Recipe: Papri chaat
Ingredients:
8 pieces of papri
2 potatoes, boiled and cubed
2 cup boiled chick peas
1 pomegranate
1 tbsp chaat masala
1/2 tsp red chilli powder (optional)
1 tsp ginger juliennes
6 tbsp tamarind chutney
8 tsp chilled yoghurt
1 tbsp coriander chutney
Salt to taste
Method:
Arrange the papris on a plate.
Pour the yoghurt over it and sprinkle chaat masala, salt and chilli powder over it.
Arrange the chickpeas, pomegranate seeds and potatoes on top.
Spread tamarind chutney and coriander chutney and garnish with ginger juliennes.
Thursday, November 13, 2008
Recipe: Beef Rolls
Recipe: Beef Rolls
Ingredients:
½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying
Method:
Boil minced meat with all the spices and cook on low flame till water dries.
Add boiled potatoes, eggs and rest of the ingredients.
Allow to cool before filling in the strips shaping them into rolls.
Heat oil and deep fry till golden brown.
Ingredients:
½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying
Method:
Boil minced meat with all the spices and cook on low flame till water dries.
Add boiled potatoes, eggs and rest of the ingredients.
Allow to cool before filling in the strips shaping them into rolls.
Heat oil and deep fry till golden brown.
Recipe: Gola Kabab and Roasted mutton leg
Recipe: Gola Kabab and Roasted mutton leg
Ingredients:
1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste
1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed
Ghee as required
Coriander leaves for garnishing
Method:
Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
Then grind minced meat in the grinder.
Make meat balls.
Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
Garnish with coriander leaves and serve hot.
Gola Kabab and Roasted mutton leg
Ingredients:
1 leg of lamb/goat
2 tsp chilli powder
1/2 cup vinegar
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cardamom powder
1 tsp chaat masala
2 tbsp lemon juice
4 tbsp cooking oil
1 tsp all spice powder
2 tsp salt
Method:
Prick the leg with a fork.
Make a paste of all the ingredients and marinate the leg in it.
Leave for at least three to eight hours or overnight.
Place the leg on a baking tray and pour two cups of water.
Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
Baste with oil and grill till well done from both sides.
Garnish with onion rings and coriander leaves and sprinkle chaat masala.
Ingredients:
1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste
1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed
Ghee as required
Coriander leaves for garnishing
Method:
Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
Then grind minced meat in the grinder.
Make meat balls.
Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
Garnish with coriander leaves and serve hot.
Gola Kabab and Roasted mutton leg
Ingredients:
1 leg of lamb/goat
2 tsp chilli powder
1/2 cup vinegar
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cardamom powder
1 tsp chaat masala
2 tbsp lemon juice
4 tbsp cooking oil
1 tsp all spice powder
2 tsp salt
Method:
Prick the leg with a fork.
Make a paste of all the ingredients and marinate the leg in it.
Leave for at least three to eight hours or overnight.
Place the leg on a baking tray and pour two cups of water.
Bake in an oven at 160 degrees Fahrenheit 350 for a couple of hours, turning the leg two or three times so that it cooks evenly.
Baste with oil and grill till well done from both sides.
Garnish with onion rings and coriander leaves and sprinkle chaat masala.
Recipe: Grilled liver and Fried beef
Recipe: Grilled liver and Fried beef
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Recipe: Grilled liver and Fried beef
Recipe: Grilled liver and Fried beef
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Ingredients:
1/2 kg liver
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric
½ tsp all spice powder
1 tsp chilli powder
2 lemons
Salt to taste
Method:
Make a paste of all the spices and lemon juice and marinate the liver in it for an hour.
Put on skewers, brush with oil and grill on charcoal or gas flame.
Or you can cook it in a wok by heating oil and adding the marinated liver pieces.
Cook on medium flame, first covered and when the moisture starts to dry, stir frequently.
Serve hot with naan or rice, sprinkling it with grated ginger and coriander.
Fried beef
Ingredients:
1/2 kg boneless meat
1/2 tsp all spice powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies, finely chopped
1/2 red chilli powder
1/2 tsp black pepper
Salt to taste
Method:
Chop meat into tiny pieces, a quarter inch thick.
Pound the pieces till they flatten slightly.
Mix ginger, garlic, green chillies, black pepper and red chilli powder and salt.
Rub mixture onto meat.
Set aside for a couple of hours.
Heat oil and put the meat in it cooking on medium flame, stirring occasionally.
Cover and cook till the meat is tender.
Remove the cover and increase the flame.
Add all spice powder and cook till the meat is a bit crispy and done.
Garnish with mint leaves and sprinkle lemon juice on the top.
Recipe: Basil Chicken
Recipe: Basil Chicken
Ingredients:
1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup fresh basil leaves, finely chopped
2 tbsp fish sauce
1 tsp salt
Method:
Put chicken in the freezer for about half an hour to make it firm but not frozen.
Cut the chicken into slivers.
Heat oil in a wok and stir fry garlic and green onions until tender.
Add peppers and cook, stirring for a couple of minutes more.
Add chicken and salt, and stir-fry until cooked.
You can add a little water if needed.
Stir in basil and fish sauce, mixing thoroughly.
Cook for a couple of minutes more and serve hot with rice.
Ingredients:
1/2 kg boned chicken breasts
4 cloves garlic, finely chopped
4 green onions, chopped
2 tbsp peanut or olive oil
4 tiny green or red peppers, finely chopped
3/4 cup fresh basil leaves, finely chopped
2 tbsp fish sauce
1 tsp salt
Method:
Put chicken in the freezer for about half an hour to make it firm but not frozen.
Cut the chicken into slivers.
Heat oil in a wok and stir fry garlic and green onions until tender.
Add peppers and cook, stirring for a couple of minutes more.
Add chicken and salt, and stir-fry until cooked.
You can add a little water if needed.
Stir in basil and fish sauce, mixing thoroughly.
Cook for a couple of minutes more and serve hot with rice.
Recipe: Handi Kebab
Recipe: Handi Kebab
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Recipe: Handi Kebab
Recipe: Handi Kebab
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.
Recipe: Chicken Rolls
Recipe: Chicken Rolls
Ingredients:
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, chopped
Salt and white pepper to taste
Method:
Flatten the chicken breast with a rolling pin.
Put coriander, green chillies, lemon juice and almonds in a food processor and blend well.
Then add garlic, salt and white pepper.
Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling.
Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well.
Place the chicken rolls in a steamer and cook for 10 minutes, or until tender.
Slice the rolls and serve with tomato ketchup.
Ingredients:
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, chopped
Salt and white pepper to taste
Method:
Flatten the chicken breast with a rolling pin.
Put coriander, green chillies, lemon juice and almonds in a food processor and blend well.
Then add garlic, salt and white pepper.
Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling.
Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well.
Place the chicken rolls in a steamer and cook for 10 minutes, or until tender.
Slice the rolls and serve with tomato ketchup.
Recipe: Tomato soup and Sweet corn soup
Recipe: Tomato soup and Sweet corn soup
Ingredients:
1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
Method:
Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
Cut the peeled tomatoes into halves and squeeze out the seeds.
Blend the tomatoes in a food processor.
In a pan over medium heat, melt the butter and fry the onion slices.
Add the tomato puree and chicken stock and season with a dash of salt and pepper.
Mix with a wire whisk and cook until a smooth soup consistency is obtained.
Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.
Ingredients:
1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
Method:
Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
Cut the peeled tomatoes into halves and squeeze out the seeds.
Blend the tomatoes in a food processor.
In a pan over medium heat, melt the butter and fry the onion slices.
Add the tomato puree and chicken stock and season with a dash of salt and pepper.
Mix with a wire whisk and cook until a smooth soup consistency is obtained.
Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.
Recipe: Plain cake with chocolate sauce
Recipe: Plain cake with chocolate sauce
Ingredients:
3 eggs
1 cup flour
½ cup sugar
1 ½ tsp vanilla essence
2 tsp baking powder
1 cup margarine
For the chocolate sauce
100 gms dark chocolate
100 ml cream
Method:
For sauce
Melt chocolate and cream in a pan.
Stir continuously while heating.
Remove from flame and leave it at room temperature.
For cake
Beat sugar and margarine till light and fluffy.
Add egg yolks one by one and beat.
Sieve flour and baking powder and slowly add in the mixture.
Lastly beat egg whites and pour in the mixture while stirring, add vanilla essence and mix again.
Grease the baking dish and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
Spread chocolate sauce and chill.
Ingredients:
3 eggs
1 cup flour
½ cup sugar
1 ½ tsp vanilla essence
2 tsp baking powder
1 cup margarine
For the chocolate sauce
100 gms dark chocolate
100 ml cream
Method:
For sauce
Melt chocolate and cream in a pan.
Stir continuously while heating.
Remove from flame and leave it at room temperature.
For cake
Beat sugar and margarine till light and fluffy.
Add egg yolks one by one and beat.
Sieve flour and baking powder and slowly add in the mixture.
Lastly beat egg whites and pour in the mixture while stirring, add vanilla essence and mix again.
Grease the baking dish and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
Spread chocolate sauce and chill.
Recipe: Rose flavoured kulfi
Recipe: Rose flavoured kulfi
Ingredients:
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers.
Transfer into kulfi moulds and freeze for eight hours at least.
De-mould the kulfi and serve.
Ingredients:
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers.
Transfer into kulfi moulds and freeze for eight hours at least.
De-mould the kulfi and serve.
Recipe: Chicken and brinjal
Recipe: Chicken and brinjal
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Recipe: Chicken and brinjal
Recipe: Chicken and brinjal
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Ingredients:
2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste
Method:
Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
Thread vegetables, chicken, lime wedges and mushrooms on skewers.
Grill in a grill pan till vegetables are slightly charred and chicken is cooked.
Recipe: Chicken Makhani
Recipe: Chicken Makhani
Ingredients:
700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste
For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream
Method:
Make slits on the chicken.
Rub marinade all over it and keep aside for at least 15 minutes.
Put it on the skewer and grill for 15 minutes.
Let it rest for 10 minutes and then grill again for 10 minutes.
Cut into small pieces and keep aside.
To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
Add khoya and cashew paste.
Stir in remaining ingredients except cream and cook for 20 minutes.
Stir in cream on low heat to make thick gravy.
Add chicken and cook for 10 minutes.
Ingredients:
700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste
For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream
Method:
Make slits on the chicken.
Rub marinade all over it and keep aside for at least 15 minutes.
Put it on the skewer and grill for 15 minutes.
Let it rest for 10 minutes and then grill again for 10 minutes.
Cut into small pieces and keep aside.
To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
Add khoya and cashew paste.
Stir in remaining ingredients except cream and cook for 20 minutes.
Stir in cream on low heat to make thick gravy.
Add chicken and cook for 10 minutes.
Recipe: Green moong dal chaat
Recipe: Green moong dal chaat
Ingredients:
2 cups whole green moong dal
2 potatoes, boiled and cut into small pieces
1 large onion, finely chopped
1 tomato, chopped
1/2 cup yoghurt
4-5 tbsp of tamarind extract or paste
Salt to taste
Chaat masala to taste
1 green chilli, finely chopped
2 tbsps coriander, finely chopped
1 cup papri, crumbled
1/2 cup lightly fried peanuts
Method:
Soak the moong dal in water overnight or for six hours. Strain the water.
Add fresh water and some salt in a deep pot and boil the dal till it is cooked but the grains must remain intact.
If they become too soft then they will not serve the purpose.
Once the dal is cooked, drain and cool.
Now mix it with boiled potatoes, diced onions, coriander leaves and green chillies.
In a separate bowl, mix the yoghurt and tamarind paste, add chaat masala and salt to taste, and add to the dal.
Just before serving mix in the crumbled papri and fried peanuts.
Ingredients:
2 cups whole green moong dal
2 potatoes, boiled and cut into small pieces
1 large onion, finely chopped
1 tomato, chopped
1/2 cup yoghurt
4-5 tbsp of tamarind extract or paste
Salt to taste
Chaat masala to taste
1 green chilli, finely chopped
2 tbsps coriander, finely chopped
1 cup papri, crumbled
1/2 cup lightly fried peanuts
Method:
Soak the moong dal in water overnight or for six hours. Strain the water.
Add fresh water and some salt in a deep pot and boil the dal till it is cooked but the grains must remain intact.
If they become too soft then they will not serve the purpose.
Once the dal is cooked, drain and cool.
Now mix it with boiled potatoes, diced onions, coriander leaves and green chillies.
In a separate bowl, mix the yoghurt and tamarind paste, add chaat masala and salt to taste, and add to the dal.
Just before serving mix in the crumbled papri and fried peanuts.
Recipe: Chicken Boti
Recipe: Chicken Boti
Ingredients:
Chicken (boneless or bone-in) 3 lbs
Yogurt (1 pack)
Soy sauce - 3 tbsp
Minced garlic - 4 tbsp
Minced ginger - 2 tbsp
Ground cumin
Ground corriander
Red pepper (crushed)
Salt to taste
Method:
Mix the soy sauce, garlic, ginger, cumin, corriander, red pepper, and salt with the yogurt
Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight)
Grill over open barbeque grill or bake in oven
Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown)
Ingredients:
Chicken (boneless or bone-in) 3 lbs
Yogurt (1 pack)
Soy sauce - 3 tbsp
Minced garlic - 4 tbsp
Minced ginger - 2 tbsp
Ground cumin
Ground corriander
Red pepper (crushed)
Salt to taste
Method:
Mix the soy sauce, garlic, ginger, cumin, corriander, red pepper, and salt with the yogurt
Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight)
Grill over open barbeque grill or bake in oven
Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown)
Recipe: Supernatural brownies
Recipe: Supernatural brownies
Ingredients:
1/2 lb unsalted butter
1/2 lb semi-sweet chocolate, cut into 1/4 inch pieces
4 eggs
1/4 tsp salt
1/2 lb superfine sugar
1/2 lb dark brown sugar
1/2 tbsp vanilla extract
1/4 pound all purpose flour
1 cup walnuts
Method:
Take a medium-sized baking tray and line it with butter paper.
Preheat the oven at 180 degree centigrade.
In a saucepan bring water to a boil and turn off the heat.
In a glass bowl, place the chocolate and set it over or partially submerge it in the pan of hot water.
Stir occasionally and add butter and mix together until melted completely.
Whisk the eggs in a large bowl and add salt, sugar, brown sugar and vanilla, whisking them well together.
Stir in the chocolate and butter mixture, then fold flour using a spoon.
Stir in 3/4 cup of walnut pieces.
Pour batter into the prepared pan and spread evenly.
Sprinkle with the remaining walnut pieces and bake for about one hour, until the top has formed a shiny crust and the batter is moderately firm.
Cool and then remove the paper and cut into 2-inch squares.
Dust lightly with coco powder and serve.
Ingredients:
1/2 lb unsalted butter
1/2 lb semi-sweet chocolate, cut into 1/4 inch pieces
4 eggs
1/4 tsp salt
1/2 lb superfine sugar
1/2 lb dark brown sugar
1/2 tbsp vanilla extract
1/4 pound all purpose flour
1 cup walnuts
Method:
Take a medium-sized baking tray and line it with butter paper.
Preheat the oven at 180 degree centigrade.
In a saucepan bring water to a boil and turn off the heat.
In a glass bowl, place the chocolate and set it over or partially submerge it in the pan of hot water.
Stir occasionally and add butter and mix together until melted completely.
Whisk the eggs in a large bowl and add salt, sugar, brown sugar and vanilla, whisking them well together.
Stir in the chocolate and butter mixture, then fold flour using a spoon.
Stir in 3/4 cup of walnut pieces.
Pour batter into the prepared pan and spread evenly.
Sprinkle with the remaining walnut pieces and bake for about one hour, until the top has formed a shiny crust and the batter is moderately firm.
Cool and then remove the paper and cut into 2-inch squares.
Dust lightly with coco powder and serve.
Recipe: Fruit fool
Recipe: Fruit fool
Ingredients:
2 bananas (blended)
2 chickos, cut into cubes
1 apple, cut into cubes
½ cup grapes
2tbsp lime juice
2 egg whites
½ tsp vanilla essence
2tbsp custard powder
½ litre milk
4 tbsp sugar
Chocolate flakes for garnishing
Method:
Make custard and cool.
In another bowl, place chicko, apple and grapes and toss them in lime juice.
In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top.
Chill in the refrigerator for 20 minutes.
Decorate with chocolate flakes and serve.
Ingredients:
2 bananas (blended)
2 chickos, cut into cubes
1 apple, cut into cubes
½ cup grapes
2tbsp lime juice
2 egg whites
½ tsp vanilla essence
2tbsp custard powder
½ litre milk
4 tbsp sugar
Chocolate flakes for garnishing
Method:
Make custard and cool.
In another bowl, place chicko, apple and grapes and toss them in lime juice.
In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top.
Chill in the refrigerator for 20 minutes.
Decorate with chocolate flakes and serve.
Recipe: Date chutney and laddo
Recipe: Date chutney and laddo
Ingredients:
250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder
Method:
Deseed the dates and save the pulp.
Soak tamarind in a glass of warm water for an hour and squeeze the juice.
In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.
Recipe: Laddo
Ingredients:
1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped
Method:
Deseed the dates and mash them adding milk, honey and butter.
Make balls of either oval or round shape.
Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate to chill.
While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten.
This dish does not require cooking.
Ingredients:
250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder
Method:
Deseed the dates and save the pulp.
Soak tamarind in a glass of warm water for an hour and squeeze the juice.
In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.
Recipe: Laddo
Ingredients:
1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped
Method:
Deseed the dates and mash them adding milk, honey and butter.
Make balls of either oval or round shape.
Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate to chill.
While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten.
This dish does not require cooking.
Recipe: Chicken Kebabs and Pakoras
Recipe: Chicken Kebabs and Pakoras
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
Recipe: Chicken Kebabs and Pakoras
Recipe: Chicken Kebabs and Pakoras
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
Method:
Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.
Recipe: Pakoras
Ingredients:
For batter
2 egg whites
11/2 tbsp Soya sauce
1 tsp black pepper
1/2 tsp salt
2 tbsp cornflour
1 tbsp plain flour
Milk as required
For marination
1 kg prawns
11/2 tsp Soya sauce
1 tsp chilli sauce
Method:
Marinate prawns in Soya sauce and chilli sauce for an hour.
Mix all the other ingredients, adding some milk to it.
Dip the prawns in the prepared batter and deep fry.
Serve with tomato ketchup.
Sunday, November 9, 2008
Recipe: Fried Boti
Recipe: Fried Boti
Ingredients:
500 gms beef or mutton boneless (boiled)
3 eggs, beaten
1½ cup flour
1 cup corn flakes
1 tsp salt or to taste
1 tsp black pepper powder or to taste
½ cup bread crumbs
Oil for deep frying
Method:
Beat the eggs, then add boiled beef or mutton pieces — mix well and keep it in the fridge for 30 minutes.
In another bowl mix flour with corn flakes, salt, black pepper and bread crumbs.
Heat oil in a wok or pan on medium heat.
Take out the beef or mutton pieces from the fridge.
Take each piece and roll it in the flour mixture then fry it in oil till it becomes golden brown on all sides.
Take out on absorbent paper.
Serve hot with ketchup and chutney.
Ingredients:
500 gms beef or mutton boneless (boiled)
3 eggs, beaten
1½ cup flour
1 cup corn flakes
1 tsp salt or to taste
1 tsp black pepper powder or to taste
½ cup bread crumbs
Oil for deep frying
Method:
Beat the eggs, then add boiled beef or mutton pieces — mix well and keep it in the fridge for 30 minutes.
In another bowl mix flour with corn flakes, salt, black pepper and bread crumbs.
Heat oil in a wok or pan on medium heat.
Take out the beef or mutton pieces from the fridge.
Take each piece and roll it in the flour mixture then fry it in oil till it becomes golden brown on all sides.
Take out on absorbent paper.
Serve hot with ketchup and chutney.
Recipe: Mini cheese drumsticks
Recipe: Mini cheese drumsticks
Ingredients:
1 tbsp cornflour
1 tbsp plain flour
1 1/2 cup water
1 tsp salt
1 tsp black pepper
1/2 cup grated cheese
10 mini chicken drumsticks
1 egg, whipped
1 1/2 cup bread crumbs
1 lemon juice
Method:
Marinate mini drumsticks in black pepper, salt and lemon juice for half an hour.
Cook cornflour, flour and water till it becomes thick.
Add salt, black pepper and grated cheese.
Roll mini drumsticks in the mixture and leave it in the refrigerator for an hour.
Then dip in the egg and bread crumbs and fry till tender.
Ingredients:
1 tbsp cornflour
1 tbsp plain flour
1 1/2 cup water
1 tsp salt
1 tsp black pepper
1/2 cup grated cheese
10 mini chicken drumsticks
1 egg, whipped
1 1/2 cup bread crumbs
1 lemon juice
Method:
Marinate mini drumsticks in black pepper, salt and lemon juice for half an hour.
Cook cornflour, flour and water till it becomes thick.
Add salt, black pepper and grated cheese.
Roll mini drumsticks in the mixture and leave it in the refrigerator for an hour.
Then dip in the egg and bread crumbs and fry till tender.
Recipe: Cheesy pasta and Chicken Parmesan
Recipe: Cheesy pasta and Chicken Parmesan
Ingredients:
100 gms pasta
2tbsp olive oil
4 garlic, sliced
2 chillies
2 tomatoes
1 cup Italian tomato sauce
1 potato, sliced
50gms Parmesan cheese, grated
Salt to taste
Method:
In a large skillet heat olive oil, add broken red chillies, sliced garlic.
Sauté potatoes until tender, add tomatoes and salt and cook for about 10 minutes.
Meanwhile, boil pasta with salt and olive oil.
Drain and toss the pasta with the sauce.
Top with the grated cheese and serve hot.
Chicken Parmesan
Ingredients:
4 chicken breasts boneless
1 egg, beaten
3/4 cup, bread crumbs
1 can/cup pasta sauce
200g mozzarella cheese
100g Parmesan cheese
Cooked pasta for serving
Method:
Heat oven to 200 degrees centigrade.
Place chicken on a clean cutting board.
With a meat pounder or rolling pin, flatten the chicken slightly.
Dip the chicken in egg, then in bread crumbs.
Arrange chicken in a 9 x 13inches baking dish.
Bake for about 20 to 25 minutes.
Pour pasta sauce over chicken and top with cheese and bake for 15 minutes.
Serve with hot cooked pasta.
Ingredients:
100 gms pasta
2tbsp olive oil
4 garlic, sliced
2 chillies
2 tomatoes
1 cup Italian tomato sauce
1 potato, sliced
50gms Parmesan cheese, grated
Salt to taste
Method:
In a large skillet heat olive oil, add broken red chillies, sliced garlic.
Sauté potatoes until tender, add tomatoes and salt and cook for about 10 minutes.
Meanwhile, boil pasta with salt and olive oil.
Drain and toss the pasta with the sauce.
Top with the grated cheese and serve hot.
Chicken Parmesan
Ingredients:
4 chicken breasts boneless
1 egg, beaten
3/4 cup, bread crumbs
1 can/cup pasta sauce
200g mozzarella cheese
100g Parmesan cheese
Cooked pasta for serving
Method:
Heat oven to 200 degrees centigrade.
Place chicken on a clean cutting board.
With a meat pounder or rolling pin, flatten the chicken slightly.
Dip the chicken in egg, then in bread crumbs.
Arrange chicken in a 9 x 13inches baking dish.
Bake for about 20 to 25 minutes.
Pour pasta sauce over chicken and top with cheese and bake for 15 minutes.
Serve with hot cooked pasta.
Recipe: Kheer Rice Pudding
Recipe: Kheer Rice Pudding
Ingredients:
Milk 8 oz
Rice 1 cup
Sugar 3 tbsp (finely granulated)
Cardamom seeds 1 tsp
Slivered almonds 2 tbsp
Method:
Boil milk in a heavy base saucepan
Add rice, cardamom seeds, and 1 tbsp of slivered almonds
Cook on medium heat until rice is fully cooked and soft
Add sugar and cook for 5 minutes, stirring well
Turn off flame and garnish with remaining almonds
Let it cool and refrigerate for 1 hour before serving
Serves 4 people
Ingredients:
Milk 8 oz
Rice 1 cup
Sugar 3 tbsp (finely granulated)
Cardamom seeds 1 tsp
Slivered almonds 2 tbsp
Method:
Boil milk in a heavy base saucepan
Add rice, cardamom seeds, and 1 tbsp of slivered almonds
Cook on medium heat until rice is fully cooked and soft
Add sugar and cook for 5 minutes, stirring well
Turn off flame and garnish with remaining almonds
Let it cool and refrigerate for 1 hour before serving
Serves 4 people
Recipe: Kheer Rice Pudding
Recipe: Kheer Rice Pudding
Ingredients:
Milk 8 oz
Rice 1 cup
Sugar 3 tbsp (finely granulated)
Cardamom seeds 1 tsp
Slivered almonds 2 tbsp
Method:
Boil milk in a heavy base saucepan
Add rice, cardamom seeds, and 1 tbsp of slivered almonds
Cook on medium heat until rice is fully cooked and soft
Add sugar and cook for 5 minutes, stirring well
Turn off flame and garnish with remaining almonds
Let it cool and refrigerate for 1 hour before serving
Serves 4 people
Ingredients:
Milk 8 oz
Rice 1 cup
Sugar 3 tbsp (finely granulated)
Cardamom seeds 1 tsp
Slivered almonds 2 tbsp
Method:
Boil milk in a heavy base saucepan
Add rice, cardamom seeds, and 1 tbsp of slivered almonds
Cook on medium heat until rice is fully cooked and soft
Add sugar and cook for 5 minutes, stirring well
Turn off flame and garnish with remaining almonds
Let it cool and refrigerate for 1 hour before serving
Serves 4 people
Recipe: Aloo Gosht
Recipe: Aloo Gosht
Ingredients:
Goat meat (mutton) about ¼- ½ lbs
Potatoes 4 medium peeled and cut in fours
Onions 2 medium cut in lengths
Garlic crushed 1tbsp
Ginger crushed 1tbsp
Crushed tomatoes about ½ can
Salt 1tsp or according to taste
Red chili 1tsp
Haldi (turmeric) ¼ tsp
Garam masala powder ½ tsp
Green chili’s 3-4
Fresh cilantro cut for garnishing
Cooking oil, 1/3 cup
Method:
Put the meat and one cup water in a deep saucepan.
Now add the onions, ginger, garlic salt, red chili, haldi and let it cook for about 25 minutes.
When the water starts to dry up, add the oil and fry for another 5 minutes.
Now add the tomatoes and potatoes and keep on stirring while cooking.
When the meat potatoes and meat start sticking to the sauce pan, add about one glass of water, and cook on low heat.
If the potatoes are cooked and the meat is tender, the aloo gosht is ready.
Sprinkle the garam masala, and garnish with cilantro and cut green chilies
Ingredients:
Goat meat (mutton) about ¼- ½ lbs
Potatoes 4 medium peeled and cut in fours
Onions 2 medium cut in lengths
Garlic crushed 1tbsp
Ginger crushed 1tbsp
Crushed tomatoes about ½ can
Salt 1tsp or according to taste
Red chili 1tsp
Haldi (turmeric) ¼ tsp
Garam masala powder ½ tsp
Green chili’s 3-4
Fresh cilantro cut for garnishing
Cooking oil, 1/3 cup
Method:
Put the meat and one cup water in a deep saucepan.
Now add the onions, ginger, garlic salt, red chili, haldi and let it cook for about 25 minutes.
When the water starts to dry up, add the oil and fry for another 5 minutes.
Now add the tomatoes and potatoes and keep on stirring while cooking.
When the meat potatoes and meat start sticking to the sauce pan, add about one glass of water, and cook on low heat.
If the potatoes are cooked and the meat is tender, the aloo gosht is ready.
Sprinkle the garam masala, and garnish with cilantro and cut green chilies
Recipe: Tossed salad with olive dressing
Recipe: Tossed salad with olive dressing
Ingredients:
½ piece cucumber, sliced
1 tomato, cut in wedges
½ onion, cut in rings
1 cup lettuce
1 tbsp olive oil
1 tbsp lemon juice
Pinch of salt
1 clove garlic, chopped
A pinch of pepper
Method:
Lay out lettuce leaves along the border of the platter.
Cut onion in rings, slice cucumber and tomatoes, and add to dish.
In a bottle mix lemon juice, olive oil, salt and finely chopped garlic and mix well to prepare dressing.
Drizzle on top of tossed salad and serve.
Calorie count for 1 serving
Tossed salad with olive dressing, mixed vegetable raita, steamed rice, grilled shrimps = 680 calories
The daily calorie requirement for average adults is between 2000-2500 kcal, depending on individual lifestyles
Ingredients:
½ piece cucumber, sliced
1 tomato, cut in wedges
½ onion, cut in rings
1 cup lettuce
1 tbsp olive oil
1 tbsp lemon juice
Pinch of salt
1 clove garlic, chopped
A pinch of pepper
Method:
Lay out lettuce leaves along the border of the platter.
Cut onion in rings, slice cucumber and tomatoes, and add to dish.
In a bottle mix lemon juice, olive oil, salt and finely chopped garlic and mix well to prepare dressing.
Drizzle on top of tossed salad and serve.
Calorie count for 1 serving
Tossed salad with olive dressing, mixed vegetable raita, steamed rice, grilled shrimps = 680 calories
The daily calorie requirement for average adults is between 2000-2500 kcal, depending on individual lifestyles
Recipe: Mango Squash
Recipe: Mango Squash
Ingredients:
2 ½ kg Sindhri mango pulp
2 ½ litre boiled water
5 kg sugar
5 tbsp citric acid mixed in ½ cup water
¼ tsp meta-bi sulphate, levelled and dissolved in ¼ cup water
Method:
Wash the mangoes then peel and cut into chunks.
Blend the pieces into a smooth puree and weigh the pulp.
It should be 2 ½ kg. Add two-and-a-half litres of boiled water and five kilograms of sugar.
Stir well till the sugar is fully dissolved.
Mix in citric acid and strain the mixture through a thick muslin cloth to remove impurities.
Now add meta-bi sulphate and mix well.
Fill the mixture in sterilised bottles but do not use for a week.
Keep shaking the bottles once a day for eight days.
Now use as required, adding water if needed.
Ingredients:
2 ½ kg Sindhri mango pulp
2 ½ litre boiled water
5 kg sugar
5 tbsp citric acid mixed in ½ cup water
¼ tsp meta-bi sulphate, levelled and dissolved in ¼ cup water
Method:
Wash the mangoes then peel and cut into chunks.
Blend the pieces into a smooth puree and weigh the pulp.
It should be 2 ½ kg. Add two-and-a-half litres of boiled water and five kilograms of sugar.
Stir well till the sugar is fully dissolved.
Mix in citric acid and strain the mixture through a thick muslin cloth to remove impurities.
Now add meta-bi sulphate and mix well.
Fill the mixture in sterilised bottles but do not use for a week.
Keep shaking the bottles once a day for eight days.
Now use as required, adding water if needed.
Recipe: With shrimps
Recipe: With shrimps
Ingredients:
1 tbsp oil
1 cinnamon stick
1 tsp chilli powder
1 tsp all spice powder
1 tbsp garlic-ginger, crushed
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
3 cups water
3 tbsp yoghurt
4 cardamom pods
4 tbsp fresh cream
15 large shrimps, peeled
and de-veined
Salt to taste
Method:
Wash and drain shrimps, and if using frozen shrimps, drain them, too.
Mix yoghurt, Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and water in a large bowl.
Add salt to taste and put aside.
Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms.
Sauté on low heat for a while and add the spice mixture.
Bring to a boil stirring once in a while.
Add shrimps and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
Serve hot with naan or rice.
Ingredients:
1 tbsp oil
1 cinnamon stick
1 tsp chilli powder
1 tsp all spice powder
1 tbsp garlic-ginger, crushed
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
3 cups water
3 tbsp yoghurt
4 cardamom pods
4 tbsp fresh cream
15 large shrimps, peeled
and de-veined
Salt to taste
Method:
Wash and drain shrimps, and if using frozen shrimps, drain them, too.
Mix yoghurt, Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and water in a large bowl.
Add salt to taste and put aside.
Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms.
Sauté on low heat for a while and add the spice mixture.
Bring to a boil stirring once in a while.
Add shrimps and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
Serve hot with naan or rice.
Recipe: Mango Wonder
Recipe: Mango Wonder
Ingredients:
1 tin condensed milk
1 ½ cup yoghurt, whipped
1 cup fresh cream, whipped
1 packet mango jelly dissolved
in ½ cup water
1 cup mango cut in cubes
Method:
Mix together condensed milk, yoghurt, fresh cream and mango jelly in a blender for a couple of minutes.
Fold in mango cubes and pour mixture in a dish and allow it to set.
Decorate top with swirls of fresh cream.
Ingredients:
1 tin condensed milk
1 ½ cup yoghurt, whipped
1 cup fresh cream, whipped
1 packet mango jelly dissolved
in ½ cup water
1 cup mango cut in cubes
Method:
Mix together condensed milk, yoghurt, fresh cream and mango jelly in a blender for a couple of minutes.
Fold in mango cubes and pour mixture in a dish and allow it to set.
Decorate top with swirls of fresh cream.
Recipe: Pasta with sun-dried tomatoes
Recipe: Pasta with sun-dried tomatoes
Ingredients:
6 tbsp extra virgin olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 anchovy fillet, drained, rinsed, and chopped
9 oz sun-dried tomatoes, preserved in olive oil, coarsely chopped
10 oz tomatoes, skinned, seeded and coarsely chopped
1 lb dried pasta
3 tbsp fresh ricotta
2 tbsp chopped fresh flat leaf parsley
Sea salt
Freshly ground black pepper
Method:
Gently warm oil in a pan then add the onion, celery and anchovy and cook until the vegetables are soft.
Add the sun-dried tomatoes to the pan and cook very gently for an additional 5 to 10 minutes, then add fresh tomatoes.
Stir, then cover and simmer gently for about 20 minutes, or until the sauce is thickened and glossy.
Bring a large pan of salted water to a boil.
Tip in the pasta, then stir and return to a boil.
When the pasta is ready, drain quickly and return to the pan it was cooked in.
Pour the sauce over the pasta, then toss together thoroughly and add the ricotta and a little pepper.
Toss again and tip out onto a serving platter or into a warmed pasta bowl, or onto individual plates.
Sprinkle with parsley and serve immediately.
Ingredients:
6 tbsp extra virgin olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 anchovy fillet, drained, rinsed, and chopped
9 oz sun-dried tomatoes, preserved in olive oil, coarsely chopped
10 oz tomatoes, skinned, seeded and coarsely chopped
1 lb dried pasta
3 tbsp fresh ricotta
2 tbsp chopped fresh flat leaf parsley
Sea salt
Freshly ground black pepper
Method:
Gently warm oil in a pan then add the onion, celery and anchovy and cook until the vegetables are soft.
Add the sun-dried tomatoes to the pan and cook very gently for an additional 5 to 10 minutes, then add fresh tomatoes.
Stir, then cover and simmer gently for about 20 minutes, or until the sauce is thickened and glossy.
Bring a large pan of salted water to a boil.
Tip in the pasta, then stir and return to a boil.
When the pasta is ready, drain quickly and return to the pan it was cooked in.
Pour the sauce over the pasta, then toss together thoroughly and add the ricotta and a little pepper.
Toss again and tip out onto a serving platter or into a warmed pasta bowl, or onto individual plates.
Sprinkle with parsley and serve immediately.
Recipe: Mango Mould
Recipe: Mango Mould
Ingredients:
2 cups milk
1 cup sugar
2 eggs (separated)
1 tbsp custard powder
1 ½ cups mango pulp
1 tbsp gelatin powder ¼ cup water
1 cup cream
Method:
Dissolve gelatin in water, heat and keep aside.
In a cooking pan, mix together custard powder, milk, mango pulp, sugar, and then add the egg yolks.
Cook on low heat until the mixture gets thick, now add gelatin, mix well and cool.
Beat egg whites till stiff and, in another bowl, beat cream until stiff.
Lightly mix these into the cooked mixture and pour it in a greased pudding mould.
Leave in the fridge to set for two to three hours.
When well set and chilled, turn upside down.
Decorate with mango slices and swirls of cream and serve
Ingredients:
2 cups milk
1 cup sugar
2 eggs (separated)
1 tbsp custard powder
1 ½ cups mango pulp
1 tbsp gelatin powder ¼ cup water
1 cup cream
Method:
Dissolve gelatin in water, heat and keep aside.
In a cooking pan, mix together custard powder, milk, mango pulp, sugar, and then add the egg yolks.
Cook on low heat until the mixture gets thick, now add gelatin, mix well and cool.
Beat egg whites till stiff and, in another bowl, beat cream until stiff.
Lightly mix these into the cooked mixture and pour it in a greased pudding mould.
Leave in the fridge to set for two to three hours.
When well set and chilled, turn upside down.
Decorate with mango slices and swirls of cream and serve
Recipe: Mango Mould
Recipe: Mango Mould
Ingredients:
2 cups milk
1 cup sugar
2 eggs (separated)
1 tbsp custard powder
1 ½ cups mango pulp
1 tbsp gelatin powder ¼ cup water
1 cup cream
Method:
Dissolve gelatin in water, heat and keep aside.
In a cooking pan, mix together custard powder, milk, mango pulp, sugar, and then add the egg yolks.
Cook on low heat until the mixture gets thick, now add gelatin, mix well and cool.
Beat egg whites till stiff and, in another bowl, beat cream until stiff.
Lightly mix these into the cooked mixture and pour it in a greased pudding mould.
Leave in the fridge to set for two to three hours.
When well set and chilled, turn upside down.
Decorate with mango slices and swirls of cream and serve
Ingredients:
2 cups milk
1 cup sugar
2 eggs (separated)
1 tbsp custard powder
1 ½ cups mango pulp
1 tbsp gelatin powder ¼ cup water
1 cup cream
Method:
Dissolve gelatin in water, heat and keep aside.
In a cooking pan, mix together custard powder, milk, mango pulp, sugar, and then add the egg yolks.
Cook on low heat until the mixture gets thick, now add gelatin, mix well and cool.
Beat egg whites till stiff and, in another bowl, beat cream until stiff.
Lightly mix these into the cooked mixture and pour it in a greased pudding mould.
Leave in the fridge to set for two to three hours.
When well set and chilled, turn upside down.
Decorate with mango slices and swirls of cream and serve
Recipe: Fenugreek chicken
Recipe: Fenugreek chicken
Ingredients:
1 chicken, cut in 12 pieces
2 cups fenugreek
3 – 4 onions
6 green chillies
1 tsp garlic paste
1 tsp ginger paste
1tbsp red chilli
½ tsp turmeric powder
5 – 6 tomatoes
4 -5 tbsp oil
1 tsp salt
Method:
Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.
Then add chicken and fenugreek and fry again.
When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.
Ingredients:
1 chicken, cut in 12 pieces
2 cups fenugreek
3 – 4 onions
6 green chillies
1 tsp garlic paste
1 tsp ginger paste
1tbsp red chilli
½ tsp turmeric powder
5 – 6 tomatoes
4 -5 tbsp oil
1 tsp salt
Method:
Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.
Then add chicken and fenugreek and fry again.
When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.
Recipe: Sweet and Sour Sauce
Recipe: Sweet and Sour Sauce
Ingredients:
1/2 cup sugar
1/2 tsp ground ginger
1/2 cup pineapple, chopped
1/2 cup carrots, cut in julienne strips
1/2 cup capsicum, cut in julienne strips
1/2 cup spring onions, finely chopped
1 tbsp oil
1 tbsp cornflour
1½ cups cold water
2 tbsp Soya sauce
4 tbsp vinegar
Salt and pepper to taste
Method:
Bring water to a boil and cook carrot strips until slightly tender.
Add pineapple pieces and cook for one minute.
Stir in sugar, vinegar and Soya sauce.
Cover and simmer for two minutes.
Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes.
Add fried mixture to carrot mixture in a saucepan.
Blend cornflour to a smooth paste with a little cold water and stir into the mixture.
Bring it to a boil, stirring continuously until the sauce thickens.
Simmer for two minutes.
Season with salt and pepper.
The sauce can be served with grilled/fried fish, chicken and meat balls.
Ingredients:
1/2 cup sugar
1/2 tsp ground ginger
1/2 cup pineapple, chopped
1/2 cup carrots, cut in julienne strips
1/2 cup capsicum, cut in julienne strips
1/2 cup spring onions, finely chopped
1 tbsp oil
1 tbsp cornflour
1½ cups cold water
2 tbsp Soya sauce
4 tbsp vinegar
Salt and pepper to taste
Method:
Bring water to a boil and cook carrot strips until slightly tender.
Add pineapple pieces and cook for one minute.
Stir in sugar, vinegar and Soya sauce.
Cover and simmer for two minutes.
Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes.
Add fried mixture to carrot mixture in a saucepan.
Blend cornflour to a smooth paste with a little cold water and stir into the mixture.
Bring it to a boil, stirring continuously until the sauce thickens.
Simmer for two minutes.
Season with salt and pepper.
The sauce can be served with grilled/fried fish, chicken and meat balls.
Recipe: Black Currant Delight
Recipe: Black Currant Delight
Ingredients:
For crust
1 packet biscuits
30 gms butter
For filling
1 packet cream
3 egg whites
450 gms yoghurt
2 tsp gelatin powder
½ cup castor sugar
Method:
Packet black current jelly
For the crust base, finely grind the biscuits and mix in melted butter.
Press the mixture evenly in the base of the dish, and put it in the freezer to set for an hour.
For the filling, whip together the cream and castor sugar and add yog- hurt.
Dissolve gelatin in two tablspoons of warm water over low flame.
When cool, add to the cream mixture and pour this over the prepared crust, and put it in the freezer to set.
For the topping, dissolve a packet of black current jelly in two cups of boiling water.
When it dissolves, take it off the heat and leave for five to 10 minutes.
When it cools, spread over the cream filling and put it back in the freezer to set.
Serve chilled.
Ingredients:
For crust
1 packet biscuits
30 gms butter
For filling
1 packet cream
3 egg whites
450 gms yoghurt
2 tsp gelatin powder
½ cup castor sugar
Method:
Packet black current jelly
For the crust base, finely grind the biscuits and mix in melted butter.
Press the mixture evenly in the base of the dish, and put it in the freezer to set for an hour.
For the filling, whip together the cream and castor sugar and add yog- hurt.
Dissolve gelatin in two tablspoons of warm water over low flame.
When cool, add to the cream mixture and pour this over the prepared crust, and put it in the freezer to set.
For the topping, dissolve a packet of black current jelly in two cups of boiling water.
When it dissolves, take it off the heat and leave for five to 10 minutes.
When it cools, spread over the cream filling and put it back in the freezer to set.
Serve chilled.
Recipe: Baked mutton leg
Recipe: Baked mutton leg
Ingredients:
1 mutton leg
1 tbsp vinegar
1 tbsp green chillies paste
1 tsp Kashmiri chilli powder
2 eggs, boiled
2 tsp black pepper
2 capsicums, finely cut into rings
2 tbsp ginger paste
2 tbsp raw papaya paste
2 tsp all spice powder
2 tsp red chilli powder
4 large onions, finely chopped
4 tbsps cooking oil
6 small potatoes, finely chopped
Salt to taste
Method:
Prick the meat all over with a fork.
Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.
Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.
Oil a baking dish and put the leg with the marinated mixture.
Spread the vegetables evenly on the dish.
Bake at medium heat for about an hour in a pre-heated oven.
Add half a cup of water if it starts to burn.
To serve, place in a serving dish with the vegetables and marinade.
Garnish with slices of boiled eggs.
Ingredients:
1 mutton leg
1 tbsp vinegar
1 tbsp green chillies paste
1 tsp Kashmiri chilli powder
2 eggs, boiled
2 tsp black pepper
2 capsicums, finely cut into rings
2 tbsp ginger paste
2 tbsp raw papaya paste
2 tsp all spice powder
2 tsp red chilli powder
4 large onions, finely chopped
4 tbsps cooking oil
6 small potatoes, finely chopped
Salt to taste
Method:
Prick the meat all over with a fork.
Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.
Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.
Oil a baking dish and put the leg with the marinated mixture.
Spread the vegetables evenly on the dish.
Bake at medium heat for about an hour in a pre-heated oven.
Add half a cup of water if it starts to burn.
To serve, place in a serving dish with the vegetables and marinade.
Garnish with slices of boiled eggs.
Recipe: Baked
Recipe: Baked
Ingredients:
1/2 tsp paprika
1 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice
3 tbsp poppy seed
4 tbsp butter, melted
4 tbsp chicken tikka masala
8 chicken pieces
Salt and white pepper to taste
Method:
Arrange the chicken pieces in a baking tray.
In a bowl, mix together butter, chicken tikka masala, lemon juice, sugar, paprika, salt and white pepper.
Brush the mixture over the upper surface of the chicken pieces and bake in a preheated oven at 400°f for 15 minutes.
Remove the tray from the oven and carefully turn the chicken pieces over.
Coat the upper surface of the chicken with the remaining mixture, sprinkle poppy seeds and return to the oven for a further 15 minutes till it becomes tender.
Serve with French fries.
Ingredients:
1/2 tsp paprika
1 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice
3 tbsp poppy seed
4 tbsp butter, melted
4 tbsp chicken tikka masala
8 chicken pieces
Salt and white pepper to taste
Method:
Arrange the chicken pieces in a baking tray.
In a bowl, mix together butter, chicken tikka masala, lemon juice, sugar, paprika, salt and white pepper.
Brush the mixture over the upper surface of the chicken pieces and bake in a preheated oven at 400°f for 15 minutes.
Remove the tray from the oven and carefully turn the chicken pieces over.
Coat the upper surface of the chicken with the remaining mixture, sprinkle poppy seeds and return to the oven for a further 15 minutes till it becomes tender.
Serve with French fries.
Recipe: Chinese Chicken Pakoray
Recipe: Chinese Chicken Pakoray
Ingredients:
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
Method:
Mix all the ingredients, except chicken and cornflour.
Now add chicken pieces and mix well.
Refrigerate for two hours.
Add cornflour and mix well to ensure an even coating on the chicken pieces.
Heat oil in a pan and deep fry chicken on high heat till cooked.
Serve with chilli sauce.
Ingredients:
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
Method:
Mix all the ingredients, except chicken and cornflour.
Now add chicken pieces and mix well.
Refrigerate for two hours.
Add cornflour and mix well to ensure an even coating on the chicken pieces.
Heat oil in a pan and deep fry chicken on high heat till cooked.
Serve with chilli sauce.
Recipe: Saffron Qorma
Recipe: Saffron Qorma
Ingredients:
1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms mutton
Salt to taste
For garnishing
Ginger slices
Coriander leaves
Green chillies
Method:
Marinate the mutton with yoghurt and saffron.
Heat oil in a wok and fry the potato cubes.
In the same oil fry the onions.
Crush the fried onions and keep aside.
Mix all the remaining ingredients with mutton and cookon low heat till the oil separates.
Add crushed onions and mix.
Garnish with the above mentioned ingredients and serve.
Ingredients:
1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms mutton
Salt to taste
For garnishing
Ginger slices
Coriander leaves
Green chillies
Method:
Marinate the mutton with yoghurt and saffron.
Heat oil in a wok and fry the potato cubes.
In the same oil fry the onions.
Crush the fried onions and keep aside.
Mix all the remaining ingredients with mutton and cookon low heat till the oil separates.
Add crushed onions and mix.
Garnish with the above mentioned ingredients and serve.
Recipe: Chocolate fruit sundae
Recipe: Chocolate fruit sundae
Ingredients:
1 apple, cubed
1 tbsp icing sugar
1/2 cup grapes
2 bananas, sliced
2/3 cup fresh cream
2-1/2 cup chocolate ice cream
2-1/2 cup vanilla ice cream
Chocolate cake
Almonds and chestnuts, crushed
Milk chocolate, broken in small pieces
Method:
Whip icing sugar and cream until the mixture is thick and forms a shape.
Place a spoonful of bananas, apples and grapes in four sundae glasses.
Add a layer of ice cream, chocolate cake, whipped cream, almonds, chestnuts and chocolate pieces; continue till the glasses are full.
Put in the freezer for 10 minutes, serve with chocolate sauce.
Ingredients:
1 apple, cubed
1 tbsp icing sugar
1/2 cup grapes
2 bananas, sliced
2/3 cup fresh cream
2-1/2 cup chocolate ice cream
2-1/2 cup vanilla ice cream
Chocolate cake
Almonds and chestnuts, crushed
Milk chocolate, broken in small pieces
Method:
Whip icing sugar and cream until the mixture is thick and forms a shape.
Place a spoonful of bananas, apples and grapes in four sundae glasses.
Add a layer of ice cream, chocolate cake, whipped cream, almonds, chestnuts and chocolate pieces; continue till the glasses are full.
Put in the freezer for 10 minutes, serve with chocolate sauce.
Recipe: Stuffed Egg Paratha
Recipe: Stuffed Egg Paratha
Ingredients:
1 cup flour (whole wheat)
1 egg
1 tsp red chilli powder
1 tbsp vegetable oil
Salt to taste
Method:
Take one cup flour, add salt to taste and adding water prepare the dough.
Divide it in two portions and make round balls.
Beat eggs, red chilli powder, salt and coriander leaves until all ingredients are mixed properly.
Keep it aside to use it later on.
Take a ball of dough and make like a chapati with the help of wooden roller.
Apply few drops of cooking oil on half portion of chapati and fold the other half on it.
Again apply few drops of cooking oil on half portion of the folded chapati and fold the remaining half chapati on it.
Now roll this triangular chapati to its full size again.
Put a heavy-duty frying pan on a medium heating stove.
When it is sufficiently hot, apply one teaspoon cooking oil on it and spread it.
Put the chapati on it and when it is half cooked, turn it upside down.
Open chapati’s layer from one place one- to two-inch long with a spoon, take half of the prepared egg mixture and pour it inside the chapati with a spoon.
Spread immediately.
Egg filled inside the chapati will become solid in few seconds.
Apply one tablespoon of cooking oil on the chapati and spread it all around.
Turn the chapati upside down.
Apply one tablespoon of cooking oil on this side also and turn it upside down again.
Cook on both sides until it is fully cooked and become golden brown.
Stuffed egg paratha is ready to eat.
It should be served hot and preferably with chilli tomato sauce.
Ingredients:
1 cup flour (whole wheat)
1 egg
1 tsp red chilli powder
1 tbsp vegetable oil
Salt to taste
Method:
Take one cup flour, add salt to taste and adding water prepare the dough.
Divide it in two portions and make round balls.
Beat eggs, red chilli powder, salt and coriander leaves until all ingredients are mixed properly.
Keep it aside to use it later on.
Take a ball of dough and make like a chapati with the help of wooden roller.
Apply few drops of cooking oil on half portion of chapati and fold the other half on it.
Again apply few drops of cooking oil on half portion of the folded chapati and fold the remaining half chapati on it.
Now roll this triangular chapati to its full size again.
Put a heavy-duty frying pan on a medium heating stove.
When it is sufficiently hot, apply one teaspoon cooking oil on it and spread it.
Put the chapati on it and when it is half cooked, turn it upside down.
Open chapati’s layer from one place one- to two-inch long with a spoon, take half of the prepared egg mixture and pour it inside the chapati with a spoon.
Spread immediately.
Egg filled inside the chapati will become solid in few seconds.
Apply one tablespoon of cooking oil on the chapati and spread it all around.
Turn the chapati upside down.
Apply one tablespoon of cooking oil on this side also and turn it upside down again.
Cook on both sides until it is fully cooked and become golden brown.
Stuffed egg paratha is ready to eat.
It should be served hot and preferably with chilli tomato sauce.
Recipe: Peach slush
Recipe: Peach slush
Ingredients:
2 cups water
2 peaches
1 small mango
4tbsp sugar
Juice of 1 lemon
Method:
Peaches are believed to be native to China
They are cultivated throughout warm temperate and subtropical regions of the world.
The stone is covered with a fleshy substance that is juicy, melting, and of fine flavour when matured and mellowed.
Peel and cut the fruits into pieces that can fit into the blender.
Add sugar and lemon juice and blend for two to three minutes.
Pour into glasses with few ice cubes.
Garnish with mint leaves.
Ingredients:
2 cups water
2 peaches
1 small mango
4tbsp sugar
Juice of 1 lemon
Method:
Peaches are believed to be native to China
They are cultivated throughout warm temperate and subtropical regions of the world.
The stone is covered with a fleshy substance that is juicy, melting, and of fine flavour when matured and mellowed.
Peel and cut the fruits into pieces that can fit into the blender.
Add sugar and lemon juice and blend for two to three minutes.
Pour into glasses with few ice cubes.
Garnish with mint leaves.
Recipe: Bounty ice cream
Recipe: Bounty ice cream
Ingredients:
½ tin evaporated milk, chilled
2-3 oz melted chocolate
½ tin condensed milk
2 cups fresh cream, whipped
½ cup desiccated coconut
Few drops of vanilla essence
Method:
Beat the chilled evaporated milk till thick and fluffy.
Add essence and condensed milk.
Fold in coconut and whipped cream.
Mix lightly and freeze in an airtight container until it is partly set.
Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect.
Freeze again until firm.
Ingredients:
½ tin evaporated milk, chilled
2-3 oz melted chocolate
½ tin condensed milk
2 cups fresh cream, whipped
½ cup desiccated coconut
Few drops of vanilla essence
Method:
Beat the chilled evaporated milk till thick and fluffy.
Add essence and condensed milk.
Fold in coconut and whipped cream.
Mix lightly and freeze in an airtight container until it is partly set.
Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect.
Freeze again until firm.
Recipe: Peach Jam
Recipe: Peach Jam
Ingredients:
250 grams sugar
250 grams peaches
One pinch of yellow colour
Few drops essence
Juice of 2 lemons
Method:
Peel and slice the peaches.
Process the fruit in a juicer with sugar and lemon juice.
Put the mixture in a pan, bringing slowly to boil, stirring with a wooden spoon.
Mix food colour and stir until setting point is reached.
Mix essence.
Cool and pour into a sterilised jar and serve at breakfast with bread.
Ingredients:
250 grams sugar
250 grams peaches
One pinch of yellow colour
Few drops essence
Juice of 2 lemons
Method:
Peel and slice the peaches.
Process the fruit in a juicer with sugar and lemon juice.
Put the mixture in a pan, bringing slowly to boil, stirring with a wooden spoon.
Mix food colour and stir until setting point is reached.
Mix essence.
Cool and pour into a sterilised jar and serve at breakfast with bread.
Recipe: Macaroni and Cheese
Recipe: Macaroni and Cheese
Ingredients:
2 cups elbow macaroni
2 cups cheddar cheese (shredded)
2 medium onions chopped
2 tbsp butter
1 tbsp chopped parsley
½ tsp black pepper (ground)
2 cups cottage cheese (crumbled)
½ cup milk
¼ cup breadcrumbs
¼ cup shredded parmesan cheese
Method:
Pre heat oven at 180ºC.
Prepare a baking dish large enough and brush with butter.
Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside
Sauté onions in butter until soft.
In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper.
Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.
Pour entire mixture in a prepared baking dish.
Combine breadcrumbs and parmesan cheese and sprinkle over macaroni.
Bake for 30 minutes or until it bubbles.
Serve with fresh salad.
Ingredients:
2 cups elbow macaroni
2 cups cheddar cheese (shredded)
2 medium onions chopped
2 tbsp butter
1 tbsp chopped parsley
½ tsp black pepper (ground)
2 cups cottage cheese (crumbled)
½ cup milk
¼ cup breadcrumbs
¼ cup shredded parmesan cheese
Method:
Pre heat oven at 180ºC.
Prepare a baking dish large enough and brush with butter.
Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside
Sauté onions in butter until soft.
In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper.
Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.
Pour entire mixture in a prepared baking dish.
Combine breadcrumbs and parmesan cheese and sprinkle over macaroni.
Bake for 30 minutes or until it bubbles.
Serve with fresh salad.
Recipe: Chocolate Mousse
Recipe: Chocolate Mousse
Ingredients:
½ tbsp unflavoured gelatine
¼ cup cold milk
½ cup chopped bitter sweet or cooking chocolate
½ cup milk
2/3 cup sugar
2 tsp vanilla essence
2 cups whipped fresh cream
Method:
Combine gelatine and cold milk and let stand for five minutes.
Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth.
Combine gelatine mixture, add vanilla essence.
When mixture is cold and starts thickening, add whipped cream and fold in gently.
Pour in serving glasses and refrigerate until chilled.
Serve with a chocolate garnish.
Ingredients:
½ tbsp unflavoured gelatine
¼ cup cold milk
½ cup chopped bitter sweet or cooking chocolate
½ cup milk
2/3 cup sugar
2 tsp vanilla essence
2 cups whipped fresh cream
Method:
Combine gelatine and cold milk and let stand for five minutes.
Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth.
Combine gelatine mixture, add vanilla essence.
When mixture is cold and starts thickening, add whipped cream and fold in gently.
Pour in serving glasses and refrigerate until chilled.
Serve with a chocolate garnish.
Conversion Tables
Conversion Tables
Temperatures, Weights and Measures
Cookery books from different countries, even different periods in the same country use different units of measurements. They are a minefield of confusion. Change to metric system in recent times has made life easier, but many people are resistant to change. I read somewhere, “if God had meant humans to use the metric system, he'd have given us ten fingers!!"
I have attempted below to make some sense of this confusion, hope you will find what you are looking for.
Oven Temperature
Always warm the oven for at least 10 minutes or until the indicator light goes out telling you that the desired temperature has been reached. Oven temperatures vary. Fan ovens should be kept around 10-15° C lower than ordinary ones.
Fahrenheit (°F)
Centigrade (°C)
Gas Oven Mark
Description
475°F
246°C
9
Very Hot
450°F
232°C
8
Very Hot
425°F
218°C
7
Fairly Hot
400°F
204°C
6
Fairly Hot
375°F
191°C
5
Moderately Hot
350°F
177°C
4
Warm
325°F
163°C
3
Warm
300°F
149°C
2
Cool
275°F
135°C
1
Cool
250°F
121°C
½
Very Cool
225°F
110°C
¼
Very Cool
Metric and Imperial Weights
It is a good idea to have one large weighing scale that will measure up to 5 kg. A smaller scale, the type often used by people on a diet, is good for measuring very small quantities accurately.
Grams
lb/oz (Pounds)
Grams
lb/oz (Pounds)
10 gm.
0.5 oz.
400 gm.
14 oz.
20 gm.
0.75 oz.
425 gm.
15 oz.
25 gm.
1 oz.
450 gm.
1 lb. (Pound)
50 gm.
2 oz.
500 gm.
1 lb. 2 oz.
75 gm.
3 oz.
700 gm.
1 lb. 9 oz.
110 gm.
4 oz.
750 gm.
1 lb. 10 oz.
150 gm.
5 oz.
1 kg.
2 lb. 3 oz.
175 gm.
6 oz.
1.25 kg.
2 lb. 12 oz.
200 gm.
7 oz.
1.50 kg.
3 lb. 5 oz.
225 gm.
8 oz.
1.75 kg.
3 lb. 14 oz.
250 gm.
9 oz.
2 kg.
4 lb. 6oz.
275 gm.
9.5 oz.
2.25 kg.
4 lb. 15 oz.
300 gm.
10.5 oz.
2.50 kg.
5 lb. 8 oz.
350 gm.
12 oz.
2.75 kg.
6 lb. 1 oz.
375 gm.
13 oz.
3 kg.
6 lb. 10 oz.
Volumes/Liquid Measure
Spoons and cups are slightly different sizes, not only in different countries but even within the same country. Therefore, it is a good idea to buy a set of measuring spoons. They are available from all good kitchen stores and often come on a chain, so that they do not get separated.
Buy a measuring jug that has litres, millilitres, pints and fluid ounces marked.
Milliliters
FL./OZ./Gallons
Pints
1.25 ml.
1/4 Table Spoon
2.5 ml.
1/2 Tea Spoon
5 ml.
1 Level Tea Spoon
15 ml.
1/2 fl. oz. (fluid ounce)
20 ml.
1 dessertspoon
30 ml.
1 fl. oz. (fluid ounce)
50 ml.
2 fl. oz.
59 ml.
74 ml.
118 ml.
4 fl. oz.
150 ml.
0.5 (UK) pint
200 ml.
0.66 pint
240 ml.
8 fl. oz.
300 ml.
10 fl. oz.
0.5 pint
425 ml.
15 fl. oz.
075 pint
480 ml.
16 fl. oz.
1 US pint
600 ml.
20 fl. oz.
1 pint
700 ml.
23 fl. oz.
1.25 pints
850 ml.
28 fl. oz.
1.5 pints
1
33 fl. oz.
1.75 pints
1.2
1 quart
2 pints
2
3.2 pints
3800
1 US gallon
4800
1 UK gallon
8 pints
Old Pakistani Measures
1 Masha
8 Ratti
1 Gram
1 Tola
12 Masha
12 Gram
1 Chhatank
5 Tola
160 Gram
1 Pao
4 Chhatank
225 Gram
1 Ser 4 Pao
1 Kilogram
Temperatures, Weights and Measures
Cookery books from different countries, even different periods in the same country use different units of measurements. They are a minefield of confusion. Change to metric system in recent times has made life easier, but many people are resistant to change. I read somewhere, “if God had meant humans to use the metric system, he'd have given us ten fingers!!"
I have attempted below to make some sense of this confusion, hope you will find what you are looking for.
Oven Temperature
Always warm the oven for at least 10 minutes or until the indicator light goes out telling you that the desired temperature has been reached. Oven temperatures vary. Fan ovens should be kept around 10-15° C lower than ordinary ones.
Fahrenheit (°F)
Centigrade (°C)
Gas Oven Mark
Description
475°F
246°C
9
Very Hot
450°F
232°C
8
Very Hot
425°F
218°C
7
Fairly Hot
400°F
204°C
6
Fairly Hot
375°F
191°C
5
Moderately Hot
350°F
177°C
4
Warm
325°F
163°C
3
Warm
300°F
149°C
2
Cool
275°F
135°C
1
Cool
250°F
121°C
½
Very Cool
225°F
110°C
¼
Very Cool
Metric and Imperial Weights
It is a good idea to have one large weighing scale that will measure up to 5 kg. A smaller scale, the type often used by people on a diet, is good for measuring very small quantities accurately.
Grams
lb/oz (Pounds)
Grams
lb/oz (Pounds)
10 gm.
0.5 oz.
400 gm.
14 oz.
20 gm.
0.75 oz.
425 gm.
15 oz.
25 gm.
1 oz.
450 gm.
1 lb. (Pound)
50 gm.
2 oz.
500 gm.
1 lb. 2 oz.
75 gm.
3 oz.
700 gm.
1 lb. 9 oz.
110 gm.
4 oz.
750 gm.
1 lb. 10 oz.
150 gm.
5 oz.
1 kg.
2 lb. 3 oz.
175 gm.
6 oz.
1.25 kg.
2 lb. 12 oz.
200 gm.
7 oz.
1.50 kg.
3 lb. 5 oz.
225 gm.
8 oz.
1.75 kg.
3 lb. 14 oz.
250 gm.
9 oz.
2 kg.
4 lb. 6oz.
275 gm.
9.5 oz.
2.25 kg.
4 lb. 15 oz.
300 gm.
10.5 oz.
2.50 kg.
5 lb. 8 oz.
350 gm.
12 oz.
2.75 kg.
6 lb. 1 oz.
375 gm.
13 oz.
3 kg.
6 lb. 10 oz.
Volumes/Liquid Measure
Spoons and cups are slightly different sizes, not only in different countries but even within the same country. Therefore, it is a good idea to buy a set of measuring spoons. They are available from all good kitchen stores and often come on a chain, so that they do not get separated.
Buy a measuring jug that has litres, millilitres, pints and fluid ounces marked.
Milliliters
FL./OZ./Gallons
Pints
1.25 ml.
1/4 Table Spoon
2.5 ml.
1/2 Tea Spoon
5 ml.
1 Level Tea Spoon
15 ml.
1/2 fl. oz. (fluid ounce)
20 ml.
1 dessertspoon
30 ml.
1 fl. oz. (fluid ounce)
50 ml.
2 fl. oz.
59 ml.
74 ml.
118 ml.
4 fl. oz.
150 ml.
0.5 (UK) pint
200 ml.
0.66 pint
240 ml.
8 fl. oz.
300 ml.
10 fl. oz.
0.5 pint
425 ml.
15 fl. oz.
075 pint
480 ml.
16 fl. oz.
1 US pint
600 ml.
20 fl. oz.
1 pint
700 ml.
23 fl. oz.
1.25 pints
850 ml.
28 fl. oz.
1.5 pints
1
33 fl. oz.
1.75 pints
1.2
1 quart
2 pints
2
3.2 pints
3800
1 US gallon
4800
1 UK gallon
8 pints
Old Pakistani Measures
1 Masha
8 Ratti
1 Gram
1 Tola
12 Masha
12 Gram
1 Chhatank
5 Tola
160 Gram
1 Pao
4 Chhatank
225 Gram
1 Ser 4 Pao
1 Kilogram
Kitchen Ingredients
Kitchen Ingredients
Here is a list of commonly used ingredients in an Indian kitchen. If you do not cook Indian food everyday, remember to buy small packets of spices, lentils and pulses etc. It may be an idea to share the spice packets with your friends as they tend to lose their flavour with age.
Cumin Seeds (Zeera)
Black mustard seeds (Rai)
Fennel seeds (Sounf)
Carom seeds ((Ajwain))
Fenugreek seeds (Methi)
Nigella Seeds (Kalaunji)
Cloves (Laung or Lavang)
Peppercorns (Kali mirch)
Cinnamon sticks (Dal-chini)
Black Cardamoms (Badi illaichi)
Green Cardamoms (Choti illaichi)
Bay leaves (Tez-patta)
Curry Leaves (Curry Patta)
Cloves (Long)
Coriander powder (Dhania)
Turmeric powder (Haldi)
Chilli powder (Lal mirch)
Sweet Paprika Powder (Shimla Mirch)
Ground cumin (Pisa Zeera)
Asafoetida powder (Heeng or Hing)
Garam masala
Mace (Jaiphal)
Nutmeg (Javitri)
Rose water essence (Gulab ras)
Saffron Strands (Kesar)
Gram flour (Bessan)
Chapatti Flour (Aatta)
Basmati or good quality rice(Chawal)
Lentils (Daals)
Split Green Gram Dal, with and without skin (Moong Dal Dhuli and with chhilka)
Whole Green Gram (Saabat Moong)
Black Gram, split- both with skin and washed (Urad Dal, chilka and dhuli)
Whole Black Gram(Saabat Urad)
Split Pigeon Peas (Arhar Dal)
Split Bengal Gram, skinless (Chana Dal)
White Chick peas (Sufaid Chanay)
Black Chick peas (Kala Chana)
Kidney beans (Rajma)
Tinned tomatoes
Vinegar
Bottled lemon juice
Cooking oil
Clarified butter (Ghee)
Here is a list of commonly used ingredients in an Indian kitchen. If you do not cook Indian food everyday, remember to buy small packets of spices, lentils and pulses etc. It may be an idea to share the spice packets with your friends as they tend to lose their flavour with age.
Cumin Seeds (Zeera)
Black mustard seeds (Rai)
Fennel seeds (Sounf)
Carom seeds ((Ajwain))
Fenugreek seeds (Methi)
Nigella Seeds (Kalaunji)
Cloves (Laung or Lavang)
Peppercorns (Kali mirch)
Cinnamon sticks (Dal-chini)
Black Cardamoms (Badi illaichi)
Green Cardamoms (Choti illaichi)
Bay leaves (Tez-patta)
Curry Leaves (Curry Patta)
Cloves (Long)
Coriander powder (Dhania)
Turmeric powder (Haldi)
Chilli powder (Lal mirch)
Sweet Paprika Powder (Shimla Mirch)
Ground cumin (Pisa Zeera)
Asafoetida powder (Heeng or Hing)
Garam masala
Mace (Jaiphal)
Nutmeg (Javitri)
Rose water essence (Gulab ras)
Saffron Strands (Kesar)
Gram flour (Bessan)
Chapatti Flour (Aatta)
Basmati or good quality rice(Chawal)
Lentils (Daals)
Split Green Gram Dal, with and without skin (Moong Dal Dhuli and with chhilka)
Whole Green Gram (Saabat Moong)
Black Gram, split- both with skin and washed (Urad Dal, chilka and dhuli)
Whole Black Gram(Saabat Urad)
Split Pigeon Peas (Arhar Dal)
Split Bengal Gram, skinless (Chana Dal)
White Chick peas (Sufaid Chanay)
Black Chick peas (Kala Chana)
Kidney beans (Rajma)
Tinned tomatoes
Vinegar
Bottled lemon juice
Cooking oil
Clarified butter (Ghee)
Kitchen Equipment
Kitchen Equipment
Pots, Pans and Gadgets
Here is an alphabetical list of some the equipment I use in the kitchen. Don't try and buy all of it at once. Buy a few new items at a time.
Aluminium Foil
Baking tray
Bread Knife
Cake Tins, assorted sizes and shapes
Can opener
Casserole pans. Large and medium, heavy bottomed with a lid. Glass lid is better as you can keep an eye on the food without having to open the lid all the time
Chopping board
Cling film
Coffee Maker
Colander
Cooking pans, a couple of different sizes, with handles and lids
Cooking Thermometer
Electric Beater
Electric, toasted sandwich maker
Food processor
Frying pans, a couple of different sizes
Funnel for filling jars, small and large, heat resistant
Garlic press
Grater of, 2-3 different thickness, including one for parmesan cheese
Grinder, electric
Hand beater (non electric)
Kettle, electric is quicker
Kitchen apron
Kitchen scissors
Knife sharpener
Knives, a selection of
Lemon Juicer
Measuring cups (1, 1/2, 1/3,1/4)
Measuring jug, 1-2 liter, with millilitre markings
Measuring spoon set, for correct measurement of small ingredients
Melon Baller
Microwave
Microwave safe bowls, pots, plates
Mixing bowl, large and medium
Muslin cloth square, large enough to take 2-3 liter
Oven gloves or mitts
Oven-proof casserole dish. Large is good as it can be used for many different amounts
Pepper mill
Pestle and mortar
Peeler and corer
Pressure cooker. It saves a lot of time when cooking beans, lentils and certain meat dishes
Rolling pin and rolling board
Spatulas and ladles, a few assorted, for frying and cooking
Sprouter, for sprouting moong beans, chickpeas, fenugreek, mustard seeds alfalfa, cress, fennel, rocket and sunflower and many other seeds (not for Kidney beans)
Steamer
Tarka Ladle, a long handled, large ladle for tempering dals (lentils) etc.
Tawa or a Griddle for making chapatties/parathas and pancakes etc. If you don’t have a ‘tawa’, any old, heavy bottomed frying pan will do
Timer
Toaster
Tongs or ‘chimta’, for cooking chapattis on the flame directly
Ulu knife for chopping herbs
Weighing scales
Wok or a Kadhai, large, for making ‘dry’ vegetable bhajies/curries.
Wok or Kadhai, smaller for deep-frying
Advice on buying pans:
Non-stick pans are better than ordinary ones. Heavy bottomed pans are better than light ones. Buying cheap equipment now will cost more in the long run as you will probably need to buy frequent replacements!
Pots, Pans and Gadgets
Here is an alphabetical list of some the equipment I use in the kitchen. Don't try and buy all of it at once. Buy a few new items at a time.
Aluminium Foil
Baking tray
Bread Knife
Cake Tins, assorted sizes and shapes
Can opener
Casserole pans. Large and medium, heavy bottomed with a lid. Glass lid is better as you can keep an eye on the food without having to open the lid all the time
Chopping board
Cling film
Coffee Maker
Colander
Cooking pans, a couple of different sizes, with handles and lids
Cooking Thermometer
Electric Beater
Electric, toasted sandwich maker
Food processor
Frying pans, a couple of different sizes
Funnel for filling jars, small and large, heat resistant
Garlic press
Grater of, 2-3 different thickness, including one for parmesan cheese
Grinder, electric
Hand beater (non electric)
Kettle, electric is quicker
Kitchen apron
Kitchen scissors
Knife sharpener
Knives, a selection of
Lemon Juicer
Measuring cups (1, 1/2, 1/3,1/4)
Measuring jug, 1-2 liter, with millilitre markings
Measuring spoon set, for correct measurement of small ingredients
Melon Baller
Microwave
Microwave safe bowls, pots, plates
Mixing bowl, large and medium
Muslin cloth square, large enough to take 2-3 liter
Oven gloves or mitts
Oven-proof casserole dish. Large is good as it can be used for many different amounts
Pepper mill
Pestle and mortar
Peeler and corer
Pressure cooker. It saves a lot of time when cooking beans, lentils and certain meat dishes
Rolling pin and rolling board
Spatulas and ladles, a few assorted, for frying and cooking
Sprouter, for sprouting moong beans, chickpeas, fenugreek, mustard seeds alfalfa, cress, fennel, rocket and sunflower and many other seeds (not for Kidney beans)
Steamer
Tarka Ladle, a long handled, large ladle for tempering dals (lentils) etc.
Tawa or a Griddle for making chapatties/parathas and pancakes etc. If you don’t have a ‘tawa’, any old, heavy bottomed frying pan will do
Timer
Toaster
Tongs or ‘chimta’, for cooking chapattis on the flame directly
Ulu knife for chopping herbs
Weighing scales
Wok or a Kadhai, large, for making ‘dry’ vegetable bhajies/curries.
Wok or Kadhai, smaller for deep-frying
Advice on buying pans:
Non-stick pans are better than ordinary ones. Heavy bottomed pans are better than light ones. Buying cheap equipment now will cost more in the long run as you will probably need to buy frequent replacements!
How To Hang Wallpaper
How To Hang Wallpaper
Wallpaper can make a tremendous difference in the appearance of any room. It is relatively easy to learn how to hang wall paper but it takes patience and attention to detail, especially if you are hanging patterned wallpaper, which requires matching at the seams.
Gather your materials and read through these instructions and the manufacturer’s guidelines before starting.
Difficulty: Average
Time Required: Varies, but plan on several days for a whole room
Here's How:
Prepare the walls
If you're hanging wallpaper on new drywall, prime the wall first with wallpaper primer to seal the drywall and help the paper adhere to the wall.
Wash any dirt or dust from the old walls and sand smooth any chipped paint. Remove old wallpaper using wallpaper remover, a wide blade, and rags.
Remove electrical outlet and light switch covers.
Use a putty knife to apply spackle over holes or cracks. Allow the spackle to dry, then sand lightly until the surface is smooth.
Pick a starting point.
The first strip of wallpaper will line up with the last strip of wallpaper you hang and the pattern should match up at that place. You will want to start and finish wallpapering in a corner, near the curtains or behind a door so that the mismatch is less obvious. The focal point of the room should have the fewest seams.
Measure out from your starting point and use a level to lightly draw a vertical straight edge on the wall. This line marks where the first strip of wallpaper should be placed.
Cut the wallpaper
Lay the first roll of paper, print side down, on the flat work surface. Confirm the top and bottom of the pattern. Measure, then cut the first wallpaper strip to the proper length, adding a few extra inches at the top and bottom. (This will be trimmed off later). Measure and cut the next several strips in order, paying attention to pattern match.
There are four pattern types -- random match, drop match, straight across match and free match.
Activate the adhesive on pre-pasted paper.
If the wallpaper is pre-pasted, loosely roll up the first cut strip of paper right side out and immerse it in room-temperature water in the water tray or bathtub. Check the manufacturer’s instructions for immersion time. Pull the strip out of the water, allowing the wallpaper to unroll slowly.
Apply wallpaper paste.
For un-pasted wallpaper, apply pre-mixed paste using a large pasting brush or paint roller, working from the middle to the ends. Be sure that all areas are covered with paste with no un-pasted spots. Gently fold the top of the sheet down to the middle so that the pasted sides touch. Next, fold the bottom edge up to the middle. This allows the paste to cure and keep it from drying out. Do not crease the wallpaper.
Hang the wallpaper.
Starting at the ceiling, carefully unfold the top half of first piece of the wallpaper and gently place the side edge of the strip along the measured line. Don’t forget to leave a few extra inches of paper at the top and bottom for trimming later.
When the strip is in the right position, drop down the bottom half and gently smooth the paper against the wall with your hands, beginning at one edge and working your way across. Use a smoothing brush or damp sponge to smooth out any air bubbles. Use a seam roller to gently smooth down the edges of the wallpaper.
Trim the excess paper.
Use a wide-blade putty knife to hold down the top of the wallpaper strip at the ceiling. Use the utility knife or straight-edge razor to trim the excess wallpaper. Repeat at the bottom of the strip. Carefully clean any paste from the ceiling and baseboard.
Wipe the strip of wallpaper with a clean, damp sponge to remove any paste and remaining air bubbles.
Smooth the corners.
At the corners, measure from the last full-width strip of wallpaper to the corner. Add 1 inch to that measurement and cut the next strip of wallpaper to that width. Activate or apply paste to the strip.
Apply the wallpaper on the wall, making sure to smooth it totally into the corner for interior corners or around the corner for exterior corners.
At the corner, make a small slit from the top of the strip to the wall to allow the strip to lay flat at the ceiling. Repeat on the bottom to allow the strip to lay flat at the floor. Trim off the top and bottom and clean the strip.
Hang around the corner.
Place the next strip of wallpaper on the wall so that it overlaps the extra 1 inch of paper from the previous piece.
Repeat hanging the strips around the room.
Continue hanging the next strips of wallpaper, taking care to match the pattern, trimming at the ceiling and floor, removing any creases or air bubbles, securing the seams, and cleaning the paste off the paper.
Replace light switch and plug plates.
If desired, cover the switch and plug plates with wallpaper, taking care to match the wallpaper pattern.
Tips:
Don't be in a hurry. Work slowly to avoid making mistakes.
Have a large area to work in and don't crowd yourself.
Cover every area of the back of the wallpaper with paste. Any area left dry, even a small space, will bubble and not adhere to the wall.
Smooth paper surfaces gently. Don't put any pressure on the face of the wallpaper.
Carefully clean off the surface of the wallpaper before the paste dries.
What You Need:
Wallpaper and Paste
Large Flat Work Surface
Tape Measure and Level
Ladder
Drop Cloth
Sandpaper, Spackle, Putty Knife
Bucket, Water, Water Tray, Sponges, Rags
Utility Knife or Straight Edge Razor
Smoothing Brush
Seam Roller
Wallpaper can make a tremendous difference in the appearance of any room. It is relatively easy to learn how to hang wall paper but it takes patience and attention to detail, especially if you are hanging patterned wallpaper, which requires matching at the seams.
Gather your materials and read through these instructions and the manufacturer’s guidelines before starting.
Difficulty: Average
Time Required: Varies, but plan on several days for a whole room
Here's How:
Prepare the walls
If you're hanging wallpaper on new drywall, prime the wall first with wallpaper primer to seal the drywall and help the paper adhere to the wall.
Wash any dirt or dust from the old walls and sand smooth any chipped paint. Remove old wallpaper using wallpaper remover, a wide blade, and rags.
Remove electrical outlet and light switch covers.
Use a putty knife to apply spackle over holes or cracks. Allow the spackle to dry, then sand lightly until the surface is smooth.
Pick a starting point.
The first strip of wallpaper will line up with the last strip of wallpaper you hang and the pattern should match up at that place. You will want to start and finish wallpapering in a corner, near the curtains or behind a door so that the mismatch is less obvious. The focal point of the room should have the fewest seams.
Measure out from your starting point and use a level to lightly draw a vertical straight edge on the wall. This line marks where the first strip of wallpaper should be placed.
Cut the wallpaper
Lay the first roll of paper, print side down, on the flat work surface. Confirm the top and bottom of the pattern. Measure, then cut the first wallpaper strip to the proper length, adding a few extra inches at the top and bottom. (This will be trimmed off later). Measure and cut the next several strips in order, paying attention to pattern match.
There are four pattern types -- random match, drop match, straight across match and free match.
Activate the adhesive on pre-pasted paper.
If the wallpaper is pre-pasted, loosely roll up the first cut strip of paper right side out and immerse it in room-temperature water in the water tray or bathtub. Check the manufacturer’s instructions for immersion time. Pull the strip out of the water, allowing the wallpaper to unroll slowly.
Apply wallpaper paste.
For un-pasted wallpaper, apply pre-mixed paste using a large pasting brush or paint roller, working from the middle to the ends. Be sure that all areas are covered with paste with no un-pasted spots. Gently fold the top of the sheet down to the middle so that the pasted sides touch. Next, fold the bottom edge up to the middle. This allows the paste to cure and keep it from drying out. Do not crease the wallpaper.
Hang the wallpaper.
Starting at the ceiling, carefully unfold the top half of first piece of the wallpaper and gently place the side edge of the strip along the measured line. Don’t forget to leave a few extra inches of paper at the top and bottom for trimming later.
When the strip is in the right position, drop down the bottom half and gently smooth the paper against the wall with your hands, beginning at one edge and working your way across. Use a smoothing brush or damp sponge to smooth out any air bubbles. Use a seam roller to gently smooth down the edges of the wallpaper.
Trim the excess paper.
Use a wide-blade putty knife to hold down the top of the wallpaper strip at the ceiling. Use the utility knife or straight-edge razor to trim the excess wallpaper. Repeat at the bottom of the strip. Carefully clean any paste from the ceiling and baseboard.
Wipe the strip of wallpaper with a clean, damp sponge to remove any paste and remaining air bubbles.
Smooth the corners.
At the corners, measure from the last full-width strip of wallpaper to the corner. Add 1 inch to that measurement and cut the next strip of wallpaper to that width. Activate or apply paste to the strip.
Apply the wallpaper on the wall, making sure to smooth it totally into the corner for interior corners or around the corner for exterior corners.
At the corner, make a small slit from the top of the strip to the wall to allow the strip to lay flat at the ceiling. Repeat on the bottom to allow the strip to lay flat at the floor. Trim off the top and bottom and clean the strip.
Hang around the corner.
Place the next strip of wallpaper on the wall so that it overlaps the extra 1 inch of paper from the previous piece.
Repeat hanging the strips around the room.
Continue hanging the next strips of wallpaper, taking care to match the pattern, trimming at the ceiling and floor, removing any creases or air bubbles, securing the seams, and cleaning the paste off the paper.
Replace light switch and plug plates.
If desired, cover the switch and plug plates with wallpaper, taking care to match the wallpaper pattern.
Tips:
Don't be in a hurry. Work slowly to avoid making mistakes.
Have a large area to work in and don't crowd yourself.
Cover every area of the back of the wallpaper with paste. Any area left dry, even a small space, will bubble and not adhere to the wall.
Smooth paper surfaces gently. Don't put any pressure on the face of the wallpaper.
Carefully clean off the surface of the wallpaper before the paste dries.
What You Need:
Wallpaper and Paste
Large Flat Work Surface
Tape Measure and Level
Ladder
Drop Cloth
Sandpaper, Spackle, Putty Knife
Bucket, Water, Water Tray, Sponges, Rags
Utility Knife or Straight Edge Razor
Smoothing Brush
Seam Roller
How To Buy Wallpaper
How To Buy Wallpaper
Wallpaper is a great way to add color and texture to any room. Paper all four walls of the room or place it on just one wall as a way to create a sense of drama. The range of colors and patterns available in today’s wallpaper will complement any style, whether your room is traditional or ultramodern.
Difficulty: Average
Time Required: Varies, depending on how quickly you make up your mind. But leave yourself at least a week.
Here's How:
Match the product to the space.
Wallpaper isn’t just for walls. Like the look of a tin ceiling? You can get that same appearance for a fraction of the price by buying patterned wallpaper. Wallpaper can also be used to cover dressers and other furniture that may be worn or damaged or that no longer fit with your decor. Simply cover the entire item as if you were wrapping a present. For a bit of visual interest, line the back wall of built-in shelves with wallpaper in a contrasting color or pattern. Many wallpaper styles also can be painted, allowing you to color-coordinate with other items in the room.
Shop around.
Visit Big-box, home improvement retailers, paint stores and small boutique stores to check out products. Several stores allow you to shop online, but it’s better if you see the wallpaper before you buy. Colors may appear different than they do online, and you’ll want to able to see any subtle markings or texture. Obtain samples so you can see what the wallpaper actually looks like on the intended walls. Lighting, both natural and from lamps, can affect how the paper will appear in the room.
Determine the type of traffic in the room.
Vinyl wallpaper is ideal for high-traffic areas, such as the kitchen or bathroom, because it is durable and can be cleaned with soapy water and a scrub brush. Standard wallpaper is more delicate and some types can be easily damaged. It is best for low-traffic areas.
Measure the size of the space where you will be using the wallpaper.
Measure the length around the room and the ceiling height. Note the size of windows, doors and other spaces where you will not need any wallpaper. Creating a simple sketch can be helpful. The store’s staff can also help determine how much wallpaper you will need for the project. Wallpaper is typically sold as a double roll, measuring about 20.5 inches wide by about 33 feet long. Remember, some patterned wallpaper requires pattern matching at the seams, so you will need extra.
Coordinate with other items in the room.
Take the measurements, fabric swatches from upholstered furniture and paint chips to the store when you shop. Look for wallpaper with colors and patterns that complement the items in the room.
Research the price.
The price of wallpaper varies greatly depending on the quality of paper, the pattern, and colors. Costs can run from about $25 a roll to hundreds of dollars per roll. Prices are quoted for a single roll but wallpaper is usually sold in double rolls. Ask the store employee whether the price can be discounted if you buy several rolls. If you see a special-order wallpaper that you like, write down the name of the manufacturer and pattern, then search online for discounted prices. In-stock wallpaper tends to be cheaper than special-ordered paper. Stores also may discount discontinued lines.
Mix and match.
If you are planning to wallpaper a room and you can’t find enough of your favorite paper in stock, consider using a second, complementary style of wallpaper. For example, mix striped wallpaper with a solid color.
Tips:
Consider ordering more wallpaper than you need in case you make a mistake.
Read the manufacturer’s instructions on installation before buying, especially if you plan to hang it yourself.
Patterned wallpaper with a drop match can be more difficult to hang.
What You Need:
Tape Measure
Fabric Samples
Room Measurements
Paint Color Samples
Wallpaper is a great way to add color and texture to any room. Paper all four walls of the room or place it on just one wall as a way to create a sense of drama. The range of colors and patterns available in today’s wallpaper will complement any style, whether your room is traditional or ultramodern.
Difficulty: Average
Time Required: Varies, depending on how quickly you make up your mind. But leave yourself at least a week.
Here's How:
Match the product to the space.
Wallpaper isn’t just for walls. Like the look of a tin ceiling? You can get that same appearance for a fraction of the price by buying patterned wallpaper. Wallpaper can also be used to cover dressers and other furniture that may be worn or damaged or that no longer fit with your decor. Simply cover the entire item as if you were wrapping a present. For a bit of visual interest, line the back wall of built-in shelves with wallpaper in a contrasting color or pattern. Many wallpaper styles also can be painted, allowing you to color-coordinate with other items in the room.
Shop around.
Visit Big-box, home improvement retailers, paint stores and small boutique stores to check out products. Several stores allow you to shop online, but it’s better if you see the wallpaper before you buy. Colors may appear different than they do online, and you’ll want to able to see any subtle markings or texture. Obtain samples so you can see what the wallpaper actually looks like on the intended walls. Lighting, both natural and from lamps, can affect how the paper will appear in the room.
Determine the type of traffic in the room.
Vinyl wallpaper is ideal for high-traffic areas, such as the kitchen or bathroom, because it is durable and can be cleaned with soapy water and a scrub brush. Standard wallpaper is more delicate and some types can be easily damaged. It is best for low-traffic areas.
Measure the size of the space where you will be using the wallpaper.
Measure the length around the room and the ceiling height. Note the size of windows, doors and other spaces where you will not need any wallpaper. Creating a simple sketch can be helpful. The store’s staff can also help determine how much wallpaper you will need for the project. Wallpaper is typically sold as a double roll, measuring about 20.5 inches wide by about 33 feet long. Remember, some patterned wallpaper requires pattern matching at the seams, so you will need extra.
Coordinate with other items in the room.
Take the measurements, fabric swatches from upholstered furniture and paint chips to the store when you shop. Look for wallpaper with colors and patterns that complement the items in the room.
Research the price.
The price of wallpaper varies greatly depending on the quality of paper, the pattern, and colors. Costs can run from about $25 a roll to hundreds of dollars per roll. Prices are quoted for a single roll but wallpaper is usually sold in double rolls. Ask the store employee whether the price can be discounted if you buy several rolls. If you see a special-order wallpaper that you like, write down the name of the manufacturer and pattern, then search online for discounted prices. In-stock wallpaper tends to be cheaper than special-ordered paper. Stores also may discount discontinued lines.
Mix and match.
If you are planning to wallpaper a room and you can’t find enough of your favorite paper in stock, consider using a second, complementary style of wallpaper. For example, mix striped wallpaper with a solid color.
Tips:
Consider ordering more wallpaper than you need in case you make a mistake.
Read the manufacturer’s instructions on installation before buying, especially if you plan to hang it yourself.
Patterned wallpaper with a drop match can be more difficult to hang.
What You Need:
Tape Measure
Fabric Samples
Room Measurements
Paint Color Samples
How To Quick Clean Any Room in the House
How To Quick Clean Any Room in the House
Do you dread cleaning day? Make quick work of home cleaning with our quick tips on cleaning any room in the house.
Difficulty: Easy
Time Required: Less than 30 minutes
Here's How:
Gather everything you'll need for cleaning into the target room. Include the vacuum and attachments, dust rags, furniture polish and glass cleaner.
Clear the room of clutter. Get rid of anything that doesn't belong there, including dishes, mail, toys (depending on the room), sports equipment, and old newspapers.
Choose a starting point. Spray a soft dust cloth liberally with furniture polish and dust and polish every wood surface, going around the room from start to finish. If the surfaces are particularly dusty or dirty, you might have to use several cloths. But keep these dusting rags for furniture polish only.
Now, go around the room again with glass cleaner and a clean, dust-free rag. Clean all the hard surfaces--mirrors, picture glass, light bulbs, window sills and blinds, tops of doors and door frames, door moldings, drapery rods, hanging art and collectibles. Spray the glass cleaner carefully. For large objects, spray directly on the object. For smaller pieces, spray the glass cleaner on the rag.
Next, straighten everything that is left in the room. Organize magazines and books, straighten lampshades, and rearrange the collectibles. By now, everything should be clean and in its right place.
Insert the edging wand attachment to the vacuum and clean corners, floor edges around the baseboards, tops of tall bookshelves, and ceiling corners.
Use the vacuum brush attachment to clean upholstered pieces such as chairs, sofas, bed headboards, valances and drapery panels.
You're almost finished! Clean the floor, using a vacuum if you have carpet or mop if you have hard floors. Start in the corner farthest from the door and work your way out the door.
Take one last look to make sure you didn't miss anything. Done!
Tips:
Collect all the cleaning products in a carrying tote which you can carry from room to room.
Don't try to organize drawers and closets this time. The point is to get things straightened up and clean. Save the bigger tasks for another time.
Have plenty of clean cloths or rags. When they get dirty, use a fresh one.
Do not wash dirty rags with other clothes. The cleaning chemicals can damage clothing or even leave spots.
What You Need:
Dust Rags
Wood Furniture Polish
Glass Cleaner
Vacuum with Attachments
Mop for Hard Flooring
Do you dread cleaning day? Make quick work of home cleaning with our quick tips on cleaning any room in the house.
Difficulty: Easy
Time Required: Less than 30 minutes
Here's How:
Gather everything you'll need for cleaning into the target room. Include the vacuum and attachments, dust rags, furniture polish and glass cleaner.
Clear the room of clutter. Get rid of anything that doesn't belong there, including dishes, mail, toys (depending on the room), sports equipment, and old newspapers.
Choose a starting point. Spray a soft dust cloth liberally with furniture polish and dust and polish every wood surface, going around the room from start to finish. If the surfaces are particularly dusty or dirty, you might have to use several cloths. But keep these dusting rags for furniture polish only.
Now, go around the room again with glass cleaner and a clean, dust-free rag. Clean all the hard surfaces--mirrors, picture glass, light bulbs, window sills and blinds, tops of doors and door frames, door moldings, drapery rods, hanging art and collectibles. Spray the glass cleaner carefully. For large objects, spray directly on the object. For smaller pieces, spray the glass cleaner on the rag.
Next, straighten everything that is left in the room. Organize magazines and books, straighten lampshades, and rearrange the collectibles. By now, everything should be clean and in its right place.
Insert the edging wand attachment to the vacuum and clean corners, floor edges around the baseboards, tops of tall bookshelves, and ceiling corners.
Use the vacuum brush attachment to clean upholstered pieces such as chairs, sofas, bed headboards, valances and drapery panels.
You're almost finished! Clean the floor, using a vacuum if you have carpet or mop if you have hard floors. Start in the corner farthest from the door and work your way out the door.
Take one last look to make sure you didn't miss anything. Done!
Tips:
Collect all the cleaning products in a carrying tote which you can carry from room to room.
Don't try to organize drawers and closets this time. The point is to get things straightened up and clean. Save the bigger tasks for another time.
Have plenty of clean cloths or rags. When they get dirty, use a fresh one.
Do not wash dirty rags with other clothes. The cleaning chemicals can damage clothing or even leave spots.
What You Need:
Dust Rags
Wood Furniture Polish
Glass Cleaner
Vacuum with Attachments
Mop for Hard Flooring
How To Give Your Curtains Some Class by Making a Window Valance
How To Give Your Curtains Some Class by Making a Window Valance
You can make a window valance even if you don’t sew. Here are step-by-step instructions for making a window valance, with and without sewing.
Difficulty: Average
Time Required: Varies Depending on Size
Here's How:
Measure the width of the window.
Determine the desired length of the valance, starting at the curtain rod. It should be about 15 inches deep, but it can be longer if you have an especially wide window.
Lay the fabric on a flat surface, with the front of the material facing down. Measure the desired width of the valance onto the fabric. A valance can be hung straight on a rod, or gathered. A straight valance should be at least as wide as the distance between the outer edges of the drapes. For a gathered look, measure 2 ½ times the window width for lightweight to medium weight fabrics. Measure three to four times the width for sheer fabrics. You will likely need more than one valance panel.
Add 2 inches to the width of each valence panel for the hems. Cut.
Measure the desired depth of the valence onto the fabric. Double the measurement; the fabric will eventually be folded in half. Add 2 inches for the hems. Cut.
Keeping the fabric face down, measure a 1-inch hem from each side of the material and place straight pins down the length of the material.
Stitch the hem on both sides with the sewing machine. Remove the pins. Or, use iron-on tape or glue gun to seal the hem.
Turn the fabric over so that the hemmed sides face down. Fold the bottom of the fabric up to the top so that all the edges of the fabric meet.
Measure a 1-inch hem from the top and pin. Stitch the hem with the sewing machine. Or, use the iron-on tape or glue gun to seal the hem.
Turn the fabric right-side out. All of the hems should face inside.
Measure 1 ½ inches from the line you just sewed. This is where the standard-size curtain rod will go. If placing on a thicker rod, increase the size accordingly.
Pin across the width and sew. Or, use the iron-on tape or glue gun.
Slide in the rod and hang.
Or, stuff the valence with newspaper or tissue paper to give it a puffy look, and hang.
What You Need:
Fabric
Tape Measure
Sewing Machine or Glue Gun
Thread
You can make a window valance even if you don’t sew. Here are step-by-step instructions for making a window valance, with and without sewing.
Difficulty: Average
Time Required: Varies Depending on Size
Here's How:
Measure the width of the window.
Determine the desired length of the valance, starting at the curtain rod. It should be about 15 inches deep, but it can be longer if you have an especially wide window.
Lay the fabric on a flat surface, with the front of the material facing down. Measure the desired width of the valance onto the fabric. A valance can be hung straight on a rod, or gathered. A straight valance should be at least as wide as the distance between the outer edges of the drapes. For a gathered look, measure 2 ½ times the window width for lightweight to medium weight fabrics. Measure three to four times the width for sheer fabrics. You will likely need more than one valance panel.
Add 2 inches to the width of each valence panel for the hems. Cut.
Measure the desired depth of the valence onto the fabric. Double the measurement; the fabric will eventually be folded in half. Add 2 inches for the hems. Cut.
Keeping the fabric face down, measure a 1-inch hem from each side of the material and place straight pins down the length of the material.
Stitch the hem on both sides with the sewing machine. Remove the pins. Or, use iron-on tape or glue gun to seal the hem.
Turn the fabric over so that the hemmed sides face down. Fold the bottom of the fabric up to the top so that all the edges of the fabric meet.
Measure a 1-inch hem from the top and pin. Stitch the hem with the sewing machine. Or, use the iron-on tape or glue gun to seal the hem.
Turn the fabric right-side out. All of the hems should face inside.
Measure 1 ½ inches from the line you just sewed. This is where the standard-size curtain rod will go. If placing on a thicker rod, increase the size accordingly.
Pin across the width and sew. Or, use the iron-on tape or glue gun.
Slide in the rod and hang.
Or, stuff the valence with newspaper or tissue paper to give it a puffy look, and hang.
What You Need:
Fabric
Tape Measure
Sewing Machine or Glue Gun
Thread
How To Clean Tea Stains From a China Teapot
How To Clean Tea Stains From a China Teapot
Who'd know that a visit to the drug store is the first step to having the right supplies to clean tea stains from a teapot?
Follow these simple steps for a sparkling clean cup or teapot.
Difficulty: Easy
Time Required: Less than 5 minutes, plus waiting time
Here's How:
Take the chill out of the pot or cup with a rinse of warm water.
Use very hot or boiling water to fill the stained teapot or cup to cover the stained area. Be sure that the hot water goes into the teapot's spout so it can be cleaned, too.
For a tea cup, cut a denture tablet into quarters and drop a piece into each cup. For a teapot, use one or two denture tablets.
Leave the denture tablets in the cups or teapot for one hour.
Check to see if the stains are gone.
For very stubborn stains, leave the water and tablets in overnight to give the solution longer to work.
When the stains have disappeared, wash the teapot in hot soapy water.
Rinse thoroughly with warm water.
Wipe the teapot or cups dry with a soft, absorbent towel.
Before replacing the lid on the teapot, let the pot air dry for several hours.
Tips:
If you have a very valuable or collectible teapot or cup, you should consult an expert before using any corrosive cleaner on the piece.
Be sure to wash the teapot in hot soapy water and rinse thoroughly to remove any cleaner.
Carefully wipe and air dry the teapot before you store it.
If the stain is particularly stubborn, try wiping the stain lightly with a soft damp rag dipped in baking soda. Rinse and dry.
What You Need:
Tea-Stained Cup or Teapot
Denture Cleaning Tablets
Hot Water
Soft Towel
Who'd know that a visit to the drug store is the first step to having the right supplies to clean tea stains from a teapot?
Follow these simple steps for a sparkling clean cup or teapot.
Difficulty: Easy
Time Required: Less than 5 minutes, plus waiting time
Here's How:
Take the chill out of the pot or cup with a rinse of warm water.
Use very hot or boiling water to fill the stained teapot or cup to cover the stained area. Be sure that the hot water goes into the teapot's spout so it can be cleaned, too.
For a tea cup, cut a denture tablet into quarters and drop a piece into each cup. For a teapot, use one or two denture tablets.
Leave the denture tablets in the cups or teapot for one hour.
Check to see if the stains are gone.
For very stubborn stains, leave the water and tablets in overnight to give the solution longer to work.
When the stains have disappeared, wash the teapot in hot soapy water.
Rinse thoroughly with warm water.
Wipe the teapot or cups dry with a soft, absorbent towel.
Before replacing the lid on the teapot, let the pot air dry for several hours.
Tips:
If you have a very valuable or collectible teapot or cup, you should consult an expert before using any corrosive cleaner on the piece.
Be sure to wash the teapot in hot soapy water and rinse thoroughly to remove any cleaner.
Carefully wipe and air dry the teapot before you store it.
If the stain is particularly stubborn, try wiping the stain lightly with a soft damp rag dipped in baking soda. Rinse and dry.
What You Need:
Tea-Stained Cup or Teapot
Denture Cleaning Tablets
Hot Water
Soft Towel
How To Make a Round Tablecloth
How To Make a Round Tablecloth
A round table of any size or height is an inexpensive piece of furniture that fits in many rooms and serves many purposes. Use one as a side table next to a bed, at the side of a chair, or for a party dining table. Cover the top with a decorative custom-made cover, and you have an accent piece for any room.
Difficulty: Average
Time Required: Varies, depending on sewing skill
Here's How:
Determine how much fabric you'll need.
Measure the diameter of the top of the table. To that number, add 2 times the amount you want the tablecloth to hang from the top all the way around. If you want a floor length tablecloth, measure from the top of the table to the floor. Double that number and add the result to the diameter. Add 1 1/2 inches (3/4" all the way around) for the diameter of the piece of fabric you'll need.
Prepare the fabric.
Sew panels of fabric together to create a square whose width is the diameter of the circle you've planned to make. Use the full width of the fabric panel for the center section and add the needed widths on each side.
Sew the fabric.
Sew the side panel or panels to the center panel, keeping the seams straight. Finish the seam allowance on the underside by zigzagging or overstitching.
Carefully press the seams flat, pressing the seam allowance to one side of the panel.
If your fabric has a pattern or plaid, be sure to match the pattern or lines of the plaid so that the top of the tablecloth is perfect.
Measure for the round.
Fold the panel in half, corner to corner.
Fold the panel again along the folded edge from corner to corner. You now have a square of fabric, four layers thick, with all the folded edges along one side.
Get ready to trace the outline.
Tie a pencil or piece of fabric-marking chalk onto the end of a piece of string. Cut the string to a length 1/2 the diameter of the desired finished tableclotha plus the hem allowance. Tie a knot in the free end.
Secure the knot of the sting into the folded corner of the fabric panel with a pin.
Mark the pattern.
Starting at one side edge, trace the length of the string onto the fabric, marking an arc onto the fabric.
Cut the round.
Remove the string and cut through all four layers of fabric along the marked outside edge. You'll now have a circle of fabric the desired diameter for your tablecloth, plus the hem allowance.
Prepare the hem.
Place the fabric circle right-side-down on an ironing board. Fold up the 3/4 inch hem and press up all the way around.
With pins, fold under the raw cut edge of the fabric and pin the hem in place.
Sew the hem.
Carefully either hand-sew or machine-sew the hem around the outer edge, taking care to keep the stitches an even distance from the edge.
Finishing touches.
Press the finished panel, carefully keeping the hem flat and even.
Tips:
Be sure to purchase enough fabric. A round tablecloth takes much more fabric than you'd think.
Consider using a decorative king-size sheet for your fabric. You'll get a lot of coverage for the money and might not have to piece the panels together.
Be sure your scissors are sharp and strong. It might be difficult to cut through four layers of fabric.
Have a large, clear surfact to work on. A dining room table or clean floor is the best place so that you can spread things out.
For a decorative touch, add fringe, beading, or cording around the bottom edge.
What You Need:
Your round table to be covered
Enough fabric to make the tablecloth
A marking pen or chalk
String
Sharp scissors
A sewing machine or needle and thread
Iron and ironing board
Trim or tassels if desired
A round table of any size or height is an inexpensive piece of furniture that fits in many rooms and serves many purposes. Use one as a side table next to a bed, at the side of a chair, or for a party dining table. Cover the top with a decorative custom-made cover, and you have an accent piece for any room.
Difficulty: Average
Time Required: Varies, depending on sewing skill
Here's How:
Determine how much fabric you'll need.
Measure the diameter of the top of the table. To that number, add 2 times the amount you want the tablecloth to hang from the top all the way around. If you want a floor length tablecloth, measure from the top of the table to the floor. Double that number and add the result to the diameter. Add 1 1/2 inches (3/4" all the way around) for the diameter of the piece of fabric you'll need.
Prepare the fabric.
Sew panels of fabric together to create a square whose width is the diameter of the circle you've planned to make. Use the full width of the fabric panel for the center section and add the needed widths on each side.
Sew the fabric.
Sew the side panel or panels to the center panel, keeping the seams straight. Finish the seam allowance on the underside by zigzagging or overstitching.
Carefully press the seams flat, pressing the seam allowance to one side of the panel.
If your fabric has a pattern or plaid, be sure to match the pattern or lines of the plaid so that the top of the tablecloth is perfect.
Measure for the round.
Fold the panel in half, corner to corner.
Fold the panel again along the folded edge from corner to corner. You now have a square of fabric, four layers thick, with all the folded edges along one side.
Get ready to trace the outline.
Tie a pencil or piece of fabric-marking chalk onto the end of a piece of string. Cut the string to a length 1/2 the diameter of the desired finished tableclotha plus the hem allowance. Tie a knot in the free end.
Secure the knot of the sting into the folded corner of the fabric panel with a pin.
Mark the pattern.
Starting at one side edge, trace the length of the string onto the fabric, marking an arc onto the fabric.
Cut the round.
Remove the string and cut through all four layers of fabric along the marked outside edge. You'll now have a circle of fabric the desired diameter for your tablecloth, plus the hem allowance.
Prepare the hem.
Place the fabric circle right-side-down on an ironing board. Fold up the 3/4 inch hem and press up all the way around.
With pins, fold under the raw cut edge of the fabric and pin the hem in place.
Sew the hem.
Carefully either hand-sew or machine-sew the hem around the outer edge, taking care to keep the stitches an even distance from the edge.
Finishing touches.
Press the finished panel, carefully keeping the hem flat and even.
Tips:
Be sure to purchase enough fabric. A round tablecloth takes much more fabric than you'd think.
Consider using a decorative king-size sheet for your fabric. You'll get a lot of coverage for the money and might not have to piece the panels together.
Be sure your scissors are sharp and strong. It might be difficult to cut through four layers of fabric.
Have a large, clear surfact to work on. A dining room table or clean floor is the best place so that you can spread things out.
For a decorative touch, add fringe, beading, or cording around the bottom edge.
What You Need:
Your round table to be covered
Enough fabric to make the tablecloth
A marking pen or chalk
String
Sharp scissors
A sewing machine or needle and thread
Iron and ironing board
Trim or tassels if desired
How To Use Fresh Fruit for a Centerpiece
How To Use Fresh Fruit for a Centerpiece
Here's How:
Look at your room's or table's color scheme and decide what fruits will look best. Citrus run yellow, orange, and green. Apples, grapes, persimmon, pomegranates are reds, purple, and pink.
Select a container that will allow the fruits to show. A clear footed bowl will stand off the table and the fruits will show through the glass. A decorative bowl will allow the fruits to show only at the top. You decide what will be best for your setting.
Measure the height and width of the container. You'll need to buy enough fruit to fill it generously.
Select the chosen fruit at a grocery store or farmer's market. Stick to inexpensive basics for filling the container. You might see some unusual fruits that you had not thought of, like star fruit, kiwi, or mangoes. If there is something interesting that will enhance your color scheme, buy one or two for accents.
Find fruit with leaves or cut some greenery from bushes around your home. You'll use these to fill in the gaps between the fruit. Be sure to rinse and dry the leaves before placing them in the arrangement.
Place a small pad or small folded towel in the bottom of your container to protect delicate fruit. If the container is clear, be sure to camouflage the pad with leaves. If the container is opaque, you can build up the bottom to save on fruit.
Carefully arrange the fruits in the container. Save the best looking pieces for the top where they'll show the most. If the pieces do not stay in place, secure them to each other with a few toothpicks.
Arrange sprigs of leaves between the fruits at all layers and insert some nice sprigs between the fruits on the top.
Place the finished arrangement in its intended place. This type of arrangement can be easily moved from room to room as needed.
Check the arrangement regularly and replace rotting or withering fruits as needed.
Do not eat the fruit when you disassemble the arrangement. Dispose of the pieces as they age.
Tips:
Select fruits that coordinate with your room or table linens.
Make an arrangement of all one type of fruit for a color statement or select different varieties of fruit for extra interest and texture.
If you can do it easily, place the arrangement in a refrigerator or other cool place when not on display. This will keep it fresh longer and retard rotting.
Check daily for freshness and replace the fading fruit.
What You Need:
Container
One or many types of very fresh fruit
Leaves
A small towel or foam pad
Scissors or clippers
Here's How:
Look at your room's or table's color scheme and decide what fruits will look best. Citrus run yellow, orange, and green. Apples, grapes, persimmon, pomegranates are reds, purple, and pink.
Select a container that will allow the fruits to show. A clear footed bowl will stand off the table and the fruits will show through the glass. A decorative bowl will allow the fruits to show only at the top. You decide what will be best for your setting.
Measure the height and width of the container. You'll need to buy enough fruit to fill it generously.
Select the chosen fruit at a grocery store or farmer's market. Stick to inexpensive basics for filling the container. You might see some unusual fruits that you had not thought of, like star fruit, kiwi, or mangoes. If there is something interesting that will enhance your color scheme, buy one or two for accents.
Find fruit with leaves or cut some greenery from bushes around your home. You'll use these to fill in the gaps between the fruit. Be sure to rinse and dry the leaves before placing them in the arrangement.
Place a small pad or small folded towel in the bottom of your container to protect delicate fruit. If the container is clear, be sure to camouflage the pad with leaves. If the container is opaque, you can build up the bottom to save on fruit.
Carefully arrange the fruits in the container. Save the best looking pieces for the top where they'll show the most. If the pieces do not stay in place, secure them to each other with a few toothpicks.
Arrange sprigs of leaves between the fruits at all layers and insert some nice sprigs between the fruits on the top.
Place the finished arrangement in its intended place. This type of arrangement can be easily moved from room to room as needed.
Check the arrangement regularly and replace rotting or withering fruits as needed.
Do not eat the fruit when you disassemble the arrangement. Dispose of the pieces as they age.
Tips:
Select fruits that coordinate with your room or table linens.
Make an arrangement of all one type of fruit for a color statement or select different varieties of fruit for extra interest and texture.
If you can do it easily, place the arrangement in a refrigerator or other cool place when not on display. This will keep it fresh longer and retard rotting.
Check daily for freshness and replace the fading fruit.
What You Need:
Container
One or many types of very fresh fruit
Leaves
A small towel or foam pad
Scissors or clippers
How To Create a Baby's Room on a Budget
How To Create a Baby's Room on a Budget
You don't have to spend a fortune to create a fun and wonderful baby's room. Pull all the elements together without breaking the bank.
Difficulty: Easy
Time Required: Planning Time
Here's How:
The first thing is to think "SAFE." Be sure to check out safety guidelines before buying or borrowing nursery furniture.
Start visiting swap meets, tag sales, and garage sales as soon as you know you'll be needing baby things. Use any secondhand sources you can think of, particularly for items that you'll use for a very short time, such as a bassinette, walker, baby bath, or jumper.
Select furniture and furnishings that will convert to good use as the child grows from infancy to the toddler stage. Planning ahead now will really pay off in the future. You'll only have to buy once!
Choose colors for the nursery that will coordinate with the colors of toys. Then the toys become decorative items themselves!
The best way to save lots of money is to do as much of the work as you can yourself! Paint furniture, sew curtains and quilts, paint the walls, and put up wallpaper. One of the biggest expenses in decorating is the labor, so the more you can do yourself, the more you'll save.
Use your money to buy things that will last through childhood - or at least a few years. Invest in a good bed and chest, but borrow or shop at discount stores for everything else.
If friends will be having a baby shower for you, this is a great time to get some things that will enhance your chosen room theme. Register for some things to decorate the room, such as bedding, furniture, and accessories.
Select a paint color for the walls that will "grow" with the child. Pale pink or baby blue are adorable for an infant, but may not last long.
Use baskets, drawers, and shelves to store toys, clothing, and other infant essentials.
Expand storage space by building shelves and adding extra clothes rods for the closet. You can buy simple do-it-yourself kits at home centers.
Instead of trying to wallpaper the whole room, paint the walls and decorate with a simple border or stencil a design around the windows, ceiling, and doors.
Your best resource for budget ideas will be other moms who have just been where you are now. Everyone is happy to share their ideas and their outgrown items.
Tips:
Be sure to think SAFE! If you borrow or buy an old crib, playpen, or car seat, be sure that it complies with current safety standards. Always think of your child's safety before good looks!
You can achieve a decorator look by choosing coordinated wallpaper and fabrics for a wall hanging, quilt, and window coverings.
Be sure to have all the baby essentials conveniently located where you'll use them. You won't want to have to walk away from the infant to get some needed supplies.
Don't forget a comfortable rocking chair with soft seat and arm cushions for those inevitable late-night feedings.
You don't have to spend a fortune to create a fun and wonderful baby's room. Pull all the elements together without breaking the bank.
Difficulty: Easy
Time Required: Planning Time
Here's How:
The first thing is to think "SAFE." Be sure to check out safety guidelines before buying or borrowing nursery furniture.
Start visiting swap meets, tag sales, and garage sales as soon as you know you'll be needing baby things. Use any secondhand sources you can think of, particularly for items that you'll use for a very short time, such as a bassinette, walker, baby bath, or jumper.
Select furniture and furnishings that will convert to good use as the child grows from infancy to the toddler stage. Planning ahead now will really pay off in the future. You'll only have to buy once!
Choose colors for the nursery that will coordinate with the colors of toys. Then the toys become decorative items themselves!
The best way to save lots of money is to do as much of the work as you can yourself! Paint furniture, sew curtains and quilts, paint the walls, and put up wallpaper. One of the biggest expenses in decorating is the labor, so the more you can do yourself, the more you'll save.
Use your money to buy things that will last through childhood - or at least a few years. Invest in a good bed and chest, but borrow or shop at discount stores for everything else.
If friends will be having a baby shower for you, this is a great time to get some things that will enhance your chosen room theme. Register for some things to decorate the room, such as bedding, furniture, and accessories.
Select a paint color for the walls that will "grow" with the child. Pale pink or baby blue are adorable for an infant, but may not last long.
Use baskets, drawers, and shelves to store toys, clothing, and other infant essentials.
Expand storage space by building shelves and adding extra clothes rods for the closet. You can buy simple do-it-yourself kits at home centers.
Instead of trying to wallpaper the whole room, paint the walls and decorate with a simple border or stencil a design around the windows, ceiling, and doors.
Your best resource for budget ideas will be other moms who have just been where you are now. Everyone is happy to share their ideas and their outgrown items.
Tips:
Be sure to think SAFE! If you borrow or buy an old crib, playpen, or car seat, be sure that it complies with current safety standards. Always think of your child's safety before good looks!
You can achieve a decorator look by choosing coordinated wallpaper and fabrics for a wall hanging, quilt, and window coverings.
Be sure to have all the baby essentials conveniently located where you'll use them. You won't want to have to walk away from the infant to get some needed supplies.
Don't forget a comfortable rocking chair with soft seat and arm cushions for those inevitable late-night feedings.
How To Enjoy a Perfect Christmas Tree
How To Enjoy a Perfect Christmas Tree
Difficulty: Easy
Time Required: Varies
Here's How:
Dig your Christmas tree stand out of your storage area and set it where you want to locate your tree. Measure the diameter of the opening in the bottom. This will determine the maximum size of tree trunk that will fit into the stand. Before you go shopping for a tree, measure your space (both height and width) so you can find just the right size tree.
Decide if you need a tall narrow tree, a tall wide tree, or a short tree. Measure from floor to ceiling for height (remember that you'll put a star or other decoration on the top.) Then measure the floor space that you can use to determine the diameter of the base branches. You can always trim off the branches at the bottom if the tree is too wide, but this might ruin the symmetry of the shape of the tree. The better the tree fits in the space, the better it will look in the room.
Before going off to the Christmas tree lot, collect gloves, a tape measure, an old blanket or plastic for the top of your car, rope (some places provide this), and a wood saw (if you're going to be cutting your own tree).
Decide what type of tree you like. The most popular are Frasier Fir, which lasts longer but the branches aren't very close together, Balsam, Douglas Fir, or Scotch Pine. Find a tree you like, and then measure the height, width, and trunk diameter to confirm that it will fit in your space.
If you're shopping for a cut tree, check the tag to see when the tree was cut. The fresher the better, no matter what variety you choose. Lift the tree off the ground and drop it back to the pavement, base first. If it's dry and drops lots of needles, it's probably not so fresh! Also, grip a branch in the palm of your hand and pull toward the end. Again, no needles should fall off. Make sure that the needles on the tree are bright green, glossy, green, and pliable.
If the tree is too tall, you can ask to have some bottom branches cut off. Be sure to keep these for decorations around your home. Have about 2" cut off the bottom of the trunk of the tree to open up the pores.
If the tree is small enough, you might be able to fit it into your car or trunk. If it's larger, place it on a blanket or tarp on the roof of the car and tie it down carefully. Some tree lots will put a sleeve of netting around the tree and help you tie it onto the car. You might offer the person a tip for the great help! Drive home slowly, checking to make sure the tree doesn't shift on the top of the car.
Place a heavy plastic sheet on the floor beneath the Christmas tree stand to protect you floor. Cut another 1/2" off the bottom of the tree (more if possible) and place it in the tree stand. Secure the tree with the bolts and fill the reservoir with water immediately.
If your tree doesn't seem very stable, secure it to something fixed with fishing line or wire. With children and pets wandering around the tree, you want to be sure it won't topple over.
Trim off any branches that are too long and choose which tip branch will hold the star or other tree top decoration. Trim it carefully to hold the decoration. Reserve any cut branches for small decorations around the house.
A cut Christmas tree will drink a lot of water, especially during the first week. Keep the Christmas tree stand filled with water at all times to keep it from drying out.
Now comes the time everyone has been waiting for--decorating the Christmas tree! Put on lights first, then garlands, then filler ornaments, and lastly, the specialty ornaments.
When you're ready to take the tree down, take the ornaments off in the opposite order you put them on the tree. Pack them away carefully and neatly so that they won't get damaged. Wind up the light strings carefully, making sure to keep the light bulbs in the sockets.
Contact your local trash company or city works department to get information about disposing of your Christmas tree. Under no circumstances should you every burn your Christmas tree!
Tips:
Your Christmas tree lot may offer a cut-tree preservative to put in the water. Use it! Or they may treat their trees with a preservative.
Water, water, water! Make yourself reminders to water the tree often.
Have a towel handy to wipe up any water spills. There are bound to be some and you wouldn't want to ruin your hardwood floors or carpeting.
Do not burn your Christmas tree! Dispose of it properly.
What You Need:
Heavy cotton or leather gloves
A tape measure
Blanket or tarp for the top of your car
Twine or bungee cords to secure your tree to top of your car
Plastic sheeting to put under the tree stand
Christmas tree stand
Twine, fishing line, or wire to secure the tree
Saw to cut off the bottom of the tree when you get it home
Clippers to get rid of extra branches
Big pitcher or long funnel for watering
Difficulty: Easy
Time Required: Varies
Here's How:
Dig your Christmas tree stand out of your storage area and set it where you want to locate your tree. Measure the diameter of the opening in the bottom. This will determine the maximum size of tree trunk that will fit into the stand. Before you go shopping for a tree, measure your space (both height and width) so you can find just the right size tree.
Decide if you need a tall narrow tree, a tall wide tree, or a short tree. Measure from floor to ceiling for height (remember that you'll put a star or other decoration on the top.) Then measure the floor space that you can use to determine the diameter of the base branches. You can always trim off the branches at the bottom if the tree is too wide, but this might ruin the symmetry of the shape of the tree. The better the tree fits in the space, the better it will look in the room.
Before going off to the Christmas tree lot, collect gloves, a tape measure, an old blanket or plastic for the top of your car, rope (some places provide this), and a wood saw (if you're going to be cutting your own tree).
Decide what type of tree you like. The most popular are Frasier Fir, which lasts longer but the branches aren't very close together, Balsam, Douglas Fir, or Scotch Pine. Find a tree you like, and then measure the height, width, and trunk diameter to confirm that it will fit in your space.
If you're shopping for a cut tree, check the tag to see when the tree was cut. The fresher the better, no matter what variety you choose. Lift the tree off the ground and drop it back to the pavement, base first. If it's dry and drops lots of needles, it's probably not so fresh! Also, grip a branch in the palm of your hand and pull toward the end. Again, no needles should fall off. Make sure that the needles on the tree are bright green, glossy, green, and pliable.
If the tree is too tall, you can ask to have some bottom branches cut off. Be sure to keep these for decorations around your home. Have about 2" cut off the bottom of the trunk of the tree to open up the pores.
If the tree is small enough, you might be able to fit it into your car or trunk. If it's larger, place it on a blanket or tarp on the roof of the car and tie it down carefully. Some tree lots will put a sleeve of netting around the tree and help you tie it onto the car. You might offer the person a tip for the great help! Drive home slowly, checking to make sure the tree doesn't shift on the top of the car.
Place a heavy plastic sheet on the floor beneath the Christmas tree stand to protect you floor. Cut another 1/2" off the bottom of the tree (more if possible) and place it in the tree stand. Secure the tree with the bolts and fill the reservoir with water immediately.
If your tree doesn't seem very stable, secure it to something fixed with fishing line or wire. With children and pets wandering around the tree, you want to be sure it won't topple over.
Trim off any branches that are too long and choose which tip branch will hold the star or other tree top decoration. Trim it carefully to hold the decoration. Reserve any cut branches for small decorations around the house.
A cut Christmas tree will drink a lot of water, especially during the first week. Keep the Christmas tree stand filled with water at all times to keep it from drying out.
Now comes the time everyone has been waiting for--decorating the Christmas tree! Put on lights first, then garlands, then filler ornaments, and lastly, the specialty ornaments.
When you're ready to take the tree down, take the ornaments off in the opposite order you put them on the tree. Pack them away carefully and neatly so that they won't get damaged. Wind up the light strings carefully, making sure to keep the light bulbs in the sockets.
Contact your local trash company or city works department to get information about disposing of your Christmas tree. Under no circumstances should you every burn your Christmas tree!
Tips:
Your Christmas tree lot may offer a cut-tree preservative to put in the water. Use it! Or they may treat their trees with a preservative.
Water, water, water! Make yourself reminders to water the tree often.
Have a towel handy to wipe up any water spills. There are bound to be some and you wouldn't want to ruin your hardwood floors or carpeting.
Do not burn your Christmas tree! Dispose of it properly.
What You Need:
Heavy cotton or leather gloves
A tape measure
Blanket or tarp for the top of your car
Twine or bungee cords to secure your tree to top of your car
Plastic sheeting to put under the tree stand
Christmas tree stand
Twine, fishing line, or wire to secure the tree
Saw to cut off the bottom of the tree when you get it home
Clippers to get rid of extra branches
Big pitcher or long funnel for watering
How To Add Your Own Personality to a Room
How To Add Your Own Personality to a Room
It's nice to walk into a room and feel you know a little bit about the person who uses it. Find ways to add your own personality to any room in your house.
Difficulty: Average
Time Required: Varies
Here's How:
Use a special collection of objects or art as a focal point. Collect things that have special meaning to you, such as dolls, airplanes, pens, musical instruments, or hats. Use them as the theme of your room. Choose colors, patterns, and fabrics to highlight the collection.
Select one unique antique or piece of memorabilia. Gather together supporting items, arrange furniture, and focus lighting to create a room that highlights that special piece.
Choose a theme for a room. It could be industrial, floral, bright and bold, or serene. Gather together things that will reinforce the theme and decorate the whole room around that them. Camping, aeronautics, gardens, or a spa are just a few ideas.
If you've enjoyed a wonderful trip, gather together your souvenirs to decorate the room. Choose colors that highlight the area of travel and select wall coverings and fabrics to expand on and reinforce the theme.
Choose your favorite colors for the color scheme for your room. Select several shades to use on furniture, walls, and trim.
Create some personal art for your room. Personal art is a true sign that the room reflects the person who inhabits it.
Collect several generations of family photos. Frame them to match or coordinate, selecting mats of complimentary or uniform colors. Arrange them on a main wall to create a "rogues gallery." If you have enough, surround windows and doors too.
Tips:
Choose your theme or color scheme before starting.
Gather things together and plan ahead.
Start your planning with the end result in mind.
Resist the temptation to add anything that doesn't support the original theme.
It's nice to walk into a room and feel you know a little bit about the person who uses it. Find ways to add your own personality to any room in your house.
Difficulty: Average
Time Required: Varies
Here's How:
Use a special collection of objects or art as a focal point. Collect things that have special meaning to you, such as dolls, airplanes, pens, musical instruments, or hats. Use them as the theme of your room. Choose colors, patterns, and fabrics to highlight the collection.
Select one unique antique or piece of memorabilia. Gather together supporting items, arrange furniture, and focus lighting to create a room that highlights that special piece.
Choose a theme for a room. It could be industrial, floral, bright and bold, or serene. Gather together things that will reinforce the theme and decorate the whole room around that them. Camping, aeronautics, gardens, or a spa are just a few ideas.
If you've enjoyed a wonderful trip, gather together your souvenirs to decorate the room. Choose colors that highlight the area of travel and select wall coverings and fabrics to expand on and reinforce the theme.
Choose your favorite colors for the color scheme for your room. Select several shades to use on furniture, walls, and trim.
Create some personal art for your room. Personal art is a true sign that the room reflects the person who inhabits it.
Collect several generations of family photos. Frame them to match or coordinate, selecting mats of complimentary or uniform colors. Arrange them on a main wall to create a "rogues gallery." If you have enough, surround windows and doors too.
Tips:
Choose your theme or color scheme before starting.
Gather things together and plan ahead.
Start your planning with the end result in mind.
Resist the temptation to add anything that doesn't support the original theme.
How To Cover a Lamp Shade With Fabric
How To Cover a Lamp Shade With Fabric
You can add a custom touch to a lamp shade with fabric that coordinates with your room's decor. Gather together the shade, paper for a pattern, fabric, scissors, glue, and trim, and you're half way there. Follow our instructions for a one-of-a-kind lamp shade for your home.
Difficulty: Average
Time Required: Varies
Here's How:
Lay a large sheet of newspaper, butcher paper, or brown wrapping paper on a large table or the floor.
Place the lamp shade on its side with the seam on one edge of the paper, leaving enough room to roll the shade over the paper.
Starting at the seam on the lamp shade, trace the shape of the top and bottom edges of the shade onto the paper, being careful not to get pen or pencil marks on the lamp shade.
Carefully roll the shade along the paper, marking the top and bottom edges on the paper until you get to the seam again.
Remove the shade from the paper.
Adding 1" at the top and bottom and at the seam line, cut the pattern of the shade from the paper.
Place the fabric, face down, on a clean, flat surface. Place the paper pattern on the desired fabric. Pin the pattern in place on the fabric.
Cut out the fabric, using your pattern as your guide.
Test fit the fabric on the shade and trim as necessary.
Cover your work surface with plastic or other protective covering. Spray the wrong side of the fabric with spray adhesive or apply diluted craft glue or fabric glue to the wrong side of the fabric with a soft brush, being careful not to get glue on the right side of the fabric.
Beginning at the seam area of the shade, lay the shade on one edge of fabric and carefully roll it onto the fabric a few inches.
Carefully pick up the shade and continue smoothing the fabric on the shade, lightly stretching and smoothing the fabric until the whole shade is covered.
In order to allow the fabric to curl over the top and bottom of the shade to the inside of the shade, you might want to carefully clip the edges of the fabric every half inch.
Smooth down all areas of fabric, clip in place with wooden clothes pins if necessary, and allow the adhesive to dry.
Decorate the top and bottom edges, to achieve a finished look, with a band of braid, ribbon, lace, beads, or fringe.
Tips:
Test-roll the shade on a tabletop to see how much paper and fabric you'll need.
Measure the lower edge length and upper edge length to determine how much trim you'll need to buy.
Before applying the glue to your fabric, test it on a small piece of fabric. Be sure the glue does not soak through the fabric and discolor it or leave spots. If it does, try another adhesive.
Use wooden clothes pins to clip the fabric in place at the top and bottom edges as the adhesive dries.
What You Need:
Plain white lamp shade
Large sheet of paper for the pattern
Decorative fabric
Large work surface
Good pair of scissors to cut paper and fabric
Spray adhesive, craft glue, or fabric glue
Braid or trim for the inside edge of the shade
Decorative trim, if desired, for the top and lower outside edge of the shade
You can add a custom touch to a lamp shade with fabric that coordinates with your room's decor. Gather together the shade, paper for a pattern, fabric, scissors, glue, and trim, and you're half way there. Follow our instructions for a one-of-a-kind lamp shade for your home.
Difficulty: Average
Time Required: Varies
Here's How:
Lay a large sheet of newspaper, butcher paper, or brown wrapping paper on a large table or the floor.
Place the lamp shade on its side with the seam on one edge of the paper, leaving enough room to roll the shade over the paper.
Starting at the seam on the lamp shade, trace the shape of the top and bottom edges of the shade onto the paper, being careful not to get pen or pencil marks on the lamp shade.
Carefully roll the shade along the paper, marking the top and bottom edges on the paper until you get to the seam again.
Remove the shade from the paper.
Adding 1" at the top and bottom and at the seam line, cut the pattern of the shade from the paper.
Place the fabric, face down, on a clean, flat surface. Place the paper pattern on the desired fabric. Pin the pattern in place on the fabric.
Cut out the fabric, using your pattern as your guide.
Test fit the fabric on the shade and trim as necessary.
Cover your work surface with plastic or other protective covering. Spray the wrong side of the fabric with spray adhesive or apply diluted craft glue or fabric glue to the wrong side of the fabric with a soft brush, being careful not to get glue on the right side of the fabric.
Beginning at the seam area of the shade, lay the shade on one edge of fabric and carefully roll it onto the fabric a few inches.
Carefully pick up the shade and continue smoothing the fabric on the shade, lightly stretching and smoothing the fabric until the whole shade is covered.
In order to allow the fabric to curl over the top and bottom of the shade to the inside of the shade, you might want to carefully clip the edges of the fabric every half inch.
Smooth down all areas of fabric, clip in place with wooden clothes pins if necessary, and allow the adhesive to dry.
Decorate the top and bottom edges, to achieve a finished look, with a band of braid, ribbon, lace, beads, or fringe.
Tips:
Test-roll the shade on a tabletop to see how much paper and fabric you'll need.
Measure the lower edge length and upper edge length to determine how much trim you'll need to buy.
Before applying the glue to your fabric, test it on a small piece of fabric. Be sure the glue does not soak through the fabric and discolor it or leave spots. If it does, try another adhesive.
Use wooden clothes pins to clip the fabric in place at the top and bottom edges as the adhesive dries.
What You Need:
Plain white lamp shade
Large sheet of paper for the pattern
Decorative fabric
Large work surface
Good pair of scissors to cut paper and fabric
Spray adhesive, craft glue, or fabric glue
Braid or trim for the inside edge of the shade
Decorative trim, if desired, for the top and lower outside edge of the shade
How To Modernize and Update the Lighting in Your Home
How To Modernize and Update the Lighting in Your Home
Bring more light to your home with these tips. From bulbs and switches to fixtures and lamps, simple changes will help to brighten things up.
Difficulty: Average
Time Required: Varies
Here's How:
Install dimmer switches on as many lamps and light fixtures as you can. In the bathroom, you can really create a soothing mood for bathing. A bedroom becomes more romantic. You'll have control over the intensity of light around your home and save energy at the same time.
For dark corners, use metal can up-lights. They can be purchased in a variety of styles and only need to be plugged in, with the light directed at the dark area. These are small and work great in a potted floor plant or on the top of a chest or armoire. Be sure to camouflage the fixture and just enjoy the light.
Install under-cabinet light strips in the kitchen, desk area, or workroom. The light will shine directly on the work area and make any task easier. Switch them off when you leave the job.
Add a decorative lamp to a bookshelf. It will not only break up the long line of books, but make it easier to find what you're looking for.
Place a small decorative lamp on the kitchen or bathroom, tucked into a corner. (Be sure to keep it away from any water!) It can serve as a night light but also be decorative.
Be sure that every room in your home has a light connected to a dimming wall switch at the entrance. You'll be able to turn it on when you walk into the room, then adjust the lighting as you find your way.
If your table space is limited, install a reading light on the wall near the bed or lounge chair. Reading will be a pleasure!
Remove boring ceiling fixtures and install can lights around the room. While you might need to bring in professional help for this one, it will be well worth it! You can direct the light to artwork, reading nooks, or work spaces.
Light your artwork with small fixtures attached on the top. There are many styles designed just for lighting art. Find them at a local home center, attatch it to the frame of the art, and plug in to the wall.
Install a dimming wall switch to control the light and fan on a ceiling fan. For even more convenience, purchase and program a remote control to turn the light or fan on and off.
Install a motion sensor on outdoor light fixtures to control the light when people walk too close to the house. Or, at a dark hallway or staircase, or in the garage or attic so that you never have to enter the space in the dark.
Add a light sensor to an outdoor light. You'll have light whenever it's dark outside, but the light will go off at daybreak.
Tips:
Use a lamp, up-light, and ceiling fixture all in one room. The layers of light will add interest and provide numerous lighting options.
Be sure to keep the light bulbs clean with frequent dusting. The light will be cleaner, too.
Bring more light to your home with these tips. From bulbs and switches to fixtures and lamps, simple changes will help to brighten things up.
Difficulty: Average
Time Required: Varies
Here's How:
Install dimmer switches on as many lamps and light fixtures as you can. In the bathroom, you can really create a soothing mood for bathing. A bedroom becomes more romantic. You'll have control over the intensity of light around your home and save energy at the same time.
For dark corners, use metal can up-lights. They can be purchased in a variety of styles and only need to be plugged in, with the light directed at the dark area. These are small and work great in a potted floor plant or on the top of a chest or armoire. Be sure to camouflage the fixture and just enjoy the light.
Install under-cabinet light strips in the kitchen, desk area, or workroom. The light will shine directly on the work area and make any task easier. Switch them off when you leave the job.
Add a decorative lamp to a bookshelf. It will not only break up the long line of books, but make it easier to find what you're looking for.
Place a small decorative lamp on the kitchen or bathroom, tucked into a corner. (Be sure to keep it away from any water!) It can serve as a night light but also be decorative.
Be sure that every room in your home has a light connected to a dimming wall switch at the entrance. You'll be able to turn it on when you walk into the room, then adjust the lighting as you find your way.
If your table space is limited, install a reading light on the wall near the bed or lounge chair. Reading will be a pleasure!
Remove boring ceiling fixtures and install can lights around the room. While you might need to bring in professional help for this one, it will be well worth it! You can direct the light to artwork, reading nooks, or work spaces.
Light your artwork with small fixtures attached on the top. There are many styles designed just for lighting art. Find them at a local home center, attatch it to the frame of the art, and plug in to the wall.
Install a dimming wall switch to control the light and fan on a ceiling fan. For even more convenience, purchase and program a remote control to turn the light or fan on and off.
Install a motion sensor on outdoor light fixtures to control the light when people walk too close to the house. Or, at a dark hallway or staircase, or in the garage or attic so that you never have to enter the space in the dark.
Add a light sensor to an outdoor light. You'll have light whenever it's dark outside, but the light will go off at daybreak.
Tips:
Use a lamp, up-light, and ceiling fixture all in one room. The layers of light will add interest and provide numerous lighting options.
Be sure to keep the light bulbs clean with frequent dusting. The light will be cleaner, too.
How To Decorate For a Memorable Holiday Party
How To Decorate For a Memorable Holiday Party
If you're planning a Christmas party, you'll find some good and simple ideas for making it a memorable occasion.
Difficulty: Easy
Time Required: Varies
Here's How:
Plan your party around a theme or a seasonal color scheme. Finding decorations and making plans will be easier. Choose anything from Santa to snowmen, music to angels. Find some other ideas for holiday theme ideas. Red, white, green, gold, and silver are traditional holiday colors. Use just one color or combine several for your decorations.
Making a simple phone call to invite your guests is easiest for a spur-of-the-moment party. But if you're planning ahead, design your party invitation after you've chosen your theme. Create an invitation that your guests will really remember. Cut out a paper shape for your theme and write the party information on the back. Embellish it with ribbon or glitter and add a tie for hanging.
Make an impression right from the start. Think about wrapping your front door with Christmas gift wrapping paper. Create a giant bow and tie it around the door. Don't forget a beautiful wreath. Arrange luminarias along the sidewalk and have Christmas music playing from the minute the guests arrive.
To add a holiday touch to every room in your home, tie bows on everything from candlesticks to doorknobs, teddy bears to chair backs. If you know how, make the bows with a wire tie. They'll be easy to remove and reuse year after year.
Place a small floral centerpiece or cluster of candles on a coffee table, piano, desk, or side table. Select a color to enhance your decorating theme and color scheme.
To add a festive look everywhere, sprinkle glitter on every surface you can see. Think lamp shades, table tops, buffet, bathroom countertops, buffet, table, dining table, and under glass serving plates. Be sure you don't get the glitter on food service dishes.
Select several tapes or CDs and play Christmas music all evening. Choose a type of music that compliments your decorating theme.
If you have a fireplace, pile it high with logs and keep it blazing all through the party. Recruit a friend to keep it going. If your fireplace does not burn real logs, arrange pillar candles at different heights and burn them. They'll cast a beautiful flickering light around the room.
Whether you're serving food as a buffet or seating your guests at the table, decorate the table with elements of your chosen theme or color scheme. In this case, "more" is good. Sprinkle glitter around the table. Your centerpiece, table linens, even the food, can compliment your decorating plan. Arrange colored, candied apples around a roast, green parsley or rosemary on white potatoes, white pearl onions mixed with green peas. The possibilities are endless.
Offer a small gift to each guest at the table. Decorate and personalize a tree ornament and use it as a place card. Or decorate cut-out cookies with your guests' names. Tie a small sheer bag with pot pourri or have a mini pointsettia at each place. Place your guest's name at the favor and date it as a memento of the occasion.
Even if you don't have enough for every guest, use your holiday china. For a buffet service, alternate holiday plates with plain, regular ones on the pile. If guests are seated, alternate the patterns around the table. Be sure to use a tablecloth or mats and napkins to continue your color scheme. And don't forget the polished silver and crystal. After all, it's a party!
Have a simple holiday decoration in every room that your guests will enter. Use a pretty wreath on the door of the room where they'll leave their coats, a glowing candle in the powder room, a beautiful pointsettia in the kitchen, small arrangement on the hall table, or mini Christmas tree on the coffee table. The possibilities are endless. And what a difference these special touches will make!
For a fun addition, and for the fun-at-heart, hang some mistletoe or a kissing ball from a chandelier.
Tips:
If you're on a budget, you'll find that candle tapers, pillars, or votives give a beautiful glow and festive look to any room.
A footed clear glass bowl piled high with colored glass tree ornaments makes a pretty centerpiece in place of flowers.
Don't forget to turn on all your Christmas lights before your guests arrive.
Place candles all around the house and turn out all the lights except the ones on the Christmas tree. Everything will look romantic and cozy for your party.
What You Need:
Candles-- lots of them!
Holiday Lights- lots of them!
Holiday Patterned China
Glitter-- lots of it!
CD's of Your Favorite Christmas Music
Lots of Firewood and Matches
A Beautiful Christmas Tree
Ivy, Holly, and Pine Boughs
Pointsettias
If you're planning a Christmas party, you'll find some good and simple ideas for making it a memorable occasion.
Difficulty: Easy
Time Required: Varies
Here's How:
Plan your party around a theme or a seasonal color scheme. Finding decorations and making plans will be easier. Choose anything from Santa to snowmen, music to angels. Find some other ideas for holiday theme ideas. Red, white, green, gold, and silver are traditional holiday colors. Use just one color or combine several for your decorations.
Making a simple phone call to invite your guests is easiest for a spur-of-the-moment party. But if you're planning ahead, design your party invitation after you've chosen your theme. Create an invitation that your guests will really remember. Cut out a paper shape for your theme and write the party information on the back. Embellish it with ribbon or glitter and add a tie for hanging.
Make an impression right from the start. Think about wrapping your front door with Christmas gift wrapping paper. Create a giant bow and tie it around the door. Don't forget a beautiful wreath. Arrange luminarias along the sidewalk and have Christmas music playing from the minute the guests arrive.
To add a holiday touch to every room in your home, tie bows on everything from candlesticks to doorknobs, teddy bears to chair backs. If you know how, make the bows with a wire tie. They'll be easy to remove and reuse year after year.
Place a small floral centerpiece or cluster of candles on a coffee table, piano, desk, or side table. Select a color to enhance your decorating theme and color scheme.
To add a festive look everywhere, sprinkle glitter on every surface you can see. Think lamp shades, table tops, buffet, bathroom countertops, buffet, table, dining table, and under glass serving plates. Be sure you don't get the glitter on food service dishes.
Select several tapes or CDs and play Christmas music all evening. Choose a type of music that compliments your decorating theme.
If you have a fireplace, pile it high with logs and keep it blazing all through the party. Recruit a friend to keep it going. If your fireplace does not burn real logs, arrange pillar candles at different heights and burn them. They'll cast a beautiful flickering light around the room.
Whether you're serving food as a buffet or seating your guests at the table, decorate the table with elements of your chosen theme or color scheme. In this case, "more" is good. Sprinkle glitter around the table. Your centerpiece, table linens, even the food, can compliment your decorating plan. Arrange colored, candied apples around a roast, green parsley or rosemary on white potatoes, white pearl onions mixed with green peas. The possibilities are endless.
Offer a small gift to each guest at the table. Decorate and personalize a tree ornament and use it as a place card. Or decorate cut-out cookies with your guests' names. Tie a small sheer bag with pot pourri or have a mini pointsettia at each place. Place your guest's name at the favor and date it as a memento of the occasion.
Even if you don't have enough for every guest, use your holiday china. For a buffet service, alternate holiday plates with plain, regular ones on the pile. If guests are seated, alternate the patterns around the table. Be sure to use a tablecloth or mats and napkins to continue your color scheme. And don't forget the polished silver and crystal. After all, it's a party!
Have a simple holiday decoration in every room that your guests will enter. Use a pretty wreath on the door of the room where they'll leave their coats, a glowing candle in the powder room, a beautiful pointsettia in the kitchen, small arrangement on the hall table, or mini Christmas tree on the coffee table. The possibilities are endless. And what a difference these special touches will make!
For a fun addition, and for the fun-at-heart, hang some mistletoe or a kissing ball from a chandelier.
Tips:
If you're on a budget, you'll find that candle tapers, pillars, or votives give a beautiful glow and festive look to any room.
A footed clear glass bowl piled high with colored glass tree ornaments makes a pretty centerpiece in place of flowers.
Don't forget to turn on all your Christmas lights before your guests arrive.
Place candles all around the house and turn out all the lights except the ones on the Christmas tree. Everything will look romantic and cozy for your party.
What You Need:
Candles-- lots of them!
Holiday Lights- lots of them!
Holiday Patterned China
Glitter-- lots of it!
CD's of Your Favorite Christmas Music
Lots of Firewood and Matches
A Beautiful Christmas Tree
Ivy, Holly, and Pine Boughs
Pointsettias
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