Tissue Paper basket..

A vase with tissue paper...

Step by step pic for Tissue basket..

1. Fix a balloon in a stand..
2. mark a line on the balloon up to which you have to make the basket.
3.then spread a light coating of oil on the balloon.
4.Take water + fevicoal at equal amount,mix well .
5.Using a paint brush apply a light coating of fevicol water mix on to the balloon, keep a tissue paper over that ..you can see from the figure..
6.Repeat the process using 10 -15 tissue paper..If you want a thick base can use more tissue upto 20 -25.
7.Make many long strips with tissue paper....apply some fevicoal at its base and start to weave the basket ..see the figure..While weaving..apply fevicoal after each turn..
8.After finishing the work..let it set for whole day..
9.Now slowly pop the balloon with pin and take out the balloon remains.
10. Cut the edges..

Fish Fry - Chettinad Style

Fish Fry in Chettinad Style [Shallow fried avoli (pomefret fish) in Chettinad Style.

Ingredients

Fish 1 full [avoli(pomefret fish) , cleaned and make slit]
Oil as needed to deep fry.
Salt to taste
Rice Flour 1 tbsp
Besan Flour 1 tsp
For Marination

Shallots 5 no.
Garlic cloves
Ginger 1/2" piece
Fennel seeds 1 tsp
Cumin seeds 1/4 tsp
Pepper corns 1 tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp

Method

Grind all the ingredients for marination to a smooth paste without water (if needed add 1 tbsp water) to a fine paste,add enough salt, mix well and keep aside.
Apply the masala paste all over the fish .
Keep it aside for marination for at least 2-3 hours.
Deep fry in low medium heat both side until the fish turns crisp n light brown. Remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes and onions.

 

Fresh mango delight

 Fresh mango delight .

Ripe Mango 2 ( pealed and diced )
sugar 2 1/2 tbsp
salt a pinch
water 2 cup
Delight Ice cream

Blend all the ingredients and sieve.
Chill for 1/2 n hr.
Pour into juice glasses.
Add 1 scoop of delight ice cream on top and garnish with mango cubes and mint leaf

Paper Basket/rack

News paper rack/basket made  with old news paper.

Making of Paper rack/basket

                                                                                                                                                                             

Final stage

    

Pineapple Bundt Cake

pineapple crushed     1c.

 all purpose flour        1  1/4 c.     

 vegetable oil             3/4 c.

 eggs                3 large

baking powder   1  3/4 tsp 

vanilla extract       1/2 tsp

salt        1/2 tsp 

pineapple extract    3/4 tsp

 caster sugar      1/4 c.+  2 tabsp

 cashew nut  crushed      1/4 c.

Choose a large dish with a lid into which the cake tin can fit smoothly . Once the cake tin is in, you should be able to close the dish. I used a large aluminium pot for this.

Sieve the flour, baking powder and salt  into a large bowl and mix well.Heat a  non stick pan, add crushed pineapple and 2 tabsp sgar.Cook till all the water disappears. Stir the pineapple in between. Let it cool.Then fold in with flour mix

In a large bowl, beat oil  and sugar for 2 minutes. Beat in the eggs one by one ,  until well blended. Combine pineapple flour mix into egg mix in two addition ,add chopped nuts ,fold in the flour mix untill the cake mixture is well combined .Sprinkle  one  tabsp chopped nuts into greased bundt  pan ,over that  pour the cake mix slowly. .

Remove the lid of the pre heated pot and place the cake tin inside carefully. Cover the pot  and lower the flame to minimum. Let the cake cook for about 20-25 minutes or top of the cake becomes dry   or till a skewer inserted into it comes out clean. 

Once the cake is done, remove the cake tin from the pot quickly and let it cool completely.Turn the cake  upside down and decorate the cooled cake with chocolate syrup