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Ponnanganni keerai oil

Rashmi K
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Hello ,  Today I thought to write about  hair oil using ponnanganni keerai.  Ponnanganni oil or thailam is very famous in Tamil Nadu and it treats excessive body heat and headaches one experiences during hot summer months.It helps to grow your  hair very thick and shiny . It stops hair fall.  I f we eat ponnanganni keerai, it will make our body glow like gold. True to that words ponnanganni is full of iron, calcium and other vital nutrients that makes our hair and skin glow. It is called sessile joy weed in English, gudrisag in Hindi , honnagone soppu in Kannada , ponnanganni keerai  in Tamil and it’s botanical name is Alternanthera Sessilis. The name ponnanganni itself means glow like gold. .It is good for eyes. It reduces the redness of eyes.. Ingredients : ● ponnaganni keerai  : 1 bunch(approximately 300gms) ●Coconut  oil : 1 liter Method : ● Makes sure all the leaves washed and towel dried well to have no moisture.  ● Heat coconut oil ...
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Ridge gourd chutney recipe | heerekai chutney recipe

Rashmi K
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  The taste of chutney prepared using the vegetables are so heavenly and healthy. Simple yet finger-licking chutneys can be prepared using any vegetable of your choice. Today I am sharing the Ridge Gourd /heerekayi chutney recipe here. You might have eaten the chutney using the ridge gourd peels, here i am using the whole vegetable. It is a must try chutney goes well with hot rice with little coconutoil. INGREDIENTS: SERVES : 3 • 1 medium size ridge gourd (heerekai) • 1 green chilli (add as your taste) • 1/12 dried red chilli • 1 tsp coriander seeds • small gooseberry size tamarind • 1 cup grated coconut • ½ tsp rock salt • 1 cup water for chutney tempering: • 2 tbsp oil • ½ tsp mustard • 1 tsp urad dal METHOD: • firstly, remove the skin of the ridge gourd (heerekai) and cut it into pieces. • In a vessel add chopped ridge gourd (heerekai), 1 green chilli( if you want more spicy you can add more),  11/2 re...
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Mango HinDi Recipe

Rashmi K
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  Mango HinDi is a udupi mangalore region  sun dried thokku. It is  perfect to go with curd rice. Ingredients: Raw Mangoes - 1 kg (5 medium size) Coconut Oil - 2 tsp Red Chilli powder - 1 tsp Salt- 1 handful Hing-1/4 tsp Method: • Wash and peel the skin of the mangoes. • Cut into pieces and add salt, mix it and leave it for 1 night. • In the morning, transfer it to the mixer jar. Grind to a smooth paste. • Apply 1 tsp coconut oil to the banana leaf and pour and spread the grounded mango • If you do not have banana leaf apply oil to the plate and pour and spread the ground mango. •  Then sun dried it for 3-4 days.. • After sundried, add this to a mixer jar,add a spoon coconut oil, add chilli powder , pinch of hing, grind together. • Then transfer to a plate and mix it thoroughly. • Then store it in a airtight tight container. • The shelflife of this HinDi is more than a year.
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