Cinnamon rolls

20160917_181012-480x640

I was made of flour

Mixed with eggs

And  a splash of  milk

A pinch of salt and a drop of oil

Together they became a ball of dough

I was raised for hours

They rolled me very neatly

Into  a thin sheet and sprinkled over

some sugar with a mix of cinnamon

Then carefully rolled together

Into a long roll and cut into six

Placed in a tray

And dumped in the oven

At 180 degrees Celcius for 15 minutes

Together I was baked

Warm and hot was my body

As I lay to cool

Over they drizzle a thick white glaze

That adorned my body

Which was soft and sweet

Together they devoured admiringly

They call me a cinnamon roll

Together

Advertisements

Scones

Dont you think
They are smiling
Before we bite in
They were shivering
Hence the cracks
We think its happiness
Yet its a mere shiver
That all scones have

Before we bite and destroy there beauty
We rejoice is happiness

As we save time On cutting

and just dab the cream

With a bit of jam
By ripping them apart
So our teeth can bite
And enjoy them wholeheartedly

PicsArt_09-04-10.33.44

Homemade Candied Orange Peels

When a recipe calls for candied ginger preserve or orange peels I think twice,

1, will it taste good?

2, do i hace to buy it just for one recipe

No way am gonna do the second one so the only option is make it at home.

This is when i found out the answer for the first thought.  Voila it tasted so good in such a way that i never even imagined.

Now all those orange peels can be used up for something.  Recipes have started over pouring in my mind and am in a sort of jam thinking which one to try first amidst my work and son.

Life has got busy but i ain’t gonna spend a day without thinking of something to blog about so here we go.

I would like to share my candied orange peel recipe it’s more like a dosi or marabbah.

Its sweet and sticky.

I added this to my secret cake recipe which asked for candied peels of ginger.

I did add some to my cheese cake too which did not set 😦 Of course not cos of the candied peels but i forgot to add gelatin.

Here is what you need for the candied orange peels ;

1 full oranges peel

4 teaspoons sugar

2 cups Water

Lets make it ;

Wash and grate the orange peel, if you ate the oranges and has got only the peel do not try grating just finely cut using a pair of scissors and add them onto a pan.

Pour in the water and cook the peel until its soft. Add more water if required and make sure you cook the peel well.

Once the water has reduced add the sugar and cook over a medium heat and caramelize the peels.

Take off before they get stuck onto your pan.

Cool by transferring to a glas jar and store in the fridge.

Drizzle some of the sugar syrup while pouring to the jar so that it does not get too sticky and stays clean making it easier to take a bit when you need.

20140815_125036 20140813_181201

Mango Achcharu

mango Achcharu

My husbands aunt introduced me to this so called mango Achcharu which was so sweet, spicy and sour. i have had many sorts of ach charu but this one is so different. why? because you can have it as a snack on a very lazy evening or during the day while watching your favorite drama. 

it keeps well in the pantry for up to 3 days and in case you wanna store for longer please refrigerate.

20140518_130501

Cut 1 semi ripe mango into quarter pieces like shown. having it with the seeds makes t more fun as you can dip in that extra gravy and suck the seed. its sooo yummy.

 

season with salt

season with salt

 

pour the vinegar i used white vinegar you can any other type as well.

pour 1/4 cup vinegar i used white vinegar you can use any other type as well.

 

sprinkle the turmeric powder.

sprinkle 1/4 teaspoon turmeric powder.

 

season with chillie powder as much as you like or as much as can bear the heat... i like it a bit more spicy. that's my sri lankan taste bud :-)

season with chillie powder as much as you like or as much as you can bear the heat… i like it a bit more spicy. that’s my sri lankan taste bud 🙂 don’t worry i will negotiate while eating at your place or while i cook for you, so please come dine at my place and don’t hesitate to invite me either.

 

20140518_131746

sprinkle some Kashmir chillie powder for the color. don’t worry its not spicy as the red chillie powder.

 

add some chillie flakes according to your required level of spiciness.

add some chillie flakes according to your required level of spiciness.

did you add some extra chillie flakes then here is your chance to adjust it and make it edible, add the sugar

did you add some extra chillie flakes then here is your chance to adjust it and make it edible, add the sugar, go on taste it and add more if nesessary.

por in a cup of water

pour in a cup of water and let it cook over a medium low heat until the water has evaporated and the required gravy level is reached.

too much sugar??? dont worry pepper is here to help you, not  too spicy and very dark to make your dish a bit more photogenic.

too much sugar??? don’t worry pepper is here to help you, not too spicy and very dark to make your dish a bit more photogenic.

oh it starts sizzling with lots of evaporation so now decide if you need a good amount of gravy or not and take off heat.

oh it starts sizzling with lots of evaporation so now decide if you need a good amount of gravy or not and take off heat.

transfer into a glass box with an airtight lid and keep it on your shelf for 24 hours before using them up. you can eat it when ever you wish don't wait till lunch or dinner.

transfer into a glass box with an airtight lid and keep it on your shelf for 24 hours before using them up. you can eat it when ever you wish don’t wait till lunch or dinner the 24 hours is just to get yourself prepared and give some time for the mango to cool after the shock, yes it would be wont it with all that sweetness and spiciness at once.