Home Remedies - Constipation

Below are 20 simple remedies for acute constipation,these are tried and tested home remedies that pass along from elders in the family ( please do not try too many at the same time) :

• Eat prunes soaked in water before bedtime

• 1 tbsp Raisins soaked in ½ cup warm water can be chewed thoroughly and swalled,drink the water too and follow with 1 cup warm water.

• Eat lots of greens especially spinach.

• Eat 2-3 oranges/mandarins per day

• Mix 2 tsp psyllium husk in 1 glass warm water and drink before bedtime everyday for 1 week

• Mix 1 tsp ghee (clarified butter) in 1 cup warm milk and drink before bedtime.

• Drink one teaspoon of castor oil in the morning to flush your interstines completely (This is a very strong laxative and should not be tried if severely constipated).

• Drink plenty of water with dry ginger powder..

• Eat one banana before going to bed.

• Dates (about 5)soaked in milk and taken before bedtime

• Figs soaked in water and taken in the morning

• Guava (2 to 3) on an empty stomach

• Drink 4-5 glasses fresh orange juice per day

• Eat lot of fresh mangoes if in season

• 1 tsp almond oil taken with 1 cup warm milk before bedtime for 3-4 nights cures constipation

• Flax seeds (1 tsp) mixed in yogurt is very beneficial if taken once a day

• An ayurvedic herbal medicine called Triphala taken with water cures constipation(available at health food stores)

• Fennel seeds 1 tsp, soaked in warm water and drunk before bedtime

• Bittergourd slices boiled in water and taken early in the morning cures constipation

 • Yoga and walking helps relieve constipation

Pork Schnitzel

This my all-time favorite dinner.Definitely not a healthy one but I usually save it for a special occasion.I find it makes an excellent main course even while entertaining friends as the meat can be prepared few hours earlier and just pan-fried before dishing out.Goes well with any warm german potato salad,boiled vegetables or just good ol' chips.

Traditionally schnitzels are made with veal which is fairly expensive. Pork loin chops make perfectly good schnitzel, particularly the thin ones. Bread them and cook them quickly and they stay moist and flavourful.You can add thyme,sage and parmesan to the breadcrumbs for a herby zing.

Pork Schnitzels
serves 4
Pork tenderloin/schnitzels 350 gms (about 10 thin schnitzels)
eggs, 2 beaten well
cracked pepper, 1 tsp
paprika, 1 tsp
salt,to taste
flour ,1/2 cup
bread crumbs ,3/4 cup
vegetable oil, to fry (I used canola)
lemon wedges, to serve


Easy easy easy is the word here.
Remove snitzels from bag( I buy mine ready-made from my butchers)
Beat egg well with salt,pepper and paprika .This is the stage I love as I invariably end up adding more spices...to the egg mixture.
Next you bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place. It’s best to let the cutlets sit for at least 15 minutes before frying. This lets the breading firm up so the coating will adhere to the cutlet and not fall off during cooking. (If you are prepping them for later,just put them over a cookie rack and put them in the refrigerator for as long as a couple of hours.)
 The art of the dish is in the frying. And it really comes down to just one factor: having the oil at the right temperature. You want the oil to be hot enough that the breading will crisp and brown before the meat in the middle dries out.
Heat the oil and butter in a wide skillet over medium-high heat until very hot.Fry each cutlet one at a time ,2-3 mins on each side.
Serve with sauteed Vegetables.

Pork Vindaloo

Goan Pork Vindaloo

The term Vindaloo, derivative of the Portuguese "vinho de alho" (wine with garlic) was first brought to Goa by the Portuguese some 400 years ago. The original traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar,chili pepper, and stewed with garlic. The Goans modified it by adding plenty of spices. Restaurants often serve this dish with chicken or lamb instead of pork.

I once made this with king prawns and they were simply delish,was polished off with gusto by our friends.

This recipe is an easy pork vindaloo and tastes best eaten with plain, fluffy basmati rice or rotis.

You can increase the heat factor by increasing or decreasing the amount of chillies to suit your palate. But don’t forget, vindaloo is meant to be on the spicier side, so wear your adventurous cap on and give this a try. It’s not for the faint-hearted.

Spicy Pork Vindaloo
Serves 4-6

Dry red chillies(or fresh) ,6 - 8
Black mustard seeds 1tbsp
White vinegar 1/2 cup (about 100 ml)
Pork loin cutlets 1 kg (leave the fat, it adds to the taste)
Onions ,2 diced and pureed
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Brown sugar 1 tbsp
Cinnamon powder ½ tsp
Cardamom powder ½ tsp
Cumin powder 1 tsp
Black pepper powder ½ tsp
Oil 4 tbspSalt,to taste

Wash and drain the pork. Chop into cubes.

Soak mustard seeds and chillies in vinegar for about 2-4 hours (preferably overnight) and grind to a coarse paste.

Marinate the pork with the vinegar mixture, ginger-garlic paste and the ground spices,

Heat oil in a large wok, add onion puree and sauté well. Add pork pieces and mix well till meat appears sealed and glossy. Pour in the remaining marinade. Add ½ cup water, cover and simmer gently for 1 hour or till pork is tender and cooked thoroughly. Stir occasionally. Add brown sugar and salt to taste. Serve hot with rice.

Pasta in Spinach and Meat Sauce

I can eat pasta at any time of the day (or night)
This one is especially easy to make and can be made after a hard days work ....perfect for a weekday supper!
You can use chicken mince in place of beef and the results are just as good.
While reheating the pasta the next day you can drizzle some olive oil if it seems too dry.

Pasta in Spinach and Meat Sauce

Serves 4

Minced lean beef – 250 gms
Whole Wheat Pasta Spirals – 250 gms
Tomato paste – 2 tbsp
English Spinach – 1 bunch ,chopped
Coriander powder – 1 tbsp
Red chili powder – 1/2 tbsp
Onion – 1 big (diced)
Sliced Garlic – 6 cloves
Oil – 3 tsp
salt and pepper to taste

Cook the pasta according to the package directions, reserve 1/2 cup of the cooking liquid before draining the pasta.

In a large wok, heat oil and saute the garlic and onions till golden.

Add the ground beef and season well with salt and pepper. Saute till the beef starts to brown. Stir in the red chili and coriander powders, and mix well. Cook on low heat for 3 minutes till spices are mixed thoroughly.

Add the tomato paste and mix well. Add 1/2 cup of water and bring this to a boil.

Reduce the heat to low and stir in the spinach. Cover and cook for 3 minutes. The mixture at this stage should resemble a thick sauce. Add the cooked pasta and mix well to combine.

Sprinkle some parmesan on top before serving(optional)

Oatmeal Raisin Cookie

I love oatmeal raisin cookies,it's my ultimate midnight snack with a tall glass of cold milk.I've tried a low fat version here so you can indulge without the added guilt. This cookie is very versatile ,you can substitute choco chips,cranberries,almonds pecans,dried blueberries....yumm,the possibilities are endless!

Chewy Oatmeal Raisin Cookie Recipe

(adapted from Nick Malgieri's recipe)

1/2 cup whole wheat self raising flour

1/2 teaspoon salt

1 tablespoons unsalted butter, at room temperature

1/2 cup raw sugar

1 large egg

3/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/3 cups rolled oats

1/2 cup chopped walnuts

1/2 cup dark raisins (or dried cranberries)

 Preheat the oven to 375 degrees F/180 degrees C

 In a large mixing bowl, beat the butter and raw sugar,then the egg, applesauce, and vanilla.
 Stir in the flour,wheat flakes,salt, oats,walnuts and raisins.
 Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
Bake the cookies for 10 to 12 minutes, or until done.