Sunday, 8 October 2017

7 Cup Burfi



Yes... 7 Cup Burfi, the ingredients sums to 7 cups totally. A simple, humble and yummy recipe. Perfect for any special occasions and can be prepared in a jiffy.

Ingredients:
Besan flour - 1 cup
Dessicated coconut - 1 cup
Sugar - 2 cups
Milk - 1 cup
Nuts (cashew & almonds, powdered) - 1 cup
Ghee - 1 cup


Method:
Note: Maintain low flame for the entire recipe.
1. Heat a non-stick pan and add the besan flour and dry roast it for JUST 1 minute.
2. Add all other ingredients one by one (coconut, sugar, milk and nuts), and stir well continously. Finally add the ghee little by little.
3. Cook till the mixture leaves the sides and when you start seeing small white bubbles, immediately switch off the stove.
4. Transfer the mixture into a greased plate and level it.
5. Using a knife, slice it to desired shapes.
6. An instant burfi is ready. 

Sunday, 17 September 2017

Parsi Mawa Cake



Ingredients:
Flour - 1¼ cup
Baking powder - ½ tsp
Cardamom Powder/Essence - 1/4 tsp
Khoya / Mawa (unsweetened) - 100 gms
Butter - 6 tbsp
Sugar (powdered)  - 1 cup 
Eggs - 2
Milk - 6 tbsp
Almonds & Cashews (chopped finely) - To garnish

Method:
1. In a bowl add maida and baking powder. Mix well and set aside. 
2. In another bowl add sugar, butter, khoya and cardamom powder and beat till light and fluffy. 


3. Add the eggs one by one and beat it for a couple of minutes.
4. Slowly add the maida mixture little by little and milk and beat till everything is mixed well. Don't over beat.  


5. Pour the batter into a greased and lined baking tray. 
6. Sprinkle cashews and almonds on top. 


 7. Bake it for 35-45 minutes or until the cake is done. 


Note:
1. I used half of the measurement of all ingredients to make this cake.
2. My 1 cup measures 250 ml for this recipe. 

Friday, 1 September 2017

Marshmallows - The easy and best recipe



I've already posted a marshmallow recipe. But I have to frankly accept that this is the easiest, quicker and best recipe. So here comes the recipe... 

Ingredients:
Sugar - 180 gms
Water - 60 gms
Gelatin - 12 gms
Water - 60 gms
Pineapple essence - ½ tsp
Yellow color - a few pinches
Cornflour - for dusting


METHOD:
1. Soak gelatin in 60 gms water in a glass bowl for an hour.
2. Mix sugar and water (60 gms). Bring to boil to a thick syrup consistency (soft ball stage - 240°F). Switch off fire.
3. Pour this mixture drizzling slowly to the soaked gelatin and beat with an electric mixer starting from slow speed and gradually to high speed.
4. After a couple of minutes, add the essence and color and beat the mixture till soft peaks are formed.
3. Pour this into a greased tray using a spatula. And let it set overnight at room temperature.
4. Remove the set marshmallows from the tray and place it on a cutting board dusted with cornflour. Coat it with flour on all sides. 
5. Cut into squares and dust with corn flour.
6. Store it in air tight containers. Stays well for 2-3 days in room temperature.

NOTE:
1. Use scissors or pizza cutter to cut the marshmallows. Dust it with flour before using it.
2. My tray size - 10 inches * 6 inches.

Wednesday, 16 August 2017

Chiffon Cake



A light, airy, spongy chiffon cake.

Ingredients:
Eggs - 4 (small, separated)
Flour - 100 gms
Sugar - 100 gms (powdered)
Oil - 3 tbsp
Milk - 4 tbsp
Vinegar - 2 tsp
Salt - a pinch
Flavouring essence - 1 tsp


Method:
1. In a bowl, add the eggs whites, essence, vinegar, salt and beat till frothy. Add in sugar little by little and beat till stiff peaks are formed.
2. In a separate bowl, mix egg yolks, oil,  milk and flour, and whisk it well to combine without any lumps.
3. Slowly add the stiff egg whites little by little (in 3 parts) to the flour mixture and fold gently. Don't beat or whisk. GENTLY FOLD. The batter should be foamy.
4. Pour the batter in a greased and lined baking pan. Gently shake and tap the pan on a flat surface twice to remove any air bubbles.
5. Bake it in a pre-heated oven @ 170° for 30 minutes.
6. Once done, remove it from oven immediately and with mild force tap the pan 2-3 times on a flat surface to avoid the cake from sinking.
7. Run a knife along the edges of the cake, and remove it. Allow it to cool.

Chiffon cake is ready.

My tip:
1. I baked in a loaf pan (¾th of the given measurement). Traditionally chiffon cakes are baked in bundt pans.
2. I prefer strong flavouring essence like pineapple to vanilla. So I added pineapple essence and yellow colour to the batter.


Friday, 11 August 2017

Easy Pan Release - for baking pans

Easy Pan Release 

Convert all your normal baking tins to non-stick with this easy homemade pan release mixture. No more greasing... No more dusting... Yay!!! 

Yes.. With this simple recipe, you can make a mixture which effortlessly releases the cake in shape. 



Ingredients:
Flour
Oil
Butter/shortening 

Recipe:
1. Take all 3 ingredients in equal ratio (1:1:1)
2. Mix the ingredients well together without any lumps. Done!!! 


 3. Just coat the baking pan with this mixture, before pouring the cake batter. 

The cake was released easily

And the pan is clean ☺️

The Cake 🎂... In Perfect Shape ☺️ 
 To save more time, this can be made in small batch and stored in fridge in an airtight glass container. 


Saturday, 17 June 2017

Minimalist Drawing - Mom n Me



An idea from Pinterest... Minimalist Drawing - Mom n Me

Classic Walnut Brownie



Brownie... Who doesn't like a slice of fudgy, chocolaty, chewy, intense rich decadent Brownie underneath a crispy crust.  It is meant to be like that. Otherwise it would be just a Chocolate cake. 

So, here it is... A simple but perfect BROWNIE. Period. 



Recipe adapted from Maureen Callahan's Intense rich brownies. 

Ingredients:

Maida - 3/4 cup
Cocoa powder - 3/4 cup
Baking powder - 1/2 tsp
Sugar - 1 cup
Brown sugar - 1/2 cup (packed) 
Salted butter - 6 tbsp (melted) 
Semi-sweet chocolate - 85 gms (1/2 cup) 
Milk - 1/3 cup
Vanilla essence - 1 tsp
Eggs - 2 (large) 
Walnuts (chopped) - 1 cup

Method:
1. Preheat oven to 175°.
2.Grease and line a 10"x6" rectangle baking pan.
3.In a double boiler over low heat/microwave (for 30 seconds), melt chocolate with milk and remove from heat.
4.In a separate bowl, combine the first 5 dry ingredients. Mix the walnuts in it. 
5.When the chocolate has cooled, whisk in the melted butter, eggs and vanilla.
6.Add the dry ingredients and fold gently to combine.
7.Pour batter into prepared baking pan.
8.Bake for 30-35 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. 
9. Let it cool completely for a couple of hours. 
10. Slice and serve. 



Tips:
1. My 1 cup measures 240 ml. 
2. Leave enough extra lining paper to overhang on the 2 long sides of the baking tray, so that you can grab the edges and use it as a sling to remove the brownies.
3. Use a serrated plastic knife to mark the squares and then just run over a pizza cutter to cut the brownies perfectly. 
4. I got brownies of 1 inch thick.