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Thursday, 18 April 2013

Having beautiful skin calls for a commitment on your part. Go for a regimen that is best suited for you and your lifestyle. Consistency is key here.

From Drab to Fab
Radiance comes from within but sometimes you need a little help. Here are some fast-track tricks that simplify your beauty routine.
  • Rethink your cleansing regimen. Bar soaps are usually very alkaline and strip natural oils from the skin. You need a cleanser that doesn't dry you out. Post cleansing, always use a moisturizer that contains glycerin and has a thick consistency.
  • Avoid taking multiple showers throughout the day as it can wreck havoc with your skin. Always moisturize immediately after showering.
  • Overnight hydration is extremely important. Always use a nighttime face lotion.
  • While the general rule is to exfoliate twice a week, stay away from harsh scrubs. Exfoliate using fruit acids derived from papaya, pumpkin and pineapple.
  • A facial massage can help relieve stress and give a healthy glow. However do not over massage or touch your face too often.
  • The skin around the eye is very sensitive. Avoid greasy eye creams that have a high concentration of oil which creates puffiness.

Healthy Skin is Sexy Skin

Thursday, 4 April 2013

  • 2 cups uncooked long grain rice, rinsed, drained
  • 2 large free range eggs, beaten to blend
  • 300 grams chicken thigh fillets skin off, cut into bite size pieces
  • 1 carrot, peeled and finely diced
  • 1 cup broccoli florets
  • 2 spring onions, thinly sliced
  • 2 tbsp soy sauce
  • 3 cups water
  • 4 tbsp olive oil
  • 1 teaspoon sesame oil
  • Salt and ground Black Pepper to taste
  • Combine the water, rice and a pinch of salt in a pan and cook covered over low heat for 15 minutes or until the rice is cooked. Transfer this cooked rice to a baking sheet and cool to room temperature.
  • Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the eggs to the hot wok and stir for a minute or until just cooked . Remove them from the wok and set aside on a plate.
  • Return the wok to the heat and add 1 tablespoon of oil, add chicken with salt and pepper and cook for 8 to 10 minutes or until golden brown and chicken is cooked through. Remove cooked chicken to a plate.
  • Heat the remaining 2 tablespoons of oil in the wok over medium-high heat. Add the carrots and broccoli to the hot wok and stir fry for 2 minutes.
  • Add the cooked rice and stir fry for 5 minutes or until heated through. Season with salt and pepper.
  • Stir in the eggs, chicken and ¾ of the spring onions. Add the soy sauce and sesame oil and continue to stir fry for 2 minutes. 
  • Sprinkle remaining spring onions on the rice and serve hot

Chinese Chicken Fried Rice

Tuesday, 29 January 2013

Serves 2
  • 200grams Macaroni
  • 250ml low fat milk
  • 25grams unsalted butter
  • 1 tablespoon plain flour
  • 150grams tasty grated cheese
  • Salt and White Pepper to taste
  • Cook the macaroni in a large pan of boiling water according to packet instructions until al dente.
  • Meanwhile melt the butter in a medium saucepan and add the plain flour. Cook for a minute over medium-low heat by stirring it. 
  • Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
  • Remove from the heat, add the grated cheese and stir until melted and smooth.
  • Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

Classic macaroni cheese(mac n cheese)

Monday, 28 January 2013

Serves 1
  • 1 cup or mug of your favorite hot coffee
  • 1 tablespoon yummy nutella
  • 1 tablespoon whipped cream
  • 1/4 teaspoon chocolate shavings
  • Add 1 tablespoon of nutella to 1 cup of hot coffee and stir until the nutella melts.
  • Top with whipped cream and chocolate shavings and serve hot.

Creamy Nutella Coffee

Chickpeas (Garbanzo beans) are packed with rich protein and have long been valued for their fiber content. The fiber benefits of Chickpeas  may go beyond the fiber benefits of other foods. You can keep them on your digestive support list. They lower the risk of colon problems including colon cancer. They reduces cardiovascular risks and helps in better regulation of blood sugar.

Serves 4
  • 100 grams Chickpeas
  • 2 Large Potatoes, boiled, skin removed and mashed
  • 2 medium Tomatoes
  • 1 large Onion chopped finely
  • 2 Cardamom, 2 cloves, 1 small Cinnamon stick, 2 Bay leaves
  • 1 or more teaspoon Red Chilli Powder or Hot Paprika
  • 2 small Green chillies chopped lengthwise
  • 1/4 teaspoon Coriander Powder
  • 1/6 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala (optional)
  • 1 tablespoon Dry Fenugreek Leaves/Kasuri Methi
  • 4 tablespoons Sunflower Oil or Olive Oil 
  • Salt to taste
  • Cilantro Leaves for garnishing
  • 250 ml Chickpeas Stock
  • Soak chickpeas overnight in water. Bring them to boil in a large pot with enough water until they are well cooked or become tender. Drain the excess water(reserve 250ml stock) and keep chickpeas aside.
  • Process the Tomatoes in a food processor until smooth to make tomato puree.
  • Heat oil in a pan. Add cardamom, cloves, cinnamon stick and bay leaves. Fry for a minute.
  • Add chopped onions, green chillies and saute until onions turn light golden color. 
  • Add the tomato puree, mashed potatoes, turmeric powder, garam masala, red chilli powder, coriander powder, mix well and close the lid. Cook for 10 minutes in medium flame.
  • Open the lid add cooked chickpeas, chickpeas stock, salt, mix well and cook for 30 minutes in medium flame or until the gravy thickens. ( you can add more stock if you want more gravy)
  • Add Dry Fenugreek Leaves, mix well and cook for 2minutes in high flame.
  • Garnish with cilantro leaves and serve hot with Pulao or Rotis, chapatis or bread..the list goes on..

Chickpeas(Garbanzo beans) and Potato Curry

Thursday, 24 January 2013

Serves 4
  • 500 grams Boneless Chicken
  • 1 cup Low Fat Cream
  • 1 bunch fresh cilantro leaves with stems
  • 6 green chillies
  • 1 small onion chopped
  • 1/4 cup chopped bell peppers
  • 1 teaspoon Grated Ginger
  • 1 teaspoon grated garlic
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon Black Pepper
  • 4 tablespoons oil
  • 2tablespoon water
  • A Pinch of Garam Masala
  • A pinch of Turmeric
  • Salt to taste
  • For Green Curry paste: Grind together cilantro leaves, ginger , garlic, coriander seeds, green chillies, cumin seeds and black pepper with little water until you get smooth consistency.
  • Heat oil in a pan. Add the green curry paste, a pinch of turmeric and fry for 5minutes in high flame. Add onions and fry for more 2 minutes.
  • Add Chicken and fry for 5minutes. Add fresh cream, mix well and add little water about 1/2 cup of water and close the lid. Cook until chicken is tender stirring in between.
  • Open the lid, add bell peppers, garam masala and cook for more 10 minutes in full flame stirring occasionally.
  • Garnish with cilantro leaves and serve hot with rice

Creamy Green Chicken Curry

Wednesday, 23 January 2013

Serves 2
  • 100grams chicken breast fillets
  • 1 cup Sweet Corn Kernels
  • 2 tablespoons of finely chopped carrot
  • 1/6 teaspoon of nutmeg powder
  • 2 tablespoon of Cornflour(gluten free)
  • 1 Egg white
  • Salt to taste
  • A dash of grated ginger and garlic
  • 1 tablespoon of chopped spring onions
  • Black Pepper, Soy sauce and Vinegar to serve 
  • 600 ml water or chicken stock
  • Cut chicken fillets in half lengthways and finely slice crossways.
  • In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
  • Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
  • Add a dash of grated ginger and garlic and nutmeg powder, mix well.
  • Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
  • Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.

Chicken and Sweet Corn Soup

Tuesday, 22 January 2013


  • 1 bowl of Boiled Rice
  •  2tbsp of Sunflower Oil
  • 100gms of Broccoli Florets
  • 2 Scrambled Eggs
  • 1 Small Onion, Sliced Lengthwise
  • 1 Red Chilli Chopped finely
  • 1 Garlic Crushed
  • 1tsp of Thai Soy Sauce or normal soy sauce
  • 1/2 tsp Rice vinegar
  • Salt to taste
  • Heat a wok or large frying pan over high heat. Add oil and heat until it shimmers.
  • Add red chilli, garlic, onion and stir fry for a 2minutes.Add Salt and mix well.
  • Add broccoli florets and fry for 5minutes, then add scrambled eggs and mix well and fry for 5minutes
  • Splash soy sauce, vinegar and mix well.
  • Add boiled rice to the pan, toss well and stir-fry for further 5 minutes.
  • Transfer to the serving bowls or plates. Serve immediately

Thai Broccoli Scrambled Eggs Fried Rice

Monday, 21 January 2013

  • 6 medium size Tomatoes chopped finely
  • 1 small onion chopped 
  • 1/4 cup fresh green peas
  • 2 garlic flakes chopped
  • 1 small green chilli chopped
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon dry fenugreek leaves/kasuri methi
  • salt to taste
  • 2 tablespoon of olive oil or sunflower oil
  • Few cilantro/coriander leaves to garnish

  • Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to splutter.
  • When spluttering starts add green chillies, garlic and onions. Fry for 2 minutes or until onion turns light golden color.
  • Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder and salt. Mix well, close the lid and cook until tomatoes are tender or well cooked in medium flame, stirring in between. It takes 15minutes at least.
  • Open the lid, add green peas, dry fenugreek leaves/kasuri methi,  mix well  and cook for more 10 minutes in medium flame stirring in between.
  • Garnish it with cilantro leaves and serve hot with rice or chapatis or rotis.

Tomato Green Peas Curry

Sunday, 20 January 2013

Serves 4
  • 10 medium sized boiled and skin peeled Potatoes
  • 2 Eggs lightly beaten
  • 1 cup All Purpose flour
  • 2cups Panko bread crumbs
  • Salt to taste
  • 1 teaspoon paprika (optional)
  • Oil for deep frying

  • Cut potatoes into big cubes or like wedges, as you desire.
  • Mix well flour and salt in a bowl. Mix well bread crumbs, little salt and paprika, in other bowl and beat well the eggs in another bowl.
  • Arrange these three bowls in order i.e plain flour bowl , beaten eggs bowl and bread crumbs bowl.
  • Roll each Potato cube(nugget) in plain flour, coat it well, then dip into the eggs mixture and then roll into the bread crumbs to coat well. keep aside. Repeat for all other nuggets. 
  • Heat oil for deep frying. Shallow fry these potato nuggets for 2 to 3 minutes or until it turns golden color on both sides in medium flame. Do this in batches.
  • Serve hot with Tomato sauce.

Potato Nuggets

Friday, 18 January 2013

Serves 2
  • 100 grams of Fettuccine
  • 100 grams Boiled Potatoes(skin removed) chopped into cubes
  • 1/2 cup Boiled Green Peas
  • 2 Garlic Flakes
  • 1/4teaspoon ground Black Pepper
  • 4 tablespoon Parmesan cheese
  • 1 teaspoon unsalted butter
  • 150ml Vegetable stock
  • 1/4 teaspoon Salt
  • Bring a large pan of water to the boil and add a pinch of salt. Cook fettuccine for 10 to 15minutes or until they are well cooked. Drain water(Reserve one or half cup of starchy pasta water) and set fettuccine aside. 
  • Meanwhile melt butter in a saucepan, add garlic and saute for a minute.
  • In a blender, blend together chopped potatoes, garlic, Parmesan cheese, black pepper, salt, vegetable stock until you get smooth consistency.
  • Once the puree is smooth transfer back to saucepan . Add the reserved starchy pasta water and cook for 5 minutes in low flame. Add fettuccine, green peas and mix well and cook for more 5minutes and serve hot.

Fettuccine Alfredo with Green Peas in Creamy Potato Sauce

Thursday, 17 January 2013

Makes 1 cup(150ml cup)

  • 1 Zucchini 
  • 4 tablespoons low fat Cream Cheese
  • Salt to taste
  • 1 small green chilli (optional)
  • 1teaspoon Olive Oil
  • Preheat oven to 220degrees and line a baking sheet with nonstick foil, and spray with olive oil. 
  • Slice Zucchini into thin medallions and lay out slices on prepared baking sheet, drizzle little olive oil and salt and bake for 20minutes. Cool them and set aside
  • Now blend baked zucchini, cream cheese, little salt if required, green chilli in a blender until you achieve smooth consistency.
  • Place in a serving bowl and serve with your favorite chips. 
Baked Zucchini Cream Cheese Dip Nutrition Facts for 1 cup(Serves 4)

Baked Zucchini Cream Cheese Dip