#Mainly—you can make a cake with many ingredients in addition to flour sugar and butter

[giantsinthemist]

your half ass-ed layer cake is someone else’s shortbread

-my brain’s phrase choice to try to motivate at random hour

[india-cakes-reviews]

Types of Cakes to Gratify Your Sweet Tooth - India Cakes Reviews | IndiaCakes Review

There are many different types of cakes and many ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing methods.

Home bakers tend to categorize cakes by flavouring:-i.e, chocolate cakes, fruit cakes, and so on – which is helpful when you’re deciding what to consume, but not as helpful when you’re trying to understand how best to make a cake without the help from Indiacakes.

Depending on how the batter is prepared, you will find the final texture and color, if it is a yellow or white cake. Here is a comprehensive but by no means an exhaustive list of the basic types of cakes-

Genoise cake

In Europe mainly in Italy and France, a sponge cake is called genoise cake. In genoise, whole eggs are beaten with sugar until they’re thick and ribbony , and then flour(and sometimes butter) is added and the batter is baked: the result is wonderful baked in a round cake pan and simply frosted, but genoise is also pliable enough to be baked in a jelly-roll.

However, it lacks much assertive flavor of its own, but it is often used to construct layered or rolled cakes when a lighter texture than a butter cake is desired. To add flavor syrup, and moisture, genoise cake layers are always moistened with a flavored syrup, and they are often sliced into thin horizontal layers and stacked with rich fillings such as butter cream .

Biscuit cake Biscuit cakes are another type of sponge cake containing both egg whites and yolks, but, unlike genoise, the whites and yolks are whipped separately and then folded back together. This creates a light batter that’s desired than a genoise but holds its shape better after mixing. If baked in a tube pan like an angel food cake, it makes a very chewy sponge cake that used to be popular but has since fallen out of flavor.

However, it’s still known in a slightly different form as the classic Passover sponge cake, in which the flour is replaced by matzoh cake meal and potato starch with reference from India cakes reviews.

Baked flourless cake

These include baked cheesecake and flourless chocolate cakes. For easy removal, they’re often made in a spring form pan, though some can also be made in regular round layer cake pans. Often the filled pan is placed in a larger pan that’s half-filled with water to insulate the delicate, creamy cake from the oven’s strong bottom heat, which might give the baked cake a porous rather than silky texture that is recommended to be reviewed by Indiacakes Review .

Carrot cake

Carrot cake uses the leavening practices of butter cake, but instead of butter uses a neutral oil like vegetables or canola oil. For this reason, it will keep a little longer than butter cakes but can sometimes come out on the greasy side. ( the procedure is pretty much the same: instead of starting out beating butter and sugar, you start out whipping eggs and sugar, then add oil).

Red velvet cake

Red velvet cake is essentially a butter cake, though it is frequently made with oil instead of butter. In addition, cocoa is added to the cake batter to create a distinct red velvet flavor- originally it was a reaction between buttermilk and the raw cocoa widely available at the time of red velvet’s inception that caused a ruddy-hued crumb. These days you’ll more often find them tinted with food coloring. Red velvet cake was first baked in the 1920s by a chef.

Butter cake

Almost all recipes for a cake that begins with “cream butter and sugar” is a butter cake. After the creaming, you add eggs to aerate the batter a bit, flour to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven with guidance from India cakes.

 Different types of cake batter within the butter cake family include chocolate, white, yellow, and marble.; for white and yellow cakes coloring typically depends on whether they have whole eggs, or extra egg yolks in them(yellow cake) or egg whites only(white cake).

[gosetmind]

20 Diet Success Tips

Dieting is not easy. If it were, we would probably all be thin. Since we are not, here are some tips that successful people use to lose weight so that others can benefit, too. 

  SUCCESS TIP NO. 1: DRINK 8-10 GLASSES OF WATER EACH DAY 

  Okay, for many people this is a big problem. Water doesn't taste all that great generally because water doesn't really taste like anything. Drinking water 8 to 10 times each day gets easier the more you actually do it. It is simply a matter of conditioning your taste buds, and yourself, so that it becomes easier to do. Once you get started, you will begin to crave water. 

To begin with, you should drink a glass of water in the morning first thing, before you eat. This is probably the easiest glass you will drink all day and it will help you remember to drink water all day long. Better yet, why not drink two glasses? 

If you really cannot bear the taste of water, try using a water purifying pitcher or filter. You can also add a few drops of lemon or lime to your water but no sugar or sweetener! Ice also helps. 

Check out flavored waters on the market, too. Just keep an eye out for additives. 

SUCCESS TIP NO. 2: EAT BREAKFAST 

Do not skip breakfast. If you need to go to bed a little earlier so that you can get up 20 minutes earlier each morning do it! Breakfast is so important to your good health and to weight control. According to Dr. Barbara Rolls a professor of nutrition at Penn State University, "Your metabolism slows while you sleep, and it doesn't rev back up until you eat again." 

Eating breakfast is not only good for overall weight loss, it will help you stay on track with your diet the rest of the day. You are more likely to binge on something sweet and in the bread group if you skip breakfast. 

You can always keep a couple of hard-boiled eggs in the fridge or some high-fiber, low starch fruit around. If you plan to eat fruit at all during the day, breakfast is the perfect time to do it. 

SUCCESS TIP NO. 3: EAT AT LEAST 3 MEALS AND 2 SNACKS EACH DAY 

This can be one of the hardest adjustments to make. After all, you are busy! You already have a full-plate. When do you have time to worry about filling your plate with more frequent meals? 

Just like eating breakfast will increase your metabolism, so will eating more often. This will also help you curb your bad-carb intake by making sure that your snacks are planned and occur regularly throughout the day. 

Really, it will just take a minimal investment of planning time at the grocery store and at home each morning before you head out for the day to make some healthy food choices and prepare a few healthy snacks and meals. For suggestions, just see the handy list of snacks and appetizers listed later. 

SUCCESS TIP NO. 4: AVOID WHITE FOODS 

This is one easy way to remember what not to eat. If it is made from sugar, flour, potatoes, rice or corn - just say no. Remembering this rule of thumb will make it easier to recognize those rice cakes as an unhealthy high-carb snack. 

Always look for colorful fruits and veggies to substitute for the white ones. Buy broccoli, lettuce, bell peppers, green beans and peas, brown rice in moderation, leafy greens like kale and spinach, apples, melons, oranges and grapes. 

These foods are not only colorful they are also high in fiber, nutrients and important antioxidants. Eating colorful fruits and vegetables will give your diet variety as well as give you added health benefits. 

SUCCESS TIP NO. 5: EAT YOUR VEGGIES 

  It is so easy to use a low-carb diet as an excuse for poor nutrition. Resist this temptation. If the only vegetable you have eaten in the last 5 years has been the potato, now is a good time to begin experimenting with other vegetables. This is important for your overall health and to avoid some nasty side effects of not getting enough fiber in your diet. 

If you try hard enough, you will find vegetables that you enjoy eating. Experiment with grilling veggies and cooking with real butter to add flavor. You can also search for new recipes on the Internet or in cookbooks. 

Remember, if you are only eating 40 grams of carb a day or less, two cups of plain salad greens contain only about 5 grams of carbohydrate. You have no excuse not to eat your veggies. 

SUCCESS TIP NO. 6: PREPARE YOUR OWN FOOD AS MUCH AS POSSIBLE 

While more and more restaurants are offering low-carb friendly menu items, many of them are still not ideal low-carb fare. There are many recipes for quick and easy meals that you can prepare yourself at home. Try to do this as often as possible. 

If you cook your own foods, you know exactly what the contents are and you will be able to better control for hidden sugar and otherwise processed foods. 

Another benefit is the cost savings over the long run. Even if you must go to the grocery store more often, you will save a significant amount per meal as opposed to eating at restaurants and fast food establishments. 

It will also be easier to maintain your diet with your own favorite fresh food selections on hand. 

SUCCESS TIP NO. 7: INVEST IN A GOOD SET OF FOOD STORAGE CONTAINERS 

Having food storage containers of various sizes on hand will make it so much easier for you to plan your meals and snacks. When you buy nuts, fruits and vegetables in bulk you can simply prepare, separate and store them for easy use later. 

For instance, you can pre-slice your apples and snack on them over several days. Simply cut them, rinse them in pineapple or lemon juice and store. This will make a quick and easy snack for later. 

Fix your lunch and take it with you to work. Better yet, fix your lunch and 2 snacks for work. 

SUCCESS TIP NO. 8: EAT SOME PROTIEN AT EACH MEAL & AS A SNACK 

  In addition to everything that's been discussed before, eating protein helps you burn more calories. Jeff Hample, Ph.D., R.D., a spokesman for the American Dietetic Association says that, "Protein is made up mainly of amino acids, which are harder for your body to breakdown, so you burn more calories getting rid of them. 

Just think eating a protein rich snack can help you lose weight. How about a few slices of turkey or ham or some string cheese? 

Eating protein will also help you feel full so that you are less likely to crave unhealthy snacks. 

SUCCESS TIP NO. 9: DRINK A GLASS OF WATER AFTER EACH SNACK 

This will help you get in your 8 to 10 glasses of water each day but it can also have other benefits. Ever feel hungry after eating a handful or standard serving of nuts? Try drinking water afterwards. The water will help you feel full and prevent overindulgence. 

Drinking water after a snack will also help remove the aftertaste from your mouth and can help curb your desire for more. 

SUCCESS TIP NO. 10: EAT SLOWLY & ENJOY YOUR FOOD

You will feel full and more satisfied if you take the time to savor your food and chew it slower. Don't get in the habit of eating while standing or eating quickly. Sit down and chew. 

Eating slower will help you enjoy your food more, pay attention to what it is you are actually eating and get a better sense of when you are actually full.

SUCCESS TIP NO. 11: EAT YOUR LARGER MEALS EARLY AND SMALLER MEALS LATER

You will feel better and lose weight quicker if you eat a large breakfast and eat a smaller dinner. You may also want to eat the majority of your carbs earlier in the day, saving a salad and lean meat protein for dinner. 

Eating larger meals during the part of the day when you are most active will help you to feel satisfied throughout the day and curb cravings for unhealthy snacks. 

SUCCESS TIP NO. 12: CONSIDER EATING SALMON OR MACKREL FOR BREAKFAST

Yes this may seem odd, but it is one way to work in Omega-3 fatty acids that are good for you and add some variety to your daily diet. After a few months you may tire of eating eggs and bacon for breakfast. Substituting fish will give you the protein and healthy fish oils you need. 

You can try canned salmon or mackerel in croquettes for a healthier sausage substitute. Or you could simply eat cold leftover salmon the next morning with dill sauce. 

SUCCESS TIP NO. 13: USE LETTUCE LEAVES INSTEAD OF BREAD

  This tip can seem a bit odd at first but if you try it you will probably grow to love it. Instead of eating breads and buns with your sandwiches and hamburgers, why not try leaves of lettuce? 

You can make a double cheeseburger with onions, pickles and tomato wrapped in a whole lettuce leaf. Or you can make tasty wrap sandwiches with lettuce instead of tortilla and bread. 

This will help increase your good carb and fiber intake while giving you more variety in your diet. 

SUCCESS TIP NO. 14: EAT A FRUIT DESSERT

Okay, we all want a little dessert sometime, but how do you have your dessert and your low-carb diet too? Why not try cheese with fruit slices or berries? Better yet, why not try cream with berries? You could even try sweet pineapples or strawberries with cottage cheese? 

Berries are sweet and high in fiber and nutrients and dairy products are high in protein. If your low-carb plan will allow it, this is a sweet and tasty alternative to more sugary desserts. 

An added benefit is that the protein in the dairy products and the fiber in the fresh fruit will make these desserts more filling. 

SUCCESS TIP NO. 15: GET YOUR FRUIT FRESH NOT SQUEEZED

  Fruit juice can be very tempting as a replacement for soda, but just how healthy is fruit juice? If you read the labels you will soon realize that in many of the commercial juices available at your local grocery store there is very little actual fruit juice. 

What you will find is lots of sugar water and other ingredients. Why not skip the juice altogether and eat a fresh piece of fruit? Not only does fresh fruit contain less sugar than juice, fresh fruit has fiber that is good for you and will help you feel fuller longer. 

SUCCESS TIP NO. 16: GO EASY ON THE MEAL REPLACEMENTS

New meal replacement shakes and bars go on the market almost every day. These shakes and bars may claim to be healthy, but almost all of them, even the Zone Perfect bars, contain hydrogenated oil and sweeteners.

So be careful. The bars especially may be only slightly healthier than a Snickers candy bar. Occasionally, they may not be that bad for you but as a rule you probably don't want to indulge in a meal replacement shake or bar every day.

SUCCESS TIP NO. 17: IF IT SOUNDS TOO GOOD TO BE TRUE IT PROBABLY IS

Low carb doughnuts and muffins? You can find these prepackaged low-carb labeled goods at your neighborhood grocery store and at many low-carb lifestyle specialty shops. That does not mean that you should make a habit out of eating them. 

While low-carb pastries may be tempting remember that they still contain all of the usual carbohydrate suspects: sugar or a sugar substitute and flour. 

They may be healthier than your typical muffin as an occasional treat, but remember to stick with the basics for continued low-carb success. 

SUCCESS TIP NO. 18: AT THE GROCERY STORE ?SHOP THE OUTER AISLES

It will be easier to stick with your low-carb lifestyle if you learn the one common thread in all grocery store designs: the healthy foods are on the perimeter aisles. 

Think about it, when you go into the grocery all of the healthy stuff, fruits, vegetables, meats, and dairy products are arranged around the stores walls. You only rarely need to enter the center aisle areas in those few stores that stock butter and cheese in the center near the frozen foods. For the most part all of the foods that you need for your low carb diet can be found on the perimeter of the grocery store. 

Train yourself to start on one end of the outer aisle and work your way around. It will be much easier to avoid carb cravings and fill your basket with healthy items if you do so. 

SUCCESS TIP NO. 19: INVEST IN GOOD COOKBOOKS

  Can抰 figure out what to eat? Need some variety in your diet? Turn to a cookbook. Granted, not all recipes in a cookbook are low-carb fare, but you will be surprised at the number of low-carb and low-carb friendly recipes you can find in your standard Betty Crocker Cookbook. 

Cookbooks are great reference tools that often contain handy tips on purchasing cuts of meat and preparing meats, fruits and vegetables in new and exciting ways. 

Plus, new low-carb cookbooks are hitting the shelves all the time. So be sure to take advantage of these resources to try something new, different and delicious. 

SUCCESS TIP NO. 20: TAKE A GOOD MULTIVITAMIN

We can't all do it right all of the time. Even the most conscientious food combiner may miss some healthy vitamins, minerals and trace elements in their diets. To help make sure you get everything that you need, consider taking a good multivitamin. 

Check with your doctor first for recommendations and you should be tested for anemia to see if you need a vitamin with iron. However, the longer you eat low-carb and the more red meat you eat, the less anemia will be a problem and you should be able to take vitamins with less iron.

Your success is totally up to you. Assuming that you are an otherwise healthy individual, your body will do its part. Just remember to adhere to the low-carb diet plan that is right for you and add some variety to your meals to help you stay faithful to your health and weight loss goals.

[vastknowing]

Do Not Miss The Most Info Of Sorbitan Monostearate

As one of leading sorbitan monostearate halal manufacturers, today we share with you some must-see information about sorbitan fatty acid esters. We all know that it is an additive to many foods, such as chocolate, bread, ice cream,etc.

What is sorbitan monostearate?

Sorbitan monostearate (acronym SMS), or even Span 60, is an emulsifier esterified coming from sorbitol as well as stearic acid with the European artificial additive number E491. This active ingredient is mainly used in baking yeast through enhancing the task of quick completely dry fungus when the yeast is rehydrated prior to use.

How is sorbitol monostearate made?

Generally, sorbitol monostearate can be made by the direct esterification of sorbitol and stearic acid. If there is too much stearic acid, sorbitan tristearate (E492) will be produced during the production process.

Sorbitol

A sweet sugar alcohol, usually made from potato and corn starch, used as a humectant and sugar substitute for mints, bread, biscuits, cakes, etc.

Stearic acid

Generally found in vegetable oils and animal fats, used in the manufacture of sanitary ware and washing products. (Food grade stearic acid for commercial use may contain 48.7-50.0% palmitic acid.) Stearic acid can be derived from animal fat or soybeans, palmitic acid can be derived from animal fats, and lauric acid and oleic acid can be derived from corn get in. Soybeans and corn used as raw materials usually come from genetically modified plants in a certain proportion.

Is SMS Halal?

According to the source, if its fatty acid stearic acid comes from vegetable oil, it is sorbitan monostearate halal, and it is halal in accordance with the Muslim policy.

E491 Is sorbitan monostearate risky?

It has not been found that the additive sorbitan fatty acid ester has any side effects. The permissible daily intake of sorbitan monostearate is 25 mg per kilogram of body weight. In addition, when using it, pay attention to the dosage. If the dosage is too much, it may exceed the limit.

Use method and effect

For cheese, the maximum usage amount is 10.0g/kg.

Bread, in the bread making process, this product is directly added to the dough after dissolving, or it can be mixed with shortening, the dosage is 0.35% to 0.5% of the flour.

Adding 0.2% to 0.3% of this product in ice cream production can make ice cream products hard and stable in shape, without "souping" phenomenon.

Adding 0.1%～0.3% of the total material to the chocolate can prevent the fat crystals from floating on the surface to form a "blooming" phenomenon, causing the surface to lose luster, and at the same time prevent the oil from rancidity, improve the gloss, and enhance the flavor and softness.

Adding 0.5% to 1% of this product in chewing gum and candy can evenly disperse the materials and prevent sticking of teeth.

In the process of making margarine, this product can be used as a crystal modifier to reduce the "sand" of the margarine, promote the formation of the butter, and improve the taste.

The maximum usage rate is 3.0g/kg; cream, instant coffee, dry yeast, hydrogenated vegetable oil, 10.0g/kg.

The child's intake may be excessive?

Although it does not have any side effects, studies have found that children's intake may exceed the standard. A survey study conducted by the European Commission on the daily intake of food additives by the human body shows that the daily intake of E491, E492 and E495 by children is 150%-190% of the daily acceptable amount, and the acceptable daily intake is 25 mg; the daily intake of E493 and E494 by children is even 657%-802% of the daily acceptable intake, and the acceptable daily intake is 5 mg per kilogram of body weight. This means that according to statistical data. The intake of all children is beyond the safe range, and the intake of all children is several times the safe intake.

Reason

E491 and E495 are contained in many foods that children like: desserts, sweets, cakes, ice cream, biscuits and chewing gum.

Wide range of food uses of E491 and E495

E491 and E495 are both artificial emulsifiers. They can prevent bad foaming or overflow of fat crystals in some foods. Beverage brighteners and other dehydrated products have better solubility in liquids.

Tea essence, syrup layer, plant simulated milk and simulated cream, coffee mate, fat emulsion and fat-containing sauces. Here, their maximum content is specified to range from 0.5-10 mg per kilogram of food. There is no restriction on the amount of yeast, nutritional supplements and daily meals.

Sorbitan stearate can also be used in chocolate and chocolate sweets. E493 can also be used in jellies and jams. The content of E493 per kilogram shall not exceed 25 mg.

If you want to have halal food made from vegetable oil stearic acid, please regard Luckystone as your first choice manufacturer. Viewing the following contact information at the bottom, we look forward to your news.

[044-eu]

Typical Liguria dishes

The cuisine of Liguria has a very ancient tradition. The close contact that the region has between sea and mountain means that its recipes are influenced by both the sea and the mountains. The recipes of this region are many and the many tourists who flock to its beaches every year know it very well, because in addition to the beauties of nature, it is also its healthy, genuine and Mediterranean foods that attract them. The best known recipe in the world is pesto with Genoa, a condiment for pasta much appreciated, all the more so when enjoyed with trophies, a type of pasta that has its origins in a village near Genoa. Another condiment for Ligurian pasta is the sauce of nuts, but there is no shortage of second dishes, such as the lean cappon, the rabbit with olives. And its special recipes such as the Easter cake and the famous recco focaccia and finally the sweets such as the Genoa pandolce or the baskets. Here are some typical recipes from Liguria.

Pesto at Genovese

You can't go to Liguria and don't taste the famous Genoa pesto, made with typical Ligurian land ingredients such as basil, pine nuts and olive oil. Tradition has it that its ingredients are chopped in the mortar with the pestle. It is a wooden or stone container with a rounded bottom and the ancient Ligurian housewives with that and patiently reduced the ingredients to very small pieces. Let's start with a clarification. Basil, which is the most important ingredient of our recipe should be the longest and narrowest leafy Ligurian one. Necessary for pesto in Genoa 100 grams of basil leaves 120 grams of olive oil 60 grams of pine nuts 60 grams of seasoned pecorino cheese 50 grams of grated Parmesan cheese 1 garlic clove 1 pinch of coarse salt Preparation of pesto in Genoa In the mortar with the pestle chop the garlic with the coarse salt. Add the basil leaves that you will have gently cleaned with a dry cloth. The basil leaves should be chopped at the beginning with their hands,before putting them in the pestle, do not use knives that make the leaves black. Now add the pine nuts and when they are all chopped add the seasoned pecorino cheese and the grated Parmesan cheese. Finally mix everything with olive oil. The pesto with Genoa is preserved well for a long time in the refrigerator and vacuum.

The nuts sauce

Another typical Ligurian pasta dressing. Necessary for the sauce of nuts 180 grams of walnut kernels 1 garlic clove 40 grams of bread crumbs 40 grams of grated Parmesan cheese 150 grams of whole milk 4 tablespoons of olive oil salt as needed Preparation of nuts sauce The walnuts should be soaked in boiling water in order to remove the film that covers them more easily. In the original Genoa recipe this was not done as the bitter taste that leaves the peel of nuts is part of the tradition of the recipe. This preparation should also be done in mortar with pestle. Reduce the walnuts to very small pieces along with the garlic and salt and bread crumbs that you will have soaked in milk. Chop everything put in a bowl and knead the dough obtained adding the milk and olive oil until you get a homogeneous sauce. Both this sauce and the pesto in Genoa should be used cold on the pasta, at the time of seasoning it.

Rabbit with olives

Classic second dish of Liguria Necessary for rabbit with olives 1 rabbit of about 1,200 to 1,300 kilograms 120 grams of taggiasche olives 1 medium onion 2 cloves garlic 1 glass of red wine 60 grams of pine nuts 2 sprigs rosemary 3 bay leaves a pinch of thyme powder broth the meat just enough salt and pepper just enough olive oil just enough Preparation of rabbit with olives Wash and remove excess fat from the rabbit, in addition to the entrails and cut it into many small pieces. Meanwhile, in a saucepan, fry the finely chopped onion in the olive oil until golden brown. Add the rabbit pieces and brown them slowly from all sides. Wet now with red wine and let it evaporate completely. Season with the rabbit and cook for at least 30 minutes adding meat stock when needed. Now add the olives to the rabbit, one half left whole, the other half cut into small pieces. Then the whole pine nuts, the whole garlic (which should be removed before serving on the table) and the chopped herbs. Simmer for 30/40 minutes adding little meat stock if needed.

The Easter cake

As its name also indicates, this recipe is mainly prepared in the Easter period. It is a salty cake filled with eggs, cheeses and vegetables. Along with pesto is the best known Ligurian recipe and has many variants. Necessary for Easter cake 1 kilograms of flour type 00 1,200 kilograms of cilour 500 grams of fresh ricotta 6 eggs 1 small onion 2 glasses of water 30 grams of olive oil 100 grams of grated Parmesan cheese pepper salt and increase just enough Preparing the Easter cake First prepare the pastry that will serve to line the baking tray and contain the cake filling. Work the flour with the water and olive oil until you get a rather soda paste. Divide the dough into about 10 balls and rest for about an hour and a half. Now let's get the cake filling ready. The chard leaves are wiped in running water and after drying them they are cut into thin strips. Meanwhile, in a large frying pan, fry the onion in a little olive oil. Once golden add the chopped cleft and cook for about 20 minutes, adjust the salt. You can also use spinach for this preparation. In a bowl mix the brown cheese, salt and pepper and the grated Parmesan cheese. Finally, combine the cooked cilles and mix well. Now we prepare the puff pastes from the dough balls we had prepared. With a rolling pin roll out one ball at a time trying to make some rather thin round sheets. Take a baking dish and brush with olive oil. Put the first puff pastry that will also cover the edges of the baking dish, brush this with oil and add another puff pastry. Repeat this process until 6 of the 10 sheets are used. Place half of the candeit and ricotta mixture inside. With a spoon form 3 hollows where you will put 3 whole eggs without shell, trying to make them stay whole. Put the remaining mixture of chard and ricotta and make the recesses here for the other 3 eggs. Cover with the remaining sheets trying to close the dough tightly. Bake in an already hot oven at 170 degrees for 40-45 minutes.

Focaccia di Recco

Typical Ligurian focaccia stuffed with cheese (growing or stracchino) Required for Recco focaccia 400 grams of flour 1 glass of water 40 grams of olive oil 1 teaspoon salt up 400 grams of growth or stracchino Preparing Recco focaccia Work the flour by adding the oil and salt, gradually incorporate the water until you get a fairly soda and smooth paste. Make a ball and let rest about an hour covered with a cloth. After this time cut the ball of dough intwo parts and roll them out with a rolling pin trying to get a rather fine puff pastry. Put the first puff pastry in a rectangular pizza baking tray lined with baking paper. Cut the growth into many small pieces and place it on the surface of the dough at regular intervals. Close by placing on top of the other puff pastry and closing edges in the four sides. Pass oil over the surface of the focaccia and salt up. Make regular distance holes on top of the focaccia and place in the oven already hot at 220 degrees for about 20 minutes. Allow to cool a little before cutting and serving.

Genoa's Pandolce

It is a typical dessert of Genoa, also called the panettone of Genoa, because it is usually made on Christmas holidays. There are two versions, one high and one low. Here I propose the recipe of the low sweet bread that is easier to make. Necessary for the Genoa pandolce 400 grams of Manitoba-type flour (found in all supermarkets) 180 grams of flour type 00 150 grams of butter 2 eggs 160 grams of sugar grams 30 grams of honey 1 packet of baking powder 2 tbsp orange blossom water 300 grams of raisins 30 grams of candied 30 grams of pine nuts. Preparation of the Genoa pandolce First of all mix and sift the Manitoba flour with the flour type 00. Also mix the sugar and baking powder sachet with the flour. Add the beaten eggs, butter at room temperature made into small pieces, honey and orange blossom water. When the dough is homogeneous add the pine nuts, raisins and candied. Tradition has it that this dough covered with a napkin remains to rise for about 12 hours. After this time line a cake tin with baking paper and put the dough by crushing it just to get to the edges. Place 3 triangle-shaped cuts on the surface, bake at 180 degrees in an already hot oven for about 45 minutes. The duration depends a lot on the type of oven. Check the cake after about 30 minutes to test the cooking.

Canestrelli

The baskets are delicious biscuits typical of Liguria. Necessary for the baskets 200 grams of flour type 00 200 grams of butter 150 grams of potato starch 100 grams of icing sugar 5 egg yolks zest of 1 grated lemon a few drops of vanilla aroma Preparing the baskets First cook the eggs in boiling water for about 8-10 minutes. Remove the shell and take only the yolks. Put the potato starch and icing sugar in a large bowl and mix very well. Add the grated lemon zest, vanilla drops and chopped butter. Mix it very well (better with a planetary) until the butter has melted everything. Pass the hard-boiled egg yolks into a colander to make them creamier and add them to the other ingredients. Stir again and then put the dough on a work top and work with your hands until soft and elastic. This dough covered with cling film is put in the fridge for about an hour. After this time with a rolling pin roll out a sheet of about 1 centimeter and with a cookie mold (on the market molds with the shape of the baskets) form many small shapes until the puff pastry is exhausted. Place these cookies on a baking pan where you will have put some parchment paper, putting them at a regular distance not too close and bake in an already hot oven at 150 degrees for about 8 - 10 minutes. Once cooked, they should be left to cool completely. Read the full article

[foodtrails25-blog]

Kadhi  one of the most popular yogurt based gravy thickened with or without chickpea flour(besan) , prepared in minimum spices and tempered with fenugreek  seeds/ mustard seeds /cumin seeds and curry leaves(optional) with chickpea fritters(pakora/pakodi)

Today I have here one of my favourite food. Kadhi Pakodi or Pakoda..I love Kadhi Pakora and I really miss Kadhi cooked by my mom. Whether I go to my parent’s house or she comes to our place this is one thing that we all want her to cook for us. Whenever I make Kadhi, my kids always tell me “why don’t you cook kadhi like naani(maternal grandmom)”. The kadhi made by her is so perfect !! the pakoras are melt in mouth and she doesn’t even add baking soda to it as many people add to the batter while making pakora for softness!!

Kadhi is a favourite comfort food among most of the Indians. It is very popular especially in the states of Uttar Pradesh(U.P), Haryana, Punjab, Rajasthan and Gujrat. Other states too have their own version. Each version is equally delicious and comforting with it’s own uniqueness. Kadhi from Gujarat is has a sweeter taste to it and it is made with or without besan/chickpea flour. In U.P it has a sour taste as it is made from Khatta dahi(sour yogurt). Punjabi Kadhi is very much similar to the one from U.P. In rajasthani kadhi no pakodi are added , also it is thinner in consistency and it is mainly served with Pyaz Ki Kachoris. Down in south India, yogurt based curries are popular but are made without the addition of chickpea flour and have different local ingredients like coconut.

The kadhi pakodi that I am presenting here s from U.P. I learnt this from my daadi(grandmom) and mom. My daadi used to make amazing kadhi and like my kids look forward to kadhi made by mom, we look forward to her preparation.

Traditionally we used khatta dahi/buttermilk for making it. In India, many people use homemade yogurt/curd. Every night they make a new batch. Due to the hot climate in India, the curd turns sour very soon . People avoid eating sour curd especially at night,as it is considered harmful to health.The leftover is stored for making butter and ghee. Buttermilk that is left from the butter preparation for ghee, is used for making Kadhi. The sour curd can also be used for making Kadhi. So, Kadhi is a weekly or fortnightly affair in many households.

The popular combination with Kadhi is Steamed Rice. But I like it even with chapatis. My mom always makes some Jeera Aloo along whenever she makes Kadhi. Kadhi Chawal(Kadhi and Rice) aur aloo ki subzi was one of our favorite weekend meal at  my Mom’s house. My hubby was not a Kadhi fan when I got married, and I was like.’why doesn’t he eats Kadhi 🤷 but slowly and gradually he also has started eating it😉. My kids just love Kadhi Chawal but they like to have it without jeera aloo.

How to Cook Kadhi.

Kadhi means ‘to cook on slow flame”.Yogurt and chickpea flour mixture is cooked on slow flame till it thickens. When my grandmom lived in village she always cooked kadhi on  Chulha a kind of earthen brick stove, though she had gas -stove too. It took around an hour or so to make it. But, the taste of the kadhi used to just so different and just so delectable.. Those who have eaten kadhi made on slow flame on chulla or have eaten at dhabas will agree with me. Still many people do that. Now a days, people don’t have much time so and also to save the wood and reduce smoke they cook on gas stoves, in a heavy bottomed kadhai or pan. And with the introduction of Instant Pot/Nutripot(in India) we can now cook kadhi under 30 minutes from start to end. After I have bought my Instant Pot I always cook Kadhi in it. This is how things change with time and technology!!

Pakora/Pakodi for Kadhi

Pakora/Pakori as chickpea fritters that we add to Kadhi. You can make plain fritters or can also add finely chopped fresh spinach/fenugreek/coriander cilantro leaves to it.

For Pakodi, make the batter of besan/chickpea flour,add caraway/ajwain seeds and salt. The batter should be of thin consistency. Many people complain that the pakodi come out hard To get soft pakodi, keep these pointers in mind while making pakodi.. you will never get hard pakodi.

To get soft and melt in mouth Pakodi, always beat the batter well. Just like the way we beat batter for Dahi Vada. The batter should be light and airy. This is the secret to making melt in mouth pakodi for Kadhi.

You can also add a pinch of baking soda if you don’t want to do all the muscle work!!

Drop the batter into hot oil and fry till medium brown. Drop small lumps of batter you can use a tsp for that. The batter swells up

To test whether the batter is light enough to fry and give soft pakodi, take water in a bowl, drop a tsp of batter in water. If it floats up the batter is ready.

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Making Kadhi

To make Kadhi we need yogurt/curd/dahi,chickpea flour or besan. Kadhi is made by mixing besan with yogurt and water along with turmeric powder, salt. You can add some red chilli powder also along with it. If you don’t like sour yogurt add a tsp of sugar to it.

I use mustard oil for making Kadhi and  tempering  it with fenugreek seeds  and cumin seeds with hing or asafoetida. I also use garlic and onions for tempering kadhi when I cook it and also before serving it.

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To temper Kadhi in pan, heat mustard oil till it’s smoking point. Cool it a bit then add 1 tsp  of asafoetida/hing. Add fenugreek seeds and cumin seeds along with whole red chillies. Once the spices give aroma, add coarsely garlic and green chilli(optional), saute till the garlic turns light brown. Add finely sliced onions and fry till onions are light brown. Add chilli powder if you want. Add the tempering to Kadhi and cover with lid for a while, till the aroma of spices and garlic infuses in kadhi.

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Few pointers to keep in mind to get the right consistency of Kadhi ..

Mix besan/chickpea flour well in curd. Take care it does not form lumps. If you get lumps strain it through a sieve..

If you are making Kadhi for first time, follow the recipes, later you can adjust the recipe as per your required consistency(thick or thin). Also, kadhi gets thickened once it starts to cool down. Add ,1/4 cup or as required lukewarm water to it before serving to get the right consistency.

Soak the fenugreek seeds a 2-3 minutes before preparing tempering. Drain water and dry the seeds on a paper towel before adding to tempering.

Once you add kadhi to pan to cook keep mixing it for first few minute, else it will curdle.

You can also add curry leaves to the tempering. Add a tsp of desi ghee before serving it. Ghee enhances the taste of Kadhi.

So let’s see my version of Kadhi Pakora..

Kadhi Pakodi/Pakora

Kadhi Pakodi recipe from Uttar Pradesh, Instant Pot and Stove-top recipe included. How to make delicious Kadhi a yogurt based soup recipe with (pakodi) chickpea fritters.  

For Pakoda/Fritters

1/2 Cup Chickpea Flour

1/4 tsp Caraway Seeds/Ajwain

1/2 tsp Salt

Water to make the batter

For Kadhi

2 Cups Yogurt/Dahi/Curd (preferably sour)

1/2 Cup Chickpea Flour

1/2 tsp Turmeric Powder

Salt as per taste

4-5 Cups Water or as required

Make Pakodi

In a bowl add caraway seeds with besan and salt. 

Add little water to mix the batter. The batter should be thick than the cake batter. Beat the batter for 4-5 minutes till you get fluffy batter.

Take water in a bowl and drop a tiny potion of batter. If it floats on top, batter is ready for making fritters.

Keep aside the batter of 5-10 minutes. Meanwhile heat oil in a kadhai to fry the pakodi.

Drop tiny portions of batter in hot oil and fry till golden in color. Do not fry on high flame else pakora will stay raw from inside.

Once done, take out on kitchen towel and keep aside.

Make Kadhi

Soak Fenugreek seeds in water fro 5 minutes. Just before using for kadhi preparation drain water from the seeds and dry these on a kitchen towel. This way seeds won’t turn black while sauteing and also won’t splatter when we add wet seeds to oil in  pot.

In  a mixing bowl, add yogurt, chickpea flour  and salt. Mix together, till no lumps remain. Add water and mix well. Ensure no lumps are there in the mixture.

Kadhi in Instant Pot

Switch on the SAUTE MODE of Instant Pot on and set the timer to 10 minutes.

When the display shows hot, add oil in the inner pot. Add asafeotida , whole red chilli and fenugreek seeds.

Add finely chopped or coarsely crushed garlic and green chilli. You can also finely chop garlic.

Add finely chopped onions and fry till onions are translucent. Cancel the saute mode.

Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes. set the SAUTE mode ON again, set time to 5 minutes.

Keep stirring kadhi for another 2 minutes. Wait till it gets a boil. This will take another 5 minutes.

Stir again and cancel the  SAUTE Mode, cover the lid and set the SOUP Mode ON. Keep the Pressure on LOW and set timer for 12 minutes.

Once the timer goes off, wait for 2-3 minutes and then do a manual quick release(QRP).  Check the thickness of Kadhi.

If the Kadhi is thin as your liking, cook Kadhi for another 5 minutes on high. If the Kadhi is thick, add around 1/4 or more warm water to kadhi and mix. Add Pakodi to kadhi.

Kadhi on Stovetop

Take a heavy bottomed kadhai, add ghee/oil to it. When the oil is hot enough add hing, fenugreek seeds, garlic and green chillies.

Add finely chopped onions and fry till onions are translucent. 

Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes., till a boil comes. Lower the flame to minimum.

Cook Kadhi for another 20-25 minutes or till it thickens. Keep stirring in between. Add pakodi to kadhi.

Prepare the tempering

In a pan add mustard oil/desi ghee. When the oil is hot enough add a pinch of hing, cumin seeds and 1 whole red chilli(optional). 

When the seeds crackle, add finely chopped garlic, saute till light brown, add red chilli powder. Saute for a few seconds and add tempering to Kadhi.

 Close the Lid of Instant pot or cover kadhai for few minutes till the aroma of tempering infuses in Kadhi. 

Serve hot with a tsp of  Desi ghee added, ith Steamed Rice or Chapatis!!

I use Mustard Oil for Making Kadhi for that..

When the display shows hot, add mustard oil in the inner pot. Heat the oil for another 1-2 minutes or till it’s smoking point.

You can use any  vegetable oil/desi ghee for making Kadhi. 

Adding water to the yogurt and chickpea mixture  depends on the thickness of yogurt and and chickpea flour. Add 4 cups water to 2 cups of yogurt and adjust afterwards as required.

Skip Onion and garlic to make it no-onion no-garlic recipe.

To make it gluten-free, skip asafeotida.

So, do try my version of Kadhi Pakodi either in Instant Pot or on stove top kadahi, I am sure you will surely like it. Hot Kadhi with steamed rice with some onions on side is for sure a comforting treat. I make a big batch of Kadhi and usually keep it at least for myself for the next day. I can even have it like a soup with any rice or chapati. I feel Kadhi just like Dal Makhani tastes better the next day. Temper it again with a pinch asafoetida, cumin seeds and red chilli powder before having it.

You can make it without pakodi or add some boondi to it, if you are on low-fat diet or don’t like to add pakodis in it. Make Pakodi in Appe Pan if you have, for the non-fried version.

Skip garlic and onion for no-onion no-garlic version and for the gluten-free version skip asafoetida.

Linking my Kadhi Pakodi recipe to my Foodie Monday Bloghop Facebook group for the theme #191DahiDelights, suggested by Priya Iyer who blogs at The World Through My Eyes.Do check her blog where she has some amazing recipes from South Indian and Gujarati Cuisine.

Also,do check what my fellow bloggers have brought to the Dahi Delights!!

Hope you will love my version of Kadhi Pakora as much as we love it!! Do give it a try.

Visit my social media accounts and say hello to me there… FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!!

Kadhi Pakodi Kadhi  one of the most popular yogurt based gravy thickened with or without chickpea flour(besan) , prepared in minimum spices and tempered with fenugreek  seeds/ mustard seeds /cumin seeds and curry leaves(optional) with chickpea fritters(pakora/pakodi)

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Do You Want To Know About Belgian Waffle Recipe? Visit Here.

by Ruthieki

A normal term for all various kinds of waffles is currently famous as Belgian waffles. Today many different Belgian waffle recipes come in their waffle compilation. Amazingly, these waffles taste very good. Earlier it was named following a country Belgium and today it has become popular around the globe. Once we come across waffles our mouths starts watering as they are crispy and lightweight.

They are also available in variety of flavors by placing toppings on them. Waffles can be taken like a breakfast in addition to some dry fruits, cream and chocolate toppings. The crispness and the lightness in the waffle are mainly due to the utilization of yeast and egg-whites. The outstanding thing in waffles is their size.The best Belgian waffle recipe will always make usage of yeast.

The Belgian waffle recipe without yeast won’t allow it to be soft, fluffy and delectable. In the place of yeast, baking powder or cake flour can also be used. But utilization of yeast is beneficial to obtain good result. Belgian waffles are of two types.

One is Brussels waffles and the other is Liege waffles however the famous is Brussels waffles. Here we are planning to discuss a Belgian waffle recipe. The ingredients necessary for this are medium eggs 4, 2 sticks butter, dried yeast of 1 sachet, 500 mg of all purpose flour, dairy, some salt and vanilla sugar.

First heat a cupful of milk till in low flame till it becomes lukewarm. Then mix the yeast in the milk and then leave it for sometime. In this time around gap melt the butter and stop when it has melted. Go ahead and take egg white from the yolks and beat it unless you get snow.

Now mix vanilla sugar, flour and salt with the combination of yeast and egg snow in a huge bowl. It has to be mixed really well so that there remains no lumps. The density of this mixture needs to be thicker than pancakes. This dough should be left for sometime until the quantity increases. Then pour it in waffle iron and bake them until golden brown color is reached. Now the waffle gets ready.

Want To Discover More About Belgian Waffle Recipe? If you do,click here Belgian Waffle Recipe.

Recipe

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Recipe

Ingredients

500g whole-wheat/ led to/ rye flour 250ml natural yoghurt 1 ¼ cup skimmed/ almond milk 1 Tbsp. lemon juice 1 Tbsp. agave syrup 1 ½ tsp. salt 1 tsp. bicarbonate of soda

Directions

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