Tuesday, December 22, 2020

Thoothukudi Macaroons | Cashew Macaroons

Thoothukudi Macaroon, a unique variety of macaroon from the southern city of Tamilnadu, Thoothukudi. These macaroons are made from cashew powder in contrast to the traditional macaroon which is made from almond powder. It's widely believed that these macaroons were brought into the port city by the Portuguese sailors which was later upgraded into its current form. You can say it's an Indiansied version of European macaroons.

When I was a school goer, Appa worked in thoothukudi for a year or two and occasionally he bought these macaroons from the famous bakeries(can't remember the bakery name now) in the town and I can still remember the taste of those macaroons. It was so delicate, rich, and melted instantly when put in your mouth and in the end it left some cashew bits in your mouth. It's one of my favorite Indian bakes.

Therefore, ever since i have started baking, i attempted to bake this at home and failed miserably in the past. All it needs is three ingredients such as egg whites, sugar and cashew, hence i was like how hard it would be. But the truth is it's one of the difficult bakes that i have tried so far. With persistent efforts for years, now I can bake some decent thoothukudi macaroons. Though the shape of these macaroons are not even close to the bakery macaroons, the taste and the texture were spot on and it's exhilarating for sure !

Before moving on to the recipe, I know that many have so questions in your mind about these macaroons, so let me answer them first.

What 's thoothukudi macaroons ?

It's an Indian version of European macaroons originated from the southern city of Thoothukudi, Tamilnadu.

Are there any substitutes for egg whites?

Traditionally it's made with egg whites only, but I have seen egg free versions using aquafaba and I'm not sure about its taste.

How to pipe such a conical shape?

Make sure to beat the egg white till it reaches a stiff peak. Don't mix the egg whites vigorously after that otherwise it loses its consistency.
Coming to the piping part !! Honestly, it's a little difficult for beginners & need some practise. You should give constant pressure while piping and move your piping bag upward slowly, once you are ok with the height of the macaroons, remove it gently to have that pointy top. While baking it spread a little and the height will be reduced.

Do these have an eggy smell?

No, since we're using only egg whites.

How long can I store these macaroons?

It stays well for 7-10 at room temperature. But I'm sure that it won't last such a long time and would be gone in a couple of days.

Now let's check out on how to make these delicious & addictive thoothukudi macaroons !

Thoothukudi Macaroons

Preparation Time : 15 mins | Cooking Time : 1 hr 20 mins | Serves : 20
Recipe Category: Macaroons | Recipe Cuisine: Indian

Ingredients

Egg White - 2

Sugar - 1/2 cup

Cashew - 1/2 cup

Vanilla Extract - 1/2 tsp(optional)

Procedure

First measure the cashews and add into the blender and ground into coarse powder and keep it aside.

Next separate the egg yolks and egg whites.

Keep the baking tray lined with parchment paper and pipping bag are ready. Preheat the oven at 210 F/100 C. Measure and take the sugar & then roll up your sleeve & start whisking the egg whites for making meringue. If you're having electric whisk, use it here that will make the process so easy. Here i'm using only hand whisk and it takes me around 12-15 mins to reach the consistency.

Add a couple of tsp of sugar at a time and whisk the egg whites.

Keep on whisking until it reaches the stiff peak consistency after around 15 mins. Now the meringue is ready.

Add the cashew powder and the vanilla extract if you're using. Mix it well and then transfer into the pipping bag.

Start pipping the meringue in a cone shape as shown below or you can pipe small circles like french macaroons too. What's in shape, right? it tastes good either way.

Place it in the preheated oven @ 210 F/100 C and bake it for 1 hr 20 mins to 1 hr 30 mins. Once it's completely baked, it's easy to peel off from the parchment sheet and the bottom has mild color change.( In the second pic, you can see a cookie stick to the parchment paper when i checked in between for doneness :-))

Delicious melt in your mouth and addictive Thoothukudi Macaroons are ready.

For more baking recipes, check my collections here

Notes:

These macaroons doesn't change color.
Let them cool completely and store it in air tight container.
Depends on the size ,the baking time varies from 1 hr 20 mins to 1 hr 30 mins.

Wednesday, December 16, 2020

Hot Cocoa | Easy Single Cup Hot Cocoa

Hot Cocoa, a delicious and cozy drink made from milk & cocoa powder. Couple of years back only, I tasted my first hot cocoa from the coffee shop on a snowy day and instantly loved it and it gave such a cozy feeling when I had sipped it. I'm the person who doesn't like chocolate and never ever craved chocolate in my life so far. But somehow I started liking this drink and have been making it at home more often on winter days. You know what , certain foods are delectable only in some circumstances like this hot cocoa and i can't even think of having this on hot summer days. Do you ever feel like that ?

Hot Cocoa and Hot Chocolate are the same ?

Both words are used interchangeably in many places. Compared to hot cocoa, hot chocolate has richer flavor and thick consistency because of chocolate in it. I personally like hot cocoa more for milder flavor.

What milk tastes best for hot cocoa?

Full fat milk is great for making hot cocoa. But you can use low fat, non-fat or dairy free milk also. Even you can use 1/2 milk and 1/2 water for a milder version.

Which sweetener is best for hot cocoa?

I have preferred to use sugar and maple syrup for my hot cocoa. But come on, it's your drink, add whatever you like.

Tips for yummy & lip smacking hot cocoa?

Use good quality cocoa powder.
Add a pinch of salt bring out the flavors well.
Add couple of tbsp of cream.

Hot Cocoa

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1
Recipe Category: Curry | Recipe Cuisine: American

Ingredients

Cocoa Powder - 1 tbsp

Maple Syrup - 1 & 1/2 tbsp

Milk - 1 cup

Salt - a pinch

Vanilla Extract - 1/4 tsp

Procedure

In a saucepan, add the cocoa powder, maple syrup and 2 tbsp of milk.

Whisk it together until there are no lumps. Next add the salt.

And the remaining cup of milk, mix it together and put it on heat.

Bring into boil on medium flame. Switch off the flame and add the vanilla extract, give a quick stir and serve.

Tasty homemade Hot Cocoa is ready. If you want, sprinkle some cocoa powder on top.

Notes:

You can top it with marshmallows and serve.
I have used full fat milk here.
Little salt brings out the flavor well.
Adjust the sweet as per your liking.

Monday, December 7, 2020

Ragi Idli and Dosa using Whole Grain | Kezhvaragu Idli and Dosai

Ragi Idli and dosa, a healthy breakfast / dinner item made from finger millet, rice and urad dal. Finger millet(Ragi/Kezhvaragu) is one of the staple and ancient grains used in many parts of India. It's a gluten free whole grain, rich in fibre and packed with so many nutrients. Adding ragi to your diet regularly would give immense benefit to your health.

I had been wanting to try the ragi idli and dosa with whole ragi grains for a very long time now. But somehow, I find that my ragi dosa recipe with flour is super easy to make and didn't bother much with whole grains. Ever since the start of the pandemic, Indian store in our place carry the ragi flour on & off .

Most of the time when we visit the store, it's out of stock, so without much choice, i had bought the whole ragi grains and made the batter for idli and dosa. As expected, it turned out so good, it tastes great with both sambar and chutney. Now I have been making this batter regularly at home for the past couple of months.

Before moving on, to the recipe, let's see the FAQs.

How long can I store the batter ?

After fermentation, it stays well in the refrigerator for 2 or 3 day maximum. Unlike regular idli/dosa batter, it can't be stored for a long time. I highly recommend finishing the batter within 3 days.

Why can't I store it for a longer time?

Unlike regular dosa batter, millets tend to ferment faster even in the refrigerator . After around 3 days, it becomes very sour and has a stingy smell, so it's advisable to make the batter in less quantity and finish with 3 days.

Related: How to make ragi dosai with ragi flour

Why haven't I used the fenugreek seeds ?

Usually fenugreek seeds help to ferment the batter. In all kinds of millet batter, millet itself takes care of that job, so no need to add ferment seeds otherwise it becomes too sour easily.

Ok, now let's check out on how to make this healthy & tasty ragi idli and dosa.