HOME REMEDIES FOR HAIR LOSS


  • The most important cause of loss of hair is inadequate nutrition. Persons lacking in Vitamin B6 lose their hair and those deficient in folic acid often become completely bald.
  • Other important causes of loss of hair are stress such as worry, anxiety, and sudden shock; long standing illness like typhoid, syphilis, chronic cold, influenza and anaemia.
  • An unclean condition of the scalp which weakens the hair roots by blocking the pores with the collected dirt; and heredity.
REMEDIES:

Rubbing of scalp: A vigorous rubbing of the scalp with fingers after washing the hair with cold water is one of the most effective remedy for the prevention and treatment of loss of hair.

Amla oil: Amla oil, prepared by boiling the dry pieces of amla in coconut oil, is considered as valuable hair tonic for enriching hair growth. A mixture of equal quantities of fresh amla juice and lemon juice, use as a shampoo, also stimulates hair growth and prevents hair loss.

Lettuce: Taking of 500 ml of lettuce and spinach juice every day helps in growth of hair.

Amaranth: Apply fresh amaranth juice to hair help in growth of hair and keep soft.

Alfalfa:The juice of alfalfa in combination with equal quantities of carrot and lettuce juice, taken daily, also helps the growth of hair to a remarkable extent. 

Margosa:Wash the hair with decoction of Margosa leaves and neem leaves will stop the hair falling and stabilizes its blackness. It also makes the hair longer and kill lice and other infesting insects.

Mustard oil and henna leaves: Boil 250 ml of mustard oil in a pan; add 60 gms of henna leaves and boil till they are burnt in the oil.Strain and store in bottle. Regular massage will help in growth of hair.

Coconut milk: The application of coconut milk all over the scalp and massaging  into the roots of hair also help in growth.



 


FRANKFURTER SALAD

Ingredients:
Frankfurters - 450 g
Small onion - 1 (chopped finely)
Buttermilk - 1 cup
Mayonnaise - 1 cup
Salt
Pepper
Medium potatoes - 6 (cooked, peeled and diced)
Fresh parsley

Method:

  • Cut the frankfurter in half crosswise and stand around the edge of a 20 cm. Flat roaster. 
  • Combine the onion with the buttermilk, mayonnaise and seasoning. Gently fold the mixture into potatoes and spoon into the centre of the pan.
  • Cover and heat the pan over a medium heat until the visiotherm reaches the first red area. 
  • Reduce heat to a low setting and cook for 10-15 minutes. Sprinkle with parsley and serve either hot or cold.

RADISH RAITA

Ingredients:
Radish – 4-6
Yogurt – 250 gms
Chilli powder – 1/3 tsp
Salt to taste
Coriander leaves – 1 tbsp (chopped)

Method:
  • Peel and grate radish. Sprinkle salt and keep aside for 15 minutes.
  • Squeeze out the excess water.
  • Whip the curd with salt and chilli powder.
  • Add grated radish; mix well and refrigerate.
  • Before serving garnishing with coriander leaves.

CABBAGE RAITA

Ingredients:
Firm cabbage – 1 small size
Onion – 1 (finely chopped)
Apple – 1 (peeled and cored)
Cherry tomatoes – few (halved)
Vinegar or lime juice – 2 tbsp
Oil – 1 tbsp
Sugar – ½ tsp
Salt to taste

Method:

  • Shred cabbage. Sprinkle salt and set it aside for one hour.
  • Squeeze out the liquid and place on a plate along with the onion.
  • Beat together vinegar, oil and sugar and pour over the cabbage.
  • Then arrange the apple slices and tomatoes on top with a dash of salt.

PULIHORA WITH TENDER TAMARIND LEAVES (CHINTA CHIGURU PULIHORA)

Ingredients:
Rice - 3 cups
Tender tamarind leaves - 1 cup (cleaned and stems removed)
Roasted channa dal powder - 2 tbsp
Green chillies - 12
Salt to taste
Turmeric - 1/2 tsp
Urad dal- 2 tsp
Channa dal- 2 tsp
Mustard seeds - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few

Method:

  • Wash and cook rice with enough water until done. Transfer to broad vessel and let it cool.
  • Grind green chillies and salt to make paste.
  • Heat the oil in kadai, add urad dal, channa dal, mustard and curry leaves.
  • Add chilli paste and tamarind leaves; fry for 1-2 minutes. Switch off the flame then add turmeric and roasted gram flour. Mix well.
  • Pour this over rice and mix well.
  • Serve.

చింత చిగురు పులిహోర 

కావలిసిన వస్తువులు:
బియ్యం - 3 కప్ 
చింత చిగురు - 1 కప్ 
పుట్నాల పొడి - 2 tbsp 
పచ్చి మిర్చి - 12
ఉప్పు 
పసుపు - 1/2 tsp 
మినపప్పు- 2 tsp 
సెనగ పప్పు - 2 tsp 
ఆవాలు - 1/2 tsp 
నూనె  - 3 tbsp 
కరివేపాకు -  కొద్దిగా 

తయారీ:
  • బియ్యం కడిగి సరిపడా నీళ్లు పోసి అన్నం వండి పళ్లెంలో ఆరపెట్టుకోవాలి. 
  • పచ్చిమిర్చి, ఉప్పు కలిపి మెత్తగా నూరుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి మినపప్పు, సెనగపప్పు, ఆవాలు, కరివేపాకు వేసి వేగనివ్వాలి. 
  • అందులో మిర్చి ముద్ద, చింత చిగురు వేసి ఒక నిమిషం వేగనిచ్చి దించుకోవాలి. 
  • అందులో పుట్నాల పొడి, పసుపు వేసి బాగా కలిపి అన్నంలో వేసి కలుపుకోవాలి.  
  • ఇది రుచిగా ఉంటుంది. 



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