Recipes

12 Oct 2011

Moist and eggless chocolate marble cake

I welcome all you readers to a world of eggless bakes that tries to compete neck to neck with the "real deal", yes I try and bake without any eggs trying to achieve the same kind if texture, moistness and the quality of the baked goodies with added eggs. I have got a taste of both the versions. Of late I have been baking lot of bread, almost once a week and now I have the bread formula in my head !!



Lot can be done to create a recipe from a base recipe
- tweaking it here and there but mostly trying to keep it as it was
- trying to understand the purpose of each element in the recipe and trying to substitute some in some cases like nut allergy, gluten intolerance, egg allergy etc...,
- trying to add some more elements into the recipe to make it more suitable to your tastes

Whatever you try to do to an original recipe, the basic thing will be to understand the purpose of each and every element of the recipe. Not only what the recipe contains but understanding the method is also very important. I have been trying to do a so called "research" on how to make eggless bakes as tasty and trying to imitate the quality of the baked goods with eggs in it. Difficult as it is, I decided in making my experimenting more exciting by trying to avoid using the saturated solid fat like butter.



The bread experimenting had started some months back, after many partially cooked, ok and good bread later, I got my recipe for a basic bread loaf. After some accidental experimenting, yes I say accidental because I had never intended to add those things into the recipe until after I started making it. Well after an accidental experiment SUCCESS !! in baking a chocolate marble cake with khoa and I was on cloud nine after hubby dear rated it a 9 on 10 (he told a 9 because he found it a bit salty, well no arguments he is the best critic when it comes to my food :)......). I thought why not try making it with ricotta cheese. Hence, this recipe



For a 21 x 12 x 8 cm loaf you need, all the measurements are in cups and spoons for ease.

Milk - 1 cup (I used whole milk, you can even use skimmed milk)
Rice vinegar - 2 tsps (I used this since the vinegar available here are either with herbs or strong tasting for a cake)
Semi-white wheat flour (farine mi-blanche) - 3/4 cup + 4 tbsps
Fine semolina - 1/2 cup
Raw cane sugar - 1 cup + 4 tbsps
Baking powder - 1 tsp
Baking soda - 2/3 tsp
Sunflower oil - 1/3 cup
Ricotta cheese - 1 cup
Vanilla essence - 4 tsps
Cocoa powder - 4 tbsps

1. Preheat the oven at 180 deg C. Line the loaf tin with baking paper.
2. Mix the vinegar into the milk and keep aside. (If you are using rice vinegar like me the milk wont curdle like with other vinegars, dont bother the cake will turn out well !)
3. Put in the measured flour (3/4 cup), semolina (1/2 cup), sugar (1 cup), baking powder and baking soda mix them well so that the leavening agents are homogenously distributed.
4. Mix into the milk-vinegar mixture the oil and vanilla extract.
5. Mix the milk mixture and the flour mixture into a smooth batter. The batter will be slightly thin at this stage.
6. In a separate bowl beat and smoothen out the ricotta cheese that has already been measured.
7. Add this to the cake batter in step 5 and fold it in nicely to obtain a homogenous mixture.
8. Take around 1/3 rd of the prepared cake batter and to it add the cocoa powder and mix till you get a uniformly coloured batter.
9. To the rest of the cake batter add the flour (4tbsps) and sugar (4 tbsps) and mix well.
10. Now following this method for marbling the cake (excellent video!! with the method and results), fill in the prepared loaf tin or any tin of your desire with all the cake batter.
11. Bake the cake in the preheated oven for 60 mins or till the cake tester comes out clean. Cool it, slice and serve as it is or with berries or icecream.



Verdict: 
This is one experiment that turned out to be a success !
The ricotta version was good though I find myself partial to the khoa one.The chocolate marble cake with khoa tasted out of this world ! It was utterly delicious and one of the most addictive cakes that I have ever made. 

It is very important to handle the cake with care and let it cool completely before you try and cut it.

I will be posting the khoa version soon, so wait up you guys for an absolute treat !!

Thanks for visiting my blog :)

29 Aug 2011

Amazingly soft butterless & eggless milk buns

Back into the blogosphere after a really long break !!!


I have been continually trying and experimenting with new recipes or improvising on the old ones during these months of absence. Many new recipes were born out of sheer need for palate pleasing food without many gadgets and many ingredients. I was out of the baking zone for a long long time.......happy to be back and enjoying the joy of baking bread at home, with amazing results :)




Several recipes, trials, not so-so and so-so results later I finally got "THE" recipe for really soft home made milk buns. The trick to getting these soft is the amount of liquid and kneading of the dough.


I got this video when I was searching for bread on youtube, it was this recipe that worked for me. I tweaked the recipe a bit, most of it is exactly as in the video.




So here goes the recipe, for 6 small buns you will need,


Whole wheat flour - 250 gms
Whole Milk - 200 gms
Sugar - 30 gms
Active dried yeast - 4 gms
Salt - 1/4 tsp
Olive oil - 25 gms + more while kneading


1. Take 1 1/2 tsps of sugar from the already measured amount place it in a glass or porcelain bowl pour some of the luke warm milk on to it, mix well and then sprinkle the yeast over it. Cover it and leave it aside to ferment and bubble up for 10 - 12 mins.


2. Mix into the rest of the luke warm milk the left out sugar and salt.


3. Place the mixing bowl over a measuring scale and measure the flour and oil. Mix the oil well into the flour.


4. Mix the yeast mixture well with a wooden spoon. Make a well in the center of the flour-oil mixture and pour the yeast mixture and the milk-sugar-salt mixture (IMP: reserve 1/3rd of the milk-sugar-salt mixture for brushing the rolls later).


5. Mix all the above nicely with a wooden spoon and then, take some oil on to your hand and start kneading the dough. Knead till the dough is soft and does not stick to your hand. It took around 12- 13 mins for me to achieve this by hand.


6. In a big greased plastic / glass / porcelain bowl transfer the dough, cover the bowl with plastic wrap and let the dough rise for 90 mins or till doubled in size.


7. When the dough is doubled, remove the dough and gently form it into a tube and cut 6 equal pieces. Shape them into a ball and place them on a prepared (greased & floured) baking tray and lightly flatten them.


8. Brush the rolls with the left out milk-sugar-salt mixture and cover them with greased plastic wrap for the final rising of 45 mins.


9. During the last 10 mins of the final rising, preheat the oven to 220 deg C.


10. Now, uncover the risen rolls, sprinkle with toppings of your choice.(I had sprinkled some with white sesame seeds.). Place the trays in the oven and bake for 10-12 mins.


Thanks for visiting my blog :)

20 Apr 2011

An almost museli - fruit and nut granola

Breakfast is one of the most important meal to kick start a day packed with energy. Here, we both prefer a nutrient rich and light breakfast. I used to buy this breakfast cereal to eat in the morning with milk, we used to always find it very sticky and too soft once you pour milk over it. Then I saw many recipes for something called granola, I did know what museli was and I loved it for breakfast with some cut apples in it. It was just a "perfect" way to start a day for me !




I just felt that most of the granola recipes had too much sugar and oil (may be butter also) in it. I got this really good recipe for a granola here, from Meeta at What's for lunch, honey?.
Oh yea, I did tweak the recipe here and there to suit our tastes. I am giving here the final version of the recipe that I usually make when we want a good museli at home.



These are what you need to make a hearty granola,

5 cereal mix, rolled - 400 gms
Cranberries, raisins, apricots and dates - 145 gms
Figs, almonds, pistachios and walnuts - 140 gms
Sunflower seeds - 90 gms
Cinnamon, ground - 2/3 tsp
Raw cane sugar - 90 gms
Molasses - 20 gms (1 Tbsp)
Water - 25 gms
Oil - 1/3 tsp (I used rape seed oil)

1. Preheat the oven at 160 deg C. Line a sheet tray with baking paper. 

2. In a big pan mix the sugar, molasses, water and oil. Heat it and keep stirring it to make it a homogeneous mixture and to help the sugar dissolve. Remove from the heat as soon as the sugar has dissolved.

3. To the sugar mixture add the 5 rolled cereal mix, chopped figs (only it they are too wet), chopped almonds, pistachios and walnuts, sunflower seeds and ground cinnamon. Mix well to nicely coat all the cereal and nuts as much as possible.

4. Spread this mixture on the lined baking tray. Bake for 30 mins or till the cereal starts looking lightly browned. Mix the baking mixture 2 - 3 times, so that they are all equally browned.

5. As soon as the baked cereal mixture is removed from the oven, tip in rest of the dry fruits (chopped if needed like the apricots). Mix well and let it cool completely before storing it in a container.



Serving suggestions: Eat as a morning cereal, sprinkle over milkshakes, use to layer parfaits, you can even add some to your home made icecream, oh! I can go on..... :P

Have fun baking :)



Thanks for visiting my blog :)

13 Apr 2011

Some teasing and a delectable Beetroot halwa

There are times in your life where you feel so elated at such simple things life throws at you. You have so much fun doing somethings so silly !!!! little you realise that if someone sees what you were upto, you would look quite stupid. Well.... as long as there you have fun and find joy in somethings, nothing really bothers you ! (right ?).

It is kind of related and unrelated to me having a good time teasing a neighbour's cat.....  :) It is one of the most good looking cats I have seen here ! It is a very naught cat too. The other day when it was raining I noticed something sitting on my bathroom window, it was this naughty cat sitting there. Our neighbour has two cats, and both of them are really naughty and very very good looking ones !



Every evening, she whistles for the cats calling their names and they slowly reluctantly come back home, exactly like how we used to be when we were kids (but mom never used to whistle for us obviously ! ..... :P).



Ok now back to the recipe story. Once when I had asked my dear hubby whether he had tasted beetroot halwa, he told me "Oh yes ! mom used to make it so many times, I used to really like it." Contrary to him, I had tasted the halwa only once till now. It was so good !!. 


The next day I got hands on really fresh beetroot in the supermarket, asked mom whether anything different has to be done to prepare beetroot halwa or is it the same as the one we prepare with carrots. She told me to try out the same way that we prepare carrot halwa. I did try and succeed :) yay !
I pretty much followed the same method and mesurement ratios as for carrot halwa.

We need,

Beetroot, grated (with a big grating slot) - 220 gms
Milk - 11/2 cups
Cashews, pistachios and almonds - 5 each, chopped
Raw cane sugar (or you can use the regular white one) - 41/2 Tbsps (I would suggest you to reduce the sugar or increase depending on the sweetness of the beetroot)
Green cardamom pods, powdered - 2
Ghee / clarified butter - 1/3 tsp

1. Heat the ghee in a pan, add the cashews and saute them till they turn light golden brown.

2. Tip in all the grated beetroot and fry for 6-7 mins (till the raw smell goes and it starts to change colour.

3. Pour the milk and bring it to a boil and keep stirring it, you do not want the bottom to burn !

4. Once the milk starts boiling add in the chopped pistachios and almonds. Keep stirring.

5. Once the beetroot has absorbed almost all of the milk poured, add the sugar and cardamom powder and stir well. The mixture will get little thinner in consistency due to the addition of sugar.

6. Cook the halwa for another 8-9 mins. Just take care not to cook the halwa till it is too dry because it will get really sticky. So remove it from the heat when the halwa is soft just take care that you do not see any watering liquid.



Thanks for visiting my blog :)

25 Mar 2011

Loads of recipes coming soon....

The windows os has crashed. I am using Linux now. Just waiting impatiently for Hubby dear to fix it, for me to post on my blog....

I will be soon posting some of my recipes....



Thanks for visiting my blog :)

15 Mar 2011

Daring cooks March 2011 : Papas Rellenas

This month the daring cooks challenge was hosted by Kathlyn of bakelikeaninja. She had challenged us to prepare some peruvian food.

I chose to make the papas rellenas tweaking the recipe a bit to suit our taste. This is how they looked (I pan fried them :P ).
Thanks for visiting my blog :)

7 Mar 2011

Pal payasam - Indian rice pudding

I am being quite a lazy girl now a days. I love reading and writing, and of late I am doing neither of it. In these "no posting on the blog" days, I have learnt quite some things, like I can now independently do a water colour painting (I will be showing off, some of my paintings soon......**giggles**) trying hard to learn Beethoven's very popular piano piece Moonlight sonata (movement 1).

I am making more of traditional home cooking than before, but I still try out new recipes to learn different techniques, combinations. Lots of experimenting in kitchen to go on. I do not know how much my husband realises but, he does play a major role. Yes, he is the guinea pig and he has a set a very sensitive taste buds which sense even the minutest ingredient (sometimes, I think they are on a break or strike rather so they refuse to detect the obvious flavours....quite a paradox huh ! The most puzzling mystery !!), also I very much appreciate the patience with which he asks me to make some changes in the dish that I have prepared when I plan to make it the next time. Most of the time, he actually tells me the particular ingredients that I must add to enhance the flavour.


My hubby dear does treat me with restaurant food (both of us do not have an inclination to eat out regularly), sometimes just to take a break from the regular cooking. Well there are somethings I just love preparing, like some traditional sweets / desserts from back home. Most preferred by me are the simple ones, not needing too much of ghee (clarified butter). This is just one of them and need I say mom used to prepare this especially for me :D (well you can see me grinning .....). This is more like riz au lait, but a little thinner in consistency and with all the Indian flavours.

I had prepared this dish and even took the photos to post in on the blog, and I have been postponing it again and again. Finally, coming out of the laziness I decided to post it and voila !


Here is the recipe to make some pal payasam to relish on a chilly winter or really will make just as wonderful a dessert in any other season.

You will need,

Milk - 3 cups + 1/4 cup (whole or skimmed milk can be used, I used 2.5% fat milk)
Almonds & Cashews - 10 each (soaked overnight)
Basmati rice - 1 tbsp (soaked for 1 hour)
Pistachios, minced - 10
Almonds, sliced - 1/4 cup
Raw cane sugar - 3/4 cup (The amount can be adjusted according to the preference of sweetness, I made the payasam just sweet enough. Also raw cane sugar is healthier so I used it instead of the regular crystallied white sugar. Using raw cane sugar gave the payasam a light brown shade.)
Green cardamom pods, powdered - 4

1. Make a smooth paste out of the soaked almonds, cashews and 1/4 cup milk. Keep aside.

2. In a deep (deep enough so that the milk does not over flow when it starts boiling) bottomed thick pan heat the milk, keep stirring it when it is heating. Once the milk starts boiling, continue boiling the milk for 15 mins stirring in continuosly so that the milk does not stick to the botom of the pan and burn.

3. At the end of the first 15 mins, add the basmati rice and sugar. Keep cooking the milk with the rice and sugar for 15 more mins, while stirring it continuously.

4. At the end of the second 15 mins, add in the prepared paste and sliced almonds and keep cooking the payasam for 15 more mins. At the end of 45 minutes, test the rice it must be cooked and the pal payasam will be thickening.

5. At this stage, mix in the powdered cardamom into the payasam. Take of the heat. Serve warm, at room temperature or cold sprinkled with the minced pistachios.



Thanks for visiting my blog :)

27 Feb 2011

Daring bakers Feb 2011 : Vanilla Blanc battu panna cotta (vegetarian) with passion fruit gelee and Five cereal florentines

Quite a simple baking challenge but a tricky panna cotta challenge !

This month's daring baker's challenge was hosted by Mallory of asofainthekitchen. After much thinking, I tried to give it a go. Since I am trying to avoid baking (regularly) as all that is showing of on the waistline !!!!! I tried making a really low fat vegetarian version of panna cotta (a trial which did not work so well as in the texture) and I also reduced the amount of butter and sugar in the florentines.



So here is a quick post on the ridiculously low fat panna cotta and perfectly sweet and lacy five cereal florentines.

Vanilla Blanc battu panna cotta (vegetarian)

Milk (2.5 % fat) - 250 gms
Blanc battu (0.2 % fat) - 200 gms
Agar agar powder - 8 gms
Sugar - 50 gms
Vanilla sugar - 20 gms

1. In a pan pour in the milk, the sugar both varieties and the agar agar powder. Stir well till there are no lumps.

2. On Low heat bring this mixture to a boil and let it boil for 2 mins.

3. Take of the heat, let it cool to room temperature. Keep stirring in between. When cool add in the blanc battu (I mixed it into the hot milk mixture and it split, let me just hope that it still tastes good.... ). Mix well. Pour into two (or more) serving glasses / ramekins / moulds. Let it cool completely at room temperature before refrigerating it.



Passion fruit gelée
Passion fruits - 2
Sugar - 1 tsp
Water - 1 tbsp
Agar agar powder - 1/3 tsp

1. Dissolve the sugar into the scraped out passion fruit pulp.

2. In a pan dissolve the agar agar powder in the water and heat it for 10 - 15 secs. Remove from heat.

3. Immediately pour in the fruits mixture into the pan and stir well to combine.

4. Pour this mixture over the already firming up panna cotta. Let this also cool to room temperature and then refrigerate till you serve.


Five cereal florentines

Butter - 25 gms
Rolled five cereal mix - 40 gms
Raw cane sugar - 40 gms
Molases - 10 gms
Plain flour - 20 gms
Vanilla extract - 1/4 tsp
Milk - 15 gms
Salt - a tiny pinch

1. Preheat the oven at 190 deg C.

2. Melt the butter in a pan, once the butter has melted tip in rest of the ingredients and mix to combine.

3. Line a baking tray with baking paper, using a spoon drop on the prepared tray 8 equal discs of the mixture. Flatten it a bit. Bake for 8-10 mins at 190 deg C.

4. Allow the florentines to cool before you try to handle them.

This recipe makes 8 big florentines (unsandwiched). They were just sweet enough.



I did this at the real last minute and posted it......phew !!!!! (I had fun, was really not much of the usual pressure you have while baking a new dish). Thanks for having hosted a cool challenge Mallory  :)

Thanks for visiting my blog :)

14 Feb 2011

Daring cooks Feb 2011 : Cold soba salad and tempura

WOW..........yumm !!


We really liked the combinations. I found it very easy to make and I made a vegan version of tempura which came out well and tasted as good.

I will definitely make this again !

I thank Lisa for challenging us with this Noodle dish from Japan. I simply loved this challenge. The best and the most enjoyable part of the challenge was eating it :P

I just followed the recipe given here, scaled it down and made it vegan (egg free) and vegetarian for us. I also did not find any soba noodles, so I used the regular noodles that is easily available in the Asian food section here.


Some pics (taken in a real hurry !!) of our Japanese lunch.






Thanks for visiting my blog :)

8 Feb 2011

Mushroom biriyani, onion raita and couscous halwa

It is quite sometime since I blogged :)


Yesterday I got hands on some very fresh white button mushrooms here and I prepared a lightly spiced rice using them as the main ingredient.


No one can beat mom in preparing mushroom biriyani. The taste is simply WOW !........Whenever she prepares this dish, the whole house retains the utterly mouth watering aromas of the spiced basmati rice. I have tried this dish several times, to my delight only today was it tasting a little like the one mom used to prepare. Do not get discouraged by me saying this, I had an ingredient missing !!!! It was Garam masala powder. This powdered spice mix enhances the flavour of a dish immensely and caution has to be taken to not add too much of this spice powder to a dish.


I had recently bought a pack of couscous. I prepared it with some veggies, just like the Indian vegetable upma. I had cooked the couscous separately before adding it to the veggies. As soon as the couscous was cooked, I had a taste of it and at that moment I immediately developed a strong liking for it. The taste was very familiar to my taste buds I felt and was thinking what all I can do with it. Today I tried a very popular sweet dish, Rava kesari. But instead of semolina I made it with couscous. It tasted nice. Simple and sweet :)


I had quickly noted down what I had done when I was taking my lunch. So here is what I did and you will need the ingredients given below to try out my recipes !


Mushroom Biriyani


To be (pressure) cooked with 2 cups of water separately


White button mushrooms - 250 gms - each quatered
Red onion, big - 1 - finely chopped
Ginger - 1"x1" piece - finely chopped
Garlic, big cloves - 5 - finely chopped
Cloves - 2
Cardamom - 1
Cinnamon - 2"x1" piece
Star anise - 1/2
Salt - 1/2 tsp


Other ingredients


Basmati rice - 1 cup
Red onion, big - 1 - thinly sliced
Ginger-garlic paste - 1 1/2 tsp
Mint leaves, small - 15
Cinnamon - 1"x0.5" piece
Cloves - 4
Shah jeera - a pinch
Asafoetida - a pinch
Oil - 1 tbsp
Ghee / Clarified butter - 1 tsp
Salt - 1/2 tsp


I assume that as told the ingredients to be separately cooked are cooked and kept ready. The cooked mushroom and spice mixture must be strained and separated from the water. Reserve this stock for adding later.


1. Heat the oil and ghee in a thick bottomed vessel / pan. Add in the whole spices and asafoetida, fry for 10 secs. Add the ginger-garlic paste and fry for almost a minute.


2. Add the sliced onions and fry till they are transluscent. Now add the chopped mint leaves to it and fry for a minute.


3. Now add the cooked mushroom spice mixture and rice, mix well. Add in the reserved stock (I used 1 1/2 cups of stock for 1 cup rice). Add salt, bring it to a boil and then reduce the flame and cook it on low heat till done or else, if you have electric stove like me you can pressure cook the rice mixture by transferring it to a container that can be put inside the cooker and cooked (There lot of ways to cook the rice). Sprinkle some chopped corriander leaves and serve.


Serve hot with raita or kuruma.



This recipe serves 4 persons with one another maincourse dish (like roti and a dry sabji). For 2 people it might get a bit monotonus.


Onion raita


Red onion, small - 1 - finely chopped
Corriander - 3 sprigs - chopped
Curd / Yoghurt - 3/4 cup
Water - 1/4 cup (I added water since the curd was too thick)
salt - 1/3 tsp (always taste before adding)


1. In a bowl mix in all the ingredients and serve as an accompaniment with spiced rice or parathas.




Couscous halwa


Couscous - 1/2 cup
Raw cane sugar or any other sugar - 3/8 cup (the raw cane sugar is not the Indian jaggery)
Milk - 3/8 cup
Water - 1/4 cup
Almonds - 4 - chopped
Cashews - 4 -broken
Dry grapes (kismis) - 10
Ghee / Clarified butter - 1 tsp
Cardamom - 3 pods - powdered
Salt - a pinch


1. Heat a pan with ghee, fry the cahews till golden and the dry grapes till they puff up. Immediately add the couscous and fry for 2 minutes.


2. Add the sugar, salt, chopped almonds, milk, water and powdered cardamom. Mix well. Bring to boil and close with the lid and cook till done.


Serve the couscous halwa warm or cold.




Some glimpses of my today's lunch :)




Thanks for visiting my blog :)

27 Jan 2011

Daring bakers Jan 2011 :Chocolate jaconde entremet with saffron rosewater coconut mousse

This is going to be a real tiny post, to say I did try making but did not give it enough time though.
This time at Daring bakers we were challenged to make the Biscuit jaconde imprime entremet by Astheroshe of accro. It was quite not a breeze. I had tried to make an eggless jaconde earlier and it was not quite to our taste. So I tried making the one with eggs at the last minute (Really not a good thing to do when you got to make a really good looking dessert like this !)

Well I did try and I made a chocolate jaconde with a saffron rosewater coconut mousse (Sad because it had not set, I really need to learn how to use agar-agar in the place of gelatin).
Well, I am being brave and putting up a snap of the dessert (no fancy designs, sorry Astheroshe. I will definitely try making this and let you know :)   ).

Thanks for visiting my blog.

25 Jan 2011

Pistachio macarons with strawberry quark

Every time I post a recipe on my blog, I would like it to be unique, original in its own sense. That is why I am struggling right now to post truly original to my home recipes !!

This time at Mactweets, Jamie and Deeba had challenged us to make a macaron inspired by a favourite dessert. I was planning to flavour the macarons depending on how they turn out. Well they were not so great. I followed all that I read, still no success. I had a different kind of problem this time. My macarons had BIG feet but they slid out very neatly like the nice ones. But still it did not have that kind of texture inside, I felt they were rather chewy. Since the macarons were not a great success I decided to make a simple strawberry quark filling to sandwich them.

I gues no one can deny that strawberries and cream are unbeatably the simple yet very delicious dessert. I tried to mimick the same strawberry and cream, but instead of cream I used low fat bio quark :). All the more good for us, Low fat and really tasty !

Ahem ..... Ok...... now going on to the recipe !


Pistachio macarons

1 Egg white (36 gms) from a small egg, aged for a little over 24 hours
Fine granulated sugar - 12 gms
Icing sugar - 80 gms
Almonds - 22 gms
Pistachios - 22 gms


1. In a clean bowl start beating the egg white at low speed, slowly increase the speed.

2. When it starts getting foamy, add slowly the granulated sugar and beat till it turns into a glossy meringue having a shaving foam consistency.

3. Pulse the nuts and icing sugar in a mixer. Sift to break the lumps.

4. Tip in the nut-sugar mixture into the meringue, break the air in the meringue and fold in the ingredients, first swiftly and then slowly to achieve a consistency of magma.

5. Pipe out the batter onto baking paper, let it rest for 30 mins to form skin.

6. Preheat the oven at 160 degrees C, bake the macarons for 10 mins or till done.

7. Cool and slide the shells of the baking paper.

Strawberry quark

Quark, hung for 3 hours - 200 gms
Icing sugar - 4 tsps
Vanilla sugar - 2 tsps
Strawberry, 1 big - 25 gms

1. Take the hung quark in a bowl, mix it few times to make it soft. I used a spatula to mix it.

2. Add the vanilla sugar and the icing sugar, and keep mixing till you get a smooth mixture.

3. Now, add finely chopped strawberry and mix well so that the strawberry juices mix into the quark to give it that nice strawberry flavour.

To complete, match the macaron shells and keep aside. Fill the piping bag with the strawberry quark. Pipe onto one macaron shell and sandwich it with its pair.

et Voila !









I just cross over my fingers for some good luck the next time I bake macarons and write.....


A macaron ode for GOOD LUCK


Macarons oh beautiful macarons....
why do you have to be so tricky to make my dear macarons,
would you just give me a chance to master you,
would you just make me dance with happy feet,
would you just melt in my mouth with all your sweetness,
this time wish me GOOD LUCK to make you oh you glamorous sweetie !!!!

I really hope I get lucky the next time.






Thanks for visiting my blog :)

17 Jan 2011

Carrot kuruma / Kuruma de carottes / Karotten kuruma

Back after a long break !!!!

Like everyone or everything has ups and downs, I am having my share of difficulties in the kitchen. Everyone definitely has a passion, that is the main driving force in the person's life. Cooking is my passion and I just love preparing sweets, baking, trying to prepare new dishes and experimenting with flavours. I try to prepare everything at home. It does take time to understand and master the dishes !!

Sometimes there are series of flops ! Several attempts to conquer "THE" fear, achieve "PERFECTION" and master the dish seem to go vain. It is something that I am going through now. I really do prefer vegan food and I am trying to find the perfect recipe for an eggless sponge cake. I have tried several. They seem to have some missing instruction in it !!

There is some pleasure in knowing that I still can prepare decent tasting dishes three times a day !

Everyone loves to be different, irrespective of whether one wants to be known for that or not. I lie somewhere in between. I am trying to get known in the food blog world and trying to give original recipes, simply with a "MADE AT HOME" tag :)

From time to time, I try recipes from cook books. This is one of the recipes that can never go wrong, just stick to the proportions. Moreover, it is so simple to make, not many ingredients and goes very well with rotis.

From this post onwards, I am going to try and write the recipes in French and German also. Please let me know if there are any mistakes in my language. Will be good practice for me.

Ingredients:

Carrots - 500 gms, cut in to 2 inch long thick sticks
Onions, big - 1, sliced - 130 gms
Tomato, medium - 1, sliced - 120 gms
Turmeric powder - 1/4 tsp

For the kuruma paste:

Dry grated coconut - 3 tbsps (It must not smell of coconut oil)
Green chilli, small - 1
Poppy seeds - 1/2 tsp

For the seasoning:

Cloves - 2
Cinnamon - 1 inch piece
Cumin - 1/2 tsp
Green cardamom - 1
Asafoetida - a big pinch
Oil - 1 tsp

Method:

1. Make a close to smooth paste using all the kuruma paste ingredients. Keep aside.

2. Heat a pan with oil, add in all the whole masalas and asafoetida to it. Fry for 10 secs. Now, add in the sliced onions and fry till they turn transluscent.

3. When the onions turn transluscent, add the carrots and turmeric, fry for 4 - 5 mins.

4. Now, add the prepared paste, tomatoes and salt. Mix well, close with a lid and cook for 2-3 mins till the tomatoes cook.

5. At this stage the carrots are still raw, you can either add the required amount of water and cook in outside else you can just tip in all that in there in the pan into a vessel and cook it in the pressure cooker (I cook it for 3 whistles and remove it off the heat. After it gets cooled, open and serve.)

Serve this dish with rotis.





Je vais essayer d'écrire en Français. C'est mon premier essai :)

Ingrédients:

Carottes - 500 gms, coupée en bâtons de 2 pouces
Oignons, gros - 1, coupée en lamelles (pas très fine) - 130 gms
Tomates, moyen - 1, coupée en lamelles (pas très fine) - 120 gms
Curcuma (poudre) - 1/4 cuillères à café

Pour la pâte de kuruma:

Noix de coco râpée (seche) - 3 cuillère à soupe (Il ne doit pas sentir l'huile de noix de coco)
Piment vert, petit - 1
Graines de pavot - 1/2 cuillères à café

Pour l'assaisonnement:

Clou de grifoles - 2
Cannelles - pièce d'un pouce
Cumin - 1/2 cuillères à café
Cardamon vert - 1
Asafoetida (Ferule Asafoetida) - une grosse pincée
Huile - 1 cuillères à café

Méthode:

1. Faire une pâte presque fine avec tous les ingrédients de la pâte de kuruma. La mettez à l'écart.

2. Chauffez une poêle avec l'huile, mettez les épices d'assaisonnement. Les faire sauter pour 10 secs. Ajoutez les oignons et les faire sauter jusqu'ils sont presque transparent.

3. Maintenant, ajoutez des carottes et curcuma, les faire sauter pour 4 - 5 mins.

4. Ajoutez la pâte, tomates et sel. Mélanger bien et les cuire fermer avec un couvercle pour 2-3 mins jusqu'a quand les tomates sont cuite.

5. En cette phase les carottes sont presque cru. Vous pouvez ajouter de l'eau et faire cuire jusqu'a quand les carottes sont cuit. Autrement vous pouvez les aussi faire cuire dans une cocotte (minute).

Servir ce plat avec les pain Indiennes (rotis).






Ich probiere zu schreiben im Deutsch. Mein erst versuch :)

Zutaten:

Karotten - 500 gms, 2 inch langen dick stọ̈cken geschnitten
Zwiebel, große - 1, in scheiben geschnitten - 130 gms
Tomaten, mittel groß - 1, in scheiben geschnitten - 120 gms
Kurkuma (pulver) - 1/4 teelöffel

Für die kuruma paste:

Kokosraspel - 3 Servierlöffel (Es mußt keinen duft von kokosöl haben)
Grünem chilli, klein - 1
Mohnsamen - 1/2 teelöffel

Für die würze:

Geürznelken - 2
Zimt - 1 inch stück
Kreuzkümmel - 1/2 teelöffel
Grüne Kardamom - 1
Asafoetida (Stinkendes steckenkraut) - eine große prise
Öl - 1 teelöffel

Methode:

1. Zermahlen die kuruma zutaten.

2. Machen eine Pfanne heiß mit Öl, fügen Sie die Würze zutaten. Braten für 10 secs. Jetzt, fügen Sie die Zwiebel und braten bis wann das ist fast durchsichtig.

3. Fügen Sie die karotten und kurkuma, braten sie für 4-5 minuten.

4. Jetzt, fügen Sie die kuruma paste, tomaten und salz. Verrühren gut, schließen mit ein deckel und kochen für 2-3 minuten bis wann die tomaten sind gekocht.

5. In diesem stadium die karotten sind noch roh, Sie können fügen wasser und kochen die kuruma oder Sie können kochen die kuruma in einem Schnellkochtopf.

Serviren diesem gericht mit Indisches brot (rotis).








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