Eggless fruit bar

I made this recipe with the  ingredients that had in my hand. However, more nuts and other extotic dry fruits can be added to make it rich. 

Ingredients:

2 cups - maida/all purpose flour

1 cup - brown sugar

1 cup - orange juice

1 cup - dry fruits(candied cherries, tutti frutti,black raisins, yellow raisins)

1/2 cup - cashew nut

1/2 cup - vegetable oil

1/2 cup - curd

1 tsp - baking powder

1/2 tsp - baking soda

Prelude to Kolu/navarathri

Pandemic has eased here in India. Restrictions to travel has also been lifted. But venturing out to buy dolls for this kolu/navarathri was not my idea. So, I decided to try my hand at making dolls using air dry clay. It was very interesting and equally challenging, considering that I had no knowledge of making dolls earlier. However, I learnt the nuances of handling air dry clay from the scratch. Thanks to YouTube. Then, the choice of dolls, costume and jewellery was entirely mine. The outcome was to my  satisfaction. Hence, I hope to make more dolls.   

Handmade dolls

Tender coconut vendor

Lady offering betel leaves and betel nuts

Radha Krishna

Flower vendor

                                     Lady draped in Iyer madisar
 

Roast nuts without oil

Veg Khowsuey

 

This Burmese dish is a creamy soup made with coconut milk, which is combined with rice noodles and stir fried vegetables that is mildly spiced. It is served with several accompaniments like crispy fried onions, peanuts, red chilli paste, fried garlic, lemon etc. 

In fact, you can add any number of vegetables and garnishing of your choice. 

Here, I have made a simpler version of this soup without compromising on its taste and flavour. 

Ingredients:

Blanched mixed vegetables like beans, carrot, peas - 1 cup  

Thick coconut milk - 2 cups

Boiled rice noodles - 2 cups

Sugar - 2 tsp

Salt and oil - as required

For curry paste: 

Grind the following ingredients into fine paste

Chopped onion - 1 cup

Ginger - 1 inch

Turmeric powder - 1/2 tsp

Garlic - few pods

Lemon grass - 2 inch stalk

Roasted peanuts - 2 tsp

For garnishing:

Shredded cheese - 1 cup

Spring onion - 1 cup

Pepper powder - 1 tsp

chilli flakes - 1 tsp

Method:

Heat a kadai or wok. Add little oil. Keep the flame low and add the curry paste. Stir cook for few seconds. Add the blanched vegetables. Stir well till it is coated with the paste. Add the coconut milk, salt and sugar. Check the consistency and add little water if required. Cook for few seconds. It should be creamy and thick.

To serve: 

Take half cup of noodles in a bowl. Pour one cup of the vegetable curry over it. Garnish with Cheese, spring onion, chilli flakes and pepper powder.

Note:

Vegetables like broccoli, zucchini and cauliflower besides mushroom can also be added 

Then, it can be garnished with peanuts, fried garlic, fried onions, lemon juice and different sauces.