The Kitchen Chimney (Season 1) Recipe 3 WHIPPED COFFEE that you can EAT!!

Whipped coffee

WHIPPED COFFEE, Whip Me please ;) 

If you have a cup of coffee in mind but too lazy to go out and have one, but still energetic enough to make yourself a CUPPA...then this is "THEE" recipe for you. You can not only drink this coffee but EAT IT TOO. Yup!! you can eat whipped coffee and use it as a topping with "n" number of permutation and combinations of your choice. So, here's the recipe DARLINGzzzz...


Ingredients

1. Coffee powder of your choice and brand.
  -- Make sure the powder is not too course.

Coffee powder

2. Sugar
  -- Regular granulated sugar. My advice, don't use powdered sugar for ease, it would ruin the recipe.





3. Boiling Water
    -- This is the greatest trick of all times. Make use of boiling water, not just warm or lukewarm water. The heat of the water will help dissolve the sugar faster. This trick is from my grandma because I have always seen her do that and get fantastic results. So, boil a glass of water and keep it covered while you would be whipping the coffee, so as to keep it hot all the while.

Boiling water

METHOD


-- There is no rule as to how much of coffee or sugar you need, but I will tell you what quantities I use to make decent coffee for 3 people.

-- Take two teaspoons of coffee, not heap-full just levelled.

-- Take 2 and a half tablespoons of sugar, tablespoons should be big enough, but don't add more than that.

-- However if you have accidentally added more coffee then you can at any point add more sugar.

--  Mix coffee and sugar in a big bowl, don' take a small bowl where moving your hand would be difficult or don't take a bowl that's too big because holding the bowl will tire your hand fast. A big bowl that fits in the width of your palm would be perfect.

-- With the help of  a mid level tablespoon(tablespoon usually used for applying ghee or oil to chapati's and paranthas at home which is not as big as the tablespoon used for serving but is not as small as a teaspoon.) Ensure that your hand is comfortable with the spoon.


NOTE:- If some of you are wondering if I am telling you a recipe or just giving instructions, mind you these small but very important things will make you whip coffee faster, comfortably, and efficiently.

-- Now, add a teaspoon of HOT water that we had boiled and kept aside. You must keep that water HOT and not lukewarm at all. Stir and then whip the mixture till it turns light coffee brown and is thick. At this point you can still see granules of sugar but the mixture will be thick and and creamy. It will drop from your spoon like blobs.

-- From this point onwards, the only thing that you have to do is, just stirr the HOT WATER in, and whip till its thick and more paler in color.

----------------------------------------The process is as long as your muscle power to whip and whip.......... :D


-- When its finally done, the whipped coffee will look pale brown or offwhite in color and thick and creamy consistency. And there will be no granules of sugar  visible, neither on seeing or felt if you taste it.


-- And VOILA, your heavenly clouds of goodness in a bowl is ready, YOUR WHIPPED COFFEE.

-- Before I end this recipe, let me tell you, you can devour it in many ways. The best way is too eat it as it is. Yup!! take a spoonful on your palm and just lick it away, YUMMMmmmmmm!!

-- Another way is too add this fluffy coffee directly to hot or cold milk as you like and sip it away. Take a glass or a cup and add a little amount of this whipped coffee and mix well in the milk. then fill up you cup/glass with the milk and add a heap-full of whipped coffee on top. Take a spoon and sink into your sofa and eat it like its nobodyz business.... hehehheh.  :)

-- There is a SINFUL WAY OF relishing this delight. Take a piece of cake, whichever cake flavour you like. I suggest vanilla or a cake flavour that does not have a very dominating flavour of its own. Freeze the cake piece with some ice cream of your choice, my suggestion would be, to take a piece of vanilla cake or chocolate cake and top it with good amount of vanilla ice cream. When that piece has rested for about 4 hours, it should not be hard like ice but solid enough to stand on its own. Take that piece out, and dollop it with a good heap-full of whipped coffee.

-----------------------EAT THAT SLOWLY...MIND YOU :P................................................


P.S.:- You gotta exercise your hand for whipping the coffee and not a hand blender, unless you are making it for a party of 1000. Using your hand to whip it gives you control over the whipping motion and also helps you know when to stop and give it a rest. Manual labour is hard but the results are NECTAR, my friends. :D 

So, sweethearts that was my take on WHIPPED coffee. I am super sure you are not only going to love it, but will remember me and LOVE ME FOR IT FOREVER..... :D
:D <3 <3

Cake and Whipped coffee

Until next time, keep your kitchen chimney smoking and your neighbours heart burning...hehehhehehehehe....... Ta-Dah!!!!!!!!!!!!!!! 

The Critical Eye (Season 1) Episode 8: Twist In Recipes:Taste Buds In Hell!!!!!

 Episode 8: Twist In Recipes:Taste Buds In Hell!!!!!

The recent spotlight to the culinary industry; all thanks to masterchef programmes and ALL FOOD CHANNELS, have got not only the eyeballs rolling but the taste buds rolling too. It seems like hell just broke loose when the chefs decided to put “the twist tag” on almost all the dishes, even the classics. No food recipe is respected or presented by these self proclaimed food connoisseurs in its original glory. The word TWIST never felt so exploited and twisted ever before in history. So what is this twisted tale all about?

Just like every person’s dished out food has  a unique taste no matter  how many people cook the same recipe, similarly a little more salt, a little less pepper or maybe lots of cumin is what one likes and the other hates. Hence the birth of changing recipes a tad bit to one’s own liking. But what has happened in the 2017 ultra glam time is, just in order to make the dish exclusive to oneself people are unnecessarily adding their twists, which by no means enhance the cuisine aesthetically or taste-wise. And the most funny part is that whether you are a Michelin chef or a home chef or a wanna be chef or TV chef or no chef at all, it has plagued everyone who wants to smoke their chimneys. Before I go any further I want to cite examples or what the tornado has been caused because of TWIST AND SHIFT IN SENSIBILITIES OF THESE CHEFS far and wide.

CHEFS THESE DAYS

Let’s talk about the populace that calls itself executive and five start chefs presenting TV shows and judging esteemed reality cooking shows during primetime.

n This great chef decided to bring in Gujarat and his roots when making a cake. Now I do understand the sweet tooth that Gujjus have, being all their savoury dishes having that overpowering sweet hint in all. But Boy oh! Boy he just took it to the moon. This intelligent chef incorporated all the Guajarati sweets including gulabjamuns and rasgullas and sandesh and milkcake and rasmalai and I guess the entire sweet market. So the cake that was dished out of his kitchen counter looked something like this. A sponge cake cut into thin layers and each layer having a spread of sliced gulabjamuns and rasgullas, then a layer of cake again, topped with milkcake and rasmalai, finally ending the last layer with small coconut rasgullas and sandesh. Cover the entire cake with sweet butter frosting and decorating it with malpuas dripping sugar syrup. 

   WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOW!!!!!!!!!!!!!!!!!!!! Now that’s not a WOW!! ...WOW!!  And I am sure my readers know what I mean. Like WOOOOOOOOW???????? And What?

That’s my twist on the regular cake the Desi way. Now if you are presenting that to me, let me put on my running shoes because I just want to run away from this sweet poison which is not even tasty dude!

n These kinds of ladies who claim themselves to be chefs highly irritate me. And I will tell you why? Either call yourself  a home cook or if you have just learnt to present  the dish on TV because of your pretty face then act the face only, not the food, ladies.

COOK ME PROPERLY PLEASE

      Quiet a number of actresses or tv actresses are showcasing themselves as chefs while the basic commonsense of cooking is totally MIA. One such Tv actress made a recipe of steamed sandwich which she called her twist on the regular sandwich. The recipe goes like this: take 2 loaves of brownbread and then film them thinly with butter and stuff them with cucumber and tomatoes and finally put that DAMN thing! In the steamer like you making MOMO’s for 15 minutes. OUCH! And the results were disastrous which were so evident instantly when she took a bite of that twisted soggy mess in front of the camera. Hehehehehhehehe :D

n This chef surely deserves the name recognition because he considers himself to be a big shot and he is none other than chef ajay chopra. Two of his terrible   recipes that he presented on TV are here. Give it your ears people!!!

1.       Banoffee pie, many people know it and if you don’t, not a problem just google the recipe and watch it for 5 minutes but make sure you watch Ajay chopra making it first or else you would not know the difference. So basically the sweetness that comes in this recipe is from dulche de leche. Since this is quiet sweet itself, no other sweet element is needed. But ...but......you want to spank his brainless butt for making sweet HELL in a bowl. He not only uses sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo many sweet elements like condensed milk, sugar, banana compote laced in sugar syrup and butter, glucose and above all the caramelised sugar which hardens because of his idiocy and lack of skills he adds gallons of butter to liquefy it.  My words would not really do the justice unless you see it for yourself, so here is the video where ajay chopra proudly prepares his stupidity. Have a look.

      2.    Another classic fiasco by Chef Ajay Chopra is the MOONG DAL HALWA. Now this delicacy has been eaten by almost everyone of us and especially winter time and moong dal halwa is a classic buy. And because we have eaten it so many times we do know what it looks and feels like. Even for those who haven’t yet had a taste of this Indian sweet, I recommend you eating it this winter or if you just want to see the authentic moon dal halwa, you can type in google and you will get a first hand visual of what it looks like. Its then I would suggest you to come back and watch this.

since these classic recipes are nowhere to their classic nature I count them into the twist that these chefs put in. Are his twists really worth your taste and HEALTH? Ask yourself.

Icing Sugar On GulabJamuns

n This one is my favourite. It’s not just one chef but many who should be arrested for being so mindless to put icing sugar or dusting icing sugar over the already sweet Indian Treats. The logic behind dusting icing sugar over their sweet treats i.e. the foreign sweets is because they constitute mild sweetness and are partially dry like, pancakes, crème Brule(used for aesthetics), or brownies or ginger bread etc. But give me one good reason to dust icing sugar over a malpua which is already drenched in sugar syrup? Makes sense? To me....NO.

The Authentic Shahi Tukda

n The most typical and oldest recipe of shahi tukda is known for the lavishness, richness and juiciness it derives from the rabri that just melts into your mouth leaving behind the creaminess and satisfied senses. Since this is the delicacy of the NAWABS, it was supposed to be made and served that way. Now many of you might tell me, you got to change with the times, I do agree in all sanity, we have to. 

Shahi Tukda Canopy Twist

But dissection of this sweet dish into fried bread canopy with a spit of milk and raspberry coulis cannot and by no means termed as a twist on the SHAHI TUKDA.

As a result of this twist madness among the chefs completely ignoring the authenticity and taste of the dish has mutated the minds and the taste buds of the viewers and wanna be cooks.  If you can serve me a dish that might not look like the original but retains at least 70% of the actual recipe I won’t mind relishing it. But please keep your logic less and tasteless cerebrums out of my plate because when it’s time for FOOD I want to eat real and meaningful and tasty food and NOT YOUR EWE! EXPERIMENT FOR THE SAKE OF “TWIST”.

The number of examples that I can cite from foodshows and real life etc are countless. But to give you the idea of what is actually happening as opposed to what actually should happen was necessary. So the next time you go in the kitchen to cook, make sure you forget the superfluous twist saga and make something flavoursome and nice and if then you can incorporate your TWIST which sits amazingly with the whole experience, then you will find me applauding you from your roof top. J

PRECAP: Episode 9- STYLE AND THE CITY, When Fashion Goes CHAVANI......

Designer wear, smoking hot models and starry fashion shows, glittered faces but yet the designer and his designs makes you ask, why did I spend one hour of my life watching him/her when they had to create EPIC mess on this TV show. Fashion Up your read with this episode of The Critical Eye.......Coming Sooon......!!!!!!