Globe Cake ( Harry,Centre Culturel Français )

Ini pesenannya Mela n the gank buat temennya,Harry yang mau keliling dunia ( Duhhhhh asiknyaa, ikut dong..hehehe)


Dapet request ini, langsung panik.com secara ga pernah bikin globe, wkt sekolah jg peta buta nya ancur..hahaha.
Tapi Mela bilang " Gpp Kak, pokoknya asal berbentuk peta aja, orangnya botak trs bawa ransel ya kak" Wadohh pusing deh langsung tp teteupp berkat dukungan ( or paksaan??wkwkwkw ) Mela, diterima lah order ini.


Ceritanya, Harry ini temen CCF - Centre Culturel Français nya Mela n the gank.Harry nya mau keliling dunia. Nah kue ini mo dibawa keliling dunia jg..Eh salah ya..heheheh..kue ini mo dikasi buat,yaa sebagai tanda selamat jalan kali ya ( sotoy mode on ).


Awalnya kue nya mau diambil, trs ga jadi, pgn dianter aja katanya.Contact kurir, full..Yauda terpaksa bilang Mela kue nya harus diambil, lagian kalo pake kurir jg riskan bgt karena ada figurine berdiri nya.


Untung banget Mela ini baikk hati, jalan2 ke luar kota ya Mel ( cengkareng ), mana sempet salah kasi petunjuk lagi. maapp ya neng..hehehe


Langsung dipajang jadi pp

Comment : " Kak, kamiii segenap CCF'ers mengucapkan xie xie ce lorennntt.kuenya bagusssss..cakepppppp" tinggal tunggu komen pas kue nya dipotong tar malem" 


Pas malemnya via bbm setelah kue dipotong :
Kue nya enyakkkkk Kak, uda abiss..
Hah? da abisss??? iya dikerubutin..qiqiqiqii


Lola's Kitchen tiens également à dire je vous remercie beaucoup pour votre commande à Mela et CCF'ers 


Bonne chance, Harry..
Nous étions tous en attente de votre retour

Spaghetti with Roasted Garlic and Home made Marinara

I know the name is bit long but I couldn't help but to mention the actual one. I was inspired by this from the 'The Best Thing I ever Ate' - With Garlic in the Food network. It was one classic recipe. I made this for lunch today and it was simple yet elegant.


Ingredients:
Serves - 2
Spaghetti - 1/2 lb
Garlic - 3 pods ~ 25 cloves
Butter - 1 tbsp
Olive oil - 1 tbsp
For the Marinara sauce:
There

Molake Hurali Saaru / Kollu Rasam - Horse Gram Thin Soup

MOLAKE HURALI SAARU/ KOLLU RASAM

                                           

Molake Hurali Saaru ( Kannada) or Kollu Rasam ( Tamil ) is a very tasty and healthy dish, which has various medicinal properties. My mother used to prepare it only sparingly,  saying that it had a severe heating property, and insisted that we savoured it with a liberal scoop of pure ghee. Molake Hurali or Sprouted Horse Gram tastes very good in salads and raitas.

INGREDIENTS

Sprouted horse gram - 2 cups
Tamarind - 1 small marble size
Tomato - 1 big
Rasam Powder - 1/4 tsp
Salt - 1/2 tsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Curry leaves - a few
Freshly chopped coriander leaves - 1 tbsp
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Garlic - 2 cloves
Ghee - 1/2 tsp
Mustard seeds - 1/4 tsp

TO MAKE SPROUTS

1. Wash and soak horse gram overnight.
2. Drain the soaked horse gram through a clean white towel .
3. Bundle the soaked horse gram in the same towel and store in a vessel covering it with a tight lid. A casserole or a hot box will be perfect for the purpose.
4. Leave the vessel undisturbed for one more night.The wet towel is enough to retain the moisture needed for sprouting.
5. Horse Gram Sprouts will be ready by the next morning.

                                      

MOLAKE HURALI SAARU/ KOLLU RASAM

1. Add turmeric and pressure cook sprouted Horse Gram with one cup of water.
2. Soak tamarind and the chopped tomato in warm water and extract juice to make two cups.
3. Add salt, rasam powder ( can be substituted with one slit green chilly), asafoetida and curry leaves to the juice.
4. Boil the above for ten minutes on low flame.
5. Take out 2 tbsps of the cooked sprouts and grind it to a smooth paste.
6. Add the cooked sprouts and the paste to the boiling saaru/rasam.
7. Cook for two more minutes till all the ingredients blend together.
8. Lower the flame and add 2 cups of water in a steady stream so that bubbles are formed on top of the saaru/rasam.
9. Add coarsely crushed pepper, cumin seeds and garlic cloves to the saaru/rasam.
10. Top it with fresh coriander leaves.
11. Do not stir the saaru/rasam and allow it to form a thick foam on top.
12. Switch off flame when it is just about to boil, and immediately remove the vessel from the stove.
 DO NOT BOIL SAARU/RASAM to preserve the wonderful flavour.
13. Heat ghee and splutter mustard seeds, and pour the seasoning on top of the saaru/rasam.

Molake Hurali Saaru/Kollu Rasam can be savoured with hot steaming rice or Ragi Muddae.
It can be thickened by adding more of the hurali/kollu paste and savoured as a thick soup.

                                  

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It can be sipped as a thin saaru/rasam by adding more water according to the requirement.

But do not forget to top the Molake Hurali Saaru/Kollu Rasam with a teaspoon of pure ghee before you start relishing the Ambrosia!

Sending this thin soup to Divya's Show Me Your Soup event in Dil Se!