Instant Wheat Appam and an Award

Neyyappam or Appam is always the traditional one using rice, for me. Never I have bothered to try anyother versions. When I was discussing various quick snacks, with one of my Christian friend J, she told me about this appam. When her kids ask for any sweet dishes, she makes this easily. J said she adds maida (AP flour) also. I made with wheat flour alone to make it a healthier version.

Ingredients
Wheat flour - 2 cups

Jaggery powdered - 1 1/2 cup (Adjust to suit your palate)

Cardamom powder - 1 tspn

Ghee or Oil for frying

Melt jaggery with 1 cup of water. Strain for any impurities. Add the melted jaggery to wheat flour without forming any lumps. Add water to the batter if required, to get a pouring consistency. The batter should be like dosa batter.

Take the appam pan. If you are using non-stick pan, add teaspoon full of ghee into each pit. Spoon in the batter to 3/4th of each pit. After 2 minutes, slowly turn the appams with the help of a skewer and cook for another one minute. Repeat for the rest of the batter.

Spongy appams are ready in less than 15 minutes.

Sowmya of Creativesaga has passed on the Nice Matters Award.

About the award

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

Thanks a ton Sowmya for passing the award to me. I know I have delayed in picking up the award and passing it on. Better late than never and I am passing the award to

Gaurav

Prema Sundar

Sagari

Seena

Please accept and enjoy your awards. You all deserve it.

Peach Chiffon Cake

This is a simple peach chiffon for my god brother's birthday. The cake is very soft and spongy with the strong peach flavor. I infused some dried apricot with brandy a week before making this cake. So the flavor of brandy was quite strong as well. Of course, children might not like the brandy so better don't add in any liquor for this cake if serving children.

Another thing is I should have more practice as my skill for cake decoration still very lousy. Look at the cake I've brushed with fresh cream, it is quite messy. I really need to improve.

However, we had a good time having this peach chiffon cake during the birthday dinner. The dried apricot inside the cake is just so match with the peach sponge. I added some peach puree into the fresh cream to make this cake much peachy.

Recipe for 24cm chiffon cake tin:

Egg whites 235g
Caster sugar 118g
Corn flour 13g

Egg yolks 90g
Water 40g
Vegetable oil 78g
Peach puree 118g
Flour 105g
Caster sugar 25g
Dried apricot 118g (infused with brandy **optional)

Fresh whipping cream 250g
Sugar powder 20g
Peach puree 50g
10 slices can peaches
10 Chinese parsley leafs

Method:

1. Whip the egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency. Add in the cornflour and whip until just combine.

2. Mix egg yolks, oil, water, peach puree, flour and caster sugar until everything combine. Then mix in chopped dried apricot.

3. Add in 1/3 of the egg white mixture to (2) until combine. Then add half of the left over egg whites mixture. Then continue adding the remaining egg whites mixture. Slowly and gently combine everything.

4. Pour into the baking tin and bake 60minutes at 160'C.

5. Let the baked cake turn upside down for cooling before unmold it.

6. Whip the fresh cream with sugar powder then slowly mix in peach with spatula. Decorate it with your creativity.

8. Keep the cake in the fridge it could last for 4 - 5 days. Best serve in 3 days.

Green Tea Chiffon Cake

I think I was quite brave to make this cake for my guests without any experience of this recipe and much time. Well, I really like to give it a try so I marblized some chinese red tea (红茶) with japanese green tea (抹茶) and hopefully they both could become a friend (kind of sensitive topic). Don't worry, I'm just talking about "Tea".
Somehow, the marble effect not very obvious because I've mixed too much during the marblized process. Without any chance to change the marble effect I shall continue with a simple decoration using some fresh cream and sprinkling some green tea and sugar powder mixture.
Well, by the time I cut it out, I still could see some marble effect but I believed without mixing too much it would be much prettier.
This cakes is full of tea flavour, especially the green tea. I store it in the fridge and serve it to my guests with this hot and humid weather.
Recipe for 24cm chiffon cake tin :

Egg whites 235g
Caster sugar 118g
Corn flour 13g

Egg yolks 90g
Water infused with red tea 78g
Vegetable oil 78g
Flour 118g
Caster sugar 25g
Green tea powder 7g
Water 25g

Fresh whipping cream 250g
Sugar powder 20g
Pinch of Sugar powder
Pinch Green tea powder

Method:

1. Whip the egg whites until peak form then slowly add in caster sugar continue whipping and until a shiny and smooth peak form. Add in the cornflour mix until combine.

2. Mix egg yolks, red tea, oil, flour and caster sugar until everything combine.

3. Add in 1/3 of the egg white mixture to (2) until combine. Then add half of the left over egg whites mixture. Then continue adding the remaining egg whites mixture. Slowly and gently combine everything.

4. In another clean bowl mix the green tea powder with water until it become a green tea paste.

5. Mix the green tea paste with 120g of the mixture (3).

6. Add mixture (5) to mixture (3) to make a marble effect. (not to mix too much)

7. Pour into the baking tin and bake 60minutes at 160'C.

8. Let the baked cake turn upside down for cooling before unmold it.

9. Whip the fresh cream with sugar powder and decorate it with your creativity.

10. I mixed some sugar powder with green tea powder to sprinkle on top of the cake.

11. Keep the cake in the fridge it could last for 4 - 5 days. Best serve in 3 days.