Peach Roll

There are so many different type of swiss rolls. Either made with chiffon base, whole egg sponge mix or separation of egg white and yolk mixing. I like the whole egg sponge base as I find it much easier to make and the texture is quite fluffy and soft. This time, I try a new method from 孟老师的美味蛋糕卷。She has five different methods of making swiss roll. Here is one that to whisk the egg whites until peak stiff then add in egg yolks. I find it quite interesting and the result was not bad. The texture is a bit different from the three methods that I've mentioned above. Not the fluffy type but soft and smooth. The good things is that the sponge can be easily roll up. 

As this is my first attempt, I hardly catch the right temperature to bake it although the recipe mentioned 190C from the top and 160C from the bottom heat but every oven had different temper. I've slightly over bake the sponge so I find it a bit dry, otherwise it would be perfect. If you dare to try out this recipe, you will know what I mean. Happy Baking!

Recipe for 36cm x 36cm

170g egg whites

110g caster sugar

80g egg yolks

105g plain flour

180g whipping cream

20g caster sugar

2 to 3 pieces can peach

Beat the egg whites until bubbles appear, gradually add in caster sugar and beat at high heat until peak stiff.

Add in all the egg yolks then continue to beat until thick batter.

Gently fold in plain flour until well combine.

Pour into a baking tray and spread evenly. Bake at 180C for about 15 minutes. Keep on eye so that it will not over baked.

Place the sponge on a cooling rack together with the baking paper once it come out from the oven. Gently tear out the baking paper.

Whisk the whipping cream with caster sugar then spread evenly on the sponge. Place some sliced peach on the sponge then roll it up. Roll up a layer of cling wrap and chill in the fridge for 1 hour before serve. 

GOOSEBERRY PICKLE

நீர் நெல்லிக்காய் ஊறுகாய்:

Pickles are always a temptation during a meal courase. Especially with curd rice, they are delicious to taste. Off all the pickles, this gooseberry pickle stands first due to its nutritious qualities. There are so many types of pickles using this gooseberry. But this type stays as the most favorite one in all the homes of Tamilnadu.


Ingredients:


Big sized gooseberry-20
Red chillies-8
Salt to taste
Turmeric powder- half sp
Fenugreek seeds- 1 tsp
Asafetida- a small piece
Gingelly oil- 4 tbsp
Mustard seeds- 1 tsp


Procedure:


Wash and boil the gooseberries in water.
The gooseberries should be immersed in enough water.
Add the turmeric powder and salt.
Boil for 10 minutes.
Heat a pan and roast the fenugreek seeds and the red chillies to golden brown.
In a little oil, fry the asafoeida and powder it with the fenugreek seeds and the red chillies finely.
Add this powder to the gooseberries.
Again heat the same pan and pour the gingelly oil.
Add the mustard seeds and when they splutter pour the tempering to the pickle.
Let it soak in the spicy water for a week and then it is ready for use.

Rasamalai - Indian Cooking Challenge for April

Rasamalai, name itself brings lotz of Ras to our mouth (saliva!!!!). Enjoyed making this Delicious Desert!! I have made with smaller measurements, works out well for a small family!!!! Thanks Srivalli and Lavi for this Wonderful Recipe!!!

Ingredients

Milk - 1 litre + 3 cups

Half a juice of Lemon or as per need
Sugar- 6 tbsp (3 + 3)
Saffron - 3-4 strands
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon as per need

Method

Boil 1 litre of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin formed over the milk. Now boil the milk, when the milk boils, add lemon juice. wait for a minute or two. the paneer will start floating,Now with a muslin or a cotton cloth, filter the paneer and then tie it well and let it hang on for one hour, till the whey water drops out.

After an hour, transfer the paneer to a wide vessel and  Knead the paneer well till you feel it dont have much moisture content in it.  add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's

In a wide-bottomed pan, add 1.5 cups of water and 3 tbsp of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. Cover and cook in a slow flame for 15 minutes. When done, squeeze the paneer balls gently to remove the excess sugar syrup.

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Boil 3 cups of Milk and reduce it to half. add saffron and crushed cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.Serve with chopped pistachios on top.