Saturday, 2 January 2016

My renovated kitchen old versus new

I have an in built designer streak, whether its a petite thing from decorating a dessert or a cake to designing and playing with colors you name it clothes, remodeling a kitchen , bath or any thing. I find myself head over heels in that projects and I am not found any where else, I am sharing with you Maria's muffins and more remodeled kitchen. Hope you all like it .comments are welcome

Old is Gold


 
 
 
 
Hold your Breath Ready For new????
 
 
 


 
 
                            Window and sink area





 
 
Work Station
 
 
 
 
 
 


 

Friday, 11 December 2015

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!
 
 

 

Thursday, 10 December 2015

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.
B.
C.

2.  Which cake is made with whole eggs?
A.
B.
C.

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

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

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

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.
B.
C.
D.

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

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

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

10.  Which of the following ingredients provide proteins and act as "tougheners" in cakes?
A.
B.
C.
D.
E.

11.  What is a genoise cake?
A.
B.
C.

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.
B.
C.

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

14.  Which cake ingredients act as tenderizers and interfere with gluten formation?
A.
B.
C.
D.
E.


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

A.
B.
C.
D.
E.
F.

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

17.  What is a chiffon cake?
A.
B.
C.

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

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

Source:http://www.proprofs.com