When I was in college, in Mysore, we used to visit bakeries during free hours, and the only cake I would order was honey cake. With syrup oozing out of the cake, it was such a tasty delight. And after finishing college, I stopped eating eggs and so never went to a bakery after that. It has been nearly 18 years since I stopped eating eggs and it has been that long since I tasted a cake from a bakery. I used to be so crazy about cakes and I think it is the only reason I started making cakes at home. And I never ever dreamed that I would be in a position of advising others regarding baking. It is really so hard to guess life.
Posts tagged COCONUT
After non stop blogging last month, I have become lethargic this month. As Sruti is home for holidays, I feel super lazy and though I have some videos shot, I haven’t edited them. I would like to share with you all some good news. My YouTube channel is picking up slowly. It is not too fast and not too slow. Last year I had just 500 subscribers and now, it has crossed 5500, which is so great, thanks to you all my readers. I am planning on growing the channel within the end of this year and if you all give me some love by subscribing, the subscriber count will surely cross 10000 by the end of 2016. The link is given at the end of the post. Make sure to click on it and subscribe. And also add your comment and like and share my videos.
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.
This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni suggested a very nice theme. We need to use natural sweeteners in our bread. My very first thought was a quick bread when I saw the theme. But I was not very sure about flavour combinations. As I have done breads with banana and chocolate, I chose to do it with carrots and coconut. There are so many recipes for this combination and I chose a very simple recipe from Tastes of Lizzy T. But as I was doing the natural sweeteners theme, I used palm sugar instead of normal sugar and made a caramel using palm sugar to pour on the bread. I also topped it with roasted coconut.
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 used to take part in Daring Baker’s challenges regularly but for some time, I have been away from it. And after a long time, I am here again with another Daring Baker’s Challenge. This month host Tandy Sinclair of Lavender and Lime suggested Twist bread. She gave the recipe for a savoury bread, but I chose to make a sweet filling instead. The bread dough is her recipe and only the filling differs. I don’t know how, but I have been making too many twisted rolls this month. After the shaped rolls I did last three days, here is one more bread shaped in form of a wreath.
For the alphabet Y, I had to do some word play as I couldn’t get any recipe in Tamil cuisine starting with Y. Yennai Kathrikkai kulambu is a very famous Tamil style gravy in which a spice powder is stuffed in brinjals and then a gravy is made. When I saw a similar version of brinjal as roast, I couldn’t skip it. The original idea is from Rak’s Kitchen. If you are wondering about the alphabets, I am doing an A- Z Tamil cuisine recipe mar4athon this month and we have arrived at the alphabet Y. Some say that it is called as podi kathrikkai but whatever the name may be, it tasted out of the world. As my mixer was not working ( only yesterday it came back in working condition with half of the functions gone) I had to improvise on the recipe. I have used idli milagai podi for the spice powder instead.
I hope I am not boring you with all my millet recipes. This month has been so much fun featuring my day to day food, especially millet snacks and breakfast recipes for the A-Z Tamil cuisine recipe marathon. I regularly use Cholam/ Jowar, Saamai/ Little Millet and Kudiravaali/ Barnyard millet. The other millets also need to be used but I am still learning the art of incorporating them in my dishes. This is the second paniyaram recipe. The first one was with barnyard millet and dark palm jaggery (karupatti), whereas this is made with little millet and jaggery (vellam). I personally like the jaggery version than the palm jaggery as this turns out so soft and fluffy when compared to the dark palm jaggery.
For the letter H, I had a really tough time selecting a Tamil recipe. There is no alphabet for ha, so there are no dishes starting with H. So I ended up using an English word. But still we use the word hotel in our speaking ad so this would be apt for the alphabet. My MIL used to make delicious coconut chutney. I know that she adds raw garlic and so I started adding garlic. But still I couldn’t bring that taste. I have also tasted the same type of chutney in some hotels but never could find the ingredient which add to the flavour. Then one day while talking to my SIL, I enquired about the chutney. She then told me about the ingredient which MIL added. It is nothing but ginger. So when I came home, I tried adding ginger to the chutney and my hubby was really happy with the result. He was reminded of his mother. How great is that? my daughter used to hate coconut chutneys, but from that day, she used to eat it without complaining. But when we visit hotels, she doesn’t eat coconut chutney. When asked, her answer was that she likes only what I make. I felt like I was given a crown by my daughter. Though the title says hotel chutney, only some hotels serve this type of chutney. Others are quite bland. And this also happens to be our family recipe too.
For this month’s final week, I chose to do three dishes with coconut. I use coconut a lot and I had a really tough time selecting recipes for this week. Coconut has to be the star ingredient in the dish we choose. As my daughter’s academic year came to an end, there was a thanks giving arranged at school. Every student must contribute a box of sweet for the non teaching staff of the school. I made these ladoos for that. I didn’t follow any recipe. Just made it up as I was cooking. I used roasted poppy seeds to coat the ladoos. But if you don’t like poppy seeds, then go for grated dry coconut. It would be awesome.