Thursday, 31 December 2015

Marvelous Peru...Our first trip to South America - Part 1 (Huaraz and Cusco)

Last post of 2015 and highlight of our year, trip to Peru. Can you believe this year is over.....already??? Hoping next year would be filled with wonderful surprises...here's to 2016 :)

I wanted to post all about our Peru trip as soon as possible but at the same time didn't want to rush into it. I simply wanted to write a post that was short, precise and up to the point but at the same time highlighting our experience and challenges that we faced in a whole new country. Being our very first trip to south america we were nervous and excited all at the same time. We did a lot of research, read a lot of travel blogs and started making notes about all the important stuff. So please bear with me as it is going to be a long post since there are certain things that I just cannot leave out. Alas not a short post that I was hoping for :P.


This post will be divided in two parts, this post (Part 1) will be all about Huaraz and Cusco while the second part will be exclusively dedicated to Machu Picchu in another post :).

Peru is a breathtaking country, blessed with beautiful mountains, natural beauty in every corner and rich with cultural heritage. But what I liked most about Peru was the warm and friendly people that we came across. Almost all the cities in Peru are tourist destinations. So it was difficult for us to narrow down to places that we really wanted to see in our short time there. If you are someone who has ample amount of time or planning a really long vacation, I would say that you could easily spend 3 weeks or up to a month and cover almost all the attractions. However we had only 10 days to spare. 

After a lot of pondering and research we decided to cover Huaraz (3 nights and 4 days), Cusco (2 nights and 3 days) and Machu Picchu (1 night and 2 days). Unfortunately we had to skip some of the must see attractions.

Now before I start writing about our experience and share all the beautiful pics, there are certain things that you should keep in mind before visiting this country. 

High altitude: Peru is situated at a very high altitude. Adjusting to higher altitudes can take some time. I would suggest to take it slow. Plan you trip such that you get accustomed to the higher altitude gradually. Cusco and Puno are the two cities with an altitude which is more than 10,000ft (3300m). Huaraz is also situated at about the same altitude. Machu Picchu is at 8040ft;2450m. There is a possibility of getting altitude sickness if you don't get acclimatized. Hence it becomes imperative that you move gradually towards higher altitude during your trip. People usually spend few days sight seeing at Lima and then take a bus from Lima to Huaraz. Some suggest that taking a bus is a better idea since you will be slowly moving to higher altitudes which is not the case with flights.  Due to time crunch we skipped Lima and instead only stayed there for a night and flew to Huaraz next morning. Some people may get easily acclimatized to the higher altitude while some may not. It took me 2 complete days to adjust to the higher altitude while hubby was fine after one day. So you see it totally depends upon an individual.

Tips to overcome altitude sickness:

1) Moving from lower altitude to higher altitude: Like I mentioned plan your trip such that you start off at lower altitudes and gradually move towards higher altitudes [Cusco/Puno/Huaraz]. I am not sure how well this works but that is what is suggested by some.

2) Drink plenty of water: Very very important. Tried and tested. The thin and dry air at higher altitudes causes extreme dehydration. When we were in Huaraz we drank around 5 to 6 liters of water everyday. But this helped us tremendously. There were times when I felt like I was going to have a headache, drank loads of water and the headache disappeared.

3) Coca Tea: Coca tea is also highly recommended for altitude sickness. Locals swear by it. It tastes somewhat like green tea. Coca tea will be served to you almost every place you go in Peru, it is easily available and cheap.

4) Do not take altitude sickness pills: Yes you read that right. When researching you will find many websites and blogs that may suggest you to take pills. But trust me, it will only make you feel worse. We heard lot of stories and also saw people getting terribly sick after taking these pills. You really don't need them. Give yourself a day or two maybe 3 to acclimatize, but don't take pills it will only make you more sick. Water is what helped me. After spending 4 days at Huaraz, Cusco was so easy and Machhu Picchu was a breeze because I was already acclimatized. But that doesn't mean you should decrease the amount of water you drink in your entire trip.

5) Eat lots of carbs: Yup you read that right. Worried that you might end up gaining few pounds? Don't. It will be the other way round. Even merely sitting on a chair at higher altitudes makes you loose calories :P. Because you will be burning a lot of energy while trying to adjust at higher altitudes. Fuel your body with the right carbs, eat lots of food and have fun :).

Travel smart and travel light. Below I have listed some important things to carry. I have also included things that will be needed if you are planning to go on a hike.
  • Running or trekking shoes and an extra pair of shoe
  • Long sleeve and high collar shirts (higher altitude means you will be more prone to sun burns)
  • Ponchos
  • Fleece/jackets
  • Sunscreen
  • Sun Hats
  • Sun glasses
  • Toilet paper/wet papers
  • Hand sanitizer
  • Torch
  • Toiletries (toothbrush, soap, shampoo, toothpaste) soap and shampoo only if you are planning to stay at Llanganuco Mountain Lodge 
  • Mosquito repellent
  • Compass (if you are planning to hike)
  • Printouts of all the hotel bookings and flight bookings
  • Backpack reservoir/Hydration Pack (very important if you are planning on hiking)
  • Warm socks
  • Camera (DSLR & waterproof)
  • First aid kit
Some other helpful tips:

1) Carry change and enough cash: Carry bills and coins of smaller denominations. Apart from hotels and restaurants in the cities, you will find very few places that accept credit cards. Hence carry enough cash (soles) whenever you are out for sight seeing or shopping at local markets.

2) Be informed: Collect as much information as much as possible. For eg: Taxi fare from point A to point B. When we first arrived at Cusco airport, we ended up paying double the amount on taxi. From there on we made sure that we knew the expected amount of taxi fare. Just ask the person at the hotel reception and they will be more than happy to help you.

2) Learn some basic Spanish: Not mandatory but helpful. Although most of the hotel and restaurant staff speak English, locals rarely do. Find some time to learn the basics before you plan your vacation, it will make your trip more fun and memorable.

3) Do not flush toilet papers. Instead throw it in the dustbin.

4) Carry toilet papers and hand sanitizers: Many local restrooms/washrooms may not have toilet papers so do carry some with you when traveling.

5) Drink only bottled water: Drink water only from bottled water. It is not recommended to drink water directly from the tap unless you are planning to get sick :P. And carry bottled water at all times with you to avoid dehydration.

6) Be aware and be safe: We found Peru rather safe but when you are visiting a new country it is always better to take some precautions. Carry your passport with you at all times, do not flaunt too much cash or wear flashy jewelry or do anything that might catch unwanted attention. 

Now that I have taken care of some of the important pointers lets move on to the fun part.

HUARAZ

Our first stop was Huaraz. This place is a hidden gem of Peru. Surrounded by mountains from all the sides, Huaraz is a dream destination for people seeking solace in the lap of nature. A perfect getaway from the hustle and bustle of the concrete jungles, pollution and the one thing that keeps us away from the outer world "Technology" or should I simply say social media :P.
We were totally off the grid for 4 days. And boyyyyy it was amazing. But make sure to inform you loved ones that you will be unable contact them when visiting this place. 

On our way to the Llanganuco Mountain Lodge



Llanganuco Moutain Lodge:

One look at the photos online and we were in love with this place. We just couldn't give this a skip. Nestled among huge mountains, you will fall in love with this place if you are a true nature lover. We zeroed down this specific lodge since we wanted a place away from Huaraz city and convenient for hiking. Location is a plus as it is near to all the hiking trails. The lodge is beautiful, rooms are neat and clean with a big cozy bed, a fire place and hot water shower in the bath. Two magnificent mountains surround this lodge. On one side, you will see Cordillera Blanca (Blanca is White in Spanish) and on the other side you will see Cordillera Negra (Negra is Black in Spanish). Our hosts Chris and Stephanie were absolutely lovely and took very good care of us (especially when I got altitude sickness) and guided us in all possible ways. Breakfast and lunch were simple but dinners were extravagant and delicious. I would highly recommend this place. Just be aware that you will be off the grid when here, if that is not your cuppa tea you should checkout other accommodations in Huaraz city.

The Llanganuco Moutain Lodge

Made some friends at the lodge :P
Huaraz is a paradise for hikers with many hiking trails. Day 1 was pretty much a rest day and a small walk along small lake situated near the lodge. Day 2 we did the small trail of Llanganuco lake and hubby continued on his way to another hike while I came back to the lodge.

Lake Llanganuco if simply put is just breathtaking. I have never seen such a beautiful place ever (till now). The glistening turquoise blue color of the water and the never ending majestic mountains simply didn't look like they belonged to this world. Ok well... I might be exaggerating a bit :P but trust me I was at complete awe. Mother nature certainly has her way of surprising us. My altitude sickness just disappeared because I was transported to another world altogether. The lake is all glacial water and hence the beautiful color. 

The gorgeous lake Llanganuco 


Simple amazing
Strange and interesting looking tree
It keeps getting better and better


Now how could we miss a boat ride with all this beauty surrounding us. 
Coca Tea 

The next day that is day 3 hubby went on for the very popular hike, Laguna 69 but unfortunately I had to stay back since I was not totally up for hiking due to the altitude sickness. And moreover it was for the best since we still had to see Cusco as well. Anyhow, long story short hubby could not complete the long hike to Laguna 69. He could have but instead he listened to his body and decided to walk back. Well you see its not for everybody but he gave his best shot. No regrets whatsoever. 



Important Note for Hikers: When at higher altitudes do not try to walk at a faster pace or even try to run. Take small steps and take it easy. We heard stories about how a couple ran all the way up to Laguna 69 so that they could finish the long hike at a short time. Later both of them were throwing up the entire night. So don't hesitate to take baby steps while hiking. Let all the people pass you by, but trust me at the end of it you will be glad that you did.



CUSCO

First day at Cusco (Day 4) was again a relaxing day. We arrived at the hotel (Teirra Viva Cusco Saphi) at around noon. This hotel is very conveniently located at a walkable distance from Plaza De Aramas. Beautiful and clean rooms with a very helpful staff. We were welcomed with some Coca tea and the receptionist gave us a map and pointed out some nearby places to hangout and some good places to eat. Breakfast starts very early in the morning at 5am at the hotel and they provide very good wide variety of options. The early morning breakfast is definitely a plus if you have to catch an early morning train or a bus for site seeing as you can grab a bite or pack some too.

The Hotel - Tierra Viva Cusco Saphi

Plaza de Aramas

Plaza de Aramas 
Being a foodie, the first thing the both of us did was look for some delicious food :D. We actually did some research while planning our trip on good restaurants at Cusco. Finally zeroed down on Cicciolina. The food here was so delicious that we came in again after our trip to Machu Picchu. A must visit restaurant indeed.

The awesome food that we had at Cicciolina
There are a lot of places for site seeing in and around Cusco. The popular ones being Centro Historico de Cusco also known as Plaza de Armas, Sacsayhuaman (historical ruins), Inca trail, Sacred Valley, Tambomachay, Qorikancha and many more. The best part is once you reach Cusco you will find many private tours and travels operating at every nook and cranny. We opted for a half day tour the next day since we had Machhu Picchu planned the day after and hence had to skip few of the popular attractions.

Plaza de Aramas


For our half day site seeing we selected the Maras Moray tour. The first stop was a local village where the village folks demonstrated some amazing skills. Things like how they procure wool, how they clean them using all natural and organic soap, how the wool is colored using natural colors etc. It was indeed very informative and entertaining at the same time.





Second stop was Salinas de maras or Salt mines. Situated at an elevation of 3380 in Urumbamba valley outside of Cusco, Peru, is a network of around 300 salt pans/pools which are filled by a hypersaline underground spring water believed to be developed in the pre Inca times. Very unique and one of a kind. It is definitely a sight to behold.


Salinas de Maras

Salinas de Maras
Third and last stop Moray. Moray is the name of the Inca ruins situated west to the village of Maras. The ruins consists of terraced circular depressions. It is believed that these were used by the Inca to study the effects of different climatic conditions on crops. 




Our half day tour ended at around 2:30pm and later that evening we started preparing for our trip to Machu Picchu the next morning. The hotel staff were kind enough to hold our luggage until our return. So that was definitely a plus, no hassle of carrying all the luggage with us. 

Once back from Machu Picchu, we decided to visit the local market and then do some shopping at the Plaza. I personally enjoyed the vibrant and colorful market a lot. Highly recommend it. We both thoroughly enjoyed ourselves and overall we both had a really wonderful experience in Huaraz and Cusco. 








 Hope you enjoyed this post. Check out Marvelous Peru - Part 2 Machu Picchu here. :) 

Thank you so much for stopping by and thanks a ton to all my followers for all the lovely comments and encouragement. 

HAPPY NEW YEAR 2016 EVERYONE. STAY HAPPY AND STAY BLESSED.

Thursday, 24 December 2015

Christmas Cake (Last minute, No soaking and Non Alcoholic)

This is the first time ever that I tried my hands on a Christmas Cake/Fruit Cake/Plum Cake whatever you want to call it. I read a lot of recipes on several blogs all of which required soaking the dry fruits in rum for weeks and then feeding the cake till christmas. A lengthy procedure but that is how a delicious traditional christmas cake is made. However I was looking for a simple recipe that didn't involve all the above mentioned steps. That is when I stumbled upon Nigella Lawson's Christmas Cake aka Chocolate Fruit Cake (a last minute christmas cake recipe). People raved about this recipe and said this was one of the best last minute christmas cake recipes ever. BEST CHRISTMAS CAKE INDEED!!!. This recipe is undoubtedly one of the best ones and definitely a keeper. I was so excited that I didn't even have the patience to click a picture of the entire cake and dived right in as soon as it was cool :P. 

I have been craving to have a really good Christmas cake or plum cake as we call it in India for a really long time now. We always had bakery or store bought plum cake at home in India during christmas. Since the past 3 years after moving to US I really miss my family, friends and all the festivities that surrounds us during this time of the year. But it was the thought of making a Christmas cake at home that cheered me up instantly. And I am so glad that I made this yesterday night. This cake turned out to be delicious, moist and everything that a christmas fruit cake should be. People who tried out the original recipe mentioned that this was a very forgiving cake and so I went ahead and made few changes of my own. For starters my version is a non alcoholic one. The original recipe calls for Tia Maria or any coffee liqueur. I reduced the amount of prunes, raisins, currants and orange juice. Although this cake is named as Chocolate Fruit Cake on Nigella's website it only has a very subtle but perfect hint of chocolate. And the color of the cake is PERFECT. 




Makes around 12 - 15 big slices
Recipe: Adapted from Nigella Lawson's Chocolate Fruit Cake

Ingredients:
2 cups of chopped prunes
1 cup raisins
1 cup currants
Juice and zest of 1 & 1/2 orange
1 & 1/2 stick of unsalted butter (softened)
1 cup of muscovado sugar
2/3 cup of honey
1/2 cup of coffee concentrate (brewed coffee regular strength) or you can also use orange juice but i think it will only make the cake more orangey - the original recipe calls for Tia Maria or any other coffee liqueur.
1 tsp of mixed spice
1/4 cup of unsweetened cocoa
3 large eggs (beaten)
1 cup of all purpose flour
3/4 cup of almond meal
1/2 tsp of baking soda
1/2 tsp of baking powder



Method:

1) First up butter and then line the bottom and sides of a 8 inch wide and 3 1/2 inch deep loose bottomed cake tin with double layer of parchment paper. I used a regular 8"x8" baking pan since I didn't have a loose bottomed cake tin. The sides of the cake tin should be lined in a such a way that the parchment paper should come up higher than the sides of the tin (lining that is twice as deep as the tin). The butter will help the parchment paper stick and stand up. 

2) In a large wide saucepan, add the chopped prunes, currants, raisins, butter, muscovado sugar, coffee, honey, mixed spice, unsweetened cocoa, orange juice and zest and bring this mixture to a gentle boil, stirring very gently as the butter melts. Simmer the mixture for around 10 minutes and then take it off the heat. Let it stand for 30 minutes to cool. 

3) While the mixture is cools off preheat the oven to 300F (150C).

3) After 30 minutes the mixture will be cool enough, if not let it stand for few more minutes. Now add the beaten eggs, all purpose flour, almond meal, baking powder and baking soda and stir it with a spatula and combine everything very well. 

4) Pour the cake mixture into the prepared tin. Place it in the oven for 1 1/2 to 2 hours. When the cake is done the top will be firm, a bit sticky and shiny to look. When toothpick inserted in the middle of the cake it will still be little gooey. My cake was done in 1 1/2 hrs. 



5) Remove the cake from the oven and place it on a cooling rack and let it cool completely. This might take a while. When cool enough unmould the cake from the tin and serve or if not serving immediately wrap it a parchment paper and then into a foil.  


MERRY CHRISTMAS AND HAPPY HOLIDAYS EVERYONE!!! :D


Wednesday, 25 November 2015

Long Beans Stir Fry / Long Beans Thoran (Payaru Thoran)

Long beans stir fry/ Long Beans thoran or Payaru Thoran (as called in Malayalam) is usually served as a side dish during sadyas (wherein wide variety of vegetarian dishes are served on a banana leaf during the festival of onam, on weddings and on special occasions in the state of Kerala) along with steamed rice and curry. 

I like this dish purely for its simplicity and how easy and quick it is to make. Thoran is a dish made regularly in my home here in US as well as back in India. Usually it is served along with rice but at home we happily eat it as a side dish with chapati or roti. You can also make thoran using french beans or even collard greens. Whenever I buy collard greens I use this recipe. Just replace the long beans with cleaned and chopped collard greens. It is a welcome change when you want something that does not usually involve the everyday spices that we use to make curries or sabjis.  

Long beans or Yard long beans are very healthy and low in calories. They are rich in dietary fibre, Vitamin C, Vitamin A and folates. Hence long beans are very good to be included in your diet. This recipe as always was passed on to me by my dear mom. So here is the very simple yet yummy recipe of long beans thoran.


Ingredients:

2 cups yard long beans chopped 
1 onion - medium sized chopped 
3 - 4 curry leaves
1/2 cup of freshly grated coconut
1 - 2 small green chilies
1/2 tsp of cumin seeds
1/4 tsp turmeric powder
1 - 2 small garlic cloves
1/2 tsp of mustard seeds 
2 tbsp of oil 

Method:

1) In a mixer grinder/blender put together coconut, garlic, cumin, green chilies and turmeric. Give it a few pulses until everything is nicely combined with the coconut. Set this aside.

2) In a non stick pan heat up oil. Once hot add the mustard seeds and let it splutter. Add the onions and the curry leaves. Let the onions cook till translucent. 

3) Now add the coconut mixture and saute for half a minute till raw smell of garlic goes away. Now add the chopped long beans and salt to taste. Mix everything nicely. 

4) Sprinkle a little water so that the coconut doesn't stick to the bottom of the pan. Close the pan with a lid. Do mix in between.  And finally let it cook for 10 - 12 mins until done. 

Serve hot alongside your favorite curry and steaming hot rice. Also goes quite well with chapatis and rotis. 






Thursday, 19 November 2015

Pearl Onion Curry/Sambar Onion Curry Kerala Style (Ulli Theeyal)

Why not try something different as a side dish for your rice or roti today? 
Ulli Theeyal or Sambar onion curry is a simple and delicious coconut based curry dish from my native Kerala. This dish as the name suggests uses lots of pearl onions/sambar onions. And I promise the only difficult part of this recipe is peeling off the skin of all the tiny onions :P. Apart from onions other veggies like eggplant/brinjal and okra/bhindi are also used to make theeyal. The recipe was passed on to me by my mother and this was something I used to have a lot at home. I hope you will like and enjoy making this recipe.





This recipe serves 2 

Ingredients:
1 cup (heap full) thinly sliced pearl onions/sambar onions
1/2 cup of fresh grated coconut
1/4 tsp of turmeric powder
1 tsp of chili powder
1 1/2 tsp of coriander powder 
6 - 7 methi seeds or fenugreek seeds
About 1 tbsp of tamarind (soaked in 2 - 3 tbsp of water)
Water as needed 
Salt to taste

For tempering
2 tbsp of oil 
1/2 tsp of mustard seeds
4 -5 curry leaves

Method:

1) Heat a kadai or a non stick pan. First roast the coconut and methi/fenugreek seeds in low to medium flame. Roast until the coconut turns golden brown in color. 

2) Now add all the spices turmeric pwd, chili pwd and coriander pwd. Roast all the spices with the coconut for a min. Switch off the flame and remove the pan from the gas. Let it cool for few mins.

3) Transfer this mixture in a mixer grinder/blender. Add little water around 1/3 cup. Grind the mixture till it forms a thick smooth paste. Keep this aside. 

4) In the same pan add oil. When the oil is hot enough add the mustard seeds. Let them splutter. Now add the curry leaves and chopped onions. Cook the onions till they are soft and translucent. 

5) Squeeze the soaked tamarind (in the same water in which it was soaked) with your hands to form a pulp. Keep this aside.

5) Now add the coconut paste, the tamarind pulp, salt and 1/4 cup of water into the pan. Cover an cook for 5 to 10 mins. (I like the consistency of the curry a bit thick. You can make it thin by adding more water. Keep it thin if you are going to serve it with rice).

And thats it delicious Ulli theeyal/Sambar onion curry is ready to be served. Best served with rice or like me you can even try it with rotis/chapatis. :)


Until next time. Happy Cooking. :D



Monday, 2 November 2015

Mushroom Mutter Sabji

Unlike my hubby, I like mushrooms in our indian style curries and sabjis. Many of my relatives and friends hate mushroom. I, on the other hand cannot think of any vegetable that i hate. Whenever we go grocery shopping my list includes a box of fresh cute little button mushrooms. I love incorporating them in my weekly meals in some or the other way and make my hubby eat them as well :P. Amongst the various dishes that i have tried, one of my favorite is tossing them with veggies for making stuffed omelette. Some facts, mushrooms are low calorie food and are excellent source of B vitamins and essential minerals.

Today i will be sharing an easy peasy (literally since peas are involved :P) everyday Indian side dish recipe of mushroom. 



Serves 2

Ingredients:

1 cup cleaned and chopped button mushrooms
1 cup fresh or frozen green peas (i used frozen)
1 onion chopped
1 tbsp of ginger-garlic paste
2 tbsp of oil
1/2 inch of cinnamon stick
1 clove
1/4th tsp of turmeric powder
1/2 tsp of cumin powder
1 to 1 1/2 tsp of coriander powder
1 tsp (or less) chili powder
1/2 tsp of garam masala
1/ tsp of crushed kasuri methi (optional)
3 tbsp of beaten yogurt/curd at room temperature (you can also use tomatoes in place of yogurt)
Water as needed

Method:

1) Heat oil in a pan. Add the cinnamon and clove and saute. The addition of these two gives a very subtle sweet taste and nice aroma. 

2) Now add the chopped onions and keep on stirring until it turns translucent and is almost on verge of turning golden brown. Add the ginger garlic paste and mix. Cook for few seconds until the raw aroma of ginger and garlic goes away. 

3) Add all the spice powders except garam masala. Saute for about 2 - 3 mins. Now reduce the flame and add the yogurt. If you are using tomatoes add them at this stage. Cook for few mins. 

4) I like the consistency of the curry to be more on the dry side to have with chapatis. You can add more water if you want more gravy. Now add the peas and mushrooms and mix everything well. Add salt to taste. Cover and cook for about 5 mins. Since i used frozen peas they take very less time to cook. If you are using fresh peas cook them in boiling water for few mins until half done and add it to the gravy or the other option is to add the peas first to the gravy let them cook and when half done add the mushrooms. If you want the gravy to be rich and thick you can also add paste of cashew nuts. 

5) Finally add the garam masala and kasuri methi and mix. Let it cook for a min. Addition of kasuri methi is optional. Garnish with cilantro/coriander leaves if desired.

Everyday mushroom mutter sabji is ready. Serve hot with phulkas/rotis or chapatis. 




Saturday, 31 October 2015

All natural homemade gram flour face pack

There was a time when i would try all possible creams, lotions and face packs available in the market to get that flawless looking skin. I also tried various night creams. Nothing seemed to work for me. And buying something expensive was out of the question. Why waste money when you don't see results, right? 
That is when i decided, enough is enough. Rather than looking for shiny little glossy bottles on the supermarket shelves (which is probably loaded with god knows what chemicals), why not just show your skin some love and go all natural? 

And so i decided not to run around anymore in supermarkets looking for the perfect face pack or cream, instead i just turned to my trusty kitchen cabinets :P. Now I have started using only homemade scrubs and face packs for my skin. Its natural, its safe and with some patience and religious use you will indeed see the results. I have been blessed with a pimple free face. The only problem I have is pigmentation and uneven tan (specifically on the forehead area). Even standing in the sun for 5 mins will leave my face heavily pigmented with uneven dark patches all over. 

So today I will be sharing my favorite go to face pack which helps in reducing pigmentation and also makes the skin look healthier. I am not in any way claiming that by using this face pack you will get a fair skin tone. Nope. I am totally happy with my skin tone (which is brown). Its the uneven pigmentation that makes it look all dull and unhealthy. 


You will need:
2 tbsp of gramflour/garbanzo bean flour
1 tbsp of yogurt
1/4 tsp of ambe halad powder/mango ginger/Turmeric powder
Water as needed

Method:

1) Mix all the ingredients with help of water. Add little water at a time to make a paste. 




2) With a brush or your fingers apply this paste on to your face (except the eye area) and neck. Any leftovers can be applied even on legs and arms.

3) Leave in on for 15 - 20 mins or until its all dry and starts feeling a little tight. 

4) To wash off, first wet your face and neck with lukewarm water. Massage your face in circular motion. Repeat until it all the pack comes off. 

5) Pat dry with a dry towel. 

Benefits:

Ambe Halad Powder/ Turmeric powder: Turmeric is known for its antiseptic and antibacterial properties. Turmeric is a spice widely used in Indian cuisines (gives a distinctive yellow color to the food and curries) and has been used as beauty product since ages. It helps fight signs of aging, wrinkles, pigmentation, pimples, blemishes and is also known to treat various other skin conditions.  

Gram flour/ Garbanzo bean flour: Gram flour is known to reduce pigmentation and tan. It is a really good cleanser and cleans clogged pores. It is also good for reducing oiliness of the skin. Good for reducing pimples and blemishes as well. 

Yogurt: Yogurt acts as a good moisturizer. It also helps in reducing pigmentation and skin discoloration. 

Apply this pack once or twice every week for a healthy looking skin.

I hope you all liked my first beauty related post. Looking forward to sharing more of my homemade skin care routine. 






 photo copyright.jpg
blogger template by envye