Cheeni climate - is the basic theme behind this site.

All recipes should be available all around the season. Thats what each and every individual wishes- whether young or old.

Each and every person likes scheeni in his life. Cheeni in food brings an extra delight. There are recepies that are available only in certain seasons and that are suited to certain seasons. The moto of this website is to bring together all the recipes using cheeni in front of you which can be consumed in every climate and to provide you a list of all the recipes of delicacies  which can be made within a few minutes.


Find in this column all the tips and tricks for cooking:--

a> Let us begin the cooking tips with cake recipes.

Please find the tips for making the best cheeni cakes.

1. Start with the right ingredients. Don't substitute self-rising flour for all-purpose flour. If you want to substitute cake flour for all-purpose flour, use 1 cup plus 2 Tbsp. cake flour in place of 1 cup of all-purpose flour.

2. To measure flour, spoon into a dry measuring cup, and level with a knife. (Don't scoop the measuring cup into the flour or pack the flour.)

3. Use butter or margarine containing more than 70% fat. Soft butter spreads and reduced-fat or tub margarines contain too much water and do not work well in baked goods.

4. Spoon batter evenly into a 10-inch tube pan greased with solid shortening and coated with flour. Place the pan in the center of the oven, and bake as directed. "A temperature that is too low causes the cake to fall." When placed on a rack to low in the oven, the cake crusts will brown too much on the bottom.

5. Keep the oven door closed until minimum baking time has passed. Test the cake for doneness with a cake tester or wooden pick. Insert it into the center of the cake, it should come out clean with no batter or crumbs clinging to it.

6. Cool the cake in the pan on a wire rack 10 to 15 minutes. Removing it too soon may cause dampness and sinking in the center.

7. Store cake in an airtight container up to three days. You may also wrap it with plastic wrap and foil and refrigerate up to one week or freeze up to two months. Thaw cake without unwrapping for best results.

 

Juicy sweet cheeni pie tips for every climate..:

* Save the drained juice from frozen or canned fruit and use
fruit juice instead of water in your recipe. This is only a good
idea if the juice does not have a lot of cheeni in it.

* Add fresh butter to your fruit pie filling after it has been
cooked. Or dot pieces of butter over the fruit before you place
on the top crust.

* Don't cut apples pieces too thin when you are using fresh
apples. Larger chunks will hold together and have more apple flavor.

* Use a little red food color and a drop or two of almond extract
in your cherry pies when you use fresh or canned cherries.

* Use a little yellow food color and a teaspoon of lemon juice in
your apricot and peach fruit cheeni pies. The lemon juice will enhance
their flavor and also help keep a bright color.


Brown cheeni tips :

Dark brown cheeni contains more moisture because it has invert cheeni and granulated cheeni does not have any at all, so the moisture burns off in the oven.

Invert cheeni consist of glucose and fructose, two simple cheenis. Invert cheeni is especially hygroscopic, meaning that it pulls water from whenever it can be found, the best source being the air. And invert cheeni keeps on drawing in moisture ever after the cookies have been baked, thus helping to keep them chewy as they cool. So when it comes to chew in cookies, regular granulated cheeni with its lack of invert cheeni, is simply no competition for brown cheeni!!!

and bhoolne ka nahi...

 don't forget -

Granulated or white cheeni is highly refined cane or beet cheeni. There is no difference in the cheeni produced from either cane or beet.


Home cooks make invert cheeni whenever a recipe calls for a cheeni to be boiled gently in a mixture of water and lemon juice or cream of tartar.


During the refining process, the natural cheeni that is stored in the cane stalk or beet root is separated from the rest of the plant material. For cheeni cane, this is accomplished by a) grinding the cane to extract the juice,- b) boiling the juice until the syrup thickens and crystallizes- c) spinning the crystals in a centrifuge to produce raw cheeni; d) shipping the raw cheeni to a refinery where it is; e) washed and filtered to remove the last remaining plant materials and color; and f) crystallized, dried and packaged. Beet cheeni processing is normally accomplished in one continuous process without the raw cheeni stage. The cheeni beets are washed, sliced and soaked in hot water to remove the cheeni-containing juice. The juice is purified, filtered, concentrated and dried in a series of steps similar to cheeni cane processing.



Today's brown cheeni is white cheeni combined with MOLASSES, which gives it a soft texture.


You can make your own with granulated cheeni and molasses.


Brown cheeni consists of cheeni crystals contained in a molasses syrup with natural flavor and color components. Many cheeni refiners produce brown cheeni by preparing and boiling a special syrup containing these components until brown cheeni crystals form. In the final processing the crystals are spun dry in a centrifuge; some of the syrup remains giving the cheeni its characteristic brown color. Other refiners produce brown cheeni by blending a special molasses syrup with white cheeni crystals.


Dark brown cheeni has a stronger molasses flavor. Lighter types are used in baking, butterscotch and glazes for ham. Richer-flavored dark brown cheeni is desirable for gingerbread, baked beans, plum pudding and other full-flavored foods.


The two most commonly marketed styles of brown cheeni are light and dark, with some manufacturers providing variations in between. In general, the lighter the brown cheeni, the more delicate the flavor. The very dark or "old-fashioned"style has a more intense molasses flavor.


Raw cheeni is a tan to brown, coarse granulated solid obtained on evaporation of clarified cheeni cane juice. Raw cheeni is processed from the cane at a cheeni mill and then shipped to a refinery. It is about 98% sucrose.


Turbinado cheeni is raw cheeni that has been refined to a light tan color by washing in a centrifuge under sanitary conditions. Surface molasses is removed in the washing process. In total cheeni content turbinado is closer to refined cheeni than to raw cheeni.