Tender Coconut Pudding

elaneer-pudding-recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

Jump to RecipeI have to admit, I am so reluctant in jelly or pudding as I am not very fond of the texture. This is another recipe I wanted to try as soon as I tasted in the Kerala restaurant KKC. Hope you all remember the kappa vada and kanthari drink I posted after tasting there.

I actually did not order this initially for me, but when I tasted, me and Aj loved it. S ordered it again though we were full already. Each and every bite were full of tender coconut flavour, subtle and well balanced in taste.

Check out tender coconut sorbet, tender coconut kheer, elaneer sarbath
elaneer-pudding

So wanted to try this out ever since I came back to SG. Couple of days back saw one of my reader friend Uthra made perfectly, which gave me a push to try immediately. Successfully tried after two months of thinking, thanks to her. Until I unmoulded, it was a suspense. So very happy to see the jiggly tender coconut pudding 😍.

Tips to use agar agar:

  • Always mix agar agar to room temperature liquid, then start heating.
  • If using agar agar strand, make sure to soak before starting heat to dissolve.
  • Strain (if using strands)and use after dissolving.
  • Pour into moulds as soon as mixing. Bring to room temperature before refrigerating.
  • If buying powder agar agar, take a note of the colour and flavour and choose according to the recipe.
  • Cut agar agar strips with scissors and powder for easy usage.

Tips for pudding:

  • Do not add too much of agar agar as it will spoil the pudding texture. Even if it is less, you can spoon from the serving dish.
  • Avoid using artificial food colours as much as possible.

Tender coconut pudding recipe

Tender coconut pudding with fresh pulp, water from tender coconut, prepared with agar agar (china grass), milk, condensed milk as main ingredients. Full video recipe.

Total Time 1 hour 5 minutes

Ingredients

  • 1/2 tbsp agar agar powder
  • 3/4 cup Tender coconut pulp
  • 1 cup Tender coconut water
  • 1 cup Milk
  • 1/2 cup condensed milk
  • 2 tbsp Sugar

Instructions

  • First collect tender coconut water from the fresh coconut.Gently scoop the pulp alone without scraping the brown part.
  • Grind tender coconut pulp smoothly in a mixer.
  • Take 1 cup tender coconut water in a heavy bottomed vessel.
  • Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.
  • Start heating until the agar agar is dissolved completely and the mixture is hot.
  • In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar.Mix well until hot. Switch off the flame.
  • Now, add agar agar mixture, ground tender coconut and mix.
  • Pour the tender coconut pudding mixture immediately into moulds.
  • Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
  • Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!

Video

Notes

  • Run a knife along the sides if you have difficulties in demoulding.
  • Use shallow bowls/ plate for easy demoulding. Let the mouth be broad.
  • Do not use more agar agar than mentioned otherwise the pudding will not be soft in texture.
  • You can increase the pulp quantity.
  • I want to try with little fresh cream as suggested by my reader friend.
    For vegan version, just skip condensed milk, use more sugar and use coconut milk instead of cow’s milk.

Tender coconut pudding method:

  1. First collect tender coconut water from the fresh coconut.
    First-step-tender-coconut
  2. Gently scoop the pulp alone without scraping the brown part. Grind smoothly in a mixer.
    step-2-grind
  3. Take 1 cup tender coconut water in a heavy bottomed vessel. Dissolve 1/2 tbsp (1 & 1/2 tsp) agar agar powder in it.Start heating until the agar agar is dissolved completely and the mixture is hot.
    step-3-agar-agar
  4. In another vessel, heat 1 cup milk, 1/2 cup condensed milk and 2 tbsp sugar. Mix well until hot. Switch off the flame.
    step-4-milk
  5. Now, add agar agar mixture, ground tender coconut and mix.
    step-5-mix
  6. Pour the tender coconut pudding mixture immediately into moulds.
    step-6-pour
  7. Let it come to room temperature. Cling wrap to cover and refrigerate for 30 minutes.
    step-7-wrap
  8. Invert the mould over the serving plate and pat gently to demould the pudding. Enjoy!
    Final-step-pudding

Serve chilled. Consume within 24 hrs for best taste.
tender-coconut-pudding

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Chicken Salad

My Chicken Salad Recipe uses a secret ingredient that you will LOVE! I’m going to show you how to make the best chicken salad with easy, simple ingredients and shredded rotisserie chicken!

Chicken Salad is one of those simple recipes that everyone makes differently. I have been making my version of chicken salad for years, and I felt like it was time I shared it with you! You don’t need a lot of crazy ingredients to make the best chicken salad, which is why I make it so often. It’s one of my go-to lunch recipes that can be made with very minimal effort.

I usually have my chicken salad on a bed of lettuce, but on a croissant, some whole grain bread, or even a Sweet Dinner Roll would be delicious!

What’s The Secret Ingredient?

Yep, I teased you on the secret ingredient and I am ready to spill it! I LOVE adding pickles to my chicken salad…not just pickle relish, but diced dill pickles, but that’s not super unusual. What I like to add for that extra flavor is a splash (or two) of pickle juice!!

Why Add Pickles?

Diced pickles add salty flavor and crunchy texture. I am a pickle girl, and while this recipe calls for 1/2 cup of diced pickles, I usually add some extra. And I will add that I have found that crunchy “New Pickles” or the brand Claussen are my favorite. They are not quite as briny and extra crunchy.

Pickle Juice, Really?

Stay with me here…pickle juice is basically seasoned vinegar that is used to brine the pickles. AND lots of chicken salad recipes call for lemon juice, which is also acidic, so it’s not a huge jump! Plus, you get the salty flavor from the pickle juice as well, which helps season the chicken salad! I’m telling you, try it!!

What Ingredients Do You Need For Chicken Salad?

Luckily you probably have everything you need for chicken salad in your kitchen right now…as long as you have the chicken! Here’s what else you will need:

  • Mayonnaise: I always prefer to use Hellmann’s mayo. No low-fat or (gasp) Miracle Whip for me!
  • Seasonings: I keep mine simple with just salt, pepper, parsley, garlic powder, and onion powder. I don’t like raw onions, so the onion powder gives great flavor without the crunch of the onion. If you do like onions, you can add in 1/4 cup of diced onions!
  • Cashews: I LOVE adding lightly salted nuts into my chicken salad for texture. You can use other nuts in place if you’re not a cashew fan!

What Type Of Chicken Do You Use In Chicken Salad?

My favorite way to make this chicken salad is with a rotisserie chicken. I pick them up at the supermarket pretty much every time I am there.

PRO TIP: Shred the rotisserie chicken while it’s still warm, it’s SO much easier!

If you have leftover baked or grilled chicken you can absolutely use that too! AND if you plan ahead I absolutely recommend using my chicken marinade if you’re preparing the chicken yourself. It makes the chicken salad super flavor-packed!

What Else Can I Add To This Chicken Salad?

This is where you can get creative! Use my recipe as a base and let play with ingredients to find your favorites! You can easily switch this up from being a savory chicken salad to a sweet one, simply by omitting the pickles and pickle juice and adding in diced apples, or grapes and add lemon juice or apricot preserves! Here are some other ideas:

  • Olives
  • Capers
  • Diced Bell Pepper
  • Diced Celery
  • Diced Onion
  • Mandarin Oranges
  • Chives
  • Seasonings: Basil, Oregano, Tarragon, Curry Powder,
  • Avocado
  • Raisins or Craisins
  • Hard Boiled Eggs
  • Cucumbers

Do I Have To Add Cashews To This Recipe?

Of course not! You can add pecans, walnuts, or pistachios if you liked the idea of adding nuts. If you are allergic to nuts or jyst don’t like them, absolutely leave them out!

Also note that if using cashews, the longer they sit in the chicken salad, the softer they will become. So if you have this leftover the cashews lose a bit of their crunch. It’s still delicious, but worth noting.

Description

My Favorite Chicken Salad Recipe Ever!


Ingredients

  • 4 cups shredded chicken (approximately 1 Rotisserie Chicken)
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 1/2 cup diced dill pickles
  • 1/2 cup chopped cashews
  • splash of pickle juice

Instructions

  1. In a medium mixing bowl combine the chicken and the mayonnaise until evenly mixed.
  2. Add in the salt, pepper, garlic powder, onion powder, parsley, pickles, and cashews. Stir until combined.
  3. Add a splash of pickle juice, about a tablespoon. Mix in. Taste and add more if desired.
  4. Serve over lettuce, or on a sandwich.

Notes

To make this a sweeter chicken salad, omit the garlic powder, onion powder, and pickles. Add in diced apples or grapes in place of the pickles. And add in a tablespoon of apricot jam in place of the pickle juice.

You can also sub out the cashew for walnuts or pecan if desired.

Store airtight in the refrigerator for up to 3 days.

Keywords: chicken salad, cookies and cups, chicken, chicken recipe, pickles, cashews, chicken salad recipe

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Mango Coconut Milk Shake

mango-colada

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

I had this combo of mango and coconut milk drink in mind for quite sometime now. This year, I have to yet taste sweet mango, as my frequency to mustafa visit has reduced. I got few Banganapallis as usual last time in an Indian grocery. But not sweet at all. Vj usually have it as side dish for rice. So it was not an issue. I like to have as such, but because of my sweet tooth I like only if it is sweet.

So used one of the mango to make drinks to use it. I had some leftover coconut cream from a recent shoot. Though I avoid buying ready made coconut cream, since I wanted for a recipe, bought. There was a little leftover, so did not want to waste it. I suggest to use fresh coconut milk or if store bought, watch out for the additives and preservatives before buying.

Mango coconut milk shake

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

Ingredients

  • 1 Mango chilled
  • 1/2 cup Coconut milk chilled
  • 1 tsp Lemon juice
  • 2 tbsp Sugar or adjust as per your requirement

Instructions

  • Slice the mango along the seeds, scoop out the pulp. Chop roughly.
  • Place mango, coconut milk, sugar, lemon juice in a blender.
  • Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.

Notes

  • I used coconut cream, so diluted 1/4 cup cream with 1/4 cup water. 
  • You can adjust coconut milk quantity according to the consistency you like.
  • Roughly, the chopped mangoes were 1 cup.

Mango coconut milk shake method:

  1. Slice the mango along the seeds, scoop out the pulp. Chop roughly. Place mango, coconut milk, sugar, lemon juice in a blender.
    mango-step-1
  2. Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.mango-step-2

Enjoy immediately.

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Perfect Vanilla Cake

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Can you even believe that in all the year (almost 10!) that I have been blogging, I have never posted a recipe for my favorite vanilla cake! I have shared my favorite vanilla cupcakes, which is very similar, but I have made a few adjustments to make the recipe perfect in cake form.

This Homemade Vanilla Cake is Easy, Soft, and Moist!

So often are homemade vanilla cakes too dense, or dry with that “cornbread” texture. It’s pretty dang hard to get that boxed cake texture…trust me I have tried. But what’s so great about a homemade vanilla cake is the flavor, and that is definitely not something you can’t get in a boxed mix!

My Vanilla Cake recipe will give you a soft, tender crumb thanks to the buttermilk, with a buttery, vanilla flavor. Top the cake with my creamy buttercream and you have the world’s most classic birthday cake, or cover it with fondant for something a little more fancy!

How To Make The BEST Vanilla Cake

So since we’re going back to basics today, I have a few steps that will ensure the best results for you vanilla cake! None of the tips I am going to share are difficult at all. They are just easy suggestions that will ensure cake success that came from a lot of trial and error.

What kind of flour should I use in this vanilla cake?

The trick to this vanilla cake recipe is Cake Flour. It always produces a more tender crumb. Certainly you CAN use all purpose flour, and I used to think it wouldn’t matter too much, but it does. Oh friends, it does. I even went as far (like with the cupcake recipe) where you use a combo of all purpose and cake flour, which I think is totally fine for cupcakes. But for a cake, I truly feel that 100% cake flour is the way to go. Cake flour has less protein content, and forms less gluten when you mix it giving you a more airy texture!

Also note that I am not a huge stickler for sifting the flour or dry ingredients together. What I do, is add the baking powder and salt in with the eggs and vanilla. I find this gives them plenty of time to get evenly mixed into the batter. I love baking, but I really try and cut down on steps that I feel are unnecessary. It also saves me from washing another bowl. Some might argue this, I have never had an issue!

Can I Over Mix the Cake Batter?

DON’T OVER MIX THE BATTER! Once you add the flour and buttermilk in alternating portions you want your batter to be smooth and creamy, but you don’t want to overdo it. This will make your cake tough, and not as tender. The more you mix, the more gluten forms, which you don’t want for a light, fluffy cake. You want to want everything to be combined, but that’s it! It will take less than 30 seconds after the last portion of flour is added. And again, SCRAPE THE SIDES OF THE BOWL!

Why buttermilk? 

Another non-negotiable is buttermilk. The acid in the buttermilk combined with the baking powder produces the most tender crumb by breaking down the long strands of gluten. If you catch yourself in a pinch and don’t have buttermilk in your fridge, here’s a buttermilk substitution.

Please note: I do recommend first to sub in milk with lemon juice or vinegar for the buttermilk, as stated in the graphic below. If you don’t have either of those, you can sub in plain yogurt as a last resort.

How To Prevent Your Cake From Sticking to the Pan

Don’t skip using parchment rounds in the bottom of the pan. I know this might be another step you might want to skip, but it’s really a simple step to take to ensure the cakes release from the pan easily. Here’s what you do:

  1. Use a baking spray to coat the pans.
  2. Cut circles of parchment paper out that fit into the bottom of the pans.
  3. Place the parchment in the sprayed pan, and spray it again!

There is  NOTHING worse than going to all the trouble of baking a cake and having it stick. You might swear that you greased or coated the pan enough…but please, just add the parchment paper for insurance. This cake has a high sugar content and will easily stick to the pan if not properly prepared.

Quality Ingredients Are Key!

Use the best ingredients you can. This is something I feel very strongly about when baking “basics”. Ingredients can make the difference between your cake going from good to AMAZING.

High quality ingredients include:

  • Pure vanilla, not imitation.
  • Real butter, never artificially flavored margarine.
  • Quality Cake Flour

*I use salted butter in this recipe, (as I do in most of my recipes) which is completely personal preference. If you have a salt sensitivity, feel free to use unsalted.

How to Frost Your Cake

Frosting is the the fun part of cake baking. And do NOT worry, I am far from an expert cake decorator. I firmly believe it doens’t have to look good to taste good. But with that said, there are a few things you can do to make your cake pretty!

Leveling Your Cake

When the cakes are baked they might have formed domes on top. Domes are a visual indicator that your cake has risen and will likely be light and airy on the inside! So yay for domes! BUT domes aren’t great when you want to stack your cakes. Simple fix, friends!

Don’t get too hung up on being perfect. No need to buy a fancy cake leveler, although, they are nice, they’re not necessary at all! Just let your cake cool completely and grab a serrated knife. and carefully trip off any dome at the top, so the cakes will stack evenly.

Do You Have To “Crumb Coat” Your Cake?

Sometimes I trim the sides a little bit if something isn’t perfect. But just know, the more you trim, the more crumbs you will get in your frosting, which is why a crumb coat is very important to get a perfect finish! So you don’t HAVE to, especially if you’re going for that rustic look, but if you want a perfect finish on your cake, a crumb coat is a good idea.

What frosting should I use?

This cake is the perfect vehicle for frosting, and a great way to get creative! The “naked” technique that I used in the pictures is an easy frosting style. All you do is add a layer of frosting in the middle and lightly coat the sides. In these pictures and in the video below I used my Perfect Buttercream Frosting. I love it so much!

You can even slice each layer in half and create a fabulous 4 layer cake! If you choose to do this, increase the frosting amount by at least 50% so you have enough!

Here are a few other frosting recipes that are amazing on the Vanilla Cake:

I hope these tips have helped! Vanilla cake seems so simple, but can often give varied results. So, I hope these tips and vanilla cake recipe will be your go-to recipe from now on!

Description

This Perfect Vanilla Cake Recipe is very easy, with just a few important tricks to make it buttery, and soft and moist!

Ingredients

  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 cups cake flour
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F. Coat 2, 8 or 9- inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 9- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer, fitted with paddle attachment mix the butter and sugar together for 2 minutes. Add in the oil, eggs, vanilla, baking powder, and salt, and continue mixing for an additional minute until smooth and combined, scraping the sides of the bowl as necessary to make sure everything is evenly mixed.
  3. Turn the mixer to low speed and in alternating portions add in the buttermilk and flour, beginning and ending with flour. Mix for 30 seconds, until combined and smooth, again, scraping the sides of the bowl as needed.
  4. Pour half of the cake batter into each prepared pan.
  5. Bake for 30 – 35 minutes, or until the center of the cakes are set, and a toothpick inserted in the middle comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, and then remove the cakes and allow to cool completely on a wire rack.

Notes

Frost the cake with your desired frosting. I used my Perfect Buttercream Frosting in the pictures and video for this recipe.

If you’re making ahead, wrap the cakes tightly in cling wrap and store at room temperature for up to 2 days. Alternately you can wrap the cakes in cling wrap, then place them each in a large zip-top bag and freeze for up to a month.

Keywords: best vanilla cake recipe, perfect vanilla cake recipe, moist vanilla cake

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