Pine Painting

Description:

Pine painting with acrylic colors.

Pine Painting

Description:

Pine painting with acrylic colors.

Colorful Padmam Sankam Muggu

Description:

Colorful Padmam Sankam muggu with 15 dots between dot till 8 dots.

Diwali Diyas Painting

Description:

Diwali Diyas Painting. All of a sudden my sister-in-law's hidden talent has come out for diwali. For the first time she holded a paint brush and painted a beautiful cute diyas.

Colorful Padmam Muggu

Description:

Colorful Padmam muggu with 13 dots between dot till 7 dots.

Emboss Painting

Description:

Emboss Painting on velvet cloth.

Colorful Flower Muggu

Description:

Colorful Flower muggu with 11 dots between dot till 6 dots.

Pine Painting

Description:

Pine painting with acrylic colors.

Papulo Vundrallu

Description:

On Vinayaka Chavithi Papulo Vundrallu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 1cup
Jaggery: 300gms
Green Gram : 1 cup (Pesara pappu or Moong dal)
Ghee: 2 tbsps
Cashews: Little
Cardamom Powder: ¼ tsp (Elaichi / Yaalakkaya).

Method of Preparation:

1. Boil 2 cups of water add 50gms jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into small round balls.
4. In tava fry the green gram till it color changes slightly. Keep it aside.
5. Add 4 of cups water to tava and add fried green gram to it and boil it.
6. After some time add the small round rice balls to it. And cook it till it comes to medium consistency and keep it aside.
7. In another vessel add 250gms of jaggery and sufficient water and boil it for some time. Add Elaichi powder to it. Add syrup to the above content.
8. Fry Cashews in ghee and garnish it.
9. Ready…to EAT.

Vundrallu

Description:

On Vinayaka Chavithi Vundrallu is made for Lord Ganesh. This will taste yummy with Ginger pickle.

Ingredients:

Rice Rava : ½ Kg
Bengal Gram : little
Salt: 1 Spoon
Ghee : 3tbsps.

Method of Preparation:

1. Soak Bengal gram in water.
2. In electric rice cooker add 1:2 ratio of water. Add Bengal gram and salt to it.
3. Once water starts boiling add rice rava and stir it without any lumps.
4. Once half cooked add the ghee and stir it.
5. Make it round balls on it gets cooled down slightly.
6. Ready…to EAT.

Sweet Kudumulu

Description:

On Vinayaka Chavithi Sweet kudumulu is made for Lord Ganesh. This is Andhra Special.

Ingredients:

Rice Floor: 2cups
Jaggery: 1cup
Ghee: Little.

Method of Preparation:

1. Boil 4 cups of water add jaggery to it.
2. Once boiled add rice floor to it and mix it without any lumps.
3. Once cooled make it into round balls and press it.
4. In Idle maker apply little ghee to plates and place the content on it.
5. Steam cook it for 10-15mins.
6. Ready…to EAT.

Happy Vinayaka Chavithi

Description:

Happy Vinayaka Chavithi. Last year I made Clay Vinayaka. This year painted Dancing Vinayaka on glass with transparent glass colors.

Original Butterfly Art

Original Butterfly. This one is done almost 14 long years back when I was doing my Intermediate first year. One of my friend gave a me cute butterfly which is dead... she found in college parking lot. I have the habit of storing leaves, flowers in my text books. As my friend has given it to me similarly I preserved it in one of my notebook. After some days it started decomposing starting with antenna ...thorax...Thought I should make it some thing different to stay long. So I painted the card board and did some chip work on it and sticked the butterfly to it. The antenna of it almost lost. So I made butterfly antenna with small beads. And sticked few kundans over the wings. Made it as a frame with thermocol and finally covered it with polythene sheet. My mom perserve all my childhood memories. Thanks to her for storing it so carefully even after such a long long years.

Mango Coconut Chutney

Description:

Mango Coconut instant chutney which stays for 3-4 days in refrigerator. It tastes yummy with Steamed white rice, Vada and Idli.

Ingredients:

Raw Mango: 1 (Medium Size)
Coconut: 1 (Slice)
Red Chilies : 2
Green Chilies: 3(Sliced)
Urad Dhal : 1 Spoon (Minapappu)
Garlic Cloves: 2
Oil: 4 tbsps
Mustard: ½ Spoon
Jeera: 1Spoon
Turmeric Powder: ½ tsp
Curry Leaves: Little
Salt: As required.

Method of Preparation:

1. Peel off the mango skin and grate the mango.
2. Grate the coconut.
3. Take equal quantity of grated mango and coconut and keep aside.
4. Heat 2 tbsps of oil in tava.
5. Once oil is heated. Fry ½ spoon urad dhal, green chilles(lightly) and 1 Red mirchi.
6. In mixer add the above fried content , garlic cloves, ½ spoon jeera, turmeric, salt add little water only if required and grind it.
7. Mix the above content with grated mango and coconut.
8. Heat 2 tbsps of oil in tava again.
9. Once oil is heated. Fry urad dhal, red mirchi, mustard, jeera and curry leaves.
10. Add the fried content along with oil to the mixture.
11. Mix it thoroughly.
12. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic colors.

Simple Melikala Muggu

Description:

Simple Melikala muggu.

Chalimidi

Description:

Chalimidi is Andhra special sweet especially will be prepared for festivals and happy events at home.

Ingredients:

Rice : 2 Kg
Sugar : 1Kg
Water : As Required
Cardamom : 10 (Elaichi / Yaalakkaya)
Ghee : ¼kg
Dry coconut : 2 Pieces (Endu kobbari)
Cashew nuts : 100 gm (Jeedi pappu).

Method of Preparation:

1. Soak Rice in water overnight and keep aside.
2. Next day wash Rice cleanly and wait till drained completely.
3. Grind the Rice into fine powder (Sieve to get very fine rice flour) and keep it covered.
4. Add Sugar and sufficient Water in a bowl and boil till the solution gets to a very strong sugar syrup (unda paakam).
5. Remove the bowl from stove, Grind cardamoms to fine powder and add to it.
6. Add rice powder to it slowly, stirring all the time. Make sure that no lumps are formed.
7. Add half quantity of Ghee and Mix it.
8. Heat remaining ghee in a pan and fry Coconut pieces (Small pieces), Cashew nuts.
9. Add fried Coconut pieces, Cashew nuts, Ghee and mix it.
10. When cool down, Store in a dry container in refrigerator for longer duration.
11. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic colors.

Egg Junnu(Egg Pudding)

Description:

Junnu is telugu word known as Milk Pudding. It is a popular milk pudding which is prepared from colostrum milk also called as "first milk. Colostrum milk is thick yellowish milk produced by the cows for a few days after giving birth to a calf. Junnu is favorite pudding to many, but we get the colostrums milk occasionally.
We can prepare junnu easily with egg and milk, which gives the similar taste of junnu. So named it as Egg Junnu.

Ingredients:

Milk: 1cup(250ml)
Eggs: 2
Jaggery: ¾ cup
Black Pepper Powder: ¼ tsp.

Method of Preparation:

1. Boil milk. Wait till it becomes warm. Use full cream milk for better taste.
2. Beat eggs and mix with the milk content.
3. Add grated jaggery to the above content and stir it till jaggery dissolves.
4. Once the jaggery is dissolved. Check taste add more jaggery if required.
5. Transfer all the content to bowl.
6. Add pepper powder to it without stirring.
7. In cooker add some water and place the bowl over it and cook for 5-6 whistles.
8. Once cooled place it in refrigerator for better cool taste.
9. Ready…to EAT.

Guttu Vankaya Fry (Stuffed Brinjal Fry)

Description:

Guttu Vankaya Fry is an Andhra Special. Guttu Vankaya is telugu word which is known as Stuffed Brinjal. This curry can be served with hot steamed rice.

Ingredients:

Brinjals : ½ Kg (Vankaaya)
Onions : ¼ Kg
Green Chilies : 6
Ginger Garlic Paste : 2 spoons
Garam Masala : 2 spoons
Salt : As required
Chili Powder : 1 ½ spoon
Turmeric Powder : Little
Coconut : ¼ chakka
Curry Leaves : 10-15 Leaves
Oil : 5 table spoons
Roasted Peanuts : 50 gms
Jeera : ½ spoon
Mustard : ½ spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Clean Brinjals and keep aside.
2. Cut Coconut into small pieces and keep aside.
3. Cut Onions and keep aside.
4. Grind Coconut, Onion, Green Chilies, Roasted Peanuts, salt, Turmeric, Chili Powder, Garam Masala, and Ginger Garlic Paste till it becomes dough without adding water and keep aside.
5. Cut Brinjals in plus shape slit towards stem side (don’t remove stem) but not all the way through.
6. Fill up the Brinjals plus shape slit with grinded stuff paste without breaking in each Brinjals. Keep aside the remaining grinded stuff paste.
7. Heat Oil in tava, add Jeera, Mustards and Fry it.
8. Add stuffed Brinjals and remaining stuff paste on Brinjals in tava. Fry it in medium flame.
9. Cover the tava with lid. Stir once in a while without breaking the brinjal.
10. Fry it till brinjals cooked and oil comes from it.
11. Garnish the Gutti Vankaaya fry with coriander leaves.
12. Ready…to EAT.

Pine And Dried Custard Apple in Vase

Description:

Pine And Dried Custard Apple in Vase. Decorated vase with pines and dried custard apple. Attached grill sticks to the small pines and painted with acrylic colors. Just left one natural pine with natural look. Age of custard apple is almost 13 years. 13 years back I stored custard apples which I got it dried on tree. Now thought I should make it look different and beautiful, so attached grill sticks with fevicol to it and painted with acrylic colors. One custard apple painted with multi colors and other two painted with original green color of custard apple.

Stocking Flower Accessories

Description:

Just tried out stocking flower accessories for hair band and saree pins.

Pine Painting

Description:

Pine painting with acrylic colors.

Pine Painting

Description:

Pine painting with acrylic colors.

Arabic Mehndi Design

Description:

Tried out arabic mehndi design this time.

Long Stitching - Royal Parade

Description:

Royal Parade anchor long stitching. Anchor Stitch kit contains the printed canvas, sufficient embroidery thread, needle, and instructions. Follow the long stitching instructions. Once completed we can frame and get a lovely Royal Parade ready...

Glass Painting

Description:

Transparent glass color painting with solvent based glass colors.

Flowers

Description:

Colorful flowers made with Stocking Cloth, Aluminium wire, Pips, Green tape.

Flower Making:

1. Take a piece aluminium wire and make the shape of the petal with the wire.
2. Tie both the ends of wire tightly and take stocking cloth and cover the wire completely and tie with nylon thread.In this way make as many petals you want for flower.
3. Take some 4-5 pips and tie it using a piece of aluminium wire, then arrange petals one by one to the wire.
4. With green tape cover the wire to make it as stem.
5. In this creative way we can create different shapes of flowers.

Flower

Description:

Flower made with Stocking Cloth, Aluminium wire, Pips, Green tape.

Flower Making:

1. Take a piece aluminium wire and make the shape of the petal with the wire.
2. Tie both the ends of wire tightly and take stocking cloth and cover the wire completely and tie with nylon thread.In this way make as many petals you want for flower.
3. Take some 4-5 pips and tie it using a piece of aluminium wire, then arrange petals one by one to the wire.
4. With green tape cover the wire to make it as stem.
5. In this creative way we can create different shapes of flowers.

Pine Painting

Description:

Pine painting with metallic acrylic colors.

Pine Painting

Description:

Pine painting with acrylic colors.

Colorful Butterfly Muggu

Description:

Colorful Butterfly Muggu with 8 X 8 dots.

Emboss Painting - Dance

Description:

Emboss Painting - Dancing Team.

Tamarind Pulihora Paste

Description:

Tamarind Pulihora Paste is famous south Indian traditional recipe. This stays long by storing in refrigerator. Having this ready always Tamarind Pulihora can be prepared easily and fast. This tastes yummy.

Ingredients:

Tamarind : 100 gms
Oil: 5 tbsps
Mustard: 1Spoon
Urad Dhal : 1Spoon (Minapappu)
Channa Dhal : 1Spoon (Pachi Senaga Pappu)
Red Chilies : 6
Green chillies: 6(Sliced)
Curry Leaves : 20 leaves
Turmeric Powder: 1tsp
Salt: As required

Method of Preparation:

1. Soak the tamarind in hot water for 15mins and extract the paste by draining with drainer or by squeezing with hand and keep aside.
2. Heat oil in tava.
3. Once oil is heated.
4. Add Channa Dhal, Urad Dhal, Mustard, Red Chillies, Green Chillies, Curry Leaves to tava and fry it.
5. Add tamarind paste to tava.
6. Add turmeric and salt to the content and fry it till it comes closer and thick. Make sure oil should come out.
7. Tamarind pulihora paste ready for making Tamarind Pulihora.

Pine Painting

Description:

Pine painting with acrylic colors.

Palli Pachadi (Groundnut Chutney)

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50gms
Fried Chana Dal: 25gms
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 tablespoons

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

Bobbattu

Description:

Bobbatu is Andhra special. Its made of maida and jaggery. It tastes delicious yummy.

Ingredients:

Maida: ¼ Kg
Bengal Gram or Channa dal : ¼ Kg (1cup)(Pacchi senaga pappu)
Jaggery: ¼ Kg(1Cup) (Belam)
Cardamoms: 3
Oil: As required
Ghee: As required

Method of Preparation:

1. Take a bowl add maida, 5 tablespoons of ghee, 4 tablespoons of Oil and mix it till it becomes dough by adding little water (Dough should be soft and non-sticky).
2. Cover it and keep aside for half-hour.
3. Wash the Bengal gram. Pressure cook Bengal gram by adding sufficient water (1:2 ratio) for four whistles.
4. Once pressure comes down. Open the cooker and remove the left out water.
5. Grate Jaggery, powder the Cardamoms and add it to boiled dal.
6. Once jaggery is added it becomes bit liquid. So cook it till it comes closer and as dough and keep aside.
7. Take cooked Bengal gram dough and make as small balls.
8. Take little of maida dough and make it as small round chapati with hand. Place the bengal gram dough ball and cover it completely with maida dough.
9. Take a plate, place a cover on it. Apply ghee to it. Place the ball and place one more cover on it and make it as round chapati with hand as bobatlu. (Repeat same procedure for remaining balls).
10. Heat tava on stove and roast Bobatlu with ghee on both sides. Make sure it is roasted only slightly so it remains soft.
11. Ready…to EAT.

Chakalu

Description:

Chakalu is Andhra special snack item. Stays fresh and crispy by storing in air tight container.

Ingredients:

Rice flour Powder : 1 glass(250 gms) (Biyyam pindi)
Green Gram : ½ cup or 3 table spoons (Pesara pappu or Moong dal)
Green Chilies : 10
Ginger : little piece
Ghee : 2 table spoons
Oil : ½ Kg
Salt : As required
Water : 1¼ glass.

Method of Preparation:

1. Grind ginger and green chilies and keep aside.
2. Add 1¼ glass of water in a bowl.
3. Boil water and add Green Gram. Boil for some more time.
4. Add salt (as required), ghee, ginger green chilies paste and mix well.
5. Add Rice flour and mix it well untill it become dough. Switch off the stove.
6. When above dough is slightly cooled, take small quantity and make it to balls.
7. Take a polythene cover and apply little oil on it.
8. Heat the oil in tava.
9. Place the ball on polythene cover and press the balls with palms to make it thin circle (or any shape).
10. Deep fry it till becomes golden brown color.
11. Ready…to EAT.

Long Stitching - Village View

Description:

Village view anchor long stitching. Anchor Stitch kit contains the printed canvas, sufficient embroidery thread, needle, and instructions. Follow the long stitching instructions. Once completed we can frame it as double frame and get a lovely village view ready...

Bath Powder

Description:

Using Bath Powder makes skin feel soft, glow and fresh.

Ingredients:

Green Gram Powder : 500 grams (Pesara pappu)
Rice floor Powder : 250 grams (Biyyam pindi)
Popy Seeds powder : 10 grams (Gasagasaalu)
Kasturi Turmeric Powder : 10 grams
Dried Neem Leaves powder : 30 grams (Vepa akku)
Dried Rose Petal Powder : 100 grams
Dried Orange Peel Powder : 50 grams
Sandal Powder : 10 grams
Camphor Powder – 4 cubes (Karpooram)
Dried Lemon Peel Powder : 30 grams

Method of Preparation:

1. Mix all above ingredients.
2. Store it in air tight bottle.
3. One Kilo Bath Powder READY…

Pine Painting

Description:

Pine painting with acrylic colors.

Aloo Deep Fry

Description:

Aloo Deep Fry can be served as evening snack item. Especially kids will like it. Can be served with steamed white rice and also as side dish with Rasam/Sambar. This can be stored in air tight bottle/ tupperware for long stay (3-4 weeks) and fresh taste always.

Ingredients:

Potatoes : ½ kg
Salt : 10 gms (As required)
Chilli Powder : 10 gms (As required)
Jeera : 10 gms
Curry Leaves : 10- 20 leaves
Cashew nuts : 50 gms
Ground Nuts : 50 gms
Oil : Sufficient for deep fry.

Method of Preparation:

1. Grind the salt, chilli powder and Jeera for 3 rounds and keep it aside.
2. Peel the Potatoes.
3. Grate the potatoes and place it in the water.
4. Heat the oil in tava and squeeze the grated potatoes with hand for removing water in it.
5. Take sufficient quantity of grated potatoes and fry it in oil. Wait until it becomes brown in color, remove it from oil and keep it aside.
6. Fry ground nuts, cashew nuts, curry leaves in little oil in tava and mix it with above fried grated potatos.
7. Add sufficient grinded mixture (Salt, chilli powder and Jeera) to the above fried grated potatos and mix it well.
8. Ready…to EAT.

Pine Painting

Description:

Pine painting with acrylic metallic color.