It has been long since I posted here. As Sruti is enjoying her holidays. it was my hubby’s strict order that I stay away from blogging for a while. His complaint is that I don’t even listen to Sruti when I am blogging. Even I was feeling the same way and so gave a short break to blogging. Our vacation have been so much fun so far. We went to Chennai and met with blogger friends. Sruti loves all those bloggers’ meets and she was so happy that I took her to the meet. We had a lovely time for two days. Met with families of bloggers and tasted absolutely amazing dishes for two days continuous. I even came home with a block of feta cheese but still haven’t decided about what to make with that. And once we returned back both Sruti and myself fell sick and have been going to hospital for the past three days. Today I felt a bit good and so thought will make a quick post on home made fondant.
Posts tagged HOMEMADE
So I am here with another post for Baking Basics Series. Next month is going to be all about baking and I will not be doing any baking basics posts. So thought of posting one within the end of this month. Sour cream is widely used baking and if you live in a place where sour cream is not readily available in the stores, then this post is for you. I have some feedback that these homemade recipes are not as good as store bought. I would like to be very clear with my posts. These home made series are just substitutes for original versions and you can never expect it to be exactly as the store bought ones. But you can still mange to create beautiful dishes with home made cheeses and creams. If you are like me living in a area where you don’t get any basic things for baking, this home made series would be so helpful for you because it is being helpful to me too.
Update: Ever since I made this recipe, it has been my go to recipe for all cream cheese based dishes. But recently, I tried one more recipe which I can say that is the best I have made till date. it is so creamy and turns out beautiful in all recipes including frostings. If you are keen on making the perfect cream cheese, please take a look at that post also before deciding on which one to make. Here goes the new Cream Cheese Recipe. http://gayathriscookspot.com/2016/11/the-best-homemade-cream-cheese-recipe/. You can also click on the image to take you to the post.
For the next post in Baking Basics series, I chose a simple yet delicious homemade cheese recipe. Pronounced as Mahs-Car-Pone, mascarpone cheese is an Italian cheese largely used in making the famous Italian dessert Tiramisu.Mascarpone cheese is not easily available here in Madurai and when I saw a pack of the cheese in Coimbatore Nilgiris, I was shocked at the price. All my plans to make Tiramisu at home crashed. After that I searched for any alternative for the cheese and came upon a home made mascarpone cheese recipe. Last time when I made mascarpone, I din’t take step wise photos as I was not very sure of the result. But still I managed to make it and used it successfully in my Eggless Tiramisu.
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.
Panchamirtham is a prasadam offered in temples all over Tamil Nadu. Palani panchamirtham is very famous. Last week for a pooja I had to prepare panchamirtham to distribute amog 5 children. But I have never tried it at home. Whoever I asked told me to add 5 types of fruits with honey and brown sugar. No body knew the exact proportion for the ingredients. A friend of hubby knew the proportion as he usually prepares panchamirtham in a temple. He wrote down the recipe and I was shocked by the number of bananas mentioned in the recipe. 2000 bananas went into the panchamirtham. He has also mentioned that the given quantity is for 300 bottles of the prasadam. As I needed around 7 – 8 bottles, I reduced the amount of bananas to 40 and calculated the other ingredients.
My hubby helped me a lot in the preparation. While I measured out the ingredients and added them, he mashed the mixture continuously for 30 minutes. Though we used potato masher to make it easy, it was a painful job to mash a large bowl full of panchamirtham.
The bananas must be ripe otherwise you will get the raw taste in the panchamirtham. You need malai vazhaipazham for the preparation. If you don’t get that variety, you can go for other varieties. You need to change the number of bananas used according to the size of the banana as the variety mentioned in the recipe is smaller compared to other varieties. I did little changes to the recipe and the result was great. This method of preparation will ensure that the panchamirtham does not spoil even after a month. I went to a temple and I got 5 kids with whom I shared this delicious prasadam.
I wanted to try preparing sourdough starter for a long time. Bread Baking Day for this month gave me the perfect opportunity to try it out. I read many articles related to sourdough starter in the web. There are many methods of doing it. Atlast I stumbled upon this site. The author had explained it very well, even I could understand it. I went through the article many times to fully understand the procedure.
On February 19th I started my sourdough starter(I think I am explaining it as some important historical event). Sourdough starter needs regular attention. Many of them described it as a baby and named it as if for a baby. It needs feeding twice a day. Otherwise the starter will die. It takes 4 days to 7 days for a starter to mature. You have to keep on feeding it. If you forget one day then the starter is gone for ever.
As Madurai is a hot place, my starter was ready in 4 days. But to be sure, I fed it for one more day. Baking a bread with sourdough starter results in tasty bread. In this post I will give the details of preparing and nurturing the starter with some photos. I will be posting the recipes in the coming days.
Today is the last day of our blogging marathon. I would like to thank Srivalli for organising this wonderful event. I missed the first half. When I asked Srivalli, she allowed me to take part in this event for 15 days. In this marathon, we are to blog daily without missing a single day. It was so much fun. I got so many friends and we regularly visited each other. I am eagerly waiting for another marathon like this. Thank You Srivalli.
Now coming to the recipe part, I saw so many recipes using pumpkin puree in the blogosphere. As I couldn’t get pumpkin puree in our locality, I thought of preparing it at home. I searched the web, and there are so many recipes. All the bloggers suggested baking pumpkin in the oven. So I tried it and it was a huge success. Now I can easily prepare any dish which calls for pumpkin puree.
I have started experimenting with homemade Tofu. I prepared these cutlets and my hubby loved them so much. It contains less oil and healthy ingredients. You can relish it without any side dish. But if you want some, you can go for tomato sauce or mint chutney. It is very easy to prepare these cutlets. I used ajwain seeds for the flavour. Hope you like it. I prepared two big hearts and a small heart. One for Daddy, one for mommy and the tiny one for the little one. This was the second batch. The first batch did not last long, so I couldn’t take a snap. Sending this to Winter Warmers by Veggie Hut. and CWS-Ajwain by Seasoned and Dressed started by Priya.