Tips for healthy glowing skin

Your skin reflects your eating habits. Healthy balanced diet will keep your skin healthy and glowing. The better you eat, better is your skin.

For your skin to look great include fresh fruits and vegetables in your diet. Your diet and cleanliness will keep you free from acne. Wash your face twice a day (no more) with warm water and a mild soap. Don’t over wash it, as over washing and scrubbing can cause skin to become irritated.

Avoid regular use of heavy makeup but if you go for it then, splash with cold water before applying makeup.  Cold water closes pores, so splashing  your face with cold water  ensures that your pores are protected from the environment.

The most vital way to keep your skin glowing is to keep it re-hydrated so make sure that you drink enough fluids during the day. Fresh fruits, vegetables, nuts, carrot, berries,whole grain and seeds are good sources of vitamins, minerals and essential fatty acids which are important for the health of the skin. You can even try organic food and green tea, this will help you better.

Take enough rest. You require about 8hrs of sleep every day. When we sleep, our bodies basically reset. Hormones and chemicals are produced that are not produced when we are awake. When you are stressed, the stress hormone cortisol is produced and the effect of this is to increase oil production in the skin. This can lead to flare-ups of acne and other skin conditions.

Use moisturizer and sunscreen according to your skin type and the weather condition.

Treat yourself to a day spa once every two or three months for the ultimate skin care experience.

Recipes - Aloo Tikki Chat

Ingredients



4 Medium Sized Potatoes ( boiled and mashed)
1 tsp Besan
½ tsp Red Chilly Powder
½ tsp Garam Masala
1 Green Chilly Chopped
½ tsp Chaat Masala
1 Chopped Onion
Coriander Leave Chopped
Jeera Powder ( cumin powder)
Tamarind Paste
1 Cup Curd  
Chickpea Chole
2 tsp Mint Chutney
Bhujiya Seb for garnishing
Salt to taste
Oil to fry




Preparation of Aloo Tikki Chat

• To the mashed potato add besan, chilly powder, garam masala, and salt to taste.
• Mix them well.
• Divide them into equal balls.
• Flatten each ball into a round shape of around half inch thick.
• Fry them on the pan applying oil, till its golden brown on both the sides.
• Now take the tikki on the plate and add chole on it.
• Put curd, tamrind and mint chutney on it.
• Now garnish it with onions, chopped coriander, bhujiya seb, chopped chilly, jeera powder and chat masala.

Recipes - Sabudana Tikki

Ingredients


1 cup sabudana
2 medium potato boiled
1 finely chopped chilly
½ tsp garam masala
¼  tsp dry mango powder (amchoor)
¼ tsp chilli powder
1 tsp besan
Salt to taste
1 tbsp fresh chopped corinader
oil for deep frying




Preparation of Sabudana Tikki

• Soak the sabudana in water for about 1 - 2 hours.
• Drain off any excess water.
• Mash the boiled potatoes and then mix the sabudana into it.
• Add all other ingredients and mix well.
• Divide the ingredients into equal parts and make round tikki’s.
• Heat a pan and put some oil into it.
• Now fry the tikki’s golden brown from both the sides.
• Serve hot with some chutney.

Recipes - Sabudana Khichdi

Ingredients

1 Cup Sabudana
¼ Cup Raw Peanuts coarsely ground(mungfali)
1 Peeled and Chopped Potato
2 tsp Oil
¼ tsp Mustard Seeds
Few Coriander Leaves
Few Curry Leaves
1 green chilly chopped
Salt to taste

Preparation of Sabudana Khichdi

• Wash and soak sabudana in water for 2 - 3 hours.
• Chop the potatoes into small cubes.
• Heat oil in a pan.
• Put mustard seed, chilly, and curry leaves and let it crackle for a while.
• Add potato and cook till it is soft.
• Now add peanuts powder and fry for a minute.
• Now add sabudana mix well.
• Add salt.
• Garnish it with coriander leaf.

Recipes - Vegetable Seekh Kabab

Ingredients

2 Potatoes
1 cup French beans
1 cup Cabbage, chopped
1 cup Carrot
2 tsp Gram Flour (besan)
1 tsp Corn Flour
1 tsp Ginger- Garlic Paste
2- 3 Green Chillies
1 tsp Tandoori Masala
½ tsp Amchoor Powder
Salt to taste

Preparation of Vegetable Seekh Kabab

• Pressure cook all the vegetables.
• Let it cool.
• Now mash it and add both types of flour, ginger- garlic paste, chilly, salt, tandoori masala and amchoor powder.
• Divide them into equal balls.
• Now put some oil on the skewer and roll these balls around it.
• Put some oil on baking tray to prevent sticking.
• Put them on baking tray and bake them in the oven for about 25 - 30 minutes at 220 degree C.
• Serve it hot with salad and chutney.

Recipes - Pani Puri or Golgappa

Ingredients

To make puri
1 Cup Semolina (Rava / Suji)
¼  Cup All purpose flour (Maida)
¼ Cup Urad Dal Paste
A Pinch Of Baking Powder
¼ tsp Salt
Water
Oil to fry puris

To make pani
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tsp roasted Cumin Seed (Jeera) Powder
2 tsp Mint Leaves (Pudina Leaves) Chutney
1 tsp Black Salt (kala namak )
Chopped corriander leaf and green chilly
Salt to taste
¼ tsp Sugar
Red Chilly powder


To Make Masala
2 Boiled Potato
Salt
Chopped Onion, Coriander and Chilly
Roasted Cumin Powder
Black Salt

Preparation of Puri

• Mix Rava, maida , urad paste, baking powder, salt and knead it well to make a semi-stiff dough. Cover it and leave it to stand for about 10 minutes.
• Make very small balls with the dough and roll them into circle like puri.
• Heat oil in a pan and fry each puri by pressing with a slotted spoon, until they puff up and are golden brown.
• Keep them on kitchen towel to remove extra oil.

Preparation of Pani

• Take tamarind juice and mix all the ingredients mentioned. Make it in cold water or refrigerate it before serving.

Preparation of Puri Masala

• Mash the boiled potato and mix all the ingredients mentioned.

To Serve
Pani-Puri is to be eaten as soon as it is served.
Make small hole on one side of the puri, stuff some potato masala prepared and dip it in the pani.
Enjoy delicious Pani Puri.

Recipes - Coconut Laddus

Ingredients
250 gm Dry Shredded Coconut
1 Small Tin Condensed Milk
Few Dry Fruits( rasins, cashewnuts, almonds)
2 tsp Ghee
2 Cardamom crushed

Preparation of Coconut Laddus

• Take ghee and warm it in a pan.
• Put shredded coconut into it and fry for about 5 minutes.
• Add condensed milk and cook till it is almost dried.
• To it add the dry fruits and cardamom powder.
• Remove from the flame.
• Wet your hand in cold water and make small balls of coconut.
• Let it cool, and your laddus are ready.

Recipes - Kadhai Paneer

Ingredients

200gm Paneer
1 Capsicum
2 Onions
3 tomatoes
2 Cloves of Garlic
1/4 Inch Piece of Ginger
1 tsp Red Chili Powder
2 Bay Leaf
2 Cardamom  and Cloves
1 piece Cinnamon
3/4 tbsp Cumin seeds
1 tsp Coriander powder
1/2tsp  Turmeric powder
1 tsp Garam Masala
1/ 4 cup of milk
Salt to taste
3 tsp Oil
Coriander leaves for garnishing

Preparation of Kadhai Paneer

• Cut 1/2 onions,1/2  tomatoes, capsicum into little bigger slices and keep them separately.
• Make paste of onion, tomatoes, garlic, ginger, cardamom and cloves.
• Put a little oil in a pan and saute  capsicum, then onion and then tomatoes.
• In the same pan saute  paneer too.
• Now heat some oil, put cumin seeds and bay leaf and let it crackle a bit.
• Now put the onion paste and fry till it starts leaving oil.
• Add Coriander powder and turmeric powder and fry, then add milk.
• Now add garam masala, chili powder and the fried vegetables along with paneer.
• Put some water and let it boil for 2- 3 minutes.
• Garnish it with coriander leaf.
• Serve hot with roti, nan or rice.

Recipes - Poori

Ingredients

2 cups of Chappati flour or wheat flour
2/3 cup Water
1/2 tsp salt
1 tsp oil
Oil for deep frying



Preparation of Poori

• Mix flour, salt and oil in a large bowl. 
• Add warm water little by little to make a smooth and firm dough.
• Let the dough to stand for 30 minutes.
• Make small balls of the dough.
• Roll the dough into a thin circle.( you can use some oil or flour for it)
• Now deep fry each of them. One at a time for a few seconds on each side.
• Serve it with some curry.