DIY – Homemade Butter

Today we are starting with our Do It Yourself series. When I posted the recipe of Eggless Dry Fruit Cake, one of my friends Anandita requested for homemade butter recipe. In most of the families, if you consume whole milk, you tend to get thick milk skin. Butter is derived from that thick milk skin akka malai.

I collect malai everyday in a bowl and store it in the freezer. Once 2-3 cups of malai is collected, I convert it into butter and later into clarified butter (ghee). However before starting the process, you need to defrost the malai. I generally keep it at room temperature for almost 1hour. If you have less time, you can microwave the malai to defrost.

This homemade butter tastes heaven with stuffed parathas such as matar paratha, aloo paratha . It can also be used in gravies or sandwich. Homemade butter is also used in baking recipes.

Image

Here we go,

 Ingredients:

  • Malai – 2-3 cups
  • Cold Water – 2 cups

 

Method:

  1. Take the malai in the mixer jar. Add half cup of water.
  2. Start the mixer. During early mixing the malai will be converted into the smooth cream and as you mix more, the buttermilk and butter will separate.
  3. Add another cup of water and you will see butter floating in lumps.
  4. Collect the butter in a bowl with a spoon.

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Homemade butter is ready. Many of my friends make butter without mixer. They beat the malai thoroughly with a big spoon or a beater.

The process and ingredients remains same in that process as well.

 

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Raw Mango Chutney

Yesterday when I went to market for vegetable shopping, I could see kachhi Kerry on almost every vegetable counter. I was tempted and I bought some Kerry. Immediately after reaching home, I made raw mango akka kachhi Kerry chutney.

There are many recipes where main ingredient is raw mango. Aam ka panna, Kerry chunda, Kerry ki curry and chutney. This summer, I will definitely try catching up these recipes…J

You can serve this raw mango chutney with any kind of stuffed paratha such as Aaloo paratha / Matar paratha .

Raw Mango 1

Here we go,

 Ingredients:

  • Raw Mango – 1 small (peeled, cut into small pieces)
  • Onion – 1 small (Cut into pieces)
  • Coriander Leaves – 100gms
  • Pudina Leaves _ few (optional)
  • Green Chilli – 1 small
  • Salt – To taste

Raw Mango Ing

Method:

  1. Chop raw mango, onion and green chilli into small pieces.
  2. Wash coriander leaves in the water.
  3. Grind all the ingredients in a mixer grinder.
  4. Raw mango chutney is ready.

The color of chutney is because of the onion used. You can also used white onion or spring onion. then probably the color of the chutney will be more green.

Raw Mango 2

If you found this post useful, I would really love if you pin it on pinterest, share it on facebook or tweet it on twitter. All it takes is a simple click.

It will keep us motivated. Thank YOU!!!!!!

Do not forget to check our Coconut Lasoon Chutney and yummy Matar Kachori !!

Nancy

Mattar Paranthe

Mattar (Green Peas) is one of the vegetables which most people don’t love to eat. It is always a task at hand to make them have sabzi or gravy made from it. I personally don’t like them too. You can always find a pile of peas in my dish at the end of supper 😉 My mother in law found out a very simple and not easily detectable way to eat matter;  Mattar Paranthe.

IMG_6510

Ingredients:

  •  
  • Mattar (Green Peas) – 2 cups
  • Wheat Flour – 1 cup
  • Soy Flour – ¼ cup
  • Boiled oil (Mohan) – ½ cup
  • Green Chili – 5 nos.
  • Ginger – ½ inch
  • Coriander Cumin Powder – 2 tblspn
  • Lemon – ½ nos.
  • Fennel Seeds (Sauf) – 1tspn
  • Whole Cumin  – 1 tspn
  • Carom Seeds (Ajwain) –  a pinch
  • Salt  –  to taste

IMG_6508

Method:

  1. Boil Mattar in a bowl with little water for around 10 mins. Take care it should not get overcooked.
  2. Take the boiled matter, green chili and ginger into a mixer and grind them into a fine paste.
  3. Now take this paste into a wide mixing bowl and add both wheat and soy flour to it.
  4. Now add all the species as mentioned above in the ingredients list.
  5. Mix everything with your hand to form dough. If you think the matter paste is not enough to bind the flour into dough, then you can add little by little more water till you knead it into fine dough. Make sure the dough is not too hard or too soft.
  6. Heat a non stick tawa.
  7. Make small equal sized balls out of the dough and roll each ball into a thick/thin roti (as per your preference).
  8. Carefully transfer the parantha on the tawa and cook for few seconds. Apply little ghee/oil and flip the parantha. Apply ghee/oil on the other side too and cook, turning sides, till both sides are equally golden.
  9. Transfer onto a serving plate and serve.

You can serve matter parantha with plain curd, raita or makhan. I served it with tamatar shorba in breakfast to my husband. He loved the combination. I have already shared its recipe before on our blog. Click to see the recipe of Tamatar Shorba.

Till then keep cooking!!

Cheers,

Nidhi