Indian women entrepreneurs building businesses on a grand scale across multiple sectors

In a country where historically most women run businesses have been small, local ventures there is a small but perceptible shift underway. A handful of entrepreneurs are stepping up to show they have the appetite, skills and vision to take a shot at scaling their young ventures.

22 MAR, 2013, 04.24AM IST, RADHIKA P NAIR,ET BUREAU 

As Facebook's Sheryl Sandberg asks women across the world to "lean in" to their careers, her ideas are finding resonance in an unlikely quarter-India's women entrepreneurs.

In a country where historically most women run businesses have been small, local ventures there is a small but perceptible shift underway. A handful of entrepreneurs are stepping up to show they have the appetite, skills and vision to take a shot at scaling their young ventures. Across sectors as varied as technology, clinical research and retail these women are poised to burst a common myth that women-led businesses do not grow beyond a certain scale.

"I want to make Zivame a billion-dollar enterprise in the next five to seven years," says Richa Kar, founder of the online lingerie retail business launched in 2011 that is targeting revenues of $50 million (Rs 270 crore) next fiscal.

Industry experts say it is such ambition that is making the difference in a country where only a handful of businesswomen like Kiran Mazumdar-Shaw of Biocon, Shahnaz Husain of Shahnaz Herbals Incand Vinita Jain of Biotique have successfully built large enterprises. While earlier most women would turn to entrepreneurship to support the family, now it is about self-actualisation, there is ambition, says Mahesh Murthy, founding partner at early stage fund Seedfund.

Multiple factors have led to this change, according to Kavil Ramachandran, the Academic Director of ISBGoldman Sachs 10,000 Women Entrepreneurs Programme. "Women now have greater corporate experience and skill sets that gives them confidence and also makes them effective entrepreneurs," he says.

However, even as they prepare to enter the big league, women entrepreneurs are finding that apart from the normal pains of starting up there are some challenges that are unique to being a woman. "It is not just cultural; even women themselves feel they should take greater responsibility at home," says ISB's Ramachandran.

Banana Breakfast Smoothie

Vegtimes:march 2013

Makes 2 smoothies

30 minutes or fewer

Frozen bananas make smoothies that are rich and thick (not icy). You don't even need to slice them. Simply break them into chunks before blending.

• 2 frozen bananas, broken into 1-inch chunks (2 cups)
• 1 cup nonfat plain yogurt
• ½ cup frozen blueberries
• ¼ cup granola
• 1 Tbs. honey

Place all ingredients in blender and process until completely smooth. Thin to desired consistency with 1/2 to 1 cup water

Fresh Mushrooms...Nature'shidden Treasure

Mushroom Council Chair, Fletcher Street, stands alongside Lawrence A. Soler, CEO of Partnership for a Healthier America, during PHA Summit on Friday, March 8th. 

Every day, multiple times a day, families across the country are pulling out bowls and plates, forks and knives as part of an iconic routine: mealtime. Lately, the ultimate challenge is defining a place for the flavors we love with the nutrients we need. At the Mushroom Council, we say the phrase, “The trend is to blend” to recognize how mushrooms marry delicious and nutritious food.

This is why the Mushroom Council is bringing more vegetables to the plates of American families through a formal multi-year commitment with the Partnership for a Healthier America (PHA).

Veggies often fall victim to the myth that if something is good for you, it must not taste good. But mushrooms can help you create better-for-you meals that your family will love. Challenge common notions with these three quick and easy creative solutions.

1) Challenge: My kids refuse to eat anything with veggies.

Solution: Getting kids to eat vegetables can be a lofty endeavor. The best way to help them adapt something new is by serving it in a familiar way. Blending mushrooms with meat is a simple and easy way to introduce the entire family to mushrooms, in dishes they already love and eat. From family meals to school lunches and restaurant entrees, the Council is working to bring this mushroom and meat blend to plates across the nation.

2) Challenge: I don’t have time for meal prep.

Solution: The beauty of working with mushrooms is that they can easily added to the meals you’re already making. Love omelets? Start tossing in mushrooms. Craving a burger? Try mixing mushrooms into the patty or swap it for a meaty portabella. Mushrooms’ versatility and rich umami flavor make them a perfect and simple addition to family favorites. Just add nutrient-rich mushrooms to the meals you’re already making and get extra vegetables for fewer calories in the process. Bonus Tip: Sautéed mushrooms can last for a month in the freezer – ready to be tossed into any meal.

3) Challenge: I’m tired of the same flavors and recipes.

Solution: Check out how the Partnership for a Healthier America, Let’s Move!, USDA’s MyPlate and the nation’s top recipe creators have come together on Pinterest to offer hundreds of tasty recipes to anyone looking for healthier meals. Also, find recipes on Mushroom Channel Pinterest account for breakfast, dinner, appetizers and everything in between, with new flavor opportunities in every pin.

Stay tuned to The Mushroom Channel in 2013 and join us as we continue to seek new ways to get mushrooms on plates across the country.

Notes on nutrition

EAT RIGHT Samantha Lzzy tells us how

Aparnakarthikeyan :The Hindu;7 Feb 2013

Scientist and researcher Samantha Lzzy lays emphasis on why women should know more about nutrition and the right diet

“Food is not just about weight management. There are people who say, ‘I didn’t gain weight, even after eating junk food everyday. So why should I bother?’ But, instead of waiting for something to happen, it’s important to prevent problems,” says Samantha Lzzy, scientist and researcher. A pharma major, Samantha got interested in nutrition when her friend was diagnosed with Crohn’s disease. “I realised nutrition was fairly important to bring diseases under control; and that made me switch my major. I also understand that people now have a greater desire to educate themselves about nutrition. In the U.S., it’s an obsession; and I think it’s making its way around the world.”

Women, in particular, need to be armed with nutritional information, says Samantha. “Women are traditionally the backbone of the family, and they can influence healthy eating. If she slips, everybody slips,” she reasons.

During the course of her research, Samantha studied the biochemical processes in the body, and the way nutrients affect it. Nutrition, she says, affects everything from appearance to anaemia. “Omega-3 is a wonder nutrient. There are nearly 18,000 publications in support of it. It’s very important for the brain development of babies, and so pregnant and lactating mothers should ensure they get their daily dose of it.” Seafood, she says, is an excellent source; and vegetarians can rely on vegetable oils and flax seeds.

Good nutrition also goes a long way in preventing debilitating conditions. “Take osteoporosis; statistics say it affects 200 million women worldwide. But if you exercise, get enough calcium and vitamin D while you’re young, you can prevent loss of bone density later.” You get your daily dose of calcium, if you have three glasses of milk, says Samantha. But if you happen to be lactose intolerant, you can always take supplements.

Use of supplements

Besides filling in the gaps in the diet, supplements can also target specific issues like anaemia or menopause. “The roots of black cohosh can help relieve menopausal troubles in women; it is, in fact, the most commonly used herb in the USA and Europe.” With longevity on the rise, Samantha stresses on the importance of adopting a healthy lifestyle early. “If there’s emphasis on good nutrition, then long life can be accompanied by vitality.”

(Samantha Lzzy, Scientist, Supplement Product Development at Nutrilite, California, was in Chennai recently for the launch of Nutrilite Women’s health range of products)

How to make…Kairasa

Gowri Ragavendra : The Hindu :3 March 2013

Kairasa is a typical Karnataka recipe which uses tamarind but no gram. 

It has a unique flavour and taste. I learnt this recipe from my grand mother-in-law.

What you need ?

Vegetable of choice - 1/2 cup

Sesame) - 1 tsp

Black gram - 2 tsp

Fenugreek - 1/3 tsp

Red chillies – 5-6

Asafoetida -1 tsp

Coconut, grated - 3 tbsp

Tamarind paste - 1tsp

Turmeric - a pinch

Jaggery - as required

Oil - to fry

For the tempering

Oil - 1tsp

Mustard seeds -1 tsp

Bengal gram -1tsp

Curry leaves – a few

How to make ?

Choose vegetables such as okra, drumstick, bitter gourd, gooseberry and egg plant.

Raw mango can also be used but adjust the proportion of tamarind accordingly.

Fry the white sesame seeds in a dry kadai and set aside.

Pour a tsp of oil and fry 2 tsp of black gram, 1/3 tsp of fenugreek seeds, 5-6 red chillies, asafoetida, and 3 tbsp of coconut. Grind fine. Fry the vegetables in one tsp of oil and add about 1 tsp of tamarind paste with a little turmeric. Boil for a few minutes. Add ground paste. Boil till it thickens to a sauce-like consistency. Add a little jaggery if needed. Temper. Serve hot with rice, green vegetables and papad.

Gowri Raghavendra is a home maker interested in cooking and collecting traditional recipes.

How to make…Beetroot kola

Meenal Ramanathan : The Hindu :28 Feb 2013



Beetroot Kola is a traditional Chettinad dish.

Beetroot Kola is a traditional Chettinad dish. It can also be prepared by using banana flower instead of beetroot. It tastes good with rasam. I learnt this dish from my mother.

What you need

Beetroot: 2-3

Toor dal: 1/2 cup

Channa dal: 1/2 cup

Onions, small: 1/2 cup

Red chillies, dried: 4-5

Fennel seeds: 1 tsp

Curry leaves: a few

Mustard seeds: 1/2 tsp

Urad dal: 1/2 tsp

Salt: to taste

Oil: 2 tbsp

How to make ?

Wash and peel the beetroot.

Grate and steam it.

Soak the channa dal and toor dal for an hour.

In a blender add the fennel seeds, dry red chillies, salt and grind smoothly.

Now add the channa dal and toor dal to the mixture and grind coarsely without adding water.

Steam the dal mixture. After it cools crumble to fine pieces.

In a kadai heat oil and add mustard seeds, urad dal, curry leaves, small onions and fry till it turns pink.

Now add the steamed beetroot and dal mixture and the salt.

On a medium flame mix well so that everything blends together.

Serve hot with rice.

Meenal Ramanathan is a homemaker who is interested in perfecting Chettinad cuisine.

Know the ins and outs of US student visas :March 7 at 2 Pm

The Hindu ;3 March 2013

Questions about US student visas? Chennai Central @ The Hindu and The Hindu , in association with the US Consulate General, Chennai, 

will host the first-ever joint Facebook wall chat on student visas on Thursday, March 7, at 2 p.m. 

 Consular Chief Nick Manring will answer the most ‘Liked’ questions about student visas.  

Can’t join the chat live? 

You can start asking your questions at 8 p.m. on Wednesday, March 6. 

 Make sure to ‘Like’ us and ‘Share’ the post with your friends through our Facebook pages: 

http://www.facebook.com/

chennai.usconsulate 

http://www.facebook.com/

ChennaiCentral

http://www.facebook.com/

thehindu 

View the video of Consular Chief Nick Manring here - thne.ws/us-studentvisa

Mushroom Inspirations

Mushroominfo:3 March 2013

Eating healthy is a daily commitment, but it’s an undertaking that does not have to be completed alone. This is why the Mushroom Council is dedicated to working with like-minded partners to tackle this challenge together and provide the inspiration we all need to lead a healthy life.

The Mushroom Channel recently partnered with three Academy subgroups including the Food and Culinary Professionals (FCP), NOBIDAN (National Organization of Blacks in Dietetics and Nutrition) and Weight Management to create tailored programs to arm members with tools and resources to take into their communities to educate people about healthier eating. The responses were nothing short of inspirational and provide great tips for every family to jumpstart their veggie routine.

Take a look at some of our winning responses below and start sharing the passion you have for nutrition with your own community.

Veggies Got Talent

Barbara Storper, MS, RD from Hatfield Massachusetts was passionate about getting her children excited about veggies so she focused on connecting what they already enjoy with the theme of nutritious ingredients. Through her “Veggies Got Talent!” script kit, she will bring kids, parents, teachers, foodservice directors and community members together to encourage healthy eating with kids leading the way with their own presentations about vegetables.

From Grocery Store to Kitchen

Meghan Windham, MPH, RD, LD from Texas A&M University is focusing in on the student audience. Rather than telling students how to eat healthy, she is showing them the process from the grocery store to the kitchen. She will lead guided grocery store tours; conduct one-on-one consultations; and host cooking demonstrations and a mushroom recipe contest to encourage vegetable usage.

Connecting Kids Locally

Stephanie Green, RD from Phoenix Arizona is connecting kids with a local focus by helping Boy Scouts and Girl Scouts earn their locavore/cooking badge. Through recipe demonstrations and education sessions, she will educate these groups about food origin and nutrition.

Mushroom Inspiration

If you need a kick start for your own house take a note from some of our featured mushroom tips and start sharing your passion today!

1. Bulk up Breakfast: Add mushrooms, spinach, tomatoes, etc. to eggs for a veggie loaded start to the day.

2. Prep Work:Sauté a big batch of mushrooms ahead of time and add them to go-to recipes day by day.

3. Go halfsies: Up the moisture, flavor and veggies in home-cooked burgers by building a patty that uses mushrooms in place of some of the meat. 

Happy Cooking!