Recipes From My Kitchen

I have made Chocochip Cookies earlier and blogged about it. That was my first attempt and I think I did reasonably okay. I had just started baking back then. Over the years, of constant baking, reading recipes, blogs, I realized there was a lot more to the perfect Chocochip Cookie that what was coming out of my oven. The hunt then began to dig deeper into how the cookie should be. I went to various shops which boast about the perfect Chocochip Cookie, and must have had umpteen cups of coffee to go with it :-D. I came back home and tried out my standard recipe, which I think tastes really good. Of course I  further made a few changes to the original recipe to suit my taste buds. You will find the original recipe here , but I have changed a few things from that recipe. Here is the new recipe I follow: Ingredients: 1 cup flour , plus a little extra, 2 tbsps  cocoa powder , 1/2 cup  butter , softened, 1/2 cup  granulated sugar , 1/2 cup  Demerar...

Do you agree that roasted garlic is the best thing ever? As far as near-magical transformations go, roasted garlic should get a standing ovation. Through the simple alchemy of hot oven heat, garlic starts off raw and crunchy and astringent, and it emerges soft and caramelized with a gentler flavor that borders on sweetness. It’s like night and day. Ingredients: 1 or more heads of garlic Olive oil Method: Heat the oven to 200°C & set the rack in the middle position. Peel (most of) the paper off the garlic. Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic aluminum foil and roast in the oven for 40 minutes. After 40 minutes, begin checking the garlic. ...

A genuine problem faced across the culinary world is the conversion aspect. We love to try out recipes from various parts of the world..but a look at the recipe and there you go again...pounds, ounces, grams, cups...Gosh! that looks complicated...Lets try the recipe some other time.... Tired of this..one day I went to the local market and got myself a kitchen weighing machine with a maximum capacity of 5 kgs. If you don't have one already, try and get one here ..trust me its quite something!!! The weighing machine helped me to have a common platform to work on..GRAMS/KILOGRAMS! I always prefer to convert the recipe to grams because that way I cannot go wrong with the measurement. When measuring using cups, there is always a possibility to "add more" or "add less" than what the actual recipe calls for. For example, when a recipe calls for 1 cup of flour, we don't know whether it should be 1 leveled cup or 1 heaped cup. Adding more or adding less, drastica...