In Health Tips On 21 January 2015
A blog post is a way to communicate your thoughts and ideas with associated images or videos. It is also a great way to engage your site visitors and by presenting them with articles which are of interest to them. Blog posts are also a great way for you to establish yourself as an expert in a niche. To add another Blog post you should login, click Blog >> Add post. You can insert images in your blog post, by uploading them from your computer. First photo of the blog is used as thumbnail image with blog summary. You may like to read our post on 6 tips for writing effective blog posts for Nutritionists. Note: You should delete this post or move it to drafts so that it is no longer visible to your visitors.
In Receipes On 23 March 2016
Kanji is a liquid extract of a food - usually rice, black carrots or mustard. This is a Marwadi delicacy of moong dal wadas, soaked in mustard flavoured kanji. The kanji has to be made at least a day in advance so that all the flavours are released into the water. Mustard kanji is usually enjoyed in the winter, as mustard is a food which produces heat in the body. Serve plenty of kanji with the vada so that one can enjoy a large sip of the kanji once the vada is polished off. Preparation Time: 1 day. Cooking Time: 15 mins. Serves 4 Ingredients For the kanji 1/4 cup split mustard seeds (rai na kuria) 1 tbsp black salt (sanchal) 1 1/2 tsp chilli powder salt to taste For the vadas 2 1/2 cups yellow moong dal (split yellow gram), soaked for 4 hours 1 tsp ginger-green chilli paste 1/2 tsp fennel seeds (saunf) 1/2 tsp asafoetida (hing) salt to taste Other ingredients oil for deep-frying Method For the kanji Combine all the ingredients and grind to a fine powder. Dissolve this powder in 1Â½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend. For the vadas Drain and grind the moong dal to a coarse paste using very little water. Add the green chilli-ginger paste, fennel seeds, asafoetida and salt and mix well. Wet your hands, take 2 tablespoons of the dal paste on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1\") diameter. Repeat with the remaining paste. Deep fry in hot oil till golden brown in colour. Drain on absorbent paper and cool. How to proceed Soak the vadas in water for 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms. Place the vadas in the kanji and allow them to soak for at least 1 hour. Serve chilled. This drink is nutritionally health as it is rich in protein and low fat, as all the oil has been drained out due to soaking in water and then draining it out before putting it in kanji. SO ENJOY !!!!!
In Receipes On 10 April 2016
Embrace the joy of the festival with the best of our fasting recipes. Fasting need not be boring now. 1. Sabudana Khichdi Sabudana is full of starch or carbohydrates which gives you the much needed energy boost while fasting. A light dish made with sabudana, peanuts and mild spices. 2. Kuttu Ka Dosa This Navratri move over the usual kuttu puris and rustle up something different. A crisp dosa recipe made of kuttu ka atta (buckwheat flour) with a potato filling. 3. Singhare ke Atte ka Samosa Feast while fasting! Your favorite tea time snack made with fasting ingredients like water chestnut flour, sendha namak and a filling of spiced chironji. 4. Low Fat Makhana Kheer Desserts inspire a cheer, here\'s for you low fat kheer recipe made with makhana and nuts. Indulge without worrying about the weighing scale! 5. Vratwale Chawal Ka Dhokla A fresh recipe that gives you a break from the usual fried pakoras and puris. Steameddhoklasmade with samwat ke chawal. A healthy way to fast. 6. Kebab-e-Kela Fasting need not be boring anymore! Spiced banana kebabs that perfectly melt in your mouth and please your soul.
In Receipes On 28 April 2016
Oats are the new \'in\' thing in India and, considering their health benefits, are a great substitute to a lot of Indian grains and cereals in the Indian diet. Oats are rich in fibre and in nutrients like manganese, copper, biotin, phosphorous, magnesium, zinc, etc. Plus they help lower cholesterol, keep you fuller for longer, and are a good source of anti-oxidants. But if you are bored of the same old oats recipes, try this quick-fix oats recipes you can whip up in under 30 minutes! Ingredients: - 2 cups of cooking rolled oats - 2 Tablespoons of Semolina - Sliced onions, sliced red and green bell peppers, mint leaves, coriander - Oil - Curd or buttermilk - Salt - Crushed garlic cloves (as per taste) - Crushed green chillies - Warm water - Turmeric (for colour and taste) Method: Crush the oats till they are coarse. In a bowl, mix oats, semolina, curd or buttermilk, water, salt, vegetables, mint leaves, coriander, crushed garlic cloves, turmeric and crushed chillies and make a paste the consistency of a thick batter. Set this mixture aside for about 20 minutes. Once the oats and semolina soak up the water, your cheelas are ready to be made. Heat a non-stick pan on a stove and brush the pan with a little oil. Ladle the batter on the pan and spread it in circles. You can even make small holes in between your chilla and add some oil/butter (this takes away from the health benefits) for a crispier cheela. Roast the cheela till it is nice and golden and then turn it to the other side. Once the pancake is cooked on both sides, take it off the pan and pair it with some ketchup or chutney and voila! Tip: You can even add other vegetables to the cheela but it will make your cheela thicker. Also, use slightly soured buttermilk or curd for better taste. You can also add ajwain seeds if you like the slightly strong taste they give.
In Receipes On 13 May 2016
Protein rich rajma and chick peas tossed with roasted capsicum and Indian spices to perfection. Generously loaded with protein, fibre and other important nutrients like calcium, iron, zinc and vitamin C, this salad is an all-in-one treat for healthy skin as well as strong bones, hair and teeth. INGREDIENTS 1 1/2 cups soaked and boiled rajma (kidney beans) 1 1/2 cups soaked and boiled kabuli chana (white chick peas) 1 red capsicum 1/2 tsp oil for brushing 1/2 cup finely chopped onions 1/4 cup finely chopped coriander (dhania) 1 1/2 tbsp lemon juice 2 tsp finely chopped green chillies 1/2 tsp chilli powder salt to taste METHOD 1.Pierce a fork through the capsicum, brush oil evenly over it and roast on a slow flame till it turns black in colour from all the sides. 2.Immerse the capsicum in cold water, remove the burnt skin, stem and seeds and thinly slice it. 3.Combine all the ingredients including the capsicum in a deep bowl and toss well. Serve chilled.