I came across a site with very good video instructions for crafts items. I made this pop-up flower card for my mom on mother's day. For instructions refer to http://www.instructables.com/id/Seven-flowers.-Awesome--pop-up-card-.
May 22, 2009
Pop-up card
April 20, 2009
Paneer-dil-bahar
Lol........... the name is funny but, the dish tastes very good :-)....... methi makes it special!Baigan ke pakode !!
These taste yummy with dal rice................ very crisp !My recipe also got published on rediff.com: http://getahead.rediff.com/report/2009/jul/30/monsoon-recipes-baingan-ke-pakore-and-more.htm
Ingredients:
1 large egg-plant
Besan
Red chillie powder
Black pepper
Coriander powder
Water
Oil for frying
Method of preparation:
Chop the egg plant horizontally into circular slices.
Prepare the besan batter like we do for any other pakoras by adding salt, all masalas and water to it.
Heat cooking oil in a frying pan.
Coat the egg plant pieces in besan batter from both sides and deep-fry.
Serve hot with green chutney or tomato sauce.
April 1, 2009
He n Me
I created this poster with our engagement pics......... I really love it and I think it looks like some poster from Suraj Barjatia's movie!!!!March 31, 2009
Green salad
I love lettuce and this i had made when I was in Delhi............. I don't find such fresh lettuce here in Mumbai....... :-(Jelly and fresh fruits
Beat the heat with jelly and fresh fruits...............I served this with custard.March 23, 2009
Triffle Pudding
This is also another weekend experiment......... I had some guests over for lunch and what better to make something as easy and delicious than Triffle Pudding .... and mind you it was a hit!
Ingredients:
1 medium Sponge cake
Fruits (apple, banana, grapes, pineapple, cherries, berries, strawberries)
Custard
Jelly (Optional)
Whipped Cream
Orange or pineapple Juice: fresh or canned, 200 ml
Tip: Try to use the same jelly and juice flavours to enhance the taste.
Method:
Prepare the custard and let it cool. Also prepare the jelly and set it in the fridge.
Chop the fruits and coat with lime juice so that apples and bananas don’t turn black.
Cut the sponge cake into 2 halves from the center. Keep the bottom layer onto the serving dish and pour some juice so as to moisten it properly from the top side. Moisten the top layer of cake from both sides and keep aside. Pour custard and jelly on the bottom layer. Add a layer of fruits. Top it up with whipped cream. Put the top layer of cake on this. Repeat the other layers of custard, jelly, fruits and cream. Garnish with cherries.
Serve chilled.
1 medium Sponge cake
Fruits (apple, banana, grapes, pineapple, cherries, berries, strawberries)
Custard
Jelly (Optional)
Whipped Cream
Orange or pineapple Juice: fresh or canned, 200 ml
Tip: Try to use the same jelly and juice flavours to enhance the taste.
Method:
Prepare the custard and let it cool. Also prepare the jelly and set it in the fridge.
Chop the fruits and coat with lime juice so that apples and bananas don’t turn black.
Cut the sponge cake into 2 halves from the center. Keep the bottom layer onto the serving dish and pour some juice so as to moisten it properly from the top side. Moisten the top layer of cake from both sides and keep aside. Pour custard and jelly on the bottom layer. Add a layer of fruits. Top it up with whipped cream. Put the top layer of cake on this. Repeat the other layers of custard, jelly, fruits and cream. Garnish with cherries.
Serve chilled.
Tropical salad
I made this tropical salad on a weekend...... I just love these summery fruits .......... watermelon, musk melon and so thought of making something more exciting out of them!
Here's how I went about it:
Ingredients:
Watermelon, Musk Melon, Papaya, Pineapple (fresh or canned), Grapes, Black Grapes, Cucumber (optional)
For Dressing
Mint leaves, Lemon, Black salt, Chaat Masala
For garnishing: Spring Onions
Watermelon, Musk Melon, Papaya, Pineapple (fresh or canned), Grapes, Black Grapes, Cucumber (optional)
For Dressing
Mint leaves, Lemon, Black salt, Chaat Masala
For garnishing: Spring Onions
Method:
Cut Watermelon, Musk Melon, Papaya, Pineapple and Cucumber into big square pieces or scoop out Watermelon and Musk Melon into balls with the help of melon-baller. Cut grapes in 2 hal
ves.
Crush mint leaves cosrsely in mixer.
Mix all the fruits together and add crushed mint leaves. Add 1 tbsp lime juice and black salt and chaat masala as per taste.
Your fresh and colorful tropical salad is ready.
Cut Watermelon, Musk Melon, Papaya, Pineapple and Cucumber into big square pieces or scoop out Watermelon and Musk Melon into balls with the help of melon-baller. Cut grapes in 2 hal
ves.Crush mint leaves cosrsely in mixer.
Mix all the fruits together and add crushed mint leaves. Add 1 tbsp lime juice and black salt and chaat masala as per taste.
Your fresh and colorful tropical salad is ready.
You may serve the salad in a bowl or make a basket form the remaining scooped-out watermelon.
The other side of the melon baller can be used to cut out musk melon for decoration.
You may also make flowers out of spring onions and use them for garnishing.
You may also make flowers out of spring onions and use them for garnishing.
More pastries
There is this shop called Merwans in Andheri (West), Mumbai, where u get these yummy pastries and cakes. I just cudn't decide which one to pick up so just ended up buying four different pastries...... they are very reasonably priced too.Beet root Payasam
We had this Beet root Payasam at Banana Leaf restaurant in Versova, Mumbai. Really very tasty and an awesome variation of the traditional one that's made with rice.
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