Funda – Steamed Egg Korma

1-IMG_4954_2

“The eggs are the backbone of cooking, the cement that holds the castle of cuisine together.”

From the book mastering the art of southern cooking!

As you all know the main components of egg is albumen and yolk, which is mostly composed of protein.  Apart from proteins egg white contains water, small amounts of minerals and sugars whereas the yolk contains fat, vitamins A, D and minerals such as calcium, thiamine, and riboflavin. Depending on the feed of the bird the yolk colour ranges from yellow to deep orange (when the birds are fed with good feed).

The proteins are made up of long chains of amino acids.  In the raw eggs proteins are in their native state, i.e. they are in globular form, which means amino acids are twisted, folded and/or curled up in a very specific way giving the protein its shape and properties. Any induced alteration (mechanical or heat) to these proteins will in turn significantly alter the entire structure of the egg.

Continue reading →

An experience – Thyme, Black Pepper Sweet Cookie

1-IMG_4318_2

Today, I have greatest respect for chefs in the restaurants. Managing different counters, sue chefs, maintaing food quality and moreover to satisfy the customer isn’t a cake walk. I learnt it from my experience in an evening.  After heavy planning and analysing I zeroed to jal jeera, papad with tomato salsa for starters, tadka dhal with rice, naan with butter chicken, vegetable korma, tandoori chicken with mint dip and mango lassi as main course. For dessert we had carrot(gajar) halwa and semolina (shoji)halwa.

Continue reading →

Simple things! – Apple, orange in honey orange juice – Breakfast

Good morning world!! One of my most favourite breakfast is fruits, soaked almonds, milk and yoghurt! This is staple during my week days. On special days, where sanity prevails by not storming through the kitchen, neither alarmed by reminders nor there is confusion of accessories and shoe (morning blues) these fruits gets treated with generous squeeze of tangy orange juice and glossy viscous honey.  
This simple breakfast brightens my day, if it charms you as well, slice apple and orange (add in any fruit you want) squeeze one full orange, add one table spoon of honey and finally sprinkle the nuts and/or few tender leaves of mint. Thats the little heaven in your plate!

New Lessons – Peach Lemon Cake

Occasionally downcast days, breezy evenings, lots of jasmine flowers, endless amount of mangoes and tender coconuts, doesn’t my days sounds relaxing? It is such a pleasurable time in Coimbatore. I have just started my car driving lessons, traffic, clutch, break, gear and accelerator everything is new but still exciting. I wish there were automatic cars in India it would have been easy, but my master says its better to learn from manual car. Ladies who is already driving any interesting stories on driving lessons? Mine is yet to come as of now, i’m still working on gear and clutch.

This is totally a fruity cake topped with fresh mascarpone cream cheese, truly a winner. Girls in south India do we get mascarpone cream cheese here? or is there any alternatives, feedback please?  I’m back to business of cake baking, hopefully i will be regular here as well :))

Ingredients
Recipe adapted from here (Thank you Sue for the wonderful recipe)
100 ml Vegetable oil
3/4 cup Castor sugar
3 Eggs
1/2 tspn of Vanilla extract
3 tspn Lemon zest
2 tbspn Yogurt
1 Cup All purpose flour
1 tspn Baking powder
3 Peaches diced to small cubes
Procedure
Preheat the oven to 160 degree.
Butter, flour and line the bottoms of three 9cm round cake pan.
Combine flour and baking power, sifted.
In a separate bowl, beat sugar and egg yolk until creamy, next add in vegetable oil.
In another separate bowl beat in white egg to soft peaks.
To sugar, yolk and oil mixture add in lemon zest and yogurt.
Next very gently fold in  flour and egg whites alternatively to yolk mixture until well combined.
After well combined add in diced fruit to the cake batter.
Pour the cake batter to prepared cake pans and bake for about 20 – 25 mins till the toothpick inserted comes out clean.
Cool the cake to room temperature before creaming the cake.
Mascarpone Whipped Cream
250 gram Mascarpone cream cheese
300 ml Whipping cream
1tspn Vanilla extract
100 grams of sugar
Pulp of 2 Fresh Peaches
Few drops of peach food colour
Method
Combine sugar and cream and beat until single stiff peaks are formed. Very carefully whip the mascarpone cheese till they are smooth on low speed. Gently fold in mascarpone and fruit pulp into the cream till well smoothly combined.

Another method is combine cream cheese, whipping cream and  sugar beat on low till soft peaks are formed, be careful not to over beat them! 

Assembly

On a cake stand, first layer of the cake, spread good amount of cream cheese filling. Follow this for next two layers. Frost the last layer with remaining cream cheese filling and pipe cream as flowers uniformly. The cake is ready to serve!

Holiday’s on card – Coffee orange cake

My holidays are starting tomorrow one week in summer cottage then I’m flying to Norway Bergen for next couple of days, so folks will be off for next two weeks 😀 Nothing much to say other than “I’m super excited”. Packed, work, silly people, physics, research tightly and threw it in lake, time to relax and have fun….yay yay! Will come back with pic to share till then enjoy ur summer days all you lovely people!!

Made this cake for my friend’s birthday followed this recipe, substituted orange oil with orange extract though the author asked not to do so, that was one reason why my topping (streusel) sank down but still they were good, loved the orange flavours. Sorry guys couldn’t get to many of ur blogs shall get back soon after my holidays!