This jelly is also known as Stained Glass Jelly, Broken Glass Jelly or Jewel Jelly but I call it Mosaic Jelly because it just reminds me of mosaic tiles! This jelly is so pretty & attractive. Above all, it is so simple, quick & fun. The colors are so vibrant that you just can’t help but keep admiring it for a long time before you eat it! It is also a great fun activity for children during their vacations & a perfect festive treat too…
…enough time to display clarity. Serve this fabulous Pineapple Wine in shot glasses or in wine glasses. Enjoy! 🙂 Tips & Suggestions: Here are few tips necessary and important which I forgot to add in the Beetroot Wine post. Please take note. It applies to all homemade wines: Keep separate jars and bottles for the purpose of making wine. Do not use jars which are already used for pickles and chutneys. Use separate wooden spoons for stirring wine…
…y. Pour all the beetroot water in one sterilized ceramic jar / bharni or a glass bottle. Add the egg white and stir once more with a wooden spoon. Do not fill to the brim but leave about 5 to 6 inches space for fermentation. If using a glass bottle it is preferable to use a cloth to cover the mouth of the bottle to allow the gases to escape. Keep the jar / bottle in a dark place. Leave it undisturbed for 14 days. Do not touch, shake or open the ja…
…ys well if stored in an air tight container preferably in a plastic boxes, glass bottle or mason jar. For a prolonged shelf life it is better to freeze the pesto. You may pour in jars or in ice tray cubes and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw…
…ing : Cinnamon Powder Procedure : Lightly grease with butter a 7 x 10 inch glass baking dish with butter. Break the pasta into reasonably small pieces. Reserve ½ cup milk and blend in the egg yolks. Set aside. In a sufficiently wide and deep saucepan; preferably non-stick, combine the remaining milk, water, sugar, butter, cinnamon stick, lime/lemon peel and salt and bring to a boil. Give it a stir. Reduce heat and let it simmer for about 5 to 7 mi…
…inal turn in the blender/mixer. Store in clean sterilized jars; preferably glass bottles/jars. Use when needed. This will keep well for over a year. Tips : It is important to roast the spices in the order mentioned above as some spices tend to burn or some may not roast well. The degree of heat to which the spices are roasted/fried determines the texture and aroma of the final spice mix/blend. It is better to store in smaller bottles/jars to retai…
…serve your guests as well as at kids’ parties. They taste good with a cold glass of milk too. So here is the recipe for this delightful cookie… How about baking it right away?… Enjoy baking! 😀 Ingredients : 200 gms. Maida (Refined Flour) 115 gms. Unsalted Butter (softened) 200 gms. Castor Sugar or Sugar pwd. 100 gms. Dark Chocolate Chips 1 tsp. Vanilla Essence 1 Egg ½ tsp. Soda Bicarb ¼ tsp. Baking pwd. ¼ tsp. Salt Procedure : Pre-heat oven…
…e & mix well. Transfer the batter in a greased & lined baking tray/glass dish & top with dry fruits. Pre-heat oven to 165C & place the tray at the centre of the oven. Bake for 45-50 minutes or until a knife or toothpick inserted in the centre of the cake comes out clean. Cool thoroughly. Slice the baath & enjoy. Tips & Variations : You may use dry dessicated coconut if you like. You may add dry fruits in the batter if you p…
…k pulp in the fridge. When you want to serve, pour the desired amount in a glass, top with cold water. Stir to mix well or you may even use a blender . Add ice cubes & serve chilled. Procedure to extract pulp from Raw Mangoes: You may use any of the methods mentioned below to cook raw mangoes to get pulp : You can pressure cook mangoes. Cool, then remove the skin & seed & extract pulp. You can peel the mangoes with a peeler or a knife….
…foil Procedure for Tempering : Break the chocolate into pieces in a steel/glass bowl. Melt & stir the chocolate in a double boiler till glossy. Take it off the heat & add flavor of your choice. Stir well & let it cool slightly before moulding/dipping. Procedure for covering Easter Eggs with Chocolate: After all the marzipan easter eggs are shaped/moulded then dip them in the tempered chocolate of your choice. Place them on a baking sh…