Why I chose to be a Home Baker?

            We women are bit crazy. And when it comes to our family we go even crazier I suppose.  We want to try out something new and different … one which we have never done before; same with me. I am a newbie to all the baking techniques: icing, crumb coating, ganache, fondant… list is endless.

            Previously I used to bake just normal sponge cakes but whenever on any occasion we used to order cakes from shops I used to think I should try my hand at it too but didn’t have the courage or source to research and try (this was nearly 15 years back). But still whenever I used to bake, I used to love it to see the cake rising while it is getting baked. It used to give me a sense of satisfaction when my family members and friends used to devour it with relish.

            When my daughter was born, she had a difficult childhood. Later when she was advised ‘strictly no outside food’ I was in dilemma. What’s in store for my princess? On her birthdays when we used to get the cakes I used to hate the amount of cream and coloring used in those cakes and I used to promise myself ‘next year I will bake a cream cake for her’ but each time I used to fail and we used to end up either with a shop cake or plain sponge cake.

            The reason shop cakes put me off was

• ·       It used to be tad too sweet.
• ·       More than 50% of the cake was just cream or icing.
• ·       More of artificial color and flavoring which used to leave a strange aftertaste.
• ·       Last but not the least my daughter fell sick after eating the cake once.

But still every time I used to see a cake picture I used to feel deep inside will I able to fulfill my dream? Luckily last year while browsing through Facebook I came across a basic cake workshop ad by Polka Dots Cakes Academy. And I grabbed the opportunity with both hands.

            I must say it was the best decision I made and I got what I wanted; basic knowledge of icing, baking and different types of cakes and mainly my confidence of baking.  I got to know right techniques, ingredients used and many other tips and tricks.

            After attending 1-day workshop I had that spring in my step and couldn’t wait try out all the recipes taught. My first trial was all-time favorite black forest cake and it turned out awesome. Slowly I tried couple of more cakes and everyone liked it. Slowly I started to get orders from friends to bake for their occasions. 

My 1st Black forest cake

            Since I had been thinking of starting something of my own to keep me busy and sane, Chocodisiac was born. During this journey is past 1 ½ year I met many helpful and talented fellow bakers and experts who never shy away from sharing their knowledge or experience. I am really thankful to Gauri, Prabhjot, Shivani, Divya, Rakhi, and many others and also to the awesome group called Home Bakers Guild for helping me out whenever I am struck anywhere. I also want to thank Sujata and Mousam my daughter's physiotherapist who always become guinea pigs for my experimentation.  

            “Fear is just a state of mind” someone had told me recently and yes its true. I was afraid of many things. I was afraid of failure and wastage. I was afraid of trying out new things and ideas. But that didn’t deter me from trying out rainbow cake last year on my daughter’s birthday nor the doll cake and checkerboard cake with couverture ganache this year.

Checker board cake with dark Belgian chocolate ganache with leopard print on top

Doll cake 

Inside view

            But when I started working on cakes I felt “what was I thinking”. I went overboard, wanting to try lot of things all for first time. The fondant flowers which I wanted to put up on doll cake were fine till the D-day morning, but heavy rains turned the flowers in a soggy mess. For first time I tried buttercream and though it didn’t turn out as expected, it tasted yummy…

            Finally when I tried the leopard print on the checker board cake I didn’t get it right. But I thing I got right. And that was overcoming my fear. Though these cakes had lots of firsts, and not everything turned out right but atleast I overcame my fear.

            Everyone liked the cake and my daughter had her fill. Usually I used to just give her little bit of sponge after separating the cream but since I started baking I don’t separate the icing for her.

            Many people ask me why I became a home baker? The answer is for my daughter, for my passion. I know what ingredients I use in my cakes. I avoid using artificial color or flavor. Things which I know are not good for our children. And atleast I know its fresh and not stale. And my cake has more of cake than sweet icing. Moreover the satisfaction of having baked a cake from scratch is just so therapeutic.  

            I wrote this blog not to promote me or anyone else but to thank all who have helped me through this journey and have always supported me and stood by me. Being a mother to differently able child is difficult and doing something like baking and starting a business from home which requires lots of patience and time and energy is not an easy thing.  

Still a long way ahead… lots of new techniques and recipes to learn and try. Hope I will be successful. Wish me luck. 

Happy Baking .... 

Mango appe

          It's Mango season and we have made and stuffed ourselves with aamras, ice creams, pannacotta, milkshakes, cheese cake and many more mango dishes Indian and international.

          Last month when we had mango mania challenge in bakers guild, I had asked Mom for some recipes which are different, not the usual ones and that’s when she gave me this recipe. It's an easy to make, instant snack. Today when I made this dish made some changes and it's turned out even better than my first try.

Ingredients

1 cup jada rawa/semolina

Pulp of 1 mango and 2 small Elachi bananas

Milk (approx. ½ cup)

Pinch of salt

Gul/ jaggery according to taste

Cardamom and nutmeg powder ¼ teaspoon

1 tablespoon + Ghee for greasing

½ teaspoon soda

Method

1. Put 1 tablespoon ghee in a kadai and roast the rawa till golden brown.
2. Allow to cool.
3. Add mango and banana pulp.
4. Mix well. Add salt cardamom and nutmeg powder and jaggery.
5. Add jaggery if you feel the mixture is less sweet. I added approx. ¼ cup.
6. Mix the batter well. Now add milk to get the batter in a pouring consistency.
7. Finally add the soda and keep it aside for 15-20 minutes.
8. Check the consistency after 20 minutes. If you feel the batter is dry add more milk to get the right consistency.
9. Put the appe patra on heat. Put some ghee in the moulds and pour spoonful of these batter in each mould. Cover and let it cook till it's golden in colour in bottom.
10. With a fork turn it around and let it become golden brown on other side too.
11. Serve hot with a dollop of ghee on the top…

Options:

1. You can add either dry fruit powder or chopped nuts roasted in little ghee. It will definitely take the taste to another level.
2. If you don’t like bananas you can add just mango pulp. In that case increase quantity of pulp.

Happy Cooking J

Instant Oats Utappam

      Oats is wonder food which is fast catching up with all due to its various health benefits. Oats is rich in dietary fiber, helps lower cholesterol and blood sugar level and many more. 

Image from Google

 

     Usually, oats is served as a porridge which kids sometimes don't like. Oats can be ground into flour and used in rotis, cookies, cakes etc.

      This recipe is a simple, easy to make snack which can be prepared in a jiffy and served as an evening snack for your child who comes home hungry after school or as an idea tiffin snack.

Ingredients 

1 cup Oats

2 tablespoon besan

1 tablespoon rawa (optional)

1 chopped onion or spring onion

1 chopped tomato

1 grated carrot

Chopped coriander leaves

1 tablespoon Pudina chutney

1 teaspoon ginger garlic paste

Salt to taste.

1 cup dahi

Healthy & Instant Oats Utappam

Method:

1. In a mixie jar, add oats, rawa, ginger garlic paste, Pudina chutney and besan.
2. Add the dahi and make a fine paste.
3. Add little water if required.
4. Remove the grind mixture in a bowl, add the veggies and salt.
5. Add water if required to get the dosa batter consistency but little thicker.
6. Add grated cheese if required.
7. In nonstick dosa pan pour a ladle of the batter, drizzle some ghee on sides.
8. Cover and cook till its brown on bottom. Now flip and let the other side cook.
9. Serve hot, tasty, healthy oats uttappam with tomato sauce or chutney or as it is.

Note:

• You can add spring onions instead on normal onion.
• Add finely chopped beans, spinach, methi, shredded cabbage to batter.
• Add grated cheese to the batter if your child loves cheese.