13 May, 2012

Natural Scrub Recipe

Natural Scrub Recipe
      It's for a change let's dig out some recipe to pamper our face naturally......now a days it's  become a routine for everyone checking into the spa or parlor for for some pampering but it's all known that we luv to get a natural pampering instead of chemicals. so here are some natural scrub recipes with the ingredients readily available @home.

(as read in Today's Times) 
     Experts say that "Excessive scrubbing and rubbing as well as exfoliating can damage the skin, so one should do so on a daily basis unless using an extremely mild home made scrub".

     scrubs can be made with the natural ingredients like sugar, salt (don't over do sugar n salt as it make lead to rashes on any type of skin) , carrier oils, honey, sweet almond oil, jojoba oil and avocado oil are great for skin.

Natural Scrubbers:
  SUGAR: It is consider gentle as it has smoother edges than salt. can be great for sensitive skin.

  HONEY: As a moisturizer, honey is a apt skin softener and can nourish the skin. can be used in combination with oatmeal.

  OATMEAL: A gentle grain, oatmeal moisturizes skin.

Cooling and Nourishing Scrub:

Grated coconut - 3/4 cup.
Turmeric powder - 5 pinches.
Sandalwood oil - 15 drops.

  Mix together and apply gently on skin.

Hydrating Scrub:
White cane sugar - 1/2 cup.
Honey - 1/4 cup.
Avocado oil - 1/4 cup.
Wheat germ oil - a few drops.
Aloe vera gel - 5 tbsp.
Crushed rose petals - few.

  Mix together and apply gently on skin.

Viola! Your own scrub is now ready to use.

06 February, 2012

Hidden Cashews

Hidden Cashews
  Who don't like cashews? Almost every one loves it, wright. ok! What comes in mind on hearing the word 'cashew-nut' ?! is it kaju kathli?.., kaju-pista roll?..,classic salted cashews?...peppery cashew or spicy flavored cashews?..now tell me How about tasting some home-made cashew yummies @ tea-time chatting along with your kids and with your family members?! yes! let's go for it!

Cashews - 30.
Bread crumbs - 1/2 cup.
Gram flour - 1 cup.
Rice flour - 4 tspn.
Chilli powder - 1 tsp.
Salt - as needed.
Oil - for frying.

  • combine bread crumbs, rice flour, gram-flour, chilli powder n salt.
  • add needed water to make a thick mixture.
  • heat oil in pan, dip each cashews in the prepared mixture n deep fry it(can deep fry 8-10 dipped cashews at a time).
  • transfer it to an absorbent paper n serve.
it's a perfect tea-time snack. it's just mix-all n fry!

okey! surprise ur kids with these hide n seek yummies when they come back home after school hours, hope they'll surprise you with hugs n kisses with luv on you!

04 February, 2012

Food facts

Food Facts
 while i was surfing thru some recipes n foods, happen to read these facts some are totally unknown!! and some that pulls me to the involvement!!!...so am here sharing to make you say "oh! is that so?!"....

1. Apple is made of 25% air, that is why they float.

2. Apples, onions, and potatoes all have the same taste? Why not try the test: Pinch your nose and take a bite out of each.

3. Corn always has an even number of ears.

4.  Corn makes up about 8% of the weight in a box of corn flakes.
5.  Honey is the only edible food for humans that will never go bad.

6.  Lemons contain more sugar than strawberries.

7.  Pear is a fruit that ripens from the inside out.

8.  Strawberries are the only fruit which has its seeds on its outer skin.

9. The color orange was named after the fruit.

10. The color of a chilli is no indication of its spiciness, but size usually is - the smaller the pepper, the hotter it is.

how about knowing more??!!!...yeh! hope to share more facts with you in the upcoming posts.

03 February, 2012

Variety Poori - Mint+Coriander

Mint - Coriander poori

  YES! it's variety poori since after my last updated  post on variety idly(kanchipuram idly). it's well accepted we need a change in almost everything and so our taste buds are also wants too...so y not treat our taste buds with usual foods but with a different taste n flavor....yes! ready steady cook!

Wheat flour - 1 cup.
Water - 1/2 cup.
( the ratio of wheat flour n water is 2:1 only for poories) 
Fresh coriander leaves + fresh mint leaves(finely chopped) - 1/2 cup.
Cumin powder - 1/2 tsp.
Green chilly paste or finely chopped  g.chillies - 1 tsp.
Salt - as needed.
Oil - for deep fry.

=> sieve wheat flour. 

=> combine cumin powder + salt + green chilly paste + chopped mint,coriander leaves and mix well.

=> Add sufficient water and knead.

=> Add one tablespoon of oil and knead into a dough ( unless the chappathi dough, it should be little bit harder for making poories).

=> Cover with damp cloth and rest the dough for about ten minutes. 

=> Divide into  small equal portions and roll into balls. Further roll each portion into a poories. 

=> heat enough oil in a pan. 

=> slowly slide the rolled poori into hot oil. turn over the poori as soon as the poori floats n remove when it changes to golden brown ( it needs only 10 sec to get it ).

=> transfer to an absorbent paper n it's ready to serve along with almost all ur favorite curries...

TIP: home-picked mint n coriander leaves r always give in more taste to any dish n only a small little area is needed to grow out these little plants.

GO FOR IT! mint n coriander lovers will definitely luv it!

30 January, 2012

Variety Idly

   It's been a long time since i updated my last post. I've been totally committed to some work then but got time to breath out thru posting now..

Variety  Idly (from kancheepuram)
   I just dotted this recipe from my favorite chef's cook-book. since i wanted to taste a different form of break-fast, let the taste be however it is, i kick-start myself to do it but the end product was such a lovely yellow colored, little bit tangy n  a totally different idlies.


chana dal - 1 cup.
Urad dal - 1 cup.
black Pepper powder - 2 tspn.
cumin powder - 2 tspn.
asafoetida powder - 1/2 tspn.
turmeric powder - 1 tspn.
ghee - 1 tbsp.
curry leaves - 1 tsp(chopped).
cilantro leaves - 3 tsp(chopped).

green chilly - 5(chopped)(+ or - accordingly).
ginger - 1 tspn.
cashew nuts - 2 tspn (chopped).
salt - to taste.

=>soak chana dal and urid dal for 6 hrs n grind well to the idly batter consistency.

=> then mix well the salt and leave it to ferment for 6-8 hrs.

=> saute cashews, turmeric powder, asafoetida powder, curry leaves, chopped ginger, chopped green chillies in 1 tbsp of ghee and mix well to the fermented batter.

=> also add in pepper ,cumin  powder,chopped coriander leaves n  mix well.

=> scoop a spoonful of prepared batter onto the idly trays n steam for 15 -20 minutes on medium flame.

yes, that's it healthy steamed yellow idlies r ready to serve along with coconut chutney or south Indian sambar.