Home Remedies that Really Work

Call it mother wit or an old wives’ tale, but that odd remedy your grandma gave you when you got sick really worked—and worked surprisingly well!

Experts say that some old home remedies are very effective at curing’ what ails us.

While the following natural cures are relatively safe, use good judgment If you have any unusual reaction, or if symptoms persist or get worse, stop treatment and consult your doctor.
•Chicken soup for a cold. Medical studies show that hot chicken soup has a better effect on upper-respiratory infections than other hot liquids, the New York Daily News reported. The steam breaks up nasal congestion and the soothing broth, especially if it’s homemade, certainly can make you feel better.
•Sugar to stop hiccups. A teaspoon of granulated sugar, dissolved in your mouth before swallowing, is a remedy for annoying hiccups.
•Coffee for a tension headache. One study of regular headache sufferers found that caffeine boosted the painkilling effects of ibuprofen. Lead study author Dr. Seymour Diamond of the Diamond Headache Clinic in Chicago said that “a big mug of good coffee” may also do the trick, Reuters Health reported, but warned that chronic sufferers should avoid caffeine, which could make symptoms worse.
•Ginger for upset stomach. Research shows that ginger, in moderation, can quell nausea, but it caution pregnant women who take it because it can promote bleeding.
•Honey and tea bags for minor cuts and scrapes. Honey contains a natural antiseptic and vitamins and minerals. Dab it on a wound to kill germs and stimulate healing. A wet tea bag can stop a minor cut from bleeding since the tea contains tannic acid, which constricts blood vessels.
•Toothpick and cotton for ingrown toenail- A toothpick wrapped in a bit of sterile cotton and placed (not too deeply) under the toenail near the affected area relieves pressure and eventually allows you to clip the nail.
•Bananas to lower HIGH blood pressure. High blood pressure increases your risk for heart attack or stroke. Studies show that potassium- rich foods like bananas can lower blood pressure, possibly because potassium causes blood vessels to expand, thus lowering pressure.
•Cherries to relieve gout. Gout, a form of arthritis that affects mostly men, results from uric acid in the blood that hardens around joints, especially in feet, and causes severe swelling and pain. To relieve pain, eat 1/4 to 1/2 cups of cherries daily. Experts believe the cherries contain an enzyme that breaks down and excretes uric arid.

Saw palmetto for prostate problem. Studies show that this small plant, which resembles a palm-tree, is effective in reducing an enlarged prostate gland, reducing the need to urinate and improving blood flow


Oh! That Not-So-Italian Pizza…!

Fusion is the word that’s ‘in’ these days. Just the other day, I was flipping through the pages of a pizza joint menu card, and believe me, I was aghast… Completely bowled over by the platter of and variety of pizzas they serve these days in some Indian Pizza joints!

One of the dishes under the category of Veg Pizzas was named Achari Paneer Tikka! Now what on earth would this pizza contain? Unthinkable but true- it contained Achari masala and paneer as the main ingredients apart from the traditional ones like onion, capsicum, tomatoes….etc. I thought it a bit too weird and zany; unnecessarily adding that Indian zing of masalas to a thing like pizza- doling out a totally indianized version of a pizza. I’m sure if hard core Italians eat our Indian flavours and varieties of pizzas, they’ll surely faint!

No hard feelings, but then just look at the indianized touch one gives to a totally westernized dish! Next on the menu card was Paneer Makhan Masala..For a second, I thought I had entered a Punjabi restaurant. I gingerly looked around just to make sure that I was indeed sitting at a pizza parlor. And yes, I indeed was! So I further went on scanning the menu card and voila! There came another bharatiya version of pizza—Soya garam masala! I thought Vow! Soya is definitely considered the in-thing by health fanatics, but then hello! When I am so looking forward to eat a pizza, I’m not considering the possibility of bringing nutrition in mind…after all with all the mozzarella et al that gets added onto it, my thoughts too would be on the lines of thinking cheese! And then from nowhere this soya element made me think twice about whether to really consider going ahead with my pizza dinner! And the suddenly the words garam masala in the dish caught my attention. I just wanted to go meet the chefs who were working hard in that pizza restaurant kitchen, just to try to talk out to them, how on earth did they invent such a fabulous sounding dish…Soya Garam Masala—what a thing to be added into a pizza….Our dadis and nanis will surely love this one…after all, their most favorite garam masala is used by them when they dole out traditional recipe like matar paneer, dal makhni and so on…And here was the precious garam masala, finding its rightful place(?) within a pizza!

With the increasing number of restaurants serving pizzas, alongside the pav bhajis and paneer tikkas, it is hardly surprising that such a fusion would not take place. But then, just think if we try to put something out of the world to our own dishes, how would they turn out?

What if I put Pav bhaji masala in a kadi chawal? What if I were to sprinkle paneer crumbs in a sabudana wada? What if we try and prepare rajma in buttermilk? What if we put mozzarella cheese in sabudana khichdi? And what if a fish curry were to be decorated with mushrooms, basil or jalapenos? What if I were to cook sol-kadi in parmesan cheese instead of coconut milk? I mean, just consider these thoughts and then think about the way our restaurants have gone over the top of offering customers an experience of Indian flavors when they enter their restaurants to enjoy an authentic Italian pizza?

Why try to replicate Indian flavors and varieties in western dishes- that’s my whole point. Can’t it just be kept compartmentalized? Someone might consider my thoughts to be too typical rather than being experimental. Cooking is all about experimenting and totally out of the world dishes thus get born out of this very experimentation. Agreed. I’m not up against for experimenting cooking per se. I’m simply talking about mixing two cuisines altogether and making an unnecessary khichdi…

We are all aware of how much Indian Chinese cuisine has gained popularity and how much people tend to love the indianized version of Chinese food experience. But hey! Try out authentic Chinese food and then you’ll understand the meaning of authenticity.

So all you foodies out there, you love pizza. Great. I do too. But why should I have to go to Italy to relish a true Italian Pizza. What if the natural way of making a true Italian pizza is adopted in our ways of cooking and school of thought?

Let the parmesans and mozzarellas, jalapenos and marinara play the role they are made out to play. Let the authenticity of a dish stay just the way it was intended to stay the first time a dish got discovered. Let the tikkas and kababs be in their place and let the pizza seasonings be in their place.

Hopefully the next time I enter a pizza joint, I don’t get welcomed by the tikkas and matar malais waiting to be tasted in a pizza joint. I would be ecstatic to be welcomed by the mayonnaise, zucchinis, olives and cheddars, rather than the curry leaves, coconuts and Indian spices.

After all, I would want the experience to be as it would be had I been sitting enjoying a pizza in Rome or Venice…I wouldn’t want a ‘oh-not-so-Italian pizza’ experience!