Monday, August 25, 2008
These are some of the picture of the cake i made learning the techniques and trying my own new technique to put into practice....check the pictures and let me know what u think......
Friday, August 8, 2008
This is a konkani dish that you may have never heard of before but many konkani people(people from karnataka-India) love it...it is a batter where u prepare dosa(similar to pancakes) with cabbage and pulses.Try it i bet you will love it.
1/2 Cup split red lentils
1/4 cup rice
1/2 cup grated coconut
3-4 whole red chillies
1 cup cabbage shredded
1/2 cup onions chopped
1/4 tspn tamarind paste
1/2 inch ginger finely chopped
1/2 tspn turmeric powder
2 tbspn rice flour
A pinch of asefotida
Salt to taste
Oil for frying
Soak rice-redlentil pulses overnight or minimum of 5-6 hrs.
Wash and grind it in a fine paste.Dont use much water at once while grinding add little by little as much as required. Keep aside.
In a mixer take coconut, tamarind, red chillies, turmeric powder, asefotida and grind it.Take 1-2 scoops of above rice-lentil paste add it and grind it once more.Add this paste with the remaining rice-lentil paste.
Add chopped cabbage, onions, ginger , rice flour, salt to it and mix it well.
See the photo below for understanding the consistency of this batter.
Take a pan pour 1 tspn of oil at a time, pour a scoop of this batter and spread it on the pan.Pour little oil from side of the batter.Turn when it is brown from bottom and let it cook on the other side till brown.You may need to take guess when you want to add more oil from sides again.
See fried cabbage dosa pic above.
Remove it on paper towel to remove excess oil.
I make these dosa's small so it is easier to turn, you can also make small cutlets and fry if you wish.
Serve it with rice and curry or u can eat it as snack.....choice is your's to make.
Thursday, August 7, 2008
Thambali Randhayya is another konkani recipe that is prepared with curd which you would love in hot summer day.The best part of preparing this recipe is you dont even have to use a gas which means it is a very quick , easy recipe yet yummieeee.....try it and trust me you will love it.
2 Cup Curd Beaten
1 Cup Grated coconut
2-3 whole redchillies
6-7 Garlic pods
1/4 th tspn tamarind paste
Salt to taste.
Grind coconut, redchillies, garlic and tamarind to a fine paste.
Pour it in a vessel and add beaten curd and salt to it.
Add water if you want thinner consistency.
Keep it in fridge, remove it an hour befire serving it.
Goes well with hot rice.
Do not warm it anytime just remove an hour before serving.
There is another variation to this curry which will be posted soon.
Quick Mutton recipe my mother had seen it or read about it somewhere,It has amazing taste and one of the quickest and easiest recipes.
1 pound Mutton/ Chicken
2 large Onion chopped
2 large Tomato chopped
1 tbspn Ginger-Garlic paste
2 tbspn oil
1 cup water( add more if you want)
1 tspn each Chilli, coriander-cummin powder
1/2 tspn Turmeric powder
Whole garam masala
Salt to taste
Handful of chopped coriander/cilantro for garnishing.
Green Masala Preparation:
1 bunch of coriander leaves
1/4 cup of mint leaves
5-6 Garlic pods
1 tspn Cummin Seeds
Wash mutton/ chicken and apply ginger/garlic & salt and keep it for 1 hour.
Grind green chillies, coriander leaves, mint leaves, garlic and cumin seeds to a paste.
Heat oil, put the marinated mutton / chicken and fry the for some time.
Then put cut onions (2), tomatoes(2), whole garam masala (cinnamon, cloves, tej patta, green cardamom, black cardamom & peppercorns), chilly powder, turmeric powder and coriander powder, green masala paste.. mix well and add 1 cup of water.
Cook until done and garnish with coriander leaves.
Serve it with Roti ,Bread or with hot rice.
Monday, August 4, 2008
One of my cake that i made in my course 1 whilst i was learning at wilton cake decorating classes...now looking forward to few more techniques and decorating tips in my course2....i am totally excited and looking forward for the class to begin.......
I don't think anyone who knows me need to even know how much I love Popcorn's...they are my weakness and I can much them all the ti...
Rice and Curry book takes you through Sri-lanka history, culture and it's cusine . The book is written by is Skiz Fernando who ...