Rhubarb Crumb Cake

 Ingredients

1/4 cup unsalted butter at room temperature

1 cup sugar

1 tsp vanilla extract

1 large egg

2 cups all-purpose flour

1 tsp baking pdr

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 1/2 cups rhubarb diced

For the  topping:

 1/4 cup butter melted

1/2 cup flour

1/2 cup sugar 

 

Preparations

 Preheat the oven to 350 degrees F. Grease a 8×8 inch square baking pan.

Cream the butter and sugar in a large mixing bowl. Add the vanilla extract and egg and beat until combined.

In a small bowl, combine the flour with the baking powder, baking soda, and salt.

Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.

Spoon the batter into the greased baking pan.

To make the topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the  topping over the cake batter.

Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool before cutting into squares. Serve with ice cream, whipped cream, or homemade vanilla sauce.

 

 

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The Difference Between Baking Powder and Baking Soda

It’s always a close shave when you’re cooking something in the kitchen, realize you need baking powder, and you reach for the baking soda instead. Luckily, on most occasions, you manage to catch yourself in time.

The thing is, what would actually happen if you really did pour baking soda into your mixing bowl without realizing the error of your ways? To clear up the confusion, here is all you need to know to clearly distinguish between baking powder and baking soda: 

Baking Soda

Baking soda has many different applications, from cleaning to craft, home remedies and many other DIY reasons. But how can one product be so versatile? The key is in its simplicity. Baking soda is a chemical compound called sodium bicarbonate, which is about as basic an ingredient as you can get. In addition to being an essential, foundational item, it also has high alkalinity to counter the effects of acidic substances. 

Not to bore you with a chemistry lesson, but consider what happens when you mix baking soda with something like vinegar, buttermilk, or lemon juice. A chemical reaction takes place, and this results in carbon dioxide being given off, which can usually be seen in the form of bubbles. 

In essence, then, baking soda is a leavening agent. We use it to create air and create rise, and this effect is achieved when you combine the baking soda with something acidic that will react with it. The effect can also be achieved if baking soda is heated on its own, but this will likely result in a metallic taste that’s often associated with basic pH levels. In addition to helping out with the chemical reaction, acidity allows for air bubbles without the taste problems. 

Baking Powder
Savvy bakers will notice that baking soda is actually contained as a baking ingredient in baking powder, however it’s mixed with other things such as cream of tartar and, on occasion, corn starch. If you notice something in common about these ingredients, then you’re on to something – they’re all acidic. This means that the aforementioned chemical reaction is built right into the baking powder.

Many baking powders that you can buy today actually contain a double-leavening effect, which means that they combine two chemical reactions that occur in succession. The first is an air-building reaction that occurs when dry and wet ingredients are mixed together, and another that occurs when the mixture is heated. 

The fundamental thing you have to keep in mind when it comes to baking powder is the mixture of acidic and basic substances, and the leavening effect that occurs as a result of that. Regardless of whether you use baking powder or baking soda, you primarily need to consider how much “tang” you want to taste and how much air you need. In fact, many professional bakers actually use both in different amounts to achieve different effects.

What it all means to be a home baker
Bad news – you can’t really use baking soda and baking powder interchangeably, and this is because of the extra element that’s contained in baking powder. Although they both have a leavening effect on a recipe, it’s when the leavening actually occurs that represents a crucial difference. 

What do you do when you need baking soda, but only have baking powder? 

Try using two to three teaspoons of baking powder for every teaspoon of baking soda you need. In other words, you need two to three times as much baking powder for the same amount of baking soda to get the same amount of leavening power. Note that you might end up with something a little bitter-tasting, depending on the recipe, when you’re done baking. 

What happens if the problem’s the other way round? 

If you only have baking soda and need to use baking powder, the aforementioned rule goes the other way. So, for instance, if a recipe requires three teaspoons of baking powder, replace with just a single teaspoon of baking soda. Another thing you need to do to get the replacement right is to add an additional acidic element. As a general rule, add one teaspoon of vinegar or lemon juice for every half-teaspoon of baking soda that you add.

How long do baking soda and baking powder last? 

Baking soda can last for a very long time if stored in a cool, dry place, however baking powder can last anywhere from three months to a year. It will start to go bad quickly if it’s exposed to humidity once it’s open. 

How can you check if baking soda is still okay to use? 

1. Add a quarter-teaspoon of white or apple cider vinegar to a half a cup of hot water. 

2. Drop a bit of baking soda into the hot water . 

 3. If you can see bubbling and fizzing, it’s still okay to use. 

How can you check if baking powder is still okay to use? 

1. Measure out half a cup of hot water. Don’t add vinegar to it. 

2. Drop some baking powder into the hot water. 3. If you can see bubbling and fizzing, it’s still okay to use. 

Conclusion 

As you can see from all of the above, baking soda and baking powder are very similar, but they’re not the same things. Keep their leavening properties, together with the necessity of mixing acidic, in mind, to ensure your untold baking success!

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Anti-inflammatory Powerful Mixture For Strong Bones

 Ingredients and Preparations

Flax seeds 100 gm  are good for joints, as they’re high on Omega-3 fatty acids.  Powder the seeds

Black sesame seeds 100 gm contain 60% more calcium than white ones and 2-3 times as much iron. Sesame seeds are good for joints due to its exceptionally high content of calcium, magnesium and phosphorus, which strengthen bone tissue. Powder the sesame seeds add to the powdered flax seeds

Pumpkin seeds 50 gm powder. Zinc from pumpkin seeds is important for protein synthesis and bone formation. Mix all the 3 ground seeds well in a bowl.

Soak 50 gm raisins in hot water for 10-15 minutes. Add 1 tsp of baking soda to kill bacteria. Raisins are good for the joints thanks to their high content of boron, calcium and antioxidants. They strengthen bones, reduce inflammation and lower the risk of osteoarthritis.

Regular consumption contributes to the maintenance of bone density and cartilage elasticity.

Ginger 6-7 cm long, peel it. Ginger is an effective natural remedy for joint health with strong anti-inflammatory and pain-relieving properties. It reduces swelling, improves joint mobility and helps with arthritis and osteoarthritis. Ginger warms, promotes blood circulation and supports cartilage regeneration. Grate it and add to a blender.

Lime 1 juice. Wash the lemon peel thoroughly with water and baking soda. Lemons are good for the joints due to their high Vitamin C content. Vitamin C helps reduce inflammation, strengthens connective tissue and dissolves acid crystals which cause pan in arthritis and gout.

Cutt the lemon into pieces and remove the seeds.

Rinse the soaked raisins under running water and add them to the ginger and lemon.

Puree the lemon, raisins and ginger using a hand blender or a grinder. Add this mixture with the dry powder, add honey 200 ml. Honey is beneficial for the joints due to its anti-inflammatory properties, its pain relieving effect and its blood circulation-enhancing effect.

Turmeric pdr 1 tsp add to the rest of the ingredients.

Thanks to its active ingredients curcumin, turmeric is a powerful, natural anti-inflammatory and antioxidant that effectively relieves pain, swelling and stiffness in joints in cases of arthritis, arthrosis and osteochondrosis.

Add little black pepper powder to activate the curcumin. Mix all well.

Take this mixture 1 tbsp twice a day to strengthen joints and reduce bone inflammation.

Store the mixture in an airtight container in the refrigerator.

 

 

 

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How to Remove Labels from Jars

 Whenever I finish a jar of sauce, I immediately think of a second life for the bottle in my home. And while these jars make excellent spaces for storing leftovers, dried foods or office supplies, getting the label off can be annoying. Even when I do succeed in removing the whole label the glue residue sticks around. Here is an easy method for removing jar labels, trace free. Afterwards, you can spray paint or decoupage them for a more decorative looking pantry.

You only need two household ingredients to remove the labels: baking soda and vegetable oil.

Mix equal parts of these together and form a runny paste. 

Running the jar under hot water makes peeling the label off easier. labels-from-jars 

When the jar is dry, apply a thick layer of the paste over the gluey area. labels-from-jars

Let it sit on the jar for at least 10 minutes. Then, using a paper towel, wipe the paste off the jar. All traces of adhesive material should wipe away too.

Wash the jar again using soap to remove any remaining oil residue. Voila - a clean looking glass jar! This method also works well for wine bottles and cosmetics containers.

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Quick No ferment Suji Idlis

 Ingredients

suji 1 cup

curd 1 cup

water 1/2 cup

baking soda 1/2 tsp

oil 1 tsp

jeera 1/2 tsp

mustard seeds 1 tsp

green chili 1  finely chopped

Preparations

heat  oil, add mustard seeds, once it crackles, add jeera and green chili, stir, pour over the batter.

roast suji for 2-3 minutes, add curd, water, add all the spices, just before steaming, add baking soda, mix well adding wee bit water over the soda.

pour the batter in greased idli plates, steam for 10 minutes. Serve hot with sambar/ chutney/ milagai podi.

 

Tip

to make it healthier you may add some finely grated carrot, peas, finely chopped spinach or any vegetable of your choice to the batter, before steaming. 

 

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Stuffed idli, no grinding !

 This idli is quick, filling, as it requires no soaking OR grinding, OR fermenting. 

Ingredients and Preparations 

 Rava 1 cup

curd 1 cup

water 1 cup mix well rest for 15 minutes

heat 2 tbsp oil, 

add 1/2 tsp mustard seeds

2 tsp chana dal, 

2 tsp urad dal, 

hing little

onion 1 finely chopped, 

ginger-garlic paste 1/.2 tbsp

green chili 1 finely chopped,

coriander pdr 1/2 tsp

red chili pdr 1/2 tsp

turmeric pdr 1/4 tsp

fry well, add 2 boiled mashed potatoes, salt to taste, coriander leaves 1-2 tbsp finely chopped mix well.

cool, roll into long oval shape, the size to fit into a glass

mix rava batter well, add 1/2 tsp salt 1/4 tsp baking soda mix well

grease 4 glasses well, pour 1 1/2 tbsp batter, keep the rolled masala in, cover with batter, steam for 15 minutes, remove, cool slightly, remove the edges with knife

in a pan heat 1 tsp oil,

add little turmeric pdr, 

chili pdr,

salt little, 

coriander leaves chopped little, 

fry the prepared rolls well, 

serve hot with chutney

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Cauliflower Paneer in Gravy

 INGREDIENTS AND PREPARATIONS

1 medium cauliflower, cut into florets, soak in hot water with salt for 3-4 minutes, strain well, wash, drain, add to the mixer jar along with 1/4 tsp salt, 1 green chili , 1 " ginger and 1/2 cup curd, blend well. 

 

ADD  2 tbsp cornflour/ maida, if need be add another tbsp, 1/4 tsp baking soda, thick , blend well, spread on a greased plate ( if  you feel a bit watery, add 1-2 tsp cornflour to get the thick batter consistency)

 

in a pan add 2 glasses water, keep a small bowl upside down in the center, peel a big onion and roughly chop into 4 put around the bowl in water, along with 4 small tomatoes whole, 2 green and 2 red chilies, 10 garlic cloves, ginger 1 tsp cut into long pieces 

 

 Over the bowl n the center, place the greased plate on which the cauliflower mixture is spread, cover and steam for 10 minutes in high flame, to test for done, insert a knife, it should come clean

 

take out the onion, tomatoes, garlic, ginger and chilies, remove tomato skin, once cool grind to a smooth paste, keep the water in which the vegetables were boiled.

 

heat pan add 2 tbsp oil, once hot, add 1 bay leaf, cinnamon 1", cloves 2, cardamom 1, 1 tsp saunf, once saunf fried, keep flame low, add the ground paste, add 1 tsp Kashmir chili pdr, 1 tsp red chili pdr, 1/4 tsp turmeric pdr, jeera n pepper pdr, garam masala & coriander pdr 1 tsp each, salt 1 tsp, mix well, keep in sim, cook covered for 2 minutes, add cooked water, 1/2 cup water in the mixer jar, mix well, cook covered for 5 minutes, cut cauliflower paneer into pieces, add paneer, stir light, cover and cook for 2 minutes in low flame, add crushed kasturi methi.

 

Serve hot with roti, dosa, bread toast, rice. Healthy cauliflower paneer. 

 

TIP

Soaking cauliflower florets in hot water, helps to remove dirt, small insects hiding between florets, 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs