Aneela Nike Post: March 2016

Here are some interesting trivia about Titanic’s tragic disaster and the concept of wristwatches. And also the international beauty and slimming franchise – Relooking, has been launched in Goa by two enterprising ladies, who are sure to make a big success of this brand in Goa. Soon one will be able to see more slim, fit and beautiful women in Goa!

Titanic’s destiny was predicted 14 years prior

Titanic’s tragic destiny in 1912, killing more than 1500 people, was warned in a book 14 years before suggests a recent report. In a spooky coincidence, the disaster reflected a story told in Morgan Robertson’s novella - Futility, which was published in 1898, it’s reported. Eerily, the ship in the book was named Titan, just two letters different to the iconic sunken ship - Titanic. In the book, the boat hits an iceberg on the starboard side of the ship on an April night. This was exactly the same reason why Titanic sank. The similarities get even weirder as the fictional boat collapsed 400 nautical miles away from Newfoundland, the same location that the Titanic was wrecked. The author was accused of clairvoyance, but he claimed that his story was purely based on his knowledge of maritime practices and shipbuilding. However it’s an interesting coincidence.

The advent of Wristwatches

It’s very common to wear a wristwatch. But have you ever given a thought about how did it all started? The concept of the wristwatch goes back to the 16^th century in England. Interestingly, wristwatches were originally worn by women, while men exclusively used pocket watches. However, the first World War was instrumental in pushing the necessity of a wrist watch among men as well as British soldiers needed it to synchronise artillery attacks. By the end of the war, almost all enlisted men wore a wristwatch, and after they were demobilsed, the fashion soon caught on and evolved over the years.

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(Promo)

100% Mag Relooking VUK 02.mp4

Relooking – ‘Beaute Minceur’ now in Goa

Relooking – a beauty & slimming centre is an expert network of international repute, all the way from Paris, that has successfully established its presence across 20 countries with proven expertise of setting up 100 successful stores and guaranteed effective results from the very first session. Relooking is now in the Goa to give the international touch to the people here..

Established under a partnership of Priyanka Otavnekar and Suchita Narvekat, the Relooking centre was launched on 1^st March at Models Legacy, Taleigao. It is open on all days from 9.30 am to 8 pm.

A premier French beauty franchise covers various aspects from slimming to anti-aging, providing a complete new range of products and services. Relooking aims at redefining the set norms of beauty treatments in the weight loss industry.

Relooking provides its franchise owner with all the hands-on training needed to run the outlet, explaining the procedures and the various technological instruments as well as products used. The equipment is top notch and the products are well explained. The service provided are facilitated by the use of latest technology that ensure a serene feeling of self confidence; providing an end to end service of coaching on nutritional rebalancing, BMI analysis, volume loss programmes, anti cellulite programme, cryo care, lipocavitation, cosmetic face lift and much more.

The brand opened its first slimming beauty centre at Valence in 1986. The opening of its first pilot centre in 2009; and later in 2010 launched the first Relooking centre on trademark licence. The Director, Gregory Olagnon for the last decade knows the facets of aesthetic activity right from sale of the equipment to distribution of cosmetic brands and setting up of institutions at multiple venues.

For more information contact on the following nos: 0832 2233506 / 07887555833.

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Picture Post:

Rajwada in Sawantwadi, Maharastra, India

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Though I am not a culinary blogger nor is this a food blog; however I am tempted to post these two popular recipes from the South, sent to me by a reader. One is a popular non-vegetarian dish from Kerala the other vegetarian dish which is popular in Tamilnadu and Kerala.

Thalassery biryani

Thalassery biryani is a rice-based dish blended with spices and chicken. As it is the only biryani recipe in Kerala cuisine, it can also be called Kerala biryani. The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice – a short grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice as others do. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region due to the influence of the Muslim rulers of Mysore and Arkot. Thalassery biryani is a cultural embodiment and is the reminiscent of foreign influences in Malabar. It is also a reminder of Mughal-Arab cultural influence in north Kerala due to trade that lasted for many centuries and the emigration to the Middle East of locals from 1970 onwards. Besides Thalassery seaport was an export trade centre for spices, where a convergence of European, Arab and Malabar cultures met.

How to make Thalassery Biryani at home?

Ingredients:

*Boneless pieces of Chicken *Kaima rice *Big onions *Tomato and green chilli *Ginger and garlic (grated) *Tumeric powder, garam masala & chilli power *Bay leaf, cinnamon and cardamom *Yogurt, salt, curry leaves and sauf.

Method:

*Soak rice for 10 minutes and drain

*Make a paste of chilli powder, turmeric powder, one tablespoon lemon juice and salt.

*Marinate the chicken in this paste for an hour.

*Heat oil in a pan. Shallow fry the marinated chicken and keep aside.

*Heat ghee in the pan. Add bay leaf, cloves, cinnamon, sauf and cardamom. Wait for them to crackle. Add one sliced onion. Add the soaked rice and water. Pressure cook till the rice is ¾ done.

*Heat ghee in the pan. Add the remaining onions, green chillies slit length-wise, ginger garlic paste and stir well. Add chopped tomato pieces and cook for a minute.

*Add freshly chopped coriander and mint leaves. Next, add garam masala powder, yogurt and salt. Allow the mixture to cook well.

*Now, add the fried chicken pieces. Cover and cook the chicken in the gravy.

*Take a heavy-bottomed pan and add this chicken along with gravy and serve.

*Add a layer of cooked rice over it. Sprinkle chopped coriander leaves and lemon juice. Top it with another layer of rice. Add fresh onions, a few drops of food colour, raisins, cashews and serve.

Avial

This is strictly for those vegetarians and non-vegetarians who want who want to skip meat and fish for a bit and tuck into vegetarian delicacies. The art of making Avial is simple. Avial is a dish which is believed to have originated from Kerala which is common in Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

The art of making Avial is simple.

Ingredients:

*Carrots 100 gm *beans 100 gm *yam 100 gm *drumstick 100 gm *White pumpkin 100 gm *snake gourd 2 *raw banana 8 * coconut: grated *green chilli 1 cup chopped *jeera 2 tbsp *curd 2 tbsp * coconut oil 100 gm *curry leaves 3 sprigs, salt to taste.

Method:

*Cut the vegetables like carrots, beans, yam, drumstick, white pumpkin, snake gourd in thick, long strips and boil them.

*Make a coarse paste of coconut, green chilli and jeera.

*Add curd and this paste to the vegetables.

*Cook well and for seasoning temper it with whole jeera in coconut oil.

Readers who wish to try out different cuisine and taste various types of dishes may try it out. Happy eating!

Also read: All about food

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Oil for all seasons:

Today there are many branded and attractively packaged oils, but coconut oil has been used in India, especially coastal areas for ages. It is a multi purpose oil, used in cooking, hair care, skin care, massaging and even medication too.

It suits all hair and it nourishes the hair, boosting hair growth, helps to rid of dandruff, dry scalp and providing nutrition and giving a shiny sheen to hair.

It is also good for skin care, especially people with dry skin. It tends to keep the skin smooth, soft, supple and glowing.

It's excellent for body massage. People apply it normally or sometimes warm it a bit. Either way it works for your body, hair and skin. A weekly application is ideal.

And the best thing about coconut oil is, its natural. In the coastal states its still widely used. Forget the branded oils, cream and gel, try coconut oil and feel the difference. And it's back in fashion too not only in India but abroad too.