Garnishing tips

For Garnishing food one should use one's imagination and ingenuity. A bland dish is made more distinctive and appetising with a touch of artistic decoration. Food and drinks will have more visual

Home Freezing Of Foods

Housewives find it convenient to buy food stuffs in seasons when they are in abundance, and freeze them for several months for use after the season is out. One an also do bulk cooking and store it for later use.

Meat, fish , poultry, fruits, vegetables and cooked foods can be frozen for months if carefully packed. These should be washed and wiped and packed in polythene containers. Fruits may be frozen as a dry pack mixed with sugar or as wet pack, i.e. in syrup. In either case, they should be sealed properly. Vegetables should be blanched before freezing. Meat should be cut in convenient pieces, fat and bones removed. In case of fish, scale and gut them. Remove head and tails of big fish. If desired they may be filleted. Wrap them up individually.

Eggs cannot be frozen whole because the shells crack. It is advisable to separate them into white and yokes and freeze separately.

Cooked foods should be well cooled down and frozen immediately. Do not over cook nor add too much seasonings as this can be done while reheating for serving. Aluminum foils or foil containers are ideal for freezing. Foods once thawed should never be re-frozen.

Gourmet's Tips

Cooking At Pressure / Pressure Cooking.

The idea of cooking at pressure is to save time and fuel. Normal cooking keeps the housewife tied down to the kitchen. In pressure cooking there is also the additional advantage of saving food value and flavour; since the cooker is tightly closed throughout the cooking process, Certain foods which takes a long time to cook in normal conditions, like tough meat, etc. become soft quickly by pressure cooking.

To test if your cooker is in order, boil two or three cups of water in it
and let it come to pressure.If it takes about 5 minutes to produce the hissing sound,
on strong heat,the gasket and safety valve are in good condition.

The gasket and fuse should occasionally be smeared with oil to keep it soft.Stretch the gasket a little before you put it on to the lid, so that it will
fit well and will not permit steam to escape.The gasket has to be cleaned with a wet cloth to remove any food particles that stuck to it.Do not keep tight fitting lids
on vessels kept inside the cooker.Cleaning of the lid should be done carefully to
avoid extra stretching of the gasket.

Rough handling will cause dents in the rim and thus spoil the cooker.While cleaning the lid take care that the vent is open and not clogged with food particles.

Important Safeguards for Pressure Cooking

You Can get total satisfaction from your Pressure Cooker if you follow the simple instructions given below...

1. Read all instructions. In Particular, remember to follow the safety precautions and please do not tamper with the safety devices.

2. Do not place a do dry / empty cooker on a heat sources.

3. Do not fill cooker over 2/3 full. For rice and dried vegetables, which expand during cooking, do not fill cooker over 1/2 full.

4. Please avoid dried cooking of foods that tend to foam, froth or sputter. They may block the vent tube.

5. Always check vent tube before use. Hold lid up to light and look through vent tube to be certain it is open...

6. For proper closure, lid handle must be directly above body handle.

7. Do not open cooker until pressure has been reduced to zero and weight valve has been removed.

8. when there is still pressure in the cooker, do not remove the weight valve. Only if no stream escapes when the weight valve is tilted, weight valve is to be removed and lid is opened. The lid should not be forced off. Cool the cooker further if necessary.

9. CAUTION : For safe Pressure cooking, replace the metallic safety valve every time you replace a worn out gasket. In case, replace the metallic safety valve every year, otherwise it may not function at the time of need and cause damage,

10. Do not use cooker for other than intended use.

Health Benefits

Cardamom - Health Benefits.

Cardamom, commonly known as Elaichi is a spice variety native to India. However, countries like Nepal , Srilanka, Guatemala, Mexico also cultivate Cardamom to a greater extent. It is a perennial plant with a thick rootstock. It grows to a height of 6-12 feet. It is the dried unripened fruit of the plant. The pod contains tiny brown aromatic seeds which are slightly pungent to taste. The Indian cardamom is said to be of superior quality than the others. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. It is often referred as the ‘Grains of Paradise’.
Cardamom is usually used to flavor a variety of dishes. The spice is also very popular in the Scandinavian countries. cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberclosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.

Onion Health Benefits.

Onion is an integral part of every kitchen. It adds flavour to the dish it is added to. Onions and other members of the Allium family are said to have some impact on blood pressure and cholesterol. There are many different varieties of onion, red, yellow, white, and green. Onions are a rich source of flavonoids. Onion also protects against stomach and other cancers, as well as protecting against certain infections.

Spinach - Rich source of Iron.

Spinach is an excellent source of Iron and magnesium. Spinach is easy to cook and also can be prepared in many ways. The leaves are crispy and green in colour. It has a slight salty flavour. It is good for lactating women. Spinach is available all around the year fresh in the markets. Spinach should be made an integral part of our daily diet.

Health Benefits of Onion.

Onions belong to the lily family, the same family as garlic, leeks,
chives, scallions and shallots. In the ancient times the Greeks and
Romans used onions for their medicinal value. They used Onions to
treat headaches, snakebites, hair loss, infertility etc., Onion is
being used for centuries not just to add flavor to foods but also for
its therapeutic properties. Egyptians worshipped onions. The onions
formed an integral part of all their burials as they thought the
strong aroma of the onions would bring breath back to the dead.


The onion is a biennial plant, producing a bulb in the first season
and seeds in the second. Onions are grown from seeds and sets. Onion
sets produce a less durable bulb than onions grown directly from seed.
Anyone of the planting method may be used to produce spring onions or
green onions, which are onions harvested while immature. Seeds are
sown directly into the garden, covered with one-fourth inch of soil
and should sprout within 7- 10 days. The leaves of the plant are long
cylindrical and have a smooth surface.

Onions possess antibacterial and anti fungal properties. Onions are
said to the lower the glucose levels in the blood stream. Onions are
a very good source of chromium. chromium deficiency arises due to the
consumption of refined sugars and white flour products and lack of
exercise. One cup of raw onion contains over 20% of the Daily Value
for this important trace mineral. The regular consumption of onions
has resulted lower high cholesterol levels. Onions are used to heal
blisters and boils. Onion helps lower risk of heart attack or stroke.
Onions are a rich source of flavonoids, substances known to provide
protection against cardiovascular disease. Onions helps destroy worms
and other parasites in the stomach.


Onion has been used as an ingredient in various dishes for thousands
of years by many cultures around the world. The onion production is
steadily increasing, onion is now the second largely grown crop after
tomatoes. Onions can be eaten raw, cooked, fried, dried or roasted.

Diet control and weight loss

Burn calories at a higher rate. Control your diet and maintain and reduce your waistline.

Weight loss can be achieved in many ways. You can achieve weight loss by diet control, exercising, yoga, medicines, etc.

The best way is to follow a combination of all these to ensure that your daily routing life is not affected in any way.

The thumb rule is very simple "be happy". Always try to come out of stress and other worries. Feel free and flying. Most of us feel very heavy and tired only because of our mind. Mind is the cause of all diseases. Your confidence is what will talk about your fitness.

Know all, follow what your want. You are the best judge for yor life.+


Diet Control and Weight loss : Food intake plays a very vital role while trying to reduce or control weight. You have to know what to eat? how to eat? and when to eat?

Healthy Habits: Healthy habits that can be followed in daily routine life. These habits will improve blood circulation in the body and also increases the energy levels.

Workplace Workouts: Keep yourself fresh and energetic during work hours. These simple and easy methods can be followed for complete relaxation of the entire body.

Tips and Technics to Treat your eyes: Most computer users suffer from the problem of tired eyes, dark circles and headaches. Follow these ten tips to avoid them.

No to fat! Watch your waistline from expanding.

1. Take control of what you eat. Weight watchers should have complete control over what they eat. One should never have the habit of eating everything laid in front of them. Eat as much as required. In simple, do not over-eat.

2. More of fruits, vegetables and whole grains are important for daily healthy life. Increase the intake of unprocessed foods like fruits, vegetables and whole grains. These types of foods can be consumed in plenty without gaining weight. Meat can be included in ones diet, care should be taken that its lean meat and not the deep fried ones.

3. Eat more fiber. Fiber rich diet should be made an integral part of one's meal. This not only aids in increasing the metabolism but makes us feel full sooner and stays longer in the stomach ensuring decrease in appetite. Refined grains like white rice and those used to make white bread and sugary breakfast cereals have had most of their fiber and nutrients striped away.

They turn into blood sugar (glucose) so fast that, like sugar itself, they can cause a spike in our insulin level. This tells our body that plenty of energy is readily available and that it should stop burning fat and start storing it.

4. Cutting down on sugar is essential as the insulin spike caused by eating foods like white rice is even more dramatic when eating sugar itself. One has to be cautious on sugar in coffee and soda pop. It can add up quickly, and these drinks aren't filling.

5. Too little of a good thing. Fat should not be totally eliminated from our diet for its required to maintain a healthy body. One should learn to differentiate between beneficial and hazardous saturated fats.

6. Eat frequently, but always eat slowly. Never skip a meal, and eat healthy snacks between meals. Eating frequently prevents hunger pangs, provides consistent energy, and maintains metabolism efficiency. Human bodies are designed with survival mechanism which results in slowing down the metabolic activity when one tends to go on a crash diet or skips a meal to conserve energy. Eating slowly gives our body time to tell us they are full before we eat more than we need.

7. Consume lots of warm water. Consumption of lots of warm water not only burns the calories but also increases the metabolic activity.

8. Avoid fried foods. Fried foods, especially deep-fried, although they are tasty to eat contain a great amount of fat. While chicken and fish are usually leaner than beef, they can contain more fat than beef when they are fried.

9. Cut down on fat when you treat yourself to a Pizza avoid the luxury of the extra layer of cheese or mayonnaise. Eliminate the cream from your salads.

10. Exercise regularly. Exercise not only helps to burn calories, but your body will continue to burn calories at a higher rate even after you stop exercising. If walking is all you can do, then walk because it's been proven to be great for you. But don't sit too long. The human body is good at adapting. If you dig ditches without gloves, you will develop calluses to protect your hands. If you sit too long, you will develop extra padding to keep you comfortable!

11. Increase your protein intake. Without protein your body cannot build new muscle. Protein also helps to increase your metabolism - which burns calories.

How to get a Good Night Sleep

Are you getting enough sleep? If not, you are not alone. A recent study has found that one in every two Indians (46 per cent) sleeps less than six hours. A busy work schedule, a hectic social life, household chores and children’s worries leave little time for sleep. Modern life builds up so much stress and anxiety that when we do get to bed, most of us find it difficult to sleep well.

Adults need at least seven to eight hours of sleep every night, to perform optimally. Children need even more sleep. Less sleep causes morning headaches and daytime fatigue, leading to poor concentration and performance.


Insomnia includes the inability to sleep, frequent awakenings during the night and not being able to go back to sleep, or waking up too early. Women are more likely to suffer from chronic insomnia – the ratio is about two women to one man. Working women, in particular, build up a large sleep debt over the years.

To a large extent, we can control the quantity and quality of our sleep. The key to a restful night’s sleep is to calm down your brain rather than rev it up.

What you eat affects how you sleep. Some food slows down nerve traffic and calms the brain and contributes towards a restful sleep; such food are called sleepers. Other perk up the brain and keep you awake; such food are called wakers.

Sleepers contain tryptophan, an amino acid that makes up protein, which produces the sleep – inducing substances, serotonin and melatonin. Food that contains tryptophan or make more tryptophan available to the brain make us sleepy.

Ideal sleepers are food which contains moderate amounts of carbohydrate stimulates the release of insulin which clears amino acids that compete with tryptophan making it more available to the brain. At the same time, protein contributes tryptophan directly to the brain.

Great snooze food includes; dairy products (paneer, cheese, milk and curd), meat, poultry or seafood, whole grains vegetables and pulses (including soyabeans).

Indian dinners usually have a fair share of these types of food. However, our traditional cooking practices include a lot of fat and spices, both of which in terferes with sleep.

Calcium helps the brain use tryptophan; this explains the soporific effect of a glass of milk at bedtime. Foods containing caffeine such as tea,coffee, colas and chocolates are wakers. a high-protein meal without carbohydrates contains the amino acid, tyrosine, which perks up the brain.

An all carbohydrate snack, especially one high in sugar, is less likely to help you sleep. It will raise blood sugar and inhibit sleep. Later, when blood sugar drops too low, you might wake up and not be able to fall back asleep. Also, you will miss out on the sleep-inducing effects of tryptophan.

How to prepare baby food safely

Once your baby starts solid food, you will need to think carefully about hygiene. Babies' immune systems are less developed than adults' and their tummies are particularly susceptible to bugs and infections. These tips will help.

• Wash your hands well before you start to prepare any meals for your baby. Make sure that your nails are well trimmed and clean. Also make sure other members of the family and the maid wash their hands after using the toilet, gardening or cleaning the house.

• Use filtered or boiled water for cooking and cleaning the baby’s utensils. Remember that in our country, unclean drinking water is the cause for most illnesses.

• Always keep your baby’s utensils separate and rinse it thoroughly with filtered/boiled water before serving any meals.

• Wash the chopping board thoroughly with hot water and soap, prior to using it for cooking your baby's meals.

• If you have been handling raw meat/fish or leafy vegetables, thoroughly wash the knives, spoons, and the chopping board to avoid cross contamination.

• The Ministry of Health recommends starting solid foods at around six months. If you do choose to wean before then, sterilise feeding spoons and utensils until your baby is six months old and after that wash your baby's bowls and feeding equipment in very hot water. Use a clean tea towel to dry them.

• While buying feeding utensils for your baby, ensure that you do not buy the cheap, though attractive feeding bowls. The plastic may not be food grade or worse, the dyes/colours used may be potentially toxic. Always ensure that the baby's feeding utensils made of food grade materials.

• Baby food prepared in advance should be cooled quickly then stored in the fridge. Freeze anything that won't be used within 24 hours. However always remember that frequent power cuts increase the chances of contamination of the food stored in the freezer or fridge. It is safer to avoid feeding refrigerated foods -- especially in the hot summer months.

• Try not to feed your baby any leftovers. If your baby leaves any food in his bowl after a meal, always throw it away. Food that has been in contact with saliva (from your baby's mouth or a feeding spoon) will contain bacteria that will multiply if kept.

• It is better to serve small quantities in a separate bowl in case you plan to use the food over two meals. Store the unused food immediately and use it at the earliest. Never leave unused baby food out at room temperature and then later reheat it to feed your baby.

• When reheating baby food, make sure it is piping hot throughout (you should be able to see steam coming out) and then let it cool down before you give it to your baby. Test a tiny bit of food on the inside of your wrist to see if it is a comfortable temperature.

• Don't reheat baby food more than once. Repeated reheating kills the nutrients in the food, in some cases constant heating and cooling results in quicker contamination and spoiling of food.

• You can use a microwave to reheat baby food, but be careful. Stir the food well to avoid hotspots and let it cool down to a safe temperature before giving it to your baby. If you are heating liquids, be very careful before serving your baby, often the container may be cold but the liquid in it may be very hot and can scald your baby’s mouth.

• Check the manufacturing, best before, use by, and expiry dates on packaged/ convenience foods that you give to your baby. If you are using prepared baby foods and you have any uneaten baby food in a jar (that hasn't been heated up or been in contact with your baby's mouth) you can keep it in the fridge for 24 hours after it's been opened. Throw away any food left in jars that have been heated up or that you have fed your baby directly from.

• Never buy juices, milk or readymade foods that are in bulging or leaking packaging. Bulging and leaking packaging is a sign of bacterial contamination.

• Wash high chairs, bibs and eating areas in hot soapy water, or give them a good wipe with antibacterial cleaner. Keep the kitchen as clean as you can, especially the floor, where babies love to crawl!

• If your baby is eating finger foods or eating with his hands, remember to wash his hands too before he eats his meals.

• Check the temperature of your fridge; it should be between 0 degrees C and 5 degrees C (32 - 41 degrees F). Buy a fridge thermometer if you haven't got one.

• Change kitchen cloths and tea towels frequently. Sponges, dishcloths and scrubbers are breeding grounds of germs, avoid using these. If really must, soak them in hot soapy water and boil for a minute or two before using. Avoid putting these in the microwave as the there are no set guidelines and the dishcloth or sponge may catch fire due to excess heat.

• Cook eggs until the yolk and white are solid and cook meats until they are no longer pink in the middle. If you are serving fish, make sure it is properly de-boned. Always strain fish, chicken or meat stock through a sieve and then blend it well so that there are no small bone fragments.

• If food is frozen, defrost it thoroughly before you cook it, unless the food label says otherwise. Make sure you defrost it in the refrigerator and not outside as bacteria multiply at an alarming rate at room temperature.

• Do not leave any food uncovered. Flies, insects, cockroaches, lizards, dust, or even the family pet may contaminate it. Keep your baby's food in a safe place and keep it well covered.

• Avoid feeding your baby outside food (especially in restaurants) if you are eating out. Also ensure that your baby does not put the spoons/forks kept on the table in her mouth -- in case they are not properly clean.

• Always carry food and water for your baby with you whenever you are travelling with your baby. Invest in quality food grade plastic ware to store your baby’s food. Taste your baby's food before you feed her to ensure that the food is not spoilt. This is particularly true in the hot summer months when stored cooked food spoils very quickly.

Important Tips for Baking Perfect Cakes

• Measure the ingredients with great care. Using correct amounts of ingredients is more important than the beating of the cakes.

• Invest in a good electric hand mixer. It simplifies your work besides giving good results. Always beat in one direction.

• To beat the egg whites light as air, they should be at room temperature while beating. Always use a clean, dry bowl and beater for beating.

• While using raisins or dry fruits or peels in a cake, first coat them with a little flour (maida) and then add to the batter. They will then not sink to the bottom of the cake.

• Remember to always sift the baking powder with the maida at the time of making the cake.

• Never use baking powder which is more than a year old. Check the manufacturing date on the container.

• Always preheat the oven at the temperature at which you have to bake your cake for at least 10 minutes.

• Always grease your baking tin and dust (sprinkle) with flour (maida).

• Baking should always be done in aluminium containers.

• Do not open the oven door again and again to check the cake as this causes variation in the temperature and hence affects the baking.

• Test your cake with a clean knife at the place where the cake has risen the most, i.e. at the highest point, before removing from the oven.

• Permit the cake to cool for sometime before you remove it from the tin.

• Never cool a cake under the fan as this will make the cake hard.


What Went Wrong With Your Cake

A Heavy Cake: Too little baking powder; too much flour; mixture not creamed enough; flour mixed too vigorously; oven too slow.

A Dry Cake: Too much baking powder or flour; not enough fat or liquid; too long in the oven.

A Sunken Cake: Too much liquid, baking powder or sugar; too little flour; oven door slammed or cake moved during baking; taken out from oven too soon.

A Peaked Cake: Insufficient fat or baking powder; too much flour; oven temperature too high.

A Badly Cracked Top: Oven too hot; cake tin too small; too much flour; not enough liquid.

Fruit Sunk to the Bottom: Fruit not properly dried; cake mixture too thin; fruit added before adding flour.

Kids need calcium to build strong bones.....

Osteoporosis, a disease of bone loss leads to debilitating fractures, earlier known to affect only the older generations is now discovered to be a problem common to the kids as well.

Researches in the recent past have shown that children are drinking increasing amounts of sodas and fruit juices and less milk. While other foods contain calcium - the mineral so important to building strong bones - few deliver as much as a glass of milk.

Calcium is essential for many purposes, including tooth formation and proper nerve and muscle functioning. Under normal circumstances, we maintain a tight range of calcium in our bloodstream no matter what our intake. Extra calcium is banked in bones, to be used when needed.

Few parents realize that children need to consume enough calcium while they are building bones to ensure a strong skeletal system. How much is enough?

1. Infants under 12 months old should be fed breast milk and need no special calcium supplementation.

2. Toddlers from 1 to 3 years old need 500 mg per day.

3. Children from 4 to 8 years old need 800 mg per day.

4. Youngsters through teens, 9 to 18 years old, need a hefty 1,300 mg per day.

5. An 8-ounce glass of milk provides about 300 mg, and the same amount of yogurt provides even more. Cheese packs 200 mg per ounce.

Mothers should think of creative ways to add milk while cooking. Toss spoonfuls of nonfat, powdered milk into tomato sauces, casseroles, mashed potatoes and pancake batter. Use milk instead of water when preparing oatmeal, bread or pizza dough, canned or packaged cream soups and sauces, and rice or pilaf dishes. Sprinkle cheese on steamed vegetables, or make a cheesy dipping sauce for fresh veggies sticks. Most kids enjoy a snack of a freshly blended drink, made with combinations of their favorite fruits mixed with yogurt, ice cream or milk.

Consider bringing back the traditional after-school or bedtime snack of cookies and milk. It's a wonderful calcium-rich experience that will build fond memories - and bones - as your children grow.

Prevent and Control of Arthritis

* Get active:
Regular physical activity helps build and maintain healthy bones, muscles and joints. It also helps to control joint swelling and pain.

* Change positions often:
Avoid keeping muscles and joints in the same position for long periods of time. Stretch and relax areas that are tired or tight.

* Practice joint protection:
If you work with your hands for long periods of time, use assistive devices when possible, such as wrist splints and arm rests. Utilize equipment that can reduce pressure on your joints such as enlarged grips on your pens and utensils.

* Resolve to reduce:
You won’t just look better; you’ll feel better, too. Every extra pound you carry translates to added stress in your knees, hips and lower back. Maintaining an appropriate weight lowers your future risk of getting osteoarthritis, the most common form of arthritis.

* Avoid unnecessary risk of injury:
Proper use of equipment and protective gear can greatly reduce the chance of serious joint injuries when participating in sports activities. This applies to young children and adults of all ages.

* Bone up your diet:
Stock up on your favorite source of calcium. A diet rich in this important mineral can help decrease your risk of osteoporosis. Try consuming more milk and milk products, such as yogurt, cheese and ice cream, along with other good sources of calcium: broccoli, salmon (with the bones) and kale.

* Stretch yourself:
Stretching is a simple way to keep joints and muscles flexible. It relieves stress and can help enable you to maintain your daily activities. Also, by stretching at the beginning and end of your exercise sessions, you will enhance your range of motion, avoid injuries and reduce soreness - but be sure to warm up muscles first before stretching (a five-minute walk serves as a good warm up routine).

* Make a date with your doctor:
Getting a medical diagnosis is important if you think you have arthritis. Arthritis is a general term for more than 100 different diseases and related conditions that affect joints, bones and muscles. Getting the right treatment begins with getting the right diagnosis.

Tips for travellers:

1. While travelling, one should avoid eating food or drinking water contaminated by viruses, bacteria, or parasites. This is especially so in the case of foodstuff that is uncooked or raw and/or sold open on the streets. Infections may cause diarrhoea and vomiting (E.coli, Salmonella, cholera), fever (typhoid fever and toxoplasmosis), or liver damage (hepatitis).

Food:

* Food should be selected with care. Any raw food could be contaminated, particularly in areas of poor sanitation. Foods of particular concern include salads, uncooked vegetables and fruit, unpasteurized milk and milk products, raw meat, and shellfish.

* Avoid raw vegetables and fruits that cannot be peeled. When you eat raw fruit or vegetables that can be peeled, peel them yourself after washing your hands with soap first.

* Eat foods that have been thoroughly cooked and that are still hot and steaming.

* Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from street vendors.

* Infants younger than 6 months should either be breast-fed or be given powdered commercial formula prepared with boiled water.

Drinking:
In areas with poor sanitation, only the following beverages may be safe to drink: boiled water, hot beverages (such as coffee or tea) made with boiled water, canned or bottled carbonated beverages, bottled mineral water (with the seal intact), beer, and wine.

* Ice may be made from unsafe water and should be avoided.

* Avoid popsicles and flavored ices that may have been made with contaminated water.

* It is safer to drink from a can or bottle of beverage, after wiping clean the area that will touch the mouth, than to drink from a container that was not known to be clean and dry.

* Never drink from open wells or rivers unless using an iodine resin water purifier.

* Boiling is the most reliable method to make water safe to drink. Bring water to a vigorous boil, and then allow it to cool; do not add ice.

2. One should prevent malarial infection by taking prescribed antimalarial drugs and protecting oneself against mosquito bites.
In addition to using drugs to prevent malaria, travellers should protect themselves from mosquito bites by wearing clothing that covers most of the body, using mosquito netting, i.e. bed nets, and applying insect repellent to exposed skin, particularly between the cooler hours of the dusk and dawn, when most mosquitoes are known to feed.

3. Sunburn and heat stroke, especially at high altitudes and after long hours in the sun. Dehydration and salt deficiency can cause heat exhaustion which is typically characterized by lethargy, fatigue and headaches. In comparison, in a heat stroke, it's the body's heat control mechanisms that break down and the body temperature rises to dangerous levels. Sweating diminishes, and headache and delirium also occur. Avoid prolonged exposure to the sun, drink lots of non-alcoholic fluids and increase salt intake in food.

To protect oneself from sunburn, one should always wear a hat, sunglasses and use some form of sun protection cream or lotion.

4. Acute mountain sickness can be caused at high altitudes when trekking. If you plan to visit or trek in parts of the Himalayan Mountains, ascend gradually to allow time for your body to adjust to the high altitude. Rest a bit, drink lots of fluids, eat light, avoid alcohol, cigarettes and sedatives.

In addition, use sunblock rated at least 15 SPF, because the risk of sunburn is greater at high altitudes.

Note: Travellers who become ill with a fever or flu-like illness while traveling in a malaria risk area and up to one year after returning home should seek prompt medical attention and should tell the physician their travel history.

Tips

Avoid excessive heat:
It can have a severe impact on the health of many elderly persons. Staying indoors in air conditioned settings, not overexerting yourself and drinking plenty of liquids, unless restricted by your doctor, is advisable.

Tell your doctor if your hands always seem to be cold:
It might be a sign of an underactive thyroid (hypothyroidism). One function of the thyroid gland is to regulate body temperature. When it's not doing its job, the body becomes tired and less tolerant of the cold. The signs of hypothyroidism can be vague, so be sure to mention even mild changes to your doctor.

Make your toothbrush easier to hold:
People with arthritis or other conditions that limit motion may want to attach their toothbrush handle to their hand with a wide elastic band, or enlarge it by strapping it to a sponge, Styrofoam ball or similar object. People with limited shoulder movement may find brushing easier if they lengthen the handle of the brush by attaching a long piece of wood or plastic. Electric toothbrushes are helpful to many.

Improve the circulation of blood to the feet:
Wear comfortable shoes that fit well. Foot width may increase with age. Always have your feet measured before buying shoes. The upper part of the shoes should be made of a soft, flexible material to match the shape of your foot. Shoes made of leather can reduce the possibility of skin irritations. Soles should provide solid footing and not be slippery. Thick soles lessen pressure on hard surfaces. Low-heeled shoes are more comfortable, safer and less damaging than high-heeled shoes.

Follow a regular plan of exercise:
Exercise helps our bones, particularly our joint bones and the bones of the spinal column, rebuild and repair themselves as they should. Without exercise, they become thin and porous -- a condition known as osteoporosis. Strong muscles help protect your joints and spinal column, improve your posture and balance, increase your mobility, and reduce the likelihood of falls and other accidents, and give you a younger body image.

Home Safety:
Home modification and repair can help prevent accidents such as falls. Research suggests that one-third to one-half of home accidents can be prevented by modification or repair.

Tips for healthy eyes.....

* To clean your eyes thoroughly, wash them with cold water. Splash water into your eyes for best results.

* If your eyes are strained, soak cotton balls in chilled water or milk, and keep one on each eye for 10 minutes.

* Consume a diet rich in vitamin A.

* For treating dark circles around the eyes, cut slices of cucumber or potato, and keep them on your eyes for 15 minutes.

* To have sparkling eyes, soak amala in water over night, strain it in the morning in a clean cloth, and wash your eyes with this water.

* Exercise your eyes daily. Simple exercises like looking at a distant object and looking at an object at arms length can be done.

* Make sure that you remove eye makeup completely before going to bed.

* If you suffer from headaches frequently, get your eyes checked for any defect in vision.

* Do not read in dim light, or while lying down.

Ayurved Healthtips

1. Headache:
5-10 leaves of holy basil + 10 black pepper + 1 teaspoon honey. Recommended thrice in day.


2. Hoarsness of voice:
1teaspoon piper longum + 1 teaspoon honey + 1 teaspoon ginger powder. Recommended thrice a day. This combination can also be used in Hiccough.


3. Insect bites:
A paste of 1 teaspoon powder of black pepper + 1 teaspoon ghee. Recommended twice or thrice daily.


4. Intestial worms:
1 teaspoon bishop seeds + 1 teaspoon castor oil. Recommended 1-2 times a day.


5. Malaria :
10 leaves of holy basil + 10 pieces of black pepper +1 teaspoon of honey. Recommended 3-4 times a day.


6. Piles :
1/2 teaspoon dried ginger powder + 1 teaspoon jaggery. Recommended two or three times a day.


7. Prevention of Malaria :
1/2 teaspoon of asofoetida powder once a day after lunch to prevent recurrent attacks of malaria.


8. Cough & Cold :
1 teaspoon. dried ginger powder + 1 teaspoon. black pepper + 5-10 leaves of holy basil in a cup of tea. Recommended 3 -4 times in day.


9. Dental pain :
10 pieces of clove + 1 piece of camphor in a cotton piece and place it over the area of pain as required.


11. Diabetes :
One teaspoon of powdered Emblic Myrobalans + one teaspoon of turmeric powder & honey. Recommended thrice in a day.

10 Ways To Get A Good Night's Sleep.

1. Listen to soothing music.

2. Set up a routine. Go to bed at the same time every night.

3. Read a book of your choice.

4. Do some light exercise.

5. Consider aromatherapy.

6. Shower before bed.

7. Don’t eat sugar or caffeine before you sleep.

8. Try to avoid heavy meals before bedtime.

9. Don’t face the clock while you try to sleep so it doesn’t distract you.

10. Use breathing exercises to relax you.

Dum Aloo

Ingredients:

50g ghee or 45 ml oil

1 bayleaf

1 onion, minced finely

½ tsp ginger paste

½ tsp garlic paste

½ tsp whole mustard seed

½ tsp cumin seed

500g small potatoes, with skins, washed and dried or
500g potatoes, peeled and cut into chunks

¼ tsp turmeric powder

2 tsp ground coriander

1 ½ tsp chilli powder

¼ pint natural yogurt

¼ tsp salt

Method :

1. Heat ghee or oil and add bayleaf and onion.

2. Fry for 3-4 minutes.

3. Add ginger and garlic and fry for 1 minute.

4. Add mustard and cumin seed.

5. Add potatoes, mix well and cook for 4-5 minutes, stirring constantly to avoid burning.

6. Sprinkle with turmeric, coriander and chilli powder.

7. add yogurt and salt to taste. Mix gently, cover and cook for 8-10 minutes until potatoes are tender and most of the liquid has evaporated.

8. Sprinkle with a little water if potatoes are not quite tender.

9. Dum aloo is a dry dish with potatoes covered with spices. Serve with puri.

Dum Aloo

Ingredients:

50g ghee or 45 ml oil

1 bayleaf

1 onion, minced finely

½ tsp ginger paste

½ tsp garlic paste

½ tsp whole mustard seed

½ tsp cumin seed

500g small potatoes, with skins, washed and dried or
500g potatoes, peeled and cut into chunks

¼ tsp turmeric powder

2 tsp ground coriander

1 ½ tsp chilli powder

¼ pint natural yogurt

¼ tsp salt

Method :

1. Heat ghee or oil and add bayleaf and onion.

2. Fry for 3-4 minutes.

3. Add ginger and garlic and fry for 1 minute.

4. Add mustard and cumin seed.

5. Add potatoes, mix well and cook for 4-5 minutes, stirring constantly to avoid burning.

6. Sprinkle with turmeric, coriander and chilli powder.

7. add yogurt and salt to taste. Mix gently, cover and cook for 8-10 minutes until potatoes are tender and most of the liquid has evaporated.

8. Sprinkle with a little water if potatoes are not quite tender.

9. Dum aloo is a dry dish with potatoes covered with spices. Serve with puri.

Bengal Fish Curry

Ingredients:

1. 700g firm fleshed fish such as river trout, grey or red mullet.

2. 1 tsp ground turmeric.

3. 1 ¼ tbsps salt or to taste

4. 5 tbsps cooking oil

5. 1 large onion, finely chopped

6. ¼-in cube of root ginger-peeled and finely chopped or grated

7. 1 tbsp ground coriander

8. ½-1 tsp chilli powder

9. 1 tsp paprika

10. 250g thick set natural yogurt

11. 4-6 whole fresh green chillies

12. 1-2 cloves of garlic, peeled and crushed

13. 1 tbsp besan (gram or chick pea flour)

14. 2 tbsps chopped coriander leaves (optional)

Method:

1. Clean and wash the fish and pat dry.

2. Cut each fish in to 1 ½ -inch pieces.

3. Gently rub into the fish ¼ tsp turmeric and ¼ tsp salt from the specified amount and put it aside for 15-20 minutes.

4. Meanwhile, heat the oil over medium heat; use a pan wide enough to hold the fish in a single layer and fry onion and ginger until the onions are lightly browned (6-7 minutes), stirring frequently.

5. Add coriander, remaining turmeric, chilli powder and the paprika - adjust heat to low and fry for 1-2 minutes, stirring continuously.

6. Beat the yogurt with a fork until smooth and add to the onion and spice mixture, adjust heat to medium, add the whole green chillies, the remaining salt and the garlic. Stir and mix well.

7. Arrange the pieces of fish in this liquid in a single layer and bring to the boil. Cover and cook over low heat for 5-6 minutes.

8. Blend the besan with a little water to make a pouring consistency. Strain this over the fish curry, stir gently, and mix. Cover and cook for 2-3 minutes.

9. Remove from heat and gently mix in half the coriander leaves.

10. Transfer the fish curry into a serving dish and garnish with the remaining coriander leaves (if used).

Snake Bite:

Treatment:

* Keep the victim calm and still.
* Keep the affected area below the level of heart, so as to contain venom locally.
* Wash hands thoroughly or put on the latex gloves before attending the wound.
* If the bite is not bleeding, wash the wound well with mild soap and water and pat dry with clean swabs or other non-fluffy material.
* If the bite is actively bleeding, control the bleeding by applying direct pressure with a clean and dry cloth until the bleeding subsides.

* Remove any of the constricting items.
* Lightly compress the limb above the wound with a roller bandage.
* Immobilise the injury, immobilise an injured arm with a sling and an injured leg by binding it to the injured leg.
* If the patient stops breathing, be ready to resuscitate if needed.
* Observe the bite for signs of infection (increasing skin redness, swelling) and other vital signs (temperature, pulse, rate of breathing, blood pressure).
* If the area around the wound begins to swell and change colour, the snake was probably poisonous.
* Get medical help as soon as possible.

Warning.

* Do not apply ice or a cold pack to snakebite because cold can cause the venom to spread further.
* Do not apply a Tourniquet such as a belt, necktie or cord.
* Do not slash the wound with a knife.
* Never try to suck the venom orally.
* Patient should never be put to strenuous physical exercises.
* Site of the bite should not be raised above the heart level.
* No stimulants or pain medicators should be taken without the prescription of the doctor.
* Removal of the dressing/elastic wraps to be avoided until you are at a facility ready and able to administer antivenom.
* Do not eat or drink unless told by the doctor.

Prevention.

* Do not thrust hands or feet into any areas if you cannot see into the area.
* Avoid playing or picking up any snake unless you are properly trained.
* Wear long pants and boots if possible while hiking into an area known to have snakes.
* If given adequate warning, snakes will avoid coming near to you. Hence before entering an area with an obscured base, tap ahead with a walking stick.