Today a delight awaits for the residents at Vikhroli for there is a live demonstration of cooking being done at Home Stop using my WONDERCHEF range of bakeware and cookware. The timings are 5 pm to 7 pm and my colleague Chef Harpal Singh Sokhi will show you how to make cakes, pizzas and biryanis using his own flamboyant style.
I get a lot of enquiries from food lovers settled outside India about what they can use as substitute for khoya in mithai. I can only suggest the options of condensed milk and/or milk powder.
Well, I guess, staying in India makes us lucky as we get readymade khoya! If one wishes khoya can be made at home. Just be prepared to burn a lot of gas and have patience. It is easier said than done. Khoya can be made at home, though the method is little tedious. It is prepared by boiling and reducing the milk to a semi-solid stage. The milk is to be boiled in a large kadai on a high heat and stirred occasionally. The heat is reduced as the milk thickens. When the mixture is in a semi-solid stage it is removed from the heat and set into moulds.
There are different types of khoya depending on the use of ingredients and moisture content. When you use full cream buffalo milk to make khoya, every litre of milk yields 200 grams. This khoya is used in burfis and laddoos. There is a different khoya that is made with low fat buffalo milk. The process of making it is the same as shown above but it is removed from the heat slightly earlier. It is loose and sticky in consistency with higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa. The dandedaar khoya which is excellent for kalakand is also made from full cream buffalo milk. The difference is that khoya is curdled slightly by adding a little tartaric acid. The milk curdles slightly hence the khoya is soft textured.
Have a happy sweet weekend.
Yesterday was probably a day that I will remember for a long long time. The formal launch of The Yellow Chilli in Ahmedabad. It is likely that I underestimated the love for food that Amdavadis nurture! I was overwhelmed by the media’s enthusiasm in covering the Press Conference yesterday afternoon. I was impressed by the way my team had things working like clock work all through the day. I am sure there were many a tense moment behind the scenes, the creases smoothened out by Rajeev Matta (COO), Saurabh Saxena and Jahid Inamdar. Thanks all and kudos to you. I am sure there were around seventy media persons who addressed their queries and answering them took more than a couple of hours! A short rest period and then it was time for the evening party which was graced by eminent personalities of Ahmedabad. I had a chance to have extensive conversations with Mr Vimal Ambani, IG, DGP and Commissioner Police, Mr Chonas of Havmor, representatives from Zydus, and columnist Esther David.
The food? Well, we had the tables really spread out! Most of the menu items were presented and the sweet tooth of Ahmedabad was truly and magnificently pampered with Chocolate cake, Mango cake, Gulab-e- Gulkand, Fruit jelly, Badam Halwa.
As visions of such great desserts come before you, let me share some more desserts here.
Off now for the live demonstrations at The Kitchen Show (I am in Bengaluru!)…