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In India we get only the dairy cream or the tetra paks. Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat.

Double cream is so rich, in fact, that it is easy to overwhip it and get it too thick. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of double cream before whipping it to keep it loose enough.

Paneer Makhani
Ingredients: paneer tikka
1/2 kg (home made or store bought)
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish


Method: Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and paneer and turn around afew times till coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.

If you click on Daily Menu on the Home page, I have listed Diwali Goodies.

Aloo ka Parantha
Ingredients: dough as in an ordinary roti made from 2 cups whole wheat flour
1/2 cup ghee
Filling, mix together
2 cups boiled and mashed potatoes
2 tbsp chopped coriander leaves
1 tsp finely chopped green chillies
1 tbsp salt
1 tbsp lemon juice

Method: Break the dough into small pieces, shape into round balls and flatten.

Pinch the edges to form a cup, and place some aloo mixture in the center. Wet the edges and bring together to enclose the filling. Pinch to seal.

Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapatti being careful not to tear it.

Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface.

For Paneer parantha, in the filling use mashed paneer instead of mashed aloo.