This powerpoint slides is based on the previous upload.
The previous one was used in today's workshop.
The new version will be used in tomorrow's workshop.
The new slides contain a few addition slides that I thought about to include but forgot to do so.
The previous slide contains 93 slides and the new slide contains 99 slides.
99 and 1 are my favourite numbers > 991
The Q&A session at the end of today's worshop made me decide to go ahead and include them.
Hope you're somehow benefitting from this slideshow.
Don't forget to mention me in your prayers.
Friday, November 22, 2013
Thursday, November 21, 2013
Back to Work
After 5 days in Phuket organising the International Conference on Languages ICL2013@Phuket, I needed some rest.
But, tomorrow and Saturday, I have to give a lecture for a 2 hour slot each day on emceeing.
This is the slide uploaded to slideshare that I've just completed.
It's 2 am. It's way passed my bed time. I have to be at Kota Campus by 8:45 am tommorow morning.
Gnite.
But, tomorrow and Saturday, I have to give a lecture for a 2 hour slot each day on emceeing.
This is the slide uploaded to slideshare that I've just completed.
It's 2 am. It's way passed my bed time. I have to be at Kota Campus by 8:45 am tommorow morning.
Gnite.
Saturday, November 2, 2013
Resepi Kegembiraan
Happy Diwali ....
And just beacuse its diwali ... I am sharing my recipes for Barfi, Goolab Jamoon, ladoo and Kurma ... ya'all enjoy right :)O
GOOLAB JAMOON
Ingredients: a half pound of butter, one lb flour, one TS ground cardamom, one can condensed milk, half cup evaporated milk, one cup of vegetable oil for frying, two cups of granulated sugar and four cups of water.
Method: Rub butter into flour and cardamom until crumbly. Add condensed milk and evaporated milk to flour and stir until milk is absorbed. Break off pieces and shape like an almond two inches long and deep fry until golden brown. Boil sugar and water to a thick syrup (until it spins a thread). Pour syrup over Goolab Jamoon, turning continuously to coat evenly until the syrup crystallises. Should make about 24.
KURMA
Ingredients: half cup of firm margarine, one pound flour, four TBS condensed milk, one cup of oil for deep frying, two cups of granulated sugar and half cup of water.
Method: Rub margarine into flour until crumbly. Add milk and enough water to form a stiff dough. Roll out to approximately one quarter inch in thickness and cut into strips, cut the strips into three pieces. Deep fry until crisp and golden brown. Combine sugar and water and boil until thickened. Pour syrup over kurma, turning continuously to coat evenly and the syrup crystallises. Makes about two dozen.
LADOO
Ingredients: one pound ground dhal (split peas), one TBS baking powder, half cup evaporated milk, two cups of water, one cup of vegetable oil, two cups of granulated sugar, one can condensed milk, half TS ground ginger and half TS ground cloves.
Method: Mix dhal with baking powder, evaporated milk and one cup of water and let sit for two hours. Form in small balls and fry in vegetable oil. Using a mill or grinder, grind the balls coarsely. Add sugar and remaining one cup of water and bring to a boil until you can take a small spoonful of the syrup and drop it into a glass of water; if it crystallise before reaching the bottom of the glass then the syrup is ready. Pour in the condensed milk and spices; stir briskly until the mixture becomes stiff. Fold in the ground split peas and while mixture is still hot, form in small one inch balls. Allow to cool and set. Makes about 30.
BARFI
Ingredients: one pound of powered full cream milk, one cup of double cream, one and a half cup of granulated sugar, three quarter cup of water, one TS rose water, two pieces of fresh ginger, half cup of chopped cherries (optional), quarter cup of minced almonds and sprinkles.
Method: Mix powdered milk and cream (using your fingers) until very crumbly. Sift mixture through a sieve. Boil sugar, water, rose water and ginger for about ten minutes. Just before the sugar starts to get sticky remove the ginger. Stir in milk mixture and combine well. Press the mixture firmly into a greased dish using the back of the spoon. Decorate with cherries, almonds and sprinkles. Let cool and cut into two inch pieces. Makes about 30.
And just beacuse its diwali ... I am sharing my recipes for Barfi, Goolab Jamoon, ladoo and Kurma ... ya'all enjoy right :)O
GOOLAB JAMOON
Ingredients: a half pound of butter, one lb flour, one TS ground cardamom, one can condensed milk, half cup evaporated milk, one cup of vegetable oil for frying, two cups of granulated sugar and four cups of water.
Method: Rub butter into flour and cardamom until crumbly. Add condensed milk and evaporated milk to flour and stir until milk is absorbed. Break off pieces and shape like an almond two inches long and deep fry until golden brown. Boil sugar and water to a thick syrup (until it spins a thread). Pour syrup over Goolab Jamoon, turning continuously to coat evenly until the syrup crystallises. Should make about 24.
KURMA
Ingredients: half cup of firm margarine, one pound flour, four TBS condensed milk, one cup of oil for deep frying, two cups of granulated sugar and half cup of water.
Method: Rub margarine into flour until crumbly. Add milk and enough water to form a stiff dough. Roll out to approximately one quarter inch in thickness and cut into strips, cut the strips into three pieces. Deep fry until crisp and golden brown. Combine sugar and water and boil until thickened. Pour syrup over kurma, turning continuously to coat evenly and the syrup crystallises. Makes about two dozen.
LADOO
Ingredients: one pound ground dhal (split peas), one TBS baking powder, half cup evaporated milk, two cups of water, one cup of vegetable oil, two cups of granulated sugar, one can condensed milk, half TS ground ginger and half TS ground cloves.
Method: Mix dhal with baking powder, evaporated milk and one cup of water and let sit for two hours. Form in small balls and fry in vegetable oil. Using a mill or grinder, grind the balls coarsely. Add sugar and remaining one cup of water and bring to a boil until you can take a small spoonful of the syrup and drop it into a glass of water; if it crystallise before reaching the bottom of the glass then the syrup is ready. Pour in the condensed milk and spices; stir briskly until the mixture becomes stiff. Fold in the ground split peas and while mixture is still hot, form in small one inch balls. Allow to cool and set. Makes about 30.
BARFI
Ingredients: one pound of powered full cream milk, one cup of double cream, one and a half cup of granulated sugar, three quarter cup of water, one TS rose water, two pieces of fresh ginger, half cup of chopped cherries (optional), quarter cup of minced almonds and sprinkles.
Method: Mix powdered milk and cream (using your fingers) until very crumbly. Sift mixture through a sieve. Boil sugar, water, rose water and ginger for about ten minutes. Just before the sugar starts to get sticky remove the ginger. Stir in milk mixture and combine well. Press the mixture firmly into a greased dish using the back of the spoon. Decorate with cherries, almonds and sprinkles. Let cool and cut into two inch pieces. Makes about 30.
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