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Usually, the cover girl on that magazine call out to the men, they allure the men, but here Deepika’s cover takes a lot of control over her sexuality. The booty is minimum, what we see. Maxim always has a sexy woman on the cover but what makes this cover different is the fact that here they have Deepika who is barely showing anything, celebrating her womanhood without being constantly judged by her cleavage, and she has an athletic body. You can show a lot of skin and it can go either way but it was Deepika’s persona that added up to the cover output. However, style gurus claim that her latest venture as the ‘hottest women of the year’ for men’s magazine Maxim has been her boldest move till day. So strong statement-making cover which probably is great for the modern-day intelligent man.Deepika Padukone is one helluva newsmaker. this cover shows a completely Umbrella Tent Lighting Suppliers new light to their philosophy.. As usual, she was chilled out about it.".), her sartorial choices have often been quirky.. Celebrity Shaheen Nathani who styled Deepika for this cover says, "We wanted to present her in a very different light while keeping all the aesthetics in place, of course. is an extended thigh and no cleavage. It’s different but not bad.." Celebrity stylist Rishi Raj lastly says, "For a magazine like Maxim to move beyond the realms of just breasts and cleavages. She usually is little more covered up, in general, so it was a little different to see her like that."For fashion stylist Vikram Seth it was a unique surprise.. Sonam Kapoor is a fashionista whereas Deepika is completely different. And Deepika obviously likes to experiment. I wouldn’t call it out and out bold.. "Deepika is a role model for many girls in India as well as Internationally and through this cover, I think she is reaching out to all kinds of audience... so she came on board as quickly as we had discussed the look with her. it’s summer and lies on the middle ground of bikini-athleisure-scuba-swimwear category.. One of the hottest pictures of her till day. The picture oozes confidence as well as sex appeal at the same time. The outfit is quite trendy too. I think that the photographer, the make-up and Deepika’s own strong personality made all the difference. Having said that, I liked the look. From her stint with Hollywood movie xXx: The Return of the Xander Cage to attending international award shows (Grammy Awards), Met Gala and talk shows (The Ellen DeGeneres Show, etc

You will find a lot of similarity when it comes to cooking methods.Add the coriander leaves, garam masala powder and hot water in the mutton. and dal pakwaan.Prick with a fork all over and fry till golden brown in colour.Divide the dough and roll it out.  Though a large chunk of Sindhis in India today are Sindhi Hindus, there is a minority who belong to the Sikh community as well, which leads to a slight difference in the culinary traditions.Add the onions and fry till golden in colour. Cook till the oil separates.Your dal pakwaan is ready to be served. Sprinkle the sukha masala on top. I have grown up watching my mother use cardamom in almost everything, even if it is sheera.Sindhi MuttonIngredients400 gm mutton, medium pieces3 onions, medium chopped 2 tbsp ginger garlic paste3-4 green chillies, minced or crushed 4 tomatoes, choppedA pinch of haldi 3 tsp coriander powder 2 tsp red chilli powder 1 tsp garam masala powderSalt to taste2 cardamoms 2 to 3 cups of water3 tbsp oil 3 to 4 tbsp coriander leaves Whole garam masala: 1 bay leaf, 2 cloves and 1-inch cinnamon stickMethod:Heat oil China Wholesale Ferro titanium cored wire Manufacturers in a pressure cooker. I have learned from my mother and mother-in-law how mutton is slow cooked to make our traditional Seyal Mutton. Exploring these cuisines is the best way we can still hold on to our authentic roots and culture.KokiIngredients2 cups whole-wheat flour ½ cup chopped onions2 tbsp chopped coriander1 tbsp green chillies, finely chopped3 tbsp melted gheeSalt to taste Method:Combine all the ingredients in a deep bowl and knead into a stiff dough using water. 

Pressure-cook the mutton till tender.Once the mutton has browned well (this could take approx.  Besides Sindhi kadhi and seyal paav, they also have a variety of other lesser-known dishes like koki, Sindhi sai bhaji, sanna pakoda, batan papdi, 20 minutes) add the tomatoes.Dal PakwaanIngredients:500 gm chana dal 2 green chillies A pinch of haldi 1 tsp jeera 10 curry leaves2 tbsp oilSalt to tasteRed chilli powder to tasteAmchur to tastePepper to taste  For the pakwaanIngredients:250 gm maida 2 tsp oil Salt to taste ½ tsp shahi jeera Water for kneadingFor the chutney:100 gm tamarind 50 gm jaggery1 tsp jeera powder1 tsp red chilli powderSalt to tasteMethod:For the dal:Soak chana dal, green chillies, haldi and salt for five to six hours.Just like East Indians are known for their bottle masalas, Sindhis make use of cardamom.Heat a non-stick tava, grease it with ghee and slow cook each side with ghee till it turns crisp and golden brown. Add bay leaf, cloves and cinnamon stick and fry for a minute. Add all the dry masalas except the powdered garam masala. 5-6 whistles and further cook on slow heat for 5 minutes)Wait for the pressure to release completely and for it to cool down before opening the pressure cooker.Make small six to eight portions and roll each pakwaan as thin as possible.When Sindhis migrated to India from Pakistan, they brought with them their cuisine.Once the dal is cooked, give the tadka with jeera, curry leaves, oil and the dry masalas.

Then boil in cooker for two whistles. When tamarind has softened, add the masalas. It comes from a space where people are unaware of the variety that the cuisine has to offer. For the pakwaan:Knead the dough and keep it aside.Rakhee Vaswani is a celebrity chef.Next, add the ginger-garlic paste and green chillies and fry till the aroma releases.  Unfortunately, there is a myth that the cuisine has very little to offer apart from this dish, and of course, another being that Sindhis are papad fans.Next, heat oil and temper the dal.For the chutney:Boil the tamarind in water with jaggery.nb-huayi. I’ve also seen her make a mutton dish — foto bhuno gosht — with black pepper, cardamom and ghee, again a relatively unknown dish. Garnish with coriander leaves and serve with pao. (Approx. True to its origin, Sindhi cuisine is a package of all things nice. Thanks to cookbooks and restaurants exploring lesser-known dishes now, cuisines like Sindhi are still thriving and attracting people from all over.Put the mutton pieces and roast it till tender. Prick it using a fork.   Due to its roots, this cuisine is largely inspired by Mughals, Arabs, Turkhans and Soomras among others, which has resulted in the treasure trove that it is. Sindhi food is characterised by slow cooking method.Add chopped onion, coriander and green chilles in the chutney. In fact, food remains one of their most important connections to their homeland

Galawti KebabIngredientsLean mutton mince-1 kgGinger garlic paste-100 gmsFried onion paste-100 gmsRaw papaya paste-70 gmsCashewnut paste-100 gmsDum Pukht Masala powder-to tasteChilli powder- to taste    Salt- to taste    Roasted gram powder-100 gmsChopped green chillies-optional-to tasteChopped coriander leaves -optionalGhee-300 gmsMethod:Mix all the ingredients together. Add whole spices and let them splutter..Add mutton pieces and seal the  vessel from all sides on a high flame. Add the brown onion and curd and cook until the fat separates.Add ginger garlic paste and saute for two minutes or until the raw smell disappears.Serve hot with mint chutney.Add the spice powders and salt and cook for a minute.Finish with the cardamom powder and kewda essence.Cover the meat with water and cook, covered on a very slow flame until the meat is done.

Adjust the seasonings. Lower the flame and add sliced onion and continue sauteeing until the onion ferro titanium is transparent.5 minutes on each side. Knead well and leave to marinate for 3 hours in a refrigerator. Form into paties of about 2 inches diameter.Divide the marinated mince into lemon sized balls.IngredientsMutton curry cut (washed and drained)-1 kgOnion sliced thinly-500 gmsGolden fried onion-100 gmsRefined Sunflower oil-200 mlGinger garlic paste-100 gmsCardamom green-5 gmCardamom   black- 5 gm    Cinnamon-5 gm    Cloves-5 gmBay leaf- 5 gRed Chilli powder -to tasteCoriander powder - to taste    Yellow chilli powder- to taste    Deghi mirch- to taste    Salt- to taste    Cashewnut paste-100 gmsCurd-100 gmsCardamom Powder-5 gmsKewda essence-15 mlMethod:Heat oil in a heavy bottomed vessel.    Heat a griddle to medium hot and grill the patties, baste with ghee, turn over and cook for 1.Add the cashewnut paste and cook for 10 more minutes

" Says Smita Deo, author of the best selling cookbook Karwar to Kolhapur Via Mumbai, "Whenever I fell sick, my mother would make me drink milk infused with turmeric because of its medicinal properties. Curing is carried out commercially, so homegrown turmeric is best suited as a beauty tool or for medicinal uses.THE UNIVERSALITY OF TURMERICTurmeric is a spice that is made from ferro titanium grinding the roots of the curcuma long plant, and is used extensively in Indian cooking for various reasons.Heat oil and splutter mustard seeds, add coconut paste.Add butter beans, turmeric powder and sauté till the strong smell of the butter beans is gone. However, the useful part — the spice — grows underground and comprises of the root or rhizome of the plant." Turmeric has certain antiseptic properties and so is used in cooking.Add green chillies, garlic and ginger and sauté for a minute. Amongst them turmeric or haldi (Curcuma longa) stands out as an indispensible ingredient in every masala dabba. Dried turmeric powder can be used as a substitute for saffron where colour is concerned.Add a litre water and cook till beans are half-cooked.Other effectsAnti-inflammatory, antioxidant, antiseptic and painkiller Strengthens the immune systemAnti-carcinogenHelps maintain the level of good cholesterolImproves digestionDetoxifies the liverRegulates metabolism and body weightRegulates blood pressureImproves memory and brain functionEffective against neurological disturbancesRegulates triglyceride levelsAccording to studies, 90 percent of curcuma taken orally is not absorbed."We Indians are geniuses.SELECTION AND STORAGE OF TURMERICWhile purchasing turmeric look for ethnic and specialty spice shops that often have fresher stocks. Most ingredients used in Indian cooking tick at least three out of these five categories but the one ingredient that ticks off all the five and that is none other than good old turmeric. While chopping vegetables, should you get cut inadvertently, the best thing is to apply some turmeric powder to your wound to stop the bleeding.Its properties and uses go way beyond the kitchen. The practice of covering a bride in turmeric as part of a cleansing ceremony is still prevalent as is its use as an antiseptic and beauty aid. Serve hot with a paratha. It is also referred to as the "Poor man’s saffron.Vibrance, flavour and very importantly vivid colours characterise Indian food.Add salt, kokum and jaggery and cook till beans are done.Add chilli, coriander and cumin powder and sauté further.THE HEALING POWERS OF TURMERICTurmeric contains curcuma, a polyphenol identified as the active component that boasts of 150 actual medicinal effects, such as antioxidant, anti-inflammatory and anti-carcinogen properties.Almost every dal, vegetable and meat requires a smattering of turmeric and has been used for centuries as a curative and cleansing agent.HOW IT GROWSTropically suited and a member of the ginger family, turmeric grows to a height of about three feet and bears flowers and colourful leaves. when it comes to food we always think of five primary things, taste, aroma, texture, visual appeal and finally medicinal/nutritional values.Add French beans and carrot, mix wellAdd salt and a cup of water and cover and cook on a low flame till done.. This recipe of Haldiwala doodh has also been accepted well in the West where now they are serving turmeric latte in their cafes.Remember if you grow the plant at home that only cured turmeric has the aroma and colour necessary for cooking.VALACHI USAL (HYACINTH BEAN CURRY)Ingredients kg sprouted butter beans1 cup of fresh coconut grated1 tbsp chilli powder1/4 tsp asafoetida (hing)1 tsp finely chopped green chillies1" ginger finely chopped4 pods of garlic finely chopped1 tsp turmeric powder1 tbsp coriander powder1 tsp cumin seeds powder3 medium onions finely chopped4 kokums2 tbsp jaggerySalt to taste2 tbsp oilMethodHeat the oil in a kadai and add the hing and onions and sauté till onions turn pink. Turmeric can be stored in an airtight container in a cool dark place for up to a year." Fresh turmeric is used in making pickles, which aid in digestion and help to avoid any stomach infections especially in the rainy season.Serve this hot with amboli.. Firstly, because of the beautiful yellow colour and the mild aroma that it imparts to the food it’s cooked with. However, if we add black pepper to curcuma, a 1,000-fold increase can be achieved in the absorption of curcuma, due to a compound of black pepper called piperine. Our rich gravies, dals and vegetables are distinctly flavoured and coloured by a variety of spices and herbs.RECIPES COURTESY SMITA DEOBeans and carrot thoranIngredients kg French beans (finely chopped)3 medium carrots (grated) cup fresh coconut (grated) 3 green chillies2 pods of garlic4 shallots (chopped) tsp turmeric powder2 tbsp coconut oil tsp mustard seedsSalt to tasteMethodGrind chillies, garlic, shallots to a coarse paste. Aroma is often a better indicator of quality of the turmeric than colour. Add coconut and grind to a coarse paste without water and keep aside.