Carrot - Drumstick Leaves Thoran.

 

Ingredients.

Drumstick Leaves.                   200 gm.

Carrot(grated).                          100 gm.

Grated coconut.                        50 gm.

Sliced onion.                              2 tablespoon 

Chilli powder.                             1 teaspoon 

Turmeric powder.                       /4 teaspoon.

Salt.                                              enough to taste.

Oil.                                               2 teaspoons 

Water.                                          2 teaspoon.

Heat  oil in a pan.  Add onions,fry.Add chilli and turmeric powder,stir.

Add coconut,stir.

Add carrot,stir to cook.Add drumstick leaves,salt. Sprinkle water, stir amd cover with a lid to cook for one minute.

Remove from heat.Serve hot.

Gulab jamun.

 

Ingredients: Gulab jamun.

Milk powder.                      250gm 

Maida.                                 3 tablespoon 

Cornflour.                            2 tablespoon 

Baking powder.                  1/4 teaspoon 

Baking soda.                       1/4 teaspoon 

Milk.                                      3 tablespoon.

Oil.                                         2 cups.

Knead all  ingredients (except oil ) well.Make small balls.Heat oil and fry till golden brown.

Sugar syrup:

Sugar.                            500 gm 

Water.                            3 cups 

Lemon juice.                1/2 teaspoon 

Cardamom powder.    1/2 teaspoon. 

Mix all together.Boil to make in a honey consistency.

Add gulab jamuns.Keep two hours before serving.(in fridge or room temperature.)

Pretty roses.

 

Infinite Beauty In The Sky - The Moon In Sunset Light .

 

Marvelous greenary.

 

End of the day!

 

Falooda.

 

Ingredients:

Pistha ice cream                      500 ml.

Vanilla ice cream                     500 ml.

Sliced fruits                               4 cups

Sugar                                           1 spoon

Raisins & cashews          1 cup

Almonds (sliced)                      1 spoon

Basil seeds                                 4 spoons

Jam                                             4 spoons

Cherry                                         5

Tutti frutti                                  2 spoons

Soak basil seeds for fifteen minutes. After swelling, drain water. Keep aside. Mix sliced fruits with sugar and allow to cool. Take a long glass. First add one scoop vanilla ice cream. Then add one spoon jam. Next layer one spoon sliced fruits. Then layer soaked basil seeds. Then layer one scoop pistha ice cream. Then add raisins and cashews. Add tutti frutti. Repeat the layers again. Garnish with cherry and almonds on the top.

          

Chillies.

 

Floating clouds add colours to the sky.

 

Flower pot.

 

After noon sun.

 

Pineapple cake.

 

Ingredients:

Pineapple.                           400 gm 

Sugar.                                   250 gm 

Vanilla essence.                  2 teaspoons 

Egg.                                       3

Sunflower oil.                       50 ml 

Milk.                                        50 ml 

Maida.                                     150 gm 

Baking powder.                      1 teaspoon 

Baking soda.                          1/2 teaspoon

Whipping cream.                   100 ml 

Yellow colour.                         1 drop 

Sugar syrup.                            3-4 tablespoon 

Slice pineapple.Heat a pan,add pineapple,100 gm sugar,1 teaspoon vanilla essence and cook.Allow to cool.Grind.Keep aside.

Beat eggs.Add 150 gm sugar,beat well.

Add 1 teaspoon vanilla essence,beat again.

Add sunflower oil, milk and beat well.

Add maida,baking powder, baking soda,beat well.Add half of the cooked,grind pineapple to this and mix well.

Bake in a 180° pre heated oven for 40-45 minutes.

Beat whipping cream to stiff peaks.

Add yellow colour.

Layer the cake into three.Apply sugar syrup,cream and spread cooked pineapple.

Repeat the process.

Cover the cake with cream.Decorate with sutable nozzles.

Refrigerate for 2 hours.

Flower vase.

 

Painted coconut caps.