Welcome

Assalamu Alaikum /Ayubowan! Hello and Welcome to Selfmicrotech.blogspot.com. I am really glad to be able to share my Technologies with all of you. Don't you think it would be quite useful if we have a collection of Sri Lankan products.
If you are unfamiliar with Selfmicrotech.blogspot.com, please allow me to take a moment to introduce you to the site. The first thing you should know is that Selfmicrotech.blogspot.com is a blog or a personal website, created and maintained by me, Thameem (Goodhope). Unlike most of the large recipe sites that you might find on the Internet with tens of thousands of recipes, Selfmicrotech.blogspot.com is my personal website, with only a few hundred of products, all tested by me, my family or my friends. We invite you to try the Technologies, and if you would like, leave constructive feedback in the comments. Think of this site as our family sharing the blog.

Marshmallows

How do they make marshmallows?

Marshmallows are incredibly cool -- not only do they taste good, but by lighting them you can create a great source of light in a dark campsite!

Technically, marshmallows are a confection -- a candy. They've been around in the form we know them since the mid-1800s.

They are called "marshmallows" because part of the early recipe called for sap from the root of the marshmallow plant.

The History of Marshmallows

Marshmallow candy originated in ancient Egypt. It was a honey candy that was flavored and thickened with Marsh-Mallow plant sap.

The Herbal Properties of the Marsh-Mallow Plant

The Marsh-Mallow plant was harvested from salt marshes and on banks near large bodies of water. According to Viable Herbal Solutions "Nineteenth century doctors extracted juice from the marsh mallow plant's roots and cooked it with egg whites and sugar, then whipped the mixture into a foamy meringue that later hardened, creating a medicinal candy used to soothe children's sore throats. Eventually, advanced manufacturing processes and improved texturing agents eliminated the need for the gooey root juice altogether. Unfortunately, that eliminated the confection's healing properties as a cough suppressant, immune system booster and wound healer."

Making Marshmallow Candy

Until the mid 1800's, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes. Today's marshmallows are a mixture of corn syrup or sugar, gelatin, gum arabic and flavoring.

The candy makers needed to find a new, faster way of making marshmallows. As a result, the "starch mogul" system was developed in the late 1800s. Rather than making marshmallows by hand, the new system let candy makers create marshmallows in molds made of modified cornstarch (like jelly beans, gummies and candy corn are made today). At about the same time, mallow root was replaced by gelatin, providing marshmallows with their "stable" form.

In 1948, Alex Doumak, a marshmallow manufacturer, began experimenting with different methods of marshmallow making. Doumak was looking for ways to speed up production and discovered the "extrusion process", which revolutionized marshmallow production. Now, marshmallows can be made by piping the fluffy mixture through long tubes and cutting its tubular shape into equal pieces.

Microsoft Prepares Window 8 for Battle Against the iPad 

Microsoft is set to unveil the next generation of Windows.  The new operating system, currently known asWindows 8, is the tech giant’s attempt to regain ground that it has lost to Apple, which surpassed Microsoft last year as the world’s most valuable company.

It isn’t the MacBook or Mac OS X Lion that has Microsoft executives worried, though. It’s the sheer dominance of the iPad.

Technology

Learn to Earn!

Learn to Earn!

Self employment opportunities

Is it possible to earn through Self employment?

Yes it is honestly possible.

There are hundreds of self employment opportunities, which you can start with a minimum investment.

Do you like to get a permanent income through self employment?

We will provide you the technology and the training if necessary. 

There are more than hundreds of products for which we have the Technology.

You can join this service Absolutely Free

Leaflets, Project Reports and document relevant to the technology will be sent to you by postal service. when you pay the relevant amount.

Technology Informations for..

• Dehydrated fruit & Vegetables
• Dehydrated Jak Fruit
• Sauce
• Instant Fruit Drinks
• Jam
• Cordial
• Chutney
• Lime Pickle
• Banana Chips
• Jujubes
• Marshmellows
• Milk Toffees
• Ghee, Yoghurt, cheese
• Jellies
• Processing of curry leaves
• Sesame balls
• Ice cream
• Bleaching Powder *
• Camphor *
• Candles making techniques
• Cashew Nut Shell Liquid
• Soap making *
• Soap Powder
• Biscuits
• Cutta sambola
• Flavored vinegar
• Ice cream technology 
• Seeni sambola
• Many more.......on request

More details of this services can be obtained by Email 

Register early and avoid disappointment. Fist 100 customers will receive valuable gifts. Postal code     KE   71500

• goodhope100@gmail.com
• royaltamt@yahoo.com
• technotamt@hotmail.com

Food Recipe

Konda Kewum

1 cup American Flour
1 cup White Rice Flour
2 pods Cardamoms
Pinch of Salt
Kithul or Coconut Treacle
Oil for deep frying
Mix the two kinds of flour together with ground cardamom and salt.
Mix it with honey until it forms a thick liquid.
To check for consistency, take a spoonful of the batter and drop it slowly back to the mixture. The batter should form pleats if the consistency is correct.
Heat about a cup of oil thoroughly in a thachhi.
Drop a small amount (about 1/4 cup) of batter to the center of the thachhi to make a Kawum.
Use a wooden stick and poke center of kewum. Use a slotted spoon to pour oil over the kawum and form a konde with oozed out batter.
Fry until it turns golden brown.
Drain the kewum onto paper and serve.


Milk Toffee

1 Can Condensed Milk (Not the "Light" version)
350 g Sugar
1 tsp Vanilla Essence
50 ml water
2 Cardamoms
50 g Cashew

Roast Cashew until golden brown in a pan (you can use the Microwave, medium power for 45 seconds, leave 30 seconds and put it for further 45 seconds)
Once the Cashew has cooled down, crush into pieces and set aside.
Finely grind Cardamom seeds and set aside.
Apply a thin layer of butter to a flat dish (Pyrex preferred).
On a fairly deep non-stick pan dissolve sugar with water (add more water if required).
Slowly heat the pan and add condensed milk and stir continuously for about 15 minutes
Add 1 tsp of Vanilla and Cardamom stir well.
When the mixture starts to crystallize (mixture should be in a nice golden color) add chopped cashew and mix well.
Pour the mixture into the dish and flatten with a spatula or a spoon.
Leave it for some time and cut into squares or diamonds with a sharp knife (wipe the knife with a cloth damped with cold water each time to help cutting easy)
Can make about 50 pieces of average size.
Feel the roasted cashew flavor with every bite !

Milk Toffee

Ingredients
1 can of 300 ml Condensed Milk
300 g sugar
Vanilla essence
Rose essence and
25g cashew (finely chopped)
2 table spoons of butter
2 table spoons of waterMethod
Butter a flat tray and keep it on a side.
Add the sugar to a large saucepan on stove top. Add 2 table spoons of water and stir well for 3-4 minutes then add the condensed milk. Keep stirring for 15 minutes while adding the cashew, half a tea spoon of Vanilla essence and 2-4 drops of rose essence. When the mixture starts to get thick, add 1 tbsp butter and stir up to about 5 minutes. Take off stove top and pour the thick mixture on to the tray we set aside earlier. Spread and flatten using a spatula or the back of a spoon.
Leave until hardened and cut in to small pieces of your choice.