Sunsilk Perfect Straight

I have silky but thin hair. chemicals have a very bad effect on my hair.
I did use sunsilk conditioners before, but this Perfect straight combo is something that makes my hair perfect for my parties. they remain good for the day when i use it. But on the next day, they come together, their bouncy feel just goes off. conditioners aren't that good for my hair....
The shampoo is well and good on my hair but with conditioners tend to damage my hair..   

Rataryacha Purya

One of the many recipes that are made on the day of ekadashi fast. Yeah - fast and more dishes than normal...

Ingredients

1.  200 gm sweet-potato (cooked, pealed and smashed)
2. 50 gm jaggery (grated)
3. 1/2 coconut (dry, grated)
4. 1/4 tsp elaichi powder
5. 1 1/2 cup wheat flour
6. 1 tbsp ghee (clarified butter)
7. oil (for deep frying)

Method

1. Take the sweet potatoes in a bowl (big enough).
2. Add coconut, jaggery  ghee and  elaichi. Mix well.
3. You may not need all the flour, add according to the moisture content in potatoes.
   Avoid adding extra flour, the taste changes.
4. Kneed the dough well. Do NOT add water.
5. Make balls of the dough of the same size as u make for your chapaties, roll out puries of about 1/2 cm thickness.
6. Heat oil for frying in a kadhai. Fry puries till golden brown.
7. Done!!

You can have them directly.

Try with mango pickle... i love it that way..:)

Chaha Masala

There is nothing like masala chai in cold winter mornings. So here is the masala to put in your chai.
It is very easy to make and can be kept for long.

Ingredients

1. 75 gm suntha(dried ginger)
2. 25 gm cardamom(vilayachi)
3. 10 gm cinnamon(dalchini)
4. 10-12 cloves (lavang)
5. 10-12 pepper(kali miri)

Method

1. Just hold and keep turning your suntha above gas flame. Don't actually roast.
2. Now break down the suntha, cinnamon and cloves into smaller pieces
3. Mix the ingredients together and put them into the grinder to make a powder.
4. Your chaha masala is ready. 
5. Store it in a dry air-tight container.
6. Add about 1/4 tsp of masala to a cup of tea. It will taste perfect. 

Enjoy your winter mornings now! :D

Murrawala

Amla and its benefits does not require any introduction. It is a very rich source of vitamin C, richer than a orange. This Indian gooseberry has infinite benefits and including it in our daily diet is must. 
At my home we have murrawala all the time and mom makes it sure that we have it. . .

Ingredients

1. 2 cup amla (grated)
2. 3 cup sugar

Method

1. Put the grated amla in a air-tight steel container and place it in a pressure cooker.Make sure the container is completely dry.
2. Let it have 3 whistles.
3. After that remove it out and transfer it to a kadhai when hot. Turn on the flame. Again the kadhai should be completely dry.
4. Immediately add the sugar to it. Sugar will melt.
5. Cook it well till the mixture doesn't come together as a lump. (Hint: It forms a 3-string syrup).When it does, put off the flame.
6. After it cools down fill it in an air-tight jar and keep it for about 8-10 days.
7. You can refrigerate it or keep it out at room temperature, but either of them - if you refrigerate once then keep it so always and If you keep it out then don't ever refrigerate.

This recipe is NOT for diabetic people (seeing the sugar amount). 
You can have it with your meals, or as chavanprash in the morning. :)

And I'll soon post amla pickel...

Onion Paratha

Onion paratha was my first experiment in the kitchen... 
Although that 1 1/2 hr experiment left my mom's kitchen in a mess, it was worth the effort...
It is made as any other stuff paratha.... with onion stuffing.

Ingredients

<Stuffing>

1. 2 onion (medium, finely chopped)
2. 2 tbsp coriander (finely chopped)
3. 2-3 drops of lemon juice
4. 1/4 cup groundnut (powdered)
5. 2 tsp red chili powder
6. salt to taste

<Dough>

1. 1 cup wheat flour
2. 1 tbsp oil 
3. pinch of salt
4. water to kneed the dough

Method

<The Dough>

1. Add salt and water to the wheat flour and mix well.
2. Now add water in little proportions and keep mixing it at the same time, so that only needed amount of water is added.
3. Kneed the dough until soft but stiff. Keep it aside.

<The Stuffing>

1. Take onions in a bowl.
2. Add salt, chili powder, coriander and lemon juice to it.
3. Mix it well and let it rest for about five minutes.
4. Now add the groundnut powder to the mixture so that the moisture gets soaked in. 

<The Parathas>

1. These parathas are made the same way we made the Green Pea Parathas earlier.
2. You can have these parathas with ketchup, pickle or imli chatni.

Specially for onion lovers!! :)