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
Prerna Raj
Sweet Somethings
Linu Paul
Linu’s Kitchen
Kuki Ravindran
Rose Anne George
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...

Monday, June 18, 2012

Melting moments Cookies

Melting moments cookies
Source: Joy of Baking
Print this recipe

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
1/2 cup (60 grams) confectioners sugar(powdered or icing)

·         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
Green chillies,slited-6
Oil-3 tsp
Salt to taste

For Kola
Pudalangai/Snakegourd-1/4 kilo
Coconut,grated-1 tsp
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
Small Onion,peeled-5
Oil to deep fry


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..

Sunday, June 03, 2012

Eggless Mango Mousse

Finally the summer vacation is over…It been hectic with commitments and also having toddlers at home ,it was breath taking…Wish i had more time to spend a day,of course while i am working towards the target..Somehow,i am done with my commitments…And June is here with much more expectations from me,a very calm and organised home and i should get tired of complete rest..haahaa…

Photography is my passion,i use my cam more than my phone and TV…But i never had so much time to explore with the light and food…Last ten days (before this shoot),i didn't click at all..So,I made a setup of my mini studio,despite hansika and her gang was much ready to mess up…Somehow i managed them to stay away in a room…And  i took only few shots and glad it came out well… 

About the dessert,I truly madly recommend this simple recipe.

Mango Pulp-1 1/2 cup
Condensed Milk-1/2 cup
Fresh Cream-1 cup
Mango Essence-1 tsp
Gelatin-2 tsps
Water-3 tbsps

1.Grind the pulp into fine paste
2.Blend the mango pulp with condensed milk
3.Whip the cream till it reaches to stiff peak
4.Melt the gelatin with water and add it to mango pulp and mix it vigorously
5.Fold the whipped cream with the mango mix
6.Cut the cake using the mold itself,pour the mix and set it refrigerator for 2 hours

To make Mango glaze on top
Take equal amount of sugar and mango pulp and cook it until the bubbles settle down..Let it cool and then apply on top

To unmold ,slightly push the cake from the bottom and release the mousse....Since the underneath is cake,u can easily unmold it...But if  the mousse looks collapsed and not in form ,reset the mousse ,keep the mold in freezer for 5-10 minutes...I am sure it works,After u unmold it,place it in a tray until u need to u serve it

Thats a professional touch,keeping the mousse in cold mode for few minutes,Since our my refrigerator temperature doesn't suit to set the mousse...

Those u r concerned about using gelatin,U can substitute same amount of pectin or 8.5 grams of agar-agar...
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