Editor: T Ramesh
Garden city Plus English Weekly Newspaper
VOLUME - 4 ISSUE 15
INSIDE Page 2
‘Green the Red’ Campaign gets Huge Response on Int’l Women’s Day
Page 3 International Women’s Day-Give the Right of Work to them Page 4 Awareness Drive on Home Composting held Page 5 Zee School Recognises the Women of HSR Citizen Forum
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Mar 11 - Mar 17, 2017
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Celebrate Holi using Home-made Organic and Natural Colours
L
ast amounts of water is wasted during celebrations of the Indian festival of Holi, or festival of colours. It’s about colour, abandon and unbridled fun. But Holi, the Indian festival that celebrates the advent of spring, particularly in the country’s north, is also a day of wanton wastage of water in an age where literally every drop counts, where conservation must be the mantra. The festival of colours is here, the most awaited one. Holi is one festival that is celebrated all across India by people of all castes and creed. But if you are one among the lot who wants to play but is scared of the chemicals present in the colours as you are allergic to them, then we have a solution for you. Wondering how to
prevent allergies and protect our skin during holi? Lets learn bout a few natural and organic holi colours that one can prepare at home and are safe to use. Even if you are allergic to colours, still you can enjoy playing holi with natural and organic colours. Unlike the synthetic holi colours that are readily available in the market and which contain a lot of metals and toxic substance, the organic holi colours are prepared at home using natural products like flowers, herbs and even fruits. These are a few tips to prepare organic and healthy holi colours to prepare at home. 1. Amla: Getting black natural colour is very simple. All that you need to do is boil dried amla in an iron vessel and then leave it overnight. Dilute with water and then it is ready. Yet another
Authentic North Indian Cuisine 1. Dal Kachori 2. Pyaz Kachori 3. Raj Kachori 4. Kadhi Kachori 5. Kachori Aloo Sabji 6. Kullad Kaju Lassi 7. Kullad Chaach 8. Kullad Chai 9. Desi Ghee Paranthas
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option is extracting the juice of black grapes and then diluting it with water. 2. Saffron: Take a few stalks of saffron, soak them in a small bowl of water and leave them for a few hours. Grind the soaked saffron until it forms a
paste. Dilute it in water and then use it. This is one of the best natural colours for holi. 3. Beetroot: Take one beetroot, grate it well and then soak it in water or you could also
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