Maybelline Coloroma: Caramelo

Today I will be reviewing my current love for nails :-) - Maybelline Coloroma in Caramelo.
This range of Maybelline has vivid colors both funky, plain. I love the color outcome of this particular shade.

Price and Quantity:

My take on this:

To get the perfect color out of this nailpolish it took me 3 coats. Yes really. It was so transparent that I applied 1st coat... No result. I applied 2nd coat... No result.. I was so disappointed with it. But in the 3rd coat I got my color. Yipeee... I wont bother applying twice or thrice to get my color because I can finish this full bottle quickly and get an other one. So that I can buy more shades.
This has gold shimmer in it which is not so obvious.
It gives out glossy finish for the nails. The glossy look was there for 2 days on my nails.
Decently priced for the quantity.
It was there on my nails without chipping for 3 days. Decent staying power.
But totally I liked the colors in this particular range. 

On my nails:

Final Verdict: Good range with beautiful shades. Try it out. You should have them in your collection. You will definitely don't regret buying it.

Recipe: Tomato Pappu

Dal is the item which will be used by everyone and in every region. Today I will give the basic recipe with dal- Tomato Pappu.

Ingredients:

Dal - 1/2 cup
Tomatoes chopped-2
Green chilli chopped-2
Onion chopped-1
Turmeric powder-a pinch
Chilli powder-as required
Salt-as per your taste
Garlic-2

For tadka:
Oil-2tbsp
Red chilli-2
Urad dal, Channa dal,Mustard seeds, Jeera, few Curry leaves.

Preparation:

1. Add dal with tomatoes, half of the onions, green chillies, turmeric powder, chilli powder and salt in a pressure cooker and cook it till 3 whistles (I mean to say till dal is cooked).
2. Once cooked mash dal with added ingredients. Adjust salt and chilli powder.
Now add oil in a pan and add all the ingredients for tadka. Once mustard seeds starts to split, add onions and garlic to it.
3. Once onions are cooked add tadka to the mashed dal.

Tomato pappu is ready.

Recipe: Semiya Payasam

Today we will prepare an other sweet which is well known to everyone. That's none other than Semiya Payasam.
I hope there is nothing much to explain about it. But the only tricky part is to make sure, payasam consistency is not thick.

Ingredients:

Milk
Elachi-4
Sugar-1 cup
Semiya-1 cup
water-2 cups
few cashews, kismis
ghee-2tspn

Preparation:

1. Fry cashews, kismis, semiya in ghee and keep it aside.
2. Now boil water in a pan and add semiya, elachi to it.
3. When semiya is half cooked add sugar to this. Adjust sugar as per your taste. In this stage when you taste it, sweetness should be a bit more than you usually eat for payasam.
4. Once semiya is cooked switch off the stove.
5. When you are about to serve heat the milk, take some cooked semiya in a bowl and add milk to it.
6. Garnish with cashews and kismis.

That's it. Your semiya payasam is ready.

Note: If milk is added to semiya while cooking, after sometime milk will be absorbed by semiya and the consistency will be thick.

Happy Independence Day :-)