Jennifer Lopez may be playing it cool in regards to her engagement with Ben Affleck, but apparently, she’s ready to walk down the aisle as soon as possible.Now that the pair have managed to rekindle their love 20 years after their first engagement came to an end, it seems the pop star doesn’t want to waste another second. According to a source who spoke to Us Weekly, “Jennifer will tell you she’s not in a rush to get married, but her friends think otherwise. The truth is that if Ben wanted to push this forward as early as this summer, she’d be totally down with that.”While she reportedly hopes to have a big wedding, at the end of the day, what’s most important to Lopez isn’t necessarily some grand ceremony, but rather that they get “the formalities out of the way so they can start their journey as man and wife sooner rather than later.” The insider continued, “She definitely wants a spectacular celebration at some point and money won’t be an object! They’re both committed to making this work and taking all the steps necessary to respect each other’s boundaries and learn from their mistakes the last time around.”Lopez and Affleck first met on the set of their 2002 film Gigli when the singer was still married to her second husband, Cris Judd. That summer, Lopez filed for divorce and the pair began publicly dating shortly after. By November, Affleck had proposed, but the couple ultimately cancelled their September 2003 wedding due to “excessive media attention,” breaking up officially by January of the following year. Although both went on to marry and divorce other people, the pair reconnected in early 2021, buying a $50 million mansion together in March and getting engaged for a second time in April of this year.Earlier this year, Lopez also gushed to People about how Affleck has finally provided her with the love and sense of family she’s been looking for all her life. “It’s just that we’re all in a very beautiful moment,” she said. “I feel so lucky and happy and proud to be with him. It’s a beautiful love story that we got a second chance.” And this time around, she added, “We’re older, we’re smarter, we have more experience, we’re at different places in our lives, we have kids now, and we have to be very conscious of those things. We’re so protective because it is such a beautiful time for all of us. I just feel very happy and lucky to be in a relationship that’s happy and loving, and I want to do everything I can to protect that and keep it safe. It deserves that, it really does…We hold it sacred.”This article first appeared on Vanityfair.comAlso read:17 thoughts I had about Jennifer Lopez and Ben Affleck’s rumored reunion6 Jennifer Lopez + Ben Affleck theories, addressedFrom head to toe: Here’s how Jennifer Lopez looks that insanely good at 52
“When I’m home, I make sure that half of my diet is fruits and vegetables,” says Padma Lakshmi. “I’m 51 and I think that’s why my skin now looks good because I’ve nourished it properly.” Along with her minimum intake of 2-3 liters of water per day and the regular consumption of yogurt Lassi for gut health, it’s clear Lakshmi has an inside-out approach to beauty. “People always ask me what I put on my skin and sometimes it’s not what you put on your skin topically,” she says, “it’s really what you put in your body.”Food is also the star of her topical regimen, thanks to a DIY honey mask. “It has anti-inflammatory properties; it’s a smoothing agent and exfoliant,” she says, massaging the mask onto dry skin and gently tapping: “The suction pulls out all the impurities.” Lakshmi harvested this elixir from her own beehive, which sits nestled on her New York City terrace.As a food expert, model, and TV host, Lakshmi has spent years on camera, and she’s honed her makeup routine accordingly. She starts with a Laura Mercier primer and two shades of Armani Beauty’s Luminous Silk foundation to veil hyperpigmentation and even skin tone. “When I’m going on camera, I make sure my face is extra even but when I’m not on camera I don’t really wear that much makeup,” she says. “I try to let my skin rest.”For added coverage, she blends concealer with her fingers on her under-eye area, as well as around her mouth, chin, and forehead. She etches her brows with a Dior pencil with the help of a Zadro compact mirror, before sweeping a peachy bronze shade atop her lids. Her eye look is complete with purple eyeshadow on her lower lash line—“I love purple on brown skin; I think it actually acts as a neutral”—a subtle blue-winged eyeliner (a shade by Urban Decay that she can’t live without), and a coat of mascara.When it comes to lip color, Lakshmi reaches for matte products that won’t budge throughout a day spent eating—this time reaching for a duo by Nars and Clinique. She highlights her cheeks and Cupid’s bow (a tip from pro makeup artist Pat McGrath), then adds a soft contour, and a spritz of Tata Harper’s hydrating essence. Her homemade perfume—a blend of essential oils like neroli, geranium, rosemary, and black pepper—provides the perfect finishing touch.This article first appeared on Vogue.comAlso read:10 pictures that will take you inside Padma Lakshmi’s wardrobePadma Lakshmi: “Motherhood kept my vanity in check”The secret to Padma Lakshmi’s amazing skin is her green juice recipe
The best homemade mango juice recipe uses organic Alphonso mangoes for a terrifically sweet, nectar-like drink. Follow our step-by-step instructions with photos to learn how to make a delicious juice that’s perfect for enjoying by the glassful or including in any number of juice-based beverage recipes.
More on Mango Juice
I am somewhat of a mango juice expert, as I love all things mango. From Mango Milkshake and Mango Smoothie, to Mango Cheesecake and Mango Pudding, this bright and tropical fruit is absolutely my favorite to include in recipes. And if given the option between a slice of mango or a glass of juice, I’ll happily choose the mango nectar juice every time.
Although I’ve been a big fan of mango juice for many years, I more than often prefer to make it specifically with organic alphonso mangoes. Hands-down these are the most prized variation of the fruit: they’re large with lots of delicious, perfectly sweet flesh.
While you can make a refreshing glass of mango juice with other mangoes, if you have alphonso available I highly recommend that you use them.
Mangoes are nutrient rich, so obviously it is good to include them in your diet. They are also a rich source of Vitamin A, C and dietary fibre.
Here I share with you my easy mango juice recipe and tips to prepare the best, most refreshing mango juice from scratch. It’s great to make on a hot day, and perfect to enjoy as it is or with your favorite snacks!
Storing mangoes, the right way
Now that you’ve got a good quantity of mangoes from the market to make your Mango Juice at home, you must be wondering as to what is the best way to store the remaining excess mangoes.
And why not, because the ‘king of fruits’ is a precious one and should be carefully preserved, so that you can enjoy it later too.
Here’s a checklist that you should read and refer to, carefully.
When you want to store fresh mangoes for a short period
Begin by checking the ripeness of the mangoes. Ripe ones are softer as compared to the unripe, harder ones. Ripe mangoes also have a fruity smell which is missing in the unripe ones.Green, unripe mangoes can be stored in dark at room temperature, in a container/jar with air flow. This will guard the mangoes from insects and not block the oxygen too.Yellow, ripe mangoes can be stored in the refrigerator for about a week.When you want to store fresh mangoes for a long period
You can freeze chopped fresh mangoes in ziploc bags to enjoy in the off-season. The mango should be chopped into small pieces to fit properly in the ziploc bags. Peeling the skin is optional.While packing in ziploc bags, ensure that the mango pieces are not on top of one other. Also, before sealing the bags, push out as much oxygen as possible from them.You should keep your ziploc bags with mango horizontally in the freezer, for the fruit to freeze evenly.You can also make puree from the mangoes. Freeze them in ice trays. Then remove the frozen cubes and transfer them to container or ziploc bags. Keep in the freezer. When you want to enjoy any mango based drink or dessert, remove the frozen mango cubes and add them while making the recipe. You can thaw them slightly before you proceed. It is advisable to consume the frozen mangoes within 6 months of storing in the freezer.Step-by-Step Guide
How to make Mango Juice
Peel and chop mangoes
1. First, rinse the mangoes very well under clean water. Dry them with a clean kitchen towel. Use a sharp knife or peeler to peel the skins.
Start at the bottom of each mango, and slice upwards towards the more narrow end to remove the skin, keeping as much of the flesh intact as possible.
TIP: To reduce the heating qualities of mangoes, soak them in water in a bowl or pan for a couple of hours.
2. Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone.
Scrape or slice through the remaining flesh and place them on the chopping board. Chop these slices and scrapings into small pieces, like in the photo below.
Make Mango Juice
3. Transfer the chopped mangoes to a blender.
4. Blend until smooth. Add a splash of water or milk (dairy or plant-based) to thin out slightly into a flowing runny juice, if you like.
You can add a few ice cubes to make into an icy smoothie-like mango juice. Personally, I like my mango juice without anything added for the richest, creamiest and pulpy drink.
5. Serve the fresh juice immediately, or you can chill in the refrigerator. Feel free to garnish with your favorite juice or smoothie toppings, like chopped nuts, fresh berries, herbs or seeds.
I like to add a sprinkle of chia seeds to my juice, and my family loves chopped cashews and almonds. Get creative and enjoy!
Additional flavors: I recommend that you do not add any additional flavorings to this mango juice recipe, to really let the mango shine. That said, if you prefer you can combine some other fruit juice like strawberry juice, pomegranate juice, orange juice with mangoes. Mangoes: Use sweet and ripe mangoes that have a firm juicy pulp, like alphonso. Avoid fibrous, unripe mangoes. If your mangoes are sweet, you absolutely do not need to add any sugar or sweetener. Garnish and toppings: Keep a few pieces of mango intact while you prepare the juice. Then you can use these slices as a lovely garnish with your drinks. You could garnish with fresh herbs like mint or with berries (fresh or dried), nuts or seeds. For a cold juice: Add some ice cubes while blending. Or refrigerate the mango juice for a few hours. Keep the mangoes in refrigerator overnight before juicing them. Consistency: To thin the consistency slightly, add water or a fruit juice or ice cubes. FAQs
Can this mango juice recipe be increased? Yes, as-is this mango juice recipe makes two servings. However you can easily double or triple the number of mangoes used to make larger or more servings. If want to store, then pour the juice in ice trays and freeze them. Once frozen, remove the cubes and place them in ziploc bags or freezer safe containers. Keep the ziploc bags or containers in the freezer. What should I serve with homemade mango juice? This refreshing and sweet drink is great to enjoy as it is or with nearly any savory snack! I love to serve thick pulpy mango juice with Puri and even Roti. How long does this juice keep well? Freshly prepared mango juice definitely tastes best when enjoyed right away, but it can be refrigerated to make it cold. Keep covered in the fridge for up to 1 day. How do I make mango nectar from mangoes? To make mango nectar, simply blend the 2 cups of chopped mangoes with ½ to 1 cup water adding some sugar or honey or your preferred sweetener.
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Image: ImaxtreeLate nights and early mornings are associated with the daily grind. Then there is the unsexy aftereffect of tired, puffy eyes. Think lack of sleep is the only culprit? Think again. “With aging a piece of tissue located under the eyes called the septum becomes thin. Normal fat pads located beneath the septum can then herniate (break through) causing a bulge under the eyes,” explains consulting dermatologist for Clark’s Botanicals Dr. Donna Bilu Martin.Diet is clearly a key player in bags under eyes and excessive puffiness. Avoiding salty foods or checking the labels on processed foods will definitely save you grief later. If you overdo it with seasoning (or even alcohol), rehydrate with water before bed. Plus, let’s not forget the thin, delicate skin area can be damaged by sun exposure. Not to mention environmental toxins (like smoking), which lead to excess sagging and wrinkling.“Eye puffiness is the result of an excessive amount of fluid retention in the connective tissue surrounding the eyes,” explains dermatologist Dr. Patricia Wexler. “We most commonly deal with the weakened ligaments that hold the fat back and eventually let the fat fall forward and bulge. The bags under eyes become more prominent when circulation is stagnant while sleeping and become fluid overloaded.” Image: ImaxtreeObviously, the first reflex is to reach for an eye cream. Although finding products that actually stimulate collagen (the plumping factor) and incorporating a daily sunscreen are also key. Board-certified dermatologist and medical director of Dermstore.com Dr. Ashley Magovern is a fan of products that contain vitamin C (like tetrahexyldecyl ascorbate). Or ones with niacinamide (vitamin B3) and peptides.“As your undereye area gets stronger, if you can add in a product that contains a retinoid, that’s ideal,” adds Magovern. “Ceramides are one of the best ways to maintain your skin barrier and using a ceramide-dominant moisturizing product is great (can use all over your face, but include the eye area). This will help prevent any inflammation and irritation and allow you to be more successful in using the more active ingredients, which can sometimes cause some inflammation.”How much sleep you need varies from person to person. If you aren’t catching enough, your eyes can look dull, red and unavoidably puffy. “Healthy sleep habits can go a long way when it comes to both undereye puffiness and dark circles,” adds Magovern, “This will work better than any eye cream.” Try propping an extra pillow (or two) under your head. This prevents the liquid from storing up overnight causing fluid to drain downward. Image: Imaxtree“If you have dark undereye circles and/or are hollow, you can use light-reflecting makeup and highlighters underneath your eyes,” advises Dr. Jason B. Diamond, facial plastic surgeon. Use eye drops to help whiten your eyes. An all-power concealer helps disguise dark circles. In addition, color-correcting formulas can be custom blended to disguise imperfections. Final touches, like hints of highlights (on the brow bone) along with lush curled lashes, really make your eyes pop.Also, don’t underestimate at-home hacks. Like tried-and-true cucumber slices. Or caffeinated tea bags. “It is absolutely helpful to use [these] DIY remedies,” explains Wexler. “Both decrease fluid within the fat, green tea [bags] can also decrease inflammation.”Seeking a more permanent solution for how to get rid of bags under eyes? There are definitely things to consider. Make sure you choose a surgeon who is board certified and fellowship trained in the surgery that will be performed. “It can be confusing as there as some physicians performing cosmetic surgeries who may not have the same training and certifications as others,” explains Magovern. “It’s always a good idea to get a few consultations.”According to Diamond: “Different surgical procedures address each problem and it is important to have a thorough understanding of which problem one has so that the most appropriate and effective method can be performed. If not, the problems can worsen.”
Juicy, sweet, healthy and delicious, this tropical Fruit Salad recipe is sure to become part of your regular summer recipe repertoire. Quick to prepare, easy to digest and packed with nutrients, fruit salads are perfect for this warmer weather.
About This Fruit Salad
Fruit is essentially nature’s candy, but unlike refined sugar products, it is actually good for you! I also love that Mother Nature offers us different bounties throughout the seasons, meaning our fruit salads – and the nutrients associated with different seasonal produce – can change during the year.
This tropical fruit salad happens to be my favorite combination of fruits for the whole year. So this summer, do your best to make use of all the sweet, seasonal fruits like mangoes, jackfruit, chikoo and berries.
Fruit salad is a healthy dish, but one has to be careful to choose the right combination of fruits. The wrong combination of fruits can create discomfort in the stomach or even affect your body’s ability to absorb the nutrients.
To be on the safer side, I have chosen sweet fruits like mango, banana, chikoo (sapota), pomegranate, figs, strawberries and papaya for my fruit salad. That said, feel free to adjust your fruit salad based on what fruits are available to you.
I also love how quickly this recipe comes together. With just about 10 to 15 minutes of active time, you can have a bountiful bowl of deliciousness ready to share.
I like to add just a touch of honey to my fruit salads to enhance the natural sweetness and help the fruits macerate a bit, but this step is optional. You can also feel free to swap in a vegan sweetener if you prefer, like maple syrup or coconut sugar.
As a topping, I added some roasted cashew nuts, almonds and walnuts for some crunch, as well as a bit of flavor contrast. Savory and sweet are such a lovely pairing!
If you love fruit salads, then do check this easy Fruit Salad With Ice Cream that has your favorite fresh fruits and vanilla ice cream.
How to Make Fruit Salad
Prep Fruits and Nuts
1. If using pomegranate, remove the arils first. I do this by placing halved pomegranates in a bowl of water and removing the arils in the water.
This will help prevent the pomegranate juice from staining your clothes or the kitchen countertop. Remove the arils, drain all the water and set aside.
2. Chop the nuts like 10 to 12 almonds, 10 to 12 cashews and 12 to 15 pistachios or any nuts that you prefer. (Feel free to lightly roast the nuts prior to chopping them for deeper flavor.)
3. Thoroughly rinse the fruits – 2 mangoes, 1 small papaya, 10 to 12 strawberries, 3 to 4 figs and 2 to 3 chikoo (a.k.a. sapota or sapodilla).
Remove and discard any seeds, stems or peels that are inedible. Chop all fruit into similarly sized pieces.
Peel and chop the 2 bananas when you have completed chopping all the other fruits.
Add Fruits and Nuts
4. Add the chopped fruits to a mixing bowl.
5. Add the pomegranate arils.
6. Now add the chopped or sliced nuts like cashews, pistachios, almonds or walnuts.
7. Add honey, if using. (You can also opt to use vegan sweeteners like pomegranate molasses, date syrup, palm sugar, coconut sugar or maple syrup.)
Alternatively you can drizzle honey or maple syrup over the fruit salad while serving. You could also completely skip adding the sweetener.
We do not prefer any tangy citrus flavors in our fruit salads. Feel free to include a bit of lemon juice or orange juice if you like.
Make Fruit Salad
8. Gently mix the fruits very well.
9. Serve fruit salad immediately for best results. I usually like to garnish mine with a few sprigs of mint leaves (when I have a stock) or a few nuts. Enjoy!
My tropical fruit salad is absolutely delicious all by itself, but you can certainly use it to dress up other sweet dishes. It pairs wonderfully with:
However you opt to eat this yummy tropical delight, I hope you enjoy it!
Choice of fruits. Use fruits that are in season. Opt for organically grown fruit whenever possible to avoid pesticides. Wash your produce very well, preferably using a homemade vinegar bath.Ripeness. Use fresh, ripe and sweet tasting fruits only. Do not use under-ripe fruits as they can wreak havoc on your gut. Try to include as many different colors of fruits as possible, as each color is associated with different, specific nutrients.Fruit Pairings. Avoid mixing acidic or citrus fruits with sweet fruits. Melons should not be mixed with any other kinds of fruits. Avoid mixing citrus fruits with milk based items, as the dairy will curdle.When to eat? Fruits should ideally not be eaten after a meal. It is always better to have fruit at least 30 minutes to an hour before the meal.Make ahead? Fruits are perishable and don’t have a long shelf life once chopped. It is always better to consume them fresh. NOTE: Bananas are *particularly* short lived due to their tendency to oxidize and brown. I recommend chopping them last.Add-ins. You can use mint leaves for garnishing as well for digestive properties. You can also add your choice of plain or toasted/roasted nuts or dried berries and edible seeds (sesame, sunflower, pumpkin) for additional flavor.FAQs
Can I use frozen fruits to make fruit salad? Unfortunately, I don’t recommend it. Fruits that have been frozen tend to have a mushier texture when they defrost and release quite a bit of liquid. I’d recommend using fresh, in season fruits for the best results. Can I make fruit salad ahead of time? While you can pre-seed your pomegranate a day ahead of time, most fruits are best right after cutting. I recommend eating the fruit salad immediately after tossing. Any leftovers may be kept in the refrigerator for up to a day, or frozen to use as future smoothie packs. Please note that the banana will change color over the course of just a few hours due to oxidation. How do I keep fruit salad from turning brown? When fruits like apples or bananas turn brown, it is due to something called oxidation. Exposing the fruit to air allows the compounds in the fruit to react to oxygen, which then changes their molecular structure. While acid from citrus can prevent this from happening for a time, it is not recommended to mix sweet and acidic fruits. For this reason, I recommend eating your fruit salad as soon as the fruits are cut for the best results. The longer your fruit is exposed to air, the more opportunity it has to oxidize.
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A pickle made of mangoes is something that has takers in almost every nook and corner of India. Thus, has variations from region to region. Just like this Andhra Mango Pickle, which is lovingly called as Avakaya or Avakai or Avakaya Pachadi. This uber essential version is made with unripe, green mangoes and is spicy and robust – just like Andhra cuisine. The Avakaya is rightly one of the gems of this famous regional cuisine.
More on this Avakaya Recipe
Although Indian summers are really tough to handle, with temperatures soaring every year, the arrival of mangoes with it bring a certain joy as well. We use mangoes in a variety of dishes – everything from beverages, salads and curries to the quintessential pickles and other condiments.
The same goes for me. Summer means a lot of homemade pickles, syrups and squashes. While I usually end up making this Punjabi Mango Pickle, but it is this Avakaya too that’s quite popular in my home.
The word ‘Avakaya’ is a fusion of two words – Ava and Kaya. The word ‘Ava’ refers to mustard seeds and ‘Kaya’ is for raw fruit or unripe mango here for this pickle. This pickle is also known by the name Avakaya Pachadi.
When for the first time I made this pickle, for the method, I referred to the websites Sailu’s Food and Gayatri Vantillu. However, the quantities for the ingredients in this pickle are mine. I’ve made sure that there’s a balance of pungency, heat, saltiness and spiciness in this Andhra Mango Pickle.
Pickling may need your time and patience in the beginning. But, once you get the hang of it and some experience, it is not rocket science at all! Thus, you should try this recipe of Avakai too, as it is very easy to make. Take care of the cleanliness and moisture bit in everything – mangoes, crockery and cutlery used – and go ahead with it.
Keep the prepared pickle mixture in nice sunlight for best results. If not, it can be kept in a dry place as well. These proportion of ingredients will yield about 2 kg of pickle, which lasts for 6 months to a year. Halve the recipe if you wish to.
This Avakai tastes just lovely with any Indian meal; or just dal-steamed rice, curd rice and even parathas.
It is a no-brainer that this Avakaya recipe turns out the best with the use of fresh, unripe, firm and green mangoes. However, chopping of these mangoes can be a difficult and daunting thing as the kernel part needs to be intact.
So, it is best to get the mangoes for this pickle chopped into pieces from a vendor. In India, it is a common practice by the vegetable vendors or farmers. Thus, getting chopped mangoes for Avakaya Pachadi is quite easy.
Just in case you plan to prep the mangoes at home, then use a sharp knife as slicing through the hard kernels require some pressure and good knife skills. It can be risky. So, while using it, be very careful too.
As I’m trained to handle knives, I prepped the mangoes for my pickle recipe at home. I used a sharp chef’s knife to chop the green mangoes. Traditionally, an Indian cutter or chopped is used. I must say that there’s a certain joy in this too. But then, you must, must be alert while doing so and be very careful.
If the vegetable vendor has chopped the mangoes, then wipe clean each of the chopped mango pieces with a clean and dry cotton kitchen napkin.
Avakai Do’s and Don’ts
Working Space: Your working space to make the pickle, should be absolutely clean and dry.Cleanliness: You should always use clean and dry spoons, bowls and pans. Sun-drying them is a good option.Hygiene: Your hands should be clean and there should be no moisture in your them. Remove any rings and keep your nails clean and trimmed.Fresh Produce: The mangoes that you use for this pickle have to be unripe, green and with a firm flesh. Don’t use semi-ripe or ripe mangoes. Keeping the kernel attached to the mango pieces helps in the long shelf-life of this pickle.Quantities: Refer to the quantities of the ingredients just as they are mentioned in the recipe. Avoid adding less as some of them aid in the preservation process.Substitutes: As an alternative to chickpeas or chana, you may use 3 tablespoons peeled garlic cloves. In place of sesame oil, you may use sunflower or peanut oil.Jars: Use glass jars, ceramic jars or the Indian ceramic jar called “bharni” to store the pickle. Kindly do not use plastic jars even if you make a small quantity of avakai.Step-by-Step Guide
How to make Avakaya
1. First, begin by sun drying 200 grams mustard seeds (1 cup + 4 tablespoons) for a day or at least for 4 to 5 hours. This is to get rid of any dampness or moisture in them.
2. Also, sun dry 2 tablespoons fenugreek seeds (methi dana) and 200 grams red chili powder (or 2 cups) for 4 to 5 hours.
I sun dried the entire pack of fenugreek seeds and used only 2 tablespoons from it.
3. Soak the unripe mangoes in water for 1 hour. Then, rinse them well and if there is any sticky sap which has dried on the mangoes, rub the mangoes in your palms when rinsing to remove the dried sap.
4. Then, remove the mangoes. Dry them with a clean kitchen towel or naturally.
5. Before chopping mangoes, they should be completely dry. First, slice the mango in halves from its center.
This is very difficult as the kernel is hard and the knife does not cut it easily. So please avoid, if you cannot do this.
6. Then, take each halve and remove the seeds carefully with a knife. Now, halve the mango vertically from the center first. Then, cut horizontally. The kernel part will be intact in the mangoes.
7. Take the mango pieces and remove the thin paper like covering from the kernel part with a spoon or with your hands. Make sure that your hands are clean.
8. Take the chopped mangoes in a large pan or bowl. Cover and keep aside. If using chopped mangoes got from the vegetable vendor, then wipe them clean with a kitchen towel.
Make Avakaya Pachadi
9. Add mustard seeds in a grinder jar. They should be warm (from sun drying), before you grind them.
10. Grind to a semi-fine powder.
11. Remove the mustard powder and add to mango pieces.
10. In the same grinder jar, add fenugreek seeds.
11. Grind to a semi-fine powder.
12. Add the fenugreek powder to the mango pieces.
13. Now, add the red chili powder. I have used Kashmiri red chili powder. You can also use byadagi red chilli powder instead.
Keep in mind the spiciness and pungency of the red chilli powder you will be using as this can result in the avakai becoming very spicy.
14. Add 3 tablespoons white chickpeas (chana). You can also use 3 tablespoons peeled garlic cloves instead of chickpeas.
Also, add 200 grams rock salt (1 cup). You can even use sea salt crystals or Himalayan pink salt. Use salt which is non iodized. If using sea salt crystals, then powder in a mixer and then add.
15. Mix very well with a large spoon.
16. Add 3 tablespoons turmeric powder and mix very well.
17. Now, add 500 ml sesame oil/gingelly oil (2 cups). Use cold pressed sesame oil (kachchi ghani) and not refined sesame oil.
If you do not have sesame oil, you can also use peanut oil or sunflower oil.
18. Mix very well with a large spoon. Taste the pickle masala and check for salt.
If the pickle tastes slightly more salty, then its fine. The extra saltiness goes away as the pickle matures. But if there is less salt, then add some salt in the pickle and mix again.
19. Cover with a lid (not tightly) and keep the Avakai in a dry place for 4 to 5 days. You can also keep in sunlight for a few hours on these 4 to 5 days.
Alternatively, you can even add the mango mixture in a glass or ceramic jar.
20. Everyday or alternate day, remove the lid and mix the pickle with a clean dry spoon. You can sun dry the spoon for some minutes before you mix the pickle.
On the fourth or fifth day, you will see oil floating on top of the pickle and the mango pieces would have already softened. Mix again with a clean spoon.
21. Add the pickle in a clean jar or bottle. Wash, rinse and sun dry the glass jar or bottle before storing the pickle. I kept the bottles for one day in the sun.
22. Pour some sesame oil in the pickle jar, which just covers the pickle on top by 1.5 to 2 inches. Close the lid and refrigerate.
You can even keep the Avakaya Pachadi in a dry place for 2 to 3 days more and then refrigerate.
23. When using this Avakaya Pachadi, remove the portion you want in a small jar from the main jar and then serve with your everyday meals.
If the oil on top becomes less, then add some more sesame oil, so that the pickle is covered with oil. Serve Avakai with any Indian meal. You can even have it with steamed rice, curd rice and paratha.
How long can I store this pickle? Refrigerate and keep it good for a year. I forgot to grind the sea salt before adding in this pickle, and it is still undissolved after about 2 weeks. How do I overcome this? You just need to wait for some more days or weeks till the salt granules dissolve. My pickle turned bitter. Is there any way that I can rectify this? You can let the pickle mature for some days, like a week or 10 days. Hopefully, the bitterness will mellow down like this. What kind of mangoes are most apt to make this Avakaya Pachadi? You should use mangoes that are firm, green and sour, and not semi-ripe, ripe or with a yellow or yellowish-green skin. There should be no sweetness in the mangoes, what so ever. Also, while buying, make sure the mangoes are blemish free or with a few blemishes. Should I heat the oil before adding to the mango mixture? No, you can add the oil directly without heating. What can possibly cause bitterness in the avakai pickle? The bitterness in this pickle can be due to the use of excessive fenugreek seeds. So stick to the amount mentioned in the recipe. Should the chana added in this pickle recipe be consumed? Isn’t it hard? Yes, the chana should be eaten. Chana absorbs the oil, masala and the flavors from the pickle. Thus, becomes soft (but not very soft like cooked chana) and tastes delicious.
More Regional Varieties of Indian Pickles!
Next time you’re in need of a little boost, try making my Sour Cream Coffee Cake recipe! Despite being made with healthier whole wheat flour, this tasty snacking cake has a soft, moist, and tender crumb that is simply divine. The addition of a crunchy cinnamon streusel ring takes this afternoon treat completely over the top. YUM!
What Is Coffee Cake?
While this sour cream cake is often called a “coffee cake,” do not be misled. There’s no actual coffee in the cake! Coffee cake gets its name from the fact that it is often served with coffee and tea for brunch or luncheons. When all is said and done, this is just an eggless sour cream cake recipe, and it is divine.
About This Recipe
I had some sour cream left after making Veg Tacos the other night, so I was looking for a good way to use it up. We were feeling a bit of a sweet tooth, so I started perusing my cookbook “Bakin’ Without Eggs: Delicious Egg-Free Dessert Recipes” by Rosemarie Emro. I stumbled upon a recipe for coffee cake, which I loosely adapted into this tasty recipe!
This cake is both egg-free and makes use of whole wheat flour. While some whole grain bakes can take on a dense, dry consistency, nothing could be further from the truth for this coffee cake. It has a soft and moist crumb that’ll have you going back for seconds.
The cinnamon-flavored streusel stuffing is the proverbial icing on the cake. Filled with dry fruits and nuts plus lots of warming spices, the streusel is a lovely contrast to the softness of the cake. I have a feeling you’re going to love it!
The sour cream helps in making the cake soft, moist and rich. While the recipe does call for sour cream, don’t feel limited. You can easily swap in Greek yogurt or hung curd instead.
Also, I have mixed and beaten all the ingredients in a stand mixer, but the recipe will work just as well with a hand beater.
Next time you need something sweet to serve at tea-time, look no further! This eggless sour cream coffee cake is the perfect recipe to see you through.
How To Make Sour Cream Coffee Cake
This sour cream coffee cake is made with humble ingredients that simply sing when baked together. Here’s how it’s made:
Prep and make Streusel
1. Grease 2 small bundt (5.5 inches) pans with butter. You can also use a 7.5 to 8 inches round cake tin or 1 large bundt pan.
2. In a saucepan, add 1 tablespoon of unsalted butter.
3. On a low flame begin to melt butter.
4. Remove the bowl from the stove burner and turn down the heat.
5. Add ¼ cup finely chopped nuts. You can use any crunchy nuts. I have added an equal mix of chopped pistachios, cashews and almonds.
6. Then add 4 tablespoons brown sugar, 1 tablespoon whole wheat flour and 1 teaspoon ground cinnamon.
Do use ground cinnamon made from true cinnamon. Avoid using cassia cinnamon powder as it will make the flavors in the streusel highly fragrant and intense.
7. Mix very well. Keep this streusel filling aside.
Make coffee cake batter
8. In a mixing bowl or a stand mixer bowl take 150 grams sugar (¾ cup sugar) and 57 to 60 grams softened unsalted butter (¼ cup unsalted butter). Meanwhile preheat oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 minutes.
9. Using the paddle attachment of a stand mixer, beat on medium to high speed till butter becomes fluffy. You can also use a hand held electric beater to whip butter.
10. The butter-sugar mixture should become fluffy and loose, so beat well.
11. Add the following ingredients:
1 teaspoon baking powder½ teaspoon baking soda½ to 1 teaspoon vanilla extract1 tablespoon apple cider vinegar, lemon juice, or white vinegar
12. Beat on medium speed for 30 seconds till the ingredients are incorporated evenly.
13. Add 110 grams of sour cream (½ cup).
Instead of sour cream you can also use fresh curd or yogurt. If you make this swap, make sure that the curd is thick and not thin or watery.
14. Beat on medium-low speed for 30 to 45 seconds.
15. Add 180 grams of whole wheat flour (1.5 cups) and 1 to 1.25 cups of water or add as required.
You can first add 1 cup of water and if the batter looks too thick, then add ¼ cup of water later.
16. Beat on low speed for a minute or more till everything is mixed well and there are no lumps. Do not overbeat.
If batter looks very thick then add more water. I used 1.25 cups water. The batter consistency is thick. Some small lumps are alright.
Assemble sour cream cake
17. Take spoonfuls of the batter and place it in the greased bundt pan. Fill till ⅓ of the volume of the bundt pan. Using a spatula, even the batter.
18. Now evenly spread the prepared streusel stuffing all over the cake batter.
19. Again add some batter and fill it till ⅔ or ¾ ᵗʰ volume of the pan.
20. With a spatula make the batter even from top.
Bake coffee cake
21. Place the cake pans in the preheated oven in the center rack. If using an OTG, then use the bake option where only the bottom heating element is heated.
22. Bake at 180 degrees Celsius/356 degrees Fahrenheit for 45 to 50 minutes or till the top is golden. Since temperatures in ovens vary, make sure to keep an eye on it.
23. To check doneness, insert a bamboo skewer in the cake; it should come out clean. If there is sticky batter on the skewer, this means the cake needs to be baked for some more time. For cooling keep the cake on a wired rack.
24. When cooled completely, unmould the sour cream coffee cake from the pan.
25. Slice and serve.
Serving and Storing Suggestions
26. Serve sour cream coffee cake with coffee or tea or as a dessert. Enjoy!
Keep any leftovers in a lidded container in the refrigerator. This coffee cake keeps well for about a week in the fridge.
On refrigeration the butter in the cake will become solid. So while serving warm the cake in the oven or microwave oven.
Can I make the streusel nut-free? Absolutely! Swap in your choice of seeds, granola, rolled oats, or even crushed pretzels. Are crumb cake and coffee cake the same thing? While the two terms are often used interchangeably, I believe a true crumb cake should have a larger crumb-to-cake ratio than a normal coffee cake. What can I use in place of the brown sugar? Feel free to use raw sugar or unrefined cane sugar.
More Delicious Cakes To Try!
When it comes to spending time in the great outdoors, I’m always looking to strike a balance between function, fashion, and comfort. When an item has all three aspects covered, I know I’ve found a winner.
I’ve spent most of my life hiking outdoors and have finally found a recipe I can rely on for the best hiking clothes. The following are my favorites, prioritizing green companies that care about the environment as well as items that stand the test of time:
Best Sports Bras for Hiking
Just like regular bras, it’s best to try them on to determine if it will fit you well. I personally find the sports bras from Under Armour and lululemon to fit me the best. Bras that are supportive and moisture-wicking are the way to go. The Barely Bra from Patagonia is soft, lightweight and wicks moisture so you don’t have to deal with annoying underboob sweat.
The type of bra you go for probably depends on your body type, so choose something that you know will be comfortable for you. There’s almost nothing more uncomfortable than wearing a bra that is too tight or too loose, so try out your new hiking bra for a couple days before you bring it on a trip to make sure you definitely want to wear it for days on end.
Best Tops For Hiking
Tank tops are great for hiking in tropical climates, or as your base layer for hiking in moderate weather.
Cotton can take a while to dry, so they should be made of moisture-wicking material like polyester. My favorites are the kind with low sides for ventilation, because they make it so much easier to stay cool:
Another great pick, this tank comes in 4 colors, has sun protection and is moisture-wicking:
If the weather is slightly chilly, but not cold enough for thermal shirts, I like these breezy long sleeve shirts that offer sun protection. You can layer one of these under a jacket or vest if the temperature drops, too:
If you are hiking in cold weather, the base layer insulation is essential in not only providing the foundational warmth, but also in making sure that your body stays dry. I love merino wool thermal shirts, and these are my favorites for when hiking in cold weather:
Helly Hansen Lifa Merino crew top (available in multiple colors, which is always a plus to me!)
For my mid-layer insulation when hiking in cold weather, I opt for fleece or wool pullovers. You want something comfortable that keeps you warm minus the weight. I love merino wool for that, as well as Patagonia’s thermals:
I live in my leggings. Some people opt for shorts when they hike, but I much prefer keeping my legs out of the sun (no thank you to hiking tan lines!) and opt for different thicknesses depending on the weather. There’s no hike, except for in extreme cold, that I’ve done without leggings as my pants.
For moderate to warm climates, I prefer something comfy and stretchy. I am in love with the Athleta Elation Crossover Rib 7/8 Leggings, which are perfect for spring, summer, and fall hikes. The new crossover waistband trend is actually more functional than you’d think, serving even more comfort on top of the cute and flattering look.
If it’s particularly cold, I prefer these thick North Face leggings that are specifically for hiking.
Or if I just want to be super comfy doing a casual hike near home, I proudly rock these sweatpants, which come in 4 cute colors.
I resisted vests for a long time although I loved the way they looked. I’d assumed they wouldn’t keep me warm since they lack sleeves, but I was wrong! They’re the perfect splash of color while adding in much needed heat without making it excessive. They’re great for moderate climates.
For cold weather:
For moderate weather:
Jackets will really depend on what kind of climate you can expect. I always bring something waterproof and windproof, like a thin layer, as well as a warm base if I’m hiking somewhere that could get cold.
For colder climates, bring your ski jacket if you have one! I love my ski jacket from The North Face, but have also purchased a couple other brands to test them out. These are my favorites:
The North Face Arrowood Triclimate Hooded 3-In-1 Jacket
Obermeyer Tuscany II Insulated Jacket
For moderate weather, I like these options:
Patagonia Calcite Jacket (a goretex rain shell that is also perfect for wind without being too thick)
Finally, hiking in warm weather does not mean you should leave your jacket at home. There may be rain, strong wind, and if you are doing a multi-day hike, the mountain gets cold at night. When hiking in tropical climates, I like to bring a breathable rain jacket or windbreaker, and a fleece jacket for the night:
Sometimes, it’s too cold to opt for just leggings. When I’m showshoeing or in snowy weather, I opt for these cold weather thermal leggings underneath snow pants or ski pants:
I always hike in leggings! My favorite are lululemon and these stylish pairs I designed myself. They are just so much more comfortable than pants. However, if I am entering the jungle, I put these hiking pants on:
I like the Montara boot for all of my hiking trips, but if you want something with a bit more style, Blundstones would work well, too:
Ahnu Montara eVent III Hiking Boots
For hiking in tropical climates, I tend to just wear my usual running shoes.
If you are on a multi-day hike, your toes will want to be able to breathe at some point. Many hikers swear by Crocs, but I just can’t bring myself to buy them (sorry not sorry!), so I opt for these cool KEENs:
Sometimes you’ll be on a rainy trail, or will experience cold, and you’ll want gloves to keep you warm. Make sure your gloves are waterproof and insulated:
I hope this helped you find some functional but also stylish hiking clothes. After trying all kinds of cheapies, I can confidently say that gear that will last forever, and is often made with recycled materials by greener companies, is way better in the long run. So pick your favorite colors, opt for something that pops, and enjoy the adventure!
*Some of the items in this post are affiliate links that support this site at no extra cost whatsoever to you. Thanks so much for reading and supporting!
Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.
There are loads of ways to make a good potato salad: German or French, loaded with dill or tossed in a tangy vinaigrette. But the type that holds our hearts is the American classic: just like Grandma’s or the grocery store deli counter! Here’s our best potato salad made the American way: creamy, tangy and sweet, and loaded with crunchy onions and pickles. It’s that pale yellow color that betrays the combination of mustard and mayo, and is destined for stardom at your next cookout or picnic. Prepare yourself in advance for the question: Can you bring that potato salad again?
Ingredients for the best potato salad recipe
Here’s how to make potato salad: the American way! Gather up your bottles of mayo, mustard and pickle relish for this one. This retro-style festival of condiments really does make for the best pop of flavor. We’ve made some updates to the classic recipe, adding Greek yogurt to stand in for a little mayo and fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:
Yukon gold potatoes: the variety here is important! Also called gold potatoes, they have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!White wine vinegarCelery stalksGreen onionsRed onionFresh dillSweet pickle relish (or dill pickles) MayonnaiseGreek yogurt or sour creamYellow mustard and Dijon mustardCelery seed
How to make potato salad
The trickiest part of how to make potato salad? Boiling the potatoes! There are several variations on the best way to do so. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:
Quarter the Yukon gold potatoes, then place in a pot of cold water. Leave the skins on: they’ll come off easily later. Boil the potatoes 8 to 15 minutes, until fork tender. Drain and rinse them under cold water. Pop off the skins with your fingers, then chop into smaller pieces. When they’re cool enough to touch, the skins come off easily after boiling. Another trick? Sprinkle them with vinegar and salt before mixing (read more below).Mix the potatoes with the sauce and vegetables. Chop the veggies, mix the sauce, and add it all together. Go to the recipe below for quantities.Chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. If possible, refrigerate it for 2 hours before serving.
Tips and ingredient notes
The basic method is simple, but it does take a bit of time to prepare this potato salad. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:
Sprinkle the potatoes with vinegar and salt, and let stand for 5 minutes before dressing. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor before dressing them, which amplifies the flavor of the dish. Use sweet pickle relish for a classic flavor, or dill pickles for more savory notes. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes. Greek yogurt or sour cream pair perfectly with mayo. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang. Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
This recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:
How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time. How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible. Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.
Potato salad variations
Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:
This best potato salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.
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Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.
3 pounds Yukon gold potatoes*
3 tablespoons white wine vinegar, divided
1 ¼ teaspoon kosher salt, divided
3 large celery stalks
5 green onions, thinly sliced (both white and green portions)
¼ cup red onion, minced
2 tablespoons chopped fresh dill
½ cup sweet pickle relish (or chopped dill pickles)
½ cup mayonnaise
½ cup Greek yogurt or sour cream
3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
1 teaspoon celery seed
Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.
*The variety here is important: use Yukon gold or gold potatoes for best results.
Category: Side dishMethod: BoiledCuisine: SaladDiet: Vegetarian
Keywords: Potato salad, potato salad recipe
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