DIY: DDL (Dulce De Leche)

From the time I started baking, I have heard about this DDL. I was always skeptical about making this as it involved using Pressure cooker. But I mustered some courage and made it, believe me, it was AWESOME. I literally had to hide it from mu hubby who was gulping it. Yeah it was that tasty.



Anyway, DDL is yum on its own, however I decided to make some Brownies with it. I will share the recipe in my next post.



But for now, lets make some DDL.

Ingredients

Condensed Milk - 1 Can (I used Milk Maid, Amu Mithai Mate also works fine)

Method

• If the can contains any plastic lid remove them.
• Fill half of the Pressure cooker with water and place the can in the water.
• Don't place the can standing in the cooker, tilt the cans on its side so the can is fully immersed in water.
• Close the lid and put the weight on, keep the stove on high flame.
• After the 2st whistle reduce it to Low Flame, and leave it on low flame for 30-45 minutes.
• After 30 minutes finish off the flame and allow it to cool on it own.
• Once its completely cooled off open the tin and voila DDL is ready.

Note:If you are planning to use them later please store them in refrigerator. Seriously, if you want to use it later, don't taste it all or else you will finish everything and there ill be nothing left to store :-) It Happened with me couple of times. 

Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

• Jeera Pulav
• Potato Fry (Will Update soon)
• Mutter Paneer 

Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.

Ingredients

Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste

Method

• Wash and Soak rice in 1 cup of Water.
• In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
• Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
• In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
• Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
• Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
• Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
• Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
• Give it a stir and put the lid back on and cook it till done.
• Once the rice is done, add Ghee and stir it well and Serve.
• If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
• Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Paneer Pakora/Pakoda/Cottage Cheese Fritters 

I am a huge fan of paneer, I have lots of Paneer recipes in my blog, please check it here. I am sure all of us know how to make pakora/Fritters. The important part of this is to make a batter that gives yu tasty and crispy fritters.

Ingredients:

Paneer - 200 Gms
Besan/ChickPea Flour - 4 Tablespoon
Maida/APF - 1 Tablespoon
Rice Flour - 1 Tablespoon
Rava or Sooji or Cream of Wheat - 1 Tablespoon
Corn Flour - 1/2 Tablespoon
GInger Garlic Paste - 1/4 Teaspoon
Red Chilly Powder - 1/4 teaspoon
Garam Masala, Chat Masala, Asafoetida - A generous pinch of Each
Warm Oil - 1 Teaspoon
Oil - For Deep Frying
Water 1/4 Cup or as Required
Salt - To taste.

Method

• Heat Oil in a Pan/kadhai. 
• In a mixing bowl, place all the ingredients except Paneer, Oil and Water and whisk them together.
• To this add 1 teaspoon of warm oil and add water little by little to get a thick Batter consistency.
• Cut Paneer into cubes or strips.
• By this time, Oil should be at right temperature for deep frying.
• Test the oil by dropping a drop of batter, it should go down and then come up immediately. 
• If the batter sits in the bottom it keeps the oil is hot and if the batter browns immediately then the temperature is hot.
• Now that the oil, batter and Paneer is ready lets make some Hot Pakoras.
• Take a Paneer cube dip it in the prepared batter, allow it to coat it all over.
• Carefully drop this in the oil and fry it till gets a nice golden color.
• Using a slotted spoon remove the Paneer pakora and place it a a kitchen napkin to remove excess oil.
• Depending on the size of your kadai/pan you can drop 4-5 Paneer pakoras at a time.

Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

• Dal Tadka
• Kollu Rasam
• Avarakkai Poriyal (Broad Beans) (Will Update soon)
• French beans Poriyal (Will Update soon)