Baking related questions

Hi Meena,

Here are a few answers from me:

1. Yes all purpose flour is the same as maida and can be used for all our Indian cooking. I even use self raising flour( which is maida plus added leavening agents) all the nans etc... come super with this.

2. Yes egg beaters can be used. Just make sure what the recipe call for. If it is just eggwhites, then egg beaters can be used. If it is whole eggs, then make sure you get the egg beater with yolks in it!. Look on the package for measurements that tell you how many tbsp or cups to 1 egg.

3. Cheeses are a whole wide world of their own.
Typically for Italian dishes: Parmesan is the one used to give a nice crusty topping with a tangy flavour.
Mozarella is used for those dishes like pizza, lasagna etc... which need that ooohygooyey stringy topping.
usually for baked pasta dishes, a lot of italian recipes use a mix of : parmesan, mozarella, pecorino romano and asiago.
for salads and cold pasta dishes: gorgonzola cheese is used , and also mozarella slices and asiago .
For pasta dishes that call for cheese to be stuffed or used as filling : eg lasagna, manicotti or stuffed shells etc: ricotta cheese is used.

All of the above cheeses are available in low fat and part skim milk content. Check the package when you buy. Also check to see that it lists the type of rennet used. If it just says enzymes then do not use it. it should say free from animal rennet or microbial rennet used or vegetable enzymes used.

Cheddar cheese is good for Mac and cheese, Augratin type dishes. Here again a mix of cheddar, parmesan and mozarella brings out incredible flavour.

For Mexican dishes like Enchillads, Burritoes, etc.... I find that monterrey jack or pepper jack cheeses are really good. These again are available in low fat versions.

4. Yes the black beans can be made at home. I think i have a recipe for the same let me hunt it up for you . ( i have kind of modified it a little to suit my tastes).

5. I think Mrs CV has already given vegetable stock recipe in her rasams thread. look for it.
I usually use only water as i find that most recipes calling for stock are soups of some pasta gravies, and it is waste of good vegetables to just make the stock and not eat it!!.

Hope this helps . and hope you get more tips too.
Vandhana

 

MeenLoch,Vandhana,

Good thread and shows much promise.

Vandhana, I know that you are an awesome cook with many modified recipes. It will be great if you can start a thread on all such recipes, the rice cooker ones you have devised, along with the baking recipes with egg substitutes. You dont have to post regularly, just once a week, when you are free is fine.

regards
Vidya

PS:Thanks and you know this stems out of the many delicious recipes you ahve shared with me.

 

vandhana,
can i use baking soda instead of yeast?yes vidya is right!!i am also looking forward to your recipes.i have tasted your delicious cooking and would love to learn from you!!!
vidhya.

 

hi frnds
have a question ......i really like stir frys ..with all kinds of vegges as its less in calories and filling ...but my prob is stir fry sauce ....culd any one suggest which brand stir fry sauce is gud which has no msg ...

plz share ur ideas

thanks in advance

 

Wat cheese to use?

Hi All,

I wud love to know wat cheese suits our indian palate for recipes like cheese bread, cream corn . I tried cheddar once n it dint come out well. It had a strong flavor. here i get cottage, cheddar different ages, ricotta, parmesan, mozarella n some cheese slices. which one shud i choose? Please help.

Regards,
CC

 

Re: Wat cheese to use?

Mild Cheddar is nice, and so is some colby or pepper-jack cheese. Pepper Jack Cheese has bit of hot Jalapenos in it that goes really well with baked goods....do try!

 

Re: Wat cheese to use?

Parmesan And Mozarella Are The Best..sunkan

 

I tried to bake Frozen pizza which required me to preheat MW at 220 C and bake for 6 minutes. But it came out quite hard and only top part was eatable. Any advice on this will be very helpful.:thankyou2: