Posted in Beauty Products

My Review – Dior Backstage Face & Body Foundation

 

Color  0 Cool Rosy

Price  C$50.00

Size 1.6 oz/ 50 mL

Coverage: Medium

Skin type: For all skin type

Finish: Matte

My Rating   ★ ★ ★ ★ ★

A foundation for the face and body in 40 shades with a natural, matte finish and medium, build-able coverage that’s waterproof and sweat-resistant.

My Review:

One of the best foundations I have ever tried. It is literally weightless, feels like there is nothing on your skin. It’s breathable and pleasant to wear. It builds better than any other foundation I have ever used. It is long wearing & doesn’t need a setting powder.

Those who have sensitive skin, just beware as it does have a fragrance. I find it applies easily with fingers or a brush and blends in to a perfect finish. I don’t personally like wearing heavy foundation. This was the perfect way to ease my dullness and create the look of a healthy finish on my face.

Posted in Cuisine

Recipe -Chicken Pakora Pulao

Preparation Time

Total         50 mins

Prep          15 mins

Cook          35 mins

Serves       4 people

Step 1

Ingredients for chicken stock

Chicken (with bone)     500 grams

Garlic                             1 medium

Onion                            1 small

Bay leaf                          2 small or 1 big

Cumin seeds                 ½ tsp

Salt                                 1 tsp

Cloves                             4

Cinnamon                    1 stick

Black cardamom         2

Chicken Stock

Add chicken, 1 small onion, 1 garlic, bay leaf, cinnamon stick, black cardamoms, salt 1 tsp, black pepper cloves & 1 Litre of water all in a cooking pot. 

Cook it for 20 minutes or until the chicken is tender.

Now strain the stock separately from the chicken. Keep chicken pieces and stock aside for step 2.

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Step 2

Ingredients for rice

Oil                      3 Tbsp

Rice                   1 cup (soaked for half an hour)

Onion               1 medium ( Julienne cut)

Tomato             1 medium (Cut into cubes)

Ginger & garlic paste    1 Tbsp

Chicken stock (made in step 1)    3 cups

Salt                     1 tsp (to taste)

Red chilli            ½ tsp

Coriander powder           1 tsp

Turmeric powder             1/4 tsp

Rice

Heat cooking oil in a deep pan on a medium flame until it is hot.

Add onions & fry them until they are slightly soft & translucent.

Now add chicken from step 1 along with Ginger & garlic paste and fry for 3-4 minutes.

Next, take these chicken pieces out & set them aside for step 3.

After taking out chicken, add tomatoes into the pan along with spices. Cook for a few minutes until they get soft and make paste.

Now add stock from step 1 & bring it to boil.

Drain rice & add them into the pan, stir them gently.

Cook until the rice is done completely. Towards the end of the cook cycle simmer the flame & cover the pot. Cook on a low flame for 3 to 5 minutes

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Step 3

Ingredients chicken pakora

Oil                           3 cups (deep-frying)

Chickpeas flour    1½ cup

Salt                          to taste

Red chilli powder    1 tsp

Turmeric powder    1/4 tsp

Coriander powder       1 tsp

Garam masala powder    1/4 tsp

Baking powder         1 tsp

Cumin seeds             ½ tsp

Chicken pakora

Add chickpeas flour & spices into a bowl & stir well to combine.

Gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Heat oil in a deep heavy-based frying pan.

Coat chicken pieces from step 2 with this batter and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown.

Add them to you cooked rice (step 2).

Your Chicken Pakora Pulao is ready! Serve with yoghurt, salad.

 

Posted in Book Reviews, kindle

My Review – Bon Bons to Yoga Pants (The Health and Happiness Society Book 1) by Katie Cross

Title Bon Bons to Yoga Pants

Author Katie Cross

Genre Contemporary, Romance, Comedy

My Rating   ★ ★ ★ ★ ☆

Searching for an outside ideal is never going to make you happy on the inside.

Katie Cross ( Bon Bons to Yoga Pants, Chapter: 25)

Book Description:
Lexie Greene has always had such a pretty face.

Unfortunately, that’s where it seemed to stop. She’s grown up hearing her Mother constantly remind her that she needs to lose weight. And twenty-two-year-old Lexie knows she’s overweight.

With her younger sister’s wedding on the horizon and a crush to stalk on Facebook, Lexie’s had enough. She gives up her constant daydreams about food and joins a dieting group. As the pounds melt away at the gym, she finds that life on the other side of junk food isn’t what she thought.

Bon Bons to Yoga Pants is an inspirational hit about a girl coming to terms with herself, and her past, all while navigating a world of food and fitness.

My Review: 

Its been a while since I read this book but still I felt like reviewing it after all this time.

If you don’t feel comfortable in your own skin (which is something we all may experience at some point in our lives) this book hands out a ray of hope. This story is cantered around the weight loss journey of a female protagonist, who finds comfort in food, who thinks food, who talks food, her world revolves around food.  It’s a funny, engaging and most of all relatable story.

I recommend anyone that has ever struggled with their weight and hated it, to read this book .

You shouldn’t make your decisions based on what other people think of your life.

Katie Cross ( Bon Bons to Yoga Pants, Chapter: 23)

 

Posted in Cuisine

Recipe – No Bake Chocolate Tart

Level   Easy

Prep   15-20 min

Serves   5-6 people

Ingredients

Milk Chocolate                 200 g

Chocolate Ice-Cream    3 scoops

Table Cream                     120 ml

Wheat Biscuits                10-15

Unsalted Butter              1 teaspoon

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Steps

You can use any cookie or graham cracker.  I used “Digestive” to be exact.

Grind your cookies in a grinder, add some melted butter and  press into a tart pan to make crust.

PS: I didn’t have tart pan at hand so I used Pyrex dish,  you see you can use any dish of your liking for this recipe 😉

Place chopped chocolate in the top of a double boiler or a heat-proof bowl set over a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.

Tip: If you want to keep your filling soft 200 g chocolate is fine, to change its texture towards harder increase chocolate in your mixture.

Now add cream in this melted chocolate and mix well, then add 3 scoops of chocolate ice-cream into this mixture and again mix well.

Pour this mixture on your prepared crust, level it with spatula.

Refrigerate for minimum 2 hours.

Enjoy your sweet dish & do tell me if you like it. Would love to hear from you guys..!