitchen :)








Chocolate Cake









This chocolate cake is moist, soft, and delicious. I've prepared this cake before (during Christmas and the New year). It had a good texture and I liked the way it turned out. One could eat the cake on its own or frost it with the ganache. Here is an old picture, clicked from my mobile :

The White Balls are  Coconut Snow Balls
Read the whole post of the Chocolate Cake, Don't miss how to make your own Butter Milk for the cake.
                                 
So, to make this Chocolate Cake, You'll need :


All-Purpose Flour + 2 pinches of Baking powder
230 Grams
Sugar Powder
250 Grams
Butter (I used salted)
270 Grams
Cocoa Powder
20 Grams
Eggs
4 Nos
Vanilla Extract/ Essence
1 Teaspoon
Baking Soda
½ Teaspoon
Apple Cider Vinegar
1 ½ Teaspoon
Buttermilk
3 Tablespoons




 
Method :

Begin by beating the butter and the sugar until pale and fluffy. Add the vanilla, eggs, buttermilk and further mix it until everything gets incorporated well.



 and beat well. Now, the mixture looks curdled. Do not worry. Mix cocoa and the flour well, add the flour to the butter-egg mixture followed by soda and the vinegar, and mix well until everything gets mixed properly. (Do not over mix after adding the flour. You could also use the rubber spatula to mix)




Now, add the cake batter to the greased cake tin, preheat the oven at 180 degrees C, place the cake tin in the middle rack of the oven, bake for about 5 minutes (until the cake rises), next reduce the temperature to 150 degrees C and bake further 10 to 15 minutes, or until the toothpick comes out clean when inserted into the center of the cake. This is how I did it in my new OTG Morphy Richards 28 Ltrs. Each oven differs, so keep an eye on your cakes when you're trying any new recipe.


Here, I placed a cake tin and the cupcakes, cupcakes were ready by 13 mins approx.

Enjoy :)











I made my own Butter Milk for this recipe. Here's how: Add 1 tablespoon of apple cider vinegar to 1 cup of milk. You could use plain vinegar too. Rest this mixture for around 10 minutes. After 10 minutes, you can see the milk slightly curdled! This is it! 
This buttermilk is used in the preparations of cakes, marination of the chicken, biscuits, etc. Do not drink it.

Notes :
Store the cake in an air-tight container once it cools down. 
One could also refrigerate the cake for about 3 days. 

Thank You For Visiting Blessy's Kitchen :)



Easy Homemade Condensed Milk





Condensed Milk is used in various Indian desserts as well as in Western Treats. Some even flavor their coffee with Condensed Milk. It's easy to buy the Condensed Milk tin from the store, give this a try, you will start making this instead of buying it!  This is a very easy recipe that can be done in under 10 minutes with just 4 ingredients and it's tasty! Recipe courtesy- SonysKitchen. 


To Make This Recipe, You'll Need :


Milk Powder
1 Cup
Butter
3 Tablespoons (I used Nutralite)
Powdered Sugar/ Sugar Powder
6 Tablespoons (or) As per your taste
Water
½ Cup


Method : 

Begin by bringing the water to a slight boil(until you start seeing the bubbles, switch off the stove immediately.)
Next, to a mixer jar (I used a small jar) add all the ingredients and blend it until everything is smooth.
That's it!! It's Done :)



                                             
                                  and blend until everything is smooth.


Enjoy!!


Notes :
1. It stays fresh in the fridge for up to 4 days.
2. If needed, add the hot water before use to adjust the consistency after the refrigeration of the Condensed Milk.
3. I also tried making the Condensed Milk by adding Amul butter. It turned out to be thick. Add hot water and adjust the consistency.

What did I make using this Condensed Milk? : 1.Leche Flan/ Caramel Custard/ Caramel Pudding/ Creme caramel

Enjoy! :)

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Thank You For Visiting Blessy's Kitchen :)