Now, keeping the skin lustrous and glowing is no problem – with a product that works perfectly.

Diet contributes greatly to the clarity and condition of our skin. With fresh fruits, vegetables, salads, healthier foods, and lots of water in our diet, natural skin care is at its best. Besides the food we eat, a few of the skin care products do genuinely help to make our skin smooth and youthful. An we make our dry and dull skin shiny? This is a common question that bothers many and the answer is yes and every type of skin can be made lovable. There are some really cool and effective skin care secrets that would allow flaunting of the beautiful, lustrous and healthy skin. And this can be achieved without spending a fortune in listless beauty parlours and salons, waiting for hours on end to get that elusive sheen to your skin. It’s now time for every woman to look gorgeous, radiant and sparkling without spending much. Here’s how…

There are plenty of personal care products in the market but all of them are not safe for use. There is a need to know that the use of certain toxic substances in these products would, instead of making the skin healthy, irreparably damage it. Our knowledge of the ingredients in these beauty products would guard us against the harmful effects of some of them.

But if it is a natural herbal-based product like Ayur, you would never have to worry on the safety issue. Herbal moisturisers like wheat germs oil, shea and cocoa butter, olive oil, etc have been used by women for centuries to give their skin a natural glow as these components supplement our body with the needed vitamins like A, D and E that treats rough and dry skin and helps in increasing skin hydration.

Natural extracts of cucumber and wheat germ oil provide protection from winter, and make our skin soft, supple and sensuous. This extra rich moisturiser maintains the skin’s natural moisture balance, and the smooth creamy ingredients leave the skin feeling velvety smooth and are great for normal to dry to oil skin.

Regimen for a beautiful skin:

  • Take a bath every day
  • Wash your face twice a day with herbal natural scrubs. Splash clean water on your face as soon as you wash.
  • Use natural herbal skin care products like Ayur.
  • Do a complete body massage with oil once in a week.
  • Do facials with natural herbs, fruits, vegetables, etc once a week. Cucumber, carrot, water-melon, sandalwood paste, turmeric, honey, etc can be used according to the seasons and skin types.
  • Drink a glass of water with a spoon of honey on an empty stomach. This should be one of your daily routines.
  • Enjoy milk, curds and butter­milk. 22
Spinach eggs
Mator and sprouts chaat

Eating sensibly and
keeping fit is the
mantra which most
people are trying to
follow. Try these
recipes which are
mostly low in fat, yet
tasty to the palate.

By Roma Ghosh





  • cups of shelled peas 2 cups of mixed sprouts
  • tsp of chaat masala

1/2 tsp of annar dana powder

  • chopped green chillies 2 tsp of oil

For garnishing:

1/2 cup of bhujia

1/2 cup of chopped onions and


1/2 cup of pomegranate seeds 2-3 slices of pineapple


Heat the oil in a non-stick pan and stir-fry the peas and the

sprouts for 3-4 minutes, stirring from time to time. Add the spices and check for the salt. If you need more salt after adding the chaat masala, add a few pinches. Continue to stir-fry for another 2-3 minutes and remove from the heat and place on the serving plate. Garnish with onions, tomatoes, bhujia, pomegranate seeds and decorate the rim of the plate with pineapple slices or you could also cut the pineapple into small pieces and garnish the top of the chaat and add to the already colourful chaat.



6 boiled eggs 2 cups of spinach puree

INGREDIENTS:Peel the boiled eggs discarding the shells. Heat the oil in a non­stick pan and fry, add the eggs and fry on low fire for 3-4 minutes, turning once or twice so that all the sides of the eggs are very lightly browned. Remove and keep aside. In the same pan add the spinach puree and the tomato puree and bring to a simmer. Add the spices and 3 tbsp of water. Continue to simmer till the spinach puree begins to thicken. Add the pan-fried boiled eggs and simmer for a further 2-3 minutes. Serve with tomato pea rice. Those of you who are calorie conscious could remove the yolks of the whole eggs and keep only the egg whites. (Cut the boiled eggs into 2 halves, remove the yolk and keep the white into halves).2 tsp of ginger-garlic paste 2 tbsp of tomato puree 1/4 tsp of cinnamon powder 1/4 tsp of haldi powder 1/2 tsp of green chilli paste 1/2 tsp of oil salt to taste

2 cups of Basmati rice 4 cups of tomato juice

Tomato and peas rice

, v m’


1/2-inch piece of cinnamon stick 2 cloves

2 dried red chillies 1/2 tsp of red chilli powder 2 tsp of oil 1 onion sliced 1 cup shelled peas salt to taste

Soak the rice in water for 10 minutes. Drain and keep aside. Heat the oil in a pan and pan-fry the onions till light golden brown. Mix in the rice and continue to fry on low fire for 2-3 minutes. Mix in the spices and the peas and stir- fry for a further 1 minute. Mix in the tomato juice and stir gently. Cover with a lid and cook on low fire till all the juice is evaporated and the rice grains are cooked. Serve with spinach eggs as a full meal.

This is a kadhi which does not follow the traditional cooking method. No long hours of cooking. This is fast, low in fat and good to taste.


2 cups of low-fat yoghurt




Yoghurt gravy with cluster beans

3 tbsp of besan 1/4 tsp of haldi powder 2 cloves of garlic – chopped 1/2-inch piece of ginger – chopped

1/2 tsp of mustard seeds 2-3 green chillies – slit into halves salt to taste

For the tempering:

1/2 tsp of oil

1/2 tsp of mustard seeds

1/2 tsp of red chilli powder

few curry leaves

200 gm of cluster beans – guvar

Thread the cluster beans – guvar and remove both the ends. Cut each of the beans into 2 halves. Boil 300 ml of water and add salt to taste. Drop the cluster beans into the water and cook on medium heat for 2-3 minutes. Drain out of the water and keep aside.


To prepare the kadhi: Take a large mixing bowl and mix the dahi, besan and 3 cups of water, haldi, ginger and garlic, Heat a pressure cooker and add the mustard seeds and chillies and allow to spl.utter for a few seconds. Lower the heat and mix in the dahi mixture. Stir gently and pressure-cook the entire mixture till 2 whistles. Allow the cooker to cool and then again bring the kadhi to a boil and also

Guava salad WKM                                M

mix in half cup of more water, salt to taste, curry leaves and the boiled guvar pieces. Bring to a boil and allow to simmer for only 3-4 minutes. Put off the heat and transfer the kadhi to a serving bowl. Heat the oil for tempering and add the mustard seeds and the chilli powder and allow to splutter. Pour over the kadhi and serve with green aromatic rice.

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