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August 1, 2015

Homemade Cake Flour

     To make cakes quick and fast it is convenient to prepare the ingredients readymade and keep. This recipe is about how to make the cake flour.
       If you make all the key ingredients readymade cake making will look like an easy task.



Recipe Cuisine : India | Recipe Category: Homemade
Preparation Time: 2 mins  | Processing Time: 5 mins | Yields: 1 cup 
Ingredients:
Maida / Wheat Flour
1 cup, minus 2tbsp (1cup – 2tbsp)
Corn Starch / Corn Flour
2 tbsp
1 cup =  250ml
Procedure:
1. Measure the flour in a measuring cup and scrapping the top off with a flat knife blade. [ at the time of measuring don’t shake while filling the flour]
2.  Then remove 2 tbsp of flour from it.
3.  Now add 2 tbsp of corn starch to the flour.
4. Sift both the flour together about 3-4 times.
Store it in a air tight container for later use or use it immediately.
Note:
1. Corn starch is used to give a very soft and fluffy effect to the cake.
2. You can add custard powder instead of corn starch.
3. If you want more cake flour, you can increase the ingredients proportionally.
X cup cake flour = ( X cup flour – 2X tbsp) + 2X tbsp corn starch
Ex:
2 cups cake flour = 2 cups flour minus tbsp and add 4 tbsp of corn starch.
2 cups cake flour = (2 cups flour – 4 tbsp) + 4 tbsp of corn starch.

(4 tsbp = ¼ cup)

July 31, 2015

Thinai Mavu (Foxtail Millet Flour) kozhukattai

      Kozhukattai is always prepared using rice or rice flour. But in villages it prepared using millets also. This foxtail millet kozhukattai recipe is also a village recipe (from my great grand mother).



Recipe Cuisine : South Indian | Recipe Category: Desserts
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 10 nos.
Ingredients:
Foxtail Millet Flour / Thinai Maavu
1/2 cup (1 cup = 200 ml)
Grated Coconut
1/4 cup
¼ cup
Water
1 cup
Cardamom Powder
¼ tesp
Sesame Oil
1 tesp
 Procedure:
1. Dry roast the foxtail millet flour till nice aroma comes out. Allow it to cool down completely and keep it aside.
1. In a heavy bottomed pan, add water, oil and cardamom powder. Bring this to boil.
2. Then add the jaggery syrup and grated coconut. Mix them well and keep the flame at low (simmer).
3. Now add the foxtail millet flour and mix them well.  Mix it continuously to avoid forming lumps. At one stage you can get soft and pliable dough like chapathi dough. Now switch off the flame and keep it aside for cool down.
4.  Then you can divide the dough into small lemon size balls. Place the ball in your palm and press using your fingers (just close your fingers tightly). Do it for all the balls.
5. Steam cook the kozhukattai using idli pot for 15 mins or till they turn into glassy look at medium flame. Allow it to cool down and then serve.
            Tasty and healthy kozhukattai is ready for Neivediyam.
Note:

1.You can use small coconut pieces instead of grated coconut.

July 29, 2015

Health Mix Porridge with Homemade Health Mix Powder

    Health mix porridge is a good healthy replacement for tea and coffee, especially at early morning and late evening. Health mix porridge and a banana is quite filling for kids and gives enough nourishments of a quick breakfast.
     I have already posted on how to prepare homemade health mix powder at http://www.kurinjikathambam.com/2015/04/homemade-health-mix-powder-sathu-maavu.html



Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 5mins  | Cooking Time: 5 mins | Yields: 1 cup (200 – 250 ml)
Ingredients:
Health Mix Powder / Sathu Maavu
2 tbsp
Palm Sugar Candy / Nattu sakkarai/Sugar
1 tbsp
Milk
½ cup
Water
1 cup
 Procedure:
1. Take health mix powder in a small bowl and add ¼ cup of water. Just leave it for 2 mins. Then mix with spoon or small wishk without any lumps.
2. Meanwhile, mix palm sugar candy and the remaining water. Heat this mixture at medium flame and bring it to boil. When it starts boiling add the health mix mixture and keep the flame low. Mix them well and stir continuously till the mixture becomes thick.
3. Now switch off the flame and add boiled warm milk and mix well without lumps.
       Serve it either hot or warm.
Note:
1. Sugar is optional, you can also add salt instead of sugar.
2. Milk is also optional. Either increase or decrease the milk quantity as you like.

3. Add buttermilk instead of milk after the porridge cool down completely.

July 28, 2015

Homemade Peanut Butter



      Peanut butter is a very useful add-on for chapathies, breads, dosas etc., It is also an ingredient for cookies.
     It is very costly if you buy off-the-shelf. But it is very easy to prepare within 5 mins. You can help you save ¾ of the cost of the off-the-shelf product.



 Recipe Cuisine: India | Recipe Category: Homemade
Preparation Time: 2 mins | Processing Time: 3 mins | Yields: ½ cup
Ingredients:
Roasted Peanuts
1 cup
Peanut Oil / Olive Oil / Cooking Oil
1 tbsp
Sugar or Honey
1 tesp
Salt (optional)
A pinch
1 cup = 200 ml
Procedure:
1. Powder the peanuts using the mixer. This takes few seconds only.
2. Then add the sugar or honey, and process them again till it becomes thick paste.
3. Now scrap the down the sides of the mixer and add oil.
4. Again process till you can get soft, smooth and paste like consistency.
   Now you can get yummy and tasty homemade peanut butter.
Note:
1. You should use well roasted and de-skinned peanuts.
2. Use this for 15 days even without keeping in  fridge. You can also store it in a fridge use for longer time.

July 25, 2015

Custard Powder Cake

     I have made this cake using strawberry custard powder. With the strawberry custard powder we can get flavor and color of strawberry. The color, texture and taste had come out very well.
I have made this for my 5th Blog Anniversary.







 Recipe Cuisine : Indian | Recipe Category: Baking
Preparation Time: 15 mins  | Cooking Time: 35 mins | Yields: 15 pcs(1 inch square)

Ingredients:
Madia
1 cup minus 2 tbsp
Strawberry  Custard Powder
2 tbsp
Sugar
¾ cup
Oil
¼ cup
Milk
2/3 cup
Egg
2 nos
Baking Powder
1 tesp
Salt
A pinch
Vannila Essence
1 tesp
Pink Food Color (optional)
3 drops
 Procedure:
1. Sieve the maida and custard powder together for 5 times.
2. Then add the baking powder with the flour mixture. Again sieve them for 3 more times. Keep it aside.
3. Powder the sugar using the mixer and keep it aside.
4. Grease the cake pan with oil and dust it with the flour.
5. Meanwhile, pre heat the oven for 10 mins at 2000 C.
6. Break the eggs one by one and pour it in a small bowl. Check if it is good or not. If it is good then pour it in a wide bowl. Do this step for all the eggs. Then beat the eggs till it becomes frothy.
7. Now add the food color (if used), powdered sugar, vanilla essence and salt. Beat them again in a high speed till it reaches the soft peak consistency – similar to that of the consistency of urad dal batter for  idli.
8. Then add the flour mixture and mix it gently using the beater. Beat just for 30 seconds.

9. Now add the oil, give a fold and transfer it into greased pan. Bake it for 35 mins at 1800C or till the inserted tooth pick comes out clean. Allow it to cool down and  serve.

July 24, 2015

Homemade Jaggery Syrup

     If you make the ingredients of a recipe and store it beforehand. It becomes easy to finish the recipe. Jaggery syrup is one of the ingredients which we use in many recipes like pongal, kozhukattai etc., It is good to prepare homemade Jaggery syrup for later use.


Recipe Cuisine : Indian | Recipe Category: Homemade
Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 1 cup

Ingredients:
Jaggery
1 cup (200gm cup)
Water
¼ cup
 Procedure:
1. Either grate the jaggery using the grater or break it into small pieces using the hand mortar and pestle. I have grated it using the grater.

2.  Take 1 cup of grated jaggery in a heavy bottomed pan, then add ¼ cup of water and keep the flame very low. If you can use grated jaggery, no need to mash it, otherwise add water and mash well using the masher or back side of the ladle, and then keep it on the flame.

3. When the Jaggery starts to melt, stir continuously with the ladle. Cook till the syrup becomes frothy. Switch off the flame and strain it immediately using the steel strainer into another bowl.  It looks like honey at this stage.


4. Allow it to cool down. Use it immediately or store it in a airtight container and keep in the refrigerate for later use. You can store and use it for till a month.

July 23, 2015

Blog Anniversary!!!

    Today my blog turns 5. Its time to recollect my memories of the blog.

    During July 2010, I started first this blog to keep me engaged. During the first two years took photos using point and shoot camera. I also put lot of kolam which were good hits and brought lot if visitors. During the 3rd year I have taken a break for as I had my baby. I restarted blogging again frequently one year back. During this year I also upgraded to a good DSLR camera. I also discovered Facebook and got lot of friends through it.

     The blog has made be explore new recipes using millets and I have learnt a lot due course. I take this occasion to thank my husband, family members, fellow bloggers and my friends.


   

      I have made this cake specially for this blog anniversary. I will post the recipe in the next post.

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