For sure

What an idea!

 

 

 

  

 

December

December is all about holidays. Christmas and New Year are knocking at the door, welcome them in. It’s cold outside but your kitchens are warm and getting warmer. Open houses, family reunions friends, guests and what not. Pregnant with Cross cultural events and mostly about sharing, caring, exchange of gifts and above all merry feasting.   There is a lot on plate these days everyone is looking for good recipes. So I am sharing here some recipes sweet and savory to execute the holiday needs.

Lets start with chicken fingers first with an amazing dip

 

 

Ingredients:

1 1/2 pounds of chicken breast cut into equal fingers

Flour 1 cup

Garlic chopped 1 1/2  teaspoons

Eggs 2

Yogurt 1/2 cup

Salt as per taste

red pepper flakes 1to 1 1/2 teaspoons  depending how hot you want to make it.

Cumin powder grounded 1 teaspoon

coriander powder grounded 1 teaspoon

black pepper 1 teaspoon

Bread crumbs 1 cup approx.

Oil for deep-frying

 

Directions

Marinade chicken fingers with yogurt , garlic  and spices.

 let it have a nap for an hour and a half, wake it up after that.

Meanwhile heat oil in a pan or deep fryer what ever you are using

Coat the fingers well in flour first

second dip them in eggs

next coat them again in flour  followed by  bread crumbs

Deep fry them until they are juicy, tender and golden brown.

Caramelized Onion Dip      

2 medium sized onions finely chopped

salt and pepper to taste

mayonnaise 1 cup

ketchup 1/2 cup

Pickles 1/4th cup (  cucumber, carrot  etc.) chopped

Garlic 2 cloves finely chopped

Method

sauté  the onions in just a mildly greased pan , combine it with rest of the ingredients and you are done.

Enjoy!

 

 



 

My Very First Baking Experience

Welcome to my blog, This blog is all about merry eating, Sharing recipes, interesting encounters and a lot more. From amateurs to pros this forum is for everyone.The passion of baking runs in my family from Let me share my experience of baking grand ma to mom to sis and finally myself. I was a sixth grader perhaps, My first ever cake was a simple pound cake and the journey I went through combining sugar and  butter creaming it out to pale yellow, adding eggs, flour and baking powder , popping it into the preheated oven seeing it rising to its completion was all bursting with stimulation.

 

 

Baking Trivia

1.Which ingredients can serve as  moisteners?

A.

Water

B.

Egg

C.

Juice

2.	Which cake is made with whole eggs?

A.

Genoise

B.	Spongecake

C.	Angel food cake

3.	When making a high-ratio cake, emulsified shortening can be substituted with all-purpose shortening or butter.

A.

True

B.

False

4.	Genoise, sponge, angel food, and chiffon are all examples of what sort of cake?

A.	Creamed fat cakes

B.	High ratio cakes

C.	Whipped egg cakes

5.	The French word biscuit (bisk-wee) is another word for spongecake.

A.

True

B.

False

6.	_____ is a cake made with separated eggs. The batter is prepared with egg yolks, while the egg whites are whipped with sugar till firm peaks form. The whipped egg whites are then folded into the batter.

A.	Angel food

B.

Chiffon

C.

Genoise

D.	Spongecake

7.	Pans should be filled no more than one-half to two-thirds full.

A.

True

B.

False

8.	Tall cakes, such as Bundt or tube cakes, should be baked at a slightly lower temperature than thin layer or sheet cakes.

A.

True

B.

False

9.	Angel food and chiffon cakes should always be baked in greased pans.

A.

True

B.

False

10.	Which of the following ingredients provide proteins and act as "tougheners" in cakes?

A.

Sugar

B.

Flour

C.

Water

D.

Milk

E.

Egg

11.	What is a genoise cake?

A.	A classic European-style cake that uses whole eggs for leavening; chemical leavening agents are not used.

B.	A high-fat cake that uses chemical leavening agents.

C.	A tall, light cake made without fat and leavened with whipped egg whites.

12.	You have just baked a genoise cake. Unfortunately, the cake did not rise properly and has a dense, compact crumb. What went wrong?

A.	The chemical leavening agent wasn't fresh.

B.	Improper mixing--the eggs were whipped either too much or not enough.

C.	Not enough sugar was used.

13.	______ are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites.

A.	Genoise cakes

B.	Spongecakes

C.	Angel food cakes

14.	Which cake ingredients act as tenderizers and interfere with gluten formation?

A.

Sugar

B.

Fats

C.

Starch

D.

Egg

E.

Juice

15.	Cake ingredients can be classified as which of the following?

A.	Tougheners

B.	Tenderizers

C.	Moisteners

D.

Driers

E.

Leaveners

F.	Flavorings

16.	When we're talking about cakes, the French word "biscuit" refers to ______.

A.	High-ratio cake

B.	Spongecakes

C.

Genoise

17.	What is a chiffon cake?

A.	A cake leavened strictly with whipped eggs, never chemical leavening agents.

B.	Similar to angel food cakes, only more rich and moist thanks to the addition of vegetable oil and egg yolks.

C.	A creamed fat cake that uses one pound each of butter, eggs, flour and sugar.

18.	When making a genoise cake, slightly warming the egg mixture helps improve the volume of the egg foam.

A.

True

B.

False

19.	When baking a cake, the larger the surface area, the higher the temperature can usually be.

A.

True

B.

False

Source:http://www.proprofs.com