- Following 283
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- Engagement 2.12%
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About KITCHEN KEMISTRY | CHERYL RAJKUMAR
KITCHEN KEMISTRY | CHERYL RAJKUMAR (@kitchenkemistry) is a Personal blog creator on Instagram, also filed under Creators & Celebrities and Digital Creator. The account has 8,156 followers and 689 published posts. Recent posts average 185 likes and 13 comments, an engagement rate of 2.12%.
KITCHEN KEMISTRY | CHERYL RAJKUMAR belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Set against 283 accounts followed, the audience works out to about 29 followers per account KITCHEN KEMISTRY | CHERYL RAJKUMAR follows. KITCHEN KEMISTRY | CHERYL RAJKUMAR uses an Instagram professional account. Flinque files KITCHEN KEMISTRY | CHERYL RAJKUMAR under 3 categories, led by Personal blog and followed by Creators & Celebrities and Digital Creator.
The Instagram bio for KITCHEN KEMISTRY | CHERYL RAJKUMAR runs to 16 words across 4 lines. The bio mentions @soulkemistry. The latest activity Flinque has on record for KITCHEN KEMISTRY | CHERYL RAJKUMAR dates from February 2022.
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689 Posts
Of the 10 most recent posts shown for KITCHEN KEMISTRY | CHERYL RAJKUMAR, 9 are carousels and 1 is a single image. That mix leans toward carousels. KITCHEN KEMISTRY | CHERYL RAJKUMAR has built a substantial archive of 689 posts. Against the audience, that is roughly 12 followers for each post published. KITCHEN KEMISTRY | CHERYL RAJKUMAR also keeps 28 story highlights on the profile. All 10 carry captions, averaging 238 words each. The captions are written mainly in English. Words that recur across them include recipe, baking, powder, edible and garlic. The captions tag #cake, #molasses, #cookies, #baking and #vegetarian.
12. ROASTED RED PEPPER PESTO
Sweet, smoky roasted peppers blended with nuts, cheese, and fresh basil for a rich, vibrant pesto.
Ingredients
3-4 red bell peppers (about 400 g) washed, tops and seeds removed for roasting
100 g grated cheese like Parmigiano Reggiano. I used Reypenaer, an aged Gouda from Holland
100 g pine nuts or walnuts shelled, roasted and cooled. I used a mix of both
1 handful fresh basil leaves or 1 tablespoon dried basil leaves
3 small garlic cloves, peeled
5-6 tablespoons olive oil
Salt and ground black pepper to taste
Preparation
1. Preheat the oven to 180°C (355°F). Place the peppers on a lined baking tray, drizzle lightly with olive oil, and roast for 20–25 minutes, turning once, until soft and lightly charred. Roast the garlic along with the peppers.
2. Remove from the oven, allow to cool slightly, then peel off the pepper skins and roughly chop the flesh.
3. Add the nuts and roasted garlic to a blender or food processor and pulse until finely chopped. Add the roasted peppers, basil, the grated cheese, and a drizzle of olive oil.
4. Pulse until blended but still slightly textured. Add more olive oil if needed. Season with salt and black pepper to taste.
To store
• Keep refrigerated in an airtight jar for 3–4 days
• Freeze for up to 1 month
Perfect with pasta, grilled vegetables, sandwiches, or as a dip.
I hope you enjoy this one as much as I do 😊♥️
10. Molasses cookies, a winter classic kissed with warming spices, robust caramel notes, and that unmistakable old-world holiday coziness in every bite.
11. Biscottone, crafted from panettone made entirely from scratch, leavened slowly with my Lievito Madre starter. Golden, aromatic, lightly sweet, and toasted to perfection, with layers of buttery richness and natural fermentation flavor that only time can create.
Next is a recipe post! 😊♥️
#molasses #cookies #baking
For me, good food is food that tastes wonderful, nourishes the body, and is eaten at the right time. Berlin has been gripped by a wintry spell lately with snow, ice, and extreme weather warnings every other day for the past fortnight. During weather like this, I tend to couch-rot and crave comfort food. I’m a rice lover through and through; I can happily survive on rice and dal.
When I’m in the mood to cook, I cook and I eat well. Even if it’s just for myself, I take the time to prepare a proper feast and treat myself with care.
Today was one of those days. I made quite an elaborate lunch.
In frame:
A rice plate with rasam rice, tamarind rice, and flaxseed powder rice. I found some cranberries tucked away at the back of my freezer and added them to the rasam that is tangy, comforting, and absolutely delicious. Truly food for the soul. Alongside was tamarind rice made with homemade puliyodharai paste and homemade flaxseed powder, finished with a piece of homemade lemon pickle.
The side plate features carrot omelette, ivy gourd (kovaikai) poriyal, murungai keerai poriyal, and Brussels sprouts kootu. For the carrot omelette, I substitute onions with grated carrot. Ivy gourd is usually chopped into roundels and can taste quite flat, that’s how I grew up eating it. These days, I sauté it in a mix of coconut oil and ghee, chop it lengthwise, and use a spice paste of crushed onion, garlic, coriander seeds, cumin, and green chilli. It takes the vegetable to a whole new level.
Murungai keerai (moringa leaves) goes into the pressure cooker as the leaves are leathery and take forever to cook otherwise. Brussels sprouts, or keelaikose, aren’t unusual in Chettinad cuisine. I use them just like cabbage, making a kootu with moong dal and a paste of coconut, green chillies, and cumin. It tastes so much better that way.
Good food equals a good life, in my view and I truly love my food 😊♥️
#vegetarian #ovovegetarian #foodporn
I made this as part of the gift bag, and it’s truly a staple in my home. I always keep a bottle of chilli oil on hand as it’s the perfect side with almost any Asian meal.
This time, I added ½ cup of crushed, roasted, and peeled peanuts to the recipe for extra crunch and depth. A small note of caution: go easy on the Sichuan peppercorns. I accidentally added double the amount, which made the oil unpleasantly astringent and overly numbing. I managed to balance the flavor by diluting it with extra oil and a few additional ingredients.
To get the recipe, scroll down to the post from August 2022.
More to come 😊♥️
#chillioil
Continuing the edible gifts series
8. FLAXSEED CHUTNEY POWDER (FLAXSEED PODI)
Chutney powders, or podis, are a lifesaver on busy days. I was introduced to podis after my marriage as my husband grew up enjoying a little podi rice mixed with ghee before the main meal. Over the years, I began making many variations at home.
Flaxseed podi is especially popular in Karnataka and Maharashtra. In this version, I’ve tweaked the traditional recipe by adding peanuts and coconut to mellow the strong flaxseed flavor. This podi stores beautifully, can be made in bulk, and freezes well.
Ingredients (Use American cup measurements)
2 cups flaxseeds
¼ cup urad dal
¼ cup chana dal
¼ cup skinned peanuts
¼ cup unsweetened desiccated coconut
2 tablespoons white sesame seeds
15 garlic cloves
2 tablespoons coriander seeds
2 tablespoons cumin seeds
Tamarind, ping-pong ball sized
25–30 dried red chillies (spicy variety)
¼ cup curry leaves
A pinch of hing (asafoetida)
1-2 tablespoons jaggery powder
2 tablespoons salt (adjust to taste)
3–4 teaspoons oil, for roasting
Instructions in comments
7. Garlic pull apart bread
I dunked these golden, buttery orbs of dough in rich garlic butter, and transformed them into a warm, irresistible Garlic Pull-Apart Bread just in time for the holiday season. Each piece is soft, fluffy, and packed with aromatic garlic, fresh parsley, and just the right amount of buttery goodness. It was perfect for sharing with friends. This bread has festive vibes in every buttery bite!
Whether you’re a die-hard garlic lover or just looking for a cozy, comforting treat, this bread is guaranteed to bring a little extra magic to your festive table.
Pro tip: Instead of fresh garlic in the dipping butter, try using garlic powder. It delivers a strong, even flavor without overpowering the bread.
More to come ♥️😊
This festive season, I baked maritozzi as edible gifts for the gift bags. These soft, golden buns filled generously with vanilla cream were made with a lot of nostalgia. While working with this dough, I was taken straight back to my visit to Rome, where a maritozzo and cappuccino felt like a small, perfect ritual. There’s something deeply comforting about them, as these are as nostalgic as bun maska or bun-butter-jam we have back in the bakeries of India. These are light yet indulgent, simple but memorable and I wanted to share that feeling with the people I love, one bite at a time.
The maritozzo has a beautiful history. Originating in Rome, it dates back to ancient times, with versions sweetened with honey and dried fruit. Traditionally, they were given by young men to their future wives sometimes even hiding an engagement ring inside which is how they got their name, from marito (husband). Over time, they became the iconic Roman breakfast we know today, split open and filled with clouds of cream. Baking them now feels like carrying a little piece of Rome into my kitchen, and passing that story on through food.
More to come 😊♥️
Black Forest Cake is a layered chocolate sponge cake brushed with cherry-kirsch syrup, filled with cherry compote, and covered with whipped cream frosting. Often garnished with chocolate shavings, and cherries.
Yields one 6x3 inch round cake. Use American cup measurements.
🍒CHOCOLATE SPONGE CAKE
2 large organic eggs
1/3 cup organic caster sugar
1/3 cup organic all purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
🍒Preparation
1. Sift together flour, cocoa powder and salt. Keep aside.
2. In a large bowl, whip eggs and sugar until the volume triples.
3. Using a silicone spatula, sift the flour mixture over the whipped eggs. Cut and fold gently to make a smooth batter.
4. Pour batter into a greased and lined cake pan. Bake for 30 mins in a preheated oven. Turn off the oven keeping the door ajar for 15 minutes.
5. Remove cake from the oven. Cool completely. Slice the cake horizontally into 3 layers
🍒CHERRY FILLING
1 cup cherries, pitted & quartered
2 tablespoons organic sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch
1/4 cup water
🍒Preparation
1. Mix cherries, sugar and in a pan, and bring it to a simmer for 7-10 minutes.
2. Once the mixture thickens, remove from heat and strain the cherry juice.
3. Mix the cornstarch and water, add to the compote, bring to gentle boil. Turn off heat. Let it cool.
🍒CHERRY KIRSCH SYRUP
Mix the cherry juice from the compote with 1/3 cup kirsch or water.
🍒WHIPPED CREAM FROSTING
1 cup heavy whipping cream (at least 35% fat content)
1/4 cup icing sugar
1 teaspoon vanilla extract
🍒Preparation
1. Whip the cream at medium speed until soft peaks form. Add icing sugar, vanilla and beat until stiff peaks form, about 2-3 minutes longer.
2. Refrigerate whipped cream until ready to assemble.
🍒Assembly: Sandwich the syrup brushed cake sponge with whipped cream & cherry compote. Frost with cake with whipped cream. Garnish with chocolate shavings & cherries.
#blackforestcake #blackforest #cake #chocolate #chocolatecake
I had shared this recipe long ago in many baking groups as well as my Facebook page. It’s lost amidst the mound of posts. I’ve baked this cake numerous time and received accolades. Lots of bakers use this for their commercial baking. I’m happy to know their clients like this cake. Hence, sharing again with the pictures I shot for the bake-off. Same recipe different pics. I haven’t substituted eggs, so I don’t know it’s replacement. Use whatever sub works for you.
If you make this recipe, tag me 😊♥️
Ingredients (Yields two 6 inch round pans). Use American measuring cups.
DRY INGREDIENTS
- 1 1/4 cups organic all-purpose flour.
- 1 cup organic brown sugar. Don't substitute with white sugar.
- 1/2 teaspoon Aluminum free baking powder.
- 1/4 teaspoon baking soda.
- 3/4 teaspoon salt.
WET INGREDIENTS
- 75 gm organic unsalted butter, softened.
- 40 ml neutral flavored oil.
- 3/4 tablespoon molasses.
- 2 organic eggs, at room temperature.
- 2 teaspoons vanilla extract
- 1/2 teaspoon rum, *optional or 1/2 teaspoon natural rum extract.
- 100 ml buttermilk, at room temperature
Method
1. Preheat oven to 325 degrees. Grease cake pans, line with parchment, and coat parchment.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Sift thrice.
3. Beat butter, oil, sugar and molasses in a mixer on medium-high speed until pale and fluffy, about 5 minutes.
4. Add in eggs, one at a time, beating well but slowly after each addition, then add vanilla and rum/ rum extract. Reduce speed to low.
5. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
6. Bake cakes for 35 mins or until golden brown and tooth pick inserted in the center comes out clean.
7. Transfer pans to wire racks, and let cool slightly. Invert cakes onto greased racks. Let it cool.
8. Torte, fill, frost, slice and serve.
#butterscotch #butterscotchcake #cakerecipe #caramel #cake
Thanks for visiting my personal blog where I catalogue my cooking, baking, lifestyle, gardening, DIYs, home organization & travel alongside studying a full time MBA program and recipe testing for my future cake book. Over the past decade, this page has undergone numerous changes. In 2012, I started this page as a means of sharing my interest in baking & it’s science, cooking, repurposing stuff for DIY projects, balcony gardening and Etsy listings. Presently, this page is a personal blog, NOT A RECIPE PAGE. I don't share recipes upon request. What I intend to share is posted here for everyone's access. Navigate around and help yourself with my content. I try my best to keep the content impersonal, informative and non commercial.
Most of the ardent page followers know me by name or by viewing my pics and posts. For those who are curious about the face behind the posts, here's a little bit about me! I'm a 40 something baker, home maker, DIYer, balcony gardener, home organizer, amateur hiker, wife, karma believer, scorpio♏️ who grew up in several Indian cities but now lives in Berlin, Germany. Before moving to Germany, I lived in the Silicon Valley, USA for a decade. I have also lived in “The Lion City” and “The Emerald Isle” for a decade. I took a break from my career in Pediatric cancer nursing to pursue my passion for baking. Currently, I'm enrolled in a B school to study management. I love science and find it intriguing to know what happens in the back stage, be it genes or cakes.
Fun facts about me:
My grandma and I share the same first name. I love good chocolate, healthy food and aged wine. I love thrills - bungee jumping, white water rafting, flying high quite literally. I’m a decent rifle shooter. I have a penchant for aromas. That should explain my interest in pairing flavors. I can smell something good or bad (things and people) two blocks away. I suck at Math. I have Trypophobia, something I realized when I passed out while observing a hemangioma excision. Non-religious, not irreverent. Someday, I wish to learn Krav Maga.
(Continued in the comments)
#selfintroduction #intro #profile
KITCHEN KEMISTRY | CHERYL RAJKUMAR's engagement
KITCHEN KEMISTRY | CHERYL RAJKUMAR's engagement rate on Instagram is 2.12%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 47 followers. An average post collects 185 likes and 13 comments, close to 14 likes for each comment.
Engagement rate
2.12%
- Avg likes
- 185
- Avg comments
- 13
- Interactions : followers
- 1 : 47
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Who is KITCHEN KEMISTRY | CHERYL RAJKUMAR?
KITCHEN KEMISTRY | CHERYL RAJKUMAR (@kitchenkemistry) is a Personal blog creator on Instagram, also filed under Creators & Celebrities and Digital Creator. KITCHEN KEMISTRY | CHERYL RAJKUMAR uses an Instagram professional account. The Instagram bio for KITCHEN KEMISTRY | CHERYL RAJKUMAR runs to 16 words across 4 lines.
How many followers does KITCHEN KEMISTRY | CHERYL RAJKUMAR have?
KITCHEN KEMISTRY | CHERYL RAJKUMAR has 8,156 followers on Instagram (8.2K). Set against 283 accounts followed, the audience works out to about 29 followers per account KITCHEN KEMISTRY | CHERYL RAJKUMAR follows. KITCHEN KEMISTRY | CHERYL RAJKUMAR has built a substantial archive of 689 posts.
What is KITCHEN KEMISTRY | CHERYL RAJKUMAR's engagement rate?
KITCHEN KEMISTRY | CHERYL RAJKUMAR's engagement rate on Instagram is 2.12%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 47 followers. An average post collects 185 likes and 13 comments, close to 14 likes for each comment.
What does KITCHEN KEMISTRY | CHERYL RAJKUMAR post about on Instagram?
Flinque files KITCHEN KEMISTRY | CHERYL RAJKUMAR under 3 categories, led by Personal blog and followed by Creators & Celebrities and Digital Creator. Of the 10 most recent posts shown for KITCHEN KEMISTRY | CHERYL RAJKUMAR, 9 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for KITCHEN KEMISTRY | CHERYL RAJKUMAR repeatedly use the words recipe, baking, powder, edible and garlic. KITCHEN KEMISTRY | CHERYL RAJKUMAR's captions carry hashtags such as #cake, #molasses and #cookies. KITCHEN KEMISTRY | CHERYL RAJKUMAR writes those captions mainly in English. KITCHEN KEMISTRY | CHERYL RAJKUMAR keeps 28 story highlights, which open with a free Flinque account.
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