Blogging Marathon# 31: Week 4/ Day 3
Theme: Cooking BM# 31 Themes – Member’s Choice/ Coffee Variations
Dish: Indian Style Cappuccino
I didn’t plan to make Cappuccino for today’s post. I’m not a big fan of coffee, even though I enjoy an occasional latte or mocha from Starbucks. I don’t like the bitterness that is associated with coffee and I end up adding whole lot of sugar. To avoid the unnecessary sugar intake, I pass on coffee and only indulge in it once in a while.
I attended ‘Vegan Donut’ making class in ICE, New York yesterday and it was so much fun to working with the dough and making different flavored cake & raised donuts. Our instructor was Adam Sobel of the famous Vegan & Organic food truck Cinnamon Snail. He was informative, funny and very enthusiastic to teach the techniques and tips of vegan donut making. I came back home with a box full of goodies.
Coming back to today’s post, I was planning on making quiche or pretzels from this month’s Member choice list. If I remember right, I probably added them to the list because both of these are on my to-make list for almost forever. I was procrastinating and finally didn’t find time to make either one. I also had some donuts left over and I thought making some of Coffee variations would give us something to drink with our yummy donuts.
I thought I picked the easiest one of the list, but this Indian style cappuccino definitely proved me wrong 🙂 With all the whisking that is involved, your hand will agree that this not an easy recipe to make. But since I was eating donuts with coffee, I kept telling myself that this is the pre-exercise for enjoying them afterwards. The trick in getting this coffee right depends on the batter preparation — incorporation of air by constant whisking, which takes a good 10 minutes by hand. The end result is quite satisfying — creamy, frothy and perfectly sweet for my liking.
Recipe from Entice with Spice by Shubra Ramineni.