Linda Evangelista Stages a Long-Awaited Comeback via Fendi’s Baguette Handbag Campaign

Linda Evangelista Stages a Long-Awaited Comeback via Fendi’s Baguette Handbag Campaign

We’ve been praying for a Linda Evangelista comeback for years. We’ve been hoping it comes in the form of the cover of British Vogue. But the supermodel’s spectacular return has arrived in the form of a Fendi campaign. Surprising us to no end, the brand secured the modeling legend for Fendi’s latest ads shining a spotlight on the iconic Baguette handbag. Linda reunites with Steven Meisel for the occasion with styling by none other than Carlyne Cerf de Dudzeele. For the chic campaign image, Linda showcases silver sequin variations of the bag originally created by Silvia Venturini Fendi in 1997. IMAGE: DESIGNSCENE.NETMembers of our forums couldn’t believe their eyes. “The queen is back!” proclaimed caioherrero.“Speechless,” said helmutnotdead.“This just brought tears to my eyes!” voiced kokobombon.[ Not a tFS forum member yet? Click here to join! ]“Shaking, crying, throwing up. What a spectacle!! La Linda and Meisel reunited at last and we get Carlyne to top it off? I’m too ecstatic to form objective criticism or full-length sentences, this is just easily the most exciting campaign I’ve seen in years,” raved aracic.“Linda can do no wrong in front of Meisel’s lens. Glad she’s back,” approved cottonmouth13.“Glorious! How wonderful to see Linda Evangelista back on the scene and with Steven Meisel nevertheless. You just know she felt comfortable posing for him!” exclaimed vogue28.“Linda is just so dynamic, you can’t look away. Her eyebrows alone in this shot are doing more for the camera than some popular models have managed in their entire careers,” KINGofVERSAILLES pointed out.“The greatest model shows the girls how it is done. Welcome back, Linda,” declared Paul Lintag.Join the celebration and await more from the campaign here.

Rice Puri | Rice Vada

Rice Puri | Rice Vada

Puri or Poori is the quintessential deep fried, puffed bread in the Indian subcontinent made with whole wheat flour dough. Of the many variations like Luchi, Bhatura, bedmi, etc., Vade is the Maharashtrian special. These unique pooris are traditionally made of rice flour (also called Tandalache Vade), and sometimes with a mix of various lentil and cereal flours. The classic combination is to pair the Rice Puri with a robust curry, especially that of legumes/sprouts/lentils or with an usal. The recipe of this spiced Rice Vade is not that difficult and can be made in place of your regular wheat puris too, once a while.

About Rice Puri

Whenever I make Rice Puri or bhakri at home, I usually make the black peas curry or Usal that goes as a perfect accompaniment with these breads.

As rice is called as ‘tandul’ in Marathi, the Rice Poori is also referred to as the Tandalache Vade in Maharashtra. You can also call them as Rice Vada (singular) or Rice Vade (plural).

But don’t confuse Vade with the vada, which can be varieties of batter-coated spiced fritters like Batata Vada, Dal Vada, Sabudana Vada and the likes, or the popular South Indian savory donut Medu Vada.

Rice Vada is also a specialty in the Malvan-Konkan regions of the Indian coastal belt. Gluten free and vegan too.

Make these rice vade and pair them with a sprouts or legumes curry or usal accompanied with onions, lemon slices or a pickle and a serving of the refreshing Solkadhi.

More on Rice Vada

The main ingredient in these Vade is obviously the rice flour, which is mixed with spice powders like coriander, cumin, fennel, fenugreek and salt. This mixture is then kneaded into a smooth and even dough with hot water. Finally, the dough is kept to rest for about half an hour or more.

This is how even my mother makes Rice Puri as well as rice bhakri (rice flatbread). The only modification is that the bhakri dough does not have spices. One of the incentives to opt for gluten free flours like rice or millet flour is that the kneading time reduces. Thus, a rice flour dough is made faster than a whole wheat flour dough.

There can be some variations in the preparation of the Rice Vada. Mine is a quick and easy recipe. It does not have urad dal (black gram) flour and gram flour as well. Hence, not the typical Malvani Vade.

The crisp outer texture and the soft inner texture makes the Rice Vada a perfect bread for any coconut-based curry or vegetable dish. Vegetarian options also include pairing these with vatanyache sambar/usal or vatanyachi amti.

Step-by-Step Guide
How to make Rice Puri

Prepare dough

1. Mix the spice powders – 1 pinch fenugreek powder, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder and salt with 1.5 cups of rice flour in a bowl.

2. Heat 1.5 cups water till its begins to boil. Add the hot water to the rice flour mixture and with a spoon, stir well. 

Cover the bowl with a lid and keep it for 20 to 25 minutes or till the mixture become warm.

3. Add 1 teaspoon oil or ghee to the rice flour mixture. Begin to mix everything with your hands.

4. The mixture will be a bit hot or warm while kneading. Knead till smooth and even keeping in mind that the heat can be handled by you.

Apply a little oil on your palms while kneading. Cover and let the dough rest for 25 to 30 minutes or more, till it cools completely.

Make Rice Puri

5. Make small or medium balls from the dough. Keep the balls covered with a lid. Keep oil for deep frying in a kadai or pan. 

Then, apply some oil in your hands or on the ball. Place the ball on a zip lock bag or plastic sheet.

6. With your fingers or palms, flatten the ball to a round size till you get the shape of a poori. The poori should not be thick nor thin.

7. Apply more oil if required while flattening the dough. You can also keep the dough between two sheets of plastic or zip lock bags and then roll gently with a rolling pin.

Fry Rice Vada

8. Gently remove the puri from the plastic sheet and slide into the hot oil.

9. Add only 1 or 2 puris, depending on the size of your kadai. Wait for the puri to begin puffing up. Then, gently press and nudge the puri in circular motion, so that it puffs completely.

10. With a slotted spoon, turn over the puri and fry the other side. On this side also, you can press and nudge the puri, if it did not puff completely the first time.

11. Flip the puri once or twice more, till you see a pale golden color.

12. Remove and drain the puris on paper towels to remove excess oil.

13. Serve Rice Puri or Rice Vada hot with any beans or legumes curry like usal or amti.

More Similar Recipes To try!Moderate • 4 hrs 40 minsIndian BreadsMangalore Buns (Sweet Banana Buns)Moderate • 8 hrs 30 minsNavratri & Fasting RecipesSabudana Thalipeeth | Sabudana Roti30 minsIndian Breadsjowar roti50 minsIndian Breadsbajra roti | bajra bhakri

Cabbage Kootu Recipe | Cabbage Dal

Cabbage Kootu Recipe | Cabbage Dal

South India has myriad ways in which it uses lentils and vegetables, just like the rest of India. Also, each region in South India has its own way of preparing dishes with dals and veggies being the hero ingredient in them. One such preparation is the kootu, which is typically a lentil dish with any vegetable, coconut, herbs and spices. This Cabbage Kootu is a delicious variation made with cabbage, moong lentils, coconut and spices.

What is Kootu

Call it ‘Kootu Curry,’ ‘kootukari’ or ‘kootu,’ this traditional dish from the South Indian cuisine simply means a thick vegetable and lentil/legume curry. When literally translated, ‘kootu’ means ‘a combination/mix.’

Hence, a typical kootu recipe would primarily mean a mix of veggies, legumes or lentils simmered in a lightly spiced coconut gravy. Kootu is a classic dish which is a part of many religious festivals and also special occasions like weddings, etc.

The vegetables range from cauliflower, cabbage, green beans to raw banana, elephant foot yam to White Pumpkin, yellow pumpkin, bottle gourd, snake gourd, chow chow. Various mix vegetables, leafy greens are also preferred to make kootu.

The lentils and legumes like black chickpeas, black eyed beans, chana dal, tur dal, moong dal, etc are some varieties that are commonly included. One of the variant is this Cabbage Kootu made with yellow moong lentils and cabbage.

Since the dish is South Indian in nature, the preferred cooking fat used for this dish is coconut oil. Along with this, other staple regional ingredients that are added in a kootu are fresh coconut, curry leaves and mustard seeds. The flavor profile of this dish is towards the non-spicy bit, sometimes slightly sweet too.

About Cabbage Kootu

This Cabbage Kootu, which also has a ground coconut paste and spices, is of thick consistency. Just like a kootu is supposed to be. I cook both the cabbage and the dal together, but you can cook them separately as well. You can cook both these in a pressure cooker with just 1.5 cups of water.

I also prepare the Cabbage Kootu with moong lentils. However, you can use tur dal (pigeon pea lentils) or half-half both of moong dal and tur dal as well. I would also mention that the taste of cabbage in this dal is not that prominent.

Cabbage Kootu is also a vegan recipe since all the ingredients used in preparing this dish are plant-based. In addition to this, another mix vegetables and lentil curry recipe that is common at my home is this Poricha Kuzhambu.

This recipe of Tamil Nadu style Cabbage Kootu is quite easy. You can cook the lentils and cabbage together in a pot on the stovetop (like in this recipe), Instant Pot or a stovetop pressure cooker. It tastes amazing with a basic steamed rice, a side of some veggie stir fry/roast, a pickle and some papadums.

Step-by-Step Guide
How to make Cabbage Kootu

Cook Cabbage and Moong Dal

1. Rinse ½ cup moong dal a couple of times in water. Then, add the lentils in a thick bottomed pot or pan.

2. Next, add 2 to 2.5 cups chopped cabbage. Also, add ¼ teaspoon turmeric powder.

If you prefer, cook the moong dal and cabbage in a 3 litre stovetop pressure cooker with 1.5 cups water on medium heat for 3 to 4 whistles. When the pressure falls naturally in the cooker, then only open the lid.

If you have instant pot, cook the lentils and cabbage with 1.5 cups water on manual mode on high pressure for about 10 minutes. After the pressure cooking is complete, let the pressure drop naturally – about 20 minutes and then open the lid.

3. Pour 2 to 2.25 cups water.

4. Place the pan on a stovetop. Cover it with a lid.

5. Simmer on medium or medium-low heat till both the moong dal and cabbage are cooked.

6. Check and stir at intervals, while the cabbage and dal is cooking. If required, you can add more water.

Make Coconut Paste

7. Take ¼ cup grated fresh coconut, 1 to 2 chopped green chilies (½ to 1 teaspoon chopped) and 1 teaspoon cumin seeds in a chutney grinder jar.

Add 2 to 3 tablespoons water. To make the kootu taste spicier, add 3 to 4 green chilies.

8. Grind to a smooth and fine paste. Cover and keep aside.

Make Cabbage Kootu

9. The moong lentils need to be softened well and become mushy. Mash the moong lentils with a spoon. There should not be any separately visible moong dal.

Cooking moong dal and cabbage takes about 40 to 45 minutes on medium-low heat in a pan on the stovetop.

10. Now, add the prepared coconut paste.

11. Season with salt.

12. Mix very well. Add some water at this step, if the dal looks very thick.

13. Simmer on low heat for 4 to 5 minutes. Stir at intervals so that the dal does not stick to the bottom of the pan.

14. Then, add 2 teaspoons rice flour. Rice flour is optional and you can skip if you want. It is used for thickening.

15. Mix very well and cook the kootu for 5 to 6 minutes or till the dal comes to a gentle boil.

Stir while dal is cooking, so that the lentils do not stick to the base of the pan. Switch off the heat and cover the pan.

Temper Cabbage Kootu

16. In a small frying pan, heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

17. Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use sesame oil (gingelly oil), peanut oil or sunflower oil.

18. Then, add 10 to 12 curry leaves and a pinch of asafoetida. Stir and switch off the heat.

19. Pour the tempering with the oil in the Cabbage Kootu. Cover the pan for 5 minutes so that the tempering flavors infuse in the kootu.

20. Add 2 tablespoons chopped coriander leaves and mix well. Coriander leaves are optional and you can skip if you do not have.

21. Serve Cabbage Kootu hot with steamed rice.

Expert Tips

For the best flavor and taste, preferably make the cabbage kootu with unpolished moong dal. Make sure that the mung lentils are within their shelf life and not old.Instead of green cabbage, this recipe can also be made with purple cabbage. Cook the moong dal till it is nicely softened and becomes mushy. The lentil grains should not be separately visible.This recipe has the use of rice flour in it to thicken the curry. You can skip it, if you want.To make the tempering, you can also use sesame oil, peanut oil or sunflower oil in place of coconut oil.Garnishing can be done with some chopped coriander leaves. If it’s not there at your home, don’t add it.More South Indian Lentil Varieties To Try!Moderate • 8 hrs 55 minsChickpeas RecipesKadala Curry | Kadala KariModerate • 30 minsDal (Lentils) & LegumesTomato Pappu | Tomato Dal25 minsDal (Lentils) & Legumesparippu curry recipe, how to make parippu curry | moong dal curryEasy • 30 minsDal (Lentils) & Legumesdrumstick dal

17 Easy Hairstyles When You Just Can’t Even

17 Easy Hairstyles When You Just Can’t Even

There are days when we just can’t even. It’s a feeling that’s extremely common on Mondays or after a late night out. And it’s a mood some experience on a regular basis (no judgment). Feeling like a sloth isn’t troublesome when it’s the weekend and we can spend the day in our PJs binge-watching box sets. But it’s a problem when we have work, class or a formal function where we need to look presentable. When just getting out of bed feels like a monumental effort, we aren’t going to bother with hair tools and 15-step hairstyles. We want effortless hairstyles. If they can disguise unwashed hair, even better.Most of us have a default hairstyle for lazy days, but it’s good to have more than one in your repertoire. The beauty of these easy hairstyles is that there’s no need to consult YouTube tutorials to create them. Just brush, twist and fasten accordingly, then get out the door. In addition to requiring next-to-no effort or time, they’re polished enough for a variety of occasions. Don’t be surprised if you find yourself working them into your routine even when you’re in a more ambitious mood.Scroll down to see 17 effortless hairstyles for when you can’t be bothered.Images: Imaxtree Rocking curly locks? Twist them up into a structured top knot. Let a couple coils hang down for a more effortless vibe. Half updos are once again in style. Middle part your hair, then pull back both sides of your locks and join them in the back. The trick is to leave a few strands in front to frame your face. If you’re an expert at braiding your hair, this low ponytail should be a piece of cake. Only weave a small section just below your neck, then let the rest of the ponytail hang free. Gather your strands into a low ponytail, but forgo pulling them through the elastic that last time. It’s like having a bun AND a ponytail. Take the polish out of a classic ballerina bun by pulling a couple of strands loose. Nothing sets off middle-parted hair like a bold hair pin. Flaunt it only on one side or balance things out with a matching set. No need to get out the hair tools. Embrace your hair’s texture and length by wrapping a headband around your head so it sits just behind the hairline and the tail is behind one ear. If you don’t have one with a tail, recreate the look with a long piece of ribbon. Now is not the time to attempt a perfect swirled bun. Part locks down the center and gather them at the nape of your neck with an elastic. Instead of pulling your hair all the way through wrap the elastic around strands to form a knotted bun. Quit trying to shellac every hair in place. Focus on tying the bulk of your hair back, leaving a few strands loose on one side of your face. It’s OK if more pieces come out throughout the day. Experimenting with parts can create a multitude of chic hairstyles. Try a sharp side part with lengths gathered at the back of your head. Pro tip: A stroke of bold eyeliner across lower lash lines will wake up your face after a long night. The humble bobby pin can create an elegant look by keeping layers where they should be. For visual interest, stack a couple of bobby pins together. Bring retro vibes without spending ages in curlers. Part locks down the center, then pin the front sections of hair on either side of the part to the back of the head. If lengths aren’t cooperating, tuck them into your shirt collar.  No energy to blowdry? No problem. Quickly towel dry hair so there are no drips, then scoop strands back into a low bun. Leave the ends untucked so they angle down toward the back. Then you’re ready to go out the door. The best hairstyles flatter your face. So try focusing on the front layers rather than the ends. One of the simplest styles is a deep side part with long layers swept across your face. If your roots are greasy, give them a refresh with dry shampoo to prevent a plastered effect. No matter how lethargic you’re feeling, all it takes is one simple step to push a headband back over your hairline. Showcase your hair’s natural texture by leaving it down. Add a little something to the look by parting strands on the side, then take a small section from one area and pin it across to the other. It’s easier to wash and go with short strands, but cropped locks still need attention. One low-maintenance option is to gel strands back slightly over one side of your head. It creates movement, shows off your face shape and only takes minutes.

8 Hair Products That’ll Make You Want to Go Gray

8 Hair Products That’ll Make You Want to Go Gray

Gray, silver or white locks aren’t exactly #hairgoals. During last year’s Cannes International Film Festival, Andie MacDowell made a big statement by embracing her gray locks on the red carpet. The striking hue actually made her coils appear bouncier and shinier. But, just like with any other color, you need the right gray hair care products to maintain your strands.Whether you simply want to highlight a few locks or go full-on gray, there are several products you need in your hair care arsenal. First, it’s important to realize that gray- and silver-hued manes can get a little brassy, just like blond locks. That’s where blue or purple products come in handy. We love Aveda’s shampoo and conditioner pairing to keep your strands shining all day (and night) long.Since going gray usually comes with age, you need to treat some of the other common hair woes. Like reversing all that damage your locks have seen over the years. Look for leave-in treatments that focus on nourishing your stressed out tresses. You should also opt for styling products that condition as they help set your preferred ‘do in place.Keep reading to discover the absolute top gray hair care products. Philip Kingsley Elasticizer Deep-Conditioning Treatment, $30 at Philip KingsleyDesigned for Audrey Hepburn, this pre-wash treatment transforms damaged hair. It works in just three minutes and can double as an overnight conditioner. It strengthens your mane while reducing breakage, increasing shine and adding bounce. Aveda Blue Malva Shampoo, $65 at AvedaLooking to amp up gray locks? Add this shampoo to your hair care routine. It gives silver strands a brightening boost. Plus, the scent will definitely perk up your senses. Aveda Blue Malva Color Conditioner, $32 at AvedaMake sure to follow up with the brand’s silver-enhancing conditioner. Its blue malva and coneflower formula imparts moisture and brightness. Which leads to softer and more manageable strands. Alterna Haircare CAVIAR Anti-Aging Replenishing Moisture CC Cream, $44 at SephoraIt’s important to incorporate anti-aging hair products into your mane regimen. This leave-in treatment and styling cream corrects and perfects. It reduces breakage, provides heat protection, adds shine and smooths frizz. Rich in vitamins, minerals and omega fatty acids, the formula restores hair’s lipid layer to its optimal state. Clairol Shimmer Lights Violet Toning Mask, $11.30 at Ulta BeautyThis affordable mask boasts violet pigments that neutralize brassiness, a common problem for gray locks. There’s a mix of lavender extract with jojoba, coconut and argan oils. It nourishes, tones and detangles as it conditions so you’re left with silky, smooth strands. Oribe Silverati Illuminating Pomade, $39 at NordstromOribe knows gray hair. Take this flexible hair pomade with unique silver pigments to highlight and add glossy shine. There are also conditioning agents to revitalize brittle strands. So you can strengthen your mane and reduce frizz and flyways while styling your locks. Amika Supernova Blonde Purple Moisture and Shine Cream, $26 at SephoraBanish brassy tones while taming frizz with the brand’s beloved cream. The weightless leave-in treatment supplies softness and shine. It’s all thanks to its amino acid complex that protects dry, stressed strands plus vitamin- and antioxidant-packed sea buckthorn for healthier hair. Better Not Younger Silver Lining Purple Butter Masque, $36 at SephoraThe brand combines its proprietary nut-butter blend with green coffee, folic acid, niacinamide, argan oil and lavender to keep silver hair hydrated, silky and bright. Consider the citrus-woodsy scent just the icing on the cake.