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Don’t:Dont use it on bare skin, as it might make it look like you have redness. The red colour tends to act as the blush and a shine that lifts your cheekbones. This will draw attention to the cheek colour.Do’s:You can create this look with products you already have like a red eyeshadow or a blush with a champagne highligher.Create a glossy base which works perfectly with red highlighers. It gives extra dimension to your face and bone structure, use bright colour instead of opting for dark contour colour.You can make a statement by pairing it with a red lipstick.How to achieve the look:Create a medium to full coverage foundation look, keeping the lips and eyes nude or subtle.

A new make-up trend that is said to be big in 2018 is the coloured highlighter, the red highlighter especially is  creating Red onion Suppliers quite a buzz.People with sensitive skin should not use the red colour.  Start with low intensity so that you can stop when needed.Dont add too much of the red colour, as would want the colour to be less intense .. Ensure you mix it before you use it. It started with few brands creating a highlighter with colours that served the purpose of both a blush and  a highligher.–The writer is a city-based makeup artiste. It a great trend to use when you don’t have the time to apply both a blush as well as highligher, and also for someone who is not great at blending the blush and the highligher to make it look seamless on the face.

Once the ghee is hot, add dry red chillies and fry for a few seconds. Kaju katli is ready to eat! Shahi Malai KofteMake aloo kofte with two boiled potatoes, a cup paneer, 3 tbsp corn starch, 1/2 tsp garam masala, 1 tbsp cashew and raisins each and salt. Add onion and fry until pinkish in colour.Add reserved stock and milk and simmer curry for three to four minutes. Add cooked kofte and fry on high heat for three to four minutes. — Recipes courtesy Rasovara  Kaju KatliIngredients 1 cup powder corn cashews½ cup sugar¼ cup water½  tsp elaichi powder1 tsp gheeMethodGrind cashew until its fine powder. Garnish with almonds, pistachio and rose petals. Add sugar. Heat ghee in the same cooker. Strain kofte and reserve stock. Sieve mixture. Cook on high heat until the curry reaches desired consistency. Grease the back side of a thali with ghee, transfer mixture to the greased surface. Keep stirring constantly. Dunk into gravy. Cut the dough into diamond shapes.

 Add cardamom powder, cook for a few minutes and to cool.Gulabi Pista BasundiIngredients for Basundi Full fat milk 2 litresSugar 1/2 cup (you can reduce by another tbsp)Cardamom powder 1/2 tspSaffron 7 to 8 strands (soaked in 2 tbsps warm milk)Pistachios 2 tbsp Almonds 7-8 (blanched and peeled)Rose petals to garnishSliver blanched almonds, chop pistachios and set aside.  Roll out mixture into a thick round using a rolling pin.In a pan, add water and sugar. Then reduce flame and simmer for 12-15 minutes, stirring in intervals of two to three minutes. Allow milk to simmer till it thickens and has reduced to half.. 

Boil milk in a large heavy bottomed wide vessel on high flame. Add ghee and continue mixing till dough is formed.For gravyBay leaf 1Cinnamon 1 inch pieceCloves 2-3Green cardamom 2-3Salt to tasteGhee 4 tbspWhole dry red chillies 6-8Onion 1 cup (sliced)Ginger-garlic paste 2 tspKhoya 100 gmYogurt 1 cupMilk 1 cupCashew paste Saffron for garnishingFor paste:Blanched almonds 10-12 Cashewnuts 10-12 Poppy seeds 1 tbsp Melon seeds 1 tbsp Add kofte, salt, a cup of water, bay leaf, cinnamon, cloves and cardamom and cook till the koftes are soft. Stir syrup till sugar has dissolved. Add ginger-garlic paste and fry for another two to three minutes. Add khoya, almond cashew paste and yogurt fry for two to three minutes.Add cashew powder, cardamom powder and continue mixing till the dough leaves the pan. Adjust salt accordingly. Make into balls and fry golden.

Spread onto a large baking tray, then roast for 20 minutes, stirring halfway, until crisp, golden and cooked through.— Recipe courtesy Guru Prashanth, mixologistWinter Tuna NiçoiseIngredients450 gm potato (unpeeled) thinly sliced3 tbsp of extra virgin olive oil4 eggs1 tbsp red wine vinegar2 tbsp rinsed capers50 gm sundried tomatoes in oil1 red onion slice100 gm baby spinach200 tuna steakMethodHeat oven to 200oC.— Recipe courtesy Chef Gopal Jha, executive sous chef.Stir in the milk, heavy cream, bourbon and rum. Season, tip in the onion, spinach, tuna and potatoes, and then gently toss together.Fold about a third of the egg whites into the yolk mixture. Put eggs in a small pan of water, bring to a boil, and then simmer for 8-10 minutes, depending on how you like them cooked. Peel shells, and cut into halves.Eggnog Ingredients6 Eggs (separated)0.

Top with the eggs, and then serve straight when hot.75 cup sugar (divided)940 ml whole milk450 gm heavy cream235 ml Bourbon120 ml Spiced rum Garnish1 grated nutmegGlass: Punch or tea cup MethodIn a large bowl, beat together egg yolks and half a cup of sugar until they turn light in colour.Serve in punch Wholesal Red onion head Manufacturers or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired. Toss potatoes with 2 tsp oil and some seasoning. Plunge into a bowl of cold water to cool for a few minutes. l In a large salad bowl, whisk together remaining oil, red wine vinegar, capers and chopped tomatoes.In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.