10 PARTY LOOKS ......

Hi Everyone,
New Year is coming soon. I know every one is planning for the party what to wear is a big question?Here are 10 looks you can try...

let me know in the comment below which look you tried..
Love,
Aaisha...
Happy holidays....

SIMPLE HOME REMEDIES FOR DRY SKIN.....

Hi everyone ....
Itchy, dry, flaky skin can be very unpleasant. And with winter setting in, this is one common problem! Those over-the-counter products seldom work, and also leave a hole in your pocket. So what can you do to soothe that cracking skin? Try out our hand-picked home remedies that are sure to take you closer to the smooth skin you desire.

CHRISTMAS DELIGHT 7 : VERY MERRY PUNCH

Ingredients:

1 1/2 cups water

1 cups packed light brown sugar

2 bottles (750-ml) hearty red wine

1 apple, sliced

1 orange, halved and sliced

1 cups pineapple chunks, fresh or canned

4 whole star anise

1/2 cups orange curaçao

Direction:

Place water and brown sugar in a Dutch oven. Cook over medium-high heat, stirring often, until the sugar has dissolved, about 2 minutes.

Add wine, apple, orange, pineapple, and star anise. Reduce the heat to medium and cook for 10 minutes.

Stir in orange curaçao and cook for 5 minutes more. Discard star anise. Serve the punch in heat-safe wineglasses or coffee cups, spooning a little fruit into 

CHRISTMAS DELIGHT 6 : STUFFED MUSHROOM CAPS WITH CHEESE

Ingredients:

200 gms button mushrooms

1 medium onion diced

1/3 bell pepper diced

2 cloves garlic

Pinch of salt and pepper

1/2 Tbsp balsamic vinegar

1 Tbsp olive oil

Few sprigs thyme

1 leaf sage

2 Tbsp mozzarella cheese

2 Tbsp gorgonzola cheese

Vegetable stock or water to deglaze

White wine (optional)

Few garlic chives & garlic chips for garnish

Direction:

Marinate the mushrooms with olive oil, balsamic vinegar, thyme, sage and salt.

While the mushrooms are marinating, sweat the diced onion, bell pepper and garlic.

Deglaze the pan with water/stock or white wine and season to taste.

Cool the mixture.

Add the mozzarella and gorgonzola to complete the filling for the mushroom stuffing.

Fill the mushroom caps with the mixture.

Top with the remaining cheeses.

Bake the mushrooms for 9 minutes at 180°C until cheese has melted.

Garnish with chives and garlic chips.

CHRISTMAS DELIGHT 5 : CHICKEN IN WHITE WINE AND GARLIC

Ingredients:

1/4 tsp black pepper

50 gm plain flour

4 Tbsp olive or sunflower oil

4 rashers lean bacon, chopped

10-12 small onions or shallots, peeled and cut in half

180 gm mushrooms, sliced

25 gm butter

500 gm boneless and skinless chicken breasts, chopped into 3cm pieces

300 ml dry white wine

300 ml chicken or vegetable stock

4 garlic cloves, peeled

2 bay leaves

2 sprigs of fresh thyme, washed or 1/2 tsp dried thyme

Direction:

Preheat the oven to 200C.

Mix the pepper with the flour and coat the chicken pieces thoroughly.

Set aside.

Heat a large frying pan on a medium heat. Add 2 tbsp of oil and when it becomes hot, tip in the bacon. Fry until it becomes brown.

Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for 2 minutes.

Transfer the bacon, onions and mushrooms into a heatproof casserole dish with a lid.

Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables.

Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole.

Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil.

Add the stock and herbs to the chicken.

Cover the casserole dish and cook in the oven for 1 hour or until the chicken is tender.

Serve with boiled potatoes and carrots.

CHRISTMAS DELIGHT 4:PAN SEARED LAMB CHOPS WITH INDIAN MASALA

Ingredients:

250 - 300 gm lamb chops

For indian Masala:

1-2   tsp of cloves

1-2   tsp of cinnamon

1-2   tsp of black pepper

1-2   tsp of white pepper

1-2   tsp of fennel seeds

1-2   tsp of coriander seeds

1-2   tsp of copra

For the Lamb Chops:

5           gm butter

1 1/2      tsp masala

3-4        rosemary leaves, crushed

2-3        thyme leaves, crushed

2           cups lamb stock

1 1/2     Tbsp olive oil

Season with black pepper

Salt to taste

For Salad:

25 gm zucchini, thinly sliced

25 gm carrots, thinly sliced

25 gm capsicum, thinly sliced

25 gm fresh soya beans / beans

10-15 ml olive oil

1 tsp  honey

Season with salt and pepper

Directions:

In a bowl, add cloves, cinnamon, black pepper, white pepper, fennel seeds, coriander seeds, copra and mix all together.

In another bowl, put the indian masala, rosemary leaves, thyme leaves, olive oil and mix all together. Now add salt and pepper and marinate the lamb chops in this mixture.

On a hot pan, pan sear the lamb chops for 3-4 minutes on both sides till light brown and cover it.

Now, in the bowl with the marinade mixture, add the lamb stock and whisk together.

In another bowl, mix zucchini, carrots, red onions, capsicum, and fresh soya beans / beans and give all a toss.

Now, season it with salt, pepper,  olive oil and honey and mix all well.

Now add the lamb stock and indian masala sauce to the lamb chops. Add butter and cook for 1-2 minutes.

On a plate, place the salad in the centre and add the lamb chops onto the salad. 

CHRISTMAS DELIGHT 3: PUMPKIN PIE WITH RUM........

Ingredients:

3/4       cups all-purpose flour

1/4       cups whole-wheat flour

1          tablespoon sugar

1/8       teaspoon salt

1          tablespoon butter

3          tablespoon canola oil

1 1/2    tablespoon ice water

2          eggs

1 1/2    pumpkin puree

1          can (12-ounce) evaporated skim milk

1/4       cupdark molasses

3          tablespoon dark rum or 1 tablespoon vanilla extract

1/2       cup packed dark brown sugar

1          tablespoon cornstarch

1          teaspoon ground cinnamon

1          teaspoon ground ginger

1 1/2     teaspoon sugar mixed with 1/4 teaspoon ground cinnamon, for garnish

1/4       teaspoon salt

Directions:

To make crust: Stir together all-purpose and whole-wheat flours, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.

Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough with a rolling pin into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch, deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

To make filling: Position rack in lower third of oven; preheat to 350 degrees F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

Pour the filling into the prepared crust and bake until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes, covering the edges with foil if they are browning too quickly. Cool on a wire rack.

NATURAL REMEDIES TO BOOST YOUR IMMUNITY........

Come winter and you blame the cold for body ache joint pains and the   sniffles. Research, however, proves that it is not the temperature, but the germs spread during winter that causes it and foods that are not suitable. To prevent this, build your immunity then additions to the diet is the best tool.

Luckily, nature takes care of this and produces foods that are needed to boost your immunity during the winter. Melons and mangoes don’t grow naturally in winter or  strawberries  in summer  and  if  they are  available  for  some  reason  than  don’t  have them 

Ancient Indian medicine believes there are cooling foods and warming foods, which change according to seasons, therefore the diet changes with the change of season. Immune-boosting produce is what you need. Enhance your immunity with antioxidants, beta-carotene, lycopene, Vitamin E, selenium, vitamin C, fibre, natural fat, natural sugar and photochemicals. Winter foods are packed with the above and plenty more. Leafy greens, cruciferous vegetables like cauliflower; gobi paratha, gobi mutter, gobi aur sargam ka aachar… or even radishes… Quite a staple during winter!

CHRISTMAS DELIGHTS 2 :GREEK WALNUT SPICE CAKE....

Ingredients

Cake

1 1/4   cups of chopped walnuts

1 1/2   cups white whole-wheat flour

1/2      cups barley flour

2         teaspoon baking powder

1         teaspoon ground cinnamon

3/4      teaspoon ground cloves

1/2      teaspoon baking soda

1/4      teaspoon ground nutmeg

1/4      teaspoon salt

2         large eggs, at room temperature

3/4      cups packed dark or light brown sugar

2/3      cups low-fat Greek yogurt

2         teaspoons freshly grated orange zest

1/2      cups orange juice

1/4      cups extra-virgin olive oil

Syrup

1/3   cups orange juice

1/4   cups packed dark or light brown sugar

1      small strip orange zest (1-by-1-inch)

2      whole cloves

Directions:

To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.

Spread walnuts on a baking sheet and toast, stirring once halfway,  about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.

Whisk whole-wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.

Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 45 minutes.

To prepare syrup: 

Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip, and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.

When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.

                                

Love,

Aaisha....

CHRISTMAS DELIGHTS 1 : CHOCOLATE MOUSSE....

Ingredients:

1          teaspoon unflavored gelatin

2          tablespoon coffee liqueur, rum or strong brewed coffee

3/4       cups low-fat milk

1          large egg

1          cups packed light brown sugar

2/3       cups unsweetened cocoa powder

2          ounces  (not unsweetened) chocolate, chopped

2          teaspoon vanilla extract

4          large egg whites

1/2       teaspoon cream of tartar

3          tablespoon water

Directions:

Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened, about 1 minute.

Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.

Bring 1-inch of water in a wide saucepan to a bare simmer. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, (This will take 3 to 5 minutes.)

Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.

Whisk one-fourth of the meringue into the chocolate mixture until smooth. Fold the chocolate mixture back into the remaining meringue with a rubber spatula until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set, about 3 hours.

Love,

Aaisha...

FOODS TO AVOID POST WORK OUT

After hitting the gym, most of us head straight to the kitchen, to satiate that intense hunger a great workout generates. This happens because our body craves for food rich in calories at this time. But did you know, that most of your daily foods that seem like great post-workout snack options, aren't usually the best for your body? We list down some common (and rather popular!) foods you should avoid, especially after a gruelling workout.