Nighty I stitched first

Ribbon Embroidery 

This is the Nighty  I stitched first.  I stitch my own chudidar but  stitching a nighty for the first time made me a bit nervous. But the outcome was satisfying. I have done some Ribbon embroidery around the neck and front

Ribbon embroidery 

Tissue Box Cover

TISSUE BOX COVER  

I made this tissue box cover a few months back. I love this dark brown color when I got the yarn thought of making something I use daily. Then got the idea of crocheting a cover for my tissue box.First one is the side view of my cover and second one is the upper view.

Tissue box cover

My Crochet works

ALOO GOBI

INGREDIENTS :

Large cauliflower                             - 1
Potatoes boiled and peeled           - 2
coriander finely chopped               -1 tbsp
Green chillies                                   - 2
Onion finely chopped                     - 2 
Turmeric powder                           - 1tsp
Coriander powder                         - 1 tbsp
Lemon juice                                    - 1 tbsp
Curds                                              - 2 tbsp
Cumin seeds                                  - 1 tsp
oil                                                    - 2 tbsp

Ingredients to ground:

Onion                                             - 1 

Grated coconut                            - 2 tbsp

Cilantro chopped                         - 2 tbsp

Green Chillies                               - 3

Ginger                                           - 1 inch 

Garlic chopped                            - 1tsp

Corn flour                                    - 1/2 tsp

Aloo Gobi Preparation:

Cut cauliflower into florets. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. 

Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till golden brown.

Add grounded paste, turmeric powder, coriander powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done.
Garnish with coriander, serve hot.

BREAD HALWA

Ingredients:

Bread Loaf - 1

Milk - 1/2 liter

Cashew nuts - 100 gm

Raisins - 25 gm

Sugar - 150 gm (1 cup)

Ghee - 100 gm

METHOD

Cut bread slice in to small pieces.

Boil the milk in a separate pan.

Now heat ghee in a wok.

Then add the crumbled bread  stir fry. Once the bread crumbs soak the entire amount of ghee  turns golden brown in color, add the cashews and raisins then stir fry.

Once the cashews & raisins turn golden brown, add the boiled milk. Keep stirring as the milk would start throwing out. Mix well ... keep stirring for 2 minutes even after the milk has been absorbed completely.

When bread looks  dry, add  sugar stir it well for at least a minute. And turn of the flame. Once the sugar has been absorbed, you are ready to relish the yummy Bread Halwa.

Easy to make and Tasty to eat. This taste will remember u the Gulab jamun flavour.

POTATO PATTIES AND RAGDA [PEAS MASALA ] CHAT

POTATO PATTIES AND RAGDA [PEAS MASALA ] CHAT

INGREDIENTS :


FOR RAGDAS: [ragdas is nothing but the peas masala u get in marina beach]


Dried Yellow Peas - 1 cup

Onions - 1 medium

Red Chili powder - 1 tsp

Coriander powder - 1 tsp

Roasted Cumin powder- 1/2 tsp

Turmeric - 1 pinch

Salt to taste

Oil - 1 - 2 tsp


FOR PATTIES :

Potatoes - 4 big

Fresh Peas - 50 gms

Green chilli paste - 1/2 tsp

Red chilli powder - 1/2 tsp

Roasted Cumin powder - 1/2 tsp

Bread Slices - 3 nos


For Assembling the Potato Patties


Patties

Sweet and Spicy Curds/Yogurt

Tamarind Chutney

Green Chutney (Coriander- Mint- Green Chilies)

Chopped Onions

Chopped coriander leaves

Chat Masala

Sev [omma poddi]


METHOD :

Wash and soak the Yellow dried peas overnight or at least 6-8hrs.

Pressure cook it for about 4 -5 times or till it is tender.

Heat a non stick pan, add 1 tsp oil saute finely chopped onions till brown.


then add 1/2 tsp of ginger garlic paste.


Then add Chilli powder, Coriander powder, Cumin powder, salt and 


turmeric. Saute well.

Add the cooked peas, mix well.


Add enough water to get a thick gravy. Bring to boil. Ensure the gravy is


loose and not thicken. It should be of pouring consistency.



TO MAKE PATTIES :


Boil the potatoes blanch the green peas for 5 min.

In a bowl, take the peeled potatoes, blanched peas, bread slices (soaked 


and squeezed from water), green chilli paste, red chili powder, roasted 


Cumin powder, salt to taste.Mix well.

Then divide into small balls and flatten them into discs.Roll them over bread 


crumbs.

Shallow fry these patties on both sides by sprinkling oil over them.

Once they turn golden in colour and have those nice spots, you can 


remove.


TO ASSEMBLE THE RAGDA PATTIES



Have the finely chopped onions, coriander leaves.


Have the Tamarind Chutney and Green Chutney.In a bowl, place two patties next to each otherPour the Ragda over the patties.


Add the tamarind and Green chutney as required. Sprinkle chat masala over this.


Then goes the onions and coriander leaves.
Finally the sev.


This receipe is a little bit time consuming but taste will encourage u to
prepare this one often. Really really a very taste chat for children and
elders.

Spicy Chicken Kebabs

Spicy Chicken Kebabs



Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces Maida (or all purpose flour) - 2 tbsp Chilli powder - 2 tsp (or to taste) Lime Juice - 2 tbsp Ginger garlic paste - 2 tsp Salt - to taste Food coloring - a little Oil - for shallow frying

Method

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown , turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides). Pat dry the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions ( cut lengthwise) and lime slices before serving. Serve hot.