Monthly Archives: July 2015

Jul31

Yoyo Biscuit / Custard Biscuits

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Long ago I got this recipe in a Cookery show by Chellam Gopalakrishnan, I love all her recipes, from the way she describes the making of the dish, and one could feel her love, dedication towards food. I started baking frequently only after watching her cookery programs. This one was my family’s favourite biscuit from my hands. I bake this very often, since it’s very easy to bake and needs very less ingredients.  A perfect tea time snack. Let us move on to the recipe…

As it’s Friday, I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Yoyo Biscuit / Custard Biscuit
Yoyo Biscuit / Custard Biscuit served with Black Coffee
Yoyo Biscuit / Custard Biscuit

Ingredients:

  • Butter – 200 gm
  • All purpose flour / Maida – 200 gm
  • Powdered sugar – 100 gm
  • Custard powder – 60 gm
  • Salt – a pinch

Making of Yoyo Biscuits / Custard Cookies –

Preparation:

  • In a bowl, sieve all purpose flour/maida and custard powder.
  • Bring the butter to room temperature.
  • Add in the powdered sugar to the flour and mix it well.
  • Add in the butter and stir it well with your hands, until it comes to the folding consistency.
  • Leave it to rest for 5 mins.
  • Preheat the oven to 180 degree C.
  • Grease a baking tray with butter and dust it with all purpose flour.
  • Now divide the dough into small portions and roll them to small balls and flatten with your hands.
  • Place the biscuits one by one gently and continue baking at 180 degree C for 4 mins or until it starts browning.
  • Leave it to cool (room temperature) in the tray for 10 mins.

Serve hot with Coffee, tea or milk. A perfect tea time snack for kids.

Sieved Flour
Stirred
With butter
Rolled to small balls
Getting flatten
About to bake, in a greased tray
Yoyo Biscuit / Custard Biscuit
Yoyo Biscuit / Custard Biscuit / Custard Cookies

Note: Store it in air-tight container for a week.   Also check out my other baking recipes: https://madraasi.com/recipes/baking/

 

 

Jul31

Aadi Thengaipaal / Aadi Thengaipaal recipe / How to make aadi thengaipaal – Aadi recipes

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Aadi Paal or Aadi Thengaipaal or Aadi Thengaipaal payasam is prepared in the first day of the tamil month Aadi. Usually people make koozh/porridge, steamed balls/kozhukattai on this month and offer for god, later they serve for all the people coming to temple. Friday are very special in this Aadi month. Generally wedding or any auspicious occasion is not done during this month of aadi.

This is the first time, I have prepared this Aadi Thengaipaal or Thengaipaal Payasam. It was delicious and very simple and consumes less time for preparation. Also happy that I got one more variety in my payasam collection. Let us move on to the recipe…

It’s Friday and I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Aadi Thengaipaal / Thengaipaal Payasam
Aadi Thengaipaal / Thengaipaal Payasam

Ingredients:

  • Thick coconut milk – ¾ cup
  • Thin coconut milk – ¼ cup
  • Jaggery syrup – ¼ cup
  • Cardamom powder – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee – 2 tbsp.
Preparing jaggery syrup
Jaggery syrup
Getting strained
With coconut milk and cardamom powder
With cashewnuts and raisins
Getting done
With Cashewnuts and raisins
Done
Aadi Thengaipaal / Thengaipaal Payasam
Aadi Thengaipaal / Thengaipaal Payasam

Preparation:

  • Jaggery Syrup: Crush the jaggery into small pieces, in a heavy bottomed vessel add in this crushed jaggery and pour in a cup of water, allow it boil and wait until the jaggery is dissolved and the syrup thickens. Strain and keep it aside.
  • Extract Coconut milk by grinding coconut pieces with a cup of water and then strain it and keep aside. Continue this process for few times. Keep the first and second extract separately as thick coconut milk and the rest as thin coconut milk.
  • Now keep the strained jaggery syrup in low flame, wait until it gets hot.
  • Pour in the coconut milk and sprinkle the cardamom powder and give a stir, keep in low flame.
  • Heat ghee in a kadhai, add in the cashewnuts and raisins, and cook until it turns golden brown.
  • Pour this to the payasam, give a stir and keep in low flame.
  • Remove from fire, when it starts boiling.

Serve hot.

Making of Coconut milk –

 

 

Note:

  1. Cooking should be done only in low flame after pouring coconut milk.
  2. It will look runny but will become semi-thick once it comes to room temperature.
  3. You can also use store bought coconut milk, but add a cup of water along with that.
  4. If it starts boiling, the payasam would split.
Jul30

Food Review – Yauatcha, Bangalore

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Here comes my lovely experience with FBAB 4th meetup in YAUATCHA restaurant, Bangalore. As it was my 3rd meetup with FBAB, this time I enjoyed a lot and got in touch with few of new foodies. Thanks to FBAB for their invite.

This time it was on a weekday, 28th of July around 7:30 to 9:00, this time I was bit late due to the heavy traffic on C.M.H. Road.

Yauatcha is Chinese restaurant created by Alan Yau in 2004, who is also the owner of Japanese Wagamama and Busaba Eathai. We have been invited for the review of their Dim sum trail and Dessert platter.

These Dim sums are something new to me, thought they are the same as that of momos. But both are different whereas momos are native to Nepal and they are wrapped with dough and juicy filling at the centre.

Dim Sum: Dim sums are Cantonese food that has grown increasingly popular in western world. Dim sum mean “touch the heart” in Chinese, which were designed to touch the heart and were served as snack with flavorful tea. Really a good experience and love the taste of dim sums.

There are few varieties of Dimsums with unique taste, those dimsums were not only steamed but also baked and fried. First we were served with dimsums and we were also guided to hold and eat with Chopstick, a good experience. Finally we were served with dessert platter, I love the macroons (6 varieties).

Sauces: Burnt Chili sauce, Soy sauce, Hot Garlic sauce and Duck sauce

Pickled Vegtables
Sauce
Sauces

Dim sums:

  • Fried Turnip Cake: It was delicious, the very first time I experienced the taste of turnip – Heavenly. It was crispy outside and was very soft inside. Also it was served along with fried garlic pieces.
  • Crispy Vegetable Cheung Fun: I loved it to the core, it was folded with the dough and filled with crispy vegetables inside as its name “Cripsy Vegetable Cheung Fun”. Cheng Fun are served with in a pool of salt or sweet soy sauce.
  • Prawn shanghai Dumpling
  • Crispy Duck roll: Basically I am fond of Duck meat, these crispy duck rolls was too good with a crispy layer outside and the duck filling, moreover when accompanied with Duck sauce — no words.
  • Chicken char sui bun: It was sweet, filled with mildly spiced chicken and the dough in the outer portion is softly steamed. My favorite among all these varieties.
  • Vegetable Crystal Dumplings: It looks very attractive where the outer layer is very transparent filled with vegetables.
  • Pickled vegetables
Chicken Char sui bun
Crystal Vegetable Cheng fun
Yauatcha – FBAB 4th meetup
Prawn Shanghai Dumpling
Baked Vegetarian Chicken Puff, name sound funny
Vegetarian Chive Dumpling
Fried Turnip Cake
Crispy Duck roll
Crispy Vegetable Cheung Fun

Dessert platter:

The dessert platter has mousse, cake and 6 varieties of Macroons. Macroons was perfect, may be their shape, taste and texture.

Chocolate hazelnut mousse, Milk Chocolate praline, Jasmine Tea cake
6 varieties of Macroons
A group picture with our fellow foodies and with the manger of the outlet

Last but not least even my family was having dinner by that time at Yautacha, my kids loved their Turnip cake and my hubby their Crispy Duck roll with Duck sauce. Later on I was telling them about the other varieties which tasted more delicious, so maybe soon I will be visiting with my family.