Friday, December 31, 2010

Mysooru Masala Dosae - A Crepe With A Spicy Potato Suffing


When some one mentions the name Mysore, what are the thoughts that immediately gush in ones mind? The Mysore palace ? The Brindavan Gardens ? The Chamundi Hills ? Or would it be The Tiger Of Mysore ? Of course all of these and many more. But I must confess that Mysooru Masala Dosae and a hot and strong cup of filter coffee would be topmost in the list, for foodies like me !
We never cooked onions or garlic at home when my great grand mother was alive. Mother mercifully and tactfully satiated our craving by ordering masala dosaes from the near by hotel at least once a week. We used to drool over the heavenly flavours of the dosaes and the accompanying chutney as we impatiently undid the parcels layer by layer. The dosaes were packed in banana leaves which in turn were wrapped up in news papers and were tied with strings. I feel no other dosae can match the taste of those masala dosaes which we had relished in our childhood days.

Raw rice ( I have used sona masuri rice) - 3 cups
Split black gram dal - 1 cup
Beaten rice ( Avalakki ) - 2 tbsps
Fenugreek seeds - 1/2 tsp ( Helps in fermenting and adds to the flavour )
Bengal gram dal - 2 tsps ( This gives a golden hue to the dosae )
Salt - 1 1/2 tsps
Sugar - 1/2 tsp ( Helps to ferment )

1. Wash twice and soak all the ingredients together for four hours. The water should be just enough to cover the ingredients.
2. Check after an hour and add some more water if the previously added water has been absorbed completly.
3. Grind all the ingredients in a mixer adding little water at a time. Table top wet grinders are best for grinding idly and dosae batter.
4. When the batter is smooth and fluffy add salt and sugar and run the mixer/ grinder for a few more minutes.
5. Store the batter in a big vessel with a lid, allowing space for it to rise after fermentation.
Let it rest undisturbed overnight.


Potatoes - 6 ( cooked and peeled )
Onions - 3 ( Sliced )
Chopped green chillies - 3
Finely chopped fresh ginger - 2 tsps
Curry leaves - a few
Chopped fresh coriander leaves - for garnishing
Mustard seeds - 1/4 tsp
Split black gram dal - 1tsp
Bengal gram dal - 1 tsp
Turmeric powder - 1/4 tsp
Salt - 2 tsps
Cooking oil - 2 tbsps

1. Pressure cook potatoes, peel when cooled and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds splutter add the black gram dal and bengal gram dal, and roast till golden in colour.
4. Add chopped green chillies , ginger, curry leaves and then the sliced onions.
5. Saute for a few minutes and then add the turmeric powder.
6. Stir well and add a cup of water, cover and cook the onions till they are soft.
7. Mix in salt.
8. Crush potatoes one by one between your palm and fingers.
9.Add the crushed but not mashed potatoes and add more water if required.
10. Cook till the 'palya' becomes semi solid. It should neither be dry nor liquidy.
11. Garnish with chopped coriander leaves and keep aside.

Peeled garlic cloves - 1 cup ( Or peel 3 to 4 big whole garlic pods to make 1 cup)
Red chillies - 4
Roasted gram ( hurigadle) - 2 tbsps
tamarind - 1 small marble size
salt - 3/4 tsp
1. Grind all ingredients together to a powder.
2. Add 1/4 cup of water and run the mixer again until you get a smooth chutney.


Freshly grated coconut - 2 cups
Green chillies - 2
Fresh ginger - 2 inches ( Peeled and chopped )
Tamarind - a small marble size
Roasted gram - 4 tbsps
Salt - 3/4 tsp
Coriander leaves ( Chopped ) - 3 tbsps
Cooking oil - 1 tsp
Mustard seeds - 1 pinch
Split black gram dal - 1/2 tsp
Curry leaves - a few
Red chilly - 1

1. Grind all the chutney ingredients together adding little water into a smooth thick chutney if you prefer a 'gatti chutney' or thick chutney. Adjust consistancy by adding more water for a slightly loose chutney.
2. Heat oil and add mustard seeds.
3. When the mustard seeds splutter add the black gram dal and roast till golden in colour.
4. Add broken red chillies and then the curry leaves.
5. Mix the seasoning into the coconut chutney .


Preparing the tava and getting it to the right temperature is key to making dosas. The following procedure whereby the very first tiny dosa is made, (sometimes called pilliyar dosa!) helps in doing just that. This dosa will never get the right colour etc. as shown the in pictures below, and usually gets discarded (or is surreptitiously swallowed by the dosa maker!!) and never actually served.
1. Heat a tava and grease it evenly with a teaspoon of cooking oil.
2. Cut an onion or potato into half and use the cut surface to rub the tava with oil. Alternatively, you may use a piece of clean cloth folded into a stub, to grease the tava.

3. When the tava starts to smoke slightly, pour a tablespoon of batter on it .

4. Dribble a few drops of oil around the trial dosae.
5. When the top looks cooked flip it and cook the other side.

6. With this first dosae your tava should have reached the correct temperature. Too much of heat will cook the batter into a gruel which will stick to the pan. If the heat is not even or if it is insufficient, the dosae will look like the one above. The first one or two dosaes will not get the right texture or the uniform golden colour. But once the tava reaches the appropriate temperature the dosaes will turn out well.
7. Maintain the medium even temperature ( this will prevent the batter from sticking to the tava ) and pour a ladle of batter on the center of the tava.
8. Spread the batter into a circle working the back of the ladle in a circular motion.
A perfect dosae will look like the one below.

9. Dribble a tea spoon of oil around and all over the dosae and wait till the top looks cooked. A perfect dosae need not be cooked on the flip side.
10. The dosae will start turning brownish wherever it is transparent. Lower flame at this stage and dribble little ghee on the dosae. This lends a distinct flavour to the dosae.

11. Spread a spoon of Bellulli Chutney/Garlic chutney on top of the dosae.

12. Arrange 2 tbsps of Palya/Potato Curry on one side of the dosae.
13. Roll, or fold the dosae into half and remove on to a serving plate.
14. Increase flame and wait till the pan smokes, rub with the cut onion or cloth stub dipped in oil, and then pour the batter for the next dosae. If the tava smokes too much, splash the tava with little water and rub it with the cut onion/cloth stub for uniform distribution of heat before you pour the batter for the next dosae. Ensure that the pan is greased well before starting to spread the batter for the next dosae.

Top the cooked dosae with a blob of butter and relish the hot flavoursome Mysooru Masala Dosae with Kayee Chutney/ Coconut Chutney.

Kerala Style Eggless Plum/Fruit Cake

Wishing you all a very happy and prosperous year ahead. Come December, all the bakeries in Kerala will have piled up the plum cakes. Though those plum cakes are available through out the year, the ones that arrive during the Christmas, is something special. We never miss to buy them during the season. I have been on the look out for the recipe and Aparna posted a Kerala style fruit cake. Now she did quite a research on the variants of the fruit cake and finally zeroed in on Ammini Ramachandran's recipe.

I decided to follow Aparna's since she said that recipe is close to what she had in mind and  her recipe has only two egg whites. As per her recipe, it was for two cakes. I wanted only one cake. So scaling down the recipe will mean only one egg white, which I decided to replace with milk. I agree the texture is not the same, but I got a decent cake and taste was close to what we got back in Kerala. 

Here is my version

You need

Dry fruits for soaking

  • Raisins - 1/2 cup (I used a mix of black and brown ones)
  • Dates - 1/2 cup
  • Tutti fruity - 1/4 cup
  • Candied orange peel - 2 tblspn
  • Candied ginger - 2 tblspn
  • Nuts - 1/2 cup
  • Orange juice - 1/4 cup

For Caramel Sauce

  • Sugar - 3 tblspn
  • Boiling water - 1/4 cup

For the cake

  • Maida - 1 cup
  • Butter - 100 gms/ 1/2 cup
  • Powdered brown sugar - 3/4 cup

  • Baking powder - 1/2 tspn
  • Baking soda - 1/4 tspn
  • Milk - 2 tblspn

  • Spice powder - 1/2 tspn (Combo of clove+cinnamon+nutmeg powdered together)
  • Ginger powder - 1/4 tspn
  • Shahjeera- 1/2 tspn
  • Vanilla essence - 1/2 tspn


Take the dry fruit mix in a bowl. Add orange juice. The more it is soaked, better it tastes. I soaked for two days under refrigeration. On the day of baking, bring it to room temperature. Microwave it for 2 minutes or cook it on stove top till the fruits soften and the liquid dries up. Leave it to cool

To prepare the caramel, take sugar in a kadai and heat it. Let the sugar melt. Let the melted sugar take a dark brown color. Keep stirring it. Keep 1/4 cup of boiling water ready. When it reaches the brown color, slowly add the boiling water. Take care not to splash the hot liquid on your hand. Mix well. Remove from fire. Let it cool.

Bring butter to room temperature. Cream butter until cream and fluffy. Add the powdered sugar to the butter and mix well. Reserve 2 tablespoons of maida. Sieve the dry ingredients- maida, baking powder, baking soda together.

Stir in the dry ingredients along with the spice powders to the butter-sugar mix. Fold in gently. Don't over mix. Add the caramel sauce and milk too. Dust the soaked fruits with the reserved maida and fold into the batter. 
Grease the cake tin and  transfer the batter. I lined the tin with a butter paper.  Bake in a preheated oven at 175 C for 1 hour 30 minutes. Please check after 1 hour and 15 minutes. My oven tends to take more time than the suggested time.

Its always said, fruit cakes taste better as it matures. So decided to leave it for two days. But I was very impatient and couldn't control myself for more than a day and had to slice it to see, how it turned out. 

I felt the cake was very sweet. Probably the dates and the candied fruits added to the sweetness. So may be next time, I will reduce 1/4 cup of sugar considering the dry fruits added to it.

Here is wishing all my readers, friends and fellow bloggers a very happy and sparkling 2011.  As a blogger, I wish we see less of  Plagiarism in the coming year.

Thursday, December 30, 2010

Santa Claus is coming to Mela

Wah ini nih salah satu order mendadaknya..gara2 liat profil bb co aku,dia langsung pesen. Waduhh soalnya orderan dadakannya jadi banyak bener..aku takut ga sanggup.. Tapi aku ga mau kecewain customer..ya sutra aku bikinin..

Dia pulang kantor nya jam 3 sedangkan yang masih mo dianter banyak bener.Lumayan bikin pusing takut keburu pulang Mela nya..

Pas bgtttt jam 3 teng aku nyampe sana, Mela uda tunggu di lobby, kebetulan kantornya di seberang Pacific Place jadi gampang..

Duh maap ya uda cepet2 jadinya fotonya pas uda di packaging trs penampakan santa nya ga keliatan semua

Comment : Kak,,,,lucuuu bangeeetttt apalagi Santa nya, aku ga tega makannya..Kak, aku pesen ya buat Januari..Pokoknya jangan lupa..Januari ya kak mo bikin buat ade ku,.Siapp Melll..hehehe

Eh 2 hari kemudian baru dimakan lah itu cupcake, dia bbm aku :

Kak, gileee enakkk bangett cupcake nya..Coklat bangettt trs lembutt dalemnya...Eh kak nambah ya..aku booking buat Febuari sekalian ya..

Thanks dear..

Red and Green christmas cupcake

Temansss jangan bosen-bosen ya sama laporan xmas cupcake nya..hehehhee.

Ini pesanan nya Ibu Melinda di Kelapa Gading.Mau dikasi ke temannya yg tinggalnya di Kelapa Gading juga..

Ga terlalu ribet sih bikinnya..warnanya terang benderang ya,,jadi seger liatnya..

Oiya sekalian pesen mini fruit pie nya 20 untuk dimakan ndiri tp kali ini special karena jeruk nya minta diganti peach..tapi ga keburu di foto fruit pie nyaa..hiuhuuuhuhu..

Ini penampakan nya :

setelah di packaging

Comment nya : Lucuuu..warna nya terang....nih lagi mau dikasih ke orangnya..hehehhe

Thanksss yaaa

Coriander Chutney / Chutney for chapathi

Yesterday I wanted to have chapathi for dinner but didn't have the mood for all the chopping for the side dish. I then remembered this chutney which my grandma used to make for chapathi.

Serves: 2-3
Cilantro /Coriander leaves - Half a bunch (around 20 stems), Clean, chop off the bottom part.
Grated Coconut - less than 3/4 cup
Shallots/Pearl onions - 2
Garlic - 3 cloves

The sweetest 3D Christmas Cupcake

This is the sweetest cupcake i ever made for this christmast.

Bentuk nya lucu-lucu, ada yang peri, snowman dan santa claus..semuanya seri 3D n full colour.
Dari pertama dikasi liat, ci yen uda suka ama cupcake yang ini.

Pesen 4 pcs buat natal dan dibungkus per pcs, mo kasi ke orang katanya.

Making the cupcake its always fun..apalagi kalo kita bs mewakili perasaan or pesan yang ingin disampein pemesan ke orang yang mau dikirimin..wahhh seneng bgtt..

Natal ini, pesenan cupcake bener-bener menggila..hahahaha
Thanks Lord..

Comment : Lucuuuuuuuuuuuu, aduh ga tega nih kasi orang..bisa2 buat gue ndiri aja..

hahahaha makasi ciii..bsk2 pesen lagi yaaa..muaahh

Merry Xmas 

ini seudah di packaging

Wednesday, December 29, 2010

Chole / Chickpeas or Garbanzo Beans in a spicy gravy

It has been raining crazily here for the past few days and craving to eat hot and spicy good food in this weather.I just got bored of eating rice everyday. So I decided to make some Chole and Chapathi for dinner one day. The Chole was hot and spicy with the right amount of spices and was very flavorful. It is a great accompaniment to any flat Indian bread. We also used a little bit of Chole sandwiched in between two toasted bread slices and had it for breakfast. It is just yummm...

Garbanzo beans - 11/2 cup (Raw)
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Onion - 1/4 cup finely chopped
Tomatoes - 1/4 cup finely chopped
Garlic - 1 clove- finely minced
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Cilantro - A few sprigs
Lemon Juice - 1 tbsp
Butter - 2 tbsp
Salt - To taste


  • Soak the raw garbanzo beans overnight and pressure cook them for upto 3 whistles and set it aside.
  • In a pan heat the butter. 
  • After the butter has melted add the cumin seeds and the fennel seeds. 
  • Once they start sizzling add the onions and garlic. 
  • When the onions get translucent, add the tomatoes and saute them well.
  • Now add all the dry spices- cumin powder, coriander powder, turmeric powder, red chili powder and salt.
  • Once the melted butter starts to leave from the sides, add the cooked garbanzo beans and cover and cook on low heat for 15-20 minutes. Keep stirring in between to ensure that it does not burn at the bottom.
  • When the Chole is cooked, remove from heat and after about 5-10 minutes add the lemon juice and mix well.
  • Garnish with cilantro and serve hot with Roti or Rice.Enjoy!!

  1. If you are using canned garbanzo beans, strain all the can liquid and wash it under cold running water and then use it. Else the preservative taste will affect the taste of the Chole.
  2. Do not add the lemon juice when the Chole is still over flame. Add it after removing from flame.
P.S: Since I had some problems with my camera, I could not click good step-by step pictures of the Chole. Will post it as soon as possible.Thanks for your understanding.

New Year's Resolution: Save Big On Heating and Cooling!

Make Energy Efficiency a Top Priority in 2011

Each year around this time, millions of Americans make New Year’s Resolutions to lose weight, quit smoking, and other things to improve their health. But how many of us make New Year's resolutions to improve their homes...or save money on their heating and cooling costs? Not many.

The Horizon Comfort Zone doesn't want you to give up those health-related New Year’s Resolutions -- they're great! But why not sweeten the mix by focusing on your home heating and cooling system and overall energy usage, too? Energy-Efficient New Year's Resolutions are not only good for the environment, they're good for your wallet. PLUS -- they're pretty easy resolutions to do and keep...a lot easier than avoiding food, cigarettes and alcohol!

Here are some great energy efficient New Year's resolutions you should consider making for 2011:
  • Change Your Furnace or Air Conditioning Filter: Dirty filters impede air flow and make your furnace or air conditioner work harder. This increases your energy consumption, as well as the likelihood of furnace or air conditioner breakdowns. Be sure to check your filters monthly. Replace or clean them according to the schedule recommended by your HVAC service technician or by the manufacturer -- for most heating and air conditioning systems during peak season, that's about once a month.
  • Go Digital with a Programmable Thermostat: Why waste energy heating or cooling your home when you are not there? With a programmable thermostat, you can pre-set the times and temperatures in which your heater or air conditioner will run. According to industry experts, a programmable thermostat can save you as much as $200 per year in energy costs.
  • Buy a Fan: Fans can help circulate warm or cool air evenly throughout rooms or even entire floors of your house. This reduces a lot of wear and tear on your heater or air conditioner.
  • Consider Zoned Heating: Why heat or cool rooms or floors if you're not in them? With a zoned heating/cooling system, you can send heated or cooled air where you want it. No heat or air conditioning is wasted. And the energy savings can be huge.
  • Seal Air Leaks: Feel a draft around doors, windows or vents? If so, you could be leaking warm or cool air. That's money out the door for nothing. And as a result of the leak, you are probably running your heater or air conditioner more than you need to; that's adding wear and tear to your heating and cooling system. Check out your local hardware store for caulk, tape and other sealants that you can use to seal leaks around your house. It's a very quick, easy and inexpensive fix and it can save you big bucks in energy costs.
  • Stop Blocking Registers and Vents: Check around your house to see if your registers and vents are blocked by furniture and other obstructions If so, you are wasting heat and air conditioning. Move these items aways from vents and registers so you can fill your rooms with more warm air in winter and more cool, air conditioned air in summer.
  • Get a Tune-Up: It makes sense to get your car tuned up periodically and inspected once a year. Doesn't it make sense to do the same for your heating and cooling system? Regular tune ups and maintenance are the easiest and most important things you can do to guarantee that your heater or air conditioner performs at peak efficiency and doesn't break down at an inopportune time. Tune ups can extend the life of your heater or air conditioner, too. Don't be one of those procrastinators who say they'll wait till next year to get a tune up...have your HVAC system checked at least annually...starting THIS YEAR!
  • Upgrade to a More Modern Heating & Cooling System: Make this the year you get rid of that old clunker of a heater and that rusty bucket-of-bolts you call an air conditioner! Today's technologically advanced heating and cooling systems are a far cry better than the heaters and air conditioners made just a decade ago. They perform at much higher energy efficiency levels. They provide more comfortable heating and cooling. The last longer. They require fewer repairs. And they're a better value: they generally pay for themselves in energy savings in just a few years. Tax breaks, rebates, manufacturer discounts and other incentives make them a better buy today than ever before.

Happy New Year from The Horizon Comfort Zone!

Related Information from Horizon Services...

Auto Start for your home?

A few years back I surprised the lovely Heather with a Christmas gift, a remote car starter for her vehicle.  Whether it was an actual surprise I tend to doubt as she likely saw the purchase pass through our check card statement, nonetheless, she loved/loves it.  I know this has nothing to do with plumbing or heating but maybe, just maybe I can complete the link.

Let's go back few more years, eight to be exact.  The lovely Heather and I, with our now oldest and another on the way decided to build a new home.  With a little blood, sweat and tears our grandeur plans of a new homestead became a reality.  We went all out, as far as our budget would allow for at least.  Some of the "extras" we "just had to have" seem a little silly now.  There are also some things I remember wanting to do (but didn't) that, when looking back, make me laugh out loud.  Who really needs a waterfall in their living room?

Now remember I said some things seem silly, not all.  You see, being a plumber and installing all the plumbing and hydronic heating in my home, there was one thing I just had to have; was going to do and couldn't live without.  A hot water recirculating line.

Whats that?  Well, its simple really.  During the install of the water supply piping to all the fixtures in the house I chose to pipe a small (hot) water line from the farthest bathroom back to the water heater.  This water line is connected to a small circulator, or pump that senses the temperature of the water and keeps it hot during certain times of the day.  The connection is coming, please be patient.

What I didn't really know at the time seems pretty amazing to me now.  This simple addition, or gotta have has saved me an estimated average of about 5,000 gallons of water each year! Wow! Saving water is not the only thing this plumbing marvel does, no because it also saves all the energy it takes to "re"-heat the water in the piping that was once heated but sat idle in the piping until someone turned a hot faucet on.  All that water, all that energy and all it really took was some simple piping and the hatred of waiting for hot water in this big two-story home of ours.

So, much like Heathers truck being warm and ready to go with the push of a button you can come to our house and not have to wait for your hot water.  After all, the faucet handle has an H on it suggesting that the water may actually be hot when you rotate the handle.  I'm pretty sure it shouldn't mean "you'll have to wait a few minutes so you can wash your hands properly".

All is not lost to this magnificent plumbing feat if you are not inline to build a new house.  We now have products available for existing homes, products that will give you the same satisfaction and savings.  If you would like more information give me a call or email.  I would love to share the love, save you some money and a whole lot of water!  Now, I wonder if the lovely Heather might ever think about getting me one of those cool remote starters for my truck?

Until next time, and thanks for your time.
Eric Aune, Aune Plumbing LLC

Corn Kurma

As soon as you hear the word - corn, I am sure this is the image that comes to most of your minds. Its hard to resist for me not to buy the corn when I see it roasted on the street side carts. Okay, this post is not about the roasted corn. Its a kurma using the fresh corn kernels.

I have noted down the recipe from a TV show, many years ago. Those days, the sweet corn was not very common. I had tried using the dried corn, which has to be soaked overnight. Still, the kernels were not cooked soft.  And with the sweet corn, flooded in the markets, things got easy.  Its an easy to make kurma and goes well with rotis,aappam or dosa too.

You need
Fresh corn kernels - 2 cup
Onion - 1 no
Chilli powder - 1 tspn
Turmeric - a pinch
Kitchen king masala - 1 tspn
Oil - 1 tblspn
Salt to taste

To grind
Grated Coconut - 1/4 cup
Curd/Yogurt - 1/4 cup
Poppy seeds/Khus Khus - 1 tspn
Green chilly - 2 nos
Tomato - 1 no, chopped

Cook the corn kernels till soft in a pressure cooker for two whistles. I microwave it for 5 minutes. Chop onions.
Heat oil in a kadai. Saute onions till pink. Add chilli powder and turmeric. Then add cooked corn and salt. Let it cook for 5 minutes.
Meanwhile grind coconut, green chilly, khus khus and chopped tomato to a smooth paste. If you need to add water, add the curd. After grinding, mix in the remaining curd to the paste. Stir in the paste to the cooked corn. Adjust the consistency by adding water if needed. Bring it to a boil. Let it not simmer too much once it starts boiling since it curd and coconut is added, it will thin the gravy. Finally add kitchen king masala and remove from fire. Garnish with finely chopped coriander leaves.

Spinach Chutney / Keerai Masiyal

This is a quick, easy and simple keerai masiyal (Blended greens) which can be made in less than 20 mins. We enjoyed this for Sunday's lunch with potato fry and it was a simple and tasty lunch.

Serves - 2
Baby Spinach - Around 8 oz or a bunch of regular spinach - Washed and drained (can use any green leafy veg)
Shallots/Pearl onions - peeled - less than 3/4 cup
Garlic - 5 cloves

Tuesday, December 28, 2010

Cold Coffee (Indian)

I have always been a great fan of cold coffee back in India, though I do not drink it often.
Once I had wanted to drink cold coffee and tried the Iced Coffee in Starbucks, but was not satisfied. Maybe I should have tried Iced Latte or something of that kind. Yesterday I was bitten by an interest to drink Indian Cold Coffee and came up with this recipe.

Serves - 1
Instant coffee

christmas cupcake set 9 for Agnes

Nah ini dia pesenannya Agnes yang 9 pcs cupcake susulannya..

Ngerjain ini disela-sela ngerjain pesenan fruit pie besar 10 pcs ( fotonya ga dipajang ya,abis takut pada bosen ngeliat fruit pie ..hehehehe ).

Tapi ngerjain cupcake bener-bener menyenangkan..tiap hari belajar hal-hal baru.

Trus yang nerima suka bangettt..hahahha..

Comment nya Agnez : "Eh Ren..lo tau ga, cupcake lo g bagi2in temen g kan..kaga ada yg tega makannya..malah ada yang parah,dijadiin pajangan di bawah pohon natal bareng kado-kado Natal"

Gubrakkksss..wakakakka ketawa ampe ga berenti2.

Thanksss Nez..

Nb : Psstt...Cupcake ini langsung dijadiin PP di BB nya co ku, ade nya co ku n sepupu nya co ku..dan malah membuahkan pesanan mendadak bbrp set yg cukup bikin kewalahan n ampe nolak pesenan ( Maaaafff )

Makasiii semuaa,,,

Christmas Cupcake for Agnes

Ini pesenannya Agnes, temen kantor tp laen PT cuma masih sama2 1 grup. Setelah aku kasi liat contoh2 cupcake dia naksir ama cupcake set isi 10. Mau kasi atasan n temen-temen kantor nya tapi minta packaging nya terpisah.

Nah ini pesenan nya 1 dulu buat tanggal 17 Des'10 , mo dikasi ke bos nya soalnya bos nya mau cuti jadi dikasinya duluan deh..yang 9 lainnya menyusul hari Kamis tanggal 23 Desember'10

Ini lucu bgt mukanya Rudolph..wkwkwkkwwk.

Comment nya Agnes :
" Ih lucuuuu..."
Comment bos nya Agnes 
" Ampe ga tega makannya"

Ayo Nez..pesen terus yakkk..qiqiqiqi..Thks a lot ya bu

Cupcake for Mr. Dicky B'Day

Hai..hai...Merry christmas semuanya..telat yaa ngucapinnya..maap yaa teman-teman soalnya aku sibuk ngurusin pesanan Xmas ampe uda lama ga laporan..

Mau laporan cupcake nya pesenan temen kantor ku, Silvi buat suaminya Ko Dicky, sebenernya ini pesenan tgl 17 Desember. ( hahaha uda lama banget ya ).
Request nya yg simple2 aja cupcake nya..ada komputer, trs minta figurine nya perut nya ndut n pake kacamata ( Hihihihihi )

Nih hasilnya...

Oiya ada hal unik..kan aku bikin kado nya 2 dengan tulisan from darryl ( anaknya ) dan from mommy
Eh ternyata silvi kaget..loh ren kok bs tau aku kasi kadonya kaya gt..aku jg kasi 2 kado dng tulisan yg 1 from darryl , yg 1 dari aku..wakakkaa feeling so strong ci..

Btw, Happy Birthday Ko Dicky.. Wish you all the best. GBU

Comment nya : "Wah Ren, dia seneng ..apalagi Darryl diliatin mulu orang2an nya".

wakakakak seneng ci kl pada suka..Makasi ya

Monday, December 27, 2010

Pasiparuppu Upma / Moong dhal Upma | Upma Recipes

This is one of the signature dishes of my Grandma and I love it. It has a little lot of process for a upma but worth the effort. This upma doesn't need a side dish but coconut chutney would be appropriate if you like one.

Serves - 2 or 3;
Soaking time - 2 hrs;
Preparation time - 30 mins
Split Moong dhal/Pasiparuppu - 2 cups
Ginger - 1 tbsp crushed
Salt - to taste
Yellow onion - 1

Is Flexible Ductwork a Good Choice for Your Home?

When upgrading your HVAC system, always pay close attention to the ductwork. Flexible ductwork is a growingly popular alternative to traditional hard metal ducts. Before you decide whether or not it’s right for your home, consider the pros and cons carefully.

Pros of Flexbile Ductwork

Flexible ducts are cheaper than metal ones. This can save you money on installation and upkeep. If you are on a limited budget or would like to spend more of your remodeling budget elsewhere—like furniture or custom painting—it makes sense to save with flexible ducts.

Because the materials are cheaper, professional labor charges will be less, too. Installation is simpler, so you won’t have to pay top dollar for experienced labor.

Flexible ducts are…well…flexible. That means they can be installed in tight spaces where traditional metal ducts wouldn’t fit. If you’ve got sharp corners and lots of angles, flexible ductwork is a good option.

Cons of Flexible Ductwork

Flexible ductwork can restrict airflow more than metal ducts. Greater airflow means better HVAC system efficiency, but flexible ducts are more susceptible to interference from compression, pinching, and twisting. If ducts are installed in an attic or storage crawl space where boxes or other items could be pushed up against them, this can also diminish airflow. This decreased efficiency could mean higher energy bills.

Durability is also an issue with flexible ductwork. It doesn’t last as long as metal ductwork, it is thin and can puncture easily, and it doesn’t hold up to normal wear and tear like metal does. Over time, flexible ducts can become brittle and break or crack with even a slight touch.

Installing flexible ducts will save money initially, but you’ll have to replace it fairly often, and long before you would metal. This means you’ll incur that same initial cost several times for as long as you live in your home. For a more long-term solution, metal ductwork is a much better choice.

Flexible ductwork is made of a thin, pliable material. Not only does this make less durable than metal, but it also means that flexible ducts are more likely to become damaged in the short term. It’s difficult to install the material without damaging it, as rips and tears can happen very easily. Pests like mice and some insects can eat through the material, causing tears and holes that may be impossible to repair. Any sharp object stored too close to the ducts can easily cut through the ducts, as well. If your installers are not careful, you may end up paying more to replace damaged sections.

Contact Horizon Services with Your Ductwork Questions!

As with any major home renovation project, it’s a good idea to discuss the advantages and drawbacks of flexible ductwork vs. traditional metal ductwork with a qualified HVAC professional. An experienced contractor can help you decide if flexible ductwork is right for your home and will conduct a thorough inspection prior to starting any work. A professional can also help you weigh the cost savings of installing flexible ductwork against the additional expenses this type of material could bring on later. Talk to your Horizon Services comfort consultant; he'll be able to tell you wha ductwork options are best for your home.

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Sunday, December 26, 2010

Somasi / Sweet fried Dumplings

Somasi - The name sounded very funny to me when I first heard it. It was like some Samosa or something I imagined. But I was wrong. It is a sweet that they make out of dates and coconut. I learnt to make this when I was at my granny's place. It is very easy to make and tastes very delicious. These dumplings are very yummy and very rich in taste.


For the filling:

Khoya - 1/2 cup
Sugar - 1/2 cup
Ghee - 4 Tbsp
Cashews - 1/4 Cup
Raisins - 1/4 Cup
Freshly grated coconut - 1/2 cup

For the Dumpling cover:

All purpose Flour - 2 cups
Fine semolina - 2 Tbsp
Salt - A pinch

Oil for frying

  • Heat 3 Tbsp of ghee in a pan and add the khoya to it. Mix it well until the khoya becomes soft.

  • Now add freshly grated coconut to this khoya.

  • Add cashews and raisins and mix well.

  • Turn off the heat once the above ingredients are added. Add the sugar when the mixture is just warm.

  • In another bowl, add the all purpose flour, semolina and salt and make it into a stiff dough.

  • Let the dough sit for 30 minutes. The filling will also cool down completely by then.
  • Take a small portion of the dough and roll it out into a small circle.Place a spoon full of the sweet filling in the center of the dough.

  • Cover the dough over it in a semi-circular shape.

  • Take a fork and use its edges to form a design over the corner of the dumplings.

  • The Somasi/ Dumpling is now ready to fry.

  • In a pan heat oil. Once the oil is hot drop the dumplings and fry until golden brown. 

  • Enjoy it hot or cold!!

Do not add the sugar when the mixture is hot, otherwise the mixture will melt.

Vegetable Kathi Roll With Minty-Yoghurt Dip

Vegetable Kathi Roll, healthy meal with all goodness of Chapathi/Roti rolled up with Nutritious and Tasty Veggies. I saw this on a Cookery Show, they made it with Mushroom Stuffing. My Hubby doesnt prefer Mushrooms much, so i tried the same with Mixed Veggies. They tasted great and with the Minty-Yoghurt Dip, it was awesome!!!

2 cups Wheat flour/Atta
1/2 cup Maida/All Purpose Flour
Salt to taste
1-2 tsp oil/ghee
Water to make the dough

For the Stuffing
2 Medium Potatoes, Boiled
1 Large Onion, thinly sliced
1 Capsicum, thinly sliced
1 Carrot, shredded
1/2 cup peas
2 Green Chillies, Chopped
1/2 tsp Red Chilli Powder
1/2 tsp Coriander Powder
Salt to taste

Take together Wheat Flour/Atta and Maida/All Purpose Flour and Salt, add enough water and make a Soft Dough. 
In a Deep Pan, Heat oil, splutter mustard seeds, add hing, Add onions, green chillies and saute until translucent, Add rest of the Veggies, Saute well. Do not add water,Keep the flame low and Cook!!! The Stuffing need to be Dry, else it will make the roll soggy!!!! Once the veggies are sautéed, add the masala's, adjust the salt, Mix well, and cook for 5 more minutes. Put off the Stove.
Now For the Roti/Wrap, Divide the dough, Make Small balls and roll them out as thin as possible. Cook on a hot tava/griddle ONLY on ONE SIDE. The Wrap should be cooked well on one side and other side should be just toasted. 

Now for the Stuffing, Keep the Cooked side up on a plate, place one or two spoonful of stuffing and roll it tight. Seal the edges with some flour-water mix. Heat the tava, keep the rolls on the tava, drizzle some oil and cook them well.While Serving, Cut them into halves with a sharp knife and Serve.
We Loved with Hot n Sweet Sauce too!!! The Second snap was my hubby's taste, Little bit of Mint Dip and some Hot n Sweet on top, it was yummm!!!!!

Minty-yoghurt Dip
1 Small of Mint Leaves
2 Green Chillies
2 cloves of Garlic
Salt to taste
2 tsp of Lemon juice
2 tbsp of Curd

Wash the leaves well. Take the Curd in a tea-strainer, let it drain the whey/liquid for sometime. Now the rest of ingredients goes into a Blender/Mixer.Grind it in to fine paste, dont add any water!!!! While the mixture is still in the blender, add the hung curd to it and give it a pulse. Serve it as dip to any Chat!!!!