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What will you plant? Event

Pefferlaw has a wide range of potting soil, black earth, organic compost, hanging basket planter mix and manure from sheep and cattle. Mixing in manure to existing soil provides nutrient to plants, improve aeration and increase water-holding capacity. The manure from Pefferlaw is natural and free of contaminants. There is NO insecticides, herbicides, fungicides, chemicals, industrial material or municipal sources that contain metals and pathogens or wetting agents.

Gulab jamun (Indian sweet with milk powder)

1 cup milk powder

1/4 cup flour

1/8 tsp a pinch of baking soda *

3 tbsp unsalted butter or ghee at room temperature

1/4 cup milk at room temperature

oil about 1 1/2" high to fry

* too much baking soda will make the jamuns too soft and may break when frying

Mix the milk powder, flour, baking soda then add the butter or ghee and mix. Add milk to make a soft dough, the dough will be sticky. Leave the dough aside for about 15 minutes. Then knead the dough again, if needed grease the hands with a little oil before working the dough. Make about 20 to 24 balls, it will swell a little after making the balls.

Heat oil on medium heat, test the oil first with a small piece of dough, when it is put into the oil and if it takes a minute to rise, the oil is ready to fry in. If the dough rises faster the oil is too hot and gulab jamuns will be become dark on the outside and the inside will not be cooked. If the dough doesn't rise in a minute the oil is not hot. Because the size of the balls were small, I fried it in low medium heat.

The gulab jamuns will expand a little while frying so leave space and keep rolling to evenly brown all sides. The inside as to be fully cooked and spongy. Leave the gulab jamun in an absorbent paper towel to cool before putting it into the hot syrup. If hot gulab jamuns are added to the syrup it will become chewy and loose its shape. Leave the gulab jamun at least an hour before serving.

syrup

1 3/4 cup sugar

1 1/2 cup water

1/4 tsp cardamom powder

pinch of saffron strands

Add all the ingredients in a large pan and bring to a boil. Let the syrup boil for a minute or two until the sugar dissolves. Can keep it in lowest heat until it is thick, one string consistency.

Add the cooled gulab jamuns to the hot syrup. Keep the gulab jamuns covered in the syrup and the gulab jamuns will expand in the syrup.

To serve sprinkle nuts over the sweets, this is optional.

Nut pilau

Recipe to dress up rice, nut pilau

1 cup basmati rice

1/2 tsp saffron strands crushed

1 tbsp rose water or orange flower water

1 tbsp ghee or butter

1" cinnamon stick

2 cardamom pods

2 cloves

2 bay leaves

1 tbsp each pine nuts, blanched almonds, blanched pistachios, cashews

1/2 tsp salt

water 1" higher than the rice

garnish with fried onions optional

Blanch the almonds and pistachios remove the skin. Cut the almonds, pistachios and cashews two half or smaller.

Wash and soak the rice for 1/2 hour. Soak the crushed saffron strands in the rose water and leave a side.

Heat the ghee and fry the nuts till it is aromatic. Keep sautéing to make sure that the nuts don't burn. Add the whole spices, then sauté the rice until it is opaque.

Add salt, saffron rose water, and water 1" higher than the amount of rice. Cook the rice in low heat covered for 20 minutes. Let it stand for 10 minutes covered after removing from heat before serving.

This goes to Serve it stir fried, colourful palette

Garam masala spice powder

For non-veg curries such as meat, fish and chicken

I add 2 tbsp fennel seeds and 1 star anise (optional) roasted and ground to this batch of garam masala.

4 to 6 tbsp cumin seeds

4" cinnamon stick

5 to 10 cloves

5 to 10 cardamom pods

1/2 to 1 tsp black peppercorns

2 to 3 bay leaves optional

1/2 tsp nutmeg optional

1/4 tsp mace ground or 1 blade of mace optional

Dry roast all the whole spices one at a time in low medium heat, you will know by the smell when to remove it. Make sure to keep moving the ingredients with the spoon so it doesn't burn. Add the ground nutmeg and ground mace last. Cool and grind to a fine powder using a spice grinder. Store in an airtight container.

You can adjust the measurements to your liking. The ingredients I put as optional can be omitted if you don't have it.

Cabbage salad

2 cups any type of cabbage sliced

boiling hot water

Slice the cabbage and keep in boiling hot water for 5 minutes, then drain and add the ingredients.

1 tbsp onion

1/4 cup carrots grated or sliced

1/4 cup vinegar

1 1/2 tbsp brown sugar

1/4 tsp salt to taste

1/2 tsp chillie powder to preference

Mix everything and leave in the fridge for an 1 hour before serving.

Inspired by the book Street food from around the world and goes to souper sundays and cookbook sundays.

Egg appetizers

6 eggs

1/4 cup mayonnaise

1/2 tsp yellow mustard seeds ground

1/2 tsp pepper

1/2 tsp salt to taste

Italian seasoning to garnish

Hard boil the eggs, cool and then peel the eggshell.

Cut the egg vertically into two, it helps if the egg is cool. Carefully remove the yolks and put it in a bowl. Add mayonnaise, ground yellow mustard seeds, salt and pepper. Mix everything till it is a smooth paste. Put the mixture into an icing bag with 1M or 2D tip and pipe inside the egg whites.

Garnish with Italian seasoning. And serve at room temperature or chilled.

Libre glass'n poly tea review and event with a giveaway

Libre tea glass'n poly is a lovely way to enjoy your loose tea on the go. You can carry this in your bag and have your favourite hot beverage anywhere, anytime. There is a stainless steel strainer to keep even the finest tea leaves out. Use soap and warm water to clean.

The interior is made of glass, and the exterior is poly (which is thermoplastic that is shatter resistant). It is BPA free and doesn't leak. It will keep the tea hot and the glass is cold to the touch. This is amazing because I almost thought the tea is not hot, although it was; so handle with care. Keep this away from children and do not use in the microwave.

It is eco-friendly to use loose tea than using tea bags. We all have heard the benefits of drinking tea i.e. it has antioxidants that neutralize cells, prepares immune systems to fight infections, lowers risk of kidney stones, heart disease, weight loss, helps the tooth enamel and increase metabolism.

Libre tea glass'n poly would be a perfect gift to give for valentines' day :) Even if you are not a fan of tea, you will love this Libre glass to enjoy your favourite beverage hot without worrying about it becoming cold. You can buy it online and from many stores in Canada and USA.

I am glad I got the opportunity to tell you to about this fabulous Libre glass'n poly. Thanks to the sponsors you also have a chance of winning this libre tea glass'n poly (holds 9 oz).

This giveaway ends on February 6th and is open to Canada and USA.

Updated: The winner is Prathiba, thank you to all those who participated.

To enter please leave a comment (if you don't have a blog make sure to leave your email address).

Tea time snack event

-Please put a link to this event on your post and add the logo.

-The event is open to everyone in the world :)

-Link up a sweet or savoury to have with tea (I will add the images)

-New posts are preferred, however archived posts are welcome.

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Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices

1 tbsp oil

1/4 tsp mustard seeds *

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.

* Can use coconut milk or regular milk.

Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.

Serve as a side dish.

This goes to Siri's healing food cabbage at Zesty palette and winter vegetables

Beef curry with cashews and coconut

Friends, Check out this recipe for nei paniyaram and a game that will (might :) bring memories.

For the meat curry with cashews and coconut

1 to 2 tbsp oil

3 tbsp onion

4 tbsp tomato

1 tbsp curry leaves

1 aniseed flower

1 tbsp garlic

2 cups beef or mutton cubed with or without bones

3/4 tbsp chillie powder or more to taste

1/4 tbsp turmeric powder

1/2 tbsp garam masala

1 1/2 tbsp coriander powder

1 tbsp tamarind pulp in 1/4 cup water

1 cup water

2 tbsp fresh grated coconut

1 tbsp cashew nuts crushed to a powder

Mix the meat with the spices and leave aside, it doesn't need to be marinated.

Heat oil, sauté onion, garlic, ginger, curry leaves, aniseed flower. Then add the meat with the spices. Add the tomato and tamarind to the meat and mix well. Add the water and cook covered in medium low heat till the meat is well cooked and soft. Can use a pressure cook.

Add the coconut and cashews after the meat is well cooked. Cook uncovered till the water evaporates. Serve hot with rice or bread.

This goes to MLLA #43 and savoury sunday.

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