Wednesday, April 27, 2011

Mrs. & Mr. Beanie


My little grandchildren are coming for a holiday to naani’s house,so decided to make something that they could enjoy playing with.Mrs. & Mr.Beanie….yes! this is wat I have named them.
This is a simple project which is done in 15 minutes and is recycled from old socks.

Make sure the socks are clean and washed.

Here is what you need…..
Old socks
Beans (moong,raajma…anything could do)
Scraps of wool
Fabric colors
Fabric glue or glue gun
Accessories (ribbons,flowers wire)

How to go about……
Fill the socks with beans.(in case of knee length socks snip off the socks about 1’’ after tying)
Tie just after u have finished filling till the ankle.
Make the hair with scraps of wool.
Paint the facial features.
Adorn the way u like.
I have moulded a wire to make Mr.Beanie’s glasses.and put two little sequence flowers to adorn Mrs.Beanie’s pigtails.

Mrs.& Mr. Beanie both sit side by side having a cool romantic evening!





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Tuesday, April 26, 2011

Beet,Carrot Oat Tikki Burger

The exams for children have just got over and as usual they want their share of fast food.My neice wanted to call her friends for lunch and the demand was Mcdonalds Burger.I convinced her that her friends would like my homemade ones and she agreed.The recipe of the tikki that I followed was from Cooking & More, jan-feb 2011 issue,by Tarla Dalal.I made some changes in the recipe,like I added ½ grated beet root and some finely chopped mint.I changed the proportions of potato and carrot too.And yet another change…I mixed the oats in the mixture instead of rolling the tikkis in it.



And now the recipe for tikki……

½ cup………. cooking oats
1 small ……..carrot (grated)
½ …………..beetroot(grated)
½ cup………cottage cheese(grated)
2cups……….boiled mashed potatoes
Green chillies
Coriander
Mint leaves
½ tsp…………garam masala
½ tsp…………lemon juice
Salt to taste.
Combine all ingredients in a bowl and mix well.
 Roll out into 2’’flat round tikkis.
Shallow fry,till crisp on both sides.


Salad
1cup…………finely chopped cabbage
½ cup………..finely chopped onion
½ cup………. finely chopped toatoes(remove the pulp)
1cup …………mayonnaise
½ tsp…………oregano
½ tsp…………chilly flakes
4tsp…………..ketchup
2tsp………….chilly sauce
Salt to taste
Mix everything in a bowl.

Other ingredients….
Burger buns
Butter
Cheese slices…or a variety of grated cheese

Assembling……
Cut the burger buns into half.
Apply butter.
Spread salad lavishly.
Place the tikki.
Place a cheese slice.
Cover with the top.
Wrap them in a cling film.
Warm for  20 sec in a microwave before serving. 



 The most interesting thing about these burgers was that children really liked them and their first remark was..oh…McDonalds!!...after they ate a bit they were curious to know which particular one it was….’homemade maccy”……and I smiledJ

Here is a picture that I captured.....








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Pineapple Sheera


Pineapple is a juicy fruit with tropical flavour.It's a fruit with fiber,calcium,manganese and pottasium...best for throat infection.Here I share a traditional Indian sweet recipe with a blend of fruit flavour,which tempts you to go on eating ....more and more... 

Once again this is a recipe from Tarla Dalal's Cooking & More,Mar- Apr2011 issue.I made the sheera as per the recipe except that I added all the sugar to the pineapple puree and a little extra ghee.The sheera turned out delicious.
Here is the recipe.....
1cup....................pineapple puree
1cup....................sugar
1cup....................semolina(sooji)
5tsp.....................ghee
1cup....................milk
a few strands saffron strands dissolved in 2tsp milk
1/2 tsp.................cardamom pwd


Combine pineapple puree and all the sugar and cook for a few minutes,keep aside.
Heat ghee,roast the sooji on slow flame for 5-7 mins.
Add the milk,2cups water,mix well and simmer for 2-3 minutes.
add the cooked pineapple and saffron milk and cook for another 2-3 minutes on slow flame.
Garnish with almonds.
With this post I wish a very ''HAPPY BIRTHDAY'' to my little granddaughter"Kaira''...loads of love sweetie....


sending this to.....






also sending to.....







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Sunday, April 24, 2011

Tuar Daal....Sindhi Style


A simple,light yet delicious daal served with boiled rice.This daal is cooked at least once in a week in Sindhi kitchens.The traditional combination is ..daal chaavar  taryal patata (daal..rice and fried potatoes)…but with growing awareness no one wants to eat fried potatoes…so I make some green veggie as the side dish but yes I will still share the recipe of these potatoes(..as they are a treat to eat…) in my  future posts.

1cup……..tuar daal
2 big……..tomatoes
1 stem.…curry leaves
½ tsp…....turmeric pwd
½ tsp…...ghee
Salt to taste

Wash the daal and boil till cooked with tomatoes,curry leaves,turmeric pwd,ghee and salt.
Using a blender ,blend the daal so curry leaves and tomato too is blended.Strain this.



Tempering
2 tbsp…....oil
¼ tsp…….jeera
¼ tsp…….rai
¼ tsp…….methi dana
Pinch…… hing
¼ tsp….... finely chopped ginger
¼ tsp…….finely chopped green chilly
2-3 ….....…whole red chilly
¼ tsp……. red chilly pwd
¼ tsp…….curry powder(sambar or rasam)(optional)
1tsp………lemon juice
small bunch of coriander leaves.


The tempering has to go in the order I have written down.
Heat oil add jeera,next rai next methi….and so on..once all the ingredients go in( keep water handy ),add ¼ cup water and cook this masala,add the boiled ,blended,strained daal.
Cook for about 7-10 mins.

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Gajjar Beet ki Kaanji


BM # 4  Day 7
Kaanji is a very popular drink of north,which is made with powdered mustard seeds.

You  hear of kaali gajjar ki kanji….kaanji wadas ….this is nothing but sour water with a little spice n carrots.takes about 4days to get the right flavour..the kaali gajjar is a variety of carrots which is available in the north…since I love this drink….n cant get these carrots here I use beetroot to give that special color…..these pics have been taken on the second day,so the color is still light…as days pass by the water gets vibrant…a lovely purple color.u can drink a glass of this water after meals …helps digestion!
1big …………………carrot,peeled n sliced
1big …………………beetroot,peeled n sliced
¼ tsp…………………red chilly pwd
1tsp ………………….rai kuria(pwd mustard seeds)
Salt to taste
About 1 lt water




Add all the ingredients in a jar .mix well …leave it for 4 days….oh but plz shake u r jar now n then…in a rush to have it??…leave it in the sun for a while everyday..…may b u will save one day!!...the pickled carrot n the beetroot ripens in these 4 days too...so go ahead enjoy it!!
You could store this in frig after a week else the water gets really sour...




Check out Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: KamalikaSmithaSuma Kid Friendly Recipes: AnushaCool Lassi(e) Seven Days of Soup: Priya Suresh Seven Days of Indian Bread: JayasreePavani Seven Days of Cakes:  Priya Vasu Seven Days of PreservesGayathri KumarVaishali 30 Minutes Meals: Priya MahadevanSrivalli

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Saturday, April 23, 2011

Methia Masala

BM # 4  Day 6
Methia Masala is a very handy masala in a Gujrati kitchen.It is used to make  a variety of pickles…added to u r daals,curds..n sprinkled on khakhras.
The instant pickles can b made with finely chopped veggies(cucumber,capsicum,tindoda….cauliflower)…just add the methia masala to the chopped veggies, adding the req amount of salt..,few drops of lemon juice n some oil…n…u r pickle is done …u got to wait just about 30 mins so the veggies n spices mingle up!
Wen added to daals they give us a pickly flavour.
N yes u got to try with dhoklas n idlis too…u can forget  making  the chutney!!

1tb sp………………hing
½ cup………………methi kuria
1cup………………..rai kuria
¾ cup………………red chilly powder
¾ cup………………salt(dry roast the salt)
½ cup ………………oil(ground nut oil is best for this)….but any cooking oil will do. 

In a big thaali put hing in the centre. Make a circle of methi kuria around hing.
Another circle of rai kuria.

Yet another circle of red chilly pwd.

Heat oil to a smoking point…pour this on hing n immediately cover  the thaali .
This will infuse the flavours.

Let this cool.

Sprinkle salt on this masala n mix well.

Store in a airtight jar…remains good for a year…may b more…mine gets over real fast…..

sprinkled on a ghee smeared khakhra......
enjoy the masala with u r fav food ......






Check out Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: KamalikaSmithaSuma Kid Friendly Recipes: AnushaCool Lassi(e) Seven Days of Soup: Priya Suresh Seven Days of Indian Bread: JayasreePavani Seven Days of Cakes:  Priya Vasu Seven Days of PreservesGayathri KumarVaishali 30 Minutes Meals: Priya MahadevanSrivalli


this goes to...
http://kiranjay.blogspot.com/2011/04/cooking-with-seeds-eventcws-mustard.html


http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html



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Friday, April 22, 2011

Khatti Bheendi Achaar


BM # 4   Day 5

Ever heard of pickle being served in a potli ?….yes this is a typical sindhi pickle….i remember my hubby’s naani making it…but ever since we never went thru so much trouble of tying one serving in one small potli….we just filled it into a jar….but believe me the charm of the potli is really unique.The idea behind  the potlis must have been to  save it from getting spoilt.just remove a single potli..n then no putting bac into the jar!! 

1kg………………………..grated mango
50gms…………………......oil
1tsp………………………..onion seeds(kalonji)
1tsp………………………..saunf
1tsp………………………..peppercorns
2tsp………………………..red chilly pwd
½ tsp………………………hing
3tsp………………………..vinegar
2 big pods…………………garlic
Salt to taste

Peel and grate the mangoes..
Heat oil to a smoking point n cool.
Boil water to a boiling point n cool.
To the grated mango add all the ingredients…Mix well.

Add another 50gms oil n 3 tsp vinegar to the boiled cooled water.
Take small square pieces of muslin cloth…put a spoonful of this mix on it.
Tie this into a tiny bag(potli).


After tieing all the potlis put them in a glass jar n pour the water solution ..so these potlis immerse in them.
Takes about 10 days to get ready. 
wonder y this name ?????


Check out Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: KamalikaSmithaSuma Kid Friendly Recipes: AnushaCool Lassi(e) Seven Days of Soup: Priya Suresh Seven Days of Indian Bread: JayasreePavani Seven Days of Cakes:  Priya Vasu Seven Days of PreservesGayathri KumarVaishali 30 Minutes Meals: Priya MahadevanSrivalli



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Thursday, April 21, 2011

Grape Squash

BM # 4  Day 4
Black Grapes are highly valued for their nutritional value.Rich in minerals,calcium and vitamin c this fruit is ideal to make a squash to relish in the summer heat.....add lots of crushed ice and some soda water it makes a nice fizzy drink...add a scoop of vanilla icecream and the kids will love it...the color too is very attractive.........
1 kg.............................black grapes
2 kg ………………....sugar
1 liter ………………...water
50 grams………….…citric acid
½ tsp………………....grape essence
¼ tsp…………………sodium benzoate per litre

Soak the grapes for a few hours, keep changing the water every few hours.
This helps in removing the toxins.
Crush the grapes with a ladle.
Boil till soft.strain.

Boil water and sugar till the sugar dissolves add citric acid and boil for another 10 minutes. Cool.


Mix the syrup and juice.
Add the essence.
Measure the quantity of squash and use the preservative accordingly.
Dissolve the preservative in a little squash and add to the rest of it.
Needs absolutely no color. 

This is a concentrate...so dilute with water or carbonated water....




Check out Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: KamalikaSmithaSuma Kid Friendly Recipes: AnushaCool Lassi(e) Seven Days of Soup: Priya Suresh Seven Days of Indian Bread: JayasreePavani Seven Days of Cakes:  Priya Vasu Seven Days of PreservesGayathri KumarVaishali 30 Minutes Meals: Priya MahadevanSrivalli



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