Home Sweet Home

A dear friend introduced me to Iris folding a few months ago. I got hooked on to the simple and fun technique quite easily. My first project is a little personal, a birthday gift to my husband so I won't be talking about that. My second project is called Home sweet home. I visualised a little cottage surrounded with greenery and sunshine and lots of beautiful butterflies fluttering around. I was to gift this to some friends on a special occasion but by the end of the activity I just couldn't let go!

To learn the technique you could refer to sites teaching 'Iris folding' like this one...

First get a sheet of card paper with butterfly prints on it.
On the other side which is blank draw an outline of the cottage, two trees one on each side of the house and a circle for the sun.
Using a cutter cut along the outlines.
On a piece of card paper from an old packing or any other firm cardboard draw the Iris template.
Then keep the template on a table or board and stick it with cello-tape so it doesn't shift. Keep the butterfly sheet over the template with the blank side facing up.
Stick different pieces of coloured paper in a sequence using cello tape. For instance if you choose 4 colours of crepe paper for the house stick Colour W over 1, Colour X over 2, Colour Y over 3, Colour Z over 4 and so on and make sure to follow the order.
Follow the same technique for the other forms like trees and sun. Use gold paper for the sun, shades of green for the trees and gold or brown for the trunk.
When completed turn the sheet and your project is ready.

Dry fish chutney

This recipe was shared with me by my mamma after I came to Germany. She makes the world's best dry fish chutney! It goes so well with rice especially red rice and is really simple to make. At home mum made it with fresh grated coconut but she gave me a super convenient method of making the chutney with 'kopra'/dried coconut. You can make it with fresh or dried coconut depending on what is easily available. When using 'kopra' first soak it in water for at least 4 hours so that you can grind it easily.

So here's what you need..
Half a coconut - make pieces
5 to 6 dried red chillies/ 2 green chillies or depending on the spice you can take
Ball of tamarind, about 11/2 inch in diameter
About two fists full of any dry fish of your choice, best to use something boneless


The process..
Put all the ingredients except the dry fish in a mixer and grind coarsely till it blends together. Collect this in a bowl and add the dry fish. Mix well. This goes well with plain rice or dal rice or rasam rice.

Nutty मोर

Next time you eat Pistachios don't throw away the shells. There are different beautiful things you can do with them. Here is one idea. (मोर = Peacock in Hindi pronounced as 'more')

You will need:

Lots of Pista shells

Acrylic paints or water colours

Brushes

Tooth picks

Cardpaper

Thick white glue

Draw an outline of a peacock on white card paper and cut it out.

To get an idea of how many shells to colour place the shells on the outline as in the picture below. Place three over the head for the crest, one for the eye, few for the main body and one for each feather.

Depending on the part of the body colour the shells. Bright pink for the crest, a black dot for the eye, blue or purple for the body and light green with a dark green dot for the feathers.

Once they dry up stick them in place using glue.

For the beak, feathers and feet use tooth picks. You will need to cut these to required size.

Stick the peacock on a black sheet of paper. Cut clouds and grass and stick them around the peacock.

Now time to go dance in the rain!!

And my spirit yearns for more excitement with each passing day as if todays is not satiating enough!! :)))

Our 'Last Supper'

For the last few months I have been thinking of working on a 'Last Supper' picture for our dining area. But none of the many ideas in my head seemed exciting enough. Like I do with most things I wanted this creation to be a depiction of my own understanding of what Jesus' act of service and sacrifice means to me.

Last week one of the stores here called 'Lidl' had a wonderful offer for a metal tool that is heated to 500 degrees C and has different bits (like in a drilling machine) to make designs on cork. leather and wood. Basically it burns the material and you get a black and white effect. We have several planks of wood in our store room and once I had bought the machine I knew what I was going to do. First I practised on some cork coasters to check how it was going to react. I felt pretty comfortable in the initial 10 minutes of using it and I grabbed a plank of wood to make our very own Last Supper frame.

It took me about 2 hours to complete the work with occasional 2 minute breaks as the fingers got tired. The device gets very hot and so I could not afford to be distracted even for a bit. The task required a lot of concentration, patience and skill because everything was done free hand with reference to another last supper picture. Holding the metal tip at one point for too long over heated the wood creating smoke that hurt the eyes and irritated the nose. So I also had to ensure I was not over heating the wood and holding the materials at an angle where the smoke didn't enter my nostrils directly.

Hmmm so now to tell you what is so special about our Last Supper. You will notice two things: 1. Only the apostles seated on one side of Jesus are coloured dark while not the others. Each of us has a bright side (our strengths, potential) and a dark side (our weaknesses, limitations). I believe that Jesus comes to reach out to us irrespective of who we are. He comes to strengthen our strengths and heal our weaknesses. All of this being a reminder to treat ourselves with the same respect and care. 2. Jesus' face is coloured dark which makes it difficult to recognise him. Jesus didn't just come for us years ago but He keeps working in our lives through different people, often through strangers or the least likely people.

Our 'Last Supper' is an image of hope, faith, respect, service and love. Each day when we sit together as a family I hope and pray that we are reminded of these values.

I take charge of the way I learn...

In the current context I am talking about my decent and recent progress in learning German. I still have a long way to go. Based on my experience so far here are a few tips when planning to learn a foreign language. 

Is learning German difficult?? 
Now I wonder if doing anything the first time is easy. The same applies when learning a language. A million meaningless sounds flying around all at once. But once you hear them over and over again you may just manage to see gaps between two different sounds. The key is to LISTEN..

So even before I started attending class in Mumbai, Flav helped me find material online that I could save and listen on my Ipod and print and read when on my way to work. So I spent one hour everyday just listening and repeating what I heard while following on paper. I didn't understand everything I heard but I understood the difference between the sounds and slowly they didn't seem so unfamiliar. Few sounded a lot like words from the English language. This activity was such a blessing because when I finally started class after two weeks I didn't feel so lost.
http://multilingualbooks.com/fsi-sampler.html#german

Now I am in a place where I hear those sounds (which I can call words) all the time. My vocabulary is still very limited but I still haven't stopped "listening" to what people talk to each other at a supermarket, while traveling or over the phone. No am not hungry for gossip... just plain hungry to learn.

When I came here I criticized the system of teaching a lot... and I still do in some ways. But that process of criticism was only to help me understand what would help me learn better, what my strengths are and today I feel satisfied.
1. The dictionary is THE biggest help every time you hear a new word.
http://dict.leo.org/
2.  If I want to say something in German and I am not sure if I am right then I first frame the sentence based on what I can and then cross check with lingoes. You can use it for any other language. Its a freeware and also compatible with mobile phones. 
http://www.lingoes.net/en/translator/download.htm

3. I am not particularly fond of reading a lot but I do enjoy reading short stories and articles. So I try looking up material that interests me.

Short stories in both German and English! http://www.a-language-guide.com/german-short-stories/
http://www.fln.vcu.edu/menu.html

I may not have control over the way I am taught but I sure do over the way I learn!!!

The wandering and the wondering mind...

Not sure about the logic bit but the mind often wonders and wanders about. Toh socha 'chalo use bhi mauka diya jaye!' So I was wondering... did my mind first wander and then start wondering about why, when, who???? or while wondering about the why's and what's did it wander away to a point of no return??? No am not talking crap.. Am talking distractions!!

Indo-Chinese Fried Rice

The rich flavour of chicken stock gives this fried rice its appetizing gloss, aroma and a "I cannot stop at one helping" taste!

You will need these..

For 5 cups of stock:

500 grams chicken

2 teaspoon Salt

1 teaspoon Pepper

3 Bay leaves

For fried rice:

2 and half cups of basmati rice (soaked for 1 hour before cooking)

300 grams of mixed vegetables of your choice (cube carrots, onions, capsicum, and shred cabbage)

2 green chillies chopped

3 spring onions chopped

2 tablespoon soya sauce

2 tablespoon tomato ketchup

1 tablespoon vinegar

1 tablespoon oil

1 teaspoon tobasco sauce

The procedure:

First wash the chicken well. Prepare the stock by boiling chicken with bones in 6 cups of water, salt, pepper and bay leaves.

Collect 5 cups of stock and cook the rice in it. Do not add any more salt as there is enough in the stock. Once cooked spread the rice on a tray and let it cool so that the grains retain their shape when mixing with sauce.

Shred the boiled chicken and keep aside.

Simultaneously you can start preparing the vegetables and sauce for the rice. Heat oil in a pan, saute onions and green chillies for 2 minutes. Then add the vegetables and stir fry for another 4 minutes. Now add the sauces and vinegar and finally the shredded chicken. Check for salt and add only if needed.

Once the rice has cooked mix the sauce into it evenly. Warm it again just before serving.

Variation:

For strict vegetarians substitute chicken stock with vegetable stock using the same procedure; simply semi boil the vegetables you plan to use with the rice.

Paneer Puffs

These are the most delicious puffs I have eaten till date! I like to call the masala 'When China meets Goa'. Yes yes I will tell you why... In my Prawn n Corn recipe I had used Rechad masala which is a typical goan masala. This time I combined it with a Chinese sauce called Hoisin (http://en.wikipedia.org/wiki/Hoisin_sauce) and trust me they make a great couple! ;) While Rechad is a red, spicy sauce, Hoisin is a brown sweet and salty sauce, so they kind of compliment each other. And to top it like most of my recipies this one is also very easy.

You need, (for 4 puffs)

Puff pastry sheets (you will find these in the refrigirated section of your supermarket)

1 medium finely chopped onion

Half a bell pepper, sliced or chopped

180 grams of grated paneer

1 tablespoon of Hoisin sauce

1 tablespoon of Rechad masala

Get started....

In a mixing bowl combine all ingredients and mix well. When adding the sauces, add less than a tablespoon. Mix well, check the taste and add more only if needed. Turn the oven on to preheat at 220 degrees C. Now cut the pastry sheets into about 31/2 inch squares and slightly fold it at the diagnal such that the square gets divided into 2 triangles. Add a spoonful of the paneer mixture onto one triangle, fold over and seal the ends using a fork. Once all the puffs are done the oven will be ready for baking. Place the puffs on a tray with baking paper and palce it over the middle rack and let it bake for about 15 to 20 minutes at 200 degrees C. Take them out of the oven, let them cool to room temperature and they are ready to be served.

Wat can I get you?

I have been doing a lot of stuff to decorate our living room and bedroom and even the passageway, but I realised our kitchen was feeling a bit left out. So I got some paper and colours and made this!

Materials needed are, (size of cardboard and paper depends on your preference)
Recyclable cardboard (I used thin but firm cardboard from clothes packaging)
Colourful gift wrapping paper
Pattern
Scissors
Box cutter
Glue
Satin ribbon
Black Acrylic paint
Paint brush and palette
Gluetack or two sided tape

Follow these step by step instructions:
Select a pattern you want to draw. Draw it out on the piece of cardboard. The outline is important so don't bother about the details.

Now using a box cutter cut the figure carefully. Paint the figure black and leave it to dry.

Get back to the cardboard. Cut a piece of gift wrapping paper to the size of the cardboard and stick it to the back of the cardboard with glue. Remember the blank side of the gift paper must be seen from the back and the printed side from the front as in the picture.

Cut a piece of ribbon which you need to stick along the waist line on the main cardboard.

Cut a piece of gift paper in the shape of an apron and stick it on the silhouette.

Cut another piece of ribbon to make a small bow and stick it at the waist side of the silhouette.

Now to slightly elevate the silhouette use either little bits of cardboard or gluetack or two sided tape and place it over the cardboard as shown in the picture.

Now the final task is to paint the words “Wat can I get you?”

Paste in on your kitchen wall or door using cellotape Or frame it!

Mangy Chicken Curry

This is one curry you will find in the menu of every Manglorean family during a special occasion. Traditionally this recipe is called “kunkdachi kadi” with “narlacho roce”. Kunkod = Chicken, Kadi = curry, Narl = coconut, Roce = milk/juice. My husband is a die hard fan of this dish! And so far where ever it has been served guests have not stopped licking their fingers. My mum has been an expert at cooking this and now her daughter has her own quick version which doesn't compromise on the taste even 1%. I taught my husband to cook it last Sunday and he now says that “this is the easiest and tastiest chicken curry' one can make. It can be served with idli, dosa, steamed rice, kori roti (crisp rice papad like sheets that one can buy from a manglore store), and just about anything.. If you are vegetarian substitute chicken with soya chunks &/or potatoes.

You will need (for 4 persons)...

(Tips when cooking chicken:

If you are using chicken which has been frozen, let it thaw in a bowl with room temperature water at least 2 to 3 hours before cooking.

Make small slits on the chicken pieces so the curry seeps into the meat while cooking)

1 kg chicken – deskinned, cleaned and cut into medium size pieces

Oil – 1 tablespoon

Ginger garlic paste – 2 teaspoons

4 medium size onions – finely chopped

Tomato puree – 4 tablespoons/ 3 medium size tomatoes - chopped

3 medium size potatoes – each cut into 4's

Masala's:

Red chilly powder – 1 to 2 teaspoons heaped, you may add as per your taste

Jeera/Cumin powder – 1 teaspoon heaped

Coriander powder – 1 teaspoon heapeed

Turmeric – 1 teaspoon

Salt to taste

Coconut milk powder – 3 tablespoons/ thick coconut milk – 2 cups

Process..

In a cooking pot heat oil and add chopped onions and ginger garlic paste. Add a little bit of salt to help the onions cook faster. Ensure that the heat is on medium or it'll burn the onions. Once the onions are soft, add the tomato puree and mix well. After about 3 minutes add all the masala's except salt. Mix once and add the chicken and potatoes. Mix well, add about 2 cups of water and let the chicken cook covered for about 20 minutes. It may take more or less time depending on the quality of the chicken. For me it takes 15 to 20 minutes. Once the chicken is cooked add the coconut milk and salt (remember you had added a little salt when the onions were cooking) and stir well. After about 2 minutes turn off the heat.

I guarantee you will want to grab a bite that very minute! :D

Kaali Daal

Dal's that accompany rice are often so underrated although they are healthy and easy to cook.. Try this recipe which goes great with steamed rice or chapatis.. This recipe is specially for my friends who have just started their experiments in the kitchen and asked for quickies. For this recipe I use the cooker method just like I did for Chole.

This is what you need for 4 persons:

Green or brown lentils/ masoor dal (green/brown) – 2 cups (soaked for at least for 3 hours)

Oil – 2 teaspoons

Jeera/cumin seeds – 1 teaspoon

Garlic chopped – 3 pods

1&1/2 onion – sliced

Garam Masala powder – 1&1/2 teaspoon

Curd – 2 cups

Lime juice – 1 or 2 teaspoons

Salt to taste

The process..

Heat oil in a cooker, add garlic & cumin seeds, and saute till they turn slightly brown. Now add the lentils, garam masala powder and enough water to pressure cook the dal. This would take approximately 3 cups of water and 12 mintues of cooking time. However like I have mentioned in other recipes cooking time differs based on the types of stove, cooker and the quantity of ingredients. Once the dal is well done add lime juice, curd and salt and mix well. Dal is ready in mintues.. Ting ting!! :D

Chole

A simple yet mouth watering dish that goes well with chaptis, puri, bread and rice. Its a good accompaniment for any meal. At the same time its also one of those preparations that require a little extra preparation! The chick peas need to be soaked in advance overnight to ensure they boil well.

You will need (for 4 persons):

Chick peas – 2 cups (soaked overnight)

2 medium sized onions chopped

1 and half cup tomato puree/ 2 tomatoes finely chopped

1 tablespoon oil

Chole masala (Everest) 2 teaspoons

Coriander powder 1 teaspoon

Red chilly powder 1 teaspoon

Ginger garlic paste 1&1/2 teaspoon

Kasuri methi/dried fenugreek leaves 1 teaspoon crushed

Amchur powder 3/4teaspoon (limejuice/chaat masala powder will also do)

Honey 1 teaspoon

Let's cook...

I do the entire process in a pressure cooker. This way I don't need to cook the chana separately and the gravy blends really well and one can't tell onion from tomato! But remember place the lid and weight only when instructed!!

Pour some oil in a pressure cooker and let it heat up. Now saute the onions with a little salt till they are soft. Add ginger garlic paste, then the tomatoes. Mix well and add all the masalas (chilly, coriander, chole, amchur powders) and chole. Mix again and after about 2 minutes take some kasuri methi, crush it between your palms and add to the gravy. Finally the honey! Add enough water to cover the chana, approximately 3 cups. This is the time when we put the lid of the cooker and let it cook by itself on medium heat. The cooking time will differ depending on the type of cooker you are using and amount of chana. For this quantity it would take around 20 minutes.

Please take extra care to ensure that the lid and weight have been placed correctly. Open the lid only after all the steam has cooled.

All one needs to do now is check if the salt is enough and then... ATTACK!! :D

Some tips and references for cooking Indian...

I like 'fooding around'... And am sure many of us do.. Some like cooking and eating.. some enjoy just the latter! Do the second group of people stay away from cooking because you think that its too much work or that you might not do so well??? I started full fledged cooking only after I got married. And I can say now that successful cooking only comes about with experiments and love for food! Moreover the joy I experience when the aroma of good food fills the air, when loved ones appreciate and encourage, when I can give a regular recipe my own unique variation and when you know that you can eat fresh, healthy and alter the proportion of fats and spices to suit your needs.... all of this makes 'fooding around' more than just a routine!

This post is specially to say a big thank you....
to my darling husband who happily plays guinea pig all the time!
to friends and followers who have been encouraging me to blog through emails, facebook and otherwise!
to my favourite chef Sanjay Thumma who truly 'inspires to cook'! (Those of you who have been impressed with the kabab pics on my facebook account check Sanjay's videos on youtube.)

Some more blogs and sites for Indian cooking are...
www.showmethecurry.com
www.chakali.blogspot.com

Potato and Mushroom soup

Have it for lunch, snack or dinner. This one is filling, creamy and delicious!

You need... (serves 4)

2 large potatoes grated

1 cup minced onion

1 cup of sliced mushrooms

1 tablespoon butter

2 teaspoons pepper powder

Celery chopped ¼ cup

1 cup milk

3 cups of stock (chicken or vegetable) I used a cube of Maggi super seasoning.

Salt

Action time...

In a cooking pot put the butter and saute the onions till soft. Add 3 cups of stock and the grated potato. Keep the heat to medium so that the potato cooks well. When it is nearing boiling point add the mushrooms and celery. Turn down the heat to low. By this time you will start getting the aroma of all the ingredients. Now add the pepper, salt and milk and mix well. If you find the soup too think for your liking add water/stock. But don't make it too watery. This soup is best enjoyed creamy!

Go get your bowl...

"Flowering" ideas - Part 1

While the first handmade bouquet was gifted to friends for their anniversary, the second stream of crepe paper flowers was simply to give our wedding picture frame a fresh look. Will put up a tutorial soon..

When cravings call....

A true Mumbaichi mulgi always misses Pani Puri where ever she goes! I thought I would have to wait to get to India before I glumped down the next Pani Puri.... But it's amazing what a food craving can make me do... Youtubed "Pani puri poori's" and there one of my favourite chef's Sanjay Thumma was tempting me to give it a shot! And so I did!! Very proud of the result... practice should definitely make me perfect :))))

Potato – Enjoy it with hot roti's or filling in a sandwich..

Here's what you need for 4 sandwiches..

Oil – 1 tablespoon

Potatoes grated – 2 large ones

Onions finely chopped – 2 medium size

Ginger garlic paste – 2 teaspoons

Pepper corns lightly crushed – about 10

Half tomato chopped

Jeera powder – 1 teaspoon

Chaat masala – 1 teaspoon

Red chilly powder – 1 teaspoon

Salt

Water 3 cups

Fresh cream – 2 teaspoons

Lime juice – 1 teaspoon

Grated cheeze

Get started..

Heat oil in a pan, add onions and saute till soft. Add ginger garlic paste, pepper corns, tomatoes and saute well. Now add the potatoes. It might be a little difficult to mix the onion masala into the potatoes. Gently separate the potato strands with a wooden spoon and mix. In a cup of water add jeera powder, chilly powder and add to the potatoes. Now let it cook covered. Since the potatoes suck water you may need to add a cup or two of water with some salt. Cook till the point the potatoes are soft and semi dry. Now pour the cream and lime juice.

The potatoes are ready to eat with hot roti's.

If making a sandwich, scoop some potato mixture on a sandwich bread. Sprinkle some grated cheeze. Cover with another slice of bread and place in a sandwich toaster. Serve hot with ketchup.

Volcano of Talent

Every time I looked at a canvas painting at an exhibition or adorning people's homes, a tiny voice in my head said “Go on pick up your brush and give it a shot.” Kabhie kabhie the pretext of not having time or not having the right tools I pushed the thought away... In the last few months the excuse of time has been unreal and I have had more than enough time to make sure I have all the tools. So I said why not!!

It's amazing what a few paints and a willing surface can make you do!! I started off with expressing on drawing paper. Gradually graduated to painting sections of our living room (I love you Flav for always letting me experiment in our home).. loved the result! And now canvas.. I finally did it! To me its a master piece! A master piece 'coz it expresses my mind, my heart, my emotions, my dreams... A “Volcano of Talent”.. We all have one in us... often lying dormant.. often waiting for us to give it a chance to glow and attract our attention. And like a volcano it destroys our silly misconceptions of “I cannot! Its just not possible! I am not creative or artistic.” Before leaving for Germany many well-wishers said I was taking a big risk and putting a big break to my career... I didn't think so then and I definitely don't now. There's so much more to life than the mundane, the get into the rat race things... and I am so blessed to be gifted this special time and space to activate the volcano! 

Tomato Mushroom Pulao

I haven't been a big fan of rice. Chapati's and bread tempt me more. So I took up the task of spicing up my rice dishes and I must say am well pleased with this result. The steps are simple and so are the ingredients... This one is specially for my vegetarian friends! Beware... don't blame me if your neighbours show up 'coz the aroma is just irresistible!! ;)

You will need...

3 cups of Basmati rice (soak it for at least half an hour for best results)

1 tablespoon olive oil

Cardamom, cinnamon and cloves – 5 each (whole garam masala)

1 tablespoon ginger garlic paste

2 medium size onions – chopped

1 cup tomato purée

200 grams of sliced mushrooms

1 teaspoon jeera powder

2 tablespoons of coconut powder or 2 cups of coconut milk

2 teaspoons of lime juice

Salt to taste

Chopped coriander for garnish

Getting into action...

Soak the rice and keep it aside.

Heat 1 tablespoon of oil in a pan. Saute the whole garam masala. Add the onions and ginger garlic paste, a little salt and saute till soft. A wonderful tip I learnt from Chef Thumma of the “Vah re Vah” fame is adding a little salt to onions helps them cook well as salt helps water to ooze from the onions.

Now add tomato puree and mushrooms and mix well till oil oozes out from the sides. To this add the jeera powder and the coconut powder/milk and cook for a minute. Finally add salt to taste and lime. Make sure to add enough salt as this masala will be added to the rice.

The final task is to wash and drain the rice. Put it into the rice cooker, add the prepared masala and water as required. Normally we use the ratio 1 cup rice is to 2 cups of water/gravy masala. But it depends on the type of rice you are using. The ratio is important to make sure your rice turns into pulao and not khichdee.

Once done sprinkle chopped coriander and serve. Trust me this rice doesn't need an accompaniment. It tastes great by itself!

Bow Woww!

Who wouldn't like an extra pair of hands? Well I guess we all wake up every morning hoping that the God up above has answered that prayer! Tishhhooo!!! Damm its always only a dream.

So the other day I bought myself a new pair of hands! Am sure your wondering “Where the hell did she find hands on sale? :O” hehhehe... Am talking of mittens here. They were too plain so I turned them to puppet-like to keep me company. If you a parent or professional working with kids, adolescents or even adults you might want to use this as an activity just for fun or even use it for role playing etc.

Here's what you will need...

A pair of mittens

Fabric paints

Brush

Pattern

Pencil

How to go about...

Firstly decide the pattern you want to work on. I used a dog and fish. I recommend that you draw your pattern on paper so you can visualise what it could look like. Once satisfied draw the pattern on the mitten using a pencil.

Now its time to pick the paints and get dogqie ready. Colour the eyes, nose, eyebrows, whiskers and ears as shown in the pictures below. Leave it aside to dry.

Now follow the same for the fish or any other animal you like. 

Prawn N Corn

Food to me is not just the food in itself but also the smells, the colours, the texture and the emotions! During our trip to Goa earlier this year my brother introduced us to fish cooked in Goan Rechado masala. Spicy, tangy, gorgeous red masala.. I fell in love with it instantly. And bought a packet so I can try some tricks with it here...

So here's what turned out.... I call it Prawn N Corn dedicated to the "Sushegaat" time we spent on the Goa beaches! Make sure you have some chilled beer or wine ready by the time you finish this yum yum!

You need....

Prawns – 250 grms

Babycorn – 250 grms

Bell peppers – half (cut in juliennes, pick peppers of the colours of your choice)

Rechad Masala – 1 or 2 table spoons (depending on your thresh hold for spices; I used 1) http://www.thespiceguys.net/CD_Spice_Book/Indian%20%28Goan%29%20Rechad%20Masala%20%28Spice%20Paste%29.htm

Onion – 1 medium size cut into 4 pieces

Parsley – 2 teaspoons

… and this to bathe (read marinade) the prawn n corn...

Maida - 1 cup

Cornflour - 1 table spoon

Kasuri methi – 2 tsps

Salt

Chilly powder – 1 tsp

Pepper – 1 tsp

Egg – 1

Oil for frying

Here's how you make magic your tummy will love...

First mix all ingredients for marinade (except oil) in a bowl. Dip the babycorn in the batter and deep fry in oil. Repeat the same with the prawns. Make sure to not overcook them as they have to be cooked some more later with masala. Set these aside in a plate, use paper towels to drain excess oil.

In another pan heat a tablespoon of oil. Gently saute the onions followed by the bell peppers for 2 minutes each. Now add a tablespoon of Rechad masala and mix. Cook for another 3 mins. This is a good time to add the fried corn n prawn. Mix it well with the masala and cook covered. Add some more Rechad if you think you need more spice and little salt. Sprinkle some parsley and turn off heat.

If you are vegetarian you could use paneer/cottage cheeze or potatoes instead of prawn.

The make over in action!

What you need...
Empty chocolate box or any cardboard box
Coloured paper (Blue, green)
Slice of bread
Fevicol/ white glue
Mixing bowl
Spoon/knife
Acrylic colours
Paint brush
Plastic wrap

What to do...

Task 1: Wrap the outer side of the chocolate box with a sheet of blue paper, sticking the edges with glue. Let it dry.

 

  
Task 2: In a mixing bowl (any old plastic container) break a slice of white bread into small pieces minus the crust and add a tablespoon of Fevicol. Mix it with a plastic spoon for a few minutes till it forms a dough like consistency. Make small portions of it, one golf ball size portion for the snake, 7 to 8 pea sized balls for the lily and divide the remaining dough into 3 uneven portions for the leaves. Keep all these pieces in a plastic wrap to prevent them from drying up.

Task 3: Take the golf ball portion and placing it on a flat surface roll it out to form the shape of a snake.

 

For the petals of the lily flatten each pea between your thumb and index finger till it is as thick as a cardboard sheet. Now using a butter knife cut a petal shape. Pinch one tapering end of the petal to form a part of the stalk. Continue the same for the other petals which will be joined together at the stalk.

 

For the leaves flatten the dough like we did for the petals but this time shape them round. Using the thumb and index finger bend the edge of the leave upwards to resemble the leaves of a lily flower. From the centre of the leaf make a cut such that the leaf opens up. Use the back of a spoon or a toothpick to mark the veins.

Task 4: Now its time to paint the characters of our story one at a time. Pick shades that appeal to you.
Cut 2 inch strips of green paper and surround your pond with green grass and shrubs.
Once the paint has dried glue the bottom side of the snake, leaves and stalk on the box.

Here's a fresh water pond housing a beautiful, radiant lily... an attractive snake from a nearby forest attracted by the sweet smell and bright colours of the lily pays a visit.

What's your story going to be?

Chocolate box makeover

It had been a while since this chocolate box minus its contents had been sitting on my art and craft shelf. It finally got a makeover! Some coloured paper and bread craft did the trick. Now I have room for my bangles and a story to tell. "It doesn't look too much like a jewelry box" you might say. aHa! Thats the H(aze)-factor about sense-aHa-bility... Not so conventional, simple, exciting and fun to do! If you think you could make one your own style, don't waste no time... Go treat your senses! Wait for my next post for the makeover in action!