Monday, July 30, 2012

*Bihari Boti Roll*

Posted by M.S. at 12:28 AM

Ing: (Bihari Boti)
Beef Fillet or Chicken -  ½ kg thinly sliced or cubes
Ginger garlic paste 1&1/2 tsp
Salt 3/4 tsp - To taste
red chilli powder 3/4 tsp
garam masala powder ½ tsp
Raw papaya paste 1 tsp or 1/2tsp meat tenderizer
Yogurt 2 tbsp
1 small onion (fried & crushed)
oil 2tbsp

Ing: (Paratha - Chapati)
White Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee or oil 3 tbsp
water as needed to kneed the dough

Ing: (chutni)
Tamarind juice 1/2 cup
Salt ¼ tsp
Cumin powder 1/2 tsp (Jeera)
Sugar 1/2 tsp
Garlic paste ½ tsp
1 -2 green chillies
1/2 cup green cooriander
1/2 cup Mint leaves
onion thickly sliced

Method: (Bihari boti)
Merinate ½ kg meat with ginger garlic paste, oil, salt, red chilli powder, garam masala powder, meat tenderizer, onion & yougart.  Merinate for minimum 2 hour or overnight. Add merinated beef to pan cover and cook till tender.
Burn a coal on stove and put it with a sprinke of ghee into the meat when cooked to get the BBQ dum effect.

Method: (paratha)
Mix plain flour (maida), wheat flour (aatta) & salt, then add ghee or oil rub in flour. Add water & make a dough. Make a parathas from the dough.

Method: (chutni)
Add all the ingredients of chutni in blender, blend till smooth, add water if needed.

Take butter paper, on it paratha, meat boti, onion & chutni. Roll it.

Friday, July 27, 2012

~Dal Bhajias~

Posted by M.S. at 1:58 AM

1 Cup Chora Dal (Khunde)
1/2 cup Moong Dal (Green Khichri Dal)
Both above Dals rinsed and soaked in lots of water overnight
1 Large onion – finely chopped
Handful of chopped Methi (Fenugreek) & Coriander (washed n drained)
Salt to taste (approx 1 level teaspoon is right for me)
4 green chillies – To your taste
½ tspn Lasan paste (Garlic)
Pinch of Baking Soda (Soda-Bi-Car)
Oil for deep frying
Here’s how you make the bhajias:

Soak both dals together overnight or good time for the covering peels to be removed.  Wash both daals and remove the peels which will float and rinse the both Dal again in a few changes of water then drain into a colander. You might not be able to get out all the peels, but that’s absolutely ok. Even if they remain, it’s fine that will make you bhajias even crispier!
In a food processor, mince the Dal (without adding any water). Add also the onion, salt and chilled to be mixed with the Dal.  The mixture will be wet as the Dal is already moist from the overnight soaking  then before frying add some chopped coriander and some chopped Methi (fenugreek).
Tip the Dal mixture into a large bowl.  Beat the mixture with the spoon till light and fluffy.  If batter is too thick Vadas will be hard.

Heat the oil in a karahi or fryer and test by dropping a small pinch of the Dal mix into the hot oil (it is ready if the Dal mix floats to the top almost immediately it is put into the karahi or fryer).
Now use a teaspoon to drop the batter into the hot oil and use a slotted spoon, or use your damp hands to form a 1” ball and make round wadas or flattened slightly into a patty. Turn the bhajias to ensure they are golden brown all over.  Once the Bhajias are a deep golden colour, remove them from the hot oil and onto a plate onto which you have placed some kitchen paper.

Serve these piping hot with a Nariyal (coconut) chutney

Thursday, July 26, 2012


Posted by M.S. at 1:12 AM

Mandazi (Mahamri) na Chai (Mandazi & Chai). Taste this delicious perfectly soft Mandazi recipe when making your next mandazi and you’ll love it to bits. This is an all time favourite for all kids, children and adults.  Everyone loves this with their tea or a snack such as Barazi (Lentils cooked in coconut sauce).

1 egg, beaten
1/4 cup sugar
1/4 tsp cardamom powder
1/2 cup milk or 1/2 cup coconut milk
2 Tbsp. butter or Margarine
2 cups All purpose white flour
2 tsp. baking powder (or 1 1/2 tsp yeast)

1.      Mix all the ingredients together, adding more flour if necessary.
2.     The dough should be soft and pliable (like buns), but not sticky.
3.    Roll the dough on a lightly floured board until it is about 1/4 inch think.
4.    Cut into triangles, diamonds or rounds at the size u want.
5.     Fry in medium hot oil on both sides till golden brown and remove.
6.  If you are using yeast instead of baking powder - Keep the dough covered and let it rise double in size and rebeat it and then roll the mandazi and fry.  If Baking powder just keep for few min and roll them.

Serve hot by itself with tea or Barazi and enjoy your meal

Tuesday, July 24, 2012

~Dahi Bharhey~

Posted by M.S. at 4:56 AM
Mash Dal Dahi Bharhey, with Sweet, Sour and Spicy Imli Chutney on top and Chat Masala! What a great Iftar is was!
Have no idea how I clicked the photo few hours before actually eating it, it was torture. But the wait was worth it ;)

For Bharhey (Pakoras):
1 cup Mash Dal (soaked overnight) - Lentils called Split Urad Daal

1 onion - Optional you can omit this
Pinch of Baking Soda
1/4 tsp salt or to your taste

1/2 tsp Ground Cumin powder

For Dahi (Yogurt):
500-600 gm or as needed Full fat Yogurt
Sugar as needed
Whip the yogurt with a good amount of sugar to sweeten it just according to your taste.

* Cooking Oil (for deep frying)
* Chaat Masala (for garnish)
* Imli Chutney & Corriander (for garnish)

Wash and grind the soaked Dal with the onion with little water in a blender, start from couple of tablespoon and then when you reach a paste that has a thick consistency, do not add water beyond that, you need a very thick batter like a pakora batter which can be held in the hand nicely for it to be shaped during the frying. Now add salt and cumin in the batter, make sure the salt is just enough, like you 'd add in any pakora batter.
In a separate bowl place some normal water to dip the fried balls in.
Now deep fry in oil on medium heat, till they are light golden and crisp. When they are done, immediately take them out and put them directly in the water bowl. When they are soft and fluffy, will take just 1-2 minutes (if you have fried them crispier let them stay in for a little more, make sure it doesn't stay there too long, or the Barhey will split) now squeeze the extra water out of the balls gently and layer them in a dish.  Lastly pour the whipped sweet  and salty yogurt.  

Make it in advance and refrigerate it for a few hours for a great result, as the bharey soak up and absorb more yogurt. Now serve with some chat masala and Imli Chutney & chillie powder on top.  Garnish with corriander.

Imli (Tamarind) Chutney:

Wow here you will have to bear with me, I have been making this for a few years and I never measure :) Sorry. Let me try:
Take around 8 tabslespoon of Raw Tamarind, soak it in water overnight.  In the morning, mash it and remove the seeds and pass through the sieve to get thick paste.  Add little water if too thick and less water if light and cook with 1/2 tblsp sugar, 1/2 tblsp salt and chilli powder, now let it cook till it thickens, or light to your consistency.  Your chutney is ready to pour on dahi Barhey or chat, I served the Chutney with Aalo Samosas too :)

*Sweet Toasted Vermicelli

Posted by M.S. at 12:57 AM
" Sweet Toasted Vermicelli Very Perfect for Ramadan "

100 g toasted thin vermicelli (Seviyan)
1 ltr Milk
1/2 Tin Evaporated Milk
1/4 cup sugar or to make richer use Condensed Milk tin. (to your taste)
Mixed nuts and dried fruit - chopped
1/2 tspn rose water
1 pinch saffron & cardamom powder
1 teaspoon oil

1.Boil milk and cook the vermicelli with the 1 tsp of oil added to it ( this will help prevent the vermicelli from sticking together) for 3 minutes.
2.  After the vermicelli is soft add  rose water, sugar (or condensed milk), cardamom & saffron into the mixture. Heat through gently.
3. Cook on as low heat as until the vermicelli is glossy.
4.At this point, stir in the mixed fruit & nuts.
Can be served warm, chilled in the fridge for altleast an hour or even at room temperature.

Monday, July 23, 2012

~Lamb Tagine~

Posted by M.S. at 5:21 AM
Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & potatoes. 

Serves 10

6 tbsp olive oil
4 onions, thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks - Optional (I use chicken sometimes but lamb is excellent)
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata (Tomato Puree)
5 pcs potatoes, cut into chunks (Recipe has sweet Potatoes)
350g pitted dates

Chilies to taste
Salt to taste

100g blanched almonds, toasted
good handful coriander, roughly chopped

1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat (your option) in batches, and then fry on all sides until lightly colored. Return all the meat to the pan, stir in all the spices and cinnamon sticks, and then cook the meat.

2. Add the passata (tomato puree) and 800ml water, and then bring to the boil, stirring. Season well, then cover and simmer for 1
½ hrs, until the lamb is tender.  I have used chicken and turns out excellent as well.

3. Add the potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Served with Rice and all kinds of Rotis.
*  This is one of those wonderful dishes that improves with keeping in the freezer after making.  It can be freeze up to months and taken out and add little water and reheat to enjoy.*

~Potato Chops~

Posted by M.S. at 3:00 AM

I’ve got just one word for these:  Yummy! Potato chops are potato patties filled with a spicy meat mixture. As far as my knowledge dates back to my ancestors doing these chops which we call Bateta Champ (Potato chops) – I’m glad Potato Chops made it into Indian cooking! If you visit a Muslim ot Catholic’s home, you’re bound to end up eating these heavenly morsels of potato and meat :)
Each home has got its own secret recipe for the meat mixture and I can assure you each potato chop tastes unique. It may look a little difficult to make, but if you follow my recipe closely, these will be an instant hit at home! You can serve them on its own as a snack/appetizer, or serve it as a side dish. You’re in for a treat with this one!

Makes around 20 chops

What goes in?
1/2 kg of mutton mince, finely minced (this can vary with shreeded meat, chicken and vegies)
3 medium onions, finely chopped
1 kg potato, skin on and washed well
4 green chillies, finely chopped
1 large tomato, chopped fine
1 tsp ginger-garlic paste
1/2 tsp turmeric (haldi) powder
1/2 tsp garam masala powder
1 table spoon Lea and Perrins Worcestershire Sauce - Optional
2 tbsp fresh coriander leaves, finely chopped
Salt to taste

When the chops are done:
1/2 cup fine breadcrumbs - Coat all the chops into breadcrumbs
2 eggs, well beaten
Vegetable oil for frying

How do you make it?
Step 1: Boil the potatoes with the skin on in a large deep vessel with 3/4 tsp salt. Once the potatoes are well cooked, turn the gas off and set aside. When cooled down, remove the skin and with the help of a potato masher or fork, mash the potato well. Add salt and black pepper powder to the mashed potatoes.  Roll into a dough (as in the picture).

Mashed potato rolled into dough

Step 2: In a separate shallow vessel, heat about 2 tbsp of oil. Add the onions and chillies and saute till the onions have turned a light brown. Add the ginger-garlic paste, fry for a minute and then add the chopped tomatoes.
Step 3: When the tomatoes have softened a bit, add in the turmeric and garam masala powders. Adjust the seasoning with salt. Finally add in the chopped coriander.
Step 4: For potato chops, the minced meat mix has to be very dry. So on slow fire, keep stirring the mince till you notice it turns dry (you will notice the mince separating from each other), and no water is left.
Step 5: The last step is to roll the potato chop. The key trick here is to have a very smooth mashed potato (with no lumps at all) and dry minced meat. You might want to grease the palms of your hand a bit, so you can work easily with the potato. Take a lumb of potato mixture and flatten on your palm, add a heaped spoon of meat mixture in the centre and fold the sides to a ball.  Flatten a little and you have the chops.  Roll into the breadcrumbs and keep all on tray.

Potato chop coated with breadcrumbs

Step 6: Take the beaten eggs. Begin by dipping a chop into the beaten eggs and shallow fry in a shallow frying pan, heat just enough oil for frying (we are not deep-fat frying, so do not pour too much oil into the pan). When the oil is hot enough, place the potato chops. When it has browned on one side, turn over and fry the other side till golden brown. Lift from the pan, drain the oil and set on a kitchen towel to remove any excess oil.  Serve with any chutneys, Ketchup etc.

Tip: if the oil is hot enough, the chop will not catch on too much oil. Usually fried stuff come out oily when the oil is still cold and you’ve already begun to fry the item.

Friday, July 20, 2012

Gulgulla (Dough Puffs in Sugar Syrup)

Posted by M.S. at 1:13 AM

This is another Arabic & African sweet that is very simple to prepare, and tastes delicious... Traditionally, this dessert is not infused with other flavours except the sugar from the sugar syrup; but again in my 'Reviving Old Traditions' atempt I have infused it wth a variety of flavours on many occaions, and the feedback was always great with my family and friends!
Here, I have written for you the traditional recipe, and at the end of this post, I have included some flavour variations for you to try out...

You Need

·  1 cup flour
·  1/3 cup corn flour
·  1 teaspoon yeast (or 1 teaspoon baking powder)
·  Pinch of salt
·  1/2 cup water
·  1 teaspoon sugar
·  Pinch Cardamom Powder

Mix this and the mixture should resemble Lai (flour and water mixture which we seal the Samosas).

Put yeast and Sugar in 1/4 cup warm water, stir and leave to bloom for 10 minutes.
Meanwhile, in a large bowl combine dry ingredients, then add bloomed yeast and mix with dry ingredients. add from 1 3/4 cups to 2 cups water depending how thick your batter is.

·  Stir the batter for 2-4 minutes
·  Cover and allow to rise in a warm place until it doubles in size as fermantation.

When double in size beat the mixture and will drop to original level.  Drop heaped tsps (I wet my fingers in water and pinch the mixture and drop them) in medium hot cooking oil and fry till golden. Remove golden puffs from oil and drain, then drop them in the prepared sugar syrup - Stir in the syrup until it is uniformly coated and then take it out.

Serve hot, warm or even cold! They are good whichever way you have them!!

Here is the best Sugar Syrup recipe to use with Arabic sweets:
Sugar Syrum - You Need

·  Rosewater syrup
·  2 cups sugar
·  1 cup water
·  1 teaspoon lemon juice
·  1 teaspoon of rosewater

Flavour variations:
Add 1tsp cinnamon, cloves or cardamon with dry ingrediets. OR
Add 1 tbsp Orange zest with dry ingredients. OR
Add 1 tbsp crushed anis to dry ingredients.

Arabic Sweets are really sweet and pair very well with the bitter flavour of Arabic Coffee (Kahawa). For the full experience serve Arabic sweets with Kahawa.

Hope you have enjoyed this post, and that I have inspired you to make some sweets at home.
Do give it a go, you won't be disappointed. 

Thursday, July 19, 2012

~Corn Bhajia (Fritters)~

Posted by M.S. at 6:06 AM 0 comments Links to this post

Celebrate Ramadhan with this home made crispy and crunchy Corn Pakoda. An awesome variation for regular Onion or Aloo Pakoda. Recipe is from Madhura.

Serves : 2 people

  • 1 cup boiled frozen Corns
  • 1 Green Chilli
  • 1" piece of Ginger - optional
  • 1 tsp Cumin Seeds
  • 1 tbsp chopped Onion
  • 1 tbsp Corn Flour
  • 3 tbsp Rice Flour
  • 1/4 tsp Turmeric powder
  • pinch of Baking Soda
  • Finely chopped Coriander Leaves
  • Put thawed corns in to mixie pot (liquidizer).
  • Then add green chillies, ginger, cumin seeds and grind it coarsely.
  • Now take coarse corn paste in to mixing bowl.
  • To the paste add corn flour and rice flour, mix well.
  • Then add salt, baking soda, turmeric powder and finely chopped coriander leaves.
  • Mix well.
  • Now heat up oil in to kadhai for deep frying.
  • Drop small pakodas with the help of spoon in to hot oil.
  • Deep fry till pakoda gets deep golden color from all the way through.
  • Serve hot with ketchup or any chutney!

~A Mother’s Love~

Posted by M.S. at 2:45 AM 0 comments Links to this post

So there was this young man about twenty years old (let’s call him Qumail). Qumail was approached by a salesman, Adam, who offered Jamal one hundred thousand dollars (or dinars) for his mother’s heart (whether it is figurative or literal we do not know).
Qumail, with dollar signs in his eyes and greed in his heart, took the offer to be literal and went home right away and with a dagger claimed the life of his mother and tore out her heart and hurriedly started back towards the marketplace to find the salesman.
On his way to the marketplace, Qumail tripped on some pebbles and as he fell down he dropped his mother’s heart and it got all dirty with the dust from the ground.
After he fell, a soft voice came from within the heart and said: “O my son, are you alright?”
Startled, Qumail realized what he had done and started crying. He cried so much that the tears from his eyes rolled down his cheeks and with those tears the dirt on the heart was wiped clean.
Qumail, now desperate, wanted a way out of the major sin he had just committed. He picked up his dagger and pulled it up and was about to take his own life.
Suddenly, the same soft voice came out a second time from the heart. This time it stated: “O my son, do not kill me twice.”

This story definitely symbolizes a mother’s love for her child.
The Quran and Sunnah show the importance of one’s parents.

Quranic verses:
1. “We have enjoined on man kindness to his parents; in pain did his mother bear him, and in pain did she give him birth”. (46:15)

2. “Thy Lord hath decreed that ye worship none but Him, and that ye be kind to parents. Whether one or both of them attain old age in thy life, say not to them a word of contempt, nor repel them, but address them in terms of honor. And out of kindness, lower to them the wing of humility, and say: ‘My Lord! bestow on them Thy Mercy even as they cherished me in childhood’” (17:23-24).

3.. “We have enjoined on man and woman kindness to parents; but if they (either of them) strive (to force) thee to join with Me anything of which thou hast no knowledge, obey them not’” .(29:8).

4..“We have enjoined on man and woman (to be good) to his/her parents; show gratitude to Me and to thy parents; to Me is (thy final) Goal. If they (parents) strive to make thee join in worship with Me things of which thou hast no knowledge, obey them not; yet bear them company in this life with justice (and consideration) and follow the way of those who turn to Me (in love)” (31:14-15).
The fourth verse listed is something we need to take seriously (including myself). Insha’Allah, we should never get angry or raise our voices with our parents. I saw this cool billboard about moms. It read something like “She doesn’t love because she’s tough. She’s tough because she loves.” I think that statement hits it right home.

A few hadith talking about mothers (and fathers) are:
A man came to Rasulullah (SAW) and said, ‘O Messenger of God! Who among the people is the most worthy of my good companionship?Rasulullah (SAW) said: Your mother. The man said, ‘Then who?’ Rasulullah (SAW) said: Then your mother. The man further asked, ‘Then who?’Rasulullah (SAW) said: Then your mother. The man asked again, ‘Then who?’ Rasulullah (SAW) said: Then your father.

Tuesday, July 17, 2012

Ramadhan - The Blessed month of Allah

Posted by M.S. at 11:07 PM 0 comments Links to this post

How cool is the bloggers and blogerrettes out there , they are already in the Ramadan Spirit and trying their best to please their readers and giving them a little excitement, fun , contests, charitable ideas and many more !

I think that’s nice plus they have their own different ideas !

Lets start with .. mmm with mine!

The holy month of Ramadan has started and as one of the Five Pillars (duties) of Islam, Muslims are fasting for the whole month, meaning; stop eating and drinking from dawn (sahur) to sunset (iftar). These two meals of sahur and iftar are not only ritualistic part of fasting.  Ramadan is a very unique month, uniting families, friends and strangers in an experience that is both collective and personal.  It is a chance to get together for family and friends and be it in the Masjeed or home with all our loved ones.

After the Magrib Fardh (evening) prayers to Allah, the fast is broken by firstly remembering Allah with Bismillah and a pinch of salt or Khak-e-Shifa (Karballa soil), then proceed with eating dates, while the most common drinks are dates and tea. 
Then the other prayer of the evening is completed and then the feast begins with all togather with different varities of food, fruit drinks, tea, compotes & desserts.  Always make sure not ot stuff yourself with food as it makes you lazy and this is the month where we want to obtain most from Allah by doing Ibada (prayers).

Islam, which means ‘submission’ in English, refers to individuals who live in a state of submission to God. As a Muslim, I espouse belief in one God, and believe wholeheartedly that God has sent a Guide to living to humanity through numerous prophets, the last of whom was Muhammad . The Last Prophet’s revelations began in Ramadan and continued for more than two decades to form the Quran, or ‘The Recitation’ in English, God’s message for all of humanity.

It is He who sent down to thee (step by step), in truth, the Book, confirming what went before it; and He sent down the Law (of Moses) and the Gospel (of Jesus) before this, as a guide to humankind, and He sent down the criterion of judgment (Quran 3:3)

For those who do have a sincere faith in Allah and varying degrees of spiritual practice, this time of year is momentous if purely for its historical significance. In the Quran, God obliges all believers to fast from the break of dawn to sunset during the sacred month, with exceptions made for those whose health prevents them from the fast. (Quran 2:185).
Spiritually, the month promises immense rewards. Year in and year out, Ramadan is the same, but the way we draw benefit from it shifts throughout our lives depending on how we approach it. God gives us a great deal of space to discover our personal relationships with Him on our own terms. Much of the benefit we can derive during Ramadan are uncovered at our own volition.

 “The month of Ramadan is the month of God in which the doors of Heaven are open, which is full of His Mercy, Blessings and Forgiveness. It is the best of months, its days are the best of days, its hours the best of hours; the month in which one’s breath counts as an act of worship, even sleep becomes a gesture of worship and, most importantly, our prayers are answered and sins are forgiven.”

The call to prayer at fajr, the sunrise prayer, breaks this silence, reminding us as we sit in quiet devotion that we are part of a community. From dozens of nearby mosques, the Athan (call to prayer) would resound out of sync, yet in a way that is perfectly melodious and captivating in the crisp morning air.

My experience during Ramadan, while on the surface appearing incredibly collective, can be immensely personal. We can choose to open doors to explore new levels of our relationships with the Almighty, or we can leave them closed for another time. Uncovering the enchanting and raw components of the month of Ramadan is entirely up to us.  Though the annual ritual of fasting takes thirty days its true destination is endless. May we always hunger to discover our heart rill our end. 

More to come as days progress Inshallah.......:)

Ramadan Eye Candy

Posted by M.S. at 12:55 AM 0 comments Links to this post

In Dubai and other Arabic countries the atmosphere of Ramadan is
Vibrant and full of happiness. 
The Malls are my favorite for promoting Ramadan in a creative way.
Their window displays are super-chic and intricately arranged with layers of Arabian-themed items glistening more stunningly giving joy to watch.
With the lovely stars and moon, this place glows and the decor shines bring vibrant atmosphere.  How I love these sights.

For those that may not know… cultural symbols for Ramadan include lanterns (fanouz), calligraphy, dates, and arabesque motifs. (More religious symbols are the Quran and the masjeed.)
Below are photos taken in Dubai Mall and Mall of the Emirates.

Have I mentioned how much I enjoy Ramadan decorations? Yes, I realize mall decorations are materialistic, capitalistic, consumeristic, all of the above.  I don’t care.

And my favorite is … Harvey Nichols. Every year this shop has a creative Ramadan themed display in each of their windows. These last three photos are from Harvey Nichols…. 

~Bath Products~

Posted by M.S. at 12:24 AM 0 comments

Pamper yourself with different beauty products of Soaps & Scrubs. 
Gift your loved ones this Ramadan or any other Occassion of Celebrations etc. 

So what are you waiting for Indulge yourself in these sweetness!!


Know Your Skin Type

• If your skin feels tight and sometimes also itchy then you probably have a dry skin. Dry skin at its worst, can also be flaky and wrinkled.

• If your skin feels oily to the touch and is prone to blackheads, acnes and ****les then chances are you have an oily skin.

• Combination skin is, as the name suggests a blend of oily skin and dry skin. Normally, the T-zone, namely the forehead, nose and chin are oily while the rest of the face is dry.

• Normal skin is rare to find. It is the perfect skin and everybody's dream. It has a fine texture without any open pores.

• If your skin is prone to redness and allergies and is sensitive to external factors then you have a sensitive skin.

• Avoid contact with detergents as far as possible.

• Do not use soaps to clean your skin.

• Use a cleansing cream or milk to clean your face.

• Do not rub your skin rigorously. Be gentle on your skin especially on areas like your lips and eyes.

• Splash water on your face, whenever you get the opportunity.

• Use oil based lotions to nourish your skin.

• Instead of ordinary make-up removers, pour a little oil in a cotton pad and use that. However, you can also use oil based make-up removers to remove any make-up.

• Do not use any toner since this will stretch the skin further.

• A moisturizer is a must. Use a lanolin based moisturizer to help retain your skin's natural moisture content.

• Use a night cream before going to sleep.

• Stay away from direct exposure to sun and wind as far as practicable. Use a sunscreen before venturing out in the sun. Protect your eyes with sunglasses.

Skin Care Secrets for Oily Skin

• It is best not to use soap for cleaning your face. Use a gentle facial wash instead.

• For cleaning your body, use scrubs.

• Facial scrubs can effectively clean off the dirt.

• Use astringents to refresh your skin after a wash.

• Do not use moisturizers that contain lanolin. Preferably, use light watery moisturizers. Massage the moisturizer lightly into your skin, wait for a few minutes to let your skin absorb the moisture and then dab lightly with a tissue paper to take off the excess moisture.

• Use face masks to tighten your skin muscles and improve blood circulation.

• Do not use soap, use scrubs and cleansers instead

• Use an oil-based eye makeup remover to remove make up from your eyes and clean the area around your eyes.

• Use a cream cleanser once a day, concentrating on dry areas.

• Use a stronger astringent to tone the oily areas and a mild one for the dry areas.

• Use a lanolin or oil based moisturizer.

• Use sunscreen before going out in the sun.

• Use cleansers and scrubs instead of soap.

• Remove all makeup before going to bed.

• Don't rub your skin after a wash, instead pat it dry.

• Use a toner after washing.

• Use a moisturizer daily after a wash and before going to bed.

Always Dream

I want to curl up here and enjoy my leisure time with a book and cup of hot chocolate /coffee late and relax whilst the Sunshine warms me and the breeze plays through my hair.

My Dreams:)