Home Remedy

This post is for Home Remedies Series 2 guest hosted by Ruchikacooks, event by A2Z Vegetarian Cuisine.



Since I missed the previous event, I didn’t want to miss this one.  So here of few of remedies/tips which I know of, they are very simple and works great of course & guys all tested so no worries.

So let’s start:


Stomach: This is the best one always work for me and other people to whom I recommend.

Asafoetida/Hing – 1tsp

Coconut Oil – 1tbsp

Water – 2 tbsp


Apply all the ingredients together around naval area and massage for 10-15mins.  Add more water or oil if required, this will ease of the pain.  As simple as this :-)

Burn Marks/boils – This is another one which works magic, got this from one wonderful lady in Orkut


We all do get burns marks while working in kitchen and I don’t like the burn marks, looks so ugly rite so here apply Toothpaste on effected burnt area immediately after getting the burns and this is help to ease the burning pain too. Just apply a nice thin layer of toothpaste, don’t need to rub or do anything.  Wash off after 10-15mins.  If needed apply a layer of toothpaste again (though I never needed), and there will be no burn marks or boils.



Beauty: Oily Skin and Pimple marks

Chickpeas Flour/ Besan – 1tbps

Lemon Juice – few drops

Turmeric Powder – 1/2 tsp

Rose Water for oily, combination skin OR Milk for normal, dry skin.

Mix all ingredients together with either rose water or milk and apply all over face and neck wash off with cold water after 10mins.  Do this everyday for one week and see the result. 


So that’s all for now, if I remember anything else will post again :)


Besan Chile Ki Sabji ~ Savory Pancake in Gravy

Hope everyone is good health and having good time with good food.  I know I'm not regular with blogging for long time now but it's just not happening I guess.  Every time I try to come up with a post and somehow it's like forget it. 

So anyways here am with something which I wanted to post for very long now and this time I thought I better do it.  Besan ki sabji or pappra ki sabji as we call it's a great side dish with rice or roti/paratha and quite easy to make. 

It's best serve in winter or rainy days, and as it's raining now a days here in SG it was our Saturday lunch.  So let's go straight to recipe then

For Chilla

Chickpeas Flour/Besan - 4 tbs [makes 3 medium size chilla]
Salt - to taste
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Oil -
Water - 1/2 cup
Coriander Leaves - 1 tbs chopped [optional]


1. Mix all the ingredients except oil, add enough water to get thick pouring consistency batter with no lumps. [similar to dosa batter]

2. Keep aside for 10mins.

3. Heat a tava or grill, pour one ladle of batter and spread them outwards gently with the back of a ladle in circular motion. [Don't make very thin chilla]

4. Apply little oil around the corner and cook for 2mins or flip the chilla and cook for 2mins again on the other side.

5. Fold the chilla from side making 3 or 4 folds and cut them in 2" pieces.  [as shown in pic]

6. Repeat this for other chillas.

7. Deep fry or shallow fry the chilla pieces and keep aside. [This is to avoid the chillas from soaking all the gravy]

For Gravy

Onion - 2 medium
Tomato - 1 large
Green Chilly - 2-3 [according to taste]
Garlic pods - 2
Ginger - 1' piece
Cumin Seeds - 1/2 tsp
Red Chilly Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1tbs [optional]
Salt - to taste
Oil - 2-3 tbs
Bay Leaf - 1
Water - 1 cup
Coriander Leaves - 2 tbs chopped [optional]


1. Cut onion n tomato in large chunks.

2. To save time I grind cumin, onion, garlic, ginger, green chilly together & keep aside.

3. Grind or finely chop tomato.

4. In a pan heat oil, add bay leaf and saute for 30sec to 1 min.

5. Add onion paste and saute until light brown.

6. Add red chilli, turmeric and salt and fry for a min.

7. Add chopped tomato or puree and cook until oil separates.

8.  Add water 1cup or little more, bring to boil. 

9. Add garam masala and stir. Adjust salt or spices if required now.

10. Add half of the coriander leaves and chilla peaces gently and cook for 1-2mins. [Chillas will become little soggy]

11. Garnish with remaining coriander leaves and serve with hot steam rice or paratha/roti.


Do not let the curry sit for very long time.  The chilla absorb the gravy quickly and becomes very soggy.