How to make sweet tea without sugar using six natural alternatives

During the rainy season, people enjoy not only cooking but also gardening. The monsoon is considered an ideal time for growing plants indoors because in rainy weather, plants grow very easily without much effort, as if gaining new life.

If you want to decorate your terrace or garden with flowers, August can be a suitable month. During this period, the soil remains moist, creating a favorable environment for initial plant growth. You can make even a small corner of your home bright by planting some flowering varieties.

However, it is important to remember that planting during the rainy season does not mean constant watering. During the rain, it is critically important that water does not stagnate in the pots, otherwise, the roots may rot. By adhering to conditions regarding pot selection, soil, and lighting, these plants can significantly improve the appearance of your terrace or garden. Below are some flowering plants that can be easily grown in pots to add beauty to your home.

Carnation (Guldaudi): Although carnations are often associated with winter flowers, the monsoon provides a good chance to start their growth. If planted now, the carnation will gradually strengthen and be able to bloom when the cold arrives. It is important not to plant carnations in overly moist soil; the pot must have a drainage system. To compact the plant, light pruning of the top part can be done periodically, and dry leaves should be removed, while monitoring for fungal signs during the rain.

Marigold (Gudhal): Marigolds, available in red, yellow, pink, and other shades, bring beauty to the home. In the rainy season, their new branches can grow well, so considering planting cuttings or small seedlings is possible. For marigolds, choose soil that does not allow water accumulation. Mixing sand and well-prepared organic fertilizer will make the soil looser. During heavy rain, place the pot so that the plant receives light, but the water does not stagnate constantly.

Marigold (Genda): If you want to see a flowering garden in a short time, marigolds are a good option. Soil moisture during the rain promotes initial plant growth. With sufficient light, the plant develops quickly and then begins to flower. Plant marigolds where it will be sunny after the rain or there will be enough light. Prevent water stagnation in the pot. If dry leaves or flowers appear, they should be removed regularly.

Bougainvillea (Boganvelia): If you have enough space on the balcony, roof, or in the garden, you can plant bougainvillea. Its colorful leaves make the entire balcony very beautiful. When planting in the monsoon, special attention should be paid to ensuring that water does not stagnate in the pot. Bougainvillea prefers moderately moist soil. It requires sunlight for good growth. After the rain stops, provide the plant with open light and prune the branches as necessary.

Everblooming (Sadabahar): If you are looking for a flower that requires minimal care, everblooming, or a hanging basket, might suit you. This plant grows well in warm and humid climates and blooms for a long time with proper care. It should be planted in a pot with mandatory drainage holes. Watering is often not required on rainy days, but you must ensure that the soil is not constantly flooded. Removing dry and weak branches will help the plant look neater and fuller.

People rushing after work often prepare pulao, but constantly eating the same dish can become tiresome. This recipe will be very useful for those who live alone in another city for work and cannot cook new dishes every day.

Although you have probably tried spicy pulao, Chef Kunal Kapur has shared a recipe for raw mango pulao that can be prepared in just a few minutes. Pulao made from raw mango is not only delicious but also does not require much effort to prepare.

This raw mango pulao is ready in minutes and has a very appetizing taste. It is characterized by tartness and spiciness, as well as a strong aroma. Notably, its preparation does not require many ingredients or great effort.

Chef Kunal Kapur presented a simple recipe for raw mango pulao that is easy to make at home. This pulao is perfect for those who prefer a light, sour, and spicy taste. It can be served for lunch or dinner with yogurt, raita, or papad.

This recipe presents a simple way to prepare the traditional Jharkhand dish, Dhuska. This delicious dish turns out crispy on the outside and soft on the inside, and it is easy to make at home. Its flavor is especially enhanced when served with potato vegetable curry or sauce.

If you are tired of monotonous breakfasts and want to try something new, the traditional Jharkhand dessert Dhuska will be an excellent choice. It is distinguished by its delightful taste, being crispy on the outside and tender on the inside. It is usually served with chickpea vegetable curry, potato vegetable curry, or sauce.

Preparing this dish at home is very simple. Below is a detailed description of the ingredients and the process of making the famous Jharkhand Dhuska.

First, thoroughly wash the rice, chana dal, and urad dal, then soak them in separate containers with water for four to five hours. After soaking, drain all the water from the rice and blend it in a blender, adding a little water, then transfer the resulting mixture to a bowl.

Next, grind the chana dal, urad dal, green chili, and a piece of ginger into a fine puree, adding a little water. This puree should be mixed with the rice mixture. Then, add cumin, asafoetida, turmeric, salt, and fresh coriander to this mixture, stirring well. If the batter seems too thick, a little water can be added.

After this, Eno Fruit Salt powder is added, and the mixture is beaten thoroughly for two to three minutes to make the Dhuska fluffy and light. Vegetable oil is heated in a pan. When the oil is well heated, the batter is spooned out and fried over medium heat until golden and crispy on both sides.

The finished Dhuska is taken out onto a plate and served hot with potato vegetable curry, chickpea vegetable curry, tomato sauce, or green paste. Keep the following important points in mind:

• Rice and lentils must be soaked for at least 4-5 hours.
• The consistency of the batter should not be too runny or too thick.
• Dhuska should always be fried over medium heat so that it cooks inside and becomes crispy on the outside.
• You must start frying the Dhuska immediately after adding Eno to the batter, without leaving it for long.