PHENORI - sweet dish

Phenori is a sweet dish made traditionally in almost all of the GSB (Goud/Gawd Saraswat Brahmin) homes.
Popular in Mangalorean region. Also known as CHIROTE in Maharashtra.
It is basically a fried flaky pastry with delicate circular layers that is not sweet by itself.
So it is served with powdered sugar or dipped in thick cardamom flavored sugar syrup or flavoured badam milk. The milk or syrup is added at the time of serving otherwise it will become soggy.

Ingredients:-

Maida	200 gm
Sugar	100 gm
Butter	100 gm
Elaichi Powder	10 gm
Oil	For deep frying
Salt	A pinch

Method :-

Make a Sugar Syrup, and add elaichi powder to it and keep aside.

In a bowl add maida, salt, oil , water and knead the dough .( Not too hard nor too soft.)

Spread some flour on the slab and roll the dough with the rolling pin into a thin sheet.

Next spread butter onto the rolled sheet.

Start rolling from one end and from this roll cut small pieces.

Roll these small dumpling and deep fry in oil.

Let them cool and then dip them in sugar syrup.

Serve on a platter.

BAJJIL UPKARI

Bajjil Upkari is also known as Avalakki or Poha and is a popular snack or breakfast item.
It is mostly served along  upma and takes very litlle time for preparation.

Ingredients:-

Poha (Beaten Rice) 500 gm Jaggery 40 gm Green Chillies 2-3 nos Ginger 10 gm Turmeric powder 10 gm Mustard seeds 10 gm Urad dal 10 gm Coriander Seeds 10 gm Cumin Seeds 10 gm Grated coconut 100 gm Hing a pinch Curry Leaves 2 gm Lemon 1 nos Refined Oil 10 ml Salt to taste

Method:-

In a bowl add grated coconut, green chilli paste, ginger paste, lemon juice, jaggery, hing and turmeric pwd. Pound some cumin and coriander and add to the mixture.  Next heat oil in a pan or wok, add mustard seeds & urad dal, once it splutters remove and add to the above mixture. Let the mixture rest for sometime (30 min approx). Add Poha to this mixture and mix well. Serve with tea/coffee.

Angel Food Cake

ANGEL FOOD CAKE

Egg Whites                  10 nos

Castor Sugar               150 gms

Salt                             1.5 gms

Cream of Tartare         3.5 gms

Vanilla Essence            3 ml

Flour                           110 gms

Castor Sugar               150 gms

Method:

a)      Whip up the whites, sugar (150 gms), salt, cream of tartare and vanilla essence to a stiff foam.

b)      Fold in the flour mixed with the rest of the sugar.

c)      Bake at 340 degree F (173 degree C).

d)     Cream of tartare is not absolutely necessary, but the acid formed when it dissolves in egg whites softens the albumen(protein component) and helps in greater absorption of air cells. It also has a whitening effect on the interior crumb of the cake.

GENOISE SPONGE CAKE / BUTTER SPONGE

GENOISE SPONGE CAKE / BUTTER SPONGE

Ingredients: 

 

Eggs                            10 No.s

Castor Sugar               250 gms

Cake Flour                  250 gms

Butter                          125 gms

Method:

a)      Make a stiff foam with the eggs and the sugar.

b)      Fold in the flour gently.

c)      Fold in the melted butter.

d)     Bake at 200 - 220 C (400 - 425 F) for 30 minutes approx.

Basic Sponge cake

BASIC SPONGE CAKE

Ingredients :

Sugar                           250 gms

Eggs                            10 nos

Cake Flour                  250 gms

Method :

a) Beat the eggs and sugar to a stiff foam. 

b) Meanwhile keep the trays lined with brown paper ready. 

c) Fold in the flour gently, taking care not to deflate the sponge as the air incorporated is the only means of aeration and also there is no presence of any stabilizing agent.

d) Bake at 190 degree Celcius.

Kanda Poha -indori style

Ingredients
Poha - 250gm
Onion chopped - 2 nos
Green chillies chopped - 5-6 nos
Saunf - 2tbsp
Turmeric pwd- 1/2 tsp
Red chilli pwd 1 tsp
Sugar - 2 tbsp
Salt - to taste
Oil - 3 tbsp
Chopped coriander - 50gm
Sev - 100 gm
Lemon juice- 1nos
Jeeravan powder - to taste

Method
Soak poha for roughly 30 minutes.
Sprinkle turmeric pwd,red chilli pwd and sugar on it. slightly mix n keep aside.
Take a pan, add oil, saunf,green chillies , onions and saute for some time .
Next add soaked poha ,mix well and cover for roughly 5-7 minutes.
Remove lid and cook for 2more minutes and switch off the flame.
Garnish- chopped coriander, lemon juice, sev and jeeravan pwd.

Creme Chantilly is better known as whipped cream

WHIPPED CREAM  or CRÉME CHANTILLY:

The most widely used filling used in bakery is actually double cream with a fat content of about 35 % to which 100 – 200 gms of castor sugar is added and whipped into a foam. There are a variety of flavours that can be added to whipped cream like Vanilla, kirsch, rum etc, based on the requirement. There are a few precautions to be noted while whipping cream. They are as follows:

Ideally the cream should be at least one day old. Very fresh cream does not whip well.
Chill the cream and all equipment thoroughly, especially in hot weather. Cream that is too warm will curdle easily.
For whipping use the whisk attachment in the machine and use at medium speed.
Add the cream when the cream is three-fourths whipped, because the sugar decreases the stability and makes the cream harder to whip.
Do not over whip the cream, as this will make it grainy in appearance and it will separate into butter and whey i.e. it will curdle.
Cream to be folded into other ingredients should be slightly under-whipped. This is because the action of folding also whips up the cream.
Fold in flavouring ingredients at the end after the cream is whipped.
Store the cream covered, in a refrigerator.
In very hot weather the cream can be stabilized by adding a commercial stabilizer or gelatin. 10 gms gelatin can be added for every litre of cream.