Oleander flower garland



Nerium oleander garland

The traditional method of making a thick garland  with these flowers.  I have used pink oleander 

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Another close up view

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Tie flowers at the top and bottom at the centre  of a thread
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Turn over 
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String goes round the flower placed , every time 
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Another view of the string going around

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Flowers are placed such that the stalk  rests on the string on the bottom side

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Another view of the string going around

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Cut off excess thread

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Tie both ends to hold all the flowers together

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We can add artificial flowers  also at the centre of the garland

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Oleander is called arali poo in Tamil or vice versa arali is called oleander in English

Jathi malli poo kattuvathu eppadi


Jadhi malli poo kattuvathu eppadi | Type of Jasmine | Mogra


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This flower when tied as buds looks beautiful and when it blooms looks even more beautiful

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The top images after blooming and the bottom as buds

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This method is for getting a thick garland .  I regularly purchase from Koyembedu flower market before going to any temple and tie them at home at night listening to devotional songs.  It gives a lot of satisfaction and mental peace.  I purchase for Rs.100 approximately depending upon the price .  I get 12 to 15 muzham ( as we say in Tamil ).  The garland is long enough to adorn God and Goddess deities in a temple

I tie the flowers in pairs to get a thick garland
Tie the first set at the  top and bottom at the centre of the string

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Place a pair of flowers with the stalks on  the bottom of the string as shown

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This gives a close up view
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Take the string around the flowers
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and bring it to the top on the right hand side
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This image gives a top view

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The string goes round the flowers , another view

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Egg less butterscotch cake My daughter's recipe


Eggless Butterscotch Cake- My Daughter's Recipe

(For half kg or six-inch cake)

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FOR THE CAKE

1. Take 1/2 cup of curd in a large bowl. To the curd, add 1/2 cup of sugar and 1/4 cup of vegetable oil and mix with a whisk until the sugar is completely dissolved.
2. Place a sieve over the bowl and add 1 cup of all-purpose flour (maida), 1/2 tsp of salt, 1 tsp of baking powder and 1/2 tsp of baking soda and sieve it into the wet mixture.
3. Combine the wet and dry ingredients with a whisk until there are no lumps.
4. Add 1 tsp of butterscotch essence and mix in. Scrape the bowl with a silicone spatula to ensure the batter is thoroughly mixed.
5. Bake the batter at 180C by dividing it equally into 3 six-inch molds greased and lined with parchment paper. Or bake it in 1 six-inch mold and divide it into 3 equal layers after being baked.
6. You'll know the cake ready when a toothpick or a skewer inserted in the center comes out clean.
7. Let the cake cool completely and remove from the mold.

FOR THE SIMPLE SYRUP

1. Boil 1/2 cup of water and add 1/4 to 1/2 cup of sugar and mix until the sugar is dissolved.
2. Add a few drops of essence to the syrup (optional).
*This syrup is used to soak the cake layers to keep them moist. If you are refrigerating the cake for later, I highly recommend soaking the cake in simple syrup so that it doesn't dry out.*


FOR THE WHIPPED CREAM

1. Take about 1 cup of cold whipping cream in a bowl ( I used non-dairy whipping cream) and whisk using an electric whisk for about 7-10 minutes until stiff peaks form.
2. Add a few drops of yellow food color to give the cream a light yellow color.
3. Adding butterscotch essence to the cream is optional.

FOR THE NUT PRALINE

1. Take about 1/2 cup of almonds or peanuts and chop them coarsely with a knife.
2. Grease a surface or a plate with oil or butter and keep ready.
3. In a saucepan, add 1/2 cup of sugar and heat on a medium flame until the sugar starts the caramelize. *Do not stir the sugar before caramelization. Swirl the saucepan to ensure even caramelization*
4. Once the sugar reaches a golden amber color, remove from the heat and add 1 tsp of butter. Whisk quickly as the hot mixture will tend the froth up.
5. Return to the heat and add in the chopped nuts and quickly coat them evenly with caramel using a silicone spatula.
6. Immediately transfer the caramel to the greased surface/ plate and spread evenly with the help of the spatula. Allow cooling completely.

ASSEMBLING THE CAKE

1. Take a cake board and put a small amount of cream. Place the bottom cake layer on the cream to make sure it doesn't move on the board while decorating.
2. Soak the layer with about 2-3 spoons of simple syrup and add a dollop of the whipped cream. Spread the cream evenly onto the layer.
3. Repeat this for all the layers of the cake, soaking with simple syrup and spreading cream.
4. Coat the entire cake in a thin layer of cream and let it cool in the fridge for about 30 minutes.
*This is called crumb coating as it locks in all the crumbs ensuring a smooth finish.*
5. Frost the cake with some more whipped cream giving it a smooth finish and sharp edges.
6. Place the remaining whipped cream into a piping bag fitted with a star nozzle ( I used Wilton 1M piping tip) and pipe roses on the top of the cake.
7. Finally, crush the nut praline using a rolling pin into rough pieces and embed onto the circumference of the cake at the bottom.
8. Cool the cake in the fridge for everything to set.

Apple Tarte Tatin - My daughter's recipes


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How to prepare !

Add hundred gram sugar to a pan, heat on medium flame till it turns golden brown.

Remove from the stove and whisk in 85g unsalted butter at room temperature.

Put it back on the stove

Whisk for one more minute.
 Transfer the caramel formed to a nine inch pan for which I use a cake tin.  Then set it aside.
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Peel, slice and core 6 apples and arrange beautifully  on the caramel as shown in the  picture above

How to make puff pastry

For  puff pastry take 1 1/2  cup refined wheat flour, add a teaspoon of salt , make a dough with COLD water and set it aside 


Cover with a damp cloth for 15 minutes.


 Sprinkle flour on the counter  knead the dough for about 1 minute
.
(a) Roll with a rolling pin into a rectangular shape.


(b)Brush off any excess flour and apply room temperature butter on 2/3rd of the dough


(c). Leave a gap of 1/2 inch on both sides.

(d) Book fold the dough, cover with plastic wrap and refrigerate for one hour .


Repeat this process from (a) thrice. we may  need a 3/4 cup of butter.


Now book fold without the butter thrice with chilling in the fridge in between.


To cover the apples roll out the puff pastry , cut out a circular portion slightly larger in diameter  than the diameter of the pan.


Cover the apples with the puff pastry and tuck in the edges.making use of the extra radius


Prick the pastry with a fork.  This prevents it  from puffing up in the oven.


Bake at 180 degrees Celsius for 30 to 40 minutes or until the puff pastry is golden brown.


Remove from the oven and let it cool for 5 to ten minutes before transferring on to a plate.


Apple tarte tatin is best served with a scoop of vanilla ice cream

Iruvatchi flower garland


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Iruvatchi ( இருவாட்சி மலர்  ) in Tamil is a type of jasmine that is popular in Trichy and Srirangam.  A very beautiful variety of flower.  I got some flowers and immediately made a garland.  I offer these garlands to the pictures of Gods in our Pooja room or offer them to any temple I visit and that is quite frequent by God's grace

Tie two flowers one at the top and one at the bottom at approximately the centre of the thread .  Tie two knots 

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Place the next flower such that the stalk rests on the thread below
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Bring the thread around the stalk and the string at the bottom

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Place the next flower with stalk on the string below
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Take the thread around to hold the flower
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These two images give a top view of  tying the flowers

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We can offer for Navratri,  Varalakshmi Vratham these garlands.  The Pooja room will look beautiful and divine with such type of garlands