Addition of coconut gives a nice flavour to the puttu. Some steam cook the puttu flour along with coconut and sugar but I feel that it tutns puttu soggy. So I first steam cook the flour and then finally add the sugar and coconut which keep the puttu soft and crumbly. And also cooked coconut is full of calories whereas fresh coconut is relatively nutritious.
Posts tagged HOW TO
Pudina/ Mint leaves if refrigerated will turn dark and cannot be kept fresh. So it is better to store it in dried form so that it retains its colour and flavour. We get a lot of dried herbs in the market. You can dry any herb you want and store it for future use. When stored in an air tight jar, you can retain the flavour for a long time.
When going through many recipes for Christmas, I came across candied orange peel and candied lemon peel in every recipe. As we don’t get it here in Madurai, I thought of preparing it at home. I went through many blogs and all the recipes were similar with slight variations. So my preparation is a combination of the recipes I read. The process is quite simple and the time consumed is only for drying the peels. I started with 4 oranges which gave me a box full of peels. When chopped they came to 1 cup. I used my induction stove and set the timer so that I don’t forget the peels. It was interesting to prepare and I enjoyed it. I also used it in my bakes. As this is the first time I am using candied peel in my bakes, I was not sure of the taste it would give. It was full of orange flavour and had a crunch to it while biting through. I think I will do this often.
Greasing and dusting a cake pan is very important in baking. This ensures that the cake doesn’t stick to the sides or bottom of the cake tin and you get a whole cake when the procedure is done properly. I baked a cake in the loose bottomed cake pan today. The loose bottomed cake pan consists of the ring which makes the pan and the base plate. Whichever cake cannot be flipped should be baked in this pan.
Kurivi thalai pavakkai can be translated into sparrow head bitter gourd as the gourd resembles the small head of a sparrow. They taste amazing in a tamarind based gravy/ puli kulambu or vadhakkal. They are less bitter and when sauteed in oil for a long time, the bitterness is still reduced. I have posted two recipe earlier in my other blog and I will give the links to the recipes. This post is on preparing the tiny bitter gourds for cooking.
Cream cheese forms the base for many desserts such as cheese cakes and cake frostings. But I couldn’t get it here in Madurai. Once I saw the box of cream cheese at Nilgiris in Coimbatore, I was shocked at the price. So I was going through the web for a nice recipe to substitute cream cheese. Curd cheese is a great substitute for the cream cheese but I came across this recipe at Sharmi’s Passions. The preparation was quite easy and it actually has cheese in it. So when preparing Lemon Coconut Bread for the Baking Eggless group challenge last month, I used this home made cream cheese for the filling and was astonished by the result. It is surely a keeper. You can use it as a spread on breads and crackers by adding a little salt and herbs to it.
Pureed tomato is used in many gravies and sauces. The red Bangalore tomatoes are best for purees because they don’t have the sour taste and have a bright colour which makes the gravy look super inviting. The skin of the tomatoes are peeled after blanching. The tomatoes are then ground to a fine puree. This can be stored in fridge or can be frozen.