ri2 Profile - Allrecipes.com (10912530)

cook's profile

ri2


ri2
 
Home Town:
Living In:
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I'm of Indian origin and I'm in my early 20s. I've been passionately cooking for the last 6 years. I believe it essentially all began with my Food Science class back in school. My grandmom is a brilliant cook and so is my mom so perhaps I am genetically inclined towards cooking as well. I'm an engineer by profession, but I am also a self taught artist (I work with oils, acrylics, silk paints, batik paints to name a few), a singer, and a knitter. I love being able to find different ways of expressing myself and cooking, painting and singing give me the freedom to do exactly that! :)
My favorite things to cook
I love to cook and experiment with anything and everything. I love trying different cusines and I can never choose one to be my 'favourite-est' coz I LOVE them all! I love baking and am always looking for ways to make a 'baked' version of most dishes. I also love baking cakes, cookies and other sweet treats and decorating them. Apart from the sweet treats, I love making healthy food ... soups, salads, sides, snacks etc. :)
My favorite family cooking traditions
My mom makes this Indian dish for Easter and Christmas which is essentially a lot like rice pancakes but there's yeast in the batter which gives it a lovely twist. These go with a variety of sides such as stews, and gravy dishes. The other tradition which has now been passed onto me is the Christmas platter. Making the items that go onto the platter is quite a 2 week event in itself in our house (complete with friends and family coming over to share the goodies and lend a helping hand). I love making cakes, cookies and candies and love giving them around and sharing them with everyone. Some of my friends think I should go into business ... I'm still considering the idea (!!) :D
My cooking triumphs
When my sister was younger, she used to be quite intolerant towards eggs. So the biggest challenge was in being able to maniplulate and alter recipes by substituting the egg and yet keeping the dish/dessert intact. I've never used egg substitutes but rather tried to use vegan alternatives such as starch based alternatives/ applesauce etc. depending on the recipe. Accomplishing this has been for me the biggest achievement because it opened a world of opportunities and varieties for my sister. What's even better is she is no longer intolerant towards egg.
My cooking tragedies
When I was 14 years old, I was tested on my egg omlette making and flipping abilities at my Food Science class in school. Needless to say initially I was so nervous I broke 2 eggs and spilt them on the counter instead of craking them into the bowl!The omlette was a huge giant one (atleast I thought so at that time) and my first attempt at flipping it truned out quite disastrous but luckily I was given a second chance to start over and this time I got it right! :D My most recent tragedy was my hurried attempt at making a torte which resulted in a very eggy base cake and a gooey meringue top. It tasted so obnoxious it had to be thrown away. The worst bit was I made this for my sister's birthday and I felt miserable and not being able to make her a lovely birthday cake (although I set that right with another cake I made the next day!)
Recipe Reviews 94 reviews
Chocolate Eclair Cake
I was asked to bring a dessert to a potluck, and as I was browsing through AR, I stumbled across this recipe. Based on the reviews and gorgeous pix, I decided to give this a shot - and boy, I absolutely do not regret it. I was short of time, and didn't quite get to allow it to set overnight (although I did manage to give it about 10 hours to sit, to speed up the process, I put it for 2 hours in the fridge, then pushed them into the freezer and shifted them back into the fridge about 2 hours before serving). I didn't have graham crackers on hand, so I used digestive biscuits instead. I took the advise of another reviewer and dunked each biscuit into milk (to soften the cookie) before using it in the cake layer. I used Jello French Vanilla Pudding and decided against using 16oz of cool whip - instead, I chose to keep the cool whip down to 8oz (IMHO, 8oz is just perfect). Warming the frosting before pouring it over the layered cake is a genius idea. This dessert iz a breeze to make - and it was devoured in no time! Thank you for sharing this recipe with us! This one's definitely a keeper! P.S: Next time, I'm gonna try dunking the biscuits in coffee to give it a tiramisu twist! :D

0 users found this review helpful
Reviewed On: Nov. 2, 2014
Lemon Cupcakes
Such an absolutely gorgeous, easy, fool-proof recipe ... and it made mouth-wateringly delicious cupcakes! They're a breeze to make - I made very minor modifications: I cut back the sugar to 1.5 cups, reduced the butter to 3/4 cup, and added nearly 8-9 tbsps of lemon juice. It wasn't in the least too-lemony, and even people who aren't fond of citrus cakes agreed that these were lovely and perfect. As these were give-aways, I took the advise of a buzzer and stabilised the whipped icing. I also gave it my own twist by skipping the lemon juice and adding strawberry flavoured jello powder into it instead. (I used the Stabilised Whipped Cream Icing recipe from this site to guide me with making the icing. Since I only wanted a swirl of icing in the midst of each cupcake, I only used 1 cup of heavy whipping cream.) I got raving reviews for these, and they looked beautiful. Thank you so much for this FriedBlueTomato! :D

2 users found this review helpful
Reviewed On: Apr. 22, 2014
Stabilized Whipped Cream Icing
Superb recipe although I followed HeatherLovesBudgies's way of doing it. I've made this with unflavoured gelatin as well as flavoured jello powder instead of the gelatin - works like a charm! For those who can't find her review easily here's an extract from it: " ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Lovely firm texture and beautifully spreadable. I stuck it in the freezer for a short time to firm the icing a little more. It came out splendidly!"

4 users found this review helpful
Reviewed On: Apr. 22, 2014
 
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