Showing posts with label priya. Show all posts
Showing posts with label priya. Show all posts
Baath Cake Goan Semolina Coconut Cake My Guest Post for Priya
Friday, May 2, 2014
Guest posting, love the friendship behind this. This baath cake is my 8th guest post i prepared specially for one of my blogger buddy aka one of my virtual sister Priya of Cook Like Priya.
Christmas is one of the festival we never failed to celebrate here, the chilled weather of december gives a wonderful festive mood and every year we wait eagerly for this festival.
When Priya asked me something christmassy, initially i want to make a christmas special bread from Europe. Finally after many hesitation,i went for an Indian christmas cake.I usually bake the famous plum cake,somehow i dont want to reproduce the same for this guest post. I know Goan makes many traditional christmas special bakes every year and Baath cake is among them.
Coming to this Baath cake,this cake is prepared with freshly grated coconut and semolina, with less butter this cake goes for an easy breezy preparation. With a wonderful texture,this cake tastes fabulous and melt in mouth.Goans prepared this cake traditionally in clay oven for every christmas and definitely this cake have its own place in every home during christmas.
Even blogging is a virtual world, am blessed to get a decent number of wonderful friends.I can say that Priya R of Cook Like Priya is one among them, she is a very friendly food blogger, fabulous photographer. I started chitchatting with her after we joined a monthly baking event.She shares wonderful traditional dishes to mindblowing bakes with her own touch,eventhough i have numerous favourites in her space my recent favourite post of her is this Choco Beet Cake.
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
If you want something different for your christmas celebration this year, dont hesitate a second to give a try to this fabulous cake.
Rendez Vous With A Foodie Sangeetha Priya of Nitha Kitchen
Saturday, January 11, 2014
My readers and followers will definitely know that every 7th and 20th of the month ill be inviting two newbie bloggers from this bloggy world to write a guest post in my space. If anyone want to be my guest and if your blog is less than two years please do contact me through Facebook or by a mail with your facebook name to add you in this new adventure. Hope many of you will join ur hands with me. Obviously the motto of this event is to introduce the upcoming new bloggers to this immense virtual world.
Blogging,this immense virtual world is definitely very close to my heart, i gained a bunch of good friends, well wishers and many blogger sisters. My todays guest is also one among them and she was a wonderful person who blogs at Nithas Kitchen. Actually i crossed her before a year and we became closer to each one through FB. She is one of my best friend, a sweet sister and a young mom of two kids who blogs frequently with healthy stuffs. She shares many traditional dishes from her native which are seriously very close to my heart and the list of my favourite dishes from her space is very long.She shares stepwise pictures of her recipes, also she will give definitely DIY ideas and one among those is her pumpkin cookies, check her idea here really tremendous and brilliant na,she have many interesting recipes like this and sure her space is definitely a treasure, if you are searching Kongunadu style dishes.
Do you want to know more about Sangeetha Priya of Nithas Kitchen,just go through her small interview...
Do you want to know more about Sangeetha Priya of Nithas Kitchen,just go through her small interview...
1)Tell us about your blog and you?
I am Sangeetha Priya, started my career as Computer faculty in School and simultaneously finished my master degree. I worked in MNC as Software Engineer for few years n now full time home maker lives in U.S with my hubby and 2 kids. I blog for Nitha Kitchen which is almost 1 n 1/2 years old. Nitha is my daughter name, she just started her preschool n younger son is staying at home.
2)Before and after blogging, tell us what blogging changed your life?
My cooking remains the same but improved a lot in baking also do experiments especially with it. Now I have started cooking for a varied audience from different places of the world. I get recipe requests from my Readers, friends and family members living in home town, so blogging molded me and happy to share the recipes. Also I learnt few terms like Vegan and because of it my photography skills is improving.
3)When and what motivated you to blog about food?
Before marriage like everyone says I never involved in cooking. After getting married I quit my job and was alone at home that made me to develop my cooking skills. Later I was so crazy to click step by step pictures, it’s my hobby and love to share the final outcome with my parents. It went like that for almost 2yrs with loads of recipes, one special day we invited our close friend for lunch and she suggested me of starting a blog. My Husband then helped in creating it. He helped a lot in domain change, template designing so and so.
4)There are a tons of blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?
It’s a mix of traditional Indian n trendy unique recipes. I have loads of healthy and reduced fat recipes. Most of them are prepared with easy homey ingredients and simplest process; also I explain it with step by step pictures.
5) When it comes to cooking, who is your inspiration?
My Mom, Maternal Grandma and Aunt (Paternal Sister) are my great inspiration.
6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?
Initially I designed my site by referring Raks and Sharmis space. I hard coded by searching various sources in Google. When getting stabilized by mistake I moved the blog to my daughters own domain without thinking about the future. We realized later and moved to my new and existing domain. My husband helped a lot in domain change. Also I appreciate my Co bloggers with their activities in Facebook groups n other social medias, I learnt several new aspects. Particularly I thank Sangee and Preeti for my tuned pictures.
7)What is your best recipe and your favourite recipes you have blogged till now?
All my recipes are favorite, here are few of my best n favorite foods: Ancient Thinai Urundai/Foxtail Millet Honey Balls, Arisiyum Paruppu Sadham, Almond Pista Rolls/Apple Shaped Almond Katli, Keerai Bajji/Gram Flour Spinach Fritters, Bitter Gourd Pulav/Pavakkaai Pulao, Thinai Murukku/Millet Chakli, Eggless Pomegranate Cupcakes with POM Cream Cheese Frosting.
8)Few tips about food photography?
I am not a great photographer but to my knowledge I suggest taking pictures in natural light and also in different angles.
9)What is your budget for the props,do you have any or else do you manage with your household stuffs?
I dont have any budget, depends on the shop and H mood , it varies from 1 to 20 USD. I usually manage with my household stuffs but in future I may hunt for it.
10)How do you plan your blog posts? Do you post rarely,regularly or once a week?
By regular I post weekly 3 recipes at least, If I get time I increase the count, anyways it depends on the kids at home.
11)Do you have any other passions apart from food blogging or blogs you own?
Yes, I always flair for gardening and online window shopping. But these days with my lil one it’s hard to spend much time in lappy though I am maintaining a very small garden in my patio
Today’s recipe is simple and delicious savory snack and my mom makes this especially for dinner. 3-4 soiyans aka South Indian kachoris is more than enough for a person. This kachoris are made of rice batter and no needs fermentation, you can use mixie/blender to grind the batter. When added in hot oil it gives “soi” sound so we call it as Soiyan in our surroundings. I am not a frequent deep fry maker but once in a while I make it for dinner as Moms recipe are something special right .The best side for this fritters is spicy coconut chutney.
Soiyan/Rice Batter South Indian Kachori:
Ingredients
Idli Rice - 1 Cup
Whole Urad Dhal/Gotta - 2 Tbsp
Fenugreek - 1/2tsp
Cumin Seeds - 2tsp
Salt - As needed
Oil - To deep fry
Method
Soak Rice, Urad dal and fenugreek for at least 5 hours (Stepwise Pic 1, below).
Grind to fine paste, make the batter bit watery when compared to usual idli batter (Pic 3).
Add cumin and salt to the batter, keep it aside for 15 minutes (Pic 2).
Meanwhile heat oil in a small pan/kadai, drop a ladder full of batter in the center of the pan, It pops up very well (Pic 4).
You can another spoonful of batter after the first one raise up (Pic 4).
The fritters once starts changing light brown, flip it and cook both sides well ie till nice golden color.
Remove and drain the excess oil using paper towel, also you can wipe well with paper towel, if needed.
Coconut chutney is the best accomplishment for this kachori, also paired with dal/paruppu sambar.
The outer layer is crisp and inner is soft...
Note:
1. It depends on the rice, you can take it out when it is light brown and make sure it is well cooked inside.
2. If the batter consistency is thin then you get crisp outer coat, if its thick, then it attains soft kachoris.
Hope you enjoyed this fantastic Kongu dish and stay tuned for an another guest post by an another foodie blogger..
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