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Thread: Food SOS - Ask questions here!

  1. #961
    Senior Member Veteran Hubber Anoushka's Avatar
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    thanks hemant
    The moment will arrive when you are comfortable with who you are, and what you are--when you don't feel the need to apologize for anything or to deny anything. To be comfortable in your own skin is the beginning of strength.

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  3. #962

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    Can we make basandhi with the sweetened condensed milk tin [Milkmaid] ? I have 2 tins which are nearing their use-by date and want to finish it off.

    Does anybody know the proportion to maybe mix it with plain boiled milk , add some flavoring & turn it into basandhi ?
    Only the heart can speak or hear that which is authentic.

  4. #963
    Senior Member Seasoned Hubber
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    geecee : i do have old recipes that use MilkMaid - candy, doughnut, jelly etc... do you want me post those for you?

  5. #964

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    Oh sure NM , Would be so nice if you could post your recipes. Am ready to try out & enjoy

    Thanks.
    Only the heart can speak or hear that which is authentic.

  6. #965
    Senior Member Seasoned Hubber
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    Hi gecee - i hope these aren't too late for your almost-due milkmaid

    Easy doughnuts (i've tried them before and they turned out well):
    150g plain four
    2 tbsp sugar
    2 tsp baking powder
    1/4 tsp salt
    1/2 tsp ground nutmeg

    Mix all the above in a mixing bowl. Make a well at the centre and add :

    2 tbsp cooking oil
    2 tbsp milkmaid condensed milk
    2 tbsp hot water and 1 egg

    and mix thoroughly.
    On a lightly foured board, knead the dough until its free from cracks. Roll out thinly and cut with pastry or doughnut cutter. Srt aside for at least 30 mins.

    Heat oil in a wok. Drop the doughnuts carefully into the hot oil and fry over low heat until golden brown (abt 3 mins). take them out, drain and roll the warm doughnuts in sugar/cinnamon mixture and serve.

  7. #966
    Senior Member Seasoned Hubber
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    Coconut candy :
    2 1/2 cups grated coconut
    1 can of milkmaid (397g)
    1 cup sugar
    30 g butter
    1/2 tsp vanilla essence
    a few drops of coloring of yoru choice
    and some pandan leaves (if you have any)

    Lightly grease a 20cm square pan.

    Tear the pandans into strips and knot them.
    Fry coconut until its partially dry. Add milk, sugar and pandan. Cook under low heat, stirring continuously until mixture leaves teh sides of the pan (approx 30 mins). (check : you can drop a little mixture into very cold water and it should form a soft ball which falttens on removel from water).
    remove the pan from the heat, discard the pandan. Stir in butter, essesnce and food colouring. Transfer to the greased pan and at lightly into place.
    Allow to cool and cut into squares. Store in an airtight container.

  8. #967
    Senior Member Seasoned Hubber
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    Steamed sponge cake :
    180g plain flour
    2 tsp baking soda
    1/4 tsp ground nutmeg
    a pinch of salt
    150 g butter
    4 eggs
    1 1/2 cans of milkmaid milk
    1 tsp vanilla essence
    caramel sauce (optional)

    Lightly grease and flour a 22cm round pan.

    In a container sift together the flour, soda, nutmeg and salt.

    In a bowl, cream butter until its light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the Milk and essense. Fold in the flour mix. The mixture should have a batter consistency. Pour the batter into the prepared pan and steam over high heat for 30 mins. reduce to moderate heat and continue to steam for a further 15 mins or until ta cake tester inserted in cake comes out clean .
    Cook it and cut into slices. If desired, top it with caramel sauce and serve.


    Caramel sauce :
    Cook 1 cup sugar with 1/4 cup water over low heat until sugar caramelizes and is light brown. Add 1/2 cup water and stir to dissolve the caramelized sugar. remove from heat and use as desired.

    I hope the above are Ok and come out well, gecee. I have a few more but let me know if you need these :
    Pineapple flan, Banana cake, baked custard, cream puff

  9. #968

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    Hi NM,

    No problem for delay , it's ok. I used up one tin just as dressing for fruit salad . The other I just made like vanilla milkshake.
    Somehow my family relished both & I didn't have to waste the stuff

    I've noted down your recipes which I will certainly try with the next lot . Esp. I'm having eyes on that steamed cake :P

    Sure, do post your other recipes which sound very tempting.. when you get the chance. Will be good to try them too.

    Thanks,
    Gee.
    Only the heart can speak or hear that which is authentic.

  10. #969
    Senior Member Devoted Hubber vibinrajmani's Avatar
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    I would really appreciate it if some kind soul could instruct me on how to prepare a decent tasting south-indian vegetable kuruma. Thank you

  11. #970
    Senior Member Veteran Hubber suvai's Avatar
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    Quote Originally Posted by vibinrajmani
    I would really appreciate it if some kind soul could instruct me on how to prepare a decent tasting south-indian vegetable kuruma. Thank you
    visit mrs mano's thread or Kugan's thread & you will surely find some fabulous south indian vegetable kurma recipe....most of them have been tried & tested.

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