Tuesday, 26 June 2012

Make-Ahead Basic Gravy(Indian Recipe)

Indian cooking is usually done with fresh ingredients and it's a common misconception that Indian food takes hours to cook.
Today's recipe is a basic Indian gravy that uses some of the common ingredients. Preparing this gravy ahead of time can further cut down on your cooking time.This gravy is cooked using a little more oil and no water is added.Use freezer storage bags to store this gravy and don't forget to label the bags with dates.
This gravy can be used to make a recipe using boiled potatoes and blanched vegetables.You can even cook eggs,meat,fish or paneer(Cottage Cheese) and green peas.
Ingreadients
Onions-1 big,sliced
Tomatoes-2 medium,Pureed
Ginger-Garlic paste-2 teaspoons
Green chilli-1,Finely chopped
Cinnamon-1 piece
Black pepper-2-3
Bay leaf-1
Green Cardamom-1
Red chilli powder-1/2 teaspoon
Coriander powder-1.5 teaspoon
Turmeric powder-1/4 teaspoon
Salt to taste
Oil-5 teaspoons

Method
-Heat a pan and 5 teaspoons of oil and saute the sliced onions till translucent.
-Add finely chopped green chillies and all the above ingredients and cook for 3-4 minutes.
-Stir well to see that the gravy has been cooked properly.
-Turn the flame off and allow this gravy to cool completely.
-Take a spoon and put the gravy in a freezer storage bag or an air tight and dry container.
-This gravy stays fresh if stored properly for 3-4 days.
-Remember to use a spoon every time you use the gravy.

Simple Egg Omelette

I've made this omelette with eggs,spring onions,onions,coriander leaves and green chillies.I have used a little more green chilli but the the choice is all yours.Adding less green chillies will make the recipe equally tasty.It's simple,tasty and is ready in 2 minutes.
Ingredients
Eggs-2
Spring onions finely chopped-3 teaspoons
Onions finely chopped-2 teaspoons
Chopped coriander leaves-3 teaspoons
Green chillies,chopped- 2 teaspoons
Salt to taste
Oil-3 teaspoons

Method
-Break the eggs and put in a bowl and add 1/2 teaspoons of salt.
-Beat the egg with a fork till it becomes light and airy.
-Add all the above ingredients except oil.
-Heat 3 teaspoons of oil in a fry pan and add the beaten eggs.
-Cook for 2 minutes on medium flame and turn using a spatula.
-Tasty Indian Omelette is ready.
-Have it with toasted brown bread.

Monday, 25 June 2012

Mushroom Masala(Indian Recipe)

This mushroom and capsicum recipe is cooked in tomato-onion gravy and is spiced up by ginger,garlic and whole garam masala.It is best serves with chapatis or vegetable pulao.This delicious recipe can be enjoyed for lunch or dinner.
Ingredients
Button mushroon-1 pack
Green Capsicum-1 big
Onions-1 large
Ginger-1 inch peice
Garlic-5-6 cloves
Green Chilli-1
Tomatoes-2 medium size
Turmeric powder-1/4 teaspoon
Coriander powder-2 teaspoons
Red chilli powder-1 teaspoon
Salt to taste
Vegetable oil/Olive oil-2.5 tablespoons
Fresh coriander leaves-2 teaspoons,finely chopped

Whole Garam Masala
Black pepper-3-4
Green cardamom-2
Black cardamom-1
Cinnamon-1 piece
Bay leaf-1

Method
-Wash the mushrooms with water thoroughly and cut them into halves.
-Cut the capsicum into medium square pieces.
-Dice the tomatoes and blend them in a mixer/blender to make a smooth puree.
-Finely chop the onions.
-Make a paste with green chillies,garlic and ginger.
-Heat 2.5 table spoons of oil in a pan and add the whole garam masala.
-Add the chopped onions and diced capsicum saute till the onions turn a little golden.
-Add the ginger,chilli ,garlic paste and saute again for 1-2 minutes.
-Now add the tomato puree and stir well.
-Immediately add turmeric powder,coriander powder,red chilli powder and salt and let the masala cook for 3-4 minutes on medium flame.
-Add the cut mushrooms and cook till the mushrooms are properly cooked in the masala.
-Keep mixing the mushroom and masala and cook for about 5-6 minutes.Garnish with chopped coriander leaves
-Turn off the flame and serve this delicious mushroon-capsicum masala with chapatis or vegetable pulao.

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Friday, 22 June 2012

Egg Omlette with Vegetables

This healthy egg omlette has been made with sauteed vegetables and is a healthy breakfast.You can have the omelette with parathas also.
Ingredients
Eggs-2
Onions,chopped-2 teaspoons
Carrot,grated-1/2
Dried oregano-1/2 teaspoon
Red bell pepper finely chopped-2 teaspoons
Yellow bell pepper finely chopped-2 teaspoons
Green bell pepper finely chopped-2 teaspoons
Mushroom chopped-3
Green chilli,finely chopped-1/2 teaspoon
Tomatoes,diced-1/2
Salt to taste
White pepper powder-1/4 teaspoon
Oil-4 teaspoons

Method
-Break the eggs in a bowl and add 1/2 teaspoon of salt.
-Beat the eggs nicely using a fork.
-Add the chopped onions,crushed oregano and green chillies to the beaten eggs.
-Heat 1 teaspoon of oil in a pan and add the vegetables mentioned in the ingredients.
-Saute the vegetables till they are slightly done.
-Now add the sauteed vegetables to the beaten eggs.
-Heat a flat fry pan and add 3 teaspoons of oil to it.
-Now add the eggs with vegetables to this pan and cook for 2 minutes.remember to keep the flame on medium.
-Gently turn the omlette and cook for 60 seconds.
-Sprinkle white pepper powder on top
-Egg omlette with vegetables is ready!
-Serve with tomato ketchup.
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Thursday, 21 June 2012

Egg Masala (Indian Recipe)


Eggs are packed with protein and this is a nutritious egg recipe which is made from hard boiled eggs.You can hard boil the eggs and store them in the refrigerator for atleast a day.I like to serve this recipe with hot Parathas(Indian flat bread).Pack egg masala in your lunch box or have it for dinner or lunch.

Ingredients
Hard boiled eggs-3
Onions chopped-1
Green chilli chopped-1
Tomatoes Diced-1
Garlic paste-1 teaspoon
Coriander Powder-1 teaspoon
Turmeric Powder-1/2 teaspoon
Red chilli powder-1/2 teaspoon
Garam Masala-a pinch(optional)
Chopped coriander leaves-1/2 teaspoon
Salt to taste
Oil-4 teaspoon
Method
-Take the egg shell out and make 1or 2 slits on the top of the eggs and rub the eggs with a pinch of salt and turmeric powder.
-Heat 2 teaspoons of oil in a pan and fry the eggs.Remember to turn the eggs once one side has been fried well.Once the eggs look slightly golden,take them out and keep aside.
-In the same pan add 2 more teaspoons of oil and add the chopped onions and fry till they turn slightly brown.
-Now add the coriander powder,chopped green chillies,garlic paste,turmeric,salt,red chilli powder and the diced tomatoes.
-Stir well and cook the masala for 3-4 minutes.Add garam masala and the fried eggs.
-Cook for another 2-3 minutes and turn off the flame.Garnish with finely chopped coriander leaves.
-Serve with Parathas or rice

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Tuesday, 19 June 2012

Vegetable Tikki


This vegetable tikki is a ready -in -a -jiffy preparation.All you need is some veggies and cheese.Tikkis taste great with chutneys and some healthy salads
Ingredients
Boiled potato-1 big
Grated carrot-1
Green peas boiled-1/2 cup
Processed cheese cube-1small
Dry mango powder(Aamchur-1 teaspoon(Optional)
Garlic-1clove
Green chilli-1
Chopped coriander leaves-2 teaspoons
Salt to taste
Cornflour-4 teaspoon
Oil-for shallow fry

Method
-In a mixer,add boiled green peas,garlic and green chilli.Grind it for 4 seconds.
-Take a big bowl and add boiled and mashed potatoes,grated cheese,green peas paste and all the above ingredients and mash well.
-Take a small portion of the mashed potatoes and veggies and make round balls.
-Gently press the balls to make flat tikkis.
-Heat and flat pan and add 2 teaspoons of oil.
-Now put 2to 3 tikkis on the pan and cook on medium heat.
-Turn the tikkis and cook on the other side too.If required add another teaspoon of oil .
-Once the tikkis are cooked and look nice and golden,take them out and serve hot with delicious chutneys
-You can also serve it with salads.


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Monday, 18 June 2012

Cheese and Peas Paratha(Indian Flat Bread)


Cheese and green peas paratha is yet another healthy lunch box and kid friendly recipe.I usually cut the parathas in squares,triangles or make small round parathas.You can even use a cookie cutter to make star and heart shaped parathas.
Ingredients
Boiled green peas-1/2 cup
Garlic-1 clove
Green chilli(optional)-1/2
Processed cheese cubes/slices-1
Salt to taste
Oil-to make the parathas
For the Dough
Whole wheat flour(atta)-2cups
Salt-1/4 teaspoon
Carom seeds(Ajwain)-1/4 teaspoon
Water-1/2 cup

Method
To Make the Dough
-Add the boiled green peas,garlic,green chilli and a pinch of salt in a blender and mixer and blend to make a fine paste.Do not add water.
-Take a big container and put the whole wheat flour,salt and carom seeds.Mix well.
-Add the green peas paste to the wheat flour and mix well with your hand.
-Grate the cheese cube or simply mash the cheese slice and put it in the wheat flour.
-Add little water and make the dough by moving the flour mixture is circular direction.
-Repeat this process to make a nice and soft dough.Allow the dough to rest for 10-15 minutes.

To Make the Parathas 
-Take a rolling pin and a cup of wheat flour(atta)

-Take a small portion of the dough,make a round ball and dust it with whole wheat flour.
-Press the ball with your hands to make the dough flat.
-Roll gently to make round parathas.The edges should be rolled properly so the they do not remain thick.
-You can cut the parathas into the desired shapes or just make small round parathas.
-Heat a pan and put the paratha.Turn it to the other side after 2-3 minutes.
-Apply 1/2 teaspoon of oil only when both the sides are cooked properly.
-Take out and serve hot with green coriander chutney.

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Red Kidney Beans Curry(Rajma)


Rajma or red kidney beans are a great source of cholesterol- lowering fibers.They are also packed with protein and essential minerals like potassium,manganese and iron.
This Rajma recipe is simple and very healthy.I have used little oil and more tomatoes which is a good source of lycopene and is good for kids.
Ingredients
Rajma(Red Kidney Beans)-2 cups
Ginger-1/4 inch
Garlic-3-4 cloves
Onions-2 medium
Green chilli-1(Optional)
Coriander powder-2 teaspoons
Cumin powder-1/2 teaspoon
Red chilli powder-1/4 teaspoon
Ripe tomatoes-3
Turmeric powder-1/4 teaspoon
Green coriander leaves-4 teaspoons(Finely chopped)
Green Cardamom-1 crushed
Curd-4-5 teaspoons
Salt to taste
Vegetable oil-3 teaspoons
Method
-Wash and soak the rajma in a big container filled with enough water for atleast 12 hours or you can also soak it over night.
-Add 5-6 cups of water and 2 teaspoons of salt in a pressure cooker and put the soaked rajma.Pressure cook it till 4-5 whistles.
-Do not drain all the water from the pressure cooker.We will use this water for the gravy.
-Keep the rajma aside and allow it to cool.
-Wash the tomatoes and cut them into big pieces.
-Add the cut tomatoes to a blender or mixer and blend to make a fine paste.
-Slice the onions and chop the garlic and ginger.
-Grind the cut onions,ginger and garlic together.You can also add the green chilli while grinding.
-Heat a pan and add oil to it.
-Now,add the onion,ginger and garlic paste and fry for some time.Keep stirring till the paste is slightly cooked and you get the nice aroma of the cooked paste.
-Add the coriander,cumin and turmeric powder and cook by mixing well.
-Add the tomato puree and cook till the tomatoes are done.beat the curd and add it now.
-Put the cooked rajma and add salt according to your taste.
-Crush the cardamom and add it to the rajma.
-Add 1-2 cups of water now.The water used for boiling rajma can be used here.
-Mix well and cover the pan with a lid and cook for another 4-5 minutes.
-Add finely chopped coriander leaves on top.
-Serve hot with plain rice.

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Friday, 15 June 2012

Kitchen Cleaning Tips



 Stop the kitchen Germs
Kitchen is the germiest place in the house.Since mothers are in charge of the food department,it is your responsibility to maintain a clean and germfree kitchen in your house.By following a proper regime you can easily control the kitchen  germs and bacteria.
Follow these tips to tackle the nasty germs and keep your kitchen clean.

 Kitchen Sponge
  • This is an item that is filled with germs.Soak the sponges in bleach or vinegar solution for 20-30 minutes and rinse it thoroughly with dry hot air.
  • Don't forget to change the sponges every two weeks.
  • Use separate sponges for cleaning dishes and wiping counter tops,sinks and other surfaces.
Counters
  •  Remember to wipe the counter top after each food preparation.Use 10% vinegar solution on the counters and keep them for 40 seconds and then wipe.
  • You can also use antibacterial solutions or disinfecting solutions to spray or wipe the counters.
Cutting Boards
  • Try and keep separate cutting boards for meat and vegetables.
  • Use plastic or cutting boards as they are non porous and more resistant to bacterial attacks.
  • Change the cutting board if it has lots of knife indentations or is worn out.
  • Always disinfect the cutting board immediately after cutting meat or vegetables.This prevents cross contamination of food.
  • Use hot soapy water and spray vinegar or bleach solution.Keep it for atleast 20 minutes.Rinse off with hot water and let it day.You can also put it in the dishwasher at high.
Dish Towel
  • Use paper towels while preparing food with meat.Always wash hands with soap after cutting meat.
  • It is a good idea to have separate towels for  wiping hands and dishes.
Trash Can
  • Keep the trash can lid closed.This will keep the smells from spreading and also prevent insects and bacteria.
  • Always keep a waste paper bag in the trash can.
  • The trash can should be cleaned every time you see stains or dropped food inside.Spray bleach solution and keep it for 20 minutes.Rinse it with hot water and some anti bacterial solution and allow it to dry.
Handles
  • Clean the refrigerator,cabinets and pantry door handles atleast once a week.
  • Use bleach solutions or vinegar to clean.
Refrigerator
  • Clean the handles every week.
  • Wash all the surfaces of the fridge including drawers and racks with vinegar solution.
  • Get rid of the mold on the refrigerator door by cleaning the surface with bleach.

Thursday, 14 June 2012

Healthy Carrot Halwa(Sweet Carrot)-Diwali Recipe


The carrot halwa recipe that i'll share today is very healthy as i have used very little oil/ghee and have completely skipped using condensed milk and khoya.Instead of sugar,i've used sugar free.The other ingredients remain the same.
Smart Tip to Grate Carrots
If you find it difficult to grate the carrots,you can simple cut the peeled carrots into  small pieces and blend them in a mixer or blender without adding any water to make a coarse paste.

Ingredients
Grated Carrots-6(Washed and peeled)
Milk-5 cups
Raisins-10-12
Slivered almonds-4-5
Casewnuts-5-6
Cardamom-2 crushed
Vegetable oil/ghee-3 teaspoons
Sugar free powder-2.5 teaspoons
Method
-Grate the carrots and keep them aside.
-In a pan put3 teaspoons of oil and add the grated carrots to it.Keep stirring till the raw smell of carrots is gone and the water from the carrots is dried.
-Now slowly add milk to the cooked carrot and mix well.Cover the pan and keep stirring occasionally till the milk starts boiling and is completely reduced.
-Now add suger free and mix properly.
-Turn off the flame.
-Take another pan and add 1/2 teaspoon of ghee and fry the cashew nuts and raisins.
-Add the fried cashew and raisins to the carrot halwa and mix gently.
-Garnish with slivered almonds on top.
Healthy and yummy carrot halwa is ready.
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Tuesday, 12 June 2012

Vegetable Pulao


Vegetable pulao is a one pot meal in its self and it also makes a healthy and delicious main course rice preparation.This is yet another easy lunch box recipe.I have used regular carrots,green peas, and cottage cheese to make it more healthy.You don't need much preparation to make this dish.Cutting the vegetables the night before and storing them in a zip lock pouch.Left over rice can be used but i have cooked long grain rice and added vegetables to it.Serve it with raita.

Ingredients
Long grain rice-2 cups
Carrots-1
Green Peas-1/2 cup
Paneer(Cottage Cheese)-5-6 small cubes
French Beans-3-4 cut into thin strips
Sweet corn kernels-1/4 cups
Cashew nuts-5-6
Vegetable oil/Ghee-3 teaspoons
Cardamom powder-a pinch
Salt-1/2 teaspoon

Method
How to Cook Rice
-Wash the long grain rice and soak it in water for atleast 15-20 minutes.
-Take a big container and boil 7 cups of water.When the water starts to boil add the rice and a pinch of salt and let the rice cook.Stir the container after 10 minutes to check if the rice is done.Do not overcook the rice or the pulao will become sticky.Use a spoon and take little rice and check if it's properly done by breaking the rice grain with hands.
-Drain the water and let the rice cool.It is important to let the water dry completely from the rice.Put the cooked rice on a bog flat plate and gently spread it on the plate using a spoon.Now allow it to cool completely.
For the vegetables
-Finely chop the carrots into very small cubes and vertically cut the french beans into thin strips.
-In a pan heat 1 teaspoon vegetable oil/Ghee and fry the cottage cheese.Fry the paneer cubes till they become slightly golden.Take the cubes out of the pan and now add 2 teaspoons of oil or ghee and fry the cashew nuts and the cut vegetables,sweet corn and the green peas.
-Keep stirring till the vegetables and slightly cooked.
-Now add the fried paneer cubes and mix well.
-Keep the flame on low .
-Slowly add little rice using a spoon and mix gently.
-Add a 1/2 teaspoon of salt and a pinch of cardamom powder.
 -Add some more rice.Repeat the process with rest of the rice.
-Turn off the the flame and gently mix again.
-Vegetable pulao is ready.
-Serve with Raita.

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Peanut and Yogurt Dip(Navratri Special)


Here's another simple and tasty dip recipe.It goes well with chapatis,parathas,rice,tikkis or with salads.
You can use hung curd or plain curd to make this dip.Use hung curd if you plan to send this dip in your kid's lunch box.It's healthy and very appetizing.Try it and please give your feedback.
Ingredients
Peanuts-1cup
Ginger-1very small piece
Green chilli-1
Salt to taste
Curd/Hung Curd-2 cups

Method
-Roast the peanuts in a pan till a nice a nice nutty aroma comes out.Keep stirring with a spoon or the peanuts will burn.Let it cool.
-Take a handful of peanuts and rub then with both the hands to take the skin out.Blow off and take the skin out.
-Repeat the above step for the rest of the peanuts.
-Take a blender or mixer and add all the above ingredients and blend to make a nice smooth paste.
-Delicious yogurt and peanut dip is ready!
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Saturday, 9 June 2012

Healthy Parathas for lunch Box(Indian Flat Bread)


My son has just started kindergarten and this new beginning is definitely a welcome change for my son.It's a little difficult for me though as i have to wake up at 5:30 am and pack lunch box for him.The first question that comes to my mind is what do i send in my T's lunch box? I did come up with some interesting ideas.Today and in my coming posts I'll share some handy tips and ideas with you.
Today's recipe is a simple yet very healthy for kids.I've used cottage cheese(Paneer),grated veggies and a combination of two healthy flours-Atta(Whole Wheat flour )and Besan(Gram flour).You can pack the parathas with the healthy chutneys and dips I've mentioned in my previous posts or simply with hung curd.
Ingredients
Whole wheat floue(Atta)-2 cups
Gram flour-1/2 cups
Grated carrots-1
Green chilli finely chopped-1
Chopped Spinach leaves-1/2 bunch
Boiled potato-1 medium
cottage cheese grated(Paneer)-1/2 cup
Curd-1/4 cups
Salt to taste
Water-1/4 cups

Method
-Take a big bowl and mix all the above ingredients together and add water slowly and knead it to make a nice soft dough.
-Cover the dough with a cling wrap and let it rest for 10-15 minutes.
-Take 1 cup of atta(whole wheat flour) and keep it aside.
-Take a small portion of the dough and make a small round ball with your hand and press it a little.
-Put this flattened dough on the atta that you have kept aside.Coat both sides with atta.
-Put the coated dough on a flat surface and roll it with a roll pin.Spread the dough to make a nice round paratha.
-Heat a flat pan and put the roti and cook it till both sides and properly done.
-Add 1 teaspoon of vegetable oil/olive/ghee and turn the paratha on both sides.
-Place it on an aluminum foil.Similarly,prepare parathas from the rest of the dough and pack them in an aluminum foil.
-Serve with chutneys,dips or with hung curd.

My Notes
** You can use shredded cabbage,grated cauliflower,radish,bottle gourd and onions
** Adding fenugreek leaves also gives a nice taste to the paratha.
** You can cut the parathas into triangles and squares to make it more appealing to kids.

 

Healthy Vegetable-Cheese Parathas(Indian Flat Bread)


Parathas(India flat breads) are a meal by themselves.Make this tasty paratha for your guests or pack them in your kid's lunch box.Serve it hot with a cup of yogurt or any dip and chutney.
Ingredients
For the Stuffing
Grated processed Cheese-2  small cubes
Grated carrots-1
Grated boiled patato-1 small
Green peas-1/4 cups boiled and mashed
Green chilli-1finely chopped
Ginger-Garlic paste-1 teaspoon
Green coriander-3 teaspoons-finely chopped
Shredded Cabbage-1/4 cup
Vegetable oil/ Olive oil/Ghee-1 teaspoon
Dry Mango Powder(Aamchur) -2.5 teaspoon(Optional)

For the Dough
Whole wheat flour(Atta)-3 cups
Salt -1/2 teaspoon
Carom seeds-1/4 teaspoon
Water- 1.5 cups

Method 
To Make the Stuffing
-Heat a pan and add 1 teaspoon of oil to it.
-Add the ginger-garlic paste and chopped green chillies to the pan.Stir for 1-2 minutes.
-Now add the above mentioned vegetables except the cheese,one by one.Keep stirring.
-Add salt and the dry mango powder(aamchur) and cook till the vegetables are done.Do not forget to stir.
-When the vegetables are cooked,allow it to cool completely.
-Add the grated cheese to the cooked vegetables and mash with clean hands or using a spoon.
-Make 7-8 small balls of the mashed cheese and veggies and keep aside.

To Make the Dough
- Take a bog bowl and put the whole wheat flour and add all the ingredients except water.
-Mix well
-Now slowly add little water and mix the atta with your hands in a circular direction.
-Knead the atta mixture well to make a nice soft dough.
-Put a cling wrap on the dough and keep it aside for 10-15 minutes.

To Make the Parathas
-Take a roll pin and a cup of whole wheat flour.
-Take a small portion of the dough and roll it in your hands to make a small ball.
-This step is important:Press this ball to it flat and using your thumb and index finger,press the sides if the flattened dough.
-Take a mashed veggies and cheese ball and carefully put it at the center of the flat dough.
-Slowly close the veggie-cheese ball by carefully bringing the presses sides of the dough towards the veggie-cheese ball.
-Try and close the veggie-cheese ball completely with the dough.
-Press this dough a little and dust some whole wheat flour on it and roll gently to make a round paratha.
-If you notice the veggies coming out or the dough becoming sticky,the dust some more wheat flour.
-Heat a flat pan and add the paratha.The flat pan must be very hot.
-Turn both sides of the parathas.
-Smear oil/ghee only when both the sides of paratha have been cooked properly.
-Repeat with rest of the dough.




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Thursday, 7 June 2012

School Bus Safety Tips for Children


School bus is one of the safest modes of travel for children.If your child is using school bus,teach him some important and good rules to follow.
Safety Rules
  • Every child should know about the danger zones and should always stay away from them.
  • Teach children about the rules while crossing the road.
  • When your child is near the school bus he should have the attention of  the driver.
  • Never allow children to play near or around the school bus.
  • When crossing in front of the bus,children must measure and take atleast 10 big steps in order to identify the danger zone.
Getting On the Bus
  • Always reach the bus stop 10 minutes before the actual pick up time.
  • Find a safe place away from the road and wait for the bus.
  • Wait for the bus to stop before getting on board.
  • Board the bus carefully holding the side rail carefully.
  • Do not push or shove your friend.
  • Find a vacant seat and sit on it quietly.
  • Keep your school bag on your lap.Remember not to keep your bag at a place where other children can trip over.
  • Never put your hand,arms or head out of the window.
  • If you are standing,hold on to the safety rails tightly.You should also face the front of the bus.
  • Do not distract the driver.
  • Always listen to and follow the instructions given by the driver.
Getting Off the Bus
  • Get off slowly holding the handrails.
  • Do not push or shove your friends.
  • After getting down you must walk and not run.Go right home.
  • Never go behind the bus or stand in front of the bus.
Safety Rules for Parents
  • If possible,accompany your child to and from the bus stop.
  • When crossing road,always hold your child's hand especially if he is under 10.
  • Before crossing,be sure you check the traffic lights and flash signals.
  • Wait for the traffic to clear or stop before you cross the road.
  • Walk across the road and turn your head both ways to watch and listen to traffic.You must walk and never run on the road.
  • If you are driving,always slow down near school bus stop areas and places where children are standing and playing.
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Wednesday, 6 June 2012

Motion Sickness Prevention Tips for Children


It can be distressing for parents to see their children not feel well and have frequent motion sickness.Children from 5years to 12years are more susceptible to motion sickness.

What is Motion Sickness
Motion sickness is caused by a disturbance of the inner ear where there is a conflict between the vestibular inputs and visual inputs.These conflicting messages are sent to the brain which results in imbalance and thus leads to motion sickness.
Motion sickness can occur in air,sea,bus,car,roller coaster or from playing video games.

Symptoms and Signs
  • Dizziness
  • Nausea
  • Vomiting
  • Headache
  • Pale skin
  • Cold sweat
  • Fatigue
Remedies for Motion Sickness
  • Always ask the child to look at a distant point,at the horizon or focus his attention somewhere out of the window.
  • Have a plastic bag ready.Wiping your child's face with wet towels will also make him feel better.While traveling in air keep the air sickness bag ready for the child.
  • If traveling by car,let your child sit in the front seat.This helps him to focus and keep his eye in tune with the motion of the vehicle.If in a bus,choose the middle seat.
  • Give your child a pillow or use the head rest to avoid unnecessary head movements.Your child should keep his head as still as far as possible.
  • Calm your child.Anxiety can make the problem worse.Tell your child that he is not the only one and he will get over it as he grows a little older.
  • Always carry lots of liquids while traveling.Frequent vomiting can cause dehydration in children.
  • Give your child small sips of water or electrolytes if he's vomiting.
  • Motion sickness can get worse if your child is on empty or full stomach.Avoid giving big or greasy meals to your child before travel.It is a good idea to have a light snack before the motion.
  • Avoid drinking and eating during short trips.
  • Make frequent stops.Take short breaks when the child starts complaining about feeling sick.
  • If you are flying,request for a seat near the airplane wing.This helps to reduce the turbulence.
  • Try covering the windows as bright sun can make nausea worse.
  • Fresh air can also help prevent nausea.Try and open the windows whenever possible.
Useful herbs and medicines
 Before starting any therapy make sure you consult a health care professional or doctor about the exact dosage and method of treatment.
Herbs
-Ginger
-Peppermint
-Black Horehound
Homeopathy
-Cocculus
-Sepia
-Tabacum
-Borax
-Petroluem
-Nux Vornica
Other Medicines
-Promethazine
-Antihistamines
-Scopolamine






Friday, 1 June 2012

Quick Antioxidant Rich Bell Pepper Dip


The multicolored bell peppers are a rich source of antioxidant,vitamin C and beta carotene.They come in orange,green,yellow and red color.These colorful bell peppers not only provide spice and crunch,they can also be a good source of nutrition for your family's lunch,dinner or breakfast.
Here is an interesting recipe of bell pepper dip.I have used all the four colored bell peppers in the recipe.
Ingredients
Red bell pepper-1
Yellow bell pepper-1
Green bell pepper-1
Orange bell pepper-1
Garlic-4-5 pieces
Fresh Thyme-1.5 teaspoon
Parsley-1 teaspoon
Extra virgin olive oil- 3 tablespoon
salt to taste
Method
-Roast the bell peppers in an oven or prick the bell pepper with a fork and roast it on gas.
-Let the bell peppers cool completely.Take the skin out and cut it into thin slices.
-Chop the parsley and thyme.
-Chop the garlic pieces.
-In a blender add all the above ingredients.Blend to make a nice smooth paste.
-Garnish with chopped parsley.
-Bell pepper dip is ready to serve.