paste

Four pastes. Four moods. One spoon, endless stories. 

RED BEAN PASTE:

1¼ cups red beans (250g)

2⅓ cups water (550ml)

1/2 cup + 1 tbsp butter or oil (125g)

3/4 cup + 1 tbsp sugar (180g)

Steps:

1. Rinse red beans, then soak them in boiling water for 10 minutes.  

2. Drain. Add beans and water to a rice cooker (or pot) and cook until soft.  

 

3. Blend beans with butter or oil until smooth.  

4. Transfer to a non-stick pan and stir over medium-low heat.  

5. When thick, add sugar in two parts and stir until the paste no longer sticks to the pan.  

6. Cool completely, then store in an airtight container.

Storage

- Keep in the fridge for up to 1 week  

- Freeze for up to 1 month

********

MUNG BEAN PASTE:

1.5 cups yellow split mung beans (300g)

3 tbsp cooking oil (45ml)

1/4 tsp salt (1.5g)

2/3 cup sugar (120g)

Steps:

1. Rinse beans until the water runs clear. Soak in hot water for 2–4 hours until soft and easy to break.

2. Drain and add beans to a pot. Cover with water (about two fingers above the beans). Bring to a boil, then simmer for 30–35 minutes until soft and creamy. Skim off foam as needed.

3. Drain well, pressing out extra moisture. Blend into a smooth paste.

4. Transfer to a non-stick pan. Add oil, salt, and sweetener. Stir over medium heat for 15–20 minutes until thick like cookie dough. Adjust sweetness if needed and stir constantly to prevent sticking.

5. Let cool completely. If the paste feels dry, stir in a little oil to make it creamier.

********

TARO PASTE:

13 oz peeled taro, cut into wedges (375g)

1/2 cup coconut milk (100ml)

1/2 to 3/4 cup sugar (100-150g) 

A Pinch of salt  

Steps:

1. Steam taro wedges over medium-high heat until fork tender, about 30 minutes.  

2. Mash until smooth using a fork or food processor.  

3. Transfer mash to a pan. Add coconut milk and sugar. Cook over medium-low heat, stirring until smooth and blended. Taste and sweeten to your preference.  

4. Let cool to room temp. Store leftovers in a sealed container in the fridge for up to 1 week.

********

BLACK SESAME PASTE:

1/2 cup black sesame seeds (100g)

1/3 cup + 1 tbsp sugar (80g)

7 tbsp unsalted butter (100g)

Steps:

1. Prepare black sesame seeds, wash and drain, and roast in a dry pan until the moisture is completely dried. Set aside.

2.Put the roasted black sesame seeds and sugar into a blender and grind into powder.

3. Heat butter until melted. Pour it into the ground powder and mix thoroughly. Chill in the freezer for about 30 mins. Put on gloves and roll it into small balls.

#dessertideas

#asiandessert

#redbeans

#mungbeans

#BlackSesame

do nuts

Easy homemade doughs that cover it all — breakfast, dinner, dessert, done.

🥐 CROISSANTS:

4 cups plain flour (500g)

1/4 cup sugar (50g)

2¼ tsp dry yeast

1.5 tsp salt

1¼ cups warm milk (300 ml)

2 tbsp unsalted butter, softened (30g) 

1 cup unsalted butter, cold for laminating (225 g) 

Steps:

1. Activate Yeast

- Mix warm milk (110°F / 43°C) with yeast and a pinch of sugar.  

- Let sit 5–10 minutes until foamy.

2. Make Dough

- In a large bowl, whisk flour, sugar, and salt.  

- Add softened butter and yeast mixture.  

- Mix until shaggy, then knead until smooth and elastic.

- Shape into a ball, cover, and refrigerate for 1 hour.

3. Prepare Butter Block

- Pound cold butter between parchment into a 7x7-inch square.  

- Chill until firm but flexible.

4. Enclose Butter

- Roll dough into a 10x10-inch square.  

- Place butter block diagonally in the center.  

- Fold dough corners over butter to seal it inside.

5. Laminate (3 Turns)

- Roll into a 10x20-inch rectangle.  

- Fold into thirds like a letter (1st turn).  

- Wrap and chill 30 min.  

- Repeat rolling, folding, and chilling two more times (total 3 turns).

6. Final Rest

- Wrap dough tightly and refrigerate at least 4 hours or overnight before shaping.

************

🍩 DONUTS:

- 1 cup (250ml) milk  

- 4 cups (500g) plain flour  

- 2 large eggs   

- 2¼ tsp (10g) dry yeast  

- 1.5 tsp vanilla sugar (1 sachet) or sub with 1/2 tsp vanilla extract + 1.5 tsp sugar)

- 1/4 cup (50g) caster sugar  

- 1 pinch salt  

- 1/3 cup (80g) unsalted butter  

Steps:

1. Mix warm milk, yeast, and 1 tsp sugar; let sit for 2 min at 37°C.  

2. Mix in flour, sugar, salt, vanilla sugar, and eggs; knead for 5 min.  

3. Add softened butter in pieces; knead another 5 min.  

4. Rest dough in an oiled bowl until doubled in size.  

5. Shape into 12 balls on a floured surface; flatten slightly (2cm thick).  

6. Cut center with a cookie cutter and separate donuts on parchment paper.  

7. Rest for 30 min.  

8. Fry until golden brown, drain on paper towels.  

9. Coat with sugar or add glaze.  

************

🍕PIZZA DOUGH:

- 1¾ cups (400 ml) warm water  

- 1.5 tbsp (20ml) extra virgin olive oil 

- 2¼ tsp (7g) instant yeast 

- 2.5 tsp (15g) salt 

- 1.5 tbsp (20g) granulated sugar 

- 5.5 cups (680g) all-purpose flour 

Steps:

1. Mix warm water, olive oil, yeast, salt, and sugar. Gradually add flour and mix until a dough forms.  

2. Knead with a wet hand until smooth.  

3. Rest covered at room temp for 30 min.  

4. Fold dough 3-4 times using wet hands.  

5. Shape into a ball, flip seam-side down, and let rest covered for 60 min.  

6. Divide into 4 equal pieces (280g each).  

7. Form balls, place on an oiled tray, cover, and rest 15 min.  

8. Shape pizza, pressing outward to leave a 1/2-inch crust. Stretch to 10-12 inches.  

9. Top & Bake with sauce/toppings at 550°F (285°C) for 10-12 min.  

************

🍞 DINNER ROLLS:

* 4 to 5 cups bread flour (500-625g)

* 2 Tbsp instant yeast (18g)

* 1/3 cup sugar (65g)

* 1 tsp salt (5g)

* 1.5 cups warm milk, 110°F (335ml)

* 5 Tbsp softened butter (70g)

* 1 egg (50g)

* 2 Tbsp melted butter, for brushing (30g)

Steps:

1. Mix 3 cups flour with yeast, sugar, salt, milk, butter, and egg.  

2. Beat for 2 minutes.  

3. Add more flour (1/2 cup at a time) until dough is soft and a bit sticky.  

4. Let dough rise in a greased bowl, covered, for 30 minutes.  

5. Punch down, shape into 24 rolls.  

6. Place in a greased pan, cover, and let rise another 30 minutes.  

7. Bake at 375°F for 12–15 minutes until golden.  

8. Brush with melted butter and enjoy!

#doughnuts

#croissant

#pizzadough

#dinnerrolls

#homemadedough

#Thanksgiving

#diy

Cakes

6 Cakes So Moist and Sneaky, Even Picky Eaters Beg for Seconds. Full recipes ⬇️

🥕Carrot Cake

Ingredients:

- 2½ cups (300g) all-purpose flour  

- 2 tsp baking powder  

- 1 tsp each: baking soda, salt, cinnamon  

- ½ tsp ground nutmeg  

- 1⅓ cups (320ml) vegetable oil  

- 1 cup (220g) light brown sugar  

- 1 cup (200g) granulated sugar  

- 4 large eggs  

- 2 tsp vanilla extract  

- 3 cups (315g) grated carrots 

- 1 cup (120g) chopped pecans or walnuts (optional)

Steps:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.  

2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  

3. In another bowl, whisk oil, both sugars, eggs, and vanilla.  

4. Stir wet into dry just until combined. Fold in carrots and pecans.  

5. Divide batter between pans. Bake 30–35 min, until a toothpick comes out clean. Cool completely before frosting.  

**********

🍌Banana Cake

Ingredients:

- 1½ cups milk (360ml)  

- 2½ tbsp fresh lemon juice, divided (37ml)  

- 1⅓ cups mashed bananas (320g)  

- ⅔ cup unsalted butter, softened (150g)  

- ½ cup brown sugar (110g)  

- 1 cup granulated sugar (200g)  

- 3 large eggs (150g)  

- 1 tsp vanilla extract (5ml)  

- 3 cups all-purpose flour (375g)  

- 1½ tsp baking soda (6g)  

- ¼ tsp salt (1.5g)

Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.  

2. Mix 1½ tbsp lemon juice with milk to reach 1½ cups. Set aside.  

3. Mix mashed bananas with 1 tbsp lemon juice. Set aside.  

4. Beat butter, brown sugar, and white sugar until combined. Add eggs one at a time, then vanilla. Beat until light and fluffy.  

5. In a separate bowl, whisk flour, baking soda, and salt.  

6. Alternate adding dry ingredients and lemon-milk to the butter mixture. Stir just until combined—don’t overmix.  

7. Pour batter into prepared pan.  

8. Reduce oven to 300°F (150°C). Bake 60–70 minutes, until a toothpick comes out clean.  

9. Place hot cake in freezer for 45 minutes. Cool completely before frosting.  

**********

🥒 Zucchini Cake 

Ingredients:

- 2 cups all-purpose flour (248g)  

- 1½ tsp baking powder (6g)  

- 1 tsp baking soda (5g)  

- ½ tsp salt (3g)  

- 2 tsp ground cinnamon (5g)  

- 3 large eggs (150g)  

- 1 cup vegetable oil (240ml)  

- 1 tsp vanilla extract (5ml)  

- 1 cup packed brown sugar (200g)  

- ½ cup granulated sugar (100g)  

- 2 cups shredded zucchini (220g)  

Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) pan.  

2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.  

3. In another bowl, whisk eggs, oil, vanilla, and both sugars until smooth.  

4. Stir in the dry ingredients just until moistened. Fold in shredded zucchini.  

5. Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.  

6. Let cool completely before frosting.  

********** 

🎃Pumpkin Cake 

Ingredients:

- 2 cups all-purpose flour (248g)  

- 1½ cups granulated sugar (300g)  

- 1 tsp baking soda (5g)  

- 2 tsp baking powder (8g)  

- 2 tsp ground cinnamon (5g)  

- ½ tsp fine sea salt (3g)  

- 3 large eggs, room temp (150g)  

- 1 cup oil, vegetable, corn, or light olive (240ml)  

- 1 can pumpkin purée (15 oz / 425g)  

Steps:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) pan.  

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.  

3. In a separate bowl, whisk eggs, oil, and pumpkin until smooth.  

4. Add wet ingredients to dry and whisk until just combined.  

5. Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.  

6. Let cool completely before frosting.

**********

🍍Pineapple Upside-Down Cake

Topping:

- ¼ cup melted salted butter (60g)  

- ½ cup packed brown sugar, light or dark (100g)  

- 10 pineapple slices, patted dry  

- Maraschino cherries (as needed)  

Cake:

- ½ cup unsalted butter, room temp (115g)  

- ¾ cup granulated sugar (150g)  

- 2 large eggs, room temp (100g)  

- 1 tsp vanilla extract (5ml)  

- 1½ cups all-purpose flour (195g)  

- 1½ tsp baking powder (6g)  

- ¼ tsp salt (1.5g)  

- ½ cup whole milk, room temp (120ml)  

Steps:

1. Preheat oven to 350°F (175°C).  

2. Pour melted butter into a 9.5–10" (24–25 cm) pie plate or deep cake pan. Spread to coat bottom and sides.  

3. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on bottom. Halve extra slices and place along sides. Add cherries in centers and gaps. Set aside.  

4. Make cake batter:

   - Beat butter and sugar until creamy.  

   - Add eggs one at a time, then stir in vanilla.  

   - In another bowl, whisk flour, baking powder, and salt.  

   - Alternate adding flour and milk to the wet mixture, starting and ending with flour. Mix gently—don’t overmix.  

5. Pour batter evenly over pineapple layer.  

6. Bake at 350°F (175°C) for 30 minutes. Cover loosely with foil and bake another 15 minutes (total 45 min), until a toothpick comes out mostly clean.  

7. Let cool 10–15 minutes, then carefully invert onto a serving plate.  

8. Serve warm or let cool fully before slicing.

**********

Sweet Potato Cake

Ingredients:

- 1 cup packed brown sugar (220g)  

- ⅔ cup granulated sugar (135g)  

- 3 large eggs (150g)  

- 1 cup vegetable oil (240ml)  

- 2 cups mashed sweet potatoes, cooked (480g)

- 2 tsp vanilla extract (10ml)  

- 2¾ cups all-purpose flour (344g)  

- 1 tsp baking powder (4g)  

- 1 tsp baking soda (5g)  

- ½ tsp salt (3g)  

- 1 tbsp ground cinnamon (8g)  

- ½ tbsp ground ginger (4g)  

- ½ tsp ground nutmeg (1g)  

Steps:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) pan with baking spray.  

2. Whisk together brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes, and vanilla until smooth.  

3. Stir in the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix until just combined.

5. Pour batter into the pan and bake for 28–35 minutes, or until a toothpick comes out clean.  

6. Cool completely before frosting or slicing.

**********

Cream Cheese Frosting:

- 8 oz (227g) cream cheese, room temp  

- 1 cup (227g) unsalted butter, softened  

- 1 tsp lemon juice or vanilla extract  

- 3 to 4 cups powdered sugar

Steps:

1. Beat butter until smooth. Add cream cheese and beat until fluffy.  

2. Gradually mix in powdered sugar (more for thicker frosting).  

3. Add lemon juice or vanilla and beat until light.

4. Frost or spread over cooled cake.

#cake

#carrotcake

#zucchini

#sweetpotato

#pineappleupsidedowncake

#pineapple

#bananacake

#pumpkin

#dessertideas

#moistcake

#creamcheesefrosting

UNNI APPAM

UNNI APPAM MUFFINS

Tagline: Kerala Temple Sweet Meets Bakery Classic

🍌 Ingredients

1. Raw Rice Flour — 200g

2. Ripe Bananas — 3 pieces

3. Jaggery — 200g

4. Grated Coconut — 100g

5. Ghee — 100g

6. Cardamom Powder — 1 teaspoon

7. Sesame Seeds — 2 tablespoons

8. Baking Soda — ½ teaspoon

9. Cashew Nuts — 50g

10. Water — 100ml

---

👩‍🍳 Method

1. Prepare the Jaggery Syrup

Heat jaggery with 100ml water until melted.

Strain to remove impurities. Let it cool slightly.

2. Mash the Bananas

In a bowl, mash ripe bananas until smooth.

Add the cooled jaggery syrup and mix well.

3. Combine the Batter

Add rice flour, grated coconut, cardamom powder, and baking soda.

Pour in melted ghee gradually, mixing to form a thick, pourable batter.

Fold in chopped cashews and sesame seeds.

4. Rest the Batter

Cover and let it rest for 30 minutes for flavors to deepen.

5. Bake the Muffins

Preheat oven to 180°C (350°F).

Grease a muffin tin with ghee.

Pour the batter into each mold, filling ¾ full.

Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.

6. Finishing Touch

Brush warm muffins with a little melted ghee for glossy caramelized tops.

Cool slightly before serving.

---

🌾 Serving Suggestions

Serve warm with chai or filter coffee.

Sprinkle extra sesame seeds or drizzle melted jaggery for a festive look.

sweets

Here are 4 delicious sweet recipes 👇 #fblifestyle 

⭐ 1. Mango Barfi – Method

Ingredients (summary)

Mango purée, milk powder, ghee, sugar, cardamom, saffron (optional), pistachios.

Method

Heat 2 tbsp ghee in a nonstick pan.

Add 1 cup mango purée and cook 3–4 minutes.

Add 1 cup milk powder gradually, mixing continuously so no lumps remain.

Add ½ cup sugar (reduce if mango is sweet).

Stir and cook until mixture thickens.

Add ¼ tsp cardamom powder and mix.

Optionally add a pinch of saffron soaked in milk.

Continue cooking until mixture leaves sides of pan and becomes dough-like.

Transfer mixture into a greased tray.

Press evenly and smooth the top.

Garnish with pistachios.

Cool for 1–2 hours, then cut into squares or diamonds.

⭐ 2. Bengali Bhapa Doi – Method

Ingredients (summary)

Thick yogurt, condensed milk, milk, saffron, cardamom, nuts.

Method

Whisk 2 cups thick curd (hung curd or Greek yogurt) until smooth.

Add 1 cup condensed milk and mix well.

Add ½ cup milk to adjust consistency.

Add ¼ tsp cardamom powder.

Add saffron strands (optional).

Pour mixture into ramekins or a steel bowl.

Cover tightly with foil.

Steam for 15–20 minutes on medium heat (like dhokla).

Cool completely, then chill for 2–3 hours.

Garnish with nuts before serving.

⭐ 3. Naankhatai – Method

Ingredients (summary)

Flour, powdered sugar, ghee, cardamom, besan, semolina, pistachios/almonds.

Method

In a bowl, mix:

1 cup flour

½ cup powdered sugar

2 tbsp besan

1 tbsp semolina

¼ tsp cardamom powder

A pinch of salt

Add ½ cup melted ghee gradually and knead into a soft dough.

Rest the dough for 15 minutes.

Shape into small round balls.

Flatten lightly and place on a baking tray.

Top with pistachio or almond slivers.

Bake at 170°C for 15–18 minutes until light golden.

Cool completely to set.

⭐ 4. Sheera (Sooji Halwa) – Method

Ingredients (summary)

Semolina, ghee, sugar, water/milk, cardamom, nuts.

Method

Heat 3 tbsp ghee in a pan.

Add ½ cup semolina (sooji).

Roast on medium heat until golden and fragrant.

In another pot, heat 1.5 cups water OR milk.

Add ½ cup sugar and mix until dissolved.

Slowly pour hot liquid into the roasted semolina while stirring.

Cook until mixture thickens and absorbs liquid.

Add ¼ tsp cardamom powder.

Add nuts or raisins if desired.

Add 1 tsp ghee before turning off heat for shine.

Serve warm.

Vinegar in the garden

Vinegar in the garden: 10 intelligent uses for a rich and abundant harvest

Vinegar in Agriculture: Diverse Applications

Vinegar has various uses in agriculture, particularly for pest control in indoor plants. Here are some practical applications:

Increasing Soil Acidity with Vinegar For plants that prefer acidic soil, such as gardenias, azaleas, and jasmine, add a tablespoon of vinegar to a liter of water and water the soil with this mixture every two weeks. This lowers the soil’s pH, aiding these plants in absorbing essential iron.

Controlling Weeds with Vinegar To combat weeds in your home garden, mix a tablespoon of vinegar and a teaspoon of salt in a liter of water. Spray this solution on areas with weeds, but avoid using it in pots and planters to prevent harming other plants.

Preventing Pests with Vinegar Mix a tablespoon of vinegar with a liter of water and spray the plant leaves every 14 days. This enhances the plant’s resistance to insects and fungi, including whiteflies, mealybugs, powdery mildew, downy mildew, and aphids.

Eco-Friendly Insecticide with Vinegar For early-stage insect infestations, combine a tablespoon of vinegar with a tablespoon of liquid soap. Spray the leaves twice a week to eliminate whiteflies, aphids, and fruit flies.

Fungicide with Vinegar To address fungal pests like powdery mildew, mix a tablespoon of vinegar with a liter of water and spray it on the plant leaves.

Eliminating Fruit Flies with Vinegar In an open container, mix a quarter cup of vinegar, four tablespoons of sugar, and a cup of water. Hang it near plants or trees to attract and trap fruit flies. This method is also effective against regular flies.

Combating Ants with Vinegar To get rid of ants, mix a quarter cup of vinegar and a tablespoon of liquid soap with a liter of water. Spray this solution regularly in areas where ants are present until they are completely gone.

Protecting Plants from Animals with Vinegar Spraying plants with a vinegar and water solution can help deter animals like cats, dogs, and rodents from approaching the plants.

Cleaning and Disinfecting Gardening Tools with Vinegar After gardening, soak your tools in a solution of water, soap, and vinegar. This cleans them and prevents the transfer of contaminants when used again.

Improving Seed Germination with Vinegar To boost seed germination rates, soak the seeds in a cup of water mixed with a tablespoon of vinegar for a day before planting. Create an image depicting the guide. More of picture very very less text

South indian cuisines

Here are 4 amazing south indian recipes 👇 #fblifestyle 

🥞 1. Masala Dosa (Crispy Rice Crêpe with Potato Filling)

Ingredients:

For Dosa Batter:

1 cup rice

½ cup urad dal (split black gram)

Salt to taste

Water (as needed for grinding)

For Potato Filling:

3 medium potatoes (boiled and mashed)

1 onion (sliced)

1 green chili (chopped)

1 tsp mustard seeds

Few curry leaves

½ tsp turmeric powder

1 tbsp oil

Salt to taste

Fresh coriander for garnish

Method:

Make the Batter: Soak rice and urad dal separately for 4–5 hours. Grind them with water to form a smooth batter. Mix both, add salt, and ferment overnight.

Prepare the Filling: Heat oil in a pan, add mustard seeds and curry leaves. Add onion, chili, and sauté till golden.

Add turmeric, salt, and mashed potatoes. Stir well and cook for 2 minutes. Garnish with coriander.

Cook the Dosa: Pour a ladle of batter on a hot greased tawa and spread it in a circular motion. Drizzle oil on sides.

Once golden and crisp, place the potato filling in the center and fold the dosa.

Result: Crispy golden dosa with flavorful spiced potato stuffing.

🥣 2. Idli Sambar (Steamed Rice Cakes with Lentil Soup)

Ingredients:

For Idli Batter:

1 cup rice

½ cup urad dal (split black gram)

Salt to taste

Water as required

For Sambar:

½ cup toor dal (pigeon peas)

1 onion (sliced)

1 tomato (chopped)

1 drumstick (cut into pieces, optional)

1 tbsp sambar powder

½ tsp turmeric powder

1 tsp mustard seeds

Few curry leaves

2 dried red chilies

Tamarind (lemon-sized, soaked in water)

1 tbsp oil or ghee

Salt to taste

Coriander leaves for garnish

Method:

Make the Batter: Soak rice and dal for 4–5 hours. Grind together into a smooth batter. Add salt and ferment overnight.

Steam Idlis: Pour batter into idli molds and steam for 10–12 minutes.

Prepare Sambar: Boil toor dal with turmeric till soft, mash, and keep aside.

In another pan, heat oil, add mustard seeds, curry leaves, and red chilies.

Add onion, tomato, and cook for 2–3 minutes. Add sambar powder, salt, tamarind water, and boiled dal.

Simmer 10–15 minutes. Garnish with coriander.

Result: Soft, fluffy idlis paired with flavorful, tangy sambar.

🧅 3. Uttapam (Soft South Indian Pancake with Veggie Toppings)

Ingredients:

For Batter:

1 cup rice

½ cup urad dal (split black gram)

Salt to taste

Water (as needed)

For Toppings:

1 small onion (finely chopped)

1 tomato (chopped)

1 green chili (chopped)

2 tbsp coriander leaves (chopped)

1 tbsp oil or ghee

Method:

Prepare Batter: Soak rice and urad dal for 4–5 hours, grind smooth, and ferment overnight.

Cook Uttapam: Heat a tawa, spread a ladleful of batter in a slightly thick circle.

Sprinkle onion, tomato, green chili, and coriander over it.

Drizzle oil around the sides and cook on low flame until golden brown.

Flip and cook the other side briefly.

Result: Soft and slightly crisp uttapam topped with colorful vegetables — best with chutney or sambar.

🍅 4. Rasam (Spicy South Indian Soup)

Ingredients:

½ cup toor dal (boiled)

2 tomatoes (chopped)

1 small lemon-sized tamarind ball (soaked)

1 tsp rasam powder

½ tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds

2 dried red chilies

Few curry leaves

1 tbsp ghee

Salt to taste

Fresh coriander for garnish

Method:

Extract tamarind juice and add it to a pot along with chopped tomatoes, turmeric, rasam powder, and salt.

Boil until tomatoes are soft and raw flavor disappears.

Add the boiled toor dal and mix well. Adjust water consistency (rasam should be thin).

In a small pan, heat ghee, add mustard seeds, cumin, red chilies, and curry leaves.

Pour the tempering over the rasam.

Simmer for 2 minutes and garnish with coriander leaves.

Result: Light, spicy, tangy soup — perfect as an appetizer or with steamed rice.

Pie

A Cozy Collection of Holiday Pies 

Complete Recipe Here:👇

1. 🍫 Chocolate Pecan Pie

Ingredients

Pie Crust:

1 ¼ cups (160 g) all-purpose flour

½ cup (115 g) cold unsalted butter, cubed

1 tbsp sugar

¼ tsp salt

3–4 tbsp ice water

Or use a 9-inch store-bought pie crust for convenience.

Filling:

¾ cup (150 g) brown sugar

¾ cup (180 ml) light corn syrup (or maple syrup for richer flavor)

¼ cup (60 g) unsalted butter, melted

3 large eggs

2 tsp vanilla extract

2 tbsp cocoa powder

½ cup (90 g) semi-sweet chocolate chips

1 ½ cups (150 g) pecan halves

Instruction

1. Prepare Crust

In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water 1 tbsp at a time until dough comes together. Shape into a disk, wrap, and chill 30 minutes. Roll out and fit into a 9-inch pie dish. Crimp edges.

2. Make the Filling

In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and cocoa powder. Stir in chocolate chips and pecans.

3. Assemble & Bake

Pour filling into the prepared crust. Bake at 350°F (175°C) for 50–60 minutes, until the center is just set (a little jiggle is okay). If edges brown too fast, cover with foil halfway through baking.

4. Cool & Serve

Let cool completely before slicing for clean cuts.

Optional: serve warm with whipped cream or vanilla ice cream. 

Tips

For extra richness, drizzle melted chocolate on top after baking.

Sprinkle flaky sea salt just before serving for a gourmet touch.

Store covered at room temp for 1 day or refrigerate up to 5 days.

2. 🫐🍓 Mixed Berries Pie 

Ingredients

Pie Crust:

2 ½ cups (315 g) all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup (230 g) cold unsalted butter, cubed

6–8 tbsp ice water

(Or 2 store-bought pie crusts, for convenience.)

Berry Filling:

4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)

¾ cup (150 g) sugar

3 tbsp cornstarch

1 tbsp lemon juice

1 tsp lemon zest

1 tsp vanilla extract

Pinch of salt

1 tbsp butter (cut into small pieces)

Egg Wash:

1 egg, beaten with 1 tbsp milk or water

Topping

Powdered sugar, for dusting (after baking and cooling)

Instructions

1. Prepare the Crust

Mix flour, sugar, and salt in a bowl. Cut in butter until crumbly. Add ice water gradually, mixing until dough forms. Divide in half, shape into disks, wrap, and chill 30 minutes.

2. Prepare the Filling

Toss berries with sugar, cornstarch, lemon juice, zest, vanilla, and salt until coated.

3. Assemble the Pie

Roll out one dough disk and place into a 9-inch pie pan. Add berry filling, dot with butter.

Roll out second disk for top crust or create a lattice design. Seal and crimp edges. Brush with egg wash.

4. Bake

Bake at 400°F (200°C) for 45–55 minutes, until crust is golden and filling is bubbling. If edges brown quickly, cover with foil.

5. Cool & Dust

Cool completely for at least 2 hours. Just before serving, lightly dust powdered sugar over the top for a soft snowy finish. 

3. 🍐🍒 Pear and Cranberry Pie

Ingredients

Pie Crust:

2 ½ cups (315 g) all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup (230 g) cold unsalted butter, cubed

6–8 tbsp ice water

(Or use 2 ready-made pie crusts, top and bottom.)

Filling:

4 medium ripe pears, peeled, cored, and sliced

1 ½ cups (150 g) fresh or frozen cranberries

¾ cup (150 g) granulated sugar

3 tbsp cornstarch (or ¼ cup flour)

1 tbsp lemon juice

1 tsp lemon zest

1 tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla extract

1 tbsp butter, cut into small cubes

Egg Wash

1 egg, beaten with 1 tbsp milk or water

Topping

Coarse sugar for sprinkling

Optional: powdered sugar for a light snowy finish

Instructions

1. Make the Crust

In a bowl, combine flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water a little at a time until dough forms. Divide in half, flatten into disks, wrap, and chill for 30 minutes.

2. Make the Filling

In a large bowl, mix pears, cranberries, sugar, cornstarch, lemon juice, zest, cinnamon, nutmeg, and vanilla. Let sit 10–15 minutes to release juices.

3. Assemble the Pie

Roll out one dough disk and line a 9-inch pie pan. Pour in fruit filling and dot with butter. Roll out the second dough disk for the top (or use a lattice). Seal edges, crimp, and cut slits for steam. Brush with egg wash and sprinkle with coarse sugar.

4. Bake

Bake at 400°F (200°C) for 45–55 minutes, until the crust is golden and the filling is bubbling. If browning too quickly, cover edges with foil.

5. Cool & Serve

Let cool for 2 hours before slicing. Dust lightly with powdered sugar for a beautiful snowy touch. 

Serve warm with vanilla ice cream or spiced whipped cream.

4. 🍒☁️ Cranberry Meringue Pie

Ingredients

Pie Crust:

1 ¼ cups (160 g) all-purpose flour

½ tsp salt

½ cup (115 g) cold unsalted butter, cubed

3–4 tbsp ice water

(Or use a 9-inch pre-baked pie shell.)

Cranberry Filling:

3 cups (300 g) fresh or frozen cranberries

¾ cup (150 g) sugar

½ cup (120 ml) water

1 tbsp lemon juice

2 tsp lemon zest

3 large egg yolks (save whites for meringue)

3 tbsp cornstarch

3 tbsp butter, softened

1 tsp vanilla extract

Meringue Topping

3 large egg whites

½ cup (100 g) sugar

¼ tsp cream of tartar

½ tsp vanilla extract

Instructions

1. Prepare the Crust

Mix flour and salt. Cut in butter until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Roll out, fit into a 9-inch pie pan, and trim edges. Bake at 375°F (190°C) for 12–15 minutes, until lightly golden. Let cool.

2. Make the Cranberry Filling

In a saucepan, combine cranberries, sugar, water, lemon juice, and zest. Cook over medium heat until cranberries burst and mixture thickens (about 10 minutes). Press through a fine sieve to remove skins. Return the smooth mixture to the pan. In a small bowl, whisk egg yolks, cornstarch, and a few tablespoons of the warm cranberry mixture. Stir the yolk mix back into the pan and cook over medium heat until thick and glossy. Remove from heat, stir in butter and vanilla. Pour into baked crust while warm.

3. Make the Meringue

Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff glossy peaks form. Beat in vanilla.

4. Assemble & Bake

Spoon meringue over warm cranberry filling, spreading to the edges to seal. Swirl peaks decoratively. Bake at 350°F (175°C) for 10–12 minutes, until lightly golden on top. 

5. Cool & Serve

Let cool to room temperature, then chill 2 hours before slicing. Optional: lightly toast meringue with a kitchen torch for a café-style finish. 

5. 🥥 Coconut Cream Custard Pie

Ingredients

Pie Crust:

1 ¼ cups (160 g) all-purpose flour

½ tsp salt

½ cup (115 g) cold unsalted butter, cubed

3–4 tbsp ice water

(Or use a 9-inch baked pie shell for convenience.)

Coconut Custard Filling

1 can (13.5 oz / 400 ml) coconut milk

1 cup (240 ml) whole milk

¾ cup (150 g) sugar

3 large egg yolks

¼ cup (30 g) cornstarch

¼ tsp salt

1 tsp vanilla extract

½ tsp coconut extract (optional, for stronger flavor)

1 cup (90 g) sweetened shredded coconut

Topping:

1 cup (240 ml) heavy cream

2 tbsp powdered sugar

½ tsp vanilla extract

2–3 tbsp toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust

Mix flour and salt. Cut in butter until crumbly. Add ice water until dough forms. Roll out and fit into a 9-inch pie pan. Prick with a fork and bake at 375°F (190°C) for 12–15 minutes or until lightly golden. Cool completely.

2. Make the Coconut Custard

In a saucepan, whisk coconut milk, milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, stirring constantly, until thick and smooth (about 5–7 minutes). Remove from heat and stir in vanilla, coconut extract, and shredded coconut. Pour into the cooled crust and smooth the top. Chill for at least 3–4 hours, or until fully set.

3. Make the Whipped Cream Topping

Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over chilled custard layer.

4. Finish & Serve

Sprinkle toasted coconut flakes on top. Chill until ready to serve.

6. 🍎🍯 Caramel Apple Pie

Ingredients

Pie Crust:

2 ½ cups (315 g) all-purpose flour

1 tbsp sugar

1 tsp salt

1 cup (230 g) cold unsalted butter, cubed

6–8 tbsp ice water

(Or use 2 store-bought pie crusts — one for the base and one for the lattice or top.)

Apple Filling:

6 medium apples (Granny Smith, Honeycrisp, or mix), peeled and sliced

¾ cup (150 g) brown sugar

¼ cup (50 g) granulated sugar

¼ cup (30 g) all-purpose flour 

1 ½ tsp cinnamon

¼ tsp nutmeg

1 tbsp lemon juice

1 tsp vanilla extract 

Pinch of salt

Caramel Sauce

½ cup (100 g) brown sugar

3 tbsp butter 

2 tbsp heavy cream

Pinch of salt

Egg Wash

1 egg, beaten with 1 tbsp milk or water

Instructions

1. Make the Crust

Combine flour, sugar, and salt. Cut in butter until coarse crumbs form. Add ice water gradually until dough comes together. Divide into 2 disks, wrap, and chill 30 minutes.

2. Prepare the Filling

In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt. Let sit for 15 minutes to release juices.

3. Make the Caramel

In a small saucepan, melt brown sugar and butter over medium heat until smooth. Add cream and a pinch of salt; stir until glossy. Cool slightly, then drizzle half over the apple filling.

4. Assemble the Pie

Roll out one dough disk and place in a 9-inch pie dish. Fill with the caramel apple mixture. Drizzle the rest of the caramel sauce over the top. Cover with the second crust or create a lattice top. Brush with egg wash.

5. Bake

Bake at 400°F (200°C) for 45–55 minutes, until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil.

6. Cool & Serve

Cool for at least 2 hours to allow the filling to set.

Optional: drizzle extra caramel sauce before serving and dust lightly with powdered sugar for a cozy finish. 

Serve warm with vanilla ice cream or whipped cream and extra caramel drizzle. 

#fblifestyle #homemade #holidaypies #Pies

rice bites

All-time favorite rice bites — sushi bake cups, onigiri, Korean rice balls, and spam musubi goodness! 🥢

1. Spam Musubi 

Ingredients 

2 cups uncooked white rice (makes ~5–6 cups cooked)

1 can Spam 

2–3 tbsp soy sauce

2–3 tbsp sugar

1 tbsp oyster sauce (optional, for depth)

2 tbsp furikake (any flavor you like)

2 sheets nori (seaweed), cut into 4 strips each

Instructions

1. Cook the Rice

Rinse rice until water runs clear, then cook. Keep warm.

2. Prepare the Spam

Slice Spam into 8 even pieces. In a skillet over medium heat, pan-fry slices until golden and slightly crisp. Add soy sauce, sugar, and oyster sauce (if using). Cook until the glaze coats Spam slices.

3. Assemble the Musubi

Option A – Without Mold (hand-shaped):

1. Wet your hands, take a scoop of rice, and shape it into a rectangle (about Spam’s size).

2. Sprinkle a little furikake over the rice block.

3. Place a slice of glazed Spam on top.

4. Wrap with a strip of nori, sealing ends with a dab of water.

Option B – With Musubi Mold

1. Place musubi mold on top of a nori strip.

2. Add a thin layer of rice, sprinkle furikake, then press down.

3. Add Spam, then another thin rice layer if you want it double.

4. Press firmly, remove from mold, and wrap with nori.

4. Serve

Best served warm or room temp. Great for lunchboxes, picnics, or a quick snack.

2. Onigiri (Japanese Rice Balls)

Ingredients 

3 cups cooked Japanese short-grain rice (warm, not hot)

1 can (5 oz) tuna in oil or water, drained

2–3 tbsp Japanese mayo (Kewpie preferred)

1 tsp soy sauce (optional)

2 tbsp furikake (rice seasoning mix)

Salt (for hands, if shaping by hand)

Nori sheets (cut into strips or rectangles for wrapping)

Instructions

1. Prepare Filling

Mix drained tuna with mayo and soy sauce until creamy. Set aside.

2. Prepare Rice

While rice is still warm, gently fold in 1 tbsp of furikake for extra flavor.

3. Shaping Options

Hand-Shaping Method:

Wet your hands with water to prevent sticking.

Take about ½ cup of rice, flatten slightly.

Place 1–2 tsp of tuna filling in the center.

Cover with more rice and gently press into a triangle or round ball.

Molder Method:

Place a layer of rice into the onigiri mold.

Add tuna filling in the center.

Top with another layer of rice.

Press down with the mold lid to form the shape, then release.

4. Finishing

Wrap each onigiri with a strip or small sheet of nori.

Sprinkle more furikake on top if you like.

Serve warm or at room temperature.

3. Korean Rice Balls 

Ingredients 

Base:

4 cups cooked short-grain rice (warm, not hot)

1 tbsp sesame oil

1 tsp salt (adjust to taste)

2 tsp toasted sesame seeds

Filling 1: Spam–Kimchi 

½ cup Spam, finely diced

½ cup kimchi, finely chopped

1 tsp gochujang (Korean chili paste) or kimchi juice

1 tsp sesame oil

Filling 2: Furikake–Tuna

1 can (5 oz) tuna, drained

2 tbsp mayo (Kewpie if possible)

1 tsp soy sauce

1–2 tbsp furikake (plus extra for coating)

Crumbled roasted seaweed (nori)

Instructions

1. Prep the Rice Base

Mix warm rice with sesame oil, salt, and sesame seeds.

2. Make the Fillings

Spam–Kimchi: Pan-fry diced Spam until golden. Add chopped kimchi and gochujang/kimchi juice, stir-fry 2–3 minutes until fragrant. Cool slightly.

Furikake–Tuna: Mix drained tuna with mayo, soy sauce, and furikake.

3. Shape the Rice Balls

Wet or oil your hands lightly. Take a small handful of rice (1/4 cup). Flatten slightly. Place 1 tsp of filling in the center. Cover with more rice and gently roll into a ball.

4. Coat & Finish

Spam–Kimchi: Roll plain, or coat lightly in sesame seeds.

Furikake–Tuna: Roll in extra furikake or crumbled nori for flavor and crunch.

Makes 10–12 balls, 5–6 of each flavor

Store leftovers wrapped in plastic wrap (best eaten the same day).

4. Sushi Bake Cups

Ingredients:

For the rice layer:

2 cups cooked sushi rice (short-grain rice)

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

For the filling:

1 cup imitation crab (kani), flaked

2 tbsp mayonnaise (preferably Japanese mayo)

1 tsp sriracha (optional for spice)

1 tsp cream cheese (optional for extra creaminess)

½ tsp sesame oil

Toppings:

Chopped green onion

Furikake seasoning

Sliced avocado or cucumber

Nori strips (seaweed)

Spicy mayo 

Instructions:

Prepare the rice: Mix warm cooked rice with rice vinegar, sugar, and salt. Let cool slightly.

Make the filling: Combine crab, mayo, sriracha, cream cheese, and sesame oil in a bowl.

Assemble the cups: Preheat oven to 400°F (200°C). Line a muffin tin with foil or silicone liners. Press 1–2 tbsp rice into the bottom of each cup. Add a spoonful of crab mixture on top. Sprinkle with mozzarella (optional).

Bake: Bake for 10–12 minutes, until the tops are lightly golden and bubbly.

Garnish: Sprinkle with furikake, add avocado or cucumber slices, drizzle spicy mayo, and top with green onions or nori strips.

Serve warm — each cup is a mini burst of sushi bake goodness!

Spicy Mayo:

3 tbsp Japanese mayo (or regular mayo)

1–2 tsp sriracha (adjust spice)

½ tsp sesame oil (optional for flavor)

Mix well and drizzle over baked cups with a squeeze bottle or spoon.

Variations:

Spicy Tuna Cups: Use canned tuna + sriracha mayo.

Salmon Cups: Use flaked cooked salmon or salmon sashimi.

Veggie Cups: Avocado, cucumber, and tofu mix for a fresh version.

#fblifestyle #RiceLovers #AsianEats #FoodieFavorites

Soan Papdi

Here’s a traditional Soan Papdi recipe with ingredients and steps 👇

🧡 Soan Papdi Recipe (Traditional Indian Sweet)

Ingredients:

1 cup Gram flour (besan)

1 cup All-purpose flour (maida)

1 cup Sugar

½ cup Ghee

¼ cup Water

½ tsp Cardamom powder

2 tbsp Chopped pistachios & almonds

Instructions:

1. Roast flours:

Heat ghee in a pan, add gram flour and all-purpose flour. Roast on low flame until golden and aromatic.

2. Prepare sugar syrup:

In another pan, mix sugar and water. Boil until it reaches 2-string consistency.

3. Combine:

Pour syrup into the roasted flour mixture while stirring continuously.

4. Spread mixture:

Quickly spread the mixture on a greased plate and flatten it evenly.

5. Set & cut:

Let it cool slightly, then cut into square pieces. Garnish with chopped nuts.

6. Cool completely:

Allow to set fully before serving or storing in an airtight container.

bread

Homemade is always better — from golden focaccia to soft pita, tortillas, and cheesy naan fresh off the pan. 

1. 🍞Classic Focaccia Bread

Ingredients:

3 ½ cups all-purpose flour 

1 packet (2 ¼ tsp) active dry yeast

1 ½ tsp salt

1 tbsp sugar or honey

1 ⅓ cups warm water (around 110°F / 43°C)

¼ cup olive oil (plus extra for drizzling)

Optional toppings: rosemary, sea salt, cherry tomatoes, olives, caramelized onions

Instructions:

1. Activate the yeast:

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.

2. Make the dough:

In a large bowl, mix flour and salt. Add the yeast mixture and ¼ cup olive oil. Stir until a sticky dough forms.

3. Knead the dough:

On a floured surface, knead for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.

4. First rise:

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.

5. Prepare the pan:

Grease a baking sheet or 9x13-inch pan with olive oil. Transfer the dough and gently press it to fit the pan.

6. Second rise:

Cover the dough and let it rise for 20–30 minutes. Preheat your oven to 425°F (220°C).

7. Dimple the dough:

Using your fingers, gently press dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt and optional toppings (like rosemary or cherry tomatoes).

8. Bake:

Bake for 20–25 minutes, or until the top is golden brown.

9. Cool and serve:

Let it cool slightly on a wire rack. Slice and enjoy as a side, sandwich base, or snack!

Tips & Variations:

• For a fluffier texture, try a longer, slower rise (refrigerate overnight).

• Add garlic, olives, sun-dried tomatoes, or shredded cheese for extra flavor.

• Brush with more olive oil right after baking for a shiny, rich finish.

2. 🫓 Homemade Flour Tortillas

Ingredients:

2 cups all-purpose flour

½ tsp salt

¾ tsp baking powder

3 tbsp oil, lard, or softened butter

¾ cup warm water (add a little more if needed)

Instructions:

1. Mix dry ingredients:

In a bowl, combine flour, salt, and baking powder.

2. Add fat:

Add oil or butter, then rub into the flour with your fingers until crumbly.

3. Add water:

Pour in warm water gradually while mixing until a soft dough forms. Knead for 5 minutes until smooth and elastic.

4. Rest the dough:

Cover with a damp towel and let rest for 20–30 minutes. (This makes the tortillas easier to roll and softer when cooked.)

5. Shape the tortillas:

Divide dough into 8 equal balls. Roll each into a thin circle (about 7–8 inches wide).

6. Cook:

Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side until light brown spots appear and it puffs slightly.

7. Keep warm:

Stack cooked tortillas in a clean towel or tortilla warmer to keep them soft.

3. 🫓 Homemade Pita Bread

Ingredients:

2 ½ cups all-purpose flour (plus extra for dusting)

1 tsp sugar

1 tsp salt

2 tsp instant yeast (or active dry yeast)

2 tbsp olive oil

¾ cup warm water (add a bit more if dough feels dry)

Instructions:

1. Activate the yeast (if using active dry yeast):

Mix warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.

(Skip this step if using instant yeast — mix directly with flour.)

2. Make the dough:

In a large bowl, combine flour and salt. Add olive oil and yeast mixture. Mix until a soft dough forms, then knead for 5–7 minutes until smooth and elastic.

3. Let it rise:

Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled.

4. Shape the pita:

Punch down dough and divide into 6–8 equal balls. Roll each into a circle about ¼ inch thick (6 inches wide). Keep the others covered with a towel to prevent drying.

5. Cook the pita:

Heat a cast-iron or heavy skillet over medium-high. Cook each pita 1–2 minutes per side, until golden and lightly puffed.

6. Cover and serve:

Stack cooked pitas in a clean towel to stay soft and warm.

Tips:

• For extra softness, brush warm pitas lightly with olive oil or butter.

• Great for making gyro wraps, shawarma, falafel sandwiches, or dipping in hummus.

• Store in an airtight bag up to 3 days or freeze for later use.

3. 🫓 Garlic Naan Bread

Ingredients:

2 cups all-purpose flour

1 tsp sugar

¾ tsp salt

½ tsp baking powder

¾ tsp instant yeast

2 tbsp plain yogurt

2 tbsp oil (or melted butter)

¾ cup warm water (as needed)

For topping:

3 tbsp butter, melted

2 cloves garlic, minced

2 tbsp chopped fresh parsley or cilantro

Instructions:

1. Activate yeast:

In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Make the dough:

Add flour, salt, baking powder, yogurt, and oil. Mix and knead for 5–7 minutes until soft and slightly sticky. Cover and let rise for 1 hour or until doubled in size.

3. Prepare garlic butter:

Mix melted butter, minced garlic, and chopped parsley. Set aside.

4. Shape the naan:

Punch down dough and divide into 6 balls. Roll each one into an oval or round shape (about ¼ inch thick).

5. Cook the naan:

Heat a heavy skillet or cast-iron pan over medium-high heat. Place one naan at a time — cook until bubbles form, then flip and cook until golden brown. Brush immediately with garlic butter.

6. Serve warm — soft, garlicky, and irresistible!

🫓 4. Cheese-Stuffed Naan Bread

Ingredients:

For the dough:

2 cups all-purpose flour

¾ tsp instant yeast

1 tsp sugar

½ tsp baking powder

¾ tsp salt

2 tbsp plain yogurt

2 tbsp oil or melted butter

¾ cup warm water (as needed)

For the filling:

1 cup shredded mozzarella (or a mix of mozzarella + cheddar)

1–2 tbsp cream cheese (optional for extra creaminess)

Pinch of salt and black pepper

Optional: 1 tbsp finely chopped parsley or green onions

For brushing:

3 tbsp butter, melted

2 cloves garlic, minced (optional for garlic butter)

Chopped cilantro or parsley

Instructions:

1. Prepare the dough:

Mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, baking powder, salt, yogurt, and oil. Knead until soft and smooth. Cover and let rise for 1 hour or until doubled.

2. Prepare the cheese filling:

In a bowl, mix mozzarella (and cream cheese if using) with a pinch of salt, pepper, and herbs.

3. Assemble the naan:

Divide dough into 6 equal balls. Flatten one ball slightly, place 2 tbsp of cheese mixture in the center. Bring edges together to seal and gently flatten again into a ¼-inch thick round.

4. Cook the naan:

Heat a skillet or cast-iron pan over medium-high heat. Cook one naan at a time — about 1–2 minutes per side, until puffed and golden. Optionally, you can finish it under the broiler or directly over a gas flame for a charred look.

5. Brush with garlic butter:

Combine melted butter and minced garlic; brush over hot naan. Sprinkle with parsley or cilantro.

6. Serve warm — the cheese should be perfectly gooey and stretchy inside!

Tips:

• Try filling variations: feta & spinach, cheddar & jalapeño, or mozzarella & herbs.

• Serve with butter chicken, tikka masala, or even on its own as a cheesy snack.

• Store leftovers in foil and reheat in a pan or toaster oven for best results.

#fblifestyle #homemade #bread

Popcorn

🍿 Easy Homemade Popcorn Flavors  

8 easy popcorn flavors you can make at home — sweet, savory, spicy, and everything in between.

 

1️⃣ Kettle Corn

2 tbsp oil (30 mL)

¼ cup kernels (40 g)

2 tbsp sugar (25 g)

¼ tsp salt (1.5 g)  

Steps:

Heat oil and 3 test kernels over medium-high. Once popped, add the rest + sugar + salt. Shake 3 sec on/off until popping starts, then shake continuously. Remove when pops slow (2 sec gaps). Cool before eating.

*************

2️⃣ Dill Pickle 

Seasoning:

1 tsp dried dill (1 g) or 1½ tbsp fresh (2.5 g)

½ tsp garlic powder (1.5 g)

½ tsp salt (3 g)

pepper to taste  

Popcorn Base:

1½ tbsp oil (22 mL)

¼ cup kernels (40 g)

1½ tbsp butter (21 g)

½ tbsp pickle juice (7 mL)  

Steps:

Heat oil and 3 test kernels on high. Once popped, add rest, cover, shake. Crack lid after 30–60 sec to vent steam. Melt butter and juice, toss with popcorn, then seasoning.

*************

3️⃣ Garlic Parmesan

Spice Mix:

2 tbsp chili powder (14 g) 

1 tbsp paprika (7 g)

1 tbsp garlic powder (9 g)

2 tsp rosemary (2 g)

1 tsp salt (6 g)

½ tsp pepper (1 g)

¼ tsp cayenne (0.5 g)  

Topping:

1 tbsp butter (14 g)

½ cup parmesan (45 g)  

Steps:

Pop ¼ cup kernels (40 g) in 1–2 tbsp oil. Toss with butter + spice mix. Grate parmesan on top, toss again.

*************

4️⃣ Nacho Cheese

Seasoning:

¼ cup cheddar powder (25 g)

¼ tsp mustard powder (0.5 g)

¼ tsp cayenne (0.5 g)  

Popcorn Base:

2 tbsp oil (30 mL)

½ cup kernels (80 g)

4 tbsp butter (56 g)  

Steps:

Heat oil and test kernels over medium-high. Once popped, add rest, remove from heat 30 sec, then return. Crack lid slightly, shake until popping slows. Toss with butter + seasoning in stages.

*************

5️⃣ Jalapeño Cheddar

½ cup kernels (80 g)

3 tbsp oil (45 mL)

3 tbsp butter (42 g)

¼ cup cheddar powder (25 g) 

¼ tsp jalapeño powder (0.5 g)

¼ tsp mustard powder (0.5 g)

salt + pepper to taste

Steps:

Heat oil 1–2 min over medium-high. Add kernels, cover, shake until popping slows. Toss with butter + seasonings. Serve warm.

*************

6️⃣ Pumpkin Spice

Caramel Base:

½ cup butter (113 g)

¼ cup corn syrup (60 mL)

½ cup brown sugar (100 g)

½ cup sugar (100 g)

½ tsp salt (3 g)

2 tsp pumpkin spice (4 g)

¼ tsp baking soda (1 g)

½ tsp vanilla (2.5 mL)  

Drizzle:

⅓ cup white chocolate chips (60 g)

1 tbsp shortening (12 g)  

Steps:

Preheat oven to 250°F (120°C). Boil caramel 5 min, pour over popped corn (from ½ cup kernels / 80 g). Bake 60 min, stir every 15. Cool, drizzle melted chips + shortening.

*************

7️⃣ Chocolate Peanut Butter

9 cups popped corn (180 g)

10 oz chocolate chips (285 g)

½ cup creamy peanut butter (120 g)

1 tsp salt (6 g)  

Steps:

Melt chocolate and peanut butter separately (microwave, 20-sec intervals). Drizzle over popcorn. Let set 20–30 min. Break apart and serve.

*************

8️⃣ Cinnamon Sugar

 ½ cup kernels (80 g)

4 tbsp butter (56 g)

2 tbsp sugar (25 g)

1½ tsp cinnamon (3 g)  

Steps:

Pop kernels. Brown butter until nutty (1–2 min). Mix cinnamon + sugar. Toss popcorn with butter, then sugar mix.

.

.

#popcorn

#corn

#kettlecorn

#snackideas

North Indian subjis

Here are 4 homemade recipes 👇  

🥘 1. Bhindi Masala (Okra Stir Fry)

Ingredients:

250 g bhindi (okra), chopped

2 medium onions, sliced

2 medium tomatoes, chopped

1 green chili, slit

1 tsp cumin seeds

1 tsp coriander powder

½ tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

2 tbsp oil

Salt to taste

Fresh coriander for garnish

Method:

Wash and dry bhindi completely; cut into 1-inch pieces.

Heat oil in a pan, add bhindi and sauté on medium flame till lightly crisp and non-sticky. Remove and set aside.

In the same pan, add a little more oil if needed and sauté cumin seeds.

Add sliced onions and fry till golden brown.

Add tomatoes, green chili, and all dry spices. Cook till the masala turns thick and leaves oil.

Add the sautéed bhindi and toss gently to coat with masala.

Cook on low flame for 5–7 minutes, stirring occasionally.

Garnish with fresh coriander and serve hot with roti or paratha.

🍆 2. Baingan Ka Bharta (Smoky Mashed Eggplant Curry)

Ingredients:

1 large eggplant (baingan)

1 medium onion, chopped

2 medium tomatoes, chopped

1–2 green chilies, chopped

1 tsp ginger-garlic paste

½ tsp cumin seeds

½ tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala

2 tbsp oil

Salt to taste

Fresh coriander for garnish

Method:

Roast the eggplant directly over the flame or bake it till the skin is charred and soft.

Cool, peel off the skin, and mash the pulp.

Heat oil in a pan, add cumin seeds and let them splutter.

Add onions and sauté till golden brown.

Add ginger-garlic paste and green chilies; cook for a minute.

Add tomatoes and all dry spices; cook till the masala leaves oil.

Add the mashed eggplant and mix well.

Cook on low heat for 8–10 minutes, stirring occasionally.

Garnish with coriander and serve with roti or paratha.

🍛 3. Curd Curry (Kadhi)

Ingredients:

1 cup curd (yogurt)

2 tbsp gram flour (besan)

1 cup water

1 small onion, sliced

1 green chili, slit

1 tsp ginger-garlic paste

½ tsp mustard seeds

½ tsp cumin seeds

1 dried red chili

6–8 curry leaves

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil or ghee

Fresh coriander for garnish

Method:

In a bowl, whisk curd, gram flour, turmeric, and water until smooth.

Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, red chili, and curry leaves.

Add sliced onions and sauté till soft.

Add ginger-garlic paste and cook briefly.

Pour in the curd-besan mixture and stir continuously to avoid lumps.

Add salt and red chili powder.

Simmer on low heat for 10–12 minutes till slightly thickened.

Garnish with coriander and serve hot with rice or khichdi.

🍆 4. Bharwan Baingan (Stuffed Eggplant)

Ingredients:

6–8 small eggplants (baingan)

2 tbsp roasted peanut powder

2 tbsp grated coconut

1 medium onion, chopped

2 tbsp gram flour (besan)

1 tsp ginger-garlic paste

1 tsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

2 tbsp tamarind pulp (optional)

2 tbsp oil

Salt to taste

Fresh coriander for garnish

Method:

Slit the eggplants lengthwise in a cross shape (without cutting through the stem).

In a bowl, mix peanut powder, coconut, besan, onion, and all dry spices with a little oil.

Stuff this mixture carefully into each eggplant.

Heat oil in a pan, add the stuffed baingans, and arrange them gently.

Cover and cook on low flame for 10–15 minutes, turning occasionally.

Add tamarind pulp and sprinkle little water if needed.

Cook till the baingans are soft and masala coats them evenly.

Garnish with coriander and serve with chapati or steamed rice.

BROWNIE

🌾 RAGI HALWA BROWNIE RECIPE

Prep Time: 15 mins

Cook Time: 25 mins

Serves: 6 brownies

Difficulty: Easy

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🧂 Ingredients

100 g ragi flour (nachni flour)

50 g jaggery (grated or powdered)

2 tbsp ghee

100 ml milk (or almond milk for vegan option)

1 tbsp cocoa powder

1 tbsp chopped nuts (almonds, cashews)

Pinch of salt

Optional: few drops of vanilla extract or cardamom powder

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🍳 Method

1. Roast the Ragi:

In a heavy-bottomed pan, heat 2 tbsp ghee on low flame.

Add ragi flour and roast it for 4–5 minutes till it releases a nutty aroma and turns slightly darker. Keep stirring continuously to avoid burning.

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2. Prepare the Sweet Base:

In a separate pan, warm milk and jaggery until the jaggery melts completely.

Do not boil — just let it dissolve. Strain if needed.

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3. Mix and Cook:

Slowly pour the jaggery–milk mixture into the roasted ragi.

Stir constantly to avoid lumps and cook until it thickens like halwa.

Add a pinch of salt and 1 tbsp cocoa powder. Mix well.

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4. Set the Brownie Layer:

Grease a small baking tray with ghee or line with parchment paper.

Pour the hot ragi halwa mixture into the tray and level the surface.

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5. Add Toppings:

Sprinkle chopped nuts on top and drizzle a little melted chocolate or cocoa paste if desired.

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6. Bake or Chill:

Option 1 (Bake): Bake at 180°C for 10–12 mins for a firm brownie-like texture.

Option 2 (No Bake): Chill in the fridge for 1 hour until set, then cut into brownie squares.

Motichoor Laddu

Motichoor Laddu Recipe

Ingredients:

2 cups besan (gram flour)

1 cup sugar

¼ tsp ghee (for batter)

Orange food color (a few drops)

Ghee or oil (for frying)

Water (as needed)

Silver leaf (optional, for garnish)

Instructions:

1. Prepare the Batter:

In a bowl, mix besan, orange food color, and a little ghee. Gradually add water to make a smooth, thin batter — similar to pancake consistency.

2. Make Sugar Syrup:

In a pan, add 1 cup sugar and ½ cup water. Heat until it reaches one-string consistency. Keep it warm on low flame.

3. Fry the Boondis:

Heat ghee or oil in a kadhai. Hold a perforated ladle over it and pour some batter on top. Tap gently so small droplets fall into the hot oil. Fry on medium flame until the boondis turn light golden.

4. Soak in Syrup:

Remove the fried boondis and immediately add them to the warm sugar syrup. Mix gently so all boondis are coated well.

5. Form Laddus:

When the mixture slightly cools down and thickens, take small portions in your hands and shape them into round laddus.

6. Garnish & Serve:

Once laddus are set, decorate with edible silver leaf if desired.

Serve your soft, aromatic Motichoor Laddus and enjoy their melt-in-mouth sweetness!

Motichoor Laddu

Motichoor Laddu Recipe

Ingredients:

2 cups besan (gram flour)

1 cup sugar

¼ tsp ghee (for batter)

Orange food color (a few drops)

Ghee or oil (for frying)

Water (as needed)

Silver leaf (optional, for garnish)

Instructions:

1. Prepare the Batter:

In a bowl, mix besan, orange food color, and a little ghee. Gradually add water to make a smooth, thin batter — similar to pancake consistency.

2. Make Sugar Syrup:

In a pan, add 1 cup sugar and ½ cup water. Heat until it reaches one-string consistency. Keep it warm on low flame.

3. Fry the Boondis:

Heat ghee or oil in a kadhai. Hold a perforated ladle over it and pour some batter on top. Tap gently so small droplets fall into the hot oil. Fry on medium flame until the boondis turn light golden.

4. Soak in Syrup:

Remove the fried boondis and immediately add them to the warm sugar syrup. Mix gently so all boondis are coated well.

5. Form Laddus:

When the mixture slightly cools down and thickens, take small portions in your hands and shape them into round laddus.

6. Garnish & Serve:

Once laddus are set, decorate with edible silver leaf if desired.

Serve your soft, aromatic Motichoor Laddus and enjoy their melt-in-mouth sweetness!

PEDA CUPCAKES

PEDA CUPCAKES RECIPE

Servings: 6 cupcakes

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

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🧈 Ingredients

For the Peda Base Batter:

200 g mawa (khoya)

50 g sugar

100 ml milk

¼ tsp cardamom powder

Few saffron strands (soaked in warm milk)

1 tbsp chopped pistachios & almonds

Silver leaf (vark) for garnish

For the Cupcake Base (optional, if you want sponge + peda fusion):

1 cup all-purpose flour

½ cup condensed milk

¼ cup ghee or butter (melted)

½ tsp baking powder

¼ tsp baking soda

¼ cup milk (as needed)

Pinch of salt

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👩‍🍳 Instructions

Step 1: Prepare Peda Mixture

1. In a heavy-bottomed pan, heat mawa on low flame until it softens and releases a slight aroma.

2. Add sugar and milk, stirring constantly until it forms a thick creamy mixture.

3. Mix in cardamom powder and saffron milk.

4. Once thick and smooth, remove from heat and let it cool slightly.

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Step 2: (Optional) Make Cupcake Base

1. Preheat oven to 170°C (340°F).

2. In a bowl, mix flour, baking powder, baking soda, and salt.

3. In another bowl, whisk condensed milk, melted ghee, and milk until smooth.

4. Combine wet and dry ingredients; fold gently into a smooth batter.

5. Line cupcake molds and fill halfway with batter.

6. Bake for 15 minutes or until a toothpick comes out clean. Cool completely.

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Step 3: Assemble Peda Cupcakes

1. Once cupcakes are cool, pipe or spread the peda mixture on top as frosting.

2. Decorate with chopped pistachios, almonds, saffron strands, and silver leaf.

3. Chill slightly for 10–15 minutes before serving for the best texture.

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✨ Serving Tip

Serve at room temperature with a drizzle of saffron milk or a sprinkle of rose petals for extra elegance.

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🎉 Result

Soft, creamy PEDA CUPCAKES — a perfect blend of Indian mithai richness and modern cupcake charm, ideal for festivals or family celebrations.

ദശഗവ്യം

ദശഗവ്യം എന്നത് പഞ്ചഗവ്യം എന്ന ജൈവക്കൂട്ടും തിരഞ്ഞെടുത്ത ചില സസ്യങ്ങളുടെ സത്തും ചേർത്ത പത്ത് ചേരുവകൾ അടങ്ങിയ ഒരു ജൈവ മിശ്രിതമാണ്. പശുവിൽ നിന്ന് ലഭിക്കുന്ന ചാണകം, ഗോമൂത്രം, പാൽ, തൈര്, നെയ്യ് എന്നിവയാണ് 'ഗവ്യം' എന്നറിയപ്പെടുന്നത്, ഇവ കൃത്യമായ അളവിൽ ചേർത്താണ് പഞ്ചഗവ്യം ഉണ്ടാക്കുന്നത്. ഈ പഞ്ചഗവ്യത്തോടൊപ്പം സാധാരണയായി കാണപ്പെടുന്ന ആര്യ വേപ്പ്, എരുക്ക്, കൊഴിഞ്ഞിൽ, നൊച്ചി, ഉമ്മം, കാട്ടാമണക്ക്, ആടലോടകം, കമ്മ്യൂണിസ്റ്റ് പച്ച, തുളസി, തുമ്പ പോലുള്ള  വിഷാംശമില്ലാത്തതും എന്നാൽ കീടങ്ങളെ അകറ്റാനോ രോഗങ്ങളെ നിയന്ത്രിക്കാനോ ശേഷിയുള്ളതുമായ, നിങ്ങളുടെ പ്രദേശത്ത് ധാരാളമായി ലഭിക്കുന്ന പച്ചിലകളുടെ സത്തും അവയോടൊപ്പം മറ്റ് ചില സാധനങ്ങളും ചേർത്താണ് ദശഗവ്യം നിർമിക്കുന്നത്.

മുഞ്ഞ (Aphids), വെള്ളീച്ച (White Flies), മൈറ്റുകൾ (Mites), ത്രിപ്‌സ് (Thrips) തുടങ്ങിയ നീരൂറ്റിക്കുടിക്കുന്ന ചെറു പ്രാണികളെയും ഇലകളെ നശിപ്പിക്കുന്ന പുഴുക്കളെയും (Caterpillars) അകറ്റി നിർത്താൻ ഇതിന് കഴിവുണ്ട്; ദശഗവ്യം ഇലകളിൽ ഒരു നേർത്ത ആവരണം സൃഷ്ടിക്കുന്നതിലൂടെ കീടങ്ങൾക്ക് ഭക്ഷണം കഴിക്കാനുള്ള സാധ്യത കുറയ്ക്കുന്നു. കൂടാതെ, ഇതിലെ പഞ്ചഗവ്യം ഘടകങ്ങളിൽ അടങ്ങിയിട്ടുള്ള സൂക്ഷ്മാണുക്കളും ലാക്ടിക് ആസിഡ് ബാക്ടീരിയകളും ചെടികളെ ആക്രമിക്കുന്ന രോഗാണുക്കളെ പ്രതിരോധിക്കുന്നു. ഇതിന്റെ ഫലമായി, ഇലകളിൽ തവിട്ടുനിറത്തിൽ പാടുകൾ ഉണ്ടാക്കുന്ന ഇലപ്പുള്ളി രോഗം ഇലകൾ കരിഞ്ഞുപോകുന്ന ഇലക്കരിച്ചിൽ, ഇലകളിൽ വെളുത്ത പൊടിപോലെ കാണപ്പെടുന്ന പൗഡർ മിൽഡ്യൂ, തുരുമ്പ് രോഗം എന്നിവ ഉൾപ്പെടെയുള്ള വിവിധതരം ഫംഗസ് രോഗങ്ങളെ ഫലപ്രദമായി നിയന്ത്രിക്കാൻ ദശഗവ്യം സഹായിക്കുന്നു.

ദശഗവ്യം നിർമിക്കുന്ന രീതി:

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ദശഗവ്യം ഉണ്ടാക്കുന്നതിന് പത്ത് പ്രധാന ഘടകങ്ങൾ ആവശ്യമാണ്. ഇതിൽ പശുവിൽ നിന്നുള്ള അഞ്ച് ഘടകങ്ങളായ പുതിയ ചാണകം (5 കിലോ), ശുദ്ധമായ ഗോമൂത്രം (5 ലിറ്റർ), പാൽ (2 ലിറ്റർ), തൈര് (2 ലിറ്റർ), നെയ്യ് (1 കിലോ) എന്നിവയാണ് മുഖ്യം. 

ഇവ കൂടാതെ, മറ്റ് അഞ്ച് ഘടകങ്ങളായി നന്നായി ഉടച്ച പഴുത്ത വാഴപ്പഴം (1 കിലോ), ശുദ്ധമായ ഇളനീർ വെള്ളം (5 ലിറ്റർ), പുളിപ്പിക്കലിന് ആവശ്യമായ മധുരം നൽകുന്നതിനായി കരിമ്പ് ജ്യൂസ് (3 ലിറ്റർ) അല്ലെങ്കിൽ ശർക്കര ലായനി (500 ഗ്രാം ശർക്കര), 10 ലിറ്റർ വെള്ളം, കൂടാതെ പച്ചിലകൾ ചതച്ചെടുത്ത പച്ചില സത്ത് (2 ലിറ്റർ) എന്നിവയും ദശഗവ്യത്തിൽ ചേർക്കേണ്ടതുണ്ട്. പച്ചിലകളിൽ നിന്ന് ലഭ്യമായ ഏഴ് എട്ടെണ്ണം തിരഞ്ഞെടുത്ത് 1 കിലോ അരിഞ്ഞ ഇലകൾ 1 ലിറ്റർ ഗോമൂത്രത്തിൽ 10 ദിവസത്തേക്ക്  മുക്കിവച്ച് സത്ത് ഉണ്ടാക്കാവുന്നതാണ്.

ഒരു വലിയ പ്ലാസ്റ്റിക് ഡ്രമ്മിലോ ഭരണയിലോ പുതിയ ചാണകവും (5 കിലോ) നെയ്യും (1 കിലോ) ചേർത്ത് കൈകൊണ്ട് നന്നായി തിരുമ്മി യോജിപ്പിക്കുക. ഇതിനുശേഷം, ഗോമൂത്രം (5 ലിറ്റർ) കൂടി ചേർത്ത് മിശ്രിതം നന്നായി ഇളക്കി യോജിപ്പിക്കുക. ഈ മിശ്രിതം അടുത്ത മൂന്ന് ദിവസത്തേക്ക് തണലത്ത് അടച്ചു വെക്കുക. പുളിപ്പിക്കൽ പ്രക്രിയ ആരംഭിക്കുന്നതിനായി ദിവസവും രണ്ടുനേരം (രാവിലെയും വൈകിട്ടും) ഇത് നന്നായി ഇളക്കിക്കൊടുക്കണം. നാലാം ദിവസം, നേരത്തെ തയ്യാറാക്കിയ അടിസ്ഥാന മിശ്രിതത്തിലേക്ക് പാൽ (2 ലിറ്റർ), തൈര് (2 ലിറ്റർ) എന്നിവ ചേർത്ത് വീണ്ടും നന്നായി ഇളക്കുക. ഈ പാലുൽപ്പന്നങ്ങൾ സൂക്ഷ്മാണുക്കളുടെ വളർച്ചയെ ത്വരിതപ്പെടുത്താനും പോഷകാംശം വർദ്ധിപ്പിക്കാനും സഹായിക്കുന്നു. ഈ മിശ്രിതം വീണ്ടും മൂന്ന് ദിവസത്തേക്ക് അടച്ചു വെക്കുകയും ദിവസവും രണ്ടുനേരം ഇളക്കുകയും ചെയ്യുക.

ഏഴാം ദിവസം, നന്നായി ഉടച്ച വാഴപ്പഴം (1 കിലോ), ഇളനീർ വെള്ളം (5 ലിറ്റർ), കരിമ്പ് ജ്യൂസ് / ശർക്കര ലായനി, പച്ചില സത്ത് (2 ലിറ്റർ), ഒടുവിൽ വെള്ളം (10 ലിറ്റർ) എന്നിവ ചേർക്കുക. എല്ലാ ഘടകങ്ങളും ചേർത്ത ശേഷം നന്നായി ഇളക്കി യോജിപ്പിക്കുക. ഈ മിശ്രിതം അടുത്ത 15 മുതൽ 25 ദിവസം വരെ തണലത്ത് പുളിക്കാൻ വെക്കണം. ഈ ഘട്ടമാണ് ഏറ്റവും പ്രധാനം; കാരണം ഇതിലൂടെയാണ് മിശ്രിതത്തിലെ സൂക്ഷ്മാണുക്കൾ പെരുകുന്നത്. ഈ ദിവസങ്ങളിലും ദിവസവും രണ്ടുനേരം നന്നായി ഇളക്കുന്നത് ഉറപ്പാക്കുക. ഏകദേശം 25 ദിവസമാകുമ്പോൾ, പോഷകസമൃദ്ധമായ ദശഗവ്യം നേർപ്പിച്ച് ഉപയോഗത്തിനായി തയ്യാറാകും.

ചെടികളിൽ പ്രയോഗിക്കേണ്ട രീതി:

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ഇലകളിൽ തളിക്കൽ (Foliar Spray): 

3% വീര്യത്തിൽ  അരിച്ചെടുത്ത ദശഗവ്യം, അതായതു 30 (ml) എടുത്തു 1 ലിറ്റർ വെള്ളത്തിൽ  ലയിപ്പിക്കുക. ചെറിയ സ്പ്രേയറുകൾ ഉപയോഗിച്ച് ചെടിയുടെ ഇലകളുടെ മുകൾ ഭാഗത്തും അടിഭാഗത്തും നന്നായി നനയും വിധം രാവിലെയോ വൈകുന്നേരമോ വെയിൽ കുറഞ്ഞ സമയത്ത്  തളിക്കുക. പച്ചക്കറികൾക്കും മറ്റ് വിളകൾക്കും ആഴ്ചയിൽ ഒരിക്കൽ തളിക്കുന്നത് നല്ല ഫലം നൽകും.

വിത്തുകളും തൈകളും മുക്കിവയ്ക്കൽ (Seed & Seedling Treatment): 

3% വീര്യമുള്ള ദശഗവ്യം ലായനി തന്നെയാണ് ഇതിനും ഉപയോഗിക്കുന്നത്. വിത്തുകൾ നടുന്നതിന് 20 മിനിറ്റ് മുതൽ 30 മിനിറ്റ് വരെ 3% ലായനിയിൽ മുക്കിവയ്ക്കുക. ശേഷം, തണലിൽ ഉണക്കി ഉടൻ നടാവുന്നതാണ്. അതേപോലെ പറിച്ച് നടുന്നതിന് മുൻപ് തൈകളുടെ വേരുകൾ 3% ലായനിയിൽ 20 മിനിറ്റ് നേരം മുക്കിവയ്ക്കുക. ഇത് വേരുകൾ വേഗത്തിൽ പിടിച്ച് വളരാൻ സഹായിക്കും.

മണ്ണിൽ ഒഴിക്കൽ (Soil Drenching / Drip Irrigation): 

ചില വിളകൾക്ക് വേരുകൾക്ക് നേരിട്ട് വളർച്ചാ ഹോർമോണുകളും പോഷകങ്ങളും ലഭിക്കുന്നതിനായി മണ്ണിൽ ഒഴിച്ചുകൊടുക്കാം. ഇതിനായി ഇലകളിൽ തളിക്കുന്നതിനേക്കാൾ അല്പം കൂടിയ അളവിൽ (ഉദാഹരണത്തിന്, 10 ലിറ്റർ വെള്ളത്തിൽ 500 മില്ലിലിറ്റർ മുതൽ 1 ലിറ്റർ വരെ) മണ്ണിലൊഴിക്കാൻ  ഉപയോഗിക്കാം. ചെടിയുടെ ചുവട്ടിൽ നേരിട്ട് ഒഴിച്ചുകൊടുക്കുകയോ  അല്ലെങ്കിൽ ഡ്രിപ്പ് ഇറിഗേഷൻ വഴിയോ നൽകാം.

ദശഗവ്യം ഉപയോഗിക്കുമ്പോൾ ശ്രദ്ധിക്കേണ്ട കാര്യങ്ങൾ:

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മിക്ക ആവശ്യങ്ങൾക്കും 3% വീര്യം (30 ml ദശഗവ്യം, 1 ലിറ്റർ വെള്ളത്തിൽ) ഉപയോഗിക്കുക. വീര്യം കൂടിയാൽ ഇലകൾ കരിഞ്ഞുപോകാൻ സാധ്യതയുണ്ട്.

സ്പ്രേയർ (Sprayer) ഉപയോഗിച്ച് തളിക്കുമ്പോൾ, ദശഗവ്യം എപ്പോഴും ഒരു തുണി ഉപയോഗിച്ച് നന്നായി അരിച്ചെടുക്കണം. ഇത്, സ്പ്രേയറിന്റെ നോസിൽ അടഞ്ഞുപോകാതിരിക്കാൻ സഹായിക്കും.

ദശഗവ്യം ഒരിക്കലും ഉച്ചവെയിലിൽ തളിക്കരുത്. ഇത് ഇലകൾ കരിയാൻ കാരണമാകും. രാവിലെ 6-8 മണികൾക്കിടയിലോ അല്ലെങ്കിൽ വൈകുന്നേരം 4 മണിക്ക് ശേഷമോ ചെടികളിൽ പ്രയോഗിക്കുക. 

ആദ്യമായി ഉപയോഗിക്കുമ്പോൾ,  ഒന്നോ രണ്ടോ ഇലകളിൽ മാത്രം ലായനി തളിക്കുക, അല്ലെങ്കിൽ ഏതാനും തൈകളുടെ ഇലകളിൽ മാത്രം തളിക്കുക. 24 മണിക്കൂറിന് ശേഷം ഇലകളിൽ കരിച്ചിലോ മഞ്ഞളിപ്പോ പോലുള്ള പ്രശ്നങ്ങൾ ഇല്ലെങ്കിൽ, മുഴുവൻ ചെടിയിലും പ്രയോഗിക്കാവുന്നതാണ്.

ദശഗവ്യം സൂക്ഷിക്കുന്ന പാത്രം സൂര്യപ്രകാശം നേരിട്ട് ഏൽക്കാത്ത സ്ഥലത്ത് വയ്ക്കുക. ദശഗവ്യം ഒരു ജൈവ മിശ്രിതം ആയതിനാൽ അതിൽ വാതകങ്ങൾ രൂപപ്പെടാം. അതിനാൽ,  ദിവസം ഒരു തവണ തുറന്നു കൊടുക്കുന്നത് വാതകങ്ങൾ പുറത്തുപോകാൻ സഹായിക്കും. ശരിയായി രീതിയിൽ തയാറാക്കിയ ദശഗവ്യം ശ്രദ്ധയോടെ സൂക്ഷിച്ച് വെച്ചാൽ 6 മാസം മുതൽ 1 വർഷം വരെ ഉപയോഗയോഗിക്കാൻ സാധിക്കുന്നതാണ്.

ദശഗവ്യം ഒരു സൂക്ഷ്മാണു സമ്പുഷ്ടമായ മിശ്രിതമാണ്. ഇത് മറ്റ് രാസകീടനാശിനികളോ അല്ലെങ്കിൽ മറ്റു  ജൈവ കീടനാശിനികളുമായോ കൂട്ടിക്കലർതി ഉപയോഗിക്കാൻ പാടില്ല. കാരണം അങ്ങനെ ചെയ്യുമ്പോൾ ദശഗവ്യത്തിലെ സജീവമായ സൂക്ഷ്മാണുക്കൾ നശിക്കാനും, അതുവഴി ദശഗവ്യത്തിന്റെ വളർച്ചാ ത്വരകവും രോഗപ്രതിരോധ ശേഷിയും കുറയാനും സാധ്യതയുണ്ട്.