One More Ribbon Embroidery

One more Ribbon rose for this month........... bought some more satin ribbon in eye catchy colors and started my trials..............

Ribbon Rose

CAN YOU GUESS IT........

CAN YOU GUESS IT........

 It may look like indian sweets which we see in sweet stall but its Agar Agar  made with mold,  double colored  with normal and crystal method.......... It will be very attractive and tempting for children ........... I have used orange for normal  and green for crystal .............. The Green layer is not so clearly visible  in my photos..........China Grass [or] Agar Agar Recipe

Mould and Double colored Agar Agar

CRYSTAL CHINA GRASS OR AGAR AGAR


INGREDIENTS:

Agar agar               - 10 gms

Water                 -  I litre 

Sugar                 - 1 cup

Any Color          - 1/2 tsp

Any Essence      - 1 tsp

METHOD:

Wash and soak the china grass in water for about 10 minutes.

Take a pan and cook china grass with 3 cups of water till it completely dissolves.If you wish to get the jelly soft add 1 litre of water if wanted in thick solid form then add only 1 cup of water

Now add sugar to the pan and mix well. Remove this from flame. .

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.


MILKY CHINA GRASS OR AGAR AGAR


INGREDIENTS:

Agar agar          - 10 gms

Milk                   -  1/2 litre

Sugar                 - 1 cup

Any Color         - 1/2 tsp

Any Essence     - 1 tsp

METHOD:Wash and soak the china grass in water for about 10 minutes.

Heat milk in a wide bottomed pan and bring it to a boil.

Now reduce heat and continue cooking till the  milk reduces to half. 

Take a pan and cook china grass with 1 cup of water till it completely dissolves.

Now add sugar to the pan and mix well. Remove this from flame and only then add milk. Do not cook after adding milk.

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.

COMBINING MILKY AND CRYSTAL CHINA GRASS


METHOD:

First pour the milk mixture into the  mould and keep them in refrigerate for 1/2 an hour just to make them set. 

Now slowly pour on the crystal agar agar softly into the mould and see that it should not disturb the milk layer.

Refrigerate for 1/2 an hour more .. now you can remove it from mould  and serve it chill.... 

MY NEW RIBBON ROSES

This is my recent ribbon embroidery work............This time I have done  roses with satin ribbon ........thought of giving a  try  with buds and the outcome was satisfying to me so  hope to work more on ribbons in future..........

RAMADAN SPECIAL

RAMADAN SPECIAL AGAR AGAR 

These are my this year Ramadan special Agar Agar ........... Agar Agar is purely vegetarian and good cooler for body after a day long fasting.........Other  dishes for break fasting will differ daily but Agar Agar will be compulsory recipe.......... of course the version will change daily with different essence and color..............

This is the normal colored which is cut to my desired shape to make it  easy to have ............I will keep posting my agar agar as day goes......................

Simple version of Agar Agar

CHINA GRASS OR AGAR AGAR

INGREDIENTS:

Agar agar          - 10 gms

Milk                   -  1/2 litre

Sugar                 - 1 cup

Any Color         - 1/2 tsp

Any Essence     - 1 tsp

wash and soak the china grass in water for about 10 minutes.

Heat milk in a wide bottomed pan and bring it to a boil.

Now reduce heat and continue cooking till the  milk reduces to half. 

Take a pan and cook china grass with 1 cup of water till it completely dissolves.

Now add sugar to the pan and mix well. Remove this from flame and only then add milk. Do not cook after adding milk.

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour.

MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA

 MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA 

Biryani with chicken-65 and onion raita

This is my Biryani which I made for the holy night of Shab e baraat..............  I was very busy from evening in preparing biryani ......... distribution to neighbours and to less fortunate people was a big task for me...... following by Asar prayer .....prayer for ancestor and  Maghrib prayer  I was  a bit tensed......... as I was wondering whether I could finish 3 yasins............. By the grace  Almighty finished everything on time........... and had a satisfying night prayer too............... 

Chicken - 65

 The method of preparing chicken-65 you can check from my previous posts.........

Mutton Biryani

Ingredients:

Mutton                 -         1 1/4 kg
Basmathi rice     -          1 kg
Onions sliced      -         6 big 
Ginger paste       -        6 tbsp
Garlic paste        -         5  tbsp
Green chillies      -         5 
Chilli powder       -        2 tbsp
Tomato chopped   -      7 big
Curd                        -   100 ml
Mint leaves             -     1 bunch
Coriander leaves     -     1 bunch
Lemon juice of    -          1 no
Salt                         -      to taste
Oil                           -     250 ml
Ghee                        -     100 ml


Whole garam masala 
Cardamom           -        4 no
Cloves                    -       4 no
Cinnamon             -       3 to 4 strips (1 inch each)  
star anise            -         3
Bay leaves            -     4 no


Procedure:

1.  Wash mutton well and keep aside. 
2.  Heat oil in a pressure cooker or thick bottom vessel. Add cardamom, cinnamon, cloves, star anise and bay leaves and stur for a minute.
3.  Add  chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue stirring in a slow fire till the raw smell of onions reduces.
4.  Add chopped tomatoes and continue stirring till it gets smashed well.
5.  Add salt, chilli powder,  mint leaves, coriander leaves and  continue stirring  for few minutes.
6.  Add mutton, curd and continue cooking till the mutton gets 80 percent cooked. Add water if required.
7.  Cook the gravy in pressure cooker, once mutton is cooked you can transfer it to biryani vessel 
8.  Add lemon juice and mix it.
9.   Now add water in the ratio of 1:2
10. When gravy boils add the rice check the salt then close the vessel with its     lid. Do not mix after this stage.Your can open once and pour the ghee on the surface when all water is absorbed ..You need to put on burning charcoal above the lid .........Your biryani will be ready in 20 mins stitch off your stove and leave it .
11. U can open after 1/2 hr and check ....... do not mix vigorously ......... while serving take the rice from sides........

Biryani with chicken-65 and onion raita

SHOE POCKET

Having a Teenager in home is like having a shoe shop at home........... whatever be the occasion my son prefers to have shoes and he need a whole shoe rack for himself ........... as the problem started becos of  place scarcity I got an idea of stitching a shoe pocket  just like a letter pocket to save the space [ buying one more shoe rack will definitely block the free space]..............My idea worked out very well ......... I managed to hang it on  my son's room door and now no more problem  between Dad and Son in busy morning ............. hoops!!!! a great relief to me too......... My son is too happy as he got 2 more shoes yesterday  ready for last 2pockets..............

South Indian Style Onion Pakora

South Indian Style Onion Pakora


              These days it rains almost every evening ........... my son too staying home on his school holidays ........ feel like eating something hot and spicy and my son suggested in doing Pakora for today evening ......... Yeah we all love pakora that too south indian style [Pakoda] is our favorite snacks............ whenever I prepare pakoras at home the smell takes me to my childhood days...........my Dad used to buy snacks daily on his return from office.......... myself and my bro will be waiting even when my Mom prepares homemade desserts like kesari, pongal, payasam etc.......... hot pakodas from Jayam Bakery of K.K. Nagar  on rainy days hmmmmmm can't forget those days .......... Even today whenever  I visit my Mom's place we buy it on evenings ............ This south Indian style is what we prefer more than others.............I would like to share my recipe with all my  friends today..............easy and healthy when we prepare at home as we take more care about oil we use.............we cannot expect this in shops............. Here goes my south Indian pakora recipe................

South Indian Style Pakoda

Ingredients:

Red onions horizontally cut   - 2 large

Besan flour  - 2 cup

Rice flour - 1/4 cup

Baking soda - 1 pinch

Green chilies chopped - 4

Ginger peeled and crushed - 1 inch

Garlic crushed  - 2 pods

Curry leaves - 3 -5

Red chili powder - 1/2 tsp

Salt - to taste

Canola oil - for deep frying.

Method:

Peel off the skin of onions and cut thin and horizontal.

Finely chop the chilli, curry leaves, crushed  ginger  and garlic

Add all the ingredients to the besan flour  and mix well

If needed sprinkle little water and mix well such that if we take in hands it is to be so sticky.

Use your fingers and scatter  the dough in oil for small pakoras be careful while doing it above the hot oil.

Heat oil in a kadhai and deep fry till golden brown and your hot and spicy pakoras is ready to taste.

Good  snack for a rainy evening.