Vegetable salad.

 

Ingredients:

Carrot.                       1

Cabbage.                    100gm.

Onion.                         Half.

Green chili.                1     

Capsicum.                   Half. 

Lemon juice.              1 teaspoon

Honey.                         1 teaspoon   

Salt.                               a pinch.  

Coriander leaves.       Accordingly.

Slice carrot,cabbage, onion, capsicum and chilli. Mix lemon juice and honey by shaking well.Mix all together.Add salt.Spread coriander leaves. Decorate with a tomato rose.

       

Rava vada.

 

Rava Vada

Rava                1 cup

Onion              1/2 cup

Green chilli      2

Ginger              1 teaspoon

Salt                    a pinch 

Water                 Accordingly

Oil                     1 cup

        Slice onion,chilly and ginger into small pieces.Mix them with rava,water,and salt.Knead to make small balls.Just spread  in the shape of vada and fry.

Awesome sunset at Kuzhuppilly beach,Kochi.

 

Beautiful clouds over the river Periyar.

 

Beauteous flowers await in buds.

 

Clouds.

 

Chocolate Pastry.

 

Ingredients.

Maida.                         100gm

Sugar.                            100gm.

Egg.                                 2.

Sunflower oil.                   50 ml.

Vanilla essence.               1/2 teaspoon.

Baking powder.                  1/2 teaspoon.

Baking soda.                       1/4 teaspoon.

Cocoa powder.                     1 teaspoon.

Whipping cream.                 50 ml.

Cherry.                                   50 gm.

Sugar syrup.                         3 tablespoons.

Beat egg.Add sugar,beat well.Add vanilla essence.stir well.Add sunflower oil,mix well.

Mix flour, baking powder, baking soda, cocoa powder and sieve.Add this to the sugar -egg mix and beat well.Add cocoa powder,mix well.

Bake in a 180°pre-heated oven for 35 minutes.

Allow natural cooling.

Beat whipping cream to stiff peaks.

Layer the cake, soften with sugar syrup,apply whipping cream.

Decorate with cherries.

Refrigerate for two hours to set the cake.

Red Fort.

 

Banana Pudding.

 

Ingredients

Sliced banana      2 cups

Ghee                      1 spoon

Sugar                     ¼ cup

Water                    ½ cup

Egg                         2

Milk                        2 cups

Powdered

Cardamom            ¼ teaspoon

Vanilla essence     ½ teaspoon

 

Fry banana in ghee.  Heat a pan, caramelise sugar with water. Mix egg and milk well. Add cardamom powder, vanilla essence and caramelised sugar to fried banana. Bake or steam to cook.  Allow to cool. Put it upside down in a plate. Garnish with sliced seedless grapes and banana pieces.    

Floral arrangement with Petunia & Henna plant flowers.

 

Petunia flowers & 

Henna plant bunches of flowers.

Bengal clockvine.(Bengal trumpet)

 

Bengal clockvine. A purple flowering tropical vine.

And an evergreen vine.

Native to China,India,Nepal, Bangladesh, Myanmar & Indo China.

Other names :

Bengal trumpet, blue sky flower, blue thunbergia,blue trumpet vine, clockvine,sky flower,sky vine.

A house plant in temperate regions.

Banana Halva.

 

Ingredients:

Ripe banana.                       3-5

Ghee/Vanaspati                   50ml

Sugar.                                   50 gm 

Cornflour.                            3 tablespoons 

Cherry.                                 5

Cardamom powder.          1/2 teaspoon.

Heat a pan.Add ghee, sliced Banana,stir to cook and mash.Add sugar and stir.Mix cornflour in half cup of water and add.Stir all ingredients well to make thick.Add cardamom powder.Remove from heat.Apply a little ghee in a tray, spread the mixture and level.

Allow to cool.Cut into pieces.Garnish with cherry.

Beetroot Thoran

 

Ingredients:

Beetroot.                                   200gm 

Grated coconut.                        50 gm 

Chilli powder.                             1 teaspoon 

Pepper powder.                         1/2 teaspoon 

Turmeric powder.                      1/4 teaspoon 

Onion.                                           1/2

Garlic.                                            2 petals. 

Coconut oil.                                  1 teaspoon 

Malabar tamarind 

(Indian garcina).                          A pinch.

Salt.                                                 A pinch.

Curry leaves.                                  5-6

Grate beetroot.Slice onions and garlic.

Heat a pan.Add oil. Fry onions and garlic.Add curry leaves, chilli, pepper, turmeric Powder, stir well.Add grated coconut.Add grated beetroot and salt and Indian garcina. Stir well, cover the pan with a lid and cook for 2-3 minutes.Serve hot.