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Jun 29, 2012

Jhoola / Swing - Popsicle - ice stick craft

For a long time thought of making a small swing / jhoola using popsicle sticks. Finally gave it a try today (ofcourse with lot of re-works) and here it is for your art admirer eyes




You will need

  1. Popsicle sticks - 1 bunch or 22 sticks
  2. Rope
  3. Beads (optional)
  4. Glitter glue
  5. Glass colours
  6. Craft glue or fevicol or glue gun

This is how I did that. 


  1. Arrange the sticks as shown here (make 2). This is the base. For additional support I stuck a cardboard of the same size below the sticks at the base.


2. Place two sticks crossing each other on top as shown in the photo (do it on both the bases)


You got two base supports for the jhoola / swing as shown.




3. Place them  at at equal distance. The centre gap should measure 2". Then two popsicle sticks on front as well as at the back connecting the two pieces as shown in the picture below





4. Now cut  the seat of 2.7" pieces and join them with another two pieces as shown in the picture below



5. Now pierce hole into the stick edge on both ends of the sticks at the front and the rear with the help of a big sewing needle or compass needle.


6. Take a rope and put it through the hole on one side. Tie a knot below the seat to secure it.


7. Pass two beads through it. Keep one bead at the end touching the seat. Pass the rope around a popsicle stick and bring the thread down and pass it through the second bead and pass the thread through the other hole behind the first one and same way secure it with a knot. (do the same procedure for the other side too)




 8.  now place the stick on top of the base stand as shown in the picture below. Your Swing / Jhoola is ready now for decoration.



This is how it looks after decoration!





Happy crafting! :-)


Jun 28, 2012

Conch Crochet



Another add on to my Amigurumi Colletion of aquatics! The Conch

The beautiful pattern I got it from here!








Jun 26, 2012

Mampazha Pulissery - Ripe Mango Khadi


The aroma, sweetness & royal colour of mango blended with spices, coconut oil & sour curd makes it the king of all dishes. Aboslutely royal and stunning dish from God's Own Country the greener of green India - Kerala!




Ingredients :

  1. Ripe Mango - 3 Nos (flavourful & sweet mango variety of your region)
  2. Sour thick buttermilk - 1 cup
  3. Grated coconut - 1 cup
  4. Red chillies - 4 nos
  5. Peppercorns - 1 tsp
  6. Cumin seeds - 1/2 tsp
  7. Fenugreek seeds - 1/2 tsp
  8. Turmeric Powder - 1/4 tsp
  9. Salt to taste
  10. Sugar - 3 tsp (or to taste)
Tempering :-
  1. Coconut Oil - 1 & 1/2 tbsp 
  2. Mustard seeds - 1 tsp
  3. Curry leaves - 1 sprig




Procedure :-

  • Slice the mangoes with skin. Remove skin from few pieces and keep it aside. this we are going to use at the finishing stage of the dish for garnishing.
  • Boil mango pieces with skin (this will emit complete flavour of mango) adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove skin from the mango pieces and let it cool separately.
  • Dry roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using mortar & pestle (or prepare and powder it in large quantity & store in an air tight container to use in khadis & other preparations)
  • In a small pan, heat 1/2 tsp coconut oil and roast the red chillies (this will give nice flavour to the dish)
  • Grind coconut, Cumin seeds, Red Chillies, Peppercorns together adding water to a smooth paste (you can use the water in which mango is boiled)
  • Mash the boiled mango pieces and add the ground masala paste to it, add sugar, roasted fenugreek seed powder and boil
  • Add the thick & sour buttermilk & cook on medium flame  stirring continuosly for 4 min or till foam forms on top.
  • Remove from flame and temper with mustard seeds & curry leaves in coconut oil and add to the dish.
  •  Now add the saved ripe mango pieces to garnish the dish.

  • Tounge tickling royal pulissery is ready to make you drool :p
Mezhukupirati / mezhukuvarati is the best side dish for this. Fried Kerala Urad Papad is added bonus!







Linking this recipe to the following events

  1.  "Dish Name Starts with M" in Akila's Kitchen


2. The Kerala Kitchen in Erivium Puliyum of Julie




Jun 25, 2012

Lotus in the Pond - crochet candle light decor

Happily presenting to your eyes, a new addition to my home decor.....

Aren't they so cute?!!........


I made the Lotus and leaves then attached them. As I always try to make things that are user friendly to wash & dry, made two detachable leaves. To facilitate that added a strap & press button to fix them to the flower.  Just make addtional round of loops at the end round of the flower, to make way for the leaves to be attached to the flower.





Thus the strap will become invisible as it goes behind the leaf.


I thought of attaching a bud in the centre but then kept it for my next project as this one I can use  as a table decor. The candle with holder will sit in the centre portion of the flower.




A nice decor for a candle light dinner! :-)  smiley







Jun 24, 2012

Instant Mango pickle - with tempering

Here pre-monsoon showers have started so it is a sign that mango season is coming to an end. So purchased some raw mangoes as I was craving for some simple pickles.

Instant mango pickle or manga curry - earlier I shared the one without tempering. 

Now sharing the other method which uses tempering. This is the one I served you all along with greens gravy the other day :)

It has less shelf life hence after 1st use, store in refrigerator. The facility of instant pickle is that it can be prepared in small quantities at when required, quick & delicious.



Ingredients :- 

  1. Raw mangoes - 2 Nos.
  2. Asafoetida powder - 1/4 tsp
  3. Red chilli powder - 2 tsp
  4. Salt to taste
  5. Turmeric powder - 1/4 tsp
  6. Oil for tempering
  7. Mustard seeds
Procedure:-

  • Cut raw mangoes into small pieces
  • Heat oil in a wok, add mustard seeds. After they crackle switch off the stove. remove the wok.
  • Add Asafoetida powder, turmeric powder, salt, mix.
  • add red chilli powder and mix well
  • Add it to the cut raw mangoes
  • Toungue tickling instant mango pickle is ready! 


Linking Posts to "The Kerala Kitchen Event"

From my cookbook for culinary spells, linking the following yummy recipes born in God's Own Country to The Kerala Kitchen June 2012 event hosted by  Julie @ Erivum Puliyum (wow! what a toungue tickling blog name!) :p















6. Olan









Jun 23, 2012

Puli Inji - tounge tickling side dish

Puli inji or inji puli AKA Pulikachal takes its place on a feast menu. The toungue tickler serves a good aid for digestion after a heavy meal. Goes well traditional main course rice dishes, curd rice, chapathi, dosa, etc

Ginger : Root Spice gives fragrance to any dish it is added to. Used in western as well as in Asian Cuisine.  Helps control lipids and free radicals.  Helps ease muscle pain, when had with a combination of hot water & lime it helps in weightloss as well as control blood cholestrol....helps to control nauseas, gas etc. however, it should be avoided while having acidity.

Tamarind: sour & slightly sweet fruit aids digestion. It is used around the world for various medicinal purposes. Anything in excess is not good. So eat it moderately. Always buy old tamarind which are dark in colour and will act friendly on your stomach. Its toungue tickling taste will make you crave for more....
Ingredients :
  1. 2 Cups - Tamarind Extract (thick)
  2. 1/3 cup - Jaggery (grated)
  3. 1/4 cup - Finely chopped Ginger
  4. 3 tbsp - Gingely Oil
  5. 1 tsp  - Asafoetida
  6. 1/2 tsp - Turmeric Powder
  7. 2 Nos. - Green Chillies
  8. 1/2 tsp - Red Chilli Powder
  9. Salt to taste
  10. 1 spring - Curry leaves
  11. 1 tsp - Mustard seeds
  12. 1/2 tsp - Chana dal  
Procedure :-


  • Finely chop ginger and green chillies. Grate Jaggery.
  • Heat oil in a wok, add mustard seeds. When they start crackling add chana dal.
  • When dal turns golden colour, add curry leaves, green chillies and ginger pieces
  • saute for 1 minute

  • Add the Tamarind extract, turmeric powder, red chilli powder, grated jaggery, Asagfoetida, Salt to taste, Mix well.



  • When it starts boiling, simmer the flame and let it cook for 20 minutes or till the oil separate and a thick consitency is formed. stir in between occasionally. [the aroma it spreads across the air will make everyone go gastronomic]

  • Mouthwatering inji puli recipe is ready to kindle the intestinal juices.



Linking this Post with "The Kerala Kitchen" Event for June 2012 hosted by Julie @ Erivum Puliyum







Jun 22, 2012

Granny Square Crocheted Shoulder Bag

As all the bags i have made are given away as gift, thought to gift myself with a nice bag which can hold my purse and my mobile.







Crocheted this bag using granny square.








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