kolam crafts

kolam craft

My daughter made this with my help.
I got the idea from web.We used a round cardboard +red polyester cloth + golden lace +golden decorative stuff and glue .Hang it in your umachi room.
Its very easy to make . Give this as  gift(vettila pakku) at the time of navarathri .

Naalu moola kolam

Variety Rice

Spinach & Corn Rice

@ spinach rice

Ingredients
Rice 1 ¼ cups
Spinach 2 medium sized bundles
Ginger 1inch knob, Green cardamom 2, Garlic 4-6 cloves, Green chillies 2-3
Oil 1 ½ tspns, Cumin seeds 1 tspn, Bay leaf 1, Cloves 2
Pepper corns 5
Frozen corn kernels ¾ cup
Black cardamom 2
Cinnamon 1 inch piece
Mace 1 blade
Lemon juice 1 tblspn
Salt to taste

Procedure

  Soak the rice for half an hour. Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft. Peel, wash, and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf,cloves, pepper corns, green cardamom, black cardamom, cinnamon and macce. Stir fry briefly. Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes.

  Cook the rice first,then  add chopped spinach and mix well. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice and lower the heat. Cover the pan and continue cooking for about five to seven minutes .

               Coconut Rice            

@ coconut rice

Ingredients

2 cooked rice
 2 c grated fresh coconut
  1/4 c raisins
1/4 c almonds, sliced /cashews
salt
for tempering
mustard seeds1/4ts
urad dal 1/2 ts
jeera 1/4 ts

red chillies2
hing powder

 pepper(optional)
Procedure

  Spread the cooked hot rice on a flat dish to cool.

In another pot,do the tempering then  fry grated coconut until coconut becomes soft (say, 10 minutes). Add rice,raisins, and almonds.Enjoy!!!

Lemon Rice

@ lemon rice

Ingredients

2 tsp black gram dal
1 c cooked rice
2 tbsp oil
1 tsp mustard seeds
1 tsp chopped ginger
3 pc chopped dried red chilies
1 tsp turmeric powder
Curry leaves
5 tbsp lemon juice
Salt to taste
1 tbsp roasted nuts

Procedure

Soak dal in water for 30 minutes, then drain and dry on paper towel. Set aside. Spread rice on a plate, and sprinkle with a little oil. In frying pan, put oil and sauté mustard seeds, chopped ginger, black gram dal, and chilies, then add turmeric powder and curry leaves. Remove from fire.

Add lemon juice and salt to taste. Add rice and mix well. Top with roasted nuts.

Tamarind Rice

@ puliyohare

Ingredients

1 c rice
1/4 c ripe tamarind
3 tsp chopped ginger
2 tbsp gram dal (optional)
3 red dried chilies
1/4 c oil
1/2 tsp mustard seeds
ds 1/4 tsp turmeric powder
2 1/2 tbsp coriander seeds
1 tsp sesame seeds
Pinch of asafoetida
6 fenugreek seeds, roasted
1/4 c roasted nuts
Salt to taste

Procedure

Cook rice. Soak tamarind in 1 cup hot water for 30 minutes. Extract pulp; add 1/2 cup more water. Mix very well and strain pulp. Soak gram dal in 1/2 cup water for 30 minutes; drain and dry on paper towel. Chop red chilies. Heat oil, add mustard seeds. As soon as seeds start to split, add dal and sauté till light brown.

Add chilies, sauté for a minute; add tamarind pulp, turmeric powder, and salt. Boil until mixture is like tomato paste. Add all spices that have been ground into powder; mix well; stir in the rice. Leave on low fire till rice is done.

Vegetable pulav

@ vegetable pulav

Ingredients
  Basmathi rice 2 cups
Mint leaves few sprigs
Coriander leaves 1 bunch
Water 3 ½ cups
Kewra essence few drops
Saffron ½ tsp (dissolved in 1tsp milk)
Almonds 20 gms, Raisins 20 gms, Cashewnuts 20 gms
Turmeric powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Potatoes 1 cup (diced)
Cauliflower florets 1 ½ cup
Peas 1 cup
Cumin seeds 1 cup
Carrots ½ cup (diced)
Peppercorns 8
Cloves 6, Bayleaves 2, Cardamoms 4, Cinnamon 1 stick
Refined oil 50 gms
Onions 2 (Sliced)

Procedure

Wash and soak the basmathi rice. Drain and keep aside. Fry onions in oil and set aside. To the same oil, add the whole masalas, vegetables and cook for few minutes. Add Jeeraka Samba rice and fry till grains separate. Add salt, chilli powder, turmeric powder and water. When rice is ¾th done, add the saffron and cook till fully done.

Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.

@ curd rice

Curd Rice

Raw rice 1cup Milk 250ml Fresh curd 1/2 cup Salt to taste Finely cut ginger 1 tsp Asafoetida 1 tsp Green chillies 8 Finely cut coriander leaves 1tbs For seasoning: Mustard seeds 1/2 tsp Black gram dal 1 tsp Bengal gram dal 1 tin

Method Cook rice till it becomes soft. Drain water and allow it to cool. Mash with hand and add thick milk. Heat oil, add the seasonings and fry till golden brown. Add slit green chillies and ginger, sauté for a minute and pour over the rice. Add curd, salt, asafoetida and mix well. Serve soon after mixing with curd. Keeping it for a long time will turn the rice rice sour. Garnish with coriander leaves.  Peas Pulav Ingredients :   Basmati Rice                 1 cup Peas                         1 cup Onions                       1 NO Ginger                       1'inch piece chopped finely green Chillies/serrano pepper 2 nos Salt                         Acc to taste Cinnamon                     1 piece Cloves                       1 no Bay leaf                     2 Nos coriander                    for garnish Butter/Ghee/margarine        2 tbsp water                        2 cups cashew                       1/4 cup sugar                        1 tsp   Method:   Soak The Basmati Rice in water for half an hour before cooking.Wash & drain the rice.   In a rice cooker or in a pan take some butter/ghee. AS it starts melting add  bay leaf,cinnamon,cloves. fry for a minute till the aroma starts filling the room at which time start adding chopped ginger,serano pepper & Peas.   Fry them briefly & add the rice,salt & sugar . Fry it till all the rice is quoted with ghee & spices. Add the water & cover the lid.   In a seperate pan add a little butter & fry the cashew pieces & keep aside.   In the same pan fry the onions till it turns translucent & brown.   Garnish the rice with cashews,onions & coriander.   Mango rice Mango Rice Ingredients :   Raw Green Mango          1 NO Ginger chopped           1 piece Green chili peppers      2 Nos Salt                     Acc to taste Rice                     1 Cup   Seasoning :    Oil                      2 tsp Mustard seeds            1 tsp Curry leaves fresh       few (optional)     Peanuts                  1/4 cup   Method: Cook the Rice so that each grains are separate & let it cool. Peel & grate the Raw Mango. In a pan heat the oil add the seasoning. Fry for a minute & then add ginger, green chilies & shredded mangoes . Keep stirring for a few minutes till the mango gets cooked. Take care that the mango does not loose its color. Mix it with rice & serve hot or cold. Tomato Rice @ tomato rice Ingredients :   Tomatoes medium size    4 Nos Chopped lengthwise Basmati Rice            1 Cup Onion Small             1 NO  Chopped lenghtwise Ginger finely chopped   1 " inch piece Salt Acc To Taste Chilli Powder           1 tsp Dhani Powder            2 tsp Jeera Powder            1 tsp Tumeric                 1/2 tsp Garam Masla Powder      1 tsp Oil                     3 tbsp Fresh Coriander         For Garnishing Mustard seeds           For Seasoning   Method: Cook the Basmati Rice & let it Cool. Heat the Oil in the Pan & add mustard seeds. When it starts spluttering add Onions , fry till translucent. Add ginger ,tomatoes , salt,tumeric & keep stirring. When Everything is mixed together add all the dry masala powders. Let it cook; keep stirring frequently. When the tomatoes are cooked add the Rice & combine. Garnish with Fresh Coriander leaves & enjoy.

makkolam

No bake & No egg Cheese cake for Father's day

what you need

CRUST: 30 powdered parle-g biscuits
5 tbs melted butter
2 tbs sugar(optional)
Mix all three together in a pie plate and spread evenly onto bottom and side of the pie plate.

Filling 
1-1/2 cups milk
Jello no bake cheese cake mix (or mango pulp + jello mix)
Mix both and beat for about 30 sec. filling will  be thick .
Next spread the filling onto the pie crust  made at beginning .
refrigerate for 1 hour .

Enjoy the No bake cheese cake with your DAD.

Happy Fathers day to all dads.

kolams rendered by forgein students

Simple & easy freehand kolam/rangoli for kids

Rangoli Paintings collections from the web

Variety Dosas

SANDWICH DOSA

                                    
INGREDIENTS

Dosa batter,      2-3 cucumbers,

3, 4 tomatoes,      3, pepper powder,

 1/2-tsp. black salt,      1 tbsp. chaat masala,

butter,      1/2-cup green chutney,

1-cup tomato sauce.

PREPARATION:

  Cut slices of cucumber, tomatoes keep it aside.

Make 2 small plain dosa and roast on both the sides. On one of the dosa spread green chutney and over it arrange cucumber, tomatoes and slices. Sprinkle salt, chaat masala and black salt. Cover with another dosa and cut it. Serve with sauce.

SPRING DOSA

INGREDIENTS

250 grams cabbage,       1 bell pepper,

2 tomatoes,       3-4 green chilies,

finely chopped,      1/2-cup grated coconut,

2 tbsp. red chili powder,      salt , oil, butter.

PREPARATION:

Chop cabbage, bell pepper and. Make tomatoes into pulp.

Heat oil in a pot and add cabbage, and bell pepper and stir for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove.

Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm.

 

CUCUMBER DOSA

                            
INGREDIENTS

Dosa batter,      2-3 cucumbers,

 green chillies,coconut

Cut cucumber, green chilies into small pieces. Mix grated coconut and salt. Make plain dosa and spread cucumber salad and fold the dosa and serve.

CHANNA CHOLE DOSA

                                    

INGREDIENTS       

250 grams kabuli channa,      50 grams, 50 grams tomatoes,1/2 tbsp. chaat masala,      2 tbsp.

Ghee ,salt.

For the Masala:

1 tbsp. pomegranate seeds,      1/2 tbsp. cumin seeds,

 1 tbsp. coriander seeds,       2 pieces cinnamon,

3 cloves,      5 pepper corns,

 3 red Kashmiri chilies,      3 big cardamoms.

For the Chutney:

1/4-cup mint leaves,      1 small piece,

 1 green chilly,      1 small.

PREPARATION:

Soak channa in water for 12 hours. Boil water in pressure cooker. Add salt and drained channa. Pressure cook for 3 whistles and cook on low Heat ford 20 minutes. Remove and cool it.Add tomatoes to warm water peel the skin and chop them.For the chutney grind everything in mixture and prepare a paste.In a frying pan roast all masala ingredients in a little ghee and then grind in the mixer.

Cut into big pieces. Fry in oil.

Heat ghee. Add tomatoes, chutney and roasted masala. Add boiled chana with water. Add fried and cilantro leaves. Mix well.

Make dosa and spread coconut chutney. In the center spread chole and serve warm.

MYSORE MASALA DOSA

INGREDIENTS

Dosa batter,      150 grams peas,

150 grams tomatoes,      3-4, 2-3, 3 bell peppers,

salt ,      2 tbsp. pav-bhaji masala,

 2 tbsp. paste,      2 tbsp. green chili paste,

 1/2-tsp. sugar (optional),      butter.

PREPARATION:

Chop and bell pepper into pieces and boil with peas. Mash them and keep aside.

In a pot melt butter and saut�. Add finely chopped tomatoes and cook. Mash them and add pav bhaji masala, green chili paste, paste, and salt. Mix well. Add mashed, bell pepper and peas. Mix well and add a little water and boil.

Make dosa from the batter and put pav bhaji in the center and roll it. Cut into pieces and serve warm.

PLAIN DOSA

                        

INGREDIENTS

1-cup urad dal,      3 cup boiled rice,

1 tsp. fenugreek seeds (methi),       salt ,cooked rice (6tsp)oil or butter.

PREPARATION:

Soak rice and urad dal separately in water over night. Grind them separately and make soft batter. Keep it covered for 8 hours. Add fenugreek seeds paste.

Heat a non stick pan. Sprinkle water. Keep the heat slow. Add 1 tsp. full of the batter and quickly spread into thin pancake. Add butter or oil. Turn the heat to medium. Make this dosa as thin as possible. Roast on both the sides. Serve them in triangle or round shape.

Serve with chutney and sambhar.

Note:Prepare paper dosa with the same batter. But add a little water and then make dosa.

  UTTAPAM

INGREDIENTS

Dosa batter,           salt

PREPARATION:

  Spread the batter (not too thin )on a non stick pan  Apply butter or oil and roast on both the sides.

MASALA UTTAPAM

                                

INGREDIENTS

Dosa batter,      2, 2 tomatoes,

3-4 green chilies,      salt

PREPARATION:

Cut and tomatoes into small pieces. Chop chilies and mix all the three with a little salt. Spread the batter on a non stick pan and sprinkle mix masala over the batter. Apply butter or oil and roast on both the sides.

 

UTTAPAM SANDWICH

INGREDIENTS

Dosa batter,      5, 5 tomatoes, pepper powder,

1/2-cup cilantro leaves,      salt ,

2-tsp. red chili powder,      oil or butter.

PREPARATION:

Make two small uttapams.

Make slices of tomatoes and. Arrange the slices on one uttapam and sprinkle cilantro leaves, salt and red chili powder. Cover with another uttapam and serve warm.
OR
 Pre-heat the sandwich maker by applying some oil on the plates. Meantime add the cut tomato and cilantro to the batter mix well . When the sandwich maker  is hot enough pour the batter into the pits and close the lid.

Allow it to get cooked for about 3-5 minutes. Turn them on to the other side and cook until it is done.
Check out for more uthappam varieties soon.....
peas uthappam
jalapeno uthappam
veggy uthappam
carrot uthappam
cheese uthappam

 

kolams from other parts of the world

International kolam
I found this interesting information while I was browsing about rangolis .
Who else draws kolam designs / patterns other than Hindus  ........ click the image links to check out  the facts .It will take you to their web site.                                 

click on the img

clk img

sweets-burfiiiis

COCONUT burfi

coconut burfi

  

INGREDIENTS 

400 grams dry grated coconut
150 grams brown sugar
150 grams sugar
2-3 tbsp. Ghee.

PREPARATION:

Roast grated coconut in 1 tbsp. ghee. In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut. Mix well and pour in a greased thali. Cut into pieces and serve.

DATES burfi 

Dates Burfi

INGREDIENTS

1/2 kilo dry date,      1 1/2 quart milk,

300 grams mava (ricota cheese),      3 cups sugar,

1-cup ghee ,      100 grams dry,

50 grams pistachio,      100 grams almond,

5 tbsp. Pepper powder,      10 grams cardamom,

10 grams mace,      5 cloves,

1 nutmeg.

PREPARATION:

Take dry dates, remove the seeds and make into powder, shift the dates powder.

make almond, pistachio, cardamom, mace, cloves and nutmeg into powder.

in frying pan take milk and mix dry dates powder. Boil the mixture on a low heat, till it thickens. Then add grated mava (ricota cheese) and ghee and roast till brown in color.

in another pot take sugar and add water till it sinks. Boil the syrup to 2 tar. Add the date and mava (ricota cheese) and mix. Add dry- fruit powder, dry powder and mix well. Pour in a greased thali, press it and add ghee over it. When cool cut into pieces and serve

                                                        ALMOND BURFI
 

Almond sweet

1 ½ cup almond 2 cup milk        

4 cup sugar ghee

6-8 cardamoms.
Preparation:

Soak almonds in water for 4 to 5 hours. Remove the skin and make a paste in mixer.
in a frying pan add almond paste, sugar and milk. Stir on the gas. When thickens add ghee and cardamom powder. Remove from the gas.
Grease a plate with ghee and spread mixture evenly. When cool cut into pieces.

CHIKOO BURFI

Chickoo Burfi

6 chickoos, 1 1/2-cup sugar            

     6-7 cardamom powder

150 grams ricota cheese          

  1-tbsp. ghee

PREPARATION:

Peel and chop the chikoos. Roast in a frying pan and add ghee. Roast on low heat until it becomes like a lump. Add sugar. When sugar dissolves add ricota cheese, cardamom powder. Cook until it thickens and spread in a pan.

Decorate with crushed charoli. Let it cool and then cut into the pieces.

  AVIL (POHA)BURFI

 

Poha Burfi

INGREDIENTS:

400 grams parched rice (pohaa)      200 grams sugar

1/2-tsp. cardamom powder      5-6 almonds chopped

1/2 nutmeg      4 tsp. ghee.

PREPARATION:

Clean and wash parched rice. Leave in the shift for 1/2 hour.

In a frying pan melt ghee and roast the parched rice for 10 minutes. Add 6 cups water. When cook add sugar and stir. Add cardamom powder, chopped almonds and nutmeg powder. Mix 4 tsp. ghee. Stir until the ghee separates. Grease a plate and spread the mixture evenly.

Cool and cut into pieces

BESAN BURFEE

INGREDIENTS:

Besan  Burfi

1/4 kilo coarse grams flour (besan like rava)

50 grams ricota cheese      1-tbsp. milk

1/4 kilo sugar      1/4 kilo ghee

1-tsp. Saffron

1-tsp. cardamom and nutmeg powder

1-tbsp. almonds-pistachio chopped.

PREPARATION:

Take flour in a bowl. Add warm ghee and warm milk. Press the flour and leave for 15 minutes. Shift and roast in the saucepan until light brown on low heat. Dissolve sugar in a little water and boil to make the syrup. Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate. Decorate with chopped almonds and pistachio. When cool cut into pieces.

WALNUT BURFI

Sweet

 
INGREDIENTS:

500 grams walnuts      200 grams sugar

1/2-tsp. cardamom powder

150 grams ricota cheese      yellow color

4-tsp. ghee

PREPARATION:

Grind walnuts in the mixer. Melt ghee in a frying pan. Add ricota cheese and roast. Mix crushed walnuts with ricota cheese. 

Boil the sugar and water to make the syrup. Add the mixture and cook on a low heat. Stir and add cardamom powder and color. Grease a plate and spread the mixture evenly.

Walnut burfi is tasty.

Nilakadali CHIKKI

INGREDIENTS

500 grams groundnut,      200 grams brown sugar,

 100 grams sugar,      2-3 tbsp. Ghee.

PREPARATION:

Roast groundnut and remove its skin.

in a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container.

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