Acalypha indica , a common weed to remove facial hair and treat skin diseases

 Acalypha indica (Kuppaimeni in Tamil ) is called as Indian Nettle in English

To get rid of facial hair:

Prepare paste of sprouted moong , kasturi turmeric, fresh 10 leaves of kuppaimeni and five neem leaves and apply as face pack , leave it for just 10 to 15 minutes and just pull it off.  We can do once in a week.
Please look into the plant photo properly, check out for the correct identity in the internet pages. Then after confirmation proceed. 

To treat skin diseases :

Prepare juice of 20-30 leaves of fresh kuppaimeni with water ,filter to get a half cup juice, half cup of coconut oil, and turmeric freshly powdered , all the three things put it in a kadai, and heat it, the sizzling sound due to water arises .  Turn off the stove when this sound stops, this indicates that the water has completely evaporated. Apply the oil to the body just one hour before  bath (with warm water).

Simple amla pickle

Ingredients

500 g amla
2 tp mustard seeds - roast it slightly and grind it to powder
2 tp fenugreek seeds - roast it slightly and grind it to powder
half tp hing
a pinch of asafoetida
10 -15 garlic cloves
10 tp chilly powder
2 tp haldi powder
1 cup sesame oil and salt as per the requirement

Procedure

Wash all the amlas in tap water. 
Boil it with little amount of water
cook boil it till the amla becomes soft. and there shouldn't be any water left.
with the help of knife just press the amla, it will just open up like a flower, with the help to spoon remove all the seeds.
Heat the oil in a kadaicool it, when it is slightly warm add hing and the amlas
when the oil is completely cool add the  mustard and fenugreek powder, garlic cloves, chilly powder, haldi powder, asafoetida , salt and mix it thoroughly.
do not touch it with hand
transfer it in a clean dry glass bottle.
After three to four days, the pickle is ready to relish

Simple Groundnut chutney

Ingredients required

handful of roasted groundnuts
handful of Puffed chick pea - Puttanalu/daria dal/bhuna dal 
3-4 cloves of garlic
1 green chilly
a small flat piece of tamarind
salt as per the requirement
option : few coriander leaves stem 

Oil for seasoning

Dry red chillies - 2

Black gram dhal ( urad) - 1/4 tsp

Mustard - 1/2 tsp

Curry leaves - few

Method

Add all the ingredients in small jar of mixer and grind it to paste. 
Take the paste in a bowel. 

Season with black gram, mustard and curry leaves.

Serve with idli/ dosa/ uthapam  

Mango pickle - simple recipe

Mango pickle is one of the tastiest item in  hot rice with few drops of ghee mixed.
Just the name itself makes ones mouth watery. Very simple to prepare, but should be soaked and kept aside for one week, only then the flavor develops.
Five medium sized mangoes, chilly powder, cloves of garlic, garlic paste, mustard seeds roasted, methi seeds (fenugreek ) roasted and salt for taste.

 

Wash the mangoes thoroughly and with the help of clean cotton towel or cloth make it moisture free. Then Cut the mangoes into small pieces,   air dry it for nearly one hour.

Add garlic paste, powder of roasted mustard and fenugreek seeds, chilly powder required as per your taste for hot pickle. few garlic cloves and at last salt for taste. Mix it nicely, then add oil till the pieces gets soaked as shown in the image. Transfer the mixed content in a clean air dry glass container. Keep it aside for nearly one week and then taste it. Yummy Mango pickle is ready to eat.

Precautions:

There should not be any moisture, which leads to fungal development immediately.

Importance:

The garlic cloves soaked can be eaten in the morning, good to control blood pressure.