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 HOW TO
I have done some Barbie doll cakes, both for my daughter and for clients. At first, the gown of the doll would not be proportionate, but after some practice, I have come up with certain measurements of cakes, which gives a nice perfectly shaped skirt for the doll. The trick in getting it correct in using the cakes which gradually decreases in circumference as it goes up. You can even invest in a doll cake pan, which helps you to make a doll cake without any effort. Or you can choose to make same sized cakes and then carve them to the skirt shapes. But there would be a lot of wastage.
After a long gap, I am here with another Cooking Basics post. I love to make variety of puttu and instead of buying puttu flour, I make it at home. It is the only way you can get perfectly delicious puttu. My mum used to make all types of flour at home and I was her helper. She used to refer me as her right hand. From the age of 12, I started cooking and used to help mum in each and every preparation. Do you think I enjoyed it? Absolutely not. I hated working in kitchen and wanted to go out and play with friends but now when I look back, what an experience I got with mum! I don’t know whether I can give it to my daughter but cooking always reminds me of my mum. As I do cooking daily, not a single day has passed without thinking about her in these two and a half years. Today when I was roasting the puttu flour, I so much remembered her. It is painful yet somehow nice to think of her.
Pasta is a staple Italian dish made using unleavened dough. There are two types of pastas – Fresh and Dry. There are so many varieties available in the market but making pasta from scratch can be an interesting task. Usually home made pasta dough uses eggs but as I always make egg free dishes, I was looking for an egg free pasta dough recipe. I saw one on food.com. It was pretty easy to make with commonly available ingredients and so I made it today. You need only three ingredients to make the dough and the softness of the dough depends upon the time of kneading. So have a clock nearby and knead the dough for 10 minutes so that it turns absolutely soft and elastic. Using this dough you can make any number of pastas. If you have a pasta machine, it will make your job easier, but if you don’t have one, do not worry. Use your chapathi roller to make pastas just like how I do. This dough makes very soft pastas. So roll up your sleeves and get ready to make it from scratch.
Notes To Follow While Making The Pastry:
Mascarpone cheese is hard to get in Indian stores and even if you get the cost is sky high. When I prepared Italian dessert Tiramisu for one of the challenges, I made the cheese at home after seeing an online post at baking Obsession. Mascarpone cheese is made by curdling fresh cream/ heavy cream. Lemon juice is used for curdling. The cream doesn’t curdle like milk. As I was not aware of this I was so confused when I heated the cream. But once I drained it in fridge, it thickened up so nice and the cheese was so creamy. As I was not so sure of the result, I didn’t take any step wise photos and now I regret for that. Next time when I prepare this cheese, I will surely update the post with the snaps