Chapli Kabab Chapli Kabab is one of the most famous kabab in India & Pakistan. India is known for its rich culture and heritage. But when it comes to food, the curries and kababs are in another league. No meal in Indian cuisine is complete without Kabab. They have their own identity and uniqueness. A…
The post Chapli Kabab Recipe appeared first on Zulekhaskitchen.
And The Answer is YES,
Homemade Almond Meal is incredibly easy and quick to make. All we need is five minutes, almonds, and a blender. Making an almond meal at home is cost-effective as well.
For example, we can use an almond meal instead of breadcrumbs for coating in specific recipes. Or replace some of the flour with almond meal in the baking recipes
While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds.
Compared to almond meal, almond flour has a finer texture and lighter colour.
Almond meal can typically be used interchangeably in cakes and cookies and they are great gluten-free alternatives to traditional flours.
Making homemade almond meal is so easy! It requires just 1 ingredient, 1 blender, and 5 minutes.
This nutrient-rich flour lends itself well to muffins, cookies, crackers, and so much more! We typically like to use a mix of flours in a recipe in order to achieve the ideal texture and flavor — our favorite being almond meal,
I have recently used this almond meal with whole wheat flour into cupcakes and they become super yummy and delicious. Stay tuned for next recipe!!
I have made small batches for this meal, when I wanted to used it in baking. But you can store it for a month, make a big batch and store it. Use it when you required.
Prep time : 5 minutes
Total time : 5 minutes
Servings : 1/2 cup
Course Helpful How-to
Author : Jolly Makkar
1/2 cup raw almonds (whole or sliced)
Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth in texture. Perfect to use as an ingredient for many dessert recipes, Indian mithai, eggless baking as well ice creams like mango tutti frutti ice cream too!!
As the name suggests condensed milk is thick sweet milk that has been condensed to about 1/3 of its original volume by evaporating the liquid over slow cooking.
I am sharing slow cooking process and traditional method to make condensed milk at home. Depending on how much milk you have it could take from 45 minutes to 50 minutes or more.
The result is a thick, rich, creamy, delicious sweetened condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.
You can even try gajar halwa recipe with condensed milk, mango coconut fudge, no cook rose coconut laddoos, mango coconut laddoos, chocolate fudge,
My condensed milk recipe contains milk, however, if you are dairy-free and/or like vegan baking, use coconut milk rather than dairy milk follow the exact same recipe. It is just as easy to make and it tastes great too.
Milk - it's best to use whole milk(full fat). Skimmed milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.
Sweetener - I've used white sugar but you can use brown sugar, honey, maple syrup, or even sugar-free alternatives. I have made with condensed milk with brown sugar also, you can also check out this recipe also
Baking Soda
Adding baking soda may prevent the protein in the milk from coagulating which gives a smoother consistency.
Whole Milk(Full fat) - 1 litre
White Raw Sugar - 1 cup
Baking soda - 1/8 teaspoon
1. Place milk in a heavy-bottom pan over medium to low heat and let come to an almost boil.
2. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.
3. When the milk has reduced to about half, add the sugar and baking soda continue to simmer on low stirring frequently.
4. Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume.
5. Check the condensed milk is ready or not - by adding a two to three drops in to bowl, check weather it is sticking in your finger or not, if it is then your condensed milk is ready OR if it is not the cook your milk more for 3 to 4 minutes then again test the condensed milk.
6. Remove from heat, let cool in the pan for a few minutes. Sieve the condensed milk for smooth and creamy texture.
7. Then, pour into a clean mason jar or container. Let it cool completely at room temperature then store it in the fridge for up to 1-2 months.
NOTES
1. it is important to keep the heat low and stir frequently, otherwise, the milk will burnt on the bottom giving the condensed milk a burnt smell and taste.
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HAPPY COOKING & ENJOYY 💜💜
Baklava is an enticing Middle Eastern dessert. Delicate layers of golden filo pastry sandwich a filling of nuts and all of it is doused in an exquisitely flavored sugar syrup. This vegan baklava has all of that allure and then some more!
Who doesn't love baklava? This delicious pastry has it all: it's crispy, juicy, sweet and it has delicious nuts. It's so beloved, in fact, that it has nations, particularly Greece and Turkey, fighting to lay claim to its origins.
To me, one of the best things about baklava, besides that exquisite deliciousness, is the ease of veganizing it -- and making it.
Yes, you read that right. This really is a pretty simple recipe, especially if you have some experience handling filo pastry dough. And it takes barely minutes to put together. In fact, this was the very first veganized dessert I shared on the blog all the way back in 2007, and I can't believe it's taken me this long to update it.
The only reason why this recipe could be daunting to a beginner cook is the difficulty of handling filo pastry sheets, which are paper-thin and tear easily. But filo can also be very forgiving because you are piling so many sheets on top of each other and a tear or two will not break your recipe.
One more caveat is that you need to work quickly with the filo sheets, which tend to dry out once you get them out of the packet. Keep those two tips in mind and you are well on your way to making an amazing baklava--amazing those who will be lucky enough to eat it!
1. Place nuts in the food processor and pulse until finely chopped but not powdery. Add the sugar and ground spices and pulse a couple more times to mix.
2. Brush the bottom and sides of a 12 X 9 inch baking pan with vegan butter or olive oil. Carefully layer one filo pastry sheet in the bottom of the baking pan and brush it with butter. Continue layering and brushing with melted butter or oil until you've used up a third of the sheets (approximately 14 sheets, after cutting the phyllo sheets in half).
3. Layer half the nut mixture over the filo sheet. Continue layering another 14 sheets, brushing each layer with butter. Sprinkle the remaining nuts over the top in an even layer.
4. Layer on the final third of filo sheets, brushing each with vegan butter or oil. Use a sharp knife to carefully cut diamond shapes in the layered baklava, cutting all the way to the bottom. Bake in a preheated 400-degree oven for 50 minutes or until golden-brown on top.
5. About 25 minutes before the baklava is done, place the ingredients for the sugar syrup in a saucepan and bring to a boil. Once the syrup boils lower heat to a simmer and let it cook 20 minutes.
6. As soon as the baklava comes out of the oven pour the hot sugar syrup evenly over it. If you hand-pound the spices, the way I did, you can use a strainer to strain them out--they've already added all their flavor to the syrup.
7. Immediately after pouring the syrup over the baklava, you can optionally top it with more nuts and rose petals for a pretty look. Let the baklava cool to room temperature, then run the knife once more along the cuts you made earlier and remove each piece carefully.
Did you make this recipe? Leave a review and a star rating below or tag us on Instagram! Thanks!
The post Vegan Baklava appeared first on Holy Cow Vegan.
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