Mehandi design

My mehandi design on my sis in laws hand

Banana Cake (Stove top baked cake)

 Banana  ( Plantain / nendrapazham ) cake.

Ingredients:-

• Egg       4no.s
• Plantain(nendrapazham )      2(ripe) 
• Any purpose flour      3/4 cup
• Sugar        3 tab sp
• Baking pwdr       1 1/4 tsp
• Vanila extract      3/4 tsp
• oil             2 1/2 tbsp
• coconut oil       1cup for deep fry

Instruction:-

• Cut the banana into small cubes .Take a pan pour coconut oil ,heat,deep fry the banana cubes till golden brown.Keep aside
• Now heat a non stick baking pan,grease the pan,and keep in simmer...
• Sieve flour and baking powder,keep aside.
• Now in a deep bowl beat egg and sugar,till fluffy.
• Next add sieved flour slowly while beating,beat in low speed.
• Then add oil , fried bananas,vanila extract ,beat in high speed for 20 seconds,immedietly pour into the baking pan,bake this in simmer for 25 mints.
• While baking in stove you should keep a pan with holes in between fire and the baking pan.
• After that turn over the cake and cook for 1mits,and again turn over .Let it be cooled and slice the cake...serve it.

Ghee roast with coconut chutney

This Dosa is a fermented  thin pancake made from rice and lentil batter,is an all time favorite south Indian snack savored all over the world.

Ingredients:-

Raw rice 1 cup

Urad dal 1/2 cup

Par-boiled Rice 3/4 cup

Baking soda 1/2 t spoon (optional)

Fenugreek seeds 1/2 t spoons.

Salt

Ghee or oil

Method:-

Soak rice,urad dal and fenugreek seeds for 3 hrs .

First grind urad dal and fenugreek seeds to a smooth paste with needed water.Pour into a vessel.

Next grind both rice to a smooth paste and transfer to the above vessel.Add baking soda.Thoroughly mix the batter .Add needed salt to it.

Let the batter ferment for overnight.

Heat a flat nonstick pan or dosa pan to high,Sprinkle some water over the pan and bring flame to medium,then pour the batter and spread it round.Spread it as thin as possible.Scrape off the thick areas.Now cover the pan with lid. Let the stove be still in medium heat ,after few minutes....Remove the lid, run a tsp full of ghee at the edges of dosa,keep for 30 -35 seconds .Now fold the dosa slowly in round or cone shape.Be careful while rolling..Serve them as hot with coconut chutney.

Coconut chutney

Recipe for chutney :-

Ingredients:-

Coconut 1 cup ( freshly grated )

roasted chickpeas 1 tbsp (optional)

Ginger 1/2" inch

Garlic 3 clove

Green Chilies 2-3 

Salt to taste

Tempering:-

Mustard seeds - 1/2 tsp

Curry leaves - a sprig

Oil - 1 tsp

Method:-

Grind fresh coconut, roasted chickpeas(optional), green chilies, ginger, garlic and salt to a smooth paste adding 1/4 cup water. Pour this into aserving bowl.

Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter ,then add curry leaves and turn off heat. Pour the tempering over the chutney.

Serve this with idli , dosa, vada... 

Fabric flower

Can be used to stick on kids frock, hair clips,shoe...
Material used for making this :-Cotton fabric,large golden bead..

Steps for making the flower 

Wrist anklet

a variety pattern

Steps for making  wrist anklet...

Almond Bread Cake (butter less)

Almond Bread Cake -Butter less 

Here I used bread crumbs instead of flour.

Ingredients

Egg 3

Bread crumbs 1 1/4 cup full

milk 1/2 cup

baking powder 3/4 tsp

Any veg oil 1/2 tbsp

almond essence 1/4 tsp

vanila essence 1/2 tsp

whole almond 1/2 cup

powdered sugar 2 1/2 tbsp

almond (sliced half ) 2-3 tbsp for toping

lemon yellow food color 1/4 tsp

Method

Crush almond well.Mix with bread crumbs ,keep aside.

Beat egg till fluffy,add sugar ,both essence,food color and baking powder,beat. 

Add bread almond mix gradually into the egg mix,fold well with a flat spatula.Then pour oil and fold.Finally add milk and fold slowly.

Pour the mix into greased baking non stick pan.Bake the cake in low flame,till 25 minutes.When the cake half done put the sliced almond over it and press little.

When one side of cake done ,turn over the cake slowly,cook again for 2minutes .Let it cool for some times .Have tasty almond cake with tea

Glossary

Glossary of Indian Spices in English,Hindi & Malayalam

Indian spices include a variety of spices that are grown across the Indian subcontinent (South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item. A curry in Indian cuisine typically consist of whey cooked with gram flour, chopped onions, tumeric powder and several spices blended together and some that are fried and added in the end as flavouring.Below you can see a list of Indian spices along with picture.The first  names in English, the second in malayalam and third in Hindi.