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Friday, 21 September 2012

Mind-boggling food facts


1 Pineapple is a natural painkiller The fruit contains anti-inflammatory enzymes that bring pain relief from conditions such as arthritis, according to a study at Reading University.
2 Pomegranate juice could prevent a heart attack This wonder juice is believed to improve blood flow to the heart and lower blood pressure.
3 Onions are natural antibiotics They might make your breath pong but onions contain allicin, a powerful antibiotic that also protects the circulatory system.
4 Mushrooms can ward off colds They contain more of an immune-boosting antioxidant called ergothioneine than any other food, say researchers at Pennsylvania State University.
6 Blueberries can boost memory A study at Tufts University in Boston showed eating half a cup of this fruit regularly could delay age-related deterioration in co-ordination and short-term memory.
8 Eat chocolate, live longer Hurray! Harvard University scientists say that eating a couple of chocolate bars a week could extend your life by almost a year.
9 Grapefruit juice can stop medicine working If you're taking medication, avoid washing it down with grapefruit juice as there is evidence that it prevents some drugs being broken down.
10 You should never drink tea or coffee with meals Tannins in tea and coffee prevent absorption of certain nutrients. A cup of tea with a meal will halve the iron you get from it, whereas a glass of orange juice will double it.
11 Cherries can cure gout Cherries contain compounds that significantly reduce the chemicals in the body which cause joint inflammation.
12 Eating curry could help prevent Alzheimer's According to a report in the Journal of Biological Chemistry, a yellow pigment used in curry, curcumin, can stop amyloid plaques in the brain that cause the condition.
13 Sniffing a lemon could help you beat asthma The UK's 5.1 million asthmatics could find lemons ease their symptoms. Studies in rats found that breathing improved after they inhaled limonene, the chemical that gives lemons their smell.
14 Kiwi fruit can improve your eyesight This fuzzy fruit is a surprisingly good source of lutein, an antioxidant that protects your vision.
15 Garlic can cure mouth ulcers and verrucas Here's an old wives' tale that works: halve a clove of garlic, squeeze, and apply a drop of the juice to the offending growth at bedtime.
16 You can have too little salt Too much salt isn't good for us but not getting enough can trigger low blood pressure in those susceptible. Consult your GP before making any major diet changes.
17 Figs can delay brittle bone disease Good news for the three million osteoporosis sufferers in the UK - it is possible to slow its progress by eating calcium-packed figs.
18 Soya can mimic breast cancer drugs A team of Cambridge researchers discovered that a diet high in soya can have a similar effect to anti-cancer drug Tamoxifen.
19 Barbecued-food can cause cancer Eating meat that's chargrilled or burnt could lead to stomach, pancreatic, colon and breast cancer because it creates high levels of carcinogenic compounds.
20 Cinnamon can help diabetics Just half a teaspoon a day of this spice can significantly reduce blood sugar levels in diabetics, says US research.
21 Chillies can help you breath more easily Capsaicin, which occurs in chillies, shrinks the mucous membranes which can ease blocked noses and sinuses.
22 Watermelon is good for the prostate Men will be glad to know that the red flesh contains the antioxidant Lycopene, which helps keep the prostate gland healthy.
23 Coriander can lower your cholesterol levels This aromatic herb can reduce cholesterol levels and prevent heart problems.
24 Nibbling nuts can prevent blood clots Nuts boost nitric oxide, a compound that relaxes blood vessels and eases blood flow.
25 Banish bad breath with natural yoghurt A few spoonfuls of natural yoghurt can neutralise halitosis, according to Japanese researchers.

Wednesday, 19 September 2012

paneer butter masala

Ingredients:
• 250 gm Paneer • 2 Onions (blanched and pureed) • 2tbsp Butter • 3 tbsp Tomato puree • 1 tsp Ginger garlic paste • 2 tbsp Cashew nut paste • 2 tbsp Kashmiri chili powder • 1 tsp Coriander powder • 1 tsp Turmeric powder • 1 tsp Garam masala • 1 Cup Fresh cream


Method:
Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.
Paneer Butter Masala is ready.

Monday, 10 September 2012

white sauce pasta


Ingredients:
1 cup chopped onion
4 cups pasta (macaroni/penne/ fusilli /farfalle /ruote)
2 tbsp chopped garlic
1 tbsp cracked black pepper
2 cups milk
3 tbsp plain flour (maida)
30 gm butter
1 tbsp dried mixed herbs
1 cup broccoli florets
1/4 cup sweet corn
1 cup chopped/sliced mushrooms
1/2 cup diced carrots
1/2 cup chopped french beans
Optional - 2 tbsp grated cheese (processed/cheddar/ parmesan)
Salt to taste
1 tbsp olive oil/veg oil



Method
Cook the pasta in boiling water with some salt. Drain and set aside.

Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes.

Heat the olive oil in a pan add the onions, cook on low heat until the onion is transparent, add garlic and cook on low heat for another minute.

Add the carrots and french beans, stir, cover the pan and cook for 5 min or till the carrot is almost cooked.

In the meantime - in a bowl, sieve the flour, add 1/3 of the milk and beat or stir to a smooth paste, gradually add the rest of the milk while stirring and ensuring there are no lumps. Melt the butter and add while stirring into the flour-milk mix. Set aside.
Add the sweet corn, mushroom and dried herbs to the pan - cook for a further 3 minutes on medium heat.

Add the flour - milk- butter mix gradually to the pan, stirring constantly. Cook for a couple of minutes or until the liquid starts to bubble.
Add the pasta, stir, add salt to taste, add the pepper and then the broccoli. Turn the heat off and mix everything.

Serve hot and sprinkle the grated cheese on top if you wish.


Note: If the white sauce becomes lumpy, pass it through a sieve to get rid of the lumps. The white/bechamel sauce is made in different way to ensure the butter is kept to a minimum. You can add some diced chicken with the onions if you like and follow the rest of the recipe.


Wednesday, 5 September 2012

dahi ke kabab



Ingredients :

Hunged tight sour curd – 500 gms
Seasoning – as req
Corn flour – 30 gms
Roasted Channa powder – 20 gms
Cardamom podwer – 2 gms
Sweet fennel powder – 5 gms
Ghee to fry – 60 ml
Green chilli – 4 nos
Figs – 50 gms
Ginger – 10 gms
Coriander leaves – 20 gms

PROCEDURE

1. Mix salt, white pepper powder, corn flour, roasted chana powder, cardamom powder and sweet fennel powder to the curd and mix well.
2. Divide the curd mixture into 8 equal roundels.
3. Mix rest of all ingredients for the filling.
4. Roll into dumplings and put a little filling into each and roll so that fillings are covered completely.
5. Heat ghee in a mahi tawa (a copper tawa which is shallow in centre) and shallow fry dumplings till done.
6. Serve hot with a sauce of your choice.