From my childhood days, I have been a great fan of puffs. The flaky crispy pastry with a savoury filling always makes my mouth water. When I was in college, we bought a small oven. We also had a book which covered all the basic baking recipes including the Indian bakery style puffs. I noted down the recipe and tried it. As you can imagine, it was a great flop. So from that day, I stopped trying puffs at home and enjoyed them in bakeries. After four years, I stopped eating eggs and completely avoided eating puffs at bakery.
Posts tagged HOMEMADE
Read on to know The Best Homemade Cream Cheese Recipe. I have made cream cheese at home already which is my go to recipe till now. You can watch the video and read about it at Home made Cream Cheese. But after I started using the liquid rennet for my cheese making, I was searching for a recipe for cream cheese too. The recipe I have posted before is just a substitute for cream cheese and can be made with paneer and curd. It is effective but it is still not very smooth. There is a slight grittiness from the paneer, however you grind it. I even have got queries about making smooth cream cheese as we get in shops. But at that time, I didn’t know about it and so I couldn’t give them a better recipe. But don’t worry, it works great in all cream cheese related recipes. I have already made no bake cheese cake, baked cheese cake, cream cheese cookies and many more. But if I tell you that there is one more recipe which gives you the smoothest cream cheese, will you say no to it? Of course not.
I have been so much addicted to making cheese at home. After Haloumi, Feta, Ricotta, Mascarpone and Cream cheese, the next thing on my to do list was Mozzarella. I have lost count of the videos I have watched and blog posts I have read before attempting. During my first attempt, I used the regular packaged milk and it turned out like normal paneer. Though it didn’t go waste, it was not mozzarella.
Whenever some one reads my Red Velvet cake recipes (Eggless red velvet cake, Red velvet cake), I get a query about substituting the food colour with something healthier. I have tried with beetroot juice, ground beetroot but the colour of the cake was not as effective as the ones I made with food colours. Then one day I came across beetroot powder which was sold commercially. It was expensive and was not available anywhere near my area. Some how I forgot about all these after some time. Recently, I was watching Master-chef Australia and there was one master class by Gary (he is one of the chefs anchoring the show – for those who don’t watch Master-chef) He did a monochromatic dish with beetroot and finally sprinkled the whole dish with beetroot powder. And he also gave a tip about making it at home. This actually made me remember all about the queries I was getting. So one fine day I tried to make my own beetroot powder at home and I was so excited with the result. The process is very simple but it takes nearly a day to dehydrate the beetroot. What we are going to do is, peel the beets and slice it in a mandolin slicer. And these thin slices are spread out on baking trays as a single layer and placed in oven at the lowest heat setting. The water content in the beetroot is totally evaporated in that mild heat and we will be getting crispy beet flakes. These flakes are then ground to a fine powder! That is it. Isn’t it simple. I am yet to test it in recipes but when I poured water into the mixer the resultant water was so lovely red in colour. So I am so optimistic that the cake would also turn good in colour.
Here we are in the final week of the month long blogging marathon and this week’s theme is Blogger’s Choice. So we can post any thing we like. Though most of them are doing travel related posts, I wanted to keep this week also food related. And what would be my choice? Any guess?? Mine will always be egg free baking!! How many of you guessed right?? For the first day I wanted to share with you the much awaited recipe. Home made egg replacing powder. I have talked about so many egg substitutes in detail but each substitute works differently and each substitute has its own advantage and disadvantage. You just can’t close your eyes and add them instead of eggs. They need some changes in the recipe itself. But what if you can just substitute the eggs? I know that there are so many egg replacing powders available in the market. If you are in US, then you just can buy the Ener-G but what about serious bakers in India?
If you remember my Ethiopian meal, you would remember the niter kibbeh I used in two recipes. For this month long marathon, while I first read the word niter kibbeh, I thought it was some fancy dish. But further reading it, I understood that it is flavoured clarified butter. It adds a nice flavour to the dish. It is also called as niter qibe or tesmi. In Somali land it is known as subag soomaali and it is extensively produced and used in households and to preserve meats in nomadic culture. The version used by Somalis is little different. (source: Wiki)
For the third day of condiments from countries theme, I selected Peanut Butter for US. Usually peanut butter is spiced with honey and salt but there are also versions using only peanut to bring out the flavour. As peanuts contain oil naturally, it can be ground to a smooth paste with out adding any other ingredient. But when making at home, the usual food processor or the mixer grinder is not enough to bring out all the oil. SO we add some oil to get the paste like consistency. One recipe suggested adding peanut oil but as I didn’t have peanut oil, I went for light olive oil. This peanut butter can be used as spread for bread slices or as a substitute for butter in baking. There are so many peanut butter recipes available online and even I have made a few with the store bought peanut butter. If you want the butter to be thick, add less oil and if you want it to spreadable consistency, then add more.
I have been obsessed with a lots of things during various periods of my life. Once I was so much interested in painting that you can see me any time of the day painting. Then it was fashion designing and embroidery. Then came butter cream decorations on cake, and then blogging, and then came egg less baking and finally I have come to cake decorations with fondant. Along with that I am also obsessed with home made cheeses for a few months now. When I tried egg less baking, I used to end up with so many not so edible cakes and it would be a wastage of all ingredients. But as far as cheese is concerned, even if it was a failure, you will end up with tasty cheese. So for feta cheese, I have done it thrice and only once I got it right. Once I made a lovely cream cheese with my failed attempt at feta. So this is a win win situation. No loss.
My daughter loves so much but hearing a lot of bad reviews about it, I just don’t buy it so much. May be a jar in two or three months. I restrict her so much but as she loves that product, I searched for a recipe that can be made at home as a substitute for Nutella. Call me crazy for searching substitute for every thing available in the market. But reading about the oil used and the preservatives they use in products, it is better top come up with an alternative without al those chemicals. Yesterday there was an article in newspaper about the plastic rice and hubby was suggesting we buy the seeds instead of processed rice and remove the husk ourself ( kaikuthal arisi, we call)! I was like !!!!! But it is true. With a;ll the chemicals included in our food, we really need to go back to farming. Only then I think we can eat healthy food.
I love baking and what I love the most is the experimenting part. I prepare a recipe any number of times but once I get it right I never try it again. Because experimenting is what excites me. As I love eggless baking a lot, there are so may experiments going on in my kitchen daily. Sometime I like to think myself as a researcher who is exploring all the egg substitute possibilities. I have succeeded in substituting whole eggs in recipes but when it comes to egg whites, it is always a mystery. Whipping the egg whites to stiff peaks could never be replicated until a month back.