Sorry I have been AWOL. Everything that happened last week was unexpected. I was doing my regular BM and Bake-a-thon with so much enthusiasm but I had to skip the final week. I am ready with all the dishes, but I have no time to write a post. I am still not back to my routine life and it may take another 15 to 20 days for that. But I don’t want to miss blogging too. So I have decided to squeeze in the blogging with the already busy schedule.
Posts tagged CORN FLOUR
Whole Wheat Bread
home made cream cheese
How many of you have tasted paal ice? For those who doesn’t know what is paal ice, it is like kulfi and during summer, there are so many street vendors selling paal ice in small carts. They come to every street and stop at every house. All the kids would run with small tumblers to get their portion. Once I grew up I stopped tasting those as I used to catch cold immediately. I stayed away from paal ice for long. When my daughter was 2 years old, when we went to MIL’s house, she bought one for her. From that day, when ever she goes to Theni, she will surely get paal ice. But still I don’t try it as I am so much afraid of cold. There are two types of ice available. One is the usual and the other is special. The special will have coconut and will be slightly larger than the usual ones. We always go for the special ones. Some times they even buy two per head. Having the ice in both hands, it is just a visual treat to look at kids licking both at the same time. As heat is increasing here in Madurai, There is always a popsicle in my freezer. I have tried three varieties so far and the fourth is setting today. But I am not getting time to post about these yummy treats. Here is my second popsicle for this month.
Do you remember the Baking Eggless group I started three years back? Last September I stopped the challenges temporarily as I wanted a short break. After so many requests from reader and members, I started it again this month. If you are active on Facebook, then you would have noticed my announcement. For the first month, Vimala, a member of the group and an active blogger suggested this milk tart recipe from Martha Stewart. This sounded very good for a sweet reopening. So the challenge was posted and many members have joined the group. Even if this group helps a single person to find the way to bake without eggs, I would be very very happy.
Who doesn’t love intricately decorated cakes? Nowadays I think only of various techniques of cake decorating. I am a member of Home Bakers Guild on FB and ever since I became a member, I visit the group page daily to see all the beautiful creations by home bakers. The members of the goup are very generous and they share their recipes with other members. And I have been so lucky to have joined the group. My decoating skills have improved a lot after joining the group. I have seen this edible lace 3 years before, but to make it at home you need a paste which has gelatin. Gelatin is made from animal extracts and is not at all tolerated by vegetarians. So I just didn’t think of trying it at home. And one fine day, in the guild, I saw a post by Sam Mistry about the gelatin free edible lace. I happily noted the recipe in my note book and forgot about it for a long time. Suddenly, I remembered the recipe last month and I searched for the silicon lace mould. Again the guild helped me to find the source and on my birthday, I gifted myself with the lace mould. Then started my experimenting. I was surprised that the lace turned super cute on my first try itself. But I didn’t click the step wise photos because I thought I would never get it right on the first try. Today I made it again and decorated the eggless gulkand cake with the lace. I will write about the cake in another post and also about the occassion for which I baked the cake. I am publishing this recipe with permission from the author.
For this month’s Baking Partner’s Challenge, Reeni of Cinnamon Spice and Everything Nice selected a dessert with berries. The shorcake unlike the butter loaded ones is made with heavy cream. It was quite easy to make. The secret of getting a flaky short cake is the dough needs to be crumbly and not soft. You just need to pat together the dough and cut out the shapes. By doing this you get a flaky crispy shortcake. Usually chilled butter is used but for this heavy cream is used. I chilled it just like butter and used it to bring together the dough. I usually prepare any challenge recipe a week before but for the past two months, I have been preparing on the day of posting. So today at 4am I was making these short breads and while Sruti was getting ready for school, I was doing the photo shoot.
Recipe Adapted from King Arthur Flour Website
Curd-1/4cup +a pinch of Baking Soda (this serves as the egg substitute)
Luke Warm Water-1/3-1/2cup
Instant Yeast-1/2tbs (If using dry yeast use the same amount)
1. In a bowl add flour, salt, sugar, butter, yeast and curd baking powder mixture.
2. Add water to kead a soft and slightly sticky dough. You may not use up the 1/2cup of water So start from 1/4cup and add tablespoons of water as you knead. Stop when the dough consistency is reached.
3. On a counter, knead the dough for 10 minutes to make it soft, silky and pliable. This kneading helps in developing the gluten.
4. Place the dough in a clean bowl and keep it covered for 1 hour or until double. I place the dough in a measuring jar to keep track of its volume.(an idea from the king arthur website)
5. When the dough is double in volume, transfer it to counter and punch it down.
6. Divide the dough into 4 equal parts.
7. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
8. Place the balls on a greased baking tray with enough place for rising.
9. Flatten each ball.
10. Keep it covered with a towel until it has doubled.
11. Preheat oven to 160C. I used a black tray. If you are using an aluminium tray, then set the temperature to 180C.
12. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
13. Place the tray in the centre rack and bake for 15-25minutes or until the top is golden.
14. Do not forget to rotate the tray in between to avoid burning of the corner buns.
15. Remove the tray from oven and brush the buns with melted butter.
16. Allow it to cool completely before handling.
17. Prepare burgers and relish…
Gobi Manchurian is a hot favourite among our family members. This was lying in my draft folder for so long. Now I have taken up the task of clearing my drafts. My hubby loves the manchurian I prepare. This is very simple to prepare and tastes great. I will never say that it is the exact recipe. But it tastes good.