Add glue to the cardboard base and add this cardboard on big heart-shaped base, cut the edges and add glue to the edges and fold as shown in the video.
Now, glue another heart-shaped cardstock paper on it and the base is ready.
YouTube Video Tutorial
To Make a Pen Holder :
Take orange color strip (I have used 5mm strip) and roll to make a tight coil and secure the edge.
Similarly, I have made 12 colors; I am using pink, blue, purple, orange, yellow, red and green and more.
Now construct our pen holder, first add glue at the edges, and I am starting with blue color, add blue color rolled tight coils at the sides.
Similarly, glue the remaining colors and pen holder ready.
#MungBeansPasteFlowers #BeanPasteRoses #EdibleRoses #EdibleFlowers #VeganRecipe #MungBeansPaste #MoongBeansPaste #SplitMoongBeansPaste #EdibleBeansPaste #SweetRecipe #DessertRecipe #BeansPasteRecipe #HealthyRecipe #VeganRecipe #VegetarianRecipe #EdibleBeansFlowers #AaichiSavali
Hello Friends,
In the last post you have seen that how to prepare mung beans paste and now I am sharing how to craft beautiful flowers using this mung bean paste. These beautiful flowers are made entirely from mung beans paste, and it is easier than you’d think. I’ll show you in the video how to create the flowers from this mung beans paste and put the whole thing together. Also in this video sharing a small tutorial to make roses from bean paste by using two methods that is by piping and by rolling like fondant or gum paste. The great thing about piping these two flowers together is that they all use the same shaped tip, the teardrop tip (Wilton tip
Mother's day is around the corner, surprise your mother by preparing this mung beans to paste flowers and decorate your mother's day cake.
#104). I always find videos so much more helpful so that you can see the movement of the hands and the overall process.
Things you need :
Mung beans paste
Piping bags
Cake decorating tips #104, #127
Couplers
Flower nails
Parchment paper 2” square
Scissor YouTube Tutorial
Instructions : To prepare flower nail for piping :
Pipe a small amount of bean
paste onto the top of the flower nail and place the small square of parchment over the bean paste.
To Make Roses from mung beans paste :
Pipe a nice wide blob of icing onto the nail. This blob will act as the base of your rose, so you want it to be large enough and wide enough to support the rose.
Now, pipe the bud of the rose. Start by holding your rose tip strait up and down, with the narrow end of the tip up. The wide end of the tip will be touching the icing blob.
Squeeze out a ribbon of bean paste and turn the nail, holding it between your thumb and forefinger, swing the rose tip up, around the top of the mound and back down to the starting point. This creates the rosebud.
Now make the first row of petals. Hold the tip, so the wide end is touching the mound about half way up, starting right where the
bud finished off. Tilt the narrow end of the tip slightly away from the center. Similarly, create more rows of petals.
Form the first row of petals in this way, starting each one where the last petal finished. Once you have piped as many petals as you like, you will need to lift the rose off the nail and onto the cake or let it dry.
Once your mung bean paste flowers and leaves have completely hardened and you’ve prepared your cake, you’re ready to assemble your bean paste flowers over your cake! To Make Roses from bean paste :
Dust your work surface with cornstarch and roll your mung bean paste.
Roll the lump of bean paste into a ball, and then pinch it into a teardrop shape.
Roll bean paste, using the petal or circle cutter cut between each petal toward the middle of blossom. Place on thin foam and use ball tool to soften edges of petals. That will be the rose petal.
Wrap your rose petal around the bean paste teardrop. This creates the center of the rose. Make another petal and add it to the rose. Continue adding petals to the rose until it's the size you need.
Grab the rose gently in one hand, and pinch and twist off the bulky extra bean paste at the base with the other hand. This pinches the petals of the roses together so it won't fall apart and it gets rid of that unsightly bulk. Let it dry. (It will take about 24 hrs to dry).
Voila! Beautiful blooming rose is ready to decorate the cake.
My Take :
You can thin out your recipe by adding a few tablespoons of sweetened condensed milk. This will allow you to pipe flowers using larger royal or buttercream icing tips.
If your bean paste gets hard or you can't pipe it well, then just microwave beans paste for about 20-25 seconds.
To use bean paste like fondant, just dust your work surface with cornstarch and roll your mung bean paste that will help you to avoid stickiness.
For more healthy recipes, you can refer to my Recipe Index / Archive here, and you can follow me on PINTEREST or like the blog’s FACEBOOK PAGE to keep abreast of my future posts.
#MungBeansPaste #MoongBeansPaste #SplitMoongBeansPaste #EdibleBeansPaste #SweetRecipe #DessertRecipe #BeansPasteRecipe #HealthyRecipe #VeganRecipe #VegetarianRecipe #GlutenFreeRecipe #EdibleBeansFlowers #AaichiSavali Hello Foodies, I have prepared the split mung bean paste from scratch, also not used any stabilizer/preservative (no gelatin, no cornflour, no glutinous rice flour, no glycerin), and never
knew that preparing this mung beans to paste at home is super easy! Once you get the idea of making it and how should be the consistency of this beans paste, that will be the greatest thing. Mung beans are commonly used in cuisines across Asia. We I found the taste is nice and acceptable. I hope this post will benefit for those readers who are keen to prepare this paste from scratch or who are not able to get hold of store-bought mung bean paste. My innovative mung beans paste which is similar to gum paste, modeling paste, very pliable but not dry so quickly. You can craft using this paste into nearly everything, flowers and leaves, beans and ribbons, figurines and much more. I will post soon how to make beans flowers and leaves and how to piping them, for that stay tuned! Mung bean paste is vegan and a vegetarian substitute for whipping cream, buttercream frosting or gum paste. Mung beans have high protein content it can be easily
consumed by vegans and vegetarians to fulfill their protein needs. Something About the Taste of this Paste : If you are a big fan of Puranpoli (like me) and if you know and likes the taste of Puran, then definitely you will like these mung/moong beans paste too. Add flavors to your liking and enjoy this dessert. If you never had or not familiar with Puran taste, for those it tastes like sweet dough. Soaking of Beans Time : 3 to 4 hours.Preparation and Cooking Time: 60 Minutes.
Calories 100 g of Moong / Mung Beans Paste Contains 270 Cal. Ingredients :
Split mung beans (Moong Dal) 1 cup (150g), (soak for 4 hours)
Water 2 cups (approx. 500ml)
Sugar ½ cup (100g)
Veg.oil ¼ cup (50ml)
Salt ¼ tsp
YouTube Video:
Instructions :
Wash and rinse split mung beans and soak in 2 cups of water for 3 to 4 hours.
Drain mung beans and add in
2 cups of water, bring to the boil, then cook for 20 to 25 minutes on low to medium flame or until soften.
Keep the pot partially open to prevent boiling over, starch in mung bean heat up very quickly.
Once done keep aside to cool.
Puree the cooked split mung bean until smooth using a mixer grinder or a blender.
Sieve mung bean puree for smoother paste texture.
Add sugar ½ cup, salt ¼ tsp, veg or cooking oil ¼ cup, mix until blended.
Cook over a medium-low flame until a smooth paste formed, stir it constantly to avoid burning.
Cooking takes about 25 to 30 minutes. Stir until the paste does not stick to the pan.
Tadaa, sweet and creamy mung beans paste ready. Enjoy!!!
To Make colored beans paste :
Divide the dough into equal portions and then transfer one portion out. Add few drops of
essence of your choice and according to essence add food color to another portion and mix well.
I have used rose essence with red food color, Mango essence with orange/yellow food color, Vanilla essence, pistachio flavor with green food color, etc.
Lastly, I have got 500 g of beans paste.
How to Store the mung beans paste :
Remove from heat, cool completely before wrapping.
Wrap in plastic wrap twice and store in fridge.
Will keep refrigerated for up to 4 days. Frozen will keep up to 1 to 2 weeks.
My Take :
If you forget to soak mung dal no worries, go ahead and wash and cook moong dal, but it will take 10 to 15 minutes more to cook (soaking beans will shorten the cooking time).
You can prepared beans paste in advance, keep refrigerated in airtight container.
To stabilize the mung bean paste, you can add gelatin or glutinous rice flour, maltose (I have not used any stabilizer).
Cool the paste completely before wrapping.
Dietary Comments :
Calorie Count Based on a 2000 calorie diet.
Per serving contains 270 calories, along with carbohydrates - 38.8 g, dietary fibers - 5 g, fats - 10.36 g, proteins - 7.2 g.
Health Benefits of Mung beans paste :
Mung bean paste is a vegan and vegetarian substitute for whipping cream, buttercream frosting.
They are packed with potassium, magnesium, folate, fiber, and vitamins.
Protein - mung beans have high protein content it can be easily consumed by vegans and vegetarians to fulfill their protein needs.
Beans have a cold property, which can further help to protect our body from a hot temperature in summer.
It is a healthy alternative to gluten since mung beans do not contain gluten, it is a great substitute for wheat and other gluten-containing grains, for those people who are allergic to gluten.
Anaemia - Being rich in iron, consumption of mung beans on a daily basis can help your body recover from iron deficiencies like anemia.
For more healthy recipes, you can refer to my Recipe Index / Archive here, and you can follow me on PINTEREST or like the blog’s FACEBOOK PAGE to keep abreast of my future posts.
rings #QuillingEarrings #QuillingArt #QuilledEarrings #QuillingFlower #FlowerEarrings #Earrings #QuilledBlueEarrings #PaperQuillingDesigns #AaichiSavali Hello Guys, Making this elegant ornaments using quilling paper is very easy. The technique is perfect for creating customized earrings for yourself or jewelry and other gifts for your loved ones. Stylish, big, bold and beautiful, these earrings make you look stunning and gorgeous, all in one go. So let's start with the procedure. YouTube Video
Things you need :
Blue quilling paper, 13 strips (3mm width)
White quilling paper, 13 strips (3mm width)
Slotted quilling tool
Glue
Scissor
Two blue rhinestones for decorating rings.
Two jump rings and ear hook.
Instructions :
Using one strip of blue color, roll to make a loose coil, secure the end and pinch from both the sides and take a tool and twist this petal-like we do in Malaysian flower.
Now take a ½ strip of white color and make a teardrop shape and secure the edge.
Add glue to blue petal and glue the white teardrop shape and wrap the petal using the ½ white strip.
Using half of the white strip and half of the blue strip, roll to make a tight coil, and this is the center of the flower.
Similarly, create five more petals, and construct the flower by joining all the six petals.
Glue the rhinestone at the center of the flower (I have glued blue rhinestones over the center, it's optional you can skip this).
Take jump rings and attach it to ear hook holder, then attach the hook, close the jump ring.
#MilkPopsicles #MangoMilkPopsicle #BlueberryMilkPopsicle #OrangePopsicle #LemonPopsicle #VanillaPopsicle #PistachioPopsicle #RosePopsicle # #SummerRecipe #Popsicles #PopsicleRecipe #AachiSavali Hello Foodies, Today I am sharing an Indian-inspired version of the milk popsicles. Made this in just 15 minutes and one base with multiple flavours and colors. I still remember this chilled ice candies, when I was younger, (लहानपणीच्या आठवणी मधील एक आठवण म्हणजेच हे गारेगार / पेप्सी / पेप्सीकोला. गारेगार लहान असताना आठआण्याला किंवा एक रुपयाला मिळायची, मग आई बाबांकडुन पैसे घेऊन, गारेगार विकायला येणाऱ्या फेरीवाल्या(काका/मावशी)ची वाट पाहत बसायचो. उन्हाळा सुट्टी लागली की ओढ लागायची मामाच्या गावाला जाण्याची आणि मामाकडे गेल्या नंतर होणारे लाड तर सर्वांनाच माहिती आहेत). Last summer, I shared with you all my recipe for popsicle using sweetened condensed milk and you guys liked it! As a result, I’ve decided that this summer I wanted to create few new and unique milk popsicle flavors that are yummy and creamy to the taste. By using a combination of milk, sugar and multiple flavors and colors, I’ve created some truly delicious brew for you all to enjoy this summer. Hope you guys will like it. YouTube Video
Preparation and Cooking Time : 15 Minutes. Freezing Time : 4 to 5 hours
Each Milk Popsicle Contains 80.4 Cal. Ingredients :
Whole Milk 3 cups + 2 tbsp
Sugar ¼ cup
Milk powder 2 tbsp (optional)
Cornflour 1 tbsp ( mix in 2 tbsp of milk)
Popsicle Molds
Flavor of your choice (i have used vanilla, rose, mango, lemon, pistachios, blueberry flavors).
Food color according to flavor.
Instructions : To Make Base of the Popsicle :
Turn on the flame and place a pan, add milk and bring it to boil, add sugar and stir till sugar gets dissolve. (Keep stirring frequently to avoid milk and sugar mixture from burning).
Once the sugar has dissolved into the milk, keep boiling for another 10 minutes, stirring constantly, to reduce the milk mixture by about a one third. This will make the popsicles creamier.
Meanwhile, mix the cornstarch with 2 tbsp milk well to form a smooth paste, add the mixture slowly into the milk mixture while stirring constantly on medium heat.
Continue to stir until the mixture thickens into a custard.
When the raw smell of cornstarch disappears that means it's done, here is our base is ready.!
How to make different flavors popsicle from one base :
Divide popsicle batter into equal portions and add flavor of your choice and according to flavor add food colors. (I have used rose flavor with red food color, mango flavor with orange color, lemon flavor with yellow color,
pistachio flavor with green color, vanilla extract, blueberry essence with purple/blue food color).
Keep stirring for about 5 minutes to get rid of the steam and cool down the mixture.
Once the mixture has cooled down considerably, fill each popsicle mold by about ¾ th of the way full.
Close with the lid, place in the freezer to set completely. It will take between 4 to 5 hours.
How to take out the Popsicles from the Mold :
To remove the popsicles, in a bowl add tap water and place a popsicle mold into a bowl or place popsicle mold under running tap water on the back surface of the popsicles molds.
This will loosen up the popsicles, and you can easily (and very gently), pop them out.
Enjoy as it is or drizzles some chocolate syrup or any topping of your choice.
How To Store the Popsicles :
They stay well up to 4 to 5 days fresh in the freezer.
After 5 days, although they don't spoil, they lose their freshness, so I don't recommend.
Either store them in the molds. Or if they take up too much space, add them to any freezer friendly container and freezer.
My Take :
To get a creamier version, you can substitute half of the milk for cream as well.
If you like you can add sweetened condensed milk to enhance the flavor and to gets creamier popsicle.
Milk powder or corn flour enhances the flavor and creaminess of the popsicles. If you don't have them on hand, you can skip using them.
You can use any flavor of your choice like Cardamom / Cinnamon / Nutmeg.
If you don't find the popsicle mold, just fill the mixtures on disposable plastic cups and cover the cups with the aluminum foil and insert the popsicle stick into the center.
Dietary Comment :
Based on a 2000 calorie diet.
Per serving contains 80.4 calories, along with carbohydrates - 10.11 g, fats - 2.85 g, proteins - 2.8 g.
Health Benefits of Milk Popsicles :
Milk popsicle contains lots of minerals which are essential for bone health; these minerals are iron, phosphorus, calcium, magnesium, manganese, zinc, and vitamin K.
Milk is a good source of calcium, which helps to maintain bone mass and builds healthy bone and teeth.
Protein serves as a source of energy, which helps to build or repair muscle tissue.
Potassium helps maintain a healthy blood pressure
It's a good source of Vitamins, Vitamin D helps to maintain bones, Vitamin B12 helps to maintains healthy red blood cells and nerve tissues, Vitamin A helps to maintains the immune system, helps maintain normal vision and skin, B6 helps to metabolize sugars and fatty acids.
I am very happy to share with you, my all time favorite Maharashtrian Festival Thali (पुरणपोळीच्या नैवेद्याचे ताट). Sweet and spicy combination, melt in mouth Maharashtrian Delicacy Puran Poli with dollop of ghee, milk, gulavani(गुळवणी), and spiced curry(कटाची आमटी), daal-rice(वरण भात), some fryums(कुरडई, पापड, सांडगे), onion fritters(कांदा भजी), shrikhand(श्रीखंड) potato stir fry, stuffed brinjal (बटाट्याची भाजी, भरली वांगी), oh my gosh! yummy!
Maharashtrian food is characterized by slightly spicy flavours. In Maharashtrian families, we serve lunch or dinner meals in thali(ताट). Maharashtrian cuisine differs in different regions. Vada-pav, pav-bhaji, pithla-bhakri, shrikhand-puri, basundi-chapati, bhakri-mirchicha thecha, misal-pav, puri-bhaji, etc these only few, there are many more delicacies been originated here, in the land of Maratha and are enjoyed by the marathi people here.
When I was younger, I still remember the days of festivals, my mother used to wake up early in the morning and starts to make this festival thali(पुरणपोळीचा स्वयंपाक). Now when I do the exact same thing my mother do and fuss over 10 to 15 different elements on the plate, Ismile to myself! Yes, no matter how much it take time, I’m turning into my mother. I’m keeping the tradition alive that came from my mother, my grandmother and all those previous generations of women in my family who were
How to Make Potato Stir Fry for Dosa / Vada Pav / Puri / Chapati / Sandwich #PotatoStirFry #BoiledPotatofry #IndianCurryRecipe #SandwichStuffingRecipe #ParathaStuffingRecipe #AlooStirFry #EasyRecipe #InstantPotRecipe #LunchBoxRecipe #BreakfastRecipe #DinnerRecipe #पिवळ्याबटाट्याचीभाजी #HealthyRecipe #VeganRecipe #AaichiSavali
Hello Foodies,
Potato Stir Fry or पिवळ्या बटाट्याची भाजी is an all-purpose curry recipe; you can serve this potato stir fry with chapati, dosa, use as a stuffing for potato parathas, Puri, sandwich, rice or you can use it to make vada pav. This would go well with a roasted chicken or even scrambled eggs. This is prepared in different variety; today I am sharing the easiest, quickest and tastiest potato stir fry recipe. Combination of potatoes, onions, green chilies, turmeric, and garlic is nutritious as well as delicious. Also potatoes are good for dieters. As a food with complex carbohydrates, potatoes make you feel fuller for a longer time. YouTube Video
Preparation Time : 15 Minutes ; Cooking Time : 15 Minutes. Each Serving of Potato Stir Fry Contains 142 Cal. Ingredients :
Potato 5 small
Onion 1 medium, chopped
Green chilies 5 strips, paste
Ginger-garlic paste 1 tbsp
Curry leaves
Coriander leaves ¼ cup, chopped
Cumin Seeds 1 tsp
Mustard seeds 1 tsp
Turmeric Powder 1 tsp
Salt 1 tsp
Asafoetida 1 pinch
Veg.oil 2 tsp
Instructions :
Boil the potatoes either in cooker or a vessel. Once the potatoes are cooked, peel off the skin.
Meanwhile, turn on a flame, place a pan on medium heat, add 2 tsp veg.oil, then add mustard and cumin seeds, curry leaves and let it splutter.
Add chopped onion, stir it well and add green chilies, garlic-ginger paste, and asafoetida.
Saute till the onions, green chilies and garlic darken a bit and add turmeric powder and salt stir it well.
Now, add chopped, boiled and chopped potatoes, saute all well for 2 to 3 minutes. Tadaa, easy, peasy, all-purpose potato fry is ready to serve, Garnish with coriander leaves and serve with poori, dosa, chapati or make vadas from it. Enjoy!!!
Dietary Comment : Based on a 2000 calorie diet. Per serving contains 142.5 calories, along with carbohydrates - 26.14 g, dietary fibers - 3.6 g, fats - 2.77 g, proteins - 3.32 g. As it is good source of vitamins and minerals, it contains Vit.A - 2 %, Vit.B6 - 21.25 %, Vit.C- 50 %, Calcium - 4 %, Iron - 10 %, Magnesium - 8 %.
Health Benefits of Potato Stir Fry :
Combination of potatoes, onions, green chilies, turmeric, and garlic is nutritious as well as delicious.
Potatoes not only are incredibly nutritious, but they also have some disease-fighting properties.
Potatoes are packed with vitamins, and they can help protect you from some illnesses and diseases.
Potatoes are an excellent source of dietary fiber, which helps protect against heart, also helps to lower blood pressure.
Potatoes are good for dieters. As a food with complex carbohydrates, potatoes make you feel fuller for a longer time.
Low calorie: Potatoes also are a low-calorie food. One potato contains only 26 calories.
Onions help to treat poor appetite and to prevent hardening of the arteries; it also has anti-clotting properties, another heart-healthy benefit.
Garlic is a good source of vitamins A, B and C, as well as minerals such as selenium, iron, and calcium.
Good Time To Eat : It's good to eat potato stir fry for breakfast, lunch and evening snack.
#KatachiAamti #कटाचीआमटी #MaharashtrianCuisine #LunchRecipe #CurryRecipe #VeganRecipe #FestivalRecipe #AaichiSavali Hello Everyone, Today's recipe is assal Maharashtrian style Katachi Aamti. Katachi Aamti always accompanied with puranpoli, spicy and sweet combination. Katachi Amti is a type of seasoned dal prepared by using leftover water from boiled chana dal. Kat means leftover water from boiled
chana dal and aamti means this leftover water spiced with Indian spices and is of soup like consistency, taste spicy and delicious. Mainly this aamti accompanied with puranpoli, rice, batatyachi bhaji. Preparation Time : 10 Minutes ; Cooking Time : 15 Minutes. Each Serving bowl Contains 136.25 kcal. YouTube Video
Ingredients :
Leftover water from chana dal 2 cups
Onion 1, chopped
Veg oil 2 tbsp
Curry leaves
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Salt 1 tsp
Turmeric powder 1 tsp
Red Chilli powder (Homemade) 1 tbsp
Garlic 3 cloves
Ginger 11 g
Coconut dessicated 3 tbsp
Asafoetida 1 pinch
Coriander leaves 2 tbsp
Chana dal 2 tbsp
Recipe : To Make Masala :
Add ½ tbsp oil in pan and roast onion, ginger and garlic till it turns into brown color. Place it into the grinder.
Now in the same pan add dry coconut and cook on low to medium flame till coconut turns a brown color. Place it into the grinder.
Now to the grinder, add red
chili powder, turmeric powder, 1 tbsp cooked chana dal and coriander leaves.
Grind to make a fine paste.
To prepare Katachi Aamti :
Place saucepan on a medium flame and heat 2 tbsp veg oil.
Now, add cumin and mustard seeds, curry leaves, a pinch of asafoetida let it splutter.
Add ground masala to the pan and saute for about minute and add salt.
Now, add leftover water from chana dal. Saute well and more water and bring the curry to boil, then allow it simmer on low flame for 10 to 12 minutes.
Now you can see, oil (kat) is floating on top of the pan. This floating oil is called kat in Marathi.
Here, spicy, tempting and authentic Maharashtrian Katachi Aamti is ready to serve, drizzle some lemon juice over aamti and serve hot with rice. Enjoy!!!
Dietary Comments :
Based on a 2000 calorie diet. It makes 4 servings.
Per serving contains 136.25 calories, along with carbohydrates - 17.74 g, dietary fibers - 2.9 g, fats - 9.78 g, proteins - 2.39 g.
Good Time To Eat :
It's good to eat Katachi Aamti for lunch, brunch, and dinner.
How to Make Edible Leather Sofa Cake Topper Out of Fondant / Sugarpaste / Gumpaste
#FondantCakes #GumpasteCakeDecorating #CakesTutorial #AnniversaryCake # Hello Friends, Today I am gonna show you how to make a fondant sofa with a leather effect and texture to decorate your cakes with. It is easy to do and looks great! Hope you guys like this. Things you need :
Black Fondant
Knife
Quilling mould
Water or adhesive gum
Rolling pin
Toothpicks
Fondant tools
Coloring brush
Cake (I have used Eggless vanilla cake 8” square shape)
Buttercream Frosting
Instructions :
Roll black fondant and cut to make a rectangular shape (5”*3”*½”).
Again roll black fondant and using similar measurements cut another rectangle and glue them both.
Then make three holes on the top of the sofa, and using tool make cross impressions as shown in the video.
To make sidebars or holders of sofa roll black fondant and cut to make side holders of the sofa (3”*3”*½”). You will get two sofa holders and glue them to the base of a sofa.
Roll black fondant and cut into rectangular shape and insert it into the base of the sofa(where we have glued 3 toothpicks).
To make backrest, roll fondant to make the rectangular shape and use diamond impression mark or quilling mold to create a design and poke holes in each one of the intersection, and glue it over the back base of the sofa.
Make little tiny balls using black fondant and add them to the each of intersection.
Roll small cylindrical fondant to make armrest and glue it.
By using modeling tool make a stitch like impressions over the sofa.
Voila, cozy and comfortable fondant Sofa is ready.!
#NapkinHolder #TeapotNapkinHolder #KettleNapkinHolder #DIYNapkinHolder #DIYProject #BestFromWaste #HandmadeProject #AaichiSavali Hello Friends, Tea enthusiasts are sure to appreciate these teapot shaped napkin holder. Making this is very easy, and the outcome was lovely. Things you need :
Cardboard
Cardstock paper
Beads (I have used golden and silver beads)
Glue
Hot glue gun
Scissor
Pencil
YouTube Video:
Instructions :
Cut the cardboard into teapot shape and cover with cardstock paper.
Glue the golden beads to the one side and silver to the other side(as shown in the video).
Cut cardboard into a rectangular shape and cover it with cardstock paper, so the base is ready.
Now, over the rectangular cardboard and using a hot glue gun, glue the prepared teapot shapes.
#SabudanaPapad #UpvasachePapad #Papad #SagoPapad #SummerRecipe #MaharashtrianRecipe #Fryums #साबुदानापापड #पापड #AaichiSavali Hello Friends, Summer is the best time to make papad at home and to eat them for rest of the year. They are easy to make at home and are a great accompaniment or snack item or fasting day recipe. Sabudana is considered a non-grain and hence can be consumed on fasting days as well. I used the fan to dry this Papad. Traditionally this papad sundried to get the final product. It uses absolute basic ingredients while the process may take some time. You can try making this Sabudana Papad at home, as it's, quick, easy and full proof recipe. YouTube Video
Each Non-Fried Sabudana Papad Contains 14.32 Cal.
Ingredients :
Sabudana / Sago 1 cup(soaked in water overnight)100 g
Cumin seeds 1 tsp
Salt 1 tsp
Water 6 cups
Instructions : To Make Batter for Sabudana Papad :
Wash the sabudana and soak it overnight or you can soak it for 2 hours in the water.
In a heavy bottomed pan add and boil 6 cups of water.
Once the water starts to boil add salt, cumin seeds and soaked sabudana to it, stir it continuously, so it does not stick at the bottom of the pan.
It would take about half an hour for sabudana to get properly cooked. Cook it till it gets thick and transparent.
Turn off the flame. Sabudana mixture is ready to make sabudana papad.
Spread a big sized polythene sheet over bed sheet, bring sabudana mixture near to the sheet and start pouring the mixture over the sheet making a small round of 3 inches, like a puri.
Repeat the step to make as many papads as you can from the mixture.
Instructions : To Dry the Papad :
You can sun dry it for 2 days and keep turning in between.
Alternatively, if you don't have sun. You can dry them under a fan for 1 day or till they get dried thoroughly.
After 4-5 hours turn the sides of the papad before it gets over dried.
Sabudana papad is ready to fry, fry them in oil and serve as a snack for fasting day.
Store rest of the papad in an
air-tight container. Within 6 months to 1 year, whenever you feel like eating them, just take them out of the container, fry them and enjoy it.
My Take :
To make sabudana papad, you can use small sized sabudana.
Maintain at least an inch of distance between two papads.
Make sabudana papad as soon as you can from the mixture, else it will turn thick after getting cold, and you won't be able to make thinly layered papad.
You can add green chili paste or red chili powder, black pepper, tomato puree, etc. in the sabudana papad as per your taste.
Dietary Comment : Based on a 2000 calorie diet. It makes 25 servings. Per serving contains 14.32 calories, along with carbohydrates - 3.45 g, fats - 0.02 g, proteins - 0.02 g.
Good Time To Eat : It's good to eat Sabudana Papad for lunch as an accompaniment or for an evening snack. Eat Healthy, Stay Healthy!!!
