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How to Return Something to a Store?

Asked by karn singh in Personal Finance & Tax at   4:42 PM on July 06, 2009

Seema's Answer

Well,Returning something to a store can be simple or time-consuming, depending on that store's policy. Know the procedures before you make your purchase.

Find the sales receipt for the item you wish to return.
Take the item and the receipt to the store with you.

At the store, ask where items to be returned should be taken.

Present the receipt and the item to the cashier or customer service representative.

Declare your reason for the return.

Request an exchange, store credit, credit card credit or cash.


Follow the procedure as explained by the cashier or customer service representative.

Answered at 4:56 PM on July 06, 2009

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How to remove dead cells in lips and how to make d upper lip as rose color.For me upper lip is black and lowerlip is baby pink.I want to make both as pink.?

Asked by chitra jarai in Beauty & Fashion at   4:39 PM on July 04, 2009

Seema's Answer

Well chitra ,Keep lips smooth and gorgeous by removing dead skin cells. Dry skin can be gently buffed away with regular face exfoliator lightly scrubbed over the mouth. Buffing with a soft-bristle toothbrush is another effective way to remove dull skin cells.

Treat your lips once a week, or when required. It's also a great way to remove discoloration caused by dark lipsticks or red wine.

Remember to apply a moisturizing balm after you've exfoliated.

Answered at 2:35 PM on July 05, 2009

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Diffrence aata & maida?

Asked Anonymously in Food & Drink at   10:33 PM on May 15, 2009

Seema's Answer

We get maida (flour) from wheat after the outer layer is removed. Atta is whole wheat flour.

The outer brownish layer is removed from the wheat and the inner white portion is used to make maida flour.

That is the reason whole wheat flour(includes the brown outer layer) is considered healthier than maida flour as it contains fiber which maida flour is missing.

Maida is a refined product of wheat - meaning it is obtained after processing the wheat, which makes it less nutritious. The less a grain or vegetable is processed, the more nutrients it retains.

Answered at 11:52 AM on May 16, 2009

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How to control gray hairs?

Asked by chitra jarai in Beauty & Fashion at   10:12 PM on July 04, 2009

Seema's Answer

Well chitra ,you can follow some tips -

Eat a balanced diet based on vegetables, fruits, whole grains, nuts, low-fat dairy, lean meat, and fish. Your diet will show in your hair: Rich and shining tresses or dry, brittle prematurely gray hair.

• Coconut oil is the best moisturizer for hair. Massage the hair and scalp each night with coconut oil and wash hair the next morning. You may want to wear a cap to avoid staining bed linens. Use only plain, genuine coconut oil; don’t be fooled by various new kinds of oil.

• To boost the effectiveness of coconut oil, cut up Indian gooseberry and amla fruit into small pieces and then add them to a pan of coconut oil. Boil this combination until the fruit turns dark, and then strain the oil, which will appear dark in color. Massage the scalp with the coconut fruit oil. This will slow premature gray hair and also encourage hair growth.

• If there has been a great deal of graying, dyeing the hair with henna will restore some color. Henna is a natural dye, not a chemical, so it will not damage the hair. Collect henna leaves and boil in coconut oil until the oil turns reddish-brown. Apply the oil to your hair and allow to completely dry, and then wash off the henna. The natural dye will turn gray hair to brown or black, depending upon how much of the dye the hair absorbs.

Answered at 2:27 PM on July 05, 2009

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Tell me Mangoe pickle recipe?

Asked by karn singh in Food & Drink at   11:22 AM on May 16, 2009

Seema's Answer

Description
Gooseberry pickle

Ingredients
Gooseberry - 3 lb
Chilli powder - 3/4 lb
Fried fenugreek powder - 4 dsp
Asafoetida powder - 2dsp
Mustard - 1 1/2 dsp
Curry leaves
Salt - 1 dsp
Gingelly oil - 1 bottle

Preparation
In a thava, fry thegooseberries each time in 4 oz. Of the oil.When they are soft to the touch, remove from fire. Mix all the ingredients along with salt. Heat the remaining oil, crackle the mustard and curry leaves and pour into the gooseberries. Put them in jars. Those who like the masala to be sour, can add a cup of vinegar also.

Answered at 11:40 AM on May 16, 2009

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Tell me Prawn Pickle recipe?

Asked by karn singh in Food & Drink at   11:23 AM on May 16, 2009

Seema's Answer

Description

Ingredients
Small prawns - 350
Husked mustard seed - 1 dsp
Garlic - 2 dsp
Green chillies - 15
Sliced ginger - 1dsp
Curry leaves - a few
Fenugreek - 1 tsp
Vinegar - 14 oz
Gingelly oil - 6 oz
Coconut oil - 6 oz
For the masala-
Garlic - 2 oz
Green ginger - 2 oz
Mustard - 1 dsp
Cumin seed - tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3 dsp

Preparation
Cook the cleaned prawns in a little vinegar, one cup of water and salt. Fry the cooked prawns in coconut oil or any oil you like. Keep it for sometime in a colander so that excess oil may drip. Grind the ginger and garlic separately and the other ingredients together. Saut? the ginger, garlic and the green chillies and take them out. Splutter the fenugreek and the curry leaves. Fry the ginger and garlic paste first and then the rest of the masala. Add the husked mustard seed and the fried prawns. Pour the vinegar and enough liquid salt and Keep for sometime over live coals stirring now and then. When the gravy becomes thick keep it aside till it turns cold and then put into bottle it. Keep it for some days and then use it.

Answered at 11:39 AM on May 16, 2009

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Tell me Fish Pickle recipe?

Asked by karn singh in Food & Drink at   11:13 AM on May 16, 2009

Seema's Answer

Description

Ingredients
Fi sh cut in cubes – ¼ kg.
Vinegar – ½ - 1 cup
Onion sliced – 1
Ginger – 1 piece
Garlic – 1 t. sp.
Cloves – 10
Chilly powder – ½ cup
Haldi – ½ t. sp.
Mustard – 1 t. sp.
Methi – 1 t. sp.
Curry Patha – few
Oil – ½ cup
Salt to taste.

Preparation
Apply a little chilly powder and salt to the fish and dry in the sun for a day. Fry in oil and keep aside.
Roast mustard and methi and grind with rest of the ingredients. Heat oil in a pan, fry the onions, and then add the ground masala. Add vinegar and mix with the fish.
This will keep for a month.

Answered at 11:37 AM on May 16, 2009

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Tell me Meat Pickle recipe?

Asked by karn singh in Food & Drink at   11:13 AM on May 16, 2009

Seema's Answer

Description

Ingredients
Re d meat 1kg, cut into small cubes
Ginger,chopped 200g
Garlic, diced 50g
Green chillies 4nos
Red chilly powder 3 tbsp
Gingili Oil 2tbsp
Vinegar 200 ml.
Salt to taste
Curry leaves Few


Preparation
Cook the meat with two tsp vinegar and salt and adequate water. Cook till the excess water is removed. Keep aside. Heat oil in a pan and sauté garlic, ginger, green chilies, and curry leaves till it becomes semi brown. Add it to the vessel containing the cooked meat and smash it with a wooden spoon till the spices mix well with the meat. Pour in the remaining vinegar and mix thoroughly. There should be enough vinegar to cover the meat. Pickle is ready. Stays for 2 weeks without refrigeration.

Answered at 11:37 AM on May 16, 2009

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Tell me Lime Pickle recipe?

Asked by karn singh in Food & Drink at   11:20 AM on May 16, 2009

Seema's Answer

Ingredients
Lime
100 medium sized

Chilli powder
½ kg

Garlic
200 gms peeled

Ginger
100 gms cut fine

Mustard
2 tablespoon

Turmeric
1 teaspoon

Fenugreek
2 tablespoon (powdered)

Vinegar
1 1/2 bottle

Oil 750 gms
Curry leaves 3 sprigs
Salt to taste

Preparation
Heat one glass of oil in a pan. Fry the lime till the peel becomes lightly brown. Repeat it till all the limes are fried. Wipe them with a clean cloth. Cut into 4-6 pieces lengthwise-without losing the juice. Heat 1/2 kg oil in another pan. Splutter mustard seeds. Then add garlic and ginger. Fry till brown. Add the curry leaves and remove. Now add chilli powder turmeric and fenugreek powder into the hot oil. Add salt and check seasoning. Leave it aside to cool. Add the lime pieces and mix well. Add vinegar, so that gravy covers the pieces well.

Answered at 11:38 AM on May 16, 2009

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Tell me Onion Pickle recipe?

Asked by karn singh in Food & Drink at   11:14 AM on May 16, 2009

Seema's Answer

Description

Ingredients
Bi g Onions - 1/2 kg
Garlic - 100g
Green chillies- 4 nos
Chilly powder - 2 tbsp
Gingilly oil - 75 ml
Thick tamarind juice - 2 tbsp
Gaggery - 1 small piece
Curry leaves - few
salt - to taste

Preparation
Finely chop onions, garlic and green chillies. Heat 50 ml. of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown. Add chilly powder, salt and saute again in low flame. Add the tamarind water and cook for 3 minutes in a high flame. Finally crush the gaggery piece and add to the pickle. Mix thoroughly. Pour into clean dry glass bottles and keep. Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month.

Answered at 11:38 AM on May 16, 2009

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