As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand. It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all. Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Cream puff with Craqueline
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A cream puff or chou à la crème is a French based pastry ball filled with custard cream, whipped cream or ice cream. This puffs may be decorated with powdered sugar dusting or chocolate syrup dipping or also eaten plain without any filling.
This cream puff recipe is really easy to make and incredibly delicious...😋😋You will love it..!😍😍
To get a perfect cream puff, you should make sure that the puff has a hollow in it. In order to get a hollow, the temperature in the oven must be really hot.
Why Hollow???
As the puff bakes, it’s raised by steam. So, the center of the cream
So that’s why hollow is very important for a perfect cream puff...
Why Temperature Must Be Hot???
High temperature is needed so that the dough will rise quickly while leaving a hollow in the center.
So that’s why temperature is very important for a perfect hollow in a perfect cream puff...
When I baked this cream puff, my kids were really excited to eat it...😆😆 That’s because they L❤️VEcream puffs especially the custard cream filling in it.😄
Even more so when it tastes good..😉😋
Now, it’s the time for me to share my recipe with ya!!
INGREDIENTS FOR CRAQUELINE
Butter.....45g
Sugar.....50g
Flour(add a pinch of salt to it).....50g
PROCEDURES
STEP 1...
Mix the butter, sugar flour in a bowl.
STEP 2...
Tranfer it on a parchment paper. Place another parchment paper on the dough to prevent stickiness on the rolling pin while rolling. Roll it to a 1-2mm thin sheet.
STEP 3...
Freeze it for 15 minutes.
INGREDIENTS FOR CREAM PUFF
Flour.....65g
Butter.....57g
Water.....120ml
Eggs.....2
Salt.....a pinch
PROCEDURES
STEP 1...
Bring to boil the water and butter on a skillet.
STEP 2...
When it starts to boil, add in the flour and salt. Then, change the flame to medium level.
STEP 3...
Mix it until the dough pulls away from the skillet.
STEP 4...
When the dough is ready, transfer the dough in another bowl and let it rest for a few minutes until it comes to room temperature.
STEP 5...
Then, add the eggs one at a time. The dough might be slippery at first, but it will get together in a few minutes.
STEP 6...
Once it has combined, add the second egg into it.
STEP 7...
The dough should be in a consistency that when you lift the spoon, the dough falls in about 3-5 seconds.
STEP 8...
Once done, transfer the dough into a piping bag.
STEP 9...
Pipe it on a parchment paper. Pipe it as big as you desire.
STEP 10...
Take out the cookie sheet(craqueline) from the freezer.
STEP 11...
Cut it out using a cookie cutter or anything similar to that.
STEP 12...
Place it on the piped cream puff.
STEP 13...
Preheat the oven into 200 Celsius and after closing the door immediately reduce the heat to 170 Celsius.
STEP 14...
Bake for 45 minutes.
STEP 15...
Take the cream puff out of the oven. Let it to cool down completely.
INGREDIENTS FOR CUSTARD CREAM FILLING
Instant custard powder.....120g
Cold fresh milk.....300ml
PROCEDURES
STEP 16...
Mix the powder and milk until both of it combined together.
STEP 17...
Once done, transfer the cream into a piping bag.
STEP 18...
After the puffs have completely cooled down, make a hole in the bottom of it.
STEP 19...
Pipe the cream into the hole at the bottom of the puff.
Pipe it until you feel the cream puff is heavy or until the cream peeks out a little.
Now..,
Crispy cream puff with craqueline is ready to be served!!
Hi there ! Today I'm really tired over some last minute kids school preparations. I'm ran out of time to purchase any vegetable or fishes at grocery store. So, canned sardines caught my eyes from my pantry staples. Usually I try to avoid canned foods. But Sardine pack a nutritional punch. It also called as healthy food in a can. Sardine consist with high omega-3s and calciums. Mathi or sardine is a popular fish in Kerala. Most of keralites like to use fresh sardines for their daily curry or fry dishes. I preferred to use canned sardine in tomato sauce for all type of sardine dish. This time, I made Mathi curry with white radish and boiled eggs in keralite way. While cooking white radish in tangy tamarind and rich coconut milk,it certainly gives an awesome fragrant flavours by lingering whole over my apartment. It's really fabulous taste pairing with rice or capati. No worries since I'm ahead for kids lunch, Let's go on with my recipe; Ingredients Canned sar...
As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand. It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all. Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
I really love to cook this Kerala cuisine,Inji Puli. Basically this dish needs a lot of fresh gingers that gives truly an aromatic flavours with generous amount of tamarind juice. This recipe is made with jaggery and chili as well. Those made this curry spicy tangy flavoured with balanced sweet. Today I made this gingery tangy sweety dish with combination of capatis. It was so tasty. It would be more tasteful when eating it with dosai or idli. This kerala dish is most popular with coconut rice or bitter guards. Ingredients Gingers - 1/4 cup,diced Shallots - 1/4 cup,sliced Dry chilies - 2 nos Curry leaves - 1 stick Mustard seeds - 1/2 tsp Chili powder - 1 tbs Tamarind - 1tbs ( extract juice) Jaggery - 1 tbs Oil Preparation 1. Heat oil in a pan, fry all diced gingers til turns golden brown. 2. Remove fried gingers and let to cool down. 3. Grind those fried ginger into smooth paste. No adding water. 4. Temper in a pan with mustard seeds,dry chilies and...
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