tag:blogger.com,1999:blog-49261321066249541782024-03-19T00:44:48.137-07:00 Cook with Arthy shamaone stop for tempting delicacies......Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.comBlogger341125tag:blogger.com,1999:blog-4926132106624954178.post-40860301604590084892018-02-20T23:05:00.000-08:002018-02-20T23:45:29.461-08:00Home-made Ice cream, from scratch.<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello friends <3 We are going to witness the making of Vanilla Ice-cream, from scratch. One of our viewers have requested for the same in our Facebook page, and this recipe is dedicated to her. The most common ingredients used are Condensed milk and whipping cream. I have tried recipes from Youtube videos that suggests almost equal parts of these both for this dessert. Often, these were too sugary and I had to thrown them away to the bin. Finally I gave a try to two parts whipping cream to one part of condensed milk and this ratio worked like a charm. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG28slTmwwTOgzyEvlLMvyAcps0qQDS5S7qJimmE1kjZn0xPSRAmVWYQb-h26aIsJWbZOJx3BbfWu0vF7d49TMFPC9Zt88uRyrB-Glbp7Z4mNXXdp2VYcQ2B3XzF5bgzsChdC6Ch9Az4/s1600/20180220_094401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG28slTmwwTOgzyEvlLMvyAcps0qQDS5S7qJimmE1kjZn0xPSRAmVWYQb-h26aIsJWbZOJx3BbfWu0vF7d49TMFPC9Zt88uRyrB-Glbp7Z4mNXXdp2VYcQ2B3XzF5bgzsChdC6Ch9Az4/s320/20180220_094401.jpg" width="240" /></a></div>
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Yesterday we had a few guests at my home, so I had prepared a good amount of vanilla ice-cream with Dairy whipping cream. They were not only smooth and delicately textured, but also had a rich, milky taste to them. All the credits goes to my Almarai dairy cream which whipped like a charm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVrq3JgT2G8wBIHMQx1QO5YX_AfXGCUPsLEQ7CfKLgOmTL1Czi_1l55nLRdyPmUoXceQ7YdK-GI3v89wRtmcBZIPRvyxKxbXbLoD9MxR5X27OEVJamJ0b8QJ4G97U4qJPF0OUCq82crk/s1600/20180220_094450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVrq3JgT2G8wBIHMQx1QO5YX_AfXGCUPsLEQ7CfKLgOmTL1Czi_1l55nLRdyPmUoXceQ7YdK-GI3v89wRtmcBZIPRvyxKxbXbLoD9MxR5X27OEVJamJ0b8QJ4G97U4qJPF0OUCq82crk/s320/20180220_094450.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9IzeuQq5eAd__jG3X-3Bz629_qqXSNnbP8D-ClpNUmwcz4v0M_PlMJLCjYy01Ng2u0jrBS93ZamRMNVOSCdpIpSaJ5keV5AhVZdKA4NXD90XH-cgqbHM2I0ssm28vIlyvcaBKm0krU8/s1600/20180220_095548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9IzeuQq5eAd__jG3X-3Bz629_qqXSNnbP8D-ClpNUmwcz4v0M_PlMJLCjYy01Ng2u0jrBS93ZamRMNVOSCdpIpSaJ5keV5AhVZdKA4NXD90XH-cgqbHM2I0ssm28vIlyvcaBKm0krU8/s320/20180220_095548.jpg" width="240" /> </a></div>
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Now, off to our recipe. I will mention cup measurements, as you guys find them easier to deal with. My cup has 200 ml capacity, and the ingredients needed are </div>
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<li>13/4 cup or 300 grams of Almarai whipping cream</li>
<li>1/2 cup + 1 tbsp Icing sugar (You can skip sugar if you are using Non-dairy/sweetened cream) </li>
<li>3/4 cup or 150 grams of Nestle condensed milk</li>
<li>1 tbsp Vanilla extract </li>
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This recipe utilizes proper whipping of cream till stiff peaks comes, for those who are new to this cream or find them unavailable at your place, don't worry I will drop a few links for Dairy/Non-dairy/Instant cream. Depending upon the availability, you could use them in the recipe.<br />
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<a href="https://cookwitharthyshama.blogspot.com/2017/01/whipped-cream-from-dairy-whipping-cream.html" target="_blank">Whipped cream from Dairy cream</a><br />
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<a href="http://cookwitharthyshama.blogspot.com/2014/04/whipped-cream-from-amul-tetrapack.html" target="_blank">Whipped cream from Amul tetrapack </a><br />
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<a href="http://cookwitharthyshama.blogspot.com/2014/11/how-to-make-vegan-whipped-cream-from.html" target="_blank">Whipped cream from Non-Dairy cream like Tropolite</a><br />
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<a href="http://cookwitharthyshama.blogspot.in/2014/07/how-to-make-whipped-cream-from.html" target="_blank">Whipped cream from Commercial Powder like Bluebird</a><br />
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This recipe utilizes three main steps, for your conveniance I have included a video. Please watch them after reading every step. This could help you to understand how they are made. <br />
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STEP 1 - Chill your whipping cream and beater blades for minimum of three hours. Pour your dairy cream to the blender. Add in Icing sugar and vanilla. Keep them beating, and gradually increase the speed. <br />
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STEP 2 - Whip them till they get beautiful stiff peaks. In the video, I have shown you a close-up look of how stiff peaks looks like. You could also go through some of my links above, that gets you step-by-step pic of how stiff peaks are achieved. <br />
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STEP3 - Add condensed milk and beat them on highest speed for not more than 5-7 seconds. You will note that they have turned soft, transfer this mixture in a plastic container and freeze for a minimum of 6 hours. After that, you could scoop them in and enjoy.<br />
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I just added dark chocolate syrup (2 parts of dark chocolate with 1 part of cream and heat them on a double boiler till chocolate melts) with a touch of sprinkles. You could serve them plain as well, it will be very tasty. <br />
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This is the basic version, you could also add on your own flavors like Coffee, Chocolate/Chocolate chips, Butterscotch etc. Do try them at home and let us know how it turned out. Good day to all <3 </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-59348098205549616302017-03-10T09:32:00.000-08:002017-03-10T09:32:49.826-08:00Whole wheat crackers<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi friends, we often munch on cheese crackers - what if we can replicate them home-styled and healthier as well? Yes, we can! When I came across the <a href="http://www.texanerin.com/100-whole-grain-cheez-its-goldfish/" target="_blank">texanerin site</a>, I could hardly resist these without a try. If you kids like cheese, they may end up liking these crackers as well. They are whole-wheat based and can be an ideal snack box option. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjHgFjyC-l7yT4VL3vtiv4TxIcQLlSX_aK9ySjwjny5Cggcej9dm-dLWSzidlVmGVsFZcWnzCEH1GxaWkwqmEazOz5JuRKV-uoetNDUkfIjf1LbQVA-__i2xHDwsFyhbKOjfkEh584Tw/s1600/IMG_0364.JPG" style="font-size: medium; font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjHgFjyC-l7yT4VL3vtiv4TxIcQLlSX_aK9ySjwjny5Cggcej9dm-dLWSzidlVmGVsFZcWnzCEH1GxaWkwqmEazOz5JuRKV-uoetNDUkfIjf1LbQVA-__i2xHDwsFyhbKOjfkEh584Tw/s320/IMG_0364.JPG" width="320" /></a></div>
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After baking, they were crunchy and had a peppery taste. You can play with spices and bring out your own flavours as well. So, yes do try and let us know your feedback. </div>
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Ingredients required</h3>
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<li style="text-align: left;">170 gram grated Cheddar Cheese</li>
<li style="text-align: left;">50 grams unsalted Butter, melted</li>
<li style="text-align: left;">100 grams of Wheat flour</li>
<li style="text-align: left;">1/2 tsp salt</li>
<li style="text-align: left;">1/2 tsp pepper</li>
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Method</h3>
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Add flour, salt, pepper and cheddar cheese in a dry bowl. </div>
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Add in melted butter and mix them well. </div>
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Now knead this using hands into a tight dough. Let it rest for 10 minutes. Meanwhile pre-heat the oven to 180 degree celsius. </div>
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Roll them to a sheet of 1/8 inch thickness.</div>
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Cut them into thin strips vertically. </div>
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Repeat the same horizontally. </div>
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Using a wooden dowel, prick a hole in centre of each square, this helps in non-rising of crackers during baking.<br />
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Bake them for about 10 minutes till they turn brown around the edges. For ultra thin crackers, make sure you roll the dough with equal thickness.</div>
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Cool them on wire rack. Store them in air-tight container</div>
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Happy Baking :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-84203962875719656972017-01-18T23:40:00.001-08:002017-01-18T23:42:33.280-08:00Chocolate Caramel cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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Chocolate is an all time favorite flavor. Having made <a href="http://cookwitharthyshama.blogspot.in/2017/01/how-to-make-salted-caramel-sauce-from.html">caramel sauce</a> earlier, I regretted each day to let it sit idle. That's when I came up with these Chocolate cupcakes. These are so soft and moist that they literally melt in your mouth, even when had straight from the refrigerator. These are eggless as well.</div>
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CHOCOLATE + CREAM + CARAMEL = HEAVEN!</div>
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Need I say more <3 <3</div>
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<h3 style="text-align: left;">
Ingredients required</h3>
For chocolate cupcakes<br />
Dry ingredients<br />
<br />
<ul style="text-align: left;">
<li>1/2 cup All purpose flour</li>
<li>1/2 cup caster sugar</li>
<li>1/4 cup cocoa powder</li>
<li>1/2 tsp Baking powder</li>
<li>1/2 tsp Baking soda</li>
<li>1/4 tsp salt</li>
</ul>
<br />
Wet ingredients<br />
<br />
<ul style="text-align: left;">
<li>1/4 cup milk</li>
<li>2 tbsp curd</li>
<li>1/4 cup oil</li>
<li>1/2 tsp vanilla essence</li>
</ul>
<br />
others<br />
<br />
<ul style="text-align: left;">
<li>1/2 tsp instant coffee powder</li>
<li>1/4 cup of hot boiling water</li>
</ul>
<div>
Topping</div>
<div>
<ul style="text-align: left;">
<li><a href="http://cookwitharthyshama.blogspot.in/2017/01/whipped-cream-from-dairy-whipping-cream.html">Dairy whipped cream</a></li>
<li><a href="http://cookwitharthyshama.blogspot.in/2017/01/how-to-make-salted-caramel-sauce-from.html">Salted caramel sauce</a></li>
</ul>
</div>
<div>
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<h3 style="text-align: left;">
Method</h3>
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Pre-heat the oven to 180-degree celsius. Take your wet and dry ingredients in two separate bowls. Sieve dry ingredients once and give them a good stir.<br />
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Make a well in the center of dry ingredients and add in our wet ingredients. </div>
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Whisk them gently to combine. In a separate bowl or cup, mix hot water with coffee. Add this hot coffee to our batter and whisk them vigorously for a minute. </div>
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And our batter is ready! I poured them on 11 small cupcake liners</div>
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Bake them for fifteen minutes.</div>
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TA-DA our cupcakes are ready, let them cool completely for about an hour. </div>
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Meanwhile, I attached my nozzle to Icing bag and filled them with cream using the spatula.</div>
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Giving them a gentle squeeze, I got a beautiful swirl on the top of each cupcake. <b> Note that the cupcake should not be warm if it was cream will melt right away and won't hold its shape.</b></div>
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After swirling, melt few teaspoons of salted caramel and using a spoon, gently drizzle on the top of iced cupcakes. </div>
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Enjoy!</div>
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Happy Baking <3 <3</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-88022188473298035762017-01-18T23:01:00.001-08:002017-01-18T23:09:47.330-08:00How to make Salted Caramel sauce, from scratch<div dir="ltr" style="text-align: left;" trbidi="on">
How I love the caramel sauce topping on Vanilla Ice cream! Caramel sauce is done by mixing caramelized sugar with cream. They are used on toppings of many desserts like creme caramel, flan, pudding, frosted cupcakes etc. Making them, at home requires careful attention.<br />
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Safety precautions, like maintaining a considerable distance from stove-top or wearing gloves is advisable since there are chances of coming in contact with very hot sugar. But, with little caution and attention - you can make these beauties in less than 30 minutes!<br />
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I have written this post with pics, if you have any queries- please feel free to post in the comment section. If you are a beginner, do read our tips at the end to achieve this godly sauce. <3<br />
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<h3 style="text-align: left;">
Ingredients required</h3>
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<li>100 grams of caster sugar</li>
<li>1/2 tsp salt</li>
<li>45 grams of unsalted butter (If you are using salted butter, you can skip adding salt)</li>
<li>1/4 cup of Dairy cream (I used Saudia brand)</li>
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Method</h3>
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Please keep all the ingredients handy. In a deep and <b>dry</b> saucepan, add the sugar in a simmer flame. Let the sugar melt on its own.<br />
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Please don't wander off, keep a close watch. <b>Don't stir</b>. You can tilt the pan, though if you find the sugar to be melting unevenly. </div>
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As we find the sugar melts and slowly is turning into golden amber color. </div>
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Sugar is completely melted and caramelized into a lovely golden brown color. Now add in salt. </div>
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Add in butter cubes as well, and stir them up with a wooden spoon. </div>
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After stirring, add in the cream. As you add in cream, it may steam up or bubble up, so be careful. Also, the cream should be in warm condition when you add. One suggestion is that you may heat them up alternatively when you get all the sugar melted so that by the time you add the cream, it is warm. </div>
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See how it splutters or bubbles. If you find clumps of caramel, undissolved in cream, don't worry keep on stirring you will get a clear sauce. </div>
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See, how I got a clear sauce. Switch off the gas. </div>
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I placed them in an air-tight container and refrigerated them. There are times when you find your sauce to be too runny or too hard. If you find them runny, you can reduce them in a saucepan. If found too hard, you can heat them up with a tsp of cream to get the correct consistency. </div>
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Happy cooking :D :D </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-3424065916509996002017-01-18T08:31:00.000-08:002017-01-18T08:34:34.390-08:00Whipped cream from Dairy whipping cream.<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends, today's post is about Dairy whipping cream and how to whip them correctly to get those beautiful STIFF peaks. Though lots of people prefer non-dairy version over dairy, because of the stability the former offers, nothing can beat the delicious taste of Dairy whipped cream. I already have posted whipped cream from A<a href="http://cookwitharthyshama.blogspot.com/2014/04/whipped-cream-from-amul-tetrapack.html">mul tetrapack</a>. Likewise, for<a href="http://cookwitharthyshama.blogspot.in/2014/07/how-to-make-whipped-cream-from.html"> Instant cream</a> from powder and <a href="http://cookwitharthyshama.blogspot.com/2014/11/how-to-make-vegan-whipped-cream-from.html">non-dairy cream.</a> Please feel free to check those links. I have included step-by-step pics for the cream, and yes look at those beautiful swirls below, aren't they gorgeous? <3 <3<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURBLtZ-PrsffP3ZxpGemF402saEgQ73dg2dj3wRI7G4h7fMMctt5elfi8v2kG_Kk9S1CjJXEWLqVXvNvC9u6bdKbcHLGWT4VyWsRd_gWpzGQ-kZ1ln7NGIbvXMnwCnOYcbhGMiLZPYQ8/s1600/IMG_0165.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURBLtZ-PrsffP3ZxpGemF402saEgQ73dg2dj3wRI7G4h7fMMctt5elfi8v2kG_Kk9S1CjJXEWLqVXvNvC9u6bdKbcHLGWT4VyWsRd_gWpzGQ-kZ1ln7NGIbvXMnwCnOYcbhGMiLZPYQ8/s320/IMG_0165.JPG" width="320" /></a></div>
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When it comes to Baking, it is a constant practice that leads us to a mouth-watering treat. And yes, when I first made a batch, I flopped. Following which, I made my second batch to get those beautiful swirls. I have included my flopped attempt in my content as well so that you guys can be cautious and need not repeat the same. </div>
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<h3 style="text-align: left;">
Dairy whipping cream - attempt#1</h3>
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Ingredients used are<br />
1/2 cup of Dairy cream (I used Saudia brand)<br />
2 tbsp caster sugar<br />
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Before whipping cream, I refrigerated my bowl and blades for an hour. In the chilled bowl, I added the cream.<br />
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And yes started to whip, whip and whip.</div>
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After a minute or two, gradually I added sugar while beating. </div>
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After the sugar got over, my whipping continued for few minutes, but there was no sign of stiff peaks. </div>
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The blades when taken out, went flat indicating no peaks. I had no other way than to discard this batch and start fresh.</div>
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Dairy whipping cream- attempt#2</h3>
This attempt, I ran out of time, so instead of refrigerating bowl, I froze them for 15 minutes. But, please be patient enough to refrigerate the bowl for a minimum of 4-5 hours.<br />
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Ingredients I used are<br />
3/4 cup of Dairy whipping cream (I used Almarai brand)<br />
1/4 cup of icing sugar<br />
1 tsp of vanilla essence<br />
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I added all three ingredients in a bowl and along with blades, I froze them for 15 minutes/ <br />
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Wrapped the bowl with foil and this goes into the freezer.</div>
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After 15 minutes, remove the foil and start to beat.</div>
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Within 3 minutes, I got beautiful stiff peaks, see the blades when removed gives us stiff peaks. <br />
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And yes, one more test is that if you tilt the bowl upside down, the cream should not fall down.<br />
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Yayy.... I nailed it. </div>
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DON'T USE THE CREAM RIGHT AWAY TO PIPE. Refrigerate them for an hour at least before piping. And yes, look at that beautiful swirl.</div>
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So, what went wrong in my first batch. I could come up with following reasons</div>
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<li style="text-align: left;">My bowl and blades were not chilled properly, it's best to refrigerate them overnight. Temperature plays a crucial role.</li>
<li style="text-align: left;">Icing sugar helps in stability way better than regular granulated sugar does. </li>
<li style="text-align: left;">During my first attempt, I used a regular dairy cream. During my Second attempt, I bought a Dairy whipping cream, so the specification of the cream also should matter.</li>
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Once you make them, you will fall in love with the milky taste of this cream. Please feel free to drop your comments and I hope you do try them at home. </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-65065524530880121722016-12-13T08:51:00.004-08:002016-12-13T08:51:43.865-08:00Eggless Red velvet cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
Hi, friends! With the shifting ahead, I completely lost track of my blogging. And yes, we are based in Riyadh, Saudi Arabia. My new home just got set and for the upcoming festive mode, I dedicate you my eggless version of Red velvet cupcakes with Cream cheese frosting.<br />
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Red velvet cupcakes are slightly cocoa flavoured and the mix of baking soda and vinegar are added to help the cake rise and retain the moist texture. Since I didn't have vinegar at home, I replaced them with lime juice and it worked fine. Super-moist cupcakes with a creamy, tangy frosting were a total yum! My family loved it. Do try this and let us know your feedback. </div>
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<b>Preparation time: 20 minutes</b><br />
<b>Baking time: 15 minutes</b><br />
<b>Yields: 8 medium cupcakes</b><br />
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Ingredients required:</h3>
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For the cupcakes</div>
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<ul style="text-align: left;">
<li>1 cup All purpose flour</li>
<li>1/2 cup sugar</li>
<li>1 tbsp cocoa powder</li>
<li>1/4 tsp salt</li>
<li>1/3 cup of oil</li>
<li>1 tsp vanilla</li>
<li>1/2 cup Buttermilk</li>
<li>1 tsp red food colour liquid</li>
<li>3/4 tsp Baking soda</li>
<li>11/2 tsp lime juice</li>
</ul>
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For the frosting<br />
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<li>1/3 cup Dairy whipping cream (I used Almarai brand)</li>
<li>1 tsp lemon zest</li>
<li>1 tsp Vanilla extract</li>
<li>1/4 cup Cream cheese (I used Philadelphia brand)</li>
<li>2 tbsp icing sugar</li>
</ul>
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Method</h3>
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Pre-heat the oven to 175-degree celsius. Stir in the red colour to buttermilk, keep aside. Place all the dry ingredients except Baking soda in a bowl - All purpose flour, cocoa powder and salt.</div>
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Make a hole in the centre. Add buttermilk, oil, sugar and vanilla. </div>
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Fold them well using a spatula. </div>
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Now add baking soda and lime juice in a ladle. They will froth up. Add this to our prepared batter. </div>
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Fold them well. </div>
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Add this to our paper lined cupcakes and bake for about 15 minutes. </div>
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Cool them over the wire rack.</div>
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Let's prepare the frosting. To the fresh cream, add in zest, icing sugar and vanilla. </div>
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Start beating them till you get stiff peaks. This will take few minutes. </div>
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After getting stiff peaks, add the cream cheese and fold them very lightly into the whipped cream. <br />
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Yahoo! Our tangy, delicious frosting is now ready. Spoon them over the cooled cupcakes and enjoy!<br />
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Happy Baking </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-61580472301248601072016-09-29T00:26:00.000-07:002016-09-29T00:26:17.595-07:00Kandhe Khas Khas<div dir="ltr" style="text-align: left;" trbidi="on">
We all have that one traditional dish, passed on generations after generations. No matter however trendy the food gets, you always yearn for that delicious dish. Khande Khas Khas is one of them. 'Khande' meaning onions and 'Khas Khas' meaning poppy seeds, this dish is made of chana dal cooked with cubed onions and poppy seeds paste. This recipe may differ from one family to another. My mother follows this, while my Mother-in-law avoids poppy seeds paste and cooks chana dal with onions. But, I guarantee you will love this dish and make them quite often. Combine them with roti or dosa, though they taste best with roti. <br />
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Please note that it is a spicy dish. I have prepared them lightly spiced because my kid doesn't like too much of spice. If you are preparing for your family, I suggest you add more chilly powder, accordingly. </div>
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<b>Preparation time: 20 minutes</b></div>
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<b>Soaking period: 2 hours</b></div>
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<b>Cooking time: 20 minutes</b></div>
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<b>Serves: 2</b></div>
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Ingredients required</h3>
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<ul style="text-align: left;">
<li>1/3 cup chana dal</li>
<li>1tbsp moong dal</li>
<li>2 tbsp oil</li>
<li>1 Bayleaf</li>
<li>1-inch cinnamon stick</li>
<li>3 cloves</li>
<li>2 green cardamom</li>
<li>1 tsp fennel seeds</li>
<li>3/4 cup cubed onions</li>
<li>1 tbsp ginger-garlic paste</li>
<li>1/4 cup tomatoes</li>
<li>1/2 tsp turmeric powder</li>
<li>1/2 tsp chilly powder</li>
<li>1 tbsp coriander powder</li>
<li>21/2 tbsp finely chopped coconut</li>
<li>1 tbsp poppy seeds</li>
<li>1/4 cup water</li>
<li>Salt, to taste</li>
<li>Coriander leaves, to garnish</li>
</ul>
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Method</h3>
<div>
Soak chana dal and moong dal for 2 hours. Rinse them with 2-3 times, keep aside.</div>
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Grind coconut and poppy seeds to a paste, keep aside. </div>
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In a pressure cooker, add oil. </div>
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After oil gets heated, add whole garam masala - bay leaf, cinnamon, cardamom, fennel seeds, cloves. Let them sizzle.<br />
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Add the cubed onions and saute them till they slightly brown. </div>
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Now, add tomatoes and ginger-garlic paste. Saute them for few seconds. <br />
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Add in all the spices, except salt. </div>
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Finally, add in soaked dal, poppy seeds and coconut paste. Also, add water. <br />
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Close the pressure cooker lid. and cook for one whistle. After one whistle, simmer the flame and wait for 5 minutes. After 5 minutes, switch off the flame. </div>
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Add salt to taste. Garnish with coriander leaves. Our blissful Khande Khas Khas is now ready. Enjoy!</div>
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Happy Cooking :D :D</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-6705575375883104672016-09-20T22:07:00.002-07:002016-09-20T22:12:28.595-07:00Shepherd's pie<div dir="ltr" style="text-align: left;" trbidi="on">
Shepherd's pie has a meat filling and is lined with the crust made of mashed potatoes. This savoury pie was traditionally devoured whenever there was left-over of grilled meat. I can also say that it's a comfort food. With so much humidity around, all you need is a piping hot shepherd's pie and a good book to mark a great day.<br />
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I got this recipe from my mom's Morphy Richards oven guidebook. They have beautifully twisted it according to our Indian palette. This dish is a layered dish. The layers start with thinly sliced potatoes, followed by vegetable mince, lamb mince and topped with mashed potatoes. This, in turn, is brushed with melted butter and some crumbled cheese. When these layers are baked, all you get is aromatic and a crispy potato crust top, followed by soft layers of vegetables and meat mince and ends with potato slices. I flavoured meat mince with dill and totally this pie had such complementing flavours that I ended up devouring them as such. Alternatively, you can dig them with roti as well. </div>
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The round casserole, I used here is 15 cm in diameter and 5 cm depth. The filling measurements are made accordingly. You may have to twist the measurements according to your casserole's size. </div>
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So, let's get started. </div>
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<b>Preparation time: 15 minutes</b><br />
<b>Cooking time: 30 minutes </b><br />
<b>Baking time: 30 minutes</b><br />
<b>Serves: 4</b><br />
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<h3 style="text-align: left;">
<b>Ingredients required</b></h3>
For the bottom layer<br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>80 grams of thinly sliced potatoes</li>
</ul>
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For vegetable mince<br />
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<ul style="text-align: left;">
<li>2 tsp of oil</li>
<li>1 tbsp of finely chopped garlic</li>
<li>1 tbsp of finely chopped ginger</li>
<li>1/2 cup each of finely chopped onion, tomatoes, carrot and capsicum</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp turmeric powder</li>
<li>1/2 tsp chilly powder</li>
<li>1 tsp coriander powder</li>
</ul>
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For meat mince layer<br />
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<ul style="text-align: left;">
<li>150 grams of lamb kheema</li>
<li>1/4 tsp salt</li>
<li>1 tbsp finely chopped Dill leaves</li>
<li>2 tbsp of tomato chilly sauce</li>
</ul>
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For potato crust<br />
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<ul style="text-align: left;">
<li>150 grams of boiled potato</li>
<li>1/2 tsp of milk</li>
<li>1/2 tsp + 1/2 tsp melted butter</li>
<li>1/2 cup of crumbled mozzarella cheese</li>
</ul>
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<h3 style="text-align: left;">
Method</h3>
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Pressure cook mutton kheema for one whistle, after a whistle simmer the flame for ten minutes. Switch off the flame. Keep it aside. In a Kadai, add oil. When it becomes hot, add ginger and garlic.</div>
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Saute them for few seconds. Add onions and saute till they brown. </div>
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Now, thrown in all vegetables along with the spices. </div>
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Cover and simmer the flame for two minutes. Switch off and keep aside. </div>
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Alternatively, open the pressure cooker and collect the cooked kheema, use the pressure cooker to cook the potato for one whistle. We need the potato for the top crust. In a bowl, add kheema and stir in dill leaves and salt. Mix and keep aside. </div>
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Pre-heat the oven to 180-degree celsius. Now, after the potato gets pressure cooked, slice/mash them with a help of a fork. You can blend them in mixie if you like. Add in milk and 1/2 tsp of melted butter to mashed potatoes. </div>
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Mix them thoroughly, keep aside. </div>
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In a casserole, line them with thinly sliced potatoes.</div>
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This is followed by vegetable mince layer. </div>
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And is topped with mutton mince. </div>
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Pour in sauce and spread over the kheema. </div>
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Now add our final layer of mashed potatoes. Spread them evenly. </div>
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Pour in 1/2 tsp of melted butter and spread crumbled cheese. </div>
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Bake them for about 30 minutes. Last 5 minutes, I switched the upper rod on, because I wanted the crust to brown. </div>
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So, happy baking guys :D :D</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-65838703935603198172016-09-15T21:33:00.003-07:002016-09-16T08:34:55.550-07:00Tiramisu cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
After making M<a href="http://cookwitharthyshama.blogspot.in/2016/09/mascarpone-cheese-from-scratch.html" target="_blank">ascarpone cheese</a>, I didn't want to make this winner dessert right away. I took some time to go through what I wanted. With guests at home and my kid waiting to get pampered, I could not have settled less for the cupcake. Yes, super soft and moist coffee cupcakes paired with Mascarpone cheese icing, with a hint of coffee on top. I got this super-soft sponge recipe from <a href="http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/" target="_blank">Natasha's Kitchen</a>. With coffee flavour infused, they were great even when had straight away from the refrigerator.<br />
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So, what's this Tiramisu? What makes them so special and so romantic? Tiramisu meaning 'pick me up' or 'lift me up', is a popular Coffee-based Italian dessert. It is assembled with ladyfinger -(a sponge cake in a shape of a finger) dipped in coffee syrup and arranged with a layer of mascarpone cheese and whipped eggs, topped with cocoa. It's this beautiful combination of coffee, cocoa, and cream that can light up the romance in the air. <3 <3<br />
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So, let me hope that you agree with the same and bake them for ur better half's ;) ;)<br />
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<h3 style="text-align: left;">
Coffee cupcakes</h3>
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<b>Preparation time: 15 minutes</b><br />
<b>Baking time: 12 minutes</b><br />
<b>Yields: 9 medium cupcakes</b><br />
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<div style="text-align: left;">
We will need the following ingredients. </div>
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<ul style="text-align: left;">
<li>3/4 cup All purpose flour</li>
<li>11/2 tsp cornflour</li>
<li>3/4 tsp Baking powder</li>
<li>1/4 tsp Baking soda</li>
<li>1/4 tsp salt</li>
<li>1 Egg</li>
<li>1/3 cup castor sugar</li>
<li>1 tsp instant coffee powder (I used Bru)</li>
<li>1 tsp boiling water</li>
<li>1/4 cup oil</li>
<li>1/4 cup buttermilk</li>
</ul>
<div>
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<div>
Pre-heat the oven to 170 degree celsius</div>
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<div>
Add first ingredients to a dry vessel, sieve them once, keep aside. This is our dry mixture.</div>
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<div>
To make coffee cupcakes, crack one egg in a dry vessel. Beat them on high speed with an electric beater for 15-20 seconds. </div>
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Now, add sugar and beat again for 30 seconds.</div>
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Mix coffee powder with water, add this paste along with oil and beat for a minute.</div>
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Finally, add in our dry ingredients along with buttermilk in an alternating batch. Fold using the spatula.</div>
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Fill them halfway with each cupcake and let them bake for about 12 minutes</div>
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Cool them on the wire rack. </div>
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<h3 style="clear: both; text-align: left;">
Mascarpone cheese icing</h3>
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You will be needing the following ingredients</div>
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<div>
<ul style="text-align: left;">
<li>1/2 cup of <a href="http://cookwitharthyshama.blogspot.in/2016/09/mascarpone-cheese-from-scratch.html" target="_blank">Mascarpone cheese</a></li>
<li>1/2 cup of Whipping cream - (I used Milkymist cream)</li>
<li>1/4 cup icing sugar</li>
</ul>
</div>
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Refrigerate the bowl and electric blades for about 5 to 6 hours before whipping.<br />
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In the refrigerated bowl, add whipping cream. If you are staying in places with a hot room temperature, I will advise you to use the bowl under a bigger bowl filled with ice cubes. This will be done to create a cool temperature that will help the cream to whip up beautifully.<br />
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Beat them on moderate speed for a minute, till soft peak comes. </div>
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The given below pic shows soft peaks. They will not hold shape for more than a second and will fall off.</div>
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Add in icing sugar and beat till stiff peak appears. This will take 20-30 seconds. The peak formed then, won't fall off easily.</div>
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Now, add mascarpone cheese (which is blended to get uniform texture) and fold them very lightly into the cream. </div>
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See how fluffy this frosting is, now pipe a dollop of these into cooled cupcakes. </div>
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Finish these with a hint of coffee/cocoa powder.</div>
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Happy Baking folks !! </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-89856055337540217862016-09-10T08:46:00.002-07:002016-09-10T08:46:35.111-07:00Cream cheese - from scratch<div dir="ltr" style="text-align: left;" trbidi="on">
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Cream cheese is a soft cheese made from full-fat milk. The following recipe yields 130 grams of cream cheese with a balanced taste, ending on the tangy note. They are used in making Cheesecakes, dip or spread, and cookies. Cream cheese frosting goes very popular with Red Velvet Cake. Though they can be easily spotted in Market, it is still better to make them at home, as it brings out the fresh flavour and is quite cheap as well. <br />
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<h3 style="text-align: left;">
Ingredients required</h3>
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<ul style="text-align: left;">
<li>1/2 litre Full fat milk</li>
<li>1/2 tsp salt</li>
<li>11/2 tsp lime juice</li>
<li>11/2 tsp curd</li>
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Don't use normal milk, Cream cheese is best made using full-fat milk. </div>
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Method</h3>
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Combine the milk with salt and let it boil in a milk pan. </div>
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As soon as it bubbles up and rises above, simmer the flame and add lime juice. </div>
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Mix them well with a spoon, the milk will slowly start to curdle. </div>
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Pour them over muslin cloth lined bowl and tie them up on the counter. </div>
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Let it drain for 15 minutes. </div>
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After 15 minutes, you will end up getting a soft cheese.</div>
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Add in the curd and fold them into the cheese using a spoon.</div>
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Let this mixture drain again for 10 minutes. Store them in an air-tight container and use within a week's time. </div>
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You can blend them if you want, and TA-DA , within an hour we have our super-cool Cream cheese ready!</div>
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Happy Baking :) :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-2562684115932583932016-09-10T08:00:00.003-07:002016-09-10T08:06:41.981-07:00Mascarpone Cheese - from scratch<div dir="ltr" style="text-align: left;" trbidi="on">
Mascarpone cheese is a soft, creamy cheese. Originating from Italy, this cheese is the main ingredient in Tiramisu. They are also used in other recipes like Cheesecake and pasta. Provided they are very costly and are very rare to find, it is best to prepare them at home. So, given below recipe is my interpretation, as derived from Wikipedia.<br />
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Ingredients required</h3>
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<ul style="text-align: left;">
<li>200 ml Amul fresh cream</li>
<li>1 tsp lemon juice</li>
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This batch yielded me about 125 grams of mascarpone cheese, </div>
<h3 style="text-align: left;">
Method</h3>
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Heat Amul cream in a milk pan, till they bubble up on the sides and is hot to touch.</div>
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Add in lemon juice and stir them well using the spatula.</div>
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Simmer the flame, You will notice that within few seconds, the cream will get thick and start bubbling. This will coat the back of the spatula. </div>
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Pour them on muslin cloth lined bowl. </div>
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Tie the muslin cloth and hang them over the counter. </div>
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Let it drain for 2 hours. You can use the whey for cooking purpose.</div>
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Store them in an air-tight container and use within a week. </div>
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Happy Baking :) </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-56913195200292640372016-07-18T22:08:00.000-07:002016-07-18T22:10:30.708-07:00Whole Wheat tutti fruity muffins<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends, I am back with yet another whole wheat delicacy. With everyday chores and three-course meals- one more confusion gets its way when we need to pack some snacks for kids. I always pack my kid with fruits, but she insists on getting some sweet other than fruits. That's how these muffins happened. I got the original recipe from file section of <a href="https://www.facebook.com/groups/homebakersguild/">HBG</a>, twisted it to my own taste and result was amazing. Unlike other eggless bakes, which often end up fudgy, these muffins were soft, cakey textured with an awesome taste.<br />
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I made these with tutti frutti. You can replace these with almonds, cashews or chocolate chips, whatever you got a stock of, but, believe me, kids really dig the tutti frutti. Now, my kid takes almost two to three of them, in order to share with her friends. It's a win-win situation for both because I know that I have packed her something healthy and she ends up having her sweet tooth cravings as well. </div>
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<b>Preparation time: 15 minutes</b><br />
<b>Baking time: 20 minutes</b><br />
<b>Yields: 10 small muffins</b><br />
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<h3 style="text-align: left;">
Ingredients required</h3>
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<ul style="text-align: left;">
<li>85 grams of Whole wheat flour (I used Aashirvaad aata)</li>
<li>15 grams of cornflour</li>
<li>1/3 cup of tutti frutti</li>
<li>125 ml of curd, beaten till smooth</li>
<li>75 grams of castor sugar </li>
<li>1 tsp vanilla essence</li>
<li>1/4 cup of oil</li>
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Method</h3>
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Add wheat flour and cornflour in a dry bowl, sieve them once. To this dry mixture, add tutti frutti and mix well, keep aside. </div>
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Pre-heat the oven to 165-degree celsius.</div>
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Pour the curd into a separate bowl, add sugar to it.</div>
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Whisk them gently till sugar dissolves in the curd.</div>
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Now add Baking powder and Baking soda and leave it undisturbed for five minutes. </div>
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After five minutes, the curd mixture would have bubbled up. </div>
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Now add in oil and vanilla essence. </div>
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Finally, add the dry mixture and fold in all ingredients into the batter slowly. </div>
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I had few disposable tea cups handy. To this, I filled with the thick batter almost 3/4th full.</div>
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Bake these for about 20 minutes. Insert a toothpick in the centre of the dome to check if they are done. </div>
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TA-DA lovely tutti frutti muffins are ready to go, get packed.</div>
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Happy Baking Beauties :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-53881987553804270832016-07-12T23:44:00.001-07:002016-07-12T23:50:07.662-07:00Choco cashew cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends, this is yet another cookie, found in any corner shop Bakery. I instantly liked the combo of flavour this cookie had to offer. The bitter taste of Cocoa powder combines well with the sweet crunch of cashews. We had a big pack of cashews lying on the refrigerator from our Goa visit. So, fully recharged I tried this yummy cookie, they came out perfectly well.<br />
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Yet another special feature is that these cookies are made from whole wheat flour. I have used Aashirvaad aata. So, this can be guilt-free cookies for both kids and adults. Do try and let us know.<br />
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<b>Preparation time: 20 minutes</b><br />
<b>Baking time: 12-15 minutes</b><br />
<b>Yield: 35 cookies</b><br />
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Ingredients required</h3>
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<li>100 grams unsalted butter</li>
<li>70 grams castor sugar</li>
<li>100 grams whole wheat flour (I used Aashirvaad brand)</li>
<li>1/2 tsp Baking soda</li>
<li>25 grams Cocoa powder</li>
<li>1/4 cup of broken cashew pieces</li>
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Method</h3>
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Add all dry ingredients like wheat flour, baking soda and cocoa powder in a bowl. Sieve them once and keep aside. Whisk butter and sugar together, to this add dry ingredients. Fold in till they form a soft dough and cover them with cling wrap. Refrigerate them for at least a day.</div>
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Next day, remove the dough from cling wrap and sandwich them in between two parchment papers. Pre-heat the oven to 165-degree celsius. </div>
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Roll them into 10-inches by 8-inches rectangle. </div>
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Peel the paper away and sprinkle cashews.</div>
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Again close this with parchment paper and gently roll till the cashews mix well with cookie dough. </div>
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Cut these into equal sized pieces and place them on the parchment paper lined baking tray.</div>
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I made them into 7*5 piece strips.</div>
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Bake them for about 15 minutes. I like my cookie soft and crumbly, so I remove them a few minutes before.<br />
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Cool them completely on wire rack.</div>
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See, how flaky they are? They completely melted in my mouth.<br />
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Happy Baking :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-58458990675235948392016-07-03T22:57:00.003-07:002016-07-03T22:57:52.237-07:00Triple Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
These Triple Chocolate cookies are an awesome treat to kids and adults. Make them for a special occasion and be sure to earn yourself praiseworthy remarks. They are not made with creaming method, though, whole eggs are blended with sugar till they turn pale and fluffy. To this, our melted chocolate is folded with goodness of chopped milk chocolate and dark compound chips. <br />
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These cookies are thin crispy delight and melts away easily with an bitter after taste of Dark chocolate. And yes since these have dark chocolate, make sure to keep an eye on them during baking, because they get burnt very easily. My entire batch got muched away within days ;) Serve these with an cup of milk and they are great to go. Do try and let us know. </div>
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<b>Recipe adapted from Pooja Dhingra's The Big Book of Treats.</b><br />
<b>Preparation time: 25 minutes</b><br />
<b>Baking time: 12 to 15 minutes each batch</b><br />
<b>Yields: 16 big cookies</b><br />
<h3 style="text-align: left;">
Ingredients required</h3>
<ul style="text-align: left;">
<li>90 grams of Dark Chocolate</li>
<li>25 grams of Unsalted Butter</li>
<li>25 grams of All Purpose Flour</li>
<li>Pinch of Baking powder</li>
<li>1 Egg</li>
<li>125 grams of castor sugar</li>
<li>1/2 tsp Vanilla essence</li>
<li>50 grams of finely chopped Milk Chocolate</li>
<li>1/4 cup of Dark Compound Chips</li>
</ul>
<div>
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<h3 style="text-align: left;">
Method</h3>
<div>
Melt Dark compound and Butter on an double boiler, set aside. In an dry bowl, break open an egg and add the sugar. Whisk to combine. Pre-heat the oven to 175 degree celsius. </div>
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Continue to beat on an high speed till they turn pale and fluffy. At this stage, if you remove the beater blades from the bowl, they should fall like ribbon.</div>
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At this stage, fold in melted chocolate and butter till they combine.</div>
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Now add in flour, milk compound and dark chocolate chips. </div>
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Fold them till they resemble an soft dough. </div>
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Drop an tablespoon mixture in parchment lined Baking sheet, bake for about 12 to 15 minutes. If you prefer them chewy, remove them from oven 10-12 minutes before, even if that means cookie centre is soft. If you want them crispy, you can bake for 14-15 minutes. </div>
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After baking, cool them completely on an wire rack</div>
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They make an ideal gifting option too. Enjoy with an glass of milk. </div>
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Happy Baking. </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-75320566004403119172016-06-21T22:50:00.000-07:002016-06-21T22:50:02.673-07:00Spinach Roulade<div dir="ltr" style="text-align: left;" trbidi="on">
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Spinach Roulade<br />Roulade refers to an roll of sponge cake with an filling. In this post, we have an spinach flavoured sponge cake with an creamy and nutty ricotta filling. They are best served at room temperature.</div>
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When sliced, they were super moist. We enjoyed it with our tea-time. Apart from enjoying its creamines, we can trick kids into eating spinach :D</div>
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Recipe adapted from Good Food Magazine. Let us proceed to Ingredients required.</div>
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Ingredients required</h3>
For ricotta cheese<br /><ul style="text-align: left;">
<li><span style="line-height: 19.32px;">1 litre full fat milk</span></li>
<li><span style="line-height: 19.32px;">1/2 tsp salt</span></li>
<li><span style="line-height: 19.32px;">2-3 tbspn lemon juice</span></li>
</ul>
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For sponge</div>
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<li><span style="line-height: 19.32px;">3 Eggs, separated</span></li>
<li><span style="line-height: 19.32px;">5 tbspn All purpose flour</span></li>
<li><span style="line-height: 19.32px;">1/2 tsp Baking powder</span></li>
<li><span style="line-height: 19.32px;">1/2 tsp Salt</span></li>
<li><span style="line-height: 19.32px;">1/2 tsp Pepper</span></li>
<li><span style="line-height: 19.32px;">1/4 tsp grated Nutmeg</span></li>
<li><span style="line-height: 19.32px;">1 tsp of butter</span></li>
<li><span style="line-height: 19.32px;">170 grams of Palak leaves</span></li>
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For filling </div>
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<li><span style="line-height: 19.32px;">1 tsp of Mixed dried herbs</span></li>
<li><span style="line-height: 19.32px;">1 tsp of chilly flakes</span></li>
<li><span style="line-height: 19.32px;">35 grams of Parmesan cheese, grated</span></li>
<li><span style="line-height: 19.32px;">20 grams of roasted and finely chopped almonds</span></li>
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Method</h3>
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For making sponge, we need to prepare spinach puree first. In an pan add butter and chopped up palak leaves.<br />
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Saute them till they turn soggy.</div>
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Let the mixture cool, blend them without adding water. Alternatively for Ricotta Cheese, combine milk and salt in an pan and bring this to boil..</div>
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Add in lemon juice when the milk starts to boil and mix them till the milk starts to curdle away. Switch off the flame.<br />
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Pour this over cotton cloth lined bowl and collect the cheese. </div>
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You can hang the cloth till the excess whey drips and you get an firm Ricotta cheese. </div>
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Pre-heat the oven to 180 degree celsius. Separate eggs. Beat the egg whites till they form stiff peaks.<br />
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In another bowl, add spinach puree, egg yolks, flour, baking powder, salt, pepper and nutmeg. Whisk well to combine. To this wet mixture, fold in stiff peaked egg whites in about three batches. </div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;">I lined aluminium foil in my baking tray ( 8 inch by 9 inch), greased them with butter and dusted with flour. Finally poured the batter in the tray and spreaded them uniformly using an spatula. I baked them for about 20 minutes, till they were firm to touch.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">As soon as they were baked, let them cool over wire rack. Line your counter with another aluminium foil sheet and sprinkle the parmesan cheese over it, invert the baking tray, while it is still hot/lukewarm and let the sponge fall over the cheese. Peel the foil lined with baking tray away.</span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;">Prepare the filling, whisk the ricotta cheese to break any lumps. Add almonds and seasoning.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;"> Invert the sponge over an cotton cloth, such that cheese side faces top. Spread the filling uniformly and roll them up slowly, tucking the filling inside. Sprinkle remaining parmesan cheese and cut to serve. Enjoy !!</span></div>
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They are served best,at room temperature. <br />
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Happy Baking folks :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-31307148951144147462016-06-09T01:06:00.000-07:002016-06-09T01:08:39.680-07:00Pistachio Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Hi, we are back with yummy tea-time Butter cookies. I made an batch of these during vacation for my folks at Chennai. They loved the cookies, especially the strong butter aroma it had.<br />
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These cookies are very soft and they melt easily with every bite. So, these can be suggested to elders as well. With the basic recipe of the cookies given below, you can play around with your own flavours like cinnamon, lemon etc, if you want to omit pistachios. The following batch yielded about 45 cookies, do try and let us know. </div>
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Ingredients required</h3>
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<ul style="text-align: left;">
<li>100 grams unsalted butter</li>
<li>62 grams castor sugar</li>
<li>1 tbspn vanilla extract</li>
<li>125 grams All purpose flour</li>
<li>1/3 cup sliced salted pistachios, that are double-roasted</li>
<li>Green gel colour</li>
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Method</h3>
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In an bowl, add butter, sugar and extract and whisk well. Add in gel colour and whisk again. </div>
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Finally fold in flour and pistachios and keep folding till an soft dough is formed. </div>
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Cover this soft dough in an cling wrap and roll them into log, I made mine an rectangular rod and refrigerated for an minimum of two hours. </div>
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Pre-heat the oven to 165 degree celsius. Take out your log and slice them. Place them in parchment paper lined baking tray. Refrigerate this set-up for few minutes. </div>
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Bake these for about 10 to 15 minutes, till the edges brown. Time depends on the thickness of each slice, I recommend to uniformly slice the log, per batch, otherwise the cookies might get overbaked. Cool them completely over wire rack. Store in air-tight container. </div>
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Enjoy these with your tea-time. Happy Baking :) </div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-29147394006573897512016-04-30T03:11:00.000-07:002016-04-30T03:15:34.522-07:00Mango and Mint Meringue Mess<div dir="ltr" style="text-align: left;" trbidi="on">
Mango and Mint Meringue Mess is an summer-time refreshing dessert. They are layered with freshly cut fruits with whipped cream and crumbled meringue. The meringue offers an beautiful crunch needed for this dessert. <br />
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This dessert, is originally adapted from Eton Mess, an English dessert which has berries topped with cream and meringue. Since this summer has started with Mango outburst, I have used an liberal chops of those instead of Berries.<br />
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I have never guessed that Mango and Mint will blend each other beautifully. This dessert is best had, as soon as they are assembled. As they have meringue bits, and they tend to get soggy, the more they soak with mango and cream. So, just have these soon after they get assembled. I will suggest to prepare the meringue one day before hand, because it gets easier to assemble them. </div>
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<b>Preparation time: 30 minutes</b><br />
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<b>Baking time: 1 hour</b></div>
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Ingredients required</h3>
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For Meringue</div>
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<ul style="text-align: left;">
<li>1 Egg white</li>
<li>1/4 cup castor sugar</li>
<li>2 drops of Peppermint essence</li>
<li>Green gel colour</li>
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For Making Mess</div>
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<ul style="text-align: left;">
<li>300 grams of Mango, chopped into fine pieces</li>
<li>1/2 cup of Tropolite liquid cream</li>
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Method</h3>
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Pre-heat the oven for 100 degree celsius. Beat the egg whites till they turn foamy and get soft peaks. Add sugar little by little, and continue beating till you get stiff peaks. This may take around 7 to 8 minutes. </div>
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Now add in colour and essence.</div>
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Pipe these as small patties on Baking sheet lined tray. Bake them for about one hour. After that, cool them on wire rack and crush into bits. </div>
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Alternatively, beat the tropolite cream till they form stiff peaks. </div>
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In an clean glass bowl, add in chopped mangoes first. </div>
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This is followed by dollop of Tropolite cream and crushed Mint Meringue patties. </div>
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Again layer them with mango chops, followed by cream. Do this step till you reach top of the bowl.</div>
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TA-DA, your Mango and Mint Meringue Mess is ready now. Finish ASAP.</div>
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Happy Baking :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-92134984117269814342016-04-26T04:16:00.001-07:002016-04-26T04:16:40.681-07:00Minion Macaron with Mango cream<div dir="ltr" style="text-align: left;" trbidi="on">
French Macaron is any Baker's desire. They are one such bakes, which needs highest precision. You need to tame these each and every step, yes almost like handling your toddlers :D For those, who are new to this term, French Macaron is an meringue-based confection which has an usual filling of ganache, buttercream or any fruit jam. They differ from Macaroons, since they include almond flour and icing sugar for their crispy shell with an feet. <br />
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With Mango season around, I made Mango buttercream as an filling, and played around gel colours and edible marker pens with Macarons to get this Minion theme done. The base recipe is from Pooja Dhingra's The Big Book of Treats. Please make sure that you age egg whites for 4-5 days for this recipe. And yes, all ingredients should be brought to room temperature before use. </div>
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Wow, look at these Minion cuties - if you have any Minion fans back at home, you should definitely give this an try. And yes, considering complexity of this recipe, make sure you follow each and every step. </div>
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The following recipe yields 18 pairs of Macaron.</div>
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Ingredients required:</h3>
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For Macaron shells</div>
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<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">80 grams of egg whites, aged 4 to 5 days</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">75 grams of castor sugar</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">1 tbspn vanilla extract</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">100 grams of icing sugar</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">100 grams of almond powder</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">Gel colours, yellow and blue</span></li>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">For Mango Buttercream</span></div>
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<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">50 grams Unsalted butter</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">2 tbspn mango puree</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">1 tsp vanilla extract</span></li>
<li><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">100 grams icing sugar</span></li>
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 19.32px;">Method: </span></span></h3>
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 19.32px;">Pour your aged egg white in an clean dry bowl. Start beating them till they get foamy and reach soft peak. </span></span></div>
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An soft peak is an stage where peaks formed fall off the beater, please look at the pic below. The peaks are soft enough to break once beaters are removed from bowl. </div>
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Start adding castor sugar, little by little and beat the egg whites simultaneously. After few minutes, you will end up with stiff peaks. </div>
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An stiff peak is an situation , where peaks are very stiff that they retain the shape in the beater blades, as given in below pic.</div>
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I divided these into two batches. Also divided almond powder and icing sugar into two batches. For the first batch, I added yellow gel colour, and remaining batch I dyed them blue. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMx3PME4RkP4sHOUCC0niKei6-9YX9d4xo8vrfeX3dKBnivQYNmu_isX_21traQj-DaHp5C0mIav-bYObdW5ovrN0lb5pBBWZRyaZFT8jFxrd6qjUgdMVZlXqzgYeCXaUk99pAZOYNeO0/s1600/IMG_7402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMx3PME4RkP4sHOUCC0niKei6-9YX9d4xo8vrfeX3dKBnivQYNmu_isX_21traQj-DaHp5C0mIav-bYObdW5ovrN0lb5pBBWZRyaZFT8jFxrd6qjUgdMVZlXqzgYeCXaUk99pAZOYNeO0/s320/IMG_7402.JPG" width="320" /></a></div>
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I slowly, whisked them to incorporate colour, and added 50 grams of almond powder and 50 grams of icing sugar as three additons batchwise. Slowly, I folded these to give gentle strokes. Mixing is done till the batter flows freely, I would advice you to watch couple youtube videos showing the same. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkEZmTMD3hqdJnYIj_yAp9wXQhzDZknkNEryPpg2QwxVR1CjruUH_z13WedAWdBDK9k4Nxy6ZSfA1I7rkXAjBGtWNvHv2jrhtb4_ncEEnh63cKAjf9N7FqaIRCupU4udaKMFMwyorIsw/s1600/IMG_7407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkEZmTMD3hqdJnYIj_yAp9wXQhzDZknkNEryPpg2QwxVR1CjruUH_z13WedAWdBDK9k4Nxy6ZSfA1I7rkXAjBGtWNvHv2jrhtb4_ncEEnh63cKAjf9N7FqaIRCupU4udaKMFMwyorIsw/s320/IMG_7407.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2vRutwVSZRR_ByDdq-J8iKnzK9k-f3Ylj3FWCYEBBSy0HGVrtBfySRtLWfeT2gpM1YZK18XsCXB9fNc0txLLas7PlOh9pHbGOm3StH2qUyVsoV_hTL7B8v2lmalggx26hHsUZmNc3go/s1600/IMG_7409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2vRutwVSZRR_ByDdq-J8iKnzK9k-f3Ylj3FWCYEBBSy0HGVrtBfySRtLWfeT2gpM1YZK18XsCXB9fNc0txLLas7PlOh9pHbGOm3StH2qUyVsoV_hTL7B8v2lmalggx26hHsUZmNc3go/s320/IMG_7409.JPG" width="320" /></a></div>
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After the mixing, I transferred them to piping bag and piped into parchment paper. Then they are left to dry at room temperature. They are dried till they develop skin around the surface, just like milk forms when they are hot. </div>
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Similarly repeat the step with yellow dyed macaron batter and pre-heat the oven to 150 degree celsius. </div>
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After shells got dried up and formed an skin around (this would depend upon your room temperature, for me it took around 25 minutes) bake them for 15 minutes. Cool them completely over wire rack. </div>
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For Mango cream, beat butter till they are light and flufffy. </div>
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Now add in mango puree , essence and beat again.</div>
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Slowly incorporate icing sugar in around three batches. Continue beating till they are glossy and light.</div>
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For Assembly, Peel the cooled Macarons away from Parchment sheet, you can observe the feet below. This feet is an characteristic feature of Macarons. </div>
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Turn the Macarons upside down and pipe an small dollop of cream. Sandwich this with another Macarons. </div>
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Press the surface of both macarons, now they are done. Store them in airtight container. </div>
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They are best had after an days of refrigeration.</div>
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I played around with Wiltons edible marker, you could also pipe dark compound if you wish.</div>
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Enjoy! Happy Baking !</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-27152648649791013252016-04-16T00:10:00.003-07:002016-04-22T03:17:19.442-07:00One Bite Doughnuts <div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends, so, how's summer going in your place? Telangana is burning like an pre-heated oven. That said, local newspapers are giving us various tips to stay hydrated. Obviously, my refrigerator is filled with water bottles and juices. Still, we can't get hold of that sweet tooth, can we? :) That's where these One Bite Doughnuts / Mini Doughnuts comes to the rescue.<br />
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All the craziness started when I first baked these for my daughter's birthday, everyone loved it for its cutey look, yummy taste and since it is an baked version, it gave an healthy uplift as well.<br />
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I made these along with my daughter as an summer project. She enjoyed colouring the glaze and played with sprinkles. I would recommend these, as they are not only non-greasy food, but can also tackle sweet carvings on an small portions. Please do try and let us know.</div>
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<b>Preparation time: 15 minutes</b></div>
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<b>Baking time: 8 to 10 minutes, each batch</b></div>
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<b>Yields: 28 Mini- Doughnuts</b></div>
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<b>Source: Recipe as suggested by Wilton paperback</b></div>
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Ingredients required</h3>
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<ul style="text-align: left;">
<li>1 cup + 1 tbspn All purpose flour</li>
<li>2 tbspn cornflour</li>
<li>1/2 tsp salt</li>
<li>11/4 tsp Baking powder</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup Buttermilk</li>
<li>1 Egg</li>
<li>11/2 tbspn melted butter</li>
<li>1 tsp vanilla extract</li>
</ul>
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For glaze<br />
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<ul style="text-align: left;">
<li>55 grams of White Chocolate (I used White compound)</li>
<li>1 tbspn corn syrup</li>
<li>1 tbspn butter</li>
<li>1 tsp hot water</li>
<li>Gel colours (optional)</li>
<li>Sprinkles</li>
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Method</h3>
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Pre-heat the oven to 200 degree celsius. Grease the Mini-doughnut pan with butter, I used Wilton brand. </div>
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Add first four ingredients in an bowl, whisk them together. Make well in the center.</div>
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Now add the remaining ingredients like buttermilk, egg, butter and extract. Mix them using spatula and transfer the batter in an piping bag.</div>
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Pipe the batter till they fill only half the cavity of the Wilton pan. Bake them in the oven for 8 to 10 minutes till the top is firm, leave the doughnuts to cool in the pan for five minutes, later you can tap the pan upside down to release these treats. Or using fingers, you can peel them away directly.</div>
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Alternatively, when they are cooling, you can prepare the glaze. Take your compound, corn syrup and butter in an bowl and microwave them for few seconds, after that add 1 tsp of hot water and mix well, there you go, our basic glaze is ready.</div>
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Take your doughnuts, dump them halway through the glaze and add sprinkles rightaway.</div>
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I just played along with gel colours, which was on stock and tried different sprinkles, apart from the mess they made, they look great, dont they? :)</div>
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They make an grand party food, you can try doughnuts with different flavours as well.</div>
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Happy Baking guys :)</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-43524939590028865482016-04-03T04:23:00.001-07:002016-04-07T12:06:51.512-07:00Chocolate chip cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends, yes missed blogging for so long time. All this time, has been spent well with improvising my cooking skills, and specially BAKING <3 My hubby has promised me another bigger model of OTG, next month, so YAY excited. You can definitely stay tuned for more cakey recipes then. So, chalo let's move to our post. There are two types of Baking, we can see in any forum - one will be completely catchy and fancy with fondant and icing, and keeps the promise to inspire any layman into baking, other type is nothing fancy, but simple baked treats which is an whole hearted meal by itself and serves as an comfort food. Yes, our post falls on later, Heavenly Chocolate chip cupcakes, which is an perfect accompaniment to our Tea-time. <br />
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These simple treats are yum, and best served warm. And the best part of this recipe is that, these are made of maida and an part of wheat flour, giving them an additional healthy quotient as an uplift. They make an great option for your kids snack break as well. You can refrigerate and consume them within five days, but please do microwave/reheat for an warm super yum treat. <br />
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<b>Preparation time: 20 minutes</b><br />
<b>Baking time: 22 minutes</b><br />
<b>Yields: 10 medium sized cupcakes</b><br />
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<h3 style="text-align: left;">
Ingredients required:</h3>
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<ul style="text-align: left;">
<li>50 grams of unsalted butter</li>
<li>100 grams of caster sugar</li>
<li>1 tbspn vanilla essence</li>
<li>1 large egg</li>
<li>80 grams of All purpose flour</li>
<li>60 grams of Wheat flour (I used Aashirvaad brand)</li>
<li>1 tsp Baking powder</li>
<li>1/4 tsp Baking soda</li>
<li>Pinch of salt</li>
<li>1/2 cup or 65 grams of dark chocolate chips</li>
<li>1/2 cup of milk</li>
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Method</h3>
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Pre-heat the oven to 180 degree celsius.</div>
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Combine both the flour, baking powder, baking soda and salt in an bowl, sift them once, keep aside. </div>
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Cream butter, sugar and essence in an bowl.</div>
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Add egg with an pinch of flour so that it does not curdle.</div>
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Now, add sifted dry ingredients and milk, alternatively to get an smooth batter. </div>
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Finally, fold in all chocolate chips into the batter</div>
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Using spoon, fill them in paper lined cupcakes, not more than three fourth and bake in 180 degree celsius for first 12 minutes, then lower the temperature to 150 degree celsius and bake for another 10 minutes. </div>
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Cool them over wire rack and serve them warm. </div>
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Enjoy with milk/tea :) Happy Baking</div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-55673315090025618532015-12-27T08:56:00.000-08:002017-12-18T04:38:17.340-08:00Vanocka - Christmas special Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Vanocka is a sweetened braided bread, with full of flavors from Czech Republic and Slovakia. Apart from sugar, this bread also has loads of almonds and raisin to give a sweet hint and has aroma from nutmeg and lemon zest. <br />
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This bread involves braiding in three batches, and stacking them all up. They have to be pinned through toothpicks or grill sticks so that the layer don't collapse. The real trick is to equally divide the dough into nine counterparts for braiding, which can be efficiently done through weighing machine. <br />
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After baking this yeast-raised bread, there was an strong hint of aroma around my home, resembling the plum cake. Each slice was a bit dense yet sweetened with a lemony flavor. We ended up devouring this beautiful braided bread. Merry Christmas to all, and thanks to <a href="http://zestysouthindiankitchen.com/2015/12/vanocka-a-christmas-bread.html" target="_blank">Swathi Iyer</a> for suggesting such a exotic bake. <br />
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Ingredients required</h3>
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<li><div style="text-align: left;">
375 grams of All purpose flour</div>
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<li><div style="text-align: left;">
Pinch of salt</div>
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<li><div style="text-align: left;">
Zest of 1 lemon</div>
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1 tsp grated nutmeg</div>
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6 tbsp of caster sugar (divided into two batches, 5+1 tbspn)</div>
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21/4 tsp active dry yeast</div>
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1 tsp vanilla extract</div>
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150 ml lukewarm milk</div>
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65 grams unsalted butter, melted and lukewarm</div>
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1 egg yolk</div>
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45 grams of raisin</div>
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45 grams of whole almonds, blanched and peeled</div>
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For Egg wash<br />
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1 Egg</div>
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1 tsp water</div>
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Method</h3>
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Stir in yeast and 1 tbsp sugar to lukewarm milk, leave it aside till yeast dissolves.</div>
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In an large bowl, add flour, salt, remaining sugar, lemon zest and grated nutmeg. Mix them thoroughly. Make well into the flour mix.</div>
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Add in yolk, vanilla extract, yeast mix and butter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuFi3bqPdWSJ66x8VWd0YrGVAv3FwXq92u-_9E-BQ2BgVVxMPtiRd5vOtkeuiseENwEeFMlH7y8URAN7Xdinvcgz5flP1qvyOasXRyPlurzqMZLLJSN2tmtVFZexSWpl_spVBZ8O6UPs/s1600/IMG_7217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuFi3bqPdWSJ66x8VWd0YrGVAv3FwXq92u-_9E-BQ2BgVVxMPtiRd5vOtkeuiseENwEeFMlH7y8URAN7Xdinvcgz5flP1qvyOasXRyPlurzqMZLLJSN2tmtVFZexSWpl_spVBZ8O6UPs/s320/IMG_7217.JPG" width="320" /></a></div>
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Knead them into soft and pliable dough. </div>
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Transfer this dough into greased bowl, and let it proof. </div>
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Alternatively, add raisins to the boiling water and cook till raisins puff up. This may take around ten to fifteen minutes. </div>
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After they puffed up and dough also gets proofed, knead the raisins into the dough with bit of flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcR9xxUYvvPUnLiv0DaiqLfwaOhoAtU-b4_CufFgD-mWM92JtZOkge3Q3RcjUG9o8vvG7L9cen7OdGtKXrc8Y9328CzDB3LsAnHkUuI386M8PbcwHuy0AORCeeJwwAIVa_aDWIU6UGazE/s1600/IMG_7226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcR9xxUYvvPUnLiv0DaiqLfwaOhoAtU-b4_CufFgD-mWM92JtZOkge3Q3RcjUG9o8vvG7L9cen7OdGtKXrc8Y9328CzDB3LsAnHkUuI386M8PbcwHuy0AORCeeJwwAIVa_aDWIU6UGazE/s320/IMG_7226.JPG" width="320" /></a></div>
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Divide this dough into nine equal parts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-b5h53uhxynfpGcoPEL_FtIDJ9f8CWosrbhLlGo0XcrfLE5L1loZbPdpTWG2sv34Hr4_PbJp0KC6frSiXmgFhdXv_2plKcNgHSmk1CnhyphenhyphenhAjDjW4e-0zwuOaTXW0nQUYFAdEnHodbJY/s1600/IMG_7227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-b5h53uhxynfpGcoPEL_FtIDJ9f8CWosrbhLlGo0XcrfLE5L1loZbPdpTWG2sv34Hr4_PbJp0KC6frSiXmgFhdXv_2plKcNgHSmk1CnhyphenhyphenhAjDjW4e-0zwuOaTXW0nQUYFAdEnHodbJY/s320/IMG_7227.JPG" width="320" /></a></div>
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Take first four balls and roll them into 20 cm long cylinder. Start braiding them , as the pic follows. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvAeg5e1R98_HlL4xqOQopMIoS3hO9-hXQYqbyG781fv6LmuDtT0uQG5IbECI6-QO5cJUOsDCFlisNl0zdCSSfKcnTD8Qfr17JwDvfkH7AIuAlWcTGLn9awv-Ayu5Nz8lO0dB0DPPaF0/s1600/IMG_7228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvAeg5e1R98_HlL4xqOQopMIoS3hO9-hXQYqbyG781fv6LmuDtT0uQG5IbECI6-QO5cJUOsDCFlisNl0zdCSSfKcnTD8Qfr17JwDvfkH7AIuAlWcTGLn9awv-Ayu5Nz8lO0dB0DPPaF0/s320/IMG_7228.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-25N4BxI8vglYmo5_mBNMB2l1kHkHJZQ3sdg7bWEWNKCGa18fEBkum5aF6fU3kQGMRlmxg_dHs6pXyB0utkqSZQmrk4oYzjTEegYEl0ZwgFOZuQ8a8ifxpa8oHD8FPYoXFpEkFu7MHU/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-25N4BxI8vglYmo5_mBNMB2l1kHkHJZQ3sdg7bWEWNKCGa18fEBkum5aF6fU3kQGMRlmxg_dHs6pXyB0utkqSZQmrk4oYzjTEegYEl0ZwgFOZuQ8a8ifxpa8oHD8FPYoXFpEkFu7MHU/s320/IMG_7229.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63syqja02k-CQSvo_AhWiMzyb3ys8kI5Rw9tEPcerDhwyFuq0al5PUglpPkui3PT9HjoGOI6kCYoLUvswNx-hyUc4lhKv0PWKeX2jwXjtLmQnBz6IR1oTOetsinrM1VQo7cDtuIYPOfk/s1600/IMG_7230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63syqja02k-CQSvo_AhWiMzyb3ys8kI5Rw9tEPcerDhwyFuq0al5PUglpPkui3PT9HjoGOI6kCYoLUvswNx-hyUc4lhKv0PWKeX2jwXjtLmQnBz6IR1oTOetsinrM1VQo7cDtuIYPOfk/s320/IMG_7230.JPG" width="320" /></a></div>
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Now, take next three balls, rolling them into same length and braiding them as follows. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQ-T8DX9Nwq5zxEtyg00DerBonsSZQhbG0bfR87L_hJ61SN0qNGR9fKriTfmivshcB5MDy1HFlFNiBTYQ16d1lQSVyQ-lnkDmUQGAyhyJMcbGfyES79zp6-8Cxc7xZUdYRBkNDPacnBo/s1600/IMG_7234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQ-T8DX9Nwq5zxEtyg00DerBonsSZQhbG0bfR87L_hJ61SN0qNGR9fKriTfmivshcB5MDy1HFlFNiBTYQ16d1lQSVyQ-lnkDmUQGAyhyJMcbGfyES79zp6-8Cxc7xZUdYRBkNDPacnBo/s320/IMG_7234.JPG" width="320" /></a></div>
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And last two balls are also braided.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9A0QTLDJs2PYy0g8JJzXcgOw2Q42FbJpBJS7JW-lZjYAOyJNNvNHaJysU75fDFCYOWJEuUQhZd7buIrHWLGJC8KPq3IDkywfWYlAXj9VY2QpgaqnLeq44WL21TB0AT33jd_IwkdAm08/s1600/IMG_7236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9A0QTLDJs2PYy0g8JJzXcgOw2Q42FbJpBJS7JW-lZjYAOyJNNvNHaJysU75fDFCYOWJEuUQhZd7buIrHWLGJC8KPq3IDkywfWYlAXj9VY2QpgaqnLeq44WL21TB0AT33jd_IwkdAm08/s320/IMG_7236.JPG" width="320" /></a></div>
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First place the four braided strand into parchment paper lined Baking tin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXg2ZaVuM01sEWqomN-Oz5NVAYFJEQXXPkhyphenhyphenKRspmATW1S1LDVm_4pd6SsSGsgDnWBC06enX-ept2Jfk8Wx4mDPrCGPlq5UEIrJDhqF1lsxQEFviszvyESZAVS6OOGUegLNZq47BBlNGU/s1600/IMG_7237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXg2ZaVuM01sEWqomN-Oz5NVAYFJEQXXPkhyphenhyphenKRspmATW1S1LDVm_4pd6SsSGsgDnWBC06enX-ept2Jfk8Wx4mDPrCGPlq5UEIrJDhqF1lsxQEFviszvyESZAVS6OOGUegLNZq47BBlNGU/s320/IMG_7237.JPG" width="320" /></a></div>
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Push them towards the center, using fingers.</div>
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Top them with three braided strand, now push the center of the three braided strand.</div>
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Finally top these with two braided strands.</div>
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Insert almond into each sections.</div>
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Leave these aside for second proof, for not more than 30 minutes. Alternatively, preheat the oven to 180 degree Celsius. For the egg wash, add water to one beaten egg and brush them all over the bread.</div>
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Insert toothpicks all over the bread, so that their structure are well supported and don't fall off during baking. </div>
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Bake them for 48 minutes, cover them with aluminium foil to prevent over browning of the crust. </div>
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Let them cool over wire rack, slice and enjoy! </div>
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Happy Baking :)</div>
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Linking this to<a href="http://zestysouthindiankitchen.com/baking-partners" target="_blank"> Baking partners run by Swathi Iyer.</a></div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-26291168705610050722015-10-16T07:39:00.002-07:002015-10-16T07:39:37.054-07:00Mushroom Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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Quiche is an open faced savoury pie. The filling of quiche is savoury custard and
cheese along with meat, seafood and vegetables filling. The flavour is derived from the filling and
the type of cheese used. They can be had both cold or warm, though I
found them best when warmed. </div>
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Pie pan is first
lined with pastry crust, that is blind-baked,
and then followed by cheese,
filling, custard and finally topped by cheese.
The custard filling is heavy cream whisked with eggs. Ratio of cream and eggs is 2:1 (ie for every
½ cup of cream, you should add ¼ cup of whisked egg). After baking, quiche gives out an aromatic
smell throughout the place and was very
light and fluffy when tasted. </div>
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My second filling, was vegetarian choice. I used mushroom along with spring
onions. You can use mushroom with palak
or spinach with corn. Any vegetarian
filling is fine, as long as it gets cooked well before stuffing into
quiche. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFOBG6a63SQ6wDxzFwQ5FNvAP-8rJD_EthG4-UEEds_ME4GrBdJ87YziO-Lh5IMT3U2ehehLn4-YHUfAR-trSsAydkYf1ZzQUTlp16CmBIWJFZVMQ_lLKRKqHnhJ3OkllNp6QGU9a41o/s1600/IMG_7104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFOBG6a63SQ6wDxzFwQ5FNvAP-8rJD_EthG4-UEEds_ME4GrBdJ87YziO-Lh5IMT3U2ehehLn4-YHUfAR-trSsAydkYf1ZzQUTlp16CmBIWJFZVMQ_lLKRKqHnhJ3OkllNp6QGU9a41o/s320/IMG_7104.JPG" width="320" /></a></div>
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<span style="text-align: left;"> </span><span style="text-align: left;">I tried yellow(mature)</span><span style="text-align: left;"> </span><span style="text-align: left;">cheddar cheese in this quiche.</span><span style="text-align: left;"> </span><span style="text-align: left;">This yellow cheddar had an dominating aroma, and quiche was like an cheesy explosion </span><span style="font-family: Wingdings; text-align: left;">J</span><span style="text-align: left;"> You can also try other varieties like gouda, mozzarella etc. All thanks to <a href="http://zestysouthindiankitchen.com/baking-partners" target="_blank">Swathi Iyer from Baking partners group,</a> for initiating this wonderful challenge. </span></div>
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For making 8-inch Pastry crust and Blind baking, please refer <a href="http://cookwitharthyshama.blogspot.in/2015/10/chicken-quiche.html" target="_blank">here</a></div>
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For the Mushroom and Spring onion filling:</h3>
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You will be needing</div>
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For the filling</div>
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<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tbspn butter</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">¼ cup of sliced shallots</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">¼ cup of sliced spring onion bulbs</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tsp finely chopped ginger</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tsp finely chopped garlic</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Salt, to taste</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Pinch of haldi/turmeric powder</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp chilly powder</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tsp dhanya powder</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">175 gm of finely sliced mushrooms</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 cup finely chopped spring onions (green part
alone)</span></li>
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For the custard</div>
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<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ cup Amul fresh cream</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 large egg</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of chilly powder</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of pepper</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Salt, to taste</span></li>
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Others</div>
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<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">75 grams of cheddar cheese</span></li>
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Add butter to the pre-heated tawa, this is followed by
adding shallots and spring onion bulbs.
Saute them for an minute, add finely chopped ginger and garlic. Add all the spices. </div>
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Add our sliced mushrooms and sauté till they coat the
spices. Add the spring onion greens ,
simmer the flame and cover the pan, cooking for 20 more minutes till the
mushrooms are perfectly cooked and the filling becomes dry. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRZxpRanK_rk9ybGLYgg7eL_pJEESFDC63pxS36EnbNo23W93ZhLYtR27WljunjOYH_wKpQQqW1PBH-n__SsTsPdbcP0_noPsassKSsaSqfg8Vh2S0wJKzUKkV1PlsV8x6JMzYjLOMUs/s1600/Canon+pics+44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRZxpRanK_rk9ybGLYgg7eL_pJEESFDC63pxS36EnbNo23W93ZhLYtR27WljunjOYH_wKpQQqW1PBH-n__SsTsPdbcP0_noPsassKSsaSqfg8Vh2S0wJKzUKkV1PlsV8x6JMzYjLOMUs/s320/Canon+pics+44.jpg" width="320" /></a></div>
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Cool the filling, keep aside. </div>
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Grate the cheddar cheese, keep aside. </div>
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Pre-heat the oven to 180 degree Celsius. </div>
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For the custard, open the amul fresh cream pack. Do not shake.
Separate the liquid contents from the pack and use the cream part. This is done because we need an heavy cream
for quiche and amul has an low fat content, so separating its cream would
enhance the fat content and hence is done.
The liquid part can be used in cooking purpose, like you can add them in
curry, kheer etc. </div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><b>In
an large bowl, add ½ cup of cream part
(from amul cream), one large egg, chilly powder and salt. Whisk them, till they are completely
dissolved. </b></span></div>
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Final Assembly:</h3>
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Take the blind-baked pie crust and sprinkle them with cheddar cheese at the bottom. </div>
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This is followed by our prepared filling. </div>
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Pour in the custard and top with the remaining cheese.</div>
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Bake them for 35 minutes or till the filling is firm. </div>
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Mushroom quiche was dominated by cheddar cheese aroma, and tasted delecious.</div>
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Linking this to <a href="http://zestysouthindiankitchen.com/baking-partners" target="_blank">Baking partners, run by Swathi Iyer</a></div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-13764544230198051702015-10-16T07:14:00.000-07:002016-05-22T21:24:24.753-07:00Chicken quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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Quiche is an open faced savoury pie. The filling of quiche is savoury custard and
cheese along with meat, seafood and vegetables filling. The flavour is derived from the filling and
the type of cheese used. They can be had both cold or warm, though I
found them best when warmed. </div>
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Pie pan is first
lined with pastry crust, that is blind-baked,
and then followed by cheese,
filling, custard and finally topped by cheese.
The custard filling is heavy cream whisked with eggs. Ratio of cream and eggs is 2:1 (ie for every
½ cup of cream, you should add ¼ cup of whisked egg). After baking, quiche gives out an aromatic
smell throughout the place and was very
light and fluffy when tasted. </div>
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The first filling I tried, was chicken with parmesan cheese. The chicken quiche, thus baked out was soft, fluffy with an delicate cheesy aroma. All thanks to <a href="http://zestysouthindiankitchen.com/" target="_blank">Swathi Iyer</a>, who initiated this month's challenge.</div>
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<h3 style="text-align: left;">
To make an 8-inch Pastry Crust:</h3>
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Let’s start by making crust.
This buttery dough needs to be refrigerated for atleast two hours or
overnight, so better to prepare them the day before baking. </div>
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You will be needing</div>
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<ul style="text-align: left;">
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">150 grams of all purpose flour</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of salt</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">85 grams of unsalted butter, cut into tiny cubes</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 to 11/2 tbspn of cold water</span></li>
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First, cut the butter into tiny cubes and refrigerate
them. In an dry bowl, combine flour and
salt. </div>
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Mix them. Add in
butter cubes and rub through the butter so that it is dispersed in flour. Alternatively, you can do this in food
processer also </div>
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<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">Now
add in cold water, little by little.
Slowly, start combining the dough along with water</span></div>
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An soft dough should be
formed. There might be few clumps around
here and there<o:p></o:p></div>
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<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">But each clump, should hold its shape when pressed, and not
fall together. This is an passing test
for an crust dough</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwywK9eLBK4i-g2eTRUr4J9EJyKivEar-nFvnaEmE392uyWbdRkgE8rDlO-IFi2KeSG7eRdTPBQ4qw-xJmLIlOUXNHEptn3a6KSmbTC88-o_Yy_WFlDRu-na9Az70F3b6MqHxpyc-29Lo/s1600/IMG_6967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwywK9eLBK4i-g2eTRUr4J9EJyKivEar-nFvnaEmE392uyWbdRkgE8rDlO-IFi2KeSG7eRdTPBQ4qw-xJmLIlOUXNHEptn3a6KSmbTC88-o_Yy_WFlDRu-na9Az70F3b6MqHxpyc-29Lo/s320/IMG_6967.JPG" width="320" /></a></div>
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<div class="MsoNormal">
Cling wrap and refrigerate
for minimum of two hours or overnight. This
will help in moisture getting evenly distributed throughout the dough. If kept frozen, they can be used till an
month. <o:p></o:p></div>
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<h3 style="clear: both; text-align: left;">
Blind baking with pie crust:</h3>
<div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">Next
day, remove the dough from refrigerator and let them sit under room temperature
for 15-20 minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBxOLESPX-tW-dkVTOfSPrDZY6QDfK4sLvqrQEkpupY-B-zaXfz-2X3eHxSjEAKgBEjZn3hvE_WtAK2FwzJaiQmArt6Ztvxljvf0dTnXyH18Jd93-pgXtMPvY7owRp5rtU8Q7O3pZYh4/s1600/IMG_6969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBxOLESPX-tW-dkVTOfSPrDZY6QDfK4sLvqrQEkpupY-B-zaXfz-2X3eHxSjEAKgBEjZn3hvE_WtAK2FwzJaiQmArt6Ztvxljvf0dTnXyH18Jd93-pgXtMPvY7owRp5rtU8Q7O3pZYh4/s320/IMG_6969.JPG" width="320" /></a></div>
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<div class="MsoNormal">
Either you can roll them by dusting the surface with flour,
or by sandwiching them in between two baking sheets. I sandwiched them with my silicon mat and
baking sheet and rolled into an 9 inch circle. </div>
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<div class="MsoNormal">
After rolling, remove the baking sheet and turn the silicon
mat upside down over the greased pie pan.</div>
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<div class="MsoNormal">
Adjust the dough and press them down the pie pan, so that
they cover the base and sides. </div>
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<div class="MsoNormal">
Prick them throughout the base and sides with an fork. Pricking will help in non-raising of the
dough during baking. Refrigerate this
set up for fifteen to twenty minutes.
Meanwhile, preheat the oven for 200 degree Celsius. </div>
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<div class="MsoNormal">
After refrigeration , cover them with baking sheet and add
some dried pulses, I used an combination of what I had at home, double beans
and rajma. These weights push down the
crust and prevents uneven rising. You can use raw rice as weight also, but
these baking weights are inedible after blind bake, since they are exposed to
such an higher temperature. But, of course you can stock them up and reuse
for blind baking. </div>
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<div class="MsoNormal">
Bake these for twenty minutes, lateron remove the beans and
sheet and bake for another fifteen minutes till the base turns brown. You should be able to see the crust has left
the edges of the ring. </div>
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Now our crust is ready for filling to go <span style="font-family: "wingdings"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span></div>
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<h3 style="clear: both; text-align: left;">
The Filling, Chicken with Parmesan:</h3>
<div>
<div class="MsoNormal">
You can add greens also, but make sure you cook them well
before adding to quiche. The reason for
cooking beforehand is to get an dry filling, if we use uncooked filling, they
may leak out their stock during baking, leaving an soggy quiche. </div>
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<br /></div>
<div class="MsoNormal">
You will be needing </div>
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<br /></div>
<div class="MsoNormal">
For the filling</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tbspn of oil</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ cup sliced shallots</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">200 grams chicken mince</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tbspn of finely chopped garlic</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tsp of finely chopped ginger</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of chilly powder</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 tsp of dhanya powder</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Pinch of haldi/turmeric powder</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Salt, to taste</span></li>
</ul>
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<div class="MsoNormal">
For the custard</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ cup amul fresh cream</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">1 large egg</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of chilly powder</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">½ tsp of pepper</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Salt,</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">to
taste</span></li>
</ul>
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<div class="MsoNormal">
Others</div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "symbol"; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">55 grams of parmesan cheese</span></li>
</ul>
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<div class="MsoNormal">
In an preheated tawa, add oil. Saute onions till they turn brown. Add ginger and garlic. Saute for another two minutes. Finally add chicken mince. </div>
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<div class="MsoNormal">
The mince will sweat out its stock. Saute and cook till the water content is
evaporated. Add all the spices. Be careful not to add too much of salt, since
we are also going to add cheese here.
So, add salt, according to the content of the fillings. </div>
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Keep the filling aside to cool.</div>
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Pre-heat the oven to 180 degree Celsius. </div>
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For the custard, open the amul fresh cream pack. Do not shake.
Separate the liquid contents from the pack and use the cream part. This is done because we need an heavy cream
for quiche and amul has an low fat content, so separating its cream would
enhance the fat content and hence is done.
The liquid part can be used in cooking purpose, like you can add them in
curry, kheer etc. </div>
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<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"><b>In an large bowl, add ½ cup of cream part (from amul cream),
one large egg, chilly powder and salt.
Whisk them, till they are completely dissolved. </b></span></div>
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Grate the parmesan cheese, keep aside. </div>
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<h3 style="text-align: left;">
Quiche Assembly:</h3>
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For assembling quiche, take
the baked pie crust, spread the base with few grated cheese. <o:p></o:p></div>
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Spread the chicken kheema
filling throughout the surface. <o:p></o:p></div>
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Now pour our custard into the quiche.</div>
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Finally, sprinkle rest of the quiche into the cheese.</div>
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Bake in the oven for 25 minutes or till the filling is firm.</div>
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And, VOILA, there you have your own chicken quiche. </div>
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I, served them warm. Quiche was like an dairy- explosion. My entire home was filled with cream and cheese smell with an hint of chicken.</div>
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Linking this to <a href="http://zestysouthindiankitchen.com/baking-partners" target="_blank">Swathi Iyer's Baking partners challenge</a></div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-77732574622158760382015-09-28T00:03:00.002-07:002015-09-28T00:05:04.170-07:00Pineapple rasam<div dir="ltr" style="text-align: left;" trbidi="on">
With few pineapple slices, left over, I settled at this recipe , found at Chef Damodharan's cookbook. The recipe was very simple, though I twisted the rasam masala with few curry leaves and green chillies addition. The result was delicate, sweet and sour peppery rasam. Kids would love it because of an different, 'sweet' quotient into them. And, elders would welcome an new change.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGOKIjL_JCd1QMlYL2E-QbTMuDNwhecWSSnMZW-YdIUTvbMmUJDE6s6wD3Wq5I0iPyrcJ9GeX3yzs7eawdkclscdKCQ7wCbGESRTnn0sGXlnPOJcz8i_dw3dV4cvUTvABRANT6MBQSqw/s1600/IMG_7148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGOKIjL_JCd1QMlYL2E-QbTMuDNwhecWSSnMZW-YdIUTvbMmUJDE6s6wD3Wq5I0iPyrcJ9GeX3yzs7eawdkclscdKCQ7wCbGESRTnn0sGXlnPOJcz8i_dw3dV4cvUTvABRANT6MBQSqw/s320/IMG_7148.JPG" width="320" /></a></div>
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So, do try and let us know. Moving on to the recipe.</div>
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<b>Preparation time: 20 minutes</b></div>
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<b>Cooking time : 10 minutes</b></div>
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<b>Serves: 4</b></div>
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Ingredients required</h3>
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For the rasam masala</div>
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<ul style="text-align: left;">
<li>21/2 tsp whole cumin seeds/ jeera</li>
<li>1 tsp whole peppercorn</li>
<li>6-8 tiny garlic pods</li>
<li>3/4 tsp finely chopped green chillies</li>
<li>8-10 whole curry leaves</li>
</ul>
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Others</div>
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<ul style="text-align: left;">
<li>1 tbspn of oil</li>
<li>3/4 tsp of mustard seeds</li>
<li>Pinch of hing/asafoetida</li>
<li>Pinch of haldi/turmeric powder</li>
<li>1/2 cup of finely chopped pineapple </li>
<li>1/4 cup of finley chopped tomatos</li>
<li> 1/4 cup of tuvar dal</li>
<li>Salt, to taste</li>
</ul>
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<h3 style="text-align: left;">
Method</h3>
<div>
Coarsely grind all, under rasam masala, without adding water, keep aside. Soak tuvar dal for atleast twenty minutes and pressure cook them for two whistles with half cup of water. Blend them , and keep aside. </div>
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Heat oil. Add mustard seeds and wait till they splutter.</div>
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Now, add in hing and turmeric. Finally add corase paste of rasam masala. Saute them for an minute. </div>
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Add in pineapple and tomato pieces. Saute for five to ten minutes, till they turn soft. </div>
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Finally add in mashed tuvar dal, and add salt to taste. </div>
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Let the rasam froth towards the edges. Switch off the flame and serve hot. </div>
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Enjoy with hot rice :)</div>
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Happy cooking :)</div>
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Linking this to <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">Srivalli's CCC Challenge</a></div>
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Anonymoushttp://www.blogger.com/profile/07780485853755124670noreply@blogger.com0tag:blogger.com,1999:blog-4926132106624954178.post-81343495039753644002015-09-19T03:44:00.002-07:002015-09-19T03:44:52.482-07:00Apple Galette<div dir="ltr" style="text-align: left;" trbidi="on">
Galette is an free form of <span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">pie. They are from French Cuisine and can be made both sweet and savoury. Since I had lot of Simla A</span><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">p</span><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">ples left in my refrigerator, I made A</span><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">p</span><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;">ple Galette. They made an very light dessert and we enjoyed having these. </span><br />
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A big thanks to <a href="http://zestysouthindiankitchen.com/" target="_blank">Swathi Iyer </a> and <a href="http://kichencorner.blogspot.in/" target="_blank">Suja</a> for suggesting such an wonderful recipe. Tastewise these resembled the pie and with the given recipe for shorcrust pastry, I made two 7-inch Apple Galette. Let us move to the recipe</div>
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<h3 style="text-align: left;">
Ingredients required:</h3>
For shortcrust pastry<br />
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<ul style="text-align: left;">
<li>11/4 cup All purpose flour</li>
<li>1/4 cup cornflour</li>
<li>1/4 tsp salt</li>
<li>2 tsp sugar</li>
<li>55 grams of unsalted butter, cut into tiny cubes.</li>
<li>11/2 tbspn of cold water</li>
</ul>
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For filling<br />
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<ul style="text-align: left;">
<li>140 grams of Apple, peeled, cut into thin slices</li>
<li>1/2 tsp of lemon juice</li>
<li>1 tbspn of unsalted butter</li>
<li>1 tsp of cinnamon powder</li>
<li>2 tsp of sugar</li>
</ul>
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To top with<br />
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<ul style="text-align: left;">
<li>2 tsp of granulated sugar</li>
</ul>
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<h3 style="text-align: left;">
Method</h3>
<div>
For shortcrust pastry, add both the flours, salt, sugar in an dry bowl and mix them together. </div>
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Rub in butter cubes into the flour till the flour resembles breadcrumbs. </div>
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Add in cold water till the crumbs form an soft dough.</div>
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The soft dough should be firm enough to hold. To test, take an pinch of dough, if it breaks apart, then it needs more water. If they hold shape, then dough is complete. </div>
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Cling wrap them and refrigerate for an minimum of two hours. For the filling add the sliced apples to lemon juice. This helps in preventing discolouration. Melt butter, add in cinnamon, sugar and mix till sugar dissolves. Toss around the apple slices and cool. </div>
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Remove the shortcrust dough from cling wrap and let them come to room temperature, preheat the oven to 180 degree celsius. Divide into two halves. Roll first half sandwiched between two butter sheets.</div>
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After they reach 1/8inch thickness, add in the filling leaving 3 inch gap around the edges.</div>
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Using hands, fold the edge up forming loose frills, covering the filling. </div>
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Sprinkle with sugar.</div>
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Bake them for 20-25 minutes. Cool them in wire rack and serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88Roc06IZ9V11CZh9_5PQe10Lpy7SZ8eohr6iU412KiF29mbroVwRyha27Gj88a1U_CBXu8yDu1kSzkHVMOEzFRFIOURAhfDOyPGNUG17xceCG7dnressLfvABaAbA55rxPNqVZLx7-E/s1600/IMG_7122-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88Roc06IZ9V11CZh9_5PQe10Lpy7SZ8eohr6iU412KiF29mbroVwRyha27Gj88a1U_CBXu8yDu1kSzkHVMOEzFRFIOURAhfDOyPGNUG17xceCG7dnressLfvABaAbA55rxPNqVZLx7-E/s320/IMG_7122-001.JPG" width="320" /></a></div>
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Linking this to <a href="http://zestysouthindiankitchen.com/baking-partners" target="_blank">Baking partners run by Swathi Iyer.</a></div>
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<img alt="BakingPartnersButton.jpg" height="259" src="http://zestysouthindiankitchen.com/wp-content/uploads/2014/03/BakingPartnersButton.jpg.png" width="320" /></div>
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Happy Baking :) :)</div>
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