Discoloured underarms or dark patches on armpits

Posted on by

I just watched a whitening cream advertisement for underarms on TV. I think it is good that I remind pregnant moms that some women do get discolourations on their neck (like me), armpits and other parts of the body.

Before I got pregnant, I have another colleague who got it quite bad. I remembered her grumbling about it and no matter how she scrubbed, the dark patches on her armpits refused to go away. It is rather unsightly but then, pregnancy hormones throw us moms all kind of funny things.

Eventually, those underarms pigmentations go away. If I remember, it took several months before the dark patches on my neck disappeared. During those period, I was very conscious of them and tried to hide with higher collar.

So, moms, please do not resort to any chemicals or creams during your pregnancy and lactating period. Bear with it until it is over because it is caused by the hormones upsets.

The mask of pregnancy appears when high estrogen levels stimulate melanin production, and exposure to sunlight makes the condition more prominent. Discolored patches of skin may also develop on the forearms and other parts of the body that receive exposure to the sun. Melasma sometimes is more pronounced with each pregnancy.

(wiki)

Family meals – Thosai

Posted on by

THOSAI
Contributed by Sheela

50g blackgram dhal (ulundu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste
Cooking oil or sesame oil (gingili oil) or ghee

1. Wash rice and dhal and soak each separately overnight or for at least seven to eight hours. Drain, remove skin from the dhal.
2. Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for eight to 10 hours. (Refrigerate if not using it for breakfast.)
3. Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre in a clockwise motion to make a thin pancake.
4. Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with dhalca chicken curry.

Family meals – Baked Methi Chaman (Indian recipe)

Posted on by

BAKED METHI CHAMAN – A popular methi paneer with a Western touch.
Contributed by Shamira

4 teacups chopped spinach
1 teacup chopped fenugreek (methi) leaves
a pinch soda bi-carb
1 onion, chopped
1 green chilli, chopped
100 grams fresh paneer, cut into small pieces ( this is home made cottage cheese)

2 tablespoons ghee or refined oil
salt to taste
For the potato layer
3 potatoes, boiled and mashed coarsely
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
1 teaspoon lemon juice
salt to taste
For the covering
100 grams beaten cream or 1 teacup white sauce
4 tablespoons grated cheese

For the potato layer:
1. Mix together all the ingredients.
2. Boil the spinach and the fenugreek leaves in 2 tablespoons of water with a pinch of soda bi-carbonate until soft. Drain and blend in a blender.
3. Heat the ghee and fry the onion until golden in colour. Add the green chilli and fry again for a few seconds. Add the spinach and fenugreek.
4. Add the paneer pieces and salt. If required, add a little lemon juice.
5. Spread the potato layer evenly at the bottom of a baking dish and spread the spinach mixture on the top.
6. Cover with the beaten cream and cheese and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.
7. Serve hot.