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.

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author
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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