PRESSURE COOKER FROM INDIA : FROM INDIA


Pressure Cooker From India : How Long Do You Cook A Ham.



Pressure Cooker From India





pressure cooker from india






    pressure cooker
  • Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure.

  • Pressure Cooker claims to be Boston’s original old-school reggae band. The group formed in 1997 with a shared passion of Jamaican ska, rocksteady, and reggae music of the sixties and seventies.

  • An airtight pot in which food can be cooked quickly under steam pressure

  • A highly stressful situation or assignment

  • autoclave for cooking at temperatures above the boiling point of water





    india
  • A country in southern Asia that occupies the greater part of the Indian subcontinent; pop. 1,065,000,000; capital, New Delhi; official languages, Hindi and English (14 other languages are recognized as official in certain regions; of these, Bengali, Gujarati, Marathi, Tamil, Telugu, and Urdu have the most first-language speakers)

  • A code word representing the letter I, used in radio communication

  • a republic in the Asian subcontinent in southern Asia; second most populous country in the world; achieved independence from the United Kingdom in 1947

  • (indian) of or relating to or characteristic of India or the East Indies or their peoples or languages or cultures; "the Indian subcontinent"; "Indian saris"

  • (indian) a member of the race of people living in America when Europeans arrived











rasmalai from the shreeji store, India




rasmalai from the shreeji store, India





Ingredients
4 cups whole milk for channa
1 cup sugar
3 cups of water
6-7 strands of saffron mixed in 3 tbsp warm milk
Cardamom, pistachio, almonds - slivered
lemon juice
3 cups whole milk (for the ras)
4-5 tbsp sugar (for the ras)

How to make Kesar Rasmalai - Diwali Special !!
First keep the 3 cups of milk for ras to boil until it thickens. Take a small cup, fill it with 3 tbsp milk; warm it in the microwave for 10 seconds, then add 6-7 strands of saffron to it and rub them between your fingers to extract orange-yellow color and saffron flavor. Then add this to the boiling milk. Also add the sugar for the ras to it and add cardamom, Pista and almond to it. Once the milk is reduced to about half it's size, remove from flame and set aside to cool in another container filled with cold water or ice cubes.

Next, bring the 4 cups of milk to boil. Once it starts boiling, reduce the flame, and add the lemon juice to it while stirring continuously to curdle the milk. Stir with a spoon, then slowly remove just the solid part, called the "channa" and tie it in a muslin or thin cloth. Keep it covered for at least a couple of hours. Hang the "potli" under the sink or put the cloth-covered chhana in a bigger bowl which will collect the water dripping from the mixture. The intention here is to separate just the solid curdled milk residue from the water or liquid part.

After 2 hours, remove the channa from the cloth. Take it in a bowl and mash well with your hands to form a smooth mixture. This will look like "Paneer" or cottage cheese, and you have to rub it between your palms a lot to make the mixture really smooth. Then make around 15 small-sized of balls out of it. Again, make sure you keep the edges as smooth as possible. Now take a pressure cooker and add 3 cups of water and 1 cup of sugar. Mix well to form the sugar syrup. Add the balls in the pressure cooker and let it cook for two whistles.

Once the cooker has cooled down, remove the cooked balls. Press them gently between your palms to remove excess water, then arrange them in a serving dish. Pour half of the ras/milk mixture over them and let them soak into it for at least an hour. Refrigerate the remaining milk.

When ready to serve, pour the cold milk over the balls. Garnish with more chopped or slivered pistachios and almonds and dazzle your family and friends with this invigorating and delicious dessert!












homestay for dinner




homestay for dinner





half way through the Stok circuit trek is the rustic village of Rumbak. perfect place for a homestay meal! have to try a traditional Ladakhi dinner in a place like this.

homestays are popping up on the most popular treks such as the Sham valley and Stok circuit. they are like a B&B, except you get dinner and a takeaway lunch too - quite the deal. this means you can do some treks with a day pack for your sleeping bag, water, and snacks.

homestays allow a glimpse into the lives that Ladakhis have enjoyed for hundreds of years. you can also see how these lives are quickly changing as evidenced by TVs and DVD players sitting in the corner.

it was a good experience having dinner together with the family. much different from the Nepalese Tea house hotels.









pressure cooker from india







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