Wednesday, September 26, 2012

TAST week 39 - Knotted buttonhole

Week 39 TAST challenge was Knotted buttonhole stitch. Simple one, still find difficult to make design hence a  freehand design " hedgehog in a  meadow". Stitches used are knotted buttonhole, buttonhole wheel and stem. As I am travalling I wont be able to do  next week's sampler but sure will catch up with week 41.

Thursday, September 20, 2012

.TAST Week 38 - Drizzle stitch.

This week's challenge stitch was Drizzle stitch. Intersting one and had lot of fun but I find it difficult to get a design to go with it...At last came up with this one. For a funny stitch ,funny face !!!!!!

Sunday, September 16, 2012

Easy healthy salad

Ingredients needed are fresh Baby spinach, White of  boiled eggs, Avocado cut into pieces and Broccoli cooked in microwave for 2minutes. Mix all in a bowl. For the dressing, in a bowl mix salt. pepper, lemon juice and olive oil. Beat throughly with a fork and pour over the vegetables. For the weight watchers this is a whole  meal with full of nutrients.

Wednesday, September 12, 2012

TAST Week 37 - Pistil stitch

I just loved this stitch. Here is my sampler for week 37 - Pistil stitch. Stitches used are Pistil and Stem .

Friday, September 7, 2012

Fried eggplant (Brinjal) rice

What you need for this rice is
1.Rice (cooked) 2cups               
                  2. Brinjal cut into pieces 2 cups                   
3. Onions chopped 1 cup           
4. Tomatoes chopped 1 cup       
5. sambar powder 2 tb sp           
6. For seasoning mustad, meethi seeds , urad dhal and curry leaves.
7. salt to tase                              
8. lemon juice 1 Tb sp.              
9. For garnish - Chopped corriander leaves and few fried cashews.
10. Oil of your choice.                 
Deep fry brinjal pieces and keep aside. In a kadai add 1 Tb sp oil and season with the No:6 items.Add onions and fry till light brown . Add tomatoes and saute for 5 minutes. Now add sambar powder and add rice. Mix well and add salt and lemon juice. Turn off the heat and add the fried brinjal and garnish with nuts and corriander leaves. Have it with raita and pappad.

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