Limoncello

Limoncello, mmm. So much you can do with it besides drinking it, although that is yummy. Use it in cakes in place of lemon juice, drizzle it over cooked cakes, brush it on to layers of a gateau, mix it with cream for the filling, most of all enjoy!

So here's how its done, unfortunately it takes at least a week, longer if you can wait.

Take 3 lemons, 4 oz caster sugar, 75ml water and 350ml vodka.

Put the water and sugar in a pan and disolve the sugar on a medium heat.

Meanwhile peel the lemons using your usual potato peeler.

When the sugar is dissolved add the lemon peel and bring to the boil, simmer for about 15 minutes.

Take off the heat and add the lemon juice and vodka.

Pour this, peel and all, into a jar or bottle and leave in a cool dark place.


Check it every day and gently shake to ensure it isn't all settling to the bottom too much.


After at least a week decant it into a swing top bottle, discarding all the peel. Is ready to drink and will last for 1 year.


Here's the best swingtop bottles.

Sakkaraivalli Kizhangu Curry / Genasu Palya - Sweet Potato Curry

SAKKARAIVALLI KIZHANGU CURRY / GENASU PALYA 

Sweet potato is known as Sakkaraivalli kizhangu in Tamil and Genasu in Kannada . This is one of the many native vegetables offered to Sun God during the harvest festival. It is usually grilled on  live charcoal, the skin is peeled and then relished as it is. It tastes yummy when cooked in jaggery syrup until it reaches the consistency of jam. Sakkarai valli kizhangu Curry / Genasu palya is another delicious dish which can be cooked in no time. 

INGREDIENTS 

Sweet Potato - 2 

Salt - 1/4 tsp 

Powdered jaggery - 2 pinches 

Oil - 2 tsps  

Mustard seeds - 1 pinch 

Black gram dal - 1/4 tsp 

Bengal gram dal - 1/4 tsp 

Turmeric powder - 1 pinch 

Asafoetida - 1 pinch 

Broken red chillies - 2 

Curry leaves - a few 

Fresh coconut gratings - 4 tbsps 

METHOD 

1. Scrape away the peel of sweet potato and store the peeled vegetable in a bowl of water. 

2. Chop into cubes and immediately immerse the cubes in water to prevent discolouration. 

3. Heat oil in a pan and add mustard seeds. 

4. When the mustard seeds splutter add the dals and roast till they turn golden in colour. 

5. Decrease flame and add red chillies and fry till they turn crisp. 

6. Stir in the asafoetida, turmeric powder and the curry leaves.

7. Drain the cubed sweet potato and add to the seasoning. 

8. Add salt and sprinkle little water, cover and cook on low flame till almost done. 

9. Add powdered jaggery, sprinkle little more water and cook till the curry becomes soft and dry. 

10. Switch off flame and garnish with fresh coconut gratings. 

Relish the sweetish Sakkarivalli kizhangu curry / genasu palya with your favourite meal.

Kitchen remodel update

     The beautiful paint is finished, giving the kitchen and kitchen nook a very classy look.   AS of last night the wood is almost finished in the kitchen area.  The countertops will be installed on Friday! Gets better every day.