Random Food Clicks

How To remove Dark Circles around your Eyes and Neck?

Tried this to remove dark circles around eyes and some tan I can see some different. Follow religiously for months for better result.

Pack ingredients

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1.Green tea or Regular tea soaked in some hot water to soften _ 1& 1/2 tsp

2.Potato juice from 2 baby potatoes

3.Coffee powder _ 1tsp

4.Tomato juice from 1 small roma tomato

5.Thick curd _ 1 tsp heaped

Method

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Mix everything and massage gently around eyes and face for 5 minutes.

Then wash your face and wipe,massage with an ice cube for a minute.

You can store the mixture in fridge for 2 to 3 days,but i have kept it in freezer as the quantity was more.

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Homemade Rosemary Oil / How To Make Rosemary Oil At Home?

Homemade Rosemary Oil

Homemade Rosemary Oil
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Heat coconut oil around 4 cups add fresh Rosemary about 1 cup and switch off the stove.
Cool and store it in a glass jar.
For more benefits about this oil please read online.
Iam going to use it for hair as they say it stimulates hair growth.

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How to Make Custard Powder / Homemade Custard Powder

Homemade Custard Powder

Ingredients
Sugar - 1/2 cup
Milk powder - 1/4 cup
Corn flour - 1/4 cup
Yellow food colour - less than 1/8 tsp
( Today i used orange food colour as i did not have yellow food colour)
Vanilla essence - 1 tsp
Method
Take a mixi jar add all the above ingredients and grind to a fine powder.
Store it in a glass jar in fridge.Use when needed

How to use?
Dissolve 1 tbsp of the custard powder in some milk.
Take a glass of milk and give a boil,let the milk simmer for couple minutes.
Lower the flame and pour the dissolve custard powder and cook till its thick.
Switch off the stove and cool the mixture.
Add chopped fruits and nuts of your choice,chill and enjoy!
Note:
Store bought custard powder and homemade measurements to make the custard differ.
For homemade we add extra custard powder for thickening.

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Suva Moong Dal / Shepu Dal Recipe / Mung Dal and Dill Leaves / Yellow Moong Daal With Dill Leaves

Suva Moongh Dal

Ingredients
Ghee - 3 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
Chopped onion - a handful
Chopped tomato - 1 small
Chopped dill leaves - 1/2 cup
Chopped garlic - 3
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Yellow moongh dal - 1/3 cup
(Cook and mash the dal)
Method
Heat oil and ghee in a pan add mustard,cumin and red chillies saute.
Then add chopped onion,tomato,garlic,dill leaves and saute till tomatoes are mashed.
Now add the dry masala powders and cooked moongh dal,add salt to taste and water as needed.
In low flame cook till its slightly thick,switch off the stove.
Serve it with plain hot rice.

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Paruppu Urundai Rasam / Lentil Dumplings In Rasam / Lentils Balls Soup

Paruppu Urandai Rasam

Ingredients for Paruppu urandai/Lentil balls
Thur dal / Pigeon peas - 1/3 cup
Channa dal - 1/3 cup
Red chillies -1
Salt to taste
Jeera/Cumin seeds- 1/4 tsp
Hing a pinch
Method
Soak both the dal and red chillies in water for 3 hours.
Drain out the water completely and grind to a semi coarse thick paste by sprinkling very little water.
Do not add too much water while grinding the mixture should be a thick paste.
Add salt and jeera mix it well.
Divide the portion into small balls and keep it aside.
If you are not confident in dropping the balls directly into the boiling rasam thinking they will break then just steam these balls and then add to the prepared rasam.
Ingredients for the rasam
Tamarind a small lemon size
( Soak it water and squeeze out the juice,dilute with 2 cups of water)
Chopped tomato - 2
Slit green chillies - 1
Crushed garlic - 1
Rasam powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Hing a pinch
Salt to taste
Chopped coriander and curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Methi seeds - 5
Method
Heat oil in a pan and temper it.Add the crushed garlic,slit green chillies and tomatoes.
Saute for a minute and pour the diluted tamarind juice,turmeric powder,rasam powder,hing and salt.
when it starts to boil reduced the flame and add the lentil balls and cook till balls are cooked and they float on top.
Switch off the stove and garnish with curry & coriander leaves.
Best served with plain rice.

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Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

Rosemary Roasted Baby Potatoes

Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

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Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes

Avocado Soup

Ingredients
Avocado - 1

( scoop out the flesh)
Olive oil - 1/2 tsp
Chopped garlic - 2
Chopped spring onion or chopped onions -2tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil - 1/2 tsp (optional)

Method

Heat oil in a pan fry garlic,basil & spring onion till raw smell has disappeared. 

Cool and blend this along with avocado to a smooth paste.

Heat milk,stock,salt and pepper till hot and switch off the stove.
Dilute the blended mixture into the milk  and stir well.
Just before serving drizzle some olive oil and serve hot.

Note:

If serving for kids sprinkle some cheese & serve it hot.



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Leftover Chapati Upma Recipe / Roti Upma / Chapati Upma

Chapati Upma

Ingredietns
Chapati -2
( cut into very thin strips or cut into tiny pieces or pulse in mixi )
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - each 1 tsp
Jeera - 1/8 tsp
Chopped cashew nuts - 6
Grated ginger - 1/8 tsp
Chopped green chillies - 2
Chopped tomato - 1 tbsp
Chopped onions - a handful
Chopped curry and coriander leaves few
Salt to taste
Method
Heat oil in a pan temper it with mustard,channa dal,urad dal,jeera and cashew nuts.
Add onion,ginger,green chillies and tomato,saute till tomatoes are soft.
Add salt and the chapati pieces sprinkle some water,cover and cook for 2 minutes or till chapati is soft.
Switch off the stove garnish with curry and coriander leaves and serve immediately.

Note:
To make it more interesting and colourful you can add some vegetables like carrot,beans or peas.

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Pudalangai Thogayal / Snake Gourd Chutney / Potlakaya Chutney / Pudalangai Thuvaiyal

Pudalangai Thogayal

Ingredients
Pudalangai / Snake gourd / Potlakaya chopped - 1 cup
( If seeds are hard remove)
Chopped coconut - a handful
Salt to taste
Tamarind paste - 1 tsp
Hing a generous pinch
Oil - 2 tsp
Urad dal - 1 & 1/2 tsp
Channa dal - 1 tsp
Red chillies - 2
Jeera/cumin seeds- 1/4 tsp
Sesame seeds - 1 tsp
Curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves few
Red chilly - 1

Method
Heat oil in a pan fry urad dal,channa dal,jeera,red chillies and curry leaves till light brown.
Add sesame seeds and hing mix it well,add the chopped pudalangai and coconut,saute till the vegetables are cooked.(do not add water)Add the tamarind paste and salt.
Cool the mixture and transfer to a mixi jar sprinkle very little water and grind it smooth.
Heat oil in a pan and temper it,pour the hot tempering into the thogayal/chutney and mix it well.
Mix it with rice and enjoy!


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