<p> Apply this paste on your shoe and add some candle flame soot to it. Now take a brush and polish your shoes with this safe red paint! YOu can also try out a yellow, pink, orange or crimson hibiscus!<br /><br />Have you eaten chutney made from Brahmi leaves? It is called Ondelagada chutney. You will need: jeera/cumin: 2 pinches. A handful of coriander leaves, one inch wet ginger, and 10 Brahmi leaves. A handful of fried gram, a small piece of lemon or tamarind, jaggery or sugar to taste, two or three red or green chillies, salt to taste, asafoetida/hing one pinch, mustard one teaspoon and one teaspoon oil.<br /><br />Make a coarse paste of all these ingredients without the hing, mustard seeds and oil. Now do the seasoning of the paste with oil, mustard seeds and hing. You can eat this Brahmi chutni with dosa, idli or bread sandwich.<br /><br />You can make another deliciously different coleus leaf chutney using this lovely plant! You follow the same recipe as the Brahmi chutni but can you add doddapatra, colius leaves 2 or 3.<br /><br />Mogae Kaayi Dosae: here is a tasty dosa where instead of black gram daal you use pulp of Mogae Kaayi, a tender kind of cucumber! It is known as sambar cucumber. You will need 500 g. rice soaked in water for two hours. Half kilogram pulp of sambar cucumber. Grind both into dosa batter consistency. Add salt to taste. Make tasty dosas and eat them!<br /><br />Recipes from: Heritage Amruth, A Magazine for Healthy Living.www.frlht.org</p>
<p> Apply this paste on your shoe and add some candle flame soot to it. Now take a brush and polish your shoes with this safe red paint! YOu can also try out a yellow, pink, orange or crimson hibiscus!<br /><br />Have you eaten chutney made from Brahmi leaves? It is called Ondelagada chutney. You will need: jeera/cumin: 2 pinches. A handful of coriander leaves, one inch wet ginger, and 10 Brahmi leaves. A handful of fried gram, a small piece of lemon or tamarind, jaggery or sugar to taste, two or three red or green chillies, salt to taste, asafoetida/hing one pinch, mustard one teaspoon and one teaspoon oil.<br /><br />Make a coarse paste of all these ingredients without the hing, mustard seeds and oil. Now do the seasoning of the paste with oil, mustard seeds and hing. You can eat this Brahmi chutni with dosa, idli or bread sandwich.<br /><br />You can make another deliciously different coleus leaf chutney using this lovely plant! You follow the same recipe as the Brahmi chutni but can you add doddapatra, colius leaves 2 or 3.<br /><br />Mogae Kaayi Dosae: here is a tasty dosa where instead of black gram daal you use pulp of Mogae Kaayi, a tender kind of cucumber! It is known as sambar cucumber. You will need 500 g. rice soaked in water for two hours. Half kilogram pulp of sambar cucumber. Grind both into dosa batter consistency. Add salt to taste. Make tasty dosas and eat them!<br /><br />Recipes from: Heritage Amruth, A Magazine for Healthy Living.www.frlht.org</p>
