Tuesday, May 31, 2011

Oriflame Lip palette and Eyeshadow Pearl Review

Hi my lovely readers, I'm gonna review two of Oriflame products, that I got and i'm glad i purchased these as these are not available in the regular catalog. The price on these were also irresistble.. so without much delay let me introduce them to you!!!

Oriflame Visions Sparkle Collection Lip Palette









 I'm super-duper happy that i got this product as it has four shades for a price of i think abt Rs150, i'm not sure about that.  It comes in a transparent cute little box with a small applicator brush, which is of good quality and soft. However some of you might find it a bit difficult to use as it has a small handle.

There isn't much info like ingredients or the mgf date on it and also it says its made in china :)  and it didn't come with a outer package, so i'm planning to use them asap.
  • The lip product super pigmented i,m saying this because i have pigmented lips and all these colours shows up amazingly well on my lips.
  • These are super creamy and rich and glides on nicely on the lips.
  • The color payoff is good.
  • The amt of the product is 3 gms.
  • They are super shinny and glittery but they are very fine and that's all the more reason for me to like it. Surprisingly the light pink shade on  the top left corner is my favorite and i personally feel that every-time i put that on it just makes my whole face glow....
The inside of the lip palette
The swatches
The other product that i wanted to review was Giordani Gold Colour Jewels Eyeshadow pearls..huh such a long name for a such a small product. I love the whole Giordani range it is just so classy in its packaging. I'm sorry guys i don't remember the price of this one but it should be definitely less than Rs250.

Giordani Eyeshadow pearls
  •  The product quatity is 3gm.
  • Comes in a cute pot with a gold cap or top.
  • It has two colors of pearls inside it one is gold and the other one is bronzey.
  • I is great for indian skin tones as the gold complements all the skin tones in India.
  • Its sad that it does has has applicator you need to use your own.
  • I bought this mainly to attend all the weddings this year and i plan to do eye make up with the color of my saree as one shade and this gold as another.

The inside of the product
I'm glad i got these as could not find any cons of these and also the fact that they are super affordable. Please let me know if any of you have used this..

Friday, May 20, 2011

Vegetable Pulao/Biryani Recipe with step by step photos

Hi folks ,I'm back again with this recipe which I like to make atleast once a week. It is a rich rice dish becoz i add coconut milk to it and it just changes the humble veg pulao to a delicacy. There are lot of variations to this rice dish and this is my version. You could also add mushroom, gobi, potato, corn. I'm cooking this dish in the pressure cooker as i don't yet have a electric rice cooker. If you have one and wish to cook in it, then just cook the vegetables the same way in a kadhai and later mix it with rice and cook in the electric rice cooker.

Guys could you please suggest a good brand and model of Electric rice cooker that I can buy ??

I hope you enjoy this dish.::-))

Ingredients :

Rice = 1 1/2 cups of Basmati rice 
Carrot = 2 medium
Beans = 7-8
Soya chunks = a handful
Green Chille = 4
Peas = 1/2 cup
Tomato = 2 medium
Onion = 3 small to medium
Coconut = 3/4 of a coconut
Ginger- garlic paste = 2 tsp
Oil = 4 tbs
Desi Ghee = 1 tbs
Chopped fresh coriander leaves = lil

To saute :

Saunf =1/2 tsp
Jeera = 1 tsp
Cinnamon = 2 sticks
Green Cardomom = 7-8
Black Cardomom = 3 small
Starnice = 1
Pepper = 1/2 tsp
Mace = 1
Cloves = 8-10
Sea-moss = lil see the pic for ref (this comes with the biryani masala )
Curry leaves = 2 springs

Masala :

Red chille Powder = 1 tbs
Salt = as per taste
Tumeric powder = 1/2 tsp
Coriander powder = 2 tbs
Garam Masala = 1 tbs

How to make coconut milk : 

For coconut milk, we grind the coconut pieces in 2 cup of water and strain it. Again grind the coconut with 1/2 cup of water,,this one will be comparatively thinner in consistency,.....If you are to lazy to go through all this then just buy the ready made coconut milk and dilute it.

Please note that you need to dilute the coconut milk with water as this will be added to the rice so adjust accordingly. As i have added 3 1/4 cups of diluted coconut milk for the amount of rice that i have taken.

Method :
I have used Dawat Basmati Rice
Clean the rice in running water until its not cloudy and soak it for abt 1/2 hour, in the meantime we can cut our vegetables
These are the vegetables I'm using for this recipe just to give you guys a better idea

Boil water in a pan for the soya chunks
Let them stay on for 1 min and then switch of the stove
They will become soft in a jiffy so remove them from water and squeeze it well to remove excess water
Grind coconut with water as mentioned above
This is how the coconut milk will look,,sorry for the crappy pic...
All the vegetables cleaned and cut it as per your wish but keep the onions and chillie lengthwise
The masalas  and the sabut garam masalas which are mentioned above
Heat the cooker
Add oil
Add the ghee
Add the items mentioned in Saute
Add onions fry it with a pinch of salt and fry for 1 min
Add green chille, curry leaves and ginger-garlic  paste and cook for 2 mins
Add the chopped tomatoes
Add the beans and carrots
Add the peas and soya chunks(i have cut mine in half)
Add the rice and fry it for a bit
Add the coconut milk and the masalas
Give it a good stir and adjust seasoning if you need to
Cook for 1 whistle and open and add chopped coriander and your dish is ready  to be served with dahi or raita.

Sunday, May 15, 2011

Mughlai Chicken Korma Recipe with step by step photos

I'm a huge foodie, so i keep experimenting and try to find out new recipes. There are sometimes when i screw-up the most basic of recipes and some just turn out ot be too good. One of the recipes is Mughlai Chicken Korma, which is so rich and creamy in its texture and can be had with rice or naan. My brother liked it so that he almost finished half kilo all by himself.

Couple of tips for the chicken dish
  • I marinated this chicken in about 1 tbs of vinegar for 20 mins, coz it tenderizes the chicken and helps it cook faster.
  • Also I keep the fat on the chicken pieces because, it add more taste to the gravy. You can do the same with mutton and see the difference for yourselves.
  • Try to use freshly made ginger-garlic paste.

Allrite lets get started...

Ingredients : 

Chicken = 1 kg curry cut
Onion = 4 medium made into paste with lil water
Tomato = 2 medium chopped finely
Garlic = 1 whole made into a paste
Ginger = 1 1/2 inch made into a paste
Curd = 1/2 cup
Fresh Cream = 1/2 cup
Cooking oil = 1/2 cup

To saute : 

Black Cardamom = 2
Green Cardamom = 10-12
Cinnamon = 2
Cloves = 8-10
Whole black pepper = 1/2 tbs

Masalas :

Shahi jeera (cumin) = 1/2 tsp
Turmeric = 1/2 tsp
Red chillie powder = 1 tbs
Coriander powder = 1 tbs
Salt = as per taste
Curry powder = 1 tbs

Method : I'm just gonna post the pics so that you can see exactly how it is made.

I have peeled a whole garlic and cleaned the ginger piece and i have made a paste of it with lil water

 
The spices that i have mentioned above
The masalas that i have mentioned above
This is the paste of onion and i have added a lil water to it
Two tomatoes finely chopped
I have used amul cream and a Heritage curd
You need to take half a cup of each and mix it together
Chicken pieces cleaned and marinated with vinegar

Heat the Kadhai
Add half a cup of oil

Saute with the items mentioned above under saute
Add onion paste and cook it but no need to fry it to dark brown as it will change the color of the gravy.
Now i have added the ginger-garlic paste
After about 2-3 mins when the raw smell of onion and gg paste is gone add the chicken pieces
Fry it for a bit and later add the chopped tomatoes
Add the masalas given above the Masalas heading above
Fry the chicken for a while
Add a cup of water to the chicken
Let it cook for a while on high heat
Then cook in sim flame of the stove and let it cook for 10 mins
This is how it will look after 10 mins, now is the time to adjust the seasoning if any
Add the cream and curd mixture to the chicken and let it cook for another 10-15 min by this time the chicken would be cooked to perfection
Garnish the korma with fresh coriander leaves and enjoy it hot steaming jeera rice or naan

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