Pet care : Puppy

Bathing a puppy:

• Very young puppies don't generally get very dirty, and it's best not to bathe them before they're 7 - 8 weeks old. Depending on the size of your puppy, you can use the bathtub or the kitchen or laundry room sink for puppy's first bath.
• When you're bathing a puppy you only need a few inches of warm water in the tub or sink. This also depends on the size of your pup.
• Use a hand-held shower head or jug, gently wet down her coat.
• When you're bathing your puppy it's important to make sure that the water soaks the coat, and gets all the way through to the skin, so wet her thoroughly.
• Mix a little shampoo with some warm water in the jug and pour it over her. 
• Lather well but avoid the eyes and ears. Use a warm, soapy wash-cloth to clean her face instead.
• Take your time to rinse your pup thoroughly and make sure that you get all the soap out of her fur.
• Towel dry your puppy gently, if she has long or thick hair try squeezing rather than rubbing.

Grooming pups:

• The right brush and comb is essential for your breed of dog and should be one that will effectively brush the entire depth of the coat.
• To introduce each comb or brush, show the brush to the pup and then feed a treat. Do this a few times, and then brush a few short strokes on the back and reward with a treat for good behaviour.
• Do the same process with combs and nail clippers. Grooming sessions should be short but frequent for puppies. 

Feeding puppies:

• During the first six to eight weeks of life the puppy should stay with the mother. The mother’s milk provides the best nutrition and provides antibodies to help protect your puppy from disease. Starting around four to six weeks of age, begin introducing your puppy to puppy food by making a gruel by blending the puppy food with milk replacer. Offer the gruel three to four times a day gradually reducing the amount of milk replacee used to make the gruel. This way your puppy gradually learns to adapt to solid food and gastric upset is minimized. 
• By around eight weeks of age your puppy should be eating solid food. Smaller meals are easier to digest for the puppy.
• There is no set age when the switch from puppy food to adult dog food should be made because it will vary with the breed and individual dog. 
• When making the switch to adult food, do it slowly over the course of one to two weeks by gradually mixing in increasing amounts of the adult food with decreasing amounts of her puppy food to minimize gastric upset.

Alu Gobi Masala (Spicy Cauliflower) recipe

Ingredients:

• Cauliflower 1
• Potato 4
• Refined Oil 
• Mustard oil
• Ghee 1tsp
• Tomato 2
• Ginger paste 1 tsp
• White jeera powder 1tsp
• Sugar 2 tsp
• Salt to taste
• Turmeric powder 1 tsp
• Chilli powder 1 tsp
• Capsicum 1
• Green chillies 4
• Garam masala powder
• White jeera whole
• Small cardamom 5
• Clove 5
• Cinnamon 1 inch

Method:

1. Cut the cauliflower into big pieces.
2. Cut the potatoes into 4 pieces each.
3. Heat refined oil in a frying pan and deep fry the cauliflowers till light brown and keep aside.
4. Deep fry the potatoes till light brown and keep aside.
5. Add 2 tbsp mustard oil to the white oil and heat it.
6. Add 1 pinch white jeera/cumin (whole), small cardamom, cinnamon and clove and add the fried potatoes, tomatoes, capsicum, green chillies and stir well.
7. Make a paste by mixing ginger paste, cumin powder , salt, sugar, red chilli powder, garam masala powder, turmeric powder and add it to the hot oil and stir till oil separates.
8. Add two cups water and cover with a lid. 
9. When it starts to boil, remove the lid and add the fried cauliflowers. mix well and again cover with a lid.
10. Remove the lid when the ingredients soften. Let it dry.
11. Add ghee and mix well, then sprinkle garam masala powder and turn off the flame.
12. Serve hot with roti or paratha.

Chicken Masala

Ingredients:

1. Chicken 700gms
2. Curd 150gms
3. Mustard oil 2 tbsp
4. Refined/white oil 
5. Salt
6. Red chilli powder
7. Turmeric powder
8. Ginger-garlic paste
9. Onion 3
10. Garlic
11. Tomato 2
12. Capsicum
13. Kasoori methi 2 tbsp
14. Jeera (cumin) powder
15. Whole jeera 1 pinch
16. Cardamom 5
17. Clove 5
18. Cinnamon 1inch
19. Tomato ketchup
20. Garam masala powder

Method:

• Prepare the marinade: Beat the curd and add salt, turmeric, white jeera powder, ginger garlic paste, kasoori methi, garam masala powder and mustard oil and mix well.

• Now add the chicken pieces and marinate for 2 hours.

• In a frying pan heat some white oil. Take the chicken pieces out of the marinade and deep fry each separately in the hot oil till light brown and keep them in a dry plate.
• In the same oil, add whole jeera, clove, cardamom, cinnamon and then add grated onion and crushed garlics in it. Fry till light brown.
• Add chopped tomatoes and capsicum in it and stir well.
• Now, add one cup water and keep stirring.
• Pour the curd you used as the marinade into the frying pan and mix well.
• Cook till oil separates.
• Add half cup water.
• When the gravy starts to boil, add the fried chicken pieces. Mix well and cover it with a lid.
• Stir occasionally till the chicken is totally cooked.
• Pour tomato ketchup in it and mix well and sprinkle one tsp garam masala powder.
• Turn off the flame.

• Serve hot with rice or nun.

3D Paper Ball Tutorial

Paper crafts are the most fun things to make. I learnt this 3D paper ball craft and it is the simplest craft to make because the only raw material you need is paper and of course scissors.

Watch the full Video Tutorial and then read the step by step article..

The first thing you need to do is cut out the flower shape as shown in the picture below. You need to cut out 12 flowers for this.

Attach a string at the centre of any one petal so that you can hang it when its done.

Use the slits to join the petals together. Each petal should be connected to its neighbouring one.

When half of the ball is done, it will look something like the image below.

Keep joining the rest of the flowers and make sure all the slits are joined. Try it a few times till it becomes perfectly round. 

When its ready, use it as a lamp shade, decorative item or Christmas ornament.

Green Mango Chutney (Sweet and Sour Indian Dessert)

Ingredients:

1. Green Mango - 3
2. Sugar - 1 cup
3. Mustard seeds - 1 pinch
4. Turmeric powder
5. White/refined oil - 1 tsp
6. Chaat masala
7. Raisins
8. Salt

Method:

1. Peel off the skins from the mangoes and slice the mangoes along their length and throw off the seeds.
2. Add 1 pinch turmeric powder and half pinch salt to the sliced mangoes and mix well.
3. In a frying pan, heat 1 tsp oil and add the mustard seeds and next add the mangoes. Stir for a while.
4. Add half cup water.
5. Now, pour the sugar and mix well.
6. Stir continuously till the sugar melts completely and add the raisins. 
7. Turn off the heat when the mixture thickens and becomes slightly sticky.
8. Finally, sprinkle chaat masala all over the chutney.
9. Cool it and serve as a dessert.

Fried Rice Recipe

Ingredients:

• Basmati Rice 
• Refined oil
• Ghee
• Cauliflower
• Carrot
• Beans
• Capsicum
• Peas
• Cashew
• Raisins
• Garam Masala Powder
• Jai fol powder
• Salt
• Sugar

Garam Masala (whole)-

• Cardamom
• Darchini
• Cloves
• Tej Pata

Method:

1. Cook the Basmati rice and dry it. Now add salt & sugar to it.

2. Chop the vegetables and deep fry them.

3.Take a pan and heat oil and ghee. Add the whole garam masalas in it.

4. Add cashew and raisins to it.

5.Add all the fried vegetables and cook for a while.

6. Next pour the rice to the mixture.

7. Mix well and stir on low flame.

8. Sprinkle the garam masala powder over it and again mix well.

9. Finally, sprinkle a little bit of jai fol powder to the rice and mix it and keep it covered for some time.

10. Garnish with coriander leaves and green chilli & serve hot when ready.

10 Tourist attractions in Disneyland

Discovery Arcade: Stumble upon the golden age of invention with scale models of some of the 19th Century's greatest, ground-breaking creations in the Discovery Arcade.

The Haunted Mansion is a spine-tingling tour through an eerie haunted estate in Disneyland Park.

Indiana Jones Adventure is a fast-paced thrill ride through a cursed temple in Disneyland Park.

It's a small world: Set sail on a whimsical world tour, as dolls from all over the globe sing and dance to the tune of 'it's a small world'.

Peter Pan's Flight is an enchanting aerial journey inspired by the classic Disney movie Peter Pan. Soar over Neverland in a flying pirate galleon and watch the daring adventures of Peter as he confronts his dreaded arch-nemesis, Captain Hook.

Set forth on a swashbuckling voyage on Pirates of the Caribbean and be transported back to the days when pirates and privateers wrought havoc on the high seas. Discover a pirate's curse, the plundering of a Caribbean village and the elusive exploits of Captain Jack Sparrow!

Sleeping Beauty Castle is the fairy tale structure castle at the center of Disneyland Park. You may spot some of your favorite Disney princesses.

Space Mountain is a space-themed indoor steel roller coaster in Tomorrowland at Disneyland. This exciting ride rockets through the far reaches of space at Tomorrowland in Disneyland Park.

Splash Mountain is a log flume-style dark ride at Disneyland. Embark on a rollicking log flume ride featuring characters and songs from the classic Disney film Song of the South at Splash Mountain.

Thunder Mountain: Race along the railroad tracks in a runaway mine car—and watch for new surprises along the way.

Dahi Paneer Masala Recipe

Ingredients: 

• Paneer - 300 grams cut into cubes
• Tomatoes - 2 chopped
• Onions - 2 grated
• Capsicum - 1/2 chopped
• Green Chilli - 3 chopped
• White Curd - 1 cup -beaten
• Kasoori Methi - 2 tbsp
• Garam Masala Powder
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Jeera (cumin) Powder - 1 tsp
• Ginger Garlic Paste - 1 tsp
• White Jeera (cumin) - 1 pinch
• Cardamom - 4
• Cinnamon - 1 
• Cloves - 5
• Tomato Sauce - 1 tbsp
• White Oil - 4 tbsp
• Salt to taste

Method:

[Preparation of masala paste : In a small bowl prepare a paste by mixing the ginger garlic paste, jeera powder, turmeric powder, red chilli powder, salt, half tsp garam masala powder and kasoori methi with a little amount of water.]

1. First, deep fry the paneer cubes till light brown. Then soak them in salt water and squeeze them while taking out. Keep aside.
2. Add the white jeera, cloves, cardamoms and cinnamon to the hot oil and stir for a few seconds.
3. Now, add the grated onion to it. Fry till the onion turns light brown in color.
4. Next, add the tomatoes, capsicum and green chillies and stir well.
5. Add the masala paste to it and mix well. Keep stirring till the oil separates.
6. Pour half cup cold water to the mixture and add the beaten curd to it. Mix well.
7. When the mixture starts boiling, add the paneer cubes and cook gently till the preparation thickens.
8. Now mix the tomato sauce to it and finally sprinkle 1 tsp garam masala powder and turn off the flame.
9. Your dahi paneer masala is ready to serve. Serve with butter nun or fried rice.

Sweet & Sour Bengali Dessert (Chutney)

Ingredients: 

1. Tomato - 2 ( cut into small cubes)
2. Khejur ( Date Palm) - 10 (chopped)
3. Raisins - 1 handful
4. Aamsatta (Mango fruit leather) (chopped) - 1 handful
5. Sugar - 1 cup
6. Refined oil - 1 teaspoon
7. Chaat Masala
8. Panch Phoron
9. Lemon juice - 1 teaspoon

Method: 

1. Heat 1 tea spoon refined oil in a frying pan.
2. Add one pinch of panch phoron to the hot oil and add the tomatoes. Stir for a few seconds.
3. Now, add the chopped khejur and stir well.
4. Add the raisins and aam satta and mix well. Stir for a few seconds.
5. Next, add half cup water to it and mix well.
6. When the water starts boiling, add sugar to it and keep stirring till the sugar melts and the mixture becomes thick.
7. Add lemon juice to the thickened mixture and again mix well.
8. Turn off the heat and sprinkle some chaat masala over the chutney.
9. Let it cool in room temperature and serve as a dessert.