Tinted Moisturizer – DIY

My beauty notes are going to be super quick, which contain super quick recipe for my own personalized tinted moisturizer!

Why would I need to make my own tinted moisturizer, here are few(there are many but mainly two) reasons:

  1. Blessed with super dry skin; hence no BB cream, tinted moisturizers ever worked for me alone, I always had to layer with a heavy moisturizer first
  2. My heavy coverage foundation is nearing it’s best before date

See how difficult life is? Hence I came up with a quick, easy, everyday tinted moisturizer. What you will need? 1. your favorite moisturizer and 2. your favorite heavy coverage foundation(liquid). My current moisturizer is Pond’s Silk Cream into which I will mix L’Oreal Paris Infallible Liquid Foundation. You can work out the proportion of two ingredients according to the need; I mix one drop of foundation to the amount of moisturizer which will be enough to cover my face and neck.

DIY Tinted Moisturizer

Mix two moisturizer and foundation on back of your palm with finger and apply. No layering, no blending, no worries of going overboard on normal work days. It is better to mix on the go, whenever you require to put it on, not needed to be mixed and stored in much quantity. The coverage can be changed from light to medium by increasing the amount of foundation and you will have your own personalized tinted moisturizer!

Would you dare to try this DIY? I would love to hear your experiments to discover your perfect tinted moisturizer.



Non-sticky Sabudana khichdi

Weekend kitchen notes: Sabudana(pearl sago/pearl tapioca) khichdi which looks and tastes very simple is actually very tricky to cook. After too many failed attempts to cook non-sticky sabudana khichdi, I finally found a trick around it. The basic and important thing to be very careful about is to soak sabudana correctly. In these notes you’ll find perfect soaking and the trick to make it non-sticky. This recipe is derived from Maharashtrain cooking style.


  1. Sabudana(Sago), 1 cup
  2. Groundnuts, ½ cup
  3. Potato, 1 big, chopped in small cube shapes
  4. Green Chillies, 2, finely chopped
  5. Oil, 3 tbsp
  6. Salt, 1 tbsp
  7. Sugar, 1 tsp
  8. Lemon, juice few drops
  9. Coriander leaves


Sabudana needs to be soaked for minimum of 5-6 hours. It is a good idea to soak it overnight, and cook for breakfast. Wash sabudana and drain water off. Pour fresh water, the water level should be just enough for sabudan to be dipped completely. Cover the lid and leave it for 4-5 hrs. This amount of water will make sabudana perfectly moist and not make it sticky. In the pictures below first I have the sabudana, note the level of water. The second picture is after 5 hours, in which water is completely absorbed by sabudana and it has swollen.

Sabudana soaking


First it is to do with ground nuts. Slightly roast groundnuts on tawa pan. Once they are cold rub them in palm to remove the brown cover. Grind them, not very fine, it should have sand like texture, not to make it a powder. Mix groundnuts, salt, sugar in sabudana bowl(already soaked for 5 hours). Groundnuts will form a coat around sabudana and keep them apart, this is the trick for making the khichdi non-sticky!Sabudana mixture

Now to actual cooking, heat oil in a non-stick pan. Add chopped potatoes in, stir, turn the flame to low and completely cover the pan. Leave it for 3-4 minutes, this way potatoes will cook and it is not required to boil them separately. Once potatoes are soft, add chopped green chillies, stir and wait for 1 minute. Finally add sabudana groundnuts mixture to pan and stir properly. Let the khichdi cook for 7-10 minutes, keep stirring. Once done, add chopped coriander, squeeze a few drops of lemon and serve hot with sweet-sour curd.

Sabudana KhichdiSabudana Khichdi

Do you also have secret trick for non-sticky sabudana khichdi? Care to share? 😉


Veg Lasagna from scratch

Test 1, kitchen notes on lasagna making for first time, was it success? See the picture at the end of post.

Two part recipe, first pasta second sauce, then both layered together to bake a beautiful lasagna.



  1. 1 cup flour (+1/2 cup flour for rolling)
  2. 2 egg
  3. 1 liter water(for boiling pasta)


Take one cup flour in a blow and make a small well, break eggs and pour in the well. Use a fork to mix together, then knead the mixture with heel of your palm to form a dough. Leave the dough alone for 3-4 hours in a covered blow.

After 3-4 hours, take out the dough and knead for 10-12 seconds. Now roll it as thin as you can, if it sticks sprinkle dry flour and roll.

Pasta dough

You can make different shapes if using for other pasta, since here I will be using it for lasagna I’ll keep it plain.


Next step is to induce water in pasta, but do this only after sauce it ready.
Boil water in a sauce pan, and in another big bowl keep ice cold water. I put the cold water blow in fridge for 30 mins.  When water comes to boil turn the heat off, and drop the pasta  in boiling water, wait for 2 seconds, and drain hot water, or just take out the pasta from hot water and immediately put in cold water. Let pasta be in cold water for 2-3 seconds and take it out. Done, pasta is ready to be layered in lasagna.

Tomato sauce

This is pretty simple sauce and I make it all the time for macaroni.


  1. Tomatoes, 5-6 big, very finely chopped
  2. Carrot, 1 medium(optional), very finely chopped
  3. Onion, 2 medium, chopped lengthwise
  4. Garlic cloves, 3-4, slightly crushed (just press them with knife or spoon)
  5. Green chillies, 2 medium, 1 cm length chopped
  6. Olive oil, 3 tbsp
  7. Oregano, 1 tsp (I used dried leaves)
  8. Salt, 2 tsp
  9. Sugar, 1 tsp


Keep the flame low all the time. Heat olive oil in a sauce pan, or kadai, add garlic stir fry for 2 minutes. Add onions, and green chillies, fry till onion turns translucent. Now add tomato, carrot, salt and sugar. First tomatoes will leak water, simmer till the mixture starts to turn in thick sauce texture. I usually press tomatoes while stirring. The mixture should turn into sauce in 20-25 minutes. Add oregano and then cook for another 2-3 minutes before turning it off.

Tada! sauce is ready to add glamor to pasta.



  1. Pasta, cooked as described above
  2. Sauce, as described above
  3. Red chilli flakes
  4. Processed Cheese, as much as you want
  5. Cream cheese, as much as you want
  6. Green bell pepper,  1/2 grated (I only added this for color)


Preheat oven at 180 degree Celsius. To layer the lasagna, I used a cake mold, first put a layer of pasta that you have taken out from cold water, for next layer spread tomato sauce, next put cream cheese, next grate processed cheese, then add grated bell pepper, and sprinkle little chilli flakes. Repeat this layering process until you run out of sauce and pasta, just make sauce first and last layer are of pasta. On top of last layer grate some more cheese and sprinkle oregano flakes.  Send the lasagna into oven for 20 mins.

Veg Lasagna

Veg lasagna

Take lasagna out from the mold, and cut it to serve. See the beautiful layers yet? Let me know if you try this method, I would love to know how your own lasagna from scratch would turn out.


Revlon Colorstay One Stroke Defining eyeliner – Blackest Black and Blooming Blue

My make-up notes in this post is about eyeliners (which one can guess by title of post 😉 ). I’ve come to believe that somethings do not exist; perfect moisturizer for dry skin and a perfect smudge free liner/kohl. Manufacturers strive to achieve perfection and with every result they claim success, but I cannot believe without trying. In the process of rejecting their claims, we tend to try and trash them with the tested proof. Let’s see what are the results of Revlon Colorstay One Stroke Defining Eyeliners.

If above paragraph made you dizzy I have achieved my goal! 😀

Ok, on the serious note, I’ve always wanted a good blue eyeliner which would stay on eyes till I struggle to remove it before going to bed, but this happens only in perfect world. I got two Revlon Colorstay One Stroke Defining Eyeliners; Blackest Black and Blooming Blue.


Revlon Colorstay One Stroke Defining eyeliner Blackest Black and Blooming Blue

Blackest Black is true to its name, it is the blackest I own and oh so smooth. Also I need only one stroke to apply it evenly, it is so creamy I need to be very careful and apply with a very light hand, you may mess it up even with a slight more pressure.

Blooming Blue gives a very flattering blue finish, even on my medium skin tone it comes out bright. This is also very creamy and smooth in application like Blackest Black.


Both the eyeliners have long staying power, I’ve worn them up-to 10 hours (my office hours), after which I removed. But I’m sure the liner would have stayed in there for more hours if not removed. They do smudge a bit on lower lash line, on upper lash line the liner stayed as it is for 10 hours. For removing these I use my trusted Olive oil.

I really like Revlon Colorstay One Stroke Defining Eyeliners, they live up-to the claim; One Stoke is all you need. Couldn’t they be priced a little less, isn’t Rs 600 per liner much? Have you used Revlon Colorstay One Stroke Defining Eyeliners? I would love to know what is your experience with them.


Chokha – Baked Brinjal

In my kitchen notes today I’ve a healthy no fry no oil dish. Recipe coming directly from Mother in law (with tiny tweeny edits by me). This is not a quick food, but worth the time it takes to cook, note that only time not efforts, which are very little. Fairy simple colorful ingredients and no masala.

Should be enough for two people (one man one woman)


  1. Brinjal – 1 big round
  2. Tomatoes – 2 medium
  3. Potato – 1 big
  4. Ginger and garlic – 1 tbsp grated
  5. Onion – 1 medium chopped
  6. Green Chillies – 2 medium
  7. Oil – 1 tsp
  8. Salt – 1 tsp
  9. Coriander leaves


Preheat the oven at 180 degree C in toast mode(when both upper and lower heat is on). Wash all vegetables and let them dry completely . Slit the brinjal (I couldn’t find a round brinjal which is recommended for this dish) in it’s stomach, and stuff grated ginger-garlic in it. Coat brinjal, tomato potato with little oil(this is optional), place them on baking tray and position the baking tray on lower level on oven. Set the timer to 30 mins, and turn the vegetables every 10 mins, especially brinjal to make sure it is cooked from all directions. After 30 mins the tomatoes and potato will be cooked fully, but check brinjal by pressing it to make sure it is cooked, the cooked brinjal will become soft. This is how the vegetables look before and after:


Let the vegetables cool, meanwhile chop green chillies and onion. Peel the skin off binjal, tomato, potato, it should come out easily with hand. Now mash the vegetables, add salt onions and green chillies, finish it off with coriander. It is best served with bati, second best with roti.


Tada! See how simple? Please leave your feedback in comments, I would be happy to know the results and how it tasted when you tried it at your home.