I have a good news to share. Gayathris Cook Spot completed seven years and is starting its eighth year. Thanks to all my readers and visitors, without you I couldn’t have made it this far. I hope to keep this space active as long as I can and I hope that you will all support me throughout the wonderful journey. What started as a distraction for me during some personal problems, has grown into a vast online cook book with lots of admirers. I am so glad to say that I have built a community of like minded readers through this blog. Before seven no one knew I existed apart from the immediate family but with increasing readers and the amazing feedback I get from them, I really feel proud with what I have done in these seven years.
Posts tagged FLOUR
This recipe has been in my drafts for nearly 8 months. Last April I missed taking part in the mega BM and this was one of the recipes I prepared even before deciding not to take part. So I had it in the drafts and was waiting for a reason to post. This month’s Bread Bakers theme is international breads and what a perfect theme for this cinnamon rolls! So I decided to post these cute rolls this month. This month’s host Wendy of A Day In The Life On A Farm selected the theme International breads. And I can’t wait to see all the breads the members are going to post this month.
Nowadays I have started making cakes as per my viewer’s/ reader’s wish. And for sometime I have been getting this request for paan cake regularly. I love the sweet paan available in paan shops, but I was a little hesitant on how I could incorporate the flavour into the cake. And I also need to use simple ingredients so that many of my viewers can try this at their home. As a result I made a delicious paan cake for which I also made a video demonstration. Do take a look at the video, like it, share it with your friends and subscribe to my channel to receive updates.
Happy Independence Day To You All
We are celebrating our 71st Independence day tomorrow and for the celebration, I made a tri colour cake along with video. I am sure the whole blogosphere will be filled with tri colour dishes and this is mine as a part of that. I used the three colours of our National Flag to make the sponges and also the icing with the same three colours. In this post I will be discussing about how to incorporate colours into any cake and cream frosting.
This month’s Bread Bakers host Sneha chose an interesting theme – steamed buns. We usually bake buns but there is also a variation to it. I have seen so many Chinese recipes which steam the buns and so I went in search of a Chinese recipe. And as Sruti will be the one eating it, I needed to find a recipe which can fit her needs. So I was checking out some sweet recipes and I found one which was a perfect match.
Recently I posted an eggless cocoa brownie recipe which got so many admiration from readers. Many tried it immediately and gave wrote to me that it was so yum. So I couldn’t resist making a video of the same. This one is loaded with nuts and choco chips and makes a great tea time snack. And guess what, it is so easy to make. Do try this and let me know how you liked it.
Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have posted so many recipes using it and even have made a photo tutorial for the cake previously. Take a look at my old post Vegan Vanilla Sponge cake to know more. Making a video demonstrating the technique has been in my to do list for long and finally I have made it. I uploaded a video demonstrating how to make fresh cream roses and the base cake I used for the project was this vegan sponge. Usually egg free cakes are so easy to make. They are mostly one bowl recipes but this cake is a little different. The technique involved is so much like a fat free sponge made with eggs. If you mess with the technique, the final cake will be hard. So watch the video to learn how to make it easily.
When I was looking for some brownie variations, I came across this cocoa brownies at Cafe Delights. Usually we melt butter and chocolate and use in brownies, but this recipe is different. It uses cocoa powder. It also has a little bit of oil in the recipe which gives the fudge texture to the brownies. I converted the recipe to eggless and halved the recipe and baked a small batch. And all the slices were shared with the guys in our office. I didn’t even show it to Sruti.
Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
This month’s Bread Baker’s challenge is special to me. Yeah, I am hosting it this month and while selecting this month’s theme, I didn’t want to go for any recipe based or ingredient based theme. The artist in me selected braids. I am sure everyone loves braided breads. Though it may be challenging, they are so beautiful to look at. Starting with a simple two strand braid, you can do a really complicated twelve strand bread or do a beautiful looking knot just like I have done. I am eagerly waiting for all the beautiful breads the members are going to come up with.