Clay Angry bird

Description:

Cute small angry bird with modeling art clay.

Clay Vinayaka

Description:

Ganesh idol can be made easily for vinayakachavithi using art modeling clay. And decorate the idol upon on interest as shown in image. Cute Vinayaka ready for vinayakachavithi.

Long Stitch - Duck

Description:

This duck can be done very easily. 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 shown in image and get a lovely duck ready...

Gongura Pachadi

Description:

Gongura Pachadi is spicy Andhra special pickle. This is made of Red Sorrel leaves. With tastes tangy, spicy…which can be served with hot steamed rice and ghee…is one of the best combinations. It can also be served with idle, dosa.

Ingredients:

Red Sorrel (Gongura) : 1Kg (Leaves)
Chilli Powder : ¼ Kg
Salt : ¼ Kg
Red Chilies : 50 gms
Oil : 400 gms
Urad Dal : 50 gms (Minappappu)
Jeera : 50 gms
Garlic : ¼ kg
Tamarind : ¼ Kg
Fenugreek seeds : 25 gms (Menthulu)
Channa Dal : 50 gms (Senaga Pappu)
Mustard : 50 gms (Avaalu)
Turmeric Powder : 2 table spoons
Curry Leaves : 10-20leaves(as required)

Method of Preparation:

1. Clean Gongura leaves and wait till water is drained.
2. Heat 6 tbsps of oil in tava. Fry the Gonguru leaves in oil.
3. While frying add little salt, wait till water is evaporated and keep it aside.
4. Soak Tamarind in sufficient hot water for 15 min.
5. Grind the salt, chilli Powder and Tamarind Paste.
6. Lastly add fried gongura leaves, grind it for another 2 rounds and keep Gongura paste aside.
7. Prepare Garlic paste and keep it aside.
8. Heat the remaining oil in tava and add red chilies, mustard, channa dal, urad dal, Menthulu, turmeric powder and lastly add jeera and curry leaves.
9. After above talimpu is cooled, add gongura paste and garlic paste and mix it well.
10. Ready…to EAT.

Tomato Rasam

Description:

Tomato Rasam can be prepared in different styles. This is one of the variety which can be prepared without rasam powder. This includes the taste of spicy, sour and sweetness in combination. Tomato Rasam can be served with steam white rice or Idly. Tomato Rasam and chicken curry is one of the best combinations.

Ingredients:

Onions : 1 (Big size)
Green Chilies: 3
Oil : 4 table spoons
Tomatoes : 3
Tamarind : 1 Lemon size
Garlic : 3 cloves
Ginger : Little
Jeera : 1½ spoon
Pepper : ½ spoon
Coriander Seeds: 2 spoons (Dhaniyalu)
Salt : As required
Turmeric : Little
Chili Powder : Pinch
Mustard : 1 Spoon
Curry Leaves : 5-10 leaves
Sugar : 1 spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. In a vessel, heat Oil (3 table spoons) and add Onions, Tomato, Green Chilies and Tamarind.
3. Cover with lid and cook for some time.
4. Meanwhile grind Garlic, Ginger, Jeera (1 spoon), Pepper and Coriander Seeds in mixer.
5. Once tomatoes are cooked, smash the content and add 3 glasses of water to it.
6. Add Salt, Turmeric, Chili Powder and above grinded powder. Boil it for some more time.
7. In another vessel prepare Tamilpu (Heat Oil (1 table spoon) and add Mustard, Jeera, Curry Leaves).
8. Add Talimpu to boiled Rasam.
9. When boiling add sugar and boil for little amount of time.
10. And check salt for taste.
11. Garnish with Coriander leaves.
12. Ready…to EAT.