Tuesday, May 19, 2015

Summers are setting in and the aroma of the freshly baked bread inside my kitchen makes me feel refreshed. Its time to share a recipe of what people call it calzone or as I would name it wrapped pizza. Bread making is not that tough. Its all in the mind. Just few ingredients here and there and your assorted breads are ready to serve. Fillings ,toppings can be drastically altered.Yeast according to me is the FEAR factor in baking. Its right proportion can proof a bread perfect or spoil a bread totally. So,as for now lets get started and try a basic and yummy recipe of pizza wraps.

                                                              


                                                  PIZZA CALZONE/WRAPS


INGREDIENTS:(FOR DOUGH)
  • FLOUR 500 gms(MAIDA)
  • FRESH YEAST 20 gms OR 10 gms INSTANT DRY YEAST
  • SUGAR(GRAIN) 25 gms
  • SALT 20 gms
  • OIL 30 ml
  • WATER 225 ml
  • BUTTER 20gms
  • MILK PWD 30gms
  • MILK 20 ml (if dough is too dry)
INGREDIENTS :(FOR FILLING)
  • PIZZA PASTA SAUCE 4 TO 5 tbsp
  • TOMATO PUREE 2 tbsp
  • CHOPPED CAPSICUM 1 pc
  • CHOPPED ONION 1pc
  • RED BELL PEPPER 1/2 pc
  • SWEET CORN NIBBLETS 2 tbsp.
  • MUSHROOM (as per liking)
  • TOMATO 1 pc
  • BUTTER 1 tbsp.
  • PIZZA SEASONING(oregano,chilli flakes,garlicflakes as per taste)
  • SALT TO TASTE
  • SUGAR 2 tbsp.
GRATED AMUL CHEESE  AND MOZZARELS FOR TOPPING

METHOD:(for preparing dough)
  Make yeast culture i.e mix yeast, sugar and 100 ml Luke warm water and stir well. Leave in warm place for 5 minutes or until bubble appears on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam its dead. Discard it and start again.
Sift flour, milk powder, salt on a marble slab or a large bowl. Add the yeast mix in between and start kneading the dough in to and fro movement. Add water as and when required. after kneading for exact 10 minutes add rest of the ingredients like oil,butter and knead again for another 5 minutes. It will be difficult at this stage to hold the dough together but don't loose patience. Keep on kneading the dough. Place the dough in a large,lightly oiled bowl. cover with wet cloth and set aside for 2 hrs or till double in volume.

METHOD:(for the filling)
Heat butter in a pan. Add chopped onion and sauté on high flame. Add rest of the chopped vegetables, corn , mushroom and cook for 3 to 4 min. Now add chopped tomato. Add tomato puree, pizza pasta sauce,seasonings and sugar .Cook till a bit dry.(can add fresh basil leaves).Keep aside for cooling.
NOW ITS TRULY YOUR OWN WORLD. WRAP IT..TWIST IT..ROLL IT...
Method of shaping the bread:
Divide dough in four portions.Take one portion of dough and roll it long with less than an inch thickness.
  
                        
 
Spread the filling in the center and leave the sides. Sprinkle some pizza seasoning.

                              

 
Fill in cheese of your choice. As I had cheese slices and was in hurry I used that. You can use any cheese of your choice.

                                       

 
 Cut the sides and overlap each slit. Brush the sides with Milk so that the slits stick properly. Brush with milk and decorate with olives for jalapenos.

                                       
 
 
Set aside for 45 minutes or till well proofed.
BAKE IN PREHEATED OVEN AT 200 C FOR 25-30 MINUTES,OR UNTIL GLODEN BROWN.
(time varies from oven to oven)
Set aside for 10 minutes after baking,serve with a chilled drink and salads!
 




 
 
NJOY THE VEG CLAZONE
 
 
 

Sunday, November 2, 2014


AROMA OF WINTERS SETTING IN WITH SUNNY DAYS REMINDS US  OFF OUR CHILDHOOD DAYS WHEN WE USED TO SIT FOR LONG HOURS ON THE TERRACE NJOYING THE SCROTCHING SUN. REMENBER THE FRUITS WE USED TO NJOY EATING!!! WINTER A SEASON FULL OF FRESH AND JUICY FRUITS.

AS WINTER SETS IN I WAS TEMPTED TO MAKE MY FAVOURITE ORANGE CAKE WITH ZESTS OF PEEL IN IT.YUMMMM!!! I STILL REMEBER THE FIRST ORANGE CAKE I EVER BAKED WAS FROM MY FRIENDS RECIPE Mrs.KARTIK.MOTHER OF TWO CUTE LITTLE CHILDREN WHO WERE ALWAYS CRAVING FOR YUMMY CAKES.

FEW MONTHS BACK I SHARED THE RECIPE OF http://trufflezzzgateauzzz.blogspot.in/search?q=ORANGE+CAKE WHICH WAS WITH EGGS.

SO TODAY I TRIED TO REPLICATE THE SAME TEXTURE WITH AN EGGLES RECIPE AND TRUST ME ITS EQUALLY AWSUM. YOU NEED TO TRY THIS TO BELIVE ME.

SO HERE GOES THE RECIPE!

                                             EGGLESS ORANGE CAKE 


INGREDIENTS:

  • 1 1/2 CUPS OF MAIDA OR ALL PURPOSE FLOUR
  • 3/4 CUP GRANULATED SUGAR
  • 1/2 CUP MELTED BUTTER
  • 1 TBSP OIL
  • 1 CUP HUNG CURD
  • 1 TSP BAKING POWDER
  • 1/2 TSP SODA BI CARB.
  • 1 TBSP OF MILK POWDER(OPTIONAL)
  • ORANGE ZEST 1 TSP
  • JUICE OF TWO ORANGES FRESH APPROX. 1/2 CUP
FOR JUICY ICING:
  • 250 ml freshly squeezed orange juice
  • 100 gms grain sugar
  • 2 tsp Orange Zest
METHOD:
  • Get butter to room temperature. Take a bowl add butter and sugar and whip for 2 to 3 minutes till sugar dissolves and the mixture turns white in colour.
  • Now add hung curd that too at room temperature and whip for another 2 to 3 minutes. if the texture looks different that is it separates don't panic.
  • Further sieve all the dry ingredients and mix 2 tsp at a time and keep on beatingAdd milk powder and beat(optional).
  • Finally add oil and orange juice+zest and beat for another 2 minutes.It should be light and fluffy.
  • Line a baking tin and bake at 170degree Celsius till the skewer inserted comes out clean. Maximum of 20 minutes it will take.
Leave to cool in the tin for 15 minutes outside the oven(transfer to a wire wrack).Never leave the cake once its baked in the oven for too long,as it tends to dry up.

FOR THE JUICY ICING:
Pour orange juice and sugar in a small pan and boil on medium flame for 10 minutes or till thick in texture.now add orange zest,and let the liquid reach room temperature.

SERVING:
Transfer the cake to a plate and prick small holes all over the rim of the cake with a tooth pick.Pour the Luke warm orange juicy icing over it and serve.
 

Monday, October 20, 2014


SO ITS DIWALI TIME....EVERYBODY IS BUSY COOKING...AND TRYING TO MAKE THEIR SURROUNDINGS LOOK THE BEST. AS I HAVE ALWAYS BEEN BAKING CAKES,COOKIES,BREADS AND SAVOURIES THIS DEEPAWALI I THOUGHT OF GIVING A TWIST TO MY COOKING SKILLS.
                                        



AFTER FLIPPING OVER LOTS OF PAGES OF INDIAN SWEETS AND IGNORING THE FACT OF MAKING MALPUAS,GULAB JAMUN,KHEER,PHIRNEE,LADOOS I FINALLY DECIDED ON MAKING GULKAND FILLED KAJU ROLLS.

IF ITS DIFFICULT TO ROLL THEN MAKE KAJU BALLS WITH FILLING INSIDE.

AS IT WAS MY FIRST TRY THE COVERING OF KAJU GOT A BIT STICKY,BUT SOON MY DAD HELPED ME TO THE SOLVE THE PROBLEM AND IT TURNED OUT AMAZING. FOR ALL THE INDIAN DELICACIES MY DAD IS MY INSPIRATION!!


                                                  GULKAND FILLED KAJU ROLLS
GULKAND KAJU ROLLS


INGREDIENTS (FOR CASHEW ROLL)



  • 400 gms CASHEWS
  • 200 gms SUGAR
  • 1/2 CUP MILK
  • 2 TSP GHEE
  • GREEN FOOD COLOUR FEW DROPS
  • SAFFRON STRANDS
  • 1 TO 2 TSP OF CORNFLOUR(TO BE USED ONLY IF DOUGHT TURNS OUT TO BE STICKY)
  • 1 TO 2 TSP OF MILK POWDER
INGREDIENTS FOR THE FILLING:

  • 4 TBSP FRESH GULKAND
  • 2 TBSP CHOPPED ALMONDS
  • 1 TBSP CHOPPED PISTCHOS
  • STRANDS OF SAFFRON
  • SUGAR AS PER TASTE(TOTALLY OPTIONAL)
METHOD:

  • SOAK CASHEWS IN MILK FOR AN HOUR. ONCE SOAKED BLEND CASHEWS AND MILK IN A BLENDER TO A FINE PASTE. ADD SAFFRON STRANDS
  • TAKE 1 TSP GHEE IN A HEAVY BOTTOMED PAN PREFERABLY IRON BASE.
  • MIX PASTE AND SUGAR ,ONCE THE MIXTURE STARTS THICKINING,THIS WILL TAKE APPROXIMATELY 5 TO 10 MINUTES ON LOW FLAME KEEP ON TOSSING IT.
  • CONTINUE STIRRING OVER LOW HEAT TILL THE MIXTURE LEAVES THE SIDES OF THE PAN AND BECOME DOUGH LIKE PASTE.
  • IT SHOULD NOT BE STICKY. IT GATHERS INTO A MASS.
  • REMOVE FROM HEAT ON A GREASES TRAY.
  •  AND WHEN COOL ENOUGH TO HANDLE ADD 1 TSP GHEE ,FEW MORE SAFFRON STRANDS AND YES IF ITS STILL STICKY ADD 1 TO 2 TSP OF CORNFLOUR POWDER AND 1 TO 2 TSP OF MILK POWDER.
  • MAKE A SOFT DOUGH ,BUT REMEMBER ALL THIS SHOULD BE DONE WHEN THE DOUGH IS STILL WARM
  • NOW FLATTEN THE DOUGH AND PLACE ON A GREASED ROUND TRAY. START ROLLING IT WITH A ROLLING PIN WITH BUTTER PAPER OR ALUMINIUM FOIL ON TO A TO GET A SMOOTH FINISH.
  • ROLL TO A THICKMESS OF 4 MM
FOR THE FILLING:

  • MIX IN ALL THE INGREDIENTS AND MICROWAVE FOR 2 TO THREE MINUTES ,SO THAT GALKAND MIXES UP NICELY WITH THE NUTS.
MAKING OF ROLL:

  • TAKE A SPOON OF GULAKND FILLING AND PLACE IT OVER CASHEW NUT ROLLED RECTANGLE SHEET. ROLL UP THE CASHEW SHEET ENCLOSING THE GLKAND MIXTURE. 
  • USE BUTTER PAPER OR ALUMINIUM FOIL AS A BASE
  • REFRIGERATE FOR SOME TIME AND CUT INTO PIECES.
  • CAN DECORATE WITH SILVER WARQ
CASHEW PASTE

ON LOW FLAME


DOUGH WITH COLOUR
GULKAND MIX






 
SOME IMPORTANT TIPS:

  • IF YOU WANT TYPICALLY MARKET TYPE TEXTURE ADD 80 GMS KHOYA OR MAWA TO CASHEW PASTE AND FOLLOW THE SAME PROCEDURE OF ROASTING ON ALOW FLAME TILL ITS GETS DOUGH LIKE CONSISTENCY.
  • AVOID CORFLOUR,AS IF WE ARE COOKING AT HOME THE RECIPE BE SHOULD BE AT ITS PUREST FORM.
  • IF ITS NOT EASY TO MAKE ROLLS TRY MAKING BALLS FILLED WITH GULKAND MIXTURE INSIDE.
  • KEEP REFRIGERATED.


             WISH YOU ALL A VERY AND HAPPY AND PROSPEROUS DEEPAWALI!!
 
 
 




Saturday, October 18, 2014





ITS ALL ABOUT BEING A VEGETARIAN!! AFETR VISITING SO MANY RESTAURANTS AND TASTING THE HUGE NUMBER OF KABABAS MY PALLETE STARTED RELISHING THESE KALA CHANA KABABS. SO AFTER EXPERIMENTING AND SPOILING N NUMBER OF TIMES I FINALLY FOUND A PERFECT RECIPE. THE BEST PART IS I THAT LEARNT IT FROM ONE OF MY HOUSE HELPS IN LUCKNOW THE CITY OF 'KABABS'.

SO HERE IS THE RECIPE TO THE AUTHENTIC CHANA KABABS.FULL OF NUTRITION AND OIL FREE.MADE WITH MY FRIEND ROHINI AZAD DEWAN.

                                                        KALA CHANA KABABS


 
CHANA DAL KABAB

 
                                      


INGREDIENTS:

  • 250 GMS BLACK CHANA
  • 4 TO 5 CLOVES OF GARLIC
  • 2 " OF GINGER
  • 3 TO 4 CHOPPED GREEN CHILLIES
  • 2 TSP GARAM MASALA
  • 4 TSP CHAAT MASAL
  • SALT AS PER TASTE
  • 1/2 TSP RED PEPPER POWDER
  • 1 TSP DRY MANGO POWDER(AMCHOOR)
  • CHOPPED FRESH CORIANDER LEAVES
  • OIL FOR TEMPERING(DESI GHEE PREFFERED)
ONIONS FOR GARNISHING

FOR MINT CHUTNEY

  • 1 PACK OF FRESH CORIANDER LEAVES
  • 1/4 PACK OF MINT LEAVES
  • 1/2 CUP HUNG CURD
  • 1/2 TSP LEMON JUICE
  • 1 GREEN CHILLI
  • SALT TO TASTE
  • 2 TO 3 PINCHES OF SUGAR
METHOD:

  • SOAK THE BLACK CHANA OVERNIGHT OR FOR ATLEAST 4 TO 5 HRS. DRAIN AND RINSE NICELY. PUT IT IN PRESSURE COOKER WITH GARLIC,GINGER,SALT,GREEN CHILLIES.ADD WATER AND PRESSURE COOK
  • DONT ADD MUCH WATER,ONLY AS MUCH REQUIRED FOR BOILING. THAT IS 4 TO 5 CUPS. PRESSURE COOK TILL SOFT.
  • NOW OPEN THE PRESSURE COOKER LID AND LET THE EXCESS WATER EVAPORATE. THE CHANA SHOULD NOT TURN TOO DRY. ELSE IT WILL BE DIFFICULT TO MASH THEM IN MIXER.
  • NOW LET THE MIX COOL DOWN.
  • TAKE A MIXER AND  MAKE A THICK PASTE OF IT,BY CHURNING.
  • KEEP PATIENCE IT WILL TAKE SOME TIME.
  • DONT ADD TOO MUCH WATER AS IT WILL BE DIFFICULT TO MAKE KABABS OTHERWISE.
  • IF IT GET WATERY CAN ADD A BIT OF BESAN
  • YOUR BATTER IS READY,ADD CHAAT MASALA.DRY MANGO POWDER,FRESH CHOPPED CORIANDER LEAVES,1 CLOVE OF CHOPPED GARLIC(IF REQUIRED) AND RED PEPPER POWDER.
  • MIX IN NICELY.AND MAKE TIKKIS OUT OF IT.
  • ADD MINIMUM OIL REQUIRED ON A NON STICK PAN AND SERVE ONCE GOLDEN BROWN IN COLOUR.
MINT CHUTNEY:
  •  WASH CORIANDER,GREEN CHILLIES AND MINT LEAVES
  • PUT IN A MIXER AND PUREE IT NICELY
  • NOW ADD HUNG CURD,SALT,DROPS OF LEMON,SUGAR AND JUST CHURN IT ONCE MORE.
  • SERVE CHILLED,WITH KABABS.
GARNISH WITH ONION RINGS SOAKED IN LEMON,SALT AND BLACK PEPPER.

TASTES BEST WITH ROOMALI ROTI OR LACHA PARATHA.
 

Thursday, August 21, 2014

MALPUAS! THE NAME ITSELF MAKES ME DROOL ON THE YUMMY FLAVORS OF SAUNF AND ELAICH I(FENNEL SEEDS AND CARDAMOM). IT REMINDS ME OF AROMA OF DESI GHEE TEMPERING THE CORNERS OF THE HOUSE IN CHILDHOOD DAYS. TODAY ALL OF A SUDDEN I PLANNED OF TRYING SOMETHING NEW, THE IDEA OF MALPUA PIZZA STRUCK ME!!!!
SOUNDS ODD! BUT TRUST ME IT TASTED GOOD.ITS NOT DEEP FRIED ITS PAN BAKED. WITH A TOPPING OF WHIPPED GULKAND (ROSE) FLAVORED TOPPING MORE LIKE A RABREE AND RICH DRY FRUITS.
THE TOPPING IS FAT FREE AS WE ARE USING SOYA WHIPPING CREAM AND PANEER OR COTTAGE CHEESE INSTEAD OF MAWA TO GET THE THICK TEXTURE.

THE BEST OF ALL THE NAMES MY AUNT(TAIJI) GAVE IT TO THE RECIPE IS ..."DESI PUA WITH FIRANGI TADKA"

                                                           MALPUA PIZZA
            (FUSION OF PAN MADE MALPUA TOPPED WITH WHIPPED ROSE RABREE)

                                           
 
MALPUA PIZZA

INGREDIENTS:

FOR MALPUA AS PIZZA BASE

  • 1/2 CUP MAIDA
  • 4 TSP SOOJI
  • 2 TBSP MILK POWDER
  • 1 TSP SUGAR OR CONDENSED MILK
  • 2 TSP MALAI OR CREAM (OPTIONAL)
  • 1/4 TSP FENNEL POWDER
  • 1/2 TSP CARDAMOM POWDER
  • CHOPPED PISTACHIO AND ALMOND (as per taste)
  •  1 CUP MILK(LUKE WARM)
  • SAFFRON
  • 3 TO 4 TSP OF DESI GHEE
FOR SUGAR SYRUP:
  • 1 CUP SUGAR
  • 1/3 CUP WATER
  • 2 TSP POWDERED CARDAMON
  • FEW STRANDS OF SAFFRON
FOR TOPPING
  • WHIPPING CREAM 1 CUP
  • GULKAND 5 TBSP                                                        
  • 50 GMS FRESH PANEER
  • 1 TSP CONDENSED MILK
  • ROOHAFSA OR ROSE SYRUP 5 TBSP
  • CHOPPED NUTS(ALMOND,PISTACHIO)
  • SAFFRON FEW STRANDS
  • RED COLOUR(OPTIONAL)
METHOD:
  • MIX IN ALL THE INGREDIENTS OF THE MALPUA IN A BOWL AND BEAT NICELY WITH A BALLOON WHISK,TILL NO LUMPS ARE SEEN.THE BATTER SHOULD OF RIBBON CONSISTENCY. WE SHOULD ALWAYS ADD MILK SLOWLY TO THE BATTER AS PER CONSISTENCY. BEATING WILL MAKE MALPUAS SOFT.
                                                      
  • HEAT A NON STICK PAN AND POUR A TSP OF PURE GHEE OVER IT. SPREAD IT EVENLY. NOW POUR THE BATTER IN THE PAN AND LOWER THE FLAME. LET IT GET BROWN FROM ONE SIDE THEN FLIP IT. THE MALPUA WILL TAKE AROUND 10 TO 15 MINUTES ON LOW FLAME. WE WANT THE MALPUA TO BE A BIT CRISP. AS IT HAS TO FORM THE BASE FOR OUR PIZZA.
                                                            
 FOR SUGAR SYRUP:
  • TO PREPARE THE SUGAR SYRUP,ADD SUGAR AND WATER IN STEEL VESSEL AND BOIL FOR 10 TO 15 MINUTES TILL THE SYRUP GETS THICK.  ADD CARDAMOM POWDER AND SAFFRON TO IT AND KEEP ASIDE.
  FOR TOPPING:
  • WHIP THE CREAM WITH A HAND BLENDER TIL IT GETS THICK.NOW ADD GRATED PANEER ,GULKAND TO THE CREAM AND BEAT AGAIN. ADD CONDENSED MILK AND WHIP TILL THE CREAM IS THICK.THE TOPPING IS READY.
  ITS TIME TO ASSEMBLE THE MALPUA PIZZA. 
  • PLACE THE MALPUA ON THE PLATE TO BE SERVED.
  • SOAK IT WITH PREPARED SUGAR SYRUP TILL IT GETS SOFT.LET IT COOL PROPERLY.
  • NOW SPREAD THE TOPPING LEAVING THE EDGES OF THE BASE TO GIVE PIZZA EFFECT. 
  • NOW ADD ROSE SYRUP IN BETWEEN AND SPREAD AS SHOWN IN PICTURE.SPRINKLE NUTS AND SAFFRON.CAN EVEN ADD RED COLOR TO SYRUP TO GIVE DARK TEXTURE .
  •  CHILL IN REFRIGERATOR FOR SOME TIME AND THEN WITH HELP OF PIZZA CUTTER SLICE THE MALPUA AND SERVE.   
                                                                                                                                                           
WHIPPED CREAM SPREAD
AFTER ROSE SYRUP SPREAD
                             
MALPUA PIZZA

  • IF WHIPPED CREAM IS NOT AVAILABLE THEN THIS RECIPE OF RABRI AS TOPPING CAN BE USED.ROSE RABRI
  • IN CASE YOU DONT LIKE THE TASTE OF ROSE SYRUP THEN CAN ADD RED COLOR TO A BIT OF CREAM AND SPREAD IN BETWEEN.
  • FENNEL SEEDS AND CARDAMOM ARE A MUST




















                                                

Thursday, August 14, 2014

THE TEXTURE OF THIS DESERT IS MAGNIFICENT AND MOUTHWATERING.
HI ALL....TODAY AS WE ARE CELEBRATING OUR 8TH ENGAGEMENT ANNIVERSARY I PLANNED OF MAKING SOMETHING EASY AND THE ONE WHICH MY HUBBY WOULD RELISH.AS I WAS SHORT OF TIME I PLANNED OF MAKING CARAMEL CUSTARD WITH STRAWBERRY CRUSH TOPPING.IT TASTED YUM!!!!! ITS A CREAMY DESERT WITH MOULDED CUSTARD.
THE BEST THING ABOUT THE RECIPE IS THAT IT REQUIRES NO BAKING AND IS LOW ON COST...ALL THE INGREDIENTS ARE MOSTLY AVAILABLE @ HOME. ITS JUST ABOUT MIXING AND STEAMING.
STEAMING IN PRESSURE COOKER OR A WATER BATH IN OVEN IS TOTALLY YOUR CHOICE. I TRIED BOTH BUT TRUST ME OVEN TAKES A LOT OF TIME WHERE AS PRESSURE COOKER TICKS THE CLOCK BEFORE TIME.

HERE WE GO................

                                                  STRAWBERRY CARAMEL CUSTARD

INGREDIENTS:  

  • 3 EGGS
  • 21/2 CUP MILK(NORMAL TEMPERATURE)
  • 9 TSP SUGAR
  • 9 TSP MILK POWDER
  • 2 TSP CUSTARD POWDER
  • 1 TSP VANILLA ESSENCE
  • 2 TBSP STRAWBERRY CRUSH 
FOR SUGAR CARAMEL:(ITS CALLED BASE FOR PUDDING)
  • 5 TBSP SUGAR (WHITE) OR
  • 5 TBSP BROWN SUGAR
I PREFER WHITE SUGAR FOR CARAMELIZING.

METHOD:
  • FOR THE PUDDING BASE TAKE 5 TBSP SUGAR IN A PAN IN WHICH THE CUSTARD HAS TO BE STEAMED.CHECK THE MOULD BEFOREHAND,THAT IT FITS IN YOUR PRESSURE COOKER. PLACE THE MOULD DIRECTLY ON LOW HEAT AND MELT THE SUGAR TILL IT LIQIDIFIES. WHEN THE LIQUID BECOMES DARK IN COLOR SPREAD IT EVENLY ON BASE. # IF YOU ARE USING AN UTENSIL WHICH CANT BE HEATED ON FLAMES DIRECTLY THEN MAKE THE CARAMEL IN A DIFFERENT PAN AND TRANSFER IMMEDIATELY TO THE MOLD IN WHICH U WILL STEAM THE CUSTARD. THE CARAMEL LOOKS DRY AND EVEN CRACKS ONCE MADE. DON'T PANIC.IT MELTS ONCE STEAMED.
CARAMELIZED BROWN SUGAR.
  • NOW IN A LARGE BOWL BEAT THE EGGS,SUGAR,MILK,MILK POWDER,CUSTARD POWDER,VANILLA ESSENCE FOR 1 MIN WITH A ELECTRIC BEATER. POUR OVER CARAMELIZED SUGAR.( CAN EVEN MIX WITH HAND WHISK INSTEAD OF BEATER)
  • PREPARE THE PRESSURE COOKER BY FILLING IT WITH LITTLE WATER(the stand should dip in water but water level should not be too high) AND PLACING A FLAT STAND IN IT,ON WHICH THE MOULD CAN BE PLACED.
  • PUT THE MOULD IN THE PRESSURE COOKER AND REMOVE THE WHISTLE. CLOSE THE LID AND LET IT STEAM TILL THE KNIFE INSERTED COMES OUT CLEAN.(APPROX 20 MINUTES)
                                                       
ALL SET TO BE STEAMED.






  • CARAMEL CUSTARD IS READY. REFRIGERATE IT OVERNIGHT OR TILL U CAN RESIST EATING AND SERVE CHILLED. TO SERVE,RUN A KNIFE THROUGH THE SIDES OF A MOULD AND THEN PLACE THE MOULD ON THE PLATE YOU ARE SERVING....BOTTOM SIDE UP,AND SLOWLY PULL UP THE MOULD. 
  • DRIZZLE SOME STRAWBERRY CRUSH OVER IT AND SERVE.
WITH DARK BROWN SUGAR

                                                       
WITH WHITE SUGAR AND DRIZZLED WITH STRAWBERRY CRUSH

IMPORTANT TIPS:
  • DE -MOULD THE CUSTARD ONCE CHILLED.
  • IT TASTES BEST WITH VANILLA FLAVOR
  • ITS EVEN CALLED CARAMEL FLAN
  • IF YOU CANT MAKE THE CARAMEL BASE THEN USE READY MADE BUTTERSCOTCH SAUCE WITH LITTLE BROWN SUGAR TO SPREAD AS A BASE.THEN WARM IT A BIT .(IT WILL TASTE A BIT DIFFERENT,BUT WILL NOT SPOIL THE SHOW)

                                                        





Saturday, May 10, 2014

So finally after along break from baking ,today i planned to bake pineapple cupcakes for a workshop conducted by a friend,for small kiddos.Believe me the kids now a days are much better at everything than what we used to be..I gave them whipped cream,ganache,sprinklers,chocolate chips and edible photo sheets.....to top up the cup cakes as per their creativity. They were better than what i would have been at their age...simply aw sum...forgot to click pics....sorry...
As it was fun filled evening  full of dance,music,plays ,poetry's  CUPCAKES had their own charm. All the mothers were quite keen on learning them. So the recipe for these cupcakes are dedicated to all the cute little kids and their darling moms who want to impress their kids....          
And the best part is that it can be baked in oven as well as prepared in a cooker or a deep vessel(details given below)

                                            PINEAPPLE CUP CAKES  (for 12 cupcakes)
                 
                                     

TOP TWO CUP CAKES ARE COOKER BAKED AND REST BAKED IN OVEN.

INGREDIENTS:

  • 100 gms flour(Maida)
  • 1 tsp baking powder
  • 1 pinch soda bi carb
  • 80 gms fine castor sugar
  • 100 gms butter(room temperature)
  • 20 ml pineapple crush
  • 2 eggs or (1 egg  plus 1 egg yolk ,if too much egg is not required will also do ) 
  • 100 ml milk
Method 1:
  1. Sieve flour,baking pwd,soda bi carb twice through a fine sieve.
  2. Now break both the eggs in a deep bowl and beat till frothy.(approx 30 sec)
  3. Add castor sugar and beat again
  4. Add sieved flour mix gradually with the help of a spoon and keep on beating
  5. Add butter and beat for another 30 seconds
  6. Pour in milk and pineapple crush and keep on beating for another 30 to 40 sec.
  7. Your cake batter is ready
  8. Prepare a muffin pan by lining the cup cake paper or individual molds as per choice.
  9. Pour in the batter with a scoop (as it helps in getting equal quantities in all) cups or else can use a spoon.
  10. Keep in the preheated oven at 180 degree Celsius for 20 minutes or till the skewer inserted comes out clean 
  11. Once out of oven brush with milk. It makes them more soft.And cover.
  12. Serve hot or refrigerate in an air tight container.
Method 2:
  • Follow the same procedure from point 1 to 9
  • Now take a deep flat pan or a cooker.
  • Add salt about 250 gms to form a base.
  • Heat on high flame for 2 min.
  • Base of the cooker and baking dish should not come in contact.else the cake might get burnt from base.
  • Place a ring inside on salt to increase the height from base. Place cake mold on top of it and cover the vessel top only with a cloth then keep a place over it and a heavy stone so that there is no place for heat to evaporate. Make sure the cloth is folded upwards and not touching the gas stove.
  • We use cloth so that water droplets are soaked by it rather than dropping back on cake.
  • Otherwise one can even use the cooker lid without whistle.
  • Bake on low heat for 20 minutes and check .skewer inserted should come out clean.
  • REPEAT PROCEDURE 11 AND 12 MENTIONED IN METHOD 1 
TIPS TO REMEMBER:
  • DO NOT OPEN THE OVEN AGAIN AND AGAIN.
  • USE EGGS AND BUTTER AT ROOM TEMPERATURE
  • CAN USE ANY OTHER FLAVOR IN PLACE OF PINEAPPLE LIKE STRAWBERRY,MANGO,ORANGE.
  • CAN USE IT AS A BASE FOR TRIFLE PUDDING