Thursday, February 25, 2021

Healthy & Natural Hair Shampoo./ Free from Chemicals.

This is one of the healthy and good Shampoo making procedure and I hope you all get benefit from this .
I have used Soap Nuts + Aloe Vera + Hibiscus.

Shampoo can be done at home and its natural and benefits to your hair health. 
Recently my sister got some soap nuts and tole me to wash hair with this nuts. 
I have seen my doddamma use this soap nuts to wash silver and gold ornaments and it is good for that.
We do have a tree of soap nuts in my sister home. 
I have used Soap Nuts, Aloevera and Hibiscus leaves.  
Soap nuts are very natural shampoo producer and is good for our hair.
Let us see some benefits of Soap Nuts. 
Soap Nuts are environment friendly  They are 110% natural. Good for allergic people. 
Very simple to use. Since they are natural the remains are biodegradable. They are very effective. 
 Benefits of Aloevera.
Aloevera contain healthy plant compounds. It has antioxidant and antibacterial properties. It is good for skin health. Helps to prevent wrinkles. 
It is said to be lower blood sugar level. It is good for removing dandruff. Good for hair care.
Hibiscus leaves helps as conditioner to our hair. It has a cooling effect. 
Let us see how to prepare Shampoo Now:
Things Needed :
Soap Nuts : 6 to 8 or little more.
Aloe Vera stem : 2 to 3 or 4 inch.
Hibiscus leaves : 8 to 10.

Only these three ingredients.
1. Soak Soap Nuts in 1/2 cup of water.  Leave it for 1 hour.
(If you want it you can use boiling water and then once it is cooled you can take out the foam.
2. Wash hibiscus leaves and aloe vera stem.
3. Take out the jelly from Aloe vera and put it in a bowl.
4. Now grind Aloe vera gel and hibiscus leaves. (Do not use any water to grind).
5.Once it is like a paste consistency take out to a bowl and keep it aside.
6. Now you take that Soap Nuts and start to squeeze out. It starts to ooze out the foam.
7. Continue it for a while util you get good amount of foam.
8. Take out the remains of soap nuts and add hibiscus + aloe vera mix.
9. Mix it well nicely and leave it for 5 minutes.
10. Use it while bating the same way you shampoo your hair and wash off nicely.

Note : It is a healthy shampoo and no chemical is used.
Be careful while washing your hair. Remove the small particles from soap nuts just before using the shampll.
Mix it well each time you take the shampoo to use.
Be careful some people are allergic to Aloe veera gel. use a pinch of it and then use it.
with out aloe vera also you can prepare shampoo with on Soap Nuts and Hibiscus.

Tuesday, February 23, 2021

ರವೆ ಹೋಳಿಗೆ/ Rava/Semolina Holige/ Obbattu.

Rava /Semolina Holige is one of the delicious sweet from Udupi Region. It is easy to prepare and yummy to have.
During the festivals and feast Holige is prepared and enjoyed.
I have used medium size rava is used for kesari bath.
Kesari bath is prepared and filled in as parota. For the outer layer I have used Maida.

Things Needed :
For Kesari Bath :
Rave/ Semolina : 2 Cups 
Ghee : 1/2 cup.
Sugar : 2 1/2 to 3 cups.
Cardamom : 1/2 tsp powdered.
Turmeric powder : A little 

For Outer Layer :
Maida /All Purpose flour : 2 Cups.
Oil : 1/4 Cup.
Salt : A pinch
Turmeric powder : 1/4 tsp.

Method :
For Outer layer :
Take a big bowl and add maida/all purpose flour.
Add salt and 4 tsp of oil to it. Mix it nicely.
Now add water (little by little) and prepare chapati dough.
It should be bit softer than chapati dough. 
Add 1/4 cup of oil on top and keep the dough to rest for at least 4 to 5 hours.

Sweet Kesari bath preparation. :
Keep a pan on the fire and heat. Add ghee and let it melt.
Add Rave/Semolina and fry till the raw smell goes off.
Add 4 cups of boiling water and mix rava nicely and cook. 
Add sugar once the rava is cooked get thick.
Mix it nicely and stir continuously till it is done.
Add turmeric powder and cardamom powder and mix it again. Put off the fire.
Shift Kesari bath to a big tray or plate. Let it cool.
Take a handful of kesari bath and make laddu as small ball shape.
Arrange them in a big plate. 

Now take the dough and mix it again. 
Divide them as small portions. 
Take a small portion and spread it little on your palm. 
Take a sweet kesari laddu and place it in the spread chapati on palm. 
Now pull the chapati from all sides stuffing kesari in. Just close it from all sides.
Press a little and dip this in dry maida and roll it as chapati.
Slowly take it out and put it on hot tava. Cook on both sides till its done.
Take it out from the tava and serve or arrange on tray.
Serve it with ghee on top. 
Repeat the same with remaining dough stuffed with kesari bath.
Note :
You can make little more dough or eat remaining kesari as it is.
Use of more sugar is optional. 
It is always better to allow the dough to rest. 
The kesari becomes more if you use less kesari to stuff. So make big balls of kesari and stuff it.
15 Holige can be prepared.

Wednesday, February 17, 2021

ರುಚಿಕರವಾದ ಉಡುಪಿ ಶೈಲಿಯ ಕೆಂಪು ಹರಿವೆ ಪಲ್ಯ./Amaranth leaves Dry curry.

Harive soppu / amaranh leaves are very healthy and they are rich in vitamins and minerals.
I have tried Dry curry / Palya using Harive leaves. 
We from Udupi and love to prepare Udupi style dishes that too without onions and garlic.
It is always better to have simple food so that you do not have any health problems like acidity or indigestion problems. 
I have used Harive soppu, fresh coconut and mustard as spice.
Udupi dishes are mostly cooked with coconut oil since they do have coconut trees grown around the place. It is a practice that eating food cooked or used coconut oil. Coconut oil said to be the best.
Let us see some benefits of eating Harive soppu /Amaranth leaves in our diet.

Amaranth leaves are rich in antioxidants. They are rich source of iron and proteins. They do have amino acids, dietary fiber, minerals like magnesium, calcium, potassium, copper, zinc, iron, phosphorus and manganese.
They are rich in Vitamin A, Vitamin B and Vitamin K.  They are known for powerhouse nutrients.
They help to boost immunity, good for anemic people. Good for shedding extra weight. 
They are rich in dietary fiber and good for people who suffer from constipation. Amaranth leaves are free from gluten. 
Let us see the recipe now :
No Onion or no garlic Recipe.
Things needed :

To Cook :
Amaranth leaves : 1 Big Bundle.
To dry grind :
Coconut : 1 Small cup. (3 to 4 tablespoons).
Mustard seeds : 1/4 Teaspoon
Chilly powder : 1/2 Tsp
Tamarind : 1/2 of Small gooseberry size.
To Add  :
Jaggery : 1 Tablespoon
Salt : As required 
Turmeric powder : A little 
Dry ground coconut mixture.
To Season :
Coconut Oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red byadagi chilly : 1
Green chilly : 2
Curry leaves : 5 to 6 leaves.
Method :
1. Wash and cut Amaranth leaves nicely.  Wash and slit green chilly and curry leaves.
2. Keep a pan on the fire and heat. 
3. Add mustard seeds, urid dal and red chilly. Let mustard splutter.
4. Add green chilly and curry leaves. Add cut Amaranth leaves.
5. Stir nicely. Add turmeric powder, required salt and jaggery.
6. Add 1/2 cup of water and mix it well. Cover and cook till the water dry.
7. Grate coconut and grind it with 1/2 tsp mustard seeds, 1/2 tsp chilly powder and very little tamarind.
8. Now Amaranth leaves are cooked and check all the moisture disappeared.
9.Add ground coconut mixture and mix it well. Keep the flame low and cover the lid.
10. Let it cook for 2 minutes on low flame.
11. Now shift the ready Amaranth Palya to a serving bowl.
12. Serve And enjoy Amaranth Palya with your lunch.
Note :
Do not add much water. It takes long time to dry up. 
Use of any oil is optional. Coconut oil taste better and good for health.
Adding less jaggery is optional. Use of more chilly powder is optional. (I have used green chilly so reduced the red chilly powder). 
Time : 30 Minutes.
Serves : 3 to 4 .

Tuesday, February 16, 2021

ರುಚಿಯಾದ ಚಿತಕವರೆ/ಹಿತಕಿದ ಅವರೆ ಕಾಳಿನ ಸಾಂಬಾರ್./ Field beans Sambar.

Field beans are winter seasoned crop. 
They are grown naturally during December to february.
People of Karnataka are very happy and they will be adding field beans in almost all their cooking. Varieties of dishes are prepared with field beans.
Here I have prepare Sambar using field beans. That too husked removed legume.
You need to remove the pods from shell of avarekayi, then soak in normal water for at least 4 to 5 hours.
Then you take a pod and squeeze out the pod removing the outer husk. These legumes are used here. 
An easy dish without garlic and onions.
As I said it is simple, quick when you have dehusked pods. 

Let us see some benefits of eating field beans.
Field beans are loaded with nutrients. They are very good for improving our immunity. 
They are good for bone health. Good for anemia people. Good for weight loss. They are good for people who have  high blood pressure and they try to control the pressure.
They are rich in copper, manganese, phosphorous, magnesium, potassium, Vitamin B1 and zinc.
I have used 2 tomatoes, 1 big size potato and 3 green chilly.
Sambar powder 2 teaspoons, salt to taste and pinch of turmeric.
Ii is always better to use a few methi seeds/fenugrik seeds since they help in controlling cholesterol leves.
Wash and cut tomatoes.
Remove the outer layer of potato and cut into small.
Keep ready 1 bowl of Avarekalu. (dehusked).
Pressure cook Avarekalu and keep it ready.
Now keep a pan on the fire and heat.
Add 1 tbs of oil and 1/2 tsp of mustard and little urid dal.
Let mustard splutter. Add curry leaves, little ingh and cut tomatoes. 
Add slit chilly and fry tomatoes. Add cut potato and stir.
Add pressure cooked Avarekalu and a glass of watter. 
Let potato get cooked. 
Add required salt, little turmeric and 2 tsp of sambar/rasam powder.
Wash an inch of ginger and remove its outer layer. Wash it again and grate it. 
Add this grated ginger to Sambar.
Mix it nicely and cook for 3 to 4 minutes.
Shift it to a serving dish and add washed and cut coriander leaves.
Enjoy with lunch or dinner.
Note : 
Using any sambar powder is optional. 
You need to use de husked avarekalu to get thick curry.
Use of onions or garlic is optional. Taste may chage.
Time : 30 Minutes.
Serves : 3.

Tuesday, January 12, 2021

ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.
Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.
I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.
Let us see some benefits of Radish.
Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.
It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 
Lets see the recipe now :
Things Needed : 
Radish : 2 
Channa dal : 2 Tbs
Red Byadagi chilly : 5 to 6
Tamarind : A small marble size.
Ingh /Asafoetida : A pinch
Salt : As required 
Coconut : 1 Cup
Curry leaves : 6 to 8 
To Season :
Mustard seeds : 1/2 Tsp
Ingh : a little 
Coconut Oil : 1 Teaspoon
Curry Leaves : 5 to 6 
Method :
1. Wash and scrape out Radish and grate it. Keep it aside.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.
4. Add red chilly, ingh and fry little.
5. Add grated moolangi/Radish and fry till the moisture disappear. 
6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.
7. Let it cool.
8. Grind it with little water and take it out from the mixi jar.
9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.
10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :
Fry channa dal carefully so that it does not get burnt.
Adding any cooking oil to fry and seasoning is optional.
Adding more or less chilly is optional.
Fry Radish gratings nicely.
Time : 30 Minutes.
Serves : 3 to 4 

Saturday, January 9, 2021

ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.

These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.
These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.
Let me 
Things Needed :
Boiled Rice : 1 Cup
Rice flour (Raw Rice flour) : 1 Cup or little more 
Butter :1 Tbs
Coconut gratings : 1 Cup
Salt : To taste.
Oil : 2 Cups : To Fry

Method :
Wash and soak boiled rice for 4 to 5 hours. (In plain water)
Grind it with 1/2 cup of coconut and take it out from the mixi jar.
Add rice flour, remaining coconut, salt and mix it well.
Keep oil for heating. Let it get hot. \
Kneed the rice vada dough nicely and divide them into small portion.
Take a small portion of the dough and pat on your hand and fry in hot oil.
Fry on both side till it is cooked.
Take it out to a kitchen tissue and repeat the same with remaining dough.
Gatti Vada is ready to serve or eat.
Note :
Do not add much water while grinding boiled rice.
Adding more coconut adds to the taste. 
Do not add lots of butter. It might break while frying.
You can also add little jeera while mixing the dough.
Time :
Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.
20 to 25 Vadas can be prepared. (According to size).

Thursday, January 7, 2021

ಆರೋಗ್ಯಕರ ಬೀಟ್ರೂಟ್ ಸಾಗು/ Beetroot Saagu/ Curry.

Beetroot Saagu is a curry/ side dish and it is yummy, easy, quick and healthy.

Beetroot is one of the healthy vegetable filled with antioxidants, fiber rich, minerals and vitamins. 
It is good for good blood cells production and very good for people who suffer from anemia.
Let us see the recipe Now :
No Onion or garlic is added in this recipe.
Things Needed : 
Beetroot : 2
Green chilly 2
Ginger : An inch
Tomatoes : 2 
Capsicum : 1
Garam Masala : 1/2 Tsp
Almonds : 10
Coriander seeds : 2 Tsp
Cumin seeds/ Jeera : 1/2 Tsp
Coconut : 4 to 5 tsp or 1 Small bowl
Salt : As required 
Turmeric powder : A pinch 
Seasoning :with 1/2 tsp mustard seeds and 1/2 tsp jeera
Method :
Wash and cook beetroot like potatoes for 4 to 5 minutes in pressure cooker.
Let it cool. Peel of its skin and cut the beet into small pieces.
Wash tomatoes, capsicum, green chilly and ginger. Scrape out ginger skin and keep it aside.
Remove the seeds from capsicum and cut into small pieces and keep it aside.
Boil tomatoes in a cup of water for 2 to 3 minutes and peel of its skin.
Let it cool.
Grind cooked tomatoes, ginger, almonds, coconut, coriander seeds, jeera, green chilly and garam masala into fine consistency.
Now keep a pan on the fire and put 1 tbs of oil. Add mustard seeds and jeera/cumin seeds.
When mustard splutter add capsicum and fry. 
Add cut cooked beet pieces, salt, turmeric and a glass of water. Mix it well and boil for 3 minutes.
Add ground coconut and masala mixture and mix it well. Let it boil for 3 to 4 minutes.
Stir in between. 
Shift it to a serving dish and serve with chapatis, rotis, parotas, poori, idli and dosa etc
Enjoy yummy, healthy, easy and simple Beetroot Saagu.
Serves : 3 to 4 
Time : 30 Min maximum. 
Note :
You can also cut beet and cook it as usual. Pressure cooking beet is optional.
Adding more chilly is optional.
Adding onions and garlic is optional.

Healthy & Natural Hair Shampoo./ Free from Chemicals.

This is one of the healthy and good Shampoo making procedure and I hope you all get benefit from this . I have used Soap Nuts + Aloe Vera + ...


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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