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Saturday, June 30, 2012

Chennai Home Bakers

Home Bakers Guild ,the facebook group have organised a home bakers showcase in chennai today!..With no entrance fee,I got a chance to buy/try many home baked goodies..The event started at 3.30pm in crimson chakra,adyar and almost all the goodies were sold out by 5pm...The crowd proved people are so bored of black forest and pastries,usual stuff from local bakeries....


The first baker,i met on the day...I luv'd the way she called me Priyaaa...Luks like people can recognize me even when i hide my face with my cam...Sangeetha potty almost done with the sale when it was 4 pm.. :)


Nanditha from Sugar Hut






Sister of Aysha from Ma Baker...I literally glued to their goodies...I bought their white chocolate cupcake...





Little Miss from Little Miss Kitchen


I couldnt click,the place was jam-packed ;-)


Prerna Raj from Sweet Something..I luv'd her blueberry tarts and her cookies...Munching her sugar free oats cookies :)


Anusha from Delicioso



Macarons by Oven 180


Neha from High on cakes...



Kuki packing her bacon quiche for sale





Subhatra from Choco of the Town


I bought this rafaello ,stood for nearly 10 mins in queue to buy it...worth it!






The wonderful no mess cake from Ma baker...I got a slice of it packed to take home...:)


Here , the list of chennai home bakers took part in the event and their facebook pages ...


Home Baker
Name
Prerna Raj
Sweet Somethings
Anusha
Linu Paul
Linu’s Kitchen
Kuki Ravindran
Subhatra
Rose Anne George
Neha
Rashmee
Nandita
Sangeetha
Aysha
Rivka
Vandana
Suma Sathish

I wanted to try atleast one stuff from each baker...But the table is blocked by many customers,I didnt want to disturb their sale,Yet i needed to do some clicks...So,I took a round to all bakers table,by the time i finished most of the goodies are sold out....So,i am looking forward for one more chance to meet the bakers...

Anyhow had a wonderful evening...Thank you and well deserving applause for the organizers who made the event successful...


Tuesday, June 26, 2012

Jacob's Kitchen-Restaurant Review



Jacob invited CFG members for his restaurant's official launch....Though,i am not taking part in many reviews now,I couldnt skip this one...The celebrity chef,well known for his cookery show,an expert in versatile cooking of south indian cuisine... I was so anxious to check the menu and the dishes...





It was a drizzling dinner meet,where CFG members were already started reviewing the food by the time I joined them....The restaurant looked more like a new mess...The marbled table with well placed chairs made the place luks more spacious/not clumsy


The mutton sukka was waiting on the table,which was usual stunner


Then came,vazhapoo vadai which was crunchy,and superb with loads of flavors..


Egg paniyaram-never tasted such spongy and light version...


Soft chicken pakoras was too good..crunchy out ,soft in with amazing flavors...


 I checked the menu card,the dish names were interesting/funny,while placing the order, it dont miss to bring a smile...Specially the mutton kasamusa!....Jacob's Kitchen serves the famous dishes of southern tamilnadu from chettinad to kanyakumari...But most of the main dishes are from coimbatore,erode and salem..So its kongunadu cuisine...


I flipped the menu card over and over...i was so confused what to order...Luckily it was a review,i got to taste all the dishes...



This is jawahar jalooor parotta,signature dish of jacob's kitchen..The nest of parota stuffed with veg curry or minced meat..


Jacob during the review


Finally,they served a leaf shaped plate with a banana leaf...The spongy and tasty appam served with mutton kasamusa and railway mutton curry...The mutton kasamusa was minced meat curry and railway is usual spicy southern curry


Chef enquiring abt the food to the customers....
He was seen so anxious and keen for the response...


The kari dosa was cooked as thick dosa,topped with minced meat and again cooked with an omette on top and served as upside down!


Finally the meen soru arrived...The best one i had on that day..The minced fish is cooked perfectly with seraga samba rice...If you like dindugul style biryanis,this place is must/best to visit....Each biryani is distinct in flavours and the rice/biryani had the meat flavor,not over loaded with the spices...


Jacob's kitchen also serves kids food like nuggets and cartoon dosa ..


This is annakili meen kulambu,loved it to the core...There was one more fish curry made with dhal(parupu),whole peppercorns and minced fish,i didnt wow it,but  Karthik Ganapathi (eatwitheyes.blogspot.in)who sat opposite to me,cleanly wiped the curry and smiled at the server,"Curry,Super"


Finally an array of desserts were served....The amirtha vadai/sweet vadai, kambu halwa,elaneer payasam and most of all ,mettukudi pudding won the game-the blend of biscuits,cream and peaches was a bomb...Even my fav,elaneer payasam was good too...

Unlike the other chettinad restaurants ,the food wasn't too spicy or oily...I liked it.If you visit this place,you can exit with one happy tummy :) I hope many will agree with me.....


Must Try Dishes
Chicken Chinthamani
Meen Soru
Appam
Annakili Meen Kulambu
 Biryani
Any egg dishes
Mettukudi pudding
Almost every dish i clicked for the review :)



The Jacob's Kitchen is located in Khader nawaz khan road,Nungambakkam....Above Javvid's restaurant.
If you cant visit the place,i recommend the Yo Potato! or Dine In! will help you to get the food delivered...

                   





                                                  

Monday, June 18, 2012

Melting moments Cookies








Melting moments cookies
Source: Joy of Baking
Print this recipe

Ingredients
1 1/2 cups (195 grams) all purpose flour
1/2 cup (60 grams) cornstarch(corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) confectioners’ sugar(powdered or icing)
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1/2 cup (60 grams) confectioners sugar(powdered or icing)

Method
·         In a medium sized bowl whisk together the flour, cornstarch and salt. 
·         In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.
·         Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
·         When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. 
·         Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes.
·         Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Dust the confectioners’ sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.
Makes about 3 dozen cookies.





As it named its one of the best cookies that melts in ur mouth with the great taste of  butter and lil sweet...You can make either thin or thick cookies as both the ways the cookies will rock....



Sending these cookies to srivalli's Cookie Mela

The Chennai food guide, one of “The” popular and most active food group in facebook is conducting workshop on how to make authenticate tamil muslim style of biryani both in veg and nonveg...As i enjoyed their BBQ workshop,I am looking forward for this workshop too....Please find more details here...

Sunday, June 10, 2012

Chettinad Kola Biryani(Veg)


For Biryani
Basmatic Rice-2 cups
Ghee-1 tbsp
Coconut milk-2 cups
Water-1 cup
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Tomato-3,medium size
Onion-3,medium size
Ginger Garlic paste-2 tsp
Turmeric powder-1/2 tsp
Cinnomon stick-1" inch
Lavangam/Cloves-4
Cardomon/elakai-3
Green chillies,slited-6
Oil-3 tsp
Salt to taste

For Kola
Pudalangai/Snakegourd-1/4 kilo
Coconut,grated-1 tsp
Ginger-1"inch
Sombu/Fennel seeds-1/2 tsp
Coriander leaves-1/2 cup
Bengal gram dal-1/2 cup
Garlic cloves-5 cloves
Green chillies-2
Red chillies-2
Cinnamon-1"inch
Cloves-1
Small Onion,peeled-5
Oil to deep fry

Method

Cut the snake gourd horizontal into 4 long slices...Discard the white pulp and seeds in the center..Grate the snake gourd in chips slicer....Sprinkle half tsp of salt and mash it.Set aside for 10 minutes


Wash Basmatic rice and soak it in coconut milk


Squeeze the snakegourd until all the water drains out


Soak the bengal gram dal for an hour...Prepare the ingredients for kola



Grind them into fine paste without adding water


Make the paste into balls and deep fry them in medium flame


For Biryani,Add the ghee,oil dry spices in the pan
Add the Onions,tomato and Coriander and mint leaves and saute them well


Add salt and turmeric powder ,saute till the tomatoes is semi cooked


Add the rice, the coconut milk and the water (washed out from the kola paste mixie)


Add the kola to the rice and cook it for 3 whistles


Ready to serve


The usual chettinad recipe uses roasted channa dal(Pottukadalai) instead of channa dal ......The kola made with snake gourd is simply out standing in taste...

Please try this recipe and let me know how you liked it..