Author: Amandeep kaur

Spirituality And Music

Every religion or spiritual faith depends on music to create an atmosphere of spiritual longing, beauty and refinement. This kind of music can be ennoble and inspire our spirit to divine aspirations and express our longing to live a more spiritually conscious life in the physical world.

No matter what religion, physical setting , or language in which a religious service or spiritual meeting may be conducted, spiritual music is used in the same way and for the same reasons throughout religious and spiritual groups throughout the world. The greatest musical compositions are those that celebrate God, building a melodious bridge between the human being and the divine spirit. Music that speak of God’s glory or expresses our deepest spiritual aspirations can elevate and center our attention in the divine.

The Greek philosophers, Plato, Plotinus and Pythagoras, in their writings described the existence of a universal harmony called ” The Music Of The Spheres”. They believed that the planets, as they orbited throughout the universe, produced a perfect music that could be heard by the enlightened beings. Those whose lives were lived in the harmony with divine laws could ” tune in” to this universal music. Many philosophers since then have also theorized about the music of the spheres.

In the 17th century, the great English playwright, William Shakespeare, made reference to the Music Of The Spheres in his romantic comedy, The Merchant Of Venice. At the end of the play, one of the main character laments that this divine music can only be heard by ” immortal souls “, but those who are constrained inside the human body are unable to hear it.

Religion has two aspects, an inner or esoteric side and an outer or exoteric side. The inner or esoteric side of religion is the aspect that deals with the spiritual experience in which our soul recognizes itself and reunites with the God. It is reached through inner spiritual practices such as meditation, prayer, or inverting one’s attention within to contact the divine. By going within through meditation we can connect with the inner light and sound, or celestial music of God, called the word, naam, the light and sound current, harmony of harmonies, nad, jyoti and sruti, kalma or voice of silence. It is a music or sound that emanates from God and is not made by any instrument. It is the vibratory principle of God that created all religions of creation, this physical world, all life, including the human beings, and resounds within each being. To listen to it requires inner spiritual practices such as meditation.

Each religion also has an outer or exoteric side, which involves rites, rituals, outer services, outer recitation of prayers, and various customs. Outer music is often an integral part of the outer aspect of any religion. It forms the part of the many of the customs, religious services, or rites and rituals in various religions. It also has the effect of inspiring, creating a spiritual mood, and helping to focus attention on spiritual goals.

Devotional music is always performed in Hindu, Jain, Sikh and Buddhist religious services. Such music is considered an offering to the divine, or to deities, Gods and goddesses- an offering that is believed to summon the grace and protection of God or any chosen deity. These hymns are called shabds or shabads, bhajans and kirtan are integral to private and group worship. Another aspect of Eastern spiritual music, in Hinduism, Sikhism, Jainism and Buddhism particularly, is the role of mantras. A mantra is a ” sacred utterance”- a syllable, a word, or a verse considered to posses great mystical power. Some mantras are intoned out loud and others are repeated silently, by the ” tongue of the thought”. Some mantras have no apparent meaning in terms of the human language and yet are thought to carry a deep spiritual significance. Some mantras are repeated until they produce a trans-like state. Those mantras that are considered to be the most powerful are those given verbally by a spiritual master.

Buddhist music revolves around the Buddhist traditions. In general, Buddhist monks encourage music related to one’s spiritual exercises. Buddhist chants, especially Tibetan chants are famous for producing vocal overtones and harmonies with the use of drums.

Christian spiritual music covers a vast field. During a religious service, spiritual hymns from the Bible are sung. There are also original songs that are sung and accompanied by the music written on the christian themes.

The holy scripture in the Islam is the Koran. Music in Islam centers mostly on the chanting of the Koran in the forms of call to prayer, pilgrimage chants, eulogy chants of praise, and other noble themes. The Koran is written in Arabic, so the reading of the scriptures, done in the melodious way, is also in Arabic.

Music of the Sikhs is largely devotional, often accompanied by the harmonium and tablas. These hymns prepare one for meditation and simran.

November 21, 2014
Meditating – The Third Eye

The attention is the outer expression of the soul. Most of the time our attention is drawn outside to the world through the senses. If we can withdraw our attention from the world outside and our body for a while and focus it at a point, known as the seat of the soul, we will find the inner light. The seat of the soul is located between and behind the two eyebrows. This point has been called by different names such as the third eye, the single eye, the shiv netra, the tenth door, the sixth chakra, the ajna chakra, or the mount of transfiguration.

By concentrating our attention, the sensory currents that make us aware of sensation in our body withdraw. When these sensory currents are concentrated at the seat of the soul, we find light within.

For this meditation process, we do not worry about our breathing or doing any difficult asanas or postures, or exercises. We do not touch the motor currents as they do in some yoga. The motor currents are those responsible for the automatic or involuntary processes in the body such as breathing, circulation, the heartbeat, and the growth of hair and nails. Instead, we withdraw the sensory currents. We do not worry about the breathing exercises. We let the breath go on naturally as we do when we perform the other functions of the life.

To practice meditation, we sit in a pose most convenient in which we can remain still the longest. We close our eyes, and focus our attention on the field of darkness lying in front of us. By concentrating, the sensory currents withdraw to the third eye or single eye. When concentrated there, we find light. By absorption into the inner light, we transcend body consciousness and enter the inner realms beyond.

Once we pick a pose, we should close our eyes gently and concentrate on seeing what lies in front of us. There should be no pressure on the eyes. Our eyes should be as relaxed as they are when we go to sleep. Since these physical eyes are not those by which we see the inner realms, there is no need to turn our eyeballs upwards in the hope of seeing something there. We should not concentrate on our forehead, instead keep our eyeballs horizontal, as if looking straight ahead.

If the eyeballs look or turn upward, we may feel a little pressure on the forehead, which may result in two problems. We may get a headache or we may generate heat in that area and our forehead will become hot. That will create problem for us, which will cause us to move, get up, do something to cool ourselves down. That will interrupt our meditation. So we should focus our attention few inches in front of us.

When we close our eyes, we may first see darkness. That which sees the darkness is our inner eye. With the inner eye, gaze lovingly, sweetly, and penetrate deep into whatever is in front. We should be relaxed, but attentive as if watching a movie screen and waiting for the movie to begin. This is a process in which we do not worry about the world outside or what is going on in the body below. We are only trying to invert so as to reach the worlds within.

In our body, we have our soul and our mind. The mind is a powerful entity whose main aim is to keep the soul in the body so that it does not reach the inner realms. The mind will try to entangle our attention in the physical world. It will do its best to prevent us from rising above this physical body and returning to god. We need to realize that soul is our real self- the part of us that is of the same essence as that of god. Unfortunately, we have been separated from God. If we can realize that our soul is covered by the mind and the body, and understand that the mind’s role is to keep us from knowing our soul, we will be better able to still our mind.

For perfect concentration, we have to reach a state of no thoughts. If we have any thoughts, whether good or bad, they are all bad as far as meditation is concerned. Thoughts are like chains. The iron chains are our bad thoughts, but even if the good thoughts are the gold chains, they are still chains. Thus, good thoughts are still distractions and will not help us in meditation.

There is a vistas of sight inside. We should be totally focused on what is before us. As we meditate more and progress, we will see inner vistas such as inner stars, moon and sun. As we gaze attentively into the middle of whatever we see, the power of God will guide us beyond the physical into the higher planes.

August 4, 2014
Mad Over Donuts!!

A lovely box of donuts can brighten a day, is what is the mantra of the new upcoming stores like m.o.d ( mad over donuts) and dunkin donuts, which are known to have made a special place in the food industry recently in this decade.

Doughnuts or more precisely now called as donuts, could be categorized either into a dessert food or a fried confectionery. This deep- fried lip smacking snack is typically either a ring shape, which may have a hole or might be filled. donuts may be topped or flavored with a huge variety of flavors like chocolate, maple glazing, cinnamon or granulated sugar.

The donuts are known to have their origin in 19th century by dutch people in the North America, which at that time were referred to as oliekoek, which means ” a sweetened cake fried in oil” or “oil cake”. The ring shaped doughnut is known to have its history traced back to 1847, where an American named Hanson Gregory invented the ring-shaped doughnut when he was actually only 16 years old.

Today, the donuts might be shaped into a different kind which might include rings, balls or flattened spheres, which might either be twisted or given some other form. But the two most common types of donuts which are popular are- the toroidal ring donut and the filled or filler donut, which have fillings like fruits, creams and custards to give them a sugary sweet effect.

The donuts are actually prepared from the yeast based dough, which contains a good amount of oil which are fried for a good amount of time at a temperature of near about 374 to 388 F. After this frying process is over, topping is done with either granulated sugar, cinnamon, maple glazing or sometimes might have some sprinkled coconut, chopped peanuts or jimmies on them, in order to enhance the taste.

In India, the wonderful savory vada , is often referred to as the Indian doughnut which is a fried, ring shaped snack often taken with curd, known as the dahi-vada or can be taken along with the sambhar and coconut chutney. This vada is prepared from dal or potato flour and not from the wheat flour.

In Indonesia, donut kentang is a ring-shaped fritter which is made up of mashed potato and flour, which is then coated with the icing sugar.

In Israel, jelly donuts which are known as sufganiyah is the traditional food which is cooked in oil, filled with jelly and topped with icing sugar. In Australia, the hot jam donuts which are popular and unique in the Australian culture, these are served with hot red jam which may be either strawberry or raspberry is injected or filled into the deep fried bun and is then frosted with either sugar or cinnamon, sometimes these jam donuts are also frozen. Another variant of this donut, comes filled with custard.

Some interesting facts about donuts-

1. Donut king is the largest donut retailer in Australia.

2. A Guinness Book Of Records has the record with the largest number of donuts made up for 90,000 people in Sydney in the year 2007 as a part of celebration for the movie, The Simpsons Movie.

3. Canadians consume the highest number of donut, with also the highest number of donut stores per capita in the country.

4. National Doughnut Day is celebrated to commemorate the history of donuts and their popularity in different cultures. dedicated to this is a race held in Stanton, Illinois which features donuts and is called Tour de Donut.

Recipe For crispy and creamy donut-

1. 0.25 ounce dried yeast

2. 1/4 cup warm water

3. 2 eggs

4. 1 tsp salt

5. 1 1/2 cup lukewarm milk

6. 1/2 cup white sugar

7. 5 cup all purpose flour

8. 1/3 cup butter

9. 1 1/2 tsp vanilla

10. 1 quart vegetable oil for frying

11. 1/3 cup shortening

12. 2 cups confectioners sugar

sprinkle the yeast over the warm water, and let it stand until it turns foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and 2 cups of flour. Stir the mixture and beat in the remaining 1/2 cup of flour at a time, until no more dough sticks to the bowl. Knead the dough for 5 minutes, until the dough is smooth. Place this dough in a greased bowl and cover it. Set it into a warm place, until it gets double.

Turn the dough on a surface covered with flour, and roll out a dough of 1/2 inch, cut the flour with doughnut cutter. Let the doughnut rise to double, and cover it loosely with cloth. Melt butter in a pan, stir in the confectioners sugar and vanilla until smooth. Remove the mixture from heat, stir in 1 tbsp water. Set it aside.

Heat oil in a deep-fryer to 350 F, slide in the donuts in the hot oil. Turn the donuts over the other side and fry them till they turn golden brown on both the surfaces. Remove from the oil, and drain from the hot oil. Dip the donuts in the glaze, while they are still hot and drain of the excess glaze.

July 30, 2014
Tasty, Tangy Tamarind!!

Tamarind or scientifically better known by the name Tamarindus indica is an edible fruit, enclosed in a pod which is extensively used round the world in a large number of cuisines.

The reddish brown, curved seed pods of a lovely tree hold the several large seeds encased by moist, sticky, dark brown flesh that might range from a sweet to sour taste. Inside, the pod of the tamarind is a soft, brown coated pulp with large, black seeds. It is this pulp of tamarind, which has a high nutritional content. The pulp of the tamarind, is sour when young but as matures it sweetens in taste.

This fruit has a long history as a part of human cultivation, and thus is known by the various names which are unique in the terms that the name is different in various regions of the country. In Hindi, it is known as imli; in Rajasthani it is known as aamli. In Gujarati, it is known by the name amli; in Kannada it is called as hunase; Telugu chintachettu. In Ghana, it is known by the name of dawadawa, in Zambia it is called as viwawasha .

Tamarind is a bushy tree, that grows in wild and is indigenous to tropical Africa. It is found in Africa, Cameroon, Oman and Taiwan. But, today India is the largest producer of tamarind, with a number of Indian cuisines having a tinge of tamarind. The taste of the tamarind is best described as a fruit with sweet and sour taste, with sugar, tartaric acids, vitamin B and calcium.

Tamarind has a wide range of use in a variety of cuisines, with the tamarind extract used to flavor a variety of snacks and meals. It is also used in a large number of desserts, juices and sweetened drinks, ice-creams and snacks. Tamarind is also used as a pickle or as a side dish, a multitude of chutneys and other regional cuisines.

In China, tamarind is used for making of jam and chilled drinks. In Mexico, tamarind is used in candies, sauces and various sweet and salted snacks. It is also eaten raw with addition of salt and spices. In Asia, grated green tamarinds are mixed with salt and hot pepper and eaten as salads.

In Egypt, a sour and chilled drink is prepared from tamarind, which is known to improve the nutrition. In Somalia, tamarind extract is added to rice to give it a sour taste. In Vietnam, tamarind is eaten fresh or eaten as a processed sweet, sour or spicy candy and is also used in the sour soup, called canh chua.

Here a few tamarind savory recipes, which would for sure make you have a watery mouth-

1. Tamarind Chutney-

The tamarind chutney can be used as a dip, topping over the chaats or can even be accompanied with a bread spread.

A. 200 gm tamarind

B. 100 gm jaggery

C. 1 tsp garam masala

D. 1 tsp roasted cumin powder

E. 1/2 tsp black salt

F. 1 tsp dried ginger powder

G. 1 1/2 tsp red chili powder

Add 2 cups water to tamarind, and bring it to boil for 10 minutes. strain it then with the soup strainer. Now add jaggery, red chili powder, black salt, garam masala, dried ginger powder and roasted cumin powder to it. Bring it back to flame for 10 minutes again, until the jaggery melts completely.

Make the chutney a little thin, because it thickens on cooling.

2. Tamarind Lollipop-

This recipe can be loved by children, as it is a bit salty, hot and sour. But it is best when served chilled.

A. 1/2 cup tamarind pulp

B. salt to taste

C. 1 tbsp cumin seeds

D. 1 tsp chili powder

Take tamarind in a cup, mix chili powder, salt and cumin seeds. Make it like a soft mixture and roll it into small balls. Now, insert toothpicks into it. The tamarind lollipops are ready.

Tastes best when it is served chilled.

3. Trini Tamarind Wings-

For the tamarind sauce

A. 2 cups tamarind pulp

B. 1 cup water

C. 1 cup sugar

D. 3 tbsp salt

E. 3 tbsp pureed garlic

F. 1 tsp ground cumin

G. 1 1/2 tsp garam masala

H. Red pepper flakes

I. 1/3 cup fresh cilantro leaves, chopped

For Lava Sauce

J. 2 tbsp paprika

K. 1 clove garlic

L. 1/4 cup olive oil

M. 1/2 cup mayonnaise

Wings Marinade

N. 4 pounds chicken wings

O. 1/2 cupped chopped scallions

P. 1/2 cup vinegar

Q. 1/3 cup fresh thyme leaves

R. vegetable oil for frying

For the marinade: puree all the ingredients, except the chicken wings in a food processor. Now add to the chicken wings and marinate for 24 hours.

For the tamarind sauce: mix all the ingredients into a medium thick sauce and refrigerate for a day for all the flavors to meld.

For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden, remove and cool. Add other ingredients, combine completely and refrigerate.

Pre-heat the oil to 350 F, and add the chicken wings to the oil and deep fry for 15 minutes until crispy. Remove from the oil and drain. Transfer the wings to the hot douse with the trini tamarind sauce. Saute the wings for a minute in the sauce, remove and serve with the lava sauce and the veggies of your choice at the side.

Enjoy this extra punch of goodness.

July 30, 2014
Paparazzi Paneer

Paneer or Indian cheese is one of those such things which is unanimously a favorite milk derivative for all, despite the fact how much they hate the milk itself!!

Paneer is known to be widely favorite and commonly used in the northern parts of the Indian subcontinent, which is called by different names in the different parts of the country. it is called as sana in Assamese, chhena in Oriya and bihari and chhana in Bengali. Since the ancient times, paneer still remains the highly popular cheese used in the Asian cuisines.

Paneer is usually prepared by using vinegar, citric acid or yogurt which is added to the hot milk, in order to separate the curd, which is then drained using muslin cloth and the excess water present is drained out. The paneer which is then obtained is put in chilled water for a few hours in order to give it the desired shape and texture. In some cultures, the curd is wrapped in a cloth and placed under some heavy weight for 2-3 hours, which leads to a soft cheese.

Home made paneer consists of a total of 80 calories, 9 mg cholesterol, 84 mg sodium, 2 gm of total fats, 10 gm of total carbohydrates, 10 gm sugar and 7 gm proteins. It also contains 23% calcium and a good amount of vitamin A also. These all nutrients are known to reduce the risk of certain diseases like osteoporosis , malnutrition , supports bone growth, blood formation, strengthens the liver and facilitates the absorption of nutrients.

Some of the most common and popular paneer dishes include-

1. Shahi paneer

2. Paneer tikka

3. Rasgulla

4. Palak paneer

5. Rasmalai

The use of paneer is highly common in countries like India, Pakistan, Nepal and Bangladesh which have paneer prominently present in most of their dishes. Paneer or cottage cheese, has a delicate milky flavor and is used in a variety of dishes from curries to snacks to desserts. It is a rich source of calcium and vitamin D, and has less amount of calories.

However, here are some quick recipes for the yummy and mouth-watering panner:

1. Tomato Paneer-

This recipe is simple and speedy, which is low in fat content. It consists of paneer chunks tossed in olive oil, with mild spices, puree, milk and capsicum.

A. 1 tsp olive oil

B. 1 tsp zeera

C. 1/4 cup milk

D. 1 tsp garam masala

E. salt to taste

F. 1 tsp sugar

G. 1 1/2 cups tomato puree

H. 1/2 capsicum, diced

I. 1/2 tsp ginger-garlic paste

J. chopped coriander leaves

In a pan, add olive oil, zeera and ginger-garlic paste. Add the diced capsicum and saute them for a minute. Now add the tomato puree, garam masala and sugar. Cook them til they leave oil at sides.

Add milk and mix well. Now add the paneer cubes, let it cook on a low flame for a few minutes. Do not over cook, as the milk added to it can curdle. Garnish with the coriander leaves and serve.

2. Multani Paneer Tikka-

Thin slices of paneer with a mushroom mixture, folded and coated in besan mixture, and shallow fried till golden

A. 500 gm cottage cheese

B. 1 cup chopped spring onion

C. 2 cups white mushrooms, chopped

D. 4 tbsp grated cheddar cheese

E. 2 green chilies, chopped

F. 1 tsp ginger, chopped

G. 1/2 tsp garam masala

H. 1 tsp cumin

I. 1 tsp black pepper

J. salt

K. coriander leaves, chopped

L. 1/2 cup besan

M. 1 tsp refined oil

Slice paneer to thin long sheets, and drain off the excess water. In a pan, take 1 tsp oil, spring onions and mushroom and saute. Now, add cumin, salt, black pepper and garam masala. Let the mixture to cool down and dry down.

Add chopped ginger, coriander leaves, green chilies and grated cheese. Mix all of the ingredients well. Put the mushroom mixture on the sliced paneer, spread it evenly with knife till half its length and fold it. Prepare a batter with besan and water, which should not be too thick. Now dip the stuffed paneer in the besan mixture, and shallow fry in a non-stick pan till th epaneer slice sturn golden brown.

Serve the mouth-watering paneer tikka with mint chutney.

3. Til-E-Paneer –

A. 500 gm paneer

B. 2 tsp garlic paste’

C. 2 tsp ginger paste

D. 1 tsp black pepper

E. salt to taste

F. coriander leaves, chopped

G. 1/4 cup yogurt

H. green chilies, chopped

I. 1/4 cup white sesame seeds, roasted

J. onion rings, to garnish

K. lemon wedges, to garnish

L. oil to brush the paneer

Mix the paneer slices, garlic paste, ginger paste, black pepper, salt, yogurt, green chilies and white roasted sesame seeds in a bowl, add keep them for 20-30 minutes.

Place the paneer in a drip pan, and bake it in the pre-heated oven for 10 minutes. Remove from the oven, dab it with oil and bake in oven again for 10 minutes. This could also be grilled using griller.

Serve it hot, garnished with coriander leaves, onion rings and lemon wedges.

July 27, 2014
Shake It Up!

Are you tired of having the same old glass of milk every morning? So gives mangoes and bananas a break. And explore different fruits, chocolates and ice-creams to zing up your shake.

They will not only keep you refreshed in this hot season, but the addition of other flavorful ingredients will provide you with extra nutrition.

Gone are the days of vitamin pills, tasty shakes have “ totally shaken up” the nutrition!

An ideal food for health conscious, people on the go, shakes can be a wonderful breakfast, lunch or snack. fast, nutritious, and easy to make, shakes are blended drinks made combination of fruits, vegetables, juice, or other liquids, flavored with a variety of thickenings.

As well as improving the sense of your taste buds, your general well being, shakes made from purely fruits and vegetables can have marked benefits. The following is the list of the benefits associated
with having shakes-

1 Higher energy levels

2 Clearer and glowing skin

3 Relieves stress, cold and depression

4 Certain fruit combinations are known to cure ailments

Shake stands are popping up like anything in the country, but these refreshing drinks are a cinch to make at home. It just takes a minute to whip up a smooth concoction of succulent blackberries, smooth blueberries, chilled grape juice, and a rich vanilla yogurt. Or to savor a juicy mango combined with ambrosial buttermilk, zesty fresh ginger and tart lime juice. Shakes are bursting with tempting suggestions for adventurous mixture of fruits, sorbets, soy milk, yogurt, flavorings, and other deliciously healthful ingredients zinging up with energy.

From berries to nut, here are some quick and fun ideas to instantly jazz up that drink-

Blueberry Bliss –

A. 1 cup fresh or frozen blueberries

B. 1/2 cup vanilla ice-cream

C. 1/4 cup milk

D. 1 tsp maple syrup

Mix all the ingredients i.e. Blueberries, vanilla ice cream and milk in a blender until smooth. add more milk if necessary, to reach the desired consistency. Served it chilled. Drink and enjoy!

Strawberry Storm –

A. 1/2 liter milk

B. 1 cup fresh strawberries

C. 1 tbsp sugar

D. 1 scoop strawberry ice-cream

E. 5 strawberries for garnish

Chop the strawberries in small pieces. Blend them with sugar in blender. Add milk and blend it until you get a frothy and smooth texture. Serve chilled with a freshly cut strawberries and a scoop of strawberry ice-cream.

Jamun shake –

A. 60 ml Colorado rose honey

B. Unsweetened double cream

C. Pecan nuts

D. 2 tbsp sugar

E. Crushed ice

F. 1 cup jamun, with seeds removed

G. Mascarpone cheese

Make caramel, with sugar and water. Add pecan nuts to it and keep it aside. Mix Colorado rose honey, double cheese, mascarpone cheese ( or any other cream cheese) and seedless jamun, crushed ice in a shaker and blend it. Pour in a tall glass and add some caramelized pecans on top. Serve it chilled.

Choco- whipped shake-

A. 1/2 liter cold milk

B. 2 scoops of chocolate ice- cream

C. 5 tbsp sweetened cocoa powder

D. 2 bars of dark chocolate

E. Crushed ice

F. 4-5 tbsp of whipped cream

Break the chocolate bars into pieces. Blend milk, cocoa powder in a blender for a few seconds. Add chocolate ice cream and crushed ice, and blend it again for a few more seconds. Sprinkle the broken chocolate pieces and add whipped cream on top. Serve it chilled.

Black sesame touille shake –

A. 10 gm lavender

B. 50 gm yogurt

C. 50 gm Philadelphia

D. 5 gm black sesame

E. 20 gm walnut

F. 5 gm basil

G. 50 ml toned milk

H. 20 gm brown sugar

I. A few gold leaves

J. Crushed ice

Strain the yogurt and keep the whey in a bowl. Make sesame touille by roasting sesame seeds in a dry non stick pan, add walnut and basil and make a paste in a blender.

Add yogurt, toned milk and lavender flower. Whip it with sugar and crushed ice. Top the shake with whey, and serve chilled with 24 K gold leaves on top.

Tips for top shakes-

1. Make sure that the shake is chilled/cold when served.

2. Shakes are made for drinking immediately, their nutritional value decreases the longer they are kept or exposed to air. Some fruits and vegetable shakes tend to separate quickly, if kept longer. Make sure not to store the shakes for more than 1 day.

3. Shakes that are too tart, can be sweetened with a little clear honey.

4. If your shake is too thick, add water to make it thin. If it is too thin, add yogurt for extra body to make it thick.

5. Frozen fruits work well for shakes.

6. Make sure that you don’t use too many ingredients in a single shake recipe, as this would mask the original flavor of the drink.

7. Freezed fruits in ice cube trays, and adding the fruit ice cubes to add additional flavor to your

8. Take care when mixing fruit and apple flavors together, some of these mixtures can cause bloating. But exception to this is carrot and apple, which are very good mixtures for shakes in themselves.

July 20, 2014
A Healthy Touch To Summer With Curd

We all want to keep our taste buds happy, and when what we eat scores high on health too – it’s a clear win-win! Curd due to the probiotic activities of the beneficial bacteria it contains, has a good proportion of minerals like calcium and phosphorus, along with proteins and vitamins, highlighting their efficacy as a good probiotic product. Indeed, curd is a wonder food.

Curd is prepared from sour milk. It is known to have better nutritive value than milk. It is formed by fermentation of lactic acid present in milk. The curd is highly esteemed for its refreshing taste and smoothness. People who have strong intolerance towards milk, can easily easily have curd without any further problem.

In ancient India, curd mixed with honey was known as the ‘food of the Gods ‘. Some people explain that curd is known to be the best food for the mankind.

Curd is popularly known as dahi, in north India while in south people have it mixed in with rice. While in kolkata, curd is popularly known as mishti doi.

Some people also consume curd, due to superstitious beliefs. Some people belief that consuming curd mixed with sugar before starting some journey, is auspicious and will ensure safety and good health.

Here are some reasons why you should add curd to your daily diet, ensuring a lot of health benefits-

Curd helps improve digestion– curd is prepared by fermentation of lactic acid by lactobacillus bacteria, which helps improve digestion. The other reason attributed is that curd is easy to digest and helps control the heat produce by spicy food.
Helps boost immunity- curd has the presence of good bacteria, which strengthens the immunity by fighting several microorganisms present in our body. Consuming curd is known to prevent certain infections, especially vaginal yeast infection in women.
Good for bones and teeth– curd is even more nutritive than milk, with presence of calcium and phosphorus, which promotes growth of bones and makes teeth stronger. Curd is also known to control arthritis and osteoporosis.
Curd as a milk substitute- people those who are intolerant towards milk, generally lactose intolerance can safely consume curd and also is easier to digest.
Makes heart healthy– curd is known to keep in control blood pressure and also helps in reducing the blood cholesterol level by preventing thickening of arteries.
Helps control dandruff problems– curd is an extraordinarily best ingredient known to control dandruff, by mixing it with oil and lemon juice and apply it on scalp. Leave it for an hour, and then wash it with water.
Makes a good skincare product– curd is an excellent ingredient for making homemade packs, with addition of curd, gram flour and lemon juice to get an attractive and glowing face.

There are certain additional benefits of curd like, it helps in curing insomnia. It is also believed consuming curd on a regular basis could prevent premature aging. It is also claimed that curd or even yogurt can improve the condition of colon cancer and food poisoning. It can also help in treatment of diarrhea, bowel movement, constipation and gastrointestinal disorders.

Curd is also used in preparation of beverages by adding water and sugar, salt or some spices to it. Curd is also widely used in preparation of srikand, which is a semi dry mass of curd sweetened with sugar. This is done by suspending curd in a muslin bag , it is then sugared and colored.

1. Curd zucchini lime raita –

A. 1 thinly sliced green zucchini

B. 1 thinly sliced yellow zucchini

C. Lime juice

D. 2 tbs olive oil

E. 1 tsp red chilly flakes

F. 1 tsp peppercorns

G. Salt to taste

H. 2 cups Greek yogurt

I. Garlic cloves

J. 2 scallions, thinly sliced

In a medium sized bowl, add sliced zucchini with olive oil, lime juice, garlic, chilly flakes, pepper and salt. Toss them and keep it aside to marinate for a few minutes.

Heat a grilling pan, grease it with the prepared marinade and arrange the zucchini in single layer. Grill the zucchini on both the sides. In another bowl, combine yogurt, salt and pepper. Spoon the yogurt in an even layer on the platter. Layer the grilled zucchini in an alternating pattern as green and yellow over the yogurt, drizzle the remaining marinade over it.

Serve it, garnished with scallions over it.

2. Curd spicy chicken-

A. 1 kg whole chicken

B. Garlic clove

C. Ginger

D. 2 tsp chili powder

E. 16 tbsp curd

F. Salt

G. 2 tsp black pepper

H. Soy sauce

I. 2 tsp coriander powder

J. 2 tsp cumin seeds

K. Coriander leaves

L. Oil

M. 1 big onion, chopped

N. Tomato sauce

Combine tomato sauce, soy sauce, chili powder, garlic, salt, pepper and curd in a bowl and mix well. Marinate the chicken in this mixture and keep aside for 2 hours.

Heat oil in the pan, and add chopped onion, cumin seeds, coriander powder, ginger and garlic and saute. Add in the chicken with little curd, and cook on low flame till the chicken turns tender. Garnish with coriander leaves and serve.

July 20, 2014
The Super Food Meal – Oat Meal

Oats – so pale, small and often ignored by children. Many people often look at the bowl full of oats- and say “ blahh!!”. While others gaze upon that same bowl full of oats, covered with thick clouds of steam over it. So are you an oat lover?

Oat meal also referred to as white oats, or ground oats from the Avena sativa, a widely cultivated cereal in temperate regions. The common oats are generally grown in cold and temperate region, but some oats are also grown in warmer regions and climate, known as the red oats. Among the top – most oats producing countries are United States, Russia and Canada. Other top ranking countries for its production also include Poland, France, Finland, Germany and Australia.

There are several reasons for which oats are thought to be the only option, for which they are thought to be healthy and nutritious.Here’s why you should take these oats – the wholesome grains :

Oats have impressive nutritional profile – one full cup of oats consists of 6 gm of proteins and 4 gm of fiber, fulfills 70% of manganese needs for the day, magnesium and vitamin B1 and imparts only 147 calories.

Oats make you full– though, the whole grain, the cooked oats contain only 147 calories. But don’t be mistaken. It is not the calories that make you full, but it is the fiber which makes the person consuming it full. The mechanism behind this is that, when one takes in oats, our body digests and absorbs it slowly, making us feel as if we are full, controlling the appetite and delaying the hunger pangs.

Oats are diabetes– friendly- since, oats are rich source of fibers, for the same reason they help in steadying the glucose level in the bloodstream. A fiber filled bowl of oats, not only helps you control your blood glucose level but also provides with much- needed nutrients. The only precaution to be taken is to, not to add too much of sugar as topping.

Oats help reduce cholesterol levels– among all grains, oats are known to have highest fiber that is gel- like. This gel like fiber of oats enters the intestine and traps those substances that are associated with high cholesterol. It is estimated that only 3 gm fiber is needed for a patient with high blood cholesterol, but remember that a bowl full of oats contains 4 gm of fiber.

Oats support healthy digestion– the insoluble fiber of oats enter the intestine and moving the food along, and preventing constipation. People with gastroesophageal reflux disease (GERD), and heartburn, who need a diet high in fiber and low in fats, can rely on this super diet of oats.

Exfoliates skin– in earlier times, people used to use oats to treat chicken pox marks, it is also used to hold moisture of the skin and to exfoliate the skin. These oats can also be applied to the itchy, dry and irritated skin.

Oats are not only nutritious food, but easily available and affordable. This nutrient dense food can be cooked in a number of ways.

Not only it can be eaten in breakfast in a bowl, but oats can also be added to cookies, cakes and breads to add – on the fiber content in them. It can also be sprinkled on top of smoothies, or can also be converted into flour.

Though oats should be taken in by everyone, but it should be restricted by those having celiac disease. Sometimes, oats are known to be adulterated with flour, that contains gluten and so should be avoided by those having allergy with gluten.

Some Indian oats recipes-

1. Oats upma-

A. 2 cups quick cooking oats

B. 3 tsp oil

C. 1 tsp turmeric

D. 1 tsp mustard seeds

E. 1 tsp urad dal

F. Curry leaves

G. 1 tsp sugar

H. 1/4 cup Green peas

I. 2 slit green chilies

J. 1/2 cup chopped onion

K. 1/4 cup chopped carrot

L. 1 dry red chilly, broken into pieces

M. Chopped coriander, for garnish

Heat oil in a non-stick pan, add oats and turmeric and saute the mixture on the flame for 3-4 minutes. Keep this aside.

Heat the remaining oil in nonstick pan, and add mustard seeds to it. When seeds begin crackling, add urad dal , curry leaves, green chilies and red chilly. Saute the mixture on medium flame for a minute. Add onions to it, and saute it till it becomes translucent. Now, add carrot and peas and saute them for 2 minutes.

Add the oats mixture, sugar, salt and mix well and cook it by stirring continuously. Add 11/2 cup water to it, cover it and cook for 5 minutes.

Serve it garnished with coriander leaves.

2. Oats dosa-

A. 1 cup oats

B. 1/2 cup rawa

C. 1/2 cup rice flour

D. 2 chopped green chilies

E. Cumin seeds

F. Pepper

G. Salt

H. 2 tsp oil

I. Curry leaves

J. 2 tbsp curd

In a pan, add oats and dry roast them till they turn slightly brown. Now, cool them and grind to make in powder form. In a bowl, add powdered oats, rawa, rice flour, salt and curd. Mix them well. Add water to it, make it consistent and add cumin seeds, pepper, salt and green chilies to it and mix well.

Heat the tawa, when it is hot with your hands pour the batter on tawa and spread it. Add a little oil, to make it crispy. Serve it with sambar and coconut chutney.

July 20, 2014
Amazing Apricots

Apricots or those beautifully orange colored fruits, are small, golden-orange fruit, with a velvety fleshy outer layer which is smooth and sweet. These fruits are full of beta- carotene, which are freshly available in summers. These much prized fruits are known to be brought in to Europe by Greeks, who named them as the ” golden eggs of the sun”.

Taking the servings of this fruit alone may sound a lot monotonous, but by simply snacking on an apricot, by tossing on an banana with the morning smoothie, and topping off a cup of yogurt with berries and apricots, means you have reached the goal.

The fruit is known to be originally from China, but is known to reach to Europe from Armenia. The apricot tree is known to come in Virginia in 1720, as the climate their is perfect to culture and grow apricots. The apricots, though consumed as the fresh fruits, can also be consumed as in their dried forms, which could be turned into pastry or could also be eaten as in the jam form.

Apricots are an excellent source of vitamin A, which is also rich in vitamin C , copper, potassium and dietary fibers. Apricots consist of a number of active anti-oxidants, among which the most popular and important is Lycopene. They also contain carotenoids, which give them a distinctive red, yellow or orange color. The fruit is also known to contain carbohydrates, sodium, vitamins, minerals and amino acids.

Apricots are rich in many anti-oxidants, and are responsible for certain specific health benefits, which adds to the protective anti-oxidant properties while only adding to the little calories in our diet. A few health benefits of apricots include-

1. Protects against inflammation- apricots are known to contain phytonutrients which have anti-inflammatory properties, one of them which is catechins. It is known that a single apricot is known to provide 4-5 gm of catechins. This is done as this phytonutrient inhibits the activity of the enzyme called cyclooxeganse-2, which is critical for inflammation.

2. Protects eyesight- apricots are rich in carotenoids and xanthophylls both, which are known to protect eyesight from age-related damages. Thus, apricots are known to lower the risk of loss of vision as the age progresses, for the people who take three or more servings of this fruit everyday.

3. Protects against free radical damage- since apricots are known to contain a number of anti-oxidants, polyphenols and flavinoids, one might not hesitate to rank it as one of the richest fruits. Other important anti-oxidants like catechins, gallic acid, caffeic acid and ferulic acid are known to provide the potential health benefits.

4. Rich in dietary fiber- apricots are known to be rich in dietary fibers, which helps support the digestive system by the presence of the soluble fibers, which could help control the blood cholesterol levels.

5. Strengthens bones- apricots are also known to be high with the calcium content, which saves from having the brittle bones and thus strengthens the bones.

6. Skin benefits- apricots are known to be rich in anti-oxidants, promotes cell growth and maintains a healthy skin. Apricots reduce the aging signs, makes skin glow and shine. The amount of vitamin A in apricots makes the skin free from acne problems and rejuvenates it.

Therefore, some of the healthy recipes can be derived from apricots which are delicious too. Here are a few apricot dishes with their recipes-

1. Apricot cake-

A. Some fresh apricots

B. 2 3/4 cups all purpose flour

C. 2 tsp baking powder

D. 1/2 tsp salt

E. 1 3/4 cup granulated sugar

F. 3 eggs

G. 1 tsp pure vanilla extract

H. 3/4 cup vegetable cream shortening

Preheat the oven at 350 F, with a foil spread on the tray. Blanch the fresh apricots in the boiling water for a minute. Remove them from water, with skin removed and seeds removed. Process or blend the apricots, until finely chopped.

In a bowl, add together flour, baking powder and salt together and keep them aside. In another bowl, add eggs, sugar, vanilla extract, cream shortening and whisk until fluffy. Beat in the both the mixture, with the apricots folded in. Pour in the batter and bake for 30-45 minutes, until it is well baked.

Cool it at the room temperature, top with the vanilla cream frosting and fresh apricot slices and cut to serve it into desired slices.

2. Apricot chutney-

A. Some pitted apricots

B. 2 cup raisins

C. Brown sugar

D. 1 1/4 tsp salt

E. 2 cups cider vinegar

F. 1 tsp turmeric

G. 3/4 tsp cinnamon

H. 2 tsp mustard seeds

I. 1 lb brown onion, peeled and diced

J. t tbsp olive oil

K. 1/2 whole head garlic

All the ingredients should be mixed together in a saucepan. Bring the ingredients to boil, simmer it for about an hour, uncovered, until the juice or mixture has thickened. Stir carefully, because any splashes of chutney will be burning hot.Pour the chutney into warm sterilized jars and seal them.

July 20, 2014
Berrilicious Treats
Richness of yogurt combined with flavor of blueberries make for a delectable treat. From parfait to cake filling. Lick lollies to salad dressing, there are interesting food ideas around the bowl of blueberry yogurt.

From creamy layers in a cake to a delicious, healthy dip, here’s how to add a spin to the usual bowl of blueberry yogurt. 1 Take a big bowl, fill the bottom layer with cake. Top it up with the blueberry yogurt and splash in some chopped berries. Repeat this layer. Add another layer of cake and top it up with icing sugar.this cake will leave you craving for more. 2 Fruit lovers can top their fruit plate with blueberry yogurt and little bit of honey and crunches on the top. This is a tasty, healthy option. 3 Churn blueberry yogurt to get a creamy texture and then freeze it. Your blueberry lick lolly is ready. 4 Blueberry yogurt is a dip in itself. One can also add to it crushed walnuts, sea salt and olive oil to it. Churn it and serve this dip with savory bread or finger vegetables. 5 Blend one cup of yogurt with some fresh herbs. Add 1tbsp of vinegar and a pinch of salt and pepper. Use it as a salad dressing and serve it over your favorite greens. 6 In a tall glass, layer blueberry yogurt, corn flakes and fresh fruits. Repeat this layer twice. Top it up with some strawberries and treat yourself with this irresistible parfait. 1. Blueberry smoothie- A. 4 tbsp sugar B. 1 inch cinnamon stick C. 4 dried rosebuds D. 1 star anise E. 1 tbsp coarsely chopped lemongrass F. 3 cups blueberry yogurt G. Mint leaves for garnishing In a medium saucepan, bring 1/2 cup water to boil. Add sugar, cinnamon stick, dried rosebuds, star anise and coarsely chopped lemongrass. Cook while stirring constantly for about a minute, till sugar is dissolved. Remove from heat, cover and let it rest, until flavors are well absorbed. Strain and reserve. In a blender, combine blueberry yogurt and 2 tbsp spiced sugar syrup and blend well. Served chilled, garnished with mint leaves.
1. Blueberry yogurt muffins-
A. 1 cup all- purpose flour B. 6 tbsp sugar C. 1/4 tbsp salt D. 1/4 tbsp baking soda E. 1 egg F. 3 tbsp canola oil G. 1 egg H. 1/2 cup vanilla yogurt I. 2 tbsp 2% milk J. 1/2 cup fresh blueberries K. 1/4 tbsp baking powder In a small bowl,combine all purpose flour, sugar, salt, baking powder and baking soda. In another medium sized bowl,combine egg, yogurt, oil and milk. Stir into dry ingredients, until moistened. Fold in the blueberries.

Fill greased or paper lined muffin cups three fourths full. Bake at 350` for 20 to 22 minutes or until the toothpick inserted inside it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1. Blueberry yogurt pop sickle-
A. 2 cup fresh blueberries B. 2 cups vanilla or plain yogurt C. 1/4 cup white sugar D. 8 small paper cups E. 8 pop sickle sticks Place the mixed blueberries, vanilla yogurt and sugar into a blender. Cover, and blend until berries are chunky and smooth, as desired. Fill paper cups three – fourth with the fruit mixture. Cover the top of each cup with aluminum foil. Poke a pop sickle stick through the center of foil in each cup. Place the cups in the freezer for a minimum of 5 hours. To serve, remove the foil and the paper cups. 4. Lemon- blueberry yogurt loaf- A. 1 1/2 cup all-purpose flour B. 2 tsp baking powder C. 1/2 tsp salt D. 1 cup sugar E. 3 large eggs F. 1 cup plain or blueberry yogurt G. 1/2 cup oil H. 1/2 tsp vanilla extract I. 1 1/2 cup fresh blueberries J. 1 1/3 cup fresh lemon juice K. 1 cup confectioner’s sugar L. 2 tsp grated lemon zest Preheat the oven to 350`, grease bottom and sides of loaf pan. In a medium bowl, combine together flour,baking powder, salt and set aside. In another bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla extract and oil. Slowly combine the contents of both the bowls. In another bowl,add blueberries and remaining flour, and fold them gently into batter. Pour the batter into the oven for 50 to 55 minutes, until it is cooked properly. Let it cool for 10 minutes. While the loaf is cooling, make lemon syrup by mixing in sugar and lemon juice and cooking them for 3 minutes. With toothpick make holes in the loaf, and brush in the lemon syrup on the top and sides of the loaf. For lemon glaze, in a bowl add confectioner’s sugar and lemon juice. Pour the lemon glaze over the top of the loaf and let it harden for 15 minutes before serving. Quick facts about yogurt- 1. Yogurt, got its name from the Turkish word yogurur, which means long life. 2.Yogurt with added fruit jam was patented in 1933 by the Radlicka Mlekarna dairy in Prague. It was introduced to the United States in 1947. 3.It is believed that eating yogurt is associated with longevity. Eating yogurt regularly can help you absorb the nutrients in other foods. 4.According to many historical accounts, the creamy treat originated from primitive methods of milk storage in containers made from animal stomachs. The natural enzymes from these animal parts would curdle the milk, resulting in what we today know as yogurt.
July 15, 2014