Step By Step photos for "How to........."!!

How to preserve fresh curry leaves with flavour intact?

The best way is to wash, dry, MW & powder, every time you buy curry leaves with vegetables.
Wash & dry them

Remove from the stems & spread in a MW bowl.

MW for 2-3 mts on hi - the rime depends on the amount.

Cool & transfer to a a small mixi. Here I used Magic Bullet.

Powdered, the flavour remains fully.

 

How to make ginger-garlic paste at home??

It is best to try small quantities, which will last for not more than 2 weeks for good flavour.
Grind together, fine:
Chopped ginger - 50 gms

Chopped garlic - n50 gms

White vinegar - 1 1/2 tsp

Water - 1 tbsp

 

How to replace eggs with Flaxseed powder?

On the suggestion of a few ILites, I tried cookies replacing egg.
1 egg = 1 tbsp flaxseed powder + 3 tbsp water.
First powder flaxseed as fine as possible & blend thoroughly with water. I have sofar tried cookies, replacing 3 eggs with 3 times the above mixture. The results have been successful.

 

How to make Basic Cake Mix/?

I have been using this recipe for the past 30 yrs very successfully. You can make 6 different cakes using each packet.
I am giving my original recipe here. But now I use the FP for blending.
Maida - 600 gms

Powdered sugar - 600 gms

Butter - 300 gms

Baking powder - 30 gms

Milk powder - 75 gms

Cream butter till smooth.

Add half the sugar & continue to cream.

Mix flour, rest of the sugar, baking powder and milk powder separately. Sieve.

Add this mixture, little at a time to the creamed shortening and sugar.

Mix well until the mixture appears light and resembles breadcrumbs.

Divide the mixture into 6 equal portions (270 grams each).

Pack each portion in a ziplockbag. Seal and store tight in an airtight container in the fridge. It can be kept for 3months.
To prepare the cake:

Cake mix – 1 packet

Egg-1

Vanilla Essence – 1 tsp

Water-60ml

Empty the mixture into a bowl. Mix well until it is free from lumps.

Beat the egg and add it to the mix.

Blend well, add the essence.

Stir in the water little by little at a time.

Continue blending until you get a smooth consistency ( pouring consistency).

Turn into a well greased and floured cake tin. Bake at 180 degrees for 20 mins,or till done. Remember this depends on the size & shape of the cake tin.

For a chocolate cake –Add 4 heaped teaspoons of drinking chocolate.
For others, vary the flavour, add nuts, dry fruits etc.

 

How to make Hot Chocolate mix?

Combine the following in a bowl:

Skimmed milk powder - 350 gms

Non-dairy creamer - 90 gms

powdered sugar - 60 gms

Instant chocolate drink mix ( drinking chocolate) - 240 gm

Put in a large airtight container.

Label & store in a cool, dry place.

To 200 ml of hot water add 5 tsp of Hot chocolate Mix & stir to dissolve.

 

Baking & cooking with mixes.

Mixes are nothing but magic!! They are time-saving & convenient. By making our own mixes, we save on time, money and most of all, nutritional value. They are free of preservatives, which the store-bought ones are loaded with.
The recipes for mixes are easy and we save on time to prepare the food items. We know thar commercial mixes are advertised as time-savers & not money-savers. The home-made mixes cost less than half the price of storemixes.
Since we choose or favourite brands of ingredients, they are more to our taste and requirement. The flavor is fresh. They are versatile & for each mix, I plan to post a few recipes.
A few, I plan to post are
Quick Mix
Basic cookie Mix
Muffin mix
Oatmeal mix
Cornmeal mix
Wheat mix
White sauce mix
Gingerbread mix
Granola mix
Brownie mix

Since we get only maida & wheat flour, I am posting only mixes with them. I plan to try with hydrogenated fat, butter alternately. Yo may try with fat of your choice including vegetable oil.
For mixing, pastry blender or electric beater or food processor can be used according to individual choice.

Fats - hydrogenated vegetable shortening is preferred in most recipes because only then, the mixes can be stored in a cool, dry place. Butter & margarine can be used, but they are both perishable & mixes containing either should be refrigerated. Vegetable oils can be substituted.

 

Oatmeal Mix - right way to start the day!

Maida (all-purpose flour) - 375 gms

Rolled oats - 200 gms

Powdered (granulated) sugar - 100 gms

Brown sugar - 200 gms

Vegetable shortening - 300 gms

Baking powder - 3 ½ tsp

Salt - 1½ tsp

In a large bowl, sift together flour, baking powder, slt & granulated sugar. Stir in brown sugar. Mixwell & then cut in fat till evenly distributed. Stir in oats & mix well. Put in an airtight container. Label & store in a cool dry place.
Use within 10-12 weeks.











For recipes with this, please go to
Oat Pancakes

Oatmeal Cookies

 

How to use Food Processor for making bread at home?(1)

Food Processor Bread Recipes - opens the door to a new world!

To savor the aroma of homemade bread is one of life’s finer experiences. We always fear that we can never learn the secret of perfect mixing and kneading a few ingredients into a successful dough. Now, the FP has made the impossible, possible!
There are two primary methods for making yeast dough – both methods are effective.
Liquid sponge method - Dry yeast is dissolved in about 60 ml of water (105-115 deg F or 41-46 deg C). The yeast mixture is then added to the dry ingredients in the FP bowl. While the machine is running, the remaining liquid as per the recipe is slowly drizzled through the feed tube into the dough forming in the work bowl.

Dry mix method -
I find this method easy & fool proof. Since the liquid is added to all dry ingredients including yeast, the liquid can be quite hot unlike for liquid sponge method.
Dry yeast is mixed with part of the flour and with other dry ingredients in the work bowl. Warm liquid at a temperature of 120-130 deg F (49-5 deg C) is then added. The remaining flour is gradually added through the feed tube while the machine is processing the dough. I prefer to follow this method.
The formation of a sticky dough should be avoided.

Shape into a smooth ball by turning onto a lightly floured surface, kneading slightly by hand, if necessary.

Place in a lightly greased bowl & cover loosely with a plastic wrap. Prove till doubled in volume. If the dry yeast is fresh & good & the dough-kneading is done perfectly, this takes only 30-45 mtes.Insert a finger; if the indentations remain, it is done.

Now 'punch down' lightly with a fist in the centre of the dough.

Gently pull the outer edges towards the centre. Shape into a loaf & transfer to a greased loaf tin. Brush top with vegetale or melted butter & cover loosely with plastic wrap.

When doubled, bake at 375 F for 25-30 mtes.
In all these ecipes,
A cup means American cup measuring 250 ml, 1/2 A cup is 120 ml & 1/4 A cup is 60 ml.
Always spoon flor into dry measuring cup, never scoop.

For bread recipes with FP, please go to
http://www.indusladies.com/forums/s...s/78795-step-step-photos-breads-pastries.html


Photo for second method for whole wheat flour bread:

 

How to use Food Processor for making bread at home?(2)

Photos continue...

 

How to use Food Processor for making bread at home?(3)

Photos continue.........
For the final photo, please go to

Whole wheat flour Bread