Monday, December 10, 2012

Basic Moist Butter Cake

As I was away for last few months, there had been some updates to my Kitchen. Now it is quite new, with some renovation i.e. with loads of todd phodd. But these changes made a cosy place for my new .. new … wait for it …. yes New Oven .. yay !!
Yeah, now I’m a proud owner of Morphy Richards OTG ! So you can expect some baking experiments from me (at your own risk), I am a very very novice to this world.
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Firstly baking is not like our Indian cooking where everything or for that matter especially the measurements work on gut feeling or experience. But measurements need to be precise and even the ingredients should be exact, there are very very few substitutes. I have learned this The hard way, there will be a huge post on my baking nightmares soon.
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This isn’t my first baking experience, there had been many failures even with this basic recipe earlier, reasons (which you should avoid) :
  • Once I used salted butter – though many say it doesn't make difference, it did for me Sad smile
  • Second time I filled up the container more than 3/4th.. it overflew and I realised, it is very difficult to clean a dirty new oven Sad smile
  • Even My items were not at room temperature, trust me even this matters.
Nothing is constant, especially not the failures Angel
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I had browsed through many recipes also number of videos, but finally the one which came out quite near to the one I wanted was Divya’s Moist Butter Cake recipe, original recipe source Maria’s Menu. Thanks Divya and MariaSmile
You Need:
  • Butter : 1/2 cup at room temperature
  • Vanilla essence : 1 tsp
  • Eggs : 3 , at room temperature
  • Milk : 1/2 cup at room temperature
  • Powdered/ Castor Sugar : 1 1/4 cups
  • Plain flour (Maida) : 1 1/2 cups
  • Baking powder : 1/2 tsp
  • Soda Bicarbonate : 1/4 tsp
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You Do:
  1. Beat all the Wet Ingredients – Blue in a big bowl, with a electric beater till all is one.
  2. Add all the Dry Ingredients – Red to the above mix, beat again till the batter is smooth.
  3. Grease the cake pan with butter and then with some flour. Pour mixture into the pan.
  4. Pre-heat the oven on 180 C  for about 10 minutes.
  5. Add the prepared pan  to preheated oven for 40 minutes.
  6. The batter will bake to a lovely fluffed up cake. When done remove it from OTG, and let it stand for 5 to 10 mins or till the sides and cake is separated.
  7. Turn the pan upside down and cakes comes out automatically.
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Is it so simple ?? Yeah it sounds so.. but few points I followed strictly:
  • When cake batter is poured in the pan, tap the pan couple of times for air bubbles to pop out over the surface.
  • I still do not realise or know what is the exact measurement for my heart shaped pan, so when it filled up about 3/4th, I poured the remaining batter into my muffin mould. I did not have cup liner so the base browned a bit more than usual, but no loss of taste.
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    • Muffins went into oven at last 15 mins and OMG it came out so well, frankly it surprised  shocked me and I loved it Smile
Everybody loved it and so my baking experiment had a success story to post Smile
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And what a timing, it was a first baking gift from me to The Foodie for his birthday yesterday Gift with a bow .. Happy B’day Dude Birthday cake

Monday, December 03, 2012

Hot Jilebis with Poha…

Few weeks back, colleagues were discussing couple of recipes, and my reaction was, yeah I’ve prepared that and also posted on my blog, will send the link. I opened my sweet blog and I was all “awwwww”  Red heart, I haven’t posted here from last ..I don’t know .. say from nearly last six months.. this has been the longest that I’ve been away from my lovely blog. This repeated more than couple of times.

And I realized, I might not be cooking something interesting neither I’m that active in Kitchen but I’ve really really really missed blogging or for that matter clicking – posting – repeat. This has been my hobby turned into habit and you miss some habits.

So Am I back ?

Yes  - cos I want to keep up with my interest and not spend my free time doing nothing and browsing here and there or unnecessarily watching the idiot box.

No – cos might not be the regular one but will clear my picture folder cache by posting.

So Yes and No :D

As they say, “Shubharamb Meethe se Ho jaye” .. trying to start off with a sweet Send a kiss

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During Diwali this year, I did not prepare any delicacy. Just some Besan Ladoos and Karanjis (haven’t posted yet); but The Foodie wanted to try out his hands on something New and Sweet – to be precise – Homemade Jilebis. Frankly I was not in much support, as I truly thought this was something you cannot or may not be able to prepare at home. Last time we had prepared it with help of ready mix, it also turned out fine.

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But I was quite wrong, the recipe isn't complex, infact ingredients are something you always have in the pantry. The Foodie followed Sanjeev Kapoors recipe.

You Need :

  • Flour (Maida): 1 cup
  • Curd: ½ cup
  • Sugar: 3 cups
  • Soda bicarbonate: 1tsp
  • Ghee: For deep frying

You Do:

Jalebi

  1. Whisk curd with flour to make a thick paste. Add water only if necessary. As Sanjeev Kapoor mentioned, batter should be pouring consistency.
  2. SK mentioned to keep it for 24 hours, we did it just for 12 hours, added soda bicarbonate in morning and kept if for few more hours.
  3. Pour the batter into a ketchup holder or jilebi maker (we had it from our last time ready mix).
  4. Heat ghee in a flat pan, squeeze into jilebis and deep fry till light golden and crisp.

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Sugar Syrup

  1. Boil 2 cups of water with 3 cups of sugar, stirring continuously.
  2. Do this till syrup is a bit thicker consistency, as they say in culinary language – one string consistency.

Once the jilebis are light golden soak then in sugar for not more than a minute. And serve hot !

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Hot Jilebis is a real treat. Indore a central town of India, is quite famous for jilebi-poha. Yeah a quite weird combination, but whoever is minutely related to this place, loves this. So does The Foodie. He served it with Poha and I loved it In love

Happy Cooking and Posting about it Smile

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