Our teeth play a big roll in our beauty and smile.

The structure of our face depends on the looking of our teeth. If our teeth are in a good position and in a proper style, your look will be very charming. We have to care our teeth daily, if we don’t do so, we will got different decease of mouth, teeth, neck, stomach and joints also. It is necessary to use tooth paste in the morning after that in all day, we can clean our teeth with salt etc.

When we clean our teeth daily twice or thrice a day, we will be in good health and smiles around of us and every one wants to talk with you.

Potato pancakes with chili bean sauce( Dish of the Day)

The spicy sauce of this Mexican-style dish makes it a great joy to eat. It’s simple to prepare and great for a family lunch or supper on a cold day.
Ingredients
900g floury potatoes peeled and cubed.
Salt and freshly ground black pepper
50g butter or margarine
4tbsp plain flour
1 onion chopped
1 green pepper, deseeded and diced
800g chopped tomatoes with garlic
200g can sweet corn, drained
290g can kidney beans, drained and rinsed
1tsp chili
2tbsp chopped fresh coriander, plus extra leaves to garnish
Preparation
Step1
Put the potatoes in a large pan with a pinch of salt. Cover with water and bring to the boil. Cook for 8 to 10 minutes until tender. Drain well and return to the warm pan. Add the butter or margarine and flour and mash until smooth. Season to taste and set aside to cool.
Step2
Meanwhile, heat 1 tbsp of the oil in a pan and gently fry the onion and pepper for 5 minutes until softened but not browned. Add the tomatoes to the pan, bring to the boil and simmer for 5 minutes.
Step3
Stir in the sweet corn, kidney beans and seasoning. Add chili powder to taste and continue to simmer for 5 minutes. Set aside.
Step4
Divide the cooled mash into 12 portions and form each one into a 1cm-thick pancake. Brush a large, nonstick frying pan with a little of the remaining oil and heat until hot. Cook the pancakes in batches of three or four, for 2 to3 minutes on each side until golden. Keep warm while cooking the other pancakes.
Step5
Reheat the sauce and stir in 2 tbsp of the coriander. Serve the pancakes with the sauce, garnished with fresh coriander.
Serves 4
Preparation time 50 minutes
Fat per serving 18g
Calories per serving 475

Tomato, chorizo and vodka pasta

Vodka in pasts ?

Don’t knock it until you’ve tried it. The mix of ingredients in this easy-to-make dish will give your taste buds a tantalizing treat
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 small red chili, deseeded and finely chopped
400g can chopped tomatoes
Pinch of caster sugar
Salt and freshly ground black pepper
6 tbsp vodka
450g pasta shapes, such as radiator
175g chorizo sausages, sliced and finely chopped
175g cherry tomatoes
2 tbsp chopped fresh parsley, to garnish
Preparation

Step 1
Heat the oil in a frying pan and gently cook the onion and chili for 3 to 4 minutes until softened.

Step 2
Add the tomatoes, sugar, seasoning and vodka. Bring to the boil and simmer for 5 to6 minutes until the sauce has thickened. Set aside and cover to keep warm.

Step 3
Meanwhile, bring a pan of lightly salted water to the boil and cook the pasta, according to the packet instructions, until al dente (just cooked but still slightly firm). Drain well.

Step 4
Heat the chorizo in a small frying pan over a medium heat until the juices start to run. Increase the heat and stir-fry for another minute until crisp.

Step 5
Preheat the grill. Arrange the cherry tomatoes on the grill. Arrange the cherry tomatoes on the grill rack and cook for 1 to 2 minutes until slightly charred.

Step 6
Add the tomato sauce to the paste and toss to mix together. Serve each portion topped with the cherry tomatoes and chorizo and garnish with the chopped parsley.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 20g

Calories per serving 660

Chinese-style red roast meat

Set the taste buds tingling with this gloriously delicious concoction of spicy marinated meat fillets served with crunchy stir-fried vegetables.
Ingredients
150 ml dark soy sauce plus extra for dipping
2 garlic cloves, crushed
1 cm fresh root ginger, peeled and grated
2 tsp five-spice powder
175g caster sugar
6 tbsp rice wine vinegar
2 tbsp dry sherry
2 Nos. of 350g pieces of meat fillet, trimmed
Rice and stir-fried seasonal vegetables, to serve
Preparation

Step 1
Preheat the oven to 180C/Gas 4. Mix the soy sauce, garlic, ginger, five-spice powder, 4 tbsp of the sugar, the sherry and 2 tbsp of the vinegar.

Step 2
Put the meat in a deep ovenproof dish and pour the soy sauce mixture over it. Cover with cling film and chill overnight, if possible, or for at least 2 hours. Turn the meat occasionally while it is marinating.

Step 3
Drain the meat, reserving the marinade and place the fillet on a rack in a roasting tin. Cook for 35 to 40 minutes, basting occasionally with the reserved marinade, until the meat is tender and cooked through.

Step 4
Heat the remaining sugar and vinegar together in a small pan, stirring until the sugar dissolved. Boil without stirring for 2 to 3 minutes to form a syrup. Take the meat out of the oven and brush immediately with the syrup. Set aside for 10 minutes.

Step 5
Slice the meat and serve hot or cold with white rice, seasonal stir-fried vegetables and extra soy sauce for dipping.

Serves 6
Preparation time 10 minutes
Marinating time 2 hours
Cooking time 40 minutes
Fat per serving 7g
Calories per serving 220