SPAR Connect Issue 3

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Volume 1 Issue 3 | `1/-March 2012

choosing fresh Vegetables

bountiful bReaDs

celebratingHOlI

unconqueredCOgNaC

learn about tUMbleRs

beauty secrets with OatMeal

traditionally Tibetan MOMOS

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editor’s Note

letters to the Editor

Origin of Holi

Luscious grapes

sPaR Knowledge SeriesTumblers

Choosing Fresh Vegetables

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GRATIFY 12

FRESH 16

CELEBRATE 10

24 ALLURE

OWNeR:Viney Singh

PUblIsHeR: Viney Singh

eDItOR: Jayanti Chatterjee

PRINteR:Viney SinghMax Hypermarket India Pvt. Ltd., 2nd Floor, (above SPAR Hypermarket) No. 39/3 & 44 Bannerghatta Road, Bangalore 560029, Karnataka.

OFFICe OF PUblICatION: Max Hypermarket India Pvt. Ltd., 2nd Floor, (above SPAR Hypermarket) No. 39/3 & 44 Bannerghatta Road, Bangalore 560029, Karnataka.t 91 80 41811600F 91 80 26684807

PRINtINg PReMIses:ESS CEE EnterprisesNo.1, MSR Industrial Estate,Mathikere, Bangalore 560054.

PeRIODICItY: Monthly

PRICe: ` 1/-

RNI No.: KARENG/2011/39725

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Bountiful breads

sPaR Cut & Keep Recipes

Beauty Secrets with Oatmeal

Momos

Unconquered Cognac

Save Big with sPaR

best Deals of the Month

appendix

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2023

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CONTENTS

20 GOURMET

14 IN VOGUE TRADITION 26

ÉLAN 28

Hello everyone!

A big thank you to all who wrote in with generous comments and supportive feedback – very much appreciated!

March is the beginning of spring and when the playful festival of Holi is celebrated. Holi is the time to relish the traditional milk based drink called thandai. Add a little buck to your celebrations by making homemade thandai and liven up your celebrations!

Freshness is the theme of the month and our ready reckoner on how to buy fresh vegetables will help you make the right choices for your menus. The trick is to buy in season.

For bread lovers there is the low down on various popular breads that we use on a daily basis to add interest to our meals. As grapes are available in abundance at this time, learn a little more about this exotic fruit.

For all you foodies out there, try out one of my personal favorite foods - momos! These easy to make and light - on - the - calories dish is just heaven.

All this and more in this issue. Enjoy! Please continue to send in your letters/feedback/opinions to [email protected] or [email protected].

See you again in April!

Jayanti Chatterjee

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letteRs to the Editor

We love your SPAR Connect!!! - Is our cheer loud enough. I wanted to pen a few thoughts on SPAR and SPAR Connect. Thanks for letting us voice it to you :)It’s a once in a month ritual for our little family. A trip to SPAR means a lot of things - family time (the husband works weekends too...)Baby loves the car drive and the cart ride, deals, new items on the shelf, fresh lassi :) and amazing bread, fish and produce! Now another reason - SPAR Connect!On our trip to the store February 21, I was surprised to see a Re. 1 issue sitting on the billing counter. Not sure of what it was, we billed it with our items. As I flipped through the pages, I must say I was stumped to see all the info that was cleverly put in. Loved the home therapies using egg, tried out the biryani immediately and the cut and keep recipes along with the herbalicious are held together by my fridge magnet.With my husband’s birthday coming up, I must seriously thank you for giving me a great idea through the article on beer glasses, Now I know which one to pick as a present and I know he’s gonna love it ! I was thinking that it would become a complete issue if there was a page or two for kids - maybe a puzzle or an activity to do or a game...just a maybe...But all in all - I’m getting myself every single issue from now on...Cos it’s exciting to flip through the pages of variety just like your store!!!Great work! Keep it coming! We are there to cheer

sWatHIka, VIA EMAIL

Many congratulations & best wishes to your team with regard to your efforts in bringing out “SPAR Connect”. I came across it through Face book & found it quite interesting.My association with SPAR is from the time the store opened @ the Pacific Mall, Subhash Nagar, New Delhi. I went in there just as a matter of curiosity & found it to be THE BEST in the league of its contemporaries. Hats off to your team for designing it in such manner. Be it your kitchen section, clothing line by MAX, kids section, fresh fruits, bakery or the dining section. It’s all amazing.

I pay a visit to SPAR at least once a month along with my husband & buy your products which are best in quality. The best part is that it’s all under one roof. Your deals are so attractive & are designed keeping the customer interests in mind.Just would like to end here & want to say keep up the good work. Also, I would love to subscribe to your magazine “SPAR Connect”. Please let me know the procedure & also how can I get the last issue.

ReNU sHaRMa, VIA EMAIL

I saw “SPAR Connect - Feb. 2012” at the billing counter and bought one. I liked the print, quality, the paper used in, front cover graphics - everything was very attractive & tempted me to take one home.Back home, I was eager to see the contents and I enjoyed all the articles. What I feel is that you should not use this book as a forum to promote goods. Rather, involve customers, know their feedback and improve services. Be in touch with the hearts of customers, to know their pulse. Hope to see “SPAR Connect” as a powerful link between SPAR & its valued customers, in the days to come. Wish you all success.

PRabHU, VIA EMAIL

Congrats for the issue 2 of SPAR Connect! The cover page is attractive and soothing to the eyes and speaks of green environment and health food. The issue covers the basic needs of food, clothes, shelter and self care. The index choice is A+ in coverage. The articles are informative, educative enjoyable and entertaining. The content opens with the origin of love, with St. Valentine’s story, the essence of connection of hearts followed by Pizza with Panache, the menu which makes our kids happy on their return from school. The information about glassware and Campari is awesome. The do’s and don’ts of cookware is an asset to all housewives. The easy use of herbs and the innovative recipe of biryani have already been tried in my kitchen. The best deals information saves our precious time while shopping.

May God bless SPAR Hypermarket for bringing quality to our home hearth and health.

saIlaja. M, VIA EMAIL

It’s been four years in Bangalore and four years relationship with “SPAR”, a store with all the basic amenities available under one roof. Being a consumer, we would always prefer a market having below qualities: Quality, Quantity, Price, Offers, Reachable, and Satisfaction.And all these are found at SPAR Hypermarket, where the consumers can purchases products as per their budget and also could fill their dream basket with available offers.My family and I wish the SPAR management all the best and a “Hi FIVE” for living up to the consumer’s expectations and to make available the best product/price.Every accomplishment starts with the decision to try.

aNCHal RastOgI, VIA EMAIL

I am a regular customer to the SPAR Hypermarket and I thoroughly enjoy my shopping there. I like the colourful and sophisticated atmosphere coupled with the many genuine and exciting offers that keep coming from time to time.Having visited the many malls that have sprung up all over Bangalore, I find SPAR to be most economical along with having a wide range of varieties in textiles, stationery and fancy items!! The vegetables, fruits and non-

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vegetarian items are not only priced competitively but are fresh and hygienic.The SPAR Hypermarket is easily accessible - being located on the Bannerghetta Main Road. It is not only frequented by Bangaloreans and Indians, but also foreigners, giving it an international touch!!Shopping in SPAR is not only a pleasure but also rewarding by way of earning points on my SPAR membership card enabling me to redeem it for SPAR gift vouchers. The SPAR counter staff is helpful and co-operative but it would be great to see them more presentable in future. Also, a better Food Court with a variety of economical dishes would be so tempting to visit the hypermarket even more often than now!!However, the one thing of SPAR, that stands apart from the other Super and Hyper markets is the rolling out of the monthly magazine - SPAR Connect, which I feel is a very innovative way of interacting and reaching out to its customers!! I found the article, “Facts about Valentine’s day” in the February 2012 issue interesting and informative. Wishing SPAR and SPAR Connect success and all the best.

saNjIt s s, VIA EMAIL

I have to admit, I never expected a supermarket magazine to be like this! You rock!! I just happened to pick up the February 2012 issue and what a read! The ‘Learn about Beer Glasses’ made my hubby read the entire magazine! I just loved the St.Valentines story, Biryani and Go Herbalicious. It has already gone into my recipe Books collection. Was wondering if a vegetarian version of Biryani could have been given. The photographs are very good and so are the design and layout. It is just enough number of pages, making you want more! I tried the Herb Flavoured baby Potato curry, but used Fresh basil instead of thyme. It was great! Wow! More recipes please!!Keep up the Brilliant Work!! A BIG pat on the back to all the design team!

VasaNtI RaO, VIA EMAIL

We have been regular customers of SPAR, Bangalore from 2008 and have

never thought of changing loyalties. Of course, when I spotted the magazine in my letter box I was pleasantly surprised and waited to take some time out to be able to go through it.The February issue has some quick fix articles. What I especially liked were the Beauty Secrets with Eggs - so easy and so everyday. It busts the myth that homely skincare recipes are tedious. Also, Go Herbalicious and Biryani come in handy for all those who love cooking up something yummy and healthy for their family. The pros and cons of Non-stick Cookware come in handy, considering there aren’t any homes not using them. The facts on Valentine’s Day are a good read since we all know the day but not the deeper relevance to it.Some neat layouts and designing, along with hi res pictures add to the value.

DIPaNNIta gHOsH bIsWas, VIA EMAIL

The smell of herbs just turns me on, so did your SPAR Connect. It was just a few days back that I first got in sight of your magazine at the billing. Though I read it online in your website. This is definitely one of the best retail magazines I have ever come across. Your February issue lived up to the entire valentine mood and carried quite up-to-the-minute information on it. I absolutely loved it. After reading the magazine (couple of times) I felt it’s a wealth of information on food, drinks, beauty and recipes. Is there anyone possible way to subscribe it? SPAR has been my favourite store since it has been operating in my city; especially the fresh sweet corn and hot gulab jamoons which makes me come here 2 - 3 times weekly. Can you add on a page with tips of different types – beauty, food, oven cooking, and hygiene? All the best for your coming issues and I will definitely be buying your future issues. The magazine has really good content, no errors, written to the point. I, for being a writer/editor noticed that the issue is fault free.

ROMIla, VIA EMAIL

Congratulations to you and the “ SPAR Connect ” staff. I visit SPAR regularly. The new issue is a triumph.

The format, content, cover and style of the magazine is just excellent. This concept of sharing known facts in each issue is brilliant, and the “Cut and Keep” recipes and beauty tips are stellar.I appreciated reading your informative and helpful article about how beneficial Non stick cookware are and herb facts.You gave a very well-balanced understanding of the things contained in the issues. Remarkable illustrations of familiar objects make this book matchless and unique. Keep up the good work. I really look forward to future issues.

gOMatHI, VIA EMAIL

A walk down the aisles of SPAR and one thing that stands out is a reputation which has been built above all, on the quality and freshness of all items available, especially the food. It is what any wise customer wants, and it is what gives you a definite edge over other supermarkets.If someone has just found you, they just feel welcome almost instantly with the provenance and traceability of the items that is on your shelves. Today’s buyers are experts in their own field. Their job is made easier at SPAR in seeking out the best sources of the best quality food and unusual ingredients that can’t be found in other supermarkets. Increasingly, the bargains, discounts and promotions are unique and unlike what’s mostly available in other stores.Usefully you can expect an extraordinary high level of commitment amongst those who work in your store. I have observed that they’re interested in what they do and they’re knowledgeable about what they sell. And the friendliness and helpfulness that you find is really surprising.Each week we check the price of selected everyday items we need to buy against those in other supermarkets, to make sure we’re getting consistent good value for money. And we find that SPAR continues to bring quality food that is honestly priced and represents excellent value. And on top of this, you’ll find that the “Best Deals of the Month” are truly exceptional.Here are just two of the many ways my family finds shopping easier at SPAR:


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• Packing at checkouts: Just ask and someone will gladly pack your shopping for you. • Carry to car service: If you wish, there are assistants who can carry your shopping to your car and stow it away. And now with SPAR Connect the relationship is taken to the next level where we eagerly look forward to some excellent reading.Keep up the great work SPAR iors!

CleMeNt beNjaMIN, VIA EMAIL

We were very happy to receive the SPAR Connect issue in our letterbox. I especially loved the article on Biryani and my mother made some vegetable biryani at home. I am 7 years old and live in Koramangala. I visit SPAR for our weekly shopping along with my dad and mom. I always used to sit in the SPAR trolley during shopping when I was younger, and sit in the trolley occasionally even now. I wrote about SPAR during my recent school field work on the topic “My neighborhood store”. I also took a picture at the SPAR baggage counter and pasted it in my notebook for this exercise. SPAR has everything available under a single roof and I buy school stationery, home furnishings, dairy products, bakery items, staples, fruits and vegetables at SPAR. I especially love the dairy section with gourmet cheese, butter, milk and other products. I love to shop at SPAR because of the wide range of products available, for the freshness of the products, the courteous staff and a clean, pleasant environment! Thank you very much for making my shopping experience very enjoyable!

aRYa MHaIskaR, VIA EMAIL

It was the proud moment for me to grab a copy of 2nd issue of SPAR Connect last weekend as I am exploring this super market from around 5 years and still getting surprises. SPAR plays a very special role in my shopping mania. Here, I not only get lots of verity under one roof but also avail lots of offers which I always love to avail. Therefore, when I picked this magazine, it opened the doors of my expectations.

And undoubted, I found it full of content. I liked Knowledge Series a lot. Not sure what I will get in this section in future but I would love to see more information about the products. I would also like to see details of some brands that are not common to Indian people but are available in SPAR. And finally I love to see upcoming offers in this magazine because even after exploring the floor every week, I am sure I miss out some of the great deals.

Please accept my good wishes for this wonderful concept which is now a real magazine. Way to go…..

aNOORVa sINHa, VIA EMAIL

Big applause to the team of SPAR Connect!! It was so interesting and surprising to see the magazine in my post box... I really enjoyed reading it.

My husband and I start our weekend by shopping at SPAR. We visit the store on every Saturday and buy loads of vegetables and fruits, attracted by the variety and freshness. Also the staff is very pleasing and the stores are very well maintained. Yes, I really have stopped buying grocery from any other stores. Looking forward to future issues of the magazine.

I wish you all the very best.

gaYatRI CHaItaNYa, VIA EMAIL

I visit SPAR with my family as we get amazing, best deals every time we shop with a vast product ranges and no disappointments.

My second son, 3 years old always gets thrilled while we step into SPAR and he has named it “The Big Trolley Shop” in his words.

During this visit to SPAR we got the Spar Connect February Issue which I really liked. From the Herbal Pages, to the cut and keep recipes and the best deals of the month to the beauty secrets it was very informative. This issue was of more inspiration to me. The step by step mutton biryani recipe was very useful. Looking forward to buying more inspiring SPAR Connect issues every Month.

PReMDaIsON, VIA EMAIL

SPAR you’re the winner, as you touch everyone’s heart by fulfilling their needs on price and quality, and in you the customer too become a winner as he gets what he hunts for , without burning his fingers.Congrats on adding one more jewel “Connect” in your crown. While reading it, I really wanted the issue to be endless, as it filled with unusual topics. I liked all the articles, especially the one on ‘’ Valentines” as well as “herbalicious”. I discovered “Connect” on my last shopping trip to SPAR and don’t know how I missed the previous issues! Anyway, I am preserving the copy in my library to gift my daughter later. As a woman I felt the topics (beauty tips on egg, cotton, recipes and herbalicious) are dear to me, I wish you would bring some articles on ‘’parenting”’ also in future issues.

MOHaN sUNDaRaM, VIA EMAIL

A big CHEER to the team for coming up with SPAR Connect magazine with its great work. SPAR Brand products have always been great value for money and so is the magazine now available at a surprisingly low price so that every customer would want to pick it up.Shopping at SPAR has always been a treat to us and we find it really hard to shop elsewhere apart from this wonderful store. The Feb edition with the Ecofriendly, Traditional and Cover-story pages were very inspiring. Keep up the good work and we shall always support you in your future endeavours. It would be great if you could add price comparisons on various products in the magazine so that it would be beneficial to the customers. sHIlPa ReDDY, VIA EMAIL


The Editor has taken the liberty of editing letters for the sake of grammatical and editorial

consistency only.

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Hiranyakashipu, on the lap, being killed by Narasimha.

TheOrigin of Holi

H iranyakashipu, the great king of demons, had been granted a boon by Brahma, the King of the Gods. This boon made it almost impossible for him to be killed. The boon was granted after a long penance. He demanded that he not be killed “during day or night; inside the home or outside, not on earth or in the sky; neither by a man nor an animal; neither by “astra” (weapons) nor by “shastra”. Consequently, he grew arrogant and attacked the Heavens and the Earth. He demanded that people stop worshipping the gods and start praying to him. According to this belief, Hiranyakashipu’s own son, Prahlad, was a devotee of Lord Vishnu. In spite of several threats from

Hiranyakashipu, Prahlad continued praying to Lord Vishnu. He was poisoned by Hiranyakashipu, but the poison turned to nectar in his mouth. He was ordered to be trampled to death by elephants yet remained unharmed. He was put in a room with venomous snakes and survived. All Hiranyakashipu’s attempts to kill his son failed. Finally, he ordered young Prahlad to sit on a pyre on the lap of his demon sister, Holika. She had a boon which would prevent death by fire. Prahlad readily accepted his father’s orders, and prayed to Vishnu to keep him safe. When the fire started, everyone watched in amazement as Holika burnt to death, while Prahlad survived unharmed. The burning of Holika is celebrated as Holi.Later Lord Vishnu came in the form of Narasimha (who is half-man and half-lion) and killed Hiranyakashipu at dusk (which was neither day nor night), on the steps of the porch of his house (which was neither inside the house nor outside) by restraining him on his lap (which is neither in the sky nor on the earth) and mauling him with his claws (which are neither astra nor shastra).In Vrindavan and Mathura, where Lord Krishna grew up, the festival is celebrated for 16 days until Rangpanchmi in commemoration of the divine love of Radha for Krishna. Lord Krishna is believed to have popularized the festival by playing pranks on the gopis here. Krishna is believed to have complained to his mother about the contrast between his dark skinned complexion and Radha’s fair complexion, so Krishna’s mother decided to apply colour to Radha’s face. The celebrations officially usher in spring, the celebrated season of love.There is an alternative story detailing the origin of Holi. This story is about Kamadeva, a god of love. Kama’s body was destroyed when he shot arrows at Shiva in order to disrupt his meditation and help Parvati marry Shiva. Shiva then opened his third eye, the gaze of which was so powerful that Kama’s body was reduced to ashes. For the sake of Kama’s wife Rati, Shiva restored him to life, but only as a mental image, representing the true emotional and spiritual state of love rather than physical lust. The Holi bonfire is believed to be celebrated in commemoration of this event.

Tradition of ThandaiCelebRate


Thandai Recipe 2 250 gms sweetened condensed milk 1½ litre milk 10 almonds, soaked in water and peeled 6 pepper corns 4 cardamoms, crushed 2 tsp fennel seeds (saunf) 1 tsp khus essence (poppy seeds) Few ice cubes, crushedMethod: Grind the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well. Fill crushed ice cubes in a glass and top up with the above mixture. Serve garnished with rose petals. Serves 12.

Thandai Recipe 1 15 almonds 2 tsp aniseed 2 tsp poppy seeds 8 cardamom pods 12 tsp sugar 2 tsp peppercorns 2 tsp cumin seeds 300ml water 400ml milk 4 tsp crushed iceMethod: Grind all the spices together. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Slice almonds and add to the milk. Serve cold. Serves 4-5.

Thandai and Holi are synonymous. A refreshing and healthful drink, thandai is savoured in

the midst of the play of colours. A glass of thandai offers instant energy and sets the mood for fun. People add a little bhang to thandai which makes the celebrations really exuberant.

The tradition of thandai is particularly prevalent in North India. Varanasi is called

the hub for thandai. This is because the people there are said to have a passion for milk-based

drinks of which thandai is their specialty.

Making of ThandaiThandai is a cooling drink usually made of purified water,

sugar, seeds of watermelon and muskmelon, almonds, lotus stem seeds, cashew nut, cardamom, fennel seeds

(saunf), rose-flower, white pepper and saffron.

Drinking thandai during Holi also gels with the weather as temperatures in North India are high at that time and thandai is a coolant.

Although home-made thandais always tastes better, it is now possible to buy commercial concentrates and make instant thandais.

Luscious Grapes

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A grape is a berry which grows on deciduous woody vines. Grapes can be eaten raw or they can be used for making jams, jellies, wine, grape seed extracts, raisins, vinegar and grapeseed oil.

Cultivation of grapes began 6,000-8,000 years ago. Yeast, one of the earliest domesticated micro organisms, occurs

diet of many native Americans, but were considered by European colonists to be unsuitable for wine. The first Old World purple grapes were cultivated in California. In North and South America and Australia the grapes used to create wine are known as “New World” grapes. “Old World” grapes are typically associated with Europe in countries like France, Spain, Italy and Portugal.

Grapes grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange, and pink. “White” grapes are actually green in color, and are evolutionarily derived from the purple grape.

Wine grapes on the vine

Commercially cultivated grapes can usually be classified as either table or wine grapes, based on their intended method of consumption: eaten raw (table grapes) or used to make wine (wine grapes). While almost all of them belong to the same species, Vitis vinifera, table and wine grapes have significant differences, brought about through selective breeding. Table grapes tend to have large, seedless fruit with relatively thin skin. Wine grapes are smaller, usually seeded, and have relatively thick skins (a desirable characteristic in winemaking, since much of the aroma in wine comes from the skin).

naturally on the skins of grapes. This led to the innovation of alcoholic drinks such as wine. The first traces of red wine are seen in ancient Armenia where apparently, to date, the

oldest winery was found, dating to

around 4,000 BC. By the 9th century BC, the city of Shiraz was

known to produce some of the finest wines in the Middle East. Thus it has

been proposed that Syrah red wine is named after Shiraz, a city in Persia

where the grape was used to make Shirazi wine. Ancient Egyptian

hieroglyphics record the cultivation of purple grapes by the ancient Greeks,

Phoenicians and Romans for both eating and wine production. Later, the growing of grapes spread to Europe,

North Africa and North America.

Purple grapes belonging to the Vitis genus proliferated in the wild across North America, and were a part of the

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seedless grapes

Although grape seeds contain many nutrients, many consumers choose seedless grapes which now make up the overwhelming majority of table grape plantings. There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless and Black Monukka. There are currently more than a dozen varieties of seedless grapes. Several, such as Einset Seedless, Benjamin Gunnels’s Prime seedless grapes, Reliance and Venus, have been specifically cultivated for hardiness and quality in the relatively cold climates of United States and Canada.

An offset to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical content of grape seeds.

Raisins, currants and sultanas

Raisins currants and sultanas are dried grapes from various varietals of grapes and are prized for their health benefits. They can be used innovatively in all kinds of cookery, particularly in bakery products.

Health benefits

Even though the French tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French Paradox, and is thought to occur from the protective benefits of regularly consuming red wine.

Emerging evidence is that wine polyphenols like resveratol physiologically benefit whereas alcohol itself may have protective effects on the cardiovascular system. Resveratol has been positively linked to inhibiting cancer, heart disease,, degenerative nerve disease, viral infections and Alzheimer’s disease.

Grape seeds are also known to have beneficial properties against cancer, heart diseases and Alzheimer’s disease. The oil extracted from crushed grapeseeds is used in cosmoceuticals and skin care products.

Tumblers are defined as flat bottomed drinking glasses. Some of these are typically Collins glasses, dizzy cocktail glasses, highball glasses, old fashioned glasses and shot glasses apart from iced tea glasses, juice glasses, table glasses or stakan granyonyi, water glasses and whiskey tumblers.

Collins glasses A Collins glass is a glass tumbler which typically will contain 300 to 410 ml of spirit. It is used to serve mixed drinks, especially Tom Collins cocktails. It is cylindrical in shape and narrower than a highball glass.

Highball glassesA Highball glass is a glass tumbler which will contain 240 to 350 ml. It is used to serve highball cocktails and other mixed drinks. Highball is the name for a family of mixed drinks that

are composed of an alcoholic based spirit and a larger proportion of a non-alcoholic mixer. Originally, the most common highball was made with Scotch whisky and carbonated water, which is today called a “Scotch and Soda”. Other typical highball drinks are Cuba Libre or white rum, cola and lime, Gin and Tonic, Greyhound - traditionally gin, now often vodka with grapefruit juice; with a salted rim, it is called a salty dog. Other popular highballs are Jack and Coke — Jack Daniel’s Tennessee Whiskey and Coke, Libbi’s Label - orange juice and rum, Moscow mule — vodka, ginger beer, and lime, served in a copper mug, Rum and Coke or the popular Screwdriver - vodka and orange juice. And the list goes on.

A highball glass is taller than an old fashioned glass and is shorter and wider than a Collins glass.

Old fashioned glasses The Old Fashioned glass, lowball glass, or rocks glass is a short tumbler used for serving an alcoholic

beverage, such as whisky with ice cubes (“on the rocks”). It is also normally used to serve cocktails, such as the Old Fashioned, from which it receives its name. Old Fashioned glasses will usually contain 180 to 300 ml.

Dizzy cocktail glasses A Dizzy cocktail glass is a tumbler with a shallow bowl, ideal for serving cocktails. It is

comparable to a martini glass or cocktail glass but it has no stem.

table-glassesTable glasses or granyonyi stakan in Russian meaning literally faceted glass, or granchak meaning facet, is a type of drinkware made from

especially hard and thick glass having a faceted form. It is a very widespread

form of drinking glass in Russia and the former Soviet Union. Granyonyi stakan has certain advantages over the other drinkware, since due to its form and hardness, it is more difficult to break. It is arguably more handy in usage on moving trains or rolling ships, where it is less prone to fall, or slip from hands, and less likely to be broken when hitting the floor, compared to non-faceted types of drinking glasses. Granyonyi stakan may be used to drink any type of beverage, including vodka and tea.

shot glassesA shot glass is a small glass designed to hold or measure spirits, which is either drunk straight from the glass

(“a shot”) or poured into a mixed drink. Because the word shot also means dose, or small amount it may simply be that these small glasses are called shot glasses because they hold small amounts. However there are a range of more complex stories about the origin of the style of glass, and its name. Few of them stand up to much

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scrutiny - either they place the origin decades before the term appeared in print, or they describe an item that had nothing to do with drinking liquor

the Old West The most popular origin story is that the shot glass originated in the saloons or bars of the Old West. The story explains that the cowboys of the old west would trade a cartridge (bullet plus powder and primer encased in brass) for a small amount of alcohol.

birdshot or buckshot Another story is that a shot glass was a glass used at the dinner table for diners to place any lead shot they found left during the meal.

Quill pen holderThe shot glass has also been associated with the use of quill pens. According to this story, the term shot glass was coined over 100 years ago, describing a small, thick-walled glass placed on a writing desk, and filled

with small lead shot. A feather writing quill would be placed in the glass when not in use, and the lead shot would hold the quill upright. An upright quill was more easily removed from the glass.

Firing glassCertain organizations like the Freemasons have a custom of drinking toasts from specially shaped glasses known as cannons or firing glasses, which are slammed on the table making a sound like a gunshot - a firing glass then becomes a shot glass. The firing glass is much older than the shot glass, and has a very specific shape with relatively thin sides, and a very thick protruding base. Friedrich Otto schott This theory argues that the word shot was originally spelled Schott, and named after Friedrich Otto Schott who co-founded the glassworks factory Jenaer Glaswerk Schott & Genossen in Jena, Germany in 1884. This Jena

glass has been theorized as the origin of the first Schott Glass and the source of the name, which was later, in the U.S. mutated to Shot Glass and the origin of the word was forgotten.

crisp and very green. The little ‘trees’ or florets should be dark green. Also note that if the broccoli tends to have a very strong smell or if the leaves have a slightly yellow colour, it can often suggest that it is old. Try and avoid broccoli where the buds are yellow in colour.

brussels sprouts

Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached. The “sprouts” are cut off and, in most cases, are packed in small consumer containers, although some are packed loose, in bulk. Although they are often available about 10 months of the year, peak supplies appear from October through December.

(spears with up-and-down ridges or those that are not approximately round). Those are all signs of aging, and indicate tough asparagus and poor flavour.

Storing fresh asparagus - To make sure they keep their freshness, stand asparagus bundles in about 1-inch of water in a jar or shallow tray and keep them in the refrigerator. Cook the asparagus spears within 2 or 3 days of purchase.

beets

Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, deep red colour, and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm.

Avoid elongated beets with round, scaly areas around the top surface - these will be tough, fibrous, and strong flavoured. Also avoid wilted, flabby beets - they have been exposed to the air too long.

As the beet greens are very nutritious, cook them as you would fresh spinach leaves.

broccoli

When purchasing broccoli, select ones where the stalks are tight and firm. Look at the stalk and make sure it’s not tough. The buds should be tightly closed and the leaves are

asparagus

Asparagus is commonly sold in bundles, standing upright in a tray of water. Select bright green asparagus with closed, compact, firm tips. A rich green colour should cover most of the spear.

Stalks should be almost as far down as the green extends. Try to buy stalks that are equally thick so they cook evenly. If the tips are slightly wilted, freshen them up by soaking them in cold water. Avoid tips that are open and spread out, mouldy or decayed tips, or ribbed spears

Choosing fresh Vegetables

COVeR stORY

Demand freshness! Check the characteristic signs of freshness such as bright, lively color and crispness. Vegetables are usually at their best

quality and price at the peak of their season.

Fresh vegetables are key ingredients in the kitchen. With the right preparation

and some of your homemade creativity, they make everyday meals just as

magical as special occasions.

Don’t buy because of low prices alone. It doesn’t pay to buy more vegetables than you can properly store in your refrigerator or use without waste.

How do you know whether your cabbage is ready to cook or your

peppers are a little too ripe?

Here is a list of buying dos and don’ts to keep in mind while buying fresh

vegetables and ensure the best nutrition for your family.


Look for a fresh, bright-green colour, tight fitting outer leaves, firm body, and freedom from blemishes.

Cabbage

Cabbage leaves should be firm.When selecting, choose only the heads that are compact. Leaves that do not contain any markings or browning, which may be an indication of worm damage. The head should only contain a few loose outer leaves.

The colouring of the leaves should reflect the variety you are purchasing. In general, the darker green the leaves the more flavour they have. The stem should be trimmed and look fresh, not dry and cracked. Avoid purchasing precut or shredded cabbage. Once the cabbage is cut it begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.

Carrots

When purchasing carrots, look for firm, plump carrots without rootlets. They should be small, bright orange and smooth, without cracks. Buy carrots in bunches, with their leafy green tops still attached. Carrots lose moisture through their leafy green tops, so if you purchase them this way, remove the tops before wrapping carrots in plastic

and storing. Instead of throwing away the tops, which are full of nutrition, try adding them to soups or chopping them and adding to your salads.

Storing fresh carrots: Carrots keep well for weeks in the refrigerator, although you will sacrifice sweetness and flavour if stored too long.

Cauliflower

When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-coloured cauliflower should be avoided, as well as those in which small flowers appear.

Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.

Celery

Select celery that is light green in colour, firm, compact, and well-shaped. The stalk should have a solid, rigid feel and leaflets should be fresh or only slightly wilted. Also look for a glossy surface, stalks of light green or medium

green, and mostly green leaflets. Avoid purchasing celery with bruises or

discoloured areas on the stalks.

Corn

Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be

able to feel individual kernels by pressing gently against the

husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.

As soon as corn is picked, its sugar begins its gradual conversion to starch, which reduces the corn’s natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. If for some reason corn is not being used immediately or has been purchased from the supermarket, add sugar to replace that which has been lost. Add one teaspoon sugar for each litre of water.

eggplant

Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn’t dry inside, knock on it with your knuckles. If you hear a hollow sound, don’t buy it.

garlic

When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.

Fresh garlic is readily available year round.Garlic is available in forms other than fresh, such as powder, flakes, oil and puree.

Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.


Peppers

The skin should be smooth, with no bruises or marks on the

surface. Sweet green bell-shaped peppers are the most popular garden variety. Left to ripen, they turn red, purple, orange or yellow and gain various levels of sweetness depending on the variety.

Potatoes

Potatoes should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling and salads. They have thinner skins and are firmer. With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discolouration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discoloured areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay.

Onions

When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting. Young onions are sweeter than old ones. They should have absolutely no smell whatever. If they do, they are probably bruised somewhere under the skin and are on their way out.

Peas

Garden peas are generally available from spring through the beginning of winter. When purchasing garden peas, look for ones whose pods are firm, velvety, and smooth. Their colour should be a medium green. Those whose green colour is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain peas of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound.

.

green or string beans

Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans.

Green beans were once called string beans. Today they are string less; just break off the end as you wash them. Leave whole or cut into desired lengths. Choose slender beans that are crisp, bright-coloured, and free of blemishes.

Mushrooms

Fresh mushrooms have a firm texture. They are delicate, highly perishable, and must be handled with care; they are sensitive to hot temperatures and rough shipping. Many varieties of fresh mushrooms are seasonal. Watch out for mushrooms that are mouldy or soft. They should be clean and firm.

Avoid overripe mushrooms (shown by wide-open caps and dark, discoloured gills underneath) and those with pitted or seriously discoloured caps.

COVeR stORY


spinach

Choose leaves that are crisp and dark green with a nice fresh fragrance. Avoid those that are limp, damaged, or spotted.

squash

Summer squash includes those varieties which are harvested while still immature and when the entire squash is tender and edible. Squash is generally available at all times of the year.

Look for squash that are tender and well developed, firm, and fresh-appearing. You can identify a tender squash, because the skin is glossy instead of dull, and it is neither hard nor tough. Avoid stale or over mature squash, which will have a dull appearance and a hard, tough surface. Such squash usually have enlarged seeds and dry, stringy flesh. Also avoid squash with discolored or pitted areas. This indicates immaturity, which is a sign of poor eating quality.

Sweet Potato

Sweet potatoes should be uniformly light tan coloured.

Look for firm sweet potatoes with smooth, bright, uniformly coloured skins, free from signs of decay. Because they are more perishable than white

potatoes, extra care should be used in selecting sweet potatoes. Avoid sweet potatoes with worm holes, cuts, grub injury, or any other defects which penetrate the skin; this causes waste and can readily lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste.

tomatoes

Tomatoes don’t develop adequate flavour unless allowed to ripen on the vine. Seek out locally grown tomatoes whenever possible. They may not be as “pretty” as store bought, but beauty, of course, is only skin deep. Fragrance is a better indicator of a good tomato than colour. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself - if it doesn’t, your tomato will lack flavour.

Pumpkin

Look for full maturity, indicated by a hard, tough rind. Also look for pumpkin that is heavy for its size (meaning a thick wall and more edible flesh). Slight variations in skin colour do not affect flavour. Avoid any squash with cuts, punctures, sunken spots, or mouldy spots on the rind. These are indications of decay. A tender rind indicates immaturity, which is a sign of poor eating quality.


Who doesn’t love the smell of freshly baked bread wafting into the air - it draws one like a magnet. Break freshly baked hot bread straight from the oven and savour the textures in your mouth - heaven!

There are so many kinds of wonderful breads available in the market today but do you know which bread is what?

Below is a ready reckoner of the different kinds of popular breads that bread lovers can choose from - to eat for the love of bread itself or to relish along with a hearty main meal or even add another dimension to a soup and salad.

Bountiful BreadsgOURMet


wheat flour, have had parts of the whole grain removed. Whole wheat flour on the other hand is a whole grain as none of the parts of the grain have been refined, or removed. The key for maximum fiber and nutrients is to look for whole grains rather than enriched or refined grains.

Ciabatta Ciabatta is an Italian white bread made from wheat flour and yeast. The loaf is somewhat elongated, broad and flat.

Ciabatta is baked in many variations. It is popular across Europe, particularly in Spain, the United States and is widely used as a sandwich bread.

Multigrain Bread

Multigrain bread is bread made with multiple grains such as oats, cracked wheat, barley, millet and flax. Some multigrain bread is also whole grain bread. Yet all multigrain breads are not necessarily whole grain breads.

Whole grains include the whole seed which is the germ, the bran and the endosperm sections. Refined grains, such as enriched

Sour dough Sourdough bread is that made with dough containing a lactobacillus culture and yeast. In comparison with yeast-based breads, it produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli.

Sourdough starter is traditionally made with a small amount of old dough, preferably saved from a prior batch. This is traditionally called mother dough or in more modern usage, seed sour. First-generation starter or spontaneous seed may be created by storing new dough in a warm place and allowing sufficient time for it to sour. This small amount of old dough

starter contains the culture, and its weight is increased by additions of new dough and mixing or kneading followed by rest or leavening periods. A small amount of the resulting dough is then saved to use as starter sour for the next batch. As long as this starter culture is fed flour and water weekly, it can stay at room temperature indefinitely.

Rye bread

Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at low temperature in a covered tin. Rye and wheat flours are often used to produce a rye bread which has a lighter texture, colour and flavour than pumpernickel. ‘Light’ or ‘dark’ rye flour can be used to make rye bread; the flour is classified according to the amount of bran left in the flour after milling.

Caramel or molasses for colouring and caraway seeds are often added to rye bread. Rye bread recipes typically include ground spices such as fennel, coriander, aniseed, cardamom, or citrus peel. In addition to caramel and molasses, ingredients such as coffee or cocoa (or even toasted bread crumbs) can also be used for both colouring and flavour purposes for very dark breads like pumpernickel.

Brioche Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is light and slightly

puffy, more or less fine, according to the proportion of butter and eggs. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing, which is the final step before baking.

Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Croissant A croissant is a buttery flaky pastry named for its distinctive crescent shape. It is also sometimes called a crescent from the French word for “crescent”. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes (possibly since classical times) but the modern croissant dates to 19th-century Paris.

This innovation, along with the croissant’s versatility and distinctive shape, has made

it the best-known type of French pastry in much of the world. Today, the croissant remains popular in a continental breakfast.

Focaccia Focaccia is a flat oven-baked Italian bread which may be topped with herbs or other ingredients. It is related to pizza, but is not considered to be the same.

Focaccia is popular in Italy and is usually seasoned with olive and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavoured with a number of vegetables like olives, peppers, onions and sundried tomatoes.

Focaccia dough is similar in style and texture to pizza doughs, consisting of .flour, oil, water salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone bottom oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread.

Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough prior to raising and baking. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.

PitaPita or pitta bread is a round pocket bread widely consumed in many Middle Eastern, Mediterranean and Balkan countries. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

Pita is used to scoop sauces or dips such as hummus and to wrap kebabs or falafel in the manner of sandwiches. Most pita are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.

eXOtICa

21sPaR CONNeCt • March 2012


vitamins and micronutrients. Thiamin, riboflavin, niacin, and iron are often added to the flour to fortify it to make up for the loss during milling. Folic acid is another nutrient that some governments have mandated to add to enriched grains like white bread.

Brown bread

Brown bread is a designation often given to breads made with significant amounts of whole

grain flour, usually rye or wheat and sometimes dark-coloured ingredients such as molasses or coffee.

Baguette A baguette is a long thin loaf of

French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.

Much of pita’s popularity in the Western world is due to expanded use of the pocket for a type of sandwich. Instead of using pita to scoop foods, people fill the pocket with various ingredients to form a sandwich. These are sometimes called “pita pockets” or “pocket pitas”.

White bread White bread is made from wheat flour from which the bran and germ have been removed through a process known as milling. Milling gives white flour a longer shelf life by removing the bran and germ (which contain oil). Removing the oil allows the bread to be stored for longer periods of time.

While the milling process helps improve white flour’s shelf life, it does remove nutrients like some dietary fiber, iron, B

A standard baguette has a diameter of about 5 or 6 centimetres and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (40 in) long. Baguettes are closely connected to France and especially to Paris, though they are made around the world.

Baguettes, either relatively short single-serving size or cut from a longer loaf, are very often used for sandwiches (usually of the submarine type.) Baguettes are often sliced and served with pate or ham and cheese. As part of the traditional continental breakfast in France, slices of baguette are spread with butter and jam and dunked in bowls of coffee or hot chocolate. French bread loaves are sometimes split in half to make French bread pizza.

gOURMet

stuffed French Rolls

Ingredients: 2 medium French rolls, 2 tbsp melted butter, 1 1/2 cups fresh mushrooms sliced or boiled corn, 1 onion finely chopped, 1/2 green chilli, chopped, 2 teacups white sauce, 2 tbsp grated processed cheese, a few drops of Tabasco sauce, 1 tbsp butter, salt to taste, grated cooking cheese, sliced capsicum, tomato pieces.

Prep Time: 10 minutes Total Time: 15 minutes

Preparation: • Divide each roll horizontally into two parts. Scoop out the centres • Brush the scooped sides with melted butter • Bake in a hot oven at 2000 C (4000 F) for 5 minutes • Heat the butter and fry the onion and green chilli for 1 minute • Add the mushrooms and fry again for a few minutes • Add the white sauce and cheese and cook for 2 minutes • Add the Tabasco sauce, salt and pepper.

How to Proceed: • Spread a little filling on each base • Cover with grated cheese and capsicum slices. Arrange tomato pieces on top • Place under a hot grill for 4 to 5 minutes or until the cheese has melted • Cut into parts just before serving. • Serve hot.

Bruschetta with Tomato and Basil

Ingredients: 8 to 10 slices of French bread cut 3/4” thick,1 tbsp olive oil,1 clove garlic crushed, 3 to 4 medium tomatoes, 1 large piece of ginger chopped, 1/2 tbsp fresh basil leaves chopped, 1/2 tsp dried oregano, 3 tbsp olive oil, salt, freshly ground black pepper to taste.

Prep Time: 15 minutes Total Time: 20 minutes

Preparation: • Cut each tomato into 2 pieces vertically and gently remove all the seeds and pulp • Chop the firm tomatoes into small pieces, add in all the other ingredients and mix well • Keep aside for at least 10 to 15 minutes. • Drain out the excess liquid.

How to Proceed: • Brush some olive oil and garlic onto each French bread slice and bake in a pre-heated oven at 180°C (350°F) for 3 to 4 minutes till each piece is lightly toasted. • Spoon out the topping mixture generously onto each slice and serve immediately.

sPaR Cut & Keep Recipes

INDUlge


allURe


T hinking of cold mornings and steaming oatmeal porridge with fruit and milk will make you feel nice and cozy. You may love oatmeal or perhaps hate it, if you remember it as a gummy, thick paste forced down your throat before school. Whichever way you look at it, oatmeal can be used in ways that Quaker may not have intended!

Oatmeal has soothing, anti-inflammatory properties. It can relieve itching, is highly absorptive, hypoallergenic, and helps to soften the skin. It has the best amino acid balance of all the cereal grains (amino acids work as water-binding agents in skin care products). Oats have also been clinically shown to help heal dry, itchy skin. Oat grains and straw appear in shampoos, dusting powders, moisturizers, and cleansing bars and that’s just the start of a list!

When choosing rolled oats (the breakfast cereal kind) for the following treatments, make sure to check the ingredients. There are plenty of popular brands available that are nothing but rolled oats, as they should be. Don’t get the quick-cook or flavoured versions.

Beauty Secrets with Oatmeal

25sPaR CONNeCt • March 2012

Banana Bread Masque

½ really ripe mashed banana, 2 tbsp. ground oats, milk or cream, pinch nutmeg, 2 tbsp. whole wheat flour.

Whip ingredients together, adding cream or oat flour as necessary to get a smooth, paste-like consistency. Spread on clean face and leave for 5 -10 minutes. Then rinse thoroughly and pat dry.

Oat and Honey Milk Bath

½ cup rolled oats ¼ cup powdered milk 2 tbsp. honey Place all ingredients in a small, natural fabric bag (muslin and cheese cloth are great choices). Hang the bag under the tap as you fill the tub, so running water disperses the goodness throughout your bath. If you are having a bucket bath, hang the bag on the inside of the bucket.

FaCe WasHTake a handful of oats, add a little bit of warm water and mix it until it starts looking a little soapy. Massage it into your face ( you can also use the mixture under your eyes, but don’t rub it in.) Then leave the mixture on your face for 2 – 5 minutes. Do this every morning or night.

FaCe sCRUbMix 1 table spoon of oats with 1 table spoon of brown sugar. Add 1 tea spoon of raw honey. Scrub face for 2-3 mins. Wash off with warm water.

FaCe Masks Rejuvenating Face Mask

Mix 2 table spoons of oats with 4 spoons of milk or 3 spoons of sour cream. Wait for the oats to expand a little then add few drops of lemon juice. Apply it to your face and leave it for 20 minutes. This adds a beautiful glow to the skin.

Moisturizing & Wrinkle Reduction Face Mask

Mix equal amount of oats, raw honey, olive oil and yogurt and apply it to cleaned face. Leave for 20-30 minutes. Wash off with cool water.

Oatmeal Mask For Wrinkles

Mix one table spoon of oats, with 3 table spoons of warm whole milk. When the oats expand a little, add a little carrot juice and a capsule of Vitamin A . Mix all the ingredients and apply it for 30 minutes. Wash off thoroughly.

Skin Tightening Mask

Mix 2 table spoons of oats, 1 egg yolk, 1 tea spoon of avocado and a table spoon of beer. Apply the mixture on your face for 20 minutes. Wash it off with cold or warm water.

www.spar ind ia .com

Simple Oatmeal Therapies for Skin

M omos are a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling and Ladakh. It is similar to the Mongolian buuz or the Chinese jiaozi. They are one of the most popular fast foods in Nepal and many other South Asian region populated with people of Nepali and hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora such as Assam, Delhi, Mizoram, Manipur, Nagaland,

Meghalaya, Himachal Pradesh, Patna and West Bengal.

Momos are made with a simple flour-and-water dough - white flour is generally preferred - and sometimes a

little yeast or baking soda is added to give a more doughy texture to

the finished product. The filling may be one of the several

mixtures:

Meat: Different kinds of meat fillings are popular in different regions. In Tibet, Nepal, Darjeeling, Sikkim, Bhutan and North East India, chicken, goat meat, buffalo meat, yak meat and pork are the most popular, while in Ladakh, lamb

and yak meat are common. Minced meat

is combined with any or all of the following: onions/

shallots, garlic, and cilantro and ginger. Some people also

add finely puréed tomatoes and soya sauce.

Vegetables: Finely chopped cabbage and potatoes or chayote (a kind of squash) are used as fillings in Nepal, Darjeeling, Sikkim and some parts of India.

Cheese: Usually fresh cheese or the traditional chhurpi is used. This variety is common in upper Nepal, Bhutan, Sikkim and Darjeeling.The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, along with chilli sauce The dumplings

may also be pan fried or deep fried after being steamed and are often served with a clear meat broth.Steamed momos are delicious, easy to make and light on the conscience too! You can fill them with any minced meat of your choice.

Ingredients:

• 2 cups flour• Salt to taste• Water• 1/2 kg minced meat of your choice• 1 large onion chopped very fine• 8 -10 cloves of garlic chopped very fine• 3 tbsps soy sauce• 1 tbsp chilli sauce• 1 tsp freshly ground pepper• Salt to taste• 3 tbsps vegetable/sunflower cooking oil

Preparation:

• Mix the flour and salt to taste and add a little water at a time to make a stiff dough. • Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden. • Add the meat and brown well. • Add the soy and chilli sauces and mix well. • Add the freshly ground pepper, salt to taste and cook till the meat is done. • Divide the dough into equal-sized balls and roll into very thin circles of roughly 4” diameter. • Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of meat in the centre of each circle. Fold the edges over the meat and pinch and twist to seal or fold the momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well. • Place the momos in a steamer, and cook for 10-15 minutes.

tRaDItION


Momos

thukpa Momos are often served with a delicious soup called Thukpa - the recipe for this easy to make soup is below. Momos and thukpa served together make for a delicious and hearty meal.

• Tomatoes - 5 large and ripe • Ginger & garlic paste-1 tsp • Carrots-1/2 cup sliced • French beans- 1/2 cup chopped • Cabbage- few leaves (tear into bite-sized pieces) • Cauliflower- separate into small florets • Aji-no-moto- a pinch • Green chillies- 2 sliced • Noodles/pasta- 1/2 cup raw • Lemon juice- 1 tbsp. • Chopped coriander/cilantro-a handful • Sugar- 1/2 tsp

• Salt and pepper to taste• Minced meat of chicken or lamb can be added for non vegetarians.

Method: Chop tomatoes roughly, add ginger and garlic and cook for several whistles in the pressure cooker. Cool, blend and strain. Put on heat again, add the rest of the ingredients except for salt, lemon juice, cabbage, coriander and ajinomoto and cook till veggies are done but still crunchy. Add the seasonings and

cabbage, cook for few seconds, garnish with cilantro and serve. For the non vegetarian, add pieces of cooked chicken or minced meat.

ÉlaN


CognacCognac is a distinctive brandy which comes from the Cognac region of France. It is rightfully famous, requiring a lengthy distillation and aging process which yields a very unique spirit.

All cognac is made from wine that is fermented from whole grapes - flesh, skins, seeds and all. By law, cognac must contain Ugni Blanc, Folle Blanche, or Colombard grapes, although other grapes may be added. These grapes are pressed and fermented to yield a very dry, somewhat bland white wine which is double-distilled in copper pot stills. This yields raw cognac which is routed into oak barrels for aging.

The wine is aged in new oak casks for one year, and then transferred to used oak casks, lest it take on too much tannin from the virgin oak. The letters

on the label V.O. and V.S.O.P. mean that the cognac has been aged for at least 4 and half years, although in practice V.S.O.P. cognacs have usually been aged for at least 8 years. If the label is printed with the words Extra, Napoléon or Vieille Réserve, the French government warrants that the cognac in the bottle has been aged for a minimum of 5 and a half years.

Stars found on cognac labels came from a superstitious shipper of brandy who put a star on his bottles to pay homage to the great “Comet” vintage of 1811, one of the best ever for cognac. Today, French law states that three-star cognac, the youngest, must be aged for a minimum of 18 months.

Some people are under the false impression that all French brandy is known as cognac; in fact, numerous brandies are produced in France, including Armagnac,

another famous and protected brandy.

Cognac is generally consumed plain – a typical after dinner drink enjoyed along with cigars. Others may be used in cooking of both savoury meat and poultry dishes as well as in numerous desserts, adding a wonderful and rich flavour. A decent liquor store will carry cognac, although the quality can be difficult to ascertain. Because good cognac can be quite expensive, you may want to consider looking up reviews before purchasing a bottle.

ÉlaN

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SPAR Easy Wash Detergent Powder: • A premium formulation contains oxy

bleach with optical brighteners & anti –yellowing agents for improved efficiency in removing tough stains.

• Has been formulated specially for your expensive garments and can also be used in a machine

• It is tough on stains but gentle on hands and maintains the fabric condition and colour, wash after wash.

SPAR Daily Wash Detergent Powder:• Is an everyday use detergent powder

that cleans by softening hard water improving the detergent’s cleaning efficiency and easily removing any tough stains or dirt.

• Optical brighteners add shine to clothes, giving them a new look.

• It is gentle on hands, does not damage fabrics or fade colour.

• Has a floral fragrance that keeps clothes smelling fresh and clean throughout the day.

sPaR traditional savouries:• Range includes SPAR Tasty

Peanuts, Moong Dal, Bhujia Sev, Aloo Bhujia, Khatta Meetha, Plain & Masala Bundi.

• These snacks are procured from Rajasthan to ensure the genuine taste.

• SPAR range of Namkeens is authentic and retains the traditional taste owing to superior quality ingredients.

• They are non greasy, cholesterol free, vacuum packed, hygienically sealed and HACCP compliant.

sPaR toilet Cleaner:• Its quick action, even

spread formulation is tested & proven to disinfect, deodorize and remove stains in 5 to 10 mins flat. So the toilet bowl remains germ free, odour free and sparkling clean.

• The angular long neck bottle design is ideal for western and indian toilets. The right viscosity helps to coat evenly and economizes consumption.

• The formulation does not damage or corrode the sanitary ware.

sPaR Fruit Drinks (Apple, Mango & Mixed):• SPAR Fruit Drinks are

naturally refreshing. They contain real fruit pulp,


buy 4 get `20/- off on MRP

Fresh Moisture Milk &Cucumber Soap 75g

Shampoo 180ml (Select Variant)get `30/- off on MRP

get `20/- off on MRP

Coolmint / Fresh Burst 500mlRegular 400ml

get `50/- off on MRPUltra Sheer SPF50 88ml

Best Deals of the Month


Oxyblu Fresh Clean / Spring Clean Detergant Powder 1kg

Extra VirginOlive Oil 1ltr

Special 400gget `20/- off

on MRP

get `26/- off on MRPMulti Grain Atta 5kg



Cornflakes 475g +Honey Crunch 450g

Comments and Suggestions: [email protected] *Conditions apply, Offer period as mentioned above or till stocks last. Prices are subject to change based on market conditions. The promotional offers are only for retail customers. Quantity restrictions applicable at the discretion of SPAR Management. The product pictures shown are indicative only and may not be the same as the actual product. Savings are calculated on basis of MRP/Estimated Market Price.

Select variants

buy 2 get `15/-off on MRP

Select variants

buy 1 get `7/- offon MRP

NutrichoiceOatmeal /Ragi Cookies150g


buy 1 get `5/- off on MRPbuy 2 get `20/- off on MRP

Lemon /Orange 500g

buy 2 get `25/- off on MRP

Guava / Juicy Apple / Juicy Orange /Lychee Twirl / Mango / Mix Fruit / Pineapple 1l

gRaPes per kgSonaka ` 60Sharad ` 85 Flame ` 120Bangalore Blue ` 50Thompson Seedless ` 65Red Globe ` 400

COgNaC per bottle:Courvoisier ` 3240Hennessy ` 3340Remy Martin VSOP ` 6200Remy Martin XO ` 18760

bReaDs as per weight:Multigrain ` 30-45Ciabatta ` 25-40Rye Bread ` 45-60Brioche ` 30-40Croissant ` 15-35 (per piece)Focaccia ` 25-40Pita ` 10-20 (per piece)White Bread ` 20-25Brown Bread ` 24-30Baguette ` 30-60

OatMeal as per brand & weight:Swastik ` 66Quaker ` 35-193Saffola ` 15-125Baggry’s ` 82-122Quality ` 63-75Bevin Oats ` 58-125Kellogg’s ` 58-125Manna ` 75-85

sPaR PRIVate label PRODUCts: price range depends on weight/number of product pieces Garbage Bag Medium 30 Pulls MRP: `54 Offer: Buy 2 Get 1 Free

Garbage Bag Large 15 PullsMRP: `60 Offer: Buy 2 Get 1 Free

Facial Tissue 100 Pulls MRP: `49 Offer: `45

Hand Sanitizer 55mlMRP: `50 Offer: Buy 1 @ ` 45Buy 3 Get 1 Free

Glass Cleaner 500 mlMRP: `52 Offer: `42 Buy 2 Get `25 Off

Daily Wash Detergent Powder 1kgMRP: `72 Offer: Buy 2 Get `135

Detergent Powder Easywash 1kg MRP: `142 Offer: Buy 2 Get `249

Baby Diaper Small 24’sMRP: `264 Offer: Free Johnson’s Baby Softcare Wipes 20’s worth ` 59

Baby Diaper Medium 63’SMRP: `729Offer: Buy 1 And Get 1 Johnson’s Baby Softcare Wipes 20’S Worth `59 Free, And Get 1 Spar Hand Sanitizer 55ml worth `50 Free

Baby Diaper Large 48’SMRP: `612Offer: Buy 1 And Get 1 Johnson’s Baby Softcare Wipes 20’S Worth Rs.59/- Free, And Get 1 Spar Hand Sanitizer 55ml Worth `50 Free

Baby Diaper Small 24’s MRP: `264 Offer: Buy 2 Get 1 Free

Baby Diaper Medium 63’s MRP: `729 Offer: Buy 2 Get 1 Free

Baby Diaper Large 48’S MRP: `612 Offer: Buy 2 Get 1 Free

Drink 1ltr (Mango/Apple) MRP: `49 Offer: `43

Muesli 425gm MRP: `135 Offer: Buy 1 @ `125

Corn Flakes 475g MRP: `120 Offer: Buy 1 @ `99

Tomato Ketchup 1kg/500g/200g MRP: `32 - `93Offer: Buy 1 @ `30 - `88

Atta 1 Kg/5kg/5kgx2 MRP: `33-209Offer: Buy 1 @ ` 30-105

Atta 5 Kg x 2MRP: `320 Offer: Buy 2 @ `220

Instant Noodles Masala 320 MRP: 40 Buy 3 @ `105

CTC Leaf Tea 500g MRP: 130 Offer: Buy 1 Get 1 Spar V Sugar Sulphur Free 1k worth `41/- Free

CTC Leaf Tea 250g MRP: `67 Offer: Buy 1 @ `59

Appendix

www.spar ind ia .comsPaR CONNeCt • March 201234

* Prices are subject to change based on market conditions.

35

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SPAR Connect Issue 3