Melon Lightens a Tan
July 19th, 2006
Natural remedy to lighten hands and legs tanned in the sun. Use watermelon to lighten your tan. Mix the white and red pulp together. Crush and apply the paste on your arms and legs. Leave it on for five minutes, and rinse. This will sooth your sunburn and lighten your tan. Follow this beauty regime daily. Alternatively, mix baby milk powder, one cap of 20 volume hydrogen peroxide, a few drops of glycerine and the juice of half a lime. Make a paste and apply it on the tanned areas. Leave it on for 15 minutes and rinse. Use a good sunblock daily.


Glow in the dark
July 19th, 2006
If your face tans easily in the sun and you cannot use any creams and lotions since your skin is very sensitive. Opt for this home remedy to lighten your skin: Mix one tsp milk powder, one tsp honey, 1/4 tsp hydrogen peroxide and enough milk to make a paste. Apply it on your face and neck. Leave it on for 20 minutes, and rinse. Use a glossy face pack once a week.


Garden Minestrone Soup
July 13th, 2006
Ingredients: 2 tsps olive oil, 1 cup chopped onions, 2 tsps chopped fresh oregano, 4 cloves garlic, 3 cups chopped zucchini, 1 cup chopped carrots, 1 cup fresh corn, 4 cups chopped tomato, 3 cans of chicken broth, 1/2 cup uncooked Ditalini pasta (very short tube-shaped macaroni), 1 cup beans, rinsed and drained, 1 pack fresh spinach, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 cup grated cheese, coarsely ground black pepper (optional). Preparation: Heat the oil in a pan over medium-high heat. Add onions to the pan and saute for three minutes or until the onions get soft. Add oregano and garlic and saute for one minute. Stir in zucchini, carrots and corn. Saute for five minutes or until vegetables are tender ...


Spicy Chicken Soup
July 13th, 2006
Ingredient: 1/4 kg boneless chicken cut into 1-inch cubes, 2 small potatoes, cubed, 1 small carrot, diced, 1 1/2 cups frozen corn, 1/2 cup chopped onion, 1/2 cup chopped celery, 2 tbsps mustard, 1/4 tsp ground black pepper, 1/8 tsp garlic powder, 2 1/2 cups vegetable juice, 1 1/2 cups chicken broth, salt to taste. Preparation: Combine the chicken, vegetables, mustard, black pepper, and garlic powder in a cooker. Add the vegetable juice and chicken broth to it. Cover and cook on a low flame for 7 to 9 hours. Taste and add salt, if needed.


Chinese Hot and Sour Soup
July 13th, 2006
Ingredients: Tofu, 1 pound chicken, Marinade: (1 tsp soy sauce, ½ tsp sesame oil and ½ tsp corn starch). 1 tbsp soy sauce and 1 tsp cornstarch, 1/2 cup bamboo shoots, 3 to 4 fresh mushrooms, 6 cups water (or 6 cups water and 1 cup chicken broth), salt to taste, 1 tsp sugar, 2 tbsps soy sauce, 2 tbsps vinegar, 1 tsp sesame oil, 1 tbsp cornstarch dissolved in 1/4 cup water, 1 beaten egg, 1 green onion, finely chopped, white pepper to taste, hot chilli oil to taste. Preparation: Shred the chicken. Mix marinade ingredients and marinate the chicken for 20 minutes. Cut the tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. Wash and cut ...


Onion and Garlic Soup
July 13th, 2006
Ingredients: 5 cups thinly sliced onions, 3 sliced garlic cloves, 1 tbsp unsalted butter, 2 tbsps extra-virgin olive oil, 4 cups chicken or vegetable stock, 1/2 tsp salt, 1/4 tsp freshly ground pepper, 10 slices bread (sliced about 1/4 inch thick), olive oil for brushing, grated cheese. Preparation: Heat the butter and oil in a large saucepan, and add the sliced onions and garlic to it. Reduce the flame to medium-low heat, and cook for about one hour, stirring from time to time until the onions are limp and nicely browned. Add the stock, salt, and pepper and bring to a boil. Reduce the flame to low, cover the pan, and let it simmer for 30 minutes. Meanwhile, brush each bread slice with olive oil. ...


16 months old…
June 22nd, 2006
Your toddler at 16 months: You're now really starting to see what sort of character your toddler is developing. At sixteen months, he has his own ideas about what he would like to be doing, eating and playing with, and he never hesitates to communicate his opinions. Unfortunately for him and his parents, he doesn't yet have the words with which to do so, and this is extremely frustrating. He shares his thoughts and feelings by babbling, pointing, throwing things and finally screaming, while you struggle to figure out what it is he is trying to tell you. It's a tricky time for everyone, but don't despair. It won't be long before his language really takes off and he can be more precise ...


Pyaz Ki Kachori (Rajasthani)
June 10th, 2006
For the dough 2 cups maida 1/4 cup melted ghee 1/2 tsp salt For filling 2 cups onions (finely chopped) 1 tsp kalonji 2 tsp saunf 2 bay leaves 1 1/2 tsp green ...


Chicken Lollypops (Chinese)
June 10th, 2006
1 dozen chicken wings 1/2 tbsp red chilli sauce 2 tbsp garlic (chopped) 1 tbsp coriander leaves (chopped) 1 tsp ajinomoto 1 tbsp pepper powder 2 tbsp corn flour 4 green chillies (chopped) A pinch of red ...


Bajri-Methi Thepla (Gujarati)
June 10th, 2006
1 cup wheat flour 1 cup millet flour 1 tsp coriander powder 1 tsp cumin powder 1 cup fresh methi leaves 2 tbsp oil 2 tbsp jaggery Sour yoghurt to bind dough Salt to taste Oil for shallow frying 1/4 tsp turmeric powder 1 tsp chill powder 1 tsp ginger-garlic paste Mix both types of flour with all dry spices, methi leaves and 2 tbsp oil. Bind semi-soft dough with some yoghurt. Do not add water. Divide the dough into 12-14 balls. Roll out five inch thin circles with a rolling pin. Shallow fry the theplas over medium flame, using very little oil. Drizzle oil around the edge of the thepla with a spoon. Turn over and repeat process. When cooked perfectly, take off heat and serve hot with pickle and chai.


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