South Indian Bridal Head Pieces

South Indian Bridal Head Pieces shown in this instructable is a beaded version of bridal head pieces that is worn by the brides in their wedding ceremonies and also by the young girls during festivals and other ceremonies. It is popularly known as the "Jadai Alankaram". The design and colors used can be modified depending the brides dress.

Step 1: Items Required

1) OHP Clear sheet

2) Half Pearl stickers

3) stick on Rhinestones/ Rhinestone stickers

4) Fabric glue or E6000

5) Felt

6) String (Braiding cord)

7) white sheet of paper

8) Bobby Pin

Step 2: Making the design

1) Take a white sheet and trace the desired design on it. One big circle for the center and 5 to 9 medium sized circle depending on the length of the plait.

2) Place the OHP sheet on the top of it and tightly secure it on all the sides.

3) Now start sticking the pearls, rhinestones, glitter stones as desired on the OHP sheet using the design as the reference one by one. Use fabric glue/ E6000 to stick if needed.

Step 3: Making the Head piece

1) When the stickers are completely dry, take the OHP sheet and start cutting along the design.

2) Take the felt and cut it into a small square pieces.

3) Take the string and cut it into 15 cm to 20 cm of length (one piece of string for each small circle)

4) On the back of the small circle, in the center put some glue then place the string and on the top place the felt and secure it tight. Allow it to dry.

5) Insert the piece of felt into a bobby pin, put glue in the middle of the center piece and secure the bobby pin to the design tightly.

Note :

* The small circle design are to be placed on the plait. so requires a string to tie it on the plait.

* Center piece does not require a string it requires a bobby pin.

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Lassi

 Lassi is a cooling and refreshing drink to have in the summers. It is a yogurt based drink and very popular in the northern parts of India. Lassi's are either sweet or savory.

Sweet Lassi is made by churning yogurt along with sugar, ground cardamom and saffron(extra richness).

Note:

1) Make sure the yogurt is not sour.(very important)

2) Water can be added to dilute the Lassi.(I have not added water as I wanted it to be thick)

3) Try to use hand mixer/whisk to churn the lassi as it provides a unique taste and frothy texture when compared to a blender.

Ingredients

1) Yogurt / Curd - 1/2 Cup

2) Sugar - 2 Tbsp (as per taste)

3) Ground Cardamom - 1/2 Tsp

4) Saffron/ Kesar - a pinch (optional)

5) Ice cubes

Method:

1) In a bowl, add the yogurt, sugar, ground cardamom, saffron and beat it using a hand mixer.

2) Then add ice cubes and beat it till turns frothy.

3) Pour it in a glass and sprinkle some saffron on top and serve.

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Mango Lassi

Lassi is a cooling and refreshing drink to have in the summers. It is a yogurt based drink and very popular in the northern parts of India. Lassis are either sweet or savory.

Mango Lassi is a sweet Lassi which is made by churning yogurt along with sugar, Saffron, cardamom and chopped ripe mango.

Ingredients

1) Yogurt / Curd - 1/2 Cup

2) Sugar - 2 Tbsp (as per taste)

3) Ground Cardamom - 1/2 Tsp

4) Saffron/ Kesar - a pinch

5) Chopped Ripe Mango - 1/4 Cup (frozen or fresh)

6) Ice cubes

7) Chopped Almond for garnish

Method:

1) Grind the chopped mango with 2 tsp of yogurt into a smooth paste in a blender.

1) In a bowl, add the mango paste, remaining yogurt, sugar, ground cardamom, saffron and beat it using a hand mixer.

2) Then add ice cubes and beat it till turns frothy.

3) Pour it in a glass and sprinkle some chopped almonds on top and serve.

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Turmeric Milk

Turmeric has been recognized by yogis and ayurvedic healers since ancient times for its manyhealing properties.

Grown mainly in India, the turmeric root is a close cousin to ginger root. It is dried and ground into a fine powder, brilliant gold in color, and used in many Indian recipes.Turmeric is considered highly auspicious in India and has been used extensively in various Indian ceremonies. Even today it is used in every part of India during wedding ceremonies and religious ceremonies.

Turmeric can be consumed as Turmeric Tea , Turmeric Milk, Turmeric smoothie etc.

Lets see how Turmeric Milk is made. 

Ingredients:

1) Turmeric Paste - 1/2 Tsp

2) Milk - 1 Cup

3) Ginger grated - Pinch

4) Cardamom powder - 1/8 Tsp

5) Ground Pepper - 1/8 Tsp

6) Palm Sugar - as per taste

7) Saffron - few strands

8) Water - little

Preparation:

* Place a pan on medium heat, add grated ginger and little water to boil (sometimes fresh ginger may curdle the milk.so I boil it in water to prevent that)

* Then add the milk, turmeric paste, ground cardamom, ground pepper and allow it boil.

* Then add palm sugar (panam karkandu) to it. once the palm sugar is dissolved strain it into a glass and top it of with saffron and serve.

Benefits:

* Milk and Turmeric provides bone health

* Powerful anti-oxidant

* Cure cough and cold

* Can treat diarrhea and indigestion

* Helps in blood purification and liver detox and much more

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Turmeric Paste

Turmeric has been recognized by yogis and ayurvedic healers since ancient times for its many healing properties.

Grown mainly in India, the turmeric root is a close cousin to ginger root. It is dried and ground into a fine powder, brilliant gold in color, and used in many Indian recipes.Turmeric is considered highly auspicious in India and has been used extensively in various Indian ceremonies. Even today it is used in every part of India during wedding ceremonies and religious ceremonies.

Turmeric can be consumed as Turmeric Tea , Turmeric Milk, Turmeric smoothie etc.
In all these drinks Turmeric Paste is used as a base.

Lets see how the Turmeric Paste is made 

Ingredients :

1) Turmeric powder - 1/4 Cup

2) Water - 1/2 Cup filtered water (Add more water if needed)

3) Ground pepper - 1/2 Tsp (optional)

4) Olive oil/ Almond oil/ Clarified butter - 1/2 Tsp (optional)

Preparation :

* Place a pan on medium heat and mix the turmeric powder and water.

* Cook till raw smell of the turmeric goes (add more water if needed)

* When the turmeric is completely cooked, add the pepper(optional) and clarified butter and remove from the heat.

* Transfer it to a air tight container and can be stored in the refrigerator for about 2 weeks.

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