Looking cool in the hottest months of the year is no easy task. Heat and humidity can ruin your make-up you have taken pains to apply. Here are some tips for you to look and feel cool. 1. Don’t over-do on foundation Humidity and hot weather go hand in hand in Mumbai, so your skin won’t need lots of moisturising. Opt for a lighter moisturiser to avoid excess oil and unwanted breakouts. Applying heavy foundation is a bad idea, since it will melt away. Blotting your face with tissue every time you sweat takes away a bit of the foundation, leaving your face patchy. Keep your foundation layer very thin, by adding a drop of water or moisturiser; ...

For pakoras3/4 cup gm flour (besan)1 medium onion, chopped1/2 small bunch fresh fenugreek leaves (methi), choppedSalt to taste1/4 tsp soda bicarbonate1 tsp carom seeds (ajwain)1/2 tsp cumin seeds1 inch piece ginger, grated1 tsp red chilli powder1/4 tsp turmeric powderOil to deep fryFor kadhi1 cup yogurt1/4 cup gram flour (besan)Salt to taste1 tsp red chilli powder1/2 tsp turmeric powder2 tbsps oil2 red chillies whole, broken into 2 pieces1/2 tsp fenugreek seeds (methi dana)2 tbsps chopped fresh coriander leaves Method:To make the pakodas, add onions, methi, salt, soda bicarbonate, ajwain, cumin seeds, ginger, red chilli powder, turmeric powder to gram flour and mix. Add a little water and mix to make a thick batter.For kadhi, add gram flour to yogurt and whisk well ...

1 1/2 cups Rajma, soaked overnightSalt to taste3 tbsps oil2 bay leaves2 medium onions, grated1 inch piece ginger, chopped6-8 cloves garlic, chopped3 medium tomatoes, pureed1 tbsp coriander powder1 tsp cumin powder2 tsps red chilli powder1/2 tsp turmeric powder1 tsp garam masala powder Method:Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (grated).Add ginger and garlic and continue to sauté till the mixture turns golden.Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.Add rajma along with the cooking liquour and mix.  Adjust salt and add garam masala powder.  Lower ...

2 medium ripe mangoes, cubed 7-8 strands saffron (kesar) 4 tbsp rice1 litre milk3/4 cup sugar8-10 pistachios, blanched and finely sliced 6-8 almonds, blanched and finely slicedMethod:Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water. Dissolve saffron in two tbsps of warm milk. Heat the remaining milk and bring it to a boil. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well. Add sugar, and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in mango cubes keeping a ...

Look at them! Full of energy and confidence, now this is what our “Cricket Team” needs. But boy, do they know how to swim? "Australian cricketers walk out of the surf together at a team beach session ahead of their WC final."

President Bush and his wife dancing at an event the white house had today for Malaria Awareness Day. I think the dance is funny. I can only “WISH” that one day Indian president and prime minister will be as cool as president Bush. Infact I reckon our president "Dr. Abdul kalam" is a cool cool guy. Its just that Dr. Manmohan Singh has to come out of his shell.

Q: What kind of make-up suits oily skin?A: Water-based make-up works best for oily skin. Use mattifying products to keep the oil on your face under control. Summer trick: Pat your face with drinking soda, before you apply a mattifying lotion. This is an effective oil-control make-up trick.

Treat dandruff: Mix one tsp hot castor oil, one tsp coconut oil and one tsp til oil. Massage your scalp with this solution. Leave it on for half an hour, and rinse. Follow this routine twice a week. Dandruff cleanser: Soak 2 tsps fenugreek (methi) seeds in water, overnight. The next morning, grind the seeds and apply the paste on your head. Leave it on for half an hour, and rinse with soapnut (reetha), Shikakai or a herbal shampoo. Follow this routine twice a week.

6 (100 grams each) boneless chicken breasts, 2 inch cubes1 egg1/2 tbsp caraway seeds (shahi jeera)1/2 tsp green cardamom powder1 tsp green chilli paste2 tbsps ginger-garlic paste1 tbsp chopped fresh coriander leaves1/4 cup roasted chana dal powder1/4 tsp turmeric powder1/4 cup cream1 1/2 cups thick yogurt1 cup processed cheese, gratedSalt to taste7-8 black peppercorns, crushedOil to shallow-fry Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non-stick grill pan. Drizzle ...

For kachori2 cups refined flour (maida)Salt to taste1/2 tsp soda bicarbonate5 tbsps oil + to deep-fryFor filling1 cup processed cheese, grated2 tbsps oil1 medium onion, chopped1 inch piece ginger, chopped1 tsp coriander seeds1 tsp fennel seeds (saunf)1 tsp cumin powder1 tsp red chilli powder1/2 tsp garam masala powderBlack salt to tasteSalt to taste2 tbsps chopped fresh coriander leaves For stuffing heat oil in a pan. Saute onion and ginger for two minutes. Crush coriander and fennel seeds. Add to the onions. Add cumin powder, red chilli powder, garam masala powder, black salt, salt and mix well. Continue to sauté till soft. Transfer the mixture into a dish. Set aside to cool. When cooled add coriander leaves and cheese and mix. Add salt and ...