crochet gift bag

I made this small crochet gift bag,as expensive things come small !

Chocolate Covered Cherries

Chocolate Covered Cherries

 

What You Need:

 

⅓ cup white corn syrup
½ cup butter
1 teaspoon vanilla
4 cups powdered sugar
2 jars of cherries
12 ounces chocolate chips
½ cup paraffin wax

 

How to Make It:

 

Mix syrup, butter, vanilla and sugar; refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and form around drained cherries. Dip into chocolate-wax mixture. Place on waxed paper to set.

Stir fry vegetables

blanch carrots 1/4 cup
cook, peel & slice potatoes long 2
onion sliced long 1 big
salt to taste
Oil 1 tbsp

For masala roast & powder it.
coriander seeds   1 tbsp
jeera 1 tsp
red chilies 2-3
garlic 3-4

Method

In a non-stick pan, heat oil, fry onion, add potatoes, fry lightly, add carrots, fry, add masala & salt to taste, fry on low flame for another 3 minutes.
To serve, add lime juice, mint leaves & fresh coriander leaves.

Spicy raw banana Chettinad style

Raw bananas 2 steamed for just 1 whistle in the cooker, as it should be firm.
For masala
grind first red chilies 2-3
then add saunf 2 tsp, pdr it well
add 1 tsp ginger & 1 tsp garlic, pdr well
add 1 onion sliced big & 1 tbsp coconut, grind, then add little water to make a smooth paste

In a non-stick pan, heat 2 tbsp oil, cut the bananas into rounds, or slice into half, then cut cut lengthwise, fry them till they turn light brown on both sides.
Add the ground masala, salt to taste, if need be another tbsp of oil, fry well for 3-4 minutes till the raw smell of the masala goes.

Serve with hot rice & dal.

No cook dessert

This is one of the easiest dessert to make in a jiffy !

I crushed about 20 Marie biscuits in the mixie, added about 6 tbsp or more of Drinking chocolate, 1 tbsp of cream, 2 tsp of ghee, 5-6 tsp of milk. Mixed it all well, made small balls & put pieces of almonds on top. It just took 10 minutes to finish it !

Crochet trees

MOZZARELLA STUFFED CHILLIES

Ingredients

Pickled Jalapeño chillies               16

Mozzarella cheese, 1 inch sticks   250 grams

Cornflour                                  1 cup

Mixed herbs                              2 teaspoons

Fresh breadcrumbs                     ½2 cup

Oil                                           to deep fry

Method

1.Take the chillies out of the brine, slit and remove the seeds.

2.Mix cornflour with half cup of water along with mixed herbs.

3.Heat sufficient oil in a kadai.

4.Stuff the slit chillies with cheese sticks and dip them one by one in the cornflour mixture.

Roll them in fresh breadcrumbs and deep fry till golden brown. Drain and place them on an absorbent paper.

5.Serve hot.

Watermelon mint smoothie

Diced seedless watermelon packed tightly 2 cups

Fresh mint leaves 1 tbsp

Sugar 1 tsp

Ice cubes 3-4

 For garnishing

Watermelon balls

Method

Place all the ingredients except the watermelon balls in the blender. Blend until frothy about one minute. Pour into a glass, garnish with watermelon balls. Serve at once.

It makes a wonderful thirst quenching drink for summer.

Pasta with Gorgonzola & Arugula

Pasta 100 gm

Butter 15 gm

Gorgonzola cheese 50 gm

Cream 60 ml

Arugula a handful- 40- 50 gm

Salt & crushed black pepper to taste.

Method

Blanch the pasta in enough salted boiling water till tender. Strain & toss in some olive oil. Set it aside to cool. Reserve the drained water.

For the sauce, melt butter & add cheese & cream to it. Stir till the sauce is homogenous & the cheese is melted.

Add the pasta & the arugula leaves into the sauce, toss it well. Season as per your taste, add the reserved liquid if the sauce is too thick.

Instant Idli chaat

suji/ rawa/ semolina 1 cup
methi leves 1/4 cup
salt to taste
sugar 1 tsp
oil 2 tsp
water to mix
Eno fruit salt 1 tsp

Mix all these well to make a smooth batter like for the idli, last add eno, mix well.
Steam this in the cooker for 5 minutes or in microwave for 3 minutes. Cool for 5 minutes, then cut into 4, but for deep to separate it.

for chaat
green chutney
curd 3 tbsp
finely chopped onion 2 tbsp
tomato chopped 2 tbsp
sev 2 tbsp
chaat masala 1 tsp
fresh corinader leaves
pomegranate seeds 2 tbsp

Spread the topping, first green chutney, then curd, followed by onion, tomatoes, sev, coriander, chaat masala & pomegranate seeds.

Serve at once.

Spinach Rice

Ingredients

ghee 1 tbsp
oil 1 tbsp
cumin 1 tsp
bay leaf 1
cinnamon 1 small piece
green onion chopped with green part 1 cup
ginger-garlic paste 1 tbsp
washed, chopped spinach 1 cup
salt to taste
peas blanched 1/4 cup
cottage cheese ( paneer) cut into small pieces 1/2 cup
cooked rice 2 cups

Method
In a pan ghee ghee & oil, add cumin, bay leaf, cinnamon, sate.
add ginger-garlic paste, green onion saute for 2 minutes, add spinach, fry for another 2 minutes.
add peas, salt, paneer mix well.
add cooked rice, fry on low flame for 3 minutes, by sprinkling little water, so all the spices get mixed well.

Sweet & Spicy cottage cheese

Ingredients

Cottage cheese slices like fingers 10 pieces

50 gm corn flour

Coat the corn flour well over paneer slices, so that when you fry it gets crisp & keep it aside.

Oil 3 tbsp

Green chilies paste 1 tbsp

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Onion finely chopped 2 tbsp

Tomato sauce 1 tbsp

Honey  1 tbsp

Chili sauce ½ tsp

Soya sauce ½ tbsp

Pepper pdr ½ tsp

Crushed cumin ½ tsp

Salt to taste

Method

1)      fry the paneer & keep aside.

2)      In a heavy pan, heat oil, add chili, ginger & garlic paste, sauté well, add onion, sauté till light golden.

3)      Add all the sauces,  honey, salt, mix well, with 3 tbsp water, let it boil

4)      Add pepper & cumin, mix well.

5)      Add paneer slices, mix well.

6)      Serve hot, either as starters or as an accompaniment.

Chikoo barfi

Ingredients

Ghee 2 tbsp

Chikoo cut into small pieces 250 gm

Milk 250 ml

Sugar 100 gm

Mawa 100 gm

Method

1)      in a heavy pan, melt ghee, add chikoo, milk & sugar cook till almost dry.

2)      Add mawa, cook till the mixture comes together, leaving the sides of the pan.

3)      Spread on a greased plate, slightly cool & cut into desired shapes & serve.

Bottle gourd stuffed kajoris

Ingredients for stuffing

Ghee 3 tbsp

Grated bottle gourd 1 cup

Milk 1 cup

Sugar 4 tbsp

Mawa  grated 4 tbsp

Grated coconut ½ cup

Nuts & raisins 2 tbsp

For dough

Maida 1 cup

Ghee 2 tbsp

Salt a pinch

Water to knead

Oil to fry

Method

1)      in a heavy pan, heat ghee, add grated gourd, sauté for 3 minutes

2)      add milk, cook on slow fire till the milk is absorbed.

3)      Add sugar, mawa, coconut, cook till dry, add nuts, mix well & remove after a minute.

4)      Roll out dough like small thick puris, put the stuffing, cover & from all sides, shape into small rounds, slightly flatten with your palm & deep fry on medium flame to a golden color.

ps- if you don't want to fry, then simply make the stuffing & eat it plain !

Egg-less Carrot & dry fruit cake

Ingredients

Butter 3 tbsp

Icing sugar 3 tbsp

 Condensed Milk ½ cup

Vanilla essence 1 tsp

Maida 1 cup

Baking pdr. 1 tsp

Baking soda ¼ tsp

Cocoa pdr 3 tsp

Grated carrot ½ cup

Water little

Nuts & raisins 2 tbsp

Method

1)      Beat well butter & icing sugar.

2)      Add milk, essence, mix well & keep aside.

3)      In another bowl, mix well all the dry ingredients, except carrot.

4)       Now mix the dry ingredients with the milk mixture, beating well.

5)      Add grated carrot, about 2-3 tbsp water, nuts & raisins, mix well.

6)      Pour into a greased bowl.

7)       Pre-heated oven 200 deg C for 10 minutes.

8)      Bake at 180 deg C for 20-25 minutes.

9)      Garnish by spreading 2/3 tbsp condensed milk on top, add grated chocolate.

10)  On top of it, decorate with nuts & cherries as desired or simply eat it as it is !

Are Microwaves safe to use?

Microwave test -an eye opener Very interesting!!!! Is it time to act??????? Below is a Science fair project presented by agirl in a secondary school in Sussex. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference, afterthe experiment which was repeated by her class matesa number of times and had the same result. It has beenknown for someyears that the problem with microwaved anything is not the radiation people used to worry about, it's how it corrupts the DNA in the food so the body can not recognize it. Microwaves don't work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature. So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast. Think of all the Mothers heating up milk in these 'Safe' appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killedhim when the blood went in dead. But the makers say it's safe. But proof is in the pictures of living plants dying!!! Ten Reasons todispose off your Microwave Oven From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research,one canconclude this article with the following: 1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by 'shorting out' electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]. 2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food. 3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods. 4). The effects of microwaved food by-products are residual [long term, permanent] within the human body. 5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down. 6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens. 7). Microwaved foods cause stomach and intestinal cancerous growths [tumours]. This may explain the rapidly increased rate of colon cancer in UK andAmerica . 8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood. 9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations. 10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Sweet Puris !

Ingredients

left over puris
milk 1/4- 1/2 cup depending on the no. of puris ( for 3 I needed 1/4 cup)
sugar 2 tsp for 3, depending on taste & quantity
nuts & raisins ( optional)

Method

heat milk, add sugar, mix well till it dissolves.
break puris into small bits, add to hot milk, it will get soaked in 2-3 minutes, serve hot, if you want, you may garnish with some nuts & raisins.

MOZZARELLA STUFFED CHILIES

MOZZARELLA STUFFED CHILIES

Ingredients

Pickled Jalapeño chillies               16

Mozzarella cheese, 1 inch sticks   250 grams

Cornflour                                  1 cup

Mixed herbs                              2 teaspoons

Fresh breadcrumbs                     ½2 cup

Oil                                           to deep fry

Method

1.Take the chillies out of the brine, slit and remove the seeds.

2.Mix cornflour with half cup of water along with mixed herbs.

3.Heat sufficient oil in a kadai.

4.Stuff the slit chillies with cheese sticks and dip them one by one in the cornflour mixture. Roll them in fresh breadcrumbs and deep fry till golden brown. Drain and place them on an absorbent paper.

5.Serve hot.

PANEER BROCHETTES

PANEER BROCHETTES

Ingredients

Paneer, ½ inch squares                             250 grams

Onion, ½ inch pieces, layers separated         1 medium

Green capsicum, ½ inch pieces                    2 big

Yellow capsicum, ½ inch pieces                   1 big

Red capsicum, ½ inch pieces                       1 big

Oil                                                              2 tablespoons

 Garlic, chopped                    3-4 cloves

Tabasco sauce                    1 teaspoon

Lemon juice                        1 tablespoon

Black peppercorns, crushed    5-6

Salt                                   To taste

Toothpicks                           as requiredMethod

 Method

1.Skewer the pieces in this order on each toothpick: one onion piece, green capsicum piece, one paneer square, one red capsicum piece, one paneer square, one yellow capsicum piece and finally one green capsicum piece.

2.Heat oil in a large shallow pan.  Add garlic and sauté till well browned. Add the brochettes, Tabasco sauce, lemon juice, crushed black peppercorns and salt and toss.

3.Serve hot.

CORN CANAPES

CORN CANAPES

Ingredients

  

Readymade canapés                         16   

Corn niblets, boiled and drained           1 cup

Jalapeno peppers, chopped                 2

Onion, chopped                               1 medium

Green olives, chopped                       4

Black olives, chopped                        4

Lettuce                                         8 leaves

Tomato ketchup                             2 tablespoons

Black peppercorns, crushed           5-6

Red capsicum, seeded, thin strips   1 medium

Fresh parsley sprigs     4-6

 Method

1.Take corn niblets in a bowl.  Add jalapeno peppers, onion, green and black olives and mix.

2.Finely chop half the lettuce leaves and add to the corn.

3.Heat sufficient oil in a kadai and deep fry the canapés till crisp.  Drain and place them on absorbent paper.

4.Add salt to the corn mixture. Add tomato ketchup, crushed black peppercorns and mix well.

5.Arrange the remaining lettuce on a serving plate.  Arrange the canapés on it and fill them up with the corn mixture.  Garnish each canapé with a red capsicum strip and a parsley leaf and serve immediately.

KHAJURI KHASTA

KHAJURI KHASTA

Ingredients

Refined flour (maida) 1 cup 

Salt ½ cup 

Sugar ¼ cup 

Soda bicarbonate 1 pinch

 Baking powder 2/3 tsp

 Butter 2 tablespoons

 Yogurt 1 teaspoon

 Egg 2 medium 

Milk to mix

Oil 1½ teaspoons 

Onion seeds (kalonji) ¼ teaspoon

For the stuffing

Dried dates (chuare), finely chopped 200 grams

 Cottage cheese (paneer), grated 200 grams

 Green chillies, chopped  2-3

Chaat masala 1 teaspoon

Fresh coriander leaves, chopped 1 tablespoon

Method

1.Take refined flour in the container of the dough maker.  Add salt, sugar, soda bicarbonate, baking powder and butter and start the machine.  Add yogurt, egg, milk and continue to process the dough.

2.Mix dates and cottage cheese in a bowl.  Add green chillies, chaat masala and coriander leaves and mix well.

3.Add oil to the dough and process till the dough is ready.

4.Take a portion of the dough, spread it on work top with finger tips.  Place some stuffing in the centre and shape into a ball.

5.Take onion seeds in a plate and press the stuffed dough balls on it on one side only. Using your fingers pat each ball into a thin chapati.

6.Heat a tawa, place the chapati over it and roast.  Apply a little butter and roast on both sides till lightly browned.

7.You can also cook it in a preheated oven at 250°C.  Place the chapattis on a greased tray and cook in the oven till lightly browned.

ALOO ANARDANA KULCHA

ALOO ANARDANA KULCHA

Ingredients

Refined flour (maida) 2 cups  Potatoes, boiled and grated 2 medium

 Pomegranate seeds (anardana), roasted, coarsely powdered 1 teaspoon 

Soda bicarbonate ¼ teaspoon 

Salt to taste 

Yogurt 2 tablespoons

 Milk 2 tablespoons

 Olive oil 4 tablespoons 

Onion, chopped ½ medium 

Fresh coriander leaves, chopped ¼ cup 

Fresh mint leaves, chopped 8-10 

  Green chillies, chopped 2 

  Red chilli powder ½ tablespoon

Roasted cumin powder 1 tablespoon

  Onion seeds (kalonji) ¾ teaspoon  

Extra virgin olive oil 2 tablespoons

Method

1.Sift refined flour with soda bicarbonate and salt into a bowl. Gradually mix in the yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. 

2.Add two tablespoons of olive oil and knead the dough well. Cover it once again and set aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.

 3.Preheat the oven to 220degC/ 425degF/Gas Mark 7. Grease a baking tray with a little olive oil.

 4.Mix potatoes, onion, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, roasted cumin powder and salt to taste. 

5.Divide the potato mixture into six to eight equal portions and set aside.

 6.Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball. 

7.Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with a little of the remaining olive oil, sprinkle onion seeds on the surface and press with your palm. Similarly make the remaining kulchas.

8.Place them on the greased baking tray and bake in a preheated oven for about six to eight minutes. 

9.Brush the hot kulchas with extra virgin olive oil and serve immediately.

Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake
Ingredients:
2 cups all-purpose flour
1 ½ cups. sugar
½ cup butter  softened
2 tsp. baking powder
2 eggs
¾ cup. milk
1 tsp. almond extract
1 cup. mini-semisweet chocolate morsels
Powdered sugar

Directions:
Combine 1st 4 ingredients in a large mixing bowl; mix on low speed of electric mixer until mixture resembles fine.  Remove about ½ cup crumb mixture and set aside.
Add eggs, milk, and almond extract to remaining crumb mixture; mix until well blended.  Stir in chocolate morsels.  Pour batter into a greased 11x13 baking dish; sprinkle with reserved crumb mixture.
Bake at 325° for 35-40 minutes or until cake tests done.  Cool slightly; dust top with powdered sugar.


ps- you can use any berries- strawberry, blueberries instead of chocolate chips, or make it without any ! 

Homemade Strawberry Muffins

What You Need:

• 6 tablespoons butter
• ¾ cup sugar
• 2 eggs
• ½ cup milk
• 14 strawberries, fresh or defrosted frozen
• Food coloring, optional
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon baking powder
•  strawberry jam

How to Make It:

1. Preheat the oven to 350° F. In a large bowl, cream the butter and sugar with a wooden spoon, a potato masher or a handheld electric mixer. Mix in the eggs, one at a time, and add the milk.
2. Rinse the strawberries and cut off the greens with a plastic knife (a fun job for 3- to 5-year-olds who are accustomed to cutting play dough). Mash the berries with a potato masher or puree in a blender. Then stir the berries into the butter and milk mixture. Tip: For muffins with a more pronounced pink color, add a few drops of red liquid food coloring or dabs of paste coloring.
3. In a separate bowl, sift the flour, salt and baking powder. Stir well.
4. Add the flour mixture to the berry mixture. Use a wooden spoon to stir until all the white disappears.
5. Line the muffin tin with paper liners. Drop the batter from a tablespoon to fill the cups halfway. Add a surprise: an unwrapped  ½ teaspoon of jam. Then spoon more batter to fill almost to the top. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20 to 25 minutes.
6. Remove the muffins from the tin and cool. Serve them warm in a basket lined with a red napkin or on plates with doilies.

Very Special Trifle

What You Need:

Trifle Base

• 1 Packet of trifle sponges, or use any left over sponge cakes
• 1 pound frozen summer fruits (you don't have to defrost them)
• 2 bananas
• 2 ounces Sherry (you can use orange juice if preferred)
• Custard sauce
• 10 ounces  cream
• 3 egg yolks
• 2 ounces castor sugar
• 1 teaspoon cornflour

Decorative Top

• 10 ounces cream
• 2 ounces flaked almonds lighted toasted

How to Make It:

Slice up or break the sponge up into pieces and spread a little raspberry jam on them and lay them on the bottom of your chosen dish. Next put in the mixed summer fruits and spread them evenly over the sponges. Now pour over the Sherry or the orange juice. Now give everything a really good stir to mix them all up!

The Custard: In a small saucepan, heat up the cream until it is hot, blend the egg yolks with the sugar, and cornflour. When the cream is hot, pour it into the egg mixture stirring all the time, and then return it to the saucepan, and keep on stirring it, over a low heat, until the custard is thick. Now remove it and allow it to cool slightly. Whilst this is cooling, slice the bananas and stir them into the other fruit and sponge mixture. Now pour in the custard, and stir it into the fruit mixture, it will go a pinkish color because of the fruits. The extra sugar in the custard will sweeten the fruit a little. Now put this aside for one hour in the refrigerator to chill.

The Topping: Just whip up the cream, until it is thick, spread this onto the top of the fruit custard mix. Make a decorative pattern with a fork, and then spread on the almonds.. You could also put on some halved glace cherries if you so wish. Return the trifle to the refrigerator for a further 2 - 3 hours.

Butterscotch Haystacks

Easy to make with kids. No-bake cookies.

Ingredients

1		cup peanut butter
1⁄2		package butterscotch morsels
1		large can chinese noodles

Instructions

1. Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave.
2. Pour over noodles; mix well.
3. Drop by tablespoon on wax paper; freeze for a couple of hours

Yummy Chocolate Covered Strawberries

What You Need:

• 12 large strawberries
• 6 ounces package semi sweet chocolate chips

How to Make It:

1. Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted.
2. Dry bag carefully and set into a small bowl. Spread open top of bag. Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about ¼-inch of leaves.
3. Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use.
4. For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate.

Jack fruit vege

jack fruit cut 1/4 kg cut into small bits, remove the thick part around the seeds, pressure cook it without any water for 3 whistles.

for seasoning

mustard seeds 1 tsp

udad dal 2 tsp

for grinding

coconut 2 -3 tbsp grated

green chilies 2-3

grind these coarse without any water.

In a kadai, season, add the cooked vege, salt to taste, add the ground paste, mix well, keep on low flame for 2-3 minutes. Serve hot with rice & sambar/ rasam.

Jackfruit seed vathak kulambu

Normally when we make jack fruit vege, there will be seeds, which if many, can be used to make a sweet like I had put earlier or I love to make vathak kulambu with it.

Pressure cook the seeds ( no. as many as u like) for 3 whistles.

tamarind juice 1 cup thick

sambar pdr. 1 - 1 1/2 tsp

salt to taste

turmeric pdr. 1/4 tsp

hing 1/8 tsp.

curry leaves & coriander leaves

mustard seeds 1 tsp

methi seeds 1/4 tsp

red chili 1

coconut grated 1 tbsp

oil 2 tsp

Method

In 1 tsp oil, add mustard seeds, once it crackles, add methi seeds, curry leaves cut fine, hing,  red chili saute.

Add tamarind juice, sambar pdr. turmeric pdr., salt & 1 cup more water. Tamarind juice quantity can be increased or reduced as per your taste & the quantity you require.

Let this boil for about 5 minutes, add the cooked seeds, if they're big, you can cut into desired size. Add some finely chopped coriander leaves, after another 5 minutes, add 1 tsp atta with little water, add it to the boiling mixture, mix well, let it boil for 2 minutes. In case, the mixture is too thick, add more water, as per your requirement.

last in a kadai, add 1 tsp oil, add some curry leaves, coconut, fry till the coconut gives a nice aroma, add to the kulambu, mix well, serve with hot rice. 

ps- this tastes good with curd rice too.