Showing posts with label Nuts:Cashews. Show all posts
Showing posts with label Nuts:Cashews. Show all posts
Meringue
Posted by
Vijitha
| January 8, 2011
Meringue is a new term to me. For those like me, here is the definition. It is a French dessert made from whipped egg whites, cane sugar, confectioner's sugar and little corn starch. It's perfect dessert to prepare for parties as they are as light as a feather and serving them is also easy and hassle free. There is endless possibility of flavours to play with. I made mine with vanilla and some cashews. I was inspired to try this after looking at the gorgeous pictures of my fellow blogger Pavithra's meringue. I was so tempted that I made them right away.
Since my supplies were minimal, I stuck with vanilla meringue and topped them with roasted cashews. Once baked for 2-3 hours, they are ready to taste after cooling. They were super delicious, very sweet and airy. We loved it! I had an ordeal using the piping bag. I haven't done any cake decorations/ icings before, so it was quite a job to get my whipped batter in to the bag. I proudly invested on a Martha Stewart re-usable icing bag and was so excited to use it. But last night, my hands, the kitchen island, the bowls, the bag everything went sticky with my messy handling. I gotta learn on how to use it from Anita,my dear friend and also an expert cake decorator. Anita, are you reading this???
These cookies reminded me of Tuticorin macaroons and infact they tasted the same way. Next time when I bake this, I will add some crushed roasted cashews into the mixture and pipe them. I was first introduced to the Tuticorin sweet treats by my periappa (dad's elder brother) when I was in class two.To satisfy my intense craving ,my family would hunt for it in Chennai. Interestingly those weren't sold during early 90's in Chennai or probably we weren't smart enough to find a bakery that sold it. So everytime someone visits Tuticorin, they would get a packet for me. I loved it so much then but now when I realize the amount of sugar that goes into it, I wouldn't trade it for those extra flesh that's gonna pop out . This is a once in a while treat.
We found it really sweet.So next time I make them (which I am sure will be in few days time), I would add less amount of sugar than the one the recipe calls for.
Ingredients
3 eggs egg whites
1/2 cup granulated sugar
1/4 cup confectioner's sugar
1tsp vanilla extract
1 tsp corn flour
Method
Whip the egg white with a hand mixer at high speed, approximately 20 minutes until they form stiff peaks. Now mix in the sugars and beat for another 10-15minutes.
Slowly add the corn flour and vanilla extract. Beat for further 5-8 minutes. Pipe them into a baking tray lined with parchment paper. Sprinkle some crushed roasted cashewnuts on top.Bake at 170'F for 2-3 hours. Let it dry in the switched off oven for another hour. Store in airtight containers. It tasted the best next day.
Since my supplies were minimal, I stuck with vanilla meringue and topped them with roasted cashews. Once baked for 2-3 hours, they are ready to taste after cooling. They were super delicious, very sweet and airy. We loved it! I had an ordeal using the piping bag. I haven't done any cake decorations/ icings before, so it was quite a job to get my whipped batter in to the bag. I proudly invested on a Martha Stewart re-usable icing bag and was so excited to use it. But last night, my hands, the kitchen island, the bowls, the bag everything went sticky with my messy handling. I gotta learn on how to use it from Anita,my dear friend and also an expert cake decorator. Anita, are you reading this???
These cookies reminded me of Tuticorin macaroons and infact they tasted the same way. Next time when I bake this, I will add some crushed roasted cashews into the mixture and pipe them. I was first introduced to the Tuticorin sweet treats by my periappa (dad's elder brother) when I was in class two.To satisfy my intense craving ,my family would hunt for it in Chennai. Interestingly those weren't sold during early 90's in Chennai or probably we weren't smart enough to find a bakery that sold it. So everytime someone visits Tuticorin, they would get a packet for me. I loved it so much then but now when I realize the amount of sugar that goes into it, I wouldn't trade it for those extra flesh that's gonna pop out . This is a once in a while treat.
We found it really sweet.So next time I make them (which I am sure will be in few days time), I would add less amount of sugar than the one the recipe calls for.
Ingredients
3 eggs egg whites
1/2 cup granulated sugar
1/4 cup confectioner's sugar
1tsp vanilla extract
1 tsp corn flour
Method
Whip the egg white with a hand mixer at high speed, approximately 20 minutes until they form stiff peaks. Now mix in the sugars and beat for another 10-15minutes.
Slowly add the corn flour and vanilla extract. Beat for further 5-8 minutes. Pipe them into a baking tray lined with parchment paper. Sprinkle some crushed roasted cashewnuts on top.Bake at 170'F for 2-3 hours. Let it dry in the switched off oven for another hour. Store in airtight containers. It tasted the best next day.
Cashewnut and onions fritters - Pakoda
Posted by
Vijitha
| July 6, 2010
Pakodas/Pakoras are our favorite choice for a hot cup of spicy chai.Be it the weepy melodramatic Indian saas-bahu soap or the fanatic India-Pakistan cricket match or chaatka-maatka mass Indian movie, the pakoras form an integral part of the living room. These crunchy bite sized wonder are sure to make anyone addictive.
Since it is one of the easiest snack that could be made in a short time, I remember enjoying them in most of my aunts and grandparent's place. The dish which I ate, ate and ate during my childhood, was totally avoided by me during my teens. The major reason I had was "dieting". Then once I outgrew that phase, I got back to my original self. I had the late realization that completely starving oneself from them and indulging one fine day on high-calorie foods like french fries, ice creams and fried chicken is no good. Eating everything in single servings and burning out the extra calories every other day is the key to a healthy life. So, now I have slowly began to include fried snacks into our monthly menus. We enjoy these crispy cashew-onion pakodas once in a while for the evening chai. They are made by deep frying veggies like onions, eggplant, potato, spinach, cauliflower or pappad or chicken and rolling them over a thick batter of seasoned gram flour. Infact, in the UK, they were sold in most Indian takeaways as a replacement to chips.
Today's version is made with raw cashewnuts and onions.
Ingredients
1/2 tbs cashewnuts (raw)
1 cup onions - chopped
1/2 cup gram flour
1/4 cup rice flour
1/4 cup all purpose flower
1-2 tsp asafoetida
1/2 tbs cummin powder
2 tsp chilli powder
6-8 curry leaves - finely chopped
2 tsp salt
1/4 cup water
Oil to fry
Method
Mix all the dry ingredients together with a whisk. Slowly add the water and mix them to form a thick batter. Fold in the onions,cashews and curry leaves.
Heat the oil to 350F. Add little batter to check the heat. If they emerge out of the oil immediately, it means that the oil has reached the perfect temperature. Using a tablespoon, scoop out each ball into the oil. Fry them in batches. Let it cook for 5-8 minutes on each side. Don't burn them. Place the pakoras in kitchen towels to absorb excess oil.
Serve hot with ketchup/mint chutney.
Since it is one of the easiest snack that could be made in a short time, I remember enjoying them in most of my aunts and grandparent's place. The dish which I ate, ate and ate during my childhood, was totally avoided by me during my teens. The major reason I had was "dieting". Then once I outgrew that phase, I got back to my original self. I had the late realization that completely starving oneself from them and indulging one fine day on high-calorie foods like french fries, ice creams and fried chicken is no good. Eating everything in single servings and burning out the extra calories every other day is the key to a healthy life. So, now I have slowly began to include fried snacks into our monthly menus. We enjoy these crispy cashew-onion pakodas once in a while for the evening chai. They are made by deep frying veggies like onions, eggplant, potato, spinach, cauliflower or pappad or chicken and rolling them over a thick batter of seasoned gram flour. Infact, in the UK, they were sold in most Indian takeaways as a replacement to chips.
Today's version is made with raw cashewnuts and onions.
Ingredients
1/2 tbs cashewnuts (raw)
1 cup onions - chopped
1/2 cup gram flour
1/4 cup rice flour
1/4 cup all purpose flower
1-2 tsp asafoetida
1/2 tbs cummin powder
2 tsp chilli powder
6-8 curry leaves - finely chopped
2 tsp salt
1/4 cup water
Oil to fry
Method
Mix all the dry ingredients together with a whisk. Slowly add the water and mix them to form a thick batter. Fold in the onions,cashews and curry leaves.
Heat the oil to 350F. Add little batter to check the heat. If they emerge out of the oil immediately, it means that the oil has reached the perfect temperature. Using a tablespoon, scoop out each ball into the oil. Fry them in batches. Let it cook for 5-8 minutes on each side. Don't burn them. Place the pakoras in kitchen towels to absorb excess oil.
Serve hot with ketchup/mint chutney.
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