Sunday, 14 September 2014
Friday, 29 August 2014
LADY OF BEAUTY CONTEST
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http://ladiesandladiesonly.blogspot.com/
So simple...you can start posting from today till 7TH SEP 2014
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Sunday, 24 August 2014
POMEGRANATE PEEL FACE PACK
Amazing face pack to reduce Dark Spots,lightens acne scar and to enhance natural glow of the skin:
Ingredients:
1.Pomegranate peel powder-1 tbsp (available in Indian medicine stores)
-You can also use fresh crushed and pasted pomegranate peels
2.Honey -1 tsp
3.Rose water - 1tsp(1tsp of lemon juice can be used for oily skin)
Method:
1.Mix pomegranate peel powder,honey and rose water to make a fine paste.
2.Apply all over the face and around the neck.
3.Leave it for 15 to 20 minutes.
4.Wash it off with lukewarm water rubbing the paste on the skin while washing.
5.Repeat the process every alternate day.
6.Pomegranate peel powder has Vitamin C and anitioxidants and do the magic.
Saturday, 9 August 2014
GOPI MANCHURIAN
RECIPE SUBMITTED BY,
LAVANYA SATISH,
ABU DHABI
ABU DHABI
*GOBI MANCHURIAN*
Gobi - 1 (min 10 to 15 florets)
Capsicum - 1 diced
Onion - 1 diced
Ginger chopped
Garlic chopped
Aachi gobi manchurian pwd
Tomato ketchup
Coriander leaves chopped
Wash the gobi florets & set aside
Mix 50 gms of gobi manchurian pwd with little water & put the gobi n mix it well
See that the mixture coats the gobi well & leave it aside for 10 min
In a pan add a tsp of oil
Add the diced onions ginger garlic & sauté it
Add the capsicum
Add salt & tomato ketchup (according to your taste)
Now deep fry the gobi & remove it in a kitchen tissue to avoid excess oil
Now add the fried gobi to the sautéed onion capsicum mix
Mix it we'll
Garnish with coriander leaves
If u want a gravy manchurian add a tsp of corn flour mixed in water after sautéing the onion capsicum & bring it to a boil. Then add the fried gobi.
Mix 50 gms of gobi manchurian pwd with little water & put the gobi n mix it well
See that the mixture coats the gobi well & leave it aside for 10 min
In a pan add a tsp of oil
Add the diced onions ginger garlic & sauté it
Add the capsicum
Add salt & tomato ketchup (according to your taste)
Now deep fry the gobi & remove it in a kitchen tissue to avoid excess oil
Now add the fried gobi to the sautéed onion capsicum mix
Mix it we'll
Garnish with coriander leaves
If u want a gravy manchurian add a tsp of corn flour mixed in water after sautéing the onion capsicum & bring it to a boil. Then add the fried gobi.
Tuesday, 24 June 2014
ROLE OF SPINACH IN PREGNANCY
Role of Spinach in pregnancy:
1.It’s loaded with nutrients and benefits for pregnant mothers and their unborn babies.
2.Spinach provides vitamins C and E, which may help reduce the risk of eclampsia and contain high levels of folate, calcium, and iron.
courtesy@ http://www.pnmag.com/baby-buzz/5-foods-every-pregnant-woman-should-be-eating-2/
 |
| Spinach Wikipedia |
Sunday, 22 June 2014
Saturday, 14 June 2014
Wednesday, 11 June 2014
POMEGRANATE
1. Pomegranate is a great source of ellagic acid, and antioxidant and
punicic acid, an omega 5 polyunsaturated fatty acid which is highly
beneficial for cell regeneration and proliferation.
2. The juice of this fruit is an exceptional source of vitamin A, C and E and minerals such as calcium, phosphorous, potassium, iron, folic acid, niacin, thiamin, folates and riboflavin.
3.Pomegranate juice lowers the risk of blockage in the arteries which can cause a restriction in the flow of blood to the heart and brain. In other words it has an anti-atherogenic effect on the heart.
4.It lowers the amount of LDL or bad cholesterol that is retained in the body and increases the amount of good cholesterol or HDL.
5.Maintains blood sugar level.
6.Maintains blood pressure.
7.Protects from cancer.
8. Pomegranate juice has strong anti-bacterial and anti-microbial properties which help fight viruses and bacteria and boost our immunity system.
9.Pomegranate juice is used in the treatment of diarrhoea and dysentery as it plays a vital role in the secretion of enzymes which aids proper digestion. Mixing 1 teaspoon of honey in a glass of pomegranate juice is sure to cure indigestion problems.
10.Since pomegranate juice contains ample amount of iron it helps in surmounting the red blood cell deficiency in the body and prevents anaemia.
11.The high amount of dietary fiber, both soluble and insoluble in pomegranate juice helps to improve digestion and regulate bowel movement.
12.Since it has no saturated fats or cholesterol, it is highly recommended for those aiming to lose weight.
13.Helps in Cartilage Regeneration.Pomegranate juice acts as an inhibiter on enzymes that are responsible for damaging the cartilage.
14.Pomegranate juice is extremely beneficial for pregnant women. It is a great source of a number of vitamins and minerals including folic acid which is a crucial element of a pre natal diet.
15.Anti-Aging Benefits:A diet high in pomegranate juice can help to slow down the process of ageing by reducing wrinkles and fine lines caused by constant exposure to sun. It also helps to sustain the regeneration of the skin cells and prevents hyper pigmentation and occurrence of dark spots.
16.Prevents Hair Fall:Drinking pomegranate juice regularly strengthens the hair follicles which in turn prevent hair fall, thus giving the hair a healthy and lustrous appearance.
To learn more benefits of pomegranate in detail please visit this website
http://www.stylecraze.com/articles/best-benefits-of-pomegranate-juice-for-skin-hair-and-health/
2. The juice of this fruit is an exceptional source of vitamin A, C and E and minerals such as calcium, phosphorous, potassium, iron, folic acid, niacin, thiamin, folates and riboflavin.
3.Pomegranate juice lowers the risk of blockage in the arteries which can cause a restriction in the flow of blood to the heart and brain. In other words it has an anti-atherogenic effect on the heart.
4.It lowers the amount of LDL or bad cholesterol that is retained in the body and increases the amount of good cholesterol or HDL.
5.Maintains blood sugar level.
6.Maintains blood pressure.
7.Protects from cancer.
8. Pomegranate juice has strong anti-bacterial and anti-microbial properties which help fight viruses and bacteria and boost our immunity system.
9.Pomegranate juice is used in the treatment of diarrhoea and dysentery as it plays a vital role in the secretion of enzymes which aids proper digestion. Mixing 1 teaspoon of honey in a glass of pomegranate juice is sure to cure indigestion problems.
10.Since pomegranate juice contains ample amount of iron it helps in surmounting the red blood cell deficiency in the body and prevents anaemia.
11.The high amount of dietary fiber, both soluble and insoluble in pomegranate juice helps to improve digestion and regulate bowel movement.
12.Since it has no saturated fats or cholesterol, it is highly recommended for those aiming to lose weight.
13.Helps in Cartilage Regeneration.Pomegranate juice acts as an inhibiter on enzymes that are responsible for damaging the cartilage.
14.Pomegranate juice is extremely beneficial for pregnant women. It is a great source of a number of vitamins and minerals including folic acid which is a crucial element of a pre natal diet.
15.Anti-Aging Benefits:A diet high in pomegranate juice can help to slow down the process of ageing by reducing wrinkles and fine lines caused by constant exposure to sun. It also helps to sustain the regeneration of the skin cells and prevents hyper pigmentation and occurrence of dark spots.
16.Prevents Hair Fall:Drinking pomegranate juice regularly strengthens the hair follicles which in turn prevent hair fall, thus giving the hair a healthy and lustrous appearance.
To learn more benefits of pomegranate in detail please visit this website
http://www.stylecraze.com/articles/best-benefits-of-pomegranate-juice-for-skin-hair-and-health/
Thursday, 5 June 2014
THAI RICE WITH CHICKEN SHASLIK
RECIPE SUBMITTED BY,
FARAH KULSAM RIAZ,
RIYAD.
FARAH KULSAM RIAZ,
RIYAD.
Thai rice with Chicken Shaslik
Method : Thai Rice - step 1) chilly sauce recipe --- (boil 50 gms red chillies whole in water and drain it) , take a pan add 1tbs oil + the red chilly whole+salt 1tsp+ 1tbs vinegar + 2tbs ketchup and cook for 5 mins.. Step 2) boil rice 1 kg separately and keep ready cooked 90 %. Step 3) in a pan add oil + fry egg + carrot cubes. Step 4) mix step 1 +2+3 with salt , black pepper , soya sauce and little sugar. Step 5) add tomato , cucumber, spring onion optional ( cut long strip ) over it and give dum for 5 mins.
Chicken shashlik ----- Things u need : chicken boneless 1 kg , ketchup 500 gm ,salt, garlic paste 1tsp, black or white pepper for taste..onion, capsicum, tomato in cubes, oil 2 tbs, chicken stock acc to The consistency.. Method : Take oil in a pan and shallow fry the chicken , then mix salt + black pepper+ ketchup+ sugar with the chicken stock and add to the chicken and cook for 5 mins.. Sauté the veggies and add finally.. U can adjust the consistency acc to your taste.. Enjoy ladies
— at Wadi Laban,riyadh,KSA.
Wednesday, 4 June 2014
Sunday, 1 June 2014
JIGARDHANDA - MADURAI FAMOUS SUMMER CHILL DRINK
RECIPE SUBMITTED BY,
MOHSINA FASI AHMED,
DUBAI,UAE
Jigarthanda recipe
this recipe is perfect for summers..try it nd ull luv it..
ingredients: almond or badam pisin or almond saucers
2 lit full fat milk
nannari sharbath (Sarasaparilla)
sweetened brown khoa
condensed milk
vanilla icecream(optional)
PREPARATION: soak the almond pisin(2 spoons) overnite.in the morning ull find dat its doubled in quantity nd luks transparent n jelly like..boil the milk nd reduce it so dat it becums thick nd brown in colour nd let d texture wud b like basundi with lot of malai...
METHOD: refrigerate the ingredients before making the drink...take preferable amt of basundi in a tall glass nd add 3 spoons badam pisin, 2 spoons nannari sharbath, 2 nd half spoons of brown khoa nd a bit of condensed milk in layers...mix everything together wid a long spoon..add more condensed milk if u prefer it to be sweeter...finally top it up wid vanilla ice cream nd serve chilled..
NOTE: i've added very lil icecream nd mixed cos its already loaded wid calories..if u dont care u cant add more..
enjoy!
MOHSINA FASI AHMED,
DUBAI,UAE
Jigarthanda recipe this recipe is perfect for summers..try it nd ull luv it..
ingredients: almond or badam pisin or almond saucers
2 lit full fat milk
nannari sharbath (Sarasaparilla)
sweetened brown khoa
condensed milk
vanilla icecream(optional)
PREPARATION: soak the almond pisin(2 spoons) overnite.in the morning ull find dat its doubled in quantity nd luks transparent n jelly like..boil the milk nd reduce it so dat it becums thick nd brown in colour nd let d texture wud b like basundi with lot of malai...
METHOD: refrigerate the ingredients before making the drink...take preferable amt of basundi in a tall glass nd add 3 spoons badam pisin, 2 spoons nannari sharbath, 2 nd half spoons of brown khoa nd a bit of condensed milk in layers...mix everything together wid a long spoon..add more condensed milk if u prefer it to be sweeter...finally top it up wid vanilla ice cream nd serve chilled..
NOTE: i've added very lil icecream nd mixed cos its already loaded wid calories..if u dont care u cant add more..
enjoy!
Thursday, 29 May 2014
BREAKFAST NO.22.PALAK PANEER PARATHA
RECIPE SUBMITTED BY,
LAVANYA SATISH,
ABU DHABI
ABU DHABI
Ingredients
For the dough:
Whole wheat atta - 4 cups
Water
Salt
For the stuffing:
Paneer - 8 to 10 cubes
Palak - 2 cups
Green chillies - 2
Garlic - 2 cloves
Salt
Besan - 1 Tbsp
Aamchur pwd - 1/2 tsp
Wash the palak, squeez the water and cut the stems
Cut them into two halves & put in a chopper
Add green chillies & garlic to it
Add the paneer pieces to it & grind it in the chopper.
(Do not use mixer....it should b a dry mixture n not a paste)
Now remove it in a bowl add besan, aamchur pwd n salt.
Mix it nicely.
In a pan add 1/2 tsp of oil n put this mixture in it.
Just saute it till the water content reduces n becomes dry. Let it cool.
(CAN ALSO B USED WITHOUT BEING SAUTED)
Now roll parathas with the dough & place little stuffing in it, close it and roll it again.
Fry it in a tava & serve it with pickle n curd.
Paneer - 8 to 10 cubes
Palak - 2 cups
Green chillies - 2
Garlic - 2 cloves
Salt
Besan - 1 Tbsp
Aamchur pwd - 1/2 tsp
Wash the palak, squeez the water and cut the stems
Cut them into two halves & put in a chopper
Add green chillies & garlic to it
Add the paneer pieces to it & grind it in the chopper.
(Do not use mixer....it should b a dry mixture n not a paste)
Now remove it in a bowl add besan, aamchur pwd n salt.
Mix it nicely.
In a pan add 1/2 tsp of oil n put this mixture in it.
Just saute it till the water content reduces n becomes dry. Let it cool.
(CAN ALSO B USED WITHOUT BEING SAUTED)
Now roll parathas with the dough & place little stuffing in it, close it and roll it again.
Fry it in a tava & serve it with pickle n curd.
Tuesday, 27 May 2014
Monday, 26 May 2014
PANEER VEGETABLE BIRYANI
RECIPE SUBMITTED BY,
LAVANYA SATISH,
ABU DHABI
ABU DHABI
Ingredients:
Basmati rice - 2 cups
(washed & soaked in 4 cups of water for 15 min)
Onion - 1 big (sliced)
Beans, carrot, potato - cut in julians
Cauriflower - few florets
Peas
Butter - 1 tbsp
Cinnanom stick - 1/2 inch
Cardamom - 2
Bay leaf - 1
Cloves -2
Red chilli pwd -1 tsp
For masala paste:
Green chillies - 2
Garlic -2 cloves
Ginger - 1 inch
Coriander leaves (chopped) -handful
Grind this into a fine paste.
Method:
In a heavy bottomed pan add 1 tbsp of butter
Add the spices mentioned above once the butter melts
Add onions n fry them till it becomes slightly pink
Add the ground masala paste to it
Once the raw smell goes, add the vegetables
Add 1 tsp of red chilli pwd
Add salt according to your taste.
Mix it well
Now strain the water in a seprate vessel from the soaked basmati rice.
Add the rice to the pan n just give it a stir. ( too much stirring can break d rice)
Now once the masala has coated the rice well
Add the strained water
Just mix it once and close it with a lid.
Cook ot in a low flame.
Once in between u can remove the lid n give it a stir.
When the rice is done without any water content n stickyness remove it from the stove.
Serve it hot with onion tomato raita.
Tips:
People who love paneer can fry the paneer separately n add it to the biriyani once it is done n hot.
Green chillies - 2
Garlic -2 cloves
Ginger - 1 inch
Coriander leaves (chopped) -handful
Grind this into a fine paste.
Method:
In a heavy bottomed pan add 1 tbsp of butter
Add the spices mentioned above once the butter melts
Add onions n fry them till it becomes slightly pink
Add the ground masala paste to it
Once the raw smell goes, add the vegetables
Add 1 tsp of red chilli pwd
Add salt according to your taste.
Mix it well
Now strain the water in a seprate vessel from the soaked basmati rice.
Add the rice to the pan n just give it a stir. ( too much stirring can break d rice)
Now once the masala has coated the rice well
Add the strained water
Just mix it once and close it with a lid.
Cook ot in a low flame.
Once in between u can remove the lid n give it a stir.
When the rice is done without any water content n stickyness remove it from the stove.
Serve it hot with onion tomato raita.
Tips:
People who love paneer can fry the paneer separately n add it to the biriyani once it is done n hot.
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Wednesday, 21 May 2014
MEDHU VADA
RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
Medhu vada
Ingredients:
Ulundhu(mash dal whole ones)-100gms washed and soaked for an hour
Onion -1 small chopped
Green chilli-2nos chopped
Curry leaves a sprig
Whole pepper- 12nos
Ginger-1inch finely chopped
Soda -2 pinches
Salt to taste
Oil for deep frying
Method
Grind mash dal nicely adding water little by little till it becums fluffy.
Mix rest all d ingredients one by one except oil
Wet ur hands nicely take little batter in ur palm flatten it put a hole in d middle f d vada n fry it n hot oil. Fry both d sides til vada s throughly cuked n becumes crispy. Serve hot with pongal n chutney.
Tip: soak 1tsp javarsi(sago) along wid mash dal and grind. Vadas will be tasty n crispy too.
Fry it hot oil n high flame so dat vada doesnt observe more oil.
Note
Dont add soda if javarsi is added.
SAMEENA RASHEED,
DUBAI
Medhu vada
Ingredients:
Ulundhu(mash dal whole ones)-100gms washed and soaked for an hour
Onion -1 small chopped
Green chilli-2nos chopped
Curry leaves a sprig
Whole pepper- 12nos
Ginger-1inch finely chopped
Soda -2 pinches
Salt to taste
Oil for deep frying
Method
Grind mash dal nicely adding water little by little till it becums fluffy.
Mix rest all d ingredients one by one except oil
Wet ur hands nicely take little batter in ur palm flatten it put a hole in d middle f d vada n fry it n hot oil. Fry both d sides til vada s throughly cuked n becumes crispy. Serve hot with pongal n chutney.
Tip: soak 1tsp javarsi(sago) along wid mash dal and grind. Vadas will be tasty n crispy too.
Fry it hot oil n high flame so dat vada doesnt observe more oil.
Note
Dont add soda if javarsi is added.
BAKTHI YOGA
BAKTHI YOGA:
1. Bhakti yoga is a spiritual path described as efficacious for fostering love of, faith in, and surrender to God.
2. It is a means to realize God, and is the easiest way for the common person because it doesn't involve extensive yogic practices.
3.Bhakti is a Sanskrit term that signifies an attitude of devotion to a personal God that is similar to a number of human-human relationships (difference is that in bhakti relationships is soul-Supersoul, soul-God) such as beloved-lover, friend-friend, parent-child, and master-servant.
courtesy@http://en.wikipedia.org/wiki/Bhakti_yoga
1. Bhakti yoga is a spiritual path described as efficacious for fostering love of, faith in, and surrender to God.
2. It is a means to realize God, and is the easiest way for the common person because it doesn't involve extensive yogic practices.
3.Bhakti is a Sanskrit term that signifies an attitude of devotion to a personal God that is similar to a number of human-human relationships (difference is that in bhakti relationships is soul-Supersoul, soul-God) such as beloved-lover, friend-friend, parent-child, and master-servant.
courtesy@http://en.wikipedia.org/wiki/Bhakti_yoga
Monday, 19 May 2014
BREAKFAST NO.21
RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
CHICKEN TIKKA SANDWICH-2 finger buns
INGREDIENTS:
Grilled chicken-10 small pieces
Lettuce-2 leaves
Tomato-1
Green Capsicum-5 small pieces
Cucumber-1
Mayonnaise-2 tblsp
Tomato ketchup-2tblsp
White pepper pwd-2 pinches
METHOD
Cut all d veggies into round shaped ones.
Cut finger bun into half nt fully opened
Spread mayonnaise nicely inside the buns
Keep chicken pieces den all d veggies n finally sprinkle lil pepper pwdr and close the buns n preheat the gril fr 15 mnts n place the buns insude the grill n lev it for 5 mnts and serve with tomato ketchup and french fries.
SAMEENA RASHEED,
DUBAI
CHICKEN TIKKA SANDWICH-2 finger bunsINGREDIENTS:
Grilled chicken-10 small pieces
Lettuce-2 leaves
Tomato-1
Green Capsicum-5 small pieces
Cucumber-1
Mayonnaise-2 tblsp
Tomato ketchup-2tblsp
White pepper pwd-2 pinches
METHOD
Cut all d veggies into round shaped ones.
Cut finger bun into half nt fully opened
Spread mayonnaise nicely inside the buns
Keep chicken pieces den all d veggies n finally sprinkle lil pepper pwdr and close the buns n preheat the gril fr 15 mnts n place the buns insude the grill n lev it for 5 mnts and serve with tomato ketchup and french fries.
Saturday, 17 May 2014
CABBAGE PAKODA
RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
Cabbage pakodaIngredients
Cabbage 2 cups
Chill pwdr-1/2tsp
Turmeric pwdr -1/2tsp
Coriander leaves an handful chopped
Curry leaves à sprig
Asafoetida a pinch
Garam masala pwdr 2 pinches
Besan-1 cup
Water to sprigle
Salt to taste
Method
In a bowl add shredded cabbage, add all the pwdrs one by one,add coriander n curry leaves and finally add besan by sprinkling little water
Mix nicely so dat besan s coated evenly n d cabbage.
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