Remedies

Traditional knowledge, examined with care

Keep the wisdom. Check the evidence. Protect the person.

A source-conscious guide to household practices, traditional uses, evidence limits, interactions and red flags.

Enter the journal
Such set of spices is quite common in an Indian household. (Going clockwise)Yellow on top is Turmeric, red to its red chilli powder, grey-brownish is Garam Masala, dark red is ginger-garlic-chilli dry masala, red is again red chilli powder, dark brown is corriender seeds and cumin seeds powder. At centre are black mustard seeds.
From the Remedies visual library

Independent · Researched · Humane

A publication designed for depth, not the feed.

Essential reading

Start with the questions that change how the subject looks.

01

Honey and cough

Evidence supports limited cough relief for people over one year old. Honey is unsafe for infants under 12 months.

02

Ginger for comfort

Ginger is commonly used for nausea and warm drinks, but concentrated products can interact with medicines.

03

Saline nasal rinsing

Only distilled, sterile or previously boiled and cooled water should enter a nasal-rinsing device.

04

Turmeric in food

Culinary use differs from high-dose extracts, which may carry interaction and liver risks.

View the complete journal →
This simple dish is very popular across India. I used the recipe <a href=" http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx " rel="noreferrer nofollow">here</a> With a few variations: Take 3 medium size (long purple) aubergines. Wash and dry with a kitchen towel. Coat them with vegetable oil and make 4-5 lengthwise skin deep cuts on each aubergine. This makes it easy to remove the skin after it is baked. <a href=" https://www.flickr.com/photos/rovingi/753308978/in/photostream/ ">see</a> Place in a pre-heated oven for 40 minutes at 200 deg C until they become soft. When the baked aubergines are cool enough, peel off the skin by hand and remove the stalk. Mash the flesh of the aubergine coarsely with a potato masher or a spoon. <a href=" https://www.flickr.com/photos/rovingi/752454471/in/photostream/ ">see</a> Heat 4 tbsp of oil in a thick bottomed vessel. Flavour the oil with cumin & mustard seeds, 1/2 tsp turmeric powder, a pinch of asafotedia and 3 chopped green chilies. Add one medium sized finely sliced onion and fry on medium heat until translucent. Add finely chopped ginger and garlic and fry for 2 min. Add 1 tsp chili powder, 1 tbsp garam masala (curry powder), 1 tbsp Sambar powder and fry for 2 min. Add 1/2 cup stirred plain yogurt and mix well. Fry & mix until the sauce regains it's colour. Add the mashed baked aubergine & salt and mix. Cook on low heat for 30 min. Serve with chapati. The traditional way of making this dish is by roasting the aubergines over an open flame (of a gas hob) instead of baking it. This gives it a wonderful smoked flavour that is really the signature of this dish. But it's always easier to bake it in an oven.
This simple dish is very popular across India. I used the recipe <a href=" http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx " rel="noreferrer nofollow">here</a> With a few variations: Take 3 medium size (long purple) aubergines. Wash and dry with a kitchen towel. Coat them with vegetable oil and make 4-5 lengthwise skin deep cuts on each aubergine. This makes it easy to remove the skin after it is baked. <a href=" https://www.flickr.com/photos/rovingi/753308978/in/photostream/ ">see</a> Place in a pre-heated oven for 40 minutes at 200 deg C until they become soft. When the baked aubergines are cool enough, peel off the skin by hand and remove the stalk. Mash the flesh of the aubergine coarsely with a potato masher or a spoon. <a href=" https://www.flickr.com/photos/rovingi/752454471/in/photostream/ ">see</a> Heat 4 tbsp of oil in a thick bottomed vessel. Flavour the oil with cumin & mustard seeds, 1/2 tsp turmeric powder, a pinch of asafotedia and 3 chopped green chilies. Add one medium sized finely sliced onion and fry on medium heat until translucent. Add finely chopped ginger and garlic and fry for 2 min. Add 1 tsp chili powder, 1 tbsp garam masala (curry powder), 1 tbsp Sambar powder and fry for 2 min. Add 1/2 cup stirred plain yogurt and mix well. Fry & mix until the sauce regains it's colour. Add the mashed baked aubergine & salt and mix. Cook on low heat for 30 min. Serve with chapati. The traditional way of making this dish is by roasting the aubergines over an open flame (of a gas hob) instead of baking it. This gives it a wonderful smoked flavour that is really the signature of this dish. But it's always easier to bake it in an oven.
Patrel1 – Fresh Colocasia leaves stacked with gram flour paste between the layers. Picture taken in the kitchen.
Patrel1 – Fresh Colocasia leaves stacked with gram flour paste between the layers. Picture taken in the kitchen.
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations
Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations

Editorial approach

Context before certainty.

Every entry identifies what is known, what is interpretation and where evidence remains incomplete. Complex experiences are not compressed into slogans for easy sharing.

The visual archive is locally preserved and credited. Images support the subject rather than treating people, belief or pain as decoration.

Read the sourcing policy →