Geothermal Heating - What You Need to Know

“Green living” is a growing trend across the nation. Homeowners are looking to take proactive steps to reduce their impact on the environment and to combat the rising cost of household utilities at the same time. Initiatives like energy efficient lighting, solar power, and water conservation are a big part of new home construction and are increasingly attractive upgrades for existing homeowners.

One of the most popular environmentally and energy conscious improvements is geothermal heating. Geothermal heating is a process that uses the natural heat energy within the earth's surface to heat or cool a building. Long considered prohibitively expensive, the fact is that this eco-friendly approach to home heating is becoming more and more affordable while still offering a clean, natural source of heat. HVAC manufacturers are producing more affordable geothermal heating units and systems than ever before. If you think it might be time to take a closer look at geothermal heating for your home, here are some things you should know.

1. Geothermal heating is more popular than you think. Many of us still consider “going green” a passing fad, but the fact is that eco-friendly home improvements are gaining mainstream popularity every day. Geothermal heating is leading the way on this front, as many experts estimate that the number of units installed in American homes each year is close to 50,000.

2. You can afford geothermal heating. Yes, geothermal heating units cost more to install than traditional HVAC systems. The truth is, though, that geothermal units pay for themselves in a short period of time—just under 10 years, according to some estimates—and the energy savings you’ll see makes them a cheaper option in the long run. An added bonus: Eco-friendly home upgrades are a major selling point for many potential buyers so making these improvements now could get you an attractive return on your investment when it comes time to sell your home.

3. Geothermal heat is a long-term solution. The interior components of most geothermal systems will last at least 20 years, while the outdoor and underground mechanisms will last nearly twice as long. Good luck finding a furnace that will last 50 years!

4. Geothermal heat pumps are not just for heating. Not only do geothermal systems heat your home with clean, renewable energy but they can also cool it, too. The same ductwork that carries warm air through your house can also convey cool air with just the flick of a switch. There are even some geothermal units that can heat your hot water, too.

5. It’s the perfect time to consider geothermal heating. Geothermal heating is one of the most desirable options for home heating right now. The systems currently on the market are some of the most affordable, energy-efficient, and easiest to install. What’s more, the federal government is offering tax incentives to homeowners who install them. In some cases, those credits add up to as much as $2,000. Even if you installed a geothermal system a year or two ago, you may still be eligible for tax credits if your unit meets the government’s Energy Star qualifications. Many state governments are also offering attractive tax incentives to homeowners who replace their older heating units with new geothermal systems.


For More Information About Geothermal Heating…

Contact Horizon Services and schedule a FREE, no-obligation In-Home Energy Analysis. Horizon’s experienced comfort consultants will prepare a detailed assesment of your home and heating requirements and tell you if geothermal heating is a viable option for your house.

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Mulakuvaruthapuli - Pearl onions in thin tamarind sauce

Mulakuvaruthapuli is to Keralites (atleast to those in Palakkad) as Vathakuzhambu to Tamilians. So you get the drift now. I am not sure if this dish popular in other parts of Kerala. I guess this more of a region specific food. This is one of the comfort foods. A handful of pear onions or shallots and one or two green chillies sauteed and cooked in a thin tamarind sauce and a seasoning of mustard seeds with curry leaves is all that this simple recipe asks for. with some roated papad and hot rice, you have a meal ready with in minutes. Now, this was not a regular at home. As I mentioned, we being Kerala Iyers, Vathakozhambu was more popular. During my growing up years, when we were living as joint family, the only dish cooked with pearl onion was Vengaya Sambhar. Other than that, it was not added to any other dish.

I was introduced to this from my neigbor V aunty. Aunty makes this often and the popular side at their home was egg fry. I have tasted this puli many times at her house. Many years later we moved to our own house in the same neighborhood. It was then Amma started making this at home. Preparing these kind of dishes takes me down the memory lane and its an opportunity for me to  relive those memories. Now a days, I don't make this very often. Last time when I made this after a long gap, I had to call V Aunty to share my memories of this and many other dishes indroduced to me by her.

You need

Pearl onions /Sambhar vengayam/Cheriya Ulli- 10 nos

Green chilly - 2 nos

Tamarind - gooseberry sized

Tumeric a pinch

Salt
 A tiny piece of jaggery (Optional)
Seasoning

Oil - 1 tblspn

Mustard seeds - 1 tspn

Curry leaves

Soak tamarind in 2 cups of warm water for 10 minutes. Soaking in warm water helps to extract the juice fully. Peel onions and slice it into two if they are slightly big in size. Heat a kadai with a tablespoon of oil. Add mustard seeds. When they crackle, add the green chllies slit into two and curry leaves. Then add the shallots. Saute till it is transparent. Add the extracted tamarind juice. Add salt and turmeric. If you are adding jaggery, you can add it. Jaggery will mellow down the tangy taste sinec no other spices are added. I usually don't add jaggery. Bring to a boil and simmer for few minutes.  Its ready to serve.

 
Usually its made with pearl onions. The slight hint of sweetness in these kind of onions complements the tanginess from tamarind.
 
 
 
 

 

 

Keerai Masiyal (Spinach Dal)

Keerai masiyal is a simple and healthy dish usually mixed with rice and ghee and had with some curry.

Ingredients:
Keerai/Spinach - 1 bunch
Thur Dal - 1/4 cup cooked
Salt
Hing - a pinch
Turmeric powder - a pinch

Seasoning:
Mustard seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Jeera - 1/2 tsp
Red chillies - 3
Curry leaves - a few

Method:
In a vessel, take cleaned, chopped spinach along with 1/4 cup water, salt, turmeric powder and hing.
Boil till the raw smell goes away and water gets absorbed. It should take about 8-10 minutes. Turn off the heat.
Mix in cooked dal.
Do the seasoning and add it to the mixture.
Serve with hot rice, ghee and curry.

This is on it's way to Healing Foods: Spinach event, started by Siri and hosted by Divya.