Tag Archives: product review

Pantene Pro-V Oil replacement – Review

Pantene Pro-V Oil replacement – Review

 

Worried with hard and rough hair even after using good hair wash and conditioner, now this Pantene Pro-V Oil is for you.
This Pantene Pro-V Oil replacement gives you soft and smooth hair, without stickiness but with the healthiness of natural oil. Using this gives multiple benefits like prevention of hair loss, nourishes hair and helps repair the damage in hair. Once applied the creamy texture of it, gives smoothness without stickiness to the hair.

Pantene Pro-V Oil replacement – Review

Pantene Pro-V Oil replacement – Review

How to use:
This is like an after wash product – once you wash the hair, take a little of the Pantene Pro-V Oil Replacement and rub it well within your palms and apply it all over the hair. After this process, dry your hair with hair dryer or either ways. Also, this can be used before combing the hair and no need to rinse your hair.

My experience:
Being a blogger, I keep on going for events and also being a mom, I pick up and drop kids to their extra-curricular activities classes and due to the traffic, it’s been a challenge of being punctual and this results me to take auto’s, sometimes my two-wheeler instead of driving my 4-wheeler. Commonly we use to move out with loose hair or a pony tail, after the travel, when I am back home, the first thing I do is comb my hair gently and tie it. While combing I could experience the hair fall, my hair being rough. But later after using this Pantene Pro-V Oil replacement, my hair remains soft, since long time.

Pantene Pro-V Oil replacement – Review

Pantene Pro-V Oil replacement – Review

This has been very helpful to me and happy to say now my hair stays soft and strong. Give a try and stay happy.

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet / Tikki is an easy, simple and healthy food that can be prepared in minutes. Beauty in this dish is I have prepared soya chunks tikki with olive oil, as I came across Leonardo Olive oil – COOK ALL, which is curated in a way that it can be used in All Indian cooking.

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

I have infused boiled potatoes, grated carrots to the soya chunks cutlet for more flavor, taste and healthiness. We use to refer soya chunks as meal maker, and this meal maker cutlet is perfect when served during tea-time or and after school snack or for brunch. Let me share the recipe…

Taking it to Fiesta Friday #197 hosted by Angie@thenovicegarderner

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

Ingredients:

  • Soya chunks – 100 gm
  • Potatoes – 75 gm
  • Grated carrot – 50 gm
  • Chilli powder – ½ tsp or Black Pepper powder – ½ tsp
  • Garam masala – ½ tsp 
  • Cumin powder – ½ tsp
  • Lemon juice – 1 tsp
  • Coriander stalks – 3 nos
  • Salt – ½ tsp
  • Egg – 1 no
  • Bread crumbs – 1 cup
  • Olive oil – 2 tbsp

Preparation:

  • Boil 2 cups of water, remove it from fire and add soya chunks / meal maker and let it rest for 10 mins or until it doubles in size and becomes soft.
  • Clean and finely chop the coriander stalks, keep it aside.
  • Boil the potatoes, peel the skin and mash them well.
  • Break egg, beat the egg well by adding little salt.
  • Drain the water, squeeze out the excess water from the soya chunks, and grind it.
  • Transfer the ground mixture to a bowl, add grated carrot, mashed potatoes, chilli powder, garam masala, coriander stalks and knead it well to a dough.
  • Take a small portion of the mixture, roll it to a ball, dip it in the egg mixture, then roll it over the bread crumbs and gently flatten it in between your palms.
  • Heat olive oil or any cooking oil in a tawa, gently add the flatten soya chunks mixture, cook on both sides, for few mins or until it’s perfectly cooked.
  • Transfer it to plate.

Serve hot with tomato sauce or mayonnaise.

 Note: I have used egg for coating and if you need a vegetarian option you could go for corn flour stratch (mix a tbsp. of corn flour with 2 tbsp of water) and substitute it instead of egg

Launch of New Flavors of Maggi Masala, Bangalore

Launch of New Flavors of Maggi Masala, Bangalore

Got an invite for the new flavors launch of Maggi noodles at Bangalore, the event was around 5.30 p.m of Friday evening. Actually, I feel little lazy to travel nowadays because of Bangalore traffic and now with this Boiling Summer (In bangalore), I never ever like to move out of home until it 6.00 p.m. But really there should be something which makes us happy to forget all these move out and that was this MAGGI event. #masalasofIndia

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Every one of us like Maggi, as no age time, no specific time to consume, anyone can prepare it to perfection and it takes just few minutes to prepare. Only thing I could remember about Maggi from my childhood till today was the advertisement – “MAGGI MAGGI MAGGI”.

Coming to the event, there were few food bloggers along with me for the event and Master Chef Zaheer Khan gave a demo of the newly launched 4 flavors of the Maggi Masala – Bengali Thaal, Super Chennai, Amristari Achari and Mumbaiya Chatak.

After the preparation, we were blind folded to match the noodles with their names and asked for our favorite flavor – What would be my favorite? None other than the Super Chennai Masala, a pakka tamil version with curry masala flavor, Amristari Achari – as the name achari it was little spicy and tangy, Mumbaiya Chatak – next to Super Chennai I like this Mumbaiya Chatak with the flavors of chat and then the Bengali Thaal.

After the blindfold round, now it’s time for our Master Chef Zakheer khan who prepared innovative recipes using these Maggi Masala – it was Teriyaki Chicken with Mumbaiya Chatak Masala, the boneless chicken pieces were marinated, fried. Meanwhile the noodles were prepared, and then topped with teriyaki chicken. Teriyaki Chicken noodles was excellent and when paired with Mumbaiya Chatak Masala it was divine.

Next was Jaal Muri with Bengali Thaal – Noodles was prepared with the masala, add topped with roasted peanuts, few pomegranate seeds and little sprouts. I like this to the core because of the crunchiness of the nuts, softness in the noodles and the taste of the pomegranate all together a deadly combo.

Launch of New Flavors of Maggi Masala, Bangalore

Next to the cooking session, we were divided to 2 groups, and was asked to prepare an innovative recipe with any of these Noodles. Our Team decided to prepared Mossaka with Mumbaiya Chatak which we named as Mumbaiya Mossaka Masala.

 

Preparation of Mumbaiya Mossaka Masala – Slice the aubergine to thin round slices, fry them until golden brown in oil. Meanwhile chop the capsicum, tomatoes and boil them until soft, drain the water and grind it to fine paste. Use the drained water to prepare the mumbaiya chatak masala noodles and keep it aside. Cook the ground masala for few mins or until the raw smell goes off. Meanwhile prepare white sauce with maida, salt and pepper powder. Take a baking tray, arrange the fried slices of aubergine, pour the white sauce, spread it well and then the red sauce, spread it well and then layer it with the noodles, again continue the same process and top it with grated cheese. Bake it over for 5 to 10 mins. Serve hot.

Lauch of New Flavors of Maggi Masala, Bangalore

The event was very interesting, more fun, much informative and we enjoyed it to the core. Give a try to these 4 flavors and indulge it the taste of Maggi Maggi Maggi. Also we were given a gift hampers of Maggi Masala as a part of the event.