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HOME REMEDIES FOR WRINKLES

1. To remove wrinkles: To  a  tablespoonful of honey, add one fourth teaspoonful of carrot juice. Spread this over entire face and leaving it for 15 to 20 minutes. remove with cotton wool soaked with warm water to which a dash of baking soda has been added. This mixture will remove roughness and fine wrinkles from your face.

2. To prevent wrinkles, gently massage with glycerine and honey. Apply a small quantity on the face before retiring to bed; wash with soft water next morning.
3. Mash a ripe banana, mix with the juice of roses and apply over the face. Allow it to remain for an hour and then wash off with warm water. It will keep the skin soft and supple, prevent wrinkles and dryness as well as pimples. Keep it up regularly to get results.
4. To counteract wrinkles and excessive dryness, apply a cabbage pack. Take the juice of a few cabbage leaves, a small amount of yeast and one tablespoon of honey. Mix into a paste, apply, leave on for 20 minutes. Wash with luke warm water, splash w…
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GUAVA JELLY

Ingredients:
Guavas - 1 kg
Sugar - 1 kg
Citric acid - 7 gms

Method:

Cut the guavas into small pieces and cook with little water till soft.Sieve the cooked guava.Add sugar and cook to a jam like consistency.Add citric acid and stir well.Fill in sterilized bottles and cool.Melt paraffin wax and pour over the jam.Put the lid and store.

GLOSSARY OF BAKING TERMS

ABSORPTION:  Taking in or reception, by molecular and/ or physical action. The property of four to hold and absorb moisture.

Acidity: Sourness or tartness in a food product; a condition indicating excess fermentation in yeast doughs. Also a factor used with soda to generate carbon dioxide gas for leavening cakes.

Aeration: The treatment of dough or batter by changing with gas to produce a volume increase.

Albumin: Egg white.

Almond paste: Almonds ground to paste with sugar and used for cake decoration.

Ash: The incombustible residue left after burning matter. The term is used to denote the level of bran present in maida.

Bacteria: Microscopic organisms, various species of which are involved in fermentation and spoilage of food.

Bake: To cook or roast by dry heat in a closed chamber such as an oven.

Baking powder: A chemical leavening agent composed of soda, dry acids, and corn starch (to absorb moisture), when heated, carbon dioxide is given off, to raise the batter during baking.

Batter: A ho…

SPICED SEER FRY

Ingredients:
Seer fillets - 1 kg
Flour  - 2 tbsp
Corn flour - 1 tbsp
Vinegar - 3 tbsp
Tomato puree - 1/2 cup
Chilli sauce - 2 tbsp
Soy sauce - 1 tbsp
Eggs  -4
Salt to taste

Method:

Put all the ingredients except egg and fish into a large bowl and mix well.Then beat the eggs well and add to the mixture. Remove excess moisture from fish and marinate the fish in the above mixture for 2 hours.Heat oil for deep frying; stir fish in the marinade and deep fry until golden brown.Remove fish and keep warm.Heat 4 tbsp of oil in another pan; simmer on very low flame and pour in the marinade mixture.Keep stirring until thick.Remove from flame and pour over fried fish.Serve hot.

SWEET OATS LASSI

Ingredients:
Low fat curd - 100 gms
Quaker oats - 1 tbsp (roasted and powdered)
Water - 1 cup
Sugar - 1 tsp
Ice cubes 

Method:

Blend curd, sugar and oats in a blender until smooth.Add water and blend once. Add crushed ice cubes if needed.Pour into tall glasses and serve chilled.

MASHED POTATO WITH SAUTEED CABBAGE

Ingredients:
Potatoes - 1 kg
green cabbage - 300 gms (shredded)
Double cream - 120 ml
Butter - 60 gms
Oil - 2 tbsp
salt and pepper to taste.

Method:

Peel the potatoes and boil them till tender. Drain excess water and mash the potatoes.Heat oil in pan; add shredded cabbage and saute for 8-10 minutes, until soft and a bit browned.Combine cream and butter in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.Stir the mashed potatoes in creamy mixture by thirds.Stir in the cabbage.Season to taste with salt and pepper.

COLD BLUEBERRY SOUP

Ingredients:
Frozen wild blueberries - 450 gms
Fresh ginger - 12 gms (finely chopped)
Plain yoghurt - 250 gms

Method:

Put the blueberries and the ginger in a 2 litre pot and add 475 ml of water.Cook over medium heat for 15-20 minutes.Remove from the heat and puree with an immersion blender or in a regular blender.Stir in the yoghurt and chill for at least one hour.Serve in chilled bowls.