Hairfall Control Tips

hairfall

There can be several factors behind hair loss such as environmental effects, aging, too much stress, excessive smoking, nutritional deficiencies, hormonal imbalance, genetic factors, scalp infections, use of wrong or chemically enriched hair products, certain medicines and medical conditions like thyroid disorder, autoimmune diseases, polycystic ovary syndrome (PCOS), iron-deficiency anemia, and chronic illnesses. There are about 100,000 strands of hair on your scalp and it is considered very normal to lose 50 to 100 strands a day. But when you start losing more than that, it’s time for you to take some action so it doesn’t progress to baldness or bald spots. Many readily available ingredients can be used to treat hair loss at home.

The top 5 home remedies for hair loss:

Oil massage:

The first step that you can take to reduce hair loss is to massage your scalp with appropriate hair oil. Proper hair and scalp massage will increase blood flow to the hair follicles, condition the scalp, and enhance the strength of your hair’s roots. You can use hair oils like coconut or almond oil, olive oil, castor oil, amla oil, or others. Add a few drops of rosemary essential oil to the base oil for better and faster results. Other types of oil that you can use are emu oil, argan oil, and wheat germ oil.

  • Massage any of the hair oils mentioned above onto your hair and scalp by applying light pressure with your fingertips.
  • Do this at least once a week.

Indian gooseberry:

You can use Indian gooseberry, also known as amla. Indian gooseberry is rich in vitamin C, of which a deficiency in the body can cause hair loss.

The anti-inflammatory, antioxidant, antibacterial, and the exfoliating properties present in Indian gooseberry can help maintain a healthy scalp and promote hair growth.

  • Mix one tablespoon each of Indian gooseberry or amla pulp and lemon juice.
  • Massage your scalp with the mixture thoroughly. Cover your hair with a shower cap.
  • Leave it on overnight and shampoo your hair in the morning.

Fenugreek:

Fenugreek, also known as methi, is highly effective in treating hair loss. Fenugreek seeds contain hormone antecedents that enhance hair growth and help rebuild hair follicles. They also contain proteins and nicotinic acid that stimulate hair growth.

  • Soak one cup of fenugreek seeds in water overnight.
  • In the morning, grind them to make a paste.
  • Apply the paste to your hair and cover with a shower cap. After about 40 minutes, rinse your hair.
  • Follow this remedy every morning for a month.

Onion Juice:

Onion juice helps treat hair loss due to its high sulfur content, which helps improve blood circulation to the hair follicles, regenerate hair follicles and reduce inflammation.

The antibacterial properties in onion juice also help kill germs and parasites, and treat scalp infections that can cause hair loss.

  • Extract the juice of one onion by grating it and then strain it. Apply the juice directly onto the scalp. Leave it on for about 30 minutes, and then wash it off. Finally, shampoo your hair.
  • Mix together three tablespoons of onion juice and two tablespoons of aloe vera gel. You can also add one tablespoon of olive oil. Apply this mixture onto your scalp and leave it on for at least 30 minutes before rinsing it off and shampooing your hair.

Aloe Vera:

Aloe vera contains enzymes that directly promote healthy hair growth. Also, its alkalizing properties can help bring the scalp and hair’s pH to a more desirable level, which can greatly promote hair growth.

Regular use can also relieve scalp itching, reduce scalp redness and inflammation, add strength and luster to hair, and alleviate dandruff. Both aloe vera gel and juice will work.

  • Apply aloe vera gel or juice onto the scalp.
  • Leave it on for a few hours and then wash it off with lukewarm water.
  • Repeat the process three to four times a week.
  • You can also consume one tablespoon of aloe vera juice daily on an empty stomach to enjoy better hair growth.

hairfall1

Tomato Rice

Ingredients: 

Seeraga samba rice – 1/2kg 

Onion – 1 big sliced 

Mint leaves – few 

Coriander leaves – few 

Green chilli – 2 or 3 

Ghee –30 ml 

Oil – 15 ml 

Salt – as per taste 

To grind 1: 

Tomato – 8 

To grind 2: 

Mint leaves – ½ cup 

Coriander leaves – ½ cup 

To grind 3: 

Ginger – 6 pieces 

Garlic – 6 pieces 

Green chilli – 3 

To temper: 

Bay leaves – 2 

Cinnamon – 4 

Cardamom – 4 

Stone flower – 2 

Star anise – 3 

Cloves – 3 

Fennel seeds – ½ tspn 

Preparation: 

Grind tomatoes & keep aside, grind mint, coriander leaves & keep aside, grind ginger, garlic, green chilies keep aside. 

Heat cooker add ghee & oil, add tempering spices , then add green chilli, onion sauté well, then add mint & coriander leaves sauté for 30 secs. 

Pour ginger garlic chilli paste sauté till raw smell goes. Add salt, tomato paste & mint coriander paste mix well . boil for 2 mins. 

Add rice mix it well , add 600 ml water. Boil it till water reduces. close and cook it . 1 whistle in full flame and 3 mins in slow flame. Open and mix . 

Serve with onion raita or with any gravy.

Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:

Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and  cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.

Minced Mutton / Kothu Kari / Kheema Gravy

Best Non-veg Gravy For Idly

Ingredients: 

Minced mutton/kothu kari/kheema – 200 gm

Shallots – 100gm

Garlic – 5

Ginger – 2 pieces minced

Ginger garlic paste – 1 tbl spn

Turmeric powder – ½ spn 

pepper powder – 1 spn
 

cumin powder – 1 spn

Kulambu powder/ mutton masala powder – 1 tbl spn

Oil – 50ml

Salt – as per taste

Dry red chilli – 2

Bay leaf – 1

Cinnamon – 2

Cloves – 2

Cardamom – 2

Star anise – 1

Fennel seeds – ½ spn

To paste: 

Coconut – 7 – 8 pieces / 1/2cup

Fennel seeds – 1 spn

Cashew nuts – 10

Poppy seeds – ½ spn soaked

Preparation: 

Heat oil in a cooker.

Add dry red chilli pieces, then temper it with cinnamon, cardamom, fennel, bay leaf, cloves, add garlic, shallots and minced ginger piece sauté well for a while.

Add ginger garlic paste stir well for a min. then add minced mutton pieces cook for 2 mins.

Add salt, turmeric, pepper, cumin powder, mutton masala powders mix and stir for 30 secs. Add coconut masala paste stir and add required water. Boil it. Then close the lid cook for 1 whistle & in slow flame 7 mins.

Open and serve with idly , dosa, idiyappam, aapam. But it goes well with hot idly.

 

Pearl Millet Porridge/Kambu Koozh/Bajra

Benefits:

Reduces Heat, Kambu mixed with yogurt and some salt cools the body immediately and gives instant energy, High in protein, Keeps the body hydrated, Energises body, Prevents heart disease, Reduces acidity, Rich in calcium and iron, Rich in fibre, Rich in all amino acids, The whole grain supports weight loss, The grain is easily digestible and has the lowest probability of causing allergic reactions, Being rich in fiber content, kambu/pearl millet works very well in diabetes, Bajra / pearl millet/ kambu contains nearly 3.8 times minerals and nearly 6.5 times fiber and nearly 24 times iron than rice, Pearl millet contains nearly 5.2 times fiber and nearly 3 times Iron than wheat, pearl millet contains the maximum amount of iron content among the millets.

Ingredients:

Pearl millet – 1 cup

Cooked rice – ½ cup soaked overnight

Salt – as per taste

Water – 4 cups

Sour curd – as per your wish / ½ cup

Shallot – 5

Green chilli – 2

Preparation:

Clean and wash pearl millet/kambu without any dust/sand particles.

Soak in water at-least for 2 hours.

Add it in mixer jar and grind into liquid consistency. In a bowl add pearl millet paste, salt mix it well and rest it for 30 mins.

Heat a wide vessel add 4 cups of water, let it boil well.

Then pour the pearl millet/kambu paste into it and  keep stirring continuously so that it won’t form lumps.

Once it reached a boiling point, put it in slow flame, add soaked boiled rice and mix it,   and let it cook for 20 mins or until it cooked well.

Transfer it into a bowl and serve it along with raw shallots, finely chopped green chillies and curd.

Have  it with pickle or dry fish fry for added taste.

                                                                cooked rice

Chicken Semi-Gravy

Ingredients:

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

Chicken gravy

                                                       served with biriyani