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! :-) 

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! 

Other Mango Recipies :-

1. Raw Mango Curry (Manga Kootan)
2. Raw Mango Rice
3. Mampazha Pulissery (A curry using Buttermilk and Ripe Mangoes)

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

 

1. Puli Inji - Tounge Tickler 

2. Vellai appam without coconut & without yeast

3. Vegetable Istoo (stew)

4. Pazhampori 

5.Pulissery 

6. Olan

7. Palada Pradhaman

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.