Gallery

Dr.Rekha Shetty

Here are the kolams and rangolis in this page:
  • My first kolam with rice grain
  • My first poo kolam
  • Answer to guess 9
  • Answer to guess 9
  • tomato-onion special dish
  • My akka mung rangoli
  • crispy idly
  • Guess -9
Rangoli: My first kolam with rice grain

Dear friends yesterday my daughter asked me to put the devi kolam at outside my house but i could not do it because it will take at least four hours and the space to sit is very small and i develop sever backache inside i tried this small rice grain kolam to tell u frankly itis very difficult again i have to put my fans off the moment i use to finish the center the rice grain use to shift from the place i tried for 4-5 times then i decided this will be my last attempt and i did this .i tired to click as i used to finish little bit as there was no guarantee .i went on adding and made the final one .u may not believe that it took me almost 3-4 hours .Probably as i don't have the tool to pick up the grain and i did with my hands .
Please please comment on this waiting eagerly.

Rangoli: My first poo kolam

Dear friends since long back i have developed interest in pookolam after seing beautiful poo kolam fromm our sowmya darling .day before yesterday after the pooja i tried this simple kolam with leftover flowers indeed it is very difficult task as it was very hot and i have to put the fans off(to prevent the petals from flying ) and do this .Though i wanted to put the dots in suurounding the design i coud not as it was very late and very hot .Please comment so that i can try to improve

Rangoli: Answer to guess 9

Dear freinds as mentioned the answer for this guess 9 is idliwich the brand name given to earlier fried idli by our darling lataji .I wanted to experiment real idliwich and tell u frankly my daughters told me that it looks and taste is yammy and though they had gone out and had snacks still they enjoyed this .Please try ur children or husband may like it .

Toasted Idliwich

Ingredients:
Idli dough
Green coriander/pirai chutney :(as mentioned earlier in coriander chutney only we should delete the pirai from pirai chutney rest of the ingredients will remain the same )
Tomatoes..2
Kakdi(kukumber) ..2
Onion ...2
Method:

Take kadai and put one -two teaspoonful of cooking oil spread it and pour one big tablespoonful of idli dough spread it (it should be thicker than dosa and thinner than uttapam )keep it in low flame with a lid .Once the upper surface becomes dry spread chutney evenly .now put the round thin slices of tomatoes ,kakdi and onion and if u want put sandwich masala but i have put another layer of green chutney on it .now spread one more tablespoonful of idli dough on it and keep in low flame for another 5-7minutes til the upper layer becomes dry .now put little oil from all the side and revert it and keep it for another 5 minutes .now u can remove this idliwich the cover becomes very crispy .Although have taken the picture of each stage i am uploading with 3 steps for u .if u want I can upload each steps .

Please don’t laugh and enjoy the hot idliwich with tomatoes sauce or alone .All the best and happy Dasera

Rangoli: Answer to guess 9

Dear freinds as mentioned the answer for this guess 9 is idliwich the brand name given to earlier fried idli by our darling lataji .I wanted to experiment real idliwich and tell u frankly my daughters told me that it looks and taste is yammy and though they had gone out and had snacks still they enjoyed this .Please try ur children or husband may like it .

Toasted Idliwich

Ingredients:
Idli dough
Green coriander/pirai chutney :(as mentioned earlier in coriander chutney only we should delete the pirai from pirai chutney rest of the ingredients will remain the same )
Tomatoes..2
Kakdi(kukumber) ..2
Onion ...2
Method:

Take kadai and put one -two teaspoonful of cooking oil spread it and pour one big tablespoonful of idli dough spread it (it should be thicker than dosa and thinner than uttapam )keep it in low flame with a lid .Once the upper surface becomes dry spread chutney evenly .now put the round thin slices of tomatoes ,kakdi and onion and if u want put sandwich masala but i have put another layer of green chutney on it .now spread one more tablespoonful of idli dough on it and keep in low flame for another 5-7minutes til the upper layer becomes dry .now put little oil from all the side and revert it and keep it for another 5 minutes .now u can remove this idliwich the cover becomes very crispy .Although have taken the picture of each stage i am uploading with 3 steps for u .if u want I can upload each steps .

Please don’t laugh and enjoy the hot idliwich with tomatoes sauce or alone .All the best and happy Dasera

Rangoli: tomato-onion special dish

Tomato-onion kolam salad

Ingredients:
One medium sized tomato
One medium sized onion
Method:
Cut the onion and tomato in thin round round circles and try to remove each circle .Arrange it in plate .Although I have used idli vessel u can use any plate as per ur taste…. And serve immediately before anybody hit u with big iron stick friends ……jerry bango .....

Please let me know how u liked it

Rangoli: My akka mung rangoli

Dear friends I know this is very very silly but frankly speaking I am very much attracted by the oov kolam of our dear sowmya .yesterday I was about to soak the tuvar dal instantly I got one jatka I pulled one old table of mine which can’t stand straight in his leg always dancing …..on that dancing I tried this .(very difficult to control the legumes on the dancing table they started running here and there .Sowmya sorry for not taking your approval .please give me a feed back

Rangoli: crispy idly

U may laugh on me saying teaching south Indian tamilian about idly. I know we like soft steamed idly .Dear friends one day i could not get my idly vessel(tondur)handy .so i tried to make this crispy idly which i tried when my nephew came from USA last diwali with family for dinner and everybody liked it .

Ingredients for four people
rice ...1 cup
udad daal(black gram)...2 and half cup
Method:
Soak both udad and rice separately for 3-4 hours .Grind udad to very fine and rice to little cores(not very fine).keep little thick as compare to steam idly . mix it and keep it for fermentation for 6-7 hours . Take round bottomed pan (kadai) which we normally use for frying things .Put 1 teaspoonful cooking oil preferably sesame oil .add on cup idly batter (dough) and keep it in very very low flame with the lid .Once the upper surface becomes dry reverse and put little oil from the side and keep it for another 4-5 minutes .serve hot with tomato sauce or samber or /and chutney .it goes very well with tea in the evening with company of our hero(I know u r laughing on my silly receipe yes na....)

Rangoli: Guess -9

Lata as mentioned by u uploading the another picture of the ship clicked yesterday night i feel it is more clearer thatn the yesterdays pic

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