pulihora

Cooked rice – 250gms


Tamarind - size of a big lemon

Red chillies - 4

Green chillies – 4

Ginger-1/2 inch finly chopped

chena dal - 1 tbsp

Urud Dal - 1 tsp

Ground Nut - 2 tbsp

Mustard Seeds - 1 tsp

Curry Leaves - 1

Salt as per taste

Oil - 100 ml









Method to prepare:



Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well add the powder and cook well for 10 mins on sim.

Once its done, mix it to the rice.

This tastes great when prepared in the morning and had for lunch. Also a wonderful dish for travelling packing.

cold porceline dough

3/4 cup of white glue


1 cup cornstarch

1/2 cup of water

1 teaspoon of cold cream*

1 teaspoon of glycerin



Mix wet ingredients until smooth over medium heat. Cook for a few minutes and add cornstarch. Stir continually until it forms a ball, remove from pan and mix thoroughly with hands. (I like to cover with a damp cloth until its cool enough to handle) do not refrigerate. Keep in an airtight bag.



* Ponds Cold Cream will do the job
Use as you would any modeling paste, can be molded and used in many ways... use chalk powder to colour, or paint with any paint when dry.




Use cold cream to moisten mold and/or when you are working with it, if it becomes sticky.. Or ..dust with cornstarch...adjust ingredients for more or less.

gajar ka halwa(carrot halwa)

Try this easy-to-make sweet dessert recipe from India.


Ingredients:

1 kilogram carrots
1 liter milk

1 teaspoon cardamom seeds

3 tablespoons ghee
2 tablespoons raisins

2 tablespoons almonds

2 tablespoons pistachios

450 grams sugar



Preparation:



1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.



2. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.



3. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.



4. Add ghee (clarified butter) and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.



5. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios.



Serve cold, hot or at room temperature.

chakkilam(jantikalu)

INGREDIENTS



Rice 6 cups

Split Bengal gram (chana dal) 3 cups

Split black gram skinless (dhuli urad dal) 1 1/2 cups

Split green gram skinless (dhuli moong dal) 3/4 cup

Cumin seeds 2 tablespoons

Coriander seeds 2 tablespoons

FOR DOUGH

Chakli ka atta 3 cups

Turmeric powder 1/4 teaspoon

Red chilli powder 1 tablespoon

Salt to taste

Sesame seeds (til) 2 tablespoons

Oil to deep fry





METHOD

Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

SHAAM SAVERA

Spinach koftas cooked in tomato gravy.

Preparation Time : 15-20 minutes



Cooking Time : 20-25 minutes

Servings : 4





INGREDIENTS



FOR KOFTAS

Spinach 2 medium bunches

Green chillies, finely chopped 2

Cornflour/ corn starch 3 tablespoons

Salt to taste

Cottage cheese (paneer) 125 grams

Oil to deep fry

FOR TOMATO GRAVY

Butter 3 tablespoons

Cloves 6

Green cardamoms 4

Bay leaf 1

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Green chillies, finely chopped 2

Tomato puree 2 cups

Red chilli powder 1 tablespoon

Garam masala powder 1/2 teaspoon

Salt to taste

Sugar 3 tablespoons

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Fresh cream 1 cup





METHOD

Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely. Mix the spinach, green chillies, garlic, cornflour and salt to taste well. Divide into twelve equal portions. Add salt to taste to grated cottage cheese and mash well. Divide into twelve equal balls. Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball. Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain and place on absorbent paper and set aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasoori methi and add it to the gravy. Stir in fresh cream. Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break. Chef's tip: Before proceeding with all the koftas, deep fry one and check if they are breaking. If they break, add some more cornflour in spinach mixture and then deep fry in hot oil.

Homemade Kid's Craft Recipes

Homemade Kid's Craft Recipes




Try our kid tested recipes for paper paste, bread clay, paper mache, and finger paints to save money and inspire your child's creativity.

Paper Paste

Supplies:

Instructions:

1/4 cup corn starch

3/4 cup cold water

2 tbsp light corn syrup

1 tsp white vinegar

Few drops oil of wintergreen



Add 1/4 cup corn starch to medium saucepan; slowly stir in 3/4 cups water. Add corn syrup and vinegar. Cook, stirring constantly, over medium heat until mixture is smooth and very thick. Remove from heat. Slowly stir remaining 3/4 cup water into thickened mixture, stirring until smooth after each addition. Stir in oil of wintergreen. Mixture will be thin but may be used immediately or allowed to cool, then stored in covered jar for later use. Keeps two months. Makes about 1-1/2 cups.

Finger Paint

Supplies:

Instructions:

1 cup of instant laundry starch

5 cups of boiling water

1/2 cup soap flakes

Powdered Tempra color

Mix starch with enough cold water to make a smooth paste.
Add boiling water and cook mixture until it is glossy.

Stir in dry soap flakes while the mixture is still warm.

Let cool and pour into jars. Add coloring.

Keeps for a week or longer with a tight lid.

Paper Mache

Supplies:

Instructions:

Large bowl full of one inch squares of newspaper
Hot water
1/3 cup flour
1/4 cup water
Plastic bag
Prepare a large bowl full of one-inch squares of newspaper as follows:

Tear off long inch-wide strip, holding as many strips as you can easily tear through. Then tear these off by the inch. Completely cover the scraps with hot water and soak overnight. Next, squeeze out excess water. Add one cup of paste to every three cups of paper and mix thoroughly. For paste, use the proportion of 1/3 cup flour to 1/4 cup water. To void a messy mixing job, you may place in plastic bag and knead. Mold into shapes and allow to dry. Paint and decorate as you desire.

Bread Clay

Supplies:

Instructions:

stale white bread
white glue
tablespoon
plastic baggie
Plastic bag



Take a white piece of stale bread and mix one tablespoon of white glue in a plastic baggie and knead until bread absorbs the glue.

Take the clay out of the bag and knead until soft.

You can also add food coloring before you add the bread.

The clay will keep for several weeks in the refrigerator.

Suggestion:

Make different colored beads and string them together for a one-of-a-kind necklace or bracelet.

Picture Transfers

Supplies:

Instructions:

paint brush
undiluted evaporated milk
comic sections or magazines
spoon
Dip paint brush in evaporated milk and lightly paint over the desired pictures from a magazine or comic.

Quickly cover this painted area with a blank piece of paper and rub the paper firmly with the back part of a spoon.

Just like magic the picture has transferred to the clean paper in clear detail!

Bread Dough Clay

clay is inexpensive, fun and can be done indoors or out on a picnic table or deck. Give the kids some ideas of items they can make such as flowers, trees or other things they love. If you don't guide them they often become frustrated due to too many ideas and they can't decide! I like planning theme days where we read books on a subject, perhaps watch a movie in the related theme and then do arts and crafts afterwards. This is especially nice for rainy days.


You will need:



2 slices white bread



2 tsp. white glue



2 tablespoons water



food coloring



spray glaze or clear fingernail polish



Optional: pin back, magnets or string



Remove the crusts from the bread and discard. Working on a surface that can be cleaned easily, or use plastic trays-one for each person (foam plates are handy too). Add the glue and water to the bread and "knead" it until it isn't sticky any longer. Divide the dough into sections and add drops of food coloring to each, so you have a nice variety. Place each section in a plastic bag or container. When you are ready to use it place it in the middle of the table for the kids to share, or divide it so they each have their own. Don't work in the hot sun because the clay will dry to quickly. After they form their creations, allow them to dry overnight. When dry, they can brush them with clear nail polish, or you can spray them with a sealant. An option is to hot glue pin backs or magnets onto the art, or before drying, poke a hole with a toothpick that you can later thread string through. Kids can even make their own beads if they wish!