Sunday, June 18, 2017
Wednesday, May 24, 2017
Saturday, May 13, 2017
hi friends, sharing some of the decoration that I did for my daughters bird theme party. Made this cute little bird family with glitter foam sheet. Earlier i thought of making two birds which will hold the name banner in their beak. but i ended up making a pink and a blue bird, so my daughter thought they are daddy bird and mumma bird...so ofcource we needed a baby bird too!
This is from my daughters toy collection. As her love for birds is not a secret, so she has some bird toys who start sining on listening to any sound. and the other one repeats whatever is said..beware! I asked a mango seller near my home to give me some hay for the nest..he was quiet surprised for the unusual demand! hehe
These are the haning bird with glitter foam and accordian folded wings..will share these in more detail in next post
the bird theme cake
Do let me know how u liked the deco for the bird theme party :)
Thursday, April 27, 2017
Prepared these cute little nests for my daughters bird theme birthday! They are so easy to make and taste delicious. It was loved by Kids and adults. I was glad that my first time experiment was very well liked. It looks so unique and innovative that some of my relatives could not stop drooling over these, asking recipe to impress in their parties :)
Lets to to the recipe without much adieu..
You can check the original recipe here. I followed the same, but added milk for cooking the vermicelli. Since cooking only in condensed milk left it very hard. So I softened it a little in milk.
Vermicelli, crushed - 2 cup
Condensed milk - 100g
Butter - 2 tbsp
Dessicated coconut - ¼ cup
Cardamom powder - 1 tbsp
Rose water - 1 tbsp
Milk - half cup
Heat butter in a pan.Add vermicelli and roast till it turns golden brown.
Add condensed milk and mix well. Cook for 3-4 minutes. Add milk and cook for 2 min.
Add desiccated coconut, cardamom powder and rose water. Mix well and cook for another 2 minutes.Remove from heat and let it cool slightly. Take 2 tbsp of mixture and form into a nest. Top with chopped nuts!
Monday, April 17, 2017
Thursday, April 13, 2017
Hi friends.. On the occasion of the 6th blog anniversary of my little space on the web... I would like to thank each one of you for being part of my journey through life!
It is really special to share a common bond without having met physically!
To celebrate her love for birds and pets(dog.. Cat.. Peacock are the other beings that she wants in home! God save us :)) we decided to keep bird 🐦 theme for her birthday 🎂.
She is full excited and has so many suggestions for what planning to do.. What games to play... What food to give... Not to forget the party decorations... Cake...party favors
We created these invitation cards for little miss friends... To invite them for her bird 🐦 theme birthday party 🎉
All the birds are hand drawn and cut.. Will share more of our crafting for her bird day!
Do let me know how you liked it.. Love
Sunday, April 9, 2017
Monday, April 3, 2017
Vermicelli - 2 cups (I used bambino Semiya)
tomato - 1
Ginger - 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit
Vegetables of your choice
Fresh or frozen Peas - handful
For the seasoning
Oil -3-4 tsp
Mustard -1 tsp
Urad dal - 1 tsp
Hing/Asafoetida - a generous pinch
Red Chilli - 2
Curry leaves - littlePreparation
Thinly slice or finely chop onions and tomato. Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves. When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent. Add tomato let it cook for a minute. Then add finely chopped vegetables and saute until half cooked.
Add water and salt needed. When water starts boiling, add the roasted vermicelli.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water, if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.
Sunday, March 26, 2017
Friday, March 10, 2017
INGREDIENTS8 bread slices
oil for deep frying
½ cup hung curd/hung yogurt
1 finely chopped onions
½ green bell pepper
2 tbsp chopped veggies of your choice
⅓ tsp pepper powder
salt as required
for Maida paste(gum)
1 tbsp maida
1 tbsp water
Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well.
Take bread slices, trim the edges and then flatten it using the rolling pin.
Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also.
fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys.
for stuffing, you can add corn or your favourite veggie, but chop them finely and add them.