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Bitter Gourd is one of my most favourite vegetables. I like to try different recipes with bitter gourd . At home we even make raw bitter gourd sambal with Chinese type ones. Unforunately I dont get the Chinese variety here in Kabul.Quote:
Originally Posted by kugan98
Friends , a friend of mine, send me an eggless sponge cake,
which she said she found in the newspaper.
I tried it and it was a total flop. My daughter was standing and watching,
me remove the cake which was like a rock.
At once she laughed and said, amma ungga cake oothikitcha?
I was stunned by her language.
She continued to sing a song using the tune from the film Ayan.
Palapalakira pagala nee
Pathaam kelas faila nee
Engga vuttula biriyani
Saapida variya nee
I just grabbed her and asked her from where she learned that song.
She told me that it was taught by the guests children who came to our house for holidays from India.
Even though this is a small matter, we have to keep an eye on our children,
as to what they talk and do, when we have guests staying with us.
Well as for the sponge cake, let me try out on my own and see how the cake turns out.
Thanks and take care, Kugan
:rotfl:Quote:
Originally Posted by kugan98
I am imagining the scene in your kitchen... you with your hands on the waist and she double up laughing. :lol:
Dear Aarthii, somehow I have tried my best to write the recipe.
A little bit of hard work and time doing this recipe.
Any way try it out. Thanks, Kugan.
CROISSANTS:
Ingredients:
500 grms all purpose flour
1 tablespoon active dry yeast
90g, superfine sugar
1 tablespoon salt
300ml, cup warm milk
340g, butter, at room temperature
1 egg, beaten with 2 tbsp water for egg wash, or use milk as egg wash.
some extra flour
Method:
Put the flour into a big bowl.. Add the salt, sugar, milk and yeast. Mix well and knead until it has a smooth elastic consistency.
Cover the bowl with the towel and let it rise until it doubles in size. This should take 1½ to 2 hours.
While dough is rising, put a sheet of plastic wrap onto your work surface. Place the butter on top and cover it with a second sheet of plastic wrap.
Flatten it with your hands.
Roll it into a rectangle about (20 X 25 cm) with your rolling pin and place it into the fridge to chill.
Wait until the dough has doubled in size , about 90 minutes , sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface.
Dust the dough with flour and roll it out into a large rectangle that is big enough to wrap around the sheet of chilled butter in thirds (about 25 x 60 cm). Lift the dough off the table and dust the surface with flour before putting it down again.
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter in thirds to enclose it completely. Lift the dough and sprinkle the table with flour.
Rotate the rectangle of dough so that you can hold a roller parallel to the open edges, . Roll it into another long rectangle, as done earlier.
Fold the dough into thirds, brushing off the excess flour . This completes the first turn.
Now wrap it in plastic wrap and place it into the fridge for a minimum of 30 minutes.
Wait until the end of the 30 minutes, sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. . Dust it with a sprinkling of flour and roll it into another long rectangle, as done earlier. Fold, brush and wrap, exactly as before. This now completes the second turn.
Place it back into the fridge for another 30 minutes.
Remove, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill.
Once chilled, cut the unwrapped dough in half on a floured surface. You can chill one half, while shaping the other half.
Dust the dough with some flour and roll one half of the dough into a rectangle. Re-flour the surface when necessary and continue to roll until the dough is roughly less than (5 mm) thick.
Flour the surface and trim the edges of the dough neatly.
Cut it into triangle shapes
Take the bottom of the triangle at its widest part and, using your hands, tightly roll it up into a croissant shape
Place the croissants onto a greased baking tray.
Cover them with a clean plastic cling and leave to double in size. Set the oven to 190 degrees C.
Once the croissants have risen, remove the plastic cling. Very gently brush them all over with the egg wash, if using or milk wash.
Place them into the center of the oven. Bake them for about 15 minutes.
Wait until they are a golden brown then remove them from the oven. Your croissants are now ready to serve!
CUT INTO TRIANGLES:
http://farm8.staticflickr.com/7233/7...dab6ea58_z.jpg
SHAPE AND PUT INTO TRAY:
http://farm8.staticflickr.com/7224/7...687c3ddb_z.jpg
BAKED:
http://farm8.staticflickr.com/7074/7...ebae854d_z.jpg
ur FIL was very correct... that is exactly y they say we souldn't mix cooked n uncooked food... they take diff time to digest...also sweet is best taken at the start of the meal as the digestive fire is very high then... so it's easy to digest even heavy food...Quote:
Originally Posted by kugan98
:rotfl:Quote:
Originally Posted by kugan98
Indian kids watch too much of TV n films K... so konjam appadi thaan pesuvaanga...;)
Croissants...the best I can do is grab a pack of frozen puff pastry sheet and roll,shape n bake it...:lol:
Thanks kuganka.Thank you so much for the crossiants recipe.
That's really true and easiest way to do dev :)Quote:
Originally Posted by dev
But somehow i dunno,why i wanted to make it from scratch?
Lemme try it !!!!!!!
hmm croissants too much big process. aarthi good luck try. anyway we will be very much satisfied, if we r preparing at home.
Atleast dev try to pick up a pack of frozen puff.
i will buy directly from market. only my elder one will like. thanks for sharing the receipe kugan.