Paper Quilling–Tulip

I made this  beautiful quilled tulips as a Christmas gift  for my Husband

Paper Quilling is also known as Paper Filigree. It is  an art of rolling, scrolling, shaping or fringing of narrow strips of paper to create amazing designs and compositions.

WORK IN PROGRESS:

Flowers and plants are always favorite themes with quillers.

Paper quilling is really economical. Quilling is very easy to learn and doesn’t require large investment in specialized tools. To start,  all you need are paper strips, a toothpick or corsage pin and craft glue.

You can either buy a quilling tool or improvise by using a long needle or any thin piece of metal.  Quick drying glue is advisable and preferably in a fine tip container. Another useful tool is the circle template board; you can improvise by using push pins to make uniform sizes of circles.

Paper quilling is an extraordinary paper craft because not only is it very simple to learn and make, it is also an art that is beneficial to our mind, body and heart, regardless of age or gender.

The Quilling craft works produce amazing results which can be used for decorating birth announcements, wedding invitations, and greeting cards.

Quilled crafts can also be used to decorate small boxes, or made into jewelry or refrigerator magnets. Large, composite projects can be framed and presented as stand-alone art.

I framed this beautiful quilling using old vinyl blind (glued vinyl blind in all sides for framing the picture).

Paper-cuts are chiefly used as decorations. I really enjoy paper crafts for several reasons. First, there are so many things I can create from a few pieces of colorful paper or card stock.  Another reason is paper crafts are economical and easy to store.  And paper crafts range from simple to complex. We can  use recycled papers, tissue papers, magazines, wrappers, envelopes and cardboard containers for  paper crafts.

Quilling isn't a difficult craft, but it can take a little practice to get the tension right. So let's practice!

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Bread Uttapam -Semolina Toast

INGREDINETS:

• Rava/Semolina  – 1/2 cup
• Rice flour – 2 Tbsp
• Yogurt – 2 Tbsp
• Onion, finely chopped – 1/4 cup
• Green chillies, chopped – 2 or 3  nos
• Tomato, finely chopped – 1 no
• Red bell pepper, finely chopped – 2 Tbsp
• Green or Yellow bell pepper, finely chopped – 2 Tbsp
• Coriander leaves, finely chopped – 2 Tbsp
• Asafoetida or Hing – 1/4 tsp
• Water – 1 to 2 cups
• Salt – to taste
• Butter or oil – 1 tsp

Preparation Method:

• Take Rava/Semolina in a medium size bowl.
• To this pour 2 cups of water and mix well. Keep it aside for 30 minutes.
• Now pour rava and rice flour to big jar of your mixi /blender and grind well. Add enough water to get right consistency, The batter should be  thinner  than idli batter.Neither too loose nor very thick batter.

• Pour the batter to a mixing bowl.
• To this add yogurt, Asafoetida and salt and mix well.
• Now add the chopped, Onion, green chillies, tomato bell peppers to the Semolina batter. Mix everything well. Check for the salt.

• Heat a nonstick griddle/ pan.
• Grease the pan with little butter.
• Place one bread slice on the greased pan and spread a layer of semolina batter to the top of the bread. (Make sure that the batter side is on top. No need to grease both side of bread slices with butter).
• Cover and cook on low-medium heat for 30 seconds.
• Now flip the bread carefully and cook other side also. (1-2 minutes)

• Repeat the process with all the remaining bread slices.
• Delicious Bread Uthappam or Semolina Toast is ready to serve.

• These Bread Uthappam or Semolina Toasts are really tasty without any side dish but you can serve it with Tomato ketchup, Coriander chutney or Coconut chutney.

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Paper Quilling-Flowers

Paper Quilling is also known as Paper Filigree. It is  an art of rolling, scrolling, shaping or fringing of narrow strips of paper to create amazing designs and compositions.

Work In Progress:

Flowers and plants are always favorite themes with quillers.

Paper quilling is really economical. Quilling is very easy to learn and doesn’t require large investment in specialized tools. To start,  all you need are paper strips, a toothpick or corsage pin and craft glue.

You can either buy a quilling tool or improvise by using a long needle or any thin piece of metal.  Quick drying glue is advisable and preferably in a fine tip container. Another useful tool is the circle template board; you can improvise by using push pins to make uniform sizes of circles.

Paper quilling is an extraordinary paper craft because not only is it very simple to learn and make, it is also an art that is beneficial to our mind, body and heart, regardless of age or gender.

The Quilling craft works produce amazing results which can be used for decorating birth announcements, wedding invitations, and greeting cards.

Quilled papers can also be used to decorate small boxes, or made into jewelry or refrigerator magnets. Large, composite projects can be framed and presented as stand-alone art.

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Trumpet vine single flower

Trumpet vine flowers are very attractive to  Hummingbirds,and many types of birds like to nest in the dense foliage.  It is also known in North America as “Cow Itch Vine” because the leaves can cause a rash in some animal like cows.

The petals of the delicate flower of Campsis radicans (trumpet creeper, Hummingbird Vine or trumpet vine) form a corolla tube with five spreading lobes. A shortened calyx tube covers the base of the flower.

I download this digital  file from  http://www.silhouetteonlinestore.com and I cut this file using Silhouette CAMEO®.

First I cut out each pieces to make this beautiful Trumpet vine single flower in desired color cardstock papers. I used Red, orange , and green cardstock papers.

Paper-cuts are chiefly used as decorations. I really enjoy paper crafts for several reasons. First, there are so many things I can create from a few pieces of colorful paper or card stock.  Another reason is paper crafts are economical and easy to store.  And paper crafts range from simple to complex. We can  use recycled papers, tissue papers, magazines, wrappers, envelopes and cardboard containers for  paper crafts.

 

 

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Christmas Tree Decoration

Decorating the Christmas tree is a tradition that most people enjoy and look forward to year after year.

We had so much fun and happy moments while decoration this Christmas tree with friends.

The Christmas tree comes to us from Germany.The green color of the tree signified the life force through the year.  Decorative balls represented the planets, while the star that radiates from the top reminds us of Bethlehem. The entire tree and decorations teach us that the universe is witness to the Incarnation.

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Strawberry Mango Peach smoothie

INGREDINETS:

• Frozen Strawberry, Mango, and Peach – 2 cups (you can choose your favorite fruits)
• Milk– 2 cups
• Honey – 2 Tbsp

METHOD:

1. Process all ingredients in a blender until smooth.
2. Pour into glasses.
3. Serve immediately.

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Green Peas Curry

Spicy Green peas curry or Green peas Masala is a nice combination with Kerala Parotta, Chappathi, Appam or Naan

INGREDIENTS :

• Green peas  - 2 cups                   
• Onion (thinly sliced ) – 1 no
• Tomato – 1,  big
• Garlic pods, crushed – 3  nos
• Green chilly – 1
• Coriander powder –  2  tsp
• Turmeric powder  – 1/4 tsp
• Red chilly powder – 1 tsp
• Garam masala  – 1/2  tsp
• Oil – 2 tsp
• Salt –  to taste
• Chopped coriander leaves – 1 Tsp (to garnish )

To Grind :

• Onion (thinly sliced )    –  1 no
• Tomato (roughly chopped)  – 2 nos
• Ginger, chopped   – 1 inch long piece
• Green chillies  – 3 nos
• Chopped coriander leaves –   one handful
• Mint leaves – one handful
• Cashew  nuts  – 2 tsp
• Cloves   – 3 nos
• Cinnamon powder – 1/4 tsp                  
• Fennel powder – 1/4 tsp
• Cardamom powder  – 1 pinch

METHOD:

• Wash and soak the  green peas overnight or at least 4 hours if you are using dry peas. Otherwise boil it directly in a vessel.  Here I have made use of dry peas and hence I have soaked it overnight.
• Drain the water and pressure cook the Green peas by adding water (add water so as to cover the peas) for  3 whistles until the peas get cooked well. Switch off the flame of pressure cooker after its 3rd whistle and allow it to cool for sometime.
• Heat  little oil in a pan add cloves, cinnamon powder, cardamom, fennel,  cashew nuts followed by ginger, onion and green chillies  and sauté well. Cover and cook for 5 –10 minutes on  medium heat till the onion become translucent.
• Then add the chopped tomatoes and sauté till the tomatoes turn mushy. 
• Add chopped coriander leaves and mint leaves.  Sauté it well.  Allow it to cool.
• Place the masala ingredients to a mixer jar and grind to get a smooth paste. Keep it  aside.

• Meanwhile heat 1 tsp oil in a large  heavy bottomed pan. splutter mustard seeds in it.
• Add sliced onion, garlic  and green chilles and sauté till the onion become translucent.
• Add the chopped tomatoes and cook  it till the tomatoes turn mushy.
• To this add turmeric powder, red chilly powder, coriander powder and garam masala.  Sauté it well for 2- 3 minutes.
• Now add the ground onion masala paste to the  pan and mix everything well.  Add salt.
• Add cooked green peas to this and  mix it well. 
• Add 1/2 cup of water to the pan, mix everything well,  and let it boil.
• Let it boil till the curry becomes thick and oil separates. Check for the salt.
• Garnish your tasty spicy green peas curry with coriander leaves. 
• Serve thick  green peas masala  with chapatti, Naan, or Puri / Poori

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Pazham Pori / Ethakkappam– Banana Fritters

Banana Fritters or Ethakka Appam / Pazham pori is a very popular and traditional dish in Kerala. It is one of the easiest and yummiest snack to have in your evenings with a cup of tea.
Usually Pazham Pori is prepared from Maida and Banana. But in this recipe, I have replaced Maida with something more healthier.

INGREDIENTS

• Ripe Big Banana / Ethapazham / Nentham pazham / Ripe plaintain (the riper and blacker the skin, is  better) . I used  Frozen Goya Ripe Plantains slices – 12 nos 
• Gram Flour (Kadala mavu -  besan flour ) – 1 cup
• Rice flour – 2 Tbsp
• Turmeric powder – 1/8 tsp
• Baking powder – 1/2 tsp
• Salt - small pinch
• Sugar – 3 or 4  tbsp
• Cardamom powder – 1 pinch
• Water - About 3/4  cup (more or less)
• Oil (coconut oil ) for deep frying

PREPARATION METHOD:

• Peel 2 ripe bananas. Cut each one horizontally into two pieces. Now make 2 or 3 lengthwise cuts on each piece. Keep it aside.
• Take a wide bowl and add  Gram  flour and rice flour in it.
• Add sugar, salt and baking soda to the bowl and mix everything well.
• Add cardamom powder and mix everything well.
• Pour water to the ingredients little by little, to make a batter that's slightly watery than dosa batter. It shouldn't be too thin, otherwise, the Ethakka appams or banana fritters will be too oily.
• Now add in a pinch of turmeric powder and mix well. This is only meant for the color bit and doesn't change the taste or flavor in any way.
• Dip the banana  slices in batter and evenly coat them.
• In a deep bottom frying pan heat about 1/2 cup oil, until its all bubbly. You have to use coconut oil for the authentic taste.
• When the oil is just short of smoking hot, place carefully the dipped banana pieces one by one into the oil and fry both sides of the coated banana pieces until golden brown (Turn over in between).
• Remove from oil and drain the excess oil with paper napkins /  kitchen towel.
• Serve warm with hot tea.

 Banana Fritters / Pazham pori using Frozen banana slices :
If you prefer to make pazham pori with Frozen banana slices, take banana slices from refrigerator and place them in room temperature for 20 minutes. Make batter. Dip the banana slices in batter and evenly coat them. Heat oil for deep frying and fry both sides of the coated banana pieces until golden brown. Remove from oil and drain the excess oil with paper napkins /  kitchen towel. Serve warm with hot tea.

NOTES:

• Instead of gram flour , you can use All purpose flour or wheat flour.
• Addition of sugar depends on sweetness of banana.
• More sugar browns the fritters.
• Carefully mix the batter. Batter should be more or less thick.
• I used a s small kadai / pan for frying so that I need only very little oil and that reduces wastage.
• The ethakka appams/ Banana fritters  get soggy and the coating gets chewy and soft once cold so this is best served warm.
• The street food sellers often use eggs in the batter, but your homemade Pazham Pori will certainly taste even better.
• No other variety of banana can be substituted for Nendran pazham or etha pazham to give the desired quality.
• When you use rice flour, the batter tends to come out little crispy.The proportion of Rice flour depends on how crispy you want. Without rice flour the fritters tend to become soggy. If you want it crispy, you can add a little more rice flour, but I think the snack tastes better when chewy.

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