Happy Christmas!

I've just made a very simple log cake with no extra frosting or any fancy decoration  as time is so limited for me nowadays. As usual, I used the same swissroll recipe of 孟老师, it turn out spongy soft just as good as last year attempt of my x'mas log cake. 

The log effect was made by the cocoa mixture then bake together with the sponge. With no extra frosting around the log, we don't feel so guilty of having a big slice. Lastly, wishing everyone have a wonderful Christmas and Happy 2012 !!

16 December 2011 - Make another log cake in vertical version which is quite the same as last year but with the same method of the above non-frosting method. Beside, thanks for everyone who remember me and drop by to leave your comments. Wishing you all have a wonderful Christmas and blessed 2012.

Balsamic Brussel Sprouts with Cranberries

This is another try on both brussel sprouts and cranberries. The combination worked well and it really brightened up the dish and was very tasty and perfect as a side dish. Now a days I getting so carried away and using cranberries in almost all the dishes...really love the flavor and taste of cranberries. More over it so healthy packed with all the nutrients and this is the time of the year you can get fresh cranberries. So why not make the most use of it....

Ingredients:

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1 cup Cranberries

10-12 Brussel Sprouts washed and halfed

1 tsp Balsamic vinegar

Salt and Pepper to taste

1/2 tsp Oil

1/4 tsp Brown Sugar

Method:

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1. In a pan add oil, when it's hot enough add the brussel sprouts, add salt and pepper and saute it for a min, then cover and cook it on low medium flame until it's 1/2 cooked.

2. Now add the cranberries and keep stirring occasionally and when the cranberries start to burst, add the balsamic vinegar and sugar and saute it again for about 2-3 mins, until the brussel sprouts are 3/4 th cooked.

3. Make sure you don't overcook the brussel sprouts, as it will not taste good, this way when it's 3/4 th cooked it keeps it bright green and crunchy.

4. Off the flame and serve it as a side dish or just like a salad.

You Might Also Like:

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Spicy Peerkangai Dal / Spicy Ridge gourd Dal

Ridge gourd dal is one of my new found love.. I was just shopping at an Indian Grocery store when I stumbled upon fresh ridge gourd. I remember making masiyal, kootu or sambar out of it. So decide to try something new and the result was fabulous. A very spicy and yummy dal to go well with roti, rice or eat it just like that.

Ingredients:


Yellow split Moong Dal - 1 cup
Cubed Ridge Gourd - 1 cup
Sambar Powder - 1 tbsp
Turmeric Powder - 1/4th tsp
Red Chilli Powder - 1/2 tsp (optional)
Asafoetida - A pinch
Salt - To Taste
Water - 2 - 2 1/2 cups

For the Tempering:

Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chilies - 3-4
Curry leaves - A few
Cilantro - For Garnishing

Method:

• First, Take a pan and dry roast the Moong dal until it starts to turn light brown and a beautiful aroma emanates from it.

• In a pressure cooker or pressure pan, heat oil and do the tempering with mustard seeds, urad dal, chana dal, curry leaves, asafoetida and dry red chillies.

• Add the cubed ridge gourd pieces to it and cook the vegetable for about 5 minutes on low heat.

• Then add turmeric powder, red chilli powder and salt. Mix it all well.

• Now add the Sambar powder and mix well.

• Then add the dry roasted moong dal and water and pressure cook for about 2-3 whistles.

• Spicy Ridge Gourd Dal is ready to be served.

• Enjoy it hot as a lentil soup or with hot Roti's.

Notes:

• Adding red chilly powder and dry red chillies are optional. If you need more spicy dal, you can add these or else you can exclude them.
• You can substitute Ridge gourd with any other vegetable such as Tindora, gourd or just tomatoes.
• Adding more curry leaves, cilantro and asafoetida enhances the taste.
• Adjust the water accordingly and prepare it in any consistency you prefer, be it thin or thick.
• Enjoy the dal..