Cook N Bake

Chitvish · Feb 22, 2007

Dear Priyanka,
My MW is not the convection type. So, I use the OTG. Murphy Richards & Sunflame are good in Chennai.
If your MW is convection type, use it in the convection mode for baking.
Love,
Chithra.

Chitvish · Mar 7, 2007

Corn Risotto - do we ever get tired of corn ? No, I think !!

Rice (any thin variety) - 1 cup

Boiled sweet corn - 1 cup

Tomatoes - 2 large, blanched & pureed

Red chilli powder - 1 tsp

Capsicum - 1 large, chopped

Onion - 1, chopped

Garlic - 2 pcs, chopped

Bay leaf - 1

Pepper - about 8

Oil - 2 tbsp

Butter - 1 tbsp

Grated cheddar cheese - ½ cup

Heat I tbsp oil & temper bay leaf & pepper.

Add soaked & drained rice & fry little.

Add enough water, salt & cook till soft.

In a kadai, heat the other 1 tbsp oil.

Add onion & garlic & fry lightly.

Add chopped capsicum& fry again.

Add tomato puree & salt.

When it thickens, add boiled corn & simmer.

In a casserole alternate rice & vegetable mix layers, ending with vegetable mix.
Or, alternately you can mix both in the casserole.

Dot with butter & spread cheese.

Bake at 200 deg C for 20 mts till top browns.

Serve with potato wafers or a green salad.

prasheilaprabhu · Mar 14, 2007

Hello Chitra aunty,

your recipe's are mouthwatering.

just a question, when we bake a cake, it is never spongy, even though we follow the recipe verbatim.
please let me know what to do to get the smooth spongy feeling like the cakes in bakery shops.

thanks,

prasheila

Chitvish · Mar 14, 2007

Dear Prasheila,
Welcome to this forum.
You must always measure exactly the quantities of ingredients. Once the flour is added, do not beat too much. Thar removes the air pockets & the cake becomes hard.
Gently fold in the flour. Alsi the temperature maintenance is very important.
Love,
Chithra.

prasheilaprabhu · Mar 15, 2007

thank you for the reply.
you mentioned temperature maintenance.... in an oven of a cooking range, where temp is marked with 1, 2...9 what is the temp. at which to pre heat the oven, and to bake the cake?

suppose i am baking two small cakes together, should i keep both in together at the same time, or one by one? the batter is made once, with one having chocolate, i.e, we mix the chocolate later.

and how long do i have to cook it?

Chitvish · Mar 15, 2007

Dea Prasheila,
This depends entirely on the oven or range, you are using. I cannot generalise & tell you.
Please read the manual thoroughly & proceed.
Love,
Chithra.

Chitvish · Apr 21, 2007

Rangoli Pasta: - a colourful dish appealing to the eye as well as the tastebuds !

It is preferable to buy the multicoloured spiral pasta. The vegetables can be broccoli, carrot, beans, baby corn, cauliflower etc. Cut them to 1” size.

Vegetables - 2 cups

Cooked pasta - 2 cups

Olive oil - 1 tbsp

Onions - 2, chopped

Minced garlic, ginger & green chillies - 4 tsp

Tomato sauce - ¼ cup

Milk - 2 cups

Butter - 1 tbsp

Cornflour - 1 tbsp

Grated Cheddar cheese - ½ cup

Salt, Pepper

To garnish _ 1 tomato, sliced.

Steam the vegetables till just soft but crisp

Mix milk, butter, cornflour, salt & pepper.

Heat to make a sauce, stirring to avoid thickening.

Add grated cheese & pasta & mix well.

In a kadai, heat oil & sauté onions.

When glossy add greenchilli-garlic-ginger mince.

Fry for 2 mts & add vegetables.
Add little salt & tomato sauce.

Simmer & remove.

In a greased casserole arrange vegetables & pasta-mix.

Garnish with sliced tomatoes & dot with butter.

Bake in a hot oven for 15 mts.

Serve with toasted bread or as a main dish with a green salad.

mohana · Apr 22, 2007

Dear Chitra,
Rangoli Pasta looks so colorful,but u didn't mention how many cups of milk to make sauce?

Chitvish · Apr 22, 2007

Dear Mohana,
Done, madam. Sorry , i missed out.
Love,
Chithra.

Chitvish · May 23, 2007

Macaroni & Tomato: - A perennial favourite in pasta dishes

Elbow macaroni - 200 gms

Tomatoes - 500 gms ( blanch & chop)

Onions - 3, chopped lengthwise

Garlic - 10-12, chopped lengthwise

Oil - 1 tbsp

Chilli powder - 2 tsp

Salt, sugar

Cheddar cheese grated - ½ cup

Butter - 3 tsp

Cook macaroni in plenty of water to which 2 tsp oil & little salt are added till cooked.

Drain & smear the macaroni with little oil.

Heat oil in a kadai & sauté first onion & then add garlic.

After a few mts, add tomatoes, chilli powder, salt & sugar.

Cook till semi solid.

Mix with pasta.

Transfer to a greased baking dish, sprinkle cheese on top & dot with butter.

Bake in a hot oven for 20 mts, till top starts browning.