Crispy Andhra Bhindi

Ingredients: 1/2 kg bhindi


oil - for deep frying

3-4 tsp jeera

4 tsp dhania seeds

4 tsp peanuts

4 tsp chana dal

7-8 red chillies

10-12 garlic cloves - crushed

3-4 tsp grated coconut

salt - to taste



Method: Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.



Mix in the crushed garlic, coconut and salt.



(This masala can be stored for six months in an air tight jar in a refrigerater.)



Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.

SAREEPAINT

MATERIALS:







SILK OR COTTON CLOTH


PERAL COLOURS


GLITTER(GUTTA)


EMBROIDERY FRAME


SYNTHETIC BRUSH NO:5






METHOD:






TAKE THE REQUIRED DESIGN AND TRANSFER IT TO THE CLOTH WITH YELLOW CARBON


DRAW THE OUTLINE OF THE DESIGN WITH GUTTA(HAVE TO USE GUTTA JUST LIKE GLASS LINER).LET IT DRY.

GUTTA WILL BE IN HALF WHITE COLOUR WHILE APPLYING,ONCE IT DRIES IT WILL BECOMERANSPARENT.


TAKE A DROP OF COLOUR IN THE BRUSH AND DROP IT,SINCE THE COLOUR IS NOT TOOWATERY IT WILL SPREAD BY ITSELF.


YOU SHOULD DROP THE COLOUR IN THE CENTER,SO THAT IT WILL SPREAD ITSELF TO THE CORNER.DON'T PAINT IT IN THE CORNERS OTHERWISE IT MAY COME OT.


LET IT DRY FOR ONE DAY AND THEN WASH THE CLOTH IN THE RUNNING WATER TO REMOVE THE GUTTA FROM CLOTH.


IRON IT ON THE REVERSE SIDE.


NOTE:






WHILE DOING THE OUTLINE,THE TIP OF THE NOZZLE SHOULD TOUCH THE CLOTH.IF THERE IS ANY GAP BTW THE CLOTH N GUTTA OR ANY BREAKS IN UR LINING THE COLOUR WILL EASILY COMES OUT

samosa

For the stuffing you need



2 cups boiled and cubed potatoes

1/4 cup cooked green peas

1/2 tsp Garam Masala

1/2 tsp salt

1/4 tsp Red chili powder

1/4 tsp Ginger paste

1/4 tsp fennel seeds or powder



For the covering



1 cup plain flour

1/2 tsp salt

1 tbsp oil

Water to form dough

Oil for deep frying



method


 Mix flour, salt and 1tbsp oil Add water little by little, form tight dough and keep aside for 1/2 hour


 Mix all the stuffing ingredients together in a bowl,u also add carrot cut into small pieces

 Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin

Cut the round into half, each half makes one Samosa
Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
Form all the Samosas in the same way

Heat oil for frying and keep it on medium hea Add the Samosas into the hot oil and fry on both sides till they are golden brown


serve with green chutney




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Black Forest Cake

This is the original black forest cake recipe by master pastry cook and confectioner Josef Keller (1887-1981) from Radolfzell (Lake Constance, Germany). The world renowned gateau was supposedly created in Bad Godesberg, at the former celebrity cafe Agner.

Ingredients

For a 24-Er-Springform

4 Eggs

100 g Sugar

100 g Butter

150 g Dark Chocolate

3 Tbsp Black Forest Kirsch (Liquor)

50 g Flour

50 g Potato Flour

1 Tsp Baking Powder

1 Pinch of Salt

150 g Ground Roasted Hazelnuts



Filling

½ l Cream

1 Pkt. Vanilla Sugar (or Vanilla Essence)

1/8 l Black Forest Kirsch (Liquor)

750 g Red Cherries

50 g (-80 g) Grated Chocolate



Preparation

Stir eggs and sugar well until smooth. Add the lukewarm runny butter, the melted chocolate (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch. Mix flour, baking powder, salt and potato flour and sieve. Dry roast the ground hazelnuts in a pan untll they are light brown.



Gently mix flour and hazelnuts into the egg-sugar mix and pour all into the pre-buttered springform. Bake at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally. Whip cream and vanilla sugar (or vanilla essence and sugar to taste).



Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream. Spread the drained cherries over it and press them gently into the whipped cream. Assemble the parts to form the cake (including the top part). Cover the whole cake generously with cream and decorate with grated chocolate. If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.

BUTTERSCOTCH ALMOND SHORTBREAD (Eggless

Ingredients:


Butter – 125gms/at room temp

White Sugar – 2 Tbsps

Brown Sugar – 3 Tbsps

Almond essence – 1 tsp

Flour – 1 ½ cups



Salt-1 pinch

Baking Powder – ½ tsp



Method:

Preheat the oven to 150deg C

Grease 2 baking sheets

Sift flour + baking powder + salt

Beat the butter + sugars + essence

Sift the flour mix into the butter mixture and mix to a dough

Chill till firm

Roll out on a lightly floured surface to ½” thickness

Cut out desired shapes with cookie cutters

Bake for 20-25minutes till golden brown

Remove from oven, and sprinkle with castor sugar

Stencil design with cocoa if desired

Leave on cookie sheets for 1 min

Cool on racks. Store in an airtight container

hobbyhut: hyderabad biryani

instantcashewpedahobbyhut: hyderabad biryani

hyderabad biryani

Ingredients




• chicken - 1/2kg

• basmathi rice - 1/2 kg

• pudina paste - 1/2 cup

• ginger and garlic paste - 1/2 cup

• curd - 2 cup

• chillie powder - 3tsp

• saffron - 1 pinch

• milk- 1/4 tsp

• turmeric powder - 1/2 tsp

• coriander and green chillie paste - 1/4 cup

• ghee - 3tsp

• oil - 1 cup

• garam masala powder- 1tsp

• shahjeera - 2tsp.

• salt as required

• chopped pudina(mint) - 1tsp

• Chopped coriander - 3tsp

• slit green chillies - 6

• maida dough - 1cup.

• golden fried sliced onions - 1 1/2 cup.

Directions

1. choose leg pieces in chicken and wash thouroughly.

2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.

3. Then boil marinated chicken in low flame for 15mins and keep it aside

4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside.

5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.

6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.

7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour.

8. garnish with egg &lemon slices

9. serve hot with raitha.

aratikayalu

All purpose Flour / Maida - 1 cup

Ghee - 1/4 cup and 2 tsp

Sugar - 1 cup

Maida for dusting

Oil for Deep frying.

Methodtoprepare:

In bowl, take the maida and ghee. Rub in the ghee well, till you get the crumble. Then slowly add water and knead apliable dough.

Melt sugar Then cook till you get one thread consistency.

Divide the dough into small balls of size smaller than regular pooris. Dust the dough and roll out as you do your regular pooris. Roll them as thin as possible.

Using the knife, leaving an inch intact, make long insertions, vertically towards the end. Continue to do so till the end Gently remove from the board, gathering the uncut disc. Shake the disc a bit and the strips will fall as long strips.

Gently drop them into hot oil and cook in sim on both the sides. The trick to get all of the as separate, is to make them as you fry them. When you prepare these shapes and allow them to rest, they will loose shape!

When its cooked on all sides, drop these into the sugar syrup. Let it soak for 5 mins, then remove.
store in an air tight container

hobbyhut

hobbyhut

Chikan Kari:

With its light gossamer quality, chikan has evolved as a logical answer to keeping cool while also providing adornment and beauty. The name chikan seems to have been derived from the Persian word chikan or chikin or chikeen, which means a cloth wrought with needlework. Different artworks of chikankari includes:-
Taipchi: A type of stemstitch used to make out lines of motifs on sarees.

Phanda: The millet-shaped stitches are used to make flowers and patterns like grapevines.

Murri: The murri stitches are rice-shaped, they are like the French knot.

Jali: The jali is normally worked by tearing apart the warp and weft threads of the cloth and by creating minute buttonhole stitches.

Most of the design motifs in chikankari are Mughal-based, also seen in the ornamentation at the Taj Mahal and Fatehpur Sikri. As far as chikan work is concerned, the point of the needle darts back and forth, teasing the weave of the fine muslin, mull or cotton. Each stitch is diligently added till a perfect motif appears as part of a tracery of petals, birds or arabesques. While the nawabs played an important role in preserving the chikan tradition, it has now been given a contemporary touch by the designers.

While chikan is known in India not only for hand-embroidered but hand stitched garments too, pre-embroidered fabrics which offer a blend of international and Indian motifs in Schiflee embroidery have also been traditionally popular. Hakoba embroidery on pastels and white has been a part of traditional summer wardrobes

Shadow Work

Materials Required

Embroidery frame

Embroidery Thread (Double Shade or dark&light shade

Thread-different colours)

Tracing Paper

Carbon Paper

Scissors

Needle

Methods

First trace out the required design (usually flowers) on the wrong side of the cloth using carbon and tracing sheet. Take two strands of embroidery thread, put a knot at one end and start stitching.

There are two methods of stitching :

Method 1

Bring the needle to the right side at 1, in at 2, out at 3, in at 4, out at 5 and so on.

Method2

• Bring the needle through A take a small back stitch and insert the needle at B

• Bring the needle through C, insert the needle at D

• Bring the needle through E and Insert at A

• Bring the needle through F and insert at C

Bring the needle through G and insert at E

GRILLED SALT AND PEPPER TOFU

hobbyhut
GRILLED SALT AND PEPPER TOFU


Ingredients

Tofu 1 inch cubes - 200 grams

Spring onions, sliced - 2

Celery, chopped - 2 inch stalk

Garlic, chopped - 3-4 cloves

Ginger, chopped - 1 inch piece

Salt to taste

Green chillies, sliced - 2

Black peppercorns, crushed - 7-8

Cornflour/ corn starch - 1 tablespoon

Lemon juice - 1 tablespoon

Method : Heat a pan, add the tofu cubes and grill on medium heat. Add spring onions, celery, garlic, ginger, salt and toss. Add green chillies, crushed black peppercorns and mix. Blend the cornflour in quarter cup of water and add. Mix and add lemon juice. Mix again. Serve hot.

grilled chicken

hobbyhut

hobbyhut

hobbyhut grilledchiken

hobbyhut

hobbyhut

nibpaint

Nibpaint:


Painting is the art in which colours and lines make the visual impression. Besides painting with brushes, knives, spatula, nibs and even twigs are used for painting.

Here, we are going to do a nib painting.

What You need.

1. Design

2. Felt

3. Hard board

4. Oil paint

5. Tracing Paper

6. Pencil Carbon

7. Glue

Tools/Accessories

Nibs- 3 types of nibs are available.

1. Rounded tip to do circle designs

2. Long tip to do lines

3. Short pointed tip to draw small sharp lines.

How to Do:

Using glue stick

the felt on the hard board. Trace down the design on the felt. Now you are ready to paint the design. Two things should be always taken care while doing nib painting. One, you should always start painting from top so as to move your hand freely towards down part. Secondly, you should move your hand evenly while doing your painting. This gives the painting a real look.

Decide on the shade scheme of your design. Since the petals are not of the same shade, white and pink paint should be used in good combination to get the double shade. Put the paint straight onto the felt. Press on it or score on the paint using the nib. Wherever a round design is required use the nib with round tip and wherever the small sharp lines are drawn short pointed tip nip is used. Generally long tip nib is used to do the lines. You can also take the paint on the nib and press it against the surface to create the design. You may take 2-3 days to finish off with a design. But do it patiently. You will enjoy this. 

Glasspaint:




Materials :

Square Glass piece

M- seal (A paste used for sealing cracks and leaks)

Glass paint

Thinner

Glue

Brushes

Aluminum foil

Boldly traced design

Talcum powder.

Method:

First a traced design is placed on the table and the plain glass is placed above the design, so that the design is clearly seen through the glass. Now mix the two coloured pastes of the mseal in equal proportion to get a wax finish. With the help of talcum powder roll the dough (Mseal Mixture) into thin and even strings. This string is stuck with glue over the glass on the outline of the trace which is kept under the glass and allowed to dry.

When it dries colour it with black glass paint.

Before you start painting the colour, test your shades on the corner of the glass and wipe it off with the thinner. The colour choice should be perfect because the stained glass paint gets dried up fast and the correction cannot be done easily. While painting, the colour blending should be done quickly and carefully. When the whole painting and the mseal border gets dried, remove the trace. Now place a crushed aluminum foil behind the picture and get it framed.

Waxflowers:


Flowers:

• Wax - Paraffin wax or Bee wax

• Wicks - Braided cotton wicks are available in flat and round shapes in different thickness or sizes.

• Candle Dyes or crayons pink,green,white

• Double boiler

• Brush

• Oil

• Small bowl

• Plate

• Silver powder very little

• Cycle balls

Double boil wax with 10% ctearic Acid,

Greese smooth surface with oil wax not stick to surface,take aspoon of boiled wax pour thin layer on surface peel immediately roll layer , process repeatly, minimum 20 layers make a rose ,very simple than ceramic flowers

Minimum 6 flowers make wonderful plate

For leafs boil wax mix 1” green crayon pour thin layer cut with knife and give impressions on leaf

Heat 300gms wax mix 1 full white crayon leave till luke warm

Mix fasty it like pluffy pour into a plate(keep a bowl in center of plate) when it is heat keep flowers&leafs as shown in the picture

Finally decorate with cycle balls& sprinkle silver powder

Pour oil &wicks to do diya



Candle making is an art that offers creative opportunities for creative people. There are several ways of decorating candles aesthetically using dyes, paints and decorations such as flowers, leaves, beads, buttons, etc. You can give unique effects by adding ice pieces, chunks of wax etc and a snowy effect by whisking up wax a bit. Here we have given the materials needed and basic method for making a candle. You can also try out the various ways in which a plain candle can be made to look spectacular.

Materials

• Wax - Paraffin wax or Bee wax

• Mould - Rigid and Flexible (Readymade Moulds) moulds are available in different shapes and sizes.

• Wicks - Braided cotton wicks are available in flat and round shapes in different thickness or sizes.

• Wicking Needle

•

Mould seal

• Candle Dyes or crayons

• Double boiler

• Brush

• Oil

Wax are of two types. Paraffin (a by product of oil refining) and Bee Wax (a natural product). They are usually available as blocks. Paraffin wax are also available as Cylinders or flakes. Apart from blocks, Bee wax is also available as thin sheets. This sheets can be rolled with a wick inserted to make hand made candles.

Rigid and flexible candle moulds are available from craft shops or else we can use any heat resistant materials like steel, tin or aluminum as moulds for making candle. Pots, cake moulds, egg shells, cans or tins with their top part removed make good moulds.

Wax soluble dyes are available from shops to give colour to the candles. They are also available in powder form. We can use Poster paints and wax crayons instead of Readymade wax dyes.

Procedure to make a Basic candle :

• Lightly brush a flexible or rigid mould with any clear vegetable oil and blot any excess with some paper towel.


• Thread the appropriate wick into a wicking needle and thread it through the hole in a rigid mould. Flexible moulds do not normally have a prepared hole, so it will be necessary to pierce one.


• Release the wick from the needle, allowing about an inch extra and seal around the hole with mould seal. Instead of fixing the wick as given above you can prime the wick. 'Priming' is dipping the wick three to four times in boiling wax at equal intervals to get a coating of wax over it. This makes the wick stand straight.


• Suspend the wick vertically in the mould by tying it to a split cane or a toothpick. Cut off excess wick and stand or balance the mould in an upright position. Moulds with uneven bottoms should be kept inside some other flat bottomed container vertically.




• Melt the wax in a double boiler or a bowl over a pan of simmering water. Stir in the candle dye if you are using any, until it is evenly distributed. You can use Poster paints and wax crayons instead of Readymade wax dyes. 10% Stearin or Stearic Acid is added while using paraffin wax, to slow down the burning rate and to help harden the wax.


• Pour the melted wax into the mould and allow it to settle. When awell has formed around the wick, carefully top off with more melted wax and allow it to harden overnight.


To release the candle from a rigid mould invert it and give it a gentle tap. Carefully peal off a flexible mold (for example an eggshell), starting at the top and pealing the mould gently all around the candle