We are all addicted to cookbooks sometimes and buy atleast a couple of them in our lifetime or have bought a few which are lying on our shelves for ages. Have you ever tried any of the recipes in them?
Ofcourse we might have tried a couple and would have our own experience on trying out recipes from a recipe book. Some would have a very positive feedback from those who tasted your food some would have faced a tough time with recipes turning up wrong. A few reasons why recipes turn up wrong are either your doing it the wrong way or you have no experience or basic knowledge of cooking.
Thats what I have experienced.
Yes ,I did think that knowing to cook a few meals like rice and curry would be sufficient and buying cookery books will teach me all I need to know about cooking, baking and grilling etc.
It was my self confidence until I had a failure in trying out the recipe which I followed step by step.
But why did I fail to bring up a simple cake by following the recipe step by step?
Yes thats a question.
Has the cookbook author written the recipe wrong?
Ofcourse not, if so would it be published by a famous company. Let alone the famous publisher. People wouldn’t buy such books. People buy cookery books as they trust its the truth unlike novels which is not real but a hobby for some and many read for the joy of reading and passion or for educational purposes.
Then what went wrong when I did bake a cake for the first time in my life?
It was the measurements.
I had never baked nor used a measuring cup when I first baked a cake. So I had no basic knowledge of baking which is why my cake batter went wrong.
Failure is the first step to success
Thats true my failure in baking a cake without any basic knowledge of baking encouraged me to join a class to learn the basics of cooking which was very useful in my life.
I started making delicious meals for my family.
Later on I started creating dishes on my own by watching television programmes and following recipe books.
Finally I found a part time job on recipe writing, editing and rewriting. I started earning a small income which helped me buy stuff online and now am really glad I went for a cookery class.
You might be wondering why one needs cookery classes when the technology has developed so much and finding recipes is just a click away and learning basics is also easy by following videos and tutorials which are freely available online nowadays, but when I was 16 I dint have a facebook, Gmail nor a mobile phone with gprs. I dint have many friends, I was home schooled.
Now dont stop thinking “ok, this story is good for someone who is home schooled and has less friends”
It can be true in some instances but trust me
“What you learn through experience is way too expensive than learning online”
What I learnt through experience is that every recipe has a small difference.
Especially When its baking you need to take care of measurements and temperature which might turn your recipe down.
When it comes to cooking learn the basic and you can create the toughest dish in the world.
The first book I followed when I was 17, yes I know its too old to start cooking but I dint wanna learn until then.
Here is the challenge with details on what you need to do to be a part of this contest.
The very first challenge is to try a recipe by following a book you’ve had for some time no matter how long. Post the recipe with an image of the dish and the book cover.
Tell us how you did it.
Did you follow the instructions step by step?
Was is easy to understand?
Was the measurements in cup or grams?
Did you find it easy to convert the measurements?
If possible give us a step by step image of your dish.
And do not forget to include the comments you got from the testers.
Make it fun by adding pictures of you kid tasting it (if you like only)
Publish the post before next Thursday.
The winning post will receive a recipe free!
And the best part is you get to choose which recipe you want and we will email it to you.
So get going and start making.
If you dont have any recipe books thats ok, go ahead and give us a story about your own recipe book which you’ve treasured for ages or which has been passed on to you by your mother or grandma.
Get pictures of the book it doesn’t matter if its old with torn pages.
There are no rules for this contest apart from one rule.
Always include an image and tag the post with (recipe book club, weekly recipe challenge, recipeaweek)
And leave a link below on the comments section.
old is gold
Substitute dedicated coconuts with scraped coconut for any Rotti or chutney recipes that you needs fresh scraped coconut they all taste equally same and delicious.
Making dinner for one is very tough especially when you feel like having something special and delicious yet easy to prepare in 10 minutes.
Going through recipes and finding the right recipe is more time consuming.
Being on a particular diet plan and preparing a healthy meal has always been a challenge to me. Especially being a heavy rice consumer in srilankan style with those delicious spicy meat and curry dishes, one can never follow a diet as cravings take over leaving a second thought like this is the last time I eat or i’ll do my walking and workouts tomorrow and make up for the heavy meals.
I have been working on creating a healthy meal and have successfully gone through various invention test which am really glad I did.
One such recipe is the following brinjal and shrimp curry.
I prepared them from scratch and left over shrimps and made myself two wheat flour flat breads that were salt free and oil free.
Surprisingly my first attempt to prepare a salt and oil free Rotti worked out perfectly and was really palatable, soft and delicious that is soaked in oil with adequate salt Rotti.
I would like to share the two recipes below –
brinjal and shrimp curry
1 medium sized round shaped brinjal
1/4 cup prawns
1/2 a medium onion
Salt to taste
A pinch if tumeric
1/3 teaspoon chillie flakes
1/3 teaspoon chillie powder
A dash of crushed pepper
A pinch of cumin
A large pinch of coriander powder
1 teaspoon oil
A slice of line to garnish
1.Chop the onions and brinjal into equal size according to the size of you shrimps.
2. Heat oil in a pan and sauté onions with brinjal for 3-4 minutes stirring continuously.
3. Add all the spices with salt to taste.
4. Continue stirring and cook by adding two tables spoons of water until the brinjal is cooked well.
5. Stir in shrimps and sauté for 3-4 minutes or until the shrimps are cooked fine.
Turn off heat and serve it over a wheat flour flat bread.
Garnished with some lime juice from the slice and sprinkle some corrida fee leaves if you have, I dint have any so I couldn’t use.
Coriander leaves should be added to the brinjal and shrimps soon as you turn of heat which will bind the flavor with the curry.
Serve warm like a wrap or separately with some thick dhal.
This curry is prepared using only one teaspoon oil which is ideal for a person on a 1600 calories diet like me 😊.
To make the salt less wear flour flat bread.
Add a cup of flour and knead with some water as required until the dough is smooth and soft.
Roll out on a board and grill over pre heated pan for 2-3 minutes in each side over a medium low flame.
Hope you enjoy this recipe and will be posting more delicious recipes keep watching.
The healthy part of this dish is its prepared with no salt nor oil and is very thin.
Ready to roll up
squeeze the lime before serving.
Tempering in the pan smelled good
Click On Me 🙂
An experience shared by trying and testing a coconut chutney using desiccated coconut with recipes and images.
This chutney is best to be served with rice, roti. dhoklas or the delicious indian dosa, idli, vada etc.
keeps well in the refrigerator for a week as prepared using desiccated coconuts.
if storing in fridge make sure you don’t add tempered onions for a better quality.
Above document was created by myself using indesign magazine style which is why I have tagged it under work and food.
I really enjoyed designing this document hope you enjoyed too.
I remember when I was young my mum used to make a porridge with a type of green leaves that was blended to a juice using a mortal and pestle and the juice was mixed into semolina or white raw rice to make a thick porridge which was served with a spicy gravy left over from the previous days lunch or dinner and sometimes a katta sambol or with a piece of juggery for the little ones to make them eat the green healthy porridge for the love of sweet juggery.
Since moving into Dubai I have never seen those leaves and even if I do see a few variety of leaves I cannot recognize them.
Few months back I was walking towards the frozen vegetables section and was very inquisitive to find out what those small packets that was labelled as molakia were and asked my husband. He confirmed it was those same green leaves I used to drink long time back as a porridge. As a person who dint have English as a mother language I only knew what the leaves were called in Tamil and Sinhala. it was modakathan. I decided to buy those packs and try them out although I was a bit in doubt as to what they might be and how they might taste.
I tried the traditional recipe that was passed to me by my family.
Recipe for molakia with semolina
100 gms molakia leaves (chopped)
1/2 cup semolina
2 pinches of salt
2 teaspoons of thick coconut milk
3 cups Water
1. Wash the semolina and add into a pot with room temperature water and molakia leaves.
2. Sprinkle two pinches of salt.
3. And cook over a medium low heat stirring continuously until the semolina is cooked and the mixture starts to boil.
4. Add two teaspoons of thick coconut milk and continue cooking while stirring continuously until the mixture boils again to heat the coconut milk for about 2-3 minutes on a low flame.
5. Turn of heat and serve warm with a gravy or katta sambol for a spicy breakfast and if you fancy something sweet try having it with a piece of good juggery or a couple of dates for those who prefer something healthy.
This dish serves 2.
This is a very healthy dish for breakfast.
Below I have uploade a picture of the molakia packet which I believe you can find it easily at any supermarket in the UAE.
I have tried two different brand of this leaves and they all taste exactly same.
Hope you enjoy this delicious and healthy dish for your breakfast.