A slash of blue,
A sweep of white,
Some scarlet patches on the way
A little ruby;
Just to make your day bright.
So I got these pallazo of the same print like my last picture but in sky blue colour and paired them with white layers. This came out really nice !!
I loved how it blended so easily .
You got to come to jaisalmer to grab one of these!
Situated 150 Kms from the city Jaisalmer in Western most point of Rajasthan, Tanot has become one of most visited tourist spots especially for those who love the wilderness of Rajasthan and admire stories related to army heroics. The story of Tanot Temple at the Longewala border in Rajasthan is one such miraculous tale when the local deity Tanot aka Awad Mata didn't let any Pakistani tank bomb explode and Indian soldiers who were certain of martydom and defeat went on to crush the Pakistanis in both 1965 as well as 1971 wars.
The famous bollywood movie Border which based on battle of Longewala in 1971 when 120 men of Indian Army crushed over 2000 Pakistani soldiers with a tank squadron also showed that how the belief on Tanot Mata didn't let soldiers lose their hope even against the enemy so colossal in size.
Dal baati (Hindi: दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera(mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. Finally, the boiled daal is added and cooked.
Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass).
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