Saturday, October 20, 2012

Yam Cooked In Buttermilk, Low Calorie Recipes

Yam Cooked In Buttermilk, Low Calorie Recipes

Yam Cooked In Buttermilk, Suran Cooked In chhas, Suran ki sabzi, low calorie suran recipes, This Suran subzi goes equally well with plain chapatis as well as rice. to have with rice, retain a little amount of buttermilk as the gravy. addition of peanuts enhances the flavour of this subzi. when tired of eating the usual spicy food, the subzi is a welcome change.

Preparation Time: 10 mins
Cooking Time: 15 mins

Ingredients
  • 1/2 kg yam (suran)
  • 2 cups buttermilk
  • 3 green chillies
  • 1 tsp cumin seeds (jeera)
  • 2 tbsp ghee
  • 2 tbsp roasted powdered peanuts
  • a pinch of sugar (optional)
  • salt to taste
Method

Wash the yam thoroughly,peel and cut into cubes. Now in a pan or a vessel, add ghee, when heated, add the jeera untill it splutters a bit.  Now add the green chilles (cut into small pieces). Saute for 2-3 mins. Now add the buttermilk stirring initially for some time. Then add the powdered peanuts. Let it simmer for 7-8 mins, or untill the yam is is cooked and you achieve the desired consistency. Add sugar and salt.   When done, add a little cream. Source - http://www.tarladalal.com

Friday, October 19, 2012

A Simple Remedy to Weight Loss Quick, METHI, AJVAIN, KALI JIRI

A Simple Remedy to Weight Loss Quick, METHI, AJVAIN, KALI JIRI


A Simple Remedy to All Ailments- No harm trying it !!!!!

No harm in trying it out…even if the tall claims can be heavily discounted

A single recipe for several Ailments - The Actual Recipe

50 GRAMS FENUGREEK (METHI)

20 GRAMS CARAWAY (AJMO / AJVAIN)

10 GRAMS BLACK CUMIN SEEDS (KALI JIRI)

The above ingredients MUST be electronically weighed as proportion is very important.Each ingredient has to be dry roasted on very slow fire separately then all the 3 to be cooled, mixed and powdered and stored in a transparent bottle.

Everyday just before going to sleep 1 small teaspoon has to be taken with hot water.

It will remove all the unwanted waste toxins from the nooks & corners of the whole body and excrete out thru faecial matter in urine.

It really works because i am also doing and getting benefit and getting weight loss

Elephant Yam, Slimming Food For Weight Loss

Elephant Yam, Slimming Food For Weight Loss

What is elephant yam?
The elephant yam can be described as an edible tuber, which is one of the most widely consumed food crops, mainly in the tropical regions. This tuber is called elephant yam because the plant that it is derived from is quite huge and resembles the foot of an elephant to a great extent. Therefore, some of the other synonyms for the elephant yam are elephant foot yam, sweet yam and elephant bread. The highest consumption of the elephant yam is in Africa, followed by some Asian countries such as India. Although in the United States sweet potatoes are often mistaken for the elephant yam, the two are actually quite different, since they belong to two completely different plant families.

On the health and nutrition front, elephant yams are very high in carbs and are also good sources of proteins and certain vitamins. Elephant yam antioxidants make it a nutritious food to eat.

Elephant yam health benefits

There are several elephant yam health benefits that are quite well known.

Given below are some of the most common elephant yam health benefits: • The trace minerals and key minerals present in elephant yam include copper, zinc, selenium, phosphorus, magnesium and potassium.

• The fiber content in elephant yam is naturally high and therefore, it is usually considered a slimming food, as it promotes weight loss and reduces the levels of cholesterol in the body. If elephant yam is cooked in the right way, it can be eaten without any fear of weight gain.

Several low fat elephant yam recipes are easily available through online resources as well as recipe books. 
• It has a cooling effect on the body, which is why it is good for people who suffer from hypertension.
• Elephant yams are very high in omega 3 fatty acids; they help reduce the bad cholesterol in the body and increase the good cholesterol instead.
• People who are undergoing treatment for piles are usually advised to eat high amounts of elephant yam.
• The anti-coagulating properties present in yam can prevent the blood from clotting.
• The glycemic index of yams is on the lower side, which is why it is good for people who are suffering from diabetes.
• The consumption of elephant yams is good for women, as it increases the estrogen levels in their body, thereby, helping them to maintain their hormonal balance. Since yams are high in Vitamin B6, it can provide relief from pre-menstrual syndrome (PMS) too.
• Elephant yams can help reduce irregular bowel movements & cure constipation.While consumption of moderate amounts of elephant yam should not lead to any side effects, it is always important to check with a doctor, before making it a regular part of a diet. Moreover, people suffering from sinus infections, asthma or chronic colds should avoid eating elephant yam, as it has a cooling effect on the body. Also women who are pregnant or a breast feeding should get an approval from the doctor, before consuming any amount of elephant yam

Vegetables are high in nutrients, very beneficial for all age groups, and help to maintain a balanced-diet and a healthy lifestyle. They are known for their valuable vitamin, antioxidant, and mineral contents and effectively repair and maintain the body.

The elephant yam is an edible tuber and one of the important staple food crops in the tropics. Africa is one of the major production regions of yams. In India, yams are eaten only as a supplement to cereals.

The main edible species in India (especially South India) is the elephant foot yam. It's called elephant yam not because it's made from actual elephants, but because the plant looks like the foot of an elephant and it's actually quite large.
Each vegetable offers different health benefits and has different culinary uses. Here are some of the health benefits which are derived from eating yams:
  • The elephant yam is widely used in the treatment of patients suffering from piles.
  • The vegetable also suits people with hypertension as it has a cooling effect on the body.
  • Yam is considered to be a healthy low-fat food so it can be consumed without any fear of weight gain.
  • It is a rich source of essential fatty acids (Omega-3 fatty acids) which are known to increase the good cholesterol levels in the blood.
  • It also act as anticoagulant (prevents blood from clotting).
  • Yam offers special health benefits to people with diabetes as it has a very low glycemic index.
  • Eating elephant yam helps in increasing the estrogen levels in women’s bodies, thus helping in maintaining the hormonal balance.
  • Yam is also high in vitamin B6. Consuming vitamin B6 provides relief from pre-menstrual syndrome in women.
  • Yam is known to contain Diosgenin, a hormonal molecule that is currently being experimented for its potential anticancer effects.
  • It is a natural product that is high in fiber . So it can be used as slimming food because it lowers cholesterol levels and promotes weight loss.
  • It is a natural cure for constipation and irregular bowel movements.
  • Yam also has a high concentration of key minerals. It is loaded with potassium, magnesium and phosphorous, as well as with trace minerals like selenium, zinc and copper.
Elephant yams have a unique nutritional profile and offer a number of significant health benefits. This makes the elephant yam a very potent food source when it comes to nutrition. It is also an excellent food source for those who are looking to lose weight. However, the elephant yam is a cooling food and so patients suffering from asthma, sinus infections, or a cold should avoid eating it.

Tuesday, October 16, 2012

How to reduce weight quick with herbalife products

I wanted to lose weight so one of my friend suggest me to join Herbalife before 1 month and i thought to take a chance with it however my exercise and diet plan was running good though i joined Herbalife and seriously it is really worth it

Before 30 days i joined Herbalife and i lost 6.1 kg in just 30 days and i am very happy with it, i am not promoting Herbalife here but i just wanted to share my good experience with all of you thats why i wrote it here and i also recommend herbalife to all of those who wants to lose weight quick and health way then guys Herabalife is best.

I have lost weight with Herbalife and i am very happy with Herbalif, if you want to lose weight and have determination to follow some good diet which you will love it then post your question in comment box i will definitely help you, send email me at stayhealthybynature@gmail.com

You may also interested to know that how to increase metabolism with jalapeno peppers and get quick weight loss








Tuesday, October 9, 2012

increase metabolism with jalapeno peppers and get quick weight loss

jalapeno peppers
increase metabolism with jalapeno peppers and get quick weight loss

Hot and fiery jalapeños get their kick from a chemical called capsaicin which speeds up your heart rate when eaten. Eating just one spicy meal per day has been shown to boost your metabolism by up to 25%. So start adding jalapeño peppers to your pasta sauces and other meals to get a quick weight loss kick which can last for up to 3 hours after eating.

if you want to lose weight very quick then add some jalapeno peppers to your food and increase your metabolism which helps to loss weight, it is metabolism boosters

Wednesday, October 3, 2012

Turban Tadka : Adrak Ki Chutney by FoodFood

Turban Tadka Adrak Ki Chutney by FoodFood
Turban Tadka : Adrak Ki Chutney by FoodFood

Ginger sauteed with masalas and ground and served tempered

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 10-15 minutes

Ingredients

Ginger, peeled and sliced 100 grams
Oil 3 tablespoons
Tomato, roughly chopped 1 medium
Onion, sliced 1 medium
Salt to taste
Tamarind paste 1 tablespoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Mustard seeds 1 teaspoon
Dried red chillies, broken 5
Curry leaves 8-10

Method
Heat 2 tbsps oil in a non stick pan, add onion and sauté till light golden. Add ginger and sauté for 2-3 minutes. Add tomato andsauté for 2-3 minutes. Add salt and mix well. Add tamarind paste and mix well. Turn off the heat and transfer the mixture into a mixer jar and grind to a paste with ½ cup water.Transfer this chutney into a bowl. Heat 1 tbsp oil in a non stickpan, add asafoetida, cumin seeds and mustard seeds. When the seeds splutter, add dried red chillies and curry leaves. Add this tempering to the chutney. Transfer into a serving bowl and serve.

Tags-Turban Tadka, Adrak Ki Chutney, FoodFood, Turban Tadka recipies, FoodFood recipies

Tuesday, October 2, 2012

Low Calorie Besan Paratha Diet Recipie

Low Calorie Besan Paratha Diet Recipie
Low Calorie Besan Paratha Diet Recipie

Low Calorie Besan Paratha stuffed with roasted besan and tasty spices like green chilies. This recipe is rich in iron, vitamin B and fibre.

Low Calorie Besan Paratha Ingredients

Ingredients for the dough :-

    Whole wheat flour :- 1 cup
    Low fat curds :- 1-1/2 tsp.
    Salt :- To taste

To be mixed into a stuffing :-

    Roasted besan :- 100 gms.
    Green chili-ginger-garlic paste :- 1 tbsp.
    Coriander (finely chopped) :- ½ cup
    Salt :- 1 tbsp.

Prepration Time - 20 Mins

Cook Time - 15 to 30 minutes

    
Preparation method

Take a medium bowl and mix the ingredients. Prepare a smooth dough using water (if required). Separate the dough into 5 equal portions and set aside. Pinch a portion of dough and roll it into a ball. Spread one stuffing portion in an equal layer on the ball and roll it. Press and roll into a spiral. Roll it out using whole wheat flour. Cook it on a hot non-stick pan. Cook till both sides turn golden brown. Use flat tongs to lift the paratha and roast it on an open flame on both the sides. Repeat the process still brown spots appear. Serve it hot.

Serving Suggestions

Serve it hot with chutney, raita or any subzi.

Tags-Low Calorie Besan Paratha, Low Calorie Diet Recipie, Besan Paratha Diet Recipie, Food Food Diet Recipes

Subz Biryani Recipie

Subz Biryani Recipie
Subz Biryani

Ingredients

350 gm Basmati rice
200 gm aloo (Potatoes)
200 gm gajar (Carrots)
50 gm kaju (Cashewnuts)
50 gm badam (Almonds)
25 gm kismis (Raisins)
25 gm Glazed Cherries
100 gm pyaaz (Onions)
4 no harimirchi (Green chilies)
30 gm adrak (Ginger)
20 gm lasan (Garlic)
½ tsp haldi (Turmeric) powder.
1 tsp lalmirch (Red chili)powder.
1 cup dahi (Curd)
1 tsp kesar (Saffron)
2 tbs pdoodh (Milk)
1/3 cup Pudina (Mint) leaves
1/3 cup dhania (Coriander)leaves
Rose water As required
120 gms. Ghee
Salt To taste
Whole Garam Masala
6 nos. harielaichi (Green cardamoms)
2 nos. kali elaichi (Black cardamoms)
6 nos. lavang (Cloves)
2 piece dalchini (Cinnamon)
2 nos. tejpatta (Bay leaves)
A pinch of Mace

Preparation Time : 20 mins
Cook Time : 30 to 45 mins

Preparation method

Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.

Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.

Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.

Soak the almonds in water, peel and keep aside.

Beat the curd in a bowl and divide into two equal portions.

Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.

Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.

Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

Once the vegetables are done add the dry fruits and nuts.

In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

place a moist cloth on top, cover the lid and seal with atta-dough.

Put the sealedhandi on dum in a pre-heated oven for 15-20 minutes.

Tags-Subz Biryani, veg biryani recipes, veg biryani recipes in hindi, veg biryani recipes, make veg biryani, recipes veg, recipe veg biryani hyderabadi, how to make veg biryani

Monday, December 5, 2011

Health Maange More- Pasta (Vegetarian) by FoodFood

Health Maange More- Pasta (Vegetarian) by FoodFood
Health Maange More- Pasta (Vegetarian) by FoodFood

INGREDIENTS:

Spaghetti pasta- 2 cups

Carrot, finely chopped- ¼ cup

Onion, thinly sliced- ½ medium

Tomato, thinly sliced- ½ medium

Coriander, finely chopped- ½ cup

Thyme – to taste

Garlic, minced-m 1 tsp

Red chili, flakes- 1 tsp

Dal, boiled- 3 tbsp

Low fat curd- 3 tbsp

Salt- to taste

Sunflower oil- 1 tbsp

Coriander leaves- to garnish

METHOD OF COOKING:

    Heat oil in pan .Put garlic, onion and carrot, sauté for a while.
    Add salt, red chili flakes and boiled dal, cook till done.
    Now add pasta and thymes, turn the stove off.
    And low fat curd and coriander leaves towards the end, mix well.
    Garnish with coriander leaves and serve.

By FoodFood.com

Health Maange More- Corn Stuffed Tomatoes by FoodFood

Health Maange More Corn Stuffed Tomatoes by FoodFood
Health Maange More- Corn Stuffed Tomatoes by FoodFood

INGREDIENTS:

Tomatoes                                                                                          3 medium

Corn Kernels, boiled                                                                       ½ cup

Onion, finely chopped                                                                    ¼ medium

Cucumber, deseeded and (finely) chopped                                1 medium

Capsicum, finely chopped                                                             ¼ medium

Low Fat Cottage Cheese, finely chopped                                 2 tbsp

Red Chilli Powder                                                                           ½ tsp

Black Pepper, crushed                                                                   ½ tsp

Oil                                                                                                       1 tsp

Buttermilk                                                                                     for dressing

Lettuce Leaves                                                                                for garnish

Salt   

METHOD:

    Blanch tomatoes by putting them in boiling water for 1-2 minutes, and then in cold water.
    Now remove the skin and hollow out their seeds.
    Put all the vegetables like onion, capsicum, cucumber, corn kernels and cottage cheese in a bowl. Add spices like red chili powder, black pepper and salt.
    Mix well with buttermilk as dressing. Stuff tomatoes with this mixture.
    Heat oil in a pan and lightly glaze the tomatoes on high heat.
    When they change color from all sides, serve whole or cut over lettuce leaves.

By FoodFood.com

Health Maange More: Idiyappam & vegetable stew by FoodFood

Health Maange More: Idiyappam & vegetable stew by FoodFood
Health Maange More: Idiyappam & vegetable stew by FoodFood

INGREDIENTS:

(To prepare Idiyappam)

Rice vermicelli-1 cup

Salt- 2 tsp

(To make vegetable strew)

Mixed vegetable, boiled- 1 cup

Potatoes, boiled- ½ cup

Onion, chopped- 2 tbsp

Coconut milk- ½ cup

Coconut, grated- 3 tsp

Green chilies, slit-2

Curry leaves- 4-5

Cardamom powder- 1 peace

Black pepper-

Fenugreek seeds-½ tsp

Mustard seeds-1 tsp

Cloves-½ tsp

Oil –2 tbsp

Salt-to taste

METHOD:

For Idiyappam:

    Boil rice vermicelli in salt water for 2 minutes.
    Drain and set aside

For vegetable stew:

    Heat oil in a wok. Add whole spices, curry leaves, green chilies, and opt then sauté it.
    Add boiled vegetables, salt, water and coconut milk. Cook for a few minutes
    When almost done then add grate coconut and stir until strew thickness.
    Serve hot with idiyappam.

SPECIAL INSTRUCTION

Actually stress forces you to mess up a lot of things at the same point of time and it creates a lot of other problems for you as well like acidity, blood pressure etc. The fenugreek seeds are an amazing herb. Fenugreek seeds are an excellent remedy for diabetic patients; it efficiently controls your body s sugar levels. Coconut contains starch. Coconut milk helps you build up your muscles and coconut has got various vitamins which are good for your skin.

By FoodFood.com

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Ingredients                                                   

Sesame seeds (til)                                            1 tablespoon

Baby potatoes with skin                                 750 grams

Oil                                                                   2 tablespoons

Cumin seeds                                                    1 teaspoon

Ginger paste                                                    1 tablespoon

Garlic paste                                                     1 tablespoon  

Turmeric powder                                             ½ teaspoon

Dry mango powder (amchur)                         ½ teaspoon

Red chilli flakes                                              1 teaspoon

Salt                                                                  to taste

Method

    String the potatoes onto skewers and roast them on an open flame, rotating the skewers so that they get evenly cooked on all the sides.  The flame should be low so that the potatoes do not get burned.  This may take ten to fifteen minutes.  You can also roast them in a preheated oven at 180ºC.
    Halve the potatoes.
    Heat oil in a kadai, add cumin seeds and sesame seeds and sauté for a minute.  Add ginger paste and garlic paste and sauté for a minute.  Add potatoes and toss.
    Add turmeric powder, dry mango powder, red chilli flakes and salt.  Mix well.
    Serve hot.

By FoodFood.com

Turban Tadka : Paneer Kali Mirch by FoodFood

Turban Tadka Paneer Kali Mirch by FoodFood
Turban Tadka : Paneer Kali Mirch by FoodFood

Ingredients                                                   

Malai paneer, 1 inch pieces                                        400 grams

Black peppercorns, crushed                                        10-12

Oil                                                                               4 tablespoons

Onions, sliced                                                             2 large

Green chillies, chopped                                               2-3

Ginger-garlic paste                                                      1 tablespoon

Green cardamoms                                                       3-4

Cloves                                                                         3-4

Bay leaves                                                                   2

Cashewnut paste                                                         2 tablespoons

Yogurt, whisked                                                         2 tablespoons

Red chilli powder                                                       ½ teaspoon 

Turmeric powder                                                         ¼ teaspoon

Coriander powder                                                       1 teaspoon

Salt                                                                              to taste

Fresh cream                                                                 ½ cup

Garam masala powder                                               1 teaspoon

Fresh mint leaves                                                        a few sprigs


Method

    Heat two tablespoons oil in a kadai and sauté onions till golden brown. Add green chillies and ginger-garlic paste and sauté for one minute. Remove from heat, cool slightly and grind to a smooth paste with two tablespoons of water. Set aside.
    Heat remaining oil in another kadai, add green cardamoms, cloves and bay leaves. Sauté till fragrant. Add crushed black peppercorns and ground paste and sauté on high  heat for half a minute.
    Add cashewnut paste and yogurt and cook for two to three minutes.
    Add red chilli powder, turmeric powder, coriander powder and stir well. Add half cup water and salt. Cook on high heat, stirring frequently, till the gravy starts boiling.
    Stir in fresh cream and paneer pieces.
    Sprinkle garam masala powder and stir gently. Let it simmer for five minutes.
    Serve hot garnished with  sprigs of mint leaves

Firangi Tadka : Lemon Drizzle Cake by FoodFood

Firangi Tadka : Lemon Drizzle Cake by FoodFood

Ingredients :-
Eggs  – 4 or ½ can Condensed Milk

Refined Flour – 125 gms

Juice of 2 lemons

Icing sugar – 250 gms

Castor sugar – 115 gms

Poppy seeds - 30 gms

Lemon syrup  – ½ cup

Baking powder – 1 tsp

Butter – 115 gms

Almonds – 180 gms, fine chopped

For Lemon syrup

Castor sugar – 100 gms

Lemon juice – 90 gms

Method:-
Step 1 – Combine caster sugar and butter and mix with the help of a whisk / hand-beater. Pour egg a little at a time and mix simultaneously.

Step 2 – Add almonds, poppy seeds, lemon juice, to the mixture and blend till smooth. Add maida to the batter through a sieve to avoid lumps and mix.

Step 3 – In a baking tin,(8-9 inch diameter) place a butter paper coated with butter, pour the batter, only half – filling it so that, while baking it rises easily. Bake at 180 degrees for 40 mins.

Step 4 – Make lemon syrup by heating the sugar and lemon juice in a pan until the sugar is dissolved.

Step 5 – Invert the tin on a plate and pour syrup over the cake so that it covers it completely. Dust icing sugar through sieve on cake to make it more appealing.

Serves 4

By FoodFood.com

Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Type: Vegetarian

Classification: Main dish

Country of Origin: Spain

Preparation time: 15 minutes

Cooking time: 20 minutes


Ingredients:-
Potatoes (Aloo) – 4 cups, half-cooked (for 8-10 minutes), cut in cubes

Oil (Tel) – ½ cup for shallow frying

For Salsa sauce:

Tomato(Tamatar) – 2 cups, finely chopped

Fresh red chilli(Taaza Lal Mirch) – 1 finely chopped

Oil(Tel) – 1 tsp

Salt(Namak) – ½ tsp or to taste

Vinegar(Sirka) – 2 tsp

Ground black pepper (kuti hui Kali mirch)– ½ tsp or to taste

Water(Paani) – 2-3 tbsp

For Aioli:

1 egg yolk (Ande ka peela)

Olive / veg oil (Jaitun ka tel/Sadaran Tel) – ¼ cup

Lemon juice (Nimboo ka ras) – 1tbsp

1 garlic clove (Lehsun), finely chopped

Salt (Namak) – ½ tsp or to taste

Ground black pepper (kuti hui Kali mirch)– ¼ tsp


Method:-

Step 1 – In a tsp of oil, add red chilli, tomato, salt and cook on low flame. Add vinegar, black pepper and mix.

Step 2 – To make aioli, combine egg yolk, a garlic clove, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsp of olive/ veg oil and whisk, till it completely mixes with the other ingredients in egg yolk till it is fluffy. (It is important for the oil to mix completely or it may split the yolk).Pour remaining oil into the mixture and whisk simultaneously. Add ¼ tsp of black pepper

Step 3 – Add 2 -3 tbsp of water to the tomato salsa and stir it, on low flame.

Step 4 – In about ½ cup of oil, shallow fry potato pieces till it is golden brown. Put on a paper napkin to soak excess oil and sprinkle salt over it. Serve with tomato salsa and aioli.


Serves 3 - 4

By FoodFood.com

Sunday, December 4, 2011

10 Healthy Tips When Shopping The Breads-And-Cereal Section

weight loss diet tips
10 Healthy Tips When Shopping The Breads-And-Cereal Section
  •     Stick with whole grain varieties, including whole wheat, multigrain, rye, millet, oat bran, oat, and cracked wheat. This goes for all types of bread: sliced bread, pita, bagels, English muffins, crackers, and so on.
  •     Although "wheat" bread might sound just as healthy as "whole wheat" bread, don't be fooled; it's merely a blend of white and whole wheat flour. A product labeled "whole wheat" must be made from 100 percent whole wheat flour.
  •     Check the label and choose breads with at least 2 grams of fiber per slice.
  •     If you're looking to save calories, try the whole wheat, reduced-calorie bread (approximately 40 calories per slice with 2 grams of fiber).
  •     Take advantage of the fiber that some cereals pack in, and choose varieties that have at least 2 grams of fiber per serving. You can usually (not always) get a sense of whether a cereal has fiber from the name on the box (Bran Flakes, All- Bran, 100% Bran, Raisin Bran, Fiber-One, Shredded Wheat, and Corn Bran).
  •     Some cereals pack in more sugar and salt than most people realize. Check the Total Carbohydrates against the Sugars (on the nutrition label) to make sure sugar is not a main ingredient. In fact, opt for the brands that report 6 grams of sugar or less per serving. If your kids (or spouse) insist on the sugary brands, mix it with half a bowl of a healthier look-a-like (for instance, half Frosted Flakes and half Bran Flakes).
  •     Check the serving size. Some of the denser, heavier cereals only allot a miniscule amount for one serving. Take this into consideration if you plan to eat a normal size bowl (and you're watching your weight). Remember, double the serving size means double the calories.
  •     Don't forget to throw some hot cereal into your cart. Whether you opt for the instant or the kind that requires cooking, stick with unsweetened varieties of oatmeal, grits, cream of rice, and cream of wheat. You can sweeten them with some of the fresh fruit you bought in the produce section.
  •     Most cereals are low in fat with the exception of granola and others that add nuts, seeds, coconut, and oils. Read the label and choose cereals with no more than 2 grams of fat per serving.
  •     Read the list of ingredients on your cereal box and make sure that wheat, rye, corn, or oats are listed first. Items are listed in the order of quantity.
Source- http://www.weightloss-diettips.com

Tags::- weight loss, diet tips, weight loss diet tips, weight loss running,  swimming for losing weight, jogging for weight loss, exercise routine, Healthy Tips

Health Maange More- Gujrati Kadhi Recipe Video

Health Maange More- Gujrati Kadhi Recipe Video

Chef Sahil, who hosts our our show Health Maange More, demonstrates how to prepare Gujrati Kadhi




Tags::- Health Maange More, Gujrati Kadhi Recipe Video, Gujrati Kadhi Recipes, FoodFood Recipies, FoodFood, FoodFood.com

Turban Tadka- Chicken Pakode Recipe by FoodFood

Chicken Pakode
Turban Tadka- Chicken Pakode Recipe by FoodFood

Ingredients                            

Boneless chicken breasts                                             400 grams
Lemon juice                                                                1 tablespoon
Red chilli powder                                                       2 teaspoons
Ginger-garlic paste                                                      1 teaspoon
Salt                                                                              to taste
Gram flour (besan)                                                      1½ cups
Fresh coriander leaves, chopped                              3 tablespoons
Carom seeds (ajwain)                                                 ½ teaspoon
Baking powder                                                           a pinch
Oil                                                                               to deep fry


Method 

    Cut chicken breasts into two inch by half inch strips.
    Marinate the chicken pieces in a mixture of lemon juice, one teaspoon red chilli powder, ginger-garlic paste and salt.  Set aside for ten to fifteen minutes.
    Mix gram flour, remaining red chilli powder, coriander leaves, carom seeds, baking powder and salt in a bowl and mix well. Add sufficient water to form smooth and thick batter. Set aside for ten minutes.
    Heat sufficient oil in a kadai. Dip the marinated chicken pieces in the gram flour batter and deep fry till the chicken is cooked and turns golden brown and crisp. Drain and place on an absorbent paper.
    Serve hot with tomato ketchup or chutney of your choice.


Tags::- Turban Tadka, Chicken Pakode Recipe, FoodFood, FoodFood.com, FoodFood recipes,

Tuesday, November 22, 2011

Health Maange More: Soya Pulao By FoodFood Recipies

Soya Pulao
Health Maange More: Soya Pulao By FoodFood Recipies

INGREDIENTS:
  • Potato, boiled- 1 medium
  • Garlic, chopped- 1 tsp
  • Ginger, chopped- 1 tsp
  • Carrot-1 onion, sliced- 1 medium
  • Green chili- to taste
  • Tomato ½ medium
  • Spring onion- 1
  • Red chili powder- ½ tsp
  • Turmeric powder- ½ tsp
  • Rice, soaked- 1 cup
  • Soya nuggets- 1 cup
  • Low fat milk- 3 tbsp
  • Coriander, chopped- 2 tbsp
  • Salt- to taste
  • Sunflower oil- 1 tbsp
METHOD:
  • Heat oil in a pan.
  • Put ginger and garlic in, sauté till brown.
  • Add carrot and cook for a while.
  • Now add onion, green chili, potato, capsicum, tomato and spring onion, stir fry for a while.
  • Now add salt, red chili powder and turmeric powder and cook till crispy.
  • Take half of the cooked vegetables and keep them aside.
  • Add rice and cook for a while.
  • Now add soya nuggets and water.
  • Cook for a while with the lid on till it dries up.
  • Add milk, cover the lid again, cook till it is done.
  • Now layer rice with vegetables.
  • Garnish with coriander and serve.

Tuesday, October 4, 2011

Inside pregnancy - Labor and birth

Video - http://www.babycenter.com/2_inside-pregnancy-labor-and-birth_3658872.bc

Narrator: In the weeks before birth, your body slows down production of the hormone progesterone while increasing production of other hormones – including prostaglandins, which soften the cervix, and oxytocin, which triggers the uterine muscles to contract.
True labor contractions are rhythmic and painful, and grow consistently stronger. As the long vertical muscle bands of the uterus tighten, they pull the cervix open. The strong muscles at the top of the uterus push down and release, guiding your baby toward the cervix.
The mucus plug, a collection of thickened cervical mucus that's sealed your cervix shut for nine months, may be expelled days before or in the midst of labor.
When the amniotic sac ruptures, your water has broken. It can feel like a trickle or a gush of fluid.
Your cervix will begin opening and thinning, known as dilation and effacement.
Once you reach about 4 centimeters, your body will move into active labor.
In active labor, contractions become stronger and closer together. At 8 centimeters, you enter what many consider the most painful part of labor – transition.
By 10 centimeters, you're fully dilated and may feel the urge to push. This is your signal that the second stage of labor has begun.
Your baby will move down with each contraction. The three separate soft bones of his head will temporarily overlap so he can pass through the snug birth canal.
Your baby's scalp will come into view. When the widest part of his head is visible, your baby is "crowning." With several more pushes, your baby's face, shoulders, and body will emerge.
In the third and final stage of labor, your placenta detaches and is expelled.
With your baby's first breath, the incredible journey of birth is complete.