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Stuffed eggplants (Bharli Vangi)

20 Aug

Cooking was not fun for me when I got married, I struggled, I have failed and cried. I felt I am letting down my parents because my dad was an amazing cook, my mother learned late in life but now she is a wonderful cook and I was in no way close to getting there. I felt frustrated so I made a decision to write some recipes down that were dictated by my mother, this is one of them and I always end up making this vegetarian curry better than the last time. So here goes.

Tip : I always cut my eggplants and dunk them in cold water until I get other ingredients ready, this helps in prepping but also helps prevent oxidizing and removes bitter juices if any.

All you need:

  1. 8 small sized eggplants/brinjal – slit lengthwise I prefer to chop off the tops (refer pic)
  2. 1 small onion finely chopped
  3. 1/2 cup roasted peanut powder
  4. 1/3 cup shredded coconut (optional)
  5. 2 tbsp grated jaggery
  6. 1 tsp mustard seeds
  7. 1 tsp sesame seeds powdered
  8. pinch of asafoetida/hing
  9. 1 tsp turmeric powder
  10. 1 tbsp red chili powder(or as required) I use mix of degghi and kashmiri chili powders
  11. 1 tsp goda masala (availale in Indian stores)
  12. salt as required
  13. oil 4 tsbp tbsp
  14. 1/2 cup water
  15. cilantro (garnish)

Ready, Set, Go:

  1. In a bowl mix together the onion, peanut powder, shredded coconut, sesame seeds powder, jaggery, 1 tbsp oil, salt, red chili powder, goda masala.
  2. Drain the eggplants and stuff the slit eggplants with this mixture carefully making sure it does not break the eggplants open. Fill only until the slits are filled completely. Hold on to the excess mixture.
  3. Heat oil in a kadhai/wok/pan.
  4. Temper the oil with mustard seeds, as soon as they pop add asafoetida let it sizzle, add turmeric powder and add stuffed eggplants.
  5. Fry them in oil gently for about a minute, turn, fry them again for another minute or so, add half cup of water.
  6. Add the remaining mixture. Cover and cook for about 10-15 minutes until they turn soft. The onions and eggplants leave a little water of their own.
  7. Remove the cover and cook for another five minutes until almost all the water is evaporated and eggplants are completely cooked.
  8. Season with salt. Stir gently.
  9. Garnish with cilantro and serve hot with chapati or roti.

How do you Chai?(Tea)

3 May

When I read the title of a book called, ‘Coffee, Tea or Me’, the first thought that crossed my mind was, may be it is a debate between tea aficionados or coffee addicts. But the book was completely different. Ha ha, well since then, this topic has been brewing in my mind, that how do you prefer to make tea? Honestly, I would have indulged in a long debate on handling tea and its contents. But as time has passed, we are not reserved anymore about certain methods, like tea should be made in this specific way, there are so many flavors, so many new experiments with tea or coffee and so many beverages that are now easily available. Well I am a fan of Chai Tea Latte myself. But in olden times in India, people say it was one of the tests that the bride-to-be was secretly given, to make tea, if you passed the test, you were supposed to be shortlisted as an eligible wife. He he. Sure, I get it, tea is THAT important. Tea is definitely something that can uplift my mood and I am sure a coffee lover can relate to the feeling as well. However, coffee is not my department. I have had long chats on tea with friends and family. And the last conversation I remember with my dad before he passed away was he told me to buy Orange Pekoe tea leaves and make tea. So let me share my method of making basic English tea that my dad taught me and his update as well with tea.

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Tea served with paniyaram or appe and green chutney

Tip: Remember, more ‘tea-dust’ in the tea, the stronger it is. Do not leave the tea for long. The longer you leave the tea the stronger the taste. Too long is also not good for health. Generally the sugar and tea leaves are to be used in same quantity so if the tea mixture is too strong, use as many teaspoons as the servings. If the tea leaves are light use one teaspoon more to the entire servings. Sweeter the sugar, lesser quantity should be used.

For eg: If the number of people to serve are 6, stronger the tea use 6 teaspoons or even less, lighter the tea, use 7 teaspoons or 8 teaspoons.

If fine sugar is used it is already too sweet so use 6 teaspoons in this instance, if crystalized sugar is used  use 7 teaspoons.

Pour just about the amount of milk that will make the color of the tea change from darkest brown into a medium caramel color, like they will describe ‘tan’ in foundations . Ha ha.

All you need:

Servings : 2

  1. Tea leaves (loose) 3 teaspoons
  2. Sugar in crystal form 3 teaspoons (if fine sugar is used reduce one teaspoon)
  3. Water : Use 1/3rd cup of water per serving
  4. Milk as required (I prefer boiled hot milk because if the milk is raw,you can taste the raw milk in tea)

Ready, Set, Go:

  1. In a deep vessel pour 1/3rd of a the cup of water used for measurement.
  2. Add sugar. Stir until dissolved.
  3. Let the water boil.
  4. Add tea leaves and remove the vessel off the heat and keep it covered.
  5. Steep the leaves until they settle at the bottom. Do not uncover the lid many times just to check. Leave it for a while.
  6. Uncover, strain the leaves through a strainer dividing equally in two cups.
  7. Pour milk only as required. Do not overpower the milk or else it will be too milky, do not pour very less or it will be too strong.

Update: So my dad told me smaller the tea leaves stronger the tea, meaning more dust stronger tea, so I buy loose Orange Pekoe tea leaves that are not the strongest of tea leaves. So for example I have to make myself some tea, I will need 1/3rd cup of water, 2 teaspoons of crystalized sugar and 2 teaspoons of tealeaves. Earlier I would use one teaspoon for one cup of tea. That’s just the update of my own method of making tea.

P.S: There are many methods and flavors of tea. Many people just put all ingredients together and boil it until the tea becomes darker. Some also add ginger to their tea for medicinal or health benefits. Some add even more spices like cardamom, saffron, etc. Some people just boil the water sugar and tea first and then add milk and boil it further. Some people prefer cold milk in their tea. Some people use sugar cubes and boil ingredients without sugar and add it later. To each his own. Happy Tea lovin’!

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Chai from a local tea stall

Vangi Batata (Eggplant Potato curry)

4 Apr

I have taken a long hiatus. After Dad passed away last year I couldn’t bring myself to write anything. However today I thought let me share what I have been eating. I have started to eat clean. On my way to reduce a few pounds. Reduced meat intake and piling on the veggies. So wanted to share this simple easy Indian recipe which takes less than 30 minutes to prep and make and is super tasty. Or I am rather too quick! Here goes.

Tip: To prevent oxidization of eggplant/brinjal immediately drop the pieces in cold water after cutting them until you prep other things for making the curry. Remove from the water before using the pieces.

All you need:

  1. 4 medium sized eggplants/brinjal – quartered
  2. 1 potato – quartered
  3. 4-5 garlic cloves – minced
  4. 1 inch ginger – minced
  5. 1 inch jaggery
  6. 1 tsp mustard seeds
  7. 1 tsp cumin seeds
  8. pinch of sesame seed powder (optional)
  9. pinch of asafoetida/hing
  10. 1 tsp turmeric
  11. 1 tbsp red chili powder(or as required)
  12. 1 tsp goda masala (availale in Indian stores)
  13. salt as required
  14. oil 2-3 tbsp
  15. cilantro (garnish)

Ready, Set, Go:

  1. Heat oil in a kadhai/wok/pan
  2. Temper the oil with mustard seeds, as soon as they pop add cumin seeds, asafoetida and turmeric.
  3. Add minced ginger garlic to the oil and fry it for about 30 second or until raw smell disappears.
  4. Add the eggplant/brinjal pieces and potato pieces. Stir well.
  5. Add the remaining ingredients that is the red chili powder, goda masala, jaggery, sesame seed powder.
  6. Season with salt. Stir well.
  7. Add about a cup of water and let the vegetable curry cook for about 7-10 minutes.
  8. Garnish with cilantro and serve hot with chapati, naan or roti.

Guvar Batata (Indian Cluster beans vegetable with potato)

25 Nov

Guvar is not a very famous vegetable or I’d call it a neglected vegetable in the plethora of Indian vegetables. Mostly consumed in western areas of Maharashtra, it is liked by other communities and added as a part of Sambhar (lentil dal of South India) but it is definitely not popular as okra or eggplants. I personally love it and can eat it any given day. The frozen variety of cluster beans cooks quickly and saves time but if you buy it fresh, traditionally it is washed then the ends are trimmed and the beans are broken into pieces by hand as cutting does not remove the fibers that may get stuck in the teeth or throat when you chew these beans. The older the beans the more fibers that come off, the younger the beans, the fresher and less fibrous ones. Make sure the color is vibrant green and not yellowish green or a faint green. This recipe is typically cooked in parts of western India. So here goes.

Tip: You can boil the beans for 8-10 minutes with a pinch of turmeric and salt if you are in a hurry to cook.

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All you need:

  1. 1 lb Guvar or Cluster beans (washed, trimmed and chopped into long pieces)
  2. 1 tsp mustard seeds
  3. 1 tsp cumin seeds(optional)
  4. 6-8 curry leaves (optional)
  5. pinch of asafoetida or hing
  6. 1 tsp turmeric powder
  7. 1/2 tbsp goda masala (can be substituted by 1 tsp of Garam Masala + 1 tsp of red chili powder)
  8. 1-2 inch pieces of jaggery(can be substituted by 1 tsp of sugar)
  9. 1 medium sized potato(washed, peeled and chopped into bite-size pieces)
  10. 1 tbsp of peanut powder (optional)
  11. salt to taste
  12. 2 tbsp vegetable oil

Ready, Set, Go:

  1. Heat oil in a deep pan or wok and add mustard seeds. Let them splutter.
  2. Add cumin seeds, curry leaves(optional) and hing or asafoetida. Let it all sizzle.
  3. Add turmeric and the chopped beans along with the potato. Stir well.
  4. Cover the pan with a flat plate and pour some water over it so that the vegetable is steamed and the vegetable does not burn.
  5. Cook this until the cluster beans and potato are tender about 20-25 minutes (less time will be required if it is half-boiled), stirring regularly in between making sure the vegetable does not stick. Also, if the water evaporates add more on the dish and a few teaspoons inside until it gets cooked.
  6. Add goda masala or red chili powder + garam masala.
  7. Add jaggery, adjust salt. Mix well. Cook until the jaggery melts in the vegetable and is combined well. Turn off the heat.
  8. Finish off with sprinkling peanut powder(roasted peanuts ground into powder). Serve with roti, rice and dal, chapati or naan.

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Tomato Chutni

31 Aug

Tangy, spicy with a hint of sweetness and most of the times a great accompaniment like salsa which goes with Idli, Dosa, Chapati, Rice and Dal or Puri. Most Indian recipes need tomatoes, what better way than using them all in one recipe! There are a few variations but finders keepers losers weepers, just kidding. Here’s the recipe that my mom makes and its her birthday this month so Thank you and Love you mom.

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Tip: You can keep roasted peanut powder handy, it tastes great when added as a garnish.

All you need:

  1. 4 medium sized ripe tomatoes, finely chopped
  2. 1 large onion finely chopped
  3. 2 green chilies slit and chopped
  4. 4-5 curry leaves (optional)
  5. 1 tbsp ginger-garlic paste
  6. pinch of asafoetida(optional, can be found in Indian stores)
  7. 1 tsp turmeric powder
  8. 1 1/2 tsp red chili powder
  9. 1 tbsp coriander powder
  10. 1 tsp garam masala(optional)
  11. 1 tsp mustard seeds
  12. 1 tsp cumin seeds
  13. 1 tsp sugar(optional)
  14. Salt (as required)
  15. 2 tbsp oil
  16. 2 tbsp cilantro chopped (garnish)
  17. 1 tbsp roasted peanut powder (optional garnish)

Ready, Set, Go:

  1. Heat oil in a wok or sauce pan on medium heat. Add the mustard seeds, as soon as they pop add cumin and let it sizzle and change color.
  2. Add asafoetida, curry leaves, let them crackle, add green chilies and saute for half a minute.
  3. Add chopped onions and saute them until they are pink in color. Add ginger-garlic paste and saute it until raw smell disappears.
  4. Toss in spices one by one except the garam masala. Stir well. Let this mixture fry well and keep stirring in between making sure nothing sticks to the pan. If you feel the mixture is sticking add a tablespoon of water. Cook it until it starts leaving oil on the sides about 5-7 minutes.
  5. Add the tomatoes finally, make sure they get covered with all the spices. Mix well but gently.
  6. Add salt and sugar.
  7. Cook the tomatoes for about 5-7  minutes or until they just begin to soften. You can mash a few pieces gently. I leave them this way, you might choose to cook them down entirely, you will need to cook them for a longer time.
  8. Add garam masala as a finishing spice and let it cook for a minute or two. Skip this step if you are not using garam masala.
  9. Turn off the heat and add the garnishing. Combine.
  10. Serve hot with chapati, roti or naan.

Rice Fritters or Pakoda (Bhaatachi Bhaji)

21 Jul

Yup, original recipe of my mom. Well, honestly there is nothing really original about it. It is just simple, plain, Indian bhaji(fritters) batter and the leftover rice is dipped in it and fried. So why is it special? Because, it brings back memories. Memories of me being so bored to be told to do my school homework, or told to do some daily chores, or study for the exams and I was always tempted by my mom that she would make these fried delicious bites for me! Who doesn’t love snacks! I couldn’t resist, I got through everything, thanks to my mom and these fritters. I consider them personal comfort food and not something that can be shared in a party or something.  On a rainy day with a cup of tea, they are good, even on gloomy days, even bright sunny days the smell of barbecue or anything fried just makes it a perfect day in summer.

Tip: For a different taste every time, you can vary the additional ingredients by adding chopped spring onion, garlic or ginger or chopped tomatoes or cilantro or shredded coconut, etc.

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All you need:

  1. 1 cup of steamed/boiled/leftover rice
  2. 1 cup Chickpea flour/Besan
  3. 1/4 cup Rice flour
  4. 1/4 tsp Turmeric
  5. 1 tsp Red Chilli powder
  6. 1 Green chilli, finely chopped (I use 2 because I love spicy food)
  7.  1/4 tsp Carom seeds
  8. Salt (as required)
  9. Water
  10.  Ketchup (to serve)
  11. Oil for deep frying

Ready, Set, Go:

  1. Using a little water or oil on the palm of your hands shape balls out of the leftover rice. If the rice is already sticky, do not use water. Set aside.
  2. Prepare the batter by mixing all dry ingredients together and then add water little by little till you form a smooth batter with no lumps.
  3. Heat oil almost till boiling point. Test by dropping in a drop of batter, if it sizzles and comes on top immediately, its ready to fry. Maintain the heat on medium flame.
  4. Dip the balls in the batter using a spoon or if you don’t mind getting messy, get your clean hands in there. Make sure you coat all sides with the batter.
  5. Fry the balls till golden turning once.
  6. Remove on an absorbent paper.
  7. Serve hot with ketchup.

For the batter to make any pakodas, click here.

Methichi Bhaji (fenugreek vegetable Maharashtrian style)

2 May

Fenugreek (Methi) is often a mystery for many. In Indian cooking, the dried fenugreek leaves are used for a distinct taste which goes really well with any protein based vegetable preparation or meat curry. The seeds are used as a paste or as a crunchy addition to some dishes, they will also render a nutty taste when fried or toasted. This is one  of my favorite green leafy vegetables. I have a very embarrassing story which I cannot tell since its too gross to reveal on a food blog, I can turn away many people from my blog with that story…but I tell it personally when I share my love-hate relationship with this vegetable. Anyway, since I love the vegetable for the most part, I would like to share the quick and easy recipe that is my absolute favorite and I thank my mom for writing it down for me which was a savior. When I was married I carried a book with recipes written down dictated by my mom or dad for my marriage to survive, since I could not cook at all! Ha ha…so here it is which I have mastered years down the line.

Tip: When picking up the vegetable, make sure that the leaves are medium size not too small not too large since it can leave a bitter taste when cooked. Also find ones that are fresh in color and do not have a yellowish tinge.

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All you need:

  1. 1 bunch of fresh Fenugreek leaves, chopped (sometimes you need to use 2 since it can be too small and it shrinks down a lot after cooking. Refer to Point 1 for more details.)
  2. 2 medium sized onions, finely chopped
  3. 1-2 green chilies, slit (de-seeded if you like less spicy)
  4. 3-4 garlic cloves, finely chopped (I use like 4-6 since I love the flavor)
  5. 1 cup of freshly grated/shredded coconut (I won’t substitute dried coconut here, it just doesn’t give the exact taste)
  6. 1 tsp mustard seeds
  7. a pinch asafoetida (‘hing’ as we call it, just too good for dals and Indian vegetables, a must-have in Indian pantry)
  8. 1 tbsp oil
  9. salt to taste

Ready, Set, Go:

  1. First of all, sort and pick out only the fenugreek leaves. In a colander rub gently the fenugreek leaves with salt and run it under water it might wash out some color, but don’t worry, that also helps get rid of any residues of dirt. Alternatively you might dunk the leaves in a large bowl of water mixed with salt and let it sit for about 2-3 minutes, lift them up gently  and throw away the water(my mom used this to water her plants) and the residue that will settle down.
  2. Chop the leaves. Set aside.
  3. Heat a wok or a deep pan with oil on medium heat. When the oil is hot enough, add the mustard seeds. Let them crackle, add the asafoetida, let it sizzle for a second or two, add the green chilies. Saute for half a minute.
  4. Toss in the garlic. Saute for a minute.
  5. Add the chopped onions and let them cook down until soft and transparent.
  6. Time to add the fenugreek leaves. Mix well. Add half of the grated coconut and salt, be careful with the salt here, you can always add more later.
  7. Cover it and cook for about 8-10 minutes. The leaves will shrink down and cook in its own juices.
  8. Turn off the heat, sprinkle remaining coconut. Serve hot with chapati/roti/bhakri.

Indian Masala Omelette

1 Apr

I had to make a quick post for reference. If I can rant about how much I love an Indian Masala Omelette, I can keep going at it for a long time, but as I said this is a quick post for reference. I can eat this for breakfast, lunch or dinner, I can even gulp it down at tea-time. Ooh, I am a tea-lover, not much of a coffee person, I prefer a cold coffee over a hot one which could be insulting to all the coffee addicts out there. Ha ha, too much talking everything other than the Indian Masala Omelette! This recipe will yield only one serving. Here goes.

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Tip: Sprinkling cheese will be heavenly, just when its hot, any type of cheese will make it a melty, yummy Indian Masala Cheese Omelette!

All you need:

  1. 2 Eggs
  2. 2 tbsp chopped onion, I roughly chop it to keep the crunch, you can chop it finely whatever suits your taste.
  3. 1 green chili, finely chopped (Indian chilies are pretty hot, one is enough for the right spicy hot taste)
  4. 1 tbsp finely chopped tomato(optional, I don’t add it for my husband, the one in the picture is clearly my husband’s serving)
  5. 2 tbsp cilantro, finely chopped
  6. 1 tbsp milk
  7. 1 tsp turmeric
  8. 1 tsp red chili powder (optional, if you think the green chili is enough spice for you skip this, I love it for the extra kick, tasty!)
  9. Salt as required
  10. Black pepper powder, a pinch
  11. 2 tbsp Oil/ Butter (I love it when the sides are oily, you can cut this down to half)

Ready, Set, Go:

  1. Whisk the eggs till a little frothy. Add all the ingredients except the oil and whisk a little again.
  2. On medium low flame heat a round pan preferably an 8″ or smaller so that the omelette fluffs up nicely in the pan.
  3. Pour oil and swirl it around the pan, when it starts to swirl easily, that’s the right amount of hot.
  4. Pour the egg mixture in the center and swirl it around the pan making sure the entire pan is covered.
  5. Cook until the edges look firm and the omelette is fluffy and bubbly.
  6. Flip it over and cook for 20-30 seconds or until it is firm yet moist.
  7. Serve hot with toasted slices of bread or buns.

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Stuffed Egg & Cheese Paratha

2 Mar

I have been lazy in posting and lagging behind with my posts, thanks to my cake decorating class for the last month I have been busy baking and baking and baking! Phew! Well, I just wanted a break from all that baking and since I fell short on time with all the yoga, baking, reading, catching re-runs of FRIENDS and Pinterest, I could manage finding eggs and cheese in the refrigerator and nothing else. So I decided to share the stuffed egg and cheese paratha recipe. Enjoy! Wish me luck, just so  😉

Tip: You can make simple ‘Anda Bhurji’(recipe will follow soon) and stuff it in the paratha.

Image

All you need:

1)      4 large eggs whisked, reserve two separately in a large plate.

2)      2 cups whole wheat flour, additional for dusting.

3)      1 cup water

4)      100 grams shredded cheese divided in 4 equal parts (I used a mix of Monterey jack and cheddar)

5)      1 medium sized onion chopped

6)      2 green chilies finely chopped (adjust as required)

7)      2 tbsps Cilantro chopped

8)      2 tsps turmeric

9)      2 tsps red chili powder (you can skip this if the green chilies are hot)

10)   1 tsp ajwain seeds (carom seeds help in digestion)

11)   Oil for frying

12)   Salt as required

Ready, Set, Go:

1)      Prepare the dough : In a large bowl, mix the flour, 1 tsp turmeric, carom seeds, pinch of salt, few drops of oil and slowly add water, keep kneading into a pliable smooth dough, not too hard not too soft until it easily comes off the bowl. Wrap it up with a muslin cloth or plastic wrap and keep aside for about 20 mins.

2)      Prepare the eggs : Whisk eggs, add turmeric, chili powder,cilantro, green chilies, salt, onion and set aside.

3)      Divide the dough into 4 parts. On a rolling board, roll out the dough with a rolling pin or your hand until it has equal thickness on all sides,make sure it is not too thick or thin and about 6-8 inches wide. Dust flour as needed.

 Method 1:

4)      Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely.

5)      Pour a tbsp.or two of the whisked egg mixture with onions, etc on the paratha and spread it out evenly.

6)      Sprinkle the shredded cheese.  Flip it and cook until golden brown on both the sides.

7)      Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs might stick to the pan and burn.

8)      Serve hot with ketchup or any sweet chutney or Indian pickle.

 Method 2:

4) Heat a shallow pan. Pour oil and add the egg mixture. Cook like scrambled eggs whisking the mixture in the pan and breaking it down into small pieces. Cook entirely. Divide mixture in 4 equal parts.

5) On the rolled paratha, place one part of the cooked egg mixture and sprinkle cheese. Pick up the edges of the paratha and pinch them together in the center and twist the peak removing extra dough and press it down gently in the centre. Roll it out smoothly again making sure you are not rolling with too much pressure or the stuffing will come out and start sticking to the rolling pin. Dust as much flour as needed. Make sure you roll it out wide and not too thick.

6) Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely. Now pour some on the other side and spread it out evenly.

7)Cook until golden brown on both the sides. Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs will stick to the pan and burn.

8) Serve hot with ketchup or any sweet chutney or Indian pickle.

Not just in the kitchen – Coconut Oil

24 Dec

As more and more people are discussing the benefits of coconut oil, let me give you a background of how coconuts are used in my community. Hailing from the Western part of India, my family roots trace along the coastal regions. Thankfully my spouse’s family also comes from a coastal region from the south of India. Both our families are aware of the different uses, traditional, religious whatever the need is for this wonderful tropical fruit called ‘Coconut’. I will be listing down the uses of mainly coconut oil however, for centuries Coconut in India has been considered sacred enough to be offered to the Hindu Gods. Because of its variety of uses of this amazing fruit is undoubtedly holy indeed. The husk is used for making coir which is found in brushes, mats, mattresses, baskets, fishing nets etc. The flesh is used for cooking countless items of food and to extract coconut milk . The trunk of the tree is used to make furniture or charcoal. The shell is turned into a variety of handicraft items. The leaves make a good roof or brooms. The coconut water is filled with electrolytes and is super hydrating, the water without fermentation is known as ‘Nira’ and once fermented is ‘Toddy’. It can further be used to make wine or sugar. Finally, the oil extracted has the following uses:

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  1. Coconut oil is mainly used for cooking.
  2. A regular good hot oil massage on the head will help in growing long and thick hair.
  3. The oil is also used as a moisturizer, try some immediately after a bath.
  4. If suffering from dandruff, mix a tablespoon of lemon juice in coconut oil as needed for covering the entire scalp and massage it lightly,leave on for 15-20 minutes. Wash off with shampoo.
  5. I remember as kids we were told to rub oil in our hair and body whenever we went out to play Holi(festival of colors). It would help in washing off the colors easily.
  6. If you suffer a minor burn, applying coconut oil helps in healing the burn faster.
  7. A mosquito, ant, bug bite has swollen your precious skin, a little oil rubbed on the bump will ensure the swelling goes down quickly and stops the burning sensation too.
  8. Cracked heels or lips, coconut oil works well.
  9. Prevent stretch marks in pregnancy, massage coconut oil daily and watch them melt away.
  10. I remember when my mom removed her make-up she always used coconut oil on a piece of cotton.
  11. Mix in some sugar for a lovely body scrub.
  12. A mix of clove and coconut oil is great for pain in the gums.
  13. The oil can be treated as a natural multipurpose skin cream for rashes, etc
  14. I remember when I had pain in my ears, my dad crushed a garlic pod and mixed it with warm coconut oil, strained and poured a little in my ear, how relieved was I!
  15. Apply some warm oil on a cotton swab inside the nose for a dry nose in winter.
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