Glimpse of greying hair?! Try and save the rest, shall we?

Kadi patta has always been known to help in preventing greying of the hair. It is also very effective in treating damaged hair, adding bounce to limp hair, strengthening the shaft of thin hair, hair fall and treats dandruff. The best part about this benefit is that you can either choose to eat the curry leaves to help with your hair woes or apply it to your scalp as a remedy.
Source: TOI

Coconut oil – 1cup
Caster oil – 1cup
Sesame oil – 1cup
Curry leaves – At least 2large bunches

Grind curry leaves without water

Combine all the above ingredients and boil on low flame for 15minutes

Preserve in a glass jar and use







Banana stem – oh yum!

Baledindu palyaThe genius of vegetarianism is probably in the many innovations we come across involving least likely ingredients. Banana stem is so deceptive a vegetable – a novice would not think twice about it if he passed right by the vegetable on a cart.

Nutritional benefits of banana stem, like the fruit are many – Vitamin B6 (helps production of hemoglobin, insulin),it is said to improve the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles. It also helps prevent high blood pressure, and maintain fluid balance within the body. The fibrous nature of the banana stem apparently helps detoxify the body. and It is used prevent and treat kidney stones.

Well, now that we know how beneficial the banana stem is, lets see how delicious it can be!

Here is a simple, delicious preparation..

Recipe serves 2

Banana stem – 1 finely chopped
(store boughts usually have a standard size, which will do)
For tempering

Mustard seeds – 1teaspoon
Urad dal – 1teaspoon
Curry leaves – few

To grind
Mustard seeds – 1teaspoon
Coconut – 1/2 cup
Red chillies – 5
Turmeric – 1/4th teaspoon
Tamarind – To taste

In a kadhai/ wok, prepare tempering of mustard seeds, urad dal and curry leaves in oil.

Add chopped banana stem,salt, stir and let it cook covered on a low flame. Alternatively you can also cook this vegetable in a pressure cooker with a little water and 2-3 whistles.

Add ground mix of mustard seeds, coconut, red chillies, turmeric and tamarind. After frying for a couple of minutes, let the preparation cook further on a low flame.


I just entered the first of what sounds like a great link-up party! Yeeeii! 
Link up your recipe of the week 

So we are now in the company of some fabulous home cooks!
Emily Leary – Recipe of the week  
Priya – First anniversary give away

Sesame & coconut relish (ellu gojju)

It looks fiery,tastes yummy!







My Mother ‘s, Grand mother’s and Even my Grand father’s cooking has always been a matter of bold flavors. Till date, when appreciating my mother’s cooking, Granddad would use the words “very nice, very strong” 🙂

Subdued spices and flavors or a dish without a punch is just not their style. This particular chutney is a typical example of it!

Try this superb chutney with akki roti, sooji (semolina) roti, akki mudde (steamed rice balls) you will never look at any coconut based chutney the same way!

Recipe serves 3-4

Urad dal – 1/4th teaspoon
Coriander dry – 1/4th teaspoon
White sesame seeds – 2 tablespoons
Red chillies – 3-4
Fresh coconut – ½ cup
Tamarind – to taste
Jaggery – to taste and optional but highly recommended!
Salt – to taste

For tempering
Mustard – 1teaspoon
Urad dal – 1teaspoon
Curry leaves – few

– Dry roast urad dal, coriander, sesame seeds, red chillies (in that order so the sesame is just browned     and not burnt)
–  Grind these roasted ingredients with coconut, tamarind, salt and jaggery (optionally) adding some water when required.
– Temper in oil with mustard seeds, urad dal and curry leaves


Must try with akki roti, akki mudde or sooji roti


Steamed rice-balls (akki mudde)


Akki mudde final





Akki mudde literally means crushed (as in rice rolled into balls in your fist). It is a perfect example of how beautifully we can improvise on a regular staple ingredient like rice. This dish is steamed and contains no more than 2-3 spoons full of oil!

Smaller versions of the rice balls make great cocktail snacks..

Now this takes a little prior prep but trust me, it is all very simple..

this recipe serves 4

Akki tari/ broken rice-1cup
Oil – 2.5tablespoons
Water – 3cups

for tempering
Mustard seeds – 1teaspoon
Urad dal – 1teaspoon
Curry leaves- few

The coarse rice or akki tari :
Wash uncooked rice and dry it in when you get some sun.  Run it in the mixer once very quickly, so you have a very coarse rice flour. Rice grains should be broken down to about 1/4th of their actual size.
This can be prepared previously and stored just like regular rice.

The rice balls or akki mudde
– In a heavy bottomed wok, start with a tempering of mustard seeds,urad dal and curry leaves in oil.
– To this, add 3cups of water
– Once the water starts boiling, add salt, 1tspn oil and 1cup of the uncooked coarse rice prepared earlier
– Let this simmer covered, on low flame for about 7-8minutes, stirring  it couple of times in the last 3minutes.
– While the cooked mixture is still hot, make small balls from this  cooked ‘dough’ and steam them for 10minutes.


I admit this is a tad bit lengthier procedure than the other recipes, but it is totally worth it!
Try this with the very delicious and very typical sesame chutney ellu gojju