The Bitcoin price is showing signs of history repeating itself, as current price action mirrors key patterns from the 2021 cluster. With resistance near $91,000–$92,000 and the macro downtrend looming, traders are watching closely to see if BTC will break higher or face renewed pressure. The coming days could prove decisive in shaping the next major move.
Bitcoin Mirrors 2021 Cluster: History In Motion
Bitcoin continues to mirror the price patterns seen during the 2021 cluster. Crypto analyst Rekt Capital noted that the current market structure is echoing historical behavior, suggesting that similar dynamics are at play. Traders are closely watching these familiar patterns to gauge whether the cycle is repeating itself or if new trends may emerge.
The rules of the game remain consistent. A bearish acceleration would likely be triggered if Bitcoin breaks down from the macro descending triangle base, currently positioned around $82,000. Conversely, a bullish bias would require a decisive break above the macro downtrend, which sits near $100,000. These levels serve as critical decision points for the market, dictating whether bulls or bears gain control in the coming sessions.
So far, Bitcoin has encountered rejection in the high $90,000s, falling just short of the macro downtrend. This mirrors previous market behavior, in which the asset developed a basing structure near the triangle’s base before attempting to push higher toward the downtrend’s upper boundary. It demonstrates that history is repeating itself for now, with the market consolidating and preparing for its next directional move.
If the macro downtrend continues to act as resistance, the triangle’s base may gradually weaken over time. Such a development would increase the risk of further downside, making the reaction at both the base and the downtrend crucial.
BTC Surpasses $91,000 Before Facing Selling Pressure
In a recent market update by Ted, it was noted that while Bitcoin broke above the $91,000 threshold yesterday, the rally met significant resistance. Sellers entered the market with substantial force at these local highs, effectively capping the momentum and preventing a sustained breakout.
As a result of this rejection, Bitcoin has retreated into the “no-trading zone.” Ted suggests that this period of sideways price action is likely to persist through the next couple of days, largely driven by the typical low-liquidity environment seen during the weekend.
Looking ahead, the outlook remains cautious. Ted emphasizes that any upward movements will likely be short-lived until BTC can decisively clear the $91,000 to $92,000 resistance zone. Meanwhile, such a move must be backed by strong spot demand to prove its validity.
Ragi Malt is a healthy and nutritious drink made using fingermillet flour as main ingredient. It is very popular in India for babies, kids, andadults because it's rich in calcium, iron, fiber, and protein. Post includes ragi malt (ragi sweet porridge) and ragi porridge (salt version) with step by step pictures and video.
Ragi Malt or Ragi Java or Ragi Porridge is a healthy breakfast as it is very nutritious and filling. Ragi porridge can be made 2 ways either sweet or salt as per your liking and preference. I like sweet the most but have the salt version once in a while too. Ragi malt has been part of Indian households for generations and is quite popular for its health benefits, easy digestibility, and cooling properties.
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About Ragi Malt
Ragi Malt is nothing sweet ragi porridge made with ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it an ideal healthy breakfast. Ragi is the one of the first grains introduced to babies as it is easy to digest. It can be prepared in both sweet and savory forms, making it suitable for all age groups starting from infants to the elders.
Malt is the cereal grain that has been soaked and dried. Here finger millet is the grain that is soaked, sprouted then dried to make ragi flour or powder and the porridge made with this flour is referred to as 'Ragi Malt'.
Ragi Porridge is a nutritious healthy drink which can be substituted for our regular breakfast and it keeps you full till lunch time. Ragi or finger millet is a super grain which is packed with nutrition. I used homemade ragi flour, you can use store bought flour too.
Ragi Malt can be prepared in a tasty way by following this method without any lumps easy and quick to make. It takes just 10-15 minutes to make this porridge. You can use ragi flour or sprouted ragi flour for this porridge.I always have a batch of homemade ragi flour at home.
Ragi Porridge has become a tradition in our family. I am trying to include porridge for mittu and gugu regularly so that they are always in touch with the porridge taste. Mittu prefers to have multigrain porridge.
I hated porridges during my childhood days and now I just love them. I have tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday. Ever since I tasted with my friend I started liking it, even now I just love all types of porridges.
I have shared 2 ways to make this porridge as some prefer sweet and few prefer salt version.
Ragi Malt (Sweet Porridge)
Ragi Porridge (Salt)
Ragi Malt Ingredients
Ragi flour - I used homemade finger millet flour. You can use store bought flour too either regular ragi flour or sprouted flour.
Water - I always cook the porridge in water then mix it with milk.
Milk - Use boiled milk as we add it at the final stage.
Sweetener - I have used cane sugar. You can add jaggery powder or jaggery syrup or brown sugar or even white sugar.
Flavoring - Cardamom powder is the best flavoring for this porridge.
Water - I always cook the porridge in water then mix it with milk.
Buttermilk - Use thick homemade buttermilk.
Salt - Add salt to taste for the salt version.
How to make Ragi Malt Step by Step
Ragi Porridge Sweet
To a bowl add ½ cup ragi flour. Now add 1 cup water to it.
2.Whisk it well without any lumps then set it aside.
3.Add 2 cups water to a pan. Let it boil.
4.Once water starts to boil - whisk the ragi flour slurry.
5.Add the ragi flour slurry. Just rinse with little water and add it, if there are sediments.
6.Whisk it well first to avoid lumps.
7.Now switch to a spatula and keep stirring and cooking in low medium flame.
8.The mixture will start to thicken but keep stirring continuously.
9.Keep cooking until it turns thick and shiny.
10.You can see how thick it is. It thickens more after cooling down so switch it off accordingly.
11.Transfer half of the porridge to a bowl for salt version.
12.To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.
13.Whisk it well and switch off.
14.Ragi malt or ragi sweet porridge is ready to serve.
15.Serve ragi malt hot or warm!
Ragi Porridge or Ragi Malt is ready to drink!
Ragi Porridge Salt
1.With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down for 15 minutes at least.
2.Add salt to taste and ½ cup thick buttermilk to it.
3.Whisk it well until smooth.
4.Ragi porridge salt version is ready
5. Serve it warm or chilled.
Serve immediately.
Tempering Suggestion
You can serve it as such or make the tempering and serve it.
1.Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.
2.Add tempering and salt.
3.Mix it well. Serve as such or you can strain and serve it too.
Ragi porridge is ready!
Expert Tips
Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
Cooking - Cook in low flame and keep stirring to avoid lumps.
Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.
Serving & Storing
You can serve the porridge sweet or salt. We prefer the ragi porridge warm but you can serve it hot too. You can even temper the porridge and serve.
You can make the ragi porridge cooked in water and store in fridge for 2 days and make the porridge as and when needed. It will become thick you will need to whisk or blend it while making the porridge.
FAQS
1.Why is my porridge watery and not becoming thick?
If more water is added it may take little longer to get thick while cooking. So keep stirring to make the porridge thick.
2.What type of ragi / fingermillet flour to use?
You can use regular ragi flour or sprouted ragi flour to make this porridge.
3.How long should I cook the porridge?
Do not go with the exact timing as it may differ depending upon the flour variety and amount of water used. Cook the porridge until thick and shiny,
4.My porridge turns lumpy, How should I fix it?
If you leave the porridge unattended without stirring then it may become lumpy. If the cooked porridge turns lumps, mash it well with a laddle then mix with milk, sugar and finally strain using a big holed strainer to strain the lumps.
5.Is this porridge suitable for babies and kids?
Yes it is suitable for babies from 1 year and older kids too.
If you have any more questions about this Ragi Malt Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Malt Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Ragi Malt is a healthy and nutritious drink made by cooking ragi in water to a porridge consistency then mixing it with milk, sugar and cardamom powder. In this post I have shared ragi malt (ragi sweet porridge) and ragi porridge(salt version) with step by step pictures and video.
Course Breakfast
Cuisine Indian
Keyword 30 mins recipes, drink recipes, Healthy tea time drink, millet recipes, Nutritional Beverage, Nutritional Drink, ragi recipes
To a bowl add ½ cup ragi flour. Now add 1 cup water to it.
Whisk it well without any lumps then set it aside.
Add 2 cups water to a pan. Let it boil.
Once water starts to boil - whisk the ragi flour slurry.
Add the ragi flour slurry. Just rinse with little water if there are sediments.
Whisk it well first to avoid lumps.
Now switch to a spatula and keep stirring and cooking in low medium flame.
The mixture will start to thicken but keep stirring continuously.
Keep cooking until it turns thick and shiny.
You can see how thick it is. It thickens more after cooling down so switch it off accordingly.
Transfer half of the porridge to a bowl for salt version.
To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.
Whisk it well and switch off.
Ragi malt or ragi sweet porridge is ready to serve.
Serve ragi malt hot or warm!
Ragi Porridge Salt
With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down.
Add salt to taste and ½ cup thick buttermilk to it.
Whisk it well until smooth.
Ragi porridge salt version is ready
Serve it warm or chilled.
Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.
Add tempering and salt.
Mix it well. Serve as such or you can strain and serve it too.
Ragi porridge is ready!
Video
Notes
Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
Cooking - Cook in low flame and keep stirring to avoid lumps.
Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.
Lithium batteries have taken over as the primary battery chemistry from applications ranging from consumer electronics to electric vehicles and all kinds of other things in between. But the standard lithium ion battery has a few downsides, namely issues operating at temperature extremes. Lead acid solves some of these problems but has much lower energy density, and if you want to split the difference with your own battery you’ll need to build your own lithium iron phosphate (LiFePO4) pack.
[Well Done Tips] is building this specific type of battery because the lead acid battery in his electric ATV is on the decline. He’s using cylindrical cells that resemble an 18650 battery but are much larger. Beyond the size, though, many of the design principles from building 18650 battery packs are similar, with the exception that these have screw terminals so that bus bars can be easily attached and don’t require spot welding.
With the pack assembled using 3D printed parts, a battery management system is installed with the balance wires cleverly routed through the prints and attached to the bus bars. The only problem [Well Done Tips] had was not realizing that LiFePO4 batteries’ voltages settle a bit after being fully charged, which meant that he didn’t properly calculate the final voltage of his pack and had to add a cell, bringing his original 15S1P battery up to 16S1P and the correct 54V at full charge.
While I have a 60TB server sitting next to my desk, I actually keep my backups in the cloud. I know that might sound counterintuitive, but let me explain why I choose cloud-based backups instead of local-first approaches.
It’s that time of the week again, the time when I showcase three pieces of homelab software for you to try out over the weekend. Today, I’m taking a look at both advanced and simple projects, from running a PXE server to playing retro games in your browser. Here are three homelab projects to try before Monday comes.
Caramel Popcorn is a delicious, crispy snack made by tossing prepared popcorn in caramel sauce. Caramel Popcorn is a sweet twist to our regular popcorn and is one of the popular popcorn varieties. This popcorn at home is a bliss for movie, TV time & get together. Recipe includes 2 ways of making caramel popcorn with step by step pictures and video.
Caramel Popcorn is an all-time favourite snack for all ages that could be made at home easily. This recipe does not use corn syrup, just the basic kitchen staples and your delicious caramel popcorn is ready in minutes. I have given here 2 versions one using oven and other without using oven - Choose your favourite and enjoy!
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About Caramel Popcorn
Caramel Popcorn is caramel glazed popcorns that is beautifully textured, sweet, crispy and crunchy snack ideal for movie time, parties and sweet nothings. This recipe I have shared here stays crisp for weeks and is the best partner for your movie nights.
As this recipes makes caramel corn lasts for weeks it is best to make ahead and store. I personally love both the versions but the one that is baked stays crisp for weeks and also does not turn sticky. So if you are planning to store then I would recommend the baked version, for instant snacking you can try the non baked version.
Caramel Popcorn can be made with & without corn syrup. Considering the fact of accessibility of corn syrup at stores and for the convenience of making it at home, I have given Caramel Popcorn recipe without corn syrup here
Caramel Popcorn or simply Caramel Corn is my son's most favorite. I love caramel popcorn since my childhood days as my mother used to buy me a pack of these whenever we pass by the popcorn shop.
After I started to try homemade popcorn, I never look back buying them outside as the kids are fully satisfied with it. I often make it for their snack box or for our movie time at home.
Caramel Popcorn Video
Caramel is an evolution of sugar by heating it into a molten and crystal form that tastes like confectionery. Caramel is widely used as topping or flavouring for desserts, puddings & custard. Caramel Popcorn hence will add a sweet twist to the conventional popcorn that you will not just stop with one!
Caramel Popcorn - 2 versions
I have shared 2 versions of caramel popcorn here. Confused on which one to try? Planning to store for a longer time try the baked version, Looking for instant snack then try the instant version.
Baked - This version uses brown sugar also it is baked to make it more crispier and last long.
Instant - This version uses regular granulated white sugar and can be made for instant snacking.
Caramel Popcorn Ingredients
Popcorn Kernels - Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
Brown Sugar - Using brown sugar gives a intense caramel flavor. 2 portions of sugar for one portion of kernel is the right ratio for sweetness.
Butter - Use fresh homemade butter if available else you can use the store bought ones.
Salt - A pinch of salt is added for taste.
Oil - Use regular cooking oil for popcorn- however ensure they do not impact the flavour of the popcorn as oils like coconut oil, groundnut oil will radiate its flavour into the food it is added to.
Vanilla extract - added for flavor.
Baking soda - is added for even thin coating of caramel on the popcorn. When added it foams up, increases in volume so easier to coat evenly.
How to make Caramel Popcorn Step by Step
Making popcorn
1.Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. Swirl the pan so that oil coats on all sides.
2.Once oil is heated add 1-2 popcorn kernels to check. Make sure to buy popcorn kernels and not normal corn kernels.
3.It will pop up in few seconds.This is the right temperature we need.
4.Now add ½ cup popcorn kernels. Give a quick stir.
5.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
6.It will start popping. Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
7.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.
8.Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped.
9.Transfer to a bowl and set aside.
Using oven - Baked version
1. Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.
2.Give a quick mix.
3.Add 2 tablespoon water.
4.Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.
6.Give a quick mix. It will become frothy like this.
7.Add prepared popcorn.
8.Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes.
9.Spread it over a baking tray with parchment paper.
10.Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.
Instant Version - Without using oven
1.I cleaned the same pan and kept it on the flame. Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.
2.Do not disturb for few seconds until the edges start to brown. Keep stirring with a ladle. It will start to change color. Keep stirring and cooking in low flame.
3.Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.
4.Now add 1 tablespoon butter. Keep stirring it becomes frothy,
5.Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.
6.Give a quick mix.
7.Add popcorn to it.
8.Mix well until evenly coated. Switch off.
9.Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.
Enjoy snacking!
Expert Tips
Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.
Serving & Storage
Caramel Popcorn keeps good forabout a week. Pop the corn fresh every time you need it so as to consume fresh and flavourful.
Caramel Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.
FAQS
1.Can I skip baking soda?
Yes you can skip baking soda but the texture will change accordingly. For perfect gourmet tasting caramel popcorn baking soda is a must.
2.Can I use the regular corn?
No only popcorns pop - sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.
3.Can I use any type of sugar?
Yes - you can use all varieties of sugar - white, brown, cane, country sugar. Just the time varies for each type to get caramelized.
4.Can we store the leftover?
Yes, very much. It keeps good for about a week in a closed air tight container.
5.Which version of caramel popcorn should I try?
Both taste equally good. If you are looking for an instant snacking option then try non baked version, if you want to store for a longer time then try the baked version.
If you have any more questions about this Caramel Popcorn Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Caramel Popcorn Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. I used my pressure cooker.
Swirl the pan so that oil coats on all sides.
Once oil is heated add 1-2 popcorn kernels to check.Make sure to buy popcorn kernels and not normal corn kernels.
It will pop up in few seconds.This is the right temperature we need.
Now add ½ cup popcorn kernels. Give a quick stir.
Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
It will start popping.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.
Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped. Transfer to a bowl and set aside.
Baked Version
Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.
Give a quick mix. Add 2 tablespoon water.
Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.
Give a quick mix. It will become frothy like this. Add prepared popcorn.
Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes. Spread it on a baking sheet.
Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.
Instant Version
Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.
Do not disturb for few seconds until the edges start to brown. Keep stirring with a laddle.It will start to change color. Keep stirring and cooking in low flame. The color changes from light shade to dark color.
Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.
Now add 1 tablespoon butter. Keep stirring it becomes frothy. Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.
Give a quick mix. Add popcorn to it. Mix well until evenly coated. Switch off.
Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.
Video
Notes
Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.
Whether you've had an old PC sitting in a closet collecting dust, or your old Windows 10 PC recently became a relic thanks to Windows 11's hardware requirements, one of the best ways you can put it to work is a Home Assistant server.
Vinyl records are one of those nostalgic technologies that everyone loves, and they've recently seen a resurgence of popularity. However, if you're looking for quality—especially if you're using a modern amplifier—there is a cheaper, better option.
Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.
The recipe has mild and natural sweetness, not too strong. Palm jaggery gives nice flavor and light brown color to the milk. When served hot, it feels very calming to drink. I usually make this in morning or evening when I want something warm. It is very comforting and refreshing especially on tiring days.
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About Karupatti Paal
Karupatti Paal is a traditional drink made in many South Indian homes. In this recipe, instead of sugar, palm jaggery is used which gives natural sweetness and simple taste. The milk slowly takes in the palm jaggery flavor and changes color little bit. Palm jaggery is rich in iron and consuming it regularly increases hemoglobin.
This palm jaggery milk is easy and simple to make but follow the steps and tips correctly else milk will curdle if palm jaggery milk is heated. It feels good for throat and helps in digestion also. This drink is often given during cold time. It gives warm feeling inside. You can also have it on normal days.
The drink is smooth and light, so it is easy to drink. Dry ginger powder adds light heat and nice flavor which balances the sweetness. I usually make this fresh and serve it immediately. It feels like a small comfort drink after a long tiring day. I don't prefer storing it as fresh one taste much better, also reheating is not recommended for this drink.
Palm Jaggery is a better alternate to white sugar as it is less processed. It helps to give instant energy and is easy to digest. When mixed with milk, it becomes simple and healthy drink. It does not feel heavy even after drinking and feels like small comfort drink. I usually prefer this over sugar milk.
Karupatti Paal Video
Why This Recipe Works
It is very easy and gets ready in few minutes.
This drink uses natural sweetener instead of sugar.
Milk - I have used fresh milk for this drink. It gives creaminess and smooth base. You can also use toned milk.
Karupatti - I added karupatti. or palm jaggery for sweetness. This also adds flavor and natural color. You can adjust it according to your taste.
Dry ginger powder - I added for aroma and mild spice. It helps in digestion also. If you use sukku karupatti, you can skip this.
How to make Karupatti Paal Step by Step
1.To a sauce pan add 1 cup fresh milk.
2.Let it come to a rolling boil.
3.Simmer for 2 minutes.
4.Switch off and remove from flame.
5.Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.
6.Then add ⅛ teaspoon dry ginger powder.
7.Mix well until palm jaggery dissolves completely.
8.Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.
9.Pour into serving glass and serve hot!
Expert Tips
Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
Serving - I always serve this hot, it taste good when warm also.
Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.
Serving and Storage
Serve it hot in a cup or small mug as soon as it is ready. This goes well as morning drink or as evening comfort drink after long day. Do not store leftovers as milk may spoil and taste also changes. It is best made fresh and consumed immediately.
FAQS
1.Can I add powdered palm jaggery?
Yes you can use powdered jaggery, but make sure to strain well as impurities may be there.
2.Can I skip dry ginger powder?
Yes you can skip it if you don't like the flavor or heat from it. Instead you can even add cardamom powder if you like the flavor.
3.Can I reheat karupatti paal?
No, do not reheat after adding palm jaggery as milk may curdle.
4.Is this drink good for kids?
Yes it is mild and healthy for kids, just adjust sweetness accordingly.
5.Can I adjust sweetness?
Yes you can add more or less palm jaggery as per your liking.
If you have any more questions about this Karupatti PaalRecipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Karupatti PaalRecipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.
Syringes are pretty ergonomic, but when manually dispensing flux and solder paste it doesn’t take long before one wants a better way. [Elektroarzt]’s flux and solder paste dispenser design uses 3D-printed parts and minimal hardware (mostly M3x20 screws, and an optional spring) to improve handling and control.
The operating principle is very similar to how a hot glue gun feeds a stick of glue.
How does it work? The ratcheting lever mechanism is similar to that of a hot glue gun, where an arm slips into notches in a rod when pressed down, driving it forward and never backward. In the process, a larger lever movement is translated into a shorter plunger travel, enhancing control.
The types of syringes this tool is meant to be used with have a plunger tip or piston (the rubber stopper-looking part, in contact with the liquid) inside the loaded syringe, but no plunger shaft attached to it. This is common with syringes meant to be loaded into tools or machines, and [Elektroarzt]’s tool can be used with any such syringe in a 10 cc size.
It’s an attractive design, and we like the way syringes top-load as well as the way the tool is made to lay flat on a tabletop, with the lever pointed up.
Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.
This paneer puff tastes mildly spicy, flaky, buttery and very filling. You can make this easily at home using readymade puff pastry sheets. Homemade paneer puff tastes fresh and you can control spice level also. Fresh puffs always taste better and flakier. It feels more satisfying when made at home. It is one of those snacks most of us pick from bakery while coming back home.
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About Paneer Puff
Paneer Puff are classic and popular snack sold in most Indian bakeries. It is a crispy snack where spiced paneer mixture is stuffed inside puff pastry and baked till golden. It is inspired from bakery style veg puffs which is very common in India. Paneer is used instead of mixed vegetables which gives rich taste and soft texture. It is enjoyed by all age groups.
This recipe filling is made using onions, tomatoes, basic spice powders and paneer cubes. The masala should be thick so it does not ooze out while baking. The spices are very simple and give a nice balance of flavor without overpowering paneer taste. You can easily adjust spices as per taste.
Texture wise, paneer puff has a crisp and flaky outer layer with soft juicy paneer filling inside. The puff layers separate well and become light when baked perfectly, it tastes good when served hot. Freshly baked puffs are always best. Once you try at home, you may not buy bakery puffs often. It becomes a regular snack after few tries.
I usually make this for evening snacks or when guests come home. It is also a good option for kids snack box or party starter. Both kids love puffs and paneer puffs is their most favorite of all. The stuffing is very simple to make and comes together in few minutes.
Paneer Puff Video
Paneer Puff Ingredients
Oil - Used for tempering the items and cooking the spiced paneer filling.
Cumin seeds - I have added cumin seeds for tempering. It gives nice aroma and slight crunch.
Onion - I have used cubed onions, sauteed well and used along with tomatoes and paneer with spice powder.
Ginger garlic paste - It is added for flavor and aroma. You can add freshly crushed ginger garlic to a slightly coarse mixture and use it too.
Tomato - Chopped tomato is used to bind the masala, it adds slight tang and moisture. You can use tomato puree also.
Spice powders - I have used turmeric powder for color, flavor, red chili powder for spice, garam masala and coriander powder for aroma and flavor.
Paneer - It is added as the base for the dilling. You can crumble or cube it. Use fresh paneer for best taste.
Puff pastry sheets - I used readymade puff pastry sheets.
Milk - Milk is used for brushing the puff pastry before baking. It helps in even browning. You can use butter also.
Why This Recipe Works
This recipe uses simple ingredients which are easily available at home.
The paneer filling is mildly spiced and can be enjoyed by all.
This recipe gives puffs that is flaky and crispy texture.
You can make the filling ahead and assemble later easily.
This recipe is perfect for snacks, parties or for evening tea time.
1.Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.
2.Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.
3.Add 1 small sized tomato finely chopped. Saute for 2 minutes.
4.Cook covered for few minutes until tomatoes turn mushy.
5.Open give a quick saute.
6.Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
7.Give a quick saute and add ½ cup water and let it boil.
8.Once it becomes thick, add 150 grams paneer cut into small cubes.
9.Give a quick mix and switch off. Let it cool down.
10.Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.
11.Add around 2 tablespoon paneer stuffing.
12.Close and seal gently. Press slightly around the edges to seal.
13.Brush the top with milk, you can use egg wash too.
14.Repeat to finish.
15.Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.
Serve it hot with coffee or tea!
Expert Tips
Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.
Serving and Storage
Serve this puff with tomato ketchup, it goes really well with evening tea or coffee, especially when they are freshly baked. You can store leftover baked puffs in fridge for a day only. Reheat them in oven or air fryer so they turn crisp again.
FAQS
1.Can I use homemade paneer?
Yes you can use homemade fresh paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.
2.Can I make filling ahead?
Yes the paneer filling can be made one day earlier. Store them in fridge in an airtight container. You can use leftover filling for rolls, wraps and sandwiches too.
3.Can I shallow fry?
Baking gives that proper flaky texture like bakery puffs. Frying may turn it oily and heavy, so I don't prefer.
4.Can I add in capsicum or peas?
Yes you can add chopped capsicum or boiled peas to the filling. It adds more taste and slight crunch also.
5.Can I freeze the paneer puffs?
Yes you can freeze the assembled puffs. Then thaw for few minutes then bake them directly when needed.
If you have any more questions about this Paneer Puff Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Paneer Puff Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.
Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.
Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.
Add 1 small sized tomato finely chopped. Saute for 2 minutes.
Cook covered for few minutes until tomatoes turn mushy.
Open give a quick saute.
Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
Give a quick saute and add ½ cup water and let it boil.
Once it becomes thick, add 150 grams paneer cut into small cubes.
Give a quick mix and switch off. Let it cool down.
Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.
Add around 2 tablespoon paneer stuffing.
Close and seal gently. Press slightly around the edges to seal.
Brush the top with milk, you can use egg wash too.
Repeat to finish.
Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.
Serve it hot with coffee or tea!
Video
Notes
Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.
Self-hosting a few services on one’s own hardware is a great way to wrest some control over your online presence while learning a lot about computers, software, and networking. A common entry point is using an old computer or Raspberry Pi to get something like a small NAS, DNS-level adblocker, or home automation service online, but the hobby can quickly snowball to server-grade hardware in huge racks. [Dennis] is well beyond this point, with a rack-mounted NAS already up and running. This build expands his existing NAS to one which can host a petabyte of storage out of consumer-grade components.
The main reason for building this without relying too much on server-grade gear is that servers are generally designed to run in their own purpose-built rooms away from humans, and as a result don’t generally take much consideration for how loud that environment becomes. [Dennis] is building a lot of the components from scratch for this build including the case, the backplanes for the drives, and a backplane tester. With backplanes installed it’s time to hook up all of the data connections thanks to a few SAS expanders which provide all of the SATA connections for the 45 drives.
There are two power supplies here as well, although unlike a server solution these aren’t redundant and each only serves half the drives. This does keep it running quieter, along with a series of Noctua fans that cool the rest of the rack. The build finishes off with an LED strip which provides a quick visual status check for each of the drives in the bay. With that it’s ready for drives and to be connected to the network. It’s a ton of wiring and soldering, and great if you don’t want to use noisy server hardware. And, if you don’t need this much space or power, we’ve seen some NAS builds that are a bit on the smaller side as well.
Recently, [Vinnie] aka [vinthewrench] moved from Oregon to Arkansas to start a farmstead. This is a style of farming that focuses not just on a profitable farm where produce is sold at market, but also on a homestead where much of one’s own food is grown on the farm as well. Like any farm, though, it’s extremely hard work that takes a tremendous amount of time. Automation and other technology can make a huge impact in these situations, and [Vinnie] is rolling out his own software stack to help with this on his farm.
He calls his project the Pi Internet of Things, or PioT, and as its name suggests is based around the Raspberry Pi. Since this will all be outdoors and exposed to the extremes of Arkansas weather, everything built under the auspices of this project prioritizes ruggedness, stability, and long-term support, all while avoiding any cloud service. The system also focuses on being able to ride through power outages. The server side, called piotserver, uses a REST API to give the user access to the automation systems through a web interface
[Vinnie] also goes into detail about why existing systems like Home Assistant and Open Sprinkler wouldn’t work in his situation, and why a ground-up solution like this is more appropriate for his farm. This post is largely an overview of his system, but some of his other posts go into more detail about things like integrating temperature sensors, rainfall monitoring, controlling irrigation systems, and plenty of other farm automation tasks that are useful for any farmer or gardener.
Sharjah Shake is a thick, creamy and popular milkshake which comes from a Southern State called Kerala, India. It is loved for its rich taste, creamy texture and extra chillness because of frozen milk which is perfect for summers. It gives instant energy and feels very satisfying. Recipe included with step by step pictures and video.
Sharjah Shake is perfect for hot days as it is a great thirst quencher. It works well as an evening drink or even as a quick breakfast sometimes. The texture is thick and creamy, as it is filling. You almost feel full after having one glass. Once you try this at home, you will keep making it again as it tastes delicious.
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About Sharjah Shake
Sharjah Shake is a thick, creamy milkshake made with frozen milk, banana, nuts and any malt powder. Sharjah shake is a famous shake inspired from Southern State Kerala, India. It is known for its thick texture and simple ingredients.
Mostly frozen milk is used which gives that creamy body. Banana, cashews and boost makes it more filling and tasty. It does not need many ingredients also. There are many variations to this shake but this version I have shared is the classic one served in many shops in Kerala.
The texture of this shake is very thick and rich. It is not like regular milkshake you sip easily. Cashews add mild nuttiness and malt powder gives that chocolatey taste. Every sip feels so delicious that you want to have more. It is simple and does not need much preparation.
There are few variations of this shake. Some people add dates instead of sugar. Few add ice cream to make it little richer. You can just make small changes and it will slightly change the taste and texture. You can adjust it fully based on what you like. This shake is also good option for serving guests, most of them will enjoy it for sure.
I usually make this in mid noon or evening when everyone wants something cold. Kids enjoy it a lot and it keeps them full for long time. I usually make this when I want something cold and heavy. It tastes sweet, smooth and very comforting.
Sharjah Shake Video
Sharjah Shake Ingredients
Frozen milk - I have used this as the base of the shake. It makes the shake thick and creamy. You can freeze regular milk in advance and use.
Cashews - I have added this for richness and body. It gives mild nutty taste. You can soak and use for smoother texture.
Boost - This is added for flavor and energy. It gives that classic taste many like. You can just reduce or skip if you want.
Sugar - I used to sweet the drink, adjust based on your taste. You can also use dates instead.
Banana - I have used long banana for thickness and natural sweetness. It makes the shake filling. Any ripe banana works.
Why This Recipe Works
It is very easy and needs only blending.
Frozen milk gives thick and creamy texture.
This recipe has banana and nuts, makes it filling.
1.To a mixer jar add 1 long banana cut into slices.
2.Add 1 and ½ cups frozen milk.
2.Add 1 and ½ tablespoon sugar, 2 tablespoon malt powder and 4 cashews.
3.Blend until smooth and creamy.
4.Transfer to serving glass.
5.Sprinkle malt powder.
Serve chilled!
Expert Tips
Freezing milk - I always freeze the milk at least for 4-6 hours. This is very important for getting thick shake texture. Try not to use normal milk here.
Blending well - I usually blend for little longer time so the cashews gets smooth. Otherwise it may feel bit grainy while drinking.
Sweetness check - Check the sweetness of banana and add sugar accordingly.
Thickness control - If the shake feels too thick after blending, you can add little milk and blend again. I usually add very less at a time so it does not become thin.
Serving immediately - This shake tastes best when served fresh. Do not keep it for long time as the taste may change.
Serving and Storage
Serve them immediately after blending in tall glass. This goes well as evening drink or breakfast option. Always serve chilled. Do not store this shake as texture and taste changes fast.
FAQS
1.Can I skip malt powder in this recipe?
Yes, but malt powder adds a chocolatey taste to this drink.
2.Can I add ice cream?
Yes, you can add any ice cream to make it more rich. I mostly prefer vanilla as it goes well with the shake taste.
3.Why my shake is not thick?
Mostly milk is not frozen enough. Use properly frozen milk, freeze for minimum 4-6 hours.
4.Can I use dates instead of sugar?
Yes, dates work very well and give natural sweetness.
5.Which banana is best for this shake?
You can use any ripe banana of your choice. I use the long variety of banana which tastes great.
If you have any more questions about this Sharjah Shake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sharjah Shake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Sharjah Shake is a thick, creamy and popular milkshake which comes from a Southern State called Kerala, India. It is loved for its rich taste, creamy texture and extra chillness because of frozen milk which is perfect for summers. It gives instant energy and feels very satisfying. Recipe included with step by step pictures and video.
Course Drinks
Cuisine Indian
Keyword 15 mins recipes, Nutritional Beverage
Prep Time 5 hourshours
Making time 5 minutesminutes
Servings 2
Calories
Author Sharmilee J
Ingredients
1 ½cupsfrozen milk
1long banana
1 ½tablespoonsugar
2tablespoonmalt powder
4cashews
Instructions
To a mixer jar add 1 long banana cut into slices.
Add 1 and ½ cups frozen milk along with 1 and ½ tablespoon sugar, 2 tablespoon malt powder and 4 cashews.
Blend until smooth and creamy.
Transfer to serving glass.
Sprinkle malt powder.
Serve chilled!
Video
Notes
Freezing milk - I always freeze the milk at least for 4-6 hours. This is very important for getting thick shake texture. Try not to use normal milk here.
Blending well - I usually blend for little longer time so the cashews gets smooth. Otherwise it may feel bit grainy while drinking.
Sweetness check - Check the sweetness of banana and add sugar accordingly.
Thickness control - If the shake feels too thick after blending, you can add little milk and blend again. I usually add very less at a time so it does not become thin.
Serving immediately - This shake tastes best when served fresh. Do not keep it for long time as the taste may change.
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