smitten by mittens

Of jamming and canning

2012-02-14T00:05:00.000-08:00

Classic peach jam

Strawberry preserve

Cherry jam

If you ever see in Deli’s like Moshe’s, Le pain quotidian, smoke house or at any gourmet super markets there are pretty good chances that you would catch me around their shelves which are dotted by jams and preserves made inhouse, checking the label for ingredients and effusing over their brilliant flavor pairings but too pricey to bring them home.

Strange but Its only this year for me in Mumbai that I got introduced to peaches, nectarines, persimmons, picture perfect cherries and abundance of strawberries. these fruits elude the markets of Hyderabad *sigh*. So in an attempt to take full advantage of the abundance I decided preserve few fruits, carefully ‘can’ them, eat it over buttered toast in the morning, eat it by spoonful when craving for sweet in the night or to put a twine around the jars and present it to friends. while I was looking up for tips on canning and recipes on Jams I did a right thing by ordering Canning for a new generation by Lianna krisoff and I was hooked. Earthy recipes and canning at home with minimum care are the star points for me in this book.

2012-02-08T20:33:00.000-08:00

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With my personal santa gifting me Baking with Julia a week before it was Tuesday I had the right kind of encouragement to bake a loaf of white bread and to be a part of TWD . Sadly, though I baked a gorgeous loaf I couldn’t post on time. My blog provider was at its nasty best and internet connection too shaky. Im happy to report that The white bread loaf was kneaded, baked and devoured with a generous helping of cinnamon butter .

For the White loaf recipe please hop onto Jules Blog

(Finally) Welcome BBC GoodFood (India) !!

2012-01-19T03:51:00.000-08:00

Each time I visit a bookstore, I scan the magazine racks for food magazines and would most of the time return disappointed. I would always see a slew of books on photography, fashion, technology, finance, health but none on food. While some imported food magazines like Martha’s Living are available but at exorbitant price. So I would just flip through the glossy international magazines, standing there tempted to buy then would finally give in or more often give it a pass. Finally my months of disappointment was answered with Good Food India magazine, brought to you by BBC. It is a perfect package matching the international standards with glossy pages, gorgeous food pictures, beautiful kitchenware and recipes in abundance. The content is perfect (for me), with a mix of easy to make on a weekday night recipes and some elaborate recipes. The ingredients used are pretty easy to find and their source is most often listed. It’s really inspiring to come across some of our Indian chefs who I dint know existed but now follow them on Twitter happily. The kitchen tools recommendations, book picks, ingredient reviews and restaurant reviews are a good guide for a amateur cook like me. The foodie holiday suggestions are a total happy/informative read so are their articles on one seasonal fruit per issue. Though I find the advertisements too bothersome I wouldn’t mind it for all the food writing I get to devour.

So when a good friend asked me to whip up desserts for a Christmas dinner, it was but natural for me to pick a recipe from the magazine I have been reading so religiously. Since the time I had on time was little, I chose to make vanilla panna cotta with fresh strawberry sauce. I did not bother testing the recipe beforehand as it seemed pretty straightforward and also the mag claims that the recipes are triple tested for a domestic kitchen and I wanted to believe them. The reviews I got both for the look and taste were rave. I literally caught somebody swooning after their first bite, I guess the cold vanilla speckled cream against the sweet tang of strawberries does have the happy effect.

vanilla panna cotta with fresh strawberry sauce

Source- BBC GoodFood India

Notes- I had halved the recipe and made use of muffin tins in place of custard cups. Half of this recipe in muffin tins yield around 12 panna cotta’s

Update: In place of custard cups or muffin tins I have also tried making them in Disposable bowls and they work just fine.

For the panna cotta

Fresh cream- 1 ltr (I used Amul cream)

Sugar- 200 gms

Vanilla bean- 1 split lengthwise

Powdered gelatin - 4 1/2 tsp

Cold water - 100 ml

For the fresh strawberry sauce

Strawberries- 400 gms washed and hulled

Sugar- 2 tbsp

In a saucepan heat cream and vanilla bean and bring it to a simmer

Turn off the heat and cover the Pan for 30 mins.

Discard the bean Re-heat the cream with sugar until completely dissolved

Lightly oil 8 custard cup with neutral oil like sunflower

Sprinkle gelatin over cold water and let it stand for 5-10 mins

Pour the warm cream mixture over gelatin and stir until its completely dissolved

Divide the panna cotta mixture into the prepared cups and refrigerate for 2 to 3 hours until firm

For the strawberry sauce

Blend half the strawbrerries into a purée. Chop the other half of the strawberries and stir it with the purée

Add sugar and transfer to a serving bowl

To unmould the panna cotta run a sharp knife around the edge of each panna cotta or briefly dip the cups into warm water.

Spoon over some strawberry sauce and serve.

Apple and Strawberry jam with Blueberries

2012-01-02T05:21:00.000-08:00

Apple and Strawberry jam with Blueberries

Each time I discuss with Seeteez something new in pastry that completely stumped me, he does not fail to remind me of my blog which is lying in limbo. That big boy can never get convinced if I plainly tell him I have no natural talent for writing and food blogging is all about beautiful writing, food styling, photography and keeping up with the trends happening in some very popular blogs all around the world. The truth is I have a lot to share. My life is practically revolving around butter, sugar, flour, eggs and chocolate and I am loving every sweet bit of it.

Without much ado I would like to tell you guys that I am now working as a trainee at a bakeshop which has been selling fantastic breads for the last 55 years. Its been two months working in a professional pastry kitchen and boy oh boy this did some wonders to my speed. 5 hours is what i spend working at the bakeshop shaping loaves, creaming butter and sugar, separating 60 eggs for a meringue and peeping into massive ovens with a crinkly face. After a snoozy local train ride I am back home ogling at food blogs and baking in my brothers adorable kitchen by the big window which truly is a spa treatment for the mind. Every time i am close to finishing my bakery ingredients i ~~ever so happily make a trip to~~ RUN to Crawford market. When I am there I’m untouched by all the melee. it’s the variety of dry fruits from macadamia to Turkish hazelnuts, cream cheese and cheddar at discounted prices, fresh herbs and my love bordering on obsession with fruits that makes this place a Medina of sorts for me.

Couple of weeks back I was insanely scouting the food blogs for recipes on homemade jam, after hours of searching I was totally lost with the whole canning process. The difference in sugar content, addition of pectin and other preservatives did little to comfort me. For that week since I was so pumped about jam making, I made Strawberry and Apple jam with Blueberries. I used this recipe from my good old trusted source, the jam turned out beautiful ruby red with every flavor being high and distinct and thus continuing my quest for good homemade jams led me to this book. This is my first book on jams and canning , it is terrific in the sense that it takes away all the mystery from canning and makes the whole jam making process a simple 4 stepped one. More on this and jam recipes in my next post.

Caramel Cake!!

2011-05-19T19:55:00.000-07:00

Remember the garage scene in Kill Bill-1. How ‘The bride’ spots a garish yellow truck with the words Pussy wagon spray-painted on the tailgate, she climbs onto the backseat with difficulty and rests. She struggles to move her feet and keeps repeating "Wiggle your big toe," Nothing happens. She repeats the line again, and again and again. Big-ups to this moment of cinematic brilliance which is almost the apt metaphor describing the struggle to get my blog movin again :) :)

While my blog was at it, I was diligently baking at home and working not so diligently at the bank, met more people and made new friends than I ever did before, started drinking beer without making a funny face, ate beef like it should be eaten chewed and swallowed and not down it with water but the dislike stays, read a lot more ( if reading blogs counts i.e) ,
added expensive chocolate, real vanilla and 5 types of sugar to my pantry and finally graduated from baking basic chocolate cakes to more complex breads and pies. I now have a well organised baking corner where my whisk and Spatula's are at arm’s length, equipped it with nifty kitchen tools that I cant stop buying, a well stashed fridge with hard to find ingredients sitting pretty. Ever growing list of things to bake and books to buy. All the right things just to make the baker in me happy.

And to Celebrate the coming back of my blog i leave you with a very simple to make buttermilk Cake Topped with a smooth creamy caramel glaze ...believe me when i tell you the caramel glaze was outstanding, the texture was smooth like butter, just the right amount of sweetness and butterscotch taste, just the right qualities to be called holy goo!!

Caramel Cake!!

Caramel Cake.

Adapted from- Lottie+Doof

For the Cake:

2 cups plus 2 tablespoons sifted cake flour ( I substituted cake flour with ‘2 cups + 2 tbps All Purpose flour’ + 5 tbsp Cornflour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt (Omit salt if using salted butter)
1 stick (4 oz)/ 113 grams unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup well-shaken buttermilk ( I made buttermilk using 3/4^th cup Yogurt + 1/4^th cup milk)

For the Caramel Glaze:

1 cup heavy cream
1/2 cup packed light brown sugar (I used 1/4^th cup dark brown + 1/4^th cup regular White sugar)
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

To make the cake

Preheat oven to 180°C , Butter and line an 8X8 square cake pan
Sift together flour, baking powder, baking soda, and salt leave aside
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3-4 mins. Add in vanilla. and beat for less then a min
Add eggs 1 at a time, beating well after each addition for about a min.
At low speed, beat in buttermilk until just combined (mixture may look curdled).
Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles.
Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

To make the glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a heavy saucepan over medium heat, stirring until sugar has dissolved.
Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Garlic bread anybody?

2010-03-26T12:17:00.000-07:00

More often than not I crave for Italian food… cheesy garlicky pastas, nachos with salsa, olives, sun dried tomatoes, thin crust pizzas baked in a wood-fired oven, the Tiramisu … ohhh all this makes me drool…and when I do get these cravings there is no way to resist them. To fulfill these cravings I bully people into taking me to Little Italy, Deli 9 or the other famous local chains which I consider to be places that serve up decent Italian khana. I have observed that whenever I dine at these places I end up feeling guilty of over-stuffing myself with garlic bread and end up eating very little of the main course. I get so carried away eating the garlic bread that I keep asking the waiter for more and keep refilling the jar with salsa many a time ... so over time I have learnt that making garlic bread at home is so dead easy. I use any kind of bread and butter+garlic+cheese. How can anything with garlic and butter ever go wrong?

P.S:-This post is dedicated to Sandeep Anna who introduced me to Italian khana...I love you and love the fact that you never let me pay for all the innumerable trials at Italian joints :)

Garlic Bread
WHAT YOU NEED

1 loaf of bread or sub rolls( i use whatever is handy)
1/2 cup Amul butter
6 cloves of garlic finely chopped
3 tbsp of parmesan(again i use whever is availble)
Seasoning oregano,parsley(optional)

WHAT YOU NEED TO DO

Slice the bread
In a small bowl heat the butter until slightly warm add chopped garlic
Pour this mixture onto the bread using a spoon
Top it with cheese and herbs(optional)
Bake in a preheated oven at 200°C for 6 to 10 mins until the cheese melts or slightly golden brown

All in a days work!

2010-03-01T10:58:00.000-08:00

This brownie is a result of N’s and my day out in the kitchen.The day out in the kitchen was'nt the original plan,we actually met to finish an assignment. while we were almost doing it,N spotted a cook book under the rubble of other books. Now N is the kind who with mere mention of chocolate salivates was oohing aahing over the pics of dark chocolate oozing from the pies.I am not much of a chocolate lover! yes you 5 ppl in the world who read my blog you heard it right..i never get chocolate cravings when pmsing, never get weak kneed at the sight of chocolate,never gobble down a chocolate bar to give myself comfort,never squabble for chocolate pastry like N & L do.I am just happy if given a sweet white chocolate.The brown stuff doesnt impress me much..But this indifference doesnt keep me away from adding chocolate goodness in my bakes just for the sheer beauty of the colour and richness and to keep ppl like N & L happy & loyal..so we decided we break for an hour and bake ourselves brownies to keep us gng for the day..This recipe comes from one of my first cook books i bought at a book sale sponsored by v "fresh baked" by Louise Pickford.The brownies are very rich and chocolatey with a slightly unusual melt-in-your-mouth texture that makes them seem almost like cake.This recipe also calls for some maple syrup that gave the brownies a little moisture.The brownies were not too fudgey nor cakey but somewhere in between.Exactly the way i like them and what a relief that i didnt have to scrape the bits of it stuck in the pan it came out without much hassle..
In the end we had a pending assigmnt and two brownie fans!

P.S- I am still learning at the lens and I use my phone cam to click food pics,hence the haze please bear with me till i gift myself a fancy new cam !!

Double Chocolate Brownies
Adapted from "Fresh baked" by Louise Pickford

What you need
• 275 gms Dark chocolate
• 250 gms Unsalted butter
• 3 Eggs
• 175 gms Caster sugar
• 50 ml Maple syrup
• 100 gms Self-raising flour
• pinch of Salt
• 100 gms Walnuts toasted
What you need to do
• Melt the dark chocolate, Butter in a pan over a pot of simmering water
• Using electric beaters, whisk eggs, sugar, maple syrup till pale
• Stir in the choc + butter mixture and the flour, salt & walnuts
• oil and line 20x20 baking tin, spoon the mixture into the tin
• Bake in a preheated oven 190c for 30 to 40 mins until top sets but the cake still feels soft underneath

A la Lamingtons!!!

2010-01-27T11:04:00.000-08:00

Lamingtons are to Australia what chocolate Brownies are to America.
Lamingtons are cubes of sponge cake coated with chocolate icing and then rolled in desiccated coconut to finish. So when I did my research to make Lamingtons I learned that they neither come in varieties, nor do they traditionally have fillings. However, getting creative in the kitchen can always be fun. Ms Humble of http://notsohumblepie.blogspot.com/ did something so creative to spruce up her Lamingtons that inspired me enough to make my own interpretation of one of Australia’s most famous dessert. Of course, I bordered on sacrilege by re inventing my version of rolling them in chocolate shavings, sesame seeds instead of desiccated coconut. And the result was Pleasing else i would have called it something else and not Lamingtons.

Lamingtons
yield -9 cubes
What you need
Sponge cake one day old
(fresh cake will crumble while coating it with chocolate icing)
A little desiccated coconut
Dark or White chocolate shavings(optional)
For the chocolate icing
80 gms icing sugar
30 gms cocoa(i used hershey's)
1 tsp butter
35ml to 40 ml hot water

What you need to do

Mix castor sugar, cocoa, butter & hot water well
Now cut the one day old sponge cake into 2 inch cubes
Cut the cubes horizontally and use a filling of your choice. It could be nutella, chocolate syrup or whipped cream
Join the halves and dip them into chocolate icing or pour the chocolate icing over it till well coated
Leave it on baking paper to set
Now roll the chocolate coated cubes in desiccated coconut or chocolate shavings

BarbeQUe TIme!!!

2010-01-26T09:48:00.000-08:00

You know how they say better late then never...well i think they are right!!

Statutory Warning : This post is going to be insecure self deprecating rant.Lately i've bin away from my oven and hence writing. How i wish i were a terrific writer and i could exactly write about how depressing it is to see a flat cake,soft cookies,over baked brownies,unused kitchen tools,wasted ingredients...my heart cries and i almost gave up ..but then somebody told me "They are cakes and u cannot stay away from them for too long" so i decided to overhaul my baking life albeit disheartned & I baked a batch of Dorie Greenspan choc chip cookies www.purplefoodie.com advice and voila!! they did turn out crisp & chewy precisely how a choc chip cookie should be.Everytime i chewed on my perfect cookie i was'nt reminded of the wasted chocolate chips of my former trial's but was rather thinking of making these delectable cookies everytime V would ask for some,of passing this fool proof recipe to my grandchildren and of feeding them to my brother R's kids who would otherwise be food deprived because of their dad's not so thrifty ways of spending money...errrr wait!!!this month was not all depressing like i make it sound! this month i did some terrific cooking i did barbeque twice once before sammy left :(...and then again at pedda aunties place(my second home) where i usually carry out my experiment dinner's god bless their hearts how they(jai & sand anna,swa& P bhabhi) praise to skies whatever i make even if slightly palatable...so here is a shot & recipe of paneer tikka & chicken makhmali kabab from my last trial!

Murgh Makhmali kabab
loosely adapted from sanjeev kapoor's khana khazana
what you need

chicken breast 800 grams
green chillies 4-6
ginger 1 inch piece
garlic 5-6 cloves
yogurt 2/3 cups
processed cheese 1/4 cup
fresh cream 1/4 cup
nutmeg powder 1/2 tsp
garam masala powder 2 tsps
honey 1 tbsp
lemon juice 1/2 tbsp
salt to taste
butter 1/4 cup

what you need to do

clean and cut each chicken breast into two.
hang yogurt in a muslin cloth for half hour to drain away the whey
grind chillies,garlic & ginger to a paste,rub this paste onto the chicken pieces and keep aside for 15 mins
mix the hung yogurt,cheese,cream,nutmeg powder,garam masala powder,honey,lemon juice and salt to taste.
whisk the ingredients well and marinate the chicken pieces in this for three hours atleast in a refrigerator
place chicken on the grill & cook brushing butter every five minutes

Paneer tikka
adapted from a random cooking website
http://www.indianfoodforever.com/snacks/paneer-tikka.html
what you need

500 gms paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

For the Marinade:

1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

what you need to do

Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
grill over coal until done
Serve tandoori paneer tikka hot with green chutney

Baking Bread

2010-01-11T10:39:00.000-08:00

By Carol Lynn Pearson in "Women I Have Known and Been"
There seemed more accusation
Than admiration
In Vivian's voice
When she said,
"Well, I wish I had time
to bake bread!"

And so sometimes when
The loaves were in the oven
And Vivian was at the door
Louise mumbled something about
Another bake sale again

And never even tried to explain
Her near-religious ritual:

How the flour on her fingers
Was the sun and the rain
And the earth

How the thump of her palms
On the dough
Was the dance of women
On the ancient threshing floor

How the smell of the baking
Leavened her
And left her believing that
We rise, we rise

And
How the cutting
Of the first warm slice
For the first child home
Made her a bounterous goddess
With life in her hand.

Amateur blueberry cheesecake

2009-12-30T11:58:00.000-08:00

I’m such a big slacker. This post must have gone out on 26th December, the day I made some of the best dessert ever, but like many others around the world I suffer from “Holiday laziness” and hence the delay.. what i made was nothing less than divine :)) dont believe me? Ask Father U, who I caught shovelling the cheesecake into his mouth with lightning speed, also Sammy who devoured it in greedy gulps and told me that my cheese cake was the kind which would make one drop their spoon and perform an opera piece. I wouldn’t have called it a masterpiece if not for the boisterous, un-entertained kids of my aunt who said it was delicious except for one lame rascal kid who gobbled up an entire wedge and said that he liked sponge cake better.

In case I haven't already mentioned this, the greatest perk or bane (depending on how we’re looking at it) of my university is the incredible amount of time you get as off. There are so many holidays and long vacations that I can barely manage to keep track of them. As I’m jobless and I don’t have any other obligations what so ever I tag along with Sammyboy. This doesn’t necessarily keep me away from my ever so reliable white oven, although, it did run overtime when I baked carrot cake and some more cookies. Last week, I didn’t realize it was so incredibly simple to make cheesecake. I’m a sucker for all things cheese but this one didn’t really need cream cheese but was still worth the drool. When I decided to feed my friends and family cheese cake, V and I went scavenging one evening, daring a strike and the evening traffic at Paradise Circle, in search of the best quality of soya whipping cream. We returned with sore legs and a pack of what the shopkeeper claimed to be the best in Hyderabad. Now I was all set to make my first cold dessert. I had hung curds which would be used instead of cream cheese, Britannia digestive biscuits was to be used as the base and condensed milk, a little of which I could salvage after father U started using it in his tea for the right color (so he claims). Since Father U happens to be my favourite person, I let him eat my cache of walnuts, cashews and other dried fruits. This is something I’d never let anybody else even eye, let alone allow them to pop it into their mouths casually. And this applies even to my drive-me-nuts, lecturing, super-judgmental, critical, chronically-worrying, smaller-than-a-blade-of-grass, petite, lithe, 60 kg beauty who happens to be my mother and accidentally the other favourite person. I’m too broke to keep refilling them and my brother R loves me a little less these days to send me money to replenish my dwindling stock. With all the things I had gathered I started off to make what my masterpiece thus far

Blueberry Cheese Cake

What you need:
For the crust(A)
• 2 cups biscuit crumbs,coarsely ground
• 1/2 tsp ginger powder
• 1/3 cup melted butter
For the filling
• 350 gm hung curd
• 3/4th cup condensed milk (room temperature)
• 3/4 cup whipped cream (optional)
• 1 tbsp gelatin (only if using whipped cream)
• 1/4th cup water
what you need to do
Prepare the crust by combining the ingredients listed under A
• Rub the butter in to the crumbs using your fingers
• Press the crumb mixture to an inch up to the sides of a 8 inch spring-form tin and chill for half an hour
• Prepare the filling by beating the hung curds first till a uniform texture is achieved
• Add the condensed milk and whip till well combined
• Prepare the gelatin (only if using whipped cream) by double boiling 1 tbsp of gelatin with 1/4th cup of water till it dissolves completely
• Add the dissolved gelatin to the hung curd and condensed milk mixture and whip on high speed
• Add the whipped cream and beat thoroughly
• Pour the mixture into the crust, smooth it out and chill to set
• After it sets slather blueberry preserve; a number of variations of cheesecake can be made.

Humble Chocolate Chip Cookies

2009-12-24T06:47:00.000-08:00

Before I start telling you how I had my neighbour, Father U, V and Sammy swoon over my Chocolate chip cookie I have to admit that I have been a delinquent blogger. The initial effort of sitting down andthinking of a blog name, configuring the font, color, setting up a profile, writing the About you part is the most challenging part; apart from a hundred and twenty four other things that one needs to do So I decided I’d take a two day off and return with renewed enthusiasm with the subject for my new blog, the every so scrumptious, ever so lovely chocolate chip cookies. To bake a batch of these gorgeous cookies is any newbie bakers’ first step to the world of flour, butter and sugar
So when darling Sam got me a generous pack of Nestle Tollhouse Chocolate chips, I pondered and pondered as to where I can use these dainty morsels. I scampered through some food blogs, only to find the original Nestle Tollhouse Chocolate chip recipe on the back of the pack.I guess it was the mood that seized me and I felt I simply couldn’t go wrong (only to be proved that I was being a fool). I then gathered all that I needed to embark on this new labour of love. I whipped the butter and sugar until it became wonderfully creamy and fluffy. Then came the turn of the eggs to be dropped one by one and whipped till the flavours fused. In went a dash of not so pure vanilla (wishful thinking that somebody from Madagascar reading my blog shows his/her appreciation by sending me a bunch of vanilla pods). I nimbly mixed some flour and in it went a cupful of dusky choco chip beauties, resulting in a delicious, buttery, sugary dough which tastes delicious even without cooking. I resisted the temptation to clean it up as it has uncooked eggs. The oven glistened while I scooped out the dough and placed them on the tray and watched patiently as the mounds melted and cracked revealing their gooey inside. While baking always smells good this smell was extraordinary.They came out aided by my cute mittens to be shifted on a cooling rack to harden, but alas they didn’t harden like they should ,only to be told by my over indulging neighbour who already gobbled up two "I love the CAKE you made"

Below is the recipe which I halved to make 12 cookies
WHAT YOU NEED

• 2 1/4 cup all purpose flour (Maida)
• 1 tsp baking soda

• 1 tsp salt
• 1 cup or 2 sticks butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups choc chips
• 1 cup chopped nuts (optional)
WHAT TO DO

• Preheat the oven to 190 degrees Celsius
• Whisk the flour, baking soda and salt in a bowl
• In a large bowl beat the butter, brown sugar, granulated sugar until creamy
• Add eggs one at a time, beating well after each addition, also add the vanilla extract, whip till mixed well
• Gradually beat in the flour mixture
• Stir in the choc morsels and nuts
• Drop off rounded tablespoon or ice-cream scoop onto a ungreased baking sheets
• Bake for 9 to 11 minutes or golden brown

For a perfect cookie these are a few tips to follow
• First measure all the dry ingredients, the flour followed by the sugars. Avoid using the same cups which has traces of butter in it
• Get the eggs to room temperature (unless the recipe asks for eggs from the refrigerator) to prevent curdling. Even if the mixture does curdle it can be salvaged by adding a spoonful of flour. Eggs could be

dipped into warm water to bring it down to room temperature

• Beat the butter first to soften it and then add the sugars and whip it on high speed. While adding the eggs bring down the speed to low and increase it to high later
•When folding in the flour use the kneading attachment of the hand held mixer (available on my Murphy Richards mixer). I just lovveee loveeee it. Be careful not to over-whip the mixture but just enough till it is well incorporated
• Only grease/line the baking tray if the recipe asks for it. I recently learnt that darker baking tray means more heat so keep a watch on the beauties to make sure not to over bake them
• Place the cookies at least 2 inches away even if it means you turn out 6 cookies in one batch , to help them spread and not become one giant blob (I wish I followed this strictly)
• Something I love to do is open the oven halfway to turn the sheet the other way around so that the cookies bake evenly, and I spot the cookie with more choc chips
•Never reduce the temperature from what is prescribed. You can either increase or decrease the cooking time and check if the cookies turned the desirable golden brown you need at the minimum cooking time. In this recipe it was 9 minutes
•When you bring the sheet out of the oven, leave them to cool on the same sheet for 2 minutes and then transfer it to a cooling rack. This will bring out the steam trapped inside the cookies and harden them
while they cool
•And of course, the most important thing now that you’ve made a positively rich cookie is to ensure that you enjoy it without any distractions. Pick yourself one warm cookie and start with your favourite spot. With each bite, feel the texture, the taste and the opulence
Coming soon … Blueberry cheese cake!!

bake-a-phony

2009-12-21T10:48:00.000-08:00

Wow. I can’t believe the fact that I've finally taken the plunge to set up this blog. You could call me a food freak but then who isn't one? In this blog I'd like to go overboard and brag about my baking experiences, upload lovely pictures of my golden bakes (depending on brother R gifting me a digi-cam for New Year's: Dude !!! you listening ?)
and share recipes and trade secrets that I've uncovered as a part of my experiments.

I know that this isn't the best introduction but it covers the ground
(or should i say plate :-)). So ... a Big Hello to all ... let the party begin ...