Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
One week away from graduation as a Culinary Chef, I have a crazy passion for french pastries. I mean there are two realms of cakes in the US.One - those that use fondant and regular butter creams ideal for making themed cakes.The other being mousse cakes/Entremets or french pastries.I definitely love the latter better and... Continue Reading →
I have been baking a lot of cakes for my friends lately and I wanted to bake something different this time for mom.For one of my previous cakes I liked the meringue I made for a swiss buttercream and wanted to incorporate meringues into this trial.Nothing better than pavlova to suit the need. Pavlova is... Continue Reading →
Having born and brought up in the southern India I never tasted Thandai until a recent holi meetup we had.Although close to the taste of almond milk it had a slight hint of spice and rose and saffron flavors in it which I loved.I am always experimental in my spices to prepare new dishes using... Continue Reading →
Bite size desserts are simple, quick and easy to pick up and pop in the mouth for Holi.Heres a coconut laddu recipe made with condensed milk.Can be made in a jiffy and eaten in a jiffy too!Preparation time20 minutes Serves40 servingsServing Size1 servingCalories Per ServingApproximately 94 per servingDifficultyEasyIngredients:3 cups fresh grated coconut1 cup dry grated coconut1... Continue Reading →
Madeleine is a typical french Petite Four(small desserts).Its a simple small sponge cake shaped like a shell,often served dusted with powdered sugar.In this recipe I have used orange zest to flavor it but you can use any other flavorings like vanilla,lemon,almond etc.For their petite size and taste they are a perfect accompaniment for your evening... Continue Reading →
I am tantalized by the smells of coffee.The fresh roasted espresso beans really tempt me to drink coffee every day but coffee unfortunately upsets my stomach if taken directly.So I figured why not make Ice cream and enjoy it. Having learnt the method of making ice cream at Culinary school I vowed to myself never... Continue Reading →
Panna cotta is probably the easiest and delectable of all fancy desserts.Its a gelatin based cooked cream that has been set into molds.This is a basic Vanilla panna cotta and I used a rose petal spread based sauce to top it.You can add a myraid of flavorings like coffee, rum, pineapple,coconut etc.Heres a recipe for... Continue Reading →
Sugar is a very versatile ingredient for making desserts. Heating the sugar syrup to varying temperatures can result us in different types of candy like butter creams, icings, simple syrup,caramel, nougat, marshmallows, brittles, lollipops etc. Toffee is one such derivative of sugar syrup cooked till soft crack stage.This recipe makes a toffee layered with nuts,... Continue Reading →
This is a sweet semolina pudding flavored with bananas and saffron usually made in parts of Karnataka during festivals.Preparation time30 minutes Serves12 servingsServing Size1/12 recipeCalories Per ServingApproximately 350 per servingDifficultyMediumIngredients:2 cups Rava/sooji/semolina 1 1/4 cups Sugar1/4 cup Ghee +2 tablespoonspinch cardamom powder20 half Cashew pieces20 raisins6 strands of saffron(optional)3 ripe bananas2 cup milkProcedure:1.Heat 1 tablespoon ghee... Continue Reading →
In the middle of our busy lives and trying to eat healthy calories, we all need that quick snack which satisfies our cravings but yet isn't ruining our diet or healthy choices.This is one such recipe, there is no added sugar in this recipe and has a dose of healthy fats and a good fiber,... Continue Reading →
Prathima Koneru 