So I was looking for a salon nearby to my home in old airport and I saw this FB advertisement. They were popping up at many times. But I was happy with eyebrows only.
Finally I thought of checking the services they were offering. 6/7 Services for 200 only?
So visited them as it is only 5-6 minutes walk away from my place. Staff is amazing and morning time during the weekdays they have less rush.
Been there for 3 services. Pedicure, face cleaning and head massage followed by head wash. They did all with great passion n care. Loved it totally.
Face cleaning was so relaxing. Pedicure they are too good and head massage is very relaxing.
They took only 2 hours approx for three services.
It is Diya beauty salon. Amazing place. Loved their facial beds. All the best to them.
Omani pilaf(pulao) is a forgotten delicacy now a days. I had it first in Muscat during my official picnic. One of our Palestine boss bought this in a pool party. He also suggested that it is a forgotten recipe. This pulao was famous as Miskin pulao( means poor people biryani).
The basic concept story about this recipe was that in ancient time people had access to spices due to sea traders but use of fresh vegetables or very fresh meat was quite rare. They used to make fragrant rice often and adding pulses was a common practice too.
Quite easy to make but few things to keep in mind if you really wish to have a very fragrant pilaf(pulao).
For making 4-5 people’s patter –
Ingredients –
6 Cups of basmati rice
2 Cups of chana dal or black masoor dal
1 Cup desi ghee
1/2 cup mix of one cinnamon stick, 6-8 green cardamoms(smashed), 4-6 black cloves, 1 Tbsp black pepper powder, Salt according to taste
2 Cups of thick curd mixed with 2-4 Tbsps dry mint leaves powder, 6-8 fresh garlic paste
Water – to the same level of ingredients
Method –
1- Wash mix of dal and rice very well and soak for 20-30 minutes.
2- In a 5 ltrs cooker (we need more steam so big cooker), heat it on high flame, lower flame and add desi ghee. Let it melt quickly.
3- Strain the rice and dal mix very well.
4- Now add all dry spices mix to melted n warm desi ghee and fry for few seconds only.
5- Now add dal and rice mix and increase the flame.
6- Keep frying the rice and dal for 3-4 minutes on high flame.
7- Now add curd mix.
8- Fry again for 2 minutes.
9- Add water to the mixture and increase little water if you can see the rice. Bit not too much.
10- Let this boil n bubble.
11- Close the lid and take 3 whistles on high flame and 1 whistle on low flame.
One of our kitchen Maharaj(cook) used to bring this powder in my in laws home. His samosas, paranthas, vadas and kachoris were amazingly crispy. I thought it is a maida or cornflour. But one fine day his wife Usha Aunty(Misrani- cook) told me to how to make it with few strict tips and also to how to use it as well.
Ingredients –
1 Cup Sabudana (sago seeds)
1 Cup Poha (Chivda-flattened rice)
1/2 Cup rice flour
1/2 Cup corn flour
Method-
2 Tbsps of baking soda (khaney ka soda- soda by carb)
1- Mix all dry ingredients in a big bowl, cover it with ultra clean cotton cloth and keep in sun light for 2-3 hours. (A must thing to do).
2- Now let it cool down.
3- Put in mixi zar and sprinkle baking soda over it. (Sprinkle it, please do not put just like that).
5- Store in a box and keep it in a cool and dry place.
4- Grind it very well. Sieve 2-3 times in a very ultra thin sieve.
6- Because there is no salt so you can use it in jalebis and shakkarpare mix as well for crispiness.
7- It is not a rising powder. It is for stiffening and crispiness only.
How to use it –
Be cautious. Use only 4-6 tbsps if you are making kachoris, paranthas or samosas along with little extra oil for four people. Increases or decrease according to the ingredients. If you are making six samosas only 2-4 tbsps of this powder is good enough.
