No TV Day: how to make afternoons worthwhile without TV | brunch | Hindustan Times
Today in New Delhi, India
Dec 15, 2017-Friday
New Delhi
  • Humidity
  • Wind

No TV Day: how to make afternoons worthwhile without TV

Yesterday's reruns are so yesterday! Leave the TV off during the hottest hours of the day, because it's cooler to get gorgeous, get tipsy and chill out as you serve lunch, and even rustle up a new dish!

brunch Updated: May 31, 2014 10:39 IST
Team Brunch

Yesterday's reruns are so yesterday! Leave the TV off during the hottest hours of the day, because it's cooler to get gorgeous, get tipsy and chill out even as you serve lunch.

Idea #1
Play boozey board games
Let's show those lame game-show contestants on TV how it's done.

Just two of you? Play drunk chess. Take a sip for every move and when you lose a piece, take a shot. Two hours later, the loser's ego and the two of you will be smashed.

Four of you? Call three of your grammar Nazi friends, pour shots of the scotch your English professor would've drunk, and get ready for Scrabble. Try to make a different part of speech from the previous player. If not, you have to drink.

Got a crowd? Then, it has to be Monopoly. Down a shot when you land on Chance, Community Chest, Utility, Free Parking, Jail, when you pay Tax or when you land on an unowned property and do not purchase it and of course, when you're bankrupt!

Idea #2
Give yourself ombre highlights
It's pronounced Ohm-BRAY and it's only the most visible hair trend of 2014. Ombre hair looks gradually lighter towards the ends. And it's easily done at home.

* No matter how porcelain your skin is, blonde is not the colour for Indian skin tones. For natural-looking ombre highlights, pick your colour carefully, says Pallavi Sehgal, Oriflame India's hair expert. "That's where most Indians go wrong." Indians rock warm shades, so apart from mahogany or copper, try burgundy, beige, caramel, or even champagne. Make sure the shade you pick is only one to two shades lighter than your own hair colour.

* Pick a formula that won't turn your hair into hay. You don't want to look like you're slowly turning into Aslan. Look for conditioning agents like avocado, linseed or olive oil so that your coloured tips feel as smooth and weighted as your untreated hair.

* "Doing an allergy test 48 hours before, no matter how many times you have coloured your hair, is a must," advises Sehgal.

* Once you're sure you won't react to the formula, gear up. Put on your gloves and apron, sit before a well-lit mirror and start with a centre parting, letting your hair fall on your shoulders.

* Section your hair with a thin comb, holding only one fourth at a time and reach for the brush.

* Colour up to three to four inches slowly upwards from your tips.

* Wrap aluminium foil around each section after you apply the colour. This helps the colour penetrate faster.

* Rinse off after 30 minutes and condition thoroughly.

* Coloured hair, even if you haven't treated all of it, needs lots of care. Sehgal recommends using a colour-protect shampoo and conditioner. And coloured hair needs sun protection too. Use a serum to protect those freshly coloured locks from UV rays, which can weaken hair.

This No TV Day, we also tell you:

How to make the most of mornings without TV

How to make evenings hot and happening sans television

Idea #3
Cook up a cool, cool meal
Those fancy TV chefs, slaving over hot stoves, will envy this chilled-out lunch put together by the chefs of the Grand Hyatt Goa.

Rolled salmon and herb cream finger sandwich

* In a bowl, place 250gm light cream cheese, 2 tablespoons each of finely chopped dill leaves and chives, finely grated lemon rind and 1 teaspoon lemon juice.

* Season with salt and pepper, stir until well combined.

* Spread the mixture lightly over one side of 16 slices of wholemeal bread or white bread.

* Now, spread 400gm of sliced smoked salmon on every other slice to make 8 sandwiches, each containing the salmon and the mixture.

* Roll up each sandwich and chill. Then use a sharp knife to remove crusts and cut each roll into slices before serving.


* Using a sharp knife, remove crusts and cut each sandwich into long fingers before serving.

- by chef Shane O'Neill

Basil sorbet with sizzling watermelon juice

For The Juice
* Purée 400gm watermelon chunks and 30gm lime juice until the mixture is completely smooth.

* Add 10gm each of rock salt, chaat masala, lemon salt, chilli powder and roasted cumin powder and salt to taste.

* Mix properly.

* Run it through a mesh strainer and taste. Adjust your spices if you want a more spicy, chatpata flavour.

For The Sorbet
* In a medium saucepan, bring 30gm sugar and 100ml water to a boil without stirring.

* Reduce the heat and simmer until the sugar has completely dissolved. Remove from the pan and refrigerate.

* Combine the cooled simple syrup with 30gm basil. Blend it, then chill for about an hour.

* Now, if you have an ice-cream maker, pour in your mixture and mix for approximately 25-35 minutes.

* If you don't, have no fear! Freeze your syrup in a tall canister for 90 minutes, remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter sorbet.

Putting It Together
* Take one chilled martini glass.
*Place one scoop of basil sorbet, then pour the watermelon juice over it slowly.
* Garnish with a basil sprig and serve immediately.

- by chef Rajib Mazumder

From HT Brunch, May 31
Follow us on
Connect with us on