Bee eaters and berries

 

My son wanted me to do a colourful painting of some birds. Obviously, the choice was bee eaters as they have more than one colour in their plumage. Then how to make it colourful was my choice. So here it is. Another painting in oil on canvas. 

The bee eater is set against a colourful background, which is unusual as they are generally seen in flocks on trees without leaves or on the ground to have a mud bath. This painting may look little surrealistic, but it does enhance the feel of the painting, especially with some berries studded in between. It also presents the notion that these birds are attracted to fruits besides bees and insects.

Bamboo and rose ringed parrot

Another painting in oil on canvas board. Rose ringed parakeet is my favourite bird. This is widely present throughout South India. They can be seen in flocks on mango trees during the summer season. However, they like to keep themselves near green leaves and green tree tops like the coconut tree, where they build their nests.
I saw this bird near a bamboo shoot and its colour was completely camouflaged in the green leaves of the bamboo tree. Yet I  have made an attempt to capture this in my painting.

Pineapple pachadi

This is a sweet and sour stew made from pineapple, curd and coconut.

Ingredients
Fresh pineapple - 100gms
Curd - 2 to 3tbls
Grated coconut - 1cup
Green chillies -2
Turmeric powder - 1/2tsp
Sugar -2tsps
Red chillies - 1(broken into two)
Fenugreek seeds - 1/4tsp
Mustard seeds - 1tsp
Curry leaves - few
Salt and oil as required.

Method:
Grind the green chillies along with grated coconut to a smooth paste. Keep it aside.
Cut the pineapple into cubes and place it in a pan along with turmeric powder, salt and one cup of water. Boil it on a low flame till the pineapple becomes soft. Then add the ground paste, curd, sugar and curry leaves. Continue to boil till it thickens slightly. Remove from the flame. Then temper the mustard seeds, fenugreek seeds and broken red chillies in some oil and garnish the pachadi.

Fishing nets and back waters

This is a seascape painting in oil on canvas. This painting depicts the Chinese fishing net that dot the backwaters of Kerala. At sunset, this is a beautiful scene that one cannot miss. I am so impressed by the shimmering waters and the fishing nets that outline the sky and the waters. The reflection on water is of golden hue and dark blue or more colours. Hope I have captured all of them in this painting.

Sweet lobia

Black-eyed beans are known as lobia in India and as red kidney beans in other parts of the world. This bean is packed with protein and fibre, besides being very tasty.

In South India, this sweet is an offering to gods during navarathri. However, this can be prepared on normal days too as it is free from oil and refined sugar.

Ingredients:
Lobia -2cups
Jaggery/brown sugar -1cup
Grated coconut -4tbls
Salt 1/2tsp

Method:
Dry roast the lobia till it turns brown.
Soak it in water for two hours.
Cook it in the soaked water till it turns soft.
Add the salt and brown sugar. Keep on a low flame and boil till the water is almost absorbed. Garnish with grated coconut.

Roses for valentine's day

An oil painting on paper on the occasion of valentine's day.

Green Landscape

A simple painting in oil on paper. I wanted to do a painting of the rolling greens of a tea garden. When I set to paint this picture, I thought it should be an abstract as the colours were largely green and little confusing. However, as I progressed, it turned out a little in between the real and abstract.

Ash gourd kootu

Ash gourd kootu is a gravy made out of ash gourd, coconut and split chick pea. This gravy famous in the states of Tamilnadu and Kerala is served as an accompaniment for Sāmbhar and Kuzhambu rice. 

Ingredients:
Ash gourd (cubed) -2cups
Split chick pea -3tsps
Grated coconut -1/2cup
Turmeric powder - 1/2tsp
Cumin seeds -1tsp
Mustard seeds -1tsp
Red chillies -2
Curry leaves -few
Salt and oil - as required

Method:
Grind the red chillies and coconut to a course paste without adding water. Keep it aside.
Soak the split chick pea in water for nearly an hour. In the meantime skin and cube the ash gourd. Place it in a thick bottomed pan along with the soaked split chick pea, turmeric powder, salt and one cup of water. Cook till the vegetable becomes tender. Add the ground coconut paste, sugar and curry leaves. Cook for few seconds till everything is blended well. Garnish with mustard seeds fried in little oil.

Lemon rice

In Sanskrit language, “Chitra” means different or distinguished and "annam” means rice. However, Chitraannam is usually referred to lemon rice.  This rice is easy to make, but its taste depends on the type of rice used and the freshness of the lemon. Of course it also depends on the flavours arising from the tempering of mustard along with curry leaves and coriander. 

Ingredients:

Cooked white rice -2cups

Fresh lemon juice-3tsps

Chopped green chillies -3

Mustard seeds -1tsp

Black gram -1tsp

Turmeric powder -1/2tsp

Curry leaves - few

Chopped coriander leaves -2tsps

Oil and salt - as required

Method:

Spread the cooked rice on a plate. In a frying pan heat mustard seeds with one teaspoon of oil and allow it to crackle. When it stops crackling add the black gram and fry it to a brown colour. Then take the pan away from heat and add the green chillies, turmeric powder, curry leaves, and coriander leaves. Sauté while it is still hot. Then mix it with the rice along with lemon juice, salt and little oil.