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Now this cake has a story behind it. For a long time I had been planning on starting my youtube channel. The only glitch was I had absolutely no idea how to go about it. I am technologically challenged and the idea of making a food video was daunting. After a lot of hesitation I decided that I will never know or learn until I cross the starting line standing behind that line and wondering was not taking me anywhere. I chose a very simple and basic recipe to begin with. When I look at my photographs when I initially started blogging I realised that they were awful. Basically they sucked. But I gradually grew better. Improvement was gradual as I learnt by trial and error. So I am confident tha...
apigeonnapie...
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  December 5, 2018, 3:22 pm
Chicken with loads of green chillies. Now you might want to use the thicker variety of chilli which is less spicy. The thin, short and dark green ones are much spicier and I prefer using one or two as tempering. However in this dish you want the chilli flavour without actually having steam come out of your ears and nose. So take a bunch of those light green thick ass fingers kind. The trick is to marinate the chicken in a spice rub that will allow the flavours to seep inside. Then on it is a simple procedure. Apart from the marinating time required this dish is ready in a jiffy.Ingredients1 whole chicken, cut into pieces2 onions, pureed6 green chillies, made into paste2 tbsp ginger garlic pa...
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  December 5, 2018, 3:19 pm
Cakes are the best things to bake when you have a fussy YM at home. The YM is my Young Man. A young adult who no longer listens to me. I can no longer coax, cajole or bully him into eating healthy. So what is a poor mom supposed to do? She resorts to sneakiness. She hides all the good stuff inside cakes.A typical reaction of my YM towardsApples : bleh!!!Dry Fruits : yuck!!Bananas : oh yeah!!And the list goes on…So ya he does like bananas but how many varieties of banana cake/loaf can you make. I tried out many. Do check out my Cordon Rose Banana Cake, Banana Walnut Loaf, Banana Cinnamon Bundt cake, Banana Coconut Cake and many more.So coming back to this cake. I do not have to sell you on ...
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  December 5, 2018, 3:18 pm
Mary Berry’s chocolate cake is one of the best I have ever baked. The recipe is simple and easy to follow. A simple paste of hot water rand cocoa powder gives such a rich dark colour to the cake. I have made this as a simple tea time cake however you can use it as a base for celebrations cakes and decorate with fondant, ganache or whipping cream. The sinfully chocolaty flavour will compliment them nicely. And not to forget a Sizzling piece on a sizzler plate, drizzled with chocolate sauce and topped with a scoop of ice cream.Ingredients175 gms flour175 gms butter175 gms sugar3 eggs1 ½ tsp baking powder40 gm cocoa powder5 tbsp boiling waterPreheat the oven to 180 degrees Celsius. Line and ...
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  December 5, 2018, 3:15 pm
This cake has been baked on the special request of a fried who was looking for the recipe of Rum Cake. Now most rum cakes have loads of raisins soaked in rum and then added to the batter. For aa change I tried out this rum drenched boozy cake. And believe me it I really boozy. The strong rum aroma and flavour stays even after the cake has been baked. Usually alcohol evaporates during baking and you are left with a mild aroma. However this boozy cake retained a very very strong rum taste.Ingredients1 ¾ cups flour1 ¾ cups sugar½ cup milk powder¼ cup + 2 tbsp cornflour4 tsp baking powder½ cup butter at room temperature½ cup oil¾ cups milk¾ cups rum4 eggs1 tsp vanilla essencePreheat the ...
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  December 5, 2018, 3:12 pm
Pinterest is a god send for those looking for idea and inspirations. I can only browse with my mouth agape at the immense creativity that people exhibit in every field. One such amazing yet simple recipe I came across is Mary Berry’s Walnut and Banana Loaf.Ingredients100 gm butter, softened175 gm castor sugar2 large eggs2 ripe bananas, mashed225 gm flour1 ½ tsp baking powder2 tbsp milk2 tbsp chopped walnutsPreheat oven to 180 degrees Celsius. Line and grease a loaf tin.Cream together butter and sugar till pale and frothy. Add the eggs, one at a time, mixing well after each addition. Mix in the milk. Sift together flour and baking powder. Fold into the batter. Now add the mashed banana, po...
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  December 5, 2018, 3:10 pm
Another brownie. And this time one that al kids will love. Oreo Brownies!!So adding to the already chocolaty brownie is the added indulgence of Oreos. The dunking ones! This time totally dinked in the brownie batter. Dunked and mixed. Read on. It is not simply placing some Oreos on the batter and baking. We want the Oreo flavour through and through.Ingredients1 cup flour½ cup crushed Oreos (about 6 of them crushed in a mixie)½ cup butter1 cup sugar½ cup cocoa powder2 eggs½  cup milk1 tsp baking powderFew Oreos broken into halvesDo not remove the vanilla cream in the Oreos. While churning them in a mixie put in whole Oroes and while placing on top of the batter also sprinkle the whit...
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  December 5, 2018, 3:07 pm
Who does not love brownies? They are fudgy gooey chocolaty sin. And there are so many recipes and varieties. I have tried so many kinds of brownies and I have loved each one of them.Many people ask  me what is the difference between brownies and cakes. True that both use the same basic ingredients such as flour, egg, salt, butter and cocoa powder/chocolate. But the main difference lies in the quantities in which they are used and the difference in texture that arises due to this. Cake recipes use almost twice the amount of flour than brownie recipes. The quantity of cocoa or chocolate in brownies is significantly higher, sometimes as much as or more than the amount of flour. Brownies ar...
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  December 5, 2018, 3:03 pm
Some food items are simply associated with good memories. Whenever I see Chole Kulche I am reminded of my college days in Delhi. Once the classes would be over by three in the afternoon I would trudge towards Patel chest to catch my U Special. For non Delhi University students a U Special is the special DTC buses for college/university students and Patel Chest is the stop at the university from where these buses would start. Often I had to wait about half an hour for the bus to arrive. And right across from me would be this chole kulche wala with his huge brass utensil mounted on a cycle. The utensil would contain boiled chana and he wuld mix that with spices and chilli. Then he would take o...
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  December 5, 2018, 3:01 pm
Pie crust!! I can simply break off the crusty portions of a quiche and gobble them up. And then you have the fillings. Any kind you want. So since we are talking quiche here the filling better be savoury. But then oh the pie crust!!!So now that I am drooling over the crust you might wonder what is so special about it. Well it is the flakiest, tastiest, crustiest crust. And what makes it so? The trick is to use shortening. Many folks turn up their nose at shortening. It is butter’s poor cousin. While butter imparts flavour, shortening creates flakiness. Do give it a try before deciding you do not like shortening.A very important thing while baking pie crust is to use super cold ingredients....
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  December 5, 2018, 2:45 pm
This cake comes in the category of “I died and went to heaven”!!! Yes it is that good. A buttery golden cake with almond meal. The cake turned out so very delicate that it simply melts in your mouth. I had such a difficult time clicking some decent pictures.  The pillowy texture was due to the use of cake flour and almond meal. I have become a fan of almond meal. Sure it pinches the pocket a little but every time I take a bite I am transported to heaven.I make my own almond meal at home. I simply dry roast the almonds on a slow flame, cool them and then grind to a fine powder. I do not remove the skin. This gives a certain extra nuttiness and streaks of colour to the cake. I also ak...
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  December 5, 2018, 2:34 pm

The first time I heard of this cake I was like…get out of here!!! Chili in a cake!!! How is it going to taste?? We are supposed to use unsalted butter in the cakes and here is acake with chilies in it!!!Surprisingly the cake turned out really soft and utterly scrumptious. The batter does include chili powder but in less quantity. The main chili ingredient is in the syrup which is later poured on top of the warm cake. As the chili cardamom syrup seeps into thecake it infuses it with a certain Kick...an after taste that you feel while having thecake.One thing you will notice is that we are not using any baking powder or baking soda. This is because there is so less flour. The softness of the...
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  December 5, 2018, 2:31 pm
I am a tea addict. I drink copious amount of tea. And not the snooty variety either. Not those jasmine or camomile infused lightly flavoured warm water varieties. I drink the typical Indian chai. With loads of milk and boiled to a nice nutty brown colour. It goes best with loads of sugar too but since I do not have a sweet tooth I avoid that part. For the western palette this kind of tea is something exotic. So you can get to hear the word Chai-tea used very commonly while it sounds absurd to our ears.O came across this Chai spiced cake in one of my favorite books by King Arthur Flour. I have home made chai masala lying around at home (tea addict, remember!!). so I decied to try out this cak...
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  December 5, 2018, 2:29 pm
I am not sure whetehr to make this a recipe post or a photography post. Well let me start with the photography aspect. At the risk of sounding immodest I must say that I am proud of the pics I have clicked this time. I always had a problem with clicking chocolate cakes as I could never manage the dark chocolaty colour. Chocolate cakes taste heavenly but taking photographs has always proved a nightmare for me. The dark colour would always turn out flat or way too dark or way too yucky. And then how to click cupcakes? A single cupcake looks forlorn. Two or three of them add to the already dark tone of the pic. This used to happen every single time. Then I started attending workshops to learn m...
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  December 5, 2018, 2:23 pm
I am a very traditional baker. I prefer using flour and eggs. I prefer baking in a large oven. I prefer cakes that are rich in calories. Cakes that have lots of butter. However during my classes I get lots of requests for eggless, flourless, ovenless bakes. Living in a metropolitan city space is a big constraint for most people and many do not prefer keeping ovens at home. So they look for simple solutions that they can whip up with the basic ingredients sin their kitchen. Baking in a pressure cooker is a very common method. Honestly speaking I have never tried that.Then I saw this youtube video by HomeCooking about a bread cake that is steamed in an Idli steamer. The cake in the video had v...
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  December 5, 2018, 2:20 pm
Lekach is a Jewish honey cake traditionally eaten during the festival of Rosh Hashanah. It is the Jewish New Year and it is begun with eating something sweet. When I started reading about the festival and the origins of the cake I was surprised to know that honey as an ingredient in dessert has been used for centuries. The Egyptians used to eat bread with honey. The Romans and Greeks used to eat fried treats generously drizzled with honey.The Lekach is of German origin. It evolved from the gingerbread. Eve now there are many variations of it. Some recipes use walnut or almond meal. Cinnamon and ginger are the main spices but many other such as nutmeg, all spice, mace , clove etc are also add...
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  December 5, 2018, 2:17 pm
I have a fondness for kasuri methi. I love adding it to many of my dishes to add to the flavour. If I am making a normal and simple chicken curry I make sure to add some kasuri methi. Dal makhni is another dish that is liberally dosed with the same. And a dish like Methi malai curry naturally calls for this lovely ingredient.This is a simple recipe. And best is that it does not need any tomatoes. Off late the tomato prices have sky rocketed to 100 rupees and above per kg. it really pinches your pocket when something so basic becomes so costly. So these dishes that do not require any tomato are the best option in these days.Ingredients1 kg chicken, marinated in ginger garlic paste for 1 hour2...
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  December 5, 2018, 2:12 pm
Ingredients1 ½ cups flour1 cup sugar1 cup curd½ cup oil1 ½ tsp baking powder½ tsp baking soda1 tsp vanilla essence½ cup tutti fruttiPreheat the oven to 180 degrees Celsius. Line and grease a loaf tin.Beat together sugar and curd. Add oil and vanilla essence. Sift together flour, baking powder and baking soda. Fold into the wet ingredients. Add the tutti frutti. Pour into the loaf tin and bake for 40 minutes....
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  December 5, 2018, 2:10 pm
So there are two reasons for baking this cake.Number 1 : I have bought this new Vortex shaped Silicon mould and I am dying to try it out.Number 2 :  I have a bakeathon. I have to bake at least 4 different kinds of cake today. So the best option is to start tout with a chocolate cake.The mould turned out to be a delight. I simply fell in love with the shape the first time I saw it. And does it not love Oh-mazing? Trust me, it tastes oh-mazing too.So you might not have a bakeathon and you might not be planning to try out a different mould but that is no excuse for not trying out this amazing cake!Recipe adapted from stayathomechefIngredients1 ½ cups flour1 ½ cups sugar2/3 cups cocoa pow...
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  December 5, 2018, 2:06 pm
Why this bread? Because I had loads of basil leaves with me. Made pesto and polished off almost half of it and then realised I am piling on the calories. So I decided to bake the bread. No no it does not negate the calories. In fact it further adds on to it. But then I thought that you can never have too much of a good thing. Made this aromatic, delicious, soft Pesto bread.For the bread¾ cup warm water4 ½ tsp dry active yeast1 tbsp sugar½  cup milk4 cups flour1 tbsp salt1/3 cup oil1 tsp waterMix the water, yeast and sugar and keep aside till the yeast froths.Heat the milk just till it starts simmering. Take off the heat and keep aside to cool. Once it is comfortably warm add the milk...
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  December 5, 2018, 2:03 pm
Rainy days and pakoda! Well I say that is just an excuse. Who wants to wait for a rainy day to have garmagaram pakoda. Pakodas are a regular thing for us Bengalis. It is our “bikeler chaa khawar”. Roughly translated it means that after a heavy duty lunch of rice, sheddo (boiled vegetable), dal, torkari (vegetable dish), maach  (fish), chatni and topped off with at least two rosogollas, we need some sustenance in the evening with our tea. If nothing else muri (puffed rice) will do. Of course that muri has to be garnished with achar oil, chopped onions, fried peas and chanachur. And if you have guests coming over then it definitely has to be some pakoda on the side.If you go out to th...
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  December 1, 2018, 11:44 am
A South Indian preparation that uses coconut and poppy seeds among other things. I have used this coconut-poppy seeds combination for fish and prawns also and i have always loved it. Dry roasting spices and grinding them for any dish makes it tastier. Nowadays we get all kinds of masalas easily. However I remember my grandmother soaking the basic spices and grinding them on a mortar pestle for everyday cooking. The way that food used to taste cannot be brought about by readymade masala. So whenever I get a chance to make my own masala I feel nostalgic.Ingredients1 chicken1 tsp salt1 tbsp lemon juiceFor the Chettinad masala4 tbsp poppy seeds½ coconut grated2 tbsp coriander seeds1 tbsp cumin ...
apigeonnapie...
Tag :chicken
  December 1, 2018, 11:38 am
I have to keep living up to my son’s expectations. He loves to eat and he loves anything to do with chicken. If you look at my blog I have scores of chicken recipes. And every day I find some new and interesting one to try out. I have taken this recipe from the website guardian.co.uk. Butter chicken has crossed the seas to become one of the favourite Indian recipes in the UK. It seems to have captured the Western palette.The basic butter chicken is made in a tomato based gravy. Here the tomato puree has other elements added to it.Ingredients1 kg chickenFor the marinade2 tbsp ginger garlic paste½ cup yogurtSalt to tasteFew drops lemon juiceFor the gravy5 ripe, red tomatoes1” ginger, crus...
apigeonnapie...
Tag :Indian recipe
  December 1, 2018, 11:35 am
Why do I like this dish? Because it has two of my favourite ingredients in it, garlic and schezwan sauce. I simply love the aroma of fried garlic. I prefer putting garlic in most of my food. And that too loads of them. I might not use that much dinger or onion but I sure go through kilos of garlic every month. And when you are making this dish you have to roast the garlic to almost browning poit. You can imagine the incredible smell it gives off while frying. I have used homemade schezwan sauce. It is pretty simple to make and you can decide on the level of spiciness. However market bought sauce works as well. IngredientsFor the rice1 ½ cups long grained basmati rice6 cups water1 tsp salt1 ...
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  December 1, 2018, 11:30 am
Anyone from a fauji background will instantly identify with the Aloo Bonda. A spicy potato mixture dipped in a besan batter and deep fried till golden. And like all deep fried food this tastes good. A variation of this is used in the vada paw. This dish is also commonly known as the batata vada in Marathi. May names many uses. A simple street food that can tickle your palette anytime. This is my version of the batata vada.Ingredients3 potatoes, boiled, mashed1 onion, chopped fine2 green chilles, chopped1 tsp grated ginger½ tsp cumin seeds½ tsp turmeric powder½ tsp salt½ tsp cumin powder½ tsp coriander powderFor the batter1 cup besanWater to make a thick batterHeat some oil. Add the cumi...
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Tag :snacks
  December 1, 2018, 11:26 am
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