Tips to securing a reputable Contractor

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Before you sign an agreement with a building contracting company, make sure you know the following information:

• Find out which employees are doing the work. Make sure the workers are licensed.
• Gather information about the ratings, efficiency, and quality, and recommended usage for the brands the building contractor prefers.
  
• Ask about payment. Clarify payment details before signatures and work are received.
  
• Get a written proposal from the contractor that explains the plan and schedule for the work, including start and finish dates. Make sure the proposal also includes a time for inspection by the municipality, if necessary.

Most importantly, read about the type of project you’re hiring the contractor to do so that you can better discuss the project and have an idea about what it costs and what’s involved.

Lemon Pound Cake

Hello! I'm still alive! Please don't forget about me. I know I haven't been doing much baking but I'm still reading all your lovely updates. Here is the latest update of my baking, Lemon Pound Cake. It's very unusual of me baking a butter cake for my own consumption.  

Well, this is my first attempt on pound cake and I choose the most easiest recipe and also my favorite lemon flavor. Another reason for choosing this recipe because the batter is small enough to fit into my Daiso pound cake pan. I'm quite happy with my first pound cake. It's nicely baked and the lemony taste gives the cake a lighter texture. I use to bake banana loaf cake to give away and now here is another good choice. I like this pound cake and hope you do.

Recipe from 点心达人，轻松学 

(Pound cake pan 18 x 8 x 6.5cm)

100g plain flour

30g ground almond

1/3 teaspoon baking powder

120g unsalted butter

50g caster sugar (I used 30g)

2 egg yolks

2 tbsp fresh lemon juice

1 lemon zest 

1 drop vanilla extract

2 egg whites

50g caster sugar

• Grease and line the pound cake pan with baking paper. Shift the flour, baking powder and ground almond.


• In a clean bow, beat the butter then gradually add in the caster sugar until the sugar dissolved into the butter and the mixture become pale in color.


• Mix in the egg yolk one at a time until just combine. Then  mix in the lemon juice and zest together with the vanilla extract. 


• In another clean bowl, beat the egg whites with a pinch of sugar until the bubbles appear then add 1/3 of the sugar. Gradually beat in the rest of the sugar until the egg whites become peak foam. 


• Gently mix in half the egg whites into the butter lemon mixture, don't have to mix too much. Then mix in half of the flour ingredients and combine everything. 


• Gently fold in the remaining egg whites then add the remaining flour ingredients until well combine.


• Pour the batter into the pound cake pan and bake in a 170C preheated oven for 10 minutes. 


• Took it out and use a knife to cut a line at the center of the batter, continue to bake for 35 to 40 minutes until and skewer insert into the cake and come out clean.


• Let it cool down on a wire rack and enjoy!

WHITE PUMPKIN MORKUZHAMBU

பூசணிக்காய் மோர்க்குழம்பு


This is a famous vegetarian dish in south India. White pumpkin, ladies finger, colocasia and brinjals are the suitable dishes for morkuzhambu.

Ingredients:


White pumpkin pieces- 2 cups
Thick curd- 2 to 3 cups
Shredded coconut- half cup
Fenugreek seeds- half sp
Black gram- half sp
Tuar dal- 1 tbsp
Cumin seeds- half sp
Chopped tomato- 1 cup
Turmeric powder- half sp
Salt to taste
Red chillies-4
Mustard seeds-1 tsp
Gingelly oil- 3 tbsp
Curry leaves- 1 arc
Chopped coriander- 3 tbsp
Green chillies-5
Shredded ginger- half sp


Procedure:
Soak the tuar dal in a cup of water for half an hour.
Boil the pumpkin pieces in enough water and salt.
When they are cooked, drain the water and keep the pieces in a plate.
Heat a pan and pour a tsp of oil.
Add the fenugreek seeds, cumin seeds and black gram and fry them to light golden colour.
Add the tuar dal without water and fry them for a few minutes.
Add the green chillies and fry for a few minutes.
Then add the coconut with the ginger and fry them for a few seconds.
When cooled, grind them with enough curd to a coarse paste.
Beat well the remaining curd except a half cup
Mix well the beaten curd with the ground paste and enough water to the required consistency.
Heat a pan and pour the remaining oil
Add the mustard seeds and when they splutter, add the tomato, red chillies, curry leaves and the turmeric powder.
Cook on medium fire until they are mashed well and the oil floats on top.
Add the coriander and fry for a few seconds.
Pour the morkuzhambu mixture with the cooked pumpkin pieces and enough salt.
When the morkuzhambu starts boiling, put off the fire and mix in the remaining curd thoroughly.
In this way, this kuzhambu will be perfect and delicious.