FRESH CREAM FOR INDIAN COOKING IN USA RECIPES

Steps:

• To collect cream from milk
• Boil the milk and let it cool.
• Keep the vessel in the refrigerator overnight or for about 5 hours.
• You will find a thick yellowish layer of cream formed as the top layer of milk.
• Remove this cream with a spoon and keep it in another container.
• Freeze this and continue collecting every day when you boil milk until you have sufficient quantity. You can keep collecting and make butter once a month.
• Once you have collected sufficient quantity, whip it lightly till it get smooth and creamy.
• To make whipped cream
• Refrigerate a clean, dry bowl in which you want to whip the cream. Also refrigerate the whipping blades. This gives the best results.
• Take the collected bowl and whip it using a hand mixer.
• The cream will slowly become thicker and soft peaks start forming.
• Add required powdered sugar at this stage and continue whipping till you get stiff peaks.

Steps:

• Make the sauce:.
• Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
• Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
• The sauce can be made ahead and refrigerated for several hours.
• Stir-fry:.
• Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• Stir till garlic turns medium brown and put in the shrimp.
• stir till the shrimp turns opaque most of the way through.
• Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.