DIY Jasmine Garland

 Dark clouds, cool breeze, pleasant smell of earth, unfurled umbrellas, a warm drink , crunchy bites...... memories of the first showers. A week after the first showers, the local Jasmine shrubs  proudly display their scented magic in abundance.With all my concentration I try picking flower buds, viewing from all angles, searching above and under a hidden branch of Jasmine. After a lot of seeking, most pleased when I reach out to a hidden from sight bud. Finally return home with a satisfied smile of having harvested every ready to flower bud from each nook and corner of the shrub..

In the morning, much to my astonishment and amusement, the little shrub as if proudly announcing the winner- flowers of Jasmine smiling up at me! (Sigh.....I give up!:)) 

The flower I missed

Here is a tutorial on making a garland of Jasmine using natural fiber. The fiber used here is derived from the banana stem. since the fiber was a little thicker than needed, it was divided as you see in the picture below and hey that's my wonderful sister with the beautiful buds helping with the tutorial.

   

Banana stem string ready to use

Hold one end of the string firmly with the left thumb, index and middle fingers.Place two flower buds facing the opposite direction as shown.

Using the right hand form a loop around both the buds.

Now form another loop over the buds.

Pull gently the thread with right hand and tighten the loop. Be careful, as increased tension will cut the bud at the stalk.

Repeat with other buds till complete.

This is the other side of the garland, note the 'X's formed.

                                           Your garland is now ready to use. Enjoy! 

Note: Buds are placed in a plate/tray with a little water to prevent blooming.

You may use this method of weaving flowers for flowers with a long stalk.

Moggina Jade

PumPeaCum Pocket Paratha

Last week was fun due to a visit from my sister and nephews. Sister’s visit helped me add on a new method of making stuffed Aloo Paratha. She called it ‘pocket paratha’. This week I made a new stuffing and used her technique to cover them.

To try out this healthy but yummy recipe you will need,

(  I seldom measure the ingredients that go into my recipe but will try my best to give you an approximate ideaJ)

For the stuffing (makes about 8 Paratha)

1 medium sized green capsicum

½ tsp cumin seeds or jeera

Half a cup fresh peas

3 inch piece of pumpkin

About 4 peppercorns

Salt and jaggery to taste

1 tablespoon oil/butter/ghee(optional)

For the dough

Whole wheat flour

Water (usually 1/3 quantity of wheat flour)

Pinch of salt(optional)

Method

Mix water, (salt), wheat flour and knead well. Add water if needed. When dough does not stick to your fingers/counter/vessel you know the dough is of the right consistency. Let rest for 15 minutes.

Mince capsicum, pumpkin and fresh peas.

Heat a heavy bottomed pan. Add ¼ tsp oil/ghee/butter. Now add cumin seeds.When the seeds change colour add the minced veggies and stir under low flame. Add salt, Jaggery and  powdered pepper and cook covered till water evaporates leaving a paste. Let cool and form tiny equal sized balls.

Divide the dough and shape them into equal sized balls.

 Roll the ball, dust with a little wheat flour if necessary.

Place the stuffing at the center and flatten the stuffing.

 Fold the sides over the stuffing .....

.                              .....and gently roll into required size.

 Cook both sides on a cast iron skillet/tawa till nice and brown.

Add a dot of butter/oil/ghee (optional) and serve.

Note: If you feel the stuffing is too soft and have trouble rolling the Paratha, heat stuffing with 1/2 tsp whole wheat flour and cool.

After a side is done, flip side and press down gently for the paratha to puff up forming a ‘pocket’.