Wednesday, 13 September 2017

Siitlingi - Self Sufficient Living

Coutesy- The Alternative

Self sustainable people
Sittlingi valley, a tribal settlement in Tamil Nadu, is today an
amazing example of how a system of beliefs, well-intentioned people,
and patient, sustained hard work can help a community seek its own
solutions for life improvement.

I have always been interested and intrigued by the colourful
handicraft work of rural artisans. A call for volunteers to help an
artisan collective called Porgai and a chance meeting with Dr.
Sukanya, trustee at Tribal Health India (THI), an NGO that worked in
the Dharmpuri district of Tamil Nadu,for a sustainable tribal welfare,
took me right to Sittlingi valley, amidst the scenic Nilgiris
mountains, to meet and understand the people behind the weaves.
THI_waitingarea

Community based healthcare. The waiting area outside the THI hospital

A 5-hour drive from Bangalore through the Hosur – Krishnagiri – Salem
route, Sittlingi is a land of tribals, the local Kalrayan people as
well as the Lambanis, who have migrated here from from Rajasthan,
Andhra Pradesh and other parts of India.
A valley that can take care of itself

Nestled between two hill ranges – Kalrayan and Sitteri, Sittlingi was
once a back of beyond place with no roads to connect villages with the
nearby towns. For any medical consultations or even emergencies, the
tribal folks living here had to travel by foot through the surrounding
forests to reach either Salem or Dharmapuri.

The arrival of the doctor couple, Dr. Reji and Lalitha, changed the
face and fortunes of Sittlingi. Over the last 16 years, the doctors
have worked not only to establish a tribal hospital at Sittlingi, but
also in helping the community maintain good health, re-vitalize their
farming practices, preserve their culture and ensure that they are
self-sustained.

An earlier piece on The Alternative talks about how the health and
lives of the tribal folk has changed for the better after Tribal
Health Initiative was set up here. My effort was to go find out what
next and what the valley looked like today.
THI_solar

Solar panel installation provide renewable power in the Kalrayan hills.
Tools in the hands of the people

Sittlingi, with the help of THI, proves how all it takes is a bunch of
simple, well thought through initiatives to ensure that a village can
bring life improvement for its people. Sittlingi has implemented

– A yearly insurance scheme for elders, where each of them pays Rs. 30
for a year, which includes hospital admissions, treatment, food, stay
and every expense incurred at the hospital.

– Low cost medicines, procured from LOCOST, a drug manufacturing
social enterprise a Baroda, with drugs costing almost 1/4th to 1/10th
of the MRPs at local pharmacies.

– Community health programs where doctors and health workers travel to
the villages to speak to people and spread awareness of the various
diseases

– An incinerator to take care of the huge amount of medicine waste
that is generated and can become a bio-hazard for the area.

– Provisions for the local patient attendants to cook their own food
if they preferred.

– Solar panels used for storing energy and to act as power backup.

Providing high quality healthcare in the hill district is Dr. Ravi,
who decided to settle back in Sittilingi after travelling around the
world with his wife (who holds an MSc in Nursing) and their
three-year-old daughter. They have opened up a little training centre
for the health workers at the hospital. A Delhi-based architect and
his wife have decided to move down to Sittilingi to set up and run an
alternative school for the children of the local tribes.

A small community television box provides entertainment, news and
awareness during evening chai sessions with patient attendees and
visitors.


THI_TV

The community TV that beams awareness and entertainment programs at
the hospital.
The other side of progress

That progress and policy can indeed impact healthcare is visible when
one talks to Dr. Lalitha. When asked about challenges in helping the
people of Sittlingi sustain, Dr. Lalitha spoke of some interesting
developments that inadvertently became obstacles to be sorted out:

The road: A road built to connect Sittlingi with Salem enabled people
to travel easily and get a first hand view of what is happening in
bigger cities. Food habits changed based on what they observed in
other places, which saw a slow increase in health related problems.

Stop millets, grow rice: The farmers used to grow millets, well known
for their nutritional value, around the valley. Government policies,
aimed at the betterment of the poor, started introducing rice at Re. 1
a kilo, and then free rice for the poor. Farmers were encouraged to
grow cash crops to earn more and stop growing millets. The downside?
There ended the track leading to good health.

The push towards instutional delivery: THI doctors encourage
deliveries at the homes of the tribal people, assisted by health
auxiliaries and doctors if and when necessary. This ensures good
health of both the mother and the baby after birth, thus reducing the
infant mortality rate. Here again, introduction of incentives by the
Government – Rs. 12000 to the mother if the child is delivered in a
PHC, when the PHCs have poor facilities here and no qualified doctors
or nurses – worsened the problem.

No permanent job: The farmer works 4 months in a year on his farms.
For the remaining 8 months, in the absence of a daily wage or income,
he is forced to migrate to other cities and towns. This has the
fallout of introducing new diseases that farmers tend to catch due to
their travels. For e.g, tuberculosis was unheard of in Sittilingi due
to environmental conditions, until the migration to other places
happened. People came back to the valley with such diseases.
THI_Porgai

Bags, jewel cases and other accessories made by the Lambani artisan
collective at Sittlingi.
Stemming migration

Porgai, one of the recent THI initiated efforts, translates to pride
in the language of the locals. To address the problems of health due
to migration, the doctors started to think about how to help people
stay back in their villages with a stable daily wage, so that they
wouldn't have go looking for jobs elsewhere 8 months in a year.

This led to reviving Lambani embroidery among the women that they have
always been conversant with. Dr.Lalitha helped them to be in sync with
the latest trends and colour combinations.

Going back to Swadeshi roots, another unique effort here has been to
encourage the people of Sittilingi to produce their own cotton, which
they use to weave and tailor into kurtas / tops etc; the women then
embroider these tops.

I came away from Sittlingi filled with admiration for the wonderful
work done here as well as a bunch of ideas and perspectives around
development. Sittlingi valley is today an amazing example of how a
system of beliefs, well-intentioned people, and patient, sustained
hard work can support a community that can aspire for a better life
and seek its own solutions to implement it.View our sitemap

Seasonal fruit calendar for South India

Courtesy - Farming Collective

Fruits yielding calender
---------------------------------
Mango : April - July

Jackfruit : April - June

Wood apple : Apr - May. Someone said upto Aug/Sep

Grape : Nov-Dec (isn't it twice a year?)

Sapota : Sep-Nov (isn't it twice a year?)

Pomegranate : Mar-May (isn't it twice a year?)

Nerale (Jamun) : May-June

Orange : Nov-Dec

Guava : July-Sep

Amla : Oct - Dec

Custard apple : Aug-Sep

Avocado: Mar - Apr (have seen it later in Coorg)

Passion fruit : June/jul/ aug

Strawberries : Sep-Jan

Fig in six months : July to Aug. Later Feb-march

(Papaya, Banana, Water melon, Musk Melon etc is grown all through the year) View our sitemap

Saturday, 2 September 2017

Make your own scottish oat cakes

Courtesy - Dawn Fedyck (fb)

Scottish Oat Cakes

1-1/2 cups Scottish Oatmeal (Rolled oats pulverized in a food
processor to a rough flour consistency)
1/2 cup Whole Wheat Flour
1 Tbsp Brown Sugar (Jaggery)
1/4 tsp Sea Salt
1/4 cup Butter if eating quickly or Butter flavored vegetable
shortening if storing for longer times , melted
1/2 cup Hot Water

Directions
Preheat oven to 325°F.

Place all but 2 tablespoons of the Scottish Oatmeal in a bowl with
flour, sugar, salt and baking powder; stir until combined. Add butter
and stir until evenly distributed. With a fork, mix in water, just
until moistened. Pat dough into a ball, and then flatten slightly.

Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4
inch thick. With a 2 to 3 inch round cutter, cut dough into rounds.
Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on a
greased baking sheet.


Bake until Scottish Oatcakes are golden, approximately 25 minutes. Let
cool on a rack.
Enjoy plain, serve with jam or cheese, or use them to build hors
d'oeuvres, salmon.

Makes 12 Scottish Oatcakes.

All Purpose Biscuit Mix and Recipes you can try at your home or homestead

Courtesy - Dawn Fedyck (fb)

All purpose Biscuit Mix & Recipes
All-Purpose Baking Mix

9 cups All-Purpose Flour {or 4 1/2 cups whole wheat and 4 1/2 cups all-purpose}
1/3 cup double-acting baking powder
5 teaspoons salt
1 1/2 cups nonfat dry milk, or dried buttermilk powder (I use a
combination - 3/4 cup each dry milk and buttermilk powder)
1/3 cup granulated sugar
1 1/2 cups vegetable shortening; use butter-flavored if you like
Combine all of the dry ingredients into a large bowl, whisking them
together to blend.

Using a pastry fork or blender mix in the shortening till the mixture
looks like coarse crumbs.
Store the mix in plastic bags or an airtight container for up to 1
month at room temperature; or longer in the freezer.

Recipes Using The Mix:
Biscuits
2 cups All-Purpose Baking Mix
1/2 cup cold milk
Preheat the oven to 450°F.
In a large bowl, stir together the baking mix and milk to make a soft
dough. Turn the dough out onto a work surface sprinkled with baking
mix, sprinkle the top of the dough with a bit more mix, and knead a
few turns, until cohesive. Pat the dough about 3/4" thick, and cut
with a 2" to 2 1/2" biscuit cutter. Place the biscuits on an
un-greased baking sheet.
Bake the biscuits for 8 to 12 minutes, until golden brown. Remove from
the oven, and serve hot.
Yield: about a dozen biscuits, depending on size.


Muffins
3 cups All-Purpose Mix
1/2 cup sugar
3/4 cup dried fruit or nuts, cinnamon chips, lemon chips, or the
flavored chip of your choice
1 teaspoon cinnamon (optional)
2 large eggs
1 cup water
cinnamon-sugar or coarse sugar, for the tops of the muffins (optional)
Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin pan by
lightly greasing the 12 muffin cups.
In a large bowl, whisk together the All-Purpose Mix, sugar, dried
fruits or nuts or chips, and cinnamon. In a separate bowl or cup,
whisk together the eggs and water, then stir these liquid ingredients
into the dry ingredients.
Use a muffin scoop or 1/4-cup measure to fill the muffin cups 3/4
full. Sprinkle the tops with cinnamon-sugar or coarse sugar, if
desired.

Bake the muffins for 18 to 22 minutes, till they're golden. Remove
them from the oven, and allow them to cool in the pan for 5 to 8
minutes. Rap the pan on the edge of a counter sharply to loosen the
muffins, and turn them out onto a rack. Serve them warm. Yield: 12
muffins.

Cinnamon Rolls

Dough
4 cups All-Purpose Mix
1/4 cup granulated sugar
2 large eggs
1/2 cup + 1 to 2 tablespoons water or milk
1 teaspoon vanilla

Filling
3/4 cup light brown sugar, firmly packed
1 tablespoon Instant Clearjel® OR 2 tablespoons (1/2 ounce) unbleached
all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons butter
2 tablespoons water
1/2 cup diced pecans or raisins (optional)
1/2 cup cinnamon chips (optional)

Glaze
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons cream or 2 to 3 tablespoons water or milk

Preheat the oven to 350 degrees Fahrenheit.

To make the Dough: In a medium-sized bowl whisk together all of the
dry ingredients. In a separate bowl, whisk together the eggs, the
water or milk, and vanilla. Combine the dry and wet ingredients, and
mix to form a slightly sticky dough. Flatten the dough into a
rectangle, cover it, and let it rest for 15 minutes.

To Make The Filling: In a medium-sized bowl, whisk together the dry
ingredients, then cut in the shortening or butter. Add water to form a
spreadable paste; reserve the nuts and chips for later.

The Assembly: Generously flour your work surface, and roll the dough
into a 12 x 15-inch rectangle, sprinkling both sides of the dough with
flour if it's very sticky. Spread the dough with the filling, and
sprinkle it with the nuts or raisins, and cinnamon chips, if you're
using them. Starting at a short edge, carefully roll the dough into a
log. Cut the log into 12 1-inch slices.

Lay the rolls in a lightly greased 9 x 13-inch pan. Bake for 22 to 25
minutes, until they're golden brown. Let them cool in the pan for 10
minutes, then spread or drizzle them with the glaze, which you've made
by whisking together the sugar, vanilla, and cream or water. For best
flavor and texture, serve the rolls warm. Yield: 12 rolls.


Scones
2 1/2 cups All-Purpose Mix
2 tablespoons granulated sugar
3/4 cup raisins, currants, or the dried fruit of your choice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg
1/3 cup whole milk or cream
coarse white sugar or cinnamon-sugar, for topping (optional)

Preheat oven to 400 degrees Fahrenheit.

Whisk the sugar, dried fruit and nutmeg into the All-Purpose Mix.
Whisk the vanilla, egg and milk/cream together, and stir them into the
dry ingredients. Mix until evenly moistened.

Transfer the dough to a lightly floured work surface. Gently fold it
over until it holds together. Place it on a lightly greased baking
sheet, pat it into an 8-inch circle, and cut it into 8 wedges. Pull
the wedges apart slightly. Brush the tops of the scones with a bit of
milk, and sprinkle them with coarse sugar.
Bake them for 18 to 22 minutes, until lightly browned. Yield: 8 scones.


Pancakes or Waffles
1 to 1 1/4 cups water or milk
1 large egg
1 teaspoon vanilla extract (optional)
2 cups All-Purpose Mix

In a small bowl or measuring cup, whisk together the water or milk,
egg and vanilla, if you're using it. Mix these liquid ingredients into
the All-Purpose Mix and stir gently until only a few small lumps
remain.

Heat a griddle or cast iron pan over medium heat. Brush it with oil or
melted butter. When the griddle is the proper temperature a drop of
water will bounce across the surface. Use a 1/4-cup measure or muffin
scoop to ladle the batter onto the griddle. Turn the pancakes over
when the bubbles that appear on the surface remain open. Cooking the
other side of the pancakes will take a much shorter time, perhaps only
30 seconds or so, depending on the heat of the griddle and the
thickness of the pancakes. Remove the pancakes from the griddle, and
serve them hot. Yield: 1 dozen 3-inch pancakes.

The same batter may be used for waffles; however, adding a tablespoon
of vegetable oil to the batter will result in a crisper waffle. Be
sure to grease the waffle iron, and preheat it. Waffle irons differ
considerably, but most will cook waffles in 2 to 4 minutes. Yield: 3
or 4 large waffles.

Happy Homesteading :)