Padma Shri K. K. Aggarwal is an Indian physician and cardiologist who has been president of the Heart Care Foundation of India and the Indian Medical Association. The Government of India honored him, in 2010, with the award of Padma Shri, the fourth-highest civilian award, for his contributions to the field of medicine.

Awards
Padma Shri
Dr. B. C. Roy Award
National Science Communication Award
Vishwa Hindi Samman
FICCI Health Care Personality of the Year Award
Gold Medallist and Limca Book of Record Holder in CPR 10

Know more about the latest trend of Vitamin Water and its effects on our health!
Do not blindly follow the trend but get the knowledge about it and judge for yourself!

For more such videos Subscribe our channel!

Recipe of Chocolava Cake
Ingredients:

1 cups maida (200 gms)

Butter (30 gms)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp brown sugar

choco chips

2 tbsp cocoa powder

1/4 cup condensed milk (180 MI)

1/2 cup oil (100 MI)

1 tbsp vanilla essence/chocolate essence

Pepsi 1 cup (200 MI)

Method

1. Sieve the maida, baking powder, soda and Cocoa powder

2. Take butter, condensed milk, oil, brown sugar, vanilla and beat well.

3. Add Pepsi and maida mixture little and mix well.

4. Oil the cupcake moulds …. Pour 2 tbsp of batter

5. Add 1 table spoon choco chip and fill 3/4 of the mouls and add more choco chips.

6. Preheat the oven on 180 degree and bake for 12 and a hafe minutes exact.

Courtesy: Chef Pooja Agrawal
Company NAME: Bakes and Crumbs
Editing: Akash Pahat

MONICA BEDI talks about her life and the new adventures she plans to take!
Catch this Exclusive only on Woman’s Era

What’s Your Style of Crockery Says About You-
Find out what the dishes you use every say about your personality and life.
Tell us your personality type according to them in the comment section!
Know more about what the different styles of crockery say about your personality!

For more videos subscribe to our YouTube channel and get regular updates!
Click the Bell icon to never miss an update from us !

Recipe: Basil pesto spaghetti with zucchini and mint

*Ingredients*

1 pound dried pasta
1 small clove garlic
1/4 cup pine nuts
3 cups loosely packed fresh basil leaves, washed kosher salt and pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup (about 1 ounce) grated Parmesan
2 small zucchini, thinly sliced
1/4 cup fresh mint, torn

Method
Step1. Today we will make basil PESTO SPAGHETTI ZUCCHINI MINT PASTA. We need 120 grams this
spaghetti pasta olive oil, garlic chop, cherry tomato, green zucchini, basil leaf, fresh cream, pesto
sauce, salt, black pepper, and permission cheese.
Step2. Now we will take a pan, add two spoon olive oil in it and now add chopped garlic and sauté it
till it gives you a brown colour. After it turn brown colour, add zucchini, mint, cherry tomato and
basil. Give it a toss and add vegetables stock in it. Let it look, then add pesto sauce, cream, salt and
pepper and toss it well.
Step3. Now our basil pasta spaghetti zucchini and mint pasta is ready, garnish it with cheese and
serve.

Courtesy: Chef Brijesh Naugain
Restaurant: The Tipsy Elephant
Editing By: Yash Deep Singh

Get ready in style with the help of our brilliant Makeup artist.
Be party ready & get your groove on with us!

SKR (Salmon Katsu Roll)

· Sushi rice-120gm

· Nori sheet-1 no

· Sesame-2 gm

· Salmon long cut-15-20 gm

· Flour-2 gm

· Egg-1 no

· Bread crumbs-10gm

· Tonkatsu sauce-5ml

· Wasabi mayonnaise-10gm

· Cucumber-10 gm

– Japanese Ginger

Method:
First we will take Salmon and cover it with beaten egg and panko bread crumbs than deep fry it, after that take cucumber and peel the skin of it. Now take a Noori sheet ( sea weed sheet) now with wet hands with water we will take an 100 to 120 gms of sushi rice and apply on it flat it well now we will flip it and apply tonkatsu souce on it then green leaves then fine julienne of cucumber the we will put salmon on it and with the help of sushi mat we will roll it gently after. After cutting into 8 pcs it is ready to serve with japanese ginger and wasabi

chef Nishant Choubey & Shoji Morita

Resturant: EN

Editor: Arushi Sharma

Videographer- Ramesh Sharma

Our fabulous makeup artist shows us how to achieve the perfect bridal look for your special day!
Get beautiful with us!

Join the team of Woman’s Era, as they work to create a masterpiece of art for the upcoming issue of our magazine!
Meet our Gorgeous Models and Creative Team who get all the magic done behind the scenes!
Tune into the madness behind the screen!

Red Velvet

Ingredients:

1 cup maida (200 gms)

21/2 tsp cocoa powder

pinch of salt

Butter milk (4 tsp curd and 4 tbsp milk)

2 tsp colour (raspberry red)

1 tsp vanilla essence

1 egg

Sugar (120 gms)

Coffee 80 ml oil

1/2 tsp soda

1/2 tsp vinegar

Method

1. Sieve maida, cocoa powder, salt.

2. Beat sugar, oil, egg and butter milk together.

3. Add colour in batter followed by soda and vinegar (Mix it together and then add) and vanilla essence, mix all the ingredients with a spatula.

4. Add dry ingredients into the bowl of wet ingredient in two parts and mix it well.

5. Pour in cup cake mould and bake it in a preheat oven at 180’ for 45-50 minutes.

Courtesy: Pooja Agrawal

COMPANY NAME: Bakes and Crumbs

Editing By: Yash Deep Singh

​