SOME OF HANDMADE EARRINGS

SOME OF HANDMADE EARRINGS

I would like to share some of my hand made earrings.... These were made a few years back thought of giving a new entry...

NELLAI PULIAANAM OR NELLAI RASAM

NELLAI PULIAANAM

INGREDIENTS

Peppercorns - 1 tbsp

Cumin seeds  - 1tbsp

Fennel seeds - 1 tbsp

Mustard Seeds - 1 tsp

Dry Chilly - 1

Shallots    - 6

Garlic cloves [ Small]  - 10

Green Chilly - 1

Coconut piece - 3 inches

Curry leaves - 3 stigs

Tamarind  - 1 lemon size

Oil - 1 tsp

Salt - to taste

Method

Soak tamirind and extract the juice and set aside..

Add to mixer jar the following ingredients...

Peppercorns, cumin and fennel seeds [ reserve 1/4 tsp for tempering ] grind to a coarse powder..

Add to it 5 shallot [ reserve 1 shallot for tempering], garlic cloves, green chilly, coconut piece and 2 stigs curry leaves...

Add the ground mix to tamarind extract...

Now Heat a pan.. Add oil to it..

When hot add the chopped shallot when it turn golden brown 

Add Mustard and cumin seeds when it pops add 1 stig of curry leaves ..

Now add the tamarind mix cook it low flame...

When bubbles are seen in middle put off the fire... Meaning should not allow it to boil...

VISIBLE BUBBLES

Stir and close it with lid..

Allow it to settle...

Tasty and Healthy Nellai Puliaanam is ready to taste...

SOME MORE WORKS... 

  BANANA EARRINGS 

         TINY CARROT EARRINGS 
   

       WATERMELON EARRINGS 

For past 3 yrs I have been working with my polymer clay....I would like to share my works here.... initially it was a trial slowly picked up ....let post my works ...

               MY LEAF EARRINGS 

DOUBLE COLOUR ROSE 

             GREEN PEAS EARRINGS 

BEE HOON GORENG OR FRIED RICE VERMICILLI [SINGAPORE AND MALAYSIAN RECIPE]

BEE HOON GORENG OR FRIED RICE VERMICILLI  [SINGAPORE AND MALAYSIAN RECIPE]

I  prefer simple bee hoon goreng ... I avoid  seafood or chicken in my recipe....  following type of bee hoon  will be simple,spicy and tasty... Vegetarians can avoid eggs and add more tofu instead....

BEE HOON GORENG OR FRIED RICE VERMICILLI

INGREDIENTS:

Bee Hoon [ Rice Vermicelli]         - 100gms

Mustard leaves                              - 1/2 cup

Bean Sprout                                  - 1 cup

Cabbage                                        - 1 cup

Eggs                                              - 2

Tofu                                              - 2 pieces

Garlic                                           - 5 cloves

Ginger                                          - 1 inch

Dry Red Chilli                              - 4 

Shallots                                        - 3 

Chilli Sauce                                 - 1 tbsp

Tomato Sauce                              - 1 tbsp

Soy Sauce                                    - 1 tbsp

Vegetarian Oyster Sauce             - 1 tbsp

Vineger                                        - 1 tsp

Sesame oil                                   - 1 tsp

Salt                                              - to taste

Oil                                              - 4 tbsp

Orange Food Color                    - a pinch [optional ]


METHOD:

Soak bee hoon [ rice vermicelli] in warm water till soft and remove and keep aside...

Whisk the eggs and keep aside...

Grind together Shallots, de-seed the dry chilli and 3 cloves of garlic ....

Take a wok or a large frying pan...

Add 2 tbsp of oil ...

Add the whisked egg and fry it well, remove it keep aside...

Add 2 tbsp of oil again to the wok..

When hot add 2 cloves of chopped garlic [ balance 2 cloves]..

Add ground paste and food color [optional ]... saute it well till the oil oozes out....

Now add tofu and stir it for a while...

Add all the sauces, sesame oil and vinegar ...

Now add the Bee hoon and stir it well

Add the cabbage, mustard greens  and
bean sprouts and stir it well...

Add the fried eggs and mix it well....

Serve it hot....

Yummy and Spicy Bee hoon is ready to taste....

Vegetarians can avoid egg....

ROTI JALA [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA  [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA

INGREDIENTS:

All Purpose flour                                    - 2 cups

Coconut Milk                                         - 2 cups

Eggs                                                        - 2

Turmeric Powder                                   - 1/2 tsp

Water                                                      - 1 cup

Salt                                                         - to taste


METHOD:

Whisk together eggs, coconut milk, turmeric powder, salt ....

Add water to it...

Take a bowl ....

Add All purpose flour to it...

Now stir in the mixture of egg and coconut milk...

Mix it well....

Strain the batter through a sieve...

Now take a non-stick Tawa and heat it ....

Grease the tawa with some oil...

Roti Jala Ladle

Take roti jala ladle full of batter and hold it above the tawa and rotate it in circular motion...

Lacy Pattern Roti Jala

This will form a lacy pattern ... 

Cook it till done and fold it in triangular shape a roll shape....

Continue the process till batter is finished .....

Roti Jala goes well with chicken curry... 

Familiar dish in Singapore and Malaysia... 

BEETROOT CHAPATHI

BEETROOT CHAPATHI

BEETROOT CHAPATHI

INGREDIENTS:

Whole Wheat flour            - 1 cup

Grated Beetroot                 - 1 cup

Chilli powder                    - 1/2 tsp

Cumin Powder                  - 1/2 tsp

Salt                                    - to taste

Oil                                     - 1 tbsp

Water                                 - to make chapathi dough

Method:

Take wheat flour in a bowl ...

Add grated beetroot, chilli powder, cumin powder, oil and salt to it...

Add enough water and make soft chapathi dough...

Leave it for 10 min.

Then take a small ball of dough and roll chapatti as usual.

Serve hot with  Mint curd or any gravy...

Yummy and healthy chapathi is ready to taste...