Saturday, April 24, 2010

Homemade Bread Appetizer




welcome!


Don't throw away old bread.
Try this recipe.Serve and enjoy.


x

Ingredients

5slices bread old, 1/2 inch thick
2large eggs
1teaspoon chili powder
1x salt and black pepper to taste

1/2 teaspoon origana
1teaspoon chat masala powder
1x curry leaves optional
500millilitres vegetable oil

Directions

Cut bread in to 1/2 inch cubes.
Beat eggs and combine pepper, chili, salt, origana, masla.
Then add bread cubes and mix well, cover them with a towel for one hour.
Put the oil in the pan and heat in medium high heat.
Put in as many cubes as you can, into hot oil and cook and fry until golden brown.
Serve with tomato sauce and enjoy
See my web sites
www.stellarecipe.webs.com





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Home made Mini Bread




Welcome
          I am stella from Sri lanka


500 g flour
50 g sugar
50 g butter
7 g salt
10 g yeast
230 ml water
method
1. In mixing bowl combine flour,sugar,yeast,and salt,mix on low speed for one minute
2.add water and mix on low speed for one minute.
3.combine butter and kneed until smooth and elastic.about 10-15 minutes.(medium speed)
4.cover the dough(towel)and let rising warm place.(volume double size).
5.punch the dough down and in to greased mini loaf pan,allow to rise for one hour.
6.bake at 200 c 35 minutes.serve with jam or
butter.

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Wednesday, April 21, 2010

Homemade milk rice-srilanka

home made milk rice-srilanka


WELCOME!

Ingredients

500grams rice, white
2cups water
2cups coconut milk thick


salt to taste

Directions

Wash the rice, put in a medium saucepan and add water.
Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed, coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.

see my website
www.stellarecipe.webs.com

Nutrition Facts

Serving Size 93g Amount per Serving
Calories 89 97% of calories from fat

% Daily Value*
Total Fat 10.0g15%
Saturated Fat 9.0g43%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 8mg0%
Total Carbohydrate 1.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 1.0g2%
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 8%

The History Of Rice

Americans are not big rice eaters: Statistics say that we eat just 25 pounds per year, with about four pounds of that attributed to brewing beer. In Myanmar (the former Burma), a person eats 500 pounds of rice a year, or 1¼ pounds per day. But then, rice cultivation may have originated in one of the long valleys of Myanmar’s Shan Upland, or nearby. Radiocarbon dating of strata containing grains of rice found in south China indicate rice was cultivated as far back as 7,000 year ago. Researchers believe rice may have been indigenous to what is now India; domestication (cultivation) most likely took place in the Assam area of northeast India, southwestern China, Myanmarsri, lanka or Thailand .



Sunday, April 18, 2010

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Tuesday, March 30, 2010


Home made Mini Bread




Welcome !


500 g flour
50 g sugar
50 g butter
7 g salt
10 g yeast
230 ml water
method
1. In mixing bowl combine flour,sugar,yeast,and salt,mix on low speed for one minute
2.add water and mix on low speed for one minute.
3.combine butter and kneed until smooth and elastic.about 10-15 minutes.(medium speed)
4.cover the dough(towel)and let rising warm place.(volume double size).
5.punch the dough down and in to greased mini loaf pan,allow to rise for one hour.
6.bake at 200 c 35 minutes.serve with jam or
butter.



Sunday, March 28, 2010


Home made Chocalate Milk pudding




Welcome !


120 g cooking chocolate
500 ml milk
100 g sugar
30 g sugar for egg whites
30 g gelatin
4 eggs


1. melt the chocolate in a double boiler stirring smooth.mix gelatin and 100 ml cup of hot water.
2.Beat egg yolk and sugar with electric mixture.cook milk.low medium flame,combine egg yolk chocolate and gelatin
3.Beat egg whites 30 g sugar with electric mixture until stiff peaks.then add the cool chocolate mixture to the egg whites
4.Fold the mixture on to grease pan and refrigerate to set for 2 hours or more. can serve with whipped cream.

Saturday, March 27, 2010


Home made Yogurt-Srilanka

                                





  welcome

Ingredients

60grams milk, skim, (non fat) powder or regular milk powdered
30grams sugar
500millilitres water
1teaspoon vanilla extract
2tablespoons yogurt

Directions

Heat milk in saucepan over low heat until it begins to boil, temperature 180 between 185F.
Remove from heart and allow to cool. Temperature 100 between 115F. If necessary use a thermometer.
Add 2table spoon yogurt,sugar and vanilla, stir well.
Transfer the yogurt mixture to glass pot.
Heat oven to 110-115 F and turn off.turn on oven light.
Place yogurt mixture in oven on upper rack. Yogurt will be done in 4-6 hours.
Serve and enjoy.
Save and share this recipe

Sunday, March 21, 2010


Home made ChocolateMousse







Welcome !


Ingredients

150 grams cooking chocolate
3 eggs whites
3 egg yolk
100 grams sugar
3 teaspoons coffee powder

Preparation

Step 1 Melt the chocolate in a double boiler,combine coffee and . butter
Step 2 Remove from heat add the egg yolks one at time. mix well.
Step 3 Beat egg whites and sugar with electric mixer until stiff peaks
Step 4 Then add the chocolate mixture to the egg white.
Step 5 Refrigerate to set for an1 hours or more.
Step 6 Can serve with whipped cream
Step 7 Serve and enjoy.







Sunday, March 14, 2010

Milk pudding




Milk pudding

2 1/2 cups milk
150 g sugar
30 g gelatin
3 eggs
1 tsp vanilla



Step 1Heat the milk and beaten eggs in a saucepan while

.stirring continuously
Step 2Bring it to a boil and then reduce the flame and cook it


for 2 more minutes.
Step 3Meanwhile, mix gelatin with a little boiling water, stir and


.add it to the boiling milk
Step 4Mix well and then turn off the flame.
Step 5Add the vanilla and sugar, mix till it dissolves completely.
Step 6After this mixture cools, pour it in individual bowls.
Step 7Refrigerate it for about four hours.
Step 8Milk Pudding is ready. Serve with caramal sauce.


































Tuesday, March 9, 2010


Coconut Macaroons


welcome
I am stella from sri lanka
HOME MADE COCONUT MACAROONS
2
egg whites
180
sugar
2
teaspoons vanilla
1
teaspoon almond essence
1
cup desiccated coconut
Step 1
Preheat oven 150 degrees C
Step 2
Beat egg whites and sugar on high speed and electric mixer. about 5 minutes
Step 3
Add vanilla and almond essence, beat well.
Step 4
Mix desiccated coconut.
Step 5
Drop by rounded tablespoonfuls onto greased baking sheets. Bake 25 minutes or until golden brown.
Step 6
Cool and serve


Submitted by: stella dias

Thursday, March 4, 2010


Marshmallows

WELCOME




I am stella from srilanka
My Marshmallow receipe

Ingredients

*15g Unflavored gelatin
* 225g sugar
* 200ml Hot water
* icing sugar for final touch up
* 2 tsp rice balls

Directions

1. Soften the gelatin with 50ml of hot water. (keep the bowl warm in the double boiler if necessary.)

2. Melt the sugar in the rest of the hot water.

3. Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minute.

4. The mixture will start to set once it cools, so quickly pour the mixture into the container.

5. Let cool for 6 hours.

6. serve


















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home made mini bread

Thursday, April 8, 2010

recipes

Welcome - I am Stella from Sri lanka - My home page



Friends -See my recipes

HOME MADE MASHMALLOWES_MY METHOD

http://stellarecipe.webs.com/tn.jpg5.jpg

Home made mashmallowes

Ingredients

*15g Unflavored gelatin
* 225g sugar
* 200ml Hot water
* icing sugar for final touch up
* 2 tsp rice balls

Direction


1. Soften the gelatin with 50ml of hot water. (keep the bowl warm in the double boiler if necessary.)

2. Melt the sugar in the rest of the hot water.

3. Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minute.

4. The mixture will start to set once it cools, so quickly pour the mixture into the container.

5. Let cool for 6 hours.

6. serve

Nutrition Facts

Serving Size 17g Amount per Serving
Calories 36 0% of calories from fat

% Daily Value*
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.0g0%
Sugars 9.0g
Protein 1.0g1%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
My method

Mashmallowes---Introduction

Marshmallows were introduced in France in the mid-1800s, where owners of small candy stores made them by sweetening, whipping and molding gummy sap from the mallow root. Doctors extracted juice from the marsh mallow plant's roots. It was then cooked with sugar and egg whites and then whipped. When this foamy meringue hardened it created a medicinal candy that was used to soothe children's sore throats, suppress coughs, and help heal minor cuts, scrapes, and burns.

Consumers liked the marshmallow's unique texture and taste so much that candy makers couldn't keep up with the high demand. The candy makers needed a way to make marshmallows faster. The "starch mogul" system was developed in the late 1800s. This system allowed marshmallows to be made in 24 to 48 hours.

Instead of making marshmallows by hand, the "starch mogul" system used molds made of corn starch (like jelly beans are made today). Around the same time, gelatin (which can also be traced back to ancient Egypt) replaced mallow root. Today's marshmallows don't actually include any mallow; they are a combination of corn syrup, corn starch, sugar, and gelatin.

In 1948, a marshmallow manufacturer by the name of Alex Doumak, experimented with different methods of marshmallow making. He was trying to speed up the process. He discovered a revolutionary process called the "extrusion process". The "extrusion Process" involves pumping the marshmallow mixture through long pipes and cutting it into the shape we are familiar with today.

In the early 1950's the "jet-puffed" process was developed. This process infuses air into the marshmallow. This gives it a lighter, fluffier texture.

Today, extruded, jet-puffed marshmallows can be cooked, cooled, formed, bagged, and packed in just 60 minutes

My recipe

www.stellasrecipe.blogspot.com


Home made yogurt-sri lanka

Ingredients

60grams milk, skim, (non fat) powder or regular milk powdered
30grams sugar
500millilitres water
1teaspoon vanilla extract
2tablespoons yogurt

Directions

Heat milk in saucepan over low heat until it begins to boil, temperature 180 between 185F.

Remove from heart and allow to cool. Temperature 100 between 115F. If necessary use a thermometer.

Add 2table spoon yogurt,sugar and vanilla, stir well.

Transfer the yogurt mixture to glass pot.

Heat oven to 110-115 F and turn off.turn on oven light.

Place yogurt mixture in oven on upper rack. Yogurt will be done in 4-6 hours.

Serve and enjoy.

Save and share this recipe

stella dias-24-thuduwa road-panadura-sri lanka


Nutrition Facts

Serving Size 123g Amount per Serving
Calories 72 4% of calories from fat

% Daily Value*
Total Fat 0.0g0%
Saturated Fat 0.0g1%
Trans Fat 0.0g
Cholesterol 3mg1%
Sodium 73mg3%
Total Carbohydrate 13.0g4%
Dietary Fiber 0.0g0%
Sugars 13.0g
Protein 4.0g9%
Vitamin A 0%
Vitamin C 1%
Calcium 16%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


History of yogurt
The word for this tasty item is not English, which is why we spell it many different ways - Yogurt, Yoghurt, etc. We are making guesstimates on how to spell a "sound" from another language. This food was developed in the middle east in the days of the Roman Empire.

The word we use to describe the product in modern times is "yogurt" - which comes from the Turkish word for the item. That is not to say that Yogurt itself sprung into being in Turkey. This food item has been around for 4,500 years - long before the modern country of Turkey was formed in 1923. It was created by the very first cultures of mankind in the middle east.

In essence, yogurt is spoiled milk. Bacteria infect the milk, turning the lactose (milk sugar) into lactic acid and alcohol, just like yeast works on grapes to make wine. The alcohol levels are quite low - and the resulting mixture is able to last longer without spoiling, which is of course critically important in hot regions of the world.

With many if not most adults being lactose intolerant, this is great, because the bacteria "handle" the lactose for you. Also, the bacteria settle in your intestines and help you in many other ways.

Unfortunately, many companies now pasteurize their yoghurt, which defeats the entire medicinal purpose of eating it :) They kill off those bacteria that you are supposed to be eating. So you want to aim for a version that is *not* pasteurized.

Also, many yogurts are now made for a modern audience meaning they are filled with extra sugar to meet our "sweet tooths". Yogurt can be worse than candy in this situation. Once you start reading labels, it is almost scary how much sugar is added to many of these once-healthy foods!

Home made steamed cake

Ingredients

165grams flour, all-purpose
90grams brown sugar
1teaspoon baking soda
1teaspoon vanilla extract
1large egg
90millilitres water
1teaspoon honey optional

Directions

Mix the flour,sugar and baking soda in a large bowl. Mix well.

Add water egg honey and vanilla, mix well.

Cover the mixture and let rise in warm place, about 30 minutes.

Pour batter in to moulds(paper cups)till 90% steam on high heat for 30 minutes or till cooked

Serve and enjoy.

stella dias-24- thuduwa road panadura- sri lanka

Nutrition Facts

Serving Size 68g Amount per Serving
Calories 173 6% of calories from fat

% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g2%
Trans Fat 0.0g
Cholesterol 35mg12%
Sodium 110mg5%
Total Carbohydrate 37.0g12%
Dietary Fiber 1.0g3%
Sugars 16.0g
Protein 4.0g8%
Vitamin A 1%
Vitamin C 0%
Calcium 2%
Iron 10%


HOME MADE MINI BREAD





Ingredients

  • 500 g flour
  • 50 g sugar
  • 50 g butter
  • 7 g salt
  • 10 g yeast
  • 230 ml water

Directions

  • 1. In mixing bowl combine flour,sugar,yeast,and salt,mix on low speed for one minute.
  • 2.add water and mix on low speed for one minute.
  • 3.combine butter and kneed until smooth and elastic.about 10-15 minutes.(medium speed)
  • 4.cover the dough(towel)and let rising warm place.(volume double size).
  • 5.punch the dough down and in to greased mini loaf pan,allow to rise for one hour.
  • 6.bake at 200 c 35 minutes.serve with jam or
  • butter.
  • stella dias-24 thuduwa road- panadura- sri lanka Yield: serves 2

home made appetizer



WELCOME

I am stella from sri lanka
Ingredients
100grams Gram flour
1tablespoon flour, all-purpose
2tablespoons corn flour
1/2teaspoon baking powder

1/4 teaspoon origana powder
2teaspoons garam masala powder
2teaspoons chili powder
1teaspoon black pepper freshly ground
1teaspoon salt
50millilitres water
500millilitres vegetable oil
200grams cabbage shredded
100grams carrot shredded

Directions

Combine gram flour, corn flour, plain flour, baking powder, origana, masala powder, chili powder, pepper, salt and water.

Mix well.

Add cabbage, carrot and salt, mix well.

Put the oil in the pan and heat(medium high heat)

Carefully drop spoon fuls of the mixture in to hot oil and fry until golden brown.

stella dias 24- thuduwa road- panadura srilanka

www.stellarecipe.webs.com

Nutrition Facts

Serving Size 96g Amount per Serving
Calories 47 9% of calories from fat

% Daily Value*
Total Fat 0.0g1%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 627mg26%
Total Carbohydrate 10.0g3%
Dietary Fiber 2.0g10%
Sugars 3.0g
Protein 2.0g3%
Vitamin A 91%
Vitamin C 34%
Calcium 5%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.