Mayur Tidake's DBRT student 2017-18

batter * Ingrediant - maida(5 kg) ,  salt (60 gm) , yeast                         (100 gm) ,  water (750 ml)                                             * Instrument - tray , breash , glow , atta mix                                     machine , peel tool  . * prosidure - first take atta with the help of atta                             maida , sugar , salt , yeast in atta                             machine add water of mix it porparly                        when atta is ready put oil layer tray                         make small oval shape of atta & put                        that on tray when tray is full put that                        on side don't move that for heat our                        brick oven 450 % with wood put                              our pav tray in oven with help of                              bekey bae when you remove it layer                        oil on pav when it cool remove it                             from tray & our p

KHAVA Equipment   : Iron pan ,stove ,iron stirrer Requirements  :   Buffalos milk [ 2 liters] Procedure  : take 2 liters of frizz ,clean  before milk pour milk in the pan place the over the gas stove when meth starts bolting stint the milk continuing in circular motion by flattened end of iron stirrer. Constant evaporation of moisture  take place & thickness of milk increases . Vigorous stirring is continued until paste begins to dry up .The final product is ready when it shows  the sign of leaving  sides of pan  stick together so as to pan ,put off the solve . The finished product is in the form of ball of sell or dough with uniform size. Observation :  Yield of around 400 - 500 gm khava from    [ 2 liters] of milk . it is moist , brownish in color 

How to make Mixed Vegetable Pickle: Ingredients: 1 cup carrot thinly chopped 1 cup french beans thinly chopped 1 cup bitter gourd chopped 1/2 beet root (peeled and chopped) 1 inch ginger minced 2-3 cloves garlic minced 2 green chillies thinly chopped 2 tbsp mustard oil 2 tbsp mustard seeds Few curry leaves chopped 1/2 tsp red chilli powder 1/2 tbsp turmeric powder 1/2 tbsp mace 3-4 black peppercorns crushed 1 tbsp vinegar 1/2 tsp lemon juice Salt to taste Combine all the vegetables in a big bowl and add salt, red chilli powder and turmeric powder. Mix well and keep aside. Heat the oil in a non-stick pan and add mustard seeds and curry leaves. Allow the seeds to crackle and add ginger-garlic and green chillies. Saute for few seconds and now mix the vegetables. Stir with the mace, peppercorns, vinegar and lemon juice. Leave on medium high heat at least for 8-10 minutes and then turn off the gas. Leave the mixture to cool completely and then fill in

First Aid Box Administering the right first aid to a victim can make all the difference in the world. Not only can it assure a speedy recovery, but at times it can make a life-threatening situation more manageable. Having a  well-equipped first-aid box at home  is very important, especially when you have kids and pets in the house. In an emergency, it is the contents of this box that will come to your aid while you suffer through a long drive to the hospital or  wait for the ambulance  to come to your front door. Your first-aid box must have the ultimate solution for common ailments. Whether you have a headache, an allergic reaction, a broken toenail or have suffered a few burns, it is these items in your first aid box that will provide instant relief. However, don’t just stock it and forget about it. You must remember to clean and re-stock your medicines and creams time and again. Do look at the expiry dates and throw out items that have lived their life. In an emergency, no

MASTER KIT FOR DRINKING WATER Our Kits for following Drinking Water parameters have been evaluated and validated by Shriram Institute for Industrial Research, Delhi (SIIR) under UNICEF Protocol. These Kits have been approved by Govt. of India’s Dept. of Drinking Water Supplies (DDWS) for supply to PHEs/Health Depts. of State Governments. These parameters are available in a single integrated Kit called Master Kit for Drinking Water. Details are as under: 1) Hardness Specifications: Test Pack: Hardness Type: Ti Range & LC (ppm): 0 to 1000 (LC - 5 & 1 ppm) No.of Tests/pack: 200 2) Alkalinity Specifications: Test Pack: pH (narrow range) Type: C Range & LC (ppm): 6.5 to 8.5 with 0.5 increment No.of Tests/pack: 100 3)Chlorides    Specifications: Test Pack: Chlorides Type: C Model: LR Range & LC (ppm): 0.2 to 5.0 ppm No.of Tests/pack: 100 Desirable limit (max.): 250 ppm Permissible limit (max.): 1000 ppm 4) Irom   Specificati

Dryer

Table on a satchup

Pulse rate What is the pulse? The pulse is simply the  expansion of the arteries . This expansion is caused by an increase in blood pressure pushing against the elastic walls of the arteries each time our heart beats. These arterial expansions rise and fall in time with the heart as it pumps our blood and then rests as it refills. The pulsations are felt at certain points on the body where larger arteries run closer to the skin. Find out more from  MNT  about heart rates with an article that explains what constitutes a  normal heart rate reading . We also have an article that answers the question,  How to find a pulse Arteries run closely under the skin at the wrist and neck, making the pulse particularly easy to find at these points. Here are the  simple steps  needed to take a pulse at the wrist (radial pulse): Turn one hand over, so it is palm-side up Use the other hand to place two fingertips gently in the groove on the forearm, down from the fold of the wrist a

Jam Ingredients Fruit  - preferably fresh, but frozen (without syrup works, too) Pectin  - 1 package (box usually) or if you get it in bulk, 8 Tablespoons, see the directions below for specifics - (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. It usually goes for about $2.00 to $2.50 per box. You'll get best results with no-sugar needed pectin, whether you choose to add sugar or not!  See here for more information about how to choose the type of pectin to use. Jar funnel  ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber. Sugar  - About 4 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave.  Equipment At least 1 large pot ; I prefer 16 to 20 quart Teflon lined (taking care not to overheat the pots) pots for eas

Tomato ketchup Ingredients: 1 1/2 kgs Tomatoes (Tamatar) 1 tsps chilli powder 1 1/2 cups Sugar (Cheeni) 2 Cloves (Lavang) 1 Cardamom (Elaichi Moti) 1/4" piece Cinnamon (Dalchini) 2 tsps chopped Ginger (Adrak) 4 cloves Garlic (Lasun) 1 cup Vinegar (Sirka) 2 tsps Salt (Namak) 1/2 tsp glacial acetic acid 2 tsps sodium benzoate  How to make tomato ketchup: Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick. Pass through a sieve. Add vinegar, sugar and chilli powder and cook until thick. Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water. Pour the ketchup in bottles and cork tightly. Use after one week. This tomato ketchup can be kept for one year.

Amla supari Ingredients to make Amla Supari  1/2 kg Indian Gooseberry ( Awala) 2-3 tbsp of Fennel Seeds ( Saunf) 2-3 tbsp of Carom Seeds ( Ajwain ) 2 tbsp of Rock Salt ( Sendha Namak) 2 tbsp of Black Salt ( Kala Namak) How to make Amla Supari   Wash the Awala thoroughly. In a large vessel bring 4-5 cups of water to boil. Add the awala to this boiling water and cover cook for about 10-15 minutes on low to medium heat. Put off the flame and allow the awala to sit in the water for another 10 minutes. Drain the water and allow the Awala to cool down completely. Remove the seeds and chop the awala to medium chunks using a knife. On a heated skillet , dry roast the Fennel seeds and Carom seeds on low flame until fragrant. Let them cool and then grind it to powder in a grinder. Add this powdered Carom and Fennel seed powder , Black salt and Rock salt to the Awala pieces and mix well. Keep this awala pieces in ample of Sun light for 4-5 days. Once they are completely

My setchup job