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Beauty tips

(341) Hair And Scalp Food

Ingredients

  • Herbal mixture
  • 3 tubes Aloe vera gel.(150 ml. each)
  • 100 gms. Shikakai powder.
  • 100 gms. Brahmi powder.
  • 100 gms. Hibiscus (Jaswanti) flower powder.
  • 100 gms. Gooseberry (Amla) powder.
  • 100 gms. Bhringraj (Bhangro) powder
  • 100 gms. Neem leaves powder.
  • FF Paste
  • 100 gms. Fenugreek seeds.
  • 100 gms. Flax seeds.
  • Green paste
  • 1 whole Aloe veera.
  • 8-10 Hibiscus leaves.
  • 1 tsp. Fenugreek (methi) powder or 1 cup Fenugreek leaves.l

Method

  1. Grind Fenugreek seeds and Flax seeds into fine powder. Store in an air tight container. This we called FF Powder.
  2. Strain the rest of the six dry powders with the help of cloth or with the help of a plastic net strainer.
  3. In a mixing bowl mix all six powders and readymade aloe veera gel and store in an air tight container. This we called the Herbal Paste. This herbal paste can be stored up to 3-6 months in a cool dry place.
  4. A night before, whenever you want to apply hair nourishing food in your hair, soak 1 tbsp. of FF powder in 3 tbsp. water. This we call it FF paste.
  5. Next morning scrape gel from the fresh aloe veera and make a paste with hibiscus leaves and Fenugreek seeds powder. This we call green paste
  6. Now in this green paste add the required quantity (1 cup herbal paste for shoulder length hair) of herbal paste and FF paste. All three things mix thoroughly in the mixture grinder and apply on your hair.
  7. After an hour wash your hair with lukewarm water without using shampoo or soap.
  8. At least apply once in a week in the morning after applying nourishing oil in the previous night.
  9. Regular use of this nourishing gel improves your hair health..
Herbal mixture
Green paste
Paste of Methi powder+Hibiscus leaves+Aloe veera
Nourishing gel = Green Paste + FF paste + 1 cup Herbal paste
Nourishing gel applied on my hair .
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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