Monday, August 22, 2011


This is an impulsive post. Yes i baked this in an impulse. Saw this recipe, though it didn't have any pictures or anything eye catching, i had an intuition that this will turn out great (and it did). We can't have this plain so am planning to make some minestrone soup "The Soup Spoon" style, which i had in Singapore last month. The soup was yummy and i hope this will be a good condiment for it.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Flaky pastry :
Ingredients :
225g/8oz plain flour
pinch of salt
80g/3oz lard
80g/3oz butter

Preparation method :
1.Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.

2.Mix together the rest of the lard and the butter.

3.Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.

4.Dot one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.

5.Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.

6.Roll and fold one more time without any fat and then chill for 30 minutes.

The pastry was very flaky and crisp, Should also go well with tea or coffee as well, but i personally felt it would go well with anything spicy like korma, or i am thinking of adding it to the potato gravy for dinner.

Saturday, August 20, 2011


After much discussion and thinking, we decided this sweet for Krishna Jayanthi. Only last week there was an overdose of sugar with Gulab Jamun, so i wanted a very simple and light sweet for the little one. This was made with paneer and milk with some crushed almonds that was left over in the fridge for a long time. I don't know how they get the pristine white colour in the shops, this was off white in colour. After bringing it down to room temperature, i refrigerated it for 2 hours before cutting them into pieces. Garnished them with salted pistachios to give a kick. Will keep you posted on how they tasted, later....

Wednesday, August 17, 2011


I AM BACK. Back with the ever popular "Gulab Jamun". After the long vacation in singapore, back to chennai and how lovely it was to see my house and garden. The initial days took my time to set right the mess. When i checked my kitchen pantry, i saw the milkpowder nearing its exp date.

Such a miser that i am, i don't like to waste anything, i jumped into the idea of making gulab jamun. This is my maiden adventure of making GJ from milk powder. With my creative juices flowing (flooding rather) this is was an instant way of dishing out this beautiful delicacy (though it tasted best the next day).
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