Hello, Home made preparations can never match the commercial ones. My recipe has no eggs & the shop ones are made using eggs. Love, Chithra.
Dear chitra mam, I totally agree with you that anything home made tastes much better, as they are absolutely fresh and have one special ingredient called love. In bangalore there is a good bakery where we get eggless cakes and pasteries. Around thirty years back when my mother & i learnt a cake recipe, my mother converted it to an eggless recipe. We definitely want the elders also to taste these new preparations. regards latha:wave
Diet Au Gratin - delicious & creamy, believe me ! Vegetables like carrots, cauliflower, peas, corn, baby corn, cabbage & capsicum can be used. Cut into 1 “ pieces Mixed vegetables - 3 cups Sauce: Lauki or white pumkin - 2 cups (grated) Wheat flour - 1 tbsp Low fat milk - 1 cup Onion chopped - ½ cup Green chillies - 3, 4, chopped Oil - 1 tsp Salt Topping: Low fat milk - 2 cups (make cream cheese by boiling & adding white vinegar till it just cudles & drain) Butter - 1 tsp (optional) Steam the vegetables & keep ready. Cook grated lauki or pumpkin with same amount of water & liquidize. Mix milk & wheat flour & keep ready. Heat oil, sauté onions & green chillies. Add liquidized lauki & milk – wheat flour mixture. Simmer to boil. Add vegetables & salt. Transfer to a baking dish, spread cream cheese, add butter. Bake at 400 deg F till top starts browning. Serve plain or with toast.
Dear Mrs. Chithra I've tried eggless dates, nuts and apple cake, eggless fruit cake and palak-paneer-tomato bake. All wonderful! Palak-Paneer-tomato bake is a regular thing now in my family, my kids love it! Thankyou so much!
Dear Mrs. Chithra Can you give me some tips on paneer making? My mother used to do mine but that is no longer possible. I know the general terms of it but the way you explained curd, for instance, was so good! I have no problems with curd but with paneer i do. Thanks Regards
HiAnamika, Here are the tips for paneer making. http://www.indusladies.com/forums/4715-post81.html Please go through this. Thanks Birundha
Stuffed & Baked Potatoes - Ideal party-dish ! Select slightly long potatoes for the convenience of cutting into 2 for stuffing. Potatoes - 4 Cooked corn kernels - ½ cup Milk - ½ cup Cornflour - 4 tsp Salt, chilli powder, a little sugar Butter - 1 tsp + 2 tsp Grated cheese - 3 tbsp Boil potatoes whole till soft enough to peel he skin – do not boil too soft. Peel, cut into 2; if necessary remove a slice from the bottom to make it “sit”. Boil by simmering, corn, 1 tsp butter, mik, cornflour, salt, sugar & chilli powder. It will form a dough. From each potato half, using a spoon, scoop from the centra leaving all around a wall 1 cm thick. Brush lightly the inside & outside walls with butter. Stuff the center with the made filling & sprinkle grated cheese . Dot with butter & bake at 450 deg F for 15 mts,. Serve hot. Any filling can be used.
Tandoori Potatoes - A Sure hit at any Party! Small marble potatos - ½ kg Fresh curds - 2-3 tbsp Ginger-garlic paste - 1 tsp (optional) Red chilli powder - 1 tsp (more by option) Garam masala powder - ½ tsp Salt Red food colour - a dash ( optional) Oil - 3 tbsp Boil potatoes till ¾ done, cool & peel. Mix all masalas, salt & colour with curds. Marinate potatoes in this mixture. Keep in the fridge for 3-4 hrs. Transfer to a greased baking tray with marinade, if any & pour oil, all over. Bake at 450 deg F, using both the oven & grill. Turn over twice or thrice in the middle for uniform cooking. Remove when well & completely roasted.
It usually is-there is a difference in the quality and the heaviness of the flour.You also have to check the labels to see the quantity of baking powder in the flour.So with the butter-in my baking certification class I remember our instructor showing us how the butter we use changes everything-the texture to the taste. He would ask us to go to the gourmet shop to buy margarine like butter-it has less water content and holds air beutifully