Tuesday, June 16, 2015

Classic Chocolate Cake

I just loved the texture and softness of this cake.

Ingredients

Cocoa powder         1/4 Cup
Boiling water          7 tbsp
Butter                      1/2 Cup + 1/3 Cup
Caster Sugar           1/2 Cup + 2 tbsp
light brown sugar    1/4 Cup + 1 tbsp
Eggs                        4
Vanilla essence       1 tsp
Flour                       1 Cup + 4 tbsp
Baking powder       1 tsp

Method
  1. Sieve flour and baking powder thrice
  2. Cream butter ,caster sugar and light brown sugar well.
  3. Add one egg at a time with essence.
  4. Make a paste of cocoa powder and hot water without any lumps
  5. Add the paste to the creme mixture.
  6. Now fold in the sieved flour little at a time.
  7. Preheat the oven at 180 degree for 10 mts and bake for 40 mts or till the skewer comes out clean.
  8. Cool your cake and do the frosting.
Note: Increase the sugar if you feel you need more.

Frosting

Chocolate    200 gms
Butter          115 gms
Cream         100 ml

Method

Double boil the chocolate and butter
Remove from the heat and stir in the cream.
Leave it to cool for 20 minutes, then chill in the fridge for 40-50 mts, stirring occasionally, until thick enough to spread.
Then spread on the top and sides of the cake.

Enjoy the yummy chocolate cake.


Thursday, June 11, 2015

Kerala Appam and Stew Lessons

I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can  use my skills to teach people who equally like cooking and baking.
Had Kathyrn and her husband from UK who loves Appam and Stew after they went for a house boat journey in Allepey. They also learned coconut chutney, sambar and Idli, and dosa.
Had a good time teaching them the basics of South Indian cuisine and looking forward to meet them again.
Menna's Indian Cooking Class Bangalore
— feeling wonderful.
Cooking Lessons in Progress

Hands-on Cooking Lessons 

Fluffy Appam Ready
Appam is a very popular breakfast item make in most home in Kerala. The appam is simple to make with minimal ingredients. It's usually served with fish, or mutton or vegetable stew. For easy breakfast, we have it with egg roast. Fish stew ( sear fish) is made when we have guest in our house. 

If you're new to making appam, check out the appam recipe and follow the steps. If you have doubts while making this recipe, then you can contact me to clear your doubts. 

Sambar in Stove

Coconut Chutney

Enjoying the Meal After the Class

Cake baking and Icing workshop at Hyderabad June 23-28th 2015

Hyderabad City - Kindle your passion in baking - Learn baking or cake decoration or desserts and open the door to a whole range of opportunities Check for the class schedule given below. ‪#‎baking‬ ‪#‎Hyderabad‬
Baking Lesson in Hyderabad


Cupcake Lessons for Beginners

Fresh Cupcakes ( Make it in your home)

Bread Making Workshop - Hyderabad
 Bread making for beginners on 26th morning, 10:AM. Join this session, to learn 5 types of bread and learn the important techniques to make bread.

  1. Milk bread
  2. Multigrain bread 
  3. Buns
  4. Stuffed Buns 
  5. Dinner rolls
  6. Cinnamon rolls


Bread Baking for Beginners

You will carry back home all the baked breads and buns along with the bread baking pan.
What about cookies? Kids will love it.

Cupcake lessons - on 27th June
 Baking lessons for beginners with hands-on experience in making cupcakes. June session, on 27th June, Saturday ( 10:AM). Come and learn the basic of baking, and get a strong foundation in baking. For more details, call at 09379398865, 08861389165


Students ( During and after the baking Class - Secundrabad)

Learn Fondant Icing ( Craft Your own Designer Cakes)
 Fondant Icing Class - Come and learn to decorate cake using fondant icing. This class is for beginner level and for those looking to perfect cake decoration techniques. Next class on 28th, June, at Hotel Baseraa, Secundrabad.
Popular Blackforest and Pineapple Pastry Cake
 Black Forest gâteau or Black Forest Cake are the English names for the German dessert Schwarzwälder Kirschtorte. Learn this German dessert is covered in the June class.

Location of the Baking : Baserra Hotel, Secundrabad


Sugarcraft Class ( For Serious Bakers)
Sugar Craft Workshop ( Make beautiful real life like Flowers with Gumpaste)
2 day Sugar craft course, 23-24th June 2015 at Hotel Baserra, Clock Tower, Secunderabad.
Learn the exclusive art of making beautiful real life like Flowers with Gumpaste in this hands-on workshop!
Place a single Rose for that loved one or make a magnificent arrangement for a wedding cake!
Flowers covered:
  1. Rose
  2. Ranunculus
  3. Tulips
  4. Stargazer Lillies 
  5. Orchids

I will also be covering filler flowers to make a pretty bouquet! Also learn how to use the airbrushing techniques on gumpaste flowers.

Details:
Date: 23-24th June 2015 ( 2 days)
Time: 10:00am – 4:30 pm
Venue: Hotel Baserra, Clock Tower, Secunderabad.
Lunch will be provided. 
Contact : Marina 09379398865, 08861389165, 080-41715105


Thursday, May 14, 2015

Ulli Thiyal (Shallots with Tamarind & roasted coconut)

I know this is a very common dish is Kerala with different variations in recipe. I love this tangy spicy thiyal. Love it more if is prawns thiyal.

So here we go, I have my mom's yummy thiyal recipe out here, let me know what are the types and variation you all do with the thiyal.

Ingredients
1/2 cup grated fresh coconut
1 tsp ginger
1 tsp crushed garlic
12 red chillies
8 black pepper cones
1/2 tsp turmeric powder
One and half cup of water
2 tsp oil
2 cups peeled whole shallots
10 curry leaves
1/4 Cup tamarind pulp
1 tsp salt

Method
1. Dry roast the grated coconut around 10 mts or till dark brown
2. Now add the crushed ginger and garlic, saute for another 4 mts
3. Add 10 pieces of dry chillies and peppercones to it and saute for some more time, make sure it does not burn.
4. Now add the turmeric powder and remove from the stove, leave it to cool and then grind it to a fine paste by adding little water.
5.Heat the same pan and add oil to it, add the shallots and saute till transparent.
6. Now add the rest of the red chillies and curry leave and the coconut paste.
7. Saute for few minutes and add 1/2 cup of water and boil well.
8. Now add the tamarind pulp and the remaining 1 cup water and cook for 2 mts or till the gravy thickens.
Serve hot with rice and fish curry.

Friday, April 10, 2015

Vegetable Carving Classes

Learn the basic of Vegetable Carving on 22nd April 2015 3:00pm at Poonthi Road, Kumarapuram, Trivandrum.
Contact Marina at 08861389165 or 09379398865 to register for the classes at Trivandrum.
Limited Seats