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Tuesday, September 15, 2009
Last day of the campaign... Can you spare an hour?
Monday, September 14, 2009
Time Flies... last 2 days to go!
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Sunday, September 13, 2009
Dessert Wine
We were on the hunt for good dessert wines since the past three years. I have listed some of our personal favorites. Bear in mind, I don’t drink too much nor have any clue about smell & colors. I go by my taste…
- Castello del Poggio Moscato
Apple pear flavor. Sweet but not at all cloying; well-balanced and with an extremely refined fruitiness.
Available in Olive Garden @ ~$6/glass. Not easy to find outside but if you can do let me know!! It is around $12+ online add shipping. Alcohol : 5.5%
- Taylor’s Port
Region: USA > New York
Type: Dessert/Fortified
Color: Red
Tastes like Port Wine you can get in India. Reminds me of younger times!! Very cheap option – you can buy a 750ml for just $5.95 with 18% alcohol
A rich, fruity taste and smooth finish make Taylor Port the perfect choice to pair with your favorite dessert. It is a moderately sweet, ruby red port and is delicious for evening sipping. Serve over ice or at room temperature, with a twist, or with soda. More info…
- Taylor’s Marsala
- Winery: Taylor Family Vineyards
- Varietal: Marsala
- Region: Italy > Sicily > Marsala
- Type: Table WineColor: Red
Deeply golden, warm and fruity, Taylor Marsala is a classic flavor in gourmet cooking and a smooth satisfying dessert wine. It is a creamy, medium sweet marsala with raisin-like flavoring. A delicious gourmet touch in recipes or for sipping. Serve at room temperature. More Info...
Very cheap option – you can buy a 1.5L for just $8.95 with 18% alcohol
- Green Apple Blossom
This straw-colored white wine is intensely flavorful, reminiscent of a freshly cut green apple. The pleasant soft acidity and luscious, fruity aroma of this crisp wine make it a great refresher.
750ml, 8% Alcohol by Volume $13.50
If you ever visit Adirondack Park – Lake George region do not miss Adirondack Winery & Tasting Room. They have a good variety of wines.
Friday, September 11, 2009
Act now! only five days left for WAH 09!
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Thursday, September 10, 2009
Steamed Scallion Ginger Fish Fillets with Bok Choy
In this video, Chinese cooking authority Chef Shirley Cheng of the renowned Culinary Institute of America shows us how to make Steamed Scallion-Ginger Fish Fillets with Bok Choy. A simple sauce of soy sauce, sugar, rice wine, five-spice powder, and fresh ginger is used to marinate and finish the fillets. In coastal Canton, whole fish is often steamed with this sort of sauce, but steaming fillets is much easier at home (and just as tasty). You can use just about any thin, white fish fillet, such as halibut, sole, flounder, catfish, or trout. In the video, Cheng devises a steamer out of a ramekin with a plate on top—and removes it with her bare hands. Unless you have the typically tough hands of a chef, use pot holders or lift the fish out with a spatula. Or simply use a bamboo steamer or a regular steamer, as described in the recipe. Before the dish is served, it is topped with sliced scallions and hot oil, in typical Cantonese style.\
Ingredients:
- 1/2 cup light soy sauce
- 2 tablespoons sugar
- 1/2 cup Shaohsing rice wine
- 1/2 teaspoon five-spice powder
- 2 pounds sole fillet, cut into 8 pieces
- 1 (1-inch) piece fresh ginger, finely julienned
- 6 tablespoons vegetable oil
- 8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
- Stir-Fried Baby Bok Choy
In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
Sunday, September 06, 2009
Happy Teachers Day
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Saturday, September 05, 2009
Friday, September 04, 2009
Kolambi Bhaat
1. Marinate the prawns for some time with ginger garlic paste, salt, chili powder and coriander powder.
2. Cook rice with oil, salt, shahi jeera(Black cumin seeds), cloves, cardamon, cinnamon, black pepper and a bay leaf till it is 90% done.
3. Heat oil. Add cardamon, cinnamon, cloves, mace and cumin seeds. When they start spluttering, add the prawns one by one and fry. If all prawns are added together they will leave a lot of moisture, and then instead of frying, the prawns will boil and we want the prawns fried, not boiled. Fry for around 3 mins or till 50% cooked.
4. Remove the prawn and retain the oil in the same vessel. To this oil, add curd, and mix it well.
5. Next add chopped green chillies, coriander leaves, mint leavers, salt, biryani masala and fried onions.
6. Then add the prawns and mix well once. Spread it in the dish. Add the rice on it and spread. Sprinkle coriander leaves, fried onion, garam masala powder(cloves, cinnamon, cardamon and black pepper) and saffron diluted in water.
7. Cover with an air tight lid and cook on low flame for around 7-10 mins.
When done, mix well and serve hot.
TAGS: Kolambi Bhaat, Shrimp Biryani, Prawn Pulao, Jinga Rice
NASA's coolest video on earth
Want to see more? Click here.
Tuesday, September 01, 2009
Random sayings...
Eat like Pigs, Work like Horses and Sleep like Devils
"You have enemies? Good. That means you’ve stood up for something, sometime in your life." - Churchilll
Four things a woman should know
- How to look like a girl
- How to act like a lady
- How to think like a man AND
- How to work like a dog
Friday, August 28, 2009
Education is the best hope!
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Gators for Asha | 300-9 J Wayne Reitz Union | PO Box 118505 | Gainesville | FL | 32611 |
Thursday, August 20, 2009
Empowerment begins with Education
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Sunday, August 16, 2009
Asha for Education : Work an Hour 2009
******************************
Asha for Education
presents
** Work an Hour 2009 **
An online event to
help educate underprivileged children in India
******************************
Each year, people from around the world come together in a demonstration of great human spirit, to help educate
are asked to symbolically Work an Hour towards the cause of
In 2008, WAH raised over $150,000 with a donor base of over
of education in Asha supported schools. The funds raised
You can be a part of this event by donating one hour of your
salary or any other amount that you may choose, to Asha for Education.
https://www.ashanet.org/
Please join us in this effort to educate the children of
and thereby making a difference.
Asha for Education is a federally tax-exempt organization. All
education in the belief that education is a critical requisite for
component to them. Asha for Education is lauded for being a completely
Asha for Education and the WAH 2009 Team
--
Prepare. Educate. Empower.
http://www.workanhour.org