Cook with Sharmila

menu icon
subscribe
search icon
×

How to make Cinnamon Powder for Baking

By 4 Comments

When it comes to Baking Cinnamon is one principal ingredient. It is used to make Cakes, Pies, Rolls and many other Pastries. And in this Christmas season it should a mandatory ingredient in your kitchen. 

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

📖 Recipe

Cinnamon Powder Recipe | Homemade Cinnamon Powder
Print Recipe Pin Recipe
5 from 9 votes

Cinnamon Powder Recipe

When it comes to Baking Cinnamon is one principal ingredient. It is prepared from the Cinnamon Sticks.
Prep Time15 minutes
Total Time15 minutes
Course: Cooking Basics
Cuisine: American
Servings: 1 cup
Calories: 247kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Blender
  • Blender

Ingredients

  • 1 cup Cinnamon sticks
  • Sugar A Pinch (Optional)

Instructions 

  •  Break the Cinnamon sticks in to small sticks (This helps the sticks to get powdered without much difficulty)
  • Now blend it into a fine powder using a Food processor or blender.
  • Sieve the powdered Cinnamon.
  • Finally Transfer the sieved powder and sugar in to the blender and blend it. This is however optional

Notes

  • While Blending do it with utmost care as the pieces of cinnamon might come out.
  • Sieving the Cinnamon powder is a must as we need to use a very fine powder in our baking.
  • If this step is skipped you might fine small pieces of Cinnamon bark.

Nutrition

Calories: 247kcal | Carbohydrates: 80.6g | Protein: 4g | Fat: 53.1g | Saturated Fat: 2.2g | Sodium: 10mg | Potassium: 431mg | Fiber: 53.1g | Sugar: 2.2g | Calcium: 1002mg | Iron: 8mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos
Step by Step Method with pictures:
1) Break the Cinnamon sticks in to small sticks (This helps the sticks to get powdered without much difficulty)



2) Now blend it into a fine powder using a Food processor or blender.

 

3) Sieve the powdered Cinnamon.

 

4) Finally Transfer the sieved powder and sugar in to the blender and blend it. This is however optional

 Store in an air tight container for a longer shelf life.

Please do try and  let us know your comments. We value your thoughts. Happy Baking J

Dates Kulfi

By Leave a Comment

Dates Kulfi is a yummy creamy frozen delicacy. It is prepared by reducing full-fat milk to a creamy texture and flavoring with dates, sugar, and chopped nuts.

Dates Kulfi

Kulfi, Can you name anyone who doesn’t like Kulfi 😀 No right. It’s one of the yummiest desserts that can be had all around the year. even if its summer, winter or even on a rainy day.

Kulfi is considered to be a rich variety of ice cream because of its taste and texture. Kulfi is usually prepared by reducing the volume of the creamy full-fat milk and adding in chopped nuts. There are many flavors in Kulfi, Elachi Kulfi, Kesar Pista Kulfi, Mango Kulfi. Today I am sharing Dates Kulfi recipe. I bet you will love this flavor too.

How to prepare Dates Kulfi

 
1) Boil the full fat milk in a heavy bottomed pan or non-stick pan. This is to avoid the milk to get burnt at the bottom.
 
2) Soak the dates in milk for about an hour and grind it in a blender to a fine puree. If it’s still thick add a tbsp of milk and grind.

 
3) Once the milk starts boiling and in the dates puree and stir continuously.
 
4) Keep stirring until the milk is reduced into half of its quantity.

 

5) Add in Elachi powder. This gives a nice flavour to the kulfi.
6) Add in Sugar and stir continuously.
 
7) Add in chopped nuts.
 
8) Mix the corn flour with a tsp of milk and mix well, now add in this corn flour slurry. And stir well to avoid lumps
 

9) Switch off the flame once it reaches the creamy texture. Let it cool down.

10) Pour into kulfi moulds and freeze it for about 8 hours or overnight. After freezing remove the kulfi from the freezer and show the kulfi moulds in running tapwater,the kulfi will come out easily from the mould. Tasty kulfi is now ready to be serve.
 
 
         Now It’s time to enjoy your kulfiJ Please do try and let us know your comments. We value your thoughts.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Dates Kulfi
Print Recipe Pin Recipe
5 from 1 vote

Dates Kulfi

Dates Kulfi is usually prepared by reducing the volume of the milk by boiling the milk and adding in chopped nuts ,sweeteners and other falvourings.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 8 kulfi
Calories: 133kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Sauce pan
  • Sauce pan

Ingredients

  • 12 De Seeded dates
  • 1 lit Full fat milk
  • 2 tbsp Corn flour
  • ½ cup Sugar
  • ¼ tsp Cardamom powder
  • 3 tbsp Almonds chopped
  • 3 tbsp Pistachios chopped
  • Salt a pinch

Instructions 

  • Boil the full fat milk in a heavy bottomed pan or non-stick pan.
  • Soak the dates in milk for about an hour and grind it in a blender to form a fine puree. If it’s still thick add a tbsp of milk and grind.
  • Once the milk starts boiling and is reduced to half of its quantity add in the dates puree and stir continuously.
  • Keep stirring until the milk is reduced to almost a quarter of its quantity.
  • Add in Elachi powder. This gives a nice flavour to the kulfi.
  • Add in Sugar and stir continuously.
  • Add in chopped nuts.
  • Mix the cornflour with a tsp of milk and mix well, now add in this cornflour slurry and mix well
  • Switch off the flame in another 5 mins and allow the mixture to cool down completely.
  • Pour into kulfi moulds and freeze them for about 8 hours or overnight. After freezing remove the kulfi from the freezer and show the kulfi moulds in running tapwater, the kulfi will come out easily from the mould. Tasty kulfi is now ready to be serve.

Notes

  •      If you don’t have kulfi mould, you can use any small cups or vessels and insert a toothpick in the centre.
  •  You can even use small clay pots (So you will get the kulfi like what we get in trains)

Nutrition

Calories: 133kcal | Carbohydrates: 23.4g | Protein: 4.7g | Fat: 3.3g | Saturated Fat: 1.6g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 296mg | Fiber: 1.3g | Sugar: 19.7g | Calcium: 158mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

CauliFlower Kurma | CauliFlower Gravy

By Leave a Comment

Cauliflower Gravy or Kurma is a creamy and delicious cauliflower gravy prepared with gobi and a rich coconut cashew paste.

CauliFlower Kurma

Cauliflower is one vegetable that most of us will like, Cauliflower is considered to be a treat for all veg lovers.

A creamy dreamy Cauliflower Kurma is perfect for the dinner to go with some phulkas or Roti. It has a delicious cashew coconut paste and it's vegan too.

[feast_advanced_jump_to]

Cauliflower Kurma Instant Pot

Instant pot making life easy. just saute the masala and the veggies. Close the Ip and a hassle free perfect Cauliflower Korama is ready in no time. As you prepare the Roti. Instant pot cooks the korma to perfection.

Ingredients

Cauliflower - Use fresh Cauliflower. chop cauliflower into small florets and use them in the gravy.
Whole spices - We use Fennel seeds, cardamom, cinnamon, and bay leaves.
Onion - Use finely chopped onions in the kurma.
Tomato paste - You can use store bought or fresh homemade tomato puree. Tomato paste adds richness to the kurma.
Ginger garlic paste - they make the kurma fragrant. Rather than paste I prefer adding crushed ginger garlic paste
Spice powders - Using the spice powders adds taste and flavor to the gravy.
Cashew coconut paste - Cashew and coconut makes a fine blend and give a delicious taste when added to the kurma.
Cilantro - Finely chopped cilantro gives a fine finishing touch to the korma.

How to make Cauliflower Kurma in Instant Pot

  1. In a blender add in the grated coconut and cashew nuts. Add little water and blend them to a fine paste and set aside.

2. Clean cauliflower into small florets Boil water in a pan, When the water starts to boil add cauliflower and switch off the flame. After 5 mins strain the cauliflower and set it aside.

3. Switch on the Instant Pot in Saute mode. Once it's hot add in the Oil. Let it heat up. Add in Fennel seeds, Bay leaves, Cinnamon, and cardamom pods. Saute until it's fragrant.

4. Now add in onion and fry till translucent.

5. Add in a tsp of ginger –garlic paste and fry till the raw smell leaves.

6. Next, add in the tomato puree and cook for 2 mins so that it gets cooked. keep stirring as it cooks. The Instant pot will be really hot at this stage. So press the cancel button the masala gets cooked in the residual heat.

7. And then add in the spice powders. Add in the Chilli powder, turmeric powder, coriander powder, Garam Masala, and Salt. Mix well.

8. Now add in the cooked cauliflower. Mix well

9. And then add in the ground coconut cashew paste.

10. Add in water or milk and bring them to the gravy consistency.

11. Close the Instant Pot. Press the pressure cook mode and cook for 3 mins in high pressure. Make sure the pressure valve is in the sealing position. After 3 mins do a quick release

Set 3 mins in pressure cook mode in the Instant Pot

12. Open the Instant pot and add in chopped Cilantro. Tasty Cauliflower Korma is now ready in the Instant pot.

Cauliflower Gravy is ready

Instant Pot Cauliflower Gravy is ready to serve with roti

Cauliflower Gravy

Tips & Variations

  • You can even skip adding the coconut cashews paste if you are more health-conscious. The gravy tastes good with the tomato goodness.
  • Kasturi methi can also be added before adding the coconut paste; it gives the gravy another flavour. 

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Print Recipe Pin Recipe
4.50 from 2 votes

CauliFlower Gravy | CauliFlower Kuruma

A creamy and delicious cauliflower gravy prepared with gobi and a rich coconut paste.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 108kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot
  • Blender
  • Instant Pot
  • Blender

Ingredients

  • 2 Onion
  • 3 Tomato Blend 3 tomatoes to a puree
  • 1 tbsp Chilli powder
  • ½ tsp Coriander powder
  • 1 tsp Garam masala powder
  • 1 tbsp Ginger garlic paste
  • 1 Cauliflower Medium sized head
  • ⅓ cup Water
  • Salt as needed
  • 1 inch piece Cinnamon sticks
  • 2 tsp Oil
  • 1 tsp Fennel Seeds

To Grind

  • ½ cup Coconut
  • 10 Cashew

Instructions 

  • In a blender add in the grated coconut and cashew nuts. Add little water and blend them to a fine paste and set aside.
  • Clean cauliflower into small florets Boil water in a pan, When the water starts to boil add cauliflower and switch off the flame. After 5 mins strain the cauliflower and set it aside.
  • Switch on the Instant Pot in Saute mode. Once it's hot add in the Oil. Let it heat up. Add in Fennel seeds, Bay leaves, Cinnamon, and cardamom pods. Saute until it's fragrant.
  • Now add in onion and fry till translucent.
  • Add in a tsp of ginger –garlic paste and fry till the raw smell leaves.
  • Next, add in the tomato puree and cook for 2 mins so that it gets cooked. keep stirring as it cooks. The Instant pot will be really hot at this stage. So press the cancel button the masala gets cooked in the residual heat.
  • And then add in the spice powders. Add in the Chilli powder, turmeric powder, coriander powder, Garam Masala, and Salt. Mix well.
  • Now add in the cooked cauliflower. Mix well
  • And then add in the ground coconut cashew paste.
  • Add in water or milk and bring them to the gravy consistency.
  • Press the pressure cook mode and cook for 3 mins in high pressure. Make sure the pressure valve is in the sealing position. After 3 mins do a quick release
  • Open the Instant pot and add in chopped Cilantro. Tasty Cauliflower Korma is now ready in the Instant pot.

Notes

1) You can even skip adding the coconut cashews paste if you are more health conscious. The gravy tastes good with the tomato goodness.
2) Kasturi methi can also be added before adding the coconut paste; it gives the gravy another flavour. 

Nutrition

Calories: 108kcal | Carbohydrates: 11.4g | Protein: 3g | Fat: 6.5g | Saturated Fat: 2.6g | Sodium: 50mg | Potassium: 352mg | Fiber: 4g | Sugar: 4.5g | Calcium: 30mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.