Paths Links People

Paths Links People

Thonigala Inscriptions are of the 2nd Century BC and carved on Rock. information courtesy;Internet

Thonigala Inscriptions are of the 2nd Century BC and carved on Rock. information courtesy;Internet
Tonigala. (a.) Parumaka Abaya puta parumaka Tisaha wapi acagirika Tisa pawatahi agata anagata catudisa sagasa dine. Dewana pi maharaja Gamini Abaye niyate acanagaraka ca [tawi] rikiya nagaraka ca. Parumaka Abaya puta parumaka Tisa niyata pite raj aha agata anagata catudisa sagasa

History; Path to future

History; Path to future
Reading Future through History, Nagala mountain and the Stupa of the Nagala Kanda Rajamaha Viharaya, Nikaweva, Polpithigama, Kurunegala District.

yesterdays kingdoms enhanced people's today

yesterdays kingdoms enhanced people's today
let us view today through past ...........Kingdom of Yapahuwa - 13th Century

Friday, January 3, 2014

Stiring Kiri Hodi and blendings and mixings of cake




Cooking is a not just an art. There are sciences and mechanisms behind cooking any cuisine

Sciences and mechanisms can be applied at any level of learning and creations

I think that is what the scholars have identified as ‘scientific methods’

There are scientific methods that can be applied to any learning or making

I am trying to think of the mechanism, scientific that can be used in methodical cooking  

And then I like to think of the ways as to how one can truly apply the same mechanisms and methodologies to one’s life

Earlier I have talked enough of right quantities in right qualities today I like to talk about ‘how to mixing or blending or stirring any cuisine after putting all the necessary ingredients in right quality and in right quantities

The ingredients or the spices that we use we shouldn’t get mixed up
The things that we normally add to make a cake probably you all know this too you know; we don’t add the same ingredients to make a curry or a gravy, for a kiri hodda

We use different ingredients to different cuisines
Mixing or blending one has to do carefully, after choosing right ingredients conscious fully

Making a Kiri hodda is not belong to ‘complex cooking’ you don’t have to put too many ingredients, spices to get a good taste and a healthy look of the cuisine

One has to stir it well without stopping until it gets cook well
Stirring well makes this dish a better one

This everyone knows, each and everyone has their own ways and styles of cooking.  If you give a hundreds of men and women to cook a same meal lets say a kiri hodda, providing all the necessary ingredients in same quantity you may get hundred tastes ‘ technically that can’t be’ but that is possible

Bit of planning is essential before start cooking I thought today, specifically

I think understanding the type of meal planning to cook and the likes and dislikes of the person or members of family will helps to maintain peace and harmony at the table of dining up to a certain level

Aandi hath denage kenda heliya this is a very popular saying and was taken from very old folklore. It says how seven members of a certain tribe / caste cooked a particular meal. The story was related to cheating. I think cheating is different to tasting any cuisine has to be cooked with no cheating but served with mixing with affections
No point asking too many members to involved in cooking a no complex cuisine    

If you ask many number of persons to cook just a one dish or cuisine that can be easily cooked by one person, within few hours or so without really getting it spoiled, you may get a spoiled or a dish that can’t be eaten.

I think to make a kiri hodda too many involvements not at all necessary kiri hodda, one chef can easily handle it without getting it spoiled  

At homes normally cooking is no big deal getting the marks from the members of a family is the most difficult thing to do.

There are various ways of cutting and chopping the inputs, the ingredients. One can cut and chop green chilly or onion the way they like but I am sure there is always a standard ways in cutting and chopping ethically, the good chefs’ follows. Yet each and every chef follows their own ways and styles  

I think this too I have talked earlier in some of my essays

Take grated coconut for instance some can grate coconut very micro ways or macro ways, tiny pieces or big pieces. It is same with how one blends and takes kiri out of grated coconut. Some like or prefer miti kiri (thick milk) some prefers ‘diya kiri’ (less thick) depends on the likes and dislikes or the health situations of the tasters, takers or the eaters  

Preferences always don’t matches with the styles of cooking. Some prefer miti kiri but when it comes to health concerns they know that diya kiri is advisable Miti kiri is not good for cholesterol I guess so diya kiri is good for them. Don’t know whether I am totally right

That is about kiri hodi it is same with making sambaaru or any other English or Spanish gravy or similar dish

I think though you are not very well aware of how to make kiri hodi all knows and understands ‘cakes’. It is not only popular locally it is popular globally

I think we can find cake lovers in every country, not only kids but also adults of all ages who likes, loves or prefers cake
Date cake, wedding cake, (after dating ethically there has to be a wedding I guess) fruit and nut cake, coconut cake (pol cake) icing cakes. Unfortunately I don’t know all the type of cakes but I know that this world market is full of various kinds of cakes   

Some have become worldly popular because of the cakes they makes
We too have world famous bakers and cake artists

Making or baking cake is all time demandable business
Why?
There are birth days, anniversaries, functions, gatherings, cricket matches, and get-togethers

So cakes are any time assortment
I don’t know the origin of cake or the birth of cake where and when it happened

But my mind goes to the era of the Queen Victoria who said to her people ‘if you don’t have bread to eat have cake’. Yes it is true that one can find bread size cake and cake size breads but there is a difference between bread and cake. And I don’t like to compare I like cuisines with any other cuisines

I don’t know whether there is something called ‘rice cake’
Is it possible to make a cake without using flour normal but with rice flour using the advance technology?

I think cakes are not advisable for the ones who are thinking of 
dieting.  That is why the cake artists make ‘less sweet’ cakes and alternative cakes, optional cakes

In the current market you find many alternative eateries and optional eateries that is the good about ‘innovative chefs’

A Better quality well baked cake depends on how one beat , blend , mix the right ingredients sugar with butter or with other things , with or without eggs

Stirring and beating equally important when it comes to cooking.   
No friends it is not that I want to make a kiri hodi today or ask you all to change your dieting or mealing styles I am trying to think of the difference that we all shows even if we all belong to one ‘ country’ , category, one group how many differences we all holds

No friends I think this world has many other important things to do than thinking of making cakes let’s leave it to the cake creators I think all others have to take care of other things

There are ways of dealing with things. People use various strategies and efforts in handling their own life matters or work other than the standard ways, ethical or acceptable ways but little bit of standardized ways should be applied in any of the dealings and this will help to formalize or finalize any thing  

Take a question paper or assignment topic ‘the lecturers don’t give various assignment topics to the students. Normally every student gets the same topic or question to answer but can a teacher expect 
same answer from the students?

No

Here no one can use preferred ways but standard ways or acceptable ways

So there is a difference in learning something correctly to do right 
way and ethically practicing the same learned in a right way
Let me repeat 

Making a kiri hodda or making a cake is different to all other makings or creations of this globe but behind every making or creating there are techniques that should be followed or have so far followed not only by technicians or electricians but also by all level of men and women of every field

Have  a good day !






  






   


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