This time I made this frock with crochet thread ..........It took a long time for me to finish it .......... I prefer woolen yarn which will be easy and faster to finish any pattern.........but my friend bought this thread in bundles as she was very much fascinated towards this color I made this for her daughter........... I felt so tired but when I gave the finished dress to her daughter she was soooo excited .......jumping like ping pong ball........ that seconds felt so happy for learning this art on crocheting...........
A good laugh is sunshine in a house and patience is companion of wisdom
CROCHETED FROCK.......
This time I made this frock with crochet thread ..........It took a long time for me to finish it .......... I prefer woolen yarn which will be easy and faster to finish any pattern.........but my friend bought this thread in bundles as she was very much fascinated towards this color I made this for her daughter........... I felt so tired but when I gave the finished dress to her daughter she was soooo excited .......jumping like ping pong ball........ that seconds felt so happy for learning this art on crocheting...........
This time I made this frock with crochet thread ..........It took a long time for me to finish it .......... I prefer woolen yarn which will be easy and faster to finish any pattern.........but my friend bought this thread in bundles as she was very much fascinated towards this color I made this for her daughter........... I felt so tired but when I gave the finished dress to her daughter she was soooo excited .......jumping like ping pong ball........ that seconds felt so happy for learning this art on crocheting...........
CHICKEN KEEMA BIRYANI
CHICKEN KEEMA BIRYANI
INGREDIENTS:
keema chicken - 2 cups
Roasted vermicelli - 2 1/2 cups
Onion - 3
Tomatoes - 2
Cloves - 4
Cinnamon stick - 4 inch stick
Anise seeds - 2
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Coriander leaves - few
Salt - to taste
Ghee - 2 tbsp
METHOD
Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside.
Heat ghee in a pan, add cinnamon stick, anise seeds and cloves.
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.
Fry for few minutes in low flame. Now a chopped chicken [keema chicken].
Add salt and cook for few 10 minutes.
Finally add cooked vermicelli to this.
Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.
Your yummy keema chicken biriyani is ready to taste......
Chicken Keema Biryani |
INGREDIENTS:
keema chicken - 2 cups
Roasted vermicelli - 2 1/2 cups
Onion - 3
Tomatoes - 2
Cloves - 4
Cinnamon stick - 4 inch stick
Anise seeds - 2
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Coriander leaves - few
Salt - to taste
Ghee - 2 tbsp
METHOD
Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside.
Heat ghee in a pan, add cinnamon stick, anise seeds and cloves.
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.
Fry for few minutes in low flame. Now a chopped chicken [keema chicken].
Add salt and cook for few 10 minutes.
Finally add cooked vermicelli to this.
Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.
Your yummy keema chicken biriyani is ready to taste......
Chicken Keema biryani |
BANANA STEM/ VAZHAITHANDU VELLAI KOOTU
BANANA STEM/ VAZHAITHANDU VELLAI KOOTU
INGREDIENTS:
Banana Stem/Vazhaithandu - 1
Whisked Yogurt - 1 Cup
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Red chili - 1
Oil - 2 tsp
Curry leaves - 2 sprigs
Salt - to taste
Coconut oil - 2 tbsp [optional]
FOR GRINDING:
Grated Coconut - 1/4 Cup
Green Chillies - 3
Cumin seeds - 1 tsp
Ginger - 1/2 inch
METHOD
Cut the banana stem into small cubes and Keep the Cut cubes in Water mixed with 2 tsp of Buttermilk.To avoid color change of stem.
Heat a Pan, add oil then saute mustard seeds, cumin, red chili and curry leaves. Now add turmeric powder and the chopped banana stem/Vazhaithandu.
Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well.
Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked.
Last add a 2 tbsp of coconut oil [ optional ]
VAZHAITHANDU VELLAI KOOTU |
INGREDIENTS:
Banana Stem/Vazhaithandu - 1
Whisked Yogurt - 1 Cup
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Red chili - 1
Oil - 2 tsp
Curry leaves - 2 sprigs
Salt - to taste
Coconut oil - 2 tbsp [optional]
FOR GRINDING:
Grated Coconut - 1/4 Cup
Green Chillies - 3
Cumin seeds - 1 tsp
Ginger - 1/2 inch
METHOD
Cut the banana stem into small cubes and Keep the Cut cubes in Water mixed with 2 tsp of Buttermilk.To avoid color change of stem.
Heat a Pan, add oil then saute mustard seeds, cumin, red chili and curry leaves. Now add turmeric powder and the chopped banana stem/Vazhaithandu.
Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well.
Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked.
Last add a 2 tbsp of coconut oil [ optional ]
VAZHAI THANDU VELLAI KOOTU |
VENDAIKAI PAAL KARI
VENDAIKAI PAAL KARI
INGREDIENTS:
Ladies Finger - 1/4 kg
Thick Coconut milk - 1/2 cup
Thin Coconut Milk - 2cup
Green Chilly - 2
Shallot - 10
Tomato - 1 medium
Curry leaves - few
Turmeric Powder - 1/4tsp
Chilly Powder - 1/2 tsp
Salt - to taste
Lemon juice - 1 tbsp
Oil -2 tbsp
Method
Wash the ladies finger thoroughly and wipe it off.
Cut them in to medium pieces
Heat oil in a non stick pan ,add ladies finger pieces
Saute for 7 minutes in low flame .
Now add onion pieces and saute till translucent .
Then add thin coconut milk along with turmeric powder and chilli powder,
Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .
Now add salt ,curry leaves and thick coconut milk .Stir well
Add lemon juice and mix well.
Do not boil the curry after adding the thick coconut milk.
Just cook for 1 minute while stirring continuously.
Goes well with rice.........
Vendaikai Paal Kari |
INGREDIENTS:
Ladies Finger - 1/4 kg
Thick Coconut milk - 1/2 cup
Thin Coconut Milk - 2cup
Green Chilly - 2
Shallot - 10
Tomato - 1 medium
Curry leaves - few
Turmeric Powder - 1/4tsp
Chilly Powder - 1/2 tsp
Salt - to taste
Lemon juice - 1 tbsp
Oil -2 tbsp
Method
Wash the ladies finger thoroughly and wipe it off.
Cut them in to medium pieces
Heat oil in a non stick pan ,add ladies finger pieces
Saute for 7 minutes in low flame .
Now add onion pieces and saute till translucent .
Then add thin coconut milk along with turmeric powder and chilli powder,
Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .
Now add salt ,curry leaves and thick coconut milk .Stir well
Add lemon juice and mix well.
Do not boil the curry after adding the thick coconut milk.
Just cook for 1 minute while stirring continuously.
Vendaikai Paal Kari |
STUFFED BRINJAL RECIPE
STUFFED BRINJAL RECIPE
Stuffed Brinjal |
Small Brinjals - 1/2 kg
Ripe Tomatoes - 2
Tamarind - Gooseberry size
Mustard - 1/2 tsp
Salt - to taste
Oil - 6 tbsp
Curry leaves - few
Ingredients for stuffing
Coriander seeds - 2 tbsp
Bengal gram - 2 tbsp
Red chillies - 5
Ground nut - 2 tbsp
Sesame seeds - 2 tsp
Jeera - 1/2 tsp
Dry roast the ingredients for masala and grind it to a fine powder.
Grind tomatoes and mix the ground powder with it, along with salt needed.
Wash brinjals and make 2 slits to form a X shape in the bottom leaving the stalks intact.
Stuff the brinjals with the prepared masala.
Heat oil in a frying pan add the mustard seeds when it splutter add the curry leaves.
Add the stuffed brinjals, and cook on low flame sprinkling little water. Keep stirring
Extract tamarind juice in thick consistence and add to the brinjals after it is half cooked. Simmer the flame and cook it covered.
Once the brinjals are cooked well the oil will ooze out, switch off the flame.
Your stuffed brinjal is ready. Can be served with Rice and Rotis.
Stuffed brinjals |
MY RED ROSE DOILY.............
My latest doily......... doing one rose each day and joining it for one week .......... this time I was tooo lazy finishing it ....... I saw this pattern doily while browsing some thing ..... the color and design tempted me to start........fortunately I got somewhat the same colors of yarn in my yarn collection .......... I preferred to use the same colors as the colors were very attractive in that doily.........now may be I may give a try using different colors in future.............
Red Rose Doily |
My latest doily......... doing one rose each day and joining it for one week .......... this time I was tooo lazy finishing it ....... I saw this pattern doily while browsing some thing ..... the color and design tempted me to start........fortunately I got somewhat the same colors of yarn in my yarn collection .......... I preferred to use the same colors as the colors were very attractive in that doily.........now may be I may give a try using different colors in future.............
PICKLE CHICKEN [ or ] SUPER CHICKEN
PICKLE CHICKEN [ or ] SUPER CHICKEN
INGREDIENTS:
Chicken - 1/2 kg
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 2 tsp
Thick curd/yogurt - 1 cup
Salt - to taste
For Masala:
Onions(chopped finely) - 2
Garam masala powder - 1tsp
Red dry chillies - 2
Bay leaves - 2
Coriander leaves - for garnishing
Oil - 4 tbsp
Salt - to taste
METHOD:
Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.
Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.
Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.
Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,
Add salt if needed and cook everything in medium high flame with lid closed, stir in between.
Switch off and garnish with coriander leaves.
Serve with Rice or Chapathi.
Pickle Chicken |
Chicken - 1/2 kg
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 2 tsp
Thick curd/yogurt - 1 cup
Salt - to taste
For Masala:
Onions(chopped finely) - 2
Garam masala powder - 1tsp
Red dry chillies - 2
Bay leaves - 2
Coriander leaves - for garnishing
Oil - 4 tbsp
Salt - to taste
METHOD:
Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.
Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.
Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.
Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,
Add salt if needed and cook everything in medium high flame with lid closed, stir in between.
Switch off and garnish with coriander leaves.
Serve with Rice or Chapathi.
Super Chicken |
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