Vegan Spaghetti Aglio Pepperonchino:

Ingredients:

Chopped Garlic 45 gms
Extra virgin olive oil 35 ml
Chili flakes 5 gms
Spaghetti 170 gms
Salt & pepper to taste
Chopped Parsley

Recipe:

Heat up the pan
Put extra virgin olive oil into the pan & let it get hot
Add chopped garlic. Cool until golden brown (approximately 2 mins)
Add chili flakes
Put (already blanched) pasta into the pan and add some water
Salute for 2-3 mins
At the end put parsley and mix it

Decorate with toasted bread and fresh parsley
Credits:
Chef Chandra
Restaurant: Roadhouse Café
Producer: Anita Chhibber
Videographer: Ramesh Sharma
Editor: Aayush Tandon

#Vegan #Veganfood #VeganSpaghetti #Veganpasta #Veganrecipe

Think before blowing your candles on your cake this birthday! Listen to Dr Madaan explain the significance of lights and how they help in bringing prosperity in our lives!

#Diwalispecial #DrJaiMadaan #Diwalilights #jaimadaan #vastutip #jaimadaanladyoffortune #drjaimadaan #Womansera #womanseramagazine

Titillate your taste buds with this tasty recipe and enjoy the tasty flavors!
This vegan dish serves you with proper nutrition and leaves you wanting more. Follow the simple and delicious recipe to cook a wonder!
#Vegan #Veganfood #Veganwrap

Vegan Ceaser Wrap Recipe:
Flour Tortilla Wrap 1 pc
Iceberg lettuce 30 gms
Romaine lettuce 30 gms
Vegan CEASER Mayonnaise (vegan mayo with capers, lemon juice, parsley) 60 gms
Bread croutons 5 gms
French fries 60 gms
Recipe- Chop romaine and iceberg lettuce and keep it aside
Slice tofu and keep it aside
In a mixing bowl, add lettuce and bread croutons
Add vegan CEASER dressing and start mixing
Lay the Tortilla and spread vegan CEASER dressing on it
Put mixed lettuce and croutons and top it with tofu
Roll it lightly and cut into two pieces

Can be served with fresh green salad or fries; place extra dressing on the side
Credits:
Chef Chandra
Restaurant: Roadhouse Café
Producer: Anita Chhibber
Videographer: Ramesh Sharma
Editor: Aayush Tandon

Exotic locations and beautidul destination with the magical cast and crew, surely made this particular shoor memorable!
Grab your copies TODAY!

#Womansera #Fashionshoot #Fashionphotograoohy

Your home is a reflection of you and your personality, so let it shine! Let our Interior Designer show you how the right design and decor can bring out the best in any place. So fasten up your seat belts as it’s going to be an adventurous ride!
#InteriorDesign #Designyourhome #Homemakeover

Simple & Effective Vastu Shastra Remedy by Dr. Jai Madaan (Hon.) that Can Help You Improve Your Mental Clarity & Your Child’s Acadmic & Memory Power

Ingredient

Watermelon 4 cups diced and de-seeded
Ghee 1 tbsp
Cumin seeds 1/4 tsp
Mint leaves a few
Salt and pepper to taste
Lemon juice 1 tbsp
Sugar 11/2 tbsp

Method
1. Juice 3 cups of diced watermelon and strain it.
2. Heat ghee in a pan, add cumin seeds and pour watermelon juice. Cook for a minute.
3. Add 1 cup of remaining diced fruit in it and add salt, pepper, sugar and lemon juice.
4. Stir well and cook for a minute. Add mint leaves and serve hot with kuttu poori.

Chef Swati Khaana Gulati
Location Courtesy: Kitchen Workshop
Videographer: Ramesh Sharma
Editor: Aayush Tandon

#Navratri #Fastingfood #Navratrifood

Ingredients

Peanuts 1/4 cup, unsalted
Curd 1/2 cup
Rajgiri flour 1 tbsp
Ghee 1tbsp
Cumin seeds 1/2 tsp
Makhana 1/2 cup
Sendha namak to taste
Red chilli powder 1/4 tsp
Curry leaves 1 tbsp, optional
Coriander leaves optional
Water 3/4 cup

Method
1. Roast the peanuts and grind them to a powder. Mix Rajgira flour with curd and beat well.
2. Heat ghee in a pan and splutter cumin seeds and curry leaves.
3. Add peanuts powdered and roast for 1 minute. Now add curd mixture while stirring.
4. Cook on medium heat for 7-8 minutes and aadd red chilli powder & salt.
5. Add 3/4 cup of water and let it cook for a while.
6. Add makhana to the curry.
7. Garnish with coriander and serve with sabudana khichidi.

Chef Swati Khaana Gulati
Location Courtesy: Kitchen Workshop
Videographer: Ramesh Sharma
Editor: Aayush Tandon

#Navratri #Navratrifood #Fastingfood

Womansera: Recipes for Navratri Fasting: Sabudana Khichdi…
Fasting food has never been tastier! Here’s a quick recipe for you to indulge yourself in on a fasting day. This Sabudana Khichdi will fill your stomach and leave you wholly pleased!

Ingredients
Sabudana (soaked) 2 cups
Potatoes 1 small, boiled and diced
Peanuts (unsalted) 11/2 tbsp, coarsely grounded
Fresh coconut (grated) 2 tbsp, scraped
Curry leaves a few
Cumin seeds 1/2 tsp
Ghee 2 tbsp
Salt to taste
Black pepper to taste

Method
1. Soak sabudana in 2 cups water and keep aside for 2-3 hours. Strain and keep aside.
2. Heat ghee in a kadhai and crackle cumin seeds and curry leaves.
3. Stir in peanuts and diced potatoes. Saute for a minute.
4. Add soaked sabudana, salt, pepper. Cook for 1-2 minutes and add grated coconut and mix well.
5. Sprinkle freshly scraped coconut on top and serve hot.

Chef Swati Khaana Gulati
Location Courtesy: Kitchen Workshop
Videographer: Ramesh Sharma
Editor: Aayush Tandon

#Navratri #Navratrifood #Fastfood

Easy Tips to Make Moon Stronger in Your Horoscope by Dr. Jai Madaan (Hon.)