Tomato Puree Recipe

Tomato purée | Tomato paste || How to Make Tomato

Puree with step-by-step Photos and video....

Tomato Puree is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook different meals; all you need is a knife, a blender, and a little bit of time to stock your freezer with tomato purée to use year-round. 

   

It is quick and easy to make at home, it can make easier your life and save you time too, Tomato puree is one of the most important ingredients in everyday cooking, It is one of the very basic cooking ingredients, and making it at home from farm fresh tomatoes. 
                          

My Latest Video: Tomato Puree:  

It is as easy as counting 1,2,3… Don’t believe us? Keep reading…In essence, it’s just a 3-step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flower, etc., in hot boiling water for a few minutes and then immediately transferring them to cold water. 

This hot-to-cold water transfer process makes skin peeling easier and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
                                  

Storage:

You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.

If you have tried this Tomato Puree Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.

Bring water to boil, then put in tomatoes, let them boil for approx 10-12 minutes. Once the tomato skins are split, your tomatoes are done. remove them from the flame.

Put into the cold water.

Now, just remove the skin.

Then, cut the boiled tomatoes into small pieces.

Puree them in a mixer or with a hand blender to a smooth paste, don’t add water

Pass them through the strainer and transfer this puree again to the pan.

Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional. 

Let it cool down completely.

Then, store it in an airtight container or ziplock bag.

Kulfa Ice-cream Recipe

                           

Kulfa ice cream || Homemade ice cream Recipe || How to make kulfa ice cream at home with step-by-step photos

Kulfa ice cream is the most popular and delicious frozen ice cream flavor. It is with filled nuts that are found eaten by people of all age groups, especially during the summer weather. I also love to eat it due to its creamy and nutty taste.

Since I came to this cooking field I always used to think that making kulfi and ice cream at home probably is an art and can make only these items just chefs but my perception was wrong as time went on I learned nothing is difficult to make at home like a market or restaurant just should be the courage to face challenges and achieve a goal.                             

After trying a few different flavors at home, I decided to make kulfa ice cream that is buttery in texture with a nutty flavor

A combination of pistachio with almonds, and cardamom along with homemade khoya flavor is superb especially when the mixture is folded with whipped cream

This delightful Desserts recipe of Kulfa Ice Cream can be ready in approximately an hour and frozen in around 8-10 hours

                               

Recipe notes:

You will need a handful of simple, yet fragrant, ingredients to make kulfi ice cream, The sweetened condensed milk, heavy whipping cream, and chopped nuts are easily available at supermarkets

1. Green cardamom is an aromatic spice with a wide range of uses. Adding to the kulfi ice cream mixture makes it flavorful
2. But it is optional you can skip it
3. Condensed milk: using condensed milk in making ice cream gives it a thick and soft texture and is used as a substitute for sugar-I have already shared my condensed milk recipe on the blog, either you can get the recipe on my blog or can buy it from the market, but you can add powdered sugar as well instead of condensed milk, using grainy sugar will increase the iciness 
4. Heavy whipping cream: Choose good quality heavy cream, and before whipping the cream, it should be chilled and frozen.
5. Homemade ice cream is fresh, delicious, and fun to make. What's more, you can customize your flavors or use the best-quality ingredients you can find. But it can be tricky to get ice cream to have that perfect fir yet creamy consistency that is the trademark of good ice cream. Follow these tips to improve your own ice cream-making technique.e

                                   

Tips:

1. Freeze the container for 24 hours. It needs to be frozen solid!
2. Use more cream and less milk. 
3. Use a solid sweetener. Whereas a liquid sweetener such as sugar syrup or honey will increase iciness with its water content
4. Fill your ice cream maker 1/2 to 2/3 full. This is important. The frozen tub where the filling gets churned has only so much freeze to give before it is no longer cold. If there's too much filling, there's not enough chilling, and you don't want soupy ice cream!
5. Keep It Creamy
6. A common complaint about homemade ice cream is that it gets hard and icy when it's stored in the freezer. There are several ways to keep your ice cream from freezing solid in the freezer. Condensed milk or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
7. With a little practice and some good recipes (whether it's classic Vanilla or an adventurous flavor like chocolate ice cream, you'll be well on your way to making delicious homemade ice cream that will delight your friends and family.

For the best result, follow my detailed step-by-step photo instructions and tips.s

For more Similar Recipes:

Mango ice-cream

Pista kulfi

kulfi falooda

Khoya kulfi

If you have tried this Kulfa Ice Cream recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Chop the almonds and pistachio 

                 

Boil the milk in the pan. Once it starts boiling add cardamom powder, Stir to mix once, and then add condensed milk

                    

Next, add khoya to the milk, Constantly keep mixing on medium flame until khoya is dissolved with the milk_Make sure no lumps are present in the milk

                           

Next, add nuts to the mixture, Keep on stirring until the mixture turns thickened

                        

The mixture is ready, turn off the flame

                 

Leave it aside for a completely cool   

                       

Once they get cool whisk them again 

                    

Take out the cream bowl from the freezer and start whipping using an electric beater 

                            

Whip the cream till it forms a soft peak

                             

Combine the cream with a spatula 

                    

Pour the all mixture into the whipped cream 

                       

Mix to combine very well using a spatula (not a whisk). Gently fold them together
                    

Till you reach a silky-smooth consistency 

                             

Pour the ice cream mixture into the air-tight container. Sprinkle some crushed nuts over the mixture

Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer_Chill for at least 8-10 hours for the ice cream to set properly.y

              

Once the ice cream gets to see, take it out of the freezer. Wet the scoop with room temperature water, and scoop out the ice cream into the serving ice cream glass or bowl.l

                   

Serve immediately

                                             

Share and enjoy!

                     

Tomato Ketchup Recipe

                                          

Tomato ketchup | Homemade Ketchup || How to

Make tomato ketchup at home with step-by-step photos.

    

Tomato Ketchup is a sweet and tangy sauce prepared with tomatoes, sugar, and vinegar with assorted seasoning and spices, this ketchup does come close to those brands in terms of taste, texture, and color. Certain things just taste better alongside a trail of ripe, red ketchup. For the most part, that well-known bottle does a good job too

I have never liked tomato paste-based ketchup, so I decided to cook homemade tomato ketchup…

            

Some Tips For The Best Tomato Ketchup:

1. Always use ripe red tomatoes for this recipe to get a nice texture, flavor, and taste
2. Secondly, never forget to add vinegar and sugar while simmering tomato pulp
3. Vinegar acts as a preservative and sugar helps to suppress the tangy flavor and introduces a sweet and tangy taste.

                         

If you have tried this Tomato Ketchup, don’t forget to rate the recipe. You can also follow me on social media

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Firstly cut the tomatoes into small cubes.

Peel and chop the onion.n

Coarsely chop ginger garlic and keep asi.de

Pictorial:

Put chopped tomatoes into a wide pan/pot.       

                   
        

Then add ginger, garlic, and onions.

Keep mixing by adding cloves and cinnamon sticks.

Cover the lid and cook for 30 minutes on low flame.

After 30 minutes mix further shift into another bowl and let it a bit cool dow.n

Blend the tomato puree.

Using a filter or strainer to separate the skin and seeds of tomatoes

Transfer tomato puree to the pan/pot further stir and mix well.l

                                             

                         

Combine all remaining spices with the tomato puree and mix well. 

Keep stirring till the puree becomes thick or the water dries out.t

Check the consistency of the puree should not drift.

Tomato ketchup is ready to use and can be stored in any bottle or container for 2 weeks.s