HEALTHY RECIPES

How to prepare this natural herbal bath powder (Nalugu/Sunni Pindi)

 

NALUGU PINDI/ SUNNI PINDI/HERBAL BATH POWDER

  • 50 GRAMS RICE FLOUR  
  • 50 GRAMS MULTANI MITTI 
  • 100 GRAMS CHICK PEAS
  • 100 GRAMS GREEN GRAM
  • 2 tbsp BASIL LEAVES 
  • 100 GRAMS GRAM FLOUR 
  • 2 tbsp NEEM LEAVES 
  • 2 tbsp FENUGREEK LEAVES 
  • 1 tbsp TURMERIC POWDER
  • 1 tbsp ORANGE OR LEMON PEEL POWDER 
  • 1 tbsp DRIED GOOSEBERRIES 
  • 10 ALMONDS (WELL CHOPPED)
  • 2 tbsp ROSE PETALS 
  1. TECHNIQUEFOR PREPARATION

    In the caseof utilizing new fixings, start with sun-drying every one of them. Yet, youshould sun-dry just green grams, rice, and chickpeas in the event that you areutilizing different fixings in effectively dried condition. The grains canlikewise be simmered in a tablespoon of unadulterated ghee for an additionallyenthralling smell. When you are finished with the sun-drying system, crushevery one of them independently into smooth or marginally coarse powders.Presently, take all powdered fixings in a huge combining bowl and mix thempleasantly. Simply ensure that there is no protuberance in the blend. Your ownone of a kind sweet-smelling home grown shower powder Sunni Pindi is prepared!

    STEP BYSTEP INSTRUCTIONS TO USE NALUGU/SUNNI PINDI/HERBAL BATH POWDER

    1.       Mix the necessary measure of theshower powder with a little water or milk and structure a glue of thick yetspreadable consistency. You can likewise pick yogurt or tomato juice or lemonjuice or cucumber juice to blend in with powder.

    2.       Dampen your skin appropriately.

    3.       Apply the glue liberally everywhereon over your skin and scour delicately in a little roundabout movement byutilizing your fingertips.

    4.       Leave it on your skin for thefollowing 10 minutes so as to permit it to retain every single fundamentalsupplement and the wonderful smell from the glue.

    5.       Finally, wash it off with tepidwater.

POTLAKAAYA CURD PACHADI/SNAKE GOURD CHUTNEY WITH CURD



POTLAKAAYA CURD PACHADI/SNAKE GOURD CHUTNEY WITH CURD

  • 1 POTLAKAAYA/SNAKE GOURD (MEDIUM SIZE)
  • 2 CUPS PERUGU/CURD
  • 6 GREEN CHILIES
  • 1/4 INCH GINGER
  • 2 TSP OIL
  • 1/4 TSP MUSTARD SEEDS
  • 1/4 TSP CUMIN SEEDS
  • 2 RED CHILIES DRY
  • 1/4 TSP URAD DAL
  • SALT (PER TASTE)
  • 10 CURRY LEAVES
  1. Take a medium size potlakaya/snake gourd and clean it during a water and chop well into small pieces and keep it aside.

     

    Now take a pan and add oil and heat it on low flame for few seconds and canopy with lid and stir it occasionally cook it for few minutes until they become soft and switch off the flame and transfer it into a plate and keep it aside.

     

    Now take ginger, green chilies, cooked potlakaya/snake gourd and grind it as paste in grinder with adding little water and keep it aside.

     

    Now take curd and mix it to the paste and add salt and mix it well and keep it aside during a fresh bowl

     

    For tempering take a fresh pan and add oil and warmth it on low flame for few seconds and add urad dal,cumin seeds, mustard seeds, red chili and curry leaves and fry it for a short time and pour it within the paste .

     

    Finally you'll serve the recipe with hot rice or with idly ,dosa etc.

NALLA SENAGALA CHARU/ BLACK CHANA CHARU



NALLA SENAGALA CHARU/ BLACK CHANA CHARU

  • 1 CUP SENAGALU /BLACK CHANA
  • 1 TOMATO (WELL CHOPPED)
  • 1 ONION (CUT INTO CUBES)
  • 5 GREEN CHILIES (WEL SLICED)
  • 1 TAMARIND (LEMON SIZE)
  • 1 TSP RED CHILLY POWDER
  • 1/4 TSP TURMERIC POWDER
  • CORIANDER LEAVES (WELL CHOPPED)
  • SALT (PER TASTE)

TEMPERING

  • 2 TSP OIL
  • 1/4 TSP MUSTARD SEEDS
  • 3 GARLIC CLOVES
  • 1/4 TSP JEERA/CUMIN SEEDS
  • 1/4 TSP URAD DAL
  • 4 CURRY LEAVES
  • 3 RED CHILIE DRY
  1. Take a pressure cooker and add Senagalu and cook it for five to10 minutes.

     

    Take Cooked senagalu and make it as a paste and keep it aside.

     

    Now take a onion and cut it into big pieces .

    .

     

    Now take a tomato and cut into big pieces.

     

    Take green chilies and slice it well.

     

    Soak the tamarind and make a juice and keep it in small bowl.

     

    Now take bowl and add senegalu paste and add 3 to 4 cups ofwater and add chopped onions pieces and tomota pieces and sliced green chiliesand boil them on a coffee flame.

     

    Now add tamarind juice , turmeric powder , red chili powder andsalt and mix it well and bowl it for few minutes.

     

    After few minutes for tempering take a pan and add oil andwarmth it on low flame and add mustard seeds,cumin seeds, urad dal, curry leaves, smashed garlic cloves and dried red chilies and stir it for a short time until seeds spiltered .

     

    Now pour it into charu and boil the recipe for few minutes and cut the flame and garnish with well chopped coriander leaves.

     

    Serve it with hot rice.