Thursday, February 28, 2013

Mysore Masala Dosha




Till now I havent met anyone who doesnt love masala dosha. A crispy masala dosha paired with some coconut chutney and sambar is something I never get bored of ,be it at home or at restaurant.
I got this recipe for a restaurat style masala dosha from my cousin sister and I have been hooked onto this ever since.If u follow the recipe and tips as it is ,I cant see any reason for this to go wrong...Mysore masasla dosha is nothing but  usual masala dosha with a  tomato chutney spread on it so its like a cherry on top of cake ! But I am warning u if are going to take pictures of mysore masala dosha like I did, the tomato chutney will make the dosha a bit soggy,so if you are looking for a crispy dosha eat as soon as u make it :)

Ingredients
Rice - 1 cup
Urad dal - 1/4 cup
Chana dal- 1/8 cup
Toor dal - 1/8 cup
Fenugreek seeds - 1 tbs
Rice flakes/poha/avil - handful
Salt
Ghee

Method
1.Soak rice,urad dal,chana dal,toor dal  and fenugreek seeds for 6-7 hrs .
2.Add rice flakes to the soaked ingredients and let it soak for 10 - 15 minutes. 
3.Grind the soaked ingredients  adding enough water .
4.Allow it to ferment overnight( I kept it an preheated oven beacuse of  cold weather here ).
5.Add salt to the batter and mix well.
6 Heat a non stick pan ,rub some oil/ghee on the pan and pour one laddle of batter and spread it with the laddle as thin as possible.Cook it covered for 1-2 minutes.When the bottom of the dosha is brown and crisp take the lid off  , spread some ghee , tomato chutney,potato bhaji and roll it.Serve hot with Sambar and coconut chutney.

Ingredients for potato bhaji
Potato - 3
Carrot - 2
Onion -1 big
Ginger minced - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves
Green chillies - 1-2
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Method
1.In a sucepan add oil and sputter mustard seeds, add urad dal and let it become brown.
2.Add chopped onions and suate until soft.
3.Add ginger and saute for 1 more minute.
 4.Add chopped  potatoes, carrot, greenchillies,curry leaves
2.Add salt,turmeric powder,enough water and cook until potatoes are done,mash it slightly.
Ingredients of tomato chutney
Tomato - 3 no
shallots - 3-4 nos
Onion-1 medium
redchilly powder(1/2 tsp)
curry leaves ( few)
Garlic clove - 1-2
Salt to taste

Method

1.Take oil in a pan and saute onions and shallots for few minutes.
2.Add Tomatoes, curry leaves, red chilly powder,garlic  and saute for 2 minutes. Let it cool for some time. Add salt and grind. Donot add any water.
Notes
Usually in retuarants they cook masala dosha uncovered but  at home I found that , doshas  cooked covered tasted better and was cripsy too .

Tuesday, February 26, 2013

Kappa Masala/Tapioca masala


 
Kappa / Kolikizhangu / Tapioca is something which I grew up eating a lot, In my backyard back home in Kannur we used to grow a lot of kappa and my used to go a dig out some fresh kappa for our evening tea..can u imagine the taste of  freshly dug and cooked  kappa ?? its divine ! In my home it was always this way,we didnt want any fish curry or ulli chammanthi or any accomponiment to go with it and we loved it this way.
Since my dad was moving around with his job we used to relocate with him and thats when we learnt the new way to eat Kappa with Fish curry/ beef/ chicken curry and all..and they were all treats for our taste buds ! During our stay in Kochi we had a Matsyafed  nearby and their canteen used to serve the best kappa and fish curry just for 5 quids ! On a hungry day back from college I used to go there and get some take away to home and used to share it with my 2 little  sisters !

 I  made this kappa masala  for  my first ever cookout with a group, I always wanted to join such groups when bloggers  cook together ,but  for some reason it never happened . So here I am with a Masala kappa recipe adapted from Edible garden. who is hosting Kerala Kitchen cook out this month.

Ingredients - (serves 4)
Kappa /tapicoa - 2 medium ones(cubed )
Garlic cloves - 3-5
Dry whole  red chillies-  3 (seeds shaken )
Turmeric powder - 1/4 tsp
Salt
Grated coconut - fistful
 Coconut oil - 1 tbs
Mustard seeds - 1tsp
 Urad dal or uzhunnu parippu - 1tsp
Curry leaves - few
 
Method
1.Peel the skin,wash and cut the tapioca into cubes by running the knife inside and splitting it from the centre( once you are done you will  left with a strand ! )
2.In a saucepan add cubed tapioca with enough water to cover it ,adding  turmeric powder.Cook for  sometime till  they are half done and then add salt and cook till they are soft and cooked through(takes about 15- 20 minutes )
3.Drain the tapioca and keep aside.
4.Coarsely grind  garlic,coconut and whole redchilly and keep asdie.
5.In a wok add oil and sputter mustard seeds, followed by urad dal and curry leaves.
6.Add the coarsely grinded mixture and saute till the raw smell goes( for a minute or so) and then add cooked tapioca and mix until its coated well.
 
Serve hot as it is or you can enjoy it with some ulli chammanthi or spicy fish curry !

Sunday, February 24, 2013

Story of Blogger's Buzz and a simple two tier vanilla cake !

I am still having a hangover of the wonderful Bloggers Buzz  I have been to yesterday..It ws such a pleasure to be in a room full of like minded fellow bloggers. When I woke up yesterday morning  I was so excited and at the same time was having a funny feeling, just like a feeling I used to have  just before the first day at  a new school/college ! Neverthless I was so enthuthiastic and left home leaving my lil A for a whole day with S,which I have never done before : )

I had to catch a train and a bus  for the venue and the train journey  which usually  takes 20 -25 minutes went so quickly as I was in a different world all the way thinking about the event, I got down the train and walked towards the bus stop  and while I was waiting for bus, it started  snowing little bit  and it was freezing cold but because of the excitement I didnt even feel cold ! After few minutes of waiting, bus came and   I  got down at the nearest stop. I am always a  sucker  with maps but this time I did  a bit of home work with maps, so finding the venue was easy ,on the way I met few of my fellow bloggers friends too,we recognised each other and I was so happy to see them.We all reached the venue and I  was so amazed by the efforts  Nupur of  Uk rasoi , Nisha of Look who is cooking too and Preeti of Isingcakes and more did for arranging the event well organised ! We were welcomed with refreshments tea/coffee ,sandwiches and Total yogurts and Muffins ..If I knew by refreshment they meant this lot I would have skipped my breakfast :)

 Bloggers started connecting each other and we all chit chatted as if we had know each other for long time and I didnt feel that I was in a new group...it was amazing and  It reminded me of college days where friends used to chat non- stop. I was also impressed by the efforts taken by some bloggers who travelled a long way to be with us,especially Priya of Priya's Versatile recipes who came all the way from Paris ,kudos to her !

After the initial 30 -45 minutes of casual chit chats we  introduced ourself to the audience, followed by   Food  Photography session by Jeanne of Cook sister. Since I am a newbie with SLR camera her session was so useful to me and I cant wait to take some food pictures, now that I have  learnt a little about  my camera ,thanks to Jeanne for clearing all our  doubts :)

Then it was our lunch break and it was a delicous  Indian lunch box with some rice, roti, curry and a vegertable stir fry followed by gulab jamuns and ice cream. We all had a happy tummy after the lunch ! We were left to connect each other for some more time before our next session.

The next session was equally exciting, it was macaroon making by Bobo Macaroons and we were shown the techniques of making a perfect  macaroon ! she was so patient and cleared all our doubt and we were also lucky enough to taste two different falvours of macaroon which  she baked and it was deliciousssssss.. I am sure many of us will be trying macaroons soon :)

The next session was by Glams media about monetising our blogs and it was so useful aswell.I am defintely going to think about it.It was nearly the end of the event and we all had another round of tea/coffee and refreshments. When we all said goodbye we were given a goodie bag with full of goodies ! I am sure we are all going to bake a lot with the goodies we were given.
 
Things in our Goodie bags !
Macaroons tasting and evening refreshments !
 
 To sum up we had a great day and I am already looking forward to the day when we all  can meet again !Thanks to oraganisers Nisha, Nupur and Preeti  for making this event so succesful , to all the bloggers who made it for the event ,Jeanne , bobo macaroon and Glams media for all the sessions and last but not least all the sponsers of Goddie bags, Sponsers of hall (Avedna Ayurveda and Lovesubzi.com), and Sponsers of lunch (Shree krishna vada pav) ,Tea/coffee (Whittard of Chelsea )and refreshments (  Urban tadka ).
 
Coming to today's post..This was a two tier vanilla cake with vanilla buttercream icing , I baked two 9 inch cakes and sanwiched them buttercream icing and then on the top I kept two 6 inch cakes sandwiched with buttercream icing.Covered the whole of the cake with vanilla buttercream and then made a little pattern with fork !





Monday, February 18, 2013

Tuna cutlet / fish cutlet

 
Last weekend it was raining here so much and later that day in the evening while I was having my cup of tea watching the rain outside I had some nostalgic feeling ...it was about the hot , yummy cutlets I used to eat from Indian coffe house back home...I had eaten a lot of cutlets from the coffee house  as well as their parcel cutlets( take away ones ) .Take away ones were usually wrapped  in banana leaves  with a news paper wrap outside.They also had a tomato ketchup which was sweet and delicious to go with it, It was heavenly combination  for me.The banana leaves gives a nice flavour to the cutlet and it  tasted awesome.Coming back to todays topic, so after that day I wanted to eat  some cutlets badly and thats  when I decided to make some myself, and I should say it  was defintely a winner and we  loved it !  
 
 
Ingredients (for 8  cutlets )
 
Canned tuna - 1 can (160 gm)
Fennel seeds - 1 tsp
Onion - 1 small
Potato - 2-3 small
Ginger minced - 1 tsp
Garlic minced - 1/2 tsp
Curry leaves - few
Redchilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala- 1/2 tsp
Salt
Egg -1
Bread crumbs ( as required )
oil for deep frying
 
Method
1.Peel and boil poataoes. Mash and keep it aside.
2.In a saucepan add some oil sputter fennnel seeds, add minced  ginger, curry leaves and saute for a minute.
3.Add finely chopped onions and saute until soft.
4.Add minced garlic and saute for a minute.
5.Add all the spice powders , drained  tuna chunks and saute for about 5-8 minutes
6.Finally add mashed poatoes , mix well and turn off the flame.
7.Shape them into little balls and flaten them out a little to get a circle shape, dip them in beaten egg to give a coating and finally in the bread crumbs .

8.Deep fry them until golden and crispy .
 
 

Friday, February 15, 2013

Coconut Cupcake two ways...with best ever Vanilla butter cream and Coffee liqueur flavoured chocolate buttercream


Only one more week for our Bloggers meet in London and I am super thrilled about it. Meeting friends from virtual world, master classes, food, goodie bags ..its going to be a great event, and to make the event even more exciting the organisers announced a competion for us to create a dish with the theme colour of  the event which is yellow, purple and butterfly. I never thought I would be able to send an entry on time ,but today lil A's dear friend came over for a playdate so I was in the mood to bake something so  I whipped up  this cupcakes for the kids and for us mummies too :)


Ingredients (- 6 medium cupcakes )
Cake flour - 1 cup ( 110 gm)
Baking powder - 1 tsp
Salt - 1/8 tsp
Sugar - 3/4 cup (120 gm)
Unsalted Butter - 1/2 cup (110 gm)
Eggs -2 nos
Dessicated cononut - 25 gm
Coconut milk - 50 ml
Vanilla extract - 1tsp

Method
1Soak dessicated cononut in coconut milk and keep aside.
2.Sift cake flour,salt ,baking powder and keep aside.
3.In a mixing bowl beat butter for 1 minute.
4.Add sugar and beat until its fluffy.
5.Add eggs one at a time and beat well after each addition.
6. Add vanilla extract and mix.
7.Add half of the flour and fold in.
8.Add the cocnout milk mixture and fold in.
9.Add the rest of the flour and fold in.
10.Bake in a preheated oven at 180 degree celcius for about 25 minutes or until a tooth pick inserted comes out clean.

Vanilla Buttercream icing (recipe adapted from here)

Ingredients (for decorating 3 -5 cupcakes )

Butter - 100 gm - (approximately  1/2 cup )
Icing sugar - 200 gm ( 1 1/2 cup )
Double cream - 50 ml
Meringue powder - 1tsp
Vanilla extract - 1tsp
salt - pinch

Method

1.In a mixing bowl add 1/3 of the sugar ,salt and meringue powder and mix.
2.Add cream to it and beat it for 5 minutes in  an electric mixer with paddle attachment .
3.Add remaining sugar and beat for 3 minutes.
4.Add Butter little by little and beat for 5-7 minutes.
5.Add vanilla extarct and beat for 1 minute.

Coffee Liquer falvoured chocolate buttercream (for decorating 3 -5 cupcakes )

Butter - 100 gm - (approximately 1/2 cup )
Icing sugar - 200 gm ( 1 1/2 cup )
Double cream - 50 ml
Meringue powder - 1tsp
Coffee liquer - 1tsp
salt - pinch
 Dark  chocolate - 40 gm (melted )


Method

1.In a mixing bowl add 1/3 of the sugar ,salt and meringue powder and mix.
2.Add cream to it and beat it for 5 minutes in an electric mixer with paddle attachment .
3.Add remaining sugar and beat for 3 minutes.
4.Add Butter little by little and beat for 5-7 minutes.
5.Add coffee liquer, melted chocolate and beat for 1 minute.


Sending  this to Blogger Buzz Competion.

Thursday, February 14, 2013

About me






I am a fun loving girl who likes to be around a group of friends all the time. After moving  with hubby I started missing being around the loved ones a lot and it started driving me crazy and thats when I came up with this hobby to keep me occupied and busy ! Eventhough I have been blogging for more than 5 years now, I took a big 2 years break in between when motherhood embraced me, now my little boy is 4 1/2 years old and is  keeping me busy all the time but nonetheless I have taken up blogging bit more seriously and I am trying hard to be regular with blog posts :)



When I started my life with hubby almost  8 years ago, little did I know about cooking and on contarty he who has been living a bachelor life for a long time abroad was a better cook than me and  I should say he was my first cooking guru ! But once I learnt few basic things from him he handed over the kitchen to me and slowly I picked up the pace. I started exploring different cuisines,baking  and now cake decoration has become my new passion.On the otherhand  my cooking guru had become little  lazy now and getting him to kitchen to cook something  is not easy these days :) My lil one has already started showing interest in cooking and always wants to help me with cooking although I try to keep him in bay to avoid the mess in my kitchen !


Talking about the recipes I post in my blog, it has all been tried and tested by me and I only post the recipes which comes out well and ofcourse taste good too.So dont be hesitant if u want to try a recipe from here :) And  if u ever try a recipe from here and please do let me know how you liked it :)


Photography is something which I started experimenting very rescently .Upon my constant demand my hubby gifted me with a Canon DSLR 600 D camera and a canon 50 mm f 1.8 lens in January (2013) and I am loving my camera so much now.


If you would like to know anything else or would like to get in touch with me do write to me at vineethasush@gmail.com

Cheers
Vineetha


Wednesday, February 13, 2013

Cauliflower kheema / Gobi Kheema

 
 
 
Long time ago while  watching a cookery show in TV, the presenters Hairy bikers were trying to promote the veggies the Brits ignored and I was suprised to see cauliflower among the veggies they were trying to save as they  dont sell well in Britian as people here preferred  Broccoli ,the closest relative of cauliflower over it. In my case eventhough  I  preferred cauliflower over broccoli we too were not  picking up cauliflower often like broccoli and the show really made me think about it and now cauliflower is always there in our weekly shopping bag :) Thanks to the show !
 
Ingredients (Serves 5-6  )
 
Cauliflower - 1 large
Onion - 1 large
Tomatoes - 2  medium
Ginger - garlic paste - 1tbs
Frozen or fresh Green peas - 1/2 cup
Whole garama masala
 Cinnamom stick - 1 inch stick
Cloves - 2 no
Cardamom - 2 nos
Bayleaf - 1
Cumin seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Aniseed - 1
Kashmiri Redchilly powder -1 tbs
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbs
Garam masala powder - 1tsp
Salt
 Coriander leaves

Method
1.Grate the cauliflower and keep aside.
 2.In a wok add some oil/ghee and fry the grated cauliflower for about 10 minutes until it turns light brown colour.
3.In a saucepan add some oil and sputter cumin and fennel seeds and add whole garam masala's and saute for 1-2 minutes.
4.Add finely chopped onions and saute until light brown.
5.Add ginger garlic paste and fry for 1- 2 minutes.
6.Add finely chopped tomatoes,spice powder and cook until tomatoes are mushy.
7.Add frozen green peas and cook for 2-3 minutes.
8.Finally add sauted  cauliflower and cook for 5-10 minutes and garnish with corainder leaves.


Serve with some rice/roti  and dal :)

Tuesday, February 12, 2013

Tomato rice


 
Simple and quick recipes like this are always a blessing  especially for packed lunch box. I was never   a  tomato fan all my life but still I love this rice. I was inroduced to this recipe by one of my friend about 2 years ago and has been making this every now and then and now even  my liking towards tomato is  changing, I am learning to love tomato based dishes :)
 
Ingredients
 
Rice - 1 cup
Onion - 1/2 of an onion
Tomatoes - 4 small
Mustard seeds - 1 tsp
Urad dal - 1 tbs
Curry leaves - few
Redchilly powder - 11/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Raisins - fistful
Salt
 
Method
1.Cook rice and keep it aside.
2.In a wok add some oil and sputter mustard seeds followed by urad dal.
3.Add curry leaves ,chopped onions and saute till onion are soft.
4.Add Chopped tomatoes,spice powder , salt and cook until tomatoes are mushy.
5.Add some raisins and stir for 1-2 minutes.
6Add cooked rice ,mix  well and turn of the flame.
 

Saturday, February 9, 2013

Vanilla cake with Strawberry mousse and White chocolate ganache ...

 
First of all let me say a big thank u to all my FB friends who wished me for my special day and those who havent got a clue  what I am talking about ..let me explain. I grew one more year older yesterday and to celebrate the day  I baked this cake for me ....Baking our own birthday cake may sound silly right ? But if there was somebody to bake a cake for me I wouldnt have botherd to bake a cake for myself, jabbers apart I thoroughly enjoyed  baking it as well as eating it and so did S and my  lil one.
 
When I planned to bake this cake I was a bit confused which filling to choose for the cake  and the when I posted about my dilemma in  my FB page , my fellow blogger friends came to the rescue...thanks friends ! So filling was finalised and Manju from Manju's eating delights even  shared her idea how to decorate it..she is a  great friend indeed ! Those who havent been to her space do check her space out, she has some wonderful recipes and beautiful cakes in her blog ! 
 
Coming back to the cake, it was 2 layered  vanilla cake with strawberry mousse filling and White chocolate ganache frosting with drizzles of melted chocolate and swrils of fresh cream topped with strawberries...Decorating it is as easy as it sounds !
 
 
Ingredients for vanilla cake
Plain flour (maida) - 1 1/2 cup
Unsalted Butter - 1/2 cup(softened)
Eggs  -2(large )
Sugar -1 cup
Baking powder - 1 3/4 tsp
Vanilla extract - 1 tsp
Milk - 1/2 cup
Salt - 1/4 tsp

Preparation

1.Sift flour,baking powder,salt and keep aside.
2.In a bowl beat butter for 1-2 minutes.
3.Add sugar and beat again until fluffy .
4. Break eggs in bowl a beat it lighly with a spoon.
5.With beater running add the eggs little by little to the butter-sugar mixture.
6.Add vanilla extract and beat again.
7.Now add flour and milk alternately and fold in beginning and ending with flour.
8.Pour the batter into to two 8 inch greased pan dusted with some flour and bake for 20 minutes or until a tooth pick inserted comes out clean.
9.Cool the cake completely  in a wire rack.
 
Ingredients for Strawberry mousse ( recipe adapted from here and here )
 
1.Egg yolks - 3
2.Milk - 3/4 cup
3.Double cream - 3/4 cup
4.Sugar  - 1/2 cup
5.Vanilla extract - 1tbs
6.Corn flour - 3 tbs
7.Strawberry puree - 3/4 cup
8.Gelatin - 1/2 tbs
9.Water - 4 tbs
 
Method
1.In a large mixing bowl add egg yolks ,sugar,corn flour,vanilla extract and whisk it until sugar is dissolved .
2.In a saucepan add milk and cream on a low flame and when it starts to boil switch of the flame.
3.Add the hot milk cream mixture to the egg very slowly with one hand  and continously strirring with other hand ,this is to make sure that egg doesnt get  scrambled  !
4.Once all the milk is added pour everything back to the saucepan and on a very low heat cook it by continously stirring it with a whisk or spoon until the custard gets thick.
5.Seive the custard to get a smooth custard .
6.Cover and chill the custard, meanwhile puree the srawberries .
7.Melt gelatin in a microwave adding 4 tbs of water for about 30 seconds and add this to strawberry puree.
8.Add strawberry puree to custard and chill well.
9.Place the starwberry custard in a electric mixer and   beat it  for 2-3 minutes on high speed  ,it will become light and fluffy as it has cream in it.
10.Chill it again until its ready to use.( This is delicious dessert too, so if u r tasting it be careful ,u wont be able to stop yourself from eating it and u may end up with very less filling for the cake ! )
 
 
 
Ingredients for white chocolate ganache
 
Double cream - 100ml
White chocolate - 100gms ( I used Greens and Black's)
Vanilla extract - 1/2 tsp
Butter - 1 tbs
Method
1.In a pan simmer the double cream  when it starts to bubble,turn of the heat.
2.Add the chocolate,once the chocolate has melted add vanilla extract ,butter and give it a good mix and allow it to cool.
 
Assembling and decorating the cake
1.Place the first cake on a cake stand /board and spread the strawberry mousse on top .
2.Place the second cake on top of it and cover the whole cake with white chocolate ganache.
3.Melt some chocolate in a microwave and pour it into a piping bag and gently snip the edge of the piping bag and do some randon drizzles on top of the cake,also draw a border with it and allow the chocolate to drizzle from the top to the bottom leaving some gap in between.
4.Whip some whipping cream and pipe some swirls on the middle and the borders and place the strawberries as u like and decorate.
 
 
 

Tuesday, February 5, 2013

Tadka Dal !

 
 Whenever I dont have enough time to cook especially in the morning while preparing a  packed lunch for  S, this is the  curry which I prepare in jiffy .Since yesterday evening I was a bit down with flu S took over the charge of cooking. He prepared this simple  Dal and an Achinga thoran for our dinner and it was a blizz ! So here is our recipe for Tadka dal..
 
 
                     

Ingredients

Masoor dal - 3/4 cup
Onion - 1
Tomato - 2
Ginger -garlic paste - 1 tbs
Redchilly powder - 1 tbs
Turmeric Powder - 1/4 tsp
Salt
Water
Coriander leaves

For tadka
Mustard seeds - itsp
Cumin seeds - 1/2 tsp
Finely chopped ginger - 1 tsp
Whole redchilly -2
Curry leaves

Method
1.In a saucepan add little oil and saute onions for about 5 minutes.
2.Add ginger garlic paste and fry for 1-2 minute.
3.Add chopped tomatoes,all the spice powders,salt  and cook for another 1-2 minutes.
4.Add the dal,enough water  and cook covered until dal is cooked.Takes about 25- 30 minutes.
5.For tadka add some oil in pan and suptter mustard seeds, followed by jeera, add ginger and once they are fried add whole redchillies and curry leaves.
6.Add tadka to dal and garnish with some coriander leaves.


Sunday, February 3, 2013

Godhambu puttu / Wheat puttu ...finest godhambu puttu ever !

 


 

I have posted the godhambu puttu recipe long time ago and I was sticking to that recipe until  my mum in law showed me a new technique to make the finest puttu ever with the help of mixie /blender ! I was always a fan of rice puttu and always preferred that one over godhambu  puttu but this finest puttu has changed me and now anytime I prefer this one over rice puttu..its soft, yummy and very filling !
Posting this recipe  has been a challenge for me till today for many reasons, either it will be too late for clicking it as breakfast is always in a hurry or there wont be any light if my breakfast is ready on time but today being a weekend we all woke up late and luckily sun is coming out reasonably early so I had enough time to click it  !
 
 
Ingredients (serves 3 )
 
Wheat flour - 2 1/4 cup
Boling water - 1 cup
Salt
Grated coconut - 1/4 cup
 
Method
 
1.Boil water by  adding salt .
2.Add the wheat flour to the boiling water and stir until its mixed properly.Let it cool down.

3.In a mixie/blender add the flour and give it a pulse until its becomes fine , if you find its a bit sticky add little flour and pulse again.
4.In a puttu maker add a thin layer of grated coconut on the bottom add the flour and repeat the layers with grated coconut and flour.I usually make 3 layers.
 
 

5.Steam it  for 3-5 minutes.
 
This is the puttu maker I use , I steam it over my pressure cooker !
 
 

Friday, February 1, 2013

Cupcake cake pops

Cake pops are always a hit among kids especially for kids parties. My friend Z was so impressed with them when I made them for my lil ones party last year asked me to the same for her lil ones party, so along with the birthday cake which I did   last week (my last post ) , I also made 35 cake pops for the party. I did cake pops in two ways one was just round ones and other was this cupcake cake pops and wrapped them in plastic covers and tied them with a ribbon !
 
To make these I shaped the cake balls like a log and pressed it genlty with a steel flower cutter to get a cupcake liner shape in the bottom and then dipped  them in melted chocolate and inserted the lolly stick dipped in chocolate to that end and once they were dry I  dipped the other end in pink candymelts and sprinkled some decorations.