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0 Comments Saturday, 13 September 2014 | @ 06:12


On Thursday, its time for Sai Pooja and arati. My pooja room is filled with lots of positive vibe from the Thursday pooja and the Big picture of Shiridi Sai. Obviously,there will no Onion-no Garlic food at my home on thursday.Not new to me because, my husband goes to sabarimalai once a year (missed out this yr).

Eventhough, he loves onion more than me, its his will power to sacrifice both onion and garlic on this day. Yet, I dont want to compromise on the nutrition that onion and garlic gives. So I substitute with Dal and one extra subji. This time, its Bhindi Fry and Toor- Moong dal fry.



For Bhindi Fry:



Ingredients:

9-10 Bhindis washed and drained nicely.Should be done 1/2 hr before cooking, in order to retain crispiness.
For the stuffing powder: In a vessel, add Turmeric powder, Jeera Powder,Coriander Powder,Red Chilli Powder and salt and mix it.

Method:
1) Dry pat Bhindi and slit it in two. Stuff with the powder and start frying with little bit oil if you have nonstick. If you dont have non-stick, oil consumption is more.

After doing it, place it on the tissue paper to take the excess oil.

Dal Fry:-

Moong Dal- 1/4 Cup
Toor Dal- 1/4 Cup
Tomato- 1 chopped finely
Curry leaves - Few
Mustard - 1 tsp
Jeera - 1 tsp
Green Chilli- 1 or 2 slitted
Ginger grated - 1 tsp
Coriander Leaves for Garnishing

Method:

1) Let the dal cook nicely in cooker or microwave.
2) In a kadai with oil, put the mustard,jeera.After it splutters, add green chilli,curry leaves, Asafoetida,tomatoes and fry for 5- 10 minutes.You can add Dal Water/Broth or Just water.
3) Add dal,salt and cook for couple of minutes. Garnish with Corainder Leaves.

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0 Comments Friday, 12 September 2014 | @ 12:12



Talk about healthy recipes and oats is what we remember. Oats Upma, Oats Porridge, Oats Chapati...and to the list, is Oats Dosai. Normally, I dont make special batter for dosai as I use the Idly atta for dosai. But When I tried making this oats dosai, delicious and healthy it was.

More than Quaker, I like the brand Saffolla Oats and normally , recipes come along with that. As I came to know the recipe of Oats Dosai thro' that, I did try few times and no wonder, everybody at my home liked this. Like normal dosai,it has come very crispier and roast.




Here is the recipe.

Ingredients:-

Idly Rice/Puzhungal Arisi- 1 cup
Raw Rice - 1 cup
Urad Dal - 1/2 Cup
Oats- 1 cup
Thick Rice Flakes/Thick Aval- 1/2 cup
Salt

Method:-

1) Soak Idly Rice,Raw Rice and Urad dal for 2 - 4 hours . For better result, after soaking for an hour,keep it in the fridge.
2) Just before grinding, soak Oats and Thick Rice Flakes for 15 minutes.
3) Grind together 1 + 2. Add salt and wait till it ferments.

Next day, Oats Dosai is ready. Make sure the batter is just like Dosai batter consistency.
0 Comments Thursday, 11 September 2014 | @ 18:12



Daily chapatis or phulkas is totally boring. So , Today as I had the last 1/4 of Idly Atta, I planned to make some stuffed dosai.So , I did Peas-Masala Stuffed dosai ( delicious) with Spring onion Sambar and Celery Chutney/Thokku.

I was inspired by Shymala's Food in the Main blog for Celery Thokku/Chutney and made it to my alterations.It was easy and healthy too.Those who really hated Celery, can make in to chutney and eat it with Rice or Chapati or Dosai. As you know, my husband is so much in to calories, he loves Celery chutney.

Celery Chutney:

Celery - 1 stalk ( Chopped coarsely)
Green chillies - 2-3 according to taste
Ginger - a small piece
Mustard - 1 spn
Urad Dal- 1 spn
Tamarind -a small piece
Coriander leaves - 1/2 bunch

Method:

1) In a kadai with oil, add mustard and wait till it splutters.Add Urad dal, Green chillies and ginger and fry for about 3 mts.
2) Add chopped celery stalk and tamarind and fry for about 5-8 mts.
3) Blend all those with Coriander leaves and serve fresh.

Spring Onion Sambar:

Ingredients:

Spring onion -1 chopped finely
Tomatoes - 1 small chopped finely
green chillies - 2-3 Slit cut
Tamarind - size of lemon
Sambar powder- 1 spn
Salt & amp; oil
Toord Dal- 1 cup

MEthod:

1)In a kadai with oil, splutter mustard seeds and put spring onions and green chillies and fry for 5 mts.
2) After that, pour the tamarind juice out of tamarind and sambar powder and boil for about 10 mts on medium-high flame.
3)then, put the cooked toor dal and garnish it with coriander leaves.

Noe the main part, Peas-Masala stuffed dosai. Seems very big name but its just nothing but ;

In a kadai with oil, fry onions,tomatoes,chilli powder and turmeric powder and fry for 5-7 mts, till the onions and tomatoes are cooked.And then put the peas and fry for about 7 mts till the peas is soft and tender. Just put one spoon of Kasturi methi and garam masala for the aroma.Thats it. Make the dosai and stuff the peas-masala in to it. It is sure a feast but a simple and elegant one.You can make from the kids to the guests who come to your house,unexpectedly.

Good luck to you guys...Njoi and please tell me how you like it.

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0 Comments | @ 00:12
I get to be a participant in the 5th Bead Soup Blog Party on March 3rd!!!

Bead Soup Blog Party

What's that? & nbsp;It's a very cool event hosted by Lori Anderson of Pretty Things. & nbsp;Participants send jewelry making goodies to their bead soup partner. & nbsp;Then they create something fabulous with the pieces they receive and post pics on their blog on the party day (March 3, 2012), and we all hop from blog to blog to see all the fabulous creations everyone made!

You may get to see some "teaser" shots in the interim -- like pics of what I receive and what I sent -- but you just have to wait until the party to see the final reveal.

So I've been mulling over what I will send. & nbsp;I've been partnered up with a fabulous lampwork artist -- Lori Greenberg! & nbsp;Check out her amazing work and her beautiful blog! & nbsp;I love the contrast and color combinations she uses. & nbsp;So very "mod" and ultra-cool! ;)

Well, as they say ... stay tuned!
Heidi

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0 Comments Wednesday, 10 September 2014 | @ 06:12


100th post!!! wow.I am very happy to announce this is my 100th post.

POinted Gourd is sometimes referred to as the king of vegetables. This is probably due to the fact that it has a good blend of rasas and qualities that render it healthy and tridoshik for consumption. Hot and light in quality its firm and succulent texture makes it perfect for a savoury or a sweet stuffing.Its bitter essence and pungent post-digestive effect are balanced well in this recipe with a dash of tangy dry mango powder, a popular Indian seasoning.

Ingredients:

Tender :- 1/4 kg

Stuffing:

Coriander Powder - 1 tsp
Cumin Powder - 1tsp
Turmeric powder - 1tsp
Chilli Powder - 1 tsp
Dry Mango Powder- 1/4 tsp
Asafoetida Powder- a pinch
Salt

Method

1) Wash and pat dry the pointed gourds. Nick the end and make a veritcal slit in the center to stuff.
2)Mix together all the ingredients of the stuffing. Now Pack this stuffing in to the gourds.
3) In a kadai with oil, put the Mustard and Curry Leaves, and fry for about 40-50 minutes till the gourd is soft and cooked.

(Another Option:-)
Keep the stuffed gourd in the cooker for about 2 whistles and fry them. It will come out very good.As gourd /Kovaikai will take more time to fry.

Stuffed kovaikai curry is ready. Can have with Morkuzhambu/Kadi and Hot rice and Ghee.

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0 Comments Tuesday, 9 September 2014 | @ 12:12
Want to hear a bit about what I learned about sweat soldering with copper solder wire when I made all these guitars & nbsp;that went into official gift lounge bags at the 46th Annual Country Music Awards? & nbsp;Want to watch my YouTube tutorial showing how I work with this new material? & nbsp;Can you believe I managed to video myself soldering one of my guitars without melting or lighting my smartphone on fire?! & nbsp;(Lol - I'm pretty surprised!)

Well, then follow me over to Artisan Whimsy today and see my post as team member of the Metal Group. & nbsp;There you can see pics, read my experiences and tips, and watch my very first YouTube tutorial.

Happy soldering!
Heidi

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0 Comments Monday, 8 September 2014 | @ 18:12
I have wanted to learn to do prong settings for a while now. & nbsp;So when the Artisan Whimsy Metal Team & nbsp;decided we were going to post a prong setting how-to and a follow up challenge and blog hop, I figured now was as good a time as any.

When the how-to was posted, I saw that the solder media of choice was of the paste variety. & nbsp;Well, of course, I don't have any of that. & nbsp;And I wanted to save my $$ to put toward that disc cutter I've been eyeing. & nbsp;(You know, metal workers will ALWAYS choose tools and convince ourselves that we can "make do" on less than ideal material because it will just be a little more challenging -- not impossible, right?) & nbsp; & nbsp;I have copper solder wire for use when soldering copper pieces. & nbsp;And I have some easy sterling solder wire for use on sterling pieces. & nbsp;And I have loads of stones and fossils I want to set. & nbsp;So I was game to jump right in.

As soon as I considered making prong jewelry, I knew I wanted to try using my twisted rosy tipped ball pins as the prongs. & nbsp;But they needed to be pretty thick. & nbsp;So I tried twisting 16 gauge wire together to form a 14 gauge prong (approximately) and managed to ball the tips just fine. & nbsp;I then trimmed the ball pins down to a short prong length, making sure to cut the prong so that the bottom was flush and straight. & nbsp;I melted the copper solder and then held the prong in place with my locking tweezers while I "sweat soldered" the prong onto the face of the textured plate I cut from copper sheet. & nbsp;Repeat three more times and this is what I got!




I added a hand forged chain of mixed large hammered rings and smaller twisted copper, and hand turned and hammered s-links, too.

Next I decided after one successful try, I was certainly ready to solder prongs onto the sterling silver snowflake I had sawed out, right? & nbsp;Ummm . . . not necessarily! & nbsp;Lol. & nbsp;I struggled getting the silver wire to even melt, let alone flow. & nbsp;I still haven't figured out what happened. & nbsp;Maybe it had to do with the sudden 40 degree drop in temps outside and my studio being several degrees cooler?

I finally managed to get the prongs on. & nbsp;But they were stiff and potentially brittle. & nbsp;I started to gently and slowly bend them over the druzy slice I wanted to mount. & nbsp;The last prong didn't make it. & nbsp;It snapped loose right at the solder joint. & nbsp;No bueno.

So, I was certain the other three would either pop off or would break off because they may be brittle. & nbsp;So I decided it was worth the risk of leaving them in place, covering my whole piece carefully in Firescoff, & nbsp;and trying to very carefully not solder the stone. & nbsp;Just as I was getting the solder to melt and flow just a tiny bit, the stone made a popping sound. & nbsp;a large surface sliver popped off. & nbsp;The druzy crystals on that side also crumbled off like rock salt. & nbsp;Niiiice . . . NOT!


I slid the stone out after carefully prying the prongs open just a bit. & nbsp;I decided to try one more carved piece of stone. & nbsp;I clenched my jaw and tried soldering that fourth prong once more and finally got it to flow and stick. & nbsp;I slid the new stone into the setting and started to push the prongs carefully into place. & nbsp;The newly soldered prong held beautifully. & nbsp;Then one of the other original 3 popped off. & nbsp;Grrr. & nbsp;FAIL!

This will have to wait for a new day . . . maybe a rivet technique and/or some solder paste will be my next attempt. & nbsp;We shall see! & nbsp;But at least I have one nice prong piece to show you! & nbsp;And if the sterling snowflake doesn't work out? & nbsp;Well, I'll just recycle it and use the credits toward more tools! :)

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