Showing posts with label Cooking Tidbits. Show all posts
Showing posts with label Cooking Tidbits. Show all posts

Saturday, October 24, 2015

How to Choose Jaggery To Make Soft Athirasam | Tips To Get Perfect Soft Adhirasam

 The Adhirasam sweet is typically made in South India and this sweet is a traditional delicacy as well. Usually in South India they use Jaggery or Nattu Sarkarai (Natural unrefined cane sugar), so they pick the right jaggery and Raw Rice to make this sweet soft and perfect but when we live outside the country, we don't have much option to choose. Sometimes instead of raw rice we have to go for Sona Masoori and is hard to get south Indian jaggery products. So today's post is going to talk about what type of jaggery

Monday, July 9, 2012

How to bake Cup Cakes/Muffins

 Baking Essentials

Today I am here to share few ideas about baking Muffins and Cup cakes.

With Muffin Pans
(a) If using non stick muffin pans then spray oil before droping the batter which is easy to clean after baking, since it is a non stick pan, we can directly bake add the batter to bake cupcakes or muffins without any liners, here is my strawberry cupcakes recipe as an example for it. .
(b) Or Line up with paper liner/baking cups alone, for picture check the Pomegranate cupcakes recipe link here.

If not having Muffin pans
(c) Use foil baking cups which comes with foil sheet and paper liner as shown in the picture over oven safe pans or on aluminum foil sheets.
(d) Or use oven safe silicone baking cups (upto 500°F), just grease/spray butter/oil and bake.
(e) For parties, get decorative baking cups, place over the foil baking cups and bake it as said above.

Sunday, July 8, 2012

Microwave Papad / Appalam

Papad - 5 Numbers (Medium size)

If you are very much concerned about using oil then fry the papads in microwave just for 30secs, if necessary (thickness  varies) flip it and microwave it for another 15-30secs. Can be called as diet papad :).

Thursday, July 5, 2012

How to make perfect Gulab Jamuns (jamoons) using instant powder


  • Reserve 20ml of water where the original measurement calls for making the dough. If necessary add atlast.
  • The dough should be soft and slight sticky.
  • Take small batches of dough to make balls and cover the remaining. 
  • Apply few drops of oil to your palms before making balls, it prevents to get crackless jamoons.
  • Oil should be at medium temp, too low heat causes jamoons to break and if it is too hot then you get uncooked jamoons.
  • Take jamoons out from hot oil when it turns dark golden brown.
  • Drain the excess oil using paper towel.
  • Allow the jamoons to cool for couple of minutes.
  • Drop the jamoons in medium hot sugar syrup.

Wednesday, July 4, 2012

Sarkaraivalli Kilangu | Sweet Potato

The US Sweet Potato is entirely different from our sarkaraivalli kilangu. So i was longing for our exact sarkarai valli kilangu. One day when we went to korean supermarket i saw this in huge quantity with the name of korean yam or korean sweet potato. I thought of sharing with you guys. I love to have this kilangu with ghee and sugar.