Beeswax Cream for silky hands & aND feet

Beeswax when used with coconut oil in right quantity is an excellent source of nourishment for dried flaky and ageing  skin. My family has been using home made  cream for the past couple of years. Beeswax is good for the sensitive skin as it forms a shield or a protective layer while moisturising it  and prevents the skin from environmental damage.It does not clog the pores but enhances the texture of the skin making it smooth and silky.

I had a block of pure Australian Beeswax lying in my medicine cabinet and so decided to make some cream .

I always feel sharing is caring and so today I decided to share the recipe of the home made cream. Please do try it. It also heals the cracks one tends to get on the heels during the harsh winters.


Things needed:

A Saucepan

A ladle

A Bowl

2 to 3 small glass bottles to store the cream.


Coconut Oil – 3/4 cup

Jojoba oil – 1 table spoon

Essential oil – 3 to 4 drops of Pink Orchid


In a saucepan boil some water and then use snug fit bowl which serves as a double boiler.

Put 1 cup of grated Beeswax shavings inside the bowl and keep stirring with a wooden ladle until it melts.

Put off the flame.

Now add 3/4 cup of coconut oil and mix it lightly.

Next add a table spoon of Jojoba oil and mix well.

You may add few drops of any essential oil of your choice for the fragrance, I have used Pink Orchid for its lingering aroma.

Once the mixture comes to room temperature transfer them to clean glass bottles or jars which  have wide mouth.

Allow to set and then close the jars with the lids and use it in your daily regime and see the skin getting a smooth and silky feel.

Pear & Oatmeal Crumble

Tried this old fashioned Pear and oats crumble’s a very simple dish tasty and an easy recipe to try out in ones kitchen. Left the kitchen smelling with aroma of the spices and the lemony flavoured pear.

Ingredients for the base

Ripe and firm Pear – 1 big one chopped or sliced.

Brown sugar – 1 Table spoon

Cornstarch – 1 table spoon

Lemon – 1 juiced

Nutmeg powder 2-3 pinches

Ginger powder – 2 pinches è


Preheat oven for 10 minutes on 180 degrees.

In the meantime take a bowl and put the pear bits followed by the cornstarch,brown sugar,nutmeg powder and ginger powder.

Finally add the juiced lime or lemon juice and mix well.

Pour it over a greased baking tray and keep it aside.

For the top layer


Rolled Oats – 1/2 cup

Flour – 1/4 cup

Butter – 2 table spoons (thawed)

Brown sugar – 2.5 table spoons

Almonds – 1 table spoon cut into bite sized bits.

Walnut – 1 table spoon.


In a bowl add the thawed butter followed by sugar, flour and rolled oats. Mix lightly with your fingers.

Then add the chopped almonds and walnut

Add a few pinches of nutmeg powder and also ginger powder

And mix well till the butter mixes well into the mixture.

Now transfer this slowly over the pear mixture and press lightly with the spatula.

Bake on 180 degrees Celsius for about 25 minute.

Best enjoyed with chocolate sauce or caramelise pear on the sides.

Vanilla ice cream too goes well with pear crumble.

Masoor sprouts with tender Fenugreek shoots.

(No onion Garlic recipe)

This is an amazing combination which is not only nutritious and healthy dish but yummy too.

Whole masoor takes a while to cook on open pan but sprouted ones takes less time say about 10 to 15 minutes on medium flame.

It’s rich is fibre and has amazing health benefits like blood sugar control and lowers cholesterol.

Fenugreek sprouts enhances the dish with its unique flavour and also has many health benefits.


Whole Masoor – 1/2 cup( soaked overnight and and then allowed to germinate into sprouts)

Fenugreek/Methi sprouts – a handful (should be atleast 2 inches and tender.)

Fenugreek seeds – 1/2 spoon roasted.

Green chilli-1 finely sliced

Jaggery – 1 spoon.

Tomato – 1 sliced finely.

Coriander and cumin powder – 1 table spoon.

Red chilli powder – 1 spoon.

Amchur powder – 1 spoon.

Turmeric – 1/4 spoon

Saunf /fennel seeds powder – 1/2 spoon

Oil – 2 tablespoons

Salt as per taste.

Kasturi methi – 1 spoon.

Coriander leaves for garnishing.


Heat a pan and add in the sliced green chillies and fenugreek seeds and then the sliced tomatoes and sauté for about 2 to 3 minutes.

Add in the washed and strained masoor sprouts and toss in gently and cook on medium heat on a closed lid for about 8 to 10 minutes until it’s cooked.

Now add the chilli powder, coriander cumin powder, turmeric powder , amchur powder, saunf powder and salt as per taste.

Sauté for another 2 minutes and then add the methi sprouts and jaggery and put off the flame.

Mix well and garnish with kasturi methi and finely chopped coriander leaves.

Sweet Potatoes & Rice Cutlets

When rice is overcooked and one cannot do anything about it as its so mushy, then you think out of the box for ideas to use the rice with another ingredient which compliments  it and add some spice and flavours to get a new dish.This is when I tried this new innovative Sweet Potatoes and Rice Patties.It was delicious and crisp too as I baked them instead of the normal deep frying method….



Cooked Rice – 1 cup

Sweet Potato – 1 Medium sized cooked

Onions – 1 big one finely chopped

Lemon juice – 1 spoon

Chilli Powder -1 spoon

Turmeric powder – 1/4 spoon

Green Chilli – 1 finely sliced

Garlic cloves – 5 to 6 finely sliced

Ginger – 1\2 inch piece smashed.

Bread crumbs – 1/2 cup  + 2 Tablespoons

Oil – 2 Tablespoons

Coriander leaves – One handful finely chopped

Salt as per taste


Mash the cooked sweet potatoes and mix the rice and salt and keep it aside.

Now take a pan and heat the oil and add in the green chilli, sliced garlic cloves, chopped onion and the smashed ginger.

Saute for about until the onions turn pink and you get an aroma. Now add in the  chilli powder,turmeric powder, lemon juice, two tablespoons of bread crumbs and mix well sauteeing for another five minutes.

add in the chopped coriander leaves and mix well.

Now slowly using your fingers and palms make small balls and flatten them slightly and then roll them on a plate in which the bread crumbs are kept.

Follor the same procedure with the rest of the balls.

Now grease  a microwable plate and keep the patties on them and bake them for about 15 to 20 minutes at 180 degrees.

Allow it to cool and enjoy it with some chilli sauce or chutney of your choice.



Sautéed Okra /Lady finger

Okra or Lady finger is a versatile vegetable which is loved by most of us. If Cooked in the right manner, tastes finger licking good.It has a lot of health benefits too like good skin, improves memory,relieves constipation and also good to regulate the blood sugar levels.


Okra/ Lady finger – 15 to 20 pieces

Onions – 2

Garlic cloves – 6

Green chillies – 2 sliced finely

Fresh coriander leaves for garnishing – A handful.

Oil – 3 table spoons

Salt as per taste.

For the masala:

Red chilli powder – 1/2 spoon.

Turmeric – 1/4 spoon

Lemon juice – 1 table spoon.

Cumin Powder – 1 spoon

Mixed spice powder or Garam masala – 2 to 3 pinches.

Mix and keep aside.


Heat a pan and add in finely sliced onions and keep sautéing until it turns pink.

Add salt , green chillies and lemon juice to the thinly sliced okra and mix well and keep aside.

Once the onions Turns pink add sliced garlic. You may even randomly smash the garlic cloves and add them.

Now add the green chillies, salt,lemon juice and sliced okra which had been mixed and kept aside.( This removes the sticky mucus like liquid formed while cooking the okra )

Now add the masala which was kept aside.

Cook on open low flame for about 8 to ten minutes and the dish is ready.

Garnish with fresh chopped coriander leaves.

Goes well with roti.


To retain the green colour of the okra immerse them in cold water to which a little ie around quarter spoon of baking soda is added.

Strain them after 10 minutes and wipe them dry before you slice them for cooking.

Refreshing Cucumber salad with onions and Beetroot

Salads are refreshing and add colour and zest to the meals.They complete the meal and is also nutritous and natural source of fibre which is essential for a healthy living.



Cucumber – 1 (sliced thinly)

Beetroot – 1 halved and sliced thinly

Onion – 1 halved and sliced thinly

Chat masala – 1\2 spoon

Lemon Juice -1\2  lemon

Black salt – As per taste


In  a plate arrange the cucumber, beetroot and onion slices and sprinkle the black salt, lemon juice and finally the chat masala.

Garnish with chopped coriander leaves and enjoy the cool salad as a side with meals.Cooling and refreshing.