Usually I eat Sriracha hot chili sauce with my Chinese food like Manchurian, Fried rice, spring rolls, and noodles. But today I ran out of this sauce and when my son asked for it, I suddenly remember my Bangalore friend had given me her homemade hot sauce recipe seven years ago and I tried to make it today. It was a test of my memory too. Isn’t it? I’m happy to say that it turned out very well so make this hot dry chili garlic sauce at home in 5 minutes

Ingredients for Hot Chili Sauce:

• 20 Dry red hot chilies

• 10 peeled Garlic cloves (Optional)

• 1 cup rice vinegar

• 1 cup water

• ½ tsp salt

• 2 and ½ tbsp sugar

How to make hot chili sauce at home? – Direction:

• Remove red chilies steams

• Mix all ingredients in a Food processor/Blender.

• Blend it for 2 minutes-if it is needed then add more water and blend it for more 3-4 minutes.

• So..hot sauce is ready in 5 minutes. Isn’t it easy? Your feedbacks are always welcome.

Make home made hot dry chili sauce in 5 minutes with this easy and quick recipe. Serve it with delicious Chinese-Thai-Vietnamese recipes. Even you can add ½ tsp in any spicy recipe to add an extra flavor.

Pictorial Tutorial to make Hot Chili garlic-Chinese-Thai-Vietnamese-Mexican sauce:

My Empty Sriracha hot chili sauce bottle :)

I use this hot chili sauce for marinating tofu recipes and tofu-spinach salad.

Try other Instant Sauces and Chutneys too;

1. Salsa
2. Instant Sweet Chutney

Ingredients:

• 2 cup Diced Capsicum
• ½ cup Diced Jalapenos or any Hot pepper (to your taste)
• 1 cup Diced Cilantro-coriander
• 4 cup Diced Tomatoes
• 1 cup Tomato ketchup
• 1 cup Diced Red Onion and 1” cut green onion
• ½ cup water
• Salt (to your taste)
• 1 tsp Black pepper powder

Direction to make homemade healthy Veg salsa:

1. Mix all ingredients in a pan as shown in the image.
2. Boil it for 5 minutes according to your desired texture.
3. Let it cool down and store it in a jar. It will stay fresh in the fridge for a month and if you keep it in the freezer then it will stay fresh longer.
4. OPTIONAL STEP: If you like it a little chunky and more puree type salsa then pulsed it in the food processor for 2 seconds. Check following image for both types of salsa.

Pictorial Direction for Making Homemade Salsa:

Ingredients for Coconut Layer:

• 1 cup dry coconut powder
• 1/3  cup powdered sugar
• ¼ cup ghee
• ¼ cup milk (use milk as needed to make dough)

Ingredients for Coco(Chocolate) Layer with Bournvita:

• 1 cup Cadbury bournvita
• ¼ cup sugar
• ¼ cup ghee
• 2 tsp milk

Direction to make Coconut Chocolate Rolls:

• In a bowl add first three ingredients that are coconut powder, sugar and ghee then add milk to make dough. Don’t add milk at a time, just add as needed and make coconut dough pile.
• In other bowl add bournvita, sugar and ghee. Then add little tsp milk to make Cadbury dough.
• Roll the coconut dough into round shape roti with use of Plastic wrap (first take plastic wrap, grease it, put dough and cover again with plastic wrap-now roll it with rolling pin)
• Put this coconut roti (Layer) in a dish. It will break but manually give a shape.
• Same way roll Cadbury-chocolate dough into round shape roti and put on a top of coconut layer.
• Now roll both rotis in a cylindrical roll and cover it with plastic wrap.
• Refrigerate it for five hours. Then cut into pieces.
• Because of bournvita, you can not make outer chocolate layer ( Coconut layer on a top of chocolate layer)
• Check more pictures of this direction on our food picture blog

Variation:

 Use coco powder (2tbsp) +Milk powder (1 cup) + sugar + ghee + Milk to make chocolate layer. First spread chocolate layer and put coconut layer on top of it and make a tight roll so outer layer will be brown and inner will be white. Refrigerate it for 5-8 hours and then cut into pieces. It will look more beautiful but I want to try with bourn vita and this layer was stickier so I can not use as an outer layer but the bournvita taste was awesome.

Ingredients:

• 24 oz Apple Cinnamon Sauce (3 cups)
• 2 tbsp tamarind concentrate (Paste)to taste
• 1 cup sugar
• 2 tsp red chili powder
• 1 tsp Garam masala
• 1 tsp Black salt (Sanchad or kala namak)
• 1 tsp salt
• 1 tsp cumin-coriander powder (Dhana-jeera powder)
• 2 tbsp water

Add all spices to your taste.

 Method for preparing Instant Sweet Tamarind Chutney-Chaat Chutney:

• Mix all the ingredients in a bowl and stir it properly.
• Microwave it for 3 minutes.
• Keep it at room temperature for some time so sugar will be dissolved properly.
• Keep chutney texture thick and store in refrigerator. I add more water according to the chaat recipes.

Isn’t it easy? Serve this sweet chutney with following recipes:

• Easy Samosa Wrapper recipe
• Ragda Patties recipe
• Aloo Bonda (Batata vada)
• Pani puri in Tortilla maker recipe

Many more chaat recipes will be added soon. So stay tuned!!!

 Ingredients for Shrikhand:

• 2 cups sour cream (16 oz) (I have used Daisy Light Sour Cream)
• 1 cup cool whip cream(to taste)
• 2 cup sugar (to your taste)
• 10-15 saffron strings soaked in 2 tbsp warm water (Kesar)-Optional
• 1 tsp cardamom powder (elaichi)
• Fruit chunks and nuts are optional

Preparation for Shrikhand:

Mix all ingredients in a bowl and mix it for 2-3 minutes. Garnish with nuts,, refrigerate it and you are done. Isn’t it easy? Serve chilled shrikhand with Puri..Yummm!!

Variations:

Kesar Pista Shrikhand:

Add Saffron and pistachio (roughly chopped) chunks into the above mentioned Shrikhand recipe.

Mix fruit Shrikhand:

Add all fruits into the above mentioned Shrikhand recipe.

Mango Shrikhand:

Add Mango pulp and peeled, ripped mango chunks into the above mentioned Shrikhand recipe.

 Rose Shrikhand:

Add rose syrup  into the above mentioned Shrikhand recipe.

 Make this delicious shrikhand at home and let me know how did  it turn out, write in the comment box.

Main Ingredients for Tiramisu:

1) Mascarpone cheese or Substitute for Mascarpone cheese

• Kraft Philadelphia cheese cream 8 oz (226 gm)
• ½ cup Sour cream
• 1 cup sugar
• 2 oz butter

2) Thick Vanilla Custard Milk-1 ½ cup

• Check my Instant 5 minute Custard Milk recipe ( vanilla custard powder, sugar and Milk)

3)  Ladyfinger biscuits-12 pieces or Plain Sponge cake

• Check my homemade Ladyfinger biscuit recipe (All purpose flour, sugar, butter, salt and baking Soda) or you can use plain sponge cake.

4)  Craft Cool Whip-12 oz (340 gm)

5) Sugar- ½ cup or to taste.

6) Unsweetened Coco Powder.

7)  Black Coffee-1 cup (2 tsp coffee in 1 cup warm water)

8) Raisin chocolate and m&m or chocolate leaf for decoration (Optional)

Preparation for Mascarpone cheese substitute:

If you get Mascarpone cheese, then you don’t need to do this step

Mix cheese cream, sugar, butter and sour cream. Beat it properly. Check below image for ingredients.

Procedure for Icing:

• Beat mascarpone cheese or substitute, Thick vanilla custard milk and cool whip or heavy whipped cream together. Beat it gently for two minutes.

Cake Preparation:

Step by step images for Tiramisu recipe

• Deep ladyfinger biscuit in a coffee liquid and put in a dish or container.
• Now top it with Icing and spread evenly with butter knife.
• Keep the 2^nd layer of ladyfinger biscuits (deeped in coffee liquor) on top of the first layer and spread icing on it. Same way, you can do for three layers.
• Now sprinkle(dust) coco powder on the top of it with sieve(gurnee)
• Decorate with m&m or chocolate leaf.
• Refrigerate it for 6 hours.
• Serve chilled. This cheese cake is softer then our usual cake. So you can even serve in an ice cream cup and give desired shape, I’ve given Heart Shape.

Tip: Before serving, Keep in the freezer (Upper part of the Refrigerator) for one and half hour otherwise it will become very soft and loose.

Check  Step by step Tiramisu Pictures Here

Submitting this Valentine’s day Dessert to following Events:

1. Velvet Aroma : Please Vote for me on VelveAroma, You can vote every 4 hours too.
2. Sizzling Tastebuds
3. Srav’s Culinary concepts
4. Hema’s Vantagadi
5. Tickling palates
6. Anzz cafe
7. Teenz’ Yummy Delights

Happy Valentine’s Day!!!

Ingredients for Custard Milk:

• 2 cup Milk
• ½ cup sugar
• 3 tsp Vanilla Custard powder

How to make Custard Milk?

• Add sugar in the milk and boil on a medium flame. Stir it in between so milk can not stick to the bottom of the pan.
• Once it starts boiling make flame little lower and keep for 5-8 minutes.
• Add 3 tsp vanilla custard powder in ¼ cup of cold milk and stir it to avoid the lump.
• Now add this custard mixture to the boiling sweet milk and stir it for more 2 minutes. You will see milk will become creamy thick.
• Let it cool down for half an hour, stir it in between to avoid the formation of a creamy layer on the top. Keep it in the refrigerator. Bingo!!1 Your custard milk is ready, now it’s time to add fruits.

How to Make Fruit Salad?

Before serving, cut apple, banana, strawberry, orange, graphs, pomegranate etc into small pieces and add into the custard milk. If custard milk becomes thicker then you can add milk and make your desired consistency. Fruit salad can be served with fluffy Puri..Yummmm!!!

I want to make Tiramisu, Italian cheese cake at home but the main ingredients for this recipe are ladyfinger, biscuits, and Mascarpone Cheese. Both of them weren’t available in the grocery store. So I’ve decided to make lady finger biscuit at home and I will use substitute to make mascarpone cheese as well.

Ingredients for Ladyfinger Biscuits:

1) 1 cup all purpose flour (Maida)

2) ½ cup sugar

3)  ½ cup unsalted butter (1 rectangle 8 oz cube out of 4)

4)  ½ tsp salt (to your taste)

5) ¼ tsp Baking soda

6) Optional: ½ tsp cardamom powder (elaichi) and saffron strands soaked in 2 tbsp of warm milk

Mehtod to make Ladyfinger biscuits:

1. In a bowl mix all the ingredients. Butter should be at room temperature but not completely melted.  Kneed the dough for 5 minutes.
2. Keep dough in a Ziploc bag for ½ an hour.
3. Meanwhile preheat the oven at 350 Degrees F
4. Make small size of balls and give cylindrical/rectangle shape with your palm as shown in the image and put it in a greased backing tray. Keep distance between cylindrical biscuits because they will be raised upon the baking.
5. Now place cookie tray in an oven for 25 minutes.
6. Let it cool down on a rack, in a picture, you can see I’ve used my conventional oven rack.
7. Store in an airtight container and use while making Tiramisu cake or eat with tea/coffee.

If you are my regular reader then you must have noticed that this recipe is same as Nan khatai recipe, Just shape is different LOL

Ingredients:

1) 1 cup all purpose flour (Maida)

2) ½ cup sugar

3)  ½ cup unsalted butter (1 rectangle 8 oz cube out of 4)

4)  ½ tsp salt (to your taste)

5) ¼ tsp Baking soda

6) Optional: ½ tsp cardamom powder (elaichi) and saffron strands soaked in 2 tbsp of warm milk

6) Optional: raisin chocolate, kesar(saffron), Pistachios, cardamom powder(elaichi) for Garnishing

1. In a bowl mix all the ingredients. Butter should be at room temperature but not completely melted.  Kneed the dough for 5 minutes.
2. Keep dough in a Ziploc bag for ½ an hour.
3. Meanwhile preheat the oven at 350 Degrees F
4. Make small size of balls and keep in a greased backing tray same as shown in the image. Keep distance between the balls because they will be raised upon the baking.
5. Garnish with pistachios or chocolate on top. My daughter likes chocolate so I’ve added raisin chocolate.
6. Now place cookie tray in a oven for 25 minutes.
7. Let it cool down on a rack, in a picture, you can see I’ve used my conventional oven rack.
8. Store in a airtight container.

Yesterday, I’d leftover rice and in evening I made delicious rice muthia. You can have it as a snack/appetizer/dinner/Side-dish. It can be served with green chutney or tomato catch-up and of coerce tea is the best combination with it.

 Ingredients for Muthia:

• 2 cup  wheat flour
• 1 cup Besan (chickpeas flour-chana no lot)
• 2 cup cooked rice (or grated bottle gourd for Doodhi na Muthia)
• 1 tsp coriander-cumin powder (Dhania Jeera)
• 1 tsp red chili powder
• 1 tsp Garam masala (MDH or badshah)-to your taste
• 2 tbsp Lemon Juice or ½ cup of Sour curd
• 2 tbsp sugar
• ½ tsp Haldi (turmeric)
• 1 tsp ginger-chili paste (Optional)
• Salt to taste
• 1 tbsp oil
• Little water or buttermilk

Preparation for Muthia

• In a bowl, Mix all the ingredients
• If you are making Doodhi (bottle gourd) Muthia then squeeze out water from the grated bottle gourd.
• Make stiff dough with little water or buttermilk if needed.
• Divide the dough into balls and Make cylindrical shape with your palm, grease your palm with oil if needed.
• Put this cylindrical rolls-Muthia into a steamer, it is OK if they stick to each other.
• Steam it for 30 minutes in a steamer or Pressure cooker. Usually I keep Muthia plate on the top of Dal-rice boxes in the pressure cooker(3 whistles)
• Let it cool down and cut into small pieces/thick slices.

Ingredients for Seasoning-tadka and Garnishing

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp cumin seeds
• 5-6 curry leaves (optional)
• 1 tsp sesame seeds
• red chili powder, salt according to the taste
• a pinch of asafoetida (Hing)
• ½ cup cilantro-coriander leaves

Method for Seasoning:

• Heat the oil in a pan and add mustard seeds, when it crackles add cumin seeds, sesame seeds, Hing, curry leaves, little chili powder(if needed) and sauté for a minute.
• Now add Muthia pieces and sauté for 5 minutes on a medium flame until it turns light brown.
• Garnish with coriander and serve hot.

Options:

Instead of rice, you can use grated bottle gourd, cabbage, chopped spinach, Mehti-fengureek etc to make different varieties of Muthia.

  For fenugreek or spinach, I use only besan and I deep fry this small cylindrical muthia that can specially be used in Undhiyu( MixVeg Curry).

Try other Gujarati Dishes, Gujarati farsan