Things required:
Oranges ..... 3
Cloves ......... 2
Black olive... 1 (here I have used a date)
Toothpicks
Any salad of your choice.
Method:
1. Cut the tip of the two oranges as shown in the picture. Save the pieces for ears.
2. Take one orange and carve the eyes and nose and make two slits on the top to fix the ears.
3. With the help of the toothpicks fix the two oranges one on top of the other
.
4. Fix the ears and the cloves for the eyes. Cut the black olive into half and fix it for the mouth.(I have shaped the date and used it instead)
5. From the third orange carve out the hands and fix them with tooth picks.Also cut a base to make the Teddy stand and fix with tooth picks.
6. Make any salad of your choice and place the Orange Teddy in the center.
It is just a simple carving but makes the table decorative.
Things Required:
1 Pineapple
Carrots
Cherry tomatoes
Cloves
Satay sticks
Toothpicks
Any salad for the filling
(I have made a mixed vegetable salad with mayonnaise)
Method:
1. Cut the pineapple lengthwise into two halves.The leaves should be equally divided in the both pieces.
2. Carefully cut out the entire long piece of the core for the neck.
3. Scoop out the remaining pulp
4. Carve the core to make a head and neck.
5. Fix the neck with the satay sticks.
6. Use cloves for the eyes.
7. Make a beak and a crown with a carrot and fix with toothpicks.(break the toothpicks and use smaller pieces)
8. Fill the birds with any salad.
9. Decorate the edges with cherry tomatoes.
Method:
1. Mark the shape of a wheel barrow on the bottle gourd.
2. Using a sharp knife, cut the shape and scoop out the white part.
3. Cut out 2 round pieces for the wheels and fix them using toothpicks.
4. In the front of the wheel barrow, fix a small piece of drumstick or any firm vegetable to balance.
5. Fill it with carrot, cucumber pieces, cherry tomatoes and lettuce leaves.
6. Serve with any dip.
This is a quick and tasty prawn snack. Marinated prawns are coated with bread crumbs, rice flour and semolina and fried to a crispy texture. Serve with some chilli sauce or any sauce of your choice. It is a perfect party snack and a treat for sea food lovers.
Ingredients:
Medium sized prawns .... 1/4 kilo
For marination:
Garlic paste .............. 1 tsp.
Ginger paste ............ 1 tsp.
Turmeric powder ..... 1/8 tsp.
Cumin powder ......... 1/2 tsp.
Coriander powder ... 1/2 tsp
Garam masala ........ 1/4 tsp.
Salt ......................... to taste
Oil .......................... 1 tbsp.
Lime juice .............. 1-2 tbsp.
For coating:
Egg ..... 1
Corn flour or rice flour ... 1 tbsp.
Salt......... to taste
Semolina/rava ........... fine variety
Bread crumbs.
Oil .......... to fry
Method:
1. Clean and de-vein the prawns leaving the tails intact. Marinate them with the ingredients mentioned above for marination. Refrigerate for 1-2 hours.
2. Beat the egg and corn flour or rice flour adding a pinch of salt.
3. Dip each prawn first in the egg mix.
4. Next coat it with breadcrumbs.
5. Finally coat with semolina.
6. you can prepare and refrigerate them until you are ready to fry. Deep fry the prawns for 6-7 minutes until done, taking care not to make them brown in colour. Serve them immediately with hot chilli sauce.
Source: TV Show - Chakh-le Academy
NDTV Good Times (Chef - Aditya Bal)
A perfect cooler in summer. This flavourful lassi is also good for digestion.
Ingredients:
Curd .............. 1 cup
Water ............ 5-6 cups
Cumin seeds ... 1/4 tsp. ( roasted and crushed)
Black pepper powder .. 1/8 tsp.
Asafoetida ................. a pinch
Ginger juice ........... 1 tbsp. ( grate the ginger and squeeze out the juice)
Coriander leaves ... 1 tbsp. ( crushed)
Mint leaves ........... 4-5 ( crushed)
Salt ................... to taste
Method:
1. Blend/churn the lassi with water and add all the ingredients. ( list 1)
2. Heat oil and fry the mustard seeds. When they crackle close the gas and add the asafoetida.
3. Stir it into the lassi.
4. Refrigerate and serve chilled.
Thank you Nithu for inviting me as a guest at your lovely space .
It was indeed a great pleasure and honour for me.
To read click HERE
Friends, Nithu has a lovely blog. Keeping health in mind she always makes her recipes simple and easy to make.
Do visit - NITHU'S KITCHEN
Nothing like using home made masalas and I have made this Chai ka Masala using ginger skins/peels for the event organised by Nithu Bala - BEST OUT OF WASTE.
Usually we end up throwing the peels when we grind ginger paste.
Ingredients:
Green cardamoms ...... handful
Cloves .................. 3-4
Cinnamon stick .... 1 small piece
Black pepper corns... 10-12
Aniseed/fennelseed/saunf... 1 tbsp.
Ginger peels ....... 1/2 cup
Tulsi leaves ........ 10-15.
Method:
1. Wash and wipe the ginger well before peeling. Peel out the skins, spread them on a paper towel and dry them in the microwave for 1 minute first. Open and mix them and repeat doing this 3-4 times until they are crisp.(If the peels are thick then crush them in a pestle and mortar before drying them)
2. Repeat the same process with Tulsi leaves.But Tulsi takes lesser time.
3. Put all the other dry spices in a bowl and microwave for half a second.
4. Grind everything together and store in an air-tight container.
Sambar is a spicy lentil soup from the Southern Indian states. It is an important part of the meal and is cooked every day with a variation of some vegetable added to it. Sambar is served with breakfast items like dosas, idlis and wadas and also with plain rice for lunch along with other accompaniments.
Ingredients:
Toor dal ..... 1 cup
Tamarind juice .... 2-3 tbsps.
Jaggery ....... a small piece.
Tomato ................. 1
Onion ................... 1 ( or small onions)
Green chillies .... 1-2
Turmeric powder ... 1/4 tsp.
Red chilli powder ... 1/2 tsp.
Salt ................. to taste.
Coriander leaves ... handful.
For tempering :
Mustard seeds ..... 1 tsp.
Cumin seeds ........ 1 tsp.
Asafoetida ............ a pinch
Dry red chillies .... 2-3
Garlic ............. 2-3 cloves
Curry leaves ......... a sprig
Oil
To make Sambar Powder: Dry roast:
Coriander seeds ... 1 tsp
Cumin seeds ........ 1 tsp.
Methi seeds ........ 1/4 tsp
Dry red chillies .... 2
Chana dal ............. 1 tsp.
Dessicated coconut ... 1 tbsp.
Cloves ................... 2
Cinnamon ... a small piece.
Method:
1. Soak the toor dal for 2-3 hours. Cook it in the pressure cooker( 2-3 whistles)
2. Dry roast and grind the sambar powder and keep it aside.
3. In a pan heat a little oil. Add the tempering ingredients. when the seeds crackle, add the onions and stir fry for 1 minute. Now add the crushed garlic, tomato and the dry spice powders and mix well. Add the salt, jaggery, tamarind juice and dal. Bring to boil adding sufficient water. Simmer until you get the desired consistency.
This is a very easy dish cooked with crumbled paneer along with onion, tomatoes and spices. It hardly takes any time to cook and is perfect when you are short of time. Goes well with rotis / puris..
Ingredients: Paneer ..... 1 cup Onion .......... 1 small (finely chopped) Garlic paste ... 1 tsp. Ginger paste ... 1 tsp. Tomato .. 1 small Turmeric powder .. 1/8 tsp. Coriander powder .. 1 tsp. Cumin powder ....... 1 tsp. Red chilli powder ... 1/2 tsp. Salt ......................... to taste Kasoori methi ....... 1 tsp. Coriander leaves .... for garnishing. Oil. Method: Method: 1. Heat a little oil in a pan and stir fry the onions. 2. Add ginger-garlic paste and saute for half a minute and add the tomato. Sprinkle a little water and simmer for 3-4 minutes until it is done. 3. Crumble the paneer and mix it with the onion masala. Add the salt and all the spice powders.. Simmer for a minute. 4. Sprinkle the dry roasted and crushed kasoori methi. Garnish with coriander leaves. Serve with rotis or nans.
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