Jewellery designer urged women to take good care of their skin by using products that are appropriate for one’s age. She said, ‘The beauty council wants to help you go beyond skin care and aims to be a woman’s complete guide on beauty needs such as grooming, style and accessories. We want to play a role in bringing the romance back to your life by making you look and feel young and beautiful. Great-looking skin, a highly aesthetic sense of dressing and the right kind of accessories can make a world of difference for you.’
The chat show gave the audience a chance for free consultations with doctor, who addressed skin-related queries. Besides a lot of helpful tips that followed, the cosmetic physician also dispelled myths about fairness creams and the ingredients that go into them. When asked if products such as skin-whitening creams were harmful, she explained that all these products are thoroughly researched and launched in the market only when there is proof of no harm to the consumer. She did suggest that consulting one’s dermatologist before such products is good idea.
While doctor addressed the medical aspects of beauty, shared with the guests their daily CTM-cleanse, tone, moisturize-routine. When asked the secret of her glowing skin, doctor laughingly replied, ‘I drink a lot of water through the day, eat right and exercise. It’s not very difficult.’ When asked if she followed a grueling exercise schedule for the fabulous body that she has, said, ‘I don’t exercise in the sense of going to a gym. But my work is so demanding and tiring that it keeps me in shape. As long as you’re moving actively, you don’t have to fear fat.’
INGREDIENTS:
180 gm tuna canned
¼ cup britaania milkman daily fresh dahi
1tbsp mayonnaise
¼ cup feta cheese
1 tbsp fresh parlay or coriander (dhania) leaves
1tbsp fresh sua (chives)
2tbsp toasted pine nuts
Lemon juice,
Pepper, to taste
Pita bread or nutria choice cream crackers
METHOD:
1. Drain any oil or water from the canned tuna. Lightly break up any chunks with a fork.
2. Hang Britannia milkman daily fresh dahi to drain out the liquid, so it becomes thick.
3. Crumble the feta cheese. Chop the herds, and reserve some for garnish.
4. Toast the nuts lightly in a pan without any oil
5. In a bowl, mix the curd, mayonnaise, herbs, lemon juices and pepper
6. Add this to the tuna and mix well.
7. Add the feta cheese on top, along with the nuts and reserved herbs.
8. Serve with pita wedges or Britannia nutty choice cream crackers.
Note: you do not need to add salt as the tuna and feta are high in salt.
Each servings: calories 522, protein 59.1, carbohydrates 13.6, fat 25.3, saturated fat 8.2, fiber 1.6, cholesterol 7.5, sodium in mg 1174
INGREDIENTS:
1 large (250gm) brinjal
2 large cloves garlic
¼ cup milkman daily fresh dahi
1 green chilli
¼ tsp jeera (cumin) powder
2 spring onions, finely shopped
1tbsp onions, finely chopped
1tbsp fresh dhania (coriander), finely chopped
For servings:
8 bread slices, toasted and cut into triangles a few lettuce leaves 4 cherry tomatoes, cut into halves or 1 medium tomato, cut in quarters 2 cheese slices tobacco sauce
1. Wash, dry and lightly oil the brinjal, roast on the gas.
2. Peel off the burnt skin and mash the flesh well. Cool( do not wash)
3. Crush the garlic and green chilli,
4. Mix the brinjal, garlic, green chilli, dahi, salt and jeera powder.
5. To this add the spring onions and the dhania and mix it well.
To serve:
1. Place a lettuce leaf on the toasted triangle bread slice.
2. Cut the cheese slice into four pieces, and place on the lettuce, spoon the brinjal mixture on top.
3. Sprinkle a few drops of tobacco, garnish with tomato. Serve
Each servings: 185.5 calories, 6gm protein, 29.3 gm carbohydrates,3.1gm fat(0.5gm saturated),3.3gm fibre,0.1gm cholesterol,489mg sodium
INGREDIENTS:
14nutrichoice cream crackers
2 large potatoes, boiled and mashed
½ cup cheese bread
1tbsp butter
2tbsp milk (if required)
1tbsp chopped fresh pudina (mint)
½ tbsp oregano
½ tsp chilli flakes
A few stuffed green or black olives salt and pepper to taste.
METHOD:
1. Place cheese spread and butter in a deep bowl. Beat well with an electric whisk till light and fluffy.
2. Mix the cheese and mashed potato mixtures together. Add herbs and seasoning; fold in to blend flavours.
3. Put mixture into a large star- nuzzled icing bag. Make swirls over crackers and top with olives. Serve cold or warmed slightly in a grill. They’re best served fresh.
Each servings: 85 calories, 1.6gm protein, 9 gm carbohydrates,4.8gm fat(2.7gm saturated),0.6gm fibre,11.4gm cholesterol,33.8mg sodium
Ingredients:
suji/rawa (semolina) ½ cup; apples 3 large; milk 1 cup; diet sugar 1 cup; elaichi (green cardamom) powder ½ teaspoon; kesar (saffron) few strands; pistas (pistachios)’ blanched and silvered 5-6
Method:
1 Dry roast the suji, taking care that it does not get coloured. Make a puree of one apple and thinly slice the other two apples.
2 Boil milk with one cup of water in a deep pan. Add the diet sugar, elaichi powder and half of the kesar to it.
3 Slowly add the suji and cook, stirring, till it becomes semi-dry. Add pureed apple. Cook for two to three minutes.
4 Divide into four portions. Pack each portion tightly into a bowl, turn it upside down onto a serving plate and de-mould.
5 Decorate with apple slices, pistas and kesar.
