November 26, 2011
Saturday, November 26, 2011
Painted Doll
July 23, 2011
Saturday, July 23, 2011
My Blog's 1st Birthday!!!
July 9, 2011
Saturday, July 09, 2011
Crotans Flower in My Garden
July 8, 2011
Friday, July 08, 2011
Kolam # 100 - My 100th Kolam
July 7, 2011
Thursday, July 07, 2011
kolam #99 (Very Simple Kolam)
July 5, 2011
Tuesday, July 05, 2011
Threadwork - 1
May 30, 2011
Monday, May 30, 2011
Kolam # 98 - Rangoli (Maak kolam)
May 29, 2011
Sunday, May 29, 2011
Kolam # 97 - Rangoli
May 27, 2011
Friday, May 27, 2011
The Twins - Mocktail
Ingredients:
Carrot
|
1
|
Beetroot (Medium Size)
|
1
|
Grated Coconut
|
2 tbs
|
Honey
|
2 tbs
|
Ice Cubes
|
5
|
Procedure:
1. Peel the skin of the carrot and beetroot. Chop them into small pieces.
2. Extract the juices from beetroot and carrot separately by grinding them with little water.
3. Extract thick coconut milk from the coconut using hot water
4. Mix the juices, coconut milk, honey and ice cubes.
5. Serve it immediately and enjoy.
I am sending this to Coolers and Mocktails event started by Pari and hosted by Simplyfood.
May 26, 2011
Thursday, May 26, 2011
Kolam # 96
May 25, 2011
Wednesday, May 25, 2011
My Glass Painting - 4
May 23, 2011
Monday, May 23, 2011
Bangalorean Style Tomato / Thakkali Thokku
Ingredients:
Tomato
|
4
|
Onion
|
3
|
Cinnamom
|
1 inch
|
Clove
|
2
|
Grated Coconut
|
2 tbs
|
Oil
|
1 tbs
|
Mustard Seeds
|
¼ tes
|
Urad Dal
|
½ tes
|
Curry Leaves
|
2 spring
|
Sambar Powder
|
2 tbs
|
Salt
|
To Taste
|
Procedure:
1. Put the tomatoes in hot water for 10-15 mins. Then remove the skin of the tomatoes and keep it aside.
2. Grind the tomato, cinnamom, cloves and grated coconut into a fine paste.
3. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow the seeds to pop.
4. Then add the onion [ chop them into thin and lengthwise] and fry till it becomes translucent.
5. Now add the ground paste, sambar powder and salt. Mix them well and cook in a medium flame till the water evaporates.
6. Tomato thokku is ready. This goes well with dosai, chapathi and plain rice also.
Note : You can preserve the thokku by storing it in a air tight container and putting it in the refrigerator.
Monday, May 23, 2011
Kolam # 95 - Rose Kolam
May 21, 2011
Saturday, May 21, 2011
Finger Millet / Ragi Rotti | Finger Millet Recipes
Ingredients:
Ragi / Finger Millet Flour
|
1 cup
|
Sambar Onion
|
1 cup
|
Green Chilly
|
3
|
Curry Leaves
|
1 spring
|
Cumin Seeds
|
2 tbs
|
Coriander Leaves
|
Handful
|
Salt
|
To Taste
|
Oil
|
4 tbs
|
Procedure:
1. Chop the onion, green chillies, coriander leaves and curry leaves into small pieces.
2. Add the above chopped ingredients, ragi flour, cumin seeds and salt in a bowl. Mix them well.
3. Then add water little by little to knead a dough[like chapathi dough]. Close the lid of the bowl and keep it aside for 15 mins.
4. Divide the dough into small sweet lime size balls.
5. Spread over few drops of oil on the plastic sheet or banana leaf.
6. Now place the dough on the sheet and flatten the balls using the fingers. [Grease your fingers with oil].
7. Now heat the tawa and place rotti on the tawa. Pour oil along the sides of the rotti.
8. Cook both sides of the roti till black spots appear on it.
Serve it hot with Chutney.
Saturday, May 21, 2011
Kolam # 94 - Star Kolam
