Making an egg free version of thoothukudi macroons have been in my to do list for long. And I have experimented on the recipe more times than I can remember. Somehow my version using aquafaba doesn’t hold its shape once it goes into the oven. It just melts into a gooey mass which goes to the bin. I don’t know how many grams of cashewnuts and sugar i have wasted on these experiments. I was looking for an ingredient which gives stability to the whipped aquafaba. Every recipe I read using aquafaba used cream of tartar, which I didn’t have. So I was sure that that is the only reason my attempts were failing.
Posts tagged CASHEW
My daughter loves chocolate in any form and I have been depriving her for some days. I am trying to avoid giving her anything loaded with butter, sugar and chocolates and she is really very much sad. I don’t give her the cakes I make and those cakes are not for us to taste. So she has been craving for something chocolate for weeks now. For the past four years, she has been bragging about my baking to all her friends and teachers, that when ever I visit her school, her teachers would let me know about that. Last year they invited me to show how to bake a cake for their 3rd standard students and this year they want me to do a recipe on no fire cooking.
When I come to the end of any mega marathon, I get a feeling of accomplishment and content. So on the final day of this mega marathon, I am so happy that I could give you all a month long treasure trove of recipes which was loved by all in the family. And September also marks the birthday of my beautiful blog baby. She is my younger child as I have given so much attention which I usually give to my daughter Sruti. And my blog turned 6 this month on 17th. I wanted to make a celebration post but couldn’t do it as I was so busy with posting other recipes. So I decided to make the last post of the month as a celebration post.
For the Lacha Paratha, I made this delicious rich Palak Paneer as the side dish. Served with some onion rings and lemon, this makes an absolutely inviting meal. First I planned on making this for dinner, but in our house we are so used to light dinners, I finally postponed it to the next day morning. This also went into Sruti’s lunch box. The idea of making palak paneer came to me when my friend Rashmi asked me about the recipe. Only then I found that I haven’t blogged about it. For the Punjabi theme I selected for this week, this would be an apt dish to make. The secret of maintaining the green colour of the gravy is in making the dish without tomato paste and red chilly powder. While cooking any greens, the pan should be open to preserve the green colour. That happens to be true even in cooking palak / spinach.
Today we start another week of Blogging Marathon. For this week, I have chosen to do three rice dishes. I have tried so many rice dishes, some one pot meals, some mixed rice and one or two layered rice. This week I need to make three dishes using all the three techniques mentioned above. For the first day, I am making an one pot meal. This thengaipaal saadam / coconut milk rice is very easy to make and is so mild in taste and would be perfect for kids. If serving adults, serve it along with a spicy gravy and onion raitha.
I am doing a month long A-Z Tamil recipes marathon and today is the day of the alphabet J. The only ingredient that came to my mind for J was Javvarisi which is nothing but sago or sabudana. No one at home is fond of javvarisi and so I don’t usually stock it up. As far as I know in Tamil cuisine, javvarisi is used in payasam or vadagam. My mom used to make payasam combining both javvarisi and semiya/ vermicelli. That would taste so nice, but after marriage, as my hubby was not a fan of javvarisi, I just started making payasam only with vermicelli leaving out sago. So this is the first time I am making payasam out of javvarisi in these 11 years.
For the alphabet G, I found this recipe in one recipe supplement book. The photo was awesome, I liked it immediately. This was the very first recipe I tried for this BM and should say I was so disappointed with the recipe. There is one popular Tamil magazine called Aval Vikatan, which gives a recipe book as a supplement for each magazine. I used to buy the magazine just for the recipe booklets and had more than 100 booklets. But at one point I stopped buying and had the booklets stored in my book shelf. For this marathon, I had noted down two or three recipes from the booklets and the very first try itself went bad. The measurement of ingredients are so off and if a beginner tries the recipe, it surely would have ended up in the bin. I just did some on the spot changes to the recipe and finally finished it like how it looked in the picture. The next two or three attempts with the recipes from the booklets also gave the same type of result. I was so furious. We spend so much for the magazine but what they give are hopeless recipes. I just threw away all the supplements day before yesterday. If a recipe from a blogger doesn’t turn out good, I have seen some horrible negative feedback in social media but what to do with these famous magazines? I will never ever buy that book..
I made this last year for the International mega marathon, but when I changed the theme, I just let this sit in my drafts. And after a long time, this post will see the world. When I was searching for a simple sweets recipe for Srilanka, I saw this. Seeing the list of ingredients used, I bookmarked it immediately. Though it looks simple, it needs a lot of attention and you need some basic knowledge of sugar syrups. My toffee came out darker and harder than the one in the original recipe.
I made this for the Blogger’s Meet which took place two weeks back in Chennai. I think you might have read about it in my posts. This was one of the items in the goodie bags which I gave to my friends. I tried to replicate the famous Ferrero Rocher chocolate in this recipe. I picked those cute wafer half spheres during my last visit to Chennai and have postponed the preparation for so long. But once the meet was organised, I thought of doing it as part of the goodie bag. First I placed them in paper cups but finally I covered them in foil and packed them as I was travelling. Though there are some differences when compared to the original ferrero rocher. I haven’t used hazel nuts as they are so expensive here. But I used crispy white chocolate ( you can also use any roasted nuts) for the inner most part and cashew for the outermost topping. When I was trying my new Micro Wave Oven, I tried melting the white chocolate. But it was over heated and it turned into brownish crumbles. As I couldn’t do any thing to bring it back, I had it stored in a container. I usually munch on them as I love that caramelized sweet white chocolate. I used them in this recipe. My daughter loved the chocolates but I could only give her a few as they were supposed to be presented. But still she was satisfied with her portion and loved it.
Here is the next dish in the sugar cane juice series. Kesari is part of Tamil cuisine and any celebration in Tamil Nadu will have a type of kesari in its menu. Some hotels provide it for free with breakfast. If we want to have a sweet then the first dish that pops in my mind is kesari. I love kesari with rava/ sooji whereas my hubby loves vermicelli kesari. So usually I go for vermicelli kesari but for this sugar cane juice series, I made it with sooji. You can prepare kesari two ways. Either you can serve it in a bowl along with a spoon or you can make slices and distribute it. For the pudding type, we need to add 3 cups of water per cup of sooji but for making slices, you need to decrease the water quantity. I have used 2 1/2 cups of liquid for this kesari as I made it into slices. I just substituted the water in kesari recipe with sugar cane juice and omitted the sugar. The kesari was mildly sweet and perfect for us. We just loved it. Again it had a mild sugar cane flavour.