Baking Tips & FAQ

These are some tips to be taken care of while baking. Small tips can make your baking easy and delicious. I've tried to add some which found in net while browsing and those which I've noticed. I will defenitely try to add some more to it as and when I find something informative.

Tips on the Ingredients to be used:

Eggs:

Eggs to be used in baking should be at room temperature unless otherwise mentioned. It really makes a difference.  If we are using eggs at room temperature, we get higher volume when whisked and ensures a soft cake when baked. Cold eggs can be kept in a bowl of warm water for 10-15 mts to turn it to room temperature.

The size of the eggs used in baking is always large, unless mentioned. It will affect the baked good.

A large egg in shell is 57 grams

& without shell is 50 grams

 (courtesy:joyofbaking)

In India, it is difficuilt to find large eggs. So what you can do is beat 2 eggs slightly and then measure it to make it 50 g.  You can do the same with egg whites and yolks too.

White of a large egg 30g

Yolk of a large egg 18 g

Beating Eggs:

 A clean beater and bowl is essential for beating egg-whites.  No drops of water or moisture should be there. I always wrap my beater in a plastic wrap after using as I don’t have to wash it next time using it and hence, no risk of water drops in it.

Separate eggs when cold and then warm egg whites to room temperature before using. Make sure there is no yolks in egg-whites.

Copper is always best for whipping whites. Stainless steel when used with cream of tartar and sugar is also good. Avoid using aluminium bowl . Glass and plastic bowls are okay; but not as good as copper and steel.

Use egg whites in room temperature so that it triples in volume.

Always start beating the egg whites at low speed, gradually increasing the speed to medium-high.  Continue beating the whites and once they have reached the soft peak stage, gradually add the sugar.

Foamy stage: Once you start beating egg whites, the small bubbles or foams appear on top . It takes about half a minute to one minute to reach this stage.

Ribboning Stage: When you lift your beater, the batter should fall like ribbons. That is, the it should make a mark on the batter in the bowl when fallen.

Soft peaks: Lift your beater and you can see the peaks hold its shape but falls immediately; but those were clear peaks.

Stiff peaks : The egg whites should be beaten until you have moist stiff shiny pointed peaks when beaters are raised and when you turn your bowl upside down, the meringue (beaten egg white) stuck there and should not fall. If the meringue is still sliding, beat again.

Use the beaten egg whites as early as possible. If you over- beat your egg whites, add one unbeaten white and beat again until stiff peaks form and then remove ¼ cup of egg white.

 Cake Flour: 

Remove 2 tbsp of all purpse flour and add 2 tbsp of corn flour to it. Sieve it atleast 3 times.

Self-raising flour

Add 1 1/2 tsp of baking powder to1 cup of all purpose flour and sieve it 3 times to the least.

Corn Syrup:

Boil 1/2 cup sugar with 1/4 cup water to make syrup.
                                                                       Sour Cream

Add 1 tbsp of Vinegar into 1 cup of fresh cream and let it sit for a minimum of 15 minutes. Don't stir it. You can use it then. You can also use yogurt instead for certain recipes

Oven:

Preheat your oven.

If you are baking in two separate pans, don’t let pans touch each other. Or else, the cake will rise unevenly.

Don’t open the oven door until it is finished rising and is partially browned, or your cake may fall.

Layering the cake

Cut the cake with long, serrated knife. Hold the knife horizontally, put one hand on top of the cake and slowly rotate the cake, cutting the cake all the way round. Continue to rotate and cut deeper into the layer until you cut through and create two even halves.

Cool your cakes completely before frosting.

You can freeze your cakes upto 4 months if not frosted. Frosted cakes keep for 1 or 2 months.

 FAQ

Why my cake crust crack?

Why the crust is too dark?

Why my cake is uneven?

The answer is your oven is too hot.

Why cake has heavy or dense texture?

Why my cake won’t set fast or fall?

It might be because the oven is too cold.

If your top crust is too hard, you might have baked it too long or oven was too hot.

FOR WHIPPING THE CREAM

Its really hard to whip up your cream in a place where room temperature is too high. What I do in my place is that unpack cream into the whipping bowl and refrigerate it for about an hr or more before whipping.

I refrigerate my beaters also.

Or else, you can keep the whipping bowl on a big bowl of ice while whipping.

Fish- Tomato Rice

Indian cooking is generally considered to be unhealthy. But, how far is it true? Indian dishes, apart from grandma's additional spoon of pure homemade ghee on top of pathiris and parathas , could be a part of any type of healthy cuisine when planned it right, as it includes a wide variety of fresh vegetables, lentils and pulses in their daily meals. I think these days, more people are aware of reducing fat content in their diet and so are they trying to count the calories and make conscious efforts to increase their fiber intakes. Lowering the fat content of traditional recipes can reduce the calorie content in any dish.

This dish is a healthy alternative with minimal spices and oil. The spices  can completely turn your dish to delicious while a combination of several will effect its colour and texture. Its true that you can play with the spices to adjust to your taste and to please your tongue; but take care of the true flavor. Never allow the spices to cover up the real flavor of the dish.

Ingredients:
(Recipe: Khadeeja Hamza-my mom )

Basmati Rice 1 1/2 cups
Fish 4-5 pieces, King fish or any other used normally for biriyanis
Onion 1 large
Tomato 2 medium
Red chilli powder 1 tbsp or more
Garlic 3 cloves
Green chilly 3
Cinnamon stick 1small piece
Cloves 2
Oil enough to fry fish
Curry leaves (3-4 only)

Method:

Boil rice alongwith salt,cloves and cinnamon till it is half done and then drain it. Keep aside.

Marinate fish with red chilli powder , salt and pepper powder

Take a deep bottomed vessel and shallow fry fish in that. Take out fish onto a plate.

Add sliced onion into the same oil. You can add more oil if needed. Saute in garlic once the onion start browning , for a minute.

 

Add tomatoes to it. When tomatoes are completely done, add fish and curry leaves (if using) into it. Let it simmer for 2-3 minutes.

Now, add the rice to this masala and mix it nicely. Keep in dum for 10-15 minutes or till the rice is done.

 Linking this to  Kerala Kitchen Event

Swiss Roll

When coming to Martha's recipes, I'm quite confident to try it out as it never fails. Her cookery show was amongst my first time favourites which guided me through my baking journey. Triple chocolate mousse cake & Tiramisu cupcake are a few among them. She explains her recipe so well with detailed instructions that it is easy for any beginner to bake. (so i copied her recipe as it is)Swiss roll is also one among her diary and we just loved it. I was always afraid of baking this fearing that it would break while rolling; but never knew that when handled it right, this is one of the easiest dessert or cake recipe.

Ingredients:

For Cake:

Vegetable oil for greasing
1/4 cup Cocoa plus more for pan
1/3 cup plus 2 tbsp sifted cake flour, plus more for pan *
Pinch of salt
3 large eggs
Egg yolks 2
Sugar 1/2 cup
Butter 4 tbsp, melted and cooled completely

For Filling:

Water 1/4 cup
Sugar 1/4 cup + 1 tbsp
Heavy cream 1 1/4 cups

Method:

1. Prepare oven and baking sheet. Heat oven to 270 c, with rack in bottom half. Coat a 12 1/2 by 17 inch rimmed baking sheet with cooking spray. Line with baking sheet, coat with cooking spray or lightly brush with oil. Dust with cocoa powder and tap out excess.

2. Combine dry ingredients; Whisk together cocoa powder, flour and salt in a bowl.

3. Combine eggs and sugar. Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks and granulated sugar until sugar has dissolved and mixture is warm to touch.

4.Attach bowl to mixer fitted with whisk attachment; beat on medium- high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.

5.Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.

6.Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake until golden brown and springy to the touch ,6-7 minutes. Meanwhile ,dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake.

7. Invert onto prepared towel, and remove the baking sheet.

8. Roll into log and cool : While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely rolled. ( This will give the cake a 'shape memory' so it will be easier to roll again with filling.)

9.Meanwhile, make the syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.

10. Fill the cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2 inch border all around . Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.

Chill and serve. Refrigerate 30 mts or upto 3 hrs. Dust with cocoa powder, cut into slices with a serratd knife and serve.

Fish Schezuan

I think I didn't have posted much of fish recipes in my blog. I donno why I'm always fascinated by desserts and bakes that I did post many of them  and now many complaint that. I should concentrate on some daily meals so that my family won't get fed up with sugar and eggs; good for their health too...

Now this recipe is of a crispy fried fish with a sauce; they call it schezuan; dont know.. actually the schezuan sauce which I usually make is a spicy and different one. This might be the easier and tasty version of schezuan sauce. I'm sure your kids and you are gonna love this. My friend Anie Aziz is eagerly waiting for this recipe that I should post this soon for her. So here it goes Anie...

Ingredients
(vanitha cook book)

fish fillet (Hamour is the best though u can use any)200g
maida 30g
egg 1 
corn flour 30g
green chilli 2
coriander leaves 1 tsp
pepper 1/2 tsp
ajinomotto 1/2 tsp
sugar 1/2 tsp
salt



For sauce:

ginger 1 tsp, chopped
garlic 1 tsp,chopped
green chilli 1 tsp,chopped
coriander leaves 1 tsp
lime juice 1 tsp
sugar 1 tsp
tomato sauce 2 tsp
soya sauce 2 tsp (optional)
salt
pepper 1/2 tsp


Method:


Marinate fish fillets in salt for 10-15 minutes.


Mix all the sauce ingredients together well and keep aside.


Prepare a batter out of batter ingredients. Use enough water if needed. The consistency of the batter should be of dipping consistency.. not too thick and nor too thin. Just like the batter that we used to fry plaintains.


Heat oil in a wok . Dip these fillets in the batter and deep fry them till golden brown.


Take them out in a tissue paper and drain excess oil.


Serve deep fried fish along with the sauce separately in a bowl.

Nutella Paranthas- Happy Holidays

Happy Holidays to all the kids and best of luck to their moms.

Childrens Vacation Mothers Worry Time. I know there are many moms who get worried so easily when their kids' vacations starts. Likewhat Mini (my friend) said 'From today onwards, for three weeks its gonna be  Entertainment, Entertainment & Entertainment'. haha.. But I love vacations. There's a lot that we Moms can plan to make their holidays educative, fun and memorable ones. Cartoons or movies is just not the one and only thing to keep them busy.


 I choose some themes for every holidays to keep them engaged and learn a new thing. This time, it's HYGIENE. And our motto is 'For Health to be Bright, Hygiene should be Right' . Google is my best companion who helps me out in doing this successfully through printouts of posters, tips and youtube educational videos.
 

Kids often show up hungry during holidays. They need something to crack every now and then. Either keep them busy or they'll find something to keep me busy. :) .  The holidays mean yummy, festive treats for them. They wake up demanding some awesome breakfast to start their day with and seems lazy to eat the regular stuffs which they used to have from their schools in packed boxes. They like to help us in kitchen to prepare some. Here is one such breakfast dish (inspired from Masterchef) which I'm sure they would like rolling, folding and spreading out nutellas and the more they would enjoy eating that. My kids enjoy every bite of it and hope yours too..

Ingredients:

Flour 1/2 kg
Ghee 35gm
Nuts (Cashews/almonds or any ) 1 to 2 tbsp
Nutella 2 tbsp ,heaped
Oil 1 tbsp
Butter 1 tbsp

Method:

Combine the flour with enough salt and ghee. Mix in just enough water to knead the mixture to a smooth firm dough. Cover the dough with a moist muslin and kepp aside to rest for 25 minutes.

2. Dry roast the nuts , turning constantly till cashews turn golden. Cool and break them into fine chunks or powder them.

3. In a samll mixing bowl, combine the nutella with powdered nuts and melted butter. Mix very well and refrigerate the mixture until firm.

4. Divide the dough into 6 balls, roll each out into a round paratha. Apply melted ghee on each paratha, fold it into a semi-circle, apply some more ghee on one side of the paratha and fold it again into a cone shape. Roll out into a triangular shape paratha.

5. Heat a tawa and roast the parathas partly basting lightly with oil. When on the tawa/pan, separate a layer of each partially cooked paratha making sure to leave it intact on the two sides, fill in the nutella mixture, seal and cook the paratha completely. You can do this on your kitchen counter also . Just take this off from the pan and then return it after filling the nutella mixture.

6.Serve hot.

LINKING THIS TO KIDS DELIGHT ORIGINALLY HOSTED BY SRIVALLI

Paneer Kulcha (Paneer stuffed bread)

 Kulchas can be a great meal to be planned  for special dinners and parties; with or without some awesome stuffings . The  cheese(paneer) stuffing used here gives  a delicious touch to this bread that this can be a complete meal in itself. You can use different spices to the stuffing to make it more spicier.

Ingredients 
Recipe: Sanjeev Kapoor


Refined flour (maida) 2 cups
Salt 1/2 tsp
Yogurt 1 tbsp
Baking soda 1/4 tsp
Sugar 1 tsp
Milk 1/2 cup

Stuffing:

Paneer/Cottage cheese 200gm
Red chilli powder 1 tsp
Chaat masala 1/2 tsp
Salt to taste

Method

 

 

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough. Cover with a damp cloth and rest for an hour.

 Preheat oven to the maximum temperature. 

Make pedas of the dough and rest for five minutes. 


For Stuffing:

Take paneer in a bowl, add salt, half teaspoon red chilli powder and chaat masala and mix well. 

Roll each dough peda to a small puri, place a portion of the paneer mixture and roll into a ball again. 

Rest the stuffed balls for five minutes.

 Pat each ball into a six inch round kulcha and place on a baking tray. 

Rub a little water on the surface and sprinkle some red chilli powder. 

 Bake in the preheated oven for five to seven minutes. Serve hot with a dollop of butter on each kulcha.


 

A Salute to the ladies in ma life.... ( Dates Pickle of ma Grandma)

A Salute to the ladies in our family !! Happy Woman's Day !!

My Grandmom (Ummama ) & my mom are the two auspicious ladies in our family and in my life who have been inspiring me all my life. The former is an excellent cook . Her pickles and curries are just the best. The first curry I've ever made is under her supervision;ie; Mathi (sardines) curry. That was so yummy &tasty that even kids who hate sardines couldn't resist them from eating. Lime pickle ,dates pickle & her Meat Aanam( coconut gravy) are some of her special delicacies. I admire her courage to run the whole family single handedly. Grandpa left all us at an early age. Only a slight memory of him remains in our minds; like coming home with a packet of goodies mostly peanut cakes (kadala mittayi) and we kids racing to the nearby bus-stop to grab them from him.

Now, coming to ma mom. All knows that ma blog is named after her- Khadeeja ; Kachuss is her petname. I celebrate her as a woman; a mother who could bring up their kids to what they are now; a house manager who could bind the whole family together till now and a wonderful grandma to the new generation of our family. This post is dedicated to these two wonderful ladies.

As I said, this is an easy and yummy recipe of my Grandma ,Aysha. She knew it well that I love dates a lot and so never forgets to send me a bottle more often. It has been more than 2 years that I've not met her.:( I guess I could do some justice to the recipe other than the fact that I chopped my onions a bit thick ( Noora found out in her first bite)..

Ingredients:

Dates 250 gm (with seeds) & 2 cups when deseeded & chopped
Red Chilli Powder 1 tbsp
Green Chilli 4
Garlic 1 tbsp
Ginger chopped 1 tbsp
Vinegar 1 1/2cup*
Onion 1 medium
Fenugreek powder 1/2 tsp
Coconut oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves few

Method:

1. Deseed the dates and chop them.

2. Cut the onions in half and then cut again into 3 pieces lengthwise and then chop into thin slices.

3. Mix dates, red chilli powder, salt, onion,ginger and fenugreek powder together.

4. Pour vinegar to it.

5. Splutter mustard seeds in oil and then add curry leaves. Switch off the flame, let it cool and then add it to the pickle. Cooling it is important here; otherwise it won't stay long.

To be taken care of:

Clean the bottle carefully in which you are about to store the pickle/achar. First boil them in water for a while, dry it and clean it with a tissue. Again show it on top of a burning fire for a while holding the bottle safely with a cloth. Clean it with a dry cloth or tissue again. Let it cool.

The onions and other ingredients used should be dry and without any moisture content.

You can add beetroot to this recipe too. Boil it, drain and make sure that it is left with no moisture and then add it. You can add it without boiling too if you need a crispy beet.

Use the dates which is locally available in India; slightly hard ones. The good quality dates will melt easily in pickles and won't taste so good.

*I've used white vinegar here. If you are using more intensive flavored ones, then u can add water to mild the flavor. Boil and cool the water nicely before adding to this.

Linking this to Kerala Kitchen Event

Madakkupathal (sweet parathas)

Madakkupathal is a malabar layered parantha/pathiri soaked in sugar syrup. This is an easy one compared to muttamaala (egg garlands) and many other malabar desserts. It is often served as a starter during functions like marriages, receptions and all.

Ingredients:
(Makes 5)

White Flour/Maida 1 cup
Egg 1 +4
Sugar 1/2 cup
Water 1/4 cup
Cardamom powder 1/2 tsp

Method:


1.Make a dough using maida,egg ,salt and enough water. The dough should be same as we do for rotis.

2.Make 5 equal balls out of this. Roll out them into rotis one at a time. Brush ghee over it and fold it just the same way as we do for Madakku Chappathi .ie; into a square box.

3.Roll them again in such a way that four corners are stretched a bit.

4.Then again fold those stretched ends to the centrepoint.

5.Stick them there and turn them upside down.

6.Now roll them again into thick squares.

Second Folding

7.Deepfry these squares just like puris until it turns brown.

8.Now beat the remaining 4eggs using a fork with a pinch of cardamom.

9.Heat a tbsp of ghee in a non-stick pan. Dip these pathiris/paranthas; one at a time; in  beaten egg so nicely  that these are well soaked in egg.

10.Pan fry these pathiris dipped in egg. Turn and fry the other side too. Take this out from the pan onto a plate and pour sugar syrup over it.

11.Let the pathiris soak well in syrup. Serve warm



For Sugar Syrup:

Boil sugar and water together till it reaches one string consistency. Add 1/2 a tsp of cardamom powder to it.

Linking this to Kerala Kitchen Event