Monthly Archives: September 2013

Style , Smiles And Funerals…..

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Aishwarya Rai Bachchan attended the prayer meet of Madhuri Dixit’s father Shankar R. Dixit, who passed away on Friday at the age of 91 and so did Juhi Chawla, its looks like they are meeting at a party and wow look at the smile and hugging’s and the hair loose, people have some decorum when you go for such sensitive family issues, Its somebody’s parents who died and not a party scene, I think its become a style statement but it just shows your attitude.

Pics courtesy Pinkvilla.

 

BABOR, The Boon for Women…..

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Page 3 Luxury Salon launched ‘BABOR’ Premier Skin Care Products
PAGE 3 Luxury Salon & Makeover Studio a trend setter in hair, skin & spa services launched BABOR premier skin care product (Germany) located at Jubilee Hills, behind Apollo bus stop, Hyderabad. “They collaborated with PAGE 3, and it’s  the first salon exclusive to launch concentrated nature in the purest form of ampoules for upkeeping the skin from pollution, aging, discoloration, sun damage.” Said Natalie & Petra Germany Skin Care Specialist. “BABOR is professional Skin Care from Germany, actively supplying to 60 Countries worldwide. They use 850 high grad raw natural products. Today a part of the launch, we have global team from Germany to train our staff first hand & introduce to our fellow Hyderabadis the best Skin Care in Industry.” Said Madhuri , Franchise Managing Partner. 
pic courtesy Ragalahari.

Page 3 Salon Skin Care luxury…

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All the ladies pl be a PAGE 3 luxury Salon this afternoon from 2pm till 5pm and glue yourself for a ‘Babor Experience day’ , Its a premium skin care treatment from Germany and exclusively launched for the first time in Hyderabad. Don’t miss this personalised skin care session with Natalie and Petra who has come from Germany. Am there will you.

Roasted Prawns……

by in COOKING, WHAT'S HIP & HAPPENING | Leave a comment

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you’ll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.

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  • 2 Tbs. plus 1/2 tsp. salt
  • 1 lb. large shrimp, peeled and deveined
  • 1/4 tsp. sugar
  • 1/4 tsp. roasted and ground Sichuan peppercorns (see tip)
  • 2 Tbs. peanut or vegetable oil
  • 1 Tbs. minced garlic
  • 1 Tbs. minced ginger
  • 1 tsp. minced jalapeño chili, with seeds
TIP:

To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they’re cooled, grind them in a mortar, then store them in a jar.

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.