TIP OF THE WEEK

Sheep’s milk

Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.

The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.

TIP OF THE WEEK

To keep cauliflower white while cooking -


add a little milk to the water.

INDIAN FRUIT AND CUSTARD

Indian fruit and custard

Ingredients:

Blanched almonds - 1 tbsp

Milk - 4 Cups

Evaporated milk - 1 ¾ Cups

Rose water - 1 tbsp

Ground cardamom - 1 tsp

Yellow food color - a few drops (Optional)

Fresh fruit - (Such as mango, papaya, peach, mixed berries., etc)

Pistachio nuts - 1 tbsp (Chopped) to decorate (Optional)

Method:

1. Dry- fry the almonds in a heavy- bottom pan over low heat, stirring constantly, for 1-2 minutes, or until golden.

2. Remove the pan from the heat and reserve.

3. Bring the milk to a boil in a separate pan, then reduce the heat and simmer for 30 minutes, or until reduced by about half.

4. Strain into a clean pan, then place over very low heat and stir in the evaporated milk, rose water, and cardamom.

5. Add a few drops of food coloring to tint the custard an attractive golden yellow, if you like.

6. Simmer gently, stirring frequently to prevent the custard catching on the base of the pan, for 15 minutes, or until thickened and smooth.

7. Pour the custard into a bowl and stir in the reserved almonds.

8. Cover the plastic wrap and let cool, then chill in the refrigerator for at least 1 hour and up to 8 hours.

9. Divide the custard between individual serving plates, arrange the fruit beside it and sprinkle with the pistachios(If using).

RICE PAAYASAM

Ingredients:

Rice - 1/2 cup

Milk - 6 cups

Sugar - 3/4 cup

Camphor - pinch
or nutmeg - pinch

Cashews and Raisins - 1/4 cup (Together)

Method :

1.Wash rice well, and cook it with milk till semi thick (stirring all the time so that the rice does not stick to the bottom of the vessel and the rice is well cooked.)

2.Reduce heat; add the sugar, little by little when sugar is well incorporated remove from fire.

3.Fry in ghee the cashew nuts and raisins, till golden in color.

4.When cold add to paayasam.

5.Powder camphor or nutmeg and add that too.

6.Serve hot or cold.

Tips :

You could add 1/4 cup of beaten cream when the paayasam is cold.

Instead of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with a 1/4 cup of water-when jaggery completely dissolves-strain and when cold, add to the cold thickened paayasam.

Add powdered camphor or nutmeg.