Dulce de leche

Dulce de leche : #DulceDeLeche is a portuguese word. It is a sweet prepared by simmering sugar added milk till it changes its color and texture. The literal meaning of this word is Milk candy or candy of milk or candy made of milk. This is very popular in Latin American nations, especially in Mexico, Chile, Uruguay, Peru, Argentina, Brazil, Venezuela, Columbia, Ecuador and Bolivia.
To know more on this confectionery kindly go to
http://en.wikipedia.org/wiki/Dulce_de_leche

My daughter told me once that one of her friends who is from Columbia shared a sweet with her. When she asked about that sweet he said it is one of the popular sweets in their country and it is called dulce de lache. Then she searched on web and made candy of milk by simmering milk for nearly 2 hours.
Then she asked me to try using milkmaid condensed milk tin.
But I didn't try out of fear that the tin may explode. Recently dulce de leche mania spread like a wild fire in a food group of facebook called "chef at large" in which I am also a member. Many of them have tried the cooker method and assured that it is safe to cook.  After seeing all those posts I tried yesterday. Ah!! tasty candy is ready. I can't control myself,,,  licking again and again??!!
Here let me tell you how I prepared this #milkjam.

Things Required :

Milkmaid tin             1

Method :
Take milkmaid tin. If there is any plastic cap, remove it.
Do not open the tin.
Keep the milkmaid tin inside the cooker in lying position.
Fill with water. Water level should be 1 inch above the tin.

Close the cooker with lid.
Put the weight on and heat over high flame.
Allow one whistle.
Then reduce the flame and cook for 25 minutes.

Turn off the stove and wait until the water becomes warm.
Take out the tin from cooker and allow to cool down completely.
Now open the seal.
Ah! ahaa!! tasty yummy dulce de lache - caramelized milk - candy of milk is ready.
Why waiting take a spoon full and start licking.

This candy of milk can be used over cakes, ice creams and as spreads.
I simply love licking as it is!!!...







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Recipe Index

Vanilla-Cake-on-Stove-Top

#VanillaCakeOnStoveTop : This is my mother's recipe. She used to prepare with butter. But I am not able to get unsalted butter near my place. So I used refined sunflower oil in place of butter.
I #bakedonstovetop as I do not have an oven.
Now to the recipe

Ingredients :
1 1/4 Cup	Maida
1 1/4 Tsp	Baking powder
3/4 Cup	Sugar
1 Tsp	Fennel
small piece	Nutmeg
1 1/2 Cup	Refined Oil
1/2 Cup	Milk
2	Eggs
1/2 Tsp	Vanilla

Aluminium casserole 2 or 3 to bake the cake.

2 Cups of sand and an iron dosai tawa or flat iron kadai.

Method :

Grease aluminium casserol and keep aside.
Sieve maida & baking powder together 2 or 3 times and keep aside.

Grind sugar, fennel and nutmeg into a fine powder using a mixer. Transfer into a bowl. Keep aside.

To prepare the stove top :
Let us make ready the stove top arrangement before preparing batter.
So that the cooker will be ready for baking the cake.
Place a tawa/kadai on a stove.
Spread sand over the tawa/kadai.
Now place a cooker over the sand.
Place a stand or bottom plate inside the cooker.
Close the cooker with gasket but do not put weight on.
Heat on HIGH flame for 10 minutes.

Method of Preparing Cake batter :
Take eggs.
Break eggs into a clean and dry vessel and beat with an electric blender.


Beat for a minute.

Then add sugar into beaten egg and beat again for about a minute or until the mixture thickens.

Add oil, vanilla essence and 1/4 cup of milk.
Mix with a spatula.

Then add maida mix a small quantity at a time, mix well.
In the same way mix all the flour into a smooth batter.

If the batter is too thick add some more milk and mix well.


Fill 3/4th of the greased aluminium casserole with the batter.
[ I filled two casseroles. ]
Keep aside.

By the time the cooker on the stove must have been heated to required temperature. Keep the aluminium casserole with batter inside the cooker over the stand/bottom plate.
Close the lid and do not put weight over the nozzle.
Reduce the flame to mid level.
Allow to bake for 40 to 50 minutes. [ The baking time depends on the quantity of the batter and flame heat of your stove. ]


A nice aroma emanates from the cooker if the cakes are done.
Insert a tooth pick and make sure that the cake has been baked well till the bottom.
The tooth pick should come out clean.
If it comes out with batter sticking ti it bake for another 5 to 10 minutes.


Take out from the cooker.
Allow to cool down for some time and then remove from the casserole.
Divide into pieces using a knife.


Store in an air tight container only after the cake has completely cooled down.

Enjoy!! You wouldn't get such an aromatic cake in a bakery. Fennel and nutmeg give a nice aroma to this simple vanilla cake.








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Boli-with-Whole-Wheat-flour

#Boli #PooranPoli : I have already shared the recipe for boli [#poli ] with you all. 
I followed traditional method to prepare boli dough where I used maida flour to make the dough.
A few days back I tried the same boli just the same way as making paratha but stuffed puran inside. More over I used multigrain whole wheat flour for the dough which is rich in fiber and other nutrients.
Now let us see the recipe.
Can make approx. 4 to 5 boli of approx. 15 cm dia.

Ingredients:
1 Cup	Multigrain Whole Wheat flour
1/4 Tsp	Salt
2 Tsp	Oil

Required quantity of Oil or ghee to make boli.

Method :
Prepare either kadalai paruppu pooranam 


or soya chunks pooranam as stuffing for boli.

Take the multigrain wheat flour in a basin. Add salt.

Add approximately 1/4 cup of water and knead into a soft dough.

Add oil and knead well to make it soft and elastic.

Divide the dough into 4 or 5 equal pieces.

Roll into a ball and keep aside.

Heat a tawa on a stove over medium flame.

Dust the rolling board with flour.

Roll a ball into approximately 6 to 7 cm diameter circular disc.

Keep a palm sized ball of pooran at the center of the disc.

Cover the pooranam completely by the dough.

Flatten the pooranam stuffed dough ball by hand.

Then roll into approximately 15 cm diameter circular roti/paratha using rolling pin by dusting with flour on and off.

Transfer the rolled boli gently over the hot tawa.

Allow half a minute to cook and then flip it.

Sprinkle oil over the boli and spread it using the dosai ladle.

Flip the other side and apply oil in the same way.

Transfer on to a serving plate once both sides of the boli turn golden color.

Yummy tasty boli is ready.

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Tiffin