12 Indian foods that cut fat !!

12 Indian foods that cut fat !!

1.Turmeric: Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.

2.Cardamom: This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

3.Chillies: Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.

4.Curry leaves: Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

5.Garlic: An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

6. Mustard oil : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.

7.Cabbage: Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

8. Moong dal: The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

9.Honey: It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.

10.Buttermilk: It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.

11.Millets: Fibre-rich foods such as millets – jowar, bajra, ragi, etc – absorb cholesterol and help increase the secretion of the bile that emulsifies fats.

12. Cinnamon and cloves: Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes.

The Benefits of Proper Nutrition for Cancer Patients – Guest Post by Jillian Mckee

Eating a nutritious diet is important to maintain overall health and energy levels. Nutrition is the process by which the body takes in vitamins, minerals, nutrients and calories. Calories provide the fuel that the body requires for movement, and the vitamins, minerals and nutrients are used for cellular repair and new tissue growth. Because breast, prostate and mesothelioma cancer make it hard for many people to eat, it is essential for these patients to consume the right foods. Some cancer treatments affect the way that the body absorbs nutrients. This is especially true for cancer patients who have a tumor in their stomach or esophagus. Fats, protein and carbohydrates are the three main types of food to focus on.

Carbohydrates
The body uses carbohydrates to get its energy. In a healthy diet, the body also needs to take in nutrients, vitamins and minerals, and an appropriate amount of calories. Some foods offer lots of calories, but they have little nutritional value. This is true of most sweets and simple carbohydrates. Antioxidants are often found along with most carbohydrates. Antioxidants are common in fruits and vegetables, and are essential in preventing cell damage that is caused by reactions with oxygen. Although antioxidants are thought to help prevent cancer, many doctors recommend against taking such supplements during cancer treatment.

Fiber
Fiber is derived from plant carbohydrates and cannot be digested. There are two main types of fiber. Soluble fiber is found in foods such as oat bran and lowers the body’s cholesterol levels. Insoluble fiber is found in wheat bran and improves bowel function.

Fats
Fats are essential in the diet since the body uses the substance to make hormones. In addition, fats are rich in energy. Several types of fat are found in most diets, but experts recommend sticking to poly and monounsaturated fats. These are ordinarily found in plants, seeds and fish. Animal fats are generally saturated fats, and they are associated with an increased risk of heart disease. Because fats are high in calories, increased consumption is often linked to obesity. Obese adults are at a higher risk for developing a number of different types of cancer so fats should be consumed sparingly.

Protein
Protein is the building block of muscle tissue. Because the body catabolizes muscle tissue in the event of a protein deficiency, it is imperative for cancer patients to ensure adequate consumption of this dietary element. Protein is common in a number of plant foods. Beans, dried peas and lentils are great sources of protein and help the body recover after cancer treatments.

Eating right is essential for overall health, and most experts recommend that cancer patients pay close attention to their diet. Because cancer treatments are hard on the body, many patients feel lethargic. Eating right enhances natural energy levels and is a great way to feel better. Eating a healthy diet may also improve the survival rates of cancer patients. Because many victims suffer from eating disorders and lack of appetite, it is even more important for cancer patients to eat the right foods.

Tips to Tackle Tight Spots

Simple ingredients in your kitchen that can be used to make life easy.

Having ants all over your kitchen? Keep the peel of cucumbers wherever you see them. Ants do not like them and will disappear.

To get clean and clear ice boil the water before freezing.

To make your mirrors shine clean them with spirit or wipe them clean with tea decoction.

Sat on a chewing gum by mistake and stuck with it? Keep the fabric inside the freezer for a few minutes and pull it out.

Soaking white clothes in a bucket of hot water with a some lime slices for about half an hour will help in making them sparkling white.

Add a tablespoon of vinegar to the last rinse to make hair shiny.

Chew gum while chopping onions to avoid tears.

While cooking cabbage the smell that emanates puts off a lot of people. Drop a piece of bread into the pan and the smell will disappear.

Sprinkle black pepper in places frequented by rats and you will see the last of them.

To remove ink stains rub the affected part with a generous dose of toothpaste and let it dry fully. Then wash thoroughly.

To peal the skin off sweet potatoes in a jiffy soak in cold water after boiling.

Raw or Ripe – Mangoes Rock!!!

Summer season spells Mangoes – King of Fruits. India is said to be home to close to 1000 varieties of mango but only a specific few are grown for commercial purposes. Mangoes come in various asahpes, sizes, colors, taste and aroma. India exports close to Rs.160 Crore of mangoes world wide and Andhra Pradesh ranks first among the Indian states for its produce. Some of the varieties specific to certain regions are given below – courtesy APEDA

Andhra Pradesh – Banganapalli, Suvarnarekha, Neelum and Totapuri
Bihar – Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra
Gujarat – Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra
Haryana – Chausa, Dashehari, Langra and Fazli
Himachal Pradesh – Chausa, Dashehari and Langra
Karnataka – Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa
Madhya Pradesh – Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum
Maharashtra – Alphonso, Kesar and Pairi
Punjab – Chausa, Dashehari and Malda
Rajasthan – Bombay Green, Chausa, Dashehari and Langra
Tamil Nadu -Alphonso, Totapuri, Banganapalli and Neelum
Uttar Pradesh -Bombay Green, Chausa, Dashehari and Langra
West Bengal – Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Raw mangoes are the first to hit the market and are put to a wide variety of culinary uses.

Pickles are hot favorites. The tiny [ marble sized ones] ones are in great demand in the Southern states especially TamilNadu where they are consumed in huge numbers as a pickle called ‘Kadugu Mangai ‘ or ‘ Vadu Maangai’. Here mustard is ground and mixed with salt and chilli powder and the tiny raw mangoes are left to soak in this liquid for weeks together till thery shrink in size.
Slightly bigger ones called the ‘Kili Mooku Mangai’ [ perhaps named so since they resemble the parrot’s beak] are sliced and made into a pickle marinated in salt, chilli powder, asafoetida & oil.
Raw Mangoes of a different variety, distinct for their extremely sour taste, are chopped into chunks and made into a pickle called ‘ Aavakkai’ that is very popular in Tamil Nadu & Andhra Pradesh, especially for their high spice- levels.
Fhodd is another pickle made of raw mangoes and preserved in brine solution to which dried red chillies are added.
Miscut is a famous pickle from Goa. And so is another variety called Choonda.
Raw mangoes are used to make a refreshing and extremely popular drink called Aam Panna.
Raw mangoes can be grated and used to garnish or added to salads as an ingredient.
Down South grated mango is a ‘must-have’ ingredient while making varieties of ‘Sundal’.
Dried raw mango powder is used as Amchur Powder to add flavor to dishes.
Raw Mangoes can be used in making chutneys along with green chillies.
Raw mango pulp can be used in making rice varieties when combined with onions, chillies and ginger to delight the palate.
Raw Mangoes can also be used to make spicy, sweet & sour side jam using jaggery, that can used as accompaniment for both rice and wheat preparations[ like puri and rotis]

Raw or ripe, cooked or uncooked, flavored or plain Mangoes are a hot favorite with people of all ages!

Indian spices for all diseases – Keep it handy

COLDS

Mix a gram of “dalchini”, cinnamon powder with a teaspoon of honey to
cure cold. Prepare a cup of tea to which you should add ginger, clove, bay
leaf and black pepper… This should be consumed twice a day. Reduce the
intake as the cold disappears.

GINGER FOR COLDS.

Ginger tea is very good to cure cold. Preparation of tea: cut ginger
into small pieces and boil it with water, boil it a few times and then
add sugar to sweeten and milk to taste, and drink it hot.

DRY COUGHS.

Add a gram of “haldi” turmeric powder to a teaspoon of honey for
curing dry cough.. Also chew a cardamom for a long time.

BLOCKED NOSE.

For blocked nose or to relieve congestion, take a table spoon of
crushed carom seeds “ajwain” and tie it in a thin/muslin cloth and inhale it.

SORE THROAT.

Add a tea spoon of cumin seeds (jeera) and a few small pieces of dry
ginger to a glass of boiling water. Simmer it for a few minutes, and
then let it cool. Drink it twice daily. This will cure cold as well as
sore throat.

AJWAIN/AJMO FOR ASTHMA.
Boil ajwain in water and inhale the steam.

CURE FOR BACKACHE.

Rub ginger paste on the backache to get relief.

GARLIC FOR HIGH BLOOD PRESSURE.

Have 1-2 pod garlic (lasan) first thing in the morning with water

HONEY AND GINGER FOR HIGH BLOOD PRESSURE.

Mix 1 table spoon and 1 table spoon ginger (adrak) juice, 1 table
spoon of crushed cumin seeds (jeera), and have it twice daily.

MIGRAINE.

For the cure of migraine or acute cold in the head; boil a tablespoon
of pepper powder, and a pinch of turmeric in a cup of milk, and have it
daily for a few couple of days.

BITTER GOURD/KARELA IS GOOD.

A tablespoon of amla juice mixed with a cup of fresh bitter gourd
(karela) juice and taken daily for 2 months reduces blood sugar..

TURMERIC/ ARAD CURE FOR INJURIES

For any cut or wound, apply turmeric powder to the injured portion to
stop the bleeding. It also works as an antiseptic. You can tie a
bandage after applying haldi/turmeric.

CRAMPS

You must do a self-massage using mustard oil every morning. Just take
a little oil between your palms and rub it all over your body. Then take
a shower. This is especially beneficial during winter. You could also
mix a little mustard powder with water to make a paste and apply this on
your palms and soles of your feet.

HEADACHES.

If you have a regular migraine problem, include five almonds along
with hot milk in your daily diet. You could also have a gram of black
pepper along with honey or milk, twice or thrice a day. Make an almond paste
by rubbing wet almonds against a stone. This can be applied to forehead.

Eat an apple with a little salt on an empty stomach everyday and see
its wonderful effects. OR When headache is caused by cold winds, cinnamon
works best in curing headache. Make a paste of cinnamon by mixing in
water and apply it all over your forehead

TURMERIC

FOR ARTHRITIS.

Turmeric can be used in treating arthritis due to its
anti-inflammatory property. Turmeric can be taken as a drink other than adding to dishes
to help prevent all problems. Use one teaspoon of turmeric powder per
cup of warm milk every day.. It is also used as a paste for local
action.

GOOD FOR THE HEART

Turmeric lower cholesterol and by preventing the formation of the
internal blood clots improves circulation and prevents heart disease
and stroke. Turmeric can be taken as a drink other than adding to dishes
to help prevent all problems. Use one teaspoon of turmeric powder per cup
of warm milk every day. It is also used as a paste for local action.

GOOD FOR INDIGESTION

Turmeric can be used to relieve digestive problems like ulcers,
dysentery. Turmeric can be taken as a drink other than adding to
dishes to help prevent all problems. Use one teaspoon of turmeric powder per
cup of warm milk every day. It is also used as a paste for local
action.

HONEY IS A GOOD CURE FOR ALL DISEASES

Mix 1 teaspoon honey with 1 teaspoon cinnamon powder and have at night.

HICCUPS

Take a warm slice of lemon and sprinkle salt, sugar and black pepper
on it.. The lemon should be eaten until the hiccups stop.

HIGH BLOOD CHOLESTEROL

In 1 glass of water, add 2 tbsps of coriander/dhania seeds and bring
to a boil. Let the decoction cool for some time and then strain. Drink
this mixture two times in a day. OR Sunflower seeds are extremely
beneficial, as they contain linoleic acid that helps in reducing the cholesterol
deposits on the walls of arteries..

PILES

Radish juice should be taken twice a day, once in the morning and
then later in the night. Initially drink about 1 cup of radish juice and
then gradually increase it to 2 cup.. OR Soak 3-4 figs in a glass of water.
Keep it overnight. Consume the figs on an empty stomach, the next day
in the morning

VOMITING

Take 2 cardamoms/elachi and roast them on a dry pan (tava). Powder the
cardamoms and thereafter add a tsp of honey in it. Consume it
frequently. It serves as a fabulous home remedy for vomiting. OR In
the mixture of 1 tsp of mint juice and 1 tsp limejuice, add 1 tsp of
ginger juice and 1 tsp honey. Drink this mixture to prevent vomiting.. OR
Limejuice is an effective remedy for vomiting. Take a glass of chilled
limejuice and sip slowly. To prevent vomiting, drink ginger tea. OR In
1 glass water, add some honey and drink sip by sip.

WARTS

Apply castor oil daily over the problematic area. Continue for
several months. OR Apply milky juice of fresh and barely-ripe figs a number of
times a day. Continue for two weeks. OR Rub cut raw potatoes on the
affected area several times daily. Continue for at least two weeks. OR
Rub cut onions on the warts to stimulate the circulation of blood.. OR
Apply milk from the cut end of dandelion over the warts 2-3 times a
day. OR Apply oil extracted from the shell of the cashew nut over the
warts. OR Apply Papaya juice OR Apply Pineapple juice.

URINARY TRACT INFECTION

In 8 oz of water, put 1 tsp of baking soda and drink it. OR Drink
plenty of water, as it aids in flushing out the waste products from the body.
OR Drink Cranberry juice. You can also add some apple juice for taste.

SINUSITIS

Mango serves as an effective home remedy for preventing the frequent
attacks of sinus, as it is packed with loads of vitamin A. OR Another
beneficial remedy consists of consuming pungent foods like onion and
garlic, as a part of your daily meals. OR Fenugreek/methi leaves are
considered valuable in curing sinusitis. In 250 ml water, boil 1 tsp
of Fenugreek seeds and reduce it to half. This will help you to perspire,
dispel toxicity and reduce the fever period. OR Tie a tsp of black
cumin seeds in a thin cotton cloth and inhale.

TONSILLITIS

Take a fresh lemon and squeeze it in a glass of water. Add 4 tsp of
honey and ? tsp of salt in it. Drink it slowly sip by sip. OR Milk has
proved beneficial in treating tonsillitis. In 1 glass of pure boiled
milk, add a pinch of turmeric powder and pepper powder. Drink it every
night for about 3 days.

TIPS FOR BETTER COOKING – PART IV

1.Dry roast fenugreek in a pan, powder it finely and store. A couple of spoons added to your dosa batter will make them very tasty

2.When you have indigestion problem and you feel like having dosa, just mix a spoon of ‘Chukku’ powder [dried ginger] to the batter and make dosas. It is tasty and aids in digestion.

3.When big gooseberries are in season supplement them for tamarind in chutneys. It not only adds to the taste but adds to the nutritive value too.

4.Having guests coming over and need to get the chapathi dough [INDIAN BREAD] well kneaded. No worries. Mix the dough by hand to form a lump. If you have a grinder at home, remove the grinder stone and place the dough in the vessel. Place the stone back on the dough and run the grinder for a couple of minutes. Stop the grinder reverse the dough and follow same procedure as before. You will get soft dough from which you can make excellent chapathis.

5.To get crisp pakodas add corn flour and a tsp of oil to the batter along with besan.

6.To make crisp samosas take a thin dry piece of cotton cloth and place the flour in it and tie it. Place this in a pressure cooker and steam for a few minutes. Use this flour to make the dough.

7.Have too much rice left over? Boil a few potatoes and carrots. Add salt, garam masala powder, turmeric powder to it and mash well. Mix this with rice and add salt o taste. Add a little corn flour and make them into nice round balls. Fry it in hot oil to get an instant tasty snack.

8.If coconut is used in ground masala do not fry it for long.

9.Remove the stems of green chilies before storing them. They will last long.

10.Little sugar added to any gravy makes it tasty.

TIPS BY: Mrs. Mira Balachandran; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – II

1.To make dosas easily rub the tawa with an onion cut into two.

2.If the dosa batter gets stuck on to the tawa add salt to a little bit of oil and rub the surface with this mix. You can make the next dosa easily.

3.Immerse lime in hot water for a few minutes before extracting juice to get the maximum juice.

4.For making crisp potato chips, slice and place the potatoes in a white cloth, tie it and drop it in boiling water and immerse for five mins. Remove slices and put them in cold water to which salt has been added. Your chips will be extremely crisp.

5.Want to make crisp Pakodas? Add a bit of ghee and curds seasoned with salt and mix the batter.

6.You can also add powdered ground nuts to the besan batter to make them extra crispy.

7.Adding a pinch of salt to turmeric powder or Chilli powder will help in preserving them longer

8.If you have run short of curds to make curds, you can make use of lime juice.

9.While storing coconuts ensure the ‘kudumi’ portion is upright. It will stay good for a long time.

10.Branches of Goose Berry trees can be cut into 3 – 4 pieces and dropped inside a well with salt water. These branches remove the salt from the well water.

TIPS BY: MRS MIRA BALACHANDRAN; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – I

1.Add salt to water while cooking greens [Keerai] to help retain the color.

2.A few drops of lime added to rice while cooking helps in making it look brighter and White.

4.Having problems in cooking Tur Dal? At times we will find certain varieties of Tur dal requiring longer time to cook and we would discover this only after a couple of days of trial by which time it will be too late to return the dal to the store. Add a small piece of coconut to the dal and cook to see the difference.

5.Add a piece of ginger while cooking cabbage or cauliflower to avoid the strong aroma that it emanates normally.

6.While mixing dough for Pooris add sugar to get puffed Pooris that stay crisp for a while.

7.Adding a few pepper corns to oil will help in keeping it fresh for a longer duration.

8.Soaking / immersing Cauliflower in salt water half an hour before cooking [after removing the leaves and stem] will help in getting rid of small germs or worms.

9.Wash onions after peeling the skin off to avoid eye irritation and watering.

10.Idli or Dosa batter will not go sour if you add a few dry chillies to it.

Tips by Mrs. Mira Balachandran; mira.balachandran@gmail.com

STEAM COOKING

Steaming is perhaps the oldest form of cooking – even before the cave man discovered fire. It is said that food was softened over hot springs or stones in ancient times. Steaming is a moist method of cooking that combines hot air and moisture to soften and cook ingredients.

Steaming is a preferred method of cooking for the simple reason that it retains the nutrient factors when compared to other forms like baking or frying, retaining color, flavor as well as texture. Research has established that steamed food only showed a loss of 40% vitamins in vegetables compared to 70% that is lost when the same is boiled. All the essential goodness is retained and there is lesser requirement for fat too. Food is not exposed to intense heat as in other methods.

To get the optimum results while steaming:
Choose ingredients and ensure that they are of good quality and not rotten or stale. The reason for this is steaming enhances flavors and any ‘unwanted’ aroma or flavor will only get accentuated.

Ensure that you have proper gadgets for steaming and the appliances are in order. If steam escapes or the lids are not proper it will delay the cooking as well as prove uneconomical

Make sure that the vessel containing the ingredients is placed well above the water and there is no chance of the outer liquid entering the substance.

While dicing vegetables or meat or poultry ensure that they are of the same size so that they are evenly cooked in the specified time

Ensure water levels are adequate to complete cooking.

If you are cooking more than one item in a steamer make sure there is some space between containers to allow circulation of steam to ensure faster cooking

To save on fuel bring all frozen foods to room temperature before steam cooking.

Place juicy foods in the bottom so that they don’t drip liquids and spread their flavor on to other foods

Payasam

 Payasam in Tamil or Sanskrit and Payesh in Bengali  – this dish is indeed unique for one cannot find an equivalent to this in the English language except for a generic term like ‘Dessert’.

 

Payasam is a South Indian sweet dish made in every household on any occasion that calls for spiritual, religious or any happy occasion / celebrations. The word Payasam immediately conjures up happy moments and sweet memories and is generally associated with a soothing and pleasant emotion. It is also served as a dessert at the end of a sumptuous 4 course meal.

In North India it is popularly known as ‘Kheer’.They can be in liquid or semi solid form. The ingredients that form an integral part of any payasam is – Milk, Sugar, Jaggery, Cardamom, Coconut Milk, Dry Fruits & Ghee.

From the health point of view it has much to offer depending on the ingredients used and when consumed in moderation. Although the general misconception is that it adds calories to your intake, it can be full of carbohydrates, proteins, vitamins and minerals.

The varieties are innumerable and the range of ingredients used astounding. Right from rice & spices to fruits and vegetables several elements can be used to make payasam. The sweet element here could be sugar, jaggery, honey or any other sweetening agent.

Tamilnadu is famous for its ‘Paal [MILK] Payasam’ & ‘Akara Vadasal’ while Kerala is renowned for its’ Chakka [JACKFRUIT] Pradaman’, ‘Ada Pradaman’ and ‘Aravana Payasam’ that is offered to Lord Ayyappa at Sabarimala. Other varieties include Semiya [VERMICELLI] payasam, Javvarisi [SAGO] payasam, Paruppu [LENTIL] Payasam, Carrot Kheer, Nendhra Pazha [ETHNIC VARIETY OF BANANA] Payasam, Coconut Payasam, Badam [ALMONDS] Kheer, Channa Dal [BLACK CHICK PEAS] Kheer…. the list is endless indeed!!!