Heavy Cream Recipe

Heavy cream recipe

 It is very difficult to find heavy cream the area where I live ..What we usually get here is low fat fresh cream (25%) and non-dairy whipping cream..It is very difficult to whip low fat cream..Non dairy whipping creams are full of hydrogenated fats and chemicals..So I decided to make my own heavy cream in my kitchen...I have read a lot of articles and blogs regarding dairy cream and did a few tests in the kitchen..Finally I made it.Now I make tasty ice creams and cream cakes with this homemade heavy cream ..I'm very happy to share this recipe with you..If you are living in a place where dairy creams are unavailable try this and serve your loved ones with this chemical free homemade fresh heavy cream..

 Heavy cream is one which contain at least 36% milk fat.It whip up quickly but will not double in volume..Heavy cream and heavy whipping cream are different..Heavy whipping cream contains 30% to 36% fat and when we whip, it will double in volume.

 Ingredients:

  full fat milk

 Method :

• heat up milk on medium flame
• when it boil, turn off the flame and allow it to cool
• when it come to room temperature refrigerate for 3 - 4 hours
• then collect the cream which appear on top of the milk
• refrigerate the milk again, you can see the layer of cream on the top
• I do collect the cream at least 3 times from the same milk
• keep this in a clean container and place in the refrigerator
• complete the process of collecting cream within 4 - 5 days

  Important points to remember :

• do not use homogenised milk ..homogenisation is a mechanical process of reducing the size of fat globules so that it will not separate from the milk..so use farm fresh milk to separate the cream.
•  do not over beat the cream..otherwise it will turn into butter 

Soft Kozhukattai Recipe Kerala Style

Kozhukattai 

 Ingredients :

  For dough :-

• roasted rice flour - 1 cup
• salt as needed
• ghee/oil - 1 tsp
• boiling water - 1+1/2 cup*

  For filling

• jaggery - 1/2 cup (3 cubes)
• grated coconut - 1 + 1/2 cup
• cumin/cardamom - 1/2 tsp
• cashews / raisins - 1/4 cup (optional)

 Method

 step 1 : making dough

• boil 1 + 1/2 cup water with salt and ghee/oil
• add in the flour into the boiling water and combine well
• switch off flame and keep it covered until cool down a little

 step 2 : filling

• to melt jaggery, add in 1/4 cup of water
• heat on medium flame until jaggery melt completely
• strain to remove impurities if any
• pour the melted jaggery into a pan and bring to boil
• add in cumin/cardamom
• add in cashews and coconut
• cook until the moisture dries up, stirring occasionally
• when it is ready turn off the flame

  step 3 : assembling

• when the dough is hot enough to handle knead into smooth dough
• pinch lemon sized dough and shape into balls
• make it a thin disc
• place 2 tbs filling and seal it
• again shape into ball
• repeat the same with the entire dough

  step 4 : steaming

• boil water in steamer
• when steam appears on top, place the prepared balls 
• cook them for 12-15 minutes
• remove from steamer and serve warm

 Notes

• I used homemade flour for this recipe..Amount of water may vary depending on the type of flour

Idichakka Thoran | Tender Jackfruit Stir Fry

Idichakka Thoran 

  Ingredients :

• tender jackfruit (de-skinned and cut into small pieces) - 2 cups
• grated coconut - 1 cup
• green chilly as needed
• shallots - 8-10
• garlic - 2-3cloves
• cumin - 1/2 tsp
• turmeric powder - 1tsp
• salt as needed
• curry leaves

 Method:

• cook the jackfruit pieces along with turmeric powder, salt and a little water
• do not overcook them
• add them into a mixer jar and just give a run to shred them (do it in batches)
• for the gravy coarsely grind coconut, shallots, green chilly, garlic,cumin and turmeric powder
• heat up 3 tbs coconut oil and splutter mustard seeds,followed y dry red chilly and curry leaves
• add in the ground coconut mix and stir for 1 minute
• now add in the shredded jackfruit and combine well
• check for salt
• cook on low heat for 2-3 minutes
• delicious idichakka thoran is ready
• serve hot with rice

Papaya Juice | Papaya Coconut Smoothie Recipe

Papaya Juice

 Ingredients :

• papaya - 1
• coconut milk - 1+1/2 cup
• cardamom powder - 1/2 tsp
• sugar or honey as needed
• ice cubes

 Method

• cut papaya and remove seeds
• collect the flesh of papaya ( around 300 ml )
• add into a blender jar
• blend until smooth along with rest of the ingredients
• papaya juice is ready to serve

Kallappam Recipe

Kallappam

 Ingredients :

• roasted rice flour - 1+1/2 cup
• grated coconut - half of a big coconut
• poha - 1/2 cup ( soak in water for 10 minutes )
• shallots - 4
• garlic cloves - 2 (small)
• cumin - 1/2 tsp
• yeast - 1/4 tsp
• sugar - 2 tbs

  Method

• add in salt into the rice flour and mix well
• add in rest of the ingredients into a mixer jar
• grind into a coarse paste along with enough water
• mix the ground mix with the rice flour
• add in water to make a thick batter of flowing consistency
• remember that the batter will get thickened as it sits, because it is roasted flour
• add in water accordingly
• keep it in a warm place for fermentation
• for me it took 4 hours 
• now pour a ladleful of batter on hot tawa and cook both sides until done
• serve with your favourite curry

Veg momos recipe | Vegetarian Dim Sum Recipe | Momo Sauce Recipe | Momos Chutney Recipe

Veg Momos With Chutney

 Ingredients :

  for pastry :-

• atta / maida - 1 cup
• salt as needed
• oil - 1 tsp

  for filling :-

• finely chopped ginger & garlic - 1/2 tsp each
• finely chopped onion - 1 medium
• green chilly - 2
• grated carrot - 1
• grated cabbage - half of a small cabbage
• spring onion - 2 tbs
• salt as needed
• pepper powder - 1 tsp
• soya sauce - 1 tsp

  for chutney : -

• tomatoes - 2
• dry red chilly - 5 -6 or as needed
• ginger - a small piece
• garlic - 5 -6 cloves
• 4-5 pepper corns
• salt as needed

 Method

  step 1 : pastry making

• mix all the ingredients listed under pastry 
• add in water little by little to make a tight dough
• knead for 5 minutes
• cover and let it rest for 15 minutes

  step 2 : filling

• heat up 2 tsp oil in a pan
• saute ginger and garlic until golden
• add in onion and green chilly and saute until soft
• add in cabbage and carrot and cook for 2 minutes
• add in salt, pepper and soya sauce and mix well
• add in spring onion and mix well
• filling is ready; keep aside

  step 3 : assembling

• knead the dough again
• divide into small pieces
• make balls and roll into thin circles
• keep them covered till entire dough is finished
• place filling as needed in each circles and shape them
• place them on greased tray 
• keep space in between the momos
• cook them in the steamer for 10 minutes
• do not overcook the momos as it make the pastry hard

  step 3 : chutney

• add the tomatoes and chilly in boiling water and cook for 10 minutes or until become soft
• peel the tomatoes
• add tomatoes and chilly into grinder jar
• add in rest of the ingredients for chutney and grind into fine paste
• spicy chutney is ready
• serve the hot momos with chutney