How to make natural herbal shower gel at home: an alternative to expensive commercial products

The flavor of food lies in its spices, which is why spices are sold at high prices in the market. Without spices, a dish seems boring and tasteless. If you also want to cook delicious food, you absolutely do not need to buy expensive spices from the store; you can easily make Sabzi Masala powder at home, which will not require much effort.

By using some spices you have at home, you can create a Sabzi Masala similar to what is sold in stores. Its aroma and taste are so excellent that even simple vegetables, such as potatoes, cabbage, okra, or mixed vegetables, become very appetizing. The best news is that it is very easy to prepare and can be stored for a long time.

How to make Sabzi Masala powder

This spice can be used in many vegetables, including potatoes, cabbage, peas, okra, eggplant, bell peppers, or mixed vegetables. Usually, 1-2 teaspoons of this spice are enough for vegetables for three to four people, although the amount can be adjusted according to your preferences and the type of vegetable.

While cooking vegetables, once the spice is well roasted, add this homemade powder to it. After it simmers for a while, the aroma of the spices will be evenly distributed in the vegetables, and the ordinary dish will acquire an excellent taste.

The correct way to store

You can store Sabzi Masala for a long time, but for this, it must be completely cooled. Only after cooling should it be transferred to an airtight glass jar. Always use a dry and clean spoon to avoid moisture getting into the spices. Store it away from sunlight and damp places. To preserve the best taste and aroma, it is recommended to prepare it in small batches as needed.

In Indian homes, dishes made from eggplant are often prepared, in addition to pumpkin and zucchini, but this sometimes meets with disapproval from family members. However, this time you can prepare the eggplant completely differently. By slicing the eggplant into pieces, coating it in a mixture of spices, besan, and rice flour, and then frying it in a pan, you can get a tasty crispy baingan kachri. This dish can be served as a snack with evening tea or as a side dish to dal-chawal or bread.

Despite its name, it is not khauri; the eggplant is sliced into pieces, coated with a spice mix, and then fried until crispy in a pan. Chef Kunal Kapoor shared a simple recipe for this crispy baingan kachri on Instagram, which allows it to be quickly prepared at home for a snack with tea.

The secret to making crispy eggplant

For the eggplant to be crispy, three conditions must be met. First, the slices should be cut to a medium thickness. Second, it is essential to use rice flour along with besan. Third, instead of frying over high heat, it should be cooked slowly over medium heat. This approach will ensure a crispy, spicy coating on the outside while the eggplant remains soft inside.

The finished baingan kachri is recommended to be served hot with green chutney, yogurt, or tomato sauce. It can also be eaten during lunch or dinner with roti, paratha, and dal-chawal. This simple recipe differs from the usual eggplant dish and is sure to please all family members. Furthermore, it can be eaten as pakora with tea.

In the context of modern fast-paced life, environmental pollution, and the use of cosmetic products with chemical additives, hair loss, dandruff, and dryness have become common problems. Many expensive shampoos contain harmful chemicals such as sulfates and parabens, which damage the hair from the inside.

If you strive to make your hair naturally strong, long, and thick without harming your health, traditional retta shampoo is an excellent choice. Retta contains natural 'saponin,' which deeply cleanses the hair from dirt and nourishes the scalp.

How to make shampoo from retta:

To prepare it, you will need the following ingredients: 8-10 dry retta (without seeds), 5-6 dry amula, 5-6 dry shikakai, and 2-3 cups of water.

The preparation process involves several stages. First, soak the retta, amula, and shikakai in 2-3 cups of water overnight. The next morning, slowly simmer this mixture on the stove for 10-15 minutes so that all the herbal extract transfers into the water.

After that, let the mixture cool down. When it cools, thoroughly mash the retta and shikakai by hand to release all the juice and foam completely. Then, strain this thick solution through a fine cloth or sieve and pour it into a clean bottle. Your natural retta shampoo is ready.

How to use

First, wet your hair thoroughly with regular water. Take a small amount of the prepared shampoo in your hands and apply it to the scalp, gently massaging for 3-5 minutes. Since this product is made 100% from natural ingredients, it does not produce as much foam as chemical shampoos, but it provides a thorough cleansing of the scalp.

After massaging, rinse the hair thoroughly with clean water. For best results, it is recommended to use this shampoo twice a week.