Cooling Leg Gel Aaaaah Recipes

Steps:

• Combine the aloe vera gel, cornstarch and witch hazel in a small micro safe bowl and microwave until the consistency of honey, for about 2 minutes, stopping to stir every 30 seconds.
• Let cool and then stir in peppermint oil.
• Pour into and keep in airtight container.
• To use: massage on legs and feet.

Steps:

• Bring the water to the boil then add the salt, pepper, potatoes, tomatoes and onions.
• Simmer for 30 minutes.
• Allow to cool and puree in a food processor then return to the pot add the string beans and simmer for 10 minutes, until the beans are tender. Season to taste and serve.

Steps:

• ----------Preparationof cheedai-----------.
• Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
• Also roast separately 1/2 cup of urid dal and powder it finely.
• Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
• If needed, add 1 cup of fresh grated coconut.
• Add enough water to make a hard dough.
• Make equal peanut-sized balls and keep it in a clean muslin cloth.
• Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
• Cheedai is ready to eat.
• --------Preparationof Varavarisi-------------.
• Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
• Wash and clean the pulses thoroughly.
• Drain the pulses and spread them separately on a clean muslin cloth.
• In a wok, fry the pulses separately when they have dried thoroughly.
• Fry the peanuts in low fire and remove the skin.
• Discard the skin of all the pulses after they have been fried.
• Now add all the fried pulses, peanuts and required cheedais together.
• Mix with the required chilli powder, salt and hing.
• Keep it in the hot sun for 1 hour.
• This can be stored for a month in an airtight container.

Steps:

• Mix rice and water in shallow microwaveable dish.
• Arrange fish fillets in single layer over rice and pour tomatoes with the liquid and the dressing over fish. Cover loosely with plastic wrap, turn back one corner of plastic wrap to vent.
• Microwave on High 8 minute Remove plastic wrap and sprinkle with cheese.
• Cover loosely with plastic wrap, venting at one corner. Microwave an additional 4 minute or til fish flakes easily with fork and rice is tender.

Steps:

• Layer the first six ingredients in a large, buttered casserole dish, sprinkling each layer with salt and pepper.
• Mix the soup and water and pour on top.
• Cover the dish and bake at 350 degrees for 1 hour, 45 minutes.
• Remove cover and bake an additional 15 minutes.