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Oct 6, 2014

KAIMA IDLY


Ingredients:
Mini idli - 15
Onion - 2 (medium size)(sliced thin)
Capsicum - 1/2 cup
Tomato - 1
Tomato ketch up - 2 tbsp
Ginger garlic paste - 1 tbsp
Gr. chillies -2
Curry leaves
Coriander leaves
Red chilli powder - 1tsp
Coriander powder - 2tsp
Garam masala - 1/2 tsp
Fennel seeds -1 tsp
Salt
Oil
Green peas (optional)

Preparation :

  • Deep fry the idlies till golden brown and keep it aside. 
  • Take some oil in a pan. When hot add the fennel seeds and curry leaves. 
  • Add the onion and green chillies and saut'e until the onion becomes soft. 
  • Add the ginger garlic paste and cook it till the raw smell disappears. Add the tomatoes and ketch up and cook it until the tomatoes soften. 
  • Add the chilli pdr, coriander pdr, garam masala and salt and add some water and allow it to boil. 
  • When the gravy thickens add the capsicum and the fried idli and simmer it for two minutes and finish it up with coriander leaves. 
Tips:
  1. Refrigerate the idlies for a couple of hours before frying. This will make the frying easy and also the idlies wont drink up the oil. 
  2. The gravy should have a little water before adding the idlies. This way the idlies will not be dry. 
  3. If not using ketch up add some sugar to get that little hint of sweetness. 
  4. This dish is best served hot. The idlies will be crunchy and also saucy. 




Mar 16, 2013

COCONUT BUN (For Baking Partners)

This is my first challenge for Baking Partners and it was quite interesting.
I chose the Tangzhong method and the end result was really delicious



Ingredients for Tangzhong:
  • Flour - 1/3 cup
  • Water - 1 cup

Ingredients for bread:
  • Bread flour - 2 1/2 cups
  • Caster sugar - 3tbsp+2tsp
  • Salt - 1 tsp
  • Egg - 1 large
  • Milk Powder - 1 tsp (optional)
  • Milk - 1/2 cup
  • Tangzhong ( half of the tangzhong made from the above recipe)
  • Instant yeast - 2 tsp
  • Butter (cut into small pieces, softened at room temperature) - 3 tbsp
Fillings:
  • 1 1/2  Cup freshly grated coconut
  • ½ cup crushed cashew nut
  • ¼ cup sugar ( increase sugar if you want more)
  • Red color
  • Butter
  • 1 egg white

Tangzhong Preparation:


  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon to prevent burning and sticking.
  2. Switch off the flame once the mixture becomes thicker
  3. Transfer into a clean bowl. 
  4. Cover with a plastic wrap to prevent drying up. Let it cool. Use the tangzhong straight away once it cools down to room temperature.

Bread Preparation:

  1. Combine all the dry ingredients: flour, salt, sugar and instant yeast in a bowl.
  2. Whisk and combine the wet ingredients: milk, egg and tangzhong, add it to the dry ingredients.
  3. Knead until the dough has developed gluten and then knead in the butter.
  4. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel . Let the dough double in size for about 40 minutes
  5. Transfer to a clean floured surface.
  6. Divide the dough in two halves one slightly bigger than the other.
  7. Use the bigger portion for the base. Roll it out to the required size and spread it in the pan.
  8. Spread the filling evenly and then roll the another half of the dough and cover the filling gently.
  9. Leave it to rest for atleasst 40 mins
  10. Brush the egg white on the surface. Bake in a pre-heated oven at 350 F for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely.






Mar 6, 2013

Baking Partners: A new Baking Group


Baking Partners: A new Baking Group
A group of home bakers helping each other to achieve perfection.

Baking a home made Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email Swathi  of Zesty South Indian Kitchen  at favoriterecipes12@gmail.com.

We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo

If you   want to make it a gluten or vegan free diet, you can do those modifications also.