Sunday, April 24, 2011

FRESH NARIYAL BARFI

INGREDIENTS
  • Coconut, scraped 4 cups
  • Sugar 3 cups
  • Milk 3/4 cup
  • Green cardamoms 2
  • Saffron (kesar) a few strands
  • Ghee 2 tablespoons

METHOD
  • Mix sugar and milk well. Add scraped coconut and mix. Transfer the mixture into a pan and cook, stirring continuously with a spatula. Peel cardamoms and crush the seeds. Add crushed cardamom seeds to coconut. Mix well and add saffron. Mix again. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. Grease a tray with ghee. Pour the mixture into it and spread evenly. Cool and cut into pieces and serve.

FRESH NARIYAL BARFI

INGREDIENTS
  • Coconut, scraped 4 cups
  • Sugar 3 cups
  • Milk 3/4 cup
  • Green cardamoms 2
  • Saffron (kesar) a few strands
  • Ghee 2 tablespoons

METHOD
  • Mix sugar and milk well. Add scraped coconut and mix. Transfer the mixture into a pan and cook, stirring continuously with a spatula. Peel cardamoms and crush the seeds. Add crushed cardamom seeds to coconut. Mix well and add saffron. Mix again. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. Grease a tray with ghee. Pour the mixture into it and spread evenly. Cool and cut into pieces and serve.

Place of Intrest

Places of interest :: Lovina is one of tourist places and destination in Bali, it is popular site for sunset, snorkeling and dolphin-watching , below is the information.
Lovina is the name a beach in Kalibukbuk village, 12 km to the west of Singaraja. Lovina is really a string of coastal villages to the west of Singaraja. Escape from the hustle and bustle of Kuta to Lovina Beach located in north Bali, about 100 kilometers from southern tourist hotspots. It is well known as an excellent site for sunset watching, snorkeling, and diving and famous for its early morning dolphin-watching boat trips. We can see the dolphin attractions in this place like jumping. It is not fail to draw if the tourist has the time to see the sunset here. Lovina area is also supported by the number of tourism fascination which is can be reached from this location. Darkly beautiful, Lovina offers quiet and calm, and is popular Asian tourists and those avoiding the hustle and bustle of the southern beaches.
After dolphin in lovina, you can try learn Balinese cooking class in Adjani Bali Cooking Class

Adjani bali Cooking Class, Bali Cooking Class, Lovina Cooking School

 
, familly running cooking class, in Lovina, Let,s try learn balinese cooking,
Small family-run cooking school near the post office on the main road at Kaliasem. Classes include a trip to see the growing of medicine herbs and a spice garden. In 2-3 hr students learn 5 Balinese recipes such as; Balinese curry, sambal goreng tempe, verkedel kentang, gado-gado, black rice pudding. Non Vegetarian, sate ayam, sate lilit, urab, ikan pepes, kolak pisang.  Address : lovina singaraja,bali,indonesia
email      :adjani_bali@hotmail.com
Contact Person : wayan ariawan
Phone :+628123623209
            +6285737642844
website www.adjanibali.com
Please Contact The day Before

Bali Cooking Class,Lovina cooking,Balinese food

Bali cooking is a creative process that is simple and a lot of fun. You can get Bali cooking lessons in ADJANI BALI Cooking Class. Here, you will learn the techniques and become familiar with the fresh herbs, spices, and other ingredients that make Balinese food delightfully tasty as well as nutritious and cleansing. Over the day we will explore different ways to blend and balance the varied flavors to create a stimulating array of unique tastes.
Adjani Bali Cooking Class, open everyday 10.00am-13.00pm
we are have 2 program cooking class:
1.Vegetarian Cooking Class [ 5 Dishes] 2Non Vegetarian Cooking Class [dishes], for more info please visit www.adjanibali.com
Only 2-3 hours Student learn 5 dishes, see spice garden, than start cooking ,after cooking class food for student

Easter egg

We did not dye eggs this year but we decorated them as always. Titus made Easter eggs with his favorite characters, and I put as well my illustrations with Nitinha.
Did you decorate your Easter eggs? Is it in your tradition to do it?


Giving Up Hate For Easter

... and trying to forever.

Jacob's been doing a series on things that make us smile as our Lenten observance. We weren't sure where it would lead, only that it seemed like a good way to try to expunge some of the anger that this blog indulges in from time to time. It turned the blog into a crazy patchwork of posts as one would be about Debt Doom and the next would be about flower photography or catnip*. We didn't like what it did to the flow of the thing at all, but we kept at it.

In my own life, I've clung to a bitter hatred of a monstrous evil done to me over a decade ago. The effects of it hound me on a daily, sometimes hourly basis in all kinds of ways. To a large extent, I allowed it to define me. Not only that, I was proud that it defined me. I saw how my hatred damaged my relationships and kept me from doing things the way I wanted to do them, but the pleasure my hatred gave me was like a sweet, succulent fruit. Not only that, I wanted others to share in my hatred as well. When people agreed with me about how horrible the act was, I secretly rejoiced.

I made several, small attempts to give it up. I'd reason with myself and work out cost-benefit analyses in my head, but nothing came close to working. None of my attempts lasted more than a few hours. I was going to my grave with this hatred, clutching it like a child holds a teddy bear.

Prior to Easter, Catholics are highly encouraged to go to Confession. Because of my recent trip to New Orleans, I missed our Penance Service and instead went to the normal Saturday Confession last weekend. I almost missed it because I was helping my daughter study, but for some reason I looked up and saw I could just make it if I jumped into the FredMobile and raced to church.

When I got to church, I had no particular plans about what I would confess. There were a few people in line, so I had some time to kill before I saw the priest. I sat there and in mental idleness looked upon the spot where, almost two years earlier, I experienced a miracle**.

I decided to give up my hate. I decided to confess it to our parish priest. I decided to quit the whole thing and be defined in ways other than as a victim of that decades-old evil, struggling to overcome its endless effects. Our priest had heard this kind of thing before and talked easily and kindly to me when I told him. None of us have particularly original ways of committing evil and there just aren't that many different ways to hurt each other.

Coming out of the confessional was an amazing experience. I felt twelve or so years of evil grime washed away from me, left behind to dissolve and blow away. I know I don't have the strength to fight the temptation to hate on my own, but I don't have to. I've already been tested several times in the last week as I continue to deal with the after-effects of that distant evil. As I have for years, I still wake up in the middle of the night working through some current problem or other brought about by what happened so long ago. The difference is that now that I have confessed my sin and I look to God for strength, I see those thoughts for what they are - temptations to fall back into the arms of hate. With strength borrowed from Him, I can solve the problems without them acting as a catalyst to do wrong.

And that, dear friends, is the practical point of Easter. God bless.

Lord, I am not worthy to receive you, but only say the word and I shall be healed.

* - Mmmmmm. Catnip.

** - It was major, it was real and it involved branches of science that I am not only familiar with, but I hold patents in. Sorry, scientific atheists, but you're not going to be able to explain it away.

Broad Beans in Olive Oil: a Meze


Zeytinyağlı bakla in Turkish.

This dish reminds me why I am a Seasonal Cook as these beans  - fava in the US - are available for such a very short time.
Since Uzbekistan I have a tremendous urge for fresh, clean tastes and definitely no pilav. Where better to be than in our village house overlooking the sparkling blue Aegean with Ayvacık market beckoning? We are here for Easter. To my great surprise I can’t say that spring has arrived here; the garden is holding back and it is chilly by day and downright cold at night. We have the fire burning and indoors is warm and toasty.

apart from irises and wisteria,the garden is still bare

Yesterday we ventured forth to market and it was a joyous sight with piles of fresh green produce everywhere and a bustling happy crowd. 


 the little side approach to ayvacık market at noon

 This zeytinyağlı dish is hardly original but it is what Turkish home cooks everywhere are putting on their tables right now.
Broad beans should be podded unless they are very young and tender as they are right now.  Keep away from limp, discoloured pods; smaller is better.  In this recipe they are cooked whole; later you can pod them  and pod them again.  They keep well in the fridge for 2-3 days. 1kg yields approximately 350g shelled beans.


LOCAL bakla, fresh, firm and green: this is what I bought

knobbly and arthritic- looking: what not to buy
I checked out quite a few recipes and saw that they are all pretty similar. The one I used is from Binnur’s Turkish Cookbook. I didn’t find the recipe all that precise but I realised that it doesn’t really matter as nothing too drastic can happen.
Ingredients for Zeytinyağlı Bakla
400g broad beans in the pod/ bakla
2 cups water with 2 tbsp lemon juice
1 small onion, chopped
75 ml olive oil (half for cooking, half for later)
2 tbsp sugar
1 tbsp flour
¼ cup fresh dill/dereotu (half for cooking, half for later)
Salt


they don't do things by halves around here: dill
Method
·         Wash the beans. Trim both ends and shave along the sides with a knife. Cut into 2-3 pieces.

the prepared bakla in lemon water

·         Place in the 2 cups water with the lemon juice so that the colour of the beans won’t darken later.
·         Sauté the onions with ½ the olive oil in a medium-sized pot. Add the beans with 1 cup of lemon water and the remaining ingredients.  If needed, add the second cup of lemon water.*
·         Cook for about 20-25 minutes on medium-low heat, half-covered with the lid.  Check for doneness and season with salt.



2 stages of cooking
·         Place on a serving dish and drizzle over the remaining olive oil. Garnish with the remaining fresh dill.
·         Serve at room temperature with garlic yogurt.

zeytinyağlı bakla
Tips
1.       *I  found that I definitely needed the extra lemon water. Also I cooked the beans for an extra 10 mins.
2.       The amount of fresh dill can be adjusted to taste. It is so decorative that more is good!
As the beans were cooking, TT sniffed approvingly and said ‘It smells like the real thing!’ With encouragement like that, I  certainly recommend giving this meze a try! Afiyet olsun!
HAPPY EASTER, EVERYONE!
my ancient assos mortars and pestles