Embroidery Tutorial

Now stitching an embroidery with the sewing machine is common. But still hand embroidery will be my first choice. I learn embroidery with my mother and use to do a lot of embroidery work with her. Here are the tutorial of Stitching.

HOW TO MAKE A RUNNING STITCH

 

"Samosa"

Samosa is a type of  stuff pastry an Indian cuisine liked by everyone.

Serve: 6-7 person

Ingridents:

For Dough:
3 bowl Maida  flour
1/2 bowl Sooji (semolina flour)
1 bowl Refined oil
Lukewarm water
Salt as per taste

For Stuffing:
1 kg potato
1 bowl green peas
1 tsp Sauf (fennel seeds)
1 tsp dry coriander powder
1/2 tsp turmeric powder
a pinch of hing
2 tsp Garam Masala
1tsp Aamchoor Powder
Fine chopped green chilies (as per taste)
a medium  piece of grated ginger
Salt as per taste
1/2 tsp red chilli powder
1/2 liter Oil to deep fry

Preparation:
For Dough:
Mix all flour, oil and salt and knead it with lukewarm water to make a soft dough.
Cover it with wet muslin cloth.

For Stuffing:
Cut potatoes into small pieces
Heat oil in a pan, add all above spices.
Mix potatoes, green peas and salt. Mix water. Cover a lid over pan.
When potatoes are cooked mix ginger and chillies.
Add aamchoor and garam masala powder.

For Samosa:
Cut dough into medium balls. Roll each ball into circle and cut into a half.
Make a  cone by joining two edges of half circle and apply water in its edges.
Fill stuffing into the cone and stick it.
Heat oil and deep fry Samosa.
Serve it with sauce or chatani.

Aam cha kissu loncha (Aam ka khatta meetha achar)

Ingridents:
1 kg Raw Mangoes (Grated)
1/2 kg sugar or Jaggery
Salt as per taste
2 tsp Methidana ( saute)
1 tsp Hing (saute)
25 gm red chilli powder
25 gm Fennel seeds

Prepration:
Put grated raw mangoes in a pan, cook it for a while.
Put sugar/ jaggery in the pan, cook it until it become thick.
Add methidana, hing, salt, red chilli powder and fennel seeds.
Put in a glass jar.

Chatpatta Nimbu Masala Achar

Ingridents:
100 nos.Lemon
Salt ( weighs equal to 20 nos. of lemon)
150 gm Methidana
5 gm hing
75 gm Haldi

Prepration:
Cut 80 lemon in equal pieces.
Mix haldi and salt with the pieces of lemon.
Saute methidana and haldi and grind it.
Mix all spices with lemon pieces. Add juice of 20 lemon.
Keep it in sunlight for 10-15 days.
Your Chatpatta Nimbu Masala Achar is ready which u can enjoy with pakodis, puri, etc.

Aam ka Achar

Ingridents:
5 kg round raw mangoes
1 kg salt
1 kg Mustard oil
350 gm Medium Mustard seeds (Rai)
4 tablespoon Turmeric Powder ( Haldi)
200 gm  Fennel seeds (Sauf)
250 gm Red chilli powder
200 gm Fenugreek seed (Methi dana)
10 gm hing powder
100 gm black onion seeds (Mangrela)

Prepration:
Wash raw mangoes, cut them into equal pieces.
Mix salt and turmeric powder with raw mangoes.
Grind mustard seeds, saute methi dana and hing, grind it after sometime.
Now add above grinded powder with raw mangoes, mix it properly.
Add some  mustard oil and mix it properly.
Put it in glass jar and pour mustard oil.

Keep tightly in a jar for 10-15 days.