Multi colored Stone studded Earrings

Hold all attentions with this beautiful  handmade kundanearrings, exclusively designed with sparking green, white and red color cubic zirconia stones and white Pearl.The beauty of the earring is enhanced with shining and sparkling different color stones studded all over. This multi colored stone studded earrings embellished with red color ghungroos and White Pearl.

Gorgeous, attractive Indian style earrings match with any color dress.

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Flat round glass beaded Jewelry.

This handcrafted graceful jewelry is made with flat round glass beads/black flat-sided round glass beads and gold color pipe and round beads.

This elegant beaded chain will give an extraordinary look and fresh touch to all your happenings and events.

Gold plated  spacer pipe and Gold plated round beads/6mm Gold Plated Round Spacer Beads  placed between each flat round glass beads/black flat-sided round glass beads.  Gold plated small round spacer beads and Gold plated round beads/6mm Gold Plated Round Spacer Beads placed beautifully in this beaded chain. The beaded chain  extends into a thick gold-colored string that allows to adjust its size easily.

Sturdy flat round glass beads/black flat-sided round glass beads are good to create sweet necklace, bracelet & earrings. Comments

Aval Vadai/Poha Vadai

Flattened rice/ aval / poha  is easily digestible form of raw rice . It is  one of very popular  food item of  Indian cuisine. Aval/Poha is normally used to prepare snacks or light and easy , tasty food. Aval Nanachathu , Aval /Poha Upma, Aval/Poha Payasam, Aval/Poha Vada are some of them.  Aval Vilayichathu is an all time favorite of Keralites. It is made with aval/poha, grated coconut and jaggery as the main ingredients. Flattened rice/aval  can be eaten raw by mixing with jaggery or sugar.

INGREDIENTS:

Flattened rice/ aval / poha (thin) –  2 cups

Bread Crumb – 2 cups

All purpose flour/Maida – 1/2 cup

Red chilly Powder – 1 tsp

Meat masala – 1 tsp

Onion, finely chopped – 1, big

Cumin Powder – 1/2 tsp

Ginger, crushed – 2'” piece

Green chillies , finely chopped – 3 or 4 nos

Chopped  Coriander leaves – 4 Tbps

Salt – as required

Coconut oil for deep frying

METHOD

• Soak Flattened rice/ aval / poha in 1/2 cup of  water for 5 minutes or until soft.
• Now drain excess water and place flattened rice in a large mixing bowl.
• Add chopped onion,crushed ginger,green chilllies, red chilly powder, Meat masala, cumin powder, all purpose flour,coriander leaves and salt to this and mix well. In order to avoid the dough from sticking on your hands, pour few drops of oil on your hand and then keep mixing well.
• Now add the bread crumbs and mix well to get a thick ball. Add little water if necessary.
• Make some lime sized balls out of it and flatten each of them to discs of 1/4 inch thickness.
• Deep fry in oil until golden brown. I made some Aval Vadai/Poha Vadai as Medu vada/Uzhunnu vada shape.

• Serve hot with tomato sauce or any chutney.Shallow frying is also good.

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Black Oval Glass Beaded Jewelry

This handcrafted graceful  jewelry is made with Copper  Border black Glass Beads and gold color round beads.

This simply beautiful, jewelry is made with gorgeous 7x10mm black matte Copper window oval glass beads with a copper border.

Gold plated round beads/6mm Gold Plated Round Spacer Beads and gold plated small round spacer beads placed between each Copper Border black Glass Beads.

Copper and Gold Border Glass Beads available in various colors, shapes and sizes. Glass beads with gold and copper colored border are smart and polished in any space and add a vibrant hue to lift up any area.This elegant, stylish , eye catching necklace is really nice one for any occasion.

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Dussehra (Vijaya Dashami, Dasara, or Dashain) Special

Dussehra (Vijaya Dashami, Dasara, or Dashain) is a Hindu festival that celebrates the victory of good over evil. It is a gazette holiday in India, marks the culmination of the Navaratri festival, the ninth and the final day of Durga Navratri. On this day,the goddess Durga is worshipped in the form of Aparajita,by offering her sugarcane stalks.

The preparation of special foods is one of the important thing in this time.   The delicious recipes that are prepared during Dussehra are : Aloo (potato) Kachori, Badam Kheer, Besan Burfi, Gol papdi, Gulab Jamun, Imarti, Jalebi, Kachori, Ladoo, Kulfi, Mathi, Moong Dal Halwa, Carrot halwa, Murukku, Paneer Pakora, Basen Pakoda, Papri chaat, Rabdi, Burfi, and Sandesh. The traditional  (fasting) recipes includes : Sweet lassi, Aloo (Potato) chaat, Apple Rabri, Arbi-Yam Oondhiya, Jeera Aloo, Banana  kofte, Kaju Burfi, BKuttu ke pakore, Makhaane ki kheer, Mango rabri, Sabudhana/Sag Kheer, Sabudana Khichdi, Sabudana vada, Medu vada, etc. 

I prepared Sweet boli and Semiya payasam/Vermacelli Payasam on Dussehra (Vijaya Dashami, Dasara, or Dashain) day.

Semiya Payasam (Vermicelli Payasam )  is  South Indiantraditional festival sweet that  is absolutely mouth-watering and addictive.

Semiya Payasam is prepared with Indian vermicelli roasted in ghee and cooked in milk, Condensed milk and sugar concoction. Flavored with cardamom, and garnish with roasted cashews and raisins. The Semiya Payasam/Vermicelli Payasam is simply delicious with a heavenly aroma.

Sweet boli is one of the very traditional South Indian sweet and is very popular accompaniment for Semiya payasam/ Vermicelli payasam, Paal payasam, Ari payasam, in South Indian weddings. Boli is a golden yellow sweet pancake similar to a sweet stuffed paratha.

Recipe : Semiya payasam/ Vermicelli payasam and Sweet Boli.

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Sweet Boli

Sweet boli is one of the very traditional South Indian sweet and is very popular accompaniment for Semiya payasam/ Vermicelli payasam, Paal payasam, Ari payasam, in South Indian weddings. Boli is a golden yellow sweet pancake similar to a sweet stuffed paratha.

Previous time, I prepared Sweet boli using wheat flour.  you can see that recipe here :: http://ourharsha.blogspot.com/2012/06/wheat-flour-sweet-boli.html

INGREDINETS:

Chana dal/Bengal gram (Kadalaparippu) – 1 cup

Sugar – 1  cup

All purpose flour – 1  cup

Cardamom powder – 1/8 tsp

Ghee – 3 Tbsp

Rice flour – 1/2 cup ( to make the rolls, so it won’t stick

Turmeric Powder or  Golden Yellow Food color – A pinch

Gingelly Oil(Nallenna) – 1/4 cup

Water - As required to form a soft dough

Nutmeg(Jathikka) powder – 1/4 tsp

METHOD:

Soak Chana dal/Bengal gram (Kadalaparippu) in water overnight.

Cook the chana dal(Kadalaparippu) in a pressure cooker until soft or till 1 whistle in low flame,  you can switch off the heat when the pressure is almost filled so that the dal can be cooked in that pressure (don't overcook it,  should be just soft) . Drain it well.

Preparing dough:

Mix the all purpose flour and food color or turmeric powder  together .

Add enough warm water to get a soft dough (than chappathi dough).

Pour gingelly oil (Nallenna) into it and knead it well until the dough become very soft. After making the dough, you can also  pour 1  tsp of  gingelly oil (Nallenna) on top of the dough.

Keep it aside for 1 hour to make it more soft.

Make filling:

Grind the cooked dal in a mixer, when it is hot, till you get a paste. If  dal  becomes cold,the mixture can harden and makes grinding difficult.

Heat the ground paste the heavy bottomed pan in medium flame.

Add the sugar and ghee to this. Mix well and cook until the mix starts separating from the pan (should be soft) means stir continuously until the mixture becomes semi solid.Be careful,it should not become too hard.

Now add in cardamom powder and nutmeg powder into it and stir well.

Rolling Boli:

Now make equal number of lemon sized balls with both Bengal gram (Kadalaparippu) mixture and with the all purpose flour dough.(The all purpose flour balls must be smaller than the dal balls).

Take one all purpose flour ball in your left hand and spread it with your right hand.

Place the Bengal gram (Kadalaparippu) ball in the center of all purpose flour/maida sheet and wrap it well with all purpose flour sheet.

Cover the Bengal gram (Kadalaparippu) ball completely with the all purpose flour dough.

Press the layered balls between your hands and keep it on the rice flour. ( Spread rice flour in a large plate).

Repeat the same for all the other balls.

Finally make very thin round boli from the balls like chappathi. Use the rice flour to make the boli so that it won’t stick.

Cooking Boli:

• Heat a griddle/tawa  and cook the bolis  just like we do for chapattis.Take care not to burn it otherwise it will have burnt spots.
• Turn and fry the other side. It will take only a few seconds. If you need , apply little ghee on both sides.
• Keep it in an air tight container and keep it in the refrigerator when it is cooled.Thus, it can be stored for a week.
• Its best combination is with Payasam.

Festivals reflect the cultural diversity of India, a land of many religions.  I prepared this delicious dessert on Dussehra.

Wishing all my readers, visitors and friends A HAPPY DUSSEHRA. 

 

 

 

 

 

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Semiya Payasam with Condensed milk

Semiya Payasam/Vermicelli Payasam is the easiest among many Payasams made in India

Semiya Payasam is prepared with Indian vermicelli roasted in ghee and cooked in milk, Condensed milk and sugar concoction. Flavored with cardamom, and garnish with roasted cashews and raisins. The Semiya Payasam/Vermicelli Payasam is simply delicious with a heavenly aroma.

INGREDINETS:

• Vermicelli/Semiya – 100 gm
• Milk – 1 liter
• Condensed milk – 1/2  tin
  Sugar – 3 tbsp
• Cashew nut halves – 1/2 cup 
• Cardamom – 3, crushed
• Ghee/clarified butter – 2 tbsp

METHOD:

• Heat 2 tbsp ghee in a bottom heavy bottomed pan.
• Fry cashews halves in the pan till they become light golden brown. Transfer roasted Cashew nut halves to a bowl. Keep aside.
• In the same pan, roast the Vermicelli/Semiya till golden brown. Keep stirring it to prevent it from getting burnt in medium to low heat.
• Now add milk to  the pan and cook on low flame till Vermicelli/Semiya is fully done. Keep stirring in between.
• Add condensed milk and sugar and stir, till it is well combined with milk.
• Add crushed cardamom and remove from fire.
• Transfer your favorite payasam to a glass bowl/serving bowl.
• Garnish  Vermicelli/Semiya payasam with  fried cashews.
• Serve hot or chilled.

Note:

•  Since  condensed milk is used, this payasam is rich and has a creamy texture.If you prefer less creamier payasam substitute condensed milk with  1 cup sugar.
• I didn't  mention about raisins in this recipe. If you want, you can use ghee roasted raisin also to garnish the payasam.
• Once you remove payasam from fire and it sits sometime, you may find that,  the semiya absorbs the milk and the payasam become thicken. The payasam thickens even when refrigerated. So at the time of serving, add some warm milk to loosen the payasam and combine well and serve.

Festivals reflect the cultural diversity of India, a land of many religions.  The delicious recipes that are prepared during Dussehra are : Aloo Kachori, Badam Kheer, Besan Burfi, Gol papdi, Gulab Jamun, Imarti, Jalebi, Kachori, Ladoo, Kulfi, Mathi, Moong Dal Halwa,Murukku, Paneer Pakora, Basen Pakoda, Papri chaat, Rabdi, and Sandesh.

Semiya Payasam (Vermicelli Payasam )  is  South Indian traditional festival sweet that  is absolutely mouth-watering and addictive.

Wishing all my readers, visitors and friends A HAPPY DUSSEHRA. 

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Black Meenakari Art with White Stone Studded Indian Kundan Jewelry

This is beautifully hand crafted sparkling White (clear) cubic zirconia stone studded jewelry /Black Meenakari Art with White (clear) cubic zirconia stone studded Kundan Necklace /Black  Meenakari art with white stone studded Indian bridal jewelry/Black and and White (clear) Indian Fancy (Artificial) Necklace /Black and White Bollywood Jewelry.

Hold all attentions with this beautiful handmade kundan jewelry, is exclusively designed with black Meenakari art, white stones and white pearls. This Kundan necklace features sparking clear cubic zirconia stones and  black Meenakari Art placed over gold plated base. Small white pearls placed in between each kundan and is tread on a gear wire/orange or yellow color tread. It is embellished with white color ghungroos . Matching Kundan pendant increases its beauty.The necklace extends into a thick gold-colored string that allows to adjust its size easily.

Today, Kundankari is known the world over, with Rajasthan serving as its epicenter. Rajasthan and it cities of Jaipur, Nathdwara and Bikaner are well known for kundan jewelry. You will be surprised to see the variety of kundan jewelry available here ranging from jewelry sets,earrings, pendants, necklaces, bracelets, armbands, nose rings etc. Intricate motifs, designs and engravings make each piece of kundan jewelry distinct and striking from each other.

Nowadays this form of jewelry is an essential part of a Indian bride's jewelry collection.Available in a wide variety of colors and designs, this elegant jewelry set match any color bridal outfit.

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Black and White Flower Ear Stud

This ear stud is simply beautiful. 12 mm Round Cabochon deep  black opal flat beads placed over 19mm white flower shaped plastic buttons.

White flower shaped buttons are great for paper crafts to sewing. It is perfect for your knitted and sewn garments, scrapbooking, card making and all general crafts.

This ear stud is suitable for women of all age groups and any type of women’s clothing. You can choose them for everyday wear

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Dosa and White chutney(Green chilly chutney)

Dosa (crispy savory pancakes) is a very common and popular breakfast dish or dinner in South India. It is a Staple dish in the southern Indian states of Andra Pradesh, Karnadaka, Kerala, Tamil Nadu  as well as  in Sri Lanka.

A mixture of Idli rice or parboiled rice and Urad dal  that has been soaked in water is ground finely by adding Methi seeds (Fenugreek seeds) and cooked rice to form  Dosa batter. The proportion of rice to Urad dal  is basically 2:1 or 3:1. But I am following the ratio of 4:1.

It can  be served plain with Sambar  and chutneys such as White chutney/Vella chammanthi/Green chilly Chutney, Coriander chutney, Red chilly chutney, egg curry, Vegetable curry, or Chicken curry or other curry

Recipe :: Dosa and White chutney/Vella chammanthi/Green chilly Chutney

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White chutney/Vella chammanthi/Green chilly Chutney

INGREDINTS :

Grated Coconut – 1/2 cup

Roasted split chickpeas  or cooked channa – 2 Tbsp(optional)

Green chilies – 3 or 4 nos

Small Onion (Kunjulli) – 2 nos , finely chopped

Ginger – 2” piece

Tamarind – 1 piece

Cumin powder – 1 pinch

Salt to taste

Seasoning:

Oil – 1 tsp

Mustard seeds – 1 /8 tsp

Small Onion (Kunjulli) – 4 nos , finely chopped

Curry leaves – 4 or 5 nos or chopped coriander leaves – 2 Tbsp

Urad dal 1/4 tsp

Dry red chillies – 2 nos

METHOD:

• Grind together coconut, green chillies, ginger, Roasted split chickpeas or cooked channa, smalll onion,cumin powder,  tamarind by adding 2 tbsp water to get fine paste. Keep it aside.
• Heat 1 Tbsp oil in a pan and splutter mustard seeds in it.
• Add urad dal, and sauté till it become golden brown color.
• Add dried red chillies ans  chopped onion sauté  .
• Now add the ground chutney paste to the pan.
• Add 2 or 3 tbsp of  of water, mix well.
• Check for the salt.
• Don’t allow chutney to boil.
• Transfer your White chutney/Vella chammanthi/Green chilly Chutney to a serving dish.
• Garnish White chutney/Vella chammanthi with chopped coriander leaves.
• Serve hot with dosa or idli.

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Red and white stone studded Necklace

This is beautifully hand crafted sparkling Red and White (clear) cubic zirconia stone studded jewelry /Red and White Kundan Necklace /Red and White (clear) Indian Fancy (Artificial) Necklace /Red and White (clear) blossom Necklace/Blossom jewelry.

Hold all attentions with this Red and white (clear) stone studded necklace is exclusively designed beautifully with sparkling red and white (clear) cubic zirconia stones,  placed over gold plated base. Gold plated round beads placed between each kundan. This hand made kundan necklace is suitable for marriages & party wear. This jewelry length extends with gold plated back chain to fit all neck size.

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