Hummus Bi Tahina : हमूस बि ताहिना

हर प्रकार के अरबी भोजन तथा भारतीय पराठे और रोटियों के साथ खाने योग्य स्वादिष्ट चटनी ।

सामग्री
१ प्याला चने भिगो कर उबालने के बाद नर्म किए हुए
१ कली लहसुन
१  नीबू का रस
२ बड़े चम्मच सफेद तिल पिसे हुए
१ बड़ा चम्मच पार्सले की पत्तियाँ बारीक कटी हुई
१ बड़ा चम्मच जैतून का तेल
नमक स्वादानुसार (भारतीय चटनियों की अपेक्षा काफी हलका)

विधि
उबले हुए चनों का पानी न फेंकें इसको चटनी नरम करने के लिए प्रयोग किया जा सकता है।
लहसुन को कस लें।
नमक नीबू के रस और तिल के चूर्ण के साथ ठीक से मिलाएँ।
इस मिश्रण को मिक्सी में उबले हुए चने के साथ थोड़ा थोड़ा पानी डालते हुए इस प्रकार पीसें कि गाढ़ा नरम मिश्रण तैयार हो जाए।
प्याले में उडेलें, जैतून के तेल और पार्सले की पत्तियों से सजा कर परोसें।
इसको बिना तिल के भी बनाया जा सकता है और पार्सले की जगह भारतीय स्वाद देने के लिए हरे धनिये का प्रयोग किया जा सकता है।

Jhalmuri : झालमूड़ी



बंगाल में झालूमूड़ी बहुत पसंद की जाती है। रोड साइड की झालमूड़ी खाने से अच्‍छा है कि इसे आप खुद ही अपने घर पर बना लें। इसे बनाने के लिये वैसे तो आपको कोई विषेश सामग्री की जरुरत नहीं पडे़गी। बस थोड़ा सा हरी मिर्च, लाल मिर्च और नमक ज्‍यादा डालियेगा तभी चटकारा आएगा। शाम के समय में स्‍नैक्‍स के रूप में आप इसका आनंद ले सकते हैं। 


सामग्री- 
250 ग्राम- मुरमुरे (पफ्ड राइस)
1- प्याज
1-टमाटर
आधा खीरा
2 बड़े चम्मच- हरा धनिया
2-3- हरीमिर्च
नमक-स्वादानुसार
1/2 टी स्पून- पिसी लालमिर्च
2 बड़े चम्मच- सरसों का तेल
1 बड़़ा चम्मच- कच्चा आम (बारीक कटा)
1 टी स्पून-चाट मसाला
2 बड़े चम्मच- भुनी मूंगफली
1/4 कप- काले चने (अंकुरित और उबले)
2 बड़े चम्मच- कसा नारियल

विधि-
प्याज, टमाटर, खीरा, हरा धनिया और हरीमिर्च बारीक काट लें। एक ढक्कनदार डिब्बे में सभी सामग्री डालें और ढक्कन लगा कर अच्छी तरह हिलाएं । स्वादिष्ट झालमूड़ी तैयार है। इसे तुरंत सर्व करें । चाहें तो आप इसमें थोड़ा अचार का तेल भी मिला सकती हैं ।

Doodhi Paneer Ka Salan



Ingredients

  • Bottle gourd/ doodhi 600 gms.
  • Paneer / cottage cheese 200 gms.
  • Red capsicum 1 no.
  • Yellow capsicum 1 no.
  • Green capsicum 1 no.
  • Oil for cooking
  • Cumin seeds ¼ tsp.
  • Mustard seeds ¼ tsp.
  • Fenugreek seeds ¼ tsp
  • Fennel seeds ¼ tsp.
  • Kalonji ¼ tsp.
  • Curry leaves 8 nos.
  • Ginger garlic paste 2 tsp.
  • Green chillies 4 nos.
  • Tamarind 50 gms.
  • Salt to taste
  • Dry coconut 10 gms
  • Sesame seeds 1 tsp.
  • Peanuts 1 tbsp.
  • Onion 1 no.
  • Coriander powder 1 tsp.
  • Cumin powder ½ tsp.
  • Red chilli powder ¼ tsp.
  • Garam masala powder ½ tsp.
  • Fresh coriander leaves few sprigs

Methods

  • Peel doodhi, remove the inner pulp and cut the doodhi into diamonds. Parboil in water, drain and refresh in cold water.
  • Cut paneer into diamonds.
  • Clean, wash and cut capsicums into diamonds.
  • Dry roast coconut, peanuts and sesame seeds. Grind to a fine paste.
  • Soak tamarind for 30 minutes in warm water, squeeze and strain the pulp.
  • Peel and slice the onions finely. Fry in oil to a golden brown colour. Remove on absorbent paper, keep aside.
  • Clean, remove stems and finely chop green chilies.
  • Clean wash and chop coriander leaves.
  • Stem, wash and pat dry curry leaves.
  • In a cooking vessel heat oil, add cumin, fenugreek, fennel, kalonji and mustard seeds, once they crackle add curry leaves, ginger and garlic paste. Stir-fry until devoid of raw flavour.
  • Add chopped green chilies and tamarind pulp. Stir-fry for 4-5 minutes. 
  • Add coriander, cumin, turmeric and red chili powders. Stir-fry for 3-4 minutes.
  • Add browned onions and salt, stir fry for 3-4 minutes.
  • Add the peanut paste and stir-fry until the oil separates.
  • Add the vegetables and gently toss. Finally add the paneer and toss.
  • Sprinkle garam masala and the chopped coriander leaves.
  • Stir and remove. Serve with Hyderabadi paratha.

Aloo Ki Tikki



Preparation Time : 20 Minutes
Cooking Time : 15 Minutes

Ingredients:

  • 3-4 Potatoes (boiled)
  • 3 Green Chilies (chopped)
  • 1/2 tsp Red Chili Powder
  • 5-6 twigs Coriander Leaves (chopped)
  • Salt to taste
  • A pinch of Asafoetida
  • Oil to fry

How to make Aloo Ki Tikki:

  • Peel the boiled potatoes and mash them while still warm.
  • Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
  • Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
  • Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
  • Aloo ki Tikki is ready to serve. Serve with chutney.

Vegetable Biryani

Serves: 4 Members
Preparation Time: 1 Hr 30 min

Ingredients:
  • 2 cups mixed cut Vegetables (like French beans, Carrots, Cauliflower, Potatoes & Green Peas)
  • Entire contents of Kitchens of India Vegetable Biryani Paste
  • 2 ½ tbsp Lemon Curd
  • 2 tbsp clarified butter (Ghee)
  • 1 ½ cup Basmati Rice
  • 3 ½ cups water
  • ½ tsp salt
Method of Preparation:
How to cook recipe in fry pan -
  • Marinate 2 cups cut mixed Vegetables (like French beans, Carrots, Cauliflower, Potatoes & Green peas) with entire contents of Kitchens of India’s Vegetable Biryani Paste and 2 ½ tbsp Lemon curd. Keep aside for 20 minutes. Heat 2 tbsp clarified butter (Ghee) – if not available use butter – with entire content of spice pack (provided along with the paste pack) for 2 minutes. Add marinated vegetables and 1 cup water. Simmer for 30 minutes once it starts boiling under closed lid. Cook for 5 more minutes at high flame. Prepare boiled rice separately, using 1 ½- cups basmati rice, 2 ½ cups water & ½ tsp salt. Cook till rice absorbs all of water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & simmer under closed lid for 3-5 minutes. Serve Hot.
How to cook recipe in microwave  –

  • Marinate 2 cups cut mixed Vegetables (like French beans, Carrots, Cauliflower, Potatoes & Green peas) with entire contents of Kitchens of India’s Vegetable Biryani Paste and 2 ½ tbsp Lemon curd. Keep aside for 20 minutes. Heat 2 tbsp clarified butter (Ghee) – if not available use butter – with entire content of spice pack (provided along with the paste pack) in a microwave for 2 minutes on high. Add marinated vegetables and 1 cup water. Microwave on medium in a covered dish for 20 minutes. Keep aside for 5 minutes. Prepare boiled rice separately, using 1 ½- cups basmati rice, 2 ½ cups water & ½ tsp salt. Cook till rice absorbs all of water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & simmer under closed lid for 3-5 minutes. Serve Hot.

Apple Butter

Preparation Time: 20 min. | Cooking Time : 2 hours 10 min. | Ready In: 2 hours 30 min. 
Servings: 40

Elevate hot buttered toast to new heights with this sweet spread of apple butter. Made with sweet apple cider, cooking apples and brown sugar, it's a quick and delicious breakfast treat.

Ingredients
  • 4 cups apple cider
  • 4 pounds cooking apples - peeled, cored, and thinly sliced
  • 2 cups white sugar
  • 1 cup packed brown sugar
Cooking Instructions
  • In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
  • Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
  • Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
  • Transfer to sterile containers and refrigerate or freeze until serving.

Jalebi


Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Serves: 8 to 10

Jalebi Ingredients
For Batter

  • 2 cup Maida
  • 2 tbsp besan
  • 1 tbsp rice flour
  • 1 ½ tsp yeast
  • 2 tsp sugar
  • 2 tsp of oil
  • 1cup of luke warm water (or as needed)
  • A pinch of food grade yellow or orange color
  • A pinch of baking powder
  • Ghee or oil for deep frying

For syrup

  • 3 cup sugar
  • 2 cup water
  • 2 pinch of cardamom powder
  • 1 tbsp of rose water (optional)
  • 10 to 12 strands of saffron

Method
  • Dissolve yeast in warm water and let it sit for 5 minutes. Then on a big bowl take maida , besan, rice flour, sugar and oil and mix well then add the yeast solution and mix well to make a smooth batter without any lumps. Keep aside of 1 hour in a warm place so that the batter is fermented but don’t overdo the fermentation.
  • Now add baking powder and food color and mix well. This jalebi batter should have ribbon consistency. Pour this mixture in a jalebi maker or an empty squeezable plastic ketchup bottle or you can use pastry bags with nozzles but this is not so much recommended as it will make your work bit messy.
  • Meanwhile make the sugar syrup on another pan boiling sugar and water and as one thread consistency is reached add cardamom powder, saffron strand and rose water if using. Put off the flame.
  • Heat ghee or oil in a pan on a medium flame. Squeeze jalebi batter in hot ghee and gradually swirl the batter outward in a circular motion about 2 to 3 inch round or circular coil shape. If you are making it for the first time it may happen that you don’t get the right shape as like the store brought one but with a little practice you will soon master it.
  • Transfer jalebis into hot syrup and let it stand there for 1 to 2 minutes. Then remove them from the syrup and serve hot.

Aloo Ki Puri

Ingredients :

  • 2 teacups maida
  • 2 potatoes, boiled
  • 2 pinches pepper powder
  • ½ teacup milk
  • 2 pinches saffron
  • 2 tbsp melted ghee
  • ½ tsp salt
  • ghee for deep frying

Method :

  • Peel and grate the potatoes and make a fine paste.
  • Mix the flour, pepper, ghee and salt properly.
  • Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
  • Knead and dough properly. Leave aside for 1 hour.
  • Roll into small puris and deep fry in hot ghee till they puff up.
  • Ready to serve.

Mango Chutney : Aam Ki Chutney

This is a basic mango chutney that can be made very easily. Just remember that the chutney thickens considerably as it cools so remove it from the heat while the chutney is still more watery than you would like. The sourness of mangoes varies so add more sugar or salt as needed. You can make this chutney as hot as you like. Taste it toward the end of the cooking time and add more cayenne if you so desire. Mine is of medium heat. In India, the mangoes are salted and left in the sun for 3 to 4 days to draw out the water. If you have access to the summer sun, by all means use this method. If not, follow the one given below.

Ingredients:
  • 3 small or 2 large sour green mangoes (about 1 pound)
  • 2 to 2-1/4 tsp salt
  • 2 to 4 garlic cloves, peeled
  • 1-inch piece of fresh ginger, peeled and coarsely chopped
  • 1-1/2 cups cider vinegar or distilled white vinegar
  • 2 cups plus 2 Tbsp sugar
  • 1/4 cup golden raisins
  • 1/2 tsp ground turmeric
  • 1 tsp cayenne pepper

Instructions:
  • Peel the mangoes and cut them into slices. Now cut the slices into 3/4-inch dice. Put in a stainless steel or nonmetallic bowl. Sprinkle with 1 teaspoon of the salt, toss to mix, and set aside for 24 hours. Drain and pat dry, then spread out on paper towels.
  • Put the garlic and ginger into a food processor or blender. Add just enough of the vinegar to puree to a fine paste.
  • In a stainless steel or porcelain-lined pan, combine the remaining vinegar, the sugar, raisins, turmeric, cayenne, 1 teaspoon salt, and the ginger-garlic paste. Stir and bring to a simmer. Simmer, uncovered, on medium heat for 15 minutes, or until very slightly thickened. Add the mango pieces and bring the chutney to a simmer again, stirring as you do so. Simmer gently, uncovered, for 20 to 30 minutes, or until the mango pieces look translucent and the chutney has thickened some more. Check for salt and add more if needed.
  • Put into a clean glass or ceramic jar while still hot and allow to cool. Cover tightly with a noncorrosive lid. Keep refrigerated. The chutney may be eaten as soon as it is made, though it mellows as it sits.

Yield: 
  • Makes enough to fill a 3-1/2 cup jar.

Cooking Temperatures (USDA)



Most bacteria are destroyed at cooking temperatures between 140 and 160°F. However, various meats cook best at various temperatures to reach ideal “doneness”, resulting in both safe and delicious meals. Following are the minimum INTERNAL temperatures food must reach to be considered safe to eat, regardless of how they are prepared.

Fresh ground beef, pork, veal: 160°F (72°C)

  • Beef, veal, lamb (as roasts, steaks and chops):
  • Medium rare: 145°F (63°C)
  • Medium: 160°F (72°C)
  • Well Done: 170°F (77°C)

Fresh Pork (as roasts, steaks and chops):

  • Medium: 160°F (72°C)
  • Well Done: 170°F (77°C)

Ham:

  • Fresh (raw): 160°F (72°C)
  • Precooked (to reheat): 140°F (60°C)

Poultry:

  • Ground chicken or turkey: 165°F (74°C)
  • Whole chicken or turkey : 180°F (83°C)
  • Breasts or roasts : 170°F (77°C)
  • Thighs or wings : 180°F (83°C)
  • Stuffing: 165°F (74°C)
  • (cooked alone or in bird)

Fish: 145°F (33°C)
(cook until opaque and flakes easily with fork)
Egg dishes: 160°F (72°C)
Leftovers or casseroles: 165°F (74°C)

Basic Recipes



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Popular Ingredient Definitions

Asafoetida (Hing): 

  • Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor - definitely an acquired taste.

Besan (Besan): 

  • Flour of dried chickpeas.

Cardamom (Elaichi ): 

  • Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 tsp.

Coriander (dhania): 

  • Aromatic herb of the parsley family. Sold as cilantro or Chinese parsley. Also sold as seed or dry powder.

Cumin (Jeera): 

  • Very aromatic and reminiscent. Sold whole or ground.

Dals (Dal): 

  • Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).

Fennel Seed (Sauf): 

  • Has an agreeable odor and licorice flavor. Available whole or ground.

Fenugreek (Methi): 

  • Has a pleasant bitter flavor and sweetish odor.

Garam Masala (Garam Masala): 

  • A mixture of spices; details come later.

Chat Masala (Chat Masala): 

  • A variation of Garam masala. Available in Indian stores.

Ghee (Ghee): 

  • Fat for frying. Pure ghee is clarified butter.

Mustard oil (Larson): 

  • Pungent oil made from black mustard seeds.

Mint (Pudina): 

  • Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones.

Pomegranate (Anar dana): 

  • A flavoring agent. Has some scent.

Saffron (Kesar): 

  • Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic and yields a yellow color.

Turmeric (Haldi): 

  • An aromatic powdered root. Used as a flavoring, and for flavoring curries.

Glossary

Most of the ingredients are available at the grocery stores or supermarkets. Some, though, are special and have to be obtained from the Indian stores. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available , you may use the ground form, but the ground form is less pungent.

English - Hindi Names of Spices, Nuts & Others



OTHER
EnglishBotanical NameHindiLegend
Citric acid
Nimboo satAcid
Caraway Seeds
Shajeer or Black Cumin SeedsSpices
AloeAloeveraKuar GandhalEssence
Asafoetida
HingSpices
Thymol
Ajwain ke phoolSpice
Basil
TulsiHerb
Bay leaf
TejpanHerb
Bengal gramCicer arietinumChanaDal
Hemp
Bhangessence
Indian gooseberryEmblica officinalisAmla
BhatGlycine max merrSoyabean
Black pepper
Kali mirchSpices
Black salt
Kala namakMasala
Catechu
KathaBark ground
Capsicum Cardamom
IlaichiSpices
Cinnamon
DalchiniSpices
Oregano, Thyme/ Carom seeds
AjwainSpices
Snakegourd
Chichonda
BeetrootBeta vulgarisChacundar
Clove
LavangSpices
Cottonseed
Kapasoil
Coconut Oil
Khopre /Narial Ka TelOil
Pulse
ToordalDal
Chestnut
Chota akhrotNuts
Cudpahnut
Chironji, piyala, CharoliNuts
Filbertnut
ChalguzaNuts
CoconutCocos luciferaNarialNut
Curry leaves
KadipathaHerb
Dried Mango powder
AmchoorMasala
Drumstick,Moringa oleiferamuranka
Dry fenugreek leaves
Kasoori methiHerb
Castor
Erandioil
Flaked, Beaten rice
Poha, ChiwdaRice Family
Flour
AttaFlour
SugarcaneSaccharum officinarumGanna, OoosStem
GarlicAllium sativumLasanSpices
Calabash cucumber
Ghia turai
GingerZinziber officinalseSoonth, AdrakSpices
Gram dalCicer arietinumChana dalDal
Gram flour
BesanFlour
Green cardomom
Chhoti ilaichiSpices
Groundnut Oil
Singdana / Kalekai TelOil
Star gooseberry
Harfi
Horse gram
KulthiGrams and dals
Honey
ShahadLiquid
BarleyHordeum vulgarsJaomillet
Jaggery, Molasses
GudBasic Kitchen Item
Jowar
Sorghummillet
Broad Beans
Kali seim ki Phalli
Safflower
Kardi,kusumbaroil
Italian millet
Kanganimillet
Sinapis
Kali raispice
Screwpine
Kewraessence
Yellow Lentil
Masoor dalDal
Mace
JavitriMasala
Margosa
NeemHerb
MintMinthe spicataPudinaHerb
Mustard Oil
Sarson Ka TelOil
Myrtle
HennaHerb
Eucalyptus
Nilgirioil
Nutmeg
JaiphalSpice
Oil
TelFat
Olive Oil
Zetoon Ka TelOil
Betel leaves, piper
PaanLeaf
Parsley
Ajmoda, ajmudSpices
Plain flour
Flour Refines

MaidaFlour
Puffed Rice
MumuraeRice Family
Elucine coracana
Ragi, nachniMillet
Red chilli
Lal mirchSpices
RiceOrya sativaChawalRice Family
Rose
GulabFlower
Rose Water
Gulab JalEssence
Star anise
Dagad PhoolSpice
Saffron
KesarSpices
SunflowerHelianthus annusSurajmukhiOil
Salt
NamakBasic Kitchen Item
Screwpine
KewraEssence
Semolina
Sooji, RavaFlour
Silver Leaves
VarakHerb
Split green gramPhaseolus aureusMoong dalDal
Split black gramPhasleolus mungoUrad dalDal
Sugar
CheeniBasic Kitchen Item
Swordbeans
Talwarphalli
Tamarind
ImliBasic Kitchen Item
Turmeric
HaldiSpices
Vegetable oil
VanaspatiFat
Vinegar
SirkaLiquid
WheatTriticum sativum

Whole Wheat flour
Gehu attaFlour

English & Hindi Names of Grains



GRAINS
EnglishBotanical NameHindi
Cereals
Long grain rice
Basmati
Pearl Millet
Bajri Bajra
Horsebean
Urad
Oats
Jaee
Pulses
Pigeonpea, redgramCajanus cajanArhar
Green gramPhaseolus aureusMoong
Fieldbean
Vaal

English & Hindi Names of Vegetables



VEGETABLES
EnglishBotanical NameHindi
Vegetables
Amaranth
Chauli, chavleri
Arrowroot
Paniphal, Tikora
Ash gourd
Petha
AsparagusAsparagus officinalisShatwar, sootmooli,halyan
Asparagus
Musli
Avocado, butterfruitPersea AmericanaMakhanphal
Bell Pepper
Simla Mirch
Bengal gram leaves
Chaney ki bhaji (Hummus)
Bitter gourdMonordica charantiaKarela
Bottle gourdLagenaria vulgarisLauki,doodhi
CabbageBrassica oleracea varPatha gobi
CarrotDaucus carotaGajar
Cauliflower
Phool gobi
Chilli
Mirchi
Cluster Beans
Gowaar Phali
Colocasia
Arbi
Coriander Cilantro
Dhania
Corn cobs, maizeZea manysBhutta, makka
Corn kernel
Makai
Cowpea
Lobia
CucumberCucumus sativasKakdi
Dillweed
Suvabhaji
Drumstick leaves
Muranka bhaji
French Beans
Flas Beans
Gardencress
Halim
Gherkins
Kunthroo, Goli, Tondli
Green chilli
Hari mirch
Indian sorrel
Khatti bhaji
Khesari leaves
Masoor bhaji
Lettuce
Kasmisaag
Lime or LemonCitrus limonLimbu
Lotus Stem
Kamal Kakadior, Bhien
Makhanphal
Avocado, butterfruit
Mother's best friend, West Indian benMoringa oleiferaMuranka
Mushrooms
Goochi
Olives
Zetoon / Zaitoon
OnionAllium cepaKanda Pyaaz
Peas
Matar
PotatoSolanum tuberosumAloo
Pumpkin
Kadhu
RadishRaphanus sativusMooli
Red sorrel
Chukka bhaji
Salad leaves, endives
Gulsuchal
SpinachSpinacia-olereceaPalak
Sweet potato
Shakarkand
Tapioca
Simla Aloo
TomatoLycopersicon-esculentumTamatar
Vegetables
Sabji
Water Chestnuts
Shingara
White goose-foot
Bathua
Leafy Vegetables
Leafy greens
Patha bhaji
Spring onions
Kandey Ke Patthey
Salad leavesLactuca sativaSlat patta, kasmi sag

Kissan Jammy Art Contest

Key terms and conditions of the activity:
  • The event is open to all Children of the age group between 6 to 14 years who are Indian Nationals ('Participants').
  • The Children participating in the Event shall be required to take an express permission from the Parents/ Guardian.
  • The Promotion is being conducted by _Mindshare** (hereinafter referred to as "Event Management Company") on behalf of Hindustan Unilever Limited ("HUL"). **Subject to change
  • The Participants will have to create a "Jammy Art" online on www.jammyart.com website through a paint application and submit their drawings/sketch online on website.
  • There will be 4 (four) 'Jammy Art' themes and each theme will be run for a period of 15 days and the participants shall have to upload their drawings/ sketches based on the themes.
  • The participants shall be eligible to win prizes on the number of votes that they get from other participants and other online browsers who visit the website and who vote for the participants.
  • The Prizes shall be given on the basis of number of votes received by the Participants at the end of every 'Jammy Art' theme which shall run for fifteen days.
  • The total number of prizes to be given during the Promotion Period shall be as follows:

(Fill in the rest of the Prizes)
1st Prize = Play station (4)
2nd Prize = Pen Drive (25)
3rd Prize = Mugs (30)
4th Prize = T-shirts (100)
5th Prize = Cap (100)
6th Prize = School Bags (100)
7th Prize = Sippers (1000)
8th Prize = Compass Box (200)

  • One entry per participant is permitted to be uploaded on the website. Entrants enter by uploading a photo via the link on the homepage. Pictures shall be available for view on the 'Gallery page / participant's login page home page.
  • Winners will be notified by email/phone (at the details provided at time of registration) within 2 weeks after end of every theme of "Jammy Art". Winners have five (5) business working days to respond in full to the email or another winner will be selected.

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