Crab Stuffed Avocado with Nutmeg Recipe
| Fish And Seafoods
Type: Crab Stuffed Avocado with Nutmeg Free Cooking Recipe - Fish And Seafoods It's ok! Ingredients / Directions 2 large avocados 1 1/2 cup(s)s fresh cooked Dungeness crab meat 1/4 cup(s) chopped celery 1 tbsp chopped green pepper Few drops of onion juice 4 tbsp mayonnaise 1 cup(s) Ma
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X.Y.Z. Cocktail
| Drink Master
Cooking receipe to make X.Y.Z. Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 tbsp Lemon Juice 1/2 oz Triple Sec 1 oz Light RumShake with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='X
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chocolate walnut and maple puddings
| Aga Recipes
Cooking receipe to make chocolate walnut and maple puddings under category Aga Recipes. You may find some video clips related to this receipe below.chocolate walnut and maple puddings150g unsalted butter softened 175g light muscovado sugar 1/4 tsp ground nutmeg 25g plain white flour 4 tbsp cocoa pow
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Ribs with a Peach Ginger Sauce Recipe
| Barbecue
Type: Ribs with a Peach Ginger Sauce Free Cooking Recipe - Barbecue Wow! Ingredients / Directions 5 lb pork spareribsmeatySauce:1 tbsp peanut oil1 1/2 tbl minced garlic2 teaspoon minced fresh ginger1/4 cup(s) Dry Sherry1 1/2 cup(s) pureed peach pulp2 tbsp tomato paste1 tbsp light brow
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Cooking receipe to make puffed rice info under category General Recipes. You may find some video clips related to this receipe below.
puffed rice info
Puffed rice is the essence of many snacks and roadside fare sold in the cities and villages of India. However in all Hindu weddings it plays a symbolic role. The ultimate witness to the union of the bride and groom is the sacred fire which burns throughout the ceremony. One of the main rituals is the saptapadi or the seven steps taken by the couple together around the holy fire. In westem India the fire is honoured in a ceremony called Lahyahomewhere the couple pours handfuls of puffed rice into the brightly burning fire as a sacred offering; rice in all its forms is considered holy and is revered.
manufacture
Making puffed rice is a small scale industry. Freshly harvested rice is dried in its husk until completely free of moisture. Then a wok or kadai half full of sand is heated and when really hot the rice grains are dropped in. With the heat they pop out of their husk and puff up. Before they can burst they are lifted out with a perforated spoon that allows the sand and husk to skip through and neatly separates the puffed rice.
appearance and taste
Puffed rice look like long white translucent popcom. It is light papery and very fragile. It has no aroma and a crunchy bland taste.
buying and storing
Once opened a bag of puffed rice must be finished quichly as exposure to air will take the crispness away. Store in an airtight container.
other uses
The husl and sand left behind in the manufacture of puffed rice is used to pack ice for transportation. Factory made block of ice are distributed via bullock cart to remote vilages. To preserve them during their hot journey the huge blocks are coated in the sand mixture and then swathed in jute cloth.
culinary uses
It is mainly used for snacks like bhelpuri a mixture of puffed rlce chutneys and nuts. It is also rolled in melted jaggery and made into light sweet crackling balls or slabs. It can be combined with crushed crisps and roasted peanuts to eat with drink. Try it as a garnish over any dry savoury dish to add contrast in colour and texture.
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