All of us are so caught up in the hustle and bustle of our daily routine. We all want to leave home looking beautiful and elegant but we end up not having enough time to do so. We have a solution Follow this quick,simple and easy tutorial, we can solve our life’s biggest problem.. Haha 🙂
Do comment/like/ leave feedback and suggestions! Adios for now 🙂
A handmade gift is more precious for the simple reasons that its filled with love, customized creativity and involves a lot of your time and hardwork! Just why I decided to make rakhis for all my lovely brothers out there (who are gonna fill my pockets and shower me with gifts in return too 😉 )
Inspired by a few designs on Google, blogs and YouTube, and adding a dash of creativity of my own to them, quilling rakhis are what I’ve worked on, here they are!
The golden quilling rakhis:
The colorful quilling rakhis:
Quilling lumbas – rakhis for the bhabis:
Quilling rakhis for the kids, including angry birds quilling rakhis:
Do let me know if you like them! 🙂
A yummy Indian gravy that is had with a paratha, a shallow fried Indian bread. You can also have the kurma with either rice or dosas!
To make the kurma, get the following ingredients in one place:
- 2 tbsp oil or ghee
- Small piece of laung, tej patta, dalchini
- 1 onion (paste)
- 1 cup half-boiled veggies (carrot, beans, potato, peas, any of your choice)
- 2 tbsp cashew, 1 tbsp khuskhus, ¼ coconut, 1 tbsp saunf or fennel, 1 green chilly – grind all these into a paste
- A pinch turmeric powder
- Coriander (for garnishing)
Lets start making the kurma!
- Take oil in a pan. When hot, add laung, tej patta and dalchini.
- Add and sauté the onion paste.
- Add the vegetables. Saute for a minute or two.
- Add turmeric powder and then the coconut paste. Fry well for a few minutes.
- Add salt. Garnish with coriander.
Simple step to make a paratha look layers..Laccha paratha!
- Once you roll the round chappati, cut it into strips.
- Apply ghee and a little wheat flour on each layer and place on top of one another. Do not press. Place the last strip upside down, so that the ghee touches the second last layer.
- Make it stand vertical, press it a bit and roll it, in a way that the lacchas or layers are seen
- Roll it into a circle again. Do not press hard while rolling as this will stick the layers.
- Roast like a normal paratha.
- Once you take it off the pan, push and press from all sides so that the layers are seen!
IBC24, an Indian news channel, hosts a weekly cookery show called “Swad Ki Rasoi”, and I was asked to be a part of one of their episodes!
I made the Thai curry and Bottlegourd milkshake!
Here you have me on the show with a video of the recipes I’ve shared with you:)