Cook N Bake

Discussion in 'Ask ChitVish' started by Chitvish, Oct 5, 2005.

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  1. meenaprakash

    meenaprakash Silver IL'ite

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    query

    Dear Chitra,

    just wanted to know about the ingredient, Mixed Spice - what are the spices here?
    is it just clove, cinnamon & nutmeg or something else ??

    pls do reply, would like to try this one....


    thanks & regards,
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Meena !

    Dear Meena,
    You can use the garam masala you have at home for sabjis. I go on changing my garam masal combinations made at home. My combination is:
    Garam masala powder:

    Cloves - 20 gms

    Pepper - 20 gms

    Cinnamom - 20 gms

    Jeera - 20 gms

    Cardamoms - 20 gms

    Dhaniya - 40 gms

    Nutmeg - 1

    Dry ginger - 40 gms

    Dry well in sun & powder
    The other one is just equal cinnamon+cardamom+cloves.
    you can use any combination.
    regards,
    chithra.
     
  3. Seetha3

    Seetha3 Senior IL'ite

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    Thanks a ton for the garam masala recipe Chithraji!! Can you please give measurements in terms of spoons or tbsp? Thanks

    Seetha
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Seetha !

    Dear Seetha,
    I shall attempt. But it is very difficult to give cinnamon etc in spoons ! Besides, for garam masala to get the correct flavour, it is better to weigh. Very small quantities can be measured only approximately !
    regards,
    Chithra.
     
  5. sunitha

    sunitha Gold IL'ite

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    Dear Seetha

    Saw your query to Chithra Madam and thought I can be of some help.I got this recipe for Garam masala from some site ,don't remember which site.Maybe this can help you.I have tried this garam masala recipe and it is quite good and keeps fresh for long under normal room temp.

    GARAM MASALA

    Ingredients Method Cinnamon - 3" sticks
    Cumin Seeds - 1/2 tbsp
    Coriander Seeds - 1/2 tbsp
    Black Pepper - 5-6
    Bay Leaf - 1
    Cloves - 4

    Take all ingredients and mix.

    Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.

    Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.

    Use as required.

    Note: Use a heavy pan or griddle (tawa) for best roasting.

    Makes: 2 tbsp.

     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coconut Thumbprint Cookies - Cashew-coconut combination!

    Maida - 2 ¼ cups

    Butter - 1 cup

    Sifted icing sugar - 1 cup

    Desiccated coconut - 1 cup

    ( you can use fresh, finely grated coconut)

    Cashew powder - ¾ cup

    Salt - a pinch

    Almond essence - 3,4 drops ( optional)

    Jam - 2 different colours

    Additional Grated coconut to sprinkle ( optional)

    Cream butter with salt.

    Gradually add sugar, creaming well.

    Stir in essence & 1 cup coconut.

    Add flour, a little at a time, beating well after each addition.

    Stir in cashew powder & chill the dough.

    Roll into size of walnut.

    Place on baking tray & bake at 350 deg f for about 8 mts..

    Remove & make a depression in the centre of each ball with thumb.

    Then bake again till cookies begin to brown.

    Cool & fill the depression with jam & sprinkle coconut around.

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    Last edited: Jan 6, 2010
  7. Seetha3

    Seetha3 Senior IL'ite

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    Thanks Sunitha for your recipe. I have decided to invest in a kitchen weighing machine!!

    Regs

    Seetha
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Boiled Fruit Cake - fruit cake has its own rich taste!

    Maida - 225 gms

    Dried fruit - 175 gms

    Butter - 85 gms

    Sugar - 115 gms

    Water - 140 ml

    Baking powder - 2 tsp

    Soda bicarb - 1 tsp

    Mixed spice powder - ½ tsp

    Salt - ¼ tsp

    Clean & prepare fruit.

    Put with butter, sugar & water in a pan, bring to boil, simmer for 10 mts & cool.

    Sieve all dry ingredients except soda.

    Dissolve soda in a little water & combine all ingredients.

    Stir well, do not beat.

    Pour into a greased baking tin & bake at 350 deg F for 1 hr or till done.
    fruit cake to post.JPG
     
    Last edited: Dec 27, 2008
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nankhatai - the favourite crunchy biscuit.

    Maida - 450 gms

    Fine rava - 150 gms

    Powdered sugar - 300 gms

    Ghee - 300 gms

    Soda - 1 /2 tsp

    Vanilla essence - 2 tsp

    Cardamom powder - 2 tsp

    Chopped cashew or almonds - for topping

    Beat ghee & sugar.

    Add all other ingredients & make a dough as for puris.

    Cover the dough with damp cloth & allow to stand for 2 hrs.

    Make about 6 dozen balls, press slightly in the centre & place a nut.
    Bake in a moderate oven(160 deC) till light brown.
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    Last edited: Apr 12, 2011
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cauliflower au Gratin - my version is Indianised !

    I do not use white sauce, to avoid butter which is a must for white sauce. I use cornflour & add butter just for dotting on top, at the end & that too is optional. I have slightly Indianised my version to be less bland.

    The bread crumb topping gives it a nice crunchy taste.

    Wash & chop cauliflower into not less than 1” cubes.

    Cauliflowerettes - 3 cups

    Milk - 2 cups

    Cornflour - 3-4 tsp

    Oil - 1 tbsp

    Onions - 2

    Ginger-garlic paste - 1 tsp

    Red chilli powder - 1 tsp

    Sugar - 1 tsp

    Salt

    Grated cooking cheese - 2 tbsp

    For topping:

    Bread crumbs - 2-3 tbsp

    Butter - 3,4 tiny knobs

    Steam cauliflowerettes till just soft.

    Mix ½ cup of cold milk with cornflour & keep ready.

    Boil the rest of the milk & when it boils, add the paste, stirring well to avoid lumps.

    Let the mixture boil & keep it aside.

    In a vessel, heat the oil& fry the onions lightly.

    Then add ginger-garlic paste, fry for a mte & add chilli powder, salt & sugar.

    Next add the milk mixture & steamed vegetables & mix well.

    Remove from flame & add grated cheese.

    Transfer to a baking dish, sprinkle bread crumbs & dot with butter.

    Bake in a hot oven at 400 deg F for 20 – 25 mts till golden brown.
    In restaurants, it is served with potato chips
    au gratin.JPG
     
    Last edited: Jan 15, 2010
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