Swarovski Cone Beaded Earrings

This graceful, sparkling earrings  handcrafted with Swarovski Cone Beads, flower shaped beads and is attached to gold plated French Clip Earring Hook with (Unsoldered) Hole Attachment / New French Earring Hooks Ear Wires /Gold Color  Hook Ear wire Findings with Gold plated Claw Pendant Hooks Clasps Jewelry Findings

Swarovski Cone Beads are perfect for designing necklaces or earrings. The jewelry design possibilities for these beauties are absolutely limitless, these are eye-catching and exquisite vintage beads.

These streamlined lever back ear wires are secure, stylish hinged ear-wires that will add just the right amount of flair to your earring designs.

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Silver Red Beauty

This graceful, sparkling earrings  handcrafted with  red faceted round acrylic beads and silver plated  Filigree Cone Flower Bead Caps. It  is attached to lovely Fish Hook Ear Wire with Coil and Ball/silver Color Fish Hook Earwire Findings with Silver plated Claw Pendant Hooks Clasps Jewelry.

Making your own jewelry is both engaging and rewarding. Handmade beaded and stone studded  earrings can be made for formal or casual wear.

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Appam and Roasted chicken masala

Appam and Roasted chicken masala is a yummy combination

Appam recipe is here ::

INGREDIENTS:

Raw Rice – 2 cups

Cooked Rice –  1/2 cup

Grated Coconut – 1/2 cup ( you  can use 1/2 cup of coconut milk instead of fresh grated coconut)

Sugar – 1 Tbsp

Salt – to taste

Yeast – 1/2 tsp

Warm water – 1 and 1/2 cup

Coconut oil or any other refined for greasing and cooking

METHOD:

Wash and soak the rice for 3  to 4  hours. Drain it.

In the large jar of your mixer combine the soaked rice, cooked rice and ½ cup of fresh coconut or coconut milk , 1/2 cup of warm water and blend well till smooth.

Meanwhile in a small mixing bowl mix together yeast, 1/4 cup of warm water and sugar, mix well and keep for 5 minutes and then add it to the rice- coconut  batter (the batter should be of dropping consistency).

Pour appam batter to a medium to large bowl and cover it  and  keep it overnight at a warm place for fermenting.

Next day add salt ( if needed add sugar also) to the fermented batter(you must see the batter bubbled up) and mix it well.

If the batter is thick ,adjust its consistency with milk or water  to get the consistency of dosa batter.

Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil/Ghee.

Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.

Cover and cook for a minute, remove the appam  when the sides starts turning to golden color and the middle fluffy part is cooked.

Repeat for the remaining batter to make to make more appams.

Eat Vellayappam warm with Stew/coconut milk/chickencurry/Kadala curry/Egg curry

Roasted Chicken Masala

INGREDIENTS:

To marinate:

Chicken breast – 2 nos

Red  Chilly powder – 2 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Fennel Powder – 1/2 tsp

Cinnamon powder – 1/2 tsp

Ginger garlic paste – 2 tsp

Lemon juice – 1 tbsp

Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Tomato, finely chopped – 1 big

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/8 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Chopped green chilly – 3 nos

Coriander powder –  1/2 tsp

Red chilly powder – 1/2 tsp

Turmeric powder –  a pinch

Oil –4 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

In a small pan add  all the powders  (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed,  and roast well  till raw smell disappears. let it cool for 5 minutes.

Wash and cut chicken breasts  into small bit pieces.

Clean them well.  Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.

Heat 1 Tbsp oil in a medium sized non-stick pan, put the marinated chicken pieces, cover with a lid and cook for 2 to 3  minute. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 10 to 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken  is tender.

Now add remaining  oil to the pan and shallow fry the

Transfer chicken pieces to a paper towel or plate. The chicken pieces will be in a brownish color.

chicken pieces till it is crispy in the outer. Stir it well.

In the same pan add sliced onion, green chillies, ginger and garlic and sauté well,  cover and cook for 5 minutes on  medium heat till the onion become translucent.

Open the lid, add roasted chilly powder, coriander powder, turmeric powder, cloves, broken star Aniseed, cardamom powder, salt and sauté well, cover the pan and cook for 10 minutes.

Uncover the pan,  add chopped tomatoes, and half cup of water,cover and cook for 10 minutes.

Open the lid, add the shallow fried chicken pieces to the pan and mix everything well, till the masala gets well coated over the chicken. Keep stirring the mixture until the water content evaporates completely on medium - low flame. Check for the salt.

Remove your tasty spicy chicken roast from the fire and transfer to a serving plate or bowl.

Garnish Chicken Roast with chopped green onion or chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)

Serve Spicy Chicken Roast with rice, appam, Idiappam  or chapati

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Roasted Chicken Masala

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Ginger garlic paste – 2 tsp
• Lemon juice – 1 tbsp
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Tomato, finely chopped – 1 big

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/8 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Chopped green chilly – 3 nos

Coriander powder –  1/2 tsp

Red chilly powder – 1/2 tsp

Turmeric powder –  a pinch

Oil –4 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

• In a small pan add  all the powders  (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed,  and roast well  till raw smell disappears. let it cool for 5 minutes.
• Wash and cut chicken breasts  into small bit pieces.
• Clean them well.  Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.

• Heat 1 Tbsp oil in a medium sized non-stick pan, put the marinated chicken pieces, cover with a lid and cook for 2 to 3  minute. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 10 to 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken  is tender.

• Now add remaining  oil to the pan and shallow fry the chicken pieces till it is crispy in the outer. Stir it well.

• Transfer chicken pieces to a paper towel or plate. The chicken pieces will be in a brownish color.

• In the same pan add sliced onion, green chillies, ginger and garlic and sauté well,  cover and cook for 5 minutes on  medium heat till the onion become translucent.
• Open the lid, add roasted chilly powder, coriander powder, turmeric powder, cloves, broken star Aniseed, cardamom powder, salt and sauté well, cover the pan and cook for 10 minutes.
• Uncover the pan,  add chopped tomatoes, and half cup of water,cover and cook for 10 minutes.
• Open the lid, add the shallow fried chicken pieces to the pan and mix everything well, till the masala gets well coated over the chicken. Keep stirring the mixture until the water content evaporates completely on medium - low flame. Check for the salt.
• Remove your tasty spicy chicken roast from the fire and transfer to a serving plate or bowl.

• Garnish Chicken Roast with chopped green onion or chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)
• Serve Spicy Chicken Roast with rice, appam, Idiappam  or chapati

 

NOTE:

• Remember to adjust spices according to your preferences.
• If you don’t have cloves, cinnamon, and fennel powder, and broken star aniseed , you can use 2 tsp of Garam masala and 2 tsp of Meat masala.

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Grape jam Button Cookies

INGREDIENTS:

• All purpose flour – 1 and 1/2  cup
• Sugar – 1/4  to 2/3 cup
• Egg – 1 no
• Butter, at room temperature – 1/2 cup
• Vanilla essence – 1 tsp
• Salt – 1/8 tsp
• Grape  jam – 3 Tbsp

METHOD:

• Premeasure and layout all the ingredients in your work place to make Grape jam Button Cookies.
• Line a large rectangular baking tray with parchment paper. Keep it aside.
• In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.
• Now add egg and vanilla and beat until well blended.
• Stir in flour and salt and beat just until dough comes together. Keep blending until you have a uniform and crumbly mixture to obtain the cookie dough.
• Turn out the dough onto a clean surface well-dusted with flour and roll out it with a rolling pin until you have flattened it out to a ¼-inch thick sheet.
• Preheat oven to 350 degree F.
• Use a 3-inch round cookie cutter to carve out cookies and place them on the buttered or parchment lined baking tray, maintaining a 3-inch gap between cookies. Gather up the scraps and roll it out again and do this until there is no dough left.
• Make a slight indentation at the center of every cookie using the backside of a ¼ teaspoon measuring spoon, fill the indentation up with the grape jam. I filled the indentation after baking the cookies.
  
• Bake your cookies  until lightly browned, about 15 - 20 minutes.  If  you are baking more than one baking tray at a time, switch baking tray positions halfway through baking.
• Let cookies cool on baking tray  for 5 minutes, then use a wide spatula to transfer them to racks to cool completely.
• Now you can spoon about 1/8 teaspoon grape  jam into the center of each cooled cookie.
• Your Grape jam  Button cookies are ready to serve.

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Birthday Card

On birthdays, holidays and special occasions, a card reminds the ones you care about that they're in your thoughts. Even if it only carries a message of a few words, a card helps to reinforce the bond between two people.

Special occasions really deserve special greeting cards to express ones sentiments. Handmade paper greeting cards are just perfect to brighten-up ones and is much more personal and easier to make than you think.

Creating  greeting cards is a delightful and tangible way to share your thoughts, feelings and love with family, friends and Colleagues.

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Carrot Halwa / Gajar Ka Halwa

Gajar Ka Halwa  or Carrot Halwa also known as Gajrela, is a very popular Indian  sweet that goes for any celebrative occasion or season. It i s a traditional Punjabi super tasty dessert made with carrots and milk. This sweet dessert pudding is delicious warm or cold.

INGREDINETS

Grated Carrots – 250 gm

Milk – 2 cups

Maida / All purpose flour – 1 tsp

Sugar –1/4 to  1/2 cup

Cardamom Powder – 1/4 tsp

Cashew nuts – 1 tsp

Ghee – 3 tsp

METHOD:

Heat 1 tsp ghee in a small pan, roast the cashew nuts in it. When the cashews turn golden, turn off the stove, remove the cashews from fire and set aside for the garnish.

Pour " cashew nuts roasted ghee " to a plate and grease it well and keep it aside.

Wash well , peel and grate the carrots. I  recommend using a fine cheese grater to grate your carrots into tiny bits, but it does take quite a bit of time. I used flat small hole cheese grater.

Heat a medium sized nonstick pan over medium heat.

Meanwhile pour 2 cups of milk and 1 tsp of  Maida / All purpose flour to a mixing bowl and mix well till no lumps remain.

Now pour your Milk-Maida mixture to the heated pan and stir well. Stirring for every two minutes.

Add sugar to this and stir well till all the sugar melts.

Now add grated carrot and mix well. Stirring constantly so that it does not burn/stick to the bottom.

Add ghee little by little and stir well.

Then add cardamom powder and mix well.

Stir continuously and continue cooking till the carrots absorb all the liquid, about 30 to 40 minutes.

Add the roasted cashew nuts halves and continue to cook, stirring until the mixture pulls away from the sides of the pan and resembles a soft dough.

Cook the halwa a little more about 3- 5 minutes, till the carrot mixture is almost dry.

Do not heat the mixture too long or in high heat , so as to prevent it from getting hardened.

Remove your delicious carrot halwa from heat and pour on the greased plate. Spread the halwa until it is flat and 3/4 inch thick and and smooth out the top.

Garnish Halwa with cashew nuts or sliced almonds.

Let it cool for a while and cut into squares or diamond pieces and serve it.

Note: Gajar Ka Halwa  or Carrot Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.

കാരറ്റ് ഹൽവ

ചേരുവകകൾ

കാരറ്റ് - 250 ഗ്രാം
പാൽ - 2 കപ്പ്‌
മൈദ - 1 tsp
പഞ്ചസാര - 1/4 കപ്പ്‌
ഏലക്ക പൊടി - 1/4 tsp
നെയ്യ്  - 3 tsp
കശുവണ്ടി പരിപ്പ് – 1 tsp

തയ്യാറാക്കുന്ന വിധം

• ഒരു ചെറിയ പാനിൽ 1  tsp നെയ്യ് ഒഴിച്ച് ചൂടാക്കി അതിൽ കശുവണ്ടി പരിപ്പ് വറുത്തെടുക്കുക. ബാക്കി വരുന്ന നെയ്യ് ഒരു പരന്ന പാത്രത്തിൽ പുരട്ടി വയ്ക്കുക
• 
  കാരറ്റ് വളരെ ചെറുതായി ഗ്രേറ്റ്‌ ചെയ്തു എടുക്കുക (അല്ലെങ്കില്‍ കാരറ്റ്‌ തൊലി കളഞ്ഞ്‌ നീളത്തില്‍ അഞ്ചാറു കഷണങ്ങളായി മുറിച്ച്‌ മിക്‌സിയില്‍ അടിച്ചെടുത്തു ഉപയോഗിക്കാം).
• 
  ഒരു പാത്രത്തിൽ പാലും മൈദയും ചേർത്ത് നന്നായി യോജിപ്പിക്കുക
• 
  ചുവടു കട്ടി ഉള്ള ഒരു പാത്രം അടുപ്പിൽ വച്ച് ചൂടാക്കുക അതിലേക്കു പാൽ - മൈദ മിശ്രിതം ഒഴിച്ച് ചൂടാക്കുക . അടിയിൽ കരിഞ്ഞു പിടിക്കാതെ ഇളക്കി കൊണ്ടേയിരിക്കുക.
• പാൽ തിളച്ചു തുടങ്ങുമ്പോൾ അതിലേക്കു കാരറ്റും പഞ്ചസാരയും ചേർത്ത് ഇളക്കുക. ഇടയ്ക്കിടെ കുറേശ്ശെ നെയ്യ് ഒഴിച്ച് ഇളക്കുക.
• മിശ്രിതം വറ്റി തുടങ്ങുമ്പോൾ അതിലേക്കു കശുവണ്ടി പരിപ്പു ചെറുതായി  നുറുക്കിയതും ഏലക്ക പൊടിയും ചേർത്ത് ഇളക്കി യോജിപ്പിക്കുക.
• ഹല്‍വയുടെ  പാകത്തില്‍ കട്ടിയാകുമ്പോള്‍ അടുപ്പില്‍    നിന്ന് വാങ്ങി നെയ്യ് പുരട്ടി വച്ചിരിക്കുന്ന പരന്ന പാത്രത്തിലേക്ക് ഹല്‍വ പകർന്നു  സമനിരപ്പായി നിരത്തി വയ്ക്കുക.
• കുറച്ചു നേരം തണുക്കാന്‍ വച്ച് മുറിച്ച് വിളമ്പാം.

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Appam and Spicy Chicken Curry

Appam is a fermented rice pancake with soft and spongy texture in the middle and lacy crispy edges. Appam is one of the traditional breakfast dishes of Kerala cuisine. It is the South Indian yeasted, flat bread. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper"). Appam is very delicious and healthy breakfast dish to start the day off. It can be serve as dinner too.

INGREDIENTS:

Raw Rice - 2 cups

Water -1/2 to 1 cup

Cooked Rice - 1/2 cup

Grated Coconut - 1/2 cup

Yeast - 1/2 tsp

Sugar - 1/2 tbsp (As required)

Salt - As required

METHOD:

• Soak raw rice in water for 4 hours.
• Drain water from rice, wash and grind it with fresh grated coconut , cooked rice and enough water to a medium consistency(adjust with water).
• Meanwhile add the yeast to 1 tbsp of warm water and 1/2 tsp sugar, mix well and keep for 5 minutes and then add it to the rice- coconut  batter.
• keep it overnight at a warm place for fermenting.
• Next day add salt and sugar to the fermented batter(you must see the batter bubbled up) and mix it well.
• If the batter is thick ,adjust with milk or water to get the consistency of dosa batter.
• Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil/Ghee.
• Pour a ladleful of the batter into the  Appam Kadai and slowly rotate the kadhai in a circular motion so that a thin layer forms on the sides while the middle remains thick.
• Cover and cook for a minute, remove the Vellayappam when the sides starts turning to golden color and the middle fluffy part is cooked.
• Repeat for the remaining batter to make to make more appams.
• Eat Vellayappam warm with Stew/coconut milk/chicken curry/Kadala curry/Egg curry.

NOTES:

• If you do not have cooked rice, take 1 tbsp of row rice flour, and add that to 1/2 cup of boiling water to form a thick liquid and add to the main batter.
• Before adding batter to the pan , check if the pan is hot enough by splashing water, once the batter pour to the pan , reduce flame  to low.
• If you do not have a vellayappam pan, use regular dosa pan.
• Pan must be covered with lid immediately after  pour  the  batter and slowly rotate on circular motion.
• Vellayappam goes very well with all  hot or sweet curries.

Tasty Spicy Chicken Curry Recipe::

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 1  tsp
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1 tbsp
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/4 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Tomato, finely chopped – 1 big

Chopped green chilly – 2 nos

Coriander powder –  1/2 tsp

Chilly powder – 1/2 tsp (optional)

Turmeric powder –  a pinch

Oil – 5 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

To see preparation Method, Please visit My blog page :: http://ourharsha.blogspot.com/2013/10/tasty-spicy-chicken-curry.html

 

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Tasty Spicy Chicken Curry

 

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 1  tsp
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1 tbsp
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/4 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Tomato, finely chopped – 1 big

Chopped green chilly – 2 nos

Coriander powder –  1/2 tsp

Chilly powder – 1/2 tsp (optional)

Turmeric powder –  a pinch

Oil – 5 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

• In a small pan add  all the powders  (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed,  and roast well  till raw smell disappears. let it cool for 5 minutes.
• Wash and cut chicken breasts  into small bit pieces.
• Clean them well.  Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.

• Heat 1 Tbsp oil in a medium sized non-stick pan, put the marinated chicken pieces, cover with a lid and cook for 2 to 3  minute. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 10 to 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken  is tender.
• Now add remaining  oil to the pan and shallow fry the chicken pieces till it is crispy in the outer. Stir it well.
• Transfer chicken pieces to a paper towel or plate.
• In the same pan add sliced onion, green chillies, ginger and garlic and sauté well,  cover and cook for 5 minutes in medium heat till the onion become translucent. 
• Open the lid, add roasted chilly powder, coriander powder, turmeric powder, cloves, broken star Aniseed, cardamom powder, cover the pan and cook for 10 minutes.
• Uncover the lid,  add chopped tomatoes, and half cup of water,cover and cook for 10 minutes. Open the lid, keep stirring the mix until the water content evaporates completely on medium - low flame.
• Now add the shallow fried chicken pieces to the pan and mix everything well, till the masala gets well coated over the chicken.  The chicken pieces will be in a brownish color.Check for the salt.
• Remove your tasty spicy chicken thick curry  from the fire and transfer to a serving plate or bowl.
• Garnish with chopped green onion or chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)
• Serve Spicy Chicken Roast with rice, appam or chapati.

NOTE:

• If you don’t have cloves, cinnamon, and fennel powder, and broken star aniseed , you can use 1 tsp of Garam masala and 1 tsp of Meat masala.

 

 

 

 

 

 

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ശാന്തത

 

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നേര്

 

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