CHAYOTE FRIED-RICE

Don't know a recipe with chayote………try this simple chayote fried rice with Indian masala powder. Just chayote, masala powder, cooked rice and the dish is ready. 

INGREDIENTS

1. Chayote                         2
2. Onion                            1
3. Rice                               2 cups
4. Water                             4 cups
5. Oil                                 3 Tsp
6. Salt                                to taste
7. Jeera                              1 tsp
8. Coriander seeds             1 tsp

for the masala powder

1. Coriander seeds            1 Tsp
2. Chana dal                     1 Tsp
3. Cardamom                   1
4. Cloves                          4
5. Cinnamon                    small piece
6. Red chilies                   2
7. Dry coconut                 2 Tsp

PROCEDURE

Cook 2 cups of  rice with 4 cups of water and let cool.

Dry roast the ingredients for the masala powder and grind to a fine powder.
Finely chop the onions and chayote. (Peel the chayote, cut into half and discard the seed inside it).
Heat oil in the pan and add the jeera and coriander seeds.

Now add the finely chopped onions.

Add a bit of salt.

Now add the chopped chayote pieces.

Chayote requires little less salt. So add salt accordingly for the veggie and the rice.

Cover and cook till the pieces are soft. 

Now add the masala powder and the cooked rice.

Toss and serve with any raita.

 

CURRY POWDER 2(SESAME-COCONUT-PEANUTS)

The recipe is more for women who need calcium on daily basis and who hate to drink milk or take supplements. Use this gun powder in  any curry dish or use as is with plain rice and ghee, I am sure you will not face the calcium deficiency.  A non dairy source of calcium - sesame is more popular in Indian recipes.

INGREDIENTS

• Sesame seeds                         1 cup
• Dry coconut powder             1/2 cup
• Peanuts                                 1/2 cup
• Red chilies                             8
• Jeera                                      1/2 tsp
• Salt                                        to taste

PROCEDURE

Dry roast all the above ingredients individually and set aside.

Peanuts take longer to roast and sesame take very little time, so roast all of them individually.

When all cool down make a fine powder.

KRISHNASHTAMI SUBHAKANSHALU

శ్రీకృష్ణాష్టకం 

వసుదేవ సుతం దేవం కంసచాణూర మర్దనమ్ |

దేవకీ పరమానందం కృష్ణం వందే జగద్గురుమ్ ||

అతసీ పుష్ప సంకాశం హార నూపుర శోభితమ్ |

రత్న కంకణ కేయూరం కృష్ణం వందే జగద్గురుమ్ ||

కుటిలాలక సంయుక్తం పూర్ణచంద్ర నిభాననమ్ |

విలసత్ కుండలధరం దేవం కృష్ణం వందే జగద్గురుమ్ ||

మందార గంధ సంయుక్తం చారుహాసం చతుర్భుజమ్ |

బర్హి పింఛావ చూడాంగం కృష్ణం వందే జగద్గురుమ్ ||

ఉత్పుల్ల పద్మపత్రాక్షం నీల జీమూత సన్నిభమ్ |

యాదవానం శిరోరత్నం కృష్ణం వందే జగద్గురుమ్ ||

రుక్మిణీ కేళి సంయుక్తం పీతాంబర సుశోభితమ్ |

అవాప్ తులసీ గంధం కృష్ణం వందే జగద్గురుమ్ ||

గోపికానాం కుచద్వంద కుంకుమాంకిత వక్షసమ్ |

శ్రీనికేతం మహేష్వాసం కృష్ణం వందే జగద్గురుమ్ ||

శ్రీవత్సాంకం మహోరస్కం వనమాలా విరాజితమ్ |

శంఖచక్ర ధరం దేవం కృష్ణం వందే జగద్గురుమ్ ||

కృష్ణాష్టక మిదం పుణ్యం ప్రాతరుత్థాయ య: పఠేత్ |

కోటిజన్మ కృతం పాపం స్మరణేన వినశ్యతి ||

కృష్ణం వందే జగద్గురుమ్ ||

ATUKULU-KOBBARI

Soak the thick beaten rice in water for 1/2 an hour(adjust the time according to the thickness of poha).

Heat a tablespoon of ghee and add some jeera, curry leaves, cashews, green chilies.

Once they are fried, add grated coconut.

Squeeze out water from poha and add it to coconut and tadka mixture.

Add some salt, switch off the flame, cover and leave for 5 minutes.

Offer the prasadam to Little krishna.

ATUKULA CHAKRAPONGALI

Soak 1/2 cup of moong dal in water.

Soak 1 cup of poha in 2 cups of milk.

After an hour, boil the moong dal till it is soft. Add the soaked poha along with milk to the cooked dal.

Once the milk is all absorbed add 1 cup of grated jaggery or sugar.

Add 1/4 cup of ghee. 

Mix well till the chakrapogali leaves the edges of pan. 

Garnish with fried nuts and offer the prasad to Lord Krishna.

SOFT MYSOREPAK

HAPPY KRISHNASHTAMI

One of the finest, melt in mouth sweet I have ever made. All through my childhood I was not a big fan of  Mysorepak. The hard porous sweet made with part of ghee and part of oil, baking soda did not please me even once. But once I discovered the taste of this sweet made in the Sri Krishna sweet shop I was completely flattered and decided to learn the procedure of making it. I have tried half a dozen times before I could become an expert in making it. Loads of ghee, little patience and love makes the recipe into a mouth melting delicacy. Give it a sure try.

INGREDIENTS

• Besan                                       1 cups
• Sugar                                       1 cups
• Water                                       1 cups
• Ghee                                        3/4 cup
• Oil                                           2 Tsp(Optional, can use ghee fully)

PROCEDURE

Grease a baking sheet or plate with ghee and set aside

Dry roast the besan on medium flame for 10 to 12 minutes and set aside to cool.
Once cooled sieve it so that there are no lumps.

Now heat a large non stick pan and add the sugar and water. Make a thin sugar syrup with one thread consistency.

Slowly add the besan to the syrup. Keep the flame low and keep mixing. 

Add whole of the besan. 

Whole ghee makes the mysore pak a little hard after a day or two.

Adding a little of oil at the end makes it remain soft.

Add ghee a table spoon at a time and keep stirring. keep the flame low. Unlike the traditional porous mysore pak where you want the mixture bubbling, here you don't want the bubbly frothy mixture. So keep the flame low, keep mixing and complete adding the ghee.

Also you don't want the ghee to be hot, as used in the traditional mysore pak preparation. Use the room temperature ghee.

Keep on mixing and add the oil too.

A stage a reached where the mixture leaves the sides of the pan and changes the color slightly. Pour the gooey mixture into the greased pan. Make sure the mixture doesn't become frothy. If the mixture becomes frothy you will end up with the traditional porous hard mysore pak.

After it cools down a little bit (15 minutes or so) cut to desired shape. Serve after an hour when it is completely cooled.

VEGGIE-PALAK FRIED-RICE

A simple and healthy fried rice recipe packed with lots of veggie goodness and lots and lots of palak. One of the best ways to make your fussy toddler eat more spinach and veggies.

INGREDIENTS

1. Palak/Spinach                        3 cups(fully packed)
2. Carrots                                   1/4 cup(chopped)
3. Beans                                    1/4 cup(chopped)
4. Potatoes                                 1/4 cup(chopped)
5. Onion                                    1/4 cup(chopped)
6. Garlic                                     2 Tsp(chopped)
7.  Rice                                      2 Cups
8. Water                                     4 Cups
9. Ghee                                      1 tsp
10. Oil                                         2 Tsp
11. Cashews                                10
12. Jeera                                      1 Tsp
13. Cinnamon                             1/2 inch piece
14. Cardamom                            2
15. Cloves                                  4
16. Pepper powder                     1Tsp
17. Salt                                       to taste                      

PROCEDURE

Cook 2cups of rice with 4 cups of water and a teaspoon of ghee and let it cool completely.

Mean while blanch the spinach and let it cool off.( i.e Add the spinach to boiling water and keep it for a minute and  remove it and this is called blanching)

Finely chop the blanched spinach. You can also grind the spinach to a fine paste to give your dish a bright green color. My son doesn't like the green color so I prefer chopped spinach.

Chop the veggies as small as possible so that they cook in no time.

You can also microwave or blanch the veggies(carrots, beans, potatoes) to reduce the cooking time.

Heat oil in a large thick bottom pan.

Add the cardamom, cinnamon, cloves, jeera, cashews.

Fry on a very slow flame till the cashews turn golden brown.

Add the onions and garlic and fry till they are brown.

Now add the veggies.

Add enough salt. Cover and cook till the veggies become soft.

Add the palak(chopped/paste).

Fry for a few more minutes till the mixture is dry.

Add the cooked rice and toss well.

Finally add the pepper powder and mix.

Serve hot with any raita or curry.

KHICHDI

A simple dal and rice mixture, easily digestible, simple to make and little ingredients make this a comfort food to all age groups. This healthy recipe can be treated as a next version to kattepongali. Adding simple masalas make it spicy and extra tasty.

INGREDIENTS

• Rice                                  2 cups
• Moong dal                        1 cup
• Water                                8 cups
• Veggies                            1 cup(chopped potato, carrot, beans, peas)
• Tomatoes                          1 pureed
• Ghee                                 2 Tsp
• Jeera                                   1tsp
•  Pepper corns                     1 Tsp
• Cashews                            15
• Salt                                   to taste
• Green chilies                     2 chopped
• Curry leaves                      12

PROCEDURE

1. Heat ghee and add the jeera, cashews, pepper corns, chilies, curry leaves. 
2. Add the moong dal. Fry for a couple of minutes.
3. Add the chopped veggies and fry for 1 more minute. 
4. Add enough salt.
5. Boil the water and add rice and water.
6. Now you can cook on stove top or in a pressure cooker or electric rice cooker.
7. Serve with curd.

WHEAT FLOUR HALWA

I have already posted recipe for wheat flour halwa, but the recipe which I am presenting today is way more simple and low calorie with less ghee and sugar. More over this is a North Indian style of making the halwa and it requires less ghee than the traditional wheat halwa. It is time taking, but a little patience can turn your  recipe into tasty delight. Give it a try.

INGREDIENTS

• Wheat flour                    1 cup
• Jaggery                          1 cup(grated)
• Water                             3+1/2cups
• Ghee                              4 Tsp
• Cardamom powder        1 tsp
• Fried nuts                       2 Tsp

PROCEDURE
To 1 cup jaggery add 2+1/2 cups water and make a syrup and bring the syrup to a boil.
Heat ghee in a large non stick pan and add the wheat flour.

Keep the flame very low and fry the flour for 15 minutes till a nice aroma fills your kitchen.

Now slowly add the boiling jaggery little by little and make a thick halwa.

Cover and cook for another 10 minutes.

Finally add the cardamom powder, fried nuts.

Seve hot.

CHANA FRIED RICE

Packed with full of proteins, this is a one pot meal on a busy day. All you need is soaked and boiled chana and cooked rice. Very easy to make, yet very tasty. Give it a sure try.

INGREDIENTS

• Cooked rice                           3 cups
• Soaked chana                        1 cup
• Oil                                          3 Tsp
• Whole garam masala             10 cloves, 4 cardamom, 10 pepper corns. bay leaf, cinnamon.
• Salt                                        to taste
• Turmeric powder                   1/4 tsp
• Garam masala powder           1 tsp
• Chopped onion                      1/2 cup

PROCEDURE

Soak the chana overnight and cook the with a little bit of salt.

Heat oil in a wide pan and add the whole garam masala.

When they are fried add the very finely chopped onion. 

Fry for a minute and then add the chana, turmeric, salt.

Cover and cook for 5 more minutes.

Add the cooked rice, gram masala powder.

Fry for 2 minutes. 

Serve hot with raita.

EGGLESS CHOCOLATE NUT CAKE

Its eggless, but the same taste. Nuts and chocolate enhances the taste even more. I am presenting this recipe after I tried it a couple of times. No way you can go wrong if you follow my recipe as is.

INGREDIENTS

DRY INGREDIENTS

• Maida(All purpose flour)                  100grams
• Powdered sugar                                100grams
• Baking powder                                 1/4 tsp
• Baking soda                                      1/8 tsp
• Cocoa powder                                   1 Tsp
• Cashews                                            10
• Almonds                                            10
• Rasins                                                10
• Any Chocolate bar                             3 Tsp grated

WET INGREDIENTS

• Butter                                                 50grams
• Any aerated drink                              3 Tsp( coke, pepsi, soda water)
• Milk                                                   3Tsp
• Vegetable oil                                     3Tsp                                                                                                 

PROCEDURE
Grease the baking tray and dust it with flour.
Sieve the maida, baking powder, baking soda and cocoa powder, set aside.
Roast the nuts in a table spoon of butter and then roll them in some flour and set aside.
Preheat the oven to 350 degrees fahrenheit.
In a large bowl add the sugar powder, butter, grated chocolate.
Mix well till a soft mixture is formed.
Now add the milk, oil.
The mixture curdles, but keep on mixing.
Now add the Flour mixture little by little and mix well. Add the nuts.
When every thing incorporates well add the aerated drink.
The cake batter should be something like the dosa batter. Don't mix too much after adding the aerated drink. Cake will not fluff if mixed heavily.
Quickly transfer the batter into the baking tin.
Bake for 40 to 45 minutes.
Check the cake with a knife or toothpick.
Serve with coffee or tea.

ATUKULA PULIHORA

A very simple and easy to make breakfast. This Carbohydrate, iron  rich poha is good for all age group persons in family. Apart from being a tummy filler, this is rich in vitamin B. Prepared the same way as the pulihora this recipe is even more  simple as poha doesn't require cooking.  Try it as a breakfast or replace your dinner with this.

INGREDIENTS

• Atukulu                               2 cups packed
• Oil                                       3 Tsp
• Urad , chana dal                  1 tsp each
• Mustard seeds                      1 Tsp
• Turmeric                              1 tsp
• Peanuts                                2 Tsp
• Tamarind                             lemon size ball
• Green chilies                       2  slit
• Curry leaves                        a few
• Red chilies                          3
• Salt                                      to taste
• Sugar                                   1 tsp
• Methi seeds                          1 tsp
• Sesame seeds                       1 Tsp(powder)

PROCEDURE

Use the thick poha for the recipe.

Soak the atukulu for 30 minutes.

Soak the tamarind in water and extract the juice.

Heat oil in a pan and add the peanuts. When they are roasted remove into a bowl.

In the same oil add the urad, chana dal, mustard seeds.

When they are done add the red chilies, curry leaves.

Remove into the same bowl of peanuts.

In the same pan add the tamarind juice, salt, sugar, slit green chilies, methi seeds.

When the tamarind juice thickens add to the peanuts, fried dals.

Squeeze out water from poha and add to the bowl.

Mix well and leave for 1 hour.

Serve with curd.

SWEET AND TANGY BITTER GOURD

For all those bitter gourd lovers heres yet another simple curry with jaggery and tamarind.Not only tasty, this recipe is healthy too. 

INGREDIENTS

1. Bitter Gourd                    2 cups(finely chopped)
2. Onions                            1/2 cup(finely chopped)
3. Salt                                 to taste
4. Green chilies                   2
5. Red chilies                       1
6. Chilly powder                 1/2 tsp
7. Oil                                   3 Tsp
8. Tamarind paste                2 Tsp(thick paste)
9. Jaggery                            2 Tsp(powder)
10. Curry leaves                    6-8
11. Chana dal                         1/2 tsp
12. Urad dal                           1/2 tsp
13. Mustard seeds                  1/2 tsp
14. Jeera                                1/2 tsp
15. Hing                                1/2 tsp
16. Turmeric                         1/2 tsp

PROCEDURE

Cook the bitter gourd pieces with some salt and turmeric and keep them aside.

Heat oil in a pan and add the urad dal, chana dal, mustard seeds, jeera, red chilies.

When the dals turn golden color add the curry leaves, hing. 

Add the onions, green chilies, turmeric, salt.(Salt just for the onions as  bitter gourd is already cooked with some salt.)

When the onions turn golden brown add the cooked bitter gourd pieces.

Saute for 5 minutes till the pieces turn a little crisp.

Now add the tamarind paste and jaggery and the chilly powder.

Cover and cook for a couple of minutes.

Serve hot with white rice.

BIYYAM PINDI ROTTI

A simple snack recipe which can also be a breakfast or replacement for evening dinner. Very simple to make and very easy to digest even for small tummies.

INGREDIENTS

• Rice flour                          3 cups
• Salt                                    to taste
• Jeera                                  1/2Tsp
• Oil                                     to cook
• Green chilies                     1 finely chopped
• Curry leaves                      1 Tsp  finely chopped
• Chana dal                          2 Tsp
• Hot Water                          as required

PROCEDURE

Soak the chana dal  for 1 hour.

In a large bowl mix all the  ingredients except the oil and water.

Add two Tsp of oil and mix well.

Boil 2 cups of water and add the hot water to the flour mixture little by little and mix with a ladle.

Make a dough like the chapati dough.

Let rest for 15 minutes.

Take a thick bottom tawa and smear some oil. Do not put it on fire.

Take a large size dough and spread it on the tawa with your hand. 

Dip your fingers in water and spread the dough into a thick chapati.

Make small holes with your  finger so that you can add oil and the rotti gets cooked from the bottom too.

Now switch on the flame and transfer the tawa onto the stove. Add oil liberally and let cook on slow flame for 10 minutes. Cover and cook.

When you see that the rotti is cooked from the bottom and the edges get crisp remove from the tawa and serve with any chutney.

Usually the rotti is cooked only on one side. You can choose to cook both sides.

Add chopped onions, grated carrots and any veggies to enhance the taste.

FRIED RICE-CAULIFLOWER STIR FRY

I come with yet another simple fried rice recipe. A dish full of combined flavors of veggies, sauce and pepper. Nothing could be easier than this simple recipe with fried veggies. Fried rice cannot be complete without  manchuria or stir fry or spring rolls or veggie rolls. Today I came with this simple cauliflower stir fry in Chinese sauces with an Indian touch.

INGREDIENTS FOR FRIED RICE

• Cooked rice                    1large bowl
• Oil                                   2 Tsp
• Salt                                  to taste
• Pepper powder                1 Tsp
• Soy sauce                        1 Tsp
• Finely chopped carrots    1/2 cup
• Finely chopped beans      1/2 cup                                  

INGREDIENTS FOR CAULIFLOWER STIR FRY

• Cauliflower florets                  1 large bowl
• Salt                                         to taste
• Lemon juice                           1 Tsp
• Soy sauce                               1 tsp
• Tomato sauce                         1 tsp
• Sugar                                      1 tsp
• Red chilli flakes                      1 Tsp
• Chopped coriander                 1Tsp
•  Oil                                         3 Tsp
• Maida                                     1 Tsp
• Corn flour                               1 Tsp

PROCEDURE FOR FRIED RICE

Cook the rice with a table spoon of oil so that each grain is separate. 

Add 2 table spoons of oil in a pan and add the very finely chopped veggies.

Add salt just enough for the veggies.

When the veggies are done add the cooked rice.

Mix well and now add the soy sauce, salt, pepper powder.

Serve hot.

PROCEDURE FOR CAULIFLOWER STIR FRY

Cut the cauliflower florets into bite size pieces.

Boil water and then add a tea spoon of salt, lemon juice.

Add the cauliflower and let remain for 3 minutes.

Remove onto a paper towel and let cool.

In a bowl add the maida, corn flour, a pinch of salt.

Add water little by little and make a very thin paste.

Coat the cauliflower with the paste and then fry them in 3 Tablespoons of oil.

When the cauliflower pieces are fully fried to golden brown remove them.

Heat a tea spoon of oil add the finely chopped ginger.

Add the fried cauliflower pieces, soy sauce, tomato sauce, sugar, chill flakes, a little bit of salt, chopped coriander.

Toss well and serve hot with fried rice.

MIXED VEGETABLE CHUTNEY

When you are running out of the veggies and left  with only one or two of each variety, go for this simple chutney. I still remember those school days when my mother used to make this delicious chutney. 

INGREDIENTS

• Brinjal pieces                 1/2 cup
• Ridge gourd                   1/2cup
• Onion                             1/2 cup
• Tomato                           1/4 cup
• Green chilies                  4
• Salt                                 To taste
• Sugar                              1 Tsp
• Turmeric                         1/2 tsp
• Coriander                       4 sprigs
• Curry leaves                   a few
• Tamarind                        1 inch piece
• Oil                                  3 Tsp
• Chana, urad  dal             1 Tsp each
• Jeera                               1 Tsp
• Mustard                          1/2 tsp
• Hing                               1/4 tsp 

PROCEDURE
I use only the above veggies, you can try adding capsicum, dosakay too.
Heat 1 Tsp of oil and add the tadka ingredients( chana, urad dal, jeera, mustard, hing).
Add the slit chilies too. Slitting the chilies is very important, so that they don't burst out in hot oil.
When the dals turn golden brown keep the tadka aside.
Heat the remaining oil in the same pan and add the veggies, salt, sugar, turmeric, tamarind.
Cover and cook for 15 minutes and 15 minutes without the lid or till all the water is evaporated and the veggies are completely cooked.
Let cool and then grind the veggies along with the tadka, coriander sprigs and curry leaves.
Serve with hot rice or any Indian bread.

VANGIBATH MASALA POWDER

When you are bored of the everyday curries, dals and stews and when you are tired of elaborate cooking, the Indian masala powders, curry powders, gun powders will be very handy. Fry the vegetable of your choice, add the powder and cooked rice and your meal is ready in no time. One such powder is vangibath masala powder. Although the name suggests the masala is for brinjal, this powder goes well with almost any veggie.  Make it and store it. Mix it and enjoy it.

INGREDIENTS

1. Coriander seeds                        1 Tsp
2. Chana dal                                 1Tsp
3. Pepper corns                             1tsp
4. Cloves                                       1tsp
5. Cardamon                                 2-3
6. Red chilies                                3
7. Cinnamon                                1/2 inch piece
8. Dry coconut                              2 Tsp(powder)

PROCEDURE

Dry roast all of the  ingredients on a very slow flame and make a fine powder. While frying add the coconut powder at the end or else it gets burnt up.

If storing in a large quantity increase the proportion of the ingredients accordingly.

Coconut decreases the shelf life of the powder, so opt for adding fresh/dry coconut while preparing the rice dish or store the powder in refrigerator. 

SPICY SNACK WITH LEFT OVER RICE

One of the best recipes to make with left over rice in the mid afternoon during summer days for your holiday enjoying kids. Some veggies, some left over rice, little masala makes a very good snack.  

INGREDIENTS

• Cooked rice                            1cup
• Boiled potato                          1
• Grated carrot                          1/2 cup
• Grated cabbage                      1/4 cup
• Boiled, mashed peas               1/4 cup
• Chopped cilantro                   2 Tsp
• Salt                                        to taste
• Green chilies chopped           1 Tsp
• Grated ginger                        1 Tsp
• Amchur powder                    1/2 tsp
• Besan                                    2 Tsp
• Rice flour                              2 Tsp
• Oil                                         for deep frying

PROCEDURE

Add all of the ingredients except oil and make a dough.

Make small balls. Add more flour if you are not able to make balls.

Deep fry the balls on a medium flame.

Serve hot with any sauce.

PANEER VEGGIE KURMA

Have you ever tried paneer with methi leaves…… Many of you would say yes!  This recipe is an extension to that recipe with lots of veggies to make it even more healthier.

INGREDIENTS

• Paneer cubes                              1 cup
• Poatato                                       1/2 cup boiled
• Carrots                                       1/2 cup boiled
• English cucumber                      1/2 cup boiled
• Methi leaves                               1/4 cup chopped
• Onion                                         1/2 cup chopped
• Tomato                                       1/2 cup chopped
• Cashews                                     12-15
• Garam masala                            jeera, cinnamon, cardamom, bay leaf
• Red chilies                                  3
• Salt                                             to taste
• Sugar                                          1 tsp
• Coriander powder                      1/2 tsp
• Jeera powder                             1/2 tsp
• Butter                                         2 Tsp
• Cream                                        3 Tsp
• Oil                                              3 Tsp

PROCEDURE

In a pan add the butter, garam masala, cashews.

Fry for a minute and then add the onions and tomatoes.

Add little salt and then fry till onion and tomatoes are cooked well.

Remove the bay leaf and grind the mixture into smooth paste.

Heat oil in thick pan and add the finely chopped methi leaves with a pinch of salt.

Fry till you feel the nice aroma.

Now add the boiled veggies. Fry for another 2 minutes.

Add the jeera, coriander powder, ground paste, salt and sugar. 

Fry for few more minutes on a slow flame.

Add 1 cup of water. Let the gravy come to a boil. 

Finally add the paneer.

Cover and cook for 5 more minutes.

Add the cream, coriander and switch off the  flame.

Serve hot with any flavored rice or Indian bread.

HOME MADE LOW FAT CONDENSED MILK

Now you can enjoy your favorite recipes with condensed milk without any guilt. Low fat home made condensed milk is a sure alternative you can add in any recipes which demands condensed milk. Weather it is kheer or carrot halwa or shahi tukada enjoy it in your way.

INGREDIENTS

• Low fat milk(1% organic milk is good)              1 litre
• Sugar                                                                  1/4 cup
• Butter                                                                 4-5 Tsp

PROCEDURE

Choose a very thick bottom and deep vessel for this recipe.

I usually use the pressure cooker without the lid.

If you have microwave first heat the entire milk to a boiling point and the transfer it to the vessel or pressure cooker.( Once the milk is boiling it doesn't stick to the bottom of the vessel. The milk burning from the bottom happens only when it is heating. So, to avoid this, heat the milk in the microwave and then transfer to the vessel.)

Let the milk boil and keep stirring the milk. You do not want any creamy layer forming on the milk. 

You will need a lot of patience. 

Keep the flame on medium and wait until you are left with 1/4th of the milk by stirring continuously. 

It takes about 30 to 35 minutes.

Now add the sugar and keep on stirring for another 15 minutes.

When the milk coats the spoon you can switch off the flame and let the milk cool. 

Be sure to stir every 2 minutes even after switching off the flame to avoid the layer forming on the milk.

Now  blend the milk, butter with a  hand blender by placing the vessel in ice cubes so that the milk turns creamy and cools quickly.

Store it in a clean glass jar. 

You can refrigerate for upto a week.