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Baking is an art by itself.As a beginner some years ago I too used to be scared to try anything new as many would be a flop,but never did I give up and used to try out many recipes.I learnt basic baking from my mom and after marriage developed on it.I can now try any recipe confidently,as I reached this level only through a lot of trial and error methods.Today baking is not just only cakes but many more dishes are being made.I would like to share in this post some basic things to be followed which I learnt with my experience and read in many cookbooks.

EQUIPMENTS NEEDED
These help in producing baked dishes of superb perfection

SCALE-A kitchen scale as accurate weighing is an important factor in baking

MEASURING SPOONS AND CUPS-Starting from 1/4 to 1

SIFTER-A fine meshed one removes lumps and unwanted particles in any dry ingredient

BOWL-A heat proof glass bowl is used for kneading,whipping and beating eggs.You can also use stainless steel bowls

SPATULA-Need a wooden spatula to fold in the ingredients.A plastic one to mix butter,flour or to scrape the inside of a bowl

EGG WHISK/ELECTRIC BEATER/SPRING BEATER

ROLLING PIN-A wooden one

PASTRY CUTTER-In different shapes and sizes

BAKING SHEET

CAKE TINS-In different shapes and size as you require,a basic round and square to start with

SKEWER-A thin long metal pin is necessary to test cakes.Usually it comes along the oven you buy

WIRE RACK-Though not an essential one but is a neat way to cool cakes

As you progess well with cakes you add on other baking equipments
Sandwich tin
Patty tins
Muffin trays
Pie dish
Paper bake cups
An icing set

HELPFUL HINTS

Adhere strictly to the measurements

Use quality raw materials

Assemble all the ingredients before starting

Check the expiry dates

Measure the ingredients accurately

Sieve the flour,the small air cells are incorporated into the flour and it will help to increase the cake volume and softness

Sieve the dry ingredients like cocoa powder,cornflour,baking powder,soda with flour as it would mix evenly

Grease the cake tin with little butter/fat and then dust with flour if you don't use a baking sheet

Dried fruit should always be cleaned.Mix a little flour with the fruits before adding to the batter.

Beat the eggs and then add

It is better to use powdered sugar instead of granulated one.Do not use icing sugar

To measure syrup,first dip a tbsp into boiling water and quickly use it and the syrup will fall off the spoon easily

Follow the recipe in the given steps

After adding the flour use only the spatula and mix and that to in one direction only

It is required to preheat the oven for 10-15 mins or as given in the instruction

Fill the tin 3/4 level to allow for rising,for larger cakes make a slight depression in the middle so that they rise flat and level the batter

If it is necessary to open the oven door while the cakes are being baked,open gently as an onrush of cold air may prevent the cakes from rising or cause a risen cake to sink

To test when the cake is cooked either press lightly with the finger in the centre of the cake,the impression should spring back immediately or insert a fine skewer,it should leave the cake clean

Always let the cake cool slightly before removing from tin

When arranging biscuits on the tray always leave 1 inch gap between as the biscuits spread while baking

COMMON TERMS IN RECIPES
Bake-cooking by dry heat usually in an oven

Batter-a combination of dry and liquid ingredients to form a pouring consistency

Beat-to use a stirring motion with a spoon or mixer to make the mixture smooth

Blend-to mix two or more ingredients till smooth

Brown-allowing the dish to turn golden

Caramelize-burning sugar until it obtains a dark brown colour

Cream-to beat with mixer or spoon until mixture is soft and fluffy

Dough-mixing together flour and liquid to form a roll

Dust- to coat lightly with flour or powdered sugar

Line-to cover the inside with paper

Pre-heat-to heat the oven to the temperature indicated in the concerned recipe before the dish goes in

Sift-to put one or more ingredients (dry) through a sifter

Whip-to beat rapidly to incorporate air and produce expansion

Whisk-to beat cream por eggs until stiff froth is obtained

Some of my bakes

BLACK FOREST CAKE




APPLE PIE


EGGLESS BUTTER COOKIES


ZEBRA CAKE




MUFFINS


CHOCOLATE TRUFFLE CAKE


BIRTHDAY CAKE



KNOT BUNS






I hope the above little information will be useful for beginners.HAPPY BAKING and Iam rushing this to Vandana's BAKING FOR BEGINNERS EVENT

I had decided to share with you all some useful tips too,other than recipes just to break the monotony and here are this week's tips

Save dried tea and coffee bags,open them up and sprinkle them in the lawn for an instant fertilizer

To keep flowers fresh for longer time,drop a copper coin or a piece of charcoal in the vase

Crushed egg shells on mixing with soil,work as a wonderful fertilizer for plants

Make a paste of hibiscus leaves,this serves as an excellent hair wash

Don't throw away orange peels,dry and powder them,add a little gram flour,mix well and apply on face for a wonderful face pack

All of us are now into using non-stick cookware at home as they are easy to maintain as well as not much oil is needed when cooking in them which is also good for our health.So here are a few tips to follow while using them

• Low and moderate heat is required rather than high level of heat
  
  
• Do not keep the cookware without anything in it on the flame which would affect the coating
  
  
• Use a soft cloth or sponge to clean it
  
  
• Clean the cookware before and after use without fail
  
  
• Use only wooden spatula,do not use sharp ladles,knives etc.,
  
  
• Store the non-stick cookware seperately as they may get scratches when we pull them out in a hurry when stored with other utensils
  

December is the month of parties.After the exam season of the kids we all would like to really relax,meet friends and get ready to welcome the New Year.Here are some party tips to be a guest and also for being hosts
A GOOD GUEST

• A guest does not mean just showing up you should appretiate that someone is entertaining
  
  
• Promptly respond to invitation
  
  
• Ask the host if you want to bring uninvited guests
  
  
• Alert the host of any food restrictions.If you don't like what is served,move it around the plate discretely
  
  
• In the event that you could not attend the party after accepting inform the host at the earliest
  
  
• A hostess gift is always a lovely gesture
  
  
• Make sure you talk to the person on either side of you
  
  
• Do not start debates and arguments
  
  
• Turn off your cellphones or set to vibrate mode and excuse from the table when you have to answer a call
  
  
• An offer to help clear the table between courses is appreciated
  
  
• Send a thank-you note.Hand-written is best,e-mail is acceptable,a phone call the bare minimu
  

THE BEST BUFFET

• An abundent choice of food,attractively displayed and easily served with plenty of comfortable places to sit is the key to successful buffet dinner
  
  
• Enticing display of food,surrounded by colourful flowers,fruits,veggies and garnishes is a welcome
  
  
• A serving table in the centre of the room,accessible on all sides is ideal
  
  
• Stack plates where you want the line to begin
  
  
• Place napkins,utencils an d beverages at the end
  
  
• Put cold foods at the start of the buffet so that hot foods spend less time cooling on the guest's plate
  
  
• Set out desserts on separate table,with plates,napkins,forks and spoons
  
  
• Figure on one servingof each dish per person,then add at least 20 percent more for seconds
  
  
• Arrange chairs in groups so no one is left stranded alone and be sure you have plenty of place for everyone to sit
  

GET ORGANISED

• To relax and enjoy with the guests minimise the last minute preparations
  
  
• Invite guests well in advance,if they have not responded you may inquire if they are coming so there will be time to invite someone else
  
  
• Decide how you will serve buffet,passed around the table or served at the table seated
  
  
• Wash or polish tableware.Be sure you have coasters,trivets and table pads on hand to protect the table
  
  
• Make sure all linen are clean and wrinkle free
  
  
• Plan on a centrepiece,keeping flowers and candles low for cross-table visibility or fill in a silver bowl with any seasonal fruits or vegetables
  
  
• Set the table in advance to make sure the flatware,china,glasses and serving pieces will fit your arrangement
  
  
• Planning who will sit where will jump-start conversation so put together peopleyou think will enjoy each other and separate couples
  
  
• You can clear the dishes in between the courses but do not start washing
  

I hope all the above tips will be useful to you.For more tips visit POTLUCK PARTIES and MENU PLANNING in this blog

I do not really know how this name POTLUCK came to stay.When I went through the dictionary it is given as 'accept whatever is available'.So potluck parties are nothing to do with luck but truely a planned event.
We are a group who became close friends who used to meet for weekends in a small town in Tamilnadu were we are all married and settled.Imagine all city bred young girls,in a place with absolutely no recreation(our husbands will still not agree).Luckily all the guys were a close knit lot and fun loving, we all grabbed the oppurtunities and kept ourselves occupied.As i said we used to meet once a week in the same hotel, we really got bugged.That is how this concept of potluck started in our small dear town(now we have to accept as we have to like a place were you live)
Over the years our group has grown big so also our parties.I would like to share with you all the fun of potluck parties when properly planned and you can also master them easily.All these experiences mooted us to publish a book "POTLUCK SPECIALS" as a fundraiser for an NGO for a noble cause.

HOSTESS TIPS

We can plan the potluck according to our convenience.
Lunch party
With family-sunday
Only ladies-a day of your friends convenience
Only children-according to their holidays
Dinner party
With family-saturday or a day when the next day will be a holiday
Tea/High tea
Preferably ladies and children

List down the guests and the numbers

Decide whether the dishes will be North or South Indian,Chinese,Italian,Diwali,Christmas etc

Plan a < MENU .If it is to be Indian,list down a few starters,three or four main dishes,two side dishes and appropriate desserts

Start calling the good cooks first,so they can take on the main or more challenging dishes

Tick off each course as it is spoken for.The hostess usually provides one of the mains

Keep numbers in mind.If there will be quite a few dishes,you could get away with smaller quantities

Take the ratio of vegs to non-vegs.The non-vegs will make inroads into veg,so make sure the veggies get enough options

Don't add foods that require last minute garnishing/heating/chilling

Decide on the crocery or disposables,a table sitting or buffet.

Have a quick-and-easy way for casual get-togethers and a more elaborate ones for important parties

This includes putting some flowers,nice music.

Make sure there are enough plates and spoons and beverages at hand

Even if your fellow potleggers will bring in appropriate serving dishes,be prepared with serving platters,spoons and spatulas

Since alcohol can work out quite a bit it is acceptable to divide the cost between friends.Preferably leave this to the guys

Give the guests enough notice to get their contributions together .It's smart to be flexible about where they come from too

Your friend who can't cut an onion should be allowed to order the dessert from a restaurant

Deal with the leftovers as you want-keep tham if you have the place,or divide them up amongst the guests

Make the guest list small for formal serious parties and little more for casual ones so that you can relax

Involve just one of your close friends on deciding the menu and alloting them

POTLUCK GUEST TIPS

Check with the hostess about how many servings your dish should be

If you can't cook,please do buy,just get your dish there

Don't insist on getting asalsd when your hostess says there are already three

Bring in a dish with serving spoon,spatula or serving tongs whichever is appropriate

Make sure your dish will make the journey to the hostess' house

Have it ready to serve.Avoid heating cooling,then your hostess will have to run around

Do not expect the hostess to clean your dish especially when you are in a hurry to leave

If your hostess gives a mixed goodies of leftovers accept graciously

So friends get ready for a planned potluck for the forthcoming festive season.You can really relax and enjoy the homemade delicacies.You will definitely await another oppurtunity to host.

All of us very often call our friends,relatives home for lunch or dinner.Many a times after the guests leave we ponder whether we should have had a better menu.Some of them are really well versed in hosting but still every party is special in some way or the other.So we all like to be honoured as a good host.This post of mine will certainly help you all.
Menu is a list of dishes to be served at a meal or a dinner party.Points to be remembered while planning a menu.

• Make a guest list
  
• Invite guests well in advance,confirming the day and date
  
• Make a note of the vegetarian and the non-vegetarian guests
  
• Note the number of children
  
• Find out any particular dislikes and allergies
  
• Plan the menu at least four days ahead of the dinner
  
• Think of a theme like children's party menu or a formal dinner
  
• Type of cuisine
  
• Choose the dishes with great care so that the dishes do not require last minute
  cooking and preparation
  
• Choose dishes that you have tried before and can make it well
  
• Do not try new recipes that you are not sure of
  

PLANNING A MENU

• Select the main course first then decide on the other courses to give contrast in texture ,flavour and colour
  
• The flavours of the meal need to be varied
  
• Avoid repetition of similar flavours like lemon and tomato
  
• Make the meal colourful
  
• Colour can be added by careful choice of fruits,vegetables,sauces and garnish
  
• Opt for seasonal fruits and vegetables
  
• Plan a budgeted meal
  
• Make a shopping list of all the required items and procure them in advance
  
• Accompaniments like sauces,chutneys,desserts etc can be prepared the day before
  
• Vegetables and dals must be cooked fresh on the day of the party
  
• Plan the menu according to the season ie, a cold dessert in winter is not a great idea
  
• Pay attention to small details like the crockery,cutlery and linen to be used for the occasion
  
• Make sure they are all washed and ironed
  
• Plan to set the table according to the number of guests
  
• If many small children are included keep a set of unbreakable crockery for them
  

BASIC MENU SHOULD INCLUDE

• Starter/soup
  
• Main dish
  
• Side dishes
  
• Cereal preparation
  
• Salad
  
• Accompaniments
  
• Dessert
  
• Hot beverage
  

MENU FOR DIFFERENT OCCASIONS
CHILDREN BIRTHDAY PARTY

• Select non-spicy and light items
  
• Small sized portions that are easy to handle
  
• The items should be colourful and attractive
  
• Do not make too many items a few dishes well presented is much more appreciated than a large variety
  

FORMAL PARTY

• Plan a menu with simple,tried and tested recipes
  
• Do not include any dish which is complicated or requires attention at the last minute
  
• Do not use more than two types of cuisine
  

SHOPPING LIST

• Shopping list should be made after you have finalised the number of guests and menu
  
• Make a list of items that you require based on what you already have in store
  
• All the non-perishable items like cereals,pulses,pastas,spices can be purchased ahead
  
• All the perishables items like milk and milk products,fruits and vegetables can be purchased the previous day
  

Ithank my dear friend Indu for compiling this for our 'Potluck Specials'
Hope this post will be useful.I'll continue to share my views on TABLE SETTING ,POTLUCK PLANNING AND HOSTING in my future posts HAPPY PARTYING.....

Kick start your conservation efforts

THE LIGHT WAY

Depend more on natural light-properly positioned window provides more light as
dozens of bulbs during day

Use fluorescent lamps-gives four times as much light per watt as bulbs-is a great
way to save energy

Right amount of light in the right place-use localised light for reading and fine
work

Paint your rooms light colours-they reflect light and make them seem brighter and
bigger

Use low wattage lamps-for store rooms and passages

For strong light-use one single high wattage lamp instead of several low ones

Keep the lights clean-dust can decrease lighting levels

Lights should be placed at appropriate heights-placing them too high would reduce
light you get


COOKING

Leaving lids on pots saves 20 percent energy

A pressure cooker can save 75% energy and time in cooking

Use smaller utencils for small quantities

A pop-up toaster consumes three to four times less energy than the grill element in an oven

With electric plates match the size of the pan to that of the element

Copper-bottomedpans heat up faster

Use only the required amount of water for boiling and steaming

To reduce cooking time thaw the frozen foods before cooking

Avoid peeking into the oven often while baking

HOME APPLIANCES

When you buy a new appliance it makes good sense to choose the model that uses the least energy even if they are expensive.You could find that the savings you make by using less electricity outweigh the difference in purchase price.Another aspect with home appliances isto see that enersg saving equipment is used efficiently

REFRIGERATOR

Avoid putting hot foods directly into the fridge or freezer

Cover foods especially liquids,to prevent them releasing moisture into the fridge and so increasing energy use

Defrost fridge regularly

A full freezer will perform better than an empty one,if not full fill plastic containers with water and freeze them

Coils at the back should be kept dust free.Place the fridge in such a position that the coils are ventilated

Mark items for easy identification so that you don't have to stand with the doors open for long

WASHING MACHINE

Load the machine to capacity when possible,but don't overload

Clean the filter connected to the water pipe frequently to avoid clogging

AIR CONDITIONER

Preventing summer heat into the house is the best than artificial cooling.Hang white curtains,blinds with reflective lining

Choose the right size.A unit bigger will cost more and consume more power

Put the AC on the shady side of the building with good ventilation

If the machine has adjustable louvres,adjust them towards the ceiling when cooling and towards the floor when on the heater mode

Do not keep the fridge in an AC room,since the heat generated by the fridge will reduce the efficiency of the AC

Buying and storing is an art for every homemaker to master.It can be made a pleasurable and profitable one.Limit your food shopping trips to the market as
Fruits-thrice a week
Vegetables-twice a week
Provisions-once a month

A wall pad at a convient height is a good thing to have in the kitchen.During the course of the month jot down the things you need to buy based on which you can make your shopping list.

While buying vegetables pick up hard and heavy vegetables first and soft ones and fruits last so that they won't be crushed.Have them in seperate covers then you can save the trouble of later sorting them at home.

Tips for choosing some vegetables

Onions:Ends should be firm,skin glossy.Avoid ones with shoots,discardones with black moulds on the skin.

Tomato:Select firm slightly unripe ones.

Radish and Turnip:Firm translucent with fresh leaves.

Brinjal:Avoid ones with holes,blemishes or withered skin.

Lady's finger:Tipsshould be tender,hard ones are over matured.

Potato:Firm round ones without green patchesor eyes.

Cabbage and greens:Leaves should be fresh and bright green,do not buy soggy ones.

Carrot:Buy firm long slim ones with their typical reddish orange colour.

Beans:Tender pliable ones are the best.

Bitter gourd:Uniform shape and dark green in colour.

Yam:Buy ones with whitish or yellowish flesh,pink coloured flesh causes a stinging sensation he tongue.

Coconut:Shaking it best checks it,the sloshing of water inside indicates it is good.

Take your time to select good fruits.

Bananas:Choose firm with clear skin,they should not be soft and pulpy unless you want to have it on the same day.....Black skins with spots means that they are overripe.

Apples:Usually conical-shaped apples taste better than round ones.Skin should not be bruised.

Oranges:A good tangy smell,firm skin, fruti heavy with juices ideal.

Melons:Ripe ones with a very sweet smell.

Plums:Dark maroon colour,ripe yet firm,no cuts or leaks.

Mangoes:At the time of buying, they should be firm.

Green Grapes:A slightly green tinge,tanslucent skin,medium sized ones are sweet.