• Mushroom
• Onions                      1
• Curry leaves         few
• Pepper powder     1 tsp
• Fennel seeds          1 tsp
• Turmeric powder a pinch 
• Chilli powder          1 tsp
• Pepper powder      1 tsp
• Coriander powder

Method:

1. Wash the mushroom in water and squeeze the excess water.
2. In a pan heat oil, add fennel seeds, Garlic pods and onion. Stir them until onion turns golden brown
3. Then add turmeric powder, chilli powder, pepper powder and coriander powder. Mix well with onions and stir them until raw smell of  masala is gone.
4. Then add mushroom and stir well with masala. If its dry, sprinkle some water and then stir. Cover with lid and allow it to cook for 15 to 20 minutes in medium flame.
5. When it is done serve with chappathi or rice. Garnish with some coriander leaves.

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For Fish fry:

• Nethili meen            1 pound
• Red chilli powder
• Pepper powder
• Turmeric powder  1 tsp
• Salt

For Masala:

• Onions                         1
• Curry leaves         few
• Fenugreek seeds
• Garlic
• Pepper powder        1 tsp
• Coriander powder  1tbsp
• Sambar powder       1tbsp

Method:

1. Clean and wash the fish in water and strain it.  Marinade the fish with chilli powder, pepper powder and salt.
2. In a kadai heat oil for deep frying the fish. Once done, place the fried fish in paper towel so that excess oil is absorbed.
3. In a separate pan , add 1 tbsp of oil and heat it. Add fenugreek seeds, chopped garlic pods, curry leaves and chopped onions. Fry them until they turn golden brown in medium flame.
4. Then add the coriander powder, sambar powder and fry them until the raw smell is gone.  Don’t cover the pan with lid, masala should be dry.
5. At last, add the fried fish to the masala and mix well. Ready to serve with rice or as side dish.

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• Massage the lower back with eucalyptus oil or castor oil very gently for 10 minutes. This gets temprorary relief from backpain. [NOT FOR PREGNANT WOMAN]
• Include vegetables and fruit diet regluarly.
• Do regular exercise and walking.
• Drink lots of water.
• Boil 5 – 8 tulsi leaves in a pan with a cup of water. Take out from  the flame when the water starts thickening. Once it cools drink it. This gets relief from backpain. [NOT FOR PREGNANT WOMAN]
• Mix 1 tsp of honey to warm water and drink. This gets relief from back pain.
• To avoid back pain sleep on firm mattress.

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Ingredients:

• Cabbage             1whole
• Mustard seeds 1/2 tsp
• Urad dal             1/2 tsp 
• Curry leaves     few
• Green Chilli      2
• Turmeric pwdr
• Oil

Method:

1. Heat oil in a pan, add mustard seeds,urad dal,curry leaves.
2. When it splutters, add the shredded cabbage along with the green chilli’s.
3. Stir well for 5 min. Then, Sprinkle some water and cover with the lid. Allow it to cook for 10 – 15 min.
4. When it is done serve with chappathi or as side dish for rice.

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Taking care of hair in the cold weather is a tough task. Its very difficult to control the frizzy hair in the cold weather as it losses its texture, shiny hair. Healthy shiny hair enhances the beauty of a person. Here are some few tips  to maintain  the shiny hair.

• Wash hair in a slight warm water and then finally rinse hair in cold water. It gives shine to hair.
• Hot oil treatments is one of the best treatment for getting shiny hair. Apply warm oil to hair and give nice massage in circular motion leave it for45 minutes by wraping a warm towel over the head. Then, shampoo your hair followed by a good conditioner. Repeat this once in a week.
• Regular alternate apply of almond oil, olive and coconut oil also gives shine to hair.
• Drink plenty of water[7 to 8 glasses] water. Always keep your body hydrated.
• Do not use hair dryer often. Let your hair dry naturally.
• Egg pack for hair is also very good fro shiny and healthier hair.

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• Grated Coconut 1 and 1/2
• Rice 1Cup or left over rice
• Urad dal 2 tsp
• Dried red chilli 30r 4
• Channa dal 1 tsp
• Mustard seeds 1 tsp
• Asafoetida pwdr or hing 1/4 tsp
• Curry leaves
• Cashews few

Method:

1. In a pan, heat oil add mustard seeds, Urad dal, hing, cashews, channa dal, dried red chilli’s, curry leaves and fry for few minutes.
2. Now add the grated coconut and fry for few minutes say about 10 minutes and then, add the rice to it.
3. Mix rice well with coconut. Coconut rice is ready to serve with hot paapads.

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improves digestion, fights infection and many more. In India, many use coconut oil for cooking. Below are some of the health benefits from coconut.

• Coconut oil is one of the best  natural nutrition for hair. Massaging scalp and hair with coconut oil regularly improves hair growth and texture and also reduces stress. Its an excellent conditioner and

             helps in re-growth of damaged hair.

• Coconut oil is applied all over body before taking bath. It nourishes the skin and also a good moisturizer
• Coconut oil is very effective in healing cuts, sunburns, dry skins.
• Coconut water is good for kidney and urinary bladder problems.

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• Rice 1 cup
• Moong daal 1/4 cup
• Cumin seeds 1 tsp
• Black pepper corns crushed
• Ginger
• Ghee 2 tbs
• Cashews few

Method:

1. Soak rice and moong daal in water for 10 – 15 minutes.
2. Meanwhile, in pressure cooker add some oil. To it add the ginger, cumin seeds and black pepper corns. Stir it for a while.
3. Once the raw smell goes add the soaked rice and daal.
4. Add salt to it and mix well and add 6 cups of water and ghee to it and then pressure cook it for 4 whistles.
5. Atlast garnish the pongal with cashwes fried in ghee.
6. Serve with sambar and chutney.

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• Gargle  4 0r 5 times a days with warm water and salt.
• Take lots of fluid intake to avoid dehydration. Take warm water , tea or soup which helps to soothe the throat.
• Use a vaporizer or humidifier to moisten and soothe a dry and painful throat.

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• Cashews 2 cups
• Sugar    1 cup
• Ghee 1 tbsp
• Water 1/2 cup

Method:

1. Soak the cashews in water for 30 minutes and then grind to coarse paste after draining the water.
2. Boil the water with sugar until the syrup thickens.
3. Take a pan in a medium low heat, add the paste , ghee and syrup and keep on stirring until it comes to halwa texture.
4. Garnish with roasted cashews and serve.

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