Wednesday, March 12, 2008

PAPAYA LAMP ( Table Decoration)



1. Select a ripe and firm papaya.
2. Cut a slice from the bottom to make it stand on a level surface and scoop out the seeds.
3. Using a thin and sharp knife, cut out the eyes,nose and mouth.
4. Use the bottom piece for a hat. Carve zig-zag on the rim and make a hole in the middle.
5. Light a candle and place it inside the lamp,just before your guests arrive for dinner.

CUCUMBER BOAT (Table Decoration)



Things Required:

Cucumber
Carrot
Spring onion
Cherry tomatoes.
Cloves
Toothpicks

Method:
1. Select a boat shaped cucumber, cut the shape and scoop out the seeds.
2. Make a man with a spring onion bulb.
3. Use cloves for eyes and cut out a nose and mouth piece from a cherry tomato.
4. Use halved cherry tomato for a cap.
5. For the hands, take spring onion leaves, insert a toothpick in each and fix them on the body.
6. Make oars from carrot.

This can be placed in the centre of the salad plate.

UGGANI - Puffed Rice Snack


Ingredients:

Puffed Rice .. .......................100 gms
Onions thinly sliced ........... 1 medium
Roasted Gram Powder....... 2 tbsps
Salt ....................................... to taste
Turmeric Powder .............. 1/4 tsp
Chilli powder ........................1/4 tsp
Green Chillies .................... 1

For Tempering:

Mustard Seeds .................. 1 tsp
Cumin Seeds ...................... 1 tspDry
Whole Red Chillies ..... 2 (broken)
Curry Leaves...................... 1 sprig
Asafoetida (hing) ................ a pinch
Coriander ............................ for garnishing

Method:

1. Soak puffed rice in water for 5 mins and drain. Transfer in a bowl.
2. Mix it with salt, turmeric powder, chilli powder & roasted gram powder (putani).
3. Heat oil. Add hing, mustard seeds, cumin seeds, curry leaves, red chillies and green chillies. Add the onions and fry till pink. Add puffed rice and mix well. Check for salt.
4. Cover & simmer for 2-3 minutes.
Garnish with chopped coriander leaves. Serve hot with mirchi bajjis (pakoras).