Before you start, taste the rum for quality
Good, isn’ it?
Now you can proceed.
Select the mixing bowl, measuring cup etc.
Sample the rum again.
To make sure that the rum sustains its quality,
Pour one level cup in to a glass and drink it quickly.
Goes smoothly doesn’t it?
With an electric mixer beat one cup of butter and an egg
In a large bowl.
Add one teaspoonful of thugar and beat again.
Sample to make sure the rum is good.
Add 2 cups of fried druit and cheat till high.
Nest sift 3 cups of pepper and salt.
Sample rum
Add 1 spoon of brown thugar or any colour you like.
Wix mel.
Grease oven, turn cake to 360 degrees, pour mess in oven and bake.
Check rum again and bo to ged.
Wednesday, September 1, 2010
Thursday, May 13, 2010
GOJJAWALAKKI
Awalakki medium quarter kg
tamarind paste 1 and half tbsp
salt to taste
jaggery half cup
rasam powder 1tbsp
grated coconut quarter
groundnut half cup
curry leaves
haldi oil about half a cup
method first powder the awalakki in the mixer to a uniform powder just one round, to this add tamarind juice and water sufficient to make it a smooth paste add salt rasam powder jaggery mix well and keep for about two hours. then in a kadai take oil garnish with mustard himg curry leaves red chillies gram dhal udid dhal ground nut and haldi to this add the awallakki and grated coconut and mix well. Keep in sm for about 5 mins. serve with curd
tamarind paste 1 and half tbsp
salt to taste
jaggery half cup
rasam powder 1tbsp
grated coconut quarter
groundnut half cup
curry leaves
haldi oil about half a cup
method first powder the awalakki in the mixer to a uniform powder just one round, to this add tamarind juice and water sufficient to make it a smooth paste add salt rasam powder jaggery mix well and keep for about two hours. then in a kadai take oil garnish with mustard himg curry leaves red chillies gram dhal udid dhal ground nut and haldi to this add the awallakki and grated coconut and mix well. Keep in sm for about 5 mins. serve with curd
Adai Dosa with Sprouts
toordhal 1cup (Small)
udid dhal 1 cup
gram dhal 1 cup
moong dhal 1 cup
spouted moong matki and sasoor
1tbsp each whichever is available
grated coconut quarter
jeera 1and half tsp
chillies 8 to 10
hing haldi salt and 2" ginger.
method soak all dhals for about two hours and along with the sprouts and other masala and salt grind to a smooth paste to a dosa batter consistency and make dosas immediately. For added taste add coriander. Serve with cocnut chutney or chutney powder.
udid dhal 1 cup
gram dhal 1 cup
moong dhal 1 cup
spouted moong matki and sasoor
1tbsp each whichever is available
grated coconut quarter
jeera 1and half tsp
chillies 8 to 10
hing haldi salt and 2" ginger.
method soak all dhals for about two hours and along with the sprouts and other masala and salt grind to a smooth paste to a dosa batter consistency and make dosas immediately. For added taste add coriander. Serve with cocnut chutney or chutney powder.
Salade Torontoise
This is not turtle salad !! : ) It's a version of the French Salade Nicoise.
Ingredients:
1 large head Boston-lettuce leaves, washed and dried (you can use other colourful lettuces too but not iceberg lettuce.)
1 pound green beans, cooked, with ends cut off -- leave beans long.)
2 tablespoons minced shallots
2/3 cup Alex's salad dressing, but leave out sesame oil.
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 small potatoes, peeled, cooked and sliced into circles.
Optional Protein -- One 6 - oz can chunk tuna, preferably oil-packed
Optional Protein -- 6 hard-boiled eggs, peeled and halved
Optional Protein -- 1 freshly opened can of flat anchovy fillets -- people either hate or love anchovies - they can be left out)
1/2 cup small black Niçoise-type olives
3 tablespoons capers
3 tablespoons minced fresh parsley or coriander
Instructions:
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange the veggies around them as follows:
Lay the beans out like spokes from the centre of the platter.
Arrange halved tomatoes at regular intervals toward the outside of the platter, so that the edge of the platter is dotted with tomatoes.
Place small mounds of tuna at regular intervals.
Ring the platter with slices (circles) of hard-boiled egg.
You can lay anchovies out at regular intervals, across the eggs.
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Ingredients:
1 large head Boston-lettuce leaves, washed and dried (you can use other colourful lettuces too but not iceberg lettuce.)
1 pound green beans, cooked, with ends cut off -- leave beans long.)
2 tablespoons minced shallots
2/3 cup Alex's salad dressing, but leave out sesame oil.
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 small potatoes, peeled, cooked and sliced into circles.
Optional Protein -- One 6 - oz can chunk tuna, preferably oil-packed
Optional Protein -- 6 hard-boiled eggs, peeled and halved
Optional Protein -- 1 freshly opened can of flat anchovy fillets -- people either hate or love anchovies - they can be left out)
1/2 cup small black Niçoise-type olives
3 tablespoons capers
3 tablespoons minced fresh parsley or coriander
Instructions:
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange the veggies around them as follows:
Lay the beans out like spokes from the centre of the platter.
Arrange halved tomatoes at regular intervals toward the outside of the platter, so that the edge of the platter is dotted with tomatoes.
Place small mounds of tuna at regular intervals.
Ring the platter with slices (circles) of hard-boiled egg.
You can lay anchovies out at regular intervals, across the eggs.
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Alex's Fall Colours Harvest Salad
Follow these directions loosely, adjusting quantities depending on how much grated veggies you start with:
Grate (so you get long strips of veggie, not pulp):
Half a head of raw purple cabbage (remove hard core.)
Raw carrots -- keep grating until you have an equal quantity as raw cabbage. Use orange and yellow carrots for variety of colour (approx. 10-15)
2 peeled cored apples (gala, empire -- choose apples more sweet than tart)
Prepare and toss in:
1/2 - 3/4 cup chopped walnuts
1/2 - 3/4 cup dried cranberries (or raisins)
1/2 - 3/4 cup pumpkin seeds
1/2 - 3/4 cup chopped coriander leaves
1 cup sprouted peas/beans (the kind that is meant to be eaten cold/raw in salad.)
Toss all ingredients together with 1/2 - 3/4 cup Alex's salad dressing (see recipe elsewhere) and serve.
Grate (so you get long strips of veggie, not pulp):
Half a head of raw purple cabbage (remove hard core.)
Raw carrots -- keep grating until you have an equal quantity as raw cabbage. Use orange and yellow carrots for variety of colour (approx. 10-15)
2 peeled cored apples (gala, empire -- choose apples more sweet than tart)
Prepare and toss in:
1/2 - 3/4 cup chopped walnuts
1/2 - 3/4 cup dried cranberries (or raisins)
1/2 - 3/4 cup pumpkin seeds
1/2 - 3/4 cup chopped coriander leaves
1 cup sprouted peas/beans (the kind that is meant to be eaten cold/raw in salad.)
Toss all ingredients together with 1/2 - 3/4 cup Alex's salad dressing (see recipe elsewhere) and serve.
Tuesday, May 4, 2010
Friday, April 30, 2010
AUTHENTIC MUSHROOM SOUP
I got this recipe from my friend at work when she gave me a bowl of this soup. It was really delicious! If you like mushrooms, you will enjoy this soup
- Slice portabella mushrooms, shitake mushrooms, crimini mushrooms ( This is the original recipie. I use whatever mushrooms I have or that which is on sale!)
- Slice ½ cup red onions and 3 cloves minced garlic and saute in butter till tender
- Saute mushrooms
- Stir in 2 tbsp all purpose flour, coarsely ground pepper and salt to above
- Add vegetable broth ( I make my own broth but you can add the canned version too)
- Cook over medium heat with constant stirring until bubbly
- Add turmeric and garlic powder (optional) and cook for 5 more mins
- Stir in 2 cups of half and half and 1 tsp gravy master with constant stirring over low heat .
- Do not boil! Switch off before it boils and serve
- Slice portabella mushrooms, shitake mushrooms, crimini mushrooms ( This is the original recipie. I use whatever mushrooms I have or that which is on sale!)
- Slice ½ cup red onions and 3 cloves minced garlic and saute in butter till tender
- Saute mushrooms
- Stir in 2 tbsp all purpose flour, coarsely ground pepper and salt to above
- Add vegetable broth ( I make my own broth but you can add the canned version too)
- Cook over medium heat with constant stirring until bubbly
- Add turmeric and garlic powder (optional) and cook for 5 more mins
- Stir in 2 cups of half and half and 1 tsp gravy master with constant stirring over low heat .
- Do not boil! Switch off before it boils and serve
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