Tips to Control Hair Fall Naturally !

Hair loss can affect both men and women. While genes play a vital role, there are usually other reasons, including hormonal imbalances, a thyroid gland, nutritional deficiencies and insufficient blood circulation in the scalp. Hair loss is a mammoth problem that many people are suffering from. There are lots of factors behind this hair fall problem. 

Let’s take a look at the home remedies of hair fall. Follow these home remedies to control hair loss naturally. If you want naturally hair regrowth, then try these homemade tips for long hair and healthy hair. 

·         Coconut milk is a great source of nutrients. Massage it on the scalp to reduce hair fall.

·       Aloe vera Gel also works wonders. Massage the scalp with aloe gel, leave in for a few hours and then wash with lukewarm water. Aloe gel, coconut milk and wheat germ oil make a great hair conditioning treatment to help fight hair fall.

·     The Hot oil hair massage is an indulgence that is so typically Indian that many of us don’t realize how it helps. Massages help stimulate blood flow to the scalp. Choose coconut, olive or almond oil for best results. Getting a head massage has two advantages – stimulating hair follicles and also making you feel relaxed.

·         Indian herbs like Neem and Alma steeped in massage oil are great hair fall treatment options.

·         In case of really severe hair fall, use Hair Packs made with eggs or fenugreek seeds or yogurt to soothe the scalp and nourish hair.

·        Get a trim regularly to keep split ends at bay.

·        Be mindful of what you eat - bad food habits coupled with stress will result in hair loss. Eat a balanced diet.

To solve your problem of hair loss, try some of these natural remedies. Also, following a proper diet will keep your hair healthy & help reduce hair fall. So, eat plenty of green vegetables and fresh fruits as much as possible.

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Easy Mango Halwa Recipe

Now it’s mango season and let's make a quick mango halwa dessert.

Mango Halwa

Ingredients:

Mango puree - 1 1/4 cup

Sugar - 1/4 cup (more or less depends on the sweetness of mango)

Ghee -5 tbsp

Cardamom powder- 1/4 tsp

Corn flour - 1/2 cup

Water - 1/2 cup

Chopped nuts and dry fruits - 1/4 cup

Preparation Method:

1.       Heat a non-stick pan with 2 tbsp of ghee.

2.       Add the mango puree and cook for 5 minutes by stirring well.

3.       Add sugar and mix well.

4.       Dilute corn flour with 1/2 cup of water and add it in to the mango puree.

5.       Stir well continuously; as it starts thickening.

6.       When almost gets thickened add the remaining ghee and half of chopped nuts.

7.       Stir well for few minutes and when it starts leaving from the sides of the pan; add cardamom powder and mix it well

8.       Switch off the flame and add in to a square shaped greased pan.

9.       Allow to cool completely and let it rest for few minutes to set. (Or refrigerate for an hour).

After that cut into pieces and enjoy!!!

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How to make Healthy Tomato Soup

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, cream and chicken/vegetable stock. Popular toppings for tomato soup include sour cream or croutons. This recipe is perfect for weight watchers. Despite being ‘slim’, it is loaded with nutrients, especially vitamin ‘A’ from the tomatoes.
 

Tomato Soup

Category: Soup

Recipe type: starters

Cuisine: world, Indian

Serving temperature: Hot or Cold

Servings: 2

Ingredients:

4 medium to large tomatoes

2-3 garlic cloves

1 small onion

1 bay leaf

1 tsp corn starch + 2 tbsp water

1 or 1.5 tbsp butter

1 cup water

1 tbsp cream - you can consider adding 2 tbsp cream or dot with cream when serving the soup.

½ tbsp organic unrefined cane sugar or as required

1 or 2 slices of bread [brown/whole wheat/white bread]

Freshly grounded black pepper as required

Salt as required

Preparation Time: 25 mins   Cooking Time: 20 mins   

Method:

1.       First rinse the tomatoes and keep aside.

2.       In a saucepan, take enough water so that the tomatoes get immersed completely.

3.       Add 1 tsp salt to the water and bring the water to a rolling boil. Add the tomatoes and switch off the fire.

4.       Close the saucepan or pot with the lid.

5.       Let the tomatoes be immersed in the hot water for 20-30 minutes.

6.       In the meantime, finely chop the onion and garlic keep aside.

7.       Heat a frying pan, place the bread in the pan and on a low flame toast the bread till it’s browned and crisp from both sides.

8.       Once the bread is toasted and golden, slice it into cubes.

9.       Make a smooth paste of the 1 tsp corn flour with 2 tbsp water.

10.    Drain the tomatoes and let them become warm or cool down.

11.    Peel it and chop the tomatoes on a chopping board. Blend the tomatoes to a smooth puree.

12.    Melt butter in a pan. Add the bay leaf and saute for 5-6 seconds

13.    Add the garlic and saute for about 10-12 seconds on a low flame.

14.    Add the chopped onion and saute till the onions become translucent.

15.    Now add the tomato puree. Stir and then add water, salt and pepper.

16.    On a low to medium flame, let the soup come to a gentle boil.

17.    Stir the corn starch paste (since the corn starch settles down) that we made earlier and add it to the soup.

18.    Stir well and simmer for 3-4 minutes till the soup thickens on a low flame.

19.    Now add sugar and stir, then add the cream and simmer for a minute.

20.    Pour the steaming hot tomato soup in soup bowls.

21.    Add the bread croutons to the soup. Garnish tomato soup with coriander leaves.

22.    Serve the tomato soup hot.

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Garlic Vegetable Soup

Serves this low calorie Garlic Vegetable Soup, all with fiber-rich vegetables. Increasing fiber content helps to remove toxins from the body which helps to slow down ageing and increase vitality. Garlic is a mega-immune-system booster, but in a soup it takes on comforting qualities that go beyond the benefits of food.

 

Garlic Vegetable Soup

Ingredients

1 cup finely mixed chopped vegetables (sweet corn kernels , green peas, broccoli, carrots, asparagus)
2 tsp finely minced or crushed or chopped garlic [or as little as 3 cloves]
1 tsp olive oil
1/4 cup finely chopped onions
2 cups low-fat milk
Salt and ground black pepper powder to taste
2 tbsp quick cooking rolled oats

1 tbsp fresh lemon juice

To Garnish:
2 tbsp chopped coriander leaves

Preparation Time: 10 mins   

Cooking Time: 15 mins   

Makes 4 servings

Method

Step 1: Heat the oil in a non-stick pan; add the onions and garlic and saute well till the onions are translucent.

Step 2: Add the vegetables and saute for a few minutes.

Step 3: Add the milk, salt, pepper and mix it well. Bring to boil and simmer till the vegetables are cooked.

Step 4: Add the oats mix well and simmer for another 5 minutes.

Step 5: Serve hot garnished with coriander.

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Carrot Halwa / Gajar ka halwa / Punjab gajrela Recipe

Carrot halwa is a sweet dessert pudding associated essentially with the North Indians. At celebration time most of the people prefer vegetarian dishes and additionally desserts in their Thali. Due to its low fat substance, vegetarian characteristics, ease of making, medium shelf-life and taste Carrot/Gajar ka halwa is a well known dessert all over India and regularly served at most festivals. The dish is mainstream among adults as well as children.

Carrot Halwa

Alternative names: Gajar halva, Punjab gajrela, Punjabi carrot pudding, Carrot halwa, Gajrela

Recipe type: dessert

Cuisine: north Indian, Punjabi

Serving temperature: Hot or cold

Main ingredients: Carrots, milk, water, ghee, sugar

Ingredients:

- Fresh grated carrots - 4 cups

- Milk - 3 cups (whole milk gives richness)

- Sugar - 1 cup (If you are sweetener, you can add more according to your taste bud)

- Ghee/Butter - 8 tbsp. (approximately 1/2 cup)

- Handful of Nuts (Cashew, Raisins, Badam & etc.)

- Cardamom pods (elachi/elakkai) - 1

Timings:

Prep time	Cook time	Total time
15 mins	1 hour 45 mins	2 hours

Recipe Process:

1.      Rinse, peel and grate the carrots.

2.      Take kadai or deep thick bottomed container, include milk and grated carrots.

3.      On a medium flame, heat the entire blend to the point of boiling and then simmer.

4.      While the mixture is simmering on a low flame, keep on stirring.

5.      The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

6.      When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.

7.      Stir well and continue to simmer and cook on a low flame.

8.      Do keep on stirring the gajar halwa.

9.      Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. Switch off the burner.

10.  Serve gajar/carrot halwa hot or you can serve it cold.

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