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Monday, 29 April 2013

I can’t tell you how happy I am. I just couldn't stop pampering myself when I made this dish…CHICKEN BALLOTINE!!! Ballotine is a French dish, were you need to debone a meat or fish completely ( Yes I did say DEBONE completely) and is stuffed, tied up to secure the stuffing and roasted / pouched / baked. . I never knew there is something like deboning a chicken completely until I saw Julia Child say in the movie Julie & Julia. The ‘deboning’ part really got me curious. And here I am today, just successfully accomplished something I have never dreamed of doing.

Deboning a chicken is not as easy as it looks in the video (I have linked the video below), but it not so difficult either. All you need is a very sharp knife and a good amount of patience. This  chicken ballotine was adapted from Jacques Pépin his original recipe here, a renowned French chef and author of an array of best selling cookbooks. The whole process of deboning, stuffing, tying the chicken together and roasting does take quite of a bit of time, BUT in the end you will realize its all worth the effort. Crispy roasted skin on the outside, succulent chicken underneath and amazingly delicious stuffing. I promise your family will be wide eyed and dropped jaws after taking the first bite, It is definitely a show stopper.

As for the stuffing, you can stuff it with anything you like. All vegetables or even meat. This is the stuffing I did and it was amazingly delicious. The spinach, sweetness from the cubed bread and creaminess of the cheese. This stuffing will never you down. There is a sauce to go along with this ballotine, you can find it in the original recipe of Jacques Pépin.

Serves 2

You Will Need:

1 Whole Chicken on Skin (mine was a little more than a kilo)
1/4 Cup of Grated Cheese (I used a combination of cheddar and mozzarella)
1/4 tsp of Chili Powder
Very Sharp Knife
A Tea Towel
Clean Cutting Board
Butcher Twine

For The Stuffing:

150g of Baby Spinach (I used Palak)
4 Cloves of Garlic, Finely Chopped
1/2 tsp of Onion Powder
Some Sweet Corn Kernels
Few Torn Ice Berg Lettuce
1/2 Cup of Cubed Bread (Little Cubes)
1/2 tsp of Dried Thyme (or any herb you have)
Salt & Pepper to Season
A tbsp of Olive Oil / Oil

The Cooking:

Wash and chop the spinach finely. Heat a pan on high and add oil. Once hot sauté the chopped garlic for few secs.Then tip in the spinach and toss well. Add onion powder, salt and pepper. Cook for 5 mins till the spinach is done and the excess water has evaporated. Now add all the cubes of bread and give it a nice stir. Cook for another 5 mins and take off heat. Keep aside to cool.

Now you need to debone the chicken. Now don’t be afraid if I can do it you can do it. The entire process of deboning took me 30 mins (which is not bad for a first attempt I would say).


You should ask my husband how I looked after deboning. I was grinning from one ear to the other. Now that’s my chicken fully deboned season the inside with salt and pepper.

Now, place the lettuce in one single layer. Push one into the drums too.


Top off with the spinach stuffing. Don’t forget to push some into the drums too.


Now, grate as much as cheese you want on top of the spinach filling. But don’t overload the chicken, It will be difficult to tie it.


Now, tie the chicken just like Pépin shows in the video (attached in the end of the post).


Season the outside with salt, pepper and chili powder. Give a nice rub so that all sticks in well. Roast this till the skin has browned and crisped and the chicken is cooked through. It would take 40 – 45 mins in a 200 degree preheated oven.

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Serve hot with Oven baked potatoes!!

The below video demonstrates the whole process of deboning, filling and tying the chicken by Jacques Pépin himself…

  • Keep the work area clean. Don’t go touching stuff with raw chicken in your hands.
  • Make sure the knife is nice and sharp. Its the key to deboning. If its blunt, you will not get clear cuts. The chicken needs to be pat dry before you start deboning the chicken. 
  • Keep the chicken bones for making stock. Just freeze the bones in a zip lock bag and use when needed.
  • There is no need to dribble excess oil over the chicken to roast, the skin will do the work.

La cuisson heureux! 

That’s Happy Cooking in French, Lol love Google ;)

My Entry for Cuisine Delights "Show Your Best Creations"


Sunday, 28 April 2013

OVEN BAKED POTATOES are my choice of sides to serve with my favourite baked chicken dishes. It so simple to make and takes in much much lesser oil than the fries. You can use any herb with this. Pizza seasoning, rosemary, thyme, dill just anything.

Serves 3


You Will Need:

4 Medium Sized Potatoes, Cut into Wedges
Baking Tray Line with Foil


A tbsp of Olive Oil / Oil
1/4 tsp Garlic Powder
1/4 tsp of Chilli Powder
Salt & Pepper to Season
A tsp of Dried Herbs

The Cooking:

Preheat the oven at 200 degrees.

Mix all the ingredients for marinade and keep aside.

Tip in the potato wedges into a pot of boiling water and cook for 5 mins. Drain completely. Place the wedges on the baking tray and with a pastry brush, apply the marinade on to the wedges evenly.

Pop it in the preheated oven and bake for 20 – 25 mins.

Serve hot.
Happy Cooking!

Friday, 26 April 2013

Mango fever is still catching up with me, and there is nothing to be surprised if my next post is also Mango. I very rarely make sweets at home apart from my once in a month bake. Yesterday was Chitra Pournami (Full moon day in the month of Chithirai, the first month in the Tamil Year) and I still feel embarrassed to say this, more than the occasion or pooja at home I enjoy the food my mom cooks to serve for the pooja ;) I may forget the name of the occasion but will have the menu of items my mom will prepare for the pooja at finger tips. What can I do, I still can’t help it. And for Chitra Pournami she prepares Kesari, sweet pongal, Chick pea sundal, lemon rice and curd rice. Its a fantastic combination I tell you. But I decided to keep it simple with just kesari and sundal this time. Its just me and my husband and the traditional menu is way too much for us.

Inspired by the delicious Pineapple Kesari my mom makes, here am presenting you my version of mango kesari ;)


Serves 5

You Will Need:

A cup of Rava / Sooji
1 1/2 Cups of Water
1/2 Cup Sugar
1/2 tsp of Cardamom Powder
1/2 Tsp of Vanilla Extract (Optional)
4 tbsp Ghee / Clarified Butter
Chopped Cashews
Cup of Mango Puree
Few Drops of Yellow Food Colour (Optional)

For Mango Puree:

One Whole Mango, Skinned & Roughly Chopped
2 tbsp of Sugar

The Cooking:

Blend together the chopped mango and sugar until smooth and set it aside.

Heat a heavy bottom pan on medium high and dry roast the sooji. Keep stirring constantly, so that it does not brown. Remove it on a plate and keep aside.

Pour water in the same pan on high heat and add sugar, cardamom powder, vanilla extract and food colour. Once it starts to boil, slowly add the roasted sooji stirring constantly to avoid forming lumps. The sooji will start to thicken up, now pour in the mango pulp and stir well until its nice and combined. Keep the flame low and stir for a min.

Heat a kadai and add the ghee. Once hot toast the cashews and raisins, until the cashews turn a nice light brown colour and the raisins are all puffed up.

Immediately pour this ghee and toasted cashews over the kesari, scraping down all the ghee from the kadai. Give it a nice mix and take off heat.

Serve with chopped nuts sprinkles on top.

Important Pointers:
  • Dry roasting the rava is very important. If you don’t dry roast it what happens is, the kesari will become very sticky and gum like.
  • Keep stirring it constantly and keep a careful eye on the sooji. It needs to turn a very very light golden colour and that’s it not more.
  • Adjust the sugar according to your liking, add more if you like it really sweet.
  • Stir the kesari once you add the rava to boiling water or else the rava will form lumps.

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Happy Cooking!

Monday, 22 April 2013

You may wonder am jobless at home and have all the time in the world to make DIY Garlic Powder and Sun dried tomatoes. Frankly, these ingredients are not easily available to me and somehow I find the whole drying process therapeutic. 

SUN DRIED TOMATOES are ripe tomatoes that are let to lose majority of its water content by drying them in the sun. They add a gourmet touch to a variety of recipes. You can use any type of tomatoes for this even the cherry types. You really need a large batch of tomatoes to make a small batch. So make as much a you want and store them in an airtight contain in the fridge or even in olive oil with fresh herbs. The final product will not be crisp but there will be no moisture. So wait patiently till all the moisture has dried up to avoid growth of bacteria. If they attract flies or insects, cover the tomatoes with a cheesecloth in such a way that there is proper ventilation.


You Will Need:

Firm Tomatoes – As much as you want
Dried Basil (Optional)
Sea Salt

  • If you are using cherry tomatoes, just cut them in half and you can leave the seeds in.
  • But if you are using the hybrid plum ones, half it and remove the membrane with the seeds. It make the drying process faster. But you can leave the seeds in if you wish to. Sprinkle little sea salt and dried basil.
  • Arrange skin side down on a large plate and place it directly on the sun. I made a very small batch.

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  • Bring them back to the house in the evening and let it dry further. You don’t want the night due or anything to spoil the batch. It may take anywhere from 4 days to a week to dry up completely depending on the weather. I live in a very sunny place, so this small batch took 3 days to dry out completely.
  • You can also do this in the oven. Place them in a baking tray lined with parchment paper and let it dry out in a preheated oven at 140 degrees for 4 – 5 hours or more…
How to Use Sun – Dried Tomatoes?

If the dried tomatoes are not stored in oil, then you need to reconstitute them before use. So, just soak them in warm water for 30 mins until soft. Pat dry and use as directed in the recipe. Alternatively, you can also use wine or broth to reconstitute. To reconstitute in oil, cover the tomatoes with oil and leave it in fridge for 24 hrs. Don’t discard the oil once you are done with the tomatoes. The oil picks up all the wonderful flavours of the tomatoes, so do keep them for later use as salad dressing. Reconstitute only required number of dried tomatoes. Once reconstituted, use them within several days or pack in oil / Olive oil and store in the refrigerator for up to two weeks.

Sun dried tomatoes are so packed with concentrated flavour. So a little will go a long way.
Happy Cooking!

Friday, 19 April 2013

Up until I lived in Chennai, I was too hypnotized by Chennai’s own “Dabhara Biryani” and “Thalappakattie” I never really bothered trying any other cuisine. Biryani was the only “to go” food for me in Chennai. But after marriage I moved to Bangalore with my husband and I badly missed Chennai style biryani. Then one day we dined in an authentic Hyderabadi restaurant near our home. And that was when I was introduced to The Royal Hyderabadi Cuisine….and it was love at first sight. My first taste of authentic Hyderabadi biryani, hyderabadi chicken curry, chicken kali mirch…oops, drooling on my keyboard, sorry!!! So, coming back to the recipe that am supposed to talk about, am giving you a recipe of my version of Hyderabadi DUM KA MURGH…!

Its a very beautiful dish; the creaminess from the yogurt, all those spices releasing their wonderful aroma and a slight sweetness from the fried onions which are widely used in Mughlai cuisine. Best served with Naan or any of your favourite roti.

Serves 3

You Will Need:

2 Cinnamon Sticks
4 Cloves
3 Green Cardamom
2 Green Chillies, Finely Chopped
2 Large Onions, Finely Sliced
Oil to Deep Fry
Red Food Colour (Optional, I never use it)


A kilo of Skinned Chicken, Cubed.
A Cup of Plain Yogurt
1/2 Cup of Ground Almond Paste
A tbsp of Ginger Garlic Paste
1 1/2 tsp of Garam Masala
4 tbsp of Lime Juice
1/2 tsp of Turmeric Powder
1/2 tsp of Red Chilli Powder
2 tbsp of Tomato Ketchup
A tbsp of Finely Chopped Coriander Leaves
A tbsp of Finely Chopped Mint Leaves
Salt to Taste

The Cooking:

Heat oil for deep frying in a shallow cooking pot and once hot fry the sliced onions till its golden brown. Remove and place it on a 
kitchen towel to drain off excess oil.

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Mix all the ingredients for the marinade in a bowl and slightly crumble the fried onions into the marinade. Give it a nice mix and let it marinate for an hour.

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After an hour, heat a tbsp of oil on the same pan and once hot add the cinnamon, cloves, cardamom and green chillies. Let the spices release its aroma and the chillies fry a little. Lower the flame completely and tip in the marinating chicken and give it a nice mix. Keep the flame low through out cooking.

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Add a cup of water and cook till the chicken is cooked through and a thin layer of oil separates from the gravy for about 15 – 20 min.

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Finally garnish with chopped coriander and serves hot.

Important Pointers:
  • Use fresh yogurt, not sour.
  • Low the flame when you add the curd marinade into the pan. If its hot, the curd will split.
  • Keep the flame low through out cooking, let it bubble gently.

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Happy Cooking!

Thursday, 18 April 2013

Do you really want me to talk about this dish??? Nah, if you are not familiar with TANDOORI CHICKEN, then you must be living under a rock!!! For me it’s a family favourite and it’s best served with Coriander, Mint & Yogurt Dip. Recipe adapted from Chef Harpal Singh Soki….


You Will Need:

800g – A kg (Not More) Whole Chicken (Skin on or Skinned)

Marinade 1

A tsp Chilli Powder
A tbsp Garlic Powder
Juice of  Lime
Salt to taste

Marinade 2

3/4 Cup of Hung Curd
(A cup of curd place on a muslin cloth and let to drain off excess liquid)
A tbsp of Ginger Garlic Paste
1 tsp Chilli Powder
1 tsp Garam Masala
1/2 tsp Black Salt
2 tbsp Mustard Oil
Salt to Taste
Butter for Brushing (OPTIONAL, I Always Skip this Process)

The Cooking:

Wash and clean the chicken. Pat it dry thoroughly with a kitchen towel. Make deep slits across the breast, thighs and fillets. What it does is, these slits will help penetration of the marinade and the chicken cooks through. Tie the tips of the drumsticks with butcher twine. Or you can do what I do. Make an insertion on the bottom of a drumstick tip, approx an inch in length. Now insert the other drumstick tip into this insertion. And that’s it.

Mix the chicken with marinade 1. Make sure you rub the spices all over the chicken, gently massaging them in the slits and inside the cavity.

In another bowl, mix together all the ingredients for marinade 2. Whisk this marinade well to form a nice paste. Pour the entire marinade over the chicken and rub it into all the slits and cavity. This needs to marinate for a good one hour at least. Prepare this well in advance, its good if you can give it 2 or 3 hours.
Preheat the oven at 200 degree.

I don’t place the chicken on cubed veggies and bake in the oven. This is what I do. Heat a pan with a tbsp of oil. Once hot, place the chicken back side down and let it brown. What it does is, when I roast the chicken in the oven, the back side of the chicken is not soggy. You don’t have to brown all the sides of the chicken, just the backside. Place this on a baking tray, greased with a tsp of oil. Place it in a preheated oven and cook for 40 – 45 min, brushing with butter once or twice.

Serve hot with Coriander & Mint Yogurt Dip, onions and lemon wedges.

  • The yogurt needs to be thick, so that the marinade is not thin and runny.
  • Give a good rub of the marinade into the slits and inside the cavity.
  • Marinating time is the key, it really needs to sit for a long time so that the spices penetrate the flesh and the chicken does not turn out bland.
  • Brushing with butter will keep the chicken tender.
  • If the outer skin is roasting too and turn brown, cover the chicken with foil and keep cooking.
  • Adjust the spices according to your taste.
  • Try to keep the bird within a kilo, too big will turn out hard. Small ones stay tender and cook easily.
Happy Cooking!

Wednesday, 17 April 2013

Mango season has just started here and I had to do something mango for this month’s baking. So I went hunting for ideas and finally decided to put together a cupcake taking bits and pieces from three different blogs…PHEW!!!

Here I am, presenting you VANILLA MANGO CUPCAKES…! It’s basically tangy Mango Curd filled super moist Vanilla Cupcakes with amazing velvety Mango Swiss Meringue Buttercream. Wow…What more can be done?

I have frosted the cupcake with Swiss Meringue Buttercream. You will find a very detailed post on SMBC HERE

You Will Need:


Recipe Adapted from Glorious Treats
Yields- 20 cupcakes (Approx.)

1 1/4 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

  • Preheat oven to 120c
  • In a medium bowl, add flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  • In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about a min.  Add vanilla and oil, beat for another 30 sec.
  • Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk.  Beat until just combined.  Don’t forget to scrap down the side of the bowl.
  • Pour batter into a muffin pan prepared with cupcake liners.  Fill liners only about 2/3 full and NEVER full.
  • Bake cupcakes in pre-heated oven for 12-14 minutes or till its baked through.
  • Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

1 large mango
1/4 cup (1-3/4 ounces) granulated sugar


Place mango and sugar in a blender, pureed on high until smooth and fully combined. Set aside.


Recipe Adapted from Hungry Rabbit

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A cup of mango pureé, from recipe above
1/4 cup sugar
3 tablespoons lime or lemon juice. freshly squeezed
1/8 teaspoon fine sea salt
4 large egg yolks
30g unsalted butter, cut into small pieces
  • Place mango puree, sugar, lime juice, salt and yolks in a bowl and set on a double boiler. Cook over medium-high heat, whisk constantly, until thickened for about 8-10 minutes.
  • Remove bowl from heat and whisk in butter 1 piece at a time until fully incorporated. Place a piece of plastic wrap directly on top of mango curd. Cover and refrigerate for at least 4 hours or overnight.
  • Place this in a piping bag.

Approx 2 to 3 tbsp of Mango Curd

  • Add the vanilla extract and mango curd into the SMBC on low speed.
  • Scrap this into a piping bag and set aside.
How to Assemble the Cupcake?

Let the cupcake cool completely.

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Now, make a hole with a sharp serrated knife in the middle of the cupcake.

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Fill the cavity of the cupcake with mango curd.

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Frost the cupcake as desired with the mango smbc…

  • All the ingredients must be at room temperature.
  • Fill the cupcake liners only 2/3 full so that you get a batter does not over flow.
  • The cupcakes need to be cooled completely before filling and frosting. If its warm the filling and frosting will melt away.
  • Refer my post on TIPS FOR CAKE BAKING for more…

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Happy Baking!


Tuesday, 16 April 2013

This post is ‘Mandatory’ for me. I took a weeks break from my routine to visit my family. And when I came back home, the blogger in me just left. I didn't feel like cooking and I didn't have patience to sit and write a single post. So I forcefully cooked this dish to bring myself back to who I was before my vacation. I may have cooked this dish forcefully but I have to tell you its lip smacking with every mouthful. Specialty from one of my favourite cuisines it’s the HYDERABADI BAGARA BAINGAN…This dish is somewhat similar to the Biryani Kathirikai the Muslims particularly in Chennai prepare to go along with their mouth watering Biryani. Its more spicy and tingly compared to the bagara baingan which is milder yet very flavorful  Bagara means tempering in spices and baingan means brinjals or eggplants. So basically Bagara Baingan is ‘tempered Eggplants’ served with roti or Naan.

I was only able to give the step by step pictorial representation but not the picture of my end product. My laptop just shut down on my yesterday and when everything was finally up, all my pic were lost…never keep important stuff without a backup. 

Don't worry the picture is up :) Finally!!!

Pardon my disfigured eggplant ;)

I adapted this recipe from one of my favourite chefs, Aditya Bal in his show Chakh le India!

Serves 3

You Will Need:

5 Eggplants / Brinjals
1 Large Onion Finely Chopped
4 Green Chillies Finely Chopped
A tbsp of Ginger Garlic Paste
1/4 tsp Turmeric Powder
Tsp Cumin Powder
1 1/2 tsp Coriander Powder
A tsp og Crushed Kasuri Methi 
A Lemon Sized Tamarind Soaked in  a Cup and a half of Water
Red Chilli Powder (if Required)
Freshly Chopped Coriander to garnish
Salt to Taste
2 tbsp Oil

To be Ground into a Paste:

A Tbsp of Sesame Seeds / 1 tsp of Poppy Seeds (Don't dry roast)
2 tbsp of Ground Nuts
2 tbsp of Grated Coconut

The Cooking:

Heat a pan with a tbsp of oil and sauté the brinjals for 7 - 10 mins on medium high heat. It will turn a light brown color and half cooked. Turning the flame high saute for a min. Taking off heat, cover and let it rest till you go about roasting and grinding the masalas. What this does is, the eggplants get a really nice smoky flavor to it. 

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Dry roast the sesame seeds and ground nuts separately on medium high heat tossing constantly, so that it doesn't burn. Set it aside to cool down.

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Am never good in grating coconut. So what i do is, keep the freshly broke open coconut in fridge for 15 min. Then cut out medium sized cubes of coconut and place them in a mixer. Put the lid on and pulse few times. NOT GRINDING ON FULL SPEED. Just pulse the mixer.

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You know what, you actually don’t need grated coconut at all for this. Anyway you are going to blend it together. So you can use just cubed coconut directly.

Now blend this coconut with the cooled sesame and ground nuts into a fine paste adding required water.

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Heat the pan with 2 tbsp of oil, and add the finely chopped chilies. Chilies give a spice, a nice aroma to the gravy, so add chilies according your resistance to heat. Then toss in the chopped onions and sauté till golden brown.

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Add the ginger garlic paste and saute for 2 – 3 mins. Then tip in the coconut paste.

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Give it a good stir. Add the kasuri methi, turmeric powder, cumin powder, coriander powder and salt. Stir well over high heat till the gravy begins to lump and sticks no more to bottom of the pan.

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Meanwhile, mix the tamarind with water and strain the tamarind water to get the pulp off. And pour this into the gravy. 

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Bring this to a boil and add the brinjals.

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Cover and cook on low heat till the brinjals are cooked through and the gravy thickens. Garnish with chopped coriander and serve hot.
Happy Cooking!

Tuesday, 9 April 2013

My hair will simply not lay flat!
Pops up like that!
I comb it more. My head is sore.
My mother thinks that I don't try to make it lie and stay in place, stay off my face.
She thinks that I should use some Mousse but it's no use.
My stubborn locks will need some Ox.


Now who wouldn't dream of that 'Perfect' straight hair??? Smooth and soft to touch, totally tangle free...Why is it an obsession to have a perfect straight hair? I would say, it doesn't get tangled easily which leads to less comb breakages :p he he he just kidding! To have a perfect straight hair means endless styling options. You can curl it, wave it, tie it, bun it, braid it or just let your beautiful locks down. Many suggested some crazy hair experiments.  Personally, I would recommend the Flintstones way of perfect straight hair. Just tie a heavy rock to the end of your wet hair, lay back with a book in your hand and relax till the hair is dry and straight. Be careful not to snap your neck though. But the Armageddon has now come to an END! How??? Yeah you need to Continue reading…. ;)

After coming across the End All Crazy Hair Experiments Today Contest by Sunsilk in Indiblogger, I immediately applied for a sample of Sunsilk Perfect Straight Shampoo with Straight Lock Technology. And guess what the courier guy dropped in my mailbox!


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A beautifully packed gift hamper from Indiblogger with one 180ml Sunsilk Perfect Straight Shampoo and a 90ml Sunsilk Perfect Straight Nourishing Conditioner, YAY!

Getting a perfect straight hair after every shampoo is a miracle. I am a NO HAIR DRIER person. Just hate the way it makes the hair too dry. I naturally have a medium length wavy hair. My hair drying regimen starts with towel drying the hair and gently combing segments of hair with a flat hair brush till 90% of my hair is dry. This keeps my hair soft and wavy, instead of letting the hair to dry on its own making it little frizzy and totally out of place. So, coming back to the gift hamper….

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LOOKS: Love the colour, smooth and chic.

SMELL & FEEL: The usual lovely sweet smell of almost all sunsilk shampoos and a very creamy texture. Very smooth when massaged into wet hair and the hair is totally detangled as soon as you apply the conditioner in the lower part of your hair. Overall a very refreshing, sweet smelling after bath experience. 

BEST SUITED FOR: I would recommend this shampoo for normal, dry, damaged or wavy hair. This is not for limp, oily or curly hair.






YES IT DOES. But not the job your flat hair straighter would do. But it does reasonably result in straight hair. My hair felt soft, smooth and noticeably straight. For those who don’t want to damage your hair with hot straighter and drier but still want a straight hair, this shampoo is for you!

NO HAIR DRIER NO STRAIGHTER wet hair to straight hair effortlessly…


YES, Definitely :)



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