Third class of Wilton’s first course was about ‘flowers and figures’. We were asked to bring the clown heads(available in baking section). We practiced rose, though it was not even anywhere near to perfect. We practiced shell borders. I wanted to practice as much as possible since I hardly find any time for this in the entire week. So I have extensively put in whatever came to my mind. This cake might not be attractive, with the not-so-symmetric lines and dots. Everyone had put one or two clowns, and I had put 4 of them on mine. So everyone in the class thought it looked like a playground. After the class, I got this idea of putting some grass(?) on my playground :). Soon after I started decorating with green color, I realized grass is not that easy to make. So finally in my half-sleep, it was a very long and tiring day, I had decorated(!!!) it like in the picture. Because of quite a lot of practice now, I have learnt a few things which will be useful in future.
Few tips from Barbara
– Most of us might assume the cakes should rise while baking and form a dome shape on top. We feel right when the cake has risen well. But that is apparently a completely wrong notion. The perfect cakes don’t get the domes after baking. In case your cake gets it, put a flat plate on top and press slightly so that you get a flat top surface.
– When we try to ice a cake, few crumbs from the cake get into the icing and spoils the icing. To avoid this, prepare a very thin consistency icing, coat a thin layer on the cake. Let it dry for sometime. Then put the actual icing.
– Those who don’t want to use extra butter for greasing the cake pan, cut a parchment paper to exactly fit the bottom of your cake pan. Pour the cake batter in the pan and bake it. When the cake is cooled completely, turn the pan upside down to take out the cake. Slowly remove the parchment paper from bottom. Cake comes out very clean.
PS: This tip is for beginners – Always remember to put the cake upside down after baking, i.e., the top becomes the base and you actually ice the bottom.
One of my readers had this request few days back, “Can I have the recipe for mangalore charmure (puffed rice) upkari ? My friend wants it. Chumure upkari is sold in karstreet Mangalore opposite Venkatramana temple. It is made in konkani households. It tastes different from bhel and coconut oil is used. Now many adoptions of the origional recipe are made with adition of tomato etc. But I want to know the origional recipe. I guess some konkani people frequenting your blog must be able to provide it”.
When I read this request, I didn’t know what this dish is. I had been to Mangalore only once or twice when I was a kid. My knowledge about Mangalorean Konkani food is limited to what I have read in different websites and what my Aayi has told me. There is also many differences between our food(North Kanara food) and Mangalorean Konkani food(South Kanara food). So I thought of asking a person who is from South Kanara and who has come to my rescue every time I wanted any information about their food. Its none other than Aruna .
I asked her about this recipe and as always, she didn’t disappoint me. She sent this recipe and also mentioned that, “My mom at home does it a different way. She will mix together onions, grated coconut, salt, sugar, chili powder, coconut oil and coriander leaves. To this mixture she will add charmuro and mix well”.
The one I am posting today is the karstreet version. When I saw the recipe for the first time, I was wondering how good it will be with no spices(except for chili powder). I thought it is more or less like bhel . Finally when I tried it, I was very surprised. It is one of those out-of-the-world dishes. The coconut oil gives it the distinguishing taste. It was very filling. Thanks Aruna for sending me the recipe.
Ingredients: 5-6 cups puffed rice( churmuro/chirmuri ) 1 tea spn chili powder 1/4 cup finely chopped onion 1/4 cup finely chopped tomato 1/4 cup grated carrot 1/4 cup grated cucumber(optional) 1/4 cup fresh/frozen coconut 1/4 cup grated raw mango(optional) 1 tbl spn chopped coriander leaves 1 tbl spn coconut oil 1/4 cup roasted peanuts Salt
Method: Heat a little oil and add chili powder. Take off from heat, add puffed rice and mix well. (This is kept ready by the vendors). I kept it on the switched off, but hot stove for sometime to make the puffed rice very crisp.
While serving, add carrots, cucumbers, onions, tomatoes, coconut, mango, coriander leaves, salt and mix well. Top it with coconut oil and mix. Do not keep it for long after mixing all the vegetables, the puffed rice should be very crispy for ultimate taste.
Serves :3-4 Preparation time : 15mins
