Beautiful Kitchens Design Ideas For Small and Compact Space in India

Beautiful Kitchens Design Ideas For Small and Compact Space in India

Having beautiful kitchens is certainly a dream of every homeowner. As one of the most frequently used areas in a home, beautiful kitchens not only have a functional quality, but also must meet aesthetic standards to be congruent with the rest of the design of the home.

Designing Beautiful Kitchens

There are many ways you can go about creating and designing beautiful kitchens. First, you must have knowledge of the needs of the family whom you are designing the kitchen for. Big families may need more space and may require more storage requirements. For a single bachelor, he may prefer to have appliances that are low key, easy to use and unobtrusive. Don’t put a small bar set up for a family that won’t use it. Since there are many design options and kitchen features to choose from, choose carefully what you will incorporate in a kitchen to create beautiful kitchens.

Assess the amount of space that you have to work with. No matter how much square footage you have available, you can create beautiful kitchens as long as you utilize the space thoughtfully and make proper use of both color and materials.

Plenty of Light Helps Make Beautiful Kitchens

Make sure that that space is well illuminated. A space that has a lot of natural light is infinitely more appealing, and in a kitchen space, it’s both practical and visual pleasing. Choose the design theme that you want your beautiful kitchens to have. Do you prefer a country style kitchen, or something more modern or contemporary looking? Are you drawn to a space that has clean uncluttered lines, or is a space with a lot of knick knacks and accessories more appealing to you?

Whatever style, color scheme or design elements you decide to put in your kitchen, you should always keep it clean. Beautiful kitchens can be easily achieved with the proper balance of color, texture, and careful use of the space. There are many beautiful kitchens that you can find in magazines and from watching television. If you want to create your own beautiful kitchens, then there are various places that you can get inspiration from. You don’t need to copy the design exactly from a magazine or a celebrity home. Take the elements that will work for you and your own space so that you can create beautiful kitchens that are a reflection of your personal taste.

The first place you can look for inspiration for beautiful kitchens are interior decorating books. You can also check out magazines and get ideas from other designers. If you look through the pages of various books and magazines, you’re sure to find inspiration for beautiful kitchens that you can recreate in your own home. Take note of special design elements that you feel will go well with the overall theme and aesthetic of your home.

Where to Get Inspiration for Beautiful Kitchens

Another resource that you can use to get inspiration for beautiful kitchen is television. Check out home design shows and learn from professional decorators and designers. Kitchen makeover shows are especially inspiring. If you’re watching a program, take a look at the kitchen setting of the show. Since many shows use set decorators, you can find a lot of create ideas.

There’s also the Internet if you want to find inspiration for beautiful kitchens. You’ll find many sites that cater to homeowners and interior decorators so you can find a kitchen space that you can recreate in your own home. Go to different retailers and see how some kitchens are set up. Sears and other places that sell appliances will often have a showroom to give customers an idea how to build beautiful kitchens. Use your imagination. Talk to an interior designer and find inspiration in the materials that you love so you can create beautiful kitchens.

Control Food Cravings – Easy Tips

Control Food Cravings – Easy Tips

Lets face it, almost everyone who has been on diets before has experienced a failed diet simply because of the relentless onslaught of food cravings. However, rather than attempting to virtually eliminate food and becoming caught up in a battle between diet and weight, one should rather learn how to control sugar cravings or other cravings. Paying attention to some of the following tips will help you to control cravings in such a way that they become less frequent.

Identify the Triggers

Essentially cravings are triggered of by something so it only stands to reason that if youre aware as to what triggers off a craving, you’ll have a chance to navigate around the problem. If for example you know that its almost impossible to resist buying popcorn when you go see a movie, rather opt for watching a movie at home. Likewise, if you have a passion for burgers then youd be wise to avoid any places which offer burgers. By avoiding places which could potentially result in a craving, youll be well on your way to being in a position where you’re able to control food cravings, while at the same time youll be doing your health a service as well.

For many people, craving for a certain type of food is the result of one or more emotions such as stress, anger or sadness, so its imperative that you determine what sort of relationship you have with food. Therefore, in order to control food cravings, one needs to be aware of all these factors.

Get Out and About

Of course, it only stands to reason that one sure way to control food cravings is to make sure your mind is occupied elsewhere. so they cant play on your thoughts. For the most part, the majority of people who suffer from cravings find that by going for a walk or taking part in some form of exercise soon causes them to forget about the temptation.

Yet another fantastic way to control food cravings is to simply get on the phone. Phoning friends or family can be extremely beneficial, particularly if any of them suffer from the same cravings as you do. Simply being able to speak about your problem to somebody who is understanding and supportive can go a long way and its hardly surprising when one considers that cravings are always more severe when you’re alone.

Most importantly of all, you need to keep yourself busy. Its certainly no secret that people tend to eat whenever they’re bored so by allowing yourself a minimal amount of time to be idle, you’ll also be minimizing the chances of thinking about food. In a nutshell, this means that an active lifestyle helps you to control food cravings.

What are the benefits of Juicing

What are the benefits of Juicing

here are endless benefits to juicing. To simply put it juicing extracts the vitamins, nutrients, enzymes and minerals from the fiber. When we consume the juice all of the good stuff is going directly into our bloodstream in a quick and efficient manner. By doing this you are able to add a wider variety of vegetables and fruit into your diet. Experts recommend that between six to eight servings of fruit and vegetables per day should be in our diets. Usually, people just cant eat enough raw vegetables and fruits in a day to nourish their bodies properly.

Finding time to drink a fresh glass of nutrient-rich raw juice is a simple and vital addition to your lifestyle. Majority of us are not eating enough raw foods as the food we consume is typically cooked. Cooking food can diminish foods nutritional value. Certain vitamins such as Vitamin C and folate, are destroyed by heat. By juicing raw fruits and vegetables you are absorbing all of the essentials.

Another benefit to juicing is it also is easier to consume a wider variety then what you would typically eat in a day. The combinations of different fruits and vegetables to make your yummy juices are absolutely endless!! When was the last time you mixed kale, celery, parsley, cucumber, lemon, ginger and a apple together? Simply juice, pour over ice and drink and it is absolutely delicious!

Juicing provides our digestive systems a break. All though the fiber in fruits and vegetables is definitely good for you by drinking juice you are allowing your digestive track a chance to rest, heal and regenerate. Our diets can put quite a work load on our digestive systems. By juicing our bodies are absorbing and metabolizing all of the beneficial nutrients from the produce as in essence the produce has already been digested so it is easier for our bodies to absorb all of the goodness.

In order to keep a well balanced diet you should treat juicing as a supplement to your existing diet, unless you are doing a juice cleanse. You body needs proteins, healthy fats and fiber as well as the vitamins and minerals. Try drinking a glass of your fresh juice with your meals or as a healthy snack.

Depending what type of juicer you have or wish to buy (check out my juicer reviews here) you should drink your drink as soon as possible. Especially if you have a Centrifugal juicer as they allow air and heat into the juice which can kill many of the essential nutrients. If you have a Masticating juicer you can store your juice for up to 24-72 hours if it is properly stored and refrigerated. To properly store juice it is best to use mason jars.

As you can see there are many benefits to juicing raw, fresh produce. And your bodies will thank you for it one glass at a time.


Sticky & Sweet BBQ Chicken recipe

Sticky & Sweet BBQ Chicken recipe

Chicken is transformed into a sticky and sweet delight overnight with a simple marinade made with soy sauce, sesame oil, runny honey, ginger and garlic. Cook on the BBQ until charred, or for cooler weather, use a griddle pan.

bbq chickenIngredients:

  • 4 x 100g skinless and boneless chicken fillets
  • 4 tbsp. soy sauce
  • 2 tbsp. runny honey
  • 2 dstsp. sesame oil
  • 3 thin slices fresh peeled ginger
  • 2 garlic cloves


  1. Thinly slice the garlic cloves. In a bowl, combine the soy sauce, runny honey, sesame oil, ginger and garlic. Add the chicken fillets, turn to coat in the marinade then cover the bowl with cling wrap.
  2. Marinade the chicken in the fridge overnight. When youre ready to cook the chicken, put the excess marinade in a small saucepan. Boil the marinade for 5 minutes.
  3. Heat a BBQ to a medium high heat, then lightly oil the cooking grate. Cook the chicken for 6-8 minutes on either side, basting with the marinade whilst cooking.

Add a little peanut butter and a pinch of chilli powder for a satay-style chicken dish. Recipe serves 4.

Kitchen tables for small kitchen

Kitchen tables for small kitchen

A kitchen is the place where all forms of food preparation, cooking of the food and the washing of the utensils after the meal ought to take place. The kitchen has over the years changed in terms of the appliances that are found there. In today’s modern kitchen, one is likely to find a sink, a refrigerator, cabinets, microwave ovens, and dish washing machines, all in order to achieve the purpose earlier stated of the kitchen.

The kitchen table is the place where a family would decide to share their meals, whether they are breakfast, lunch or supper in a close knit manner, as they enjoy each others company and bond. Also for families with little children, it is important to realize that small children need to be fed lest they wreck havoc in the house and spill food everywhere.

When houses are being constructed, there is generally a lack of adequate land to ensure that the space available for the rooms, including the kitchen will be adequate, thus the need to be wise when it comes to purchasing the kitchen table and utilizing the small space that is available. The table requires a design that is fashionable and good-looking, where one can invite a friend over and entertain them over a cup of coffee, play board games and if a mess occurs on the table, it ought to be easy to clean. The kitchen table ought to be among other things, durable and can endure time while still maintaining a good outlook.

Kitchen table IndiaA good kitchen tables for small spaces ought to consist of at least a dinette set and sitting space for at least a few stools. The right furniture in the kitchen can solve alit of space related problems. Placing the kitchen table in a strategic location will ensure that it does not occupy a lot of space and one will be able to fit all the desired accessories in the kitchen.

One option that one can look into where space is a great challenge is getting a kitchen table that can be folded. During meal times, people can comfortably eat while occupying the whole space and when it is time to clean up; one can fold it and put it away, so as to avoid bumping into it. Small dining tables can come in a variety of materials, ranging from glass, plastic, wood and even steel. So as to suit customer needs, they also come in a variety of shapes, styles, colors and designs.

Other ideas of small kitchen tables that can occupy little space includes extendable tables, drop leaf tables, butter fly leaf, island tables, wall mount tables, and pub dining sets.

To adequately make a choice on the table that will be suitable for you and your kitchen, you need to consider exactly how much space you have, whether you will want the table to perform multiple functions, the type of shape you want, the material that you want it to be made of, and the design that you would want.

Cooking Terms – Herbs and Spices

Cooking Terms – Herbs and Spices

1 – Allspice: Has a flavor like a mixture of nutmeg, cloves and cinnamon and is best used whole or ground. It has a variety of applications in main dishes, side dishes and desserts.Allspice is a key ingredient in Caribbean dishes and barbeque sauce.

2 – Almond Extract: Used to flavor baking goods, especially Scandinavian, and Middle Eastern meat dishes.

3 – Anise: Has a flavor similar to licorice and comes whole, ground and as an extract. Mainly used to flavor cookies and desserts, notably Italian cookies and cakes, it is also used in Mediterranean meat dishes, as well as to flavor sausages and meat sauces.

4 – Arrowroot: In the form of a powder, Arrowroot is an easily digestable thickener used in gravies, fruit fillings and sauces.

5 – Basil: Fresh, ground, dried or powdered, Basil is a crucial ingredient in Italian cooking and is often paired with garlic. There are different variations and strengths of Basil depending upon where it is grown. It becomes a matter of the cook’s unique preference.

6 – Bay Leaves: Dried and used whole to flavor soups, stews, sauces and any liquid meat is prepared in. Dried Bay Leaves last a long time, but should be tested by breaking a leaf and checking for aroma. Leaf should be removed before serving dish.

7 – Capers: Flower buds of the caperbush, they come pickled in brine in jars and are used in sauces and as a garnish. Often used to enhance gourmet meat dishes, they have a strong pungent salty flavor, adding just the right touch when used sparingly to enhance, not overwhelm, a recipe.

8 – Caraway: Used as whole seeds or ground, Caraway is pungent and aromatic, sweet and nutty. Used especially in German, Hungarian and Scandinavian dishes, as well as Irish breads. Caraway seeds are used to garnish breads, while ground Caraway is used to flavor main dishes like meatballs, sauerkraut, cabbage and fish.

9 – Cardamom: A sweet, strong, aromatic spice, Cardamom is sometimes described as being in the ginger family. Used in many cultures in many different ways, Cardamom is a primary ingredient in Scandinavian breads and desserts and Middle Eastern drinks. True Cardamom is expensive because of complicated harvesting. It’s best to buy only what you need, as it looses its quality if stored.

10 – Cayenne Pepper: Also referred to as red pepper, Cayenne is used the world over in any hot and spicy dish, even some desserts. Usually used in ground form, Cayenne strengh varies among manufacturers, place harvested and time harvested. It’s wise to test the strength before adding to recipes.

11 – Celery Seed: Used whole as seeds, flaked, or ground, Celery is used in especially in coleslaw and potato salad, soups, sauces, dressings and pickling. It can also be used as a seasoning or dry rub for fish, chicken, beef and pork. The dried form is concentrated and will give twice the flavor of fresh celery.

12 – Chervil: Usually dried and crushed, Chervil is similar to parsley, but considered by the French to be irreplaceable in casseroles and soups, Chervil is too delicate to stand long cooking and should be added just before serving.

13 – Chili Powder: Chili Powder consists of dried, ground chili peppers, and sometimes includes other ingredients as well, making it actually a blend of herbs and spices. Strength varies widely with manufacturers, types of peppers, and what is included in the blend. Used throughout the world in chili and any other hot spicy dish.

14 – Chives: Actually the smallest species of the onion family, chives usually refers to the long leaves and are preferably used freshly chopped. Good cooks have dried chives on hand to toss in soups, stews, fish, omelets, potatoes and casseroles when fresh aren’t available.

15 – Cilantro: Known primarily as an ingredient in Mexican salsas and dishes, Cilantro is the world’s most used herb. From the leaves of the coriander plant, it is used fresh or dried. Its taste defies description and really must be experienced first hand. People either like it or not, and few are indifferent. Can be used in almost anything, according to taste.

16 – Cinnamon: One of the oldest and most prized of spices, Cinnamon comes from the bark of the cinnamon tree and is used as dried sticks or ground powder. Considered pungently sweet in taste, cinnamon is used in many desserts the world over and also in exotic main dishes.

17 – Cloves: A very strong aromatic flower bud of the clove tree, cloves are dried and used whole or ground. Known for spicing up any dish, especially during holidays, cloves are particularly used to stud ham, spice drinks and desserts, and treat toothaches.

18 – Coriander: Coriander seeds are used ground or whole, the leaves actually are called cilantro. Considered a spice as well as an herb, coriander is used in main dishes as well as dessert, especially in what is considered ethnic cooking. A common ingredient of chili and curry dishes.

19 – Cream of Tartar: Also known as tartaric acid, cream of tartar is an essential in your cupboard to help maintain the stiffness in egg white products and meringues and adding tartness to recipes.

20 – Cumin: A seed used whole and ground, Cumin is an essential in Mexican dishes and crucial to curry dishes. It is used worldwide in many ethnic foods, less so in American dishes.

21 – Curry Powder: A blend of several spices, there are many kinds and strengths of curry powder; sweet curry, hot curry, mild curry, red curry, yellow curry, and the list goes on to include location and origin. Curry powder is used especially in Indian curry dishes, but is an essential ingredient in many exotic dishes.

22 – Dill: Used as seeds and leaves (weed), whole and ground. Dill is well-known for flavoring pickles, and has a mild tart aromatically sour taste. Perfect for fish and in tartar sauce, dill is also used for herb breads and in Scandinavian main dishes.

23 – Fennel: Seeds and leaves are used whole and ground. Fennel is similar to anise, but lighter and sweeter. An essential in Italian sausage, fennel is also used in pasta sauces, salads, soups and stews.

24 – Fenugreek: Seeds are used whole or ground, somewhat sweet, fenugreek is used in Middle Eastern cooking in most curries and chutneys.

25 – Garlic: Next to salt and pepper, probably the most universally favored herb. Garlic is a bulb plant similar to onions. Preferably used fresh, the cloves that make up the bulb are separated, peeled and crushed or pressed, often roasted, and used to flavor dishes the world over, including some desserts. Garlic can also be purchased dried and powdered, a good shelf item when fresh isn’t available.

26 – Ginger: Roots of the ginger plant are used fresh, dried, whole, chopped and powdered. Especially known for flavoring Asian dishes, ginger has gained worldwide popularity. It is spicey and sweet and can be peppery, depending on the strength used. Used in main dishes, salads and desserts, and also for teas.

27 – Mace: From the outer shell of the nutmeg seed, mace is similar but stronger. Used dried or ground in custards, spice cakes, fruit and desserts, as well as stuffings, meatballs, hotdogs and barbeque sauces. Can be used interchangeably with nutmeg in most recipes.

28 – Marjoram: A member of the oregano family, marjoram is a delicate aromatic herb used fresh or dried in savory dishes. It should be added at the end of cooking to preserve it’s delicate flavor.

28 – Mint: Leaves of the mint plant are used fresh or dried to falvor salads, meats, vegetables, desserts and drinks. There are endless varieties of mint and it is easily grown in most kitchen gardens.

29 – Mustard: Seeds of the mustard plant are used fresh or dried, whole or ground, mild to hot, brown or yellow. It is used to make prepared mustard or as seasoning, especially in salads and deviled eggs.

30 – Nutmeg: Having a warm, spicy sweet taste, the seeds of the nutmeg plant are mostly used ground to flavor cakes, cookies, doughnuts, sweet potatoes and squash, sauces and soups, and of course, eggnog.

31 – Onion: Onion needs no explanation as a plant and is regularly used fresh, but it’s useful to keep dehydrated onion products on hand for seasoning in your daily cooking. Onion flakes, powder, salt are all handy emergency shelf staples.

32 – Oregano: Becoming popular after World War II when Americans discovered pizza, oregano leaves are used fresh or dried, especially in Italian sauces, but also in Greek, Mexican and Southwestern cooking.

33 – Paprika: Derived from a sweet pepper plant, paprika is best known for Hungarian dishes. Americans use it to garnish potato salads and deviled eggs, but the many flavors and strengths of paprika can be used to enhance many other dishes.

34 – Parsley: The leaves of the parsley plant have long been used to garnish almost every restaurant plate in America. Mildly peppery in flavor, chewing the parsley garnish after a meal restores fresh breath and clears the palate. Available in dried form, parsley flakes are handy for soups, sauces and salads.

35 – Pepper: Black, white and green pepper all come from the same pepper plant, but are harvested at different stages of development. To preserve the freshest taste, pepper should be ground as it’s used.

36 – Poppy Seed: Seeds from the poppy flower have a nutty taste and are dried and used whole in muffins, cakes, breads and salad dressings.

37 – Rosemary: Leaves are used fresh or dried, whole or ground. Rosemary has a very aromatic, slightly piney flavor. In fact, the leaves are more like pine needles. Used especially to flavor chicken and lamb, rosemary is also wonderful in herb breads.

38 – Saffron: Each saffron flower produces only three stamens or threads which must be carefully handled, making saffron the world’s most expensive spice. Pungent and aromatic, saffron is used very sparingly in fish, stews and curries, and to color and flavor rice.

39 – Sage: Leaves are used fresh, dried or powdered. With a pungent or musty flavor, sage is used sparingly in Italian sauces, main dishes and stuffings and is an essential in sausage flavoring.

40 – Salt: Derived from salt mines and seawater, its flavor is, well, salty. Used to flavor and to preserve or cure, you can now buy many varieties of salt.

41 – Sesame Seed: Seeds from the sesame plant have a nutty flavor and are used in breads, muffins, cookies and salad dressings. Also used to garnish asian dishes. Sesame seeds are best refrigerated to maintain freshness.

42 – Tarragon: Leaves are used fresh or dried. With a strong aromatic sweet flavor, not really comparible to other flavors, Tarragon is used to flavor dressings and sauces, and especially lends itself to mild fish and meats, like chicken and veal.

43 – Thyme: Leaves are used fresh or dried. Dried thyme holds its flavor well. Sweet and earthy, thyme is famous for French cooking and is usually blended with other herbs for seasoning just about any dish.

44 – Turmeric: A member of the ginger family, roots of the turmeric plant are used dried and ground. With a pungent, musky flavor, turmeric is used in curries and East Indian recipes.

45 – Vanilla: Derived from beans from the vanilla orchid, vanilla is used whole or in extract. Different varieties and strengths of vanilla can be found from all over the world. Used primarily in desserts and drinks, vanilla can also lend flavor to exotic main dishes.