This Old House online has a great post on working with a kitchen designer.
(like ME!)
It's called 9 Steps to Getting the Kitchen You Want.
Enjoy!
And remember, we all do things a little bit differently. For instance, I don't usually use a questionnaire...Just a lot of listening and note-taking and throwing out ideas to get your reactions and establish the "rules" I will work by.
Peggy
Wednesday, September 17, 2008
Aval Dosai - Beaten Rice Pancakes
AVAL DOSAI - BEATEN RICE PANCAKES
Pichu Pati was a cooking wizard! She could efficiently cook a feast for a hundred people without any noise or fuss. She was a very slender and short lady and her deftness and speed was unimaginable. Whenever there was a feast at home, Pichu Pati was summoned for help. It never seemed as if she was hired help for the day, as she did her job with great devotion and love for our family. She had taught mother her trade secrets and had given her many of her hit recipes as well. One such recipe is making fluffy and marvelous Aval Dosai. Mother has been preparing this dosa ever since.
During one of our picnic outings to a nearby bird sanctuary (it was not buzzing with crowds, like it is in the present days) mother prepared hot aval dosais under the shade of the tall trees on the banks of the river. Though packing up the gas stove, the batter vessel, the tava and other knick-knacks was a wee bit of work, the experience of eating dosais, as we enjoyed the beauty of the gurgling of the river and the babbling of the fledglings in the bushes, is etched indelibly in our memories.
The photo below is of the aval dosai prepared by my mother during a recent visit.
INGREDIENTS:
Rice – 4 cups
Beaten rice – 1 cup
Sour curd – 1 cup
Salt – 1 ½ tsp
METHOD:
1. Soak rice and beaten rice for half an hour.
2. Grind them into a smooth batter adding sour curd in the end.
3. Mix in the salt and leave it in a warm place to ferment.
4. It takes at least 12 to 15 hours for the batter to rise.
5. When the batter is ready for use, heat a tava and rub it evenly with a drop of cooking oil. Using a halved onion to rub oil on the tava yields good results.
7. Once the tava is heated decrease the heat and pour one ladle of batter on it.
8. Help the batter to spread into a thick round dosa without applying too much pressure.
9. Dribble a little oil around the dosa and cover it with a lid.
10. Turning over is not necessary.
11. The dosa will look like a honeycomb with its numerous holes when cooked.
Enjoy with sambar or chutney or molaga podi or a vegetable korma. Kids love it drizzled with honey. Do not forget to top it with a fresh blob of butter.
Pichu Pati was a cooking wizard! She could efficiently cook a feast for a hundred people without any noise or fuss. She was a very slender and short lady and her deftness and speed was unimaginable. Whenever there was a feast at home, Pichu Pati was summoned for help. It never seemed as if she was hired help for the day, as she did her job with great devotion and love for our family. She had taught mother her trade secrets and had given her many of her hit recipes as well. One such recipe is making fluffy and marvelous Aval Dosai. Mother has been preparing this dosa ever since.
During one of our picnic outings to a nearby bird sanctuary (it was not buzzing with crowds, like it is in the present days) mother prepared hot aval dosais under the shade of the tall trees on the banks of the river. Though packing up the gas stove, the batter vessel, the tava and other knick-knacks was a wee bit of work, the experience of eating dosais, as we enjoyed the beauty of the gurgling of the river and the babbling of the fledglings in the bushes, is etched indelibly in our memories.
The photo below is of the aval dosai prepared by my mother during a recent visit.
INGREDIENTS:
Rice – 4 cups
Beaten rice – 1 cup
Sour curd – 1 cup
Salt – 1 ½ tsp
METHOD:
1. Soak rice and beaten rice for half an hour.
2. Grind them into a smooth batter adding sour curd in the end.
3. Mix in the salt and leave it in a warm place to ferment.
4. It takes at least 12 to 15 hours for the batter to rise.
5. When the batter is ready for use, heat a tava and rub it evenly with a drop of cooking oil. Using a halved onion to rub oil on the tava yields good results.
7. Once the tava is heated decrease the heat and pour one ladle of batter on it.
8. Help the batter to spread into a thick round dosa without applying too much pressure.
9. Dribble a little oil around the dosa and cover it with a lid.
10. Turning over is not necessary.
11. The dosa will look like a honeycomb with its numerous holes when cooked.
Enjoy with sambar or chutney or molaga podi or a vegetable korma. Kids love it drizzled with honey. Do not forget to top it with a fresh blob of butter.
Tuesday, September 16, 2008
Chiffon Cup Cakes 杯子蓝莓戚枫蛋糕
These is very light and tasty cup cakes with the combination of blueberry puree, whipped cream, custard and fresh strawberries. I followed a recipe book (不用模型做点心) which use a blueberry chiffon cake mixture to produce these cup cakes. As this cake is very light, you might need a slightly bigger cups to fill in the large amount of mixture to fulfill your appetite. It's great to have a cup of this after the dinner or as a refreshment in the afternoon.
Recipe from (不用模型做点心)
4 egg yolks
30g sugar
2g salt
1 tsp vanilla extract
80ml milk
60ml oil
135g plain flour
4g baking powder
6 egg whites
70g sugar
For the fillings:
40g blueberry puree, some fresh strawberries, 100ml whipping cream, custard and bluerry puree
Method:
- Whip the egg whites until peak form then slowly add in sugar continue whipping until a shiny and smooth consistency.
- In another bowl, mix egg yolks, oil, milk, vanilla, flour and sugar until everything combine.
- Add in 1/3 of the egg white mixture to egg yolks mixture(2) until combine. Then add half of the left over egg whites mixture. Then continue adding the remaining egg whites mixture. Slowly and gently combine everything.
- Gently mix in the blueberry puree to get a marble effects. Pour the mixture into each baking cups and bake for 20 - 25 minutes at 180'C.
- When the cake cool down, cut a hole at the center with a serrated knife and reserve the lids. Squeeze in some custard, whipped cream and blueberry puree. Finally, top with a strawberry and some blueberry puree then place back the lids.
- Keep in the fridge. It's nice to served cool.
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