WhatsHotTastingSession

DESSERT MAKERS & HOME CATERERS #WHATSHOTTASTINGSESSION

Posted on

DESSERT MAKERS & CATERERS (WHO WORK OUT OF HOME)

I am thrilled! As the Times Food Guide 2015 goes to press, am setting up #Whats hot Tasting sessions (to include new talent in the books) Have discovered amazing home baking and catering talent.

HERES HOW I DID IT

Anyone  who bakes or caters professionally out of home can take part. For the past 20 years, I have been regularly  conducting these  sessions (in Mumbai and Chennai) in order to discover and encourage home talent and to include the talented ones  in The Times Food Guide.

I invite and encourage new talent to get in touch with me. For this session I was flooded with Instagrams, tweets and mail requests. I invited dessert makers and caterers  who came all the way from Colaba, Chembur,  and more. We conducted the Session at Andheri’s  Boveda.

HERE’S HOW YOU DO IT

Should you want to be included in the Times Food Guide 2015 please email your details (background, specialties, pricing, home delivery, contact details) to rashmiudaysingh2015@gmail.com or instagram or twitter @rashmiudaysingh.

IMPORTANT NOTE Please note that I do NOT have any one coordinating or assisting me so please mail your details directly only to me.

 

APOLOGY

Sorry for the brief one line note on each one of my talented group today. As you can see I am very short of space. Should you be interested do call and check with each one of the dessert makers and caterers for more details.

HOME DESSERT MAKERS

EXCEPTIONALLY TALENTED HOME DESSERT MAKERS
EXCEPTIONALLY TALENTED HOME DESSERT MAKERS

Odd Hour Kitchen’s Shivani has invented a yummy Brookie (brownie cum cookie)  which is a must try as are the  Yoghurt cake, Nut cookie cup cake

9820009500 (Chembur)

Onesta confections

Superb salted caramel  Gourmet Chocolates, cheesecakes from Neha Chowdary, a New York trained professional.

9820808412 (Juhu)

Sweet Bliss by Ravisha Sharma This Comerce student’s  Nutella cakepops come out tops. Cupcakes, marshmallows, cakes too.

9167155935 (Andheri E)

Cocoa love by harpriya ‘s Blueberry chocoloate mousse and carrot cake worth trying.

9819038623 (Santa Cruz)

Ask for Sweet Escape Nikita bokadia ‘s mango chocolates and flavoured brownies

9833041711 (Khetwadi)

Lakshmi Nambiars Bakery junction Banoffie cupcakes, sugarfree white chocolate butterfly are a must try.

9920211922 (Juhu)

Tooth Fairy by Rachana shah

The best semi-sweet gooey chocolate brownies in town. Oatmeal cookies, banana-chocolate loaf/muffins worth trying too.

9930044960 (Breach candy)

Cheesecakes republic by  Aishwarya Jalan & Shruti Jalan sure takes cheesecakes seriously and serve up seriously good Baked & No bake cheesecakes, tea time cake loaves,

9820302204 (Goregaon)

 

Bakers hut by Manali Modi specializes in designer cakes. Ask for her  black pepper and pineapple muffin

9619940706 (Parel)

EXCEPTIONALLY TALENTED HOME CATERERS
EXCEPTIONALLY TALENTED HOME CATERERS

 

CATERERS

Satvita Foods You name it and Mamta can dehydrate it.  Great for students going abroad too. The

mix vegetable and pav bhaji actually pack a punch.

9821136696 (Saki Naka)

Sama Ankolkar’s The Hungry Bunny’s Haleem and Biryani, Pepper chops are worth asking for. She also specialises in Italian food ( yum eggplant parmesan and pepper lamb chops )

9820028092 (Versova)

T’s Kitchen by Tejas

Looking for homestyle Goan fare? Go  Goan with Tejas’s Cafreal and succulent beef curry.

99203 16702 (Andheri)

Cherina Gamadia’s Mediteranean magic from her ‘Bhuke Plate’ kitchen offers delicious  Labneh Kishk, hummus, pumpkin pasta and more. 9920028472 (Colaba)

Hot Rocks BBQ by Srikar Shetty and Neville Patel

Burger buffs must try Srikar Shetty and Neville Patel’s peanut butter burger,  chicken burger too.

9833911474 (Andheri)

Food Biz by Amar Jog  has catered for Nita Ambani and Amitabh Bachchan, superb chingdi champ litchis stuffed with cheese mousse and firecracker mozzarella. 98196 95223 (Andheri)

Aditi’s Healthy Bowls crunchy home delivered salad packages (cottage cheese salads, barley salads, leafy salads and more)

91 67 157656 (Andheri)

CROWNING MASTERPIECE

Posted on

It doesn’t get any better than this. I’m getting a taste of the most sublime “lemon tart” which is made to the same recipe for the past many centuries and I am doing so on the worlds beautiful city’s most beautiful terrace. And it is acknowledged to be so even by the perfectionist Parisians. It has a 360 degree panoramic  view of Paris and it has the city’s landmarks within kissing distance of each other. Please take a look at the photograph and you’ll see the terrace we are on, you’ll see the Eiffel tower right there, what you cannot see in this photograph is the other landmark of Paris, The Arc de Triomph (which is also within kissing distance.) This picturesque terrace is not only located between historic landmarks but also crowns one of the city’s most loved iconic landmarks, Hotel Raphael. Did I begin this paragraph by saying “it doesn’t get any better than this”? It does. Because with me is the fourth generation owner of the Raphael, the charming, well-travelled, dynamic Veronique Valcke

Baverez. Her family Baverez, since 1898 has been dotting the city of Paris with historic landmarks, Regina, Majestic and ofcourse Raphael.I not only get a first hand account of the history of Paris and Raphael but also the recipe of the most sublime”Lemon tart” .  Every last detail (from the cuisine to the plants on this terrace) is overseen by  Veronique and her mother. “My mother loves roses” points out Veronique as we inhale their fragrance and are surrounded by more than 100 kinds of flowers,. lavender, Japanese apple trees, Box trees. We sit under a snow white linen umbrella, the terrace has a refined floral atmosphere in a Belle Epoque style and right next to us is the giant marble chess board, a tribute to the founder Leonard Tauber, also the cofounder of the chess club of France.

Chennai times
French elegance at it’s best, Veronique Valcke with her culinary team

 

SUPERSTARS SPARKLE

Movie buffs will instantly recognize the Raphael, because not only have many a super hit film (Love in Paris, Place Vendome been filmed here but many a film star has stayed here.) And this includes legends like Marlon Brando, Ava Gardner, Kylie Minogue.Statesmen, political leaders, academics, film directors, actors, writers have favoured The Raphael over all other hotels.

It’s not just the movie world, even the art world has been dazzled by the collection of original masterpieces here. These are normally housed in museums but find place of pride in The Rapahel. From masterpieces by Turner to those by Classical artists…Raphael is a mini-museum.  It even has origianl louis xv and xvi pieces of furniture, sofas, table et al.  The young patisseur Nina metayer bakes to the time tested recipes of centuries, Thomas Chagray cooks to classical ones too. Overseeing it all, is the vivacious Veronique who ensures that every last detail is a masterpiece. Like the Lemon Tart (whose recipe follows).

P.S. Interestingly,  the plot to eliminate a dictator was hatched in The Raphael and the conspirators were known as Raphaelites. I didn’t take part in any such conspiracy, but Ive succumbed to the Raphael magic and am also happy to be known as a Raphaelite.

 

Lemontart

 

Sweetdough

  • butter               300g
  • icingsugar        190g
  • almondpowder        60g
  • salt           1g
  • eggs         113g
  • Vanillapowder 2g
  • Flour                500g

In the butter, icingsugar, almond powder, salt, vanilla powder and flour.incorporate the eggs. obtain a homogeneous dough, keep in the fridge. Roll out the dough to 3 mm thick and place in the tart moulds about 1.5cm high on 7.5 cm diameter each. Bake  at 170°C

 

lemoncurd

  • Sugar                       480g
  • eggs                 500g
  • Butter                      400g
  • Gélatine                   3 leaves
  • Lemon zest              10 units
  • Lemon juice            10 units

Combine in a big pot lemon zest ( grate the skin) and juice.  Place the gelatine leaves in very cold water.. Mix it all, slowly little by little with a spatula. Keep in fridge. When its cold put the lemon curd into the pastry shell.

lime meringue :

  • Eggs white               200g
  • Sugar                       100g
  • Lime zest                 2 units

Whisk the eggwhites, add the sugar, add  the lime zest more delicately with aspatula.Garnish the lemon tart with a piping bag. Bake for a few seconds in the ovenjust for a little color

CULINARY CHENNAI CHARMS

Posted on

 

Here it is. The best inheritance we can ever receive. The legacy of legacies…the passing on of recipes and cooking styles from an older generation to the younger one. Each time I conduct my “Whats hot” tasting session in Chennai, I get even more delighted by the keen interest in cooking and baking here. Especially in all generations.   And more often than not this transgenerational transfer of recipes happens from mother to daughter. Twenty six year old talented and hardworking Nahla Fathima not learnt baking from her gifted  mother Amira Kalifulla but also from her mother’s equally talented sister Yasmin. “I have been baking as a kid, thanks to my mother and aunts who sparked this interest in me, and were also the cause of my sweet tooth” Nahla explains. She used to bake cakes for mostly family parties and special occassions at home. Since then, Nahla has been taking  orders for customized cakes, theme based cakes and cupcakes. She set up H H Gourmet cakes and cupcakes and in September 2013, put up a Facebook page too. She joined the Home Bakers Guild Festive show case too. Her customized cakes are fondant based but she also does special buttercream frosting. What is particularly commendable is that she makes it all at home and uses only the freshest and finest ingredients. 

Nahla started with the classic chocolate cake that uses melted liquid chocolate rather than cocoa powder. Initially, it was buttercream and freshcream cakes, but now her specialisation is themed and customised fondant cakes, although her clients do call her for buttercream cakes which she still does. she use french and swiss meringue buttercream which isnt like the popular and easier American buttercream available in all the bakeries. 

Nahla is quick to point out “As I am a homebaker, it is mostly a one-man show, so I take only limited orders and well in advance. Especially for fondant cakes”. Nahla is happy to customise and cakes and make them as elaborately as possible usually with the client’s own reference picture. Another popular theme right now is the 2 or 3 tiered cake, especially for 1st bday parties, weddings as they rightly steal the show and look quite magnificent when placed at the venue with the themed set up. So it is Nahla’s two tiered cakes that are mostly in demand right now. Animal shapes, Barbie dalls, cars…you name it, Nahla will create it.

NUTRITIOUS & DELICIOUS

“The recipe i am sharing with you is a Banana Cake recipe, which is one that

i do frequently as a way to get my son to eat the fruit and also to use up those overipe bananas which no one wants to eat”. Nahla points out. The cake is not very sweet as most of the sweetness comes from the fruit. It also has all the healthful properties of the fruit.

The recipe is versatile as it lends to being made a pound cake, cupcakes, loaves or even as cake layers for stacking.

DSC_0491

Ingredients

Butter – ¾ cup

Sugar – 11/4 cup

Eggs – 3

Vanilla extract – 1 tsp

Bananas Overipe – 4

Flour – 3 cups

Baking soda, Baking powder – 1 tsp each

Salt – ½ tsp

Cinnamon – 1 tsp

Buttermilk – 1 cup ( 1 cup milk with 1 tbsp vinegar )

Sour cream – ¼ cup

 

Preheat oven to 180 C. Line 2 9” pans.

Cream the butter. Add sugar to creamed butter. Mix until smooth.

To this add the eggs 1 at a time until fully incorporated. Add the vanilla extract and bananas to this mixture.

In another bowl, sieve the flour, baking soda, baking powder, salt and cinnamon.

In a third bowl, mix together the buttermilk and the sour cream.

Now, add the dry and wet ingredients alternatively.

Pour into lined pans and bake for 30 – 40 mins until springy to touch.

 

Ph. 99442-60015.  www.facebook.com/Nahlabakes.  WWW.Facebook.com/Nahlabakes.  Mail add: nahlanavfal@gmail.com

FOODLINE

Do you work out of home? Would you like to be featured here?

Are you a home baker? Home chef? Please email (Rashmiudaysingh2015@gmail.com, Anjalisharma965@gmail.com) FB, instagram, tweet @rashmiudaysingh your contact details and the work you do and we will revert to you asap. We will conduct a “Whatshottasting session and invite you to it. Look forward to hearing from you and featuring you here…

LOVE LETTER TO GUJARATI FOOD

Posted on Updated on

L1040370

You can imagine my delight at finding authentic homestyle Gujarati food in Chennai when all my life Ive been penning love letters to it.And whats more  Geetha Mehta, is also well-known for rolling out and neatly packing 1,000 Roti’s & Pickles & Parathas (theplas) for students going abroad. These  have a shelf life for a year, are  cholesterol-free and yummy too.As though all this wasn’t enough to endear her to me, she also conducts cooking classes.

LOVE LETTER

But first, heres an example of my open love letter to Gujarati food:

“Hu tane prem karu chhu.” I love you for your  pristine vegetarian-ness, for your sheer balance of sweet and sour, tangy and bitter, in fact your  sophistication and variety of flavors leave me kind of week-kneed. One look at that silver thali beckoning  with a myriad dishes, from crunchy farsans to luscious sweets like the curd based shrikhand seduce.The melt-in-the-mouth, slim and silken rolls of besan (khandvi) the steamed, spongy wedges of besan (dhokla) and your winter special “undhio” are irresistible. Especially, the undhio with it’s broad beans, yams, eggplant and more baked in earthenware pots. And that “paunk” (fresh kernels of wheat or millet, eaten with sugar balls) is just poetry in itself. As for that famed Gujarati dahi “kadhi”, I love it most when it is sweetened, like the Surtis like it.

Using only the finest ingredients and “plenty of love” Saurashtra-born Geetha makes the most delightful of authentic Gujarati food (also South and North Indian). Its her unique pumpkin khatta dhokla that I taste at our “Whats hot tasting session”. And dry fruit shrikhand (she makes more than ten flavors, including Cadbury chocolate for kids). Looking for diet options ? Bread Rabri, variety of Shrikhand, Aam Ras and so on
Even her true blue Gujarati pickles unerringly spiced are worth trying. Call and check about her classes, tiffin dabbas and ofcourse the longlasting theplas for taking abroad.

Geeta Mehta

1605, J Block, 9th Street, 15 th Main Road

Chennai

Tamilnadu – 600 040

26164841 and 98400 66263

 


 

Recipe

Gujarati Dal

The story is that when a new Gujarati bride is being checked out, the very first and most important test that she must pass is that of making the perfect dal , with just that perfect balance of sweet and tangl. So I requested Geetha for her authentic recipe. Here it is

 

Ingredients:

  • Thoor dhal                       1 cup
  • Green Chilli                     1
  • Ginger                         1 small piece
  • Ground nut                      1 spoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon
  • Chilli Powder                  ¼ teaspoon
  • Jaggery                        small piece
  • Kokum / Tamarind          to taste

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  ¼ teaspoon
  • Methi Dhana                    ¼ teaspoon
  • Asafoetida                     1 pinch
  • Curry leaves                    4 – 5
  • Coriander leaves              1 table spoon
  • Tomato                         1

 

Method

Boil the dhal and separately ground nut. Then, mash nicely, mix the ground nut and keep aside. For seasoning, heat oil and put mustard seeds. Then add asafetida and cut tomatoes. Cut chilli and ginger and add all the remaining ingredients. After frying nicely, add to dhal. Add water as required and boil for 5 to 7 min. Then add coriander leaves.

 

RECIPE

Khandvi

The perfect snack, silken rolls of khandvi are my favorite and delightful to taste. Light. And healthy roo.

 

Ingredients:

  • Sour Butter milk              3 cups
  • Gram dhal                        1 cup
  • Asafoetida                     1 pinch
  • Ginger chilli paste           1 teaspoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  1 teaspoon
  • Til                            1 teaspoon
  • Curry leaves                    10 – 15
  • Coriander leaves              1 table spoon

Method

Add all ingredients to butter milk and mix well and keep stir on slow flame till it thickens. Pour on individual plates and spread well and let it cool down. Heat oil and mustard seeds, til and curry leaves. Make the poured batter into rolls and cut to smaller pieces. Spread the seasoning on the rolls and sprinkle coriander leaves.

 

Sabira’s Chicken Lollipop Recipe #WhatsHotTastingSession

Posted on

Sabira and JavedWhich is the first place Id look for recipes and love passed down through generations? A home kitchen ofcourse. And when that home kitchen also caters professionally then the treat doubles.And each time I fly into Chennai I find that the home kitchen magic works wonders. Heres a happy story that began in Bangalore, when three gifted women cooked together. Marium Banu and her two young daughters Sabira and Rashida not only cooked to their mothers recipes but were also actively encouraged by their father to attend cooking classes and learn Moghlai and Continental cooking. Not only did Sabira learn and cook at the young age of fourteen but also rapidly picked up all her mothers cooking tips and guidelines. After marriage Sabira moved to Chennai. Along with her husband Javed,

Sabira has been catering from home for the past fifteen years. They pay personal attention to every detail…from shopping to cooking. They also customize their cooking and menus to the specific needs of their customers.  She devotes most of her time to cooking and refining her skills.

At our “Whats hot” tasting session she brought along some of her signature dishes for tasting. Fragrant and rich with masala  Biryanis (both mutton and chicken) their  specialties are malai chicken, butter chicken, tandoori, drums of heaven, sachlik kebabs, shami kebabs, chicken croquettes, malai kebabs, kheema naan, vegetable naan and assorted desserts. While home delivery is free within 2 kms, they take orders  atleast 24 hours in advance.

Sabira shares below her easy-to-make and yummy-to-taste chicken lollipop recipe,

 

48 Ramaswamy road, D 2. #rd floor,  G R A partments, KK Sagar,

Contact Numbers: 9962023786, 9380668064, 9382209805.


SABIRA BANU’S RECIPE OF CHICKEN LOLLIPOP

Ingredients:

 

Chicken – 4 Breast Pieces (Boneless) Grind in the Mixer
Add Chopped Coriander, 2 Onions, 4 Green Chillies, Salt, Red Chilli Powder (As Requried), Juice of 1 Lime.

Mix the above ingredients along with the chicken and form lollipops and insert a toothpick for easy holding. Dip in egg and bread crumbs and shallow fry.

Serve Dipped in Garlic Sauce.

 

Recipe for Garlic Sauce:

Ingredients:

 

2 Tbsp ginger, 4 Tbsp Garlic and 4 Green Chillies ( Grind Coarsely in the mixer )

Maggi Hot and Sweet Sauce – 4 Tbsp

8 x 8 Sauce – 2 Tbsp

Ajinomoto – A pinch

Sugar – 1/4 Tsp

Salt – 1/2 Tsp

Tomato – 1 (Blanced and Cut Finely)

Juice of 1/2 Lime

Corinader – Finely Chopped

 

Fry the Ginger Garlic Chilly Mixture in 1Tbsp of oil till all the smell is gone. Then add the finely chopped tomato and fry again. Add the sauces kept measured one at a time. Bring to a boil and switch off.

AMMA JAI HO!

Posted on

Amma and kalpana

I’m rejoicing! I’m getting a taste of centuries of family recipes lovingly passed down generations. Sure! There is plenty to be said about restaurants, about masterchefs, about modern and fusion cuisines too. But, give me original, authentic and traditional recipes anyday. They brim over with love, they preserve a flavor of history, tradition and culture. They  are created by home makers who keep in mind economy, speed, efficiency and health. These are steadily not only getting lost over time but also diluted and corrupted.

So when I come in contract with Gold medalist in  M.Sc maths, ex-  Scientist in Vikram Sarabhai Space Centre Kalpana Venkatesh a brilliant cook herself who continues to be inspired by her mother in law Muthulakshmi Gopalan, I am overjoyed.

“Amma” as she is affectionately called by her family is a  feisty and multi-talented native of Papanasam (Tirunelveli district). The seventy year old grand dame is extremely erudite, loves reading, is involved in family finance and family management and ofcourse her cooking is unmatched. Amma continues to have a very close  and affectionate relationship with her family, especially Appa.
MUTHULAKSHMI’S MUTHUS (PEARLS)

Muthulashmi (Amma)  learnt cooking from her mother Chellammal and with great precision and meticulousness has preserved each recipe. Traditional and authentic, these pure vegetarian recipes also inspire her daughter Viji.
Today, even their fourth generation of   Nethra , Nikhil and Raji love these dishes.

Harmonious flavors are coaxed out of Jaggery, nutmeg, urad dhall, rice, milk, ghee and more. Some are served as parsadam, some celebrate special occasions.

On my request Amma shares some of these recipes. Here’s my second request to them…that they preserve them in a book so that  the whole world can partake of Ammas recipes and love.


 

Pori Vilangai (Porulangai) Urundai

Ingredients

Moong dhal                                         = 4 cups

Jaggery                                                = 6 cups

Fresh coconut (cut into small pieces) = ½ cup

Cardamom powder                             = 1 tsp

(Optional) Dry ginger powder            = ½ tsp

 

Method:

 

Take a thick bottomed pan and dry fry the moong dhal, till it is golden brown and a nice aroma starts emanating.  Take care not to over brown it. Cool and grind it into a fine powder in a blender. Transfer the contents to a wide thali or plate. Add cardamom powder, dry ginger powder and mix well. Spread it out on the plate.

 

Take a thick bottomed vessel. Boil the jaggery in 150 ml water over medium flame, till it dissolves completely.  Strain for impurities. Reboil the jaggery water along with the coconut pieces till it comes to a consistency as follows: If you put a drop of the jaggery syrup in a cup of normal water, it should stay like a globule. Switch off the stove.

 

Add 2 laddles of jaggery syrup to a portion of the powdered dhal mix on the plate, just enough to be able to make into small laddu balls. Mix and make small laddus. Repeat this procedure, till the jaggery syrup and dhal mix get exhausted. Speed is very important here since otherwise the jaggery syrup tends to harden. These laddus have a shelf life of about 10 days

 

 

Variants:

 

Instead of 4 cups of moong dhall; we can use 3 cups of moong dhall and 1 cup of channa dhall.

 

  1. S:  This is an important traditional Tirunelveli (Tamil Nadu) sweet dish, served during Deepavali day.

 

Ukkarai ( Deepavali Sweet dish)

Ingredients

Channa dhal (Bengal gram)    = 400 grams

Jaggery                                    = 500 grams

Ghee                                        = 150 ml

Grated fresh coconut              = ½ cup

Cardamom powder                 = 1 tsp

Cashews                                  = 100 grams

Salt                                          = ¼ tsp

 

Method:

 

Soak Channa dhal in water for one hour with ¼ tsp salt.  Strain the channa dhal and grind to a thick paste in a blender without adding water. Spread the mixture in an idli plate and steam cook for 7 minutes (As similar to idli making).  Remove it from the idli plate and let it cool off for about 10 minutes. Put the cooled cakes in a blender and grind to a powder.  Transfer the contents into a bowl and keep it aside.

 

Take a pan; add ghee and fry the cashews till golden brown.  Similarly fry the grated coconut in ghee till golden brown.  Keep it aside.

 

In another thick-bottomed vessel, boil the jaggery in 100 ml water until it dissolves completely.  Now strain this for impurities and re-boil the jaggery water on medium flame, till froth comes fully, along with good aroma.  At this stage, add the powdered dhal mixture and mix well.  Keep stirring for 5-7 minutes till bread-crumb like texture is achieved.  Add the fried cashews, grated coconut & cardamom powder and mix well.

 

Spread in a flat bottomed dish, garnish with fried cashews. Dish is ready to be served.

 

Variants:

 

1. Instead of channa dhal, a combination of Channa dhal 200 gms + Moong dhall 100                 grams + Tur dhal 100 grams can be used.

 

2. Replace jaggery with sugar.  To prepare sugar syrup, boil 500 grams of sugar in 100 ml of water and bring to 2-string consistency (when you take the syrup between thumb and index finger and release it, you can see two strings).  For additional flavor, along with cardamom, a pinch of edible camphor can be added.

 

  1. S:  This is an important traditional Tirunelveli (Tamil Nadu) Iyengar dish, served during Deepavali day.

Sweetest Fairy

Posted on Updated on

SWEETEST FAIRY

Looking for unusual and personalised Diwali  Cupcakes? Need eggless cupcakes, desserts et al? Low calorie, Low fat, and Sugarfree? 3D Mickey Cookies ? 3D Batman and Spiderman ? Voila!  The “Sweet fairy” conjures them all. Tops the diwali specials with   chocolate diyas, festoons them with rangoli and more.

I don’t know about you, but I believe in Santa Claus and elves and fairies. And for our “Whats hot tasting session” when I met “ Sweet  fairy”  I  was delighted. “I was always obsessed by fairies since my childhood”Apeksha Agarwal explained and so when this daughter of the Kitchen Queen title winner of Jaipur took to baking “Sweet fairy” was the most natural name for her home kitchen company.This young lady  learnt her first recipes from her mom and heres the good news, she bakes only eggless desserts.

“Since my closeones are vegetarians and prefer eggless,  food, I ve specialised in EGGLESS baking” Apeksha clarified. And sure enough all her creations are soft and sweet and yummy… be it cupcakes, teacakes, custom made cakes, cookies, customized cookies, desserts (Apple Pie, Tiramisu, cheesecakes, Trifle puddings and  eclairs), homemade breads, chocolates .

Particular about the finest  ingredient and  freshness she keeps introducing new desserts in their menu, Red Velvet Cupcake, “I have also started making the Green, Yellow and the Orange Velvet Cupcakes. The major change here is flavour of icing, these are frosted with Cardamom flavour cream” she explains. I have yet to try these, but enjoyed the ones I did.

“There is a common misconception in baking that eggless bakes are not as soft as those made with eggs. This is not true at all and the proof of the pudding is in the eating.” Literally and otherwise.

  1. “Sweet fairy” kiddy specials include designer cupcakes with any cartoon characters, 3D mickey cookies, cake pops, designer cookies (doremon, mickey, winni the pooh), designer cakes (for example doll cake for girls, car cakes, cricket cakes for boys).

Apeksha Agarwal, Sweet Fairy
Call – 9677267380
email – sweetfairy@outlook.com
Velachery
www.Facebook.com/SweetFairy01
One can call, email or contact her through their Facebook page and place orders and pick their desserts.


 

SWEET FAIRY CHOCOLATE CAKE

1/2 can (400 gms for a full can) condensed milk
1 tsp baking powder
1/2 tsp baking soda
125 gms all-purpose flour
1 tbsp Cocoa
1 tbsp Chocolate powder
60 ml, melted butter
1 tsp Vanilla essence

- Sieve flour, cocoa, chocolate powder, baking powder and baking soda.
– Mix the condensed milk, flour, 75 ml water, vanilla essence and melted butter thoroughly
– Grease and dust a 7″ diameter pan
– Pour the cake mixture in the prepared pan.
– Bake in a hot oven at 190 C for approx 20 min (check by inserting a toothpick, when inserted it should come out clean)
Take it out on a wire rack and cool it away from the fan

THE HEALING POWER OF REIKI AND CHOCOLATE

Posted on

One of my greatest joys is flying down from Mumbai to Chennai to spot talent that hums in home kitchens and cooks and bakes up delights. At these fabulous fun and exciting “Whats Hot tasting sessions” anyone and everyone who wants to take part emails (rashmiudaysingh2015@gmail.com) and we invite them to bring their culinary creations and join us. And each time I get amazed and delighted with the amount of talent and the diversity. Its also such a joy to meet the dedicated and passionate home talent. It is at the very latest such session that I meet Jayashree Manohar.

jTHE HEALING POWER OF REIKI AND CHOCOLATE

Grandmaster in Reiki, Jayashree Manohar turned her attention to making chocolates eight years ago. Ofcourse, she continues to give Reiki (to those who need it) and does not charge for it too. Her chocolates are in multi-generational demand. Other than her clients, her parents as well her children love them. Ask for her chocolate roses ( created on sticks, like lollipops and priced at Rs 25 each) they make for great party giveaways. She also makes a Boule’D’ Amande,spice Almond chocollates,Truffle Balls,Swirled Marble Chocolates and Crunchy Peanut coins too. The creative Jayashree also makes “Model Of Taj Mahal” chocolates with imported brand of chocolate combination of Dark, milk and White chocolate. Rates differ according to the varieties of the chocolates. She offers special discounts for bulk orders. Jayashree makes chocolates for the Rotary club of Chennai. Do you believe in the healing power of chocolate? I ask her. No prizes for guessing that she responded with a big resounding “yes”

JAYASHREE MANOHAR, 482,Pantheon Road ,Egmore,Chennai-600008.Mobile No 9841974601/ 9176069367 /42146706


 

 

YUMMY RESEARCH

I admit, I am a chocoholic. But what follows is not the delirious outpouring of an addicted chocoholic. This is the result of the most recent research and it “was not supported by any cocoa or chocolate companies,” I follow not just the culinary advances but also the medical and health research that is being done on my favorite subject. Till now we are all aware of the beneficial effects of dark chocolate on blood pressure, but here comes a research which presents another beneficial aspect. This was conducted in May, at the University of Reading in England. They measured the visual awareness and motion detection skills of 30 healthy young adults two hours after they ate either dark or white chocolate. It might interest you to know that dark chocolate contains antioxidants from cacao beans called cocoa flavanols or CFs, whereas white chocolate contains only trace amounts. 30 people were divided into two groups One group ate dark chocolate (containing 720 mg CF), and the other was given white chocolate. Then they were given a series of tests two hours later, when the CFs would be producing their physiological effects. The effects on vision were measured by various complex tests. The researchers recorded the results and then, a week later, they actually repeated the same experiment with the same 30 subjects, only this time they swapped sides. The 15 white chocolate subjects now ate darkchocolate instead, and vice versa.What they found, both weeks, was an improvement in visual andcognitive performances of the subjects who ate the dark chocolate. Quite clearly, CFs increase blood flow to the eyes and brain and that this is what leads to enhanced functioning of those structures. Chocoholics are rejoicing.

#WhatsHotTastingSession Part II, Mumbai

Posted on Updated on

Mumbai’s second WHATSHOTTASTINGSESSION with talented home caterers and bakers.

Ravisha Sharma
Ravisha Sharma

Company Name: Sweet Bliss by Ravisha Sharma

Phone: 9167155935

Email: ravishangel@gmail.com

Twitter & Instagram handles: @ravishasharma

Specialties: Cupcakes, marshmallows, cake pops,

cakes


 

Tejas from T's Kitchen
Tejas from T’s Kitchen

Company Name: T’s Kitchen by Tejas Navin Master

Phone: 099203 16702

Email: sanjaytejas@gmail.com

Specialties: Chicken Cafreal, Goan Roast Chicken, Mutton Sukha, and Pasta


Company Name: Cocoa Love by Harpriya Kohli

Phone: 9819038623

Email: harpriya_kohli@hotmail.com

Twitter & Instagram handles: @harpriya_kohli

Facebook : https://www.facebook.com/cocoaloveandmore

Specialties: Cheesecakes, Tea- time cakes- Vanilla pound cake,

Pineapple upside down, Carrot cake and Marble cake,

Cupcakes, brownies (Plain, Walnut and Flavoured)

Desserts (eggless)- Chocolate mousse, soufflé and

Tiramisu, Chocolates (flavoured)


 

Nikita
Nikita from Sweet Escape

Company Name: Sweet Escape by Nikita Bokadia

Phone: 9833041711

Email: nikitabokadia1@gmail.com

Instagram handles: @nikitabox

Facebook :

Specialties:  Brownies, shaped cakes and chocolates


 

Company Name: Bakery Junction by Lakshmi Nambiar

Phone: 9920211922

Email: lnambiar1@gmail.com

Facebook : https://www.facebook.com/BakeryJunction

Specialties: Cakes, Cupcakes, Theme Cakes


 

Company Name: Tooth Fairy by Rachana Shah

Phone: 9930044960

Email: Rachanashah@aol.com

Instagram handles: @toothfairybakes

Facebook : https://www.facebook.com/pages/Tooth-Fairy/

Specialties: Semi-sweet gooey chocolate

brownies, Oatmeal cookies, banana-chocolate

loaf/muffins and any other tea-time binge snack


 

Company Name: Cheesecake Republic by Aishwarya Jalan & Shruti Jalan

Phone: 9820302204 / 9820401012

Email: cheesecakerepublic@gmail.com

Instagram handles: #cheesecakerepublic, @shrutijalan14,

 

@aishwaryajalan

Facebook : https://www.facebook.com/cheesecakerepublic

Specialties:  Baked & No bake cheesecakes, tea time

cake loaves, carrot cake, squidgy cake, mud cake with

or without rum, mud cake with or without pecans,

Honey almond cake, lemon bars and many more.

 


Company Name: The Odd Hour Kitchen by Shivani Savant

Phone: 9820009500

Email: shivani.vakil.savant@gmail.com

Facebook : https://www.facebook.com/TheOddHourKitchen/info

Specialties: Muffins, Cookies, Quiches, Breads & Cakes


 

Dinesh Poddar - Just Cookies
Dinesh Poddar – Just Cookies

Company Name: Just Cookies by Dinesh Poddar

Phone: 9930914574

Email: justcookies4@gmail.com

Instagram: @justcookies_mumbai’

Specialties: Cookies


 

Company Name: Bhuke Plate by Cherina Gamadia

Phone: 9920028472

Email: bhukeplate@gmail.com

Instagram handles: @bhukeplate

Facebook : https://www.facebook.com/BhukePlate

Specialties: STUFFED PASTAS, MEZZES, SALADS

 


Company Name: The Little Food Co by Bhakti Mehta

Phone: 9819136441

Email: littlefoodco@gmail.com

Twitter & Instagram handles: @littlefoodco

Facebook : https://www.facebook.com/pages/Little-Food-Co/

Specialties: Thai paani puri, Mexican fish tacos, Mushroom & leeks lasagne, crepe station, falafels, baked fish, soy honey chicken 

 


Company Name: The Hungry Bunny by Sama Ankolkar

Phone: 9820028092

Email: sama.ankolkar@gmail.com

Twitter & Instagram handles: @thehungrybunnymumbai

Facebook : https://www.facebook.com/THBMumbai

Specialties: Muslim and Italian dishes

 


Company Name: HOT ROCKS BBQ by Srikar Shetty & Neville Patel

Phone: 9833911474

Email: hotrocksbbq@gmail.com

Twitter & Instagram handles: @hotrocksbbq

Facebook : https://www.facebook.com/pages/Hot-Rocks-BBQ

Specialties: Hamburgers


 

Company Name: Food Biz by Amar Jog

Phone: 98196 95223

Email: amar@foodbiz.co.in

Twitter & Instagram handles: @AmarJog

Facebook : https://www.facebook.com/foodbizinc

Specialties: Appetizers, Ethnic Foods, Modern European, Concept Stations

Gulnaz Ali’s Recipe – Banana Walnut Cake

Posted on Updated on

SAILING INTO HEALTH

Gulnaz and SamariaWhat on earth is this photo of a sailing regatta  doing in my Food column? The answer is simple, the young sailing champion Samaria is the inspiration and the reason behind her mother Gulnaz, baking the most unique and  healthy cakes. Having tasted Gulnaz’s baking in Chennai at our “Whats hot tasting session” I realized that I had not taken the recipe for her healthy cake. So when I called Gulnaz from Mumbai, they were in the midst of a sailing regatta in Hyderabad which the talented young Samaria was taking part in. I also requested for an on location photo. Voila! Thanks to high speed internet, here it is.

FROM BANKING TO BAKING

The multi-talented Gulnaz Ali having worked for more than ten years in a successful bankers job quit to take care of her daughter and turned to her other passion, baking. “I did this to keep my daughter’s sweet tooth satisfied”. And then ofcourse, ensured that she not only used the finest and freshest of ingredients but also the healthiest. Gulnaz’s healthy cakes are in great demand, as are her regular cakes.  She has studied baking and taken special fondant classes too. Ask for her scrumptious banana walnut cake. Amongst her regular cakes, it’s the   orange and a Almond cake, hazelnut chocolate cake and strawberry pies…which are her signatures. The recipe for Gulnaz’s part wholewheat cake follows, as do her tips for healthy baking.

GULNAZ ALI, 2/157 Karikata Kuppam, Muthukadu, Near Mayajaal, Chennai. Ph 9840943500/ gulnaz13@gmail.com

 


 

Gulnaz’s tips for healthy baking

*Use homemade cream cheese/ mascarpone cheese instead of store bought. This way you can keep a check on the amount of sugar in the product.

* Replace sugar with jaggery.

* Replace maida with wholewheat flour. Start with replacing 1/4 quantity in the recipe and slowly increase the amount of wholewheat flour used.


 

GULNAZ’S RECIPE

healthy cakePart wholewheat banana walnut cake.

Maida – 1 cup
Whole wheat flour – 1 cup
Baking soda – 1/2 tsp
Salt – 1/4 tsp
Banana – 2, large
Unsalted butter – 1/2 cup
Jaggery – 1/2 cup
Granulated sugar – 4 tbsp
Buttermilk – 1/2 cup
Vegetable oil – 4 tbsp
Egg – 2
Vanilla extract – 1 tsp
Chocolate chips and walnuts/ almonds – 1/2 cup



Preheat oven to 180C. Grease one 8 inch pan. 

Sift together the flour, baking soda and salt. In a separate large bowl, whisk together the banana, unsalted butter, jaggery, sugar, buttermilk, oil, eggs and vanilla extract until smooth. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined. Coat the chocolate chips with maida and mix into the batter. Pour the mixture into the greased pan and bake at 180C for 30 to 35 mins or till done when checked with a skewer.

 


 

YOUR ATTENTION PLEASE

Do you want to be featured in this column? Like Gulnaz Ali today. Then read on to find out more,The hunt is on, I am looking for baking and cooking talent. Do you bake or cook out of home and so so professionally? Do you know anyone who does so? Please do get in touch with me and we will invite you, along with some others for a “Whats hot tasting session”. After tasting your creations and chatting with you and photographing you, I will then write about you. Please do  email rashmiudaysingsingh2015@gmail.com with the subject CHENNAI FOODLINE. You can also tweet and instagram t @rashmiudaysingh.


FOODLINE

I write this from Gulmurg and I am delighted to hear from you on email, instagram and twitter. Thanks for keeping me plugged to the foodie network of Chennai. Love your foodie news and views…on foodstores, food services, dessert makers, caterers and more. Please do keep calling (9884065010 ) emailing (Rashmiudaysingh2015@gmail.com) tweeting, instagraming, FB (@rashmiudaysingh). Waitingly yours.