BLACK CIRCLES-AROUND THE EYES

BLACK CIRCLES
Black circles..around the eyes reduce the beauty of a person,though how beautiful she is,making look her like an overaged person.
Take a few precautions to avoid them around the year there by having a glowing complexion.

• Make a juice of 2 fresh small peeled potatoes in a grinder.
• Dip a small cotton ball,in the potato juice and keep on the eyes.
• Make a mixture of 1 tomato juiceand a few drops of lime.Dip the cotton balls in the tomato and lime mixture and place on the eyes.
• A juice of Tomatoes,1/2 tsp lime juice,salt and a few mint/pudina leaves,when drunk daily it reduces the darkness of the skin.
• Apply almond cream(make a paste of 5 badam and milk)around the eyes daily,slowly massage it gently and leave it.
• Apply creams which have Vit E and C,before going to bed.
• Mint leaves when crushed and kept on eyes it gives a cooling and soothing effect.

Place soaked cotton balls on your eyes,and take a small nap,there by refresh yourself having a relaxed feeling.

SHINING HAIR

SHINING HAIR-TIP
Before taking headbath,apply warm coconut oil..
You can use warm herbal oil too.
Apply hibiscus flowers paste before headbath and retain it for sometime and rinse off.
Apply herbal oil made of hibiscus flowers.
Apply methi paste before headbath,and wash off after one hour.
Apply curds too weekly once.

EGG BUDDHA

EGG  BUDDHA

EGG BUDDHA-It can be placed in living rooms, bed rooms by childless couples for children.Among the rare symbols which can be placed  in bedrooms,this is one of them.

Place it on a table it can be placed in any direction,but best if you keep this in the children corner or your personal children corner.

MICROWAVE OVEN

MICROWAVE OVENS

Microwaves... are a form of the electro-magnetic energy,which
generate electro-magnetic waves, that are contained in the cooking   cavity.

• The micro waves cannot be seen. But microwaves act in three different ways.
• Microwaves absorb - the water molecules present in the food ,get stimulated and heated up when the food is microwaved,  and the energy of the microwave is concentrated on making the food cook  faster.
• Microwaves transmit - they are attached only to water molecules and so they ignore everything else except the food to be cooked.
• Microwaves reflect on metal - the microwaves  are absorbed by food and pass through materials like glass, china, wood, paper and plastic,  but they reflect on metal for sure.

Ovens types-There are two types of microwave ovens-

•  Simple microwave oven

•  Microwave and convection oven.
• The  simple microwave oven -cooks food ,boils as well as re-heats it.
• The microwave and  convection oven - not only cooks  but also heats, browns and dries the surface of the food for crisping.
• This type of combination cooking -is good for tandoori dishes, and the convection system -alone is best suited for cakes and other pastrys.
• But for microwave / convection /grill combination cooking, the cookware should be both heatproof, and also micro safe.
• For convection cooking,like cakes,pastrys  the cookware needs only to be heatproof.
• For microwave cooking only borosil/pyrex glass vessels and only microsafe plastics are used.
• Say NO-to metal objects in both microwave/ combination ovens.

TIPS ...ON USING A MICROWAVE OVEN

• Placements  of food-The food must be placed off-at the center as the microwave energy disperses more to the corners and sidewalls.
• Idlis should be arranged in a circle idli tray with space among them.
• Chops should be arranged with the thinner areas pointing to the middle of the utensils.

Cooking utensils...Ovenware

• Ovenware treated for high- intensity heat such as bowls, cake dishes and also bags, film, paper towels, practically any material can be used except metal.
• But metal can be used for the convection mode.
• Metallic dishes should not be also used in the combination mode.
•  Microwave safe  plastic ware declared to be  microwave-safe could be used in the common microwave oven.
• Ceramic wares can also be used but make sure that they don't have any metallic rim as they may cause arcing.
• Simple and plain Corelle can be used with no gold colour paint on it.
• Food items containing high proportion of fat and sugar should not be used in glass utensils, otherwise they can be used commonly. 
• Melmoware and melamine wares are to be avoided , paper towels, greaseproof paper and cardboard can also be used provided they don't have any staple pins in them.
• Wood items can be used in the micro-oven but not for a long time.

Container shapes...

• This is an important factor to be noted. Dishes must be ½ or ¾ filled depending on the liquid content of the food.
• If the dish is too small, the food will boil over and if the dish is too large the thick curry will spread out and  overcook.
• Shallow vessels make cooking faster.
• Cakes, chicken, meat and rice dishes cook well in large bottomed vessels, while round dishes are ideal for cooking vegetables and curry dishes.

SENAGALU-GUGGILLU

SENAGALU-GUGGILLU

• Soaked channa/chole-2 cups
• Salt
• Oil- 3 tsp
• Jeera-1/2 tsp
• Urad daal-1tsp
• Redchillies slits-3 tsp                                                                   more for spicy levels
• Green chilli slits-1 tsp
• Hing-2 pinches
• Curry leaves

METHOD:

• Soak 1 cup of chole/channa in the water for over night/eight hours.
• Wash well and cook in a microwave , covered with a lid for 12 minutes.
• Let it stand for 5 minutes.Add salt and again Micro at 60% for 5 minutes more.
• Leave it aside to settle for 30 minutes.
• Place another microsafe bowl with oil in it and Micro high for 30 seconds.
• Meanwhile drain out the excess water from the boiled chole. 
• Take out and add urad dal,jeera,red chilli slits and again Micro high for 2 minutes.
• Now take off outside,and add green chilli slits,curry leaves and hing ,and stir well.
• Again Micro high for another 2  minutes.
• Take care  to use only dry curry leaves(washed well and wiped with a cloth and not wet leaves.
• Now add boiled microwaved chole ,stir well and Micro high for 3 minutes in 60%,and stir well once in between ,then remove out.
• Serve hot as a snack or with rice.

STOVE TOP METHOD:

• Place soaked channa/chole in a pressure pan and add water to it and cook till 3 whistles.
• Add salt stir well and set aside.
• Place a pan with oil on the stove and add the seasoning urad dal, jeera and red chili slits,and after they splutter add curry leaves ,green chilli slits and hing and stir well.
• Meanwhile drain off the water from the boiled chole, and add to the seasoning and stir well.
• Now place a lid on it and let it simmer for 5 minutes.
• Switch off the stove ,and transfer in to another serving bowl.
• Serve hot..