KitchenAid’s KP26M1XPK Professional 600 Series 6 Qt. Bowl-Lift Stand Mixer, in pink, comes equipped with a high-performance, professional-level motor. This mixer can effectively mix up to 14 cups of all-purpose flour per batch and it is capable of powerfully churning through bread dough and triple batches of cookie dough. The 6-quart polished, stainless-steel, wide-mouth bowl with contoured handle accommodates large quantities. The dual-purpose pouring shield minimizes splatter and makes adding ingredients easier with its wide pouring chute. The Soft Start mixing feature helps minimize ingredient splatter with gentle acceleration to selected speed. Ten mixing speeds range from slow stir to very fast whip. Plus the multipurpose attachment hub powers a variety of optional attachments (sold separately) you can use to make homemade pasta, stuff fresh sausage, whip up ice cream, and more. The power and versatility of this mixer make it a reliable culinary partner.
KitchenAid 6-qt stand mixer from the Professional 600 series yields 8 loaves of bread, 8-lbs of mashed potatoes and 13 dozen cookies, so you can prepare course after course
10 mixing speeds with soft start are powerful enough to stir wet and dry ingredients, lightly whip cream and knead the toughest dough for the perfect mixture every time
67-point planetary mixing action provides full bowl coverage and 575-watt professional-style motor allows you to efficiently mix thick dough and create creamy confections
Polished, stainless steel bowl with generous capacity and bowl-lift design makes mixing large batches simple
Dual-purpose pouring shield and contoured handle reduce splatter, so you can add ingredients and pour with ease
All-metal body and all-steel gear transmission are durable for long-lasting performance
Includes flat beater, 6-wire whip, dough hook and power hub for 15 additional optional attachments
Motor protection shuts off mixer when an overload is sensed, protecting the motor from damage
Pink finish adds a vibrant element to your unique kitchen features
I.For caramelizing sugar-1/2 cup water - 2tbsp + 1 cup Add sugar and 2 tbsp water keep in stove at low to medium heat. When the sugar starts to turn brown , stir slowly .The sugar will start to change color from light brown to dark. In between , keep in microwave the water for 2 min and warm it. When the sugar starts to turn brown , pour slowly the warm water. Be cautious, as it may splutter (wear a hand gloves always for this step).
Ingredients dry ingredients: All purpose flour (maida)- 2 1/2 cup baking powder - 2 tsp baking soda - 3/4 tsp Nuts and fruits: dried fruits-(dates, raisins, tooti frooti)- 2 cup dried nuts-(almonds, cashews and walnuts) - 1 cup grape juice - 1/4 cup + orange juice- 1 cup + apple juice - 1/4 cup (or) orange juice - 1 1/2 cup wet ingredients: (others) sugar - 1 1/2 cup butter- 2 sticks (16 tbsp butter = 1 cup oil) (use butter for perfect flavor) egg - 6 salt - 1 tsp vanilla extract -2 tsp To powder: lemon and orange peels - 2 tbsp (I use peels of a large naval orange) All spice powder (see below for recipe)- 2 tsp
Preparation: Take half of the amount of dry fruits. (reserve the rest for direct baking later). Except raisin chop others.
Soak 1 cup of dry fruits in grape + apple + orange juice for a few hours. ( I puree apple , grapes at home and use store bought orange juice). Without any other juices, orange juice will also do the same job. I soaked it in orange juice for 3 days inside fridge. Bring the butter, egg and everything to room temperature by keeping them out of fridge for few hours - overnight. Dry roast the almond, cashew and other nuts. Then chop them into small pieces.
Before baking: Preheat the oven at 350 F. Grease a 9 x 13 x 2 inch cake pan ( 1/4 sheet cake pan) generously with butter. Sprinkle 2 tbsp all purpose flour and spread it all over by shaking.
Method: Wet ingredients: In a blender (Indian mixie) add orange peel and crush it. To it add butter, eggs, sugar, vanilla essence, salt and beat again till fluffy. Pour this to a large mixing bowl along with caramelized sugar. Dry ingredients: Sift together all purpose flour, baking soda , baking powder. I sift this over a large newspaper and will sift twice to ensure a fluffy cake. Sifting is a MUST. Add this dry ingredients to wet ingredients in the mixing bowl. Mix well with a large spoon. (or electric mixer). Add the soaked fruits along with juice. it was soaking. Take 2 tbsp of AP flour and mix it with the broken nuts and remaining unsoaked dry fruits. Pour the cake batter to the cake pan . Now spread the flour coated nuts and nuts over the cake batter . Shake gently and let the nuts sink a little. Don't stir them. Bake in middle of the rack for 40 to 50 minutes in 350 deg F. If not cooked increase 10 min each time. The cake will be done in 45 minutes. The cake is ready when a toothpick inserted into it comes out clean.
Take out and cool for at least 10 - 20 minutes before transferring to cooling racks. Cool the cake completely over cooling rack for 4 - 5 hours and slice as per need. Store in airtight containers. The cake tastes more delicious after 1 day - 3 days.
Note: Makes one large 9 x 13 cake. or four 6 inch round cakes. The above recipe gives 2 kg ( approx 4.5 lb ) of fruit cake ( little more than that , depending upon the nuts and fruits we add). Always use a good quality aluminum baking pan (eg Wilton cake pans) for evenly baking. If using glass bakeware (eg Pyrex) , bake at 325 F . Don't exceed the recommended temperature. -------------------------------------------------------------------------------------- Using some kitchen appliances will make cake baking an easy job. Here are some of my tips for using various mixers for making fruit cake.
For kitchenaid mixer: Using a whisk attachment beat the egg to fluffy (1 min - 2 min). (whites first then add yellow). Melt the butter . Add butter and sugar together for 1 minute in speed 2.
Remove the whisk attachment and fix the flat beater.
Add all the wet ingredients and beat for 30 seconds at speed 2.
Then add dry ingredients and beat at speed 6 for 1 minute. DO NOT over-beat the cake mixture.
For Indian mixie: Beat the eggs together. Then add all the wet ingredients. Pour this to a mixing bowl. Using a spatula or hand held electric mixer, blend together for 1 minute.
For Hand mixer (electric): Cream sugar and butter together for 1 minute in low speed. Then goes the wet ingredients for 1 minute in medium speed. Add dry ingredients gradually and whisk at lowest speed till they get folded. Then increase speed and mix for 1 minute. ----------------------------------------------------------------------------------------------------- This is the all spice powder I use in my fruit cakes, pumpkin cake, ginger bread cookies etc. I think this flavor is fresh and better than the much expensive store bought varieties.
All spice powder: cinnamon - 2 long rolls cardamom - 1 tbsp seeds only cloves - 1 tbsp nutmeg - 1/4 of one mace - 1 cumin - 1 tbsp black pepper - 1 tbsp dry ginger powder - 1/2 cup
Dry roast everything except ginger powder. Finely powder them all together and mix with ginger powder. (While powdering , I add ginger powder). Keep in a zip lock pouch or air tight container and keep in freezer for an year.
Wash and clean the meat. Cut chicken into 1.5 inch size cubes. Blend the masalas listed under Tikka together in a mixing bowl. Keep the chicken pieces marinated in that masala for 2 hours (room temp.) or overnight inside the refrigerator.
Soak the bamboo skewers in water more than 1 hour.
Cut 2 colorful bellpeppers.
Thread the pieces of meat and bell pepper in the skewer with a little spacing. Bake them in oven at 425 F for 15 mins one side. Then flip and bake for 10 mins. Then broil it both sides. (Instead the pieces can be grilled or deep fried also).
Take out and remove from skewers. Keep aside.
Chicken tikka is ready!
We can serve them simply as a snack or side dish or stuffing inside chapati rolls.
Guacamole is a popular delicious Mexican food. It can be related to coconut chutney (thick version).
Click to see my video on making Guacamole. Please Subscribe and click bell notification to get newer videos. Also share our channel to your loved ones.
Thanks,
Viki Xavier
Ingredients:
Avocado - 6 (Hass variety)
Lemon - 1 (or) 2-3 tbsp lemon juice
Red onion - 2
Garlic - 1 whole
Tomato - 1
Jalapeno - 1 or Green chili -3
Salt - to taste
Cumin - 1 tsp (powdered)
Cilantro - handful bunch
Method:
Peel and scoop meat of avocado.
Peel onion, garlic.
In a food processor, chop finely onion, tomato, garlic, chili , cilantro together coarsely.
Pulse and grind coarsely the avocado.
Put them all together in a mixing bowl.
Add lemon juice, salt, cumin powder.
Mix well and store in glass container.
Keep refrigereted.
Uses:
Use as a dip with tortilla chips.
Also as an accompaniment with tacos, rice bean bowl, enchilada, burger spread, sandwich spread.
Half of an avocado along with an egg in the morning as breakfast will help to get satiety factor for the day. Thus it helps in reducing excess weight.
