Tips on home remedies.

These are Home remedies for care skin and hair.One great problem that,girls and women face.Not, all creams available solve our problems.
For a clear skin and to remove pimple marks|-Dry 1/2kg Green Gram in the sun. In the grinder make this into a course powder[not very course], to this add 50 grams Kasturi haldhi powder. This Kasturi Haldhi is available in all stores which sell Indian medicines.Mix well and store in a bottle. Twice a week Mix a small quantity in dahi or milk. Apply this on the face and neck and leave it for about half an hour. the wash it off in warm water.One can apply this before bath and use it like soap.It also removes dead skin while making the skin smooth.Orange peels can also dried and powdered and mixed with the  Green gram powder.  The orange peel powder can be used as it is , for smooth skin.
 Methi seeds, soaked over night and ground to a fine paste, if applied to the face and neck will the skin smooth and also good for pimples and acne.
  To remove Tan after moving about in the hot sun, apply Dahi  (curds) mixed with a little honey, when applied and washed after half an hour will remove the Tan. This mix can be used for any dark patches too.

In Winter our feet and hands too too get cracks. For this to one spoon of glycerin mix two teaspoons of lime juice  apply on the cracked heels everyday, in a few days  and leave it for 15/20 minutes, before washing it off.
After a few day your hands and feet will be smooth.
For hair fall, Soak 50 grams of Methi/Fenugreek for a few and drain the water and let it sprout a little. Grind this into a smooth paste.In 200ml of coconut oil add this paste and boil till the Methi paste changes colour to a dark brown, Remove from heat. When cool strain in a muslin cloth and bottle. Use this every day if possible or apply this 30 hour before each time, you shampoo your hair.
 FOR SPRAINS.
Sprains.Some times a sprain, takes a long time for the pain to disappear.For this, make a thick extract of Tamarind, to this add a little haldhi powder and a drop of til/mustard oil, boil this extract till it becomes a paste, Apply this on a thin cloth and apply on the effected area and bandage it. This is best done in before going to bed, so it can be left on the effected area for a few hours. Apply this poultice for a few days, and there will relief, for sure.                                                                                         Methi soaked over night ground fine and applied for a last rinse to the hair will give the hair a good sheen. Neem leaves can also be  ground  fine and applied to the will give it a good sheen and bounce.
   
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         GINGER  and Its Uses
  For a  sore throat  crush a piece of fresh ginger  Pour 1/2 cup of boiling over it , close and after a five minuted add a spoon of honey and sip it hot. this ginger tea is sure to give relief.
   For Head ache and heavy head  (head cold)  Grind  ginger and apply the forehead and the temples after applying a little oil or Vaseline  after a while the head will be reduced.
   For a upset stomach -- chew a piece of ginger and a pinch of Jeera with jaggery. This works well for acidity too.
 For a bad cold, boil  piece of ginger, few Tulasi leaves,  few crushed pepper corns  add sugar candy or palm sugar to taste and drink it hot it will  give relief in mild fever too.
  For cough with phelm  Boil methi leaves in water say 1/2 a glass, to this add  spoon of Ginger juice and spoon of honey and drink three four times a day  for a couple of days.
 These are harmless home remedies. For severe cases better to consult a doctor.

 






 





 





  

Curry Leaves Pitla.

This Pitla will preserve for 3/4 weeks in the fridge
INCREDENTS:- Tamarind----lime .Hing
Pepper----11/2 tea spoons, Chana dal--1 table spoon, Dhania seeds---1 table spoon,Jeera ---11/2 tea spoons, Dry Red chilli-------5/6[the hot variety]Curry leaves----2 cups. fry with a little oil, pepper,chana dal, jeera, chilli and hing. Grind them to a fine powder. Grind the tamarind and curry leaves to a fine paste.
Heat 4/5 table spoons oil in a thick bottomed kadai, when the oil is hot add mustard, when it crackles add the curry leaves and tamarind paste.. add enough water to let it boil till the raw smell of curry leaves disappear and becomes thick. Now add the powder and salt mix well. Use oil generously and it will keep well for a few weeks. Goes well with rice.

Easy Ready Foods.

UPPUMA.
This recipe will keep for a few weeks. and can be used to make Uppit and also Rava Idli.
Two Cups of Rava [bombay rava], 11/2 tsp-- chana dal, 11/2 tsp--- Udad dal,1tsp--Jeera,1tsp Mustard seeds,2/3 ----Dry Red chillies, 1/4 tsp Hing, 3/4 Green chillies cut into peices ,1 tblsp curry leaves. 3 tblsps vegetable oil.Salt to taste.
In a thick bottomed kadai pour the oil and heat it, add the dals one by one when it starts to turn go;den add the mustard and jeera and the red chillies cut into peices when the mustard spluters add the gr.chillies and the curry leaves, after the gr chillies anr well fried add the Rava and fry till the Rava has slightly browned , remove from heat but keep stirring for a while. When cool add the salt and mix well. when completly cool store in air tight container.
To Make Uppuma, For one cup of Uppuma mix, Boil 21/2 cups water, add the Rava stirring it all the time, mix well and lower the heat, close it for a few minutes. When the mixture has cooked well add a few tsps of ghee mix well. Its ready for serving

KAI HULI

KAI HULI

Kai Huli is a gravy dish, its very light and can be made very quickly.
One can use White Pumpkin, Chow Chow,Mangalore/Malabar Cucumber.
Ingredients:
Any one of the above vegetables,
One cup of any one of the vegetables, methi seeds --- 1/2 tea spoon,
coconut scrapings three/ four Table spoons,
One Table spoon --- fried gram,
green chillies --- as per taste,
4/5 kajus,(Cashews)
Hing a little.
salt to taste and
curry leaves.

In a kadai add a little oil, and fry the Methi seeds and the hing till the methi is golden. Add the fried gram and the kaju(Cashew) fry for a few minutes and add the coconut fry a little, and remove from fire. Boil the vegetable till soft. grind the fried mixture to a smooth paste add the the boiled veg and add salt. add water to the required thickness. add curry leaves and haldhi powder boil till the gravy is thick enough, remove from fire and season with mustard seeds popped in hot oil. Add salt to taste. mix well.
this can be eaten with rice and goes well with chapathis or phulkas.

A quick meal.

Bhathacha Pood/ Annadha Pudi.
This Powder is served with rice and pappad roasted/ fried.
Recipe. ........ Tur dal.....one cup, Chana dal.... one cup, Curry leaves...... A hand full, Asophotida... as per taste, Chilli/pepper......if using chilli 5/6, If one wants it a little more hot add more chilli, [the same with the pepper, add as per taste] Use only any one chilli or pepper.
Salt to taste.
Fry both the dals seperatly with a little oil till golden. Fry the chilli and curry leaves till crisp. cool and powder, add salt and hing and grind fine. store it air tight container. Serve with hot rice and ghee with crisp pappad.

Meth Koot. This is made only by the desastha house holds.
Toor dal, chana dal, udad dal and moong dal all in equal proportions, say one cup in each dal.
Hing one tea spoon or as per taste, jeera..... two tea spoons spoon, Coriander seeds ...... two tea spoons mustard two tea spoons. Fry all the incridents seperatly the dals till golden and the other incidents till crisp, cool and grind to a fine powder. cool and store in air tight container.
This is also served with rice and ghee.
Another way to serve this is . Mix this powder[ as much as you need] in tamarind pulp, diluted. Add a little jaggery, mix well and season with podni. [udad dal, mustared and curry leafs].
These powders , are very handy when we need to serve a very quick meal. And good as a starter too. Served with Goddu Saar.
Some like to eat these powders mixed in rice with Avakai pickle.In tradional house holds these powders were always stored, to eat for the evening meal when one is short of vegetables or when a guest arrives, unexpected.with Udad Roasted pappads.
To make Godu Saar.... fry one table spoon of chana dal, one teaspoon each of pepper and jeera
and a few red chillies. Soak a small lime size tamarind . powder the fried incredents to a fine powder. extract the pulp from the tamarind, add as much water as need , add the powder and boil for a few minutes till the raw smell disappears, add salt, season with mustard and hing. If desired a little jaggery can be added.

ready to use powders

A quick meal.

At some time or other, we need to know some quick to make dishes, especially, if one works or we come home late after shopping etc.
The Recipes i am now noting, my mother used to make, those days, in a coal Sigri.
Brinjal gojju.
One big Brinjol or 4/5 fairly big ones, Tamarind a small lime size, to be soaked, jaggery as per taste, green chillies, curry leaves,udad dal,chana dal a spoofull each, mustard half a teaspoon, quarter spoon of asophotida, oil one table spoon.salt to taste.
Apply a thin film of oil and roast it on he open fire or in micro oven. {after roasting immediately immerse in water} so it can be peeled easily.peel the brinjol and mash it well, extract the pulp from the tamarind and add it to the brinjol paste, add salt and grated jaggery. Heat oil and make the seosoning with the dals and mustard, and hing, lastly add the cut green chillies and pour over the brinjol and mix well.

Pepper Saar/rasam.
Pepper......One tea spoon, Jeera...One teaspoon,Dry fry both till crisp and grind to a powder,Tomatoes Two cut into small peices,one fairly big lime,salt, hing, mustard and oil/ghee for seasoning, In a fairly big vessel pour two cups of water and put in the tomatoes and let it boil till the tomatoes are soft, mash it a bit, add more water if needed add the ground powder salt
and allow it to boil, add the curry leaves and salt. season with the mustard and hing. Add the lime juice and garnish with corriander leaves.

Corriander/Curry leaves Tencha/Raitha
A handful of Coriander or curry leaves, green chillies 3/4 as per taste,Jeera 3/4 tea spoon,Dahi 200ml,salt to taste, hing 1/4 tsp, oil a teaspoon and mustard for seosoning.
Wash the coriander/curry leaves and grind fine with chillies, jeera and salt to a fine paste, mix this ground paste in dahi add salt, mix well season with mustard and hing. Serve with rice and pappad, fried/roasted.
The above recipe can be made quickly and is filling.
If one has the time a chutney can be made.

1) This Corriander or Curry leaves can ground with Coconut  and salt  with a little Dahi and stored. this will last for a week 10 days.
 2) Sooji/Rava can be fried to a  Golden co-lour and stored.
  3)  In a kadi pour oil and  make the seasoning as far Uppit, add green chlli, curry leaves add the Rava/Sooji and fry well, and store when cool. When ever needed   heat a little oil and  saute  some onions Add  the necessary amount of water, boil and salt and the prepared as much as you need and stir well, reduce heat and cook for few minutes and your Uppit is ready.
  The above Rava mix can be used for Rava Idli -  to the Rava  add  salt  fresh ginger and curry leaves dahi and little baking soda and make idlis.