Saturday, November 18, 2006
Saturday, September 16, 2006
Tuesday, November 08, 2005
Wednesday, June 15, 2005
Monday, March 14, 2005
Balance Sheet Of Life
Balance Sheet Of Life
Our Birth is our Opening Balance
Our Death is our Closing Balance
Our Prejudiced Views are our Liabilities
Our Creative Ideas are our AssetsHeart is our Current Asset
Soul is our Fixed AssetBrain is our Fixed Deposit
Thinking is our Current Account
Achievements are our Capital
Character & Morals, our Stock-in-Trade
Friends are our General Reserves
Values & Behaviour are our Goodwill
Patience is our Interest Earned
Love is our Dividend
Children are our Bonus Issues
Education is Brands / PatentsKnowledge is our Investment
Experience is our Premium Account
The Aim is to Tally the Balance Sheet Accurately.
The Goal is to get the Best Presented Accounts Award...
Our Birth is our Opening Balance
Our Death is our Closing Balance
Our Prejudiced Views are our Liabilities
Our Creative Ideas are our AssetsHeart is our Current Asset
Soul is our Fixed AssetBrain is our Fixed Deposit
Thinking is our Current Account
Achievements are our Capital
Character & Morals, our Stock-in-Trade
Friends are our General Reserves
Values & Behaviour are our Goodwill
Patience is our Interest Earned
Love is our Dividend
Children are our Bonus Issues
Education is Brands / PatentsKnowledge is our Investment
Experience is our Premium Account
The Aim is to Tally the Balance Sheet Accurately.
The Goal is to get the Best Presented Accounts Award...
Gobi Manchurian
Gobi Manchurian by Harish Amble hla@fns.com
"Gobi Manchurian" though originally a chinese dish has been localized by Indian Resturants to satisfy the taste buds of those indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself.
Ingredients:
Cauli Flower (Gobi)
Corn Flour (or Corn meal)
Maggie Sweet & Sour Ketchup (available in Indian Stores) or Chinese Sweet & Sour sause (available in Chinese Stores)
3 Cloves Garlic, fine chopped
1/2 " Ginger, fine chopped
6 to 8 green chillies, cut longitudinally
Ajinamoto (MSG) - available in Chinese Stores
Soy sauce - available in chinese stores
Method:
First pluck the flowerettes from the Cauli flower. You may cut them into bitesize pieces.
Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste.
Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.
In a frying pan (A non stick) or a Wok, put 1 tablespoon of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic,Ginger and green chillies and fry them until they start to turn brown. Add 2 tablespoons of Sweet & Sour sauce & 2 spoons of Soy sause to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried Gobi peices to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt to taste.
The whole process takes about 20 minutes to prepare.
Finale: Arrange the Manchurian in a tray with toothpicks on them and serve them when they are still hot and crunchy.
Observations: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are.
Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce and Soy sauce.
Very little Ajinamoto (MSG) is to be added to give the Chinese aroma to your manchurian. God help you if added more.
"Gobi Manchurian" though originally a chinese dish has been localized by Indian Resturants to satisfy the taste buds of those indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself.
Ingredients:
Cauli Flower (Gobi)
Corn Flour (or Corn meal)
Maggie Sweet & Sour Ketchup (available in Indian Stores) or Chinese Sweet & Sour sause (available in Chinese Stores)
3 Cloves Garlic, fine chopped
1/2 " Ginger, fine chopped
6 to 8 green chillies, cut longitudinally
Ajinamoto (MSG) - available in Chinese Stores
Soy sauce - available in chinese stores
Method:
First pluck the flowerettes from the Cauli flower. You may cut them into bitesize pieces.
Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste.
Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.
In a frying pan (A non stick) or a Wok, put 1 tablespoon of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic,Ginger and green chillies and fry them until they start to turn brown. Add 2 tablespoons of Sweet & Sour sauce & 2 spoons of Soy sause to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried Gobi peices to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt to taste.
The whole process takes about 20 minutes to prepare.
Finale: Arrange the Manchurian in a tray with toothpicks on them and serve them when they are still hot and crunchy.
Observations: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are.
Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce and Soy sauce.
Very little Ajinamoto (MSG) is to be added to give the Chinese aroma to your manchurian. God help you if added more.
Tuesday, March 08, 2005
prawn curry
Ingredients
Serves 2
1Lb frozen Prawns
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the prawns and stir fry for 2 minutes. Add half the Massalla Gravy and simmer for 5 minutes, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
parrie@247piz
Serves 2
1Lb frozen Prawns
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the prawns and stir fry for 2 minutes. Add half the Massalla Gravy and simmer for 5 minutes, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
parrie@247piz
Sunday, March 06, 2005
Vanila Ice Cream
Homemade Vanilla Ice Cream recipe for kids (or anyone wanting something quick and delicious!)
Ingredients:
1/2 pint (250ml) single/light cream, small tin of condensed milk, 1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Ingredients:
1/2 pint (250ml) single/light cream, small tin of condensed milk, 1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
