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Friday, June 21, 2024

Homemade Hair Oil (Promtoes Hair Growth & Prevents Premature Greying)

Do you love homemade nourishing hair oils?  
I have always had a bottle of homemade hair oil since childhood. My mom used to make different types of hair oil and used to massage my hair. The base oil was always coconut oil right from the beginning as am from the land of coconuts, Kerala. The herbs and spices kept changing as per needs from time to time.  As I started living away from parents after marriage, I continued to experiment different kinds of oil and few of which have already posted Homemade Amla Hair oil & Homemade Aloe Vera Hair oil. I don't claim to have very long hair, but I still have the volume and density of the hair intact compared to the women of my age. The hair fall is minimal, and the shine is excellent. I don't use any styling gels or hair colours. My hairs had started greying 6–7 years back as the natural process of aging in the front of the scalp which is still present but after using this oil for more than a year now, I can confidently say that the white strands haven't increased. I added dried rosemary (bought from Amazon) and kalonji seeds a year back and have seen a remarkable difference. Apart from the benefits of rosemary, this herb imparts a soft smell to the oil which is very calming. I have used for my family members and they have also noticed good results. Do give this oil a try at home, use it for at least 3- 6 months for noticeable difference and leave me feedback. 

DISCLAIMER : There is no scientific proof to claim that the oil is 100% beneficial to all age groups. I have tried this personally on my hair, my family and dear ones who have used and found beneficial results after using this oil. Prepare and use the oil at your own discretion.



Preparation time ~ 10 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 480 ml of oil
Ingredients
coconut oil 500 ml
aloe vera 3" piece
amla 2
Indian borage leaves (panikoorka) 2
curry leaves 2–3 sprigs
whole peppercorns (kurumulakku) 1/4 Tsp
fenugreek seeds (uluva)1 Tsp
kalonji seeds (onion seeds/ karinjeerakam) 1 Tbsp
dried rosemary 1 Tbsp





BENEFITS OF EACH OF THE INGREDIENTS ON HAIR OIL(omit any of the ingredients as per your hair and scalp conditions)

1. COCONUT OIL
Coconut oil is an ancient medicinal oil used in Kerala for different ailments, especially the skin infections. For the scalp, this oil helps to hydrate and softens the hair. They also contain high levels of lauric acid that reduces the yeast growth, which ultimately reduces scalp flakiness and dandruff. The moisturizing effect of coconut oil helps the breakage of hair and promotes longer hair. This oil also prevents protein loss from the harsh sun, wind and other pollutants.

2. ALOE VERA 
Aloe vera contain vitamin A, C and E that promotes hair growth and shine. The aloe gel also contains Vit B12 and folic acid that prevents hair loss. The gel also cleanses the scalp and keeps the hair shiny and soft. The aloe vera also has fatty acids and amino acids that play a part in the healthy hair follicles. Seborrhoeic dermatitis like conditions that cause itchiness and flakiness is controlled by the use of aloe vera oil. Aloenin is the chemical compound in the plant that is known to promote hair growth and less breakage, thereby improving the overall hair conditions. 

3. AMLA (INDIAN GOOSEBERRY)
Amla is a rich source of vitamin C, B5, B6 and is rich in potassium, copper and manganese. They are rich, so promotes hair growth, increases blood circulation to the scalp. The amla ha cooling properties thereby reduces stress related hair loss.They help treat many scalp conditions like dandruff, psoriasis and dermatitis. Vitamin C is a powerful antioxidant that fights free radicals that cause hair loss and prevents premature greying. Amla in oil also increases collagen, that strengthens hair, prevents breakage and promotes hair growth.They have phytonutrients that improve the blood and oxygen to the scalp and promote hair growth. Amla is a good moisturiser and so prevents the damage from pollutants, sun and wind at bay.

4. INDIAN BORAGE LEAVES (Panikoorka)
 Indian borage leaves treats flaky scalp and hair fall issues. It strengthens hair strands and promotes hair growth. They also have therapeutic effects for reducing cold and sinus infections, headaches. These leaves also have antibacterial properties that prevent bacterial infections that may cause hair loss.

5. CURRY LEAVES (Karivepila) 
Curry leaves contain vitamin B, C and anti oxidants which contribute to cellular regeneration and promotes healthy blood circulation to the blood vessels in the scalp.The anti oxidants in curry leaves help in reducing hair thinning and hair loss. The amino acids retains the hair strength and imparts the shine to the hair.Curry leaves have a protective effect on oxidative stress, thereby calms the scalp. Curry leaves have many vital nutrients that reduce premature greying of hair. The vitamin B5 present in curry leaves fights split end formation and breakage, and strengthens the hair from the roots. Curry leaves also have antifungal, antibacterial and anti-inflammatory properties and so improves the overall scalp health.


6. FENUGREEK SEEDS
Fenugreek seeds are rich in folic acid, vitamin A, C and K, nicotinic acid and proteins. The fenugreek seeds nourish hair follicles, strengthens hair strands, prevents hair fall there by boosts volume and density. These tiny seeds are also known to strengthen hair shafts and prevents hair breakage. The usage of the seeds in oil improves blood circulation and prevents dandruff, flakiness and drying.

7. BLACK PEPPERCORNS
Black Peppercorns are known sources of vitamins, minerals and anti oxidants. Black pepper is a rich source of vitamin C that removes dead skin and nourishes the scalp, and so helps prevent dandruff. Peppercorns are rich in vitamin C and K and antioxidants that help in the regeneration of hair strands and keeps the hair follicles strong. Vitamin B6 and copper rich so prevents premature greying and nourishes blood flow to the scalp, which also strengthens hair follicles. The anti-inflammatory properties along with anti oxidants promotes the hair growth and for a heathy scalp.

8. DRIED ROSEMARY
Dried rosemary promotes hair growth and thickness, reducing hair loss and dandruff, stimulating circulation in the scalp and potentially reducing greying hair. Rosemary oil has anti-inflammatory properties, promotes nerve growth and improves blood circulation. Rosemary contains carnosic acid, which helps to heal and revitalize the scalp's nerves. Regular application of this oil reduces new grey hairs.

9. BLACK SEEDS (ONION SEEDS/ KALONJI SEEDS)
Kalonji seeds or onion seeds contain thymoquinone which can stimulate hair follicle and improve hair growth. They also have anti-inflammatory, antifungal and antibacterial properties and contain antioxidants that protect hair from damage. These seeds are known to reverse hair damage and promotes hair growth. These seeds are known to condition the hair strands and makes the hair less dry and frizzy. The nutrients in kalonji seeds prevents premature greying of hair and maintains the natural pigment for a long time.The regular use of kalonji seeds in oil adds shine to the hair, prevents hair loss and breakage. The kalonji seeds help to nourish the scalp by regulating the sebum production and has antifungal properties.

Watch on YouTube -


Method
  • Slit and cut the aloe vera. Scoop out only the gel. (I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel.)
  • Crush the amla pieces, remove and keep aside after removing seeds. Add the aloe vera gel, Indian borage(panikoorka) and curry leaves. Crush well in a mortar and keep aside.
  • Heat coconut oil (500 ml) in an iron or cast iron kadai or wok. To this add the spices, followed by crushed amla and crushed aloe vera gel, panikoorka and curry leaves. Mix this well and cook on low flame for 25–30 minutes.
  • There will be lots of bubbling and frothing due to the aloe vera, which will settle down as it gets cooked. All the contents including the leaves will turn brown and the frothing will settle down completely. Switch off the flame and leave to cool. Cover after cooling and leave for 7–8 hours. Sieve the contents after 8 hours, pour in bottles and keep at room temperature.
  • Massage the hair oil for 10 minutes, leave for 20 minutes and then wash off with a mild shampoo and conditioner.

NOTES
* You can always a bit of the quantity of the herbs and spices as per the needs but don't increase the amount of kalonji as it has a strong smell which may reduce the smooth soft smell of rosemary.
* Use an iron kadai for best results, as it helps when the oil is kept for 7–8 hours covered.
* The excess use of aloe vera in making oil makes the hair very soft. So add accordingly. 3"piece is good enough. 
* The aloe vera can be cut just like that without scooping out the gel too. I am sensitive to aloe vera and doesn't suit me much if I use with the peel. So use only gel. Always tilt and keep the cut side down for sometime before using the aloe vera, as the sap causes skin irritation.



Saturday, June 15, 2024

Quick Mango Dessert | Mango Bread Pudding

Mango bread pudding is a tasty melt in mouth dessert that can be whipped and set in no time. Quite easy to prepare and tastes delicious. I am always fascinated towards less complicated desserts which hardly takes much time to put together as this is the last item to prepare at home and after an elaborate meal, I hardly find time to prepare lengthy desserts. So, for people who love simple to go desserts, then this is a great choice to try before the mango season ends. Check it out !!


Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 7-8
Author ~ Julie
Ingredients
ripe mango 2
bread slices 7-8
whipping cream 1 cup
granulated sugar 1/2 cup
custard powder 2-3 tbsp
milk 2 cups 
pistachio slices 2 tbsp

Watch on YouTube -


Method
  • Remove 1/4 cup milk and bring the remaining to a boil in a pan. When the milk is heated, add the sugar to dissolve. Keep stirring to prevent the milk from getting burnt at the base of the pan.
  • To the remaining milk, add the custard powder and mix without lumps. Add this mix to the boiling milk and cook till thickened. Continue to stir till you finish and switch off the flame. Leave to cool.
  • In another bowl, add the whipping cream and whip until soft peaks. Keep aside.
  • Trim the edges of the bread slices and keep aside.
  • Wash and cut the mangoes in small cubes. Add one chopped mango to the blender jar and purée without adding water. Leave the remaining chopped mangoes just like that for garnish.
  • Add the puréed mango to the cooled custard and mix. Reserve 1/4 cup mango purée for garnish.
  • ASSEMBLING : In a glass bowl, arrange the bread slices as one single layer. Then add the mango custard mix to cover the bread slices. Divide the chopped mangoes in three and add one part of the mangoes in this layer.Then divide the whipped cream in two and add one part of whipped cream. Smoothen the whipped cream evenly and then arrange another layer of bread slices, custard mix and chopped mangoes. Finally, add the remaining whipped cream and level it up. Add specks of the reserved mango purée and draw designs with a skewer. At the end, add the remaining mango cubes, and pistachio slices.
  • Cover with a cling wrap and refrigerate for 2–3 hours.
  • After 3 hours, remove from fridge and cut in slices and enjoy. 



NOTES
* I have used non diary whipping cream so it has sweetness. But if you use the diary one, please add sugar and whip.
* You can use corn starch instead of custard powder.
* You can add 2tbsp of milk powder along with custard powder to make it richer.
* You can use condensed milk instead of granulated sugar when making custard.


Thursday, June 13, 2024

Special Fish Fry (Pepper Fish Fry)

Whenever we talk about Kerala meals, it's always the seafood meals that's enjoyed by most of the people through generations. As per the geographical location and by the sea coast, fish is available in abundance and enjoyed by most communities. Fish curry and fish fry are both delicious in its own way. Fish fry is not very healthy though, but kids love the fry more than the curry.
This is a special kind of fish fry that you can prepare with simple ingredients from the pantry, but the masala is not the same as the regular fish fry. This is slightly different from our usual masala and tastes crisp and delicious. Check this out !!



Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 8–10 pieces
Author ~ Julie
Ingredients
fish (any firm one) 500 gms
whole pepper corns 1 -2 tbsp
shallots 7-10
garlic 4-5
ginger, a small piece
turmeric powder 1/2 tsp
tamarind, a small piece(amla size)
coconut milk 1/4 cup
rice flour 1tbsp
salt to taste
curry leaves 2 sprigs
oil to fry






Method
  • Wash the fish under running water, drain water. Keep aside. I have used sheelav fish (barracuda) here.
  • In a blender jar, add the whole pepper corns, ginger, garlic, shallots, tamarind, turmeric powder, salt and coconut milk. Grind to a smooth paste.
  • Apply this paste on the fish pieces and marinate for 30 minutes -1 hour. Finally, add the rice powder and mix well.
  • In a pan, add oil and then slide in the curry leaves followed by the marinated fish pieces. Cook on medium flame on both sides. Drain from oil when done. Enjoy warm !!

NOTES
* You can use any firm fish for this recipe.
* Adding coconut milk adds a sweetness and balances the flavours.
* Adding rice powder adds crispiness to the outer coating.