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Vijay

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Everything posted by Vijay

  1. As I was searching for a dessert to be prepared for the coming Sunday youth program, came across this one variety cake popularly known as Bebinka in Goa state of India. https://youtu.be/e7jE0rEGVDo Instead of eggs I have an alternate cake mix. I want to scale up the recipe to 10 trays, each of which weigh 2 kg batter. Could please guide me how to proceed forward. Tomorrow I am going to make a trail run and will post the pictures. Are there any previous threads exists which discuss similar concept.
  2. I browsed the threads. Very useful information. Thank you
  3. Our bakery production does eggless cakes using a substitute called "biocon cake mix" . And they were successful in doing such recipes which replace eggs with this cake mix. "something new" is the factor that propelling me to search for new recipes. May be its immature. Tomorrow I will do a trail and post the pictures and the facts here. Thanks for all your support.
  4. Following is a fusion sweet I want to offer in the youth program this Sunday. https://youtu.be/QRYmWjPJiz8 Please help how to do below: I want 350 of such cups. condensed milk is the agent that is used in the recipe to stick vermicelli together and to make cups. As I have budget constraints, is there any other substitute cheaper than condensed milk to bind vermicelli together in making cups.
  5. Vijay

    Almond Paste Topping

    I have good amount of almond paste packets. How can I use them for a bread toast sweet Topping? One place i saw cream the butter, almond paste and sugar and apply as Topping. Is it OK? Please suggest
  6. Since mine was a huge number I was afraid to take risk. So I made a trial which was shown in the picture here. I tasted and it didn't taste good. It is just like a sweet bread. The pudding is bread slices brushed with butter, custard sauce with milk, sugar, custard powder. The height of the filling is about 2". The height of pan is 3". May be my skill is also not adequate to make a good pudding. So I am Switching to the Indian version. I will pan fry the bread slices. Dip in hot sugar syrup. And Topping with Rabri (condensed milk). I know avacado Topping but getting huge amounts of ripened avacado is not possible for me in terms of budget. Please suggest me Any other desert Topping.
  7. Thanks Chris. I will follow your advice. I am little bit tensed as the bakery chef will give me only limited time for baking my stuff as tomorrow is weekend. And by the time I go with the sauce and bread to the bakery at the end of their working day the oven will be too hot. I hope this may not have much impact in terms of quick turning of pudding to brown color. I will stick to the time and also test the pudding baked or not
  8. Sorry! I am dropping this idea of recipe. The trial was not at all good. The combination of thick yogurt and vermicelli was not at all matching. I came across another recipe. It's eggless bread Pudding. http://www.vegrecipesofindia.com/eggless-bread-butter-pudding-recipe/ I want to make 350 pieces with each piece dimension 2"×2"×2". Can this recipe be scaled up like this? My baking tray height is about 2 inches (2"). I have estimated that I require 10 of such trays have to be filled with pudding and baked to reach my number of 350. My concerns are: 1) Till how much height, the tray can be filled? 2) Instead of butter can I use margarine? Any other versions of bread Pudding filling available? Attached the image of baking tray.
  9. Vijay

    Asparagus soup raw flavor

    I did recently asparagus soup for the children of a pre-school. I followed the recipe but after completion the raw flavor of asparagus soup is persisting. This may be my concoction also. But the same soup which I tasted hot in a fine dining restaurant didn't have this raw flavor. After the completion of soup There is a transport of almost 1.5 hour and children take after another 2 hours. The teachers say they reheated and served to the children but their complaint is children didn't like it. So they told me remove from the menu . I am disappointed. Should I ask the teachers why the children didn't like? Is the reason for their dislike is because of the raw flavor of asparagus in the soup which I suspected initially when I made? Here is the recipe I followed. http://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html I have excluded onion, garlic and chicken broth from the recipe as we have a prohibition to use them in our cooking. Rest all the recipe remains the same.
  10. Vijay

    Asparagus soup raw flavor

    Thank you for your suggestions. I came to know that here the chefs are adding good amount of butter and fresh cream to improve the taste of soups. Also I will try your version of soup also.
  11. Vijay

    My mango banana cake

    Please bless me. My first vanilla sponge. Layer filling is chopped Alphonso mango and banana. Topping is liquid glucose, sugar and white compound. Decorated on top with slices of mango and scooped water melon and side decoration with white compound garnishing zigzag. Forgot to take the side view in hurry and my old phone is also troubling.
  12. Vijay

    My mango banana cake

    But adding to this please suggest me about baking. I have the settings 40 min and 200 centigrade. It's a big oven. I have appealed to my bakery chef to bake my stuff. He agreed. By the time of baking into 30 minutes I visibly see cracks in the top of batter. The picture I took while baking. I was in dilemma and also in fear whether baking has been completed seeing those cracks. Once I heard a chef explaining a good cake baking can be known by seeing the cracks on the top. I asked the chef: seems baking has been completed. But the chef insisted me to stick with the settings. After cooling in the next day means today I checked it was fine although little brownish on the top. seems oven settings have priority over physical observation. Is my guess true?
  13. Vijay

    Hash Brown

    Yesterday's our Sunday eve youth program menu : Cucumber cooler Hash Brown Paratha ((Indian flat bread) Vegetables with paneer Hyderabadi biryani (Veg version) Curds Jalebi with Rabri There is a requirement of 400 Pax. I have made unfried hash and kept in the fridge before night thinking of huge volume of frying. On Sunday afternoon started frying on the pan. At one point of time since time is running out, instead of pan frying, did deep fry. This is the mistake I did. The hash brown absorbed oil and didn't come up properly. Pan frying trial was fine. Please throw some light.
  14. Vijay

    Healthy snacks

    For a house program I have to send snacks and savories every Sunday. They requested snacks other than deep fried. I have been sending recently salads, puddings, baked crackers, juices. I am running out of options. Could suggest some more varieties.... I have posted same topic in Cooking forum. Posting again here as this forum exclusively discusses Indian cooking.
  15. As part of different festivities we are required at our organization to do bulk cooking of Indian dishes. Recently there is requirement to cook 1200 numbers of Paratha (Indian flat bread). We have to three hours of time with three manpower. The machine cooking which we use in another production unit for bulk cooking of tens of thousands Indian bread is fast but will not yield the desired taste. Here we have a exclusive requirement from our donors, sponsors, youth and we have ruled out the possibility of using machines as taste is and quality are our primary factors. Please suggest me the best way to accomplish this. I have searched over online but didn't come across a good practice. Thank you.
  16. Vijay

    Healthy snacks

    Thank you. I will try granola bars next week for the temple bells apartment program. I heard granola bars can be a choice for long journey snacks also. I have occasional demand also from the customers for train and long journey snacks. I will implement your ideas. Thank you.
  17. Thank you very much. I have here in bangalore couple of malayalee friends exactly like you extend their helping hand in need. I am a missionary for a charitable Org. and for many reasons I don't want to expose myself more into public life like social media. Since I worked in a software company at newton MA, Boston, for some years, I was little curious about researching western cooking on the web. I like to discuss about cooking and listen to the experts, so I came upon this forum while I was searching. I feel very happy to read the threads and the only short coming is my vegetarian profile. Still I would like to be in the forum to hear the expertise here. I am slowly getting used to the bulk cooking load with the experience of almost a year in this field. Before that I have worked as a software engineer for five years and later by force of the circumstances learnt Indian cooking for three years in the missionary where I have joined. Now the journey is on.
  18. Vijay

    Hash Brown

    Thanks for all of your replies. I will incorporate these methods in the upcoming menus.
  19. Vijay

    Healthy snacks

    Thank you very much for your concern. Yes, all of our customers are Indians. I have been trying for traditional Indian dishes also. However all such cultures are lost. Its very difficult to recreate now the healthy old Indian dishes alone for me. Since on the web, a wide variety of western cooking is available I am focusing a little bit on this part like simple stuff... Bread toast, Ginger bread, baked items rather than deep fried. I got little success. Hope I will improve in future. Last week I got the contact of a bakery chef who promised me to help once in a week. May be this personal guidance is useful in future. Here in this forum also I am studying different threads. All together I hope will make a strong impact. Thank you.
  20. Vijay

    Healthy snacks

    Thanks John. I have to workout on this continental cooking. From beginning to end. Will search the forum threads and start applying. I hope very soon I will be enlightened.
  21. Vijay

    Healthy snacks

    This house program is meant for families. I have been sending fruit salad, oats fruit salad, carrots cucumbers salad, different juices, cheese crackers, steamed chickpea flour patties etc. As you mentioned I want more varieties of the above and also some new categories of snacks and savories. Like avacado bread toast etc. But my another worry is transport time half an hour and serving time gap another two hours. So this toast kind of stuff will remain fresh? I have a pressing need to sort out this logistics issues and "serving food fresh" methods. Is this the right forum or is there any exclusive forum which addresses this kind of issues. Please suggest.
  22. Vijay

    Asparagus soup raw flavor

    Not Janis, they follow Iskcon standards. Menu is attached here Break fast and snack menu.xlsx
  23. Vijay

    Asparagus soup raw flavor

    They have a dietician and in their proposed menu corn palak soup, baked beans, sweet corn soup, cream of tomato, cream of brokoli, oats cookies, fruits, sandwiches, pasta were there. The children are aged around 5 years.
  24. Thank you very much John! Could you post here the images of your circular disk what you manufactured.
  25. Vijay

    Asparagus soup raw flavor

    OK liuzhou, understood. But what to serve hot after summer? With this conversation I am remembering one of my older colleague Stephen Zhou while I was working with him at Boston, in a software company acoworldwide.
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