Category: More

  • Weight loss 101

    Weight loss 101

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    With the comforts offered by the modern technological innovations and the decline of labor-intensive jobs, staying fit and active has become a major challenge.  Rise in cases of obesity and diabetes has created immense pressure on us to constantly adopt life-style changes to stay lean. The flood of slender models and bulked-up dudes on electronic and print media doesn’t help either. In wake of this, the health conscious and even the not-so-conscious try almost everything, they hear or learn from friends and internet about weight-loss, in bits and pieces- dieting, gym, running and what not. And most of the time, even after days and weeks of struggle with their cravings and laziness, they are left disillusioned. So what goes wrong?? Why is losing those few extra pounds so difficult?? The answer is – the lack of understanding of the mechanism of loss. The absence of the complete picture is a major reason why people often make wrong choices while deciding their plan of action. But you need not worry. Coming up in the paragraphs to follow is everything you need to know about body weight, fat and how our body responds when we lose weight.

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    The energy generated in our body, from the food that we eat, is utilized for various internal and external activities like walking, running, maintaining metabolism etc. The excess energy that remains unutilized even after successfully carrying all these activities is stored as fat in specialized cells called fat cells or Adipocytes. The fat cells develop in our body during childhood and for the rest of our life, their number remains almost constant. Thus, weigh gain is associated not with the number of fat cells present (since their numerical count remains constant even when we lose/gain weight) but rather with their size. When the body consumes more food than is required and consequently produces more energy than it dissipates (via various physical activities or body functions), more of it gets stored as fats. This causes the fat cells to swell up and appear as bulk.

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    Apart from the stored fat, the body has another source of energy stored in the cells called glycogen which is nothing but excess blood sugar acted upon by the enzyme insulin (responsible for regulating blood sugar levels). Whenever, energy shortage occurs in our body, the body first uses this glycogen followed by the utilization of stored fat. The released fat is acted upon by various processes and finally converted into heat, water, carbon dioxide and ATP i.e. adenosine triphosphate (energy). ATP is used by the body to meet its energy requirements, water leaves the body as sweat and urine and carbon dioxide is exhaled. This explains where the lost fat “goes” when we lose weight. So, in order to devour fat, we need to create an energy deficit in our body which can be accomplished in two ways- by consuming less food or by dissipating more energy. This brings us to the universally known mantras of weight loss i.e. dieting and exercising. So far so good.

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    Then why these obvious methods don’t seem to work that smoothly?? Why is losing weight so frustrating, so say the least?? Well the answer is that there are related mechanisms that interfere and affect the whole process and if not understood clearly, can greatly reduce the benefits of dieting and exercising.

    1. Firstly, after the commencement of dieting, your body first loses water weight before glycogen and fat is burnt. This is why it is fairly easy to lose weight in the first few weeks and after that, it gets increasingly frustrating each passing day. The key to success here is to stay resilient and not stray in the times of difficulty. Patience always pays off.

    2. When the body senses that it is getting fewer calories, it responds by storing more fat to prepare itself for famine-like situations. So, cutting too many calories or eating too less can prove to be suicidal in these situations. Don’t starve yourself, instead eat healthy food.

    3. Eating too less or not indulging in weight training can make you lose muscles along with fat. This is not good news. Always remember- excess of anything, dieting included, is bad!!

    4. Recent studies also suggest that high calorie and high fat food evoke responses from the brain that are similar to cocaine addiction. Consuming them in greater quantities causes compulsive eating habits. So, abstaining from such food causes very strong cravings for them. Therefore, one must not lose control during the tough times and stick with the diet plan. An alternate way is to never really turn away from such food items completely, rather cut their quantity and restrict their consumption to just once a day.

    5. Weight loss has many other related implications.  It might make you feel sleepy or cause you to lose sleep. Like mentioned above, weight training stresses our body. So, one need not fight sleep too much. Lying lazily for long hours should definitely be avoided but a minimum of 7 to 8 hours of sleep must be ensured so that the body gets the rest it needs. On the contrary, if you are not consuming enough calories, you will find it harder to sleep. A good solution to this problem is to have a hearty (and healthy) dinner or a glass of almond milk before you doze off.

    6. Dieting can cause physical and mental stress. All this can trigger the secretion of the stress hormone cortisol.Thus, it is essential that one indulges in some sort of stress management activity like yoga or meditation.

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    With a little bit of self-control and discipline, you can easily get that flat belly you always wanted. So the next time you decide to put on a saree at a wedding or a bikini on beach, you don’t have to feel conscious. And remember, nutritious and tasty food choices are not mutually exclusive. They can and do go hand-in-hand. Nature has rewarded us with a host food of products that are delicious and healthy at the same time. The choice is ours to make.

     

     

     

  • Almonds at its Best.

    Almonds at its Best.

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    The nuts called Almonds are all good and are most sought after and preferable nuts of all. These crunchy, tasty nuts aren’t just mouthwatering, they promote health and longevity like no other food, if eaten in moderation. Just a handful of nuts are enough to meet your body’s daily requirements. Simply one ounce of almonds provides third of your body’s need. Almonds are my favorite nut of all. Almost every morning, I add 8 to 10 almonds to my breakfast with a glass of milk. Almonds are rich in Vitamin E and also contain magnesium, which lowers blood pressure and heart healthy monounsaturated fats, which helps in lowering LDL, the so called ‘bad cholesterol’. Almonds are very beneficial for health and provides all sorts of nutrients. The diet which is rich in almonds, supports reduced inflammation throughout the body and also reduced levels of insulins, which is a hormone that helps in controlling blood sugar. Fortunately, the deliciously flavored and versatile almond is available throughout the year to make a healthy and tasty addition to almost any dish.

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    Lee Holmes agrees,” Almonds are full of good fats, and are a great hit of protein, which is essential for strong skin, hair and nails. It’s also a great snack between meals, keeping you satiated.” Almonds are actually stone fruits related to cherries, plums and peaches. The seed of the almond fruit is that we refer to as the almond nut. Almonds are scientifically classified as drupes, have several health benefits and these beneficial properties are used via various forms like almond oil, almond milk, almond paste or whole almonds. The benefits may range from healthy hair, good skin or managing healthy cholesterol levels, there are innumerable advantages which are not generally known by everyone. So, many of its good qualities and benefits are enlisted here, and this will surely inspire you to never skip on almonds in your diet.

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    Skincare benefits: Almonds have great health benefits in terms of good skincare. Almonds prevent the premature appearance of wrinkles, pimples, blackheads, dry skin. A regular massage of almond oil will get you a glowing and healthy flawless skin complexion.
    Haircare benefits: Almond oil is also helpful in treating dark circles around oils, as it helps to revitalize the fatigue cells and improve the blood flow. It is also useful in treating all kinds of hair problems. It help as a cure for treating hair-fall, dandruff and prevents premature whitening of hair.
    High in nutrients: Almonds are super-nutritious and have high nutritive value as they contain iron, copper and vitamins and are hence used as an effective remedy for anemia. They are also beneficial in treating constipation as they increase the fiber content in our food and have laxative properties.
    Antioxidant benefits and contain vitamins: Almonds have antioxidant properties and contains alpha-tocopherol, which is a major source of vitamin-E and is hence really great for healthy hair and skin and also increases blood flow to the vital organs.
    Reduce weight: Almond’s healthy fats help the obese person to lose weight. Almond rich, low-calorie diet, which is high in monounsaturated fats can help overweight people to put down some kilos more effectively than a low calorie diet high in complex carbohydrates. It also lowers the risk of weight gain in individuals consuming almonds in their daily routine. So, never let your concern about gaining weight, prevent you from enjoying the nutritious and delicious almonds.
    Reduces Bad cholesterol: Almonds help in lowering bad cholesterol or low density- lipoprotein(LDL), as they contain healthy monounsaturated fats and some polyunsaturated fats, which are the same type of health promoting fats found in olive oil. They reduce the risk of heart disease, due to the antioxidant action of vitamin E. Thus, addition of almonds in your diet can prove to be more heart healthy.
    Prevention in Diabetes: Almonds provide double protection against diabetes as they decreases the after-meal rises in blood sugar levels and also provides antioxidants to mop up the smaller amounts of free radicals that still result in. Hence, they help in maintaining healthy blood sugar levels. They also protect against cardiovascular diseases by lessening the increase in cholesterol-damaging free radicals that follows large elevations in blood sugar.
    A few quick serving ideas with almonds:
    Add sliced almonds to chicken salad.
    Garnish chopped almonds on almost anything from homemade cookies or cakes or ice creams or any dish. Almonds are versatile that they go with all.
    Add some almond butter to the breakfast shake which in turn boost its taste and protein content.
    Enhance a healthy sauté of curried vegetables with slice almonds and enjoy.
    Almonds and apple slices make a wonderful power pack, on-the-go snack.
    Add to plain yoghurt, some chopped almonds and dried fruit and make it delicious.
    Sprinkle a handful of nuts over your morning cereal or cornflakes or porridge, lunchtime salad, dinner’s steamed vegetables.
    After acknowledging so many benefits of almonds and so healthy and easy to make simple quick servings, I don’t think any sane person would do injustice to them by not having some almonds everyday. If regular consumption is important, then moderation is also necessary. So, enjoy your almonds and be creative with them. With so many different uses and different products, they are sure to acquire an important place in our life.

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    Eat Almonds. Live healthy.

  • Pastafarianism: All Hail His Noodliness

    Pastafarianism: All Hail His Noodliness

    Let me have the pleasure of introducing you to one of the oldest religions in the world, Pastafarianism. It might be an unusual name and over the internet you will find a whole lot of people announcing it as a spoof religion but it is NOT. It is as true as the Flying Spaghetti Monster Himself.

      According to the Holy Scriptures, everything started 5000 years back when the lord Flying Spaghetti Monster created the earth.

    Deity of Pastafarianism:-

    His Noodliness

    The deity of Pastafarianism religion is Flying Spaghetti MONSTER, called so because of his distinctly non-human form. As you can already see we humans are not created in his Noodliness’ image, not even a slight possibility of that.

    Theory of Creation:-

    The story of Pastafarian creation is simple. First, there was a word, and that was ’Aaaaaaaaaargh!!’ His noodliness created the heaven, the trees and the midget. Following days, he created everything else. But then He got so tired that He needed the last three days for rest.

    In alternate theory, Flying Spaghetti Monster drank heavily and had a hangover when He was creating Earth and everything. This is the reason for all the flaws and problems. After creating all this, His Noodliness rested and made some pasta. When He returned to check up on His creation, He discovered that thousands of years had already passed and there were pirates roaming the seas.

    Origin of Religion:-

    Because the religion is so ancient that it is hard to track its beginning, but according to Holy Scriptures, it started when His Noodliness gave Pirate Captain Mosey the eight I’d Really Rather You Didn’t. Since then, Pastafarians increased in number steadily but the revolt and chaos created by other religions forced Pastafarians into hiding.

    Renaissance of Pastafarianism

    In 2005C.E., the prophet Bobby Henderson, a Physics graduate from the Ohio State University was enlightened by Holy Noodliness, the Flying Spaghetti Monster.

    This resulted in Bobby Henderson’s famous open letter to the Kansas State Board of Education in order to add this holy religion in Kansas State Schools as a part of their curriculum in Alternate Theory of Evolution. You can read the letter here. Though he failed in that attempt but he succeeded in restoring and popularizing this centuries old faith.

    Worship

    Gospel

    Morals

    Morals of Pastafarians are guided by the eights Condiments, though two are lost which is a sign that His Noodliness won’t mind if you skip some of the rules of religion. The traditional dress of Pastafarianism is Pirate Regalia which pastafarians have to wear all the time or at least some time.

    The Eight Condiments

    Some of the Condiments, also known as I’d Really Rather You Didn’t, are mentioned below:-

    • I’d Really Rather You Didn’t Act Like A Sanctimonious, Holier-Than-Thou Ass When Describing My Noodly Goodness. If some people don’t believe in me, that’s okay. Really. I’m not that vain. Besides, this isn’t about them so don’t change the subject. OK?

     

    • I’d Really Rather You Didn’t Use My Existence As A Means To Oppress, Subjugate, Punish, Eviscerate, And/Or, You Know, Be Mean To Others. I don’t require sacrifices and purity is for drinking water, not people.

     

    • I’d Really Rather You Didn’t Judge People For The Way They Look, Or How They Dress, Or The Way They Talk, Or, Well, Just Play Nice, Okay? Oh, and get this in your thick heads: Woman = Person. Man = Person. Samey-Samey. One is not better than the other, unless we’re talking about fashion. Then, I’m sorry, but I gave that to women and some guys who know the difference between teal and fuchsia.

     

    You can read the rest here if you want.

    Noodle Dance:

    Noodle dance is the complex traditional ritualistic dance of the religion which is assosciated with Holy Noodle Ceremony.

    Prayers and Hymns

    The Noodles prayer is the most common prayer as dictated by the Prophet Ragu:-

    “Our saucer which art in a colander, draining be Your noodles. Thy noodle come, Thy meatballness be done on earth, as it is meaty in heaven. Give us this day our daily sauce, and forgive us our lack of piracy, as we pirate and smuggle against those who lack piracy with us. And lead us not into vegetarianism, but deliver us from non-red meat sauce. For thine is the colander, the noodle, and the sauce, forever and ever. R’Amen”

    There is another ‘Hail Meat sauce’ prayer which is common among followers of this religion.

    For Hyms, various songs by the beloved Prophet Ragu can be used like Holy Holy Pastaroni, A Meaty Pasta is Our God, By His Noodly Appendage, What Sauce is This and others.

    Afterlife

    Pastafarians believe in Heaven and afterlife that includes Beer Volcanoes and Stripper Factory. It is also believed that the people with proper measure of Meatitude will join the Flying Spaghetti Mosnter in the Great Pasta Bowl in the afterlife.

    Have faith on His Noodly Appendage and you will be rewarded in Afterlife with Noodle-y delights.

    Towards other Religions

    Every religion is welcome to come and join the Pastafarian religion. Pastafarians might be considered spoofs but they are not and they don’t judge others too with any such label.

    Personal Views on this Religion

    IN PASTA, WE BELIEVE. Basically, for the last word, Pastafarians are not anti-religion. They are anti-nonsense done in the name of religion. Isn’t it fair?

     

  • Pickle your Mangoes this Summer

    Pickle your Mangoes this Summer

    Mango pickle refers to a variety of pickles that are prepared by using mangoes.Mango pickle is a very popular in south India and few parts of south Asia. Mango pickle is a spicy dish that can be enjoyed with any variety of food.This traditional south Indian dish can be available in many forms either spicy one or sweet one.As it is summer we can find mangoes abundant in all the markets and streets.As the availability is more most of the women at home are busy making pickles with raw mangoes.In Andhra mango pickle is famously known as Avakaaya pachadi or Mamidikaaya pachadi. As different regions in India have different preparation process the taste also varies.South Indian Pickle has quite different taste from the flavor of  pickle in north India.Even the main ingredients are same in any of the preparation process but south Asian pickles are having different flavor from others as it undergoes different process and uses different spices in the preparation.The main difference in the preparation is, in the southern states sesame oil is used where as in northern states mustard oil is preferred for  for making pickles.

    Hot and spicy mouth watering spicy mango pickle
    Hot and spicy mouth watering spicy mango pickle

    The pickle has a flavor which tempts every one for its fragrance and everyone likes to taste it because of its attractive color and spiciness in it. It is a favorite dish for many people,this has a great taste when it is eaten with hot rice and ghee.Generally this pickle is prepared in summer season just after the ugadi festival as raw mangoes are abundantly available.The ingredients that give spicy and great taste for mango pickle are cumin seeds, curry leaves, fenugreek powder, garlic, hing , mustard powder, mustard seeds, oil, raw sour green mango, dried red chillies, red chilli powder and little turmeric powder.The overall taste of mango pickle is like sour, tangy and spicy flavour.

    Ingredients:

    For making spicy pickled mango:

    1) Take one kg of raw green mangoes

    2) Take one and half cup of mustard oil ( Aamudamu )

    3) Take three table spoons of fenugreek seeds ( Mentulu )

    4) Take four table spoons of fennel seed ( Sompu )

    5) Take two table Red chilli powder

    6) Take two table spoons of turmeric ( Pasupu )

    7) Take two strands curry leaves

    8) Take two table spoons of 2 vinegar

    9) take salt that is sufficient for taste

    Ingredients that are required for making mango pickle
    Ingredients that are required for making mango pickle

    Preparation:

    The pickling process in India is quite different as it follows different preparation steps and fermentation process.These pickles are used as side dishes and some times used as main dishes depending on the situations and occasions.For the preparation of this delicious spicy yummy mouth watering dish we mostly prefer to take raw mango or tender mango.We can find many types of mango pickles in the market but the most famous types are whole baby mango pickle or cut mango pickle.Whole baby mango is popular in South Indian and is prepared by using baby mangoes that are only few weeks old.The other is cut mango pickle in which we will use a special type of mango that is only used for pickle purpose and they cannot be consumed directly as ripe fruit.The baby mangoes are pickled and added with some spices by undergoing some process so that the pickles can be preserved for years.

    Spicy pickled mango preparation:

    Step 1:

    Wash the mangoes thoroughly and cut them into four pieces each.Then remove the pit from the mango and add salt to the pieces and mix them well until the salt gets absorbed by the mango pieces and leave it undisturbed for about 20 minutes.After that dry the mango pieces in the sunlight for two to three hours so that the moisture present in them can be evaporated.

    Mango preparation process step 1
    Mango preparation process step 1

    Step 2:

    Take one and half cup of mustard oil in a pan and heat it for about one to two minutes.If you don’t have mustard oil you can take cooking oil and heat it with mustard seeds.Now lightly crush the fenugreek seeds ( mentulu ) until they become are fine enough.Mix these crushed fenugreek with the remaining ingredients and half of the oil.Then mix the fenugreek with the fennel seeds, turmeric, chilli powder, curry leaves, vinegar, salt, and half of the mustard oil.After making this mixture add mango pieces to it and mix them well in this mixture until each piece gets the spice evenly.

    Mixing of ingredients and spice with mango pieces
    Mixing of ingredients and spice with mango pieces

    Step 3:

    After mixing well move the pieces into a sterilized jar and the remaining oil that is present poured over the pieces.Then place a muslin cloth on the jar and use a rubber band to secure the cloth.Later place the jar in sun for four to five days so that the pieces get enough time to fully absorb the spicy pickling mixture.after five days remove the muslin cloth and cover it with a lid.Once the mango is fully pickled, just use a jar with a tight lid which will help it to last for longer time.That’s it the spicy South Indian variety mango pickle is ready and it can be served with daal, rice, roti, ghee and many more.

    Jadi that are mostly used for preserving pickles
    Jadi that are mostly used for preserving pickles

     

  • Cake Decorating

    Cake Decorating

    Cake decorating will appeal to any food lover with artistic inclination. The sight of a beautifully decorated cake is a feast to the eyes. Bright and colourful frostings turn cakes into marvelous pieces of edible art. Moreover, cake decorating is a lot of fun. It is indeed a very thrilling form of artistry. The feeling you will be left with after making a perfectly decorated cake is exceptional. In addition, getting praised for creating a wonderful cake is even more gratifying. Once you start decorating cakes, you can’t get enough of it. There are numerous designs and combinations you can come up with.

    What is Cake Decorating?

    What is Cake Decorating

    Cake decorating is one of the culinary arts. In comparison to other kinds of food preparations, it is rather new. Icing, frosting or other decorative ingredients are used to beautify the cake. Icing is the most important element when it comes to cake decorating. Some most common types of cake icing include simple icing (made by mixing the basic ingredients butter, sugar and flavouring), butter cream, the royal icing and the rolled fondant icing. In general, cake decorating involves covering a cake with icing and adding some embellishments to it.

    Cake Decorating Tools

    Cake Decorating Tools

    Even beginners can produce professional cakes using different tools available in the market today. There are few essential supplies that you can get to make cake decorating simpler. An offset spatula is essential for spreading icing on the cake. You can get a smaller one for cup cakes and a larger one for cakes. For rolling out fondant or gum paste, you require a rolling pin. A balloon whisk is useful for preparing icings, fillings and whipped cream. A good mixer is convenient for making icing. Piping bags or pastry bags are necessary for piping decorations. They are of various sizes and made of different materials. They can be disposable or reusable. Different types of decorating tips such as round tips, closed star tips, open star tips, leaf tips, flower tips, basket weave tips, multi-opening tips, ruffle tips and drop flower tips allow a greater scope for creativity while decorating. For beginners or home bakers round tips and star tips are perfectly fine. A long, serrated bread knife is helpful in leveling the cakes and for slicing the cake into layers. Pastry brushes are of use to add water or sugar glue while sticking fondant decorations and to apply luster dust or gel colour to the fondant. Couplers, turntable, pastry scraper, tweezers, gum paste cutters, flower nails, silicone moulds etc, are some handy supplies. There are a large variety of supplies for every aspect of decorating. You can even get a premade kit if you prefer. With these tools you can go all artsy you want!

    Handy Tips for Cake Decorating

    Handy Tips for Cake Decorating

    With a little practice you can decorate cakes like a pro in no time. Here are some handy tips to help you in the process…

    Tip 1# Take out the butter, you are to use for both the cake and icing, from the refrigerator about an hour before you start the process so that it gets to room temperature.

    Tip 2# Let the cake cool completely before icing.

    Tip 3# For thickening the icing, add more powdered sugar. For thinning out the icing, add a little milk or some butter.

    Tip 4# Spread a small amount of icing on the base of the cake so that it sits firmly on the cake stand or the cake board or the serving platter without slipping.

    Tip 5# Apply a thin layer of icing (referred to as a “crumb coat”) to the cake before adding the fondant icing. This makes the surface sticky allowing the fondant to stick.

    Tip 6# Apply the fondant icing to the cake quickly because it dries out very fast. It is better to apply it within 5 minutes after it has been rolled out.

    Tip 7# Take care to avoid fondant icing from drying out. Wrap it in a plastic bag and store in a tightly sealed container. Do not refrigerate the fondant icing.

    Tip 8# If the icing dries out and becomes hard, put it into the microwave for a few seconds and then knead it to make it fluffy again.

    Tip 9# Keep the working surface and rolling pin clean to get a smooth finish.

    Tip 10# To create a black coloured fondant from white fondant, first create a dark green one, then brown and lastly black. This is because it is not possible to colour white fondant into black using black paste as it will turn into gray.

    Tip 11# You can remove air pockets from fondant covered cake by pricking them with a pin and then using the fondant smoother to let out the air.

    Tip 12# Remember that once colour is added it is impossible to remove it. So be careful while creating coloured icing. Add the colour paste or gel colour in small amounts until icing turns into the shade you want.

    Tip 13# For a cake with multiple tiers, it is better to apply icing on them individually and then assemble them together.

    Tip 14# If you are writing on the cake, use a toothpick to apply pin dots on the fondant or icing to form the letters as you want.

    Tip 15# Use a pastry brush and a neat, damp cloth to clean the cake stand or the cake board or serving platter after icing is done.

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  • Cooking Classics- Mother’s Day Special

    Cooking Classics- Mother’s Day Special

    While I was busy pulling out the memory strings to think out the best Mother’s day dessert for mum, (of course), I realized how disappointed she’d been with last year’s Choco-mousse with blueberry topping! The reason however, wasn’t my inexperienced cooking skills because surprisingly it came out real good. It was rather my mum’s unbelievable disgust for Chocolate, and yes UNBELIEVABLE is the word. So, I had pledged never to go global, while cooking for her. At least not with desserts. And, that’s when the idea of going traditional clicked my mind. It’s time for not just me but for us all to turn back to the roots and unearth the Indian traditional delish-delights. That’s in vogue, I tell you!

    So, here’s the list of classic desserts from four different states of India that I’d made to decide on my show-stopper. This is for you all, who have mums with similar nationalistic-gastronomic ideas and of course for all those newly-wed wives trying on cooking tricks to impress their in-laws and husband!

     Pineapple Kesari Bath/ Semolina Pudding:

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    To start with I present to you this diva of Kannada Cuisine! Served as a prasad on the Satyanarayana Swami pujas, this ‘sweetie’ is indeed an uncommon version of the well-known Suji ka halwa, for its use of pineapple.

    INGRIDIENTS

    1. 1½ cups Semolina/Rava(use chiroti rava for best results/Sooji)
    2. 1¼ -1½ cups Sugar( According to preferrences)
    3. ¾ cups Pineapple, finely diced (you can also puree it if you want)
    4. ¾ -1 cup Ghee (Be generous!)
    5. ¼ tsp. Saffron, soaked in a tbsp. of warm milk or water
    6. 12-15 Cashew Nuts, broken
    7. Around 20-24 Raisins/Sultanas (Optional but recommended)
    8. 5- 6 green cardamoms, powdered (optional)

    METHOD

    1. To speed up things, boil 4 cups of water and keep aside. Heat 2 tbsp of ghee in a heavy bottomed pan and add broken cashews to it. When the colour turn light golden, add raisins or sultanas and fry till golden.Remove with a slotted spoon and keep aside.
    2. Then,dissolve 1 cup of sugar in ½ cup of water and add the finely chopped or pureed pineapple to it. Cook them on medium flame, until all’s cooked through and the liquid is boiling, say about for 5 minutes.
    3. Add a tsp. of ghee to the already greased and hot pan, followed by semolina or sooji,and roast till fragrant and golden.Keep stiring it for around 3-4 minutes and don’t let it turn brown.
    4. Add around that 4 cups of boiling water,you’d kept aside to the roasted rava or sooji and let it cook unperturbed for some 3 minutes on medium flame.
    5. Next, blend in the semolina with remaining sugar, the pineapple and sugar syrup and keep stirring so that no lumps are formed.Do this for some 3-4 minutes.
    6. Be brave and slowly keep adding the ghee, one tbsp at a time, while stirring the mixture alongside. Once you’re ghee indulgence has reached its summit, keep stirring till the grain is tender and gooey, and the ghee starts to separate to the edge of the vessel.
    7. Add the roasted cashews and raisins and the saffron soaked in warm milk,and the powdered cardamom and blend.
    8. Once done with that,don’t stop to catch a breath,and instantly pour in the Pineapple kesari Bhath into a greased plate or a cake tin and spread it well. Now’s the time to hold on to your patience, while it rests for 5-10 minutes. Shape them as desired and serve hot,warm or chilled.You can even top it up with your favourite ice-cream flavour!

    Dudh Puli / Coconut Stuffed Rice Dumpling:

    Dudh Puli_03

    This traditional (and nostalgic) Bengali dessert(also known as pitha) is especially made for the occasion of Makar/ Poush Sankranti. This sweet-shell puli is something I was about to choose as my show-stopper, till I realized on the very last moment that mum perfected it, and so didn’t dare to move further! However, its awesomeness deserves exposal and so here’s the recipe for it!

    INGREDIENTS : (for around 25-30 Pulis)

    For the kheer or milk

    1. Full cream Milk : 1.5 litre
    2. Palm Jaggery : 8tbsp (Generous alert!)
    3. Green Cardamom :2-3,crushed

    For the stuffing

    1. Grated coconut : 2 cups
    2. Sugar/ Jaggery : 1 cup

    For the outer shell/puli

    1. Rice Flour : 500 gm. (My mum, as per the tradition,mixes boiled rice flour with non-boiled rice flour in 2:1 ration,however to avoid the hassel,you can also opt for the store-bought rice flour)
    2. Salt : a pinch
    3. Lukewarm water to make the dough

    METHOD

    1. For the filling : Make small pieces of the jaggery to help it blend well with the grated coconut. First dry roast the coconut in a wide pan on low flame, and then add jaggery, one tbsp at a time. Keep stirring until the browned mixture starts to stick together. Once the mixture stops sticking to the pan, give a good stir for a minute or two on medium flame and then remove it from heat to cool off. When cool enough to touch, take 2tbsp of the mixture on your palm and start preparing small oval balls. Line them up on a flat plate.
    2. For The Outer shell or puli: Sift in rice flour, and salt in a mixing bowl and make a soft dough, while adding lukewarm water in turns. When the dough soft and nice ,quickly make balls out of it and keep them in the same bowl.Cover it with a cloth or Clingfilm to avoid it from hardening
    3. For the Puli : Now’s the tricky part! Take the dough balls and flatten them with your fingers, on the palm to form the shape of a circular disk. Remember, that the shell should be medium thin. Place the oval-shaped filling balls on them and press the both the edges of the shell together, to form a half moon. Pinch the edges to seal it( a lot like momos!) .Continue this till you’re out of filling and dough balls!
    4. For the sweetened and thickened milk/kheer : In a heavy bottomed saucepan,boil milk and simmer on low flame, until its amount reduces to half. Let it cook for some 10 minutes on very low flame.Bring it to room temperarture and add jaggery (never add it to hot boiling milk at it can curdle the milk).Then slowly start adding the pulis or dumling into it and cook them for 7-10minutes on medium flame. Once the pulis have changed colour and have started to float on top, one by one, its then, and the ‘pull-off’ alert! Remove from flame and add the crushed cardamom and mix,but be carefull not to break the pulis. Continue to cook,there again,for 5-10 minutes,until u’ve reached the desired consistency.However the milk should neither be too thick nor too thin.
    5. Done all this, you’re good to go! Transfer to serving bowl. Garnish with pistachios or saffron if desired and serve fresh (never cold as it would harden the pulis)!

    Thekua/Khajur:

    Thekua Khajur 2

    This is a quintessential Bihari dessert, that dazzles almost every festivity, but is synonymous to the occasion of Chhat Puja. So here’s how you need to proceed:

    INGREDIENTS

    1. Whole wheat flour (preferably hand ground) -500 gm.
    2. Dry Coconut (chopped-rectangular approx.3x5mm ) -2 tbsp
    3. Jaggery or sugar- 300 gm
    4. Green Cardamom( peeled and mashed) – 4
    5. Fennel seeds(optional) – 1 tsp.
    6. Whole pepper seeds(optional) – 1 tsp.
    7. Ghee ( or vegetable oil) – 2 tbsp.
    8. Ghee, for deep frying – 500 gm.
    9. Water – 1½ cup
    10. Mould or Saancha( for making imprint on Thekua cookies)

    METHOD

    1. Melt jaggery, in water and add green cardamom to it. When dissolved, remove from heat allow to cool. It should have syrup consistency
    2. Mix wheat flour, 2tbsp. of ghee, coconut, fennel and whole pepper, in a large mixing bowl
    3. Pour in the jaggery syrup slowly, for making the dough, out of the dry mixture. Remember to use as much jaggery syrup as required, not excess. As you can use the remaining syrup as an optional dip!
    4. Clean and grease you palms with ghee, as it’s time to make balls out of the dough.Take a fistful of it, press it flat on the palm to create an elliptical shape. Once you’re satisfied with the shape, transfer it to the mould by pressing the dough against the mould to imprint the pattern on each side.
    5. Continue this procedure until you’ve used up all your dough.And,now They’re ready to be deeply fried in ghee.Drop the thekuas few at a time,into the hot ghee,and deep fry them on low flame,till light golden and crisp.
    6. Drain it all,and allow to cool,and then their ready to be served or stored in airtight containers

    Rava Cake / Semolina Cake:

    rava cakes

    The ultimate Maharastrian delish delight, that caught me by both surprise and awe! It’s super-simple and light and yet it’s rich authentic flavour, fills you with nostalgia!

    INGREDIENTS

    1. Fine semolina (rava) – 2 cups
    2. Yogurt(regular low fat) – 2 cups
    3. Sugar – 2½ cups
    4. Ghee (or softened butter) – 3tbsps.
    5. Baking soda- 1/4tsp.
    6. Milk( to make the batter) – as required
    7. Cardamom pods (powdered) – 2/3tsp.
    8. Saffron- a pinch
    9. Vanilla extract (optional) – 1/2tsp.
    10. Sliced almonds(optional)-1/4 cup

    METHOD

    1. Mix semolina(rava), yogurt(dahi),ghee or butter and sugar, in a mixing bowl and make a batter while adding milk from time to time to smoothen it( you can add eggs also at this step)
    2. Then, let it rest for 30 minutes to an hour. Only add the baking powder, vanilla extract and almonds, 5 minutes before baking it(or cooking it on gas stove,which is the traditional way)
    3. If you’re cooking it, then pour in the batter into an aluminium cake dish and place it on a frying pan or kadhai.Cover it with another hollow pan or kadhai and cook over high flame.In about 10 minutes,it would be done.
    4. However, (like me) if you love baking,then preheat the oven at 180 degrees and pour in the batter into a greased cake tin. Sprinkle the saffron on top and let it bake for about another 30 minutes.
    5. When done, bring it on a cooling rack and cling on to your patience for 10 more minutes,until its ready to be sliced and served
    6. It’s goes really well as tea party snac,however, I prefer it with ice cream topping!

    Rava Cake-DSC_0082

    I ended up choosing the Pineapple Kesari Bath for the occasion, though I’m in serious love with the others.I tried them on every other event, with a little bit of experimentation and guess what? My mum was never more pleased!

  • Food Truths Decoded

    Food Truths Decoded

    Since childhood, a common statement, that is almost rhythmic in my head is having natural home made food, processed foods are not healthy. But isn’t it logical that natural foods must give us the feel good factor after every consumption? Then why is it that consuming certain such foods I feel just the opposite? I mean, we are all the same, but have you ever wondered why one cries while chopping onions, or why does the tongue burn when you eat a chilli? It’s time we find the truth behind these truths.

    I. Onions – The Tear Catalyst

    8

    There is an age old folk tale in the Indian culture which says that the onion was blessed by a sage with the ability to make the one who kills it to cry. Well, that story can be used to give an interesting time for kids who wonder why, but the fact is far from that. Every time you cut the onion, it releases powerful sulphur compounds that make a move directly towards the eyes and nose. These are gaseous compounds that react with the moisture produced by your tear gland to form sulphuric acid. Sulphuric acid as we all know is one of the most powerful acids. As a result, the presence of this acid makes your eye burn and release tears in large quantity to wash the irritant away.

     Ways to avoid the tears from falling

    Washing, soaking or refrigerating the onions for a while before cutting it would slows down the reaction process  

     

    II. Why does chilli burn?

    9

    Capsaicinoids… no these are not some weird chemical from the lab!! These are essentially the primary compound present in chillies of all varieties. The more the amount of capsaicinoids, the spicier is the chilli. The burning sensation occurs when this compound comes in contact with the skin or the mucous membrane in the mouth or throat. When this happens, the pain receptors in these areas get activated and in turn, the brain receives a warning signal. To cool of the heat produced, the brain immediately activates the sweat glands which releases sweat so as to steam down the fire you feel in the affected areas.

     Ways to avoid the burning sensation

    The spicy factor in chillies is mainly stored in the seeds. De-seeding the chilli before use will ensure less burning sensation. One could also have cold milk or sugar to reduce the sensation

     

    III. Why does asparagus make your pee smell?

    22

    Asparagus is one of the most exotic vegetables known to man and is packed with nutrients and antioxidants extremely beneficial for health. But many people try and avoid consumption of this vegetable because it tends to add an extremely undesirable smell to urine. This is due to a compound called asparagusic acid, which is just present in asparagus and is not found in any other related vegetables. It is believed that when we eat asparagus, this compound break down into many smaller compounds, each being a derivative of methane. Now, methane as we all know is smelly which is why when urine is passed, a strange smell is emitted.

     Ways to avoid the embarrassment

    There is absolutely no need to eel weird if the pee smells after eating asparagus. After all, the asparagus is a rich reservoir of folic acid, vitamin B, and roughage.

     

    IV. Why does coffee wake you up?

    55

    Every time you have your cup of hot coffee or a glass of refreshing cold coffee, you pump into your system a magic ingredient called caffeine. The chemical effects of caffeine include inducing a biochemical change in the brain. This effect forces the brain to block the release of a chemical called adenosine that induces sleep. With the introduction of caffeine in the system, the receptors absorb it instead of adenosine. As a result, you feel awake and energized instead of sleepy.

     Ways to avoid the after effects

    Having coffee is like a necessary evil for many, especially die hard fans. It’s like a magic elixir that speeds up the body systems and one may unknowingly get too used to it. As such, there is no foolproof way to avoid the chemical transitions taking place in the brain every time you gulp down your coffee. The best you can do is to restrict the amount of coffee you drink. Remember, work is important, but so is sleep. Depriving the body of sleep, you only make it hard to function at its optimum level.

     

    V. Why must tea not be steeped for long?

    6

    Like coffee, tea is one of the most commonly consumed beverages in the world. It is known to possess innumerable health benefit, if consumed properly. What do I mean when I say properly? Tea is prepared when the leaves are steeped in hot water. But, if the leaves are left in the hot water for too long, they start releasing tannins, which not only impart a bitter taste to the tea but are also responsible for causing digestive disorders.

     Ways to avoid the after effects

    Always add the tea leaves to a container having hot water. Avoid boiling the water after adding the leaves. Close the container and let the tea leaves steep in it for a few mins. Consume once the leaves release their colour.

     

    VI. Drinking too much water can kill you

    7

    Yes it can. Surprised? The process is called water intoxication. It occurs when a person drinks too much water resulting in dilution of nutrients which in turn restricts its ability to perform the functions it is supposed to perform in the body. Too much water in the body causes an imbalance in the electrolyte levels and this has a direct effect on the sodium levels. Poor sodium balance causes a condition called hyponatremia which results in nausea, altered mental state, vomiting, weakness and convulsions. In severe cases, a person may suffer coma or even death due to swelling in the brain. Such occurrences are, however, rare. It is probably for this exact reason that athletes are advised to have energy drinks instead of water during various events

     Ways to avoid the after effects

    Well, it’s quite simple. As they say, too much of anything is bad. So have water, but within the limits. Ideally, 8 glasses of water is what is called ideal but it varies with person, occupation, food habits and season. For e.g. if you are a lover of salads and ensure you have a serving a day, you would probably just need 4-5 glasses of water to maintain a healthy electrolyte balance.

  • Wine Of The Dairy Industry- Yogurt

    Wine Of The Dairy Industry- Yogurt

    download                                                                download (1)

    Yogurt is the wine of the dairy world. This is because, just as the wine is made from fermented grapes, yogurt is made by fermenting lactose, the milk sugar. The bacteria used to make yogurt is known as “ yogurt culture”. The yogurt is a creamy and smooth, internationally popular product. Nowadays, yogurt is consumed all over the world, both as a food as well as beverage, and sometimes as an ingredient in other dishes.

    Yogurt is generally made from cow’s milk, but it can also be prepared from sheep and goat milk. The earliest yogurts were often fermented from bacteria, living on goatskin bags carried upon by shepherds. These shepherds, first prepared yogurt in order to preserve milk, in the seventh century.

    In ancient Indian records, combination of honey and yogurt was known as “ food of the Gods”. Some accounts suggest that Indian emperor Akbar, would use mustard seeds and cinnamon to add flavor to yogurt.

    images

     

    It is an versatile ingredient used in preparation of other dishes. Its naturally acidic, and is perfect for marinating meat, chicken and fish, which acts as an tenderizing agent. Yogurt is used as a fat substitute in baking of cakes and muffins.

    As a beverage, yogurt can be mixed with variety of flavors to make refreshing drinks. In Turkey, Bulgaria and Greece ingredients like salt, water and yogurt are mixed together to make a popular beverage called as Ayran. In Iran, Armenia yogurt is blended with mint and salt, to make a carbonated beverage called Doogh. In Turkey, Georgia and Armenia, a cultured milk product is made from mare’s milk and yeast, is known as Kefir. In India and Pakistan, a frothy drink made in both salty and sweet taste is known as Lassie.

    The most obvious and yummiest reason for eating yogurt is its taste, but there is more to it. There are also many nutritional reasons for having it. It is low in fat, and high in protein content. Thus, yogurt can be greatly used by people of all ages and nutritional requirements.

    A single serving of yogurt contains 10 gm of protein, calcium, phosphorus, potassium, magnesium, minerals and vitamins like riboflavin and vitamin B 12. Though, it is low in fats but depends on the type of milk used.

    Basic yogurt recipe-

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     1. 4 cup milk

    2. 1 cup plain, natural yogurt with active cultures

    Bring the milk to the boil, and remove from flame. Set aside to cool and pour this milk into sterilized bowl. Now, mix in the yogurt with milk till it gets properly combined. Transfer this to a yogurt maker and follow the instructions, or cover with cloth all around for 3-4 hrs at room temperature to set the yogurt aside. Refrigerate it before serving.

     

    Some yogurt recipes-

    1. Greek yogurt pancakes 

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    1.  Non-fat Greek yogurt
    2.  1 tbsp baking soda
    3.  1/2 cup all-purpose flour
    4.  1/2 cup fresh blueberries

    Mix Greek yogurt and egg in a bowl and blend until smooth. Add flour and baking soda and stir properly until the batter is evenly distributed and thick.

    Preheat large pan to medium heat. Use an ice-cream scoop or cup to add batter into pan. Spread the batter on the pan in circular motion. Dot blueberries on top of the pancake. Cook for 3 min until golden brown, then toss other side to cook it for 2 min.

    Serve it additional fruits or syrup.

    download (4)

    2. Greek yogurt chicken salad-

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     A. 1 large chicken breast, cooked and chopped

    B. 1/2 cup plain Greek yogurt

    C. Lemon juice

    D. 1 celery stick, diced

    E. 4 celery leaves, minced

    F. 2 red onion, diced

    G. 1/2 cup apples, chopped

    H. Grapes, sliced in half

    I. Walnuts chopped

    J. Raisins

    In a large bowl, mix all the ingredients chopped and add chicken breast to it. Mix them well. Now add yogurt over it, and mix them all well and serve it decorated in a dish or bowl.

     

     3. Yogurt cheesecakes –

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     A. 1 1/2 cup yogurt

    B. 1/2 cup tofu

    C. Salt

    D. 1 1/2 tbsp vanilla extract

    E. 5 tbsp flavored syrup, sweetener

    F. 2 1/2 tbsp corn starch

    G. 2 tbsp sugar

    images (7)

    For homemade yogurt, place a strainer lined with cheesecloth over a pot and pour the contents of plain, vanilla or unsweetened yogurt. Refrigerate it overnight, and then discard the liquid at the bottom of the pot, to get homemade Greek style yogurt.

    For the cheesecake, preheat oven to 350 F. Now, combine all the ingredients and blend them until completely smooth. Pour it in any prepared crust and bake it for 30-40 min, and them remove from oven. Allow it to cool for an hour, before removing it from the crust. Now keep it refrigerated for 8 hours.

    Now, serve it dressed with syrup and strawberries.

     

  • What They Write When They Write About Food?

    What They Write When They Write About Food?

    Food in Literature

     

    It all started when I was reading J. R. R. Tolkien’s The Hobbit where one can find description of food and feast on every third page. The word-ly delights guided me to see the divine connection between food and literature.

    Well, this reference of food in literature is not new at all. It has been there since the very beginning of written and verbal art. Homer’s Greek epic Odyssey has extensive descriptions of sacrificial food and wine in every chapter. Early Roman literature is full of food and festivity. Bible too is not untouched by this. Remember that bread and wine miracle?

    In literature, food is not only a means of survival but also a medium of interaction in society, a plot twist, reunion, symbol of change and what not. Food, in general, is a reflection of culture as a whole. No doubt writers have utilized this device of representation to their best.

    tea

    “Take some more tea,” the March Hare said to Alice, very earnestly.
    “I’ve had nothing yet,” Alice replied in an offended tone: “so I can’t take more.”
    “You mean you can’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
    … Alice did not quite know what to say to this: so she helped herself to some tea and bread-and-butter.

                    This has been my favourite way of asking people have some tea. Alice comes to terms with the world around her through this little tea party. Lewis Carroll has effectively used food, in both of his books Alice’s Adventure in Wonderland and Through the Looking-Glass, to represent as well as critique on social behavior and ideals of Victorian society.

    Queen said. “The rule is, jam to-morrow and jam yesterday—but never jam to-day.”
    “It must come sometimes to ‘jam to-day,’ ” Alice objected.
    “No it can’t,” said the Queen. “Its jam every other day: to-day isn’t any other day, you know.”

                    As we are talking about a society’s critique, Tolstoy’s opinion of the excesses of nineteenth-century Russian aristocrats can be seen in Anna Karenina where the characters Levin and Oblonsky share a meal of three dozen oysters, soupe printanière, turbot with sauce Beaumarchaise, roast beef, poulard à l’estragon, parmesan cheese, macédoine de fruits, vodka, champagne, and two bottles of Chablis.

    A person’s eating habits also shows his character. In world’s most unread classic, James Joyce’s Ulysses, the protagonist Leopold Bloom’s description is like this:

    Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods’ roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.

                    Our protagonist is a man of tremendous appetite and similarly in later part of the story, we can hear his belly grumbling. As the story ends and he reaches his home, all he asks his wife to do before falling asleep at her feet is to make him some breakfast.

    One of my favourite story A Christmas Carol by Charles Dickens also has a special role of food in it. First when the Second Spirit brought Scrooge to Bob Cratchit’s dwellings and at the end of the story when Scrooge sent a turkey to Bob Cratchit’s place.

    “Do you know the Poulterer’s in the next street but one, at the corner ?” Scrooge inquired.
    “I should hope I did,” replied the lad.
    “An intelligent boy!” said Scrooge. “A remarkable boy! Do you know whether they’ve sold the prize Turkey that was hanging up there?—Not the little prize Turkey: the big one?”
    I’ll send it to Bob Cratchit’s,” whispered Scrooge, rubbing his hands, and splitting with a laugh. “He shan’t know who sends it. It’s twice the size of Tiny Tim. Joe Miller never made such a joke as sending it to Bob’s will be!”

                    In Scrooge’s story it is shown as a first step towards change. Still my all-time favourite dining table moments are following:-

    First would be the Harry Potter’s feast in Hogwarts. For both Harry and reader it was the most amazing experience. A new world for Harry, where his life truly begins.

    Hogwarts-Feast

    “He had never seen so many thing he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and for some strange reason, peppermint humbugs.” (Harry Potter and the Sorcerer’s Stone, J. K. Rowling)

                    Last but not the least, we will go back to the starting point, that is, Tolkien’s The Hobbit which is full of Hobbit-love for food but the best isthelittle feast right at the beginning of story which decides the future of Bilbo Baggins.

    images

    Already it had almost become a throng. Some called for ale, and some for porter, and one for coffee, and all of them for cakes; so the hobbit was kept very busy for a while.
    A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came- a loud knock.
    “Now we are all here!” said Gandalf, looking at the row of thirteen hoods- the best detachable party hoods- and his own hat hanging on the pegs.
    “Quite a merry gathering!I hope there is something  left for the latecomers to eat and drink! What’s that? Tea! No thank you! A little red wine, I think for me.”
    “And for me,” said Thorin.
    “And raspberry jam and apple tart,” said Bifur.
    “And mince-pies and cheese,” said Bofur.
    “And pork-pie and salad,” said Bombur.
    “And more cakes- and ale- and coffee, if you don’t mind,”
    called the other dwarves through the door.
    “Put on a few eggs, there’s a good fellow!” Gandalf called after him, as the hobbitstumped off to the pantries. “And just bring out the cold chicken and pickles!”

    There are so many references that it is impossible to put together all of them. So the story ends here. Next time you pick up a book, pay attention to the food too as it tells a story in itself.

  • Green Tea: The Elixir!

    Green Tea: The Elixir!

    natural-remedies-for-acne-green-tea

    Do you drink green tea? Yes, I know everyone has heard about the potential benefits of this beverage. After all, it has become all the new way of getting refreshed replacing the traditional caffeine containing tea or coffee. Well, I’m an avid green tea drinker and my family has also become a fan of green tea. And I can definitely claim the benefits of this super awesome tea. By the time, I have developed the taste for green tea and now I really like it. If you have been ignoring this bliss drink for the issue of taste, you’re being silly! Trust me, you will start liking it automatically as soon as you realize the health benefits of green tea and that refreshing feeling you experience after its consumption. It is like an inside bath of body as it flush out the toxins and makes you feel light and nice. The reason to drink green tea may be anything but yes, you should drink it everyday for maximum benefits. Just two glasses of green tea are so much more than this caffeine drinks or carbonated drinks. To satisfy your sweet tooth, one can add honey to it, which can reap other benefits too.

    Woman-Drinking-Green-Tea
    Why Green Tea?
    Green Tea is made from the leaves of Camellia sinensis that have undergone minimal oxidation while processing and avoids fermentation process, which is the reason that green tea retains maximum amounts of antioxidants and poly-phenols that gives green tea, its many benefits. Green Tea has originated in China, but it has now become associated with many cultures throughout Asia. It has been used as a medicine for thousand of years and has multiple uses ranging from lowering blood pressure to fighting cancer.
    While looking deeper into the advantages of green tea, I have enlisted some of the super awesome and amazing benefits of green tea, if you’re not aware of. So, go through them and surprise yourself.

    Improves Dental Health and prevents tooth decay: It has been proved by various studies that chemical antioxidant “ catechin” in tea may inhibit the growth of bacteria and virus, which in turn lowers the risk of infection. It leads to improvement in dental health, reduced bad breath and lowers the risk of dental caries.

    Lowers Blood Pressure: It can prove to be a perfect drink for people having problem of high blood pressure as regular consumption of green tea reduces the risk of high blood pressure.

    Combats Depression: As green tea has such a refreshing effect, it helps in curing depression. Theanine is an amino acid naturally found in tea leaves which provides a relaxing and tranquilizing effect and can be great for tea drinkers.

    Lowers the risk of various types of Cancer: Green tea is an excellent source of antioxidants and cancer develops due to oxidative damage and uncontrolled growth of cells. Green tea is thought to kill cancer cells without damaging the healthy tissue around them. Many observational studies have found that green tea drinkers are significantly less likely to develop various types of cancer as they have powerful antioxidants that may protect against cancer.

    Helps in losing weight and prevents obesity: Some studies show that green tea leads to increased weight loss as it increases the metabolism. Green tea leads to decrease in body fat and is particularly effective in reducing abdominal fat. The poly-phenols in green tea boost levels of fat oxidation and the rate at which body converts food into calories.

    Reduces cholesterol: Consumption of green tea reduces the level of bad cholesterol in the blood and improves the ratio of good and bad cholesterol. Thus, it lowers the risk of cardiovascular disease.

    Lowers the risk of Alzheimer’s and Parkinson’s : Many studies have found that the “Catechin” compounds in green tea have various protective effects on neurons in animal models, potentially lowering the risk of Alzheimer’s and Parkinson’s. Green tea is said to delay the decay of cells caused by these diseases.

    Lowers the risk of Diabetes: Green tea apparently helps insulin sensitivity and reduce blood sugar levels. It helps regulate glucose levels and prevent high insulin spikes and resulting fat storage. It may also lower the risk of developing type II diabetes in the long run.

    Excellent for Skincare: Green Tea is an excellent potion for skin and helps in maintaining soft supple skin. Drinking green tea can make your skin shine. It also helps with wrinkles and signs of ageing because it has anti-oxidants and anti-inflammatory activities and is also rich in flavonoids. It also provides protection against sun damage.

    Well, If we consider how much is apt for a day. You can say just one cup is enough for some days, but if you’re feeling anxiety or tired or want to enjoy its extra-benefits, there is no limit to the cups. You can consume from 2 to 5 cups a day and feel the refreshment and energy. Green Tea is the most preferable drink on the planet. These loaded bags of antioxidants and nutrients are much sought after option for maintaining good body with overloaded health benefits. In order to feel better, lose weight and to reap other benefits, you should consider making it a regular part of life. It is truly an Elixir of life.

    Green-Tea
    Consume it, drink it. Everyday.