For wadas 1 cup black gram split (dhuli urad dal) Salt to taste A pinch of asafoetida 1 tsp cumin seeds Oil to deep fry For stuffing 2 one-inch pieces ginger, cut into thin strips 1½ tbsp raisins 8-10 cashewnuts, crushed 2 green chillies, finely chopped 2 tbsp fresh coriander leaves, finely chopped For yogurt mixture 2½ cups yogurt, whisked and chilled Salt to taste ½ tsp rock salt (kala namak) 1 tsp red chilli powder ½ tsp cumin powder, roasted To serve 1 tsp red chilli powder 1 tsp cumin powder, roasted ½ cup date and tamarind chutney ¼ cup fresh coriander leaves, chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Fry a small portion ...

1 large orange 250 gm chenna, freshly made 2½ tablespoons refined flour (maida) 4 cups sugar 10 cups milk ¼ tsp green cardamom powder 4 almonds, thinly sliced 4 pistachios, thinly sliced 1 tbsp orange powder Crumble chenna and knead it. Add two tablespoons of maida and knead again with the palm to make a smooth dough. Divide into sixteen equal portions, roll into balls and press slightly to flatten them. Dissolve two cups sugar in two cups of water. Bring to a boil. Slowly lower the chenna balls in the boiling syrup and cook on high heat for 10 minutes. Sprinkle a little water and half a tablespoon of maida and bring to a boil again. Cook for a few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till ...

Wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp. When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. You can also add baked beans and ...

An under-eye gel from a reputed company is a must-have beauty accessory. Apply it under your eyes in a circular motion daily. Place warm tea bags on your eyes for two minutes, and follow it up with cold ones for another two minutes. Follow this beauty regime twice a week. Drink 10 to 14 glasses of water a day. Get at least eight hours of sleep every night.

The area under arms has become dark due to the constant use of hair-removing cream and razors. Use this skin-lightening remedy: Mix gram flour (equal quantities of Green Gram and Bengal Gram) with milk or rice water. Scrub the paste on the affected area, and rinse with clear water. Use a good quality sunscreen (SPF 30) daily. Opt for waxing. This will ensure that your skin does not become darker than it already is.

Ingredients: 1 cucumber, peeled, cut and seeded 2 ½ cups fresh tomatoes 1 large green pepper, chopped 1 large onion,chopped 1 tsp garlic paste 1 tsp paprika Salt and pepper to taste 2 cups tomato juice 2 tbsp lemon juice Method: Shred cucumber with a grater. Combine tomatoes, pepper, onion, garlic, paprika, salt and pepper. Add shredded cucumber to mixture. Stir in remaining ingredients. Cover and chill for at least two hours before serving.

Ingredients: 450 gm processed cheese spread 250 gm jar salsa Method: Microwave cheese spread and salsa in a microwave safe bowl. Heat for five minutes on high. Stir after three minutes. Serve with baked tortilla chips, pepper wedges or potato skins.

Ingredients: 4 halves of boneless chicken breast 2 lemons 1 tsp dried tarragon (available at Hypercity, Malad) Fresh pepper to taste Method: Preheat oven to 350 degrees. Place chicken in foil-lined baking pan. Fold sides of the foil up. Halve lemons and squeeze juice of ½ lemon over each chicken piece. Sprinkle each piece with 14 tsp tarragon and pepper to taste. Fold foil together and seal to secure chicken. Bake for about 45 minutes and serve.

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.

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.