Daily beauty regime
Early morning when you wake it is good to have a glass of warm water. Followed by brushing and washing your face. Let the face settle for 5-10 minutes before applying your sunscreen. Let us see the skin types per individual and care to be taken.
Your skin comprises of four types
A perfect balance of Oil and Dryness would fall in normal complexion. While it fairs well, proper routine of washing and application of Sunscreen would help.
This type of skin lacks the essential oils which can be naturally produced. The oil can be maintained either through food intake or by external application of moisturises. This type of skin needs cleansers without Salicyclic acid.
This type of skin is with the T zone starting forhead to nose and then chin being oily. The face can be washed upto 2-3 times depending on the oiliness and weather.
Oily skin is the type of skin which requires more maintenance in summers and less in winters. In winters the skin can be washed upto 2 times. And summers can be more. Usually face washes with Salycyclic acid is recommended or as per physician.
Your daily regime could consist of:-
Wash your face with a mild cleanser during winter months to avoid drying upto 2 times i.e. morning and evening.
A sunscreen should be applied on the face till about 5 pm. A sunscreen with the power of SPF 30 should be used.
A lip balm should be applied to avoid drying of lips even when indoor
You can apply kajal in the mornings to give your eyes a defined look daily. There are quite a few products which can be used to enhance your eyes. We shall discuss in our next session.
1. If you have sensitive acne prone skin kindly avoid overuse of scrubs.
2. You may need to consult a doctor and correct your diet reducing dairy, sweets and oily food.
3. Water along with fruits and vegetables is a must.
4. A daily regime of cleansing, toning and moisturising could be beneficial at night.
5. Before applying makeup use a moisturising cream.
6. Exercise like walking, cycling help in overall toning of your body. All minimal house work can help you get back in shape. You can also join a gym for a toned body.
7. You can have a cleanup once a month for oily skin once the acne clears up and for regular skin after 35 years a facial can be done.
Thanks for stopping by.
It so happened that my cousin was looking at including protein into his diet and I had to suggest suitable options so that he gets maximum benefit of the food intake. Chole was something I could think of besides paneer and moong and when combined with cabbage turns into a delectable combination. I had sundal once on a flight and liked the simplicity of the chole in that combination too. Little did I know it works well with cabbage too. I consumed half of the cabbage as salad and remaining half wanted something steamed and crispy so converted into thoran. Here’s an interesting recipe which can be made before hand too.
1/2 medium cabbage (finely sliced)
1/2 cup chole (soaked for 7-8 hours and boiled upto 11-12 whistles)
1 tsp jeera
1/4 cup coconut
1 medium sized onion
1 small green chilly
Above ingredients to be ground once coarsely.
1. Apply salt to the cabbage and set aside for 10-15 minutes.
2. In a kadai, add the seasoning ingredients and fry well in coconut oil for 5-10 minutes.
3. Lightly crush and drain the water from the cabbage and add to the seasoning.
4. On moderate high flame fry well the cabbage till light crispy and lastly add the boiled chole and combine well.
1. You can boil the chole the previous day too. I used half of the chole for ragda and preserved the remaining in the fridge.
2. If eating plain a little lime can be squeezed and had as a salad.
Do make it and pin down your feedback. Thanks for stopping by.
Mornings when I wake usually its a rush with tiffin and breakfast. The only day I feel very happy is when I make idlis and dosas. You can go on for 2 – 3 days easily. With no preparations at hand all you can do is make a nice Vegetable Sooji Dosa (I have used broken samba wheat rawa not the fine variety), this is slightly coarse but very filling.
1 cup samba rawa
1 tbsp rice flour
1/4 cup curd
1/4 cup paneer (if not curd would do, you can add what you have)
1/2 grated carrot
1 tsp grated beetroot
Few sprigs of corriander
1 cup water to mix
Salt to taste
1/2 tsp garam masala
1/4 tsp chilli powder/ small cut chilli
1/2 tsp ginger garlic paste
1. Roast the samba rawa, rice flour and add curd, paneer, salt and water and mix well and set aside for 15-20 minutes. You can make this overnight and keep too.
2. In the meanwhile in a pan in a little oil fry the vegetables onion, carrot, beetroot once fried after 5 minutes add the corriander, seasonings and saute for 2-3 minutes.
3. Add the mixture to the rawa mixture and mix well.
4. Grease a non stick pan, and spread a mixture like shown in picture. Keep a lid and let it cook for 3-4 minutes.
5. Turn to the other side, and let it cook on moderate high flame till brownish.
6. Once again turn to the front side and let it turn brownish.
7. Remove and serve hot with chutney/ sauce of your choice.
Do make and let us know your feedback. Thank you.
Carrot chutney (Picture ref: Moong Millet Rice Dosa)
Serve your dosa and idlis with this yummy carrot tomato chutney.
2 medium (orange carrots)
1 medium sized tomato
1/2 small onion
1/2 tsp cumin seeds
1/2 tsp gram dal
1/2 tsp urad dal
1/4 tsp mustard
1. Fry all the above ingredients well using coconut oil.
2. Grind all the above ingredients till fine.
3. Serve with idlis and dosas of your choice.
I would wake each morning to see how best I could make something different as well as healthier for my kids. Now that they are learning shapes thought this would be interesting enough for kids.
Today’s happy day, shape dosa for kids and few idlis for family (not in the pic). Was quite happy with the rise for the first time, didn’t get sour, properly fermented just right how I wanted it to be. It is good to start the day with something healthy like a Moong Millet Rice Dosa with carrot chutney which is not only filling but nutritious as well. With the help of our tips you will be able to prepare beautiful dosas for your family.
1 cup idli rice
1 cup dosa rice
1/2 cup green moong dal
1/2 cup urad dal
1/2 tsp methi
2 tbsp Millet Flakes (any)
1 tsp heaped salt to taste
1. Wash and soak the rice, moong dal, urad dal and methi for about 8-9 hours.
2. Grind all the above ingredients 2-3 times and then add the washed millet flakes.
3. Grind well all the ingredients, the mixer vessel should turn hot enough, this will help in fermentation.
4. Lastly add, salt and grind once again.
5. Let it ferment for about 7-8 hours.
6. You can serve as dosa, idlis, or various shape dosas.
7. Serve with carrot chutney or any other chutney of your choice.
1. You can use the same mixer vessel for fermentation, just cover the mixer lid with a bowl to avoid the air escaping.
2. You can use any other dal too in place of moong dal and create different variety of dosas.
3. You can make idlis as well with the same batter.
4. It is advisable to use millet flakes/ millets as they help in giving a better rise.
In case you have made this dosa, do post your feedback.
Made this dal paneer parantha which is full of calcium, protein and iron. A good power packed breakfast/ lunch for the day. This makes a great tiffin for children as well.
We are so used to eating dal chawal and I wanted to incorporate it in rotis. This is what I thought instantly of what could be a complete meal just like dal chawal, taste well as well.
Preparation time – 1 hour
1/4 cup split yellow moong dal
1/4 cup yellow toor dal
Ginger garlic paste – 1/2 tsp
Turmeric powder – 1/2 tsp
1.5 cups water
Salt to taste
For outer dough
2 cup wheat flour
Ready cooked dal too can be used
Paneer 1.5 cups
Onion – 1 small
Jeera – 1/2 tsp
Chilly – Jalpeno variety – 1
Method (Check the steps above)
1. First boil the dal with 1.5 cups water, ginger garlic paste, turmeric powder and salt and take upto 3-4 whistles.
2. Prepare the paneer filling – Take a little oil add onion, jeera, chilly and fry a little. Lastly, add paneer and salt.
3. To slightly hot dal add the wheat flour and mix well. Make a softish firm dough.
1. Take the dal dough on your palms, fill with 1 tbsp paneer.
2. Close the sides of the dough.
3. Roll into into paranthas.
4. Place on the tawa. Leave for 4-5 minutes. Once brown spots appear turn to the next side.
5. Let it cook on the other side for 2-3 minutes, take a fork and start pressing the sides onto the middle, while allowing it to puff up.
6. Spread few drops of ghee on the parantha, and cook till lightish brown.
7. Can be eaten plain or with any chutney of your choice.
Do share your feedback.
Goli Bajji is one of the Mangalorean snacks introduced to me by my grandfather. Though he is now no more, I shall be always grateful to him to buy me goli bajjes on Sundays after the church celebration. I miss those days when I am not in Mangalore and during rains or when I feel I must keep the tradition alive, When it rains and you feel like eating something hot there is nothing better than goli bajji fried with your piping hot tea.
It has been my conscious effort to go without any unpolished refined flours so this one is with the goodness of whole wheat. I intended to make with banana, no sooner I got to make the batter and checked the fridge for the overripe banana, I realised that my younger daughter has already relished it and I decided to use sugar instead. With these simple home found ingredients you can make delicious goli bajjes for the family and enjoy in the rain.
Makes about 20 bajjes
2 cup wholewheatflour
1 cup buttermilk (1/2 cup curd + 1 cup water)
1 tsp unrefined sugar/ 1 elaichi banana (small variety banana) (whatever available)
2 tbsps gram flour
1-2 tbsps rice flour
2-3 pinches of cooking soda/ fruit salt
1 green chilli cut
1 inch ginger
Salt to taste
1. In a bowl take the wet ingredients – mash the banana, add buttermilk and mix well.
2. Add the dry ingredients – flour, gram, flour, rice flour and mix well
3. Lastly add the cooking soda and more water if needed, mix well it should be a smooth batter little thicker than idli batter but should fall from the spoon (test)
4. Leave the batter to rest for about 5-10 minutes.
5. Keep oil to heat in a kadai, once it is too hot, take the batter at the edge of your fingers and plop it like a round bajje into the oil.
6. Reduce the heat and let it cook to golden brown for about 3-4 minutes, turn it on the other side and cook till slightly dark brown.
7. Serve with coconut chutney and tea to go with.
1. You can add sugar if banana is not available, taste will not change much. I have used sugar, my aunt does make it with banana too – whatever available.
2. This does require a bit practice but should not be difficult using fingers just make a round ball and add in the oil.
Do leave a feedback here. Thanks for visiting.