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A Refreshing Pina Colada for your Face
Pina Coladas remain a favorite at popular beach vacation spots. Imagine your skin taking a refreshing sip of this popular drink! I'm referring to the non-alcoholic version, of course. Rich, creamy coconut milk and exhilarating pineapple make the pina colada a tasty treat as well as a wonderful facial mask. Pina Colada Mask 1 TBS Coconut Milk 2 TBS Honey 1 TBS mashed Pineapple 1 TBS of Plain Yogurt Mix all ingredients together. Apply to your clean skin and leave on for 15-20 minutes. Rinse off the mask with cool water to close your pores. You may not need to add a moisturizer after your mask, since the coconut milk contains plenty of oil. Coconut milk contains natural emollients which...
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Regional Indian Cookery - The Punjab
The Punjab is situated in eastern India and is divided by the Indian/Pakistani border. It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy. Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice. Buffalo milk which is 3% higher in fat than cows milk, is also important to the Punjabis, who are not prey to worries about cholesterol. Every bit of the buffalo milk is used in some way or other. Some is used in tea or evaporated into a much thicker richer milk known as bhadoli, which in turn is set into yoghurt. The thick cream will be removed from the top of the...
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The Tandoori Fish - Sample the Indian Ocean
Welcome to the Gourmet Indian Series. Today we bring you the special Tandoori Fish. Tandoori, like many of the world’s great dishBasically tandoori is a marinated meat cooked over an intense fire in a tandoor, which is a clay oven or these days a traditional oven. Ingredients: 4 pompanos, Dorade or any small fish each around 1 pound in weight, 2 tsp. carom seeds, 3 tbsp. cream, 2 1/2 tsp. cumin powder, 4 tsp. garlic paste, 5 tsp. ginger paste, 4 tsp. gram flour (besan), 3 tbsp. lemon juice, 3 tsp. red chili powder, 1 tsp. turmeric (optional), 1 tsp. white pepper powder, 1/4 cup hung yoghurt, salt to taste, oil / melted butter for basting Method: 1. Clean the fish well and make 3 deep...
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Masks – Take Care Of Your Skin

Author:
Paul Cris

Masks are being used since ages as a means of skin treatment. Different regions have experimented with different materials for making masks, for e.g., the Egyptians used mud and clay to eliminate wastes and blemishes from the skin. Europeans tried using milk and raw egg fluid to cleanse the skin. These masks remove all the microorganisms present in the skin that block the pores in the skin causing acne. Besides it acts as a skin moisturizer.

Clay is an important element present in the earth that can be mixed with water to form a smooth paste and thereby provide a smooth texture for the skin. While forming a paste add about 15 spoons of oil and when applied to the skin it turns smooth. If the skin is basically dry, then add 1 tbl of primrose base oil so that your skin receives additional moistening.

Oatmeal is also an ideal ingredient used for smoothening of the skin. When this powder is mixed with milk or water, then a paste is formed and this can be spread over the face up to the throat and you can let it dry for a few minutes. After drying it will smoothen, soften and remove all the dead cells present in the skin. To obtain a faster result, add 1 blended egg or nonfat dry milk or ¼ spoon of almond oil.

If your skin is vulnerable then process the oatmeal in an electrical blender or stir it properly into the cup of milk and cook and apply.

The yogurt mud effectively opens all the clogged pores present in the skin and converts the dry or oily skin to normal. There are three different types suggested to make a composite mixture.

Mix one white egg, 1-tablespoon yogurt, and a honey along with the fuller’s earth into the water to make a paste.

The second tip is to mix about 2 tablespoons yogurt, fuller's earth, along with a few trickles of mint to form a thick paste.

Otherwise, you can follow a third tip by mixing 1-tablespoon yogurt and fuller's earth and add nearly 1/2-teaspoon honey in it along with 1/8-teaspoon baking soda.

You can prepare any of the tips and continue applying regularly to the skin to look appealing.

Paul has been providing answers to lots of queries through his website on a wide variety of subjects ranging from satellite phones to acne. To learn more visit http://www.askaquery.com/Answers/qn1674.html http://www.askaquery.com/Answers/qn1674.html

You are welcome to republish the above article only if you add our hyperlinked URL.


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If you like the article above, you may be interested in the following article which is also related to Yogurt...

The Tandoori Fish - Sample the Indian Ocean
Welcome to the Gourmet Indian Series. Today we bring you the special Tandoori Fish. Tandoori, like many of the world’s great dishBasically tandoori is a marinated meat cooked over an intense fire in a tandoor, which is a clay oven or these days a traditional oven. Ingredients: 4 pompanos, Dorade or any small fish each around 1 pound in weight, 2 tsp. carom seeds, 3 tbsp. cream, 2 1/2 tsp. cumin powder, 4 tsp. garlic paste, 5 tsp. ginger paste, 4 tsp. gram flour (besan), 3 tbsp. lemon juice, 3 tsp. red chili powder, 1 tsp. turmeric (optional), 1 tsp. white pepper powder, 1/4 cup hung yoghurt, salt to taste, oil / melted butter for basting Method: 1. Clean the fish well and make 3 deep diagonal cuts on each side. 2. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chili and cumin powders, lemon juice, salt and turmeric if desired. 3. Rub mixture on both sides of the fish. Set aside for 2 or 3 hours. 4. Skewer fish from mouth to tail and roast in a tandoor or grill for 6 minutes or in a preheated oven at 350 degrees F. for 10 minutes. 5. Remove from grill or oven and hang skewers to drip off excess moisture for 5 minutes. 6. Baste with butter or oil and roast again for 5 minutes Chris Jacob ( Gourmet Indian - Tandoori Fish ) Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around...
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