4 round buns (pavs) 1 1/2 tablespoons dabeli masala powder 3 tablespoons oil 2 large potatoes, boiled and mashed Salt to taste 1 teaspoon lemon juice 1 cup sweet tamarind chutney 1 tablespoon sugar 1/2 cup masala moongphali (spicy peanuts) 1/4 cup coconut, scraped 1/2 cup fresh pomegranate pearls 10-12 black grapes, chopped 1 cup nylon sev 2 tablespoons fresh coriander leaves, chopped 1/4 cup red chilli-garlic chutney 2 medium onions, finely chopped 2 tablespoons butter Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half a cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, scraped coconut, fresh pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit ...

Use this home remedy to lighten the colour of your lips: Crush a few rose petals, and mix with a small quantity of butter. Apply this mixture on your lips at night. Follow this beauty routine every night for a week, and you will notice a difference. Make sure you use a lipstick from a reputed company.

Mixed fruit chaat 1/4 small pineapple 1/4 small watermelon 2 medium pears 2 medium apples1 medium green apple 1/4 small musk melon 2 small plums, seeded and quartered 4-5 strawberries, halved 1 large star fruit 1 tsp cumin seeds black salt to taste 3 fresh red chillies, chopped 2 green chillies, chopped 2 tbsp chopped fresh coriander leaves 2 tbsp chopped fresh mint leaves 1 tbsp lemon juice 1 tbsp lime juice 2 tsp chaat masala Cut pineapple, watermelon, pears, apples, green apples, melon into one-inch sized pieces. Halve the star fruit and then slice thinly. Place fruits in a large bowl. Roast cumin seeds nicely. Grind the roasted cumin seeds coarsely with black salt in a mortar with a pestle. Place in a bowl. Grind fresh red chillies, green chillies, coriander leaves and mint leaves in the mortar with ...

Ghee and sugar are good for the body in winter; two spoons of Badam Sheera along with a glass of milk every morning, can keep you healthy. Ingredients: 1 cup ground badam (almonds) 2 cups milk 1 cup sugar 1 tbsp ghee Method: Put ghee in a thick kadhai. Let it heat for a minute. Add ground badam and stir for 2-3 minutes. Add milk to the mixture. Let it boil on a slow flame. Add sugar once the mixture has thickened. Continue stirring till it has become thick like halwa. After the ghee has settled, take off from heat. Garnish with peeled, sliced badam and serve hot.

This dish contains a lot of garam masala (spices) that helps the body in the cold weather. It contains no garlic and onions, which is what makes it a Kashmiri specialty. Ingredients: 1 kg Red Mutton 2 tbsp Mustard oil 1/2 tsp Ginger powder 2 tsp Sauf powder 2 Tejpata 3 Kashmiri chillies 1/2 tsp Garam Masala 1 tbsp Curd 1 glass water Salt to taste Method: Take some mustard oil in a kadhai. Fry pieces of red mutton (with bones) in the oil, till they turn brown. Add three red chillies, ginger powder and sauf powder to the mutton. Add salt to taste. Deep fry the mixture. Add curd to make the mutton crisp. Mix all the ingredients well before adding a glass of water. Add tejpata, badi elaichi, chhoti elaichi and garam masala to ...

Ghee, milk, sugar and khus khus (poppy seeds) are good for the body in winter. The body craves and digests sweets easily in cold weather. Ingredients: 250 gms poppy seeds 2 litres milk Ghee 250 gms sugar Elaichi powder (10-12 elaichis) 20 boiled and peeled almonds Method: Wash the poppy seeds and clean them with a dry cloth. Grind them. Take a heavy bottom vessel, add ghee, ground poppy seeds and stir the mixture well. Pour milk once the mixture turns into a light pink colour and starts to emit a sweet fragrance. Boil mixture on high flame. Stir constantly to prevent it from sticking to the bottom of the vessel. Now, let the mixture heat on a slow flame so that the milk is absorbed. Add sugar and keep stirring. Add ...

1½ cups jasmine or basmati rice, soaked and drained 2 cups lemon grass stock 1 tbsp oil 2 tbsp butter 1 medium onion, chopped 1 inch piece ginger, chopped 2 fresh red chillies, sliced Salt to taste ¾ cup coconut milk Prepared bamboos as required Preheat oven to 180°C. Keep the bamboos in the oven so that they get preheated too. Heat oil and butter in a pan. Add onion, ginger and sauté till translucent. Add fresh red chillies and sauté for a minute. Add rice and sauté. Add salt and stir gently. Add lemon grass stock and when it comes to a boil, add coconut milk and cook till three fourth done. Remove the bamboos from the oven. Fill rice into the hot bamboos. Seal the mouth with aluminium foil and cook in the oven at ...

20-24 prawns, deveined 2 lemons 1½ cups coconut, scraped Salt to taste 5 cloves garlic, crushed 2 fresh red chillies, stemmed, finely sliced 1 tbsp fish sauce (Nampla) 1 tbsp oil 1 tsp sugar 3 Kaffir lime leaves 7-8 basil leaves, hand torn For red curry paste 1 medium onion, roughly chopped 4 cloves garlic, roughly chopped 8 - 10 whole dry red chillies 4 inch piece lemon grass, roughly chopped 2 tsp coriander seeds 1 tsp cumin seeds 6 black peppercorns Salt to taste Squeeze lemons and set juice aside. Add one and a half cups of warm water to scraped coconut, grind and remove coconut milk. For red curry paste grind together onion, garlic, red chillies, lemon grass, coriander seeds, cumin seeds, black peppercorns and salt to a fine paste. Take prawns in a bowl. Add salt, one tablespoon of lemon juice and one ...

600 gm chicken, boneless, 1 inch pieces 2 tbsp oil 3 cups chicken stock Salt to taste 3-4 Kaffir lime leaves ¾ cup fresh coconut milk, thick 6-8 basil leaves, hand torn 2 fresh red chillies, sliced diagonally For green curry paste 4-5 green chillies 3 small onions 6-8 cloves garlic 1 inch piece galangal 2 stalks lemon grass 3 tbsp coriander roots, chopped 2 tsp coriander seeds 2 tsp cumin seeds ¼ tsp lemon rind 1 tbsp lemon juice 6-8 basil leaves 1½ tbsp fish sauce (Nampla) For the green curry paste grind together green chillies, small onions, garlic, galangal, lemon grass, coriander roots, coriander seeds, cumin seeds, lemon rind, lemon juice, basil leaves, fish sauce and little water to a fine paste. Heat oil in a pan. Add the ground paste and sauté for three to four minutes. Add chicken pieces. Mix and sauté for ...

½ cup tofu, bean curd 1 medium carrot, grated 1 medium green capsicum, cut into thin strips ¼ small cabbage, shredded 2 tablespoons oil + to deep fry 1 medium onion, sliced 2 spring onions, sliced with few greens ½ cup bean sprouts Salt to taste ¼ tsp white pepper powder 2 tsp red chilli paste 8 spring roll wrappers 2 tbsp cornflour Slice the tofu. Shred roughly. Heat oil in a pan. Add onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste. Sauté and toss. Add tofu, mix and transfer into a plate to cool. Take the spring roll wrappers. If they are too big, cut each into two. Dissolve cornflour in little water to make a paste. Put the stuffing on one side of the wrapper and roll. When half rolled ...