Making Ghee at Home

Before marriage I used to ask my mother, “why you bother to take out ghee (clarified butter) at home?. We can buy ready-made ghee.” And her usual reply used to be, “you will know when you become mom”. I’m sure this is the most-used phrase by mom’s when they can’t express their feelings in words.

After marriage I came to know my MIL (mom-in-law) also had same theory of taking out ghee at home. She don’t even remember when she last bought ghee from market.

My MIL expected me to do the same. However, as a newly married and with no experience of household-stuffs, I never understood the rationale behind making ghee at home when it’s easily available in market.

But with time comes maturity. I realized that at the same price now I can get ghee along with butter and mawa that too totally pure.

It’s simple calculation. In order to make 1 Kg ghee, cream from approximately 30L full-cream milk (e.g. Amul Gold) is required. So, instead of buying 1 Lit toned-milk (e.g. Amul Taza) per day for 1 month, if we buy 1 Lit full-cream milk for whole month, approximately 1 kg ghee can be made at the end of month.

Approximate price difference between full-cream and toned milk is Rs 10/lit. So, the additional cost of 30L full-cream milk will be Rs 300. Which means at the end of the month you get 1 kg ghee (along with butter and mawa) for just Rs 300.

We homemakers (I dislike referring us as housewives) are always looking for options to provide pure and healthy food to our families and that too in a cost-effective manner. So I’m sure you will agree to my point.

However, let me tell you, extracting ghee used to be a very time-consuming and messy affair for me. I needed to make up my mind a day before that next day is the ghee-making day. But, since the time I have started using microwave (instead of gas burner) for extracting ghee, things have become much easier now.

So, below I have shared the complete process that I follow to extract ghee:

When boiled milk is cooled a thick layer of cream is formed. I leave milk overnight in refrigerator without disturbing it. Next day I get thick layer of malai or chalee as we call it.

I store malai  in freezer in a close container and take out ghee in every 10 days. When I need fresh butter I follow different process you can read post how to make butter at home to know about it in detail. Here I will share how I extract ghee in microwave that takes around 20 minutes.

  • Take out malai from freezer and leave it for 2 hour and let it thaw.

    ghee making in microwave
    ghee making in microwave
  • Stir it for a minute and break the lumps and you will get smooth paste like texture.

    ghee making microwave malai at room temperaturee
    malai at room temperature
  • Remove the spoon and keep the bowl in microwave mode @ 900W for 5 minutes.
  • Carefully remove the bowl from microwave and mix properly. Again keep the bowl in microwave for 5 minutes. Make sure that content doesn’t overflow. Therefore use a big bowl to avoid overflowing.

    ghee making in microwave
    malai after 5 minutes in microwave
  • Stir intermittently and you will notice ghee separating from malai. White thick liquid will transform into clear transparent liquid.

    ghee making in microwave transparent ghee is visible
    transparent ghee is visible
  • Keep in microwave for another 5 minutes. Now carefully take it out. The residue will appear slight brown in color and ghee is ready.

    ghee in microwave
    ghee is ready
  • Leave it to cool for half an hour and then ghee can be strained.
  • I use rough synthetic cloth for straining purpose (instead of kitchen strainer). Cloth allows better control and I can squeeze mawa (residue) to easily drain the ghee. Also, I dampen the cloth with water before straining the ghee because damp cloth absorbs less ghee.
ghee making in microwave
straining ghee

After straining-out the ghee, I get this residual mawa. This mawa can be stored in fridge for further use.

 ghee makingin microwave residue mawa
residual mawa

This mawa can be used various ways. Gulab-jamun from this mawa turn out to be super soft and delicious. You can even make filling of chandrakala sweet from this mawa. No one can make out if it’s made from fresh mawa or this residual mawa.

How I clean the bowl used for ghee-extraction?

Before straight-away putting the bowl in sink for cleaning, I knead the dough (for making chapattis) in this bowl that absorbs most of the left-over ghee. This way  I get soft chapattis too 🙂

So, bhaili’s do try extracting ghee at home. Now, I can understand my mom’s logic. Taking out ghee at home has so many benefits. While, pure ghee without any artificial color or contamination is the apparent reason, you also get fresh homemade butter and mawa that can be used in variety of ways.

Indian desserts like sweet boondi, jalebi taste best when made in ghee while refined oil just reduce their authentic taste.

You will find it easy and enjoy its other benefits too.

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Farra – Perfect Combination of Health and Taste

It’s been sudden rain from last two days in Pune and temperatures have dropped a little, reminding us sweet winter is knocking on the doors. With arrival of winter some recipes comes up in mind, among them top is Farra or Peetha.

It’s a regional dish of North India (especially UP and Bihar) and passed on from moms to daughters. It’s made of soaked rice and chana dal (bengal gram lentil). Since it’s steamed with just few drops of oil, it becomes a lot healthier.

Traditional dish of UP and Bihar

My MIL very lovingly taught me to make Farra. It’s a traditional recipe which needs patience and practice to master it.

I had always made Farra under my MIL’s guidance never had courage to make it alone. But during my pregnancy one day I didn’t felt like eating anything and had not eaten properly throughout the day. Actually, I had big craving for Farra that day.

My MIL was not there with me that time and I couldn’t think of  make it alone.  However, my yearning forced me to make it alone.

That was the first time I made it all by myself. When my husband returned from office he was totally amazed. Finally, I made Farra and let me tell you, it was the most delicious food for me that day, and it felt divine. Though in the first attempt texture was not that smooth but taste was very similar to what mom makes.

My husband had his one liner ready for me – it’s our child who made you try Farra alone. Earlier my hubby used to coax me to try it in mom’s absence, but I always found it too much to try alone.

However, my first single-handed trial gave lot of confidence and paved way for further trials till I got perfection in soft texture. Now, it feels really satisfying when my husband’s says, “Now I cannot differentiate whether it’s made by mom or you”.

Though this recipe is bit time-consuming, however it’s totally worth it. You have to try it to agree to its distinctive taste.

I’m sharing traditional recipe of Farra the way I have learned it from my MIL.

  • Soaking time: 2 hours
  • Preparation time: 1 hour,
  • Serving: 11-12 pieces

Ingredients for base (outer cover):

  • Rice: 1 cup
  • Oil: 1 table spoon

Ingredients for stuffing:

  • Chana dal (bengal gram spilt): 1 cup
  • Fresh ginger: 1 inch piece
  • Green chilies: 5
  • Jeera (cumin seeds): 1 tea spoon
  • Salt as per taste (I used 1 1/2table spoon)
  • Red chili powder: 1 tea spoon
  • Hing (Asafoetida): ½ tea spoon
  • Turmeric: 1 tea spoon
  • Amchur powder (Dried Mango powder): 1 table spoon


  • Wash and soak rice and dal separately for 2 hours.
  • Grind the rice in to fine smooth paste, little water needs to be add. Check the first picture in the collage to get the idea about consistency of batter. Keep aside the batter.
  • Combine fresh ginger, green chili, soaked Chana dal and make a coarse paste. Add very little water, thick paste is desired. Its OK if few dal pieces remain while making the paste.
farra filling
Farra dal filling
  • Add the spices into the dal paste and mix well. Take a pinch and taste it. Check if salt and other flavors are as per your taste.

I know raw dal taste’s horrible and when my MIL is there in kitchen I myself hesitate in tasting it. I always asking her to taste it instead. 🙂

But I do taste when I’m alone as after filling, nothing can be done and bland Farra won’t taste as good. So, it’s better to taste filling before-hand.

Normally, stuffing paste and fillings takes more salt and spices than expected. My MIL always says such stuffing’s are deaf! You need to add more than expected to get some taste in them.

I also make crispy chana dal pakoras from this same filling. Once the filling is ready let’s proceed to make rice dough from the rice batter. If you are fond of dal preparations do try this flavorsome and crisp moong dal tikkis. Coming back to process here. 🙂

  • Take heavy bottom wok and transfer the rice batter into it. Keep the flame low and stir continuously. Water starts evaporating and batter gets collected as you can see in the (image 2). Add 1 table spoon of oil at this stage, this will help it from sticking in bottom of wok. Finally, water will evaporate and batter will turn in dough. Dough is very hot at this stage, so be careful while moving it to a big plate (image 3).
farra dough stages
Farra dough stages (from batter to dough)
  • Let small amount of steam to escape and then apply some oil on your palms and start kneading the dough just like you make chapattis. It will result into soft dough as seen (image 4). This is the difficult task in making Farra but it’s important as kneading dough results into smooth texture of Farra.
  • Cover and let the dough rest for 2 minute, divide the dough into small rounds. It will result into 11-12 rounds.
  • Apply little oil on surface to make it greasy and with the help of rolling pin roll it to make thin small round rotis. Pressure of hand should be very gentle or dough will stick to surface.
farra filling process
Farra filling process
  • Spread the filling on roti and fold to join the two sides. Press the edges gently with your finger tips to seal it.
  • After filling all the Farras, grease the steamer plate with little oil and arrange Farras on it.
farra ready for steaming
Farra ready for steaming
  • Steam for 15 minutes. It will become slight pale and you will know that it’s cooked. Its upper texture looks similar to steamed idli. My 2 yrs old daughter always gets confused between Farra and Idlis. Most of the times she refers it as idli.  Infact she calls it “idi “! She can’t pronounce ‘L’. 🙂
farra after steaming
Farra just after steaming

Don’t get intimidated by its process. Farra is a perfect example of Delicious and Healthy food. Once you make it, your family will ask it to make it more often, as it’s liked by all children and elders.

I have served it with potato-tomato-beetroot subzi and green mint chutney.

farra ready to serve
Healthy and delicious Farras ready to eat

Any potato gravy subzi blends well with Farra. But, it’s up to you to go either with sabzi or with chutney. My MIL enjoys it with green chutney while hubby and FIL prefer sabzi. I relish it with Garlic chutney that I make with momos. You can also try it rajasthani style garlic chutney.

Feel free to ask me anytime if you have any doubts while making Farra. I will be happy to clear doubts. Don’t forget to tell us whether you like this awesome dish with chutneys or subzi!

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Zentangles – Love at First Sight

I’m an active member of one of the art and craft group on Facebook. This exposes me to different kinds of art and craft, as members regularly post their latest creations.

In this group I saw Zentangle for the first time. The moment I saw it, I was in love with this art form. You can say it was love at first sight. 🙂

So I started exploring internet to know more about Zentangle. I came to know it’s a step by step process and repetition of patterns that leads to beautiful piece of art at the end. A Zentangle tile is 3 1/2 inches (89 mm) square to be completed in one sitting without using eraser.

I couldn’t stop myself from trying my hand on Zentangle. It was like every waking hours they were on my mind. I told you it was a case of love at first sight. I had to put it on paper to get it out of my thinking process as all I was thinking was Zentangles.

To make Zentangles, special stationery kit is used. If you have seen Zentangles you must be aware it’s a very intricate work. As I was quite desperate to make a Zentangle, I used my jewelry designing fine-tip pens and pencils that I already have.

zentangle stationeryusedThe experience of making Zentangle was totally liberating. As it’s a detail pattern work, it requires complete focus on what you doing.

For me painting or jewelry designing or any art form is no less than meditation. I get totally cut-off from my surroundings and get immersed in my work. Zentangle gave me the same thoughtless state of mind, which I yearn for.

zentangle collageThe beauty of Zentangle lies in the fact that it does not have up or downside, it can be viewed from any side and any angle. It’s a square piece of paper and looks equally beautiful from any side.Zentangle I remember few days’ back one of my bhaili Kavita saw this Zentangle I had made and as expected her question was what was it.

I explained her about Zentangle and told her my daughter really gave me a tough day and I needed some peace of mind. So after she slept, I made this zentagle. I’m quoting her exact words here “If this is the result of Narayani (my daughter) making you mad I hope she does it every day so that we get to see more of such beautiful works”. 🙂Zentangle imageMy heart is totally set on this art form and I look forward to making many more Zentangles. Any one can learn Zentangle by attending workshops with a  certified Zentangle teacher (CZT). You can read more about Zentangle art here.

Dotted Bottles

Every time I’m about to write a post, the most challenging part is thinking about a suitable title for the page. Even this time I was thinking what should be the name of this post. I came up with different combinations like burst of colors, splash of colors, kaleidoscopic bottle, etc.. Finally “Dotted Bottles” sounded more relevant to this bottle.

I have painted many bottles but these were the most simplest of all I have painted so far. Usually this is not my style of painting on bottles. I like doing more intricate and detailed patterns. Have a look at my first bottle art – Ganapati painting on bottle.

I had never imagined to paint in this style which means applying base coat on glass bottles first. However, it was my neighbor’s bed-sheet that inspired me to do so!

My neighbor had spread her bed-sheet in her balcony for drying. It was a white bed-sheet with multi-colored stars on it. The moment I saw the bed-sheet a thought clicked that why not replicate this color combination on a bottle.

It took me 4 days to complete the whole bottle. This is how I started with it.


I applied the base coat of pearl white acrylic color. I opted for pearl white instead of plain white as I wanted little shimmering shine on bottle under light. I have used acrylic colors and round tip brush to paint these dots.

I left the white base coat color to dry for an hour. Post drying, made dots of varying sizes in random order.

Dotted bottles in process
Dotted bottles in process

This was the most fun part, making dots just like a kid. I remember in my childhood, I use to often make circles on the last page of the notebooks.

I also noticed since all the colors were happy and bright, my mood in last three days was cheerful too. May be this was the effect of  color therapy. 🙂

When I get into mood for painting then it’s just the colors that play in my mind. Then after few days my attention again gets shifted to some creative cooking. These bottles have set my mood for some art work. So I’m sure my next posts will be related to art works. 🙂

I really enjoyed painting these little dots. It’s colorful and vibrant and has brightened-up the corner where-ever it’s placed.

Dotted bottles ready for display

While covering the bottle with bright dots I decided to leave some part white. It created a contrasting effect and made the dots standout. What do you think I should cover the whole bottle with dots or this looks fine?

Remembering Brothers on Bhai-dooj

Last night while going to sleep a thought occurred to me, why is it that in our Indian culture we don’t have mother’s day or father’s day? Instead we celebrate bond of brother and sister on Raksha-bandhan and Bhai-dooj.

I’m sure there must be some legend behind why we celebrate Bhai-dooj. But when discussed with elders at home I got this reason and I quite agree to it. They said in our culture parents stay together with children or if I put in a better way we stay with our parents even when we are grown up. Unless, our work requirement makes us to stay apart so, apparently we don’t need days to remember our parents.

While brother and sister are separated after sister’s marriage, so we celebrate their love on these two occasions. Also, these occasions give them chance to meet. Sister visits brother on Raksha-bandhan and brother visits sister on Bhai-dooj.  We celebrate Bhai-dooj on second day after Diwali.

I never thought it in this way that in India we have festivals only for brother-sister relationship.

We sisters understand that our brothers are busy in their life but give us a call sometimes for no reason at all. Just a phone call from brother makes a girl forget all her worries and reassures her of her parents well being.

We sisters always have well wishes for brothers well being and success in our hearts. Our hearts swell in pride on your achievements. Remembering all my loving brothers on this Bhai-dooj and sending love to you all.

Diwali Tales

Happy Diwali everyone!

Diwali is a big affair in India, its fun filled festival reuniting family and friends. From my childhood days Diwali at home meant cleaning and decorating home. Ladies of house  prepared lots of homemade sweets and snacks.

After marriage I helped my Mom-in-law in making lavish spread for Diwali. Gulab-jamun and chandrakala are to name few sweets that we make at home on Diwali. But still I use to miss some of the traditional dishes made by my mom on Diwali.

This year I thought instead of missing and getting sad why not try making them. So this time I made few of her specialties like Moond dal barfi, dahi-vada and green chilly pickle. I felt so good making them and felt even better when it was liked by all in family. Dal preparation are usually liked in my family (moong dal tikki was liked by all too). Here is the image showing that me and my Mil together prepared for Diwali.

diwali food preparations
Diwali food preparations

Bhailis be your own light and make yourself feel special by doing things you love. It’s natural to miss “maa ke hath ka khana” but wouldn’t it be great if we learn to make it our-self too.

My mom-in-law was all smiling when I was clicking pictures throughout the Diwali day. She was like, “I haven’t seen you clicking so many pictures, what’s it with camera this time?” 🙂

My inlaws reached Pune a day before so she didn’t knew about in detail. I explained her that I have to click pictures as I have to share it on Bhaili. It was my MIL who suggested clicking the picture of rangoli as soon as I completed making it before Narayani (my daughter) adds her contribution. 🙂

diwali rangoli
Diwali rangoli

This year I also painted these diyas at home using acrylic colors and giving detailing by 3D outlines.

hand painted diyas
hand-painted diyas

I love it when so many diyas are lit together at Laxmi pujan time, it looks divine to me. There is something with diyas. I just love the light of diyas.

diwali diyas
diwali diyas for Laxmi pujan

I arranged some diyas on big plate along with marigold flowers. It was a simple thing but looked beautiful.

diyas decoration with flowers
diyas decoration with flowers

Along with traditional decoration I also did some contemporary decoration at one corner. Filling bowls and vase with colorful water and sprinkled flower petals and lit the floating candles.

diwali decorations
contemporary decoration

So here is my story of Diwali, what’s yours? Share with us how you celebrated your Diwali.

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Coconut Delight – The Blend of Flavors

This dessert is my trial dessert and I’m happy that I took a risk of experimenting. The outcome was so satisfying and I was so delighted that I named it “Coconut-Delight”. 🙂


It so happened that I had fresh coconut and some whipped-cream lying in my fridge. I had to make some use of it. I was in no mood to make coconut ladoos as I had already made them last week. Wanted to try something else. I was browsing internet for some recipe which had coconut and cream in it.

Then my husband said why don’t you try something new. Create something of your own, your innovation. He always encourages me to try on new things, be it cooking or art. He gives correct and helpful reviews which help me in improvising further.

This made me think what can be made, which flavors will blend with coconut. As its festival time, so was in mood to try something sweet.

coconut delight dessert

After some thinking, finally came-up with this dessert and it was liked by everyone in family.

I have added orange flavor in it and it added a twist to this dessert. I myself was pleasantly surprised how well the orange, saffron and coconut flavors blended together.

As you take a spoon in mouth, orange bursts first, then you are greeted by saffron and cardamom and then you’ll feel the texture of coconut. Finally comes a sweet smile on your lips by realizing how well they all taste together. 🙂

coconut delight

So with no further delay here is the list of ingredients and the procedure I followed.


  • ½ cup thickened milk/ condense milk
  • 1 cup whipped cream/ fresh cream
  • 3 tbsp powdered sugar
  • 1 cup fresh coconut, grated
  • 1tsp clarified butter ( ghee)
  • 1tsp orange essence
  • 1 tbsp saffron and cardamom syrup
  • Few strands of Saffron and some cardamoms for garnishing


  • In a heavy bottom vessel, add milk and bring to boil and reduce the flame. On the low heat let the milk simmer for 15 minutes. It should reduce to half cup. Do remember to stir it in between. If you boil ½ liter of milk it will give you ½ cup thickened milk. Keep aside and let it cool. Alternatively condense milk can also be used.
  • In another pan heat ghee and roast grated coconut on low flame till it turns pink. Add sugar and mix well, switch-off flame after a minute. Let it cool.
  • In a bowl combine everything together – roasted coconut, thickened milk, cream, orange essence, saffron and cardamom syrup. Keep folding till everything gets mixed well.
  • The saffron and cardamom syrup gives it a nice flavor and happy yellow color. Saffron and cardamon powder can also be used by dissolving few strands of saffron in warm milk instead of ready-made syrup. Increase the quantity of sugar to 4 tbsp if doing so.
  • Keep the mix in fridge for some time. It tastes awesome on cooling. Serve it little cold for warm compliments. Sprinkle some saffron and cardamom just before serving.

coconut delight

Do try it bhaili. Trust me it really tastes good and is super easy to make. You will love it if you love coconut or orange or both. 🙂

Moong Dal Tikki

My husband is found of dal preparations of any kind and style. I’m more confident while trying recipes that include pulses, as I’m sure he will like it. So thought of why not try moong dal into tikki. The result was healthy, aromatic, crisp tikki’s with little use of oil.

moong dal tikki
moong dal tikki

As dal is used in these tikkis along with potatoes, they remain crisp unlike plain potato tikkis. Potato tikki consumes more oil to turn crisp and become soft after cooling.

Try these tikkis when in mood to make some healthy and quick snack. I Served these tikkis with green mint chutney and sweet and tangy tamarind and jaggery chutney. It even tastes good with spicy garlic chutney.

You can even make kebabs by using the same recipe. Just cook it in seekh (metal skewer) over a charcoal or electric barbeque. So here is the recipe of moong dal tikki.

Preparation time: 10 minutes

Cooking time: 1 minute

Makes 6 tikkis


  • 1cup boiled yellow moong dal (split yellow gram)
  • 1 cup boiled potato
  • ¼ cup finely chopped onions
  • 2 table spoon spring onions
  • ¼ teaspoon garam masala
  • ¼ teaspoon cinnamon powder
  • 2 tea spoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon ginger garlic paste
  • Salt to taste
  • Oil for grilling tikkis
moong dal tikki ingredients required


  • Wash and soak ¾ cup moong dal for half an hour before boiling, as after boiling we want 1 cup moong dal. Soaking ¾ cup dal will give us 1 cup boiled moong dal.
  • Boil the dal in ¾ cup water. Cooked dal should be soft and moist with no water remains. If there is excess water then burn it. Let it cool.
  • Grate the potatoes. After grating, quantities of potatoes and boiled dal should be equal.
  • Combine dal, potatoes and rest of the ingredients and mix well. Divide the mixture in to 6 equal parts and shape them. You can give them any shape you want.
moong dal tikki on griddle
Grilling in Process
  • Brush each tikki with little oil and grill them on both the sides. I have used non-stick griddle for grilling, you can use iron griddle as well.
moong dal tikki
Moong-Dal Tikki Ready to Serve

It’s a simple process with basic ingredients but the combination of moong dal with potato and spring onions tastes really good. Also, the strong aromatic flavor of cinnamon and other spices just takes these tikkies to next level. Enjoy these tikkis with a hot cup of immunity booster masala chai.

If you are fond of dal preparation I’m sure Farra a healthy steamed preparation will delight you. It’s made from Bengal gram filling in rice flour dumplings.

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Door Name Plate – A Good House Warming Gift Option

One of my bhaili Komal moved into her new home and I was thinking of gifting her personalized house warming present. I prefer gifting something handmade by me instead of ready-made store-bought gift.

So, I was wondering what could be a suitable gift. I considered gifting a Madhubani painting or some Ganesha bottle paintings for shelf in her drawing room. Then realized even she is blessed with a mischievous daughter, so she might not prefer decorating her home with delicate showpieces as of now.

Finally, after lot of thinking I finally decided to gift her a personalized name plate. So, here I will be show you how I made this name plate for my bhaili.

Before starting the work I thought it would be a better idea to discuss it with her. If they have already bought a nameplate or they wanted their first names or last name on the name plate etc. So, when we met next time, I brought up the topic that I was thinking of making nameplate for her new home. She was really happy that I have thought about her and was planning to make something for her.

She confirmed they have not yet bought nameplate and they would like to have their last name. The smile on her face that day made me think, she would have a bigger smile when she will finally see the finished nameplate. 🙂

I had this plain wooden name plate with me. So, I planned the design and layout of the nameplate. Once the design was finalized I proceeded further. name plateI have used these materials in making this nameplate: wooden name-plate, Fevicryl Shilpkar (white M-Seal), Fevicol, plaster-of-paris (POP), varnish, old cotton cloth, Fevicryl acrylic colors, Camel-3D Cone, brushes, palette, paper-cutter, toothpick, pencil, talcum powder.

Things Required for Name Plate
Things Required for Name Plate

Following is the procedure:

  • Made a thick paste of POP, Fevicol and water (all in equal proportion). Spread it on the board with the help of a spoon and gave texture with the help of a toothpick.

    After coating plaster-of-paris
    After coating POP mixture
  • In the same paste, I dipped old thin cotton cloth and spread it on the empty surface (with POP paste not applied) on the board.
  • Left the board to dry for a day.
  • While the board was drying, I made Ganpati on leaf by giving shape to Shilpkar. This was made separately and stuck on board (post drying) with Fevicol. Here I would like to mention that Fevicryl Shilpkar (or white M-seal) can be bought from any stationery and craft store. To use Shilpkar, mix the resin base and hardener in equal proportion to make a smooth dough. You may sprinkle little talcum powder on your hands to avoid stickiness.
  • Before writing the name with M-seal, I gently wrote the name with pencil on the board. This helps in better utilization of space and equal distance between letters. Now, the dough was rolled in thick long coil and was pasted on the board with the help of Fevicol.

    After Shilpkar Detailing
    After Shilpkar Detailing
  • Then left it to dry for 2 hours and then applied black acrylic color all over the board. Again, leave the color to dry completely before moving to next step. Don’t worry, we will make a colorful name-plate, this black color is just a base coat. 🙂

    Black Coating
    Black Coating
  • Start with the darkest shade and then move towards the lighter shade. I started from center, with the darkest color.Start-applying-color
  • I applied white colors on parts I wanted to highlight the most. Like name, two parallel lines and string of the curtain on left side of the name-plate. (Since it’s a name-plate for the door, the name should be visible from distance and even in low light. So, white color is the perfect choice for it).
  • With the help of 3D cone-liner, I then made a Swastika on the top-right and Om on the bottom-left. These are auspicious symbols and blend well with Ganpati, also this added little detailing on the nameplate.

    Done with coloring
  • Left to dry for 10-12 hours and then applied varnish. Varnish actually protects the coating of paint from wear and tear. Also, varnish being water-proof, regular cleaning can be done with moist cloth. Komal is very hygiene-conscious and always keeps her home sparkling clean, so I had to think about how she can clean it regularly.
    Final Nameplate with varnish

    So, the nameplate is finally complete and I will gift it to my bhaili. I hope she likes it and I get to see a bigger smile on her face. 🙂