Monday, December 30, 2013

Erachi Choru / Meat Rice

Erachi choru is a popular authentic rice recipe of malabar, especially very common between malabar Muslims. I saw some recipes of erachi choru while googling, just like biriyani recipe. Same process, first make meat masala then ghee rice and mix both of them. Actually in malabar we serve biriyani, with rice and masala in separate dish. But erachi choru is a mix of meat and rice, so it has a different appearance from biriyani. Its taste also stands away from biriyani. Its also easy to make. I made this in traditional way. You can use mutton or beef for this recipe. I used beef here.

  • Beef : 1/2 kg
  • Tomato : 1 big
  • Onion : 2 big
  • Green Chilly : 5 crushed
  • Ginger : 1 inch piece crushed
  • Garlic : 6 cloves crushed
  • Chilly Powder : 1 tsp
  • Coriander Powder : 1 tbsp
  • Turmeric Powder : 1/2 tsp
  • Garam Masala powder : 1 tsp
  • Fennel seeds : 1/4 tsp
  • Fenu Greek seeds : 1/4 tsp
  • Coconut oil : 3 tbsp
  • Salt : to taste
  • Basmati Rice : 1/2 kg
  • Boiled Water : 2 and 1/2 cups approximately
  • Coriander leaves chopped : 1/4 cup

Put the cleaned beef, finely sliced onion, chopped tomato, crushed green chillies, crushed ginger and garlic, all the masala powders, fenu Greek seeds, fennel seeds, coconut oil and salt (enough to meat and rice) in a pressure cooker. Mix well and keep for some time. No need of adding water, meat cooks in its own water.

 Keep the cooker in medium fire up to 4 whistles.
Clean basmati rice and soak for 10 minutes. Drain.
Open cooker lid after steam escapes its own. Add rice into it, mix well. Then add boiled water up to 1 inch top of rice. Check for salt this time and add enough. Close the lid and cook up to 1 whistle. Off the flame and allow to escape steam its own.
Open the lid and add coriander leaves .Mix well and serve it hot with raitha or pappad.

I'm taking part in the cooking with seeds (CWS)-event, hosted by The Big Sweet Tooth

This recipe is linked to: Cooking with Seeds Rice Event and Cws Event Announcement

Tuesday, December 24, 2013

Fattoush-The Middle Eastern Bread Salad

Fattoush is one of the known traditional salads in the middle eastern cuisine. The main ingredient of this salad is "Sumac" which gives fattoush its sour taste. Another special ingredient of this salad is crispy toasted flat bread which soaks up the dressing beautifully. It's a simple recipe, packed with freshness and flavor. The sharp flavor of the sumac, the crunchiness of the chunky cuts of tomato, cucumber and the thin baked pieces of bread to soak up the dressing, make it the favourite salad of middle east.

  • Lettuce : 1 cup shredded
  • Lebanese cucumber : 2 cut into half circles
  • Tomatoes : 2 diced
  • Flat parsley leaves  : 1 cup chopped
  • Sumac : 1 tsp
  • Pita bread (flat arabic bread ) : 1/2 cup, cut into 1 inch squares
  • Black olives : 10

For dressing 
  • Extra virgin olive oil : 3 tbsp
  • Lemon juice : 1 tsp
  • White vinegar : 1 tsp
  • Black pepper : 1/4 tsp crushed
  • Garlic : 1 clove crushed
  • Sumac : 1 tbsp
  • Salt to taste

Prepare dressing by mixing all dressing ingredients together in a jar. Shake well and keep in fridge while preparing the salad.
Place the bread pieces in an oven tray and drizzle thoroughly with some extra virgin olive oil and place in a preheated oven for about 5-10 minutes till golden and crunchy, or you can deep fry the bread instead.
Mix all salad ingredients ( except pita bread and sumac ) together.
Mix with half of the toasted bread pieces. Add dressing and mix well.
Top the salad with rest of the bread and sprinkle some sumac and serve.

Saturday, December 21, 2013

Sweet & Sour Ginger Pickle / Puliyinchi Recipe

Puliyinchi or Injipuli is a traditional Kerala pickle. It is one of the favorite dishes of almost all keralites.


Ginger : 1/2 cup /200 gms ( finely chopped )
Tamarind pulp : 2 small lemon sized
Green chilly : 4 ( finely chopped)
Turmeric powder : 1/4 tsp
Red chilly powder : 1/2 tsp
Mustard seeds ; 1/2 tsp
Dry red chilly : 3    
Curry leaves : 2 sprig
Coconut oil : 2 tbsp
Water : 1 1/2 cup
Jaggery : 50 gms
Salt to taste



  1. Soak the tamarind in 1 cup of hot water for 10-15 minutes then squeeze the tamarind to extract juice and filter the tamarind juice.
  2. Heat coconut oil in a earthen pot ( manchatti ), add  mustard seeds, when it splutter add dry red chillies and curry leaves.
  3. Add finely chopped ginger into it and saute until the raw smell leaves, then add chopped green chillies and saute for some time.
  4. Simmer and add turmeric powder and chilly powder, saute for some time.
  5. Pour tamarind juice, bring to boil, reduce the flame to low and cook for 10 minutes.
  6. Add jaggery, reduce the flame allow the mixture to boil until the mixture is thick, pulpy and reduced by half.
  7. Allow to cool and transfer into a sterilized jar or bottle and leave to settle for an hour and Enjoy !

  • We can use this for a week or two by keeping it in a refrigerator.
  • Adjust sweetness and spice according to your taste.

Tuesday, December 17, 2013

Luscious cream dessert with orange topping

At every party there seems to be a star at the dessert table, this luscious cream dessert will be it. This lovely looking dessert brought me so many compliments when I served it to my guests.

Orange juice : 1/2 cup
Paneer : 100 gms
Fresh cream : 1 cup
Condensed milk : 1 1/2 cup
Unflavored gelatin : 3 tbsp
Coco powder : 2 tbsp
Milk : 1/2 cup
Cream cheese : 1/2 cup
Sugar : 1/2 cup
Peanut butter : 1/2 cup
Whipping cream : 1/2 cup

Soak gelatin in 1/2 cup of cold water, melt gelatin by place it on boiling water ( double boiler ) stir until completely dissolve.

Mix 1 tbsp gelatin with orange juice, mix well and pour into a dish. Here I used a silicone mold. Refrigerate until set but not firm (should stick to finger when touched and should mound ).
Keep remaining gelatin above warm water.
Mix milk, coco powder and 2 tbsp of condensed milk in a pan and cook to become a thick consistency. Keep it aside.

Blend remaining condensed milk, paneer and fresh cream in a blender. Gradually add reserved gelatin into it and mix well. Pour over gelatin layer in pudding mold, refrigerate again. After some time take it out and pour coco mixture into it. Refrigerate again.
Beat cream cheese with sugar until creamy, add peanut butter and beat again. gently fold whipping cream into it. pour this mixture into the mold, level with a spatula. Sprinkle some crushed chocolate cookies for an extra crunchy taste.

Refrigerate 4 hours or until firm. Unmold.

Sunday, December 8, 2013

Easy chicken fry

This quick and easy chicken fry recipe is perfect for bachelors or any one looking for fast yet satisfying dish. No need of marination, so very less time consuming and no compromise on taste. We are using only little oil for frying this, if there is excess oil you can remove that before adding the tomato puree. You can garnish with slitted green chillies and curry leaves.
Chicken pieces : 1/2 kg
Oil : 2 tbsp
Ginger garlic paste : 1tsp
Kashmiri chilli powder : 1 tsp
Tomato : 1 big
Salt to taste

Use an iron vessel (Cheena chatti) or a cast iron pot to make this dish. If you don't have one you can use non stick pan, but making in an iron vessel gives this dish an awesome taste.
Heat oil ( preferably coconut oil ) and add ginger garlic paste into it. When it's raw smell goes add chilli powder ( simmer the flame while adding chilli powder otherwise it will burns easily ).
Saute and add chicken pieces and fry. Keep the flame low and stir in between.
Fry for 10 minutes. Make tomato puree and add to the chicken. Mix well, when oil separates from the chicken off the flame and serve hot.

Tuesday, November 26, 2013

Cream of Mushroom Soup and Garlic Bread

       Cream of Mushroom Soup

Fresh mushrooms, thinly sliced : 1 small packet
Shallot, minced : 2
Garlic cloves, minced : 2
Unsalted butter : 3 tbsp
All purpose flour : 2 tbsp
Chicken stock : 2 cups
Cream : 1/2 cup
Pepper : 1/4 tsp
Nutmeg powder : 1/4 tsp
Dried thyme : 1/4 tsp
Salt to taste

 Heat the butter in a large pan over medium heat. Add mushrooms and onions, stirring well to coat with the butter. Cook until the mushrooms have wilted and most of the liquid evaporates. Add the garlic and cook two minutes more.
Blend the flour, salt pepper and nutmeg. Cook for about one minute.
Whisk in the chicken stock. Simmer until slightly thickened, stirring frequently. If your stock is unsalted, you may have to add a bit more salt at the end. Let your taste buds decide!
Add the cream and bring just to a simmer. Remove 1 1/2 cups of the soup and puree it. Pour back into the pan, stir to incorporate.
Turn off heat, adjust seasonings if necessary, and enjoy!

           Garlic bread
You can make this on the grill, in a skillet, or in the oven.

Unsalted butter, softened : 4 tbsp
Extra-virgin olive oil : 2 tbsp
Garlic, finely chopped : 2 tbsp
Baguette ( French bread ) 
Fresh flat leaf parsley, finely chopped : 2 tbsp (optional)
Grated Parmesan or mozzarella : 1/4 cup (optional)

For making in the oven,
Preheat the oven. Stir together the butter, oil and garlic in a small bowl.
Using a serrated knife cut the bread into 1-inch-thick slices without cutting all the way through to the bottom, leave the slices attached to each other.
Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture.
Wrap the loaf in foil and bake in the center of the oven for 15 minutes. After 15 minutes open up the foil and bake 5 minutes more.
If you are making this on a grill or in a skillet,
Slice the bread into 1/2 inch to 1 inch thick slices ( cut the slices on a slight angle )
Brush both sides of bread with garlic butter and place on a grill or into a hot skillet. When the bread is browned a bit, flip it over and wait tll brown.
You can add shredded Parmesan,mozzarella cheeses and parsley to any version of this.

Sunday, November 17, 2013

Fried sweet potato chips

It's a bit late that I post , unfortunately my laptop stopped working which had all my blog related materials and I had to put all things together again.
Yesterday it was raining here , we spent so much time looking through our flat's window enjoying the rain outside. 
My Bh took this snap during the morning walk to the beach.
Off to today,s recipe

Vegetable oil, for frying
Sweet potatoes, washed : 2
Chilly powder : 1 tsp
Garlic powder : 1 tsp
Salt to taste

Cut the sweet potatoes into batons (fry shapes) , then soak them in water for around 45 minutes. This is the important step to make them crispy ! Drain and pat dry. Add chilly powder, garlic powder, and salt. Mix well and deep fry. Serve with Thai chilli sauce or with any dip of your choice

Saturday, November 2, 2013

Jalebi recipe

  • Maida / All purpose flour : 1 cup
  • Corn flour : 2 tbsp
  • Thick curd : 3/4 cup (approximately)
  • Cooking soda : 1 pinch
  • Ghee : 2 tbsp
  • Orange food color : 1/2 pinch
  • Oil + Ghee : for deep frying
For sugar syrup
  • Sugar : 1 cup
  • Water : 1 cup
  • Lemon juice : 1 tsp
  • Orange food color : 1/4 pinch
  • Rose essence / elaichi powder :  a little ( optional )
  • Mix maida, corn flour, cooking soda, ghee and food color in a bowl. Add curd and make a thick batter by adding more water. Consistency should be like vada batter. Keep it in a warm place for overnight or until it ferments well. Next day mix well with a ladle. it should be a sticky thick batter of dropping consistency.In another stove, boil sugar with water, food color, until sring consistency.  Then add lemon juice, essence / elaichi, and keep in lowest heat possible.

  • In a flat bottomed pan, heat oil + ghee. Level should be very low as shown in the pic. Take a durable ziploc bag with hole, fill with the batter and draw circles in a medium heated oil. Oil should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.
  • Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.

  •  The batter consistency is very important, it should be thick like vada batter. If its runny, then jalebi will become flat.
  • While cooking jalebi, keep flame medium to make it crisp.
  • lemon juice prevents sugar from crystallizing.

Saturday, October 26, 2013

Chakka pradhaman (Jackfruit kheer ) with a nutty twist

Jackfruit kheer is a popular sweet in Kerala. The main ingredient of this kheer is chakka varatti or jackfruit jam. This jackfruit jam is made by cooking ripe jackfruit with jaggery and ghee. Chakka varatti lasts for over an year without loosing its taste. We make chakka varatti during the jackfruit season and use it through out the year for making ela ada, jackfruit halwa and other sweets. Here I am adding cashew nut balls for a crunchy taste.

Preparation of Chakka varatti or Jack fruit jam :
Ingredients : 
  • Jackfruit : 1 kg
  • Jaggery : 1/2 kg
  • Clarified butter or ghee : 200 g

Method of preparation :
  1.  Cook the jack fruit in pressure cooker by adding a cup of water.
  2. Add more water if required. Pressure cook till the jack fruit is mashed.
  3. Grind the cooked jack fruit.
  4.  Heat a deep bottomed pan, add the jaggery and add some water till it gets completely wet.
  5. Allow the jaggery to completely dissolve in water, filter it to get rid off dirts. Again boil it and add the ground fruit and mix it well.
  6. Keep on stirring till it becomes thick. Now add ghee to it little by little.
  7. After sometime, it will not stick the pan and now remove from heat.
Preparation of kheer :

Ingredients :
  • Chakka varatti or jackfruit jam : 3 tbsp
  • Powdered jaggery : 1/4 cup
  • Coconut milk : 3/4 cup
  • Cardamom 2 pods
  • Dry ginger powder ( chukku ) : 1/2 tsp
  • Cashew nuts : 50 gms
Method of preparation :
  1. Dry roast and chop the cashew nuts.
  2. Melt 1 tbsp jaggery, then add chopped nuts into it and keep stirring until dry. Allow it to slightly cool and make balls with it.
  3. Melt remaining jaggery in 1/2 cup of water and when it starts boiling add chakka varatti. 
  4. Mix well to become a sauce, simmer heat and add coconut milk, chukku and powdered cardamom.
  5. Keep on stirring to avoid curdling.
  6. Remove from heat when it starts boiling.
  7. Add cashew balls just before serving.
Linking  this to Favorite Food Event - Payasams/ Kheers event hosted by Rafeeda of The Big Sweet Tooth and Zesty South Indian Kitchen

Monday, October 21, 2013

Eid delicacy ; Kabsa

      This Eid we celebrated with the arabian delicacies Kabsa and Fattoush accompanied by a Cream of mushroom soup. I will post the recipe for fattoush and cream of mushroom soup as soon as possible.


Kabsa or kabseh is one of the traditional dishes served in the Arabian gulf area. It is a Unique mixture of rice, meat, spices and vegetables topped with almonds and raisins. The secret of kabsa's taste is the blend of spices used in it.

  • Butter ( oil ) : 1/4 cup
  • Onion : 1 finely chopped
  • Garlic ; 6 cloves minced
  • 1 whole chicken cut into 4 pieces
  • tomato puree : 1/4 cup
  • Tomatoes : 3 chopped
  • Carrots : 3 peeled and grated
  • Cloves : 4
  • Whole black pepper : 1 tsp
  •  Dried lemon : 2
  • Bay leaves : 2
  • Cinnamon stick : 2 
  • Cardamom : 4
  • Orange zest : 1 tsp
  • Coriander : 1 tsp
  • Basmati rice : 2 1/2 cups washed and soaked for 45 minutes
  • Hot water : 4 1/2 cups
  • Raisins : 1/4 cup
  • Almonds : 1/4 cup

  • Melt the butter in a large stock pot or dutch oven over medium heat, stir in the garlic and onion ; cook and stir until the onion has softened and turned transculent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. mix in the tomato puree.
  • Add chopped tomatoes, grated carrots, whole cloves, black pepper, dried lemon, bay leaves, cinnamon stick, coriander, orange zest, cardamom and salt. Cook  for about 3 minutes ; pour in the water. 
  • Bring the sauce to boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken pieces from the stock and place it in a oven for 10 minutes.
  • Add soaked rice into the stock, cover the pot and simmer until rice is tender and almost dry, about 20 minutes.
  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted almonds and raisins over the dish.

Tuesday, October 15, 2013

My BH's Recipe, Shredded Brown Chicken

     Eid Mubarak to all. I am so happy to share this recipe on this special occasion, actually this is my better half's own recipe. He used to make some special dishes for us on his off days, those days i will be totally free from my kitchen. I love to cook but who doesn't like a change in daily routine :-)
     I enjoy those days when he cooks for us. Some times he makes 'butterfly chicken' (grilled full chicken with his secret masalas) and 'hummus', we have this dish with 'tandoori roti ' or ' khubs ' Its a heavy meal, we eat this for lunch.
     Off to today's recipe, a non gravy side-dish which he often makes, that goes well with fried rice, bhatura etc,. Its even used as a filling for sandwich or spring rolls. Its a kids friendly recipe too. You can make a chapati roll with this for your kid 's lunch box.

  • Chicken breast : 1/2 kg
  • Soy sauce : 3 tbsp
  • Chilly powder : 1 tsp
  • Onion : 3
  • Capsicum : 1
  • Green chilly : 2 nos slitted
  • Coriander leaves : 1/2 cup chopped
  • Oil : 2 tbsp


      Cook chicken breast with 1 tsp chilly powder and 2 tbsp soy sauce. Shred chicken into small pieces. In a pan add oil and fry onion slices till brown, add green chillies followed by shredded chicken. Saute chicken till it becomes dry, add remaining sauce and saute again. When chicken is dried completely, remove from fire. Garnish with capsicum and coriander leaves.

Wednesday, October 9, 2013

Peanut Butter Grape Buzz

Preparing something good and healthy and getting compliment for that is really nice. This is one of those recipes, which is simple yet healthy and tasty and can be prepared within minutes.

  • Grapes : 100 gms
  • Water : 1 cup
  • Sugar : 3 tbsp
  • Milk : 1 cup (frozen)
  • Banana : 1
  • Espresso coffee : 1 tsp
  • Peanut butter : 2 tbsp
  • Chocolate syrup : 1 tbsp

   Combine grapes, water and 1 tbsp sugar in a pot and boil for 8 to 10 minutes. Allow it to cool then remove the skin. Its easy to remove the skin after boiling. Blend it (do not grind the seeds). Strain and keep aside. Crush the frozen milk. In a blender combine milk, banana, 2 tbsp sugar, and peanut butter. Blend until smooth. Pour 1/3 of this into a bowl and keep aside. Add espresso coffee and chocolate syrup into the blender, blend again until smooth. Take two tall glasses and  pour these three in layers as shown in the picture.

Tuesday, October 1, 2013

Dutch Apple Cake


  • Apples : 3 large
  • Lemon juice : 1 tbsp
  • All purpose flour : 1 1/2 cup
  • Granulated white sugar : 3/4 cup
  • Baking powder : 1 1/2 tsp
  • Ground cinnamon : 1 tsp
  • Salt : 1/4 tsp
  • Unsalted butter : 6 tbsp (cooled to room temperature)
  • Eggs : 2 large
  • Vanilla extract : 1/2 tsp
  • Milk : 2 tbsp
  • Raisins : 1/3 cup

     Preheat oven to 180 degrees. Grease a baking tin with butter and dust it with flour. Peel, core, and chop the apples into bite-sized pieces. Toss with 1 tbsp lemon juice. Sift flour with baking powder, cinnamon powder, and salt. In a large bowl cream butter and sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. If you are using an electric mixer, combine the flour, sugar, baking powder, cinnamon powder and salt. Add the butter, eggs vanilla extract, and milk and beat until fluffy incorporated. Fold in the raisins and chopped apples. Transfer the batter into the prepared baking tin and smooth the top. Bake in preheated oven for about 35 - 45 minutes until golden brown and a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
     Serve warm with softly whipped cream or vanilla ice cream.

Tuesday, September 24, 2013

Soy Sauce Chicken

            This quick and easy chicken curry recipe is perfect for students, bachelors or anyone looking for fast yet satisfying meal.

  • Chicken pieces : 1/2 kg
  • Soy sauce : 4 tbsp
  • Chilly powder : 1 tbsp
  • Oil : 2 tbsp
  • Garlic cloves : 4 chopped
  • Onion : 1 big ( cut in to square pieces )
  • Capsicum : 1 ( cut into square pieces )
  • Vinegar : 1 tbsp
  • Corn flour : 1 tbsp
  • Sugar : 1/2 tsp
  • Salt to taste

             Combine chilly powder, 3 tbsp of soy sauce and chicken in a pressure cooker and cook up to one whistle. At the same time heat oil in a kadai and add garlic, saute it. Then add onion, when it becomes transparent and add capsicum, saute for few minutes then pour cooked chicken with the sauce in it. Add salt to taste and cook for few minutes. Add little water and 1 tbsp soy sauce into corn flour, mix well and add to the curry. If you want more gravy add more water. Now add vinegar and sugar. Sweet and tangy soy sauce chicken now ready to serve!

Saturday, September 21, 2013


    Trying to decide what to eat can be the most difficult decision of the day! Here is a menu for today's lunch. Easy to make vegetarian side dishes. Goes well with rice. If you are a non vegetarian you can add a fish fry also.

Bhindi Dahi

  • Ladies finger(okra or bhindi) : 250 gms
  • Cumin seeds: 1/2 tsp
  • Mustard seeds: 1/2 tsp
  • Urad dal: 1/2 tsp
  • Red chilies: 2 whole
  • Curry leaves: 6
  • Onion chopped: 1 small
  • Tomato chopped: 1 
  • Chilly powder: 1/2 tsp
  • Turmeric powder: 1/4 tsp
  • Yogurt: 2 tbsp
  • Oil: 2 tbsp
  • Salt to taste
To be ground into a paste
  • Coconut scrapped : 4 or 5 tbsp
  • Cashew nuts : 1 tbsp
  • Cut the bhindi (okra) into 1 1/2 pieces.
  • Deep fry in oil until crisp.
  • Remove from oil, add cumin seeds, mustard seeds and urad dal and fry. After a while add the red chilies and curry leaves and cook again until the seeds begin to crackle.
  • Add the onions and saute until brown.
  • Add the tomatoes, chilli powder, turmeric powder and salt.
  • Add the coconut paste and fry until oil separates.
  • Add 1 cup of water into the yogurt and churn. Add to the mixture then add okra and cook for a few minutes. Serve hot.

Cheera (spinach) thoran

  • Cheera (Spinach) leaves: 3 cups
  • Coconut (scrapped): 3 tbsp
  • Green chilies: 2 nos
  • Shallots: 2 nos
  • Garlic cloves: 2
  • Mustard seeds: 1 tsp
  • Coconut oil: 2 tbsp
  • Clean the leaves well and chop it finely
  • Grind together coconut, green chilies and shallots into a coarse form. Do not add water while grinding.
  • Heat oil in a pan, splutter mustard seeds and add chopped garlic. When garlic turns brown add chopped spinach and saute for few minutes.
  • Add coconut mixture and saute for 2 minutes. Do not cover the pan.
  • Healthy and nutritious cheera thoran is now ready to serve. Make sure you don't overcook it.

Salad with mayonnaise

  • Cucumber: 2 small
  • Apple: 1 
  • Tomato: 1
  • Capsicum: 1 small
  • Black olives: 7 or 8
  • Parsley leaves: 2 tbsp (optional)

For the dressing
  • Mayonnaise: 1 tbsp
  • Lemon juice: 1 tbsp
  • Olive oil: 1 tbsp
  • Chaat masala: 1 tsp
  • Pepper powder: 1 tsp
  • Salt to taste
  • Chop all the ingredients finely except olives
  • Add whole olives into it
  • Make the dressing by mixing all the ingredients( for the dressing )
  • Combine all with a spatula
  • Garnish with apple and olive

Monday, September 16, 2013

Redefining Interiors

A unique piece of dining set gives your home the ultra modern style.

Serve In Style

A dinner with the guests or a special occasion with the family, whatever you are celebrating, do it in style. Pretty patterned plates make everything more appetizing, and warm colors and soft textures make everyone feel at home.

A creative and charming table setting does not have to cost a bundle

Here,  the arrangement of glasses is the main attraction.

Green and blue colors, along with the green apples, give way to a casual and cool setting.