Flower Arrangement

The pictures are taken in two opposite angles under the same settings. But, a huge difference.


I have taken the below picture opposite the light....

Taken the same again in a different angle....

Pebbles

I have collected some pebbles from Brighton beach last summer. I have placed few of them in our garden and left the rest. Today, decided to clean the garden to get ready for the summer. In the process of doing this, I saw them urging me to take them home. Thought to do some thing.

The result is.......

Decided to paint the old traditional kolam on them. My mom is a great artist. She got a very free hand and ease to twist the lines into wonderful forms. I have followed the same... It took less than 10 minutes to change their look.

Didn't stop with that.....

This gives the additional warm and elegant look

  

Cereal bar

During the half term break, my son was curious to help me in cooking. In fact, he wants to try his own version which he learnt at school as part of his cooking lessons. So, we both decided to do this no-bake, no hassle cereal bar.

Ingredients:
Chocolate bar - 100gms
Rice puffs - 2 cups
Almond flakes - 2 tbsp



Method:
Break the chocolate bar into small pieces and place them in a microwave safe bowl.

Melt the chocolate in the microwave for about 2-3 minutes by stirring in between. Do not over cook.

Quickly add the rice puffs to the melted chocolate

Mould it into desired shapes.

Or simply make them into bars like this and then shower them with almond flakes or any nuts and seeds of your choice.

Cereal bar with almond flakes

Raagi idly

A healthy recipe both for kids and older people.  It's in fact the staple diet in many villages across South India. Ragi also known as finger millet, is rich in calcium and Iron. Can be consumed as a porridge with Milk or butter milk.

To make idly, instead of having just rice and urad daal, I have added Ragi flour also. 

 

Ingredients:

Whole Ragi Flour- 1 cup
Idli rava -  1 cup

Urad daal / Black gram - 1 cup

Methi seeds -1 tablespoon
Salt to taste

Baking Soda - 1 pinch

Method:

Soak the urad daal and methi seeds for about 6 hours.

Using a blender or wet grinder, grind the urad daal into smooth paste.

To this add idly rava and ragi flour. Add water if necessary. The consistency should be the same as any other idly batter.

Ferment the mixture for about 8 hours in a warm place.

When it is fully fermented, add salt and baking soda, mix thoroughly and scoop the batter into idlymoulds and steam for 15 – 20 minutes.

Serve them warm with your favourite chutney, sambar or even spicy powders with a dallop of ghee.

 Ragi Idly

Note:

Instead of using the idly rava, you can use normal rice and soak it seperately and grind it coarsely and mix it with the urad daal paste. If you are using rice, then use only 3/4 th cup.

 

A Snow Day in Feb..

The European capital hit by snow ........ in February. 


London has woken up to a blanket of snow after the big freeze

On Saturday night, standing at my window, I did not at once recognise what that white stuff was gathering all over the trees and houses...

That’s what snow looks like.

It looks like the world’s being frosted.

A white House in UK

Below is a colour photo in black & white

All the roads, kerbs and cars are covered with the white stuff

The only thing which we can make use of this white stuff is .......

Making a snowman......

Potato curry for poori

This curry is prepared by cooking the potato and green pea in gram flour sauce. This can be served with either poori, chapathi or even dosa.

Ingredients:

Onion – 1 (Cut length wise)
Tomato – 1

Potato – 2 medium, boiled and mashed

Fresh or frozen Green pea – boiled 1 cup
Gram flour (Basin / Senagapindi) – ¼  cup
Water – 2 cups
Turmeric – ¼ tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Green chili – 2 chopped into small pieces (You can also use Chili paste)
Curry leaves

Oil – 3 tbsps
Salt

Method:

Mix basin + salt with water and whisk it well with out any lumps and keep it aside.

Heat a tawa with oil and when the oil is warm enough, add mustard, cumin, curry leaves one after the other and when they start splattering, add green chilli, onion, tomato and fry for 2 min or until the onion becomes transparent.

Now add chopped tomatoes and stir again and cover it with lid for 2 minutes. Stir again and mash the tomatoes.

Now add the basin mixture and stir continuously by reducing the flame.

Slowly the content becomes thick and leaves a nice aroma. Now add the mashed potato and green pea.

Reduce the flame and allow the vegetables to absorb the flavours, for about 5 minutes.

Remove from the heat. Though it looks bit watery when it is just done, it will become thick once it is cool.

Poori with potato curry

Note: Do not cover the pan with lid whilst cooking any basin recipes as the basin will get split and gets separated from water. This will make the curry watery

Beet leaves curry

A healthy side dish packed with healthy nutrients. Very few people consider eating  the green leafy tops of beet. Beet leaves have been found to contain large amounts of vitamin K, that aids in blood clotting. It also boosts immune system against infections and cancer. When the beet leaves are cooked, they will ooze the pink beet colour. Other than this, they tastes more or less like spinach. 

Ingredients:

Washed & Chopped beet leaves – 1 large bunches
Ginger garlic paste – 1 tsp
Onion – 1 chopped into small pieces
Green chilli paste – 1 tsp
Oil - 1 tbsp
Mustard + cumin - 1 tsp

Fresh Beet leaves along with Beet roots

Method:

Heat a deep pan with 1 tbsp of oil. When it is hot enough, add cumin + mustard seeds.

When they start splattering, add ginger garlic paste and green chilli paste, sauté for a while and then add chopped onion.

Fry the onions until they become transparent.

Add the beet leaves and stir for a minute, sprinkle some salt and cover the lid. Cook the leaves until soft and not over cooked.

Beet leaves served with rice