Hair Serum- Benefits and How to use it

What Is Hair Serum?

                                         A hair serum is a silicone-based product that coats the surface of your hair, unlike hair oil that penetrates the hair cuticles and causes changes to the hair structure. There are many types and brands of hair serum available nowadays that you can try and figure out which one works best for your hair type.

So how to use a hair serum? 

• Hair serum is applied on wet hair.
• Choose a good quality hair serum from a reputed brand when you make the purchase. These days, you get them in sachets too so that you can experiment as to which one suits you best.
• Wash your hair as usual with shampoo. You might want to skip the conditioner. Now gently towel dry your hair. When it is still slightly damp, take a few drops of the product in your hands and work it down your hair from the ear level to the tips of the hair.
• Gently partition your hair strands and coat the serum all over. Now use a wide-toothed comb and give your hair a brush.
• DO NOT apply the serum on the scalp.
• Do not use too much of the product.
• Use only if you have very frizzy or dry hair. The amount of manageability that a hair serum lends is unnecessary for straight and soft hair.
• Hair serum is a leave-in product. Do not wash it off.

How does the hair serum help the hair?

• The silicon in the serum forms a protective coating on the shaft of the hair.
• It protects the hair from the sun and pollution.
• The amino acids in the hair serum helps in repairing any damage that is caused by perming or colouring or any other treatment to the hair.
• Hair serum coats the surface of the hair and reflects and light that falls on the hair. This makes the hair appear shiny.
• Hair serum helps in reducing hairfall that is caused by entangled hair.
• Once applied, the product lasts until the next wash and protects the hair.
• Some strengthening serums ensure that hairfall and hair breakage are reduced.
• It helps hold the hair in place and helps you style the hair easily by making it more manageable.
• It can provide the nourishment and protection that oiling provides minus the oiliness.

HOW TO MAKE KASHMIRI DUM ALOO

           Kashmiri Dum Aloo recipe

Ingredients

For The Onion Paste
1/2 cup sliced onions
1 tbsp oil
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 cups boiled and peeled baby potatoes
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1/2 cup fresh curds (dahi)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
3/4 cup fresh tomato pulp
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method 

• Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.

• Add the onions and sauté on a medium flame for 1 minute.

• Cool and blend in a mixer till smooth without using any water. Keep aside.

• Combine the curds and ¼ cup of water in a bowl,mix well and keep aside.

• Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.

• Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.

• In the same pan, add the cumin seeds.

• When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

• Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

• Switch off the flame, add the curd-water mixture and sugar and mix well

• Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.

• Serve hot garnished with coriander.

 

Litti Chokha (Bihari Sattu Litti)

 

                                             Litti Chokha is a Bihari recipe made using whole wheat, black gram flour and brinjal/eggplant. This main course recipe has an authentic flavour of Indian spices. It can be had for lunch, dinner or you can make it on your holidays. Litti is similar to Bati in appearance but there is a slight difference. The Pitthi (stuffing) which is filled in the litti is made with sattu (powdered gram or lentil) and is eaten with brinjal bharta or mashed potato. The dish tastes amazing when a dollop of ghee is poured over the litti balls. Mustard oil used in this recipe adds a unique aroma and flavour to this dish. This traditional recipe can be served on special occasions like get-togethers, kitty parties and even pot luck parties.

Ingredients of Litti Chokha

·         1 eggplant/ brinjal

·         3 cloves chopped garlic

·         1/2 teaspoon lemon juice

·         1 medium chopped tomato

·         1 chopped green chilli

·         1 sprig chopped coriander leaves

For Filling

·         1/2 cup black gram flour ( sattu)

·         1 teaspoon salt

·         1/2 teaspoon nigella seeds

·         1/2 teaspoon grated ginger

·         1 chopped green chilli

·         1 teaspoon mustard oil

·         1 teaspoon lemon juice

·         1/2 teaspoon thymol seeds

·         1/2 handful chopped coriander leaves

·         1 teaspoon pickle masala

For Dough

·         1 cup whole wheat

·         1 pinch salt

·         1 tablespoon mustard oil

·         water as required

How to make Litti Chokha

·         Step 1

To prepare the dough, take a mixing bowl and add wheat flour, mustard oil and a pinch of salt in it. Add some water and knead a soft dough.

·         Step 2

To prepare the filling, take a bowl and mix sattu (black gram flour), pickle masala, mustard oil, lemon juice, kalonji, ginger, coriander leaves, green chillies and salt together. Preheat oven at 180 C. Now divide the dough, flatten to the desired size and place a spoonful of the filling. Close the dough by the edges and roll it into a ball.

·         Step 3

Put these balls on a baking tray and baked turning both sides in till it cooked properly. Put your oven on broil mode for 2-3 minutes turning both sides to get a crisp covering.

·         Step 4

Now to prepare the chokha, wash, dry and slit the brinjal. Put an aluminum foil on the baking tray and place the brinjal and tomatoes on top. Roast them on broil mode or highest temperature. Once done, peel the brinjal and tomatoes and then mash them well. Transfer these into a bowl.

·         Step 5

Add garlic, salt, mustard oil, lemon juice, green chillis and chopped green coriander leaves in the bowl. Mix the ingredients well. The chokha is ready to be served.

·         Step 6

Transfer the chokha in a serving bowl. Dip the litti balls in some melted ghee and place along with the chokha. You can also serve this dish with some kadhi. Enjoy the bursting flavours of this Bihari delicacy!

PRESSURE COOKER CAKE

                                COOKER CAKE

            

                              A perfect Jugaad that we as Indians can be proud of . Yes, we can bake the perfect cake in pressure cooker that is the heart and soul of any Indian Kitchen. while it is easy to prepare cooker cake recipe, but still some precautionary steps has to be taken while preparing pressure cooker cake. firstly, never use water while preparing or baking cake in cooker. it has to be dry heat without any moisture and hence use salt or sand as a base to cooker. secondly, as shown in this recipe i have used old unused cooker and even i recommend the same. also do not use the cooker gasket and cooker whistle while baking the cake inside it. lastly, maintain a 1 cm gap between the cooker and baking tray while placing inside the cooker. and maintain the temperature in cooker by heating in a low to medium flame.

Ingredients (1 cup = 250 ML)

1 cup 397 gm milkmaid / condensed milk

¼ cup oil

1 tsp vanilla extract / vanilla essence

¼ cup milk warm

1 tsp vinegar

1 cup 180gm maida / plain flour / refined flour

2 tbsp 15gm cocoa powder

¼ tsp baking soda

½ tsp baking powder

pinch of salt

for baking in cooker:

1½ cup salt or sand

Instructions

• ·        firstly, in a pressure cooker add in 1½ cup of salt and place a cooker rack or any cup.
• 
  
• ·        close the lid of cooker without keeping the gasket and whistle.
• 
  
• ·        heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
• 
  
• ·        meanwhile beat 1 cup milkmaid, ¼ cup oil, ¼ cup milk, 1 tsp vanilla extract and 1 tsp vinegar in a large mixing bowl.
• 
  
• ·        now in a sieve take 1 cup maida, 2 tbsp cocoa powder, ¼ tsp baking soda, ½ tsp baking powder and pinch of salt. sieve everything well.
• 
  
• ·        combine well with cut and fold method adding warm milk if required.
• 
  
• ·        do not to over mix the cake batter as it turns chewy.
• 
  
• ·        further, transfer the cake batter into the cake mould (width: 15 cm, height: 6 cm, length: 17 cm).
• 
  
• ·        then carefully place the cake tray into the cooker.
• 
  
• ·        close the lid of cooker without gasket and whistle. simmer for 40 minutes.
• 
  
• ·        finally, serve the eggless chocolate cake in pressure cooker or store in airtight container.

• 
  

SOUTH INDIAN STYLE TOMATO RICE

                                           

                                        Tomato rice

                                    Tomato Rice is a delicious South Indian style rice recipe which is super quick to make. make it for breakfast, lunch or dinner, it fits it all. Here is (Step By Step) how to make it.

   

Ingredients needed

1 cup soaked basmati rice

2 medium chopped onion

2 teaspoon sambhar powder

1 handful chopped coriander leaves

2 tablespoon refined oil

1/2 teaspoon garlic paste

4 large chopped tomato

3 medium green chilli

1/4 teaspoon powdered turmeric

3 pinches salt

1/2 teaspoon ginger paste

2 pinches red chilli powder

For Seasoning

1/4 teaspoon mustard seeds

7 curry leaves

1 pinch asafoetida

2 washed & dried red chilli

How to make Tomato Rice

Step 1

Wash and dry the basmati rice and soak for about 20 minutes. Take a deep pan, put it on medium flame and pour water in it. Bring it to a boil, and then add the soaked rice. Cover the pan with a lid and cook on medium flame till the rice becomes soft, but not mushy. Now remove from fire and keep it aside.

Step 2

Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsp of oil in a pan and add the ingredients for seasoning (mustard, asafoetida, curry leaves, dried red chillis). Add onions and saute till they turn slightly pinkish in hue. Then add green chillies and ginger-garlic paste. Saute these ingredients for a minute.

Step 3

Now add the tomato puree, turmeric powder, red chilli powder, sambar powder and salt as required. Cook until the oil separates. Add the cooked rice to the tomato gravy and mix well. Once done, transfer the tomato rice in a serving bowl and garnish with coriander leaves. Serve hot with papads, potato chips or raita.

HOLI SPECIAL ,,,,,,,DAHI VADA

Dahi Vada Recipe

                                                 Whip up your favorite street food at home with this simple recipe. Vada made of dhuli urad ki daal, deep fried, served with fresh yogurt and drizzled with some tangy chaat masala. Experience bliss in every bite!

Ingredients:

 For vada

1/2 Cup Urad daal
1/2 cup moong dal duli
Salt to taste
1/4 tsp Baking powder
1/2 tsp cumin seeds
1 tsp grated Ginger
Oil to fry

For Dahi :

2 cups Dahi (yogurt)
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste
1 tsp sugar

How To Make Dahi Vada:

For vada - Clean, wash and soak the daal overnight or 7 - 8 hrs.

Separate the water and grind them together into smooth paste without water or if necessary then very little water. The paste should be coarse and not fine.

Take out the paste in a bowl and then beat the mixture for 10 - 15 minutes till the mixture becomes fluffy. This will make the vadas soft.

Add salt, cumin seeds, ginger and baking powder.

Heat oil in a pan for frying and drop small balls of batter in the oil with the help of a spoon. The flame should be medium. Do not put more than 8 - 9 balls.

Fry till golden brown. Then take them out on kitchen paper.

In a bowl fill 2 cups of warm water with 1 tsp salt and put the vadas in it. Let them soak for 1/2 hr.

Meanwhile prepare the dahi.

 For Dahi - Beat the curd smooth and put in a bowl.

Keep in refrigerator for an hour to get chilled.

Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi .

Serving - Squeeze out the vadas from the water and in a deep dish arrange the wadas and pour dahi over them.

Pour imli (tamarind) chutney and green chutney.

Garnish with coriander and slit green chillies.

Serve the dahi vadas chilled.

Chicken Biryani

                                             Chicken Biryani

     

Ingredients

For Chicken

1 tablespoon Vegetable oil

10 grams Garlic (grated)

10 grams Ginger (grated)

Serrano chili peppers (to taste, minced)

5 grams Mint (finely chopped)

10 grams Cilantro (finely chopped

1 tablespoon Garam masala

1/2 teaspoon Ground cinnamon

1 teaspoon Salt

900 grams Bone-in skin-on chicken thighs

For Rice

6  cupsWater

 Salt

 5  Pods green cardamom (smashed)

1 teaspoon Cumin seeds

1 Bay leaf

360 grams Basmati rice (~2 cups)

For Onions

2 tablespoons Ghee

2 Medium onions (sliced thin)

For Biryani

1 cup Reserved boiling liquid (from rice)

1/2 teaspoon Saffron threads

Cilantro (for garnish)

Steps

To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.

·  In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.

While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.

To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.

·  In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.

·  To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.

Top the rice with the chicken in a single layer.

Top the chicken with an even layer of caramelized onions.

·  Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.

·  Without opening the lid, set the timer for another 10 minutes to steam the biryani.

·  Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.