HANDY CRAFT : KEY STAND - HOLDER WITH 5 KEY HOLDERS

HANDY CRAFT : KEY STAND - HOLDER WITH 5 KEY HOLDERS

HERE IS A ONE KEY STAND - HOLDER. IT IS A MADE BY ME.
BASE IS WOODEN, AND I TRY TO DESIGN WITH POP.
IT 'S A GIFT ARTICLE ALSO.
AFTER MAKING THIS KEY STAND, I AM VERY GLAD TO SEE RESULT.

HEALTHY SWEET RECIPE : ROSE COCONUT BALLS

HEALTHY SWEET RECIPE : ROSE COCONUT BALLS




















1 CUP DRY COCONUT GRATED 

1 TSP. DESHI GHEE


1/3 CUP THICKEN CONDENSED MILK

5 -6  DROPS ROSE MIX ESSENCE 

7 - 8 PISTACHIOS SLIVERS

*
ROAST THE GRATED COCONUT SLIGHTLY OVER SLOW FLAME. (NOT CHANGE THE COLOUR) REMOVE FROM FLAME.

HEAT A CONDENSED MILK AND MAKE SOME THICK 
REMOVE FROM FLAME.
ADD ROASTED COCONUT AND MIX WELL.

THEN ADD  5 - 6 DROP OF ROSE MIX ESSENCE.
ADD 1/2 TSP. GHEE AND MIX.
MAKE SMALL 15 BALLS FROM MIXTURE.




















GARNISH WITH PISTACHIOS SLIVERS.

HANDY CRAFT : LAMASA ART

HANDY CRAFT  : LAMASA ART 



SMALL POT WITH LAMASA ART :

TOOTHPICK STAND WITH LAMASA ART :

antique

HANDICRAFT

HANDICRAFT :

HEALTHY SWEET RECIPE : CITRUS FRUIT JAM

HEALTHY SWEET RECIPE : CITRUS FRUIT JAM

*

2 MOSAMBI -PILED -THEN MAKE ITS PULP

8-10 AAMLA -STEAMED.  THEN MAKE ITS PULP

1 LEMON JUICE

2 PEACH - PULP

1/2 PINEAPPLE -PULP

1 TSP. GINGER GRATED 

200 GRAMS. SUGAR 

1/2 TSP. CINNAMON POWDER

*

MAKE SUGAR SYRUP, MIXING WITH SUGAR AND WATER IN EQUAL QUANTITY.
MAKE THE SUGAR SYRUP 1 1/2 STRING THICK CONSISTENCY.
ADD THE ALL PULP,  LEMON JUICE AND GRATED GINGER .
MIX WELL.
COOK TILL DROPPING CONSISTENCY.
THEN ADD CINNAMON POWDER AND MIX WELL.
COOL AND STORE IN AIR TIGHT CONTAINER. 
REFRIGERATE AND USE AS REQUIRED. 
ITS A VERY HEALTHY JAM TO SERVE WITH BISCUITS, VANILLA ICE CREAM AND BREAD.

HEALTHY SPICY RECIPE : DHOKLA

HEALTHY SPICY RECIPE : DHOKLA 























1. 1/2 CUP RAJAGIRA ATTA

1.1/2 TBSP. SABUDANA

1/2 CUP. SAMBO

1 CUP. BOTTLE GOURD - GRATED  - LOUKI DOODHI

1 TSP. SODA - BI - CRAB

3/4 CUP. SOUR BUTTER MILK

1 TSP. ENO FRUIT SALT

PINCH PEPPER POWDER

SALT AS PER TEST

1 TSP. OIL TO ADD INTO ATTA MIXTURE

FOR TEMPERING :

2 TBSP. OIL

1 TBSP. CHOPPED CORIANDER

1/2 TSP. SESAME SEEDS ( TIL)

2 GREEN CHILLIES - CHOPPED

*

MIX WELL THE RAJAGIRA ATTA WITH SOUR BUTTER MILK.
ADD 1 TSP. OIL IN IT.
MIX WELL AND REST FOR 3 HOURS.
CLEAN, WASH AND DRAIN THE SABUDANA THEN ADD SOME WATER IN IT. REST FOR 3 HOURS.
AFTER 3 HOURS MIX TOGETHER RAJAGIRA MIXTURE, SAMBO AND SABUDANA .
ADD GRATER BOTTLE GOURD, SALT, PEPPER POWDER, SODA-BI-CARB AND ENO FRUIT SALT - USING ENOUGH WATER ( ( IF NECESSARY ) TO MAKE A THICK BATTER.
THE MIXTURE WILL RISE IMMEDIATELY.
THEN POUR THE MIXTURE IN TO A GREASED THALI AND STEAM FOR ABOUT  15  MINUETS.

*
FOR TEMPERING : 

HEAT THE OIL IN A SMALL PAN AND ADD THE CUMIN SEEDS, GREEN CHILLIES.
WHEN THEY CRACKLE, POUR THIS OVER THE STEAMED DHOKLA.
CUT INTO PIECES AND SERVE WITH GREEN CHUTNEY.