Monday, May 28, 2012

A short break!!


Hi all, I am being force to take a small break as we are shifting our residence to our new apartment. I do not know how much time it will take to come back to blogging. I will miss visiting my favorite blogs and commenting. 

I hope to get back as soon as possible, till then take care all of you, and enjoy.


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Thursday, May 24, 2012

Jackfruit Chips/Chakkavaruthathu.....step by step.




Jackfruit chips....these crispy crunchy yummy chips is the best chips Kerala can offer to the world.... thanks to our grandmothers....our ancestors...

If you visit Kerala especially during the summers I urge you to get hold of a packet and feel the taste so unique which no other chips can offer. Jackfruit season is during the summers, every backyard boasts of atleast one tree, raw fruit is used to make chips while ripened ones can be had own its own or made into  jams, appam etc.

Once you get the fruit, (I will be misleading you if I say this is an easy job) just slice it open, chop off the middle stem, and pull out the raw jackfruit, then de-seed it and slice into thin strips, you can also trim both the edges, which I didn't.

The frying part is easy, just heat good old coconut oil and put it in, use salted turmeric water.

The most searched post in this site is my raw banana chips recipe, frying jackfruit is also similar to that ...do check it out if any doubts lingers.

I made this with one whole big, huge, enormous,jackfruit, if you get even a small part (i hear that you get it in markets especially in Tamil Nadu) do try this unique and crunchy fry.

This is just a random measurement, just wanted to take you all to the tour of making the chips....so that incase any of you get some raw jackfruit, you will think of frying it up.

How I made them:
Raw Jackfruit: Cut into thin strips, approximately 1 kg or smaller quantity for a one time snack.
Coconut oil: About half litre or as needed.
Salted water: About.1/3 cup or less
Turmeric: 1/2 tsp. (optional) I did not use, I wanted to bring out the natural colour of the fruit).

Method:
Mix salt, turmeric with water to make a solution and keep aside. Oil your knife (preferably coconut oil) because the fruit has sticky latex. Cut the jack fruit into two. Cut off the middle stem, preferably triangularly and remove it. It might be sticky...grease your hands with coconut oil and oh! please put a newspaper underneath so that your kitchen counter will not get dirty sticky.

The stem is removed! Now with both hands give it a nice stretch and you can see the fruits are not sticking together...involve your kids,nephews, nieces, aunts, uncles, hubbies, neighbors.... for the pulling out part.

Just pull out each one.

All out at last!

Slit open the each fruit and take out the seed otherwise known as chakkakuru (which can be used to make tasty curries..I love them). You can trim off the edges and use it to make chakka curry. Sorry no pic of the de-seeding part..remember the latex is all over my hands...could not touch my cam with sticky hands...so imagine that part...will ya :)

Heat coconut oil and put it on the hot oil, give it a stir on and off. When the sizzling sound reduce just put in a tsp of salted water please step back as the oil will bubble up making a hissing sound, again give it a stir.

Strain the chips onto a paper napkin. Fry the remaining fruit in the similar way.


Store it in air tight container. This will keep fresh for weeks....caution!! only if your kids allow it to stay.

Enjoy your fresh homemade chips ....my kids enjoyed them until their jaws got tired of all the chewing :)
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Friday, May 18, 2012

American Salad Dosa.....step by step.



American salad dosa??? even when I heard it first, I wondered what in the world was that dosa....I mean never  thought dosa could be Americanized huh!

We have our traditional masala dosa, plain dosa, and also the trendy egg dosa, vegetable dosa, noodles dosa....but American salad dosa was new to me.

Nidhi is quite taken up by the American version, she just loves it....and claims "Amma this is the best dosa I have ever had".

Remember my egg white mayonnaise post, I have been making this dosa even before that post. This dosa is also the reason why I make mayo and stock it up. Mayo is spread generously lightly over dosa and topped up with veggies (you can just chop them or slice them thinly), and also spoon drizzle a bit of vegetable oil on to the veggies and sprinkle some salt and pepper. If you like it spicy, can drizzle red chilly tomato sauce or even plain. I personally like it without any sauce on top of the veggies....just mayo and veggie....hmmm perfect.

Update: Tutorial on how to make Crispy Dosa

To make one dosa
Ingredients:
Dosa batter.
Homemade mayonaise: 1 tbsp.
Vegetables: carrots, cabbage, capsicum, onion, tomato, green onion....about 2 tablespoon or as needed.
Salt and pepper to sprinkle.

Method:
1. Spread dosa on a greased iron tawa and put a dollop of mayo on it.


2. Spread the mayo on the dosa evenly.

Spoon the vegetable (I usually chop them in my food processor) or you can just slice them. Drizzle a bit of vegetable oil and sprinkle salt and pepper on it. Allow it to stay on the tawa for about a minute or two or until the dosa become a little crisp.

Fold the dosa. Serve immediately with tomato sauce or ketchup.
Enjoy!

Check out Homemade Tomato Sauce...step by step.

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Tuesday, May 15, 2012

15 Successful Cake Baking Tips.


These are some baking tips that I have learned from baking through trial and error, books, Google, TV shows etc. Please note that I am not professionally qualified, just want to share whatever I have learned so far.

1. Check that you have all the necessary ingredients measured correctly and that they are at the right temperature before you start mixing.
2. Butter and eggs should always be at room temperature.
3. Sift dry ingredients to help aerate the mixture and to disperse lumps.
4. Sugar: Use correct sugar. Castor sugar creams more easily with fats than granulated sugar and is used where a fine and soft texture is required. Soft brown sugar is used for some recipes when making heavier cakes.
5. Use good quality fruit and peel for fruit cake recipes.
6. When making cakes by hand, beat well with a wooden spoon until the mixture is light and glossy; scrape down the mixture from the sides of the bowl during beating with a plastic mixing spatula to ensure even mixing.
7. If a cake is being made in a food processor or an electric mixer, be very careful not to over process or over-beat.
8. Level cake mixtures before baking.
9. Check that your oven is preheated to the temperature stated in the recipe. Failure to do so will affect the rising of the cake and the cooking time.
10. If the cake appears to be cooked before the given time,  it may indicate that the oven is too hot; conversely, if it takes longer to cook, it means the oven is too cool.
11. Butter: Salted butter (also known as sweet cream butter)- Some butter has added salt because it allows for a slightly longer shelf life. Butter made with sea salt or fleur de sel, a French version of sea salt, is ideal for using as a condiment or spread, but not recommended for baking.
Unsalted Butter-This is your best bet for baking. Butter that has added salt can affect the rising action of baked goods in recipes that use yeast.
12. Use cocoa powder instead of flour for dusting a greased pan when making chocolate cake.
13. To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.
14. Brown sugar: You can make your own brown sugar. To 1 cup of granulated sugar add 1-2 tbsp of molasses, cream with a spoon or mix with a fork until the sugar can be packed in a cup and measured like brown sugar.
15: Egg whites: Sometimes you wonder why egg whites did not become stiff; it could be because the bowl you used or the whisk/beater you used contain traces of water/egg yolks. Not even a drop of yolk should get into the whites, the fats in the yolk prevent the egg whites  from whipping up. Always allow the whites to come to room temperature.

Hope this helps....Happy Baking!

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Saturday, May 12, 2012

Happy Mothers Day, Amma.


Mother: "The most beautiful word on the lips of mankind."
Kahlil Gibran.

Amma, my best friend, the person who is there for me any time any hour.


She taught me what patience is.
She made us feel loved.
She taught me to cook
She taught me how to be a mother.
She taught me to be ME.

Amma, love you.....Happy Mothers Day.

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Friday, May 11, 2012

Easy Eggless Mango Ice Cream.



The best mango Ice Cream I have ever made!

My son loves mango ice cream soooo much......its the only one he wants if he is allowed to have ice creams...vanilla, chocolate....does not fancy him... when I saw this easy and hassle free recipe at Tina's space, I just gave it a try and it became a huge hit. I made this more than 3 times in a row already.

So easy and so simple....above all it is eggless.

Mangoes are in season now.........try it.

I am in a lazy mood today, so please hop over to Tina's space (kaipunyam.com) for the recipe.


Enjoy the summer!.


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Thursday, May 10, 2012

Spicy Vegetable Pizza....step by step.




This is my everyday low-calorie pizza. My simple spicy vegetable pizza.

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Friday, May 04, 2012

Homemade Pizza Dough From Scratch With a Desi Twist.


The perfect pizza is not difficult to make....its all about the perfect pizza dough....and homemade. Making pizza is not difficult for me ever since I found this pizza dough.....it takes only minimal time....and it all starts with the dough. 


I love baking so much that its actually a stress reliever for me. Yeast and myself are friends from the very first day we met. We get along very well ......a 17 year old bonding cant be broken that easily.

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