Saturday, August 28, 2010

Cultured Butter- Forging Fromage

Wondering what cultured butter is??????? well i wondered too when i read about this in a blog while blog hopping:-). From here i linked to this wonderful site called Forging Formage and learnt that making butter and cheese at home were not all that difficult:-)I remember when my mom would make butter at home.She used the malai collected over 15 days or so from the thick boiled milk, cultured it overnight and next day would beat it to form butter and then ultimately nutty flavored ghee.Now we use only low fat milk so not much of malai:-(But now i can prepare butter in a day!!!!!
The original recipe is here


2 cups fresh cream

1/6 cup yogurt

salt and seasonings to taste


Mix the cream and the curd in a clean glass bowl.

Cover it and let it for 12- 18 hours.

Once the mixture has cultured it will thicken slightly.Now cool it in the refrigerator for an hour or so

Prepare a bowl of ice cold water to clean the butter later

Now transfer the mixture to a mixing bowl and beat it at high speed till you see the stiff peaks , and then reduce the speed to low. Watch closely now, because now the cream mixture will break into butter and buttermilk.

Once the mixture breaks turn off the beater. Pour the buttermilk in a clean container to use later. It tastes very good.

Press the butter to remove any remaining buttermilk.

Pour the ice cold water on the butter to cover it and knead it under water . Disard the water. Repeat this thrice

Once is butter is cleaned thoroughly knead it. Add the required amount of salt .
Roll it into logs, cover it tightly with plastic wrap and freeze it for further use

I used butter and oregano seasoning into half the butter and the other half just kept it without salt.MY DAUGHTER LOVED THE OREGANO FLAVORED BUTTER.

She had it with PORTUGUESE BREAD.
This post is linked to Forging Formage


Thank you Forging Fromage!!!!!!

Friday, August 27, 2010


I have joined yet another challenge "DARING BAKERS"!!!!!The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
You can find the challenge recipe here

My first DB challenge was indeed challenging.....I spread the challenge over three days,DAY1: was baking day.This was the first time that i baked a pound cake, it tasted awesome, too good:-). DAY 2 was the ice cream day , i just used up the chocolate ice cream that i already had in my freezer but had to pour it into a proper container and refreeze it again. .Later i cut the cake into two(very unequal parts though)and sandwiched the ice cream in between .DAY 3 was for glazing and assembly .I prepared the chocolate glaze and let it cool.
All was going well till this step
DISASTER 1...... i tried to cut the cake into petit fours, but i was so jittery that the ice cream would melt, i cut the cake into petit 8.....petit 16......gross 8.....Well couldn't help :-(
Disaster 2 i start glazing the cakes, then i see that the ice cream is already making its way out, oh no!!!!!!!
Now the last final showdown....I finish glazing all the pieces and arranged them in the freezer...."POWER SHUTDOWN"...Damn EB...What do you think i did now????????????The only thing which i can think of doing in times like this"PRAY"..Hmm HE took some mercy on me i guess, got back the power shortly and this is how my petit fours look like. But it tasted awesome.My family loved it. Thanks ELISSA for the challenge and thank you Daring kitchen for letting me join:-)

Wednesday, August 25, 2010


I have seen this beautiful badge of BBB in THIS BLOG and as usual wanted to join it so that i could bake more:-). I wrote to TANNA asking her if i could join the party......she sent me a reply explaining how i could join them, a very kind, generous person. THANK YOU TANNA.

One look at her bread and i decided that i would definitely bake this bread though the name and the procedure was a little intimidating at the beginning.I started off with the recipe, but again had my own doubts as it called for bread flour and i do not get that here.Again TANNA to my rescue and explained as to what i could do.

The prodecure wasn't as difficult as i thought, came out well.

ISN'T THIS BEAUTIFUL................


A thumbs up from my daughter....:-).Usually she doesn't eat the commercial breads which we get here. Bread is very soft, it

I am sure i will bake this again
Did you have a look at the step by step procedure at TANNA'S blog
WOW!!!! her bread looks awesome....experience i guess:-)

Tuesday, August 24, 2010


I wanted to try many recipes from other bloggers for Blog bites this time but could do only one ( again at the last minute):-(.This time i tried PAPAYA BANANA SMOOTHIE FROM YASMEEN'S BLOGI have not rewritten the recipe as i just followed it but replaced agave nectar with honey.
It's very delicious and creamy


Check out NUPUR'S BLOG on August 26 to see the roundup of all the bookmarked recipes



Raksha bandhan is such a special day to me and my family. Raksha bandhan is a festival dedicated to celebrate the love between brothers and sisters.On this special occasion i decided to make the traditional mysore pak instead of usual chocolates.Though my brothers are away and not here in Chennai, i can still wish them through my blog( they can see it and feel it:-)

Wishing my brothers a very happy raksha bandhan


Gram flour/Besan 1 cup

sugar 2 cups

brown butter 2- 2 1/2 cups( ghee)

cardamom powder 1 tsp

water 1/4 cup


In a pan take 2 tbsps of brown butter or ghee , heat a little and add the gram flour to it and fry for few minutes till the raw smell subsides and a good aroma comes out.Transfer it to a plate and let it cool.

In the same pan add the sugar and the water and heat it on a medium flame till the sugar dissolves

Now add the fried gram flour and mix it thoroughly. You need to be a little careful here, because the flour tends to forms lumps, when whisked thoroughly it forms a homogeneous mixture

continue to cook till small bubbles appears on the surface. At this point add the ghee in small quantities and continue to stir till all the ghee is absorbed.

After 10 to 12 minutes of cooking on a slow flame, the mixture tends to leave the sides of the pan, now add the cardamom powder and pour it on a prepared plate.

To check the consistency, --
1.big bubbles start appearing at the center,
2. when u take the mixture and try to pour it forms a thick slush and forms a sheet like when poured

Cool a little and cut into small squares

Yummy mysore pak ready to be served .

This is the RAKHI THALI that my daughter prepared for her brothers.Here is VIBHA wishing her brothers aditya , vivek , hari and prithu"A VERY HAPPY RAKSHA BANDHAN"

Mysore pak is a sweet dish of Karnataka ans is usually served as a dessert. So this goes as my submission to this months SUGAR HIGH FRIDAY hosted by ELISSA with the theme

Wednesday, August 18, 2010



LET me first thank SRIVALLI for allowing me to post this challenge even though i am late due to my ill health
Bari /wadi are very spicy, dry dumplings, used in many Indian dishes. Generally made in summer months but SRIVALLI gave this recipe as a challenge forICC this month. I am sure but for her i would not have tried it at all. I am so glad that i joined this challenge.

Now to the actual challenge


100 gm. urad or black gram dal, skinless
75 gm. petha .
25 gm. ginger
50 gm. green chillies or more
25 gm. cleaned coriander leaves, washed and drained
10 gm. whole Panch Pooran
40 gm. coarsely ground red chillies
20 gm. coarsely ground black pepper
15 gm. fennel or sonf seeds, coarsely ground
5 gm. whole cumin seeds
5 gm cumin powder
5 gm. asafetida or hing powder
5 gm. cinnamon powder

The original recipe is here


1. Coarsely grind urad dal in a coffee grinder.I did it in my mixer

2. Soak in enough water to cover 1/2 inch above the dal and leave for a few hours so that it becomes a thick batter

3.Add asafoetida and mix well and leave it overnight to ferment

4.Clean, wash and grate petha and squeeze all water out.

5.Grind ginger, green chillies and coriander leaves,

6. Mix all ingredients with the dal and beat vigorously

Add a little water if it is too thick. the batter needs to be stiff, dropping consistency.If a blob of batter is put in a cup of water it should float .

OOPS WHAT DID I DO???????????????????

JUST ADDED THE CHOPPED INSTEAD OF GRATED ONES:-( hmm a lil more work but i took them out and replaced with the grated ones!!!!!

Spread a clean cloth and place small blobs of batter on it

.Leave them in the hot sun, until dry . Store in airtight containers or plastic bags.
With the sun god playing hide and seek with the dark clouds in Chennai, it was a little tricky to finish this challenge:-)

Alternatively we can bake them in oven too, though i liked the sundried ones better because of the colour

Srivalli has adapted this from MAMTA'S blog.
Why don't you join me in seeing the BARI of others at srivalli's blog..........

Friday, August 13, 2010


I am reposting CORN MUFFINS for SARA'S party treats started by Meeta

Initially i had planned to send the vanilla muffins to her too but her party is eggless . So this is my entry to her party


Baking time!!!!!!!. When i read about CELEBRATING INDEPENDENCE DAY EVENT IN Akhila's blog i decided to bake muffins topped with butter cream in orange and green.Though i am not a great fan of butter cream, i am sure many of us would love this.........


All purpose flour 2 1/2 cups

sugar 1 1/2 cups(powdered)

Butter 3/4 cup

Baking powder 2 1/2 tsp

salt 1/2 tsp

Eggs 2

Vanilla extract 1 1/2 tsp

Milk 1 1/4 cup


Mix flour with baking powder and salt

Cream the butter and sugar thoroughly

Add one egg at a time and beat again

Beat in the essence

Now fold the flour alternatively with milk

Pour in a greased cup cake muffin try and bake at 190 C for 15 to 20 minutes or till done

Cool the cup cakes and unmould them

When completely cool decorate with butter cream icing

Soft vanilla muffins are ready

Sending this to


I know all food bloggers love to cook,bake,and blog about it, I do tooo.......but to think and plan a menu at 5 in the morning:-( sometimes i go blank.....
Today was one off those days when my daughter wanted chapathi for her lunch box.I wasn't really able to decide on anything else because she wouldn't take a repetitive dish....GOD SAVE ME:-) The only thing i could think of was this quick subzi as i had already sprouted green gram for PRIYA'S LETS SPROUT EVENT


Sprouted moong 1 cup

Onions 2

Tomato 1

Ginger garlic paste 1 tsp

Turmaric powder 1 tsp

chilli powder 2 tsp( or to taste)

tomato ketchup 2 tsp

Oil 2tsp

Jeera 1 tsp

salt to taste


Soak the moong overnight, drain the water and keep it closed in a warm place to sprout. You have different ways to sprout, i use this method

Slice onions and cut the tomatoes finely

In a pan take 2 tsp oil and add jeera, saute it.

Now add the onions and when they turn into golden brown add the ginger garlic paste, saute for few more minutes

Add turmeric powder, chilli powder, saute it and then add the cut tomatoes.Mix well.

Sprinkle little water on it and cook it with the lid closed

When the tomatoes turn soft and pulpy add the cooked sprouts , tomato sauce and cook it further for 10 more minutes

Garnish with coriander

serve with chapathi or rice



Hi everyone
Back after a day OFF from blogging. This post is about COOK AND CLICK an event started by NIVEDITA wherein she gives us a recipe and we have cook/bake and ofcourse click it and blog about it:-)

The first recipe given us "APPLE ONION BAKE".You can find the recipe here. I have followed it exactly as the recipe given by Nivedita.


A great combo of fruits and vegetables

The bake was quite good, both warm and cold, though the stock did not fully evaporate as you can see in this pic

I felt kids would love this better if a little of cheese is added:-)

A very healthy starter for the health conscious.

Thank you Nivedita

Monday, August 9, 2010


It has been some time that i have baked. I wanted to bake a savoury. As i was searching for a corn bread recipe, i chanced upon this "HIGH FIBRE SAVOURY CORN MUFFIN " by Madhuri.It appealed to me so much because evrything about it was healthy and i baked these corn muffins.


Yellow corn flour 1 cup

Wheat bran 1/2 cup

Instant oats 1/2 cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Chilli flakes 2 tsp

Buttermilk 1 1/4 cup

olive oil 2 tbsp

Flax seed powder 3 tsp mixed in 3/4 cup of warm water

Sweet corn kernels 1 cup

Spring onion shoots finely cut 1 cup

Sugar 1 tsp

Salt 2 tsp or to taste


Combine corn flour, wheat bran, oats baking powder, baking soda, sugar and salt in a bowl

Add the fresh corn , finely cut spring onion shoots and the chilli flakes and mix it thoroughly

Now mix in the buttermilk, olive oil and the flax seed mixture and mix it thouroughly

Place the paper cups in the muffin moulds and spoon out this mixture into the cups up to 3/4 of the cup. It does not rise much

Bake at 190 C for about 20 minutes or till the tooth pick comes out clean

Serve warm .

This muffin is rich in fibre and packed with nutrients.Waist watchers can definitely can indulge in this ans so can everyone else .


Creamy Almond Vermicelli Kheer

When i read about the event Ayeesha was hosting at her blog" TASTE OF PEARLCITY" i wanted to send in an entry and immediately decided on Kheer because this was meant for Ramadan and i felt festivity would always be incomplete without a traditional sweet dish.

Like most of us i cook Vermicelli kheer on almost all festivals. It tastes good but i was sort of bored with the same taste .So i decided to give it a little flavour and a creamy texture and i added almond to the kheer and a cooked a very tasty creamy almond vermicelli kheer:-)


Milk 1 LT

Vermicelli 1/4 cup

Almond 1/4 cup

Saffron few strands

Sugar 1 cup

Raisins few

Ghee 1 tbsp


Soak the almonds in luke warm water for an hour and remove the skin

In a pan add the ghee and saute the raisins in it,take it ot in a plate and reserve this for garnishing

In the same ghee add the vermicelli and roast it till it turns golden brown

Now pour the milk on to this and let it boil for 10 minutes or till the milk reduces to half the measure

Grind the almonds and add this to the milk mixture and boil for another 5 minutes

Put a few strands of saffron on it directly
Now add the sugar and simmer it on slow heat for another 5 minutes

Garnish with the raisins

Creamy almond vermicelli kheer is ready to be served

Sending this to Ayeesha's IFTAR MOMENTS- HIJRI- 1431- EVENT

Sunday, August 8, 2010


Upma is not what my family would eagerly await for breakfast, but when they tasted this, the reaction was totally different. They wanted another helping.......I am so happy i tried this, very tasty

Intake of barley helps us to maintain your overall health in the long term. These whole grains are rich in protein, vitamins, minerals and amino acids essential for our health. Barley is one of the richest sources of both soluble and insoluble fiber, so gives me all the reasons to cook this regularly

Barley                        1 cup

Onion                        1

Tomato                      1

Beans                        few

Carrot                       1

capsicum                  1

Oil                          2tsp

Mustard                  1 tsp

Black gram dal        1 tsp

Asafoetida              a pinch

Green chillies           2( finely cut without the seeds)

Salt                         to taste


Soak the barley for 8 to 10 hours

Drain it. Transfer it to a vessel. Add 1/4 cup of water. If you want it mushy, add more water

Cook the barley in the cooker( iIcooked it till 5 whistles)

Cut all the vegetables finely

In a pan take 2 tsp oil and add mustard seeds, ural dal, chillies .

When the mustard splutters add onions, capsicum,carrot, beans and tomato and fry till for few minutes

Now add the cooked barley

Add the required amount of salt and squeeze a lemon in it and cook it for another 5 minutes with the lid closed.

Garnish with curry leaves and coriander leaves

Tasty barley upma which is very healthy is ready to be served