The smell from our body is called odor which is the result of specific chemicals released by our body through sweat
Body odor is a common problem, but it can severely affect a person’s quality of life. Although its root causes are often down to a person’s hygiene practices, body odor can indicate Trusted Source a more serious underlying condition in some instances.
We use perfumes to prevent the condition, but for some people it is costly and may inccur allergic reaction.
Here a wonderful idea to get rid of this situation in home.
You never throw kitchen wastes after seeing this video.
Lets see how.
Collect fresh orange peels, dry orange peels, jasmine flower and some neem leaves , cover it in a cotton towel, tie the towel well, then dip it in water for 1/2 hrs, then take bath with this water. You will be very fresh and fragranceful after the bath. try this.
Vadukapuli naranga Achar recipe is a special lemon pickle recipe prepared using wild lemon. This is a special onam recipe.
Ingredients
wild lemon-1
oil
fenugreek-1/4 tsp
mustard-1 1/2 tsp
garlic-2 pods
ginger
green chilly
curry leaves
salt
chilly powder + kashmiri chilly powder- 1+5 tbsp
fenugreek powder-1/4 tsp
hing powder-1/2 tsp
chilly( kanthari)-100 gm
sugar-2 tsp
dates-20
Preparation
Steam full lemon first, then cut it into small pieces. Heat oil in a pan, add fenugreek, after popping it well add mustard, let it pop well, next add ginger garlic, curry leaves and chilly, saute it well, next add chilly powders, and spice powders, combine all , now add lemon, coat masala well, then add sugar and dated, after 1-2 minutes of cooking turn off flame.
Masala curry is a special recipe in sadya. All sadya dishes are less spicy and light taste. But this side dish is spicy and delicious. This taste like non veg curry, which is made with potato, greenpeas and carrot.
Ingredients
Potato – 2 medium sized
Frozen green peas – 1/4 cup
Carrot – 3/4 cup
Turmeric powder – 1/4 tsp
Water – 1/2 cup
Salt – as needed
Onion, sliced – 1 medium
Green chillies – 3
Curry leaves
Garlic, crushed
Ginger, crushed
Coriander powder -1 1/4 tbsp
Kashmiri chilli powder – 1 1/4 tbsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
fennel powder-1/2 tsp
Garam masala powder – 1/4 tsp
Tomato – 1
Coconut oil – as needed
Grated coconut – 3 tbsp
Shallots / Kunjulli – 2 tsp3-4
Curry leaves
Preparation
Heat 3to4 tbsp of coconut oil and add drained potato pieces, carrot and greenpeas together ..
Mix well and cook for 5 minutes by stirring occasionally ..(medium heat)
When done remove from the pan and keep aside ..
Now in the same oil add finely sliced onion,crushed ginger-garlic ,green chilli slits ,curry leaves and salt ..
Saute well till the onion become light golden shade ,that time add turmeric powder,two types of chilli powders and coriander powder one by one in low heat and sauté till the raw smell goes ..
If u find oil is not sufficient enough to saute u can add accordingly ..in this recipe coconut oil is having an important role..
When the raw smell goes ,add finely chopped tomato and mix well.. Close the pan for few seconds and cook well until the tomatoes are well cooked and completely joins with the onion and masala .. Check the salt ..
To this add our potato-green peas and mix well and stir for 5 minutes and add 1 cup of hot water .. Close the pan and cook for few minutes ..
By that time heat 1tsp of coconut oil in another pan and add coconut and roast till it become light golden colour and crisp ..then add ..
Make a very fine paste of this coconut by adding enough water …
When the potato is cooked,add this coconut paste along with garam masala and pepper power ..
Carefully stir and check the taste … Boil for 2 more minuets and switch off the gas ..
Now season the curry with small onion and pour over the curry and close for 5 minutes ..
Then mix well and finally garnish with some more curry leaves …(If u want more gravy can add water )
So the very very simple but yummy masala curry is ready to serve ..
It is a delicious traditional South Indian lentil and mix vegetable stew made using special spice powder. This sambar dal is a great side dish, easy to make and significantly served as a breakfast along with soft idli, vada, dosa.
In kerala sambar is the main dish in sadya, it is a curry side dish for sadya. Sambar making is fun, bacause, there are number of ways to cook it. Only keralites add coconut in sambar. We can make it very tastily without coconut or even sambar powder.
See recipe
For cooking dal, take pressure cooker, add washed dal, shallots, coconut oil, turmeric, hing and some curry leaves, pour water, then close the lid, cook it for 2-3 whistle, then turn off flame.
Once the pressure gone, add chopped potato, carrot, onion and drumstick into it, add tamarind pulp, then cook it for 1 whistle. Saute tomato and ladies finger in oil, then add to pressure cooker, . Take a pan, add coriander powder, fenugreek powder, and chilly powder, heat it well, then add cooked veggies into the pan, boil it well. Finally, for seasoning, heat oil in a small pan, add mustard to pop, then add dry chilly and curry leaves,add a little hing and fenugreek powder,mix it well, then add to sambar, add coriander leaves. sambar is ready.
This is a very classic Kerala dish made with ash gourd and cowpea / black eyed pea. This is a very simple recipe and comes together in no time. There are just 6 ingredients in this recipe. Coconut oil, curry leaves, green chillies, ash gourd, black eyed pea and coconut milk (& of course salt). Ash gourd is simmered in coconut milk along with the curry leaves and green chillies. The flavors are so delicate and the stew itself is very lite. It is usually served with rice in sadya but goes well with appam and idiyappam too!
Ingredients
ash gourd-250 gm
curry leaves
green chilly-2
cow beans-1/4 cup
thick coconut milk-1/2 cup
second extract of coconut milk-1 cup
salt
coconut oil
Preparation
Cook ash gourd, green chilly and curry leaves in second extract of coconut milk. After cooking it well add salt and cooked cow beans, boil it until the water dissolves well, now add more curry leaves and pour thick coconut milk, heat it well, then turn off flame. Add raw coconut oil into it.
Sharkara Varatti is a Kerala style banana candy. Deep-fried raw banana coated in jaggery syrup and flavored with cardamom and cumin. The recipe is served with sadya. On the occation of Onam, all people will buy this part of onam sadya preparation. But actually, it is very easy to prepare at home, lets see how.
Ingredients
raw banana-1 kg
coconut oil
cumin-1/2 tbsp
cardamom powder-1 tbsp
dry ginger powder-1 1/2 tbsp
sugar-1 tbsp
jaggerry-200 gm
water-1/2 cup
Preparation
Peel off banana first, then dip it in salt and turmeric solution. After sometimes taking it back, then wipe out water with a towel. Cut banana into 1 inch pieces, then fry it in hot oil, after that keep this aside to cooled down. Mix spice powder in a bowl. Melt jaggerry until it become one string consistency, then add fried banana, coat it well, add spice powders and powdered sugar, mix well, then let it cool.
Hi friends, a variety dish for this special onam occation, always trying for new and variety recipe is our lifestyle. Dear foodies come and check this recipe, this is for you. Gheer/paayasam made with peanut is new , try this.
Ingredients
Peanut- 200 gm
Jaggery- 1 cup
Coconut milk- 1/2 cup(1stly squeesed)
Coconut milk- 2 cup (2ndly squeesed)
Ghee- for taste
Dry ginger(powdered)-3/4 teaspoon
Cardomom (powdered)- 1/2 teaspoon
Fennel (powdered)- 1/2 teaspoon
Cashew nut- for taste (roasted in ghee)
Preparation
Heat ghee in a pan, add cashews, after roasting it well, keep aside, next add peanut, roast it for a while, add melted jaggerry, and second extract of coconut milk, boil it well until peanut cooked enough, mix spice powders with coconut milk in a bowl, add to pan, boil it again, after 5-6 minutes of boiling turn off flame, add thick coconut milk, then turn off flame, add roasted peanut too.
Caramel Payasam is an innovative and delicious payasam/kheer variety. There are many different payasam varieties that are popular in South India with different flavors like javvarisi payasam, paruppu payasam, semiya payasam, paal payasam, etc. Caramel payasam is a thick and creamy payasam flavored with caramel.
Ingredients
Ingredients
Semiya – 100 gm
sugar-1 & 1/2 cup
ghee-2 tablespoon
Nuts – 2 tablespoons
Raisins – 2 tablespoon
Banana – 1
Secret ingredient
Sugar – 1 tablespoon
milk-1ltr
Preparation
Heat ghee in a pan, add semiya, roast it for 3 minutes, then keep aside. Then roast cashews, banana and kismis, set this aside. In a pressure cooker, add sugar, caramalise it , add butter into it, next pour milk, mix it well, then add semiya, after it boils well, cover the cooker, cook it for 1-3 whistle. Once the pressure is gone open the lid and add roasted cashews, raisins and banana, after mixing all, serve it.
Aval Payasam is the easiest dessert recipe, poha is a low calori food. On this onam occation you can try this recipe too.
Ingredients
Banana- 2
jaggerry-400gm
water- 1 1/2 cup
ghee-2 tbsp+2 tbsp
aval-3 cup
second extract of coconut milk-4 cup
thick coconut milk-1 1/2 cup
cardamom powder-1/2 tsp
cashews and kismis
Preparation
Heat ghee in a pan, add poha into it, roast it well, then keep aside, add more ghee to pan, add banana, saute it until it become mash well, then add poha into it, pour jaggerry juice into it, combine all well, after 5 minutes of cooking pour coconut milk second extract, boil it for 5 minutes, next add thick coconut milk, heat well, then turn off flame. Finally, add roasted cashews and kismis.
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
