Crafturday

A repainted old ceramic photo frame. Materials Used: Black Enamel Paint Acrylic Paint Metallic Acrylic Paint Crackle Medium Brush A photo suitable to the size of the frame

Ingredients: Tomato-3 Ginger garlic paste-1tbsp Curry Leaves Corriander leaves Cumin seeds Red chili-2 Method 1: In a thick batter instead of diluting it with water, grind the above ingredients in mixer grinder and add to batter. Method 2: Before grinding the soaked rise for Dosa batter, do the following. Keep the tomatoes aside and grind the rest. After 5 mins add in the chopped tomatoes too. When the tomatoes are juicy now go ahead with the soaked rice for making the dosa batter.

A thai clay flower effort with the variety "Bird of paradise".

Stick a textured sheet over the bottle till the shape tappers. Wind the remaining portion with a woolen thread of your choice. Make sure its randomly glued at some places to make it intact. Decorate with fancy buttons.

Ingredients: Raw Rice-3cup Idly Rice-1 cup Steamed Rice-1 cup Urad Dhal-3/4th cup Coconut-1 cup Batter: Soak Raw rice, Idly rice, Urad Dhal alltogether for minimum 4 hours. Grind coconut separately in mixer jar. Add steamed rice in the grinder and keep it on for few seconds. Strain the soaked items and add it in 3 portions. Once the batter is almost ready finally add salt as required,coconut paste and grind. Leave it over night for best results and to avoid using any products for fermentation. In the morning stir the batter properly and add enough water to have a gravy consistency. The consistency helps a lot in getting a thin appam. Once the appam pan is hot pour a scoop of batter in the center, hold the pan on both sides and tilt as required to make the batter move in circles. Close the lid and cook. Note : Do not spread the batter with the scoop in the pan. To make egg appam beat the egg with salt aside, leave the appam to be half...

Araitha Sundal Kulambu Ingredients : Onions -4 Sundal-2 cups Tomato-2 Ginger-1/2 inch Garlic- 8 cloves Green chilli-3 Corriander Curry leaves Mustard Seeds Salt Oil Chicken Masala-3tbsp Water- 750ml Prep: Thinly slice the onions. Soak and boil the Sundal. Chop the tomatoes. Crush the ginger and garlic Grind 1/2 cup of boiled sundal into a thick paste.Add water if necessary. Method: Add oil to the pan. Add and wait till the mustard seeds pop. Now wait till the onions,chilli and curry leaves are cooked. Once the crushed ginger and garlic's raw smell vanishes put tomato and sprinkle some salt and close the lid. After the oil comes apart and tomatoes are well cooked add chicken masala, mix well. Pour water along with salt and sundal. Once it comes to the boiling state add the sundal paste. Again leave it to boiling state and add corriander leaves. Note: Serves well with Appam.

At my home we identify this dish as thakkali kathrikai kadainthathu. For those who twists their head for brinjal, this is the only dish back at home where they dint realize it has brinjal added to it. Although this dish is pressure cooked by many, I prefer the authentic way of doing it in a pot or a vessel and smash/blend with the wooden blending stick or an electric blender. Serves :3 Ingredients : Sesame oil Cumin seeds Dried Red chilli -3 Small onions- a handful Turmeric powder Salt to taste Water Tomato-5(cut into pieces) Brinjal-3(finely chopped) Coriander leaves Prep : Cut tomatoes into small pieces.Finely chop brinjals and add it to water to avoid discoloration. Method : Heat the pot and pour sesame oil. Saute cumin seeds ,onions and redchillies. Now add tomatoes, brinjals, turmeric powder and salt to taste. Pour a glass of water. Close the pot with a lid and allow it to boil. Once its cooked drain the liquid in a separate bowl. Ble...