TOOR DAL CURRY




My mother’s Toor dal curry is very delicious and healthy. It tastes best with almost everything, be it rice, roti, idly or dosa. And when combined with omelette and roti it is simply irresistible. It differs slightly from sambar only because of the absence of vegetables.


DOLL HOUSE


I have given below the pics of the doll house i made for my neice... I used card boards, chart paper, velvet paper, acrylic paints, fevicol, scissors and cello tape to make this. For decoration i used small ready made flowers.









LOW FAT OAT DATE BISCUITS




These oat date biscuits are very tasty and healthy as they are made with oats and dates and require very little amount of oil or butter.

Ingredients

¾ cup Oats powdered
5 to 6 black dates finely chopped
¼ cup wheat flour
¼ cup powdered sugar
1 tsp vanilla essence
1 tbsp oil or butter
Milk

Method

In a bowl, add powdered oats, wheat flour and sugar and mix well. Then add oil or butter, vanilla essence and 1 tbsp milk. Knead well to form a smooth dough. Add a few tsp of milk if necessary. Do not add too much milk as the dough will become sticky. When the dough is ready, divide it into small balls and gently flatten it. Place it in a greased baking tray and bake at 140 degree Celsius for 15 to 20 minutes or till the lower part turns brown. (If you are making it for the first time, keep a close watch over it.) Allow it to cool. Oats date biscuits are ready to be eaten.

KHEEMA SEVIYAN ( Spicy minced meat vermicelli )



This is yet another delicious traditional recipe from my mother’s kitchen. It is simply yummy and can be had for breakfast or as an evening snack.

Serves = 4
Ingredients

200 gms vermicelli (seviyan)
5 cups water
2 tsp salt
2 tbsp oil
200 gms Minced meat (kheema)
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes pureed
1 cinnamon
1 cardamom
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt

Method

Boil 5 cups of water with 2 tsp salt. Then switch off the gas and add vermicelli. Keep the lid closed for 10 minutes. The vermicelli would have cooked by this time. If not let it be in the hot water for some more time. Once done drain the excess water and keep aside.

Then take a pressure cooker to prepare the kheema. Add oil, and then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat, mix well and cook for some time. Finally add 1 cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. When done, remove the lid, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. (The kheema should neither be too dry nor too curry like.)

Finally add 2 tbsp of oil in a pan and add the drained vermicelli. Mix it well with the oil and then add the kheema. Mix well and serve hot. It is a dish on its own and hence does not require any curry or side dish.



THERMOCOL CRAFTS



A small piece of thermocol can be made into a piece of art. Using our creativity we can shape the thermocol into any desired shape using emery or sand paper and then paint it in vibrant colours. These are pictures of crafts i made using thermocol. In some of them i have made separate parts and later glued them using fevicol.

Things used to make these thermocol crafts
  • A large piece of thermocol
  • Fevicol
  • Acrylic or water colours
  • Paint brushes and water
  • Emery or sand paper
  • OHP sheet (thick plastic sheet which can be used along with cellotape for making the case for the Taj Mahal craft)
  • Plain sheet of paper (Roll a sheet of paper and stick the end with gum to make the stand for the parrot and also the thin pillars of the Taj Mahal).

















-->

KHEEMA MUTTER (PEAS-MINCED MEAT GRAVY)



Ingredients

150 gms Minced meat (kheema)
100 gms peas
1 big onion chopped
½ tbsp ginger paste
½ tbsp garlic paste
3 tomatoes pureed
1 cinnamon
2 cardamoms
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt

Method

In a pressure cooker, heat oil, then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat and peas and cook for some time. Finally add 1 cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. Then transfer to a pan, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. Serve hot with chapathi, roti or paratha.

 
                                            






MURUK



Festivals or not, it is difficult to keep our hands off snacks. And when they are homemade by our mothers they taste even more delicious. This is my mother’s muruk recipe which is simply yummy. The rice flour is obtained by washing, drying and then grinding rice to a fine powder while the urad dal is dry roasted and grinded. You can also use the regular flour available in the market.

Ingredients

2 cups rice flour

2 tsp urad dal powder

½ tsp cumin seeds

2 tsp melted butter

½ tsp red chilli powder

½ tsp salt

¼ tsp asafoetida powder

Water (as required)

Oil for frying

Method

First take a bowl and add all the dry ingredients. Mix well. Then add melted butter and rub well with the ingredients. Then add water little by little and knead to get a smooth and stiff dough. Once the dough is ready, take the muruk maker, grease it with oil, and insert some amount of the dough in it. Place a plastic sheet and then using the muruk maker make patterns of the dough on the plastic sheet. Once the first batch is ready, heat oil in a pan, transfer them to the oil and deep fry the muruks until they are golden brown in colour. Remove on a tissue paper. (you can also make the muruks directly in oil but care should be taken so that oil does not spill over) Repeat the same procedure with the entire dough. Once done, allow them to cool and place them in air tight containers.






MASALA CHICKEN CURRY




Masala chicken curry is a very delicious and spicy curry. The taste is enhanced by the presence of poppy and mustard seeds. It is so tasty that you would be forced to make it again and again. This is a slightly thicker gravy and hence tastes best with roti or chapathi.

Serves: 6
Ingredients

1 kg Chicken cut into small pieces
3 large onions finely chopped
3 tbsp chopped curry leaves
1 tbsp garlic paste
1 tbsp ginger paste
4 medium sized tomatoes pureed
3 tbsp chopped coriander leaves
1 tbsp red chilli powder
3 tbsp coriander powder
¼ tsp turmeric powder
1 tsp salt (adjust to taste)
6 tbsp oil

Grind to a paste

1 tsp cumin seeds
¾ tsp mustard seeds
1 tsp black peppercorns
4 tbsp coconut paste
2 tbsp poppy seeds (soaked in ½ cup of hot water for about 15 minutes)

Method

Heat oil in a pan and add the chopped onions and curry leaves and sauté for some time. When the onions turn golden in colour, add garlic paste and then ginger paste and sauté for a few seconds. Then add tomato puree, red chilli powder, coriander powder, and turmeric powder, salt and mix well. Then add the masala paste and mix well. When the oil starts leaving the surface, add the washed and drained chicken pieces. Mix the chicken well with the masalas and cook for about 5 minutes. Then add coriander leaves and 2 cups of water. Bring the gravy to a boil, then reduce the heat to medium, close a lid and cook for about 15 minutes. When the chicken is tender (i.e. cooked), switch off the gas. Garnish with coriander leaves. Serve hot with roti or rice.









Related Posts Plugin for WordPress, Blogger...