Making Sour Cream at Home | How To Series| Kitchen Hacks

When you love to cook, especially everything from scratch, learning about these small but important things is not only imperative but also gives me a high.

Making Sour Cream at home is just so simple. Just so amazing !! And again costs you one fourth of what you buy from the market.
Homemade Sour Cream stays happy in the refrigerator for a month and it gets thicker and thicker and better and better with time.
Please make sure that both the cream and the buttermilk are at room temperature when you are making sour cream. This is important for best results. If the ingredients are cold, the sour cream will take much longer to thicken or may not thicken properly.
A lot of friends and my readers have been asking how to make sour cream at home. Finally, here it is:

Sour Cream
2 cups or 400 ml Light Cream, at room temperature
2 tbsps cultured Buttermilk, at room temperature
1. Place the cream in a medium sized glass bowl.
2. Add the buttermilk and mix well.
3. Cover tightly with cling wrap and keep in a warm place for 24 hours, until thickened to a custard like consistency.I keep it inside my microwave.
4. After 24 hours keep the bowl in the refrigerator for atleast 24 hours before using the sour cream. The sour cream may continue to thicken in the refrigerator.

How To Make Buttermilk 

Take one cup milk at room temperature.
Add 2 tbsp of Vinegar and let it stand for 10 minutes.
Buttermilk is ready. 
Use it for beads, scones, cakes, sour cream etc.

Happy Exploring !!

Sundried Tomatoes | How To Series | Kitchen Hacks

Homemade sun dried tomatoes are the best !! And they are so so so easy to make. Not only that, you can also create variations according to your tastes.

So sun dried tomatoes are tomatoes that have lost most of their water content after being dried in the sun for about 4-8 days. After they are dehydrated, they get this very interesting leathery chewy texture with a burst of flavour.

I sundry regular tomatoes as well as cherry tomatoes. They not only add so much flavour and character to pastas but also to salads, especially the cherry sundried tomatoes.
So there are two ways of doing this:

Sun Dried Tomatoes the Natural Way:

1. Chop the tomatoes into wedges or slices.

2. Spread them on a tray.

3. Sprinkle some salt and cover with a muslin cloth.

4. Keep in the sun. Remember to take them inside in the evenings.

5. Repeat this procedure for anything between 4-8 days and your sundried tomatoes are ready.

On the flip side the problems with this method are:

1. Birds can come and ruin the tomatoes.
2. Tomatoes invariable catch fungus.

This works well only when the sun is really really harsh and you live in a place where you get strong direct sunlight for atleast 4 hours a day. With a lot of us living in apartments nowadays, this could get a bit tricky. Plus it is time consuming. If you want you sundried tomatoes for dinner then this is not your method.

Sun Dried Tomatoes in the Oven:

Err….we mean dried tomatoes in the oven or dehydrated tomatoes but doesn’t it so completely lose it’s exoticness instantly the moment we take away sundried. Hence we prepare them in the oven but still call then Sun Dried tomatoes 😀 !!

1. Preheat oven to the lowest temperature setting for 10 minutes, if you use a convection oven, even better.
2. Chop the tomatoes into wedges or slices.
3. Line a baking tray with silver foil, and spread them on it. Sprinkle some salt on them.
4. Place it in the oven in the middle shelf and roast for 3-4 hours.

Now in this process you can do a lot of variations:

– While placing the tomatoes on the baking tray, you could grate some garlic on them, and maybe sprinkle some dried oregano or even tuck in a few sprigs of fresh basil. That is why I said you can create your own variations.

Storing Sun Dried Tomatoes:

You can bottle them with or without olive oil.
Or simply ziplock it and put it in the fridge. You can even freeze them after ziplocking it.
I don’t freeze it because I make small batches, so I only refrigerate it.

Here I have a bottle of sun dried cherry tomatoes.

Happy Drying !!

Condiment Series | Caramelized Onion & Hung Curd Dip | Dips

The perfect sweet and sour balance – The sweetness of the caramelized onions and the tangy hung curd !!
I’m a big fan of onion dip and more so the caramelized onions. It usually is very difficult for me to resist the temptations to just polish off the onions before I add them to the dip. You can make an entire batch and store in the refrigerator. This way the onion dip takes only a few minutes to put together. It’s well matched with chips, diet chips, nachos or chicken nuggets. (These are my favourites, you can of course serve the way you like)

Caramelised onions also are amazing when added to meat sauces.
Coming back to the dip, it is a party favourite with friends literally digging their fingers in 🙂

Hung Curd Caramelized Onion Dip


200g Hung Curd
3 Red Onions
1 tbsp Cider Vinegar
2 tsp Cooking Oil
1 tbsp Brown Sugar
Freshly ground Black Pepper
Salt to Taste


1. Finely chop the onions.

2. Heat the oil in a frying pan. Add the onions and cook till they start browning. This should take about 8-10 minutes. Keep the flame medium, you don’t want those onions to become very dark at this stage.

3. After about 10 minutes,  add in salt, sugar and vinegar. Make sure at any point in time the onions do not catch at the bottom of the pa. If you see that to start to happen you can give it a light splash of water and lower the flame, then increase it again. You need to cook the onions till the onions reduce in volume and are completely cooked through and have a glaze.

4. Once onions are done. Remove from heat and let it cool down to room temperature. You can always make a stock of caramelized onions and store in the refrigerator for upto a month.

5. Once the onions have completely cooled down, whisk the hung curd, add the salt, black pepper and the caramelized onions. Mix it well.

6. Serve.