Dulce De Leche or Caramelized Condensed Milk is popular milk based sweetener which is used in desserts to enhance flavor, sweetness and texture of the dessert. Though they are easily available in shops i always wanted to try them at home and i can bet it tastes just like the store bought once.
Dulce De Leche can be prepared very easily at home using just three ingredients and little patience.So lets start making “Dulce De Leche”
- 1/2 litre full cream milk.
- 1/2 cup sugar (150 ml cup).
- 1/4 tsp baking soda.
- A pinch of salt.
In heavy bottomed vessel heat milk and let it boil. Stir milk once its boiled.Let it boil further for 10 minutes so that it gets reduced a little. Now add in the sugar and salt, stir it so that the sugar get dissolved in the milk.Stir the milk mixture constantly in medium heat. The milk mixture will be watery first but after 20 mins it will start thickening. Once the milk starts thickening add in baking soda. When you will add baking soda the milk will froth up. Cook it further for 10 mins and you will notice the milk has started to caramelize and is thickening now. At this point take drop of the milk and see whether it forms one string consistency, if it forms one string consistency it means your dolce de leche is ready. Let it cool completely and store it in sterilized bottle and store it in refrigerator and use as and when required.
Adding vanilla essence will enhance the flavor. I didn’t add it but if you want to you can.
When you add baking soda the milk will froth up so be careful and don’t worry.
Don’t worry if your dolce de leche is little runny it will thicken once its cooled.
This will stay good for almost a month if stored properly.
Paneer Butter Masala is a popular a north indian curry. Its the vegetarian counterpart of butter chicken. Paneer Butter Masala is very easy to prepare and requires very less ingredients. Every indian household have their own way of making Paneer Butter Masala but the one we get in restaurants and roadside dhaba’s tastes best.
Paneer Butter Masala has a thick and rich gravy and of course butter,with which the dish is incomplete. It has perfect blend of spices and the paneer in it just melts in mouth.
So lets start making Paneer Butter Masala.
- 250 gms paneer cubed.
- 2 onions ground into paste.
- 1 tbsp ginger garlic paste.
- 3 tomatoes blanched and pureed.
- 1/4 tsp turmeric powder.
- 1/4 tsp asafetida
- 1 tsp kashmiri chili powder.(refer notes)
- 1 1/2 tsp of coriander powder.
- 1 tsp of garam masala.
- 1 tsp roasted cumin powder.
- 2 tbsp cashew nut paste.
- 1 tbsp tomato ketchup.
- 1/2 cup full cream milk.
- 2 tbsp cream (optional).
- 2 tbsp butter.
- 1 tbsp oil.
- 1 tbsp honey.
- Salt according to taste.
- Dried fenugreek leafs.
- Coriander leafs for garnish.
In a heavy bottom pan heat oil and add in butter. Once the butter melts add asafetida and onion paste and saute till light brown.Once the onions are light brown add in ginger garlic paste and saute till the raw smell goes off. Now add in the tomato puree and again saute till the tomato loses its moisture.Once this mixture starts to leave oil add in all the spice powders( as mentioned from 5 to 10). Saute well till the mixture oozes out oil.Now add in the cashew nut paste and stir well. Next add in tomato ketchup and honey ,again stir well. Now add in cubed paneer pieces and coat it well with the masalas. Once its well coated add in 1/2 cup full cream milk and crushed dried fenugreek leafs and mix it gently. Boil it for 5 minutes and then switch off the flame. Garnish it with coriander leafs and cream. Serve hot with roti,jeera rice, naan or bread of your choice.
For cashew nut paste blanch 5-10 cashew and grind into fine paste by adding very little water.
Adding cream is optional.
Adding kashmiri powder enhances color.
Generally paneer is fried in butter and than added to the gravy but i skipped it. so if you like you could do the same.