6:34 AM
|
|
Avocados, olives and prawns served with vinaigrette dressing
Serves : 4
Time required : 35 minutes
Ingredients
12 avocados
800 g prawns, cleaned and de-veined
16 black olives
2 limes, sliced
A few springs of parsley
Vinaigrette dressing as required
Mix for dressing :
80 ml mayonnaise
200 ml tomato sauce
4 teaspoon ( 20 ml ) brandy
2 teaspoon ( 10 g ) chilli powder
Method
Boil the prawns till done. Shell them and refrigerate till serving time. Cut the avocados into two. Peel four avocados and cut them into cubes. Mix the avocado cubes, black olives and prawns with the vinaigrette dressing. Arrange the sliced avocados in a plate , put the seasoned avocado- olive- prawn mixture over them and garnish with lime slices and parsley. Serve with fresh salad and the prepared dressing.
Nutritive value of each serving – 767.4 Kcal
Proteins – 45.7 g
Fat – 55.3 g
Minerals – 6.7 g
Carbohydrates – 14.1 g
Fibre – 3.8 g
6:33 AM
|
|
Serves : 6
Time required : 45 minutes plus marinating time
Ingredients
1.5 kg whole chicken ( with skin )
3 large ( 600 g ) potatoes
1 ½ teaspoon ( 7 g ) mustard powder
3 teaspoon ( 15 g ) oregano
2 teaspoon ( 10 g ) chilli powder
Juice of 1 large lemon
1 ½ teaspoon ( 7 g ) freshly ground pepper
1 ½ teaspoon ( 7g ) mustard powder
10 g salt
4 tablespoon ( 60 g ) butter, melted or olive oil
Method
Mix chilli powder, oregano , lemon juice , mustard powder, salt and pepper powder well. Apply it to the chicken. Add three tablespoon butter and keep aside for one hour for marination.Slit potatoes with jackets without separating them. Pour the remaining butter through the slit into the potatoes.
Cook the chicken along with the marinade and potatoes in the microwave for 35 minutes on medium high. Serve hot with lemon wedges , tomatoes and onion slices.
6:31 AM
|
|
Puris stuffed with ground dal
A snack rich in energy and proteins. Ideal for Young growing children
Serves : 6
Time required : One hour
You will need
250 g wheat flour
100 g urad dal
2 tablespoon ( 30 g ) coriander leaves , chopped fine
3 green chillies, chopped fine
½ teaspoon ( 2 g ) cumin seeds
½ teaspoon garam masala powder
½ teaspoon chilli powder
A pinch of asafoetida
Salt to taste
Oil for frying
Method
For the filling :
Wash and soak the urad dal overnight in a litre water. Grind it in a mixer to a thick paste. Add salt, asafoetida, cumin seeds , garam masala powder, chilli powder , coriander leaves and green chillies. Mix well and keep aside.
For the dough
Add enough water to the wheat flour and bind to a hard dough. While kneading the dough add a little oil and salt to taste. Knead again. Divide the dough into small portions and roll out into small puris.
Spread a little of the prepared filling on each puri and place another puri on top. Seal the edges using a little water. Similarly prepare the remaining puris. Deep fry the puris in hot oil or ghee till done.
Nutritive value of each serving – 354 Kcal
Proteins – 9 g
Fat – 17 g
6:31 AM
|
|
Start with looking at yourself carefully in the mirror. Use swatches of fabric to see what looks good on your facial skin – that will give you a clue which colour family to look at. The colour that makes your face seem muddy and dull is a complete no-no. When you find the shade that makes you seem as if you are lighted up and glowing, you will know it almost immediately. Every woman knows when she looks good.
The first step – take your time and examine the range of lipstick shades carefully. Choose a colour that gives you the same kind of 'glow' as the fabric did. To make it easier for you, you can use the following rule of thumb.
If your skin is fairly light, opt for medium tones – pinks, beige, pale peach, orange, taupe.
If your hair and skin are dark, choose deep tones – maroon, fuschia, dark chocolate, plum, wine, ruby.
If your colouring is somewhere in between, you are lucky – you can wear almost anything you like, from a pale nude to a brilliant scarlet to a gentle caramel.
If you are olive-toned, like many Indians, be careful with the violets and pale lavenders. Use brighter colours with less blue in them.
The general rule is to keep lips soft and natural if your eyes are dramatic. During the day, stick with lighter, softer, more matte colours, to present a more professional and sober appearance. Night time allows more glitz and glamour, so up the voltage with brights and lots of drama. Gloss and glitter is best saved for a special evening out.
If you are looking for a long stay lipstick, go for Lakme 9to5. Usually long-lasting lip stains dry out your lips. But Lakme 9to5 moisturizes the lips without fading or ruining the lipstick’s color.
For regular lipstick users, every bit of moisture helps. So look for lipsticks with vitamin E to moisturize and protect your lips. Lakme Enrich Lip Color is enriched with Vitamin E to keep lips feeling softer and smoother.
Lip glosses are very popular these days because they add softness, moisture, and sheen to the lips; making them look a bit fuller, younger, and oh-so-yummy!
Lipliners are useful when you want a carefully defined lip contour, and essential if you are wearing a dark (plum, maroon) or very bright (red, fuschia) shade, since any bleeding will be clearly visible.
Find out here more Lakme products........
6:28 AM
|
|
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients
½ cup ghee or 100 g
1 cup vermicelli or 130 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup desiccated coconut or 50 g
3 tablespoons rose water
Preparation
Melt ghee in a medium saucepan. Add vermicelli and stir over low heat for 5 minutes or until vermicelli is golden brown.
Add NESTLÉ® Sweetened Condensed Milk and keep stirring until vermicelli becomes soft. Add coconut and rose water and mix for 2 minutes until well combined. Remove from heat and set aside to cool.
Form the mixture into small balls and serve.
