Categories
Home remedies My recipes

(450)Hair Tonic Powder

This wonderful and nutritious hair tonic powder,  where each of its ingredients has its own benefits. Black Sesame seeds help in strengthening hair, prevent premature graying and promote healthy hair growth. Dry coconut nourishes the scalp, reduces dryness and adds shine to hair. Pumpkin seeds improve scalp health , strengthen hair follicles and reduce hair fall . Misri  has cooling effects.

Ingredients

  • ¼ cup Black Sesame seeds.
  • ¼ cup Pumpkin seeds.
  • ¼ cup Desiccated coconut powder
  • ¼ cup Misri powder. ( Rock Sugar)
  • 1 cube Amla juice

Method

  1. Dry roast each ingredient separately on a slow flame.
  2. Mix all dry roasted ingredients .
  3. Make a powder from the Rock Sugar and keep aside.
  4. Grind all dry roasted ingredients together in a mixture grinder in pulse mode and get nice coarse powder.
  5. Store in an air tight jar preferably glass jar for further use
  6. Every morning defrost 1 cube of Amla juice in 150 ml. water and mix 1 tbsp. of hair tonic powder. Pursue this regime with dedication for a month or two and you will definitely get a positive result.

                    List Of My Recipes

Categories
My recipes Pickle

(449)Guvar Fali Pickle

Guvar fali or Cluster beans are rich in dietary fibre and low in calories. It contains Vitamin A,C,K and folate. Good source of iron, Calcium, Magnesium and Potassium. It contains antioxidants like flavonoids. Buy Guvar fali in the month of January

Ingredients

Method

  1. Separate mature guvar fali having mature seeds from tender guvar fali. Tender guvar fali be used for making sabji whereas mature one for making pickles.
  2. Wash thoroughly and  wipe it with cloth.
  3. Add all the Guvar fali in the khatu pani jar and keep aside for 4 – 5 days. Stir every day two times a day for even pickling.
  4. Serve it with Rice or Roti.

               List Of My Recipes

Categories
My recipes Pickle

(448) Lotus Stem Pickle

The harvesting season of the lotus stem is from the month of October to March. So buy in the month of February. Lotus stem cooling properties help to reduce heat in the body. Rich in antioxidants helps to detoxify and purify blood. High fibre contains help in digestion and pacifies vata imbalance. Vitamin C of it strengthens immunity.

Ingredients

Method

  1. Wash thoroughly 2-3 times.
  2. Peel the stem and again wash and wipe.
  3. Cut it into even slices .
  4. Mix it with khatu pani and keep aside for 4-5 days but stir two times every day.
  5. Serve it with rice or roti or mix it with other mixed pickles.

                   List Of My Recipes

Categories
My recipes Pickle

(447) Turmeric Pickle

Ingredients

  • 500 gms Fresh mix raw White Turmeric and Yellow Turmeric.
  • 4 Midium size Lemon or 8 -10 Lemon juice cubes.
  • 2 tbsp. Salt.

Method

  1. Soak fresh raw turmeric in water for 5 minutes . After 5 minutes wash it thoroughly.
  2. Peel all the Turmeric and keep it in a bowl filled with water so that it won’t turn black.
  3. Cut all turmeric into small pieces and marinate with salt and lemon juice.
  4. Every day stir thoroughly in the morning and night.
  5. After 4 days it is ready to store in a glass jar.
  6. Keep this jar of pickled turmeric in the fridge so that you will get the fresh taste till the last piece.
  7. Enjoy this pickled Turmeric with Roti, Bhakhri, Rice, Khichadi or as you wish.

                 List Of My Recipes

Categories
My recipes Pickle

(446) Khatu Pani

Salty and Sour water for preparing water  pickles like Boriya Gunda, Boriya lila mari, Boriya Guvarfali, Boriya keri, Boriya Lotus stem, Boriya kerda, Botiya Garmar, Boriya haldaramla, Boriya Gajar and/or other vegetables.

Ingredients

  • 3 cup Water
  • 1 cup Salt
  • 1 tbsp. Turmeric powder.
  • 20-25 Lemons

Method

  1. Boil 3 cups of water in a sauce pan.
  2. When water starts boiling add Salt in it. Stir continuously for 10 minutes.
  3. Switch off the flame and add Turmeric powder. Keep aside to cool down.
  4. Once it cools completely mix juice of 20 to 25 medium size Lemons.
  5. Khatu pani is ready to use. You can use it to soak Raw Mangoes, Gunda, Green pepper pods, Guvar, Carrot or vegetables of your choice.

                  List Of My Recipes

Categories
Home remedies My recipes

(445) Hair Growth Serum

Ingredients

  • 1 tbsp. Regular Rice
  • 1 tbsp. Fenugreek seeds.
  • 1 tbsp. Kalonji.
  • 3 Hibiscus flowers.
  • 4-5 Rosemary sprigs.
  • 5-7 drops Rosemary essential oil.

Method

  1. Mix Rice, Fenugreek and Kalonji seeds and grind them into fine powder. Store this seeds powder in an air tight container.
  2. In a thick bottom pan boil Hibiscus flowers, fresh Rosemary  and 1 tsp of seeds powder in 1 cup of water for 5 minutes.
  3. Keep aside this pan to cool down .
  4. When it cools, strain this water  and add 5 drops of Rosemary essential oil. Mix well  and your hair growth serum is ready.
  5. Store this serum in the freezer in cube form.
  6. Defrost one cube and apply twice a day on your scalp with the help of a small cotton ball or with the help of a dropper or sprayer.
  7. Give a massage to your scalp for 10 minutes.
  8. Wash your hairs twice a week with mild shampoo or with home made shampoo.
  9. The amino acids in Rice  can help strengthen hair strands and prevent breakage. Fenugreek seeds, rich in protein, iron, and nicotinic acid, are used to promote hair growth,  strengthen hair follicles and stimulate blood circulation to the scalp. Kalonji seeds rich in essential fatty acids, vitamins and minerals strengthen hair follicles. Rosemary and Hibiscus stimulates hair follicles.

              List Of My Recipes

Categories
My recipes salads

(444) Papaya Salad

Ingredients

  • 100 g. raw Papaya.
  • 2 Gooseberry (Amla) or 3 cubes Amla Chutney
  • 1 raw Beetroot.
  • ¼ tsp. Rock salt (optional)

Method

  1. Wash and peel Papaya as well as Beetroot. and keep aside.
  2. Wash and wipe Amla.
  3. In a mixing bowl grate  Amla with the cheese grater or you can use Amla chutney.
  4. With the help of a big size grater, grate Papaya and Beetroot .
  5. Sprinkle rock salt, mix thoroughly and serve it with love and smile.
Categories
My recipes Pickle

(443) Amla Murabba (from seedswhich we kept aside)

Amla Murabba from the whole Amla : recipe

Ingredients

  • 1 cup Amla seeds which we kept aside while preparing Amla juice.
  • ¾ cup Sugar.
  • 5-6 strands of Saffron.
  • 1-2 Cardamom.
  • 1 clove.
  • Small piece of Cinnamon.

Method

  1. Pressure cook Amla seeds up to 3 whistles.
  2. When pressure is released, open the lid and transfer these boiled cut amla seeds in a plate to cool down.
  3. Separate pulp from the boiled cut amla seeds, now discard the actual seeds.
  4. Mash the pulp with potato masher or grind it in a mixture grinder and make a smooth paste.
  5. Lavigate saffron in 2-3 drops of water and mix with pulp.
  6. Pound the Cardamom with the help of mortar and pestle. Mix cardamom powder in the pulp.
  7. Break Clove pod and Cinnamon stick into small pieces. Mix both in the Amla pulp.
  8. Now mix sugar and switch on the gas.
  9. Stir continuously for 5 minutes on a fast flame.
  10. After 5 minutes switch off the flame. Amla murabba is ready.
  11. When murabba cools completely, store it in a glass jar.
  12. Enjoy murabba with bread, bhakhri, Thepla or as you wish.
Categories
chutney My recipes

(442) Amla Chutney

Ingredients

  • 1 cup residue obtained from Amla juice
  • 1 cup finely chopped Coriander leaves.
  • 2-3 Green chilies or ½ tsp. Black pepper powder.
  • 1½ tsp. Salt.

Method

  1. In a mixture grinder make a fine paste of all above ingredients.
  2. Amla chutney is ready. Store this in the form of cubes so that you can use it every day along with your breakfast, lunch, dinner or as you wish.
Categories
juice My recipes

(441) Amla Juice Cubes

Ingredients

  • 1 kg Amla (Gooseberry).
  • ½ cup Curry leaves.
  • ½ cup Phudina ( Mint leaves)
  • Ginger 4 inch long piece.
  • 1 tsp. Rock salt.
  • 1 cup water.

Method

  1. Wash, wipe and cut Amla around seed into small pieces.
  2. Please don’t discard seeds as we will prepare murabba from that.
  3. Wash and pluck the curry leaves and spread the leaves on the cotton kitchen towel so that excess water on the leaves drains out.
  4. Wash and pluck the mint leaves from the twigs and spread out on the kitchen towel.
  5. Peel the ginger piece and  cut it into small pieces. Keep aside.
  6. Gather all the ingredients in the mixture grinder jar, add water and grind into fine paste .
  7. Strain this paste with the help of a strainer so we will get juice.
  8. Please don’t throw residue as we will prepare chutney from it.
  9. In the juice  mix  rock salt  thoroughly and store this juice in the form of cubes.
  10. Every day dissolve one cube in a half a cup of water and consumes as first thing in the morning .