Category: More

Junk Food – In and Out

Junk food is a term we are all familiar with and is associated with food items I bet taste well but is not considered healthy. It is believed that the term junk food was first used by a person named Michael Jacobson who was the director of the Center for Science in Public Interest. Under the heading of junk food come a lot of different types of food items namely snack foods, candy, burgers, fried fast foods and carbonated beverages. Many foods such as pizzas or tacos may or may not be termed as junk, depending upon the way they are prepared. The surprising factor here is that even though these food items are termed junk, inspite of that the demand for these things is huge and as a result they are now available 24*7 all around the world with very country putting its own twist in the taste and adding new items in the list every day. Therefore it is not wrong to say that junk food has now gone global.

Now that we know the fact that some food items give us more satisfaction and joy than the others, then why to term them as junk??

A recent study done on the effects of junk food on health reveals that because such foods have low satiation value, people don’t feel full when they consume them and so end up overheating which adds to the problem of obesity. Secondly because the taste is so mouth watering people usually tend to substitute them with other nutritious food which might be good for health but not satisfying to the taste buds, like preferring for chips or cookies rather than fruits and vegetables. Thirdly, the contribution to calories from these snack foods between the period of 1977 to 1996, increased by about 30% among children who were aged between 2 and 5 years.

According to Women and Children Health Network, the type of food that children consume effects their growth and development and eating junk food from a small age will affect their energy levels and the ability to concentrate for long period of time. As we all know the importance of physical activities in the life of a student, wrong eating habits depletes the body’s energy levels thus making them lazy, less focused and not interested in sports or other physical activities and even if they are encouraged to play, they feel tired and sick very quick because of low stamina in their bodies. Moreover experts blame junk food for the high level of chronic illness like high blood pressure, diabetes and stroke seen in children today. According to the Center for Food Safety, a survey done on 2012 reveals that obese children where likely to develop cholesterol and become prone to various heart diseases at a very young age and if necessary changes were not taken into account then it would result in premature deaths, this findings were later confirmed by the Women and Children Health Network. Finally imagine a child who is more plum than other children of his age and because of this huge body mass finds it difficult to perform tasks which other children do very easily and therefore is mostly teased and ill treated by his classmates and also many of the elders. This child grows up with low self esteem and low self confidence which leads to problems like depression as he grow older. According to the journal namely, The American Family Physician, depression is very dangerous for children and has negative effects on growth and development of the child which can lead to a fall in performance and in many cases can also lead to suicides.

With the world coming together to fight against smoking and tobacco consumption, a United Nation Official claimed that junk food is as dangerous and said that it’s as bad as tobacco or smoking is for the global health. He also said that its time that we create a framework convention on adequate and quality diets. He stated that inspite the fact that the World Health Organization implemented its global strategy on diet physical activity and health, still obesity continues to prevail along with diabetes, heart disease and other health issues among the general public. With various measures being decided such as taxation on unhealthy foods, regulation on fats and sugar food items and reduction of advertisements that promote junk food, the after effects would reveal how much of these measures were successful.

The government has decided a lot of measures to help improve the health of the nation, however the success of which depends on us changing our attitude and eating habits. According to experts there are many DO-IT YOURSELF steps or measures through which we can help ourselves and the government to help in its task of a healthy nation. These methods are simple and if performed with some determination can surely help a junk addict to convert to healthy eating. The first step to do in the list is to get rid of all the junk food items in your environment like home, office and even your car. Secondly while cooking, make sure you cook healthy foods and concentrate on using nutritious ingredients such as fruits and vegetables and whole grains etc. there are various recipes and online video which tell step by step procedure for preparing food. Save recipes of favourite dishes you come across and pass it on to your friends and family. The leftovers can then be packaged in airtight containers for later consumption. And lastly, avoid eating from out as much as possible. It’s not that you completely let go of dining outside. Many a times occasions arise when you have to spent time with your family and friends outside and during such situations eating outside is the only option. So what you can do at such times is to order food which seems to be the healthiest.

If you actually love yourself, you’ll love your body as well and would make sure that you take proper care of it. Knowing how to shift from plump to fit is not the final step, there are many out there who might need your help so take a step forward to help the people around you as well.

Georgie Rajan

May 23, 2014
Bengalis and their obsession with Fish

‘Mach’. ‘Dal’. ‘Bhat’. The three monosyllabic words represent a paradisiacal abode for the good people of Bengal. Bengal, being near the coast, is abundant in a variety of fishes and thus the emergence of a myriad of ever-popular fish delicacies has taken place.

It is said that a Bengali cannot live without his fish. Wherever he may go, however far he may travel, his love for fish –bag and baggage- travels with him.

Truth be told, this is just another stereotyped belief. Being a Bengali myself, I prefer ‘Tandoori Chicken’ over any fish dish. I’m just not crazy about fishes. As simple as that. But my brother, who lives in Peterborough, London, still has his ‘mach-dal-bhat’. Finding fishes from Bengal in a London market is a Herculean task. But when there’s a will, there’s a way. And there are millions and millions of crazy Bengalis like him all around the world. Another example is my friend Roon studying in Christ University, Bangalore. Every term break she escapes to Kolkata to fulfill and consume her quota of Bengal fishes. One Month. No Chicken. No Mutton. No Paneer. Just heavenly Fish.

“In the hands of an able cook, fish can become an inexhaustible source of gustatory pleasures”

-Jean-Antheleme Brillat-Savarin, ‘the Physiology of Taste’

Hence, I jotted down the three most popular and most celebrated fish dishes of Bengal:

Dab Chingri (Prawns flavored with ‘paanch phoron’ and cooked in a tender coconut shell)

Cooking Time – 30 to 40 minutes

Servings – 4

Ingredients – 1 cup Prawns ( peeled and deveined), 1 small tender coconut, Salt (to taste), ¼ tsp turmeric powder, 1 tbsp mustard oil, ½ tsp ‘panch phoron’ (a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds), 2 medium onions (sliced), 1 tsp ginger paste, 1 ½ tsp garlic paste, 4-5 green chilies (slit), ¼ cup coconut (scraped), ¼ cup tender coconut flesh(malai) chopped, whole wheat flour (as required)

Directions – Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid. Preheat oven to 220°C. Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil to smoking point. Cool slightly and add ‘paanch phoron’. When the seeds splutter add onions and sauté. Add ginger and garlic pastes, green chilies and coconut and continue to sauté for two minutes. Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough. Place in the preheated oven and cook for about twenty minutes. Open the lid and serve hot.

Shorshe Ilish (Hilsa cooked in mustard gravy)

Cooking time – 30 to 40 minutes

Servings – 4

Ingredients – 1 medium Hilsa (1/2 inch darnes), ½ cup mustard seeds, salt (to taste), ½ tsp turmeric powder, 2 green chilies, 4 tbsp oil, 1 large potato (cut into fingers), ¼ tsp onion seeds

Directions – Wash fish pieces and marinate with salt and turmeric powder and set aside for ten to fifteen minutes. Grind mustard seeds with green chilies to a fine paste using water as required. Heat oil in a pan and lightly fry the marinated fish pieces on both sides till lightly browned. Drain and set aside on a plate. In the same oil fry the potato fingers till lightly browned. Drain and set aside. In the remaining oil add onion seeds and sauté till fragrant. Add the ground paste and sauté for a minute. Add a cup of water and bring it to a boil. Add turmeric powder and salt. Add potato fingers and simmer till they are done. Add fish, cover and simmer for two minutes. Serve hot with boiled rice.

Doi Mach (rohu fish cooked in curd)

Cooking Time – 30 to 40 minutes

Servings – 6

Ingredients – 5 to 6 medium large rohu fish/bhetki, salt to taste, 2 tsp turmeric powder, 2 to 3 medium sized onions, 3 to 4 pods garlic, 1/3 tsp ginger paste, 4 tbsp of oil, 4 green chilies, 2 tbsp plain yogurt, 10 raisins, 1 bay leaf, ½ cinnamon stick, 4 cloves, 3 green cardamom, 1 tsp cumin powder, 1 tsp coriander powder, 1 cup water, 1 tsp sugar

Directions – Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out. Cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt. Heat remaining oil in the skillet. Add raisins and bay leaf. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder and 1 teaspoon of coriander powder. Keep stirring for 3 minutes. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.

Picture Courtesy – corporate2kitchen, ahomemakersdiary.com

May 23, 2014
Bengali Food Culture

Bengalis as a community are known to find pleasure in food. Even the average Bengali will be able to give you a thorough lecture on the exact proportion of what spices should (or should not) be present in a chilli potato curry, and with extreme confidence at that! Their tastes are often simple yet singular. The wide ranging array of Bengali food is mouth-watering; ranging from the spicy ‘Machher Jhol’ (Fish curry) as a complement to the main course , to ‘Payesh’ (Sweetened rice-milk pudding) as dessert. Bengalis will never compromise when it comes to matters of the tummy. After all, ‘The way to a man’s heart is through his stomach’.

Having taken this to heart, Bengalis pay the utmost importance to food-breakfast, lunch, dinner and mid-night snacks as such. Food is served heartily this side of the Ganges as everyone here is a foodie at heart and a ‘Babumoshai’ in thought. And dare I say they are toughest among critics as well!
A typical Bengali meal can qualify as a dietician’s nightmare any day and consists of items rich in taste (‘Chingri Machher Malaikari’), indulgence (‘Nolen Gurer Roshogolla’) and sinfulness (‘Mishti doi’ anyone?).But don’t be scared! Let us take a look at some of the dishes that the average Bengali eats.

(1) ‘Bhaat’ (Steamed rice): The first thing served on your platter- a steaming ladleful of hot rice, its aroma being smelt 3 houses away; with a mysterious vapour rising in the sky in its wake. A dash of salt and a slice of lemon are thrown in on the side (for good luck maybe!). This is their staple diet, their food for all seasons and maybe a cause of their paunch. It’s good for digestion purposes as well as it keeps the stomach cool and has a good water content which is extremely essential for the humid climate in India and most places of Asia too where people eat rice.

(2) ‘Saak’: This is a dish served as a starter to your meal along with rice. It mainly consists of the fried leaves of many plants cooked in various ways. One should always eat a spoonful of this dish as it is high in dietary fibre, roughage, and vitamins (especially Vitamin C). Moreover, it acts as a wonderful appetizer. Whether it’s ‘Laal Saak’ with a hint of ‘Kasandi’ to heighten its taste or ‘Methi Saak’ with a green look and bitter aftertaste, these come in a variety of flavors and are considered a must on the menu.

(3)’Ghonto’: The literal translation of this Bengali word would be ‘chaos’ or ‘cacophony’. In the gastronomic sense, it symbolizes a mixture of sweet potato, brinjal, jhinga (ridged gourd), ’potol’, ‘seetaphal’ (Pumpkin) and foliage bursting forth into a rich array of greenish-yellow colour and bringing a taste meant to make your taste buds tingle in a way that only Bengali food items can.

(4) ‘Shukto’: This dish acts as the unifying factor of a Bengali meal. It tastes best when had with rice. It is basically an array of assorted vegetables (brinjal, sweet potato, ‘potol’, etc. ) cooked in a special mixture of milk, poppy and mustard seeds that enhance its flavor manifold. Does it taste bitter, sweet, pungent or salty? Try some to be sure!

(5) ‘Bhetki Maacher Paturi’: Bengalis simply CANNOT do without their daily dose of fish. A dedicated Bengali always prefers fish to other non-veg fare. In this culinary marvel, the fish is de-boned and cut into square pieces, dipped in a special paste and wrapped tightly in banana leaves which are typically tied up with string. These are then steamed for an appropriate period and served hot, smoking and ready to eat!

(6) ‘Shorshe Ilish’: The ‘Ilish’ (or Hilsa fish) is considered to be the king of fish. Many Bengalis vouch for it blindly based on its superior taste. This is a fish preparation where the pieces are prepared in a special curry of mustard seeds which heighten the flavor and give it a golden-yellow cover. By personal experience, it has been known to leave all people partaking of it licking their fingers for good!
P.S. : This item is also healthy as it is a rich source of Omega 3 fats; considered to be good for the heart.

(7) ‘Payesh’: A good meal simply cannot end without a fabulous dessert!
Here, ‘Payesh’ is the key. It is similar to ‘Kheer’ except that it contains rice. It is a mixture of milk, sugar, rice and sometimes ‘Gur’ (jaggery, for the uninitiated) in just the right proportions- thick, creamy and succulent. It acts as a very good digestive as well.

(8) ‘Roshogolla’: This is a boiled Bengali sweet dish available everywhere and sundry. A perennial favourite of all Bengalis, it comes dipped in sugar syrup and seems milky white (the pure ‘Kheer’ variety) or a rustic brown (‘Nolen Gur’, anyone?). Almost all Bengali meals end with this round ball-like-item which you are supposed to grasp (not squeeze) and put into your mouth, sticky syrup and all.
Chew, sit back and enjoy friends, you have tasted a food fit for the ages!

(9) ‘Sondesh’: A dry usually square-shaped sweetmeat differing widely in appearance and taste. It is basically ‘Kheer’ flavoured with a variety of things such as jaggery (‘Nolen Gur’) in wintertime, mango during the summer months and coconut, almonds, nuts, cashew nuts, and what not added to it. All these contribute to the essential flavor of the dish and make it a mouth-watering condiment.

From the traditional to the trendy, every Bengali has a say here in matters of the heart. And food is the closest that it gets. So, sit back, close your eyes and let your taste buds do the talking when it comes to Bengali food.
This article is written in a light-hearted manner and is not meant to be offensive on any account to any Bengali person or otherwise.

May 23, 2014
The Way to a Man’s Heart is through his Stomach

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give “

-Julia Child

The age old saying, ‘The way to a man’s heart is through his stomach’ has proved to be true time and again. I don’t really know what it is between a man and his food, and the maker of his food. But nevertheless, the equation always works!

Be it a birthday or Valentine’s Day dinner/ lunch or simply, one making up after a teeny tiny fight – cooking a lovesome meal is the right way to do it. Now, imagine your man, after a hard day’s work, coming home to a surprise candle lit dinner – all planned, set and cooked by his better half. Wouldn’t he feel elated? I know my man would. Show a man you love and he will return it double. Yes, men are such adorable creatures.

The small things matter a lot. Be it a simple Cheesy Garlic Bread or a spicy Schezwan Paneer or the healthy alternative of a Mexican Omelette or plain old Chocolate Brownies – he will gobble it up like it is the best thing he has ever tasted.

Men are simple. Men are easy to please. And men definitely know and love their food. So, for all the damsels out there, here is an easy step- by- step romantic dinner to ease your way into his heart.

~~~~~~~

Menu

Drinks

ü Alcohol of your choice

ü Sweet Lime Soda

Starter

ü Italian Bruschetta

Main Course

ü Roasted Chicken with Lemon, Garlic and Thyme

Dessert

ü Red Velvet Cup Cakes with Cream Cheese frosting

~~~~~~~

Drinks

As far as alcohol is concerned, feel free to choose whatever you two like.

Sweet Lime Soda

Total Time- 5 minutes

Serving – 4 glasses

Ingredients – 1 cup lime juice (that has been refrigerated), 1/3 cup powdered sugar(Splenda can be used) , 3 cups club soda, crushed ice, mint leaf (for garnish, optional)

Directions – Mix lime juice and sugar together till the sugar dissolves. Add the club soda and stir lightly just to mix. Place the crushed ice in 4 glasses and pour the soda over it. Garnish with mint leaves and serve at once.

Starter

Italian Bruschetta

Total Time – 6 minutes

Serving – 2

Ingredients – 4 baguette or crusty bread slices, 2 garlic cloves (peeled), 2 tomatoes (cored and chopped), salt (to season), 8 basil leaves (torn or chopped), 1 or 2 tbsp extra virgin olive oil

Directions – Place the bread on a baking tray and toast both sides under the grill until golden brown. While the bread is still warm, rub one side of each piece of toast with a garlic clove, top with chopped tomatoes, a little salt and fresh basil. Drizzle olive oil over the top and serve.

Main Course

Roasted Chicken with Lemon, Garlic and Thyme

Total Time – 1 hour 45 minutes

Serving – 6

Ingredients – 1 (6 pound) roasting chicken, 4 tbsp unsalted butter (softened), 3 tbsp minced fresh thyme (plus 1 handful for stuffing), 4 cloves garlic (chopped), 2 tsp fresh lemon zest, Salt, freshly ground pepper, 1 lemon (quartered), 1 onion (coarsely chopped), 3 celery stalks, 3 carrots (unpeeled cut into thirds), 1 onion (cut into quarters), 1 cup low-sodium chicken broth, 2 tsp all- purpose flour

Directions – Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quarterd onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tbsp of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken for about 45 minutes or until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F. transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminium foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, for about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roast chicken.

Dessert

Red Velvet Cup Cakes with Cream Cheese frosting

Total Time – 40 minutes

Serving – 24 frosted cup cakes

Ingredients –

For the cake: 2 ½ cups all-purpose flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1 ½ cup vegetable oil, 1 cup buttermilk (room temperature), 2 tbsp red food colouring, 1 t sp white distilled vinegar, 1 tsp vanilla extract

For the frosting: 1 pound cream cheese (softened), 2 sticks butter (softened), 1 tsp vanilla extract, 4 cups sifted confectioners’ sugar, chopped pecans and fresh raspberries or strawberries(for garnish)

Directions –

For the cake: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe Courtesy: allrecipes.co.uk, foodnetwork.com

Image Courtesy: southernplate.com, thekenebunkkim.com, marhaba.com

May 23, 2014
Cooking And Kids

“When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.”

– Emeril Lagasse

Cooking with kids is super easy and fun. These days, recipes for kids are readily available on the internet, as well as, in the How-To-Cook-With-Children books. A toddler, a school-age child or an older child – anyone can help in cooking, ranging from snacks to main meals. From creating a menu together to building an organized work station – while one cleans the veggies, another fries a potato, a third grates some cheese, a fourth sautés the veggies, a fifth cleans the utensils, a sixth serves the food on the plates, a seventh sets the table, and so on ( NO, I don’t have the Von Trapp Children in mind) –it is quite an engaging activity.

Watching MasterChef Junior, among other cooking shows, one is full of awe at kids, not even the height of one’s waist, intently cooking with dexterity. Most kids enjoy cooking. Moreover, learning to cook at an early age leads to big bonuses in the later years, when one is in college or about to settle down and start a family.

I have two young cousins who love to cook; one is a boy of six and the other a girl of 12. From dressing salads to making ice popsicles – every tiny step excites them. It sure is fun when it’s time to put the chef’s whites on.

So, here are a few easy-to-cook recipes which are an all-time hit among children:

Mac and Cheese

Cooking Time: 50 minutes

Ingredients: 2 shallots (peeled), 3 cloves of garlic, 1 tsp olive oil, 3 pieces of bacon (diced and cooked, reserving 1 tbsp bacon fat) ,2 tbsp flour, 4 cups of heavy cream, 1 tsp chopped fresh thyme, 1 cup shredded pepper jack cheese, 2 cups shredded cheddar cheese, 1 pound penne pasta (cooked) , ½ cup Panko bread crumbs, 2 tbsp melted butter, 2 tbsp chopped fresh parsley

Directions: Preheat oven to 350 degree F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, breadcrumbs, butter and parsley. Top Mac and cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top (say, 20 to 25 minutes).

Brownies

Cooking Time: 22 minutes

Yield: 12 brownies

Ingredients: 1 package chocolate brownie mix (prepared to directions on box- ½ cup oil, ¼ cup water, 2 eggs), 1 cup peanut butter chips, softened butter (for greasing your baking dish), 1-2 ounce package chopped nuts, ¼ cup mini marshmallows

Directions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the brownie batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.

Peanut Butter Crispy Rice Treats

Cooking Time: 15 minutes

Yield: 18 bars

Ingredients: 6 tbsp unsalted butter (plus more for greasing), 4 cups miniature marshmallows, ½ cup smooth peanut butter, 6 cups puffed rice cereal, ½ cup whole roasted peanuts, 4 ounces good-quality semi-sweet chocolate (chopped), flakes sea salt (optional)

Directions: Lightly butter a 13 by 9 inch baking dish.

Melt the butter in a large saucepan over low to medium=low heat until light brown specks start to form and the butter starts to smell nutty (10 to 12 minutes). Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Chocolate Chip Cookies

Cooking Time: 15 minutes

Yield: 26 cookies

Ingredients: ¾ cup packed dark brown sugar, ¾ cup sugar, 2 large eggs, ½ cup oil, 1 tsp pure vanilla extract, 1 cup all-purpose flour, 1 cup whole-wheat pastry flour, ¾ tsp baking soda, 1 tsp fine salt, 6 ounces semisweet chocolate chips or chunks, 4 ounces dried cranberries or dried cherries

Directions: evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks and dried fruit. Scoop heaping tbsp of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but soft in the center; about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.

So, what are you waiting for?

Grab your apron, cook and have fun with your kids!!

Recipe Courtesy: foodnetwork.com

Image Courtesy: momtrends.com

May 23, 2014
Fruit Juice Better than Soft Drinks – Myth or Reality

We mostly hear from health expert and parents that soft drinks are not good for health and as a substitute for that recommend fruit juices which are in comparison fresh and good for the body as they do not have any preservatives in them but in reality apart from a few vitamins and minerals there is not much of a difference between the two beverages as both give you almost the same calorie and sugar hit. However it is not correct to see both the drinks in the same platform as fruit juices have few redeeming health benefits that make it better than soft drinks, for example, Prune juice can remove or slowdown issue of constipation while cranberry juice helps lower the risks urinary infections.

One of the biggest assumptions regarding fruit juice is that it is healthier than soft drinks because of its natural sugar content. Even though the above statement is true, it does contain natural sugars which are a composition of fructose, sucrose and glucose, but the sugar quantity is much more than in soft drinks which are not good for humans. Moreover study states that this ‘natural sugar’ is also found in soft drinks in the form of sucrose because it comes from sugar cane. The difference here is in the quantity of sugar we consume which more in proportion in fruit juice than in soft drinks.

According to the ‘National Diet and Nutrition Survey’ young people aged between 11-19 years intake about 47% sugar from fruit juices, cereals bars, biscuits and should therefore limit their juice consumption to once in a day because of its high calorie content. Secondly children below or equal to 10 years of age exceed the acceptable limit of sugar intake to about 34% and as a result in the long run when these children would grow up to become adults but do not bring any change in their eating habits, about 48% of them would suffer from obesity, higher levels of cholesterol and type 2 level of diabetes.

Another study conducted a similar research by comparing the calorie content in three components namely juices, soft drinks and coconut water and came with the conclusion that as previous study states, drinking juices is definitely not a healthy option as the fructose content makes the glucose level in the blood rise above the acceptable level, however being said this it should be also noted that rather than preferring for juice, consuming the whole fruit itself is a much healthier option. Study of coconut water reveals that the drink contains only 46 calories which is far less than other fruits and definitely less than the soft drinks and therefore is a nature’s energy drink provided to man to keep him hydrated.

Next time you check your weight and find it has increased, study claims fruit juice might have contributed to this increase. According to a study conducted by Deakin University among a group of school children, it found that children who consumed more fruit juice were overweight than those who did not consume. The reason behind this observation was given as when we drink juice rather than eating the fruit as a whole, we miss out on the fibre. Fibre is an important component which controls body weight and keeping the digestive track clean and healthy. Fibre also protects against colorectal cancer, the second biggest cancer killer after lung cancer. The World Cancer Research Fund show that there is high correlation between foods containing fibre with protection against various forms of cancer and therefore for someone struggling to reduce weight, drinking a lot of fruit juice or soft drinks would not help rather usage of water is the best remedy and instead of juice preference of the fruit itself is a better option.

Talking only about juices does not give us any clear picture. Coming to the other side, soft drinks also do not seem so good friends after all. According to a study done in the Imperial College London, drinking carbonated beverage a day results in an increase in your chances of suffering from diabetes by 20%. In addition to this we also have issues of weight gain and an increase in insulin resistance. The soft drink issue when discussed in court, the Supreme Court of India directed the Food Safety and Standards Authority of India to check and monitor all carbonated drinks and to regulate the drinks to protect the public from its ‘deleterious effects’. According to Professor Barry Popkin from the University of North Carolina, other risks associated with consumption of such items can also increase the kidney and liver failure and development of cancer. Studies also have shown a positive correlation between soft drink consumption and increased heart disease and hypertension risks. The sugar content recommended for adult men is 37.5grams per day and for women its 25grams per day, however a 350ml of soft drink might contain 31.5gram of sugar. So its upon us to see whether we are within the limits or exceeding it.

Now that we know about the effects does this change our consumption pattern?? The answer is no for many and the reason behind this is that most of the adults and children are influenced by the advertisements done by these companies, who are very much successful in attracting the public by using their favorite movie stars or sportsmen for promotional purposes. However one thing is clear, the claim that fruit juice are better than soft drinks is not true to some extent as various studies show that both the beverages have more harm than benefits and that a check should always be kept on the amount of consumption of these food items especially in the case of children.

Georgie Rajan

May 23, 2014
What to NOT Feed Kids

I’m sure you’re a responsible parent/grandparent/aunt/uncle/babysitter. While that once-in-a-while trip to McDonalds’ is all right, you make sure that your kids do not feed on hamburgers, French fries, pizza, and coke day in and day out, much as they’d love to. While cutting the obvious junk out of your kids’ everyday diet is a great idea, you may be surprised as to what scientific studies have to reveal about a number of popular food items marketed as “healthy for kids”. Here is a list to help you make an informed choice.

Breakfast Cereals for kids:

Breakfast cereals for kids are amongst the most begged for foods in the supermarket. They are colourful, they are sugary, and their boxes display a variety of popular cartoon characters. Your kid loves them! And so do you. They boast of a whole lot of vitamins and minerals on the label, and they are tasty, which means your kid does not make a fuss on the breakfast table. However, the sour truth that these sweet cereals hide is that when you consider the amount of sugar and processed ingredients per serving, the miniscule amount of nutritional value they offer doesn’t count for much. Nutritionists recommend that when you shop for a suitable cereal, go for brands that contain at least 3-grams of fiber per serving and less than 10 grams of sugar. The best morning cereal that you can serve your kid hooked is whole grain oatmeal. It’s high on fiber, vitamins, and minerals. Sprinkle on some berries and mix it with yogurt, or a dab of honey or real maple syrup, and junior will love it just as much as he loves his froot loops.

Processed Meats:

Bologna and smoked ham may sound like lunchbox staples, but experts suggest that if your child eats a sliced meat sandwich every day, you may be packing her a toxic lunch. Processed meats contain saturated fat, high levels of sodium, and artificial preservatives like nitrates — all things that threat your child’s health. Nitrate, in particular, has been found to increase risks of heart disease, diabetes, and colon cancer in children. If your kids love lunch meats, opt for preservative-free varieties, or better yet, make your own by thinly slicing chicken at home.

Juice Boxes

We know your kid loves her pack of chilled Mango Frooti after school or play hours. But according to food experts, irrespective of what their labels say, juice boxes don’t really pack any nutritional value. Not only do they contain high levels of sugar, most commercial juices lack any fiber and vitamin content. If your child loves her cold beverages, try blending up a batch of fruit smoothies with whole fruits, yogurt, and ice as a nutritious after school snack.

Snack Cakes:

Your child probably looks forward to that Swiss-roll in her lunchbox every day. But as much as you love treating your kid, you should consider that most processed snack cakes are packed with trans fats, the most unhealthy processed fat known. So if packing in something sweet ensures that your child finishes her lunch at school, go for berries and grape or bake cookies or squares from scratch using natural ingredients.

Kids’ yogurt

This might be a shocker to you. Yogurt is a wonderfully healthy food for kids; kids’ yogurt, not so much. The reason is that it is so loaded with artificial colors and sugar that it negates any health benefits the original food might contain. So your kid does not like plain yogurt? Just buy the plain variety and sweeten it with frozen fruit, raisins, or honey.

Microwave popcorn

Many parents opt for microwave popcorn as a hassle-free “healthier” alternative to packaged and/or deep fried chips and snacks. However, here’s an ugly truth. Bags of microwave popcorn are lined with a chemical called perfluorooctanoic acid, or PFOA, so that they do not catch fire while microwaving. While nobody wants a flaming microwave, what sets the alarm bells ringing is that PFOA has been linked to cancer, delayed puberty, thyroid abnormalities, and high cholesterol in children. It might be worth the while to steer clear of the microwave versions and make your own popcorn.

Granola Bars

Contrary to popular belief, food experts are of the opinion that granola bars do not really make a healthy snack for kids. In fact, most store-bought granola bars marketed to kids are lower on nutritional value than the brands for adults: they are loaded with sugar and added ingredients like chocolate chips, marshmallows, candy, high fructose syrup, and artificial dyes. If your kid is a fan of energy bars, try whipping up a batch at home with natural ingredients like almond, peanut butter, raisins, coconut, whole grain cereal, honey, and dried fruit and nuts.

Sports drinks

You may think they are a healthy choice, but unless your kids are exercising heavily on a hot day, there really is no need for them to drink a sports drink. Experts say that regular consumption of sports drinks make children develop a kind of tolerance that makes them less likely to choose water over these drinks even at other times of day, simple because it will taste bland in comparison. If your kid is thirsty, offer water. For a great post-game recovery drink, try chocolate milk — it has the perfect blend of carbohydrates and protein to help little bodies repair and replenish.

While this list should help you get started, I’m convinced it’s far from comprehensive. There is a number of unhealthy products in shiny packs that are sure to attract your kid while you navigate through the aisles of your local supermarket. The trick is to not be fooled by friendly-looking cartoons assuring you of a “mouthful of health”. Read the nutritional information and scan the ingredients with care. When in doubt, consult your nutritionist or pediatrician. Your smart choices prepare your child for a healthy life healthy.

May 23, 2014
Haunted Hotels Around the World

We are programmed to receive.
You can checkout anytime you like,
But you can never leave!

Does Hotel California by The Eagles send a shiver down your spine when you hear those words? Remember how Percy Jackson was stuck in a Hotel for 4 years and did not realize because time passed rapidly? The Shining – Haven’t you read/watched that book/movie and felt claustrophobic and terrified? What happens when there are hotels which are acclaimed for being haunted? Find out – Go pack your bags, book a ticket, get a room. Stay. Befriend a ghost or kill the idea of ghost in your mind. Or go watch Hotel Transylvania.

• The Savoy, India

The Savoy is haunted by the ghost of Lady Garnet Orme. She was murdered here and one of the theories is that she was poisoned, but the case remains unsolved. It is supposedly Agatha Christie’s inspiration for her novel ‘The Mysterious Affair at Styles’. The doors swing open (must be the wind), the toilets randomly flush on its own (must be the plumbing). But what about the phantom of a woman that people see lurking in the passages of the hotel? Do savour your meal at The Savoy.

• Hotel Burchianti, Italy

Feel someone’s breath on your neck but don’t see anyone around? Is it icy? You might be in the Fresco room of the Hotel Burchianti. It was a hotspot for the 20th century intellectuals. A child’s ghost hops and skips. An apparition of woman knits. A maid haunts the stairwell. Various ghosts clamour here for your attention.

• The Crescent Hotel, USA

The Crescent Hotel has the honor of being called ‘America’s Most Haunted Hotel’. A man in a hat nodded and he was not a human. This image was captured on thermographic camera by the crew of the show Ghost Hunters. You have your proof but the scary thing is that this is not the only ghost, there are 7 more. Norman Baker, a former owner, used to scam people by claiming to cure cancer. A cancer patient who came for the treatment haunts the hotel along with Baker. In 1967, it was almost burned to ground. From the ashes, the spirits shall be woken!

• Toftaholm Herrgard, Sweden

The history of Toftaholm hotel is what tragic love stories are made of – a peasant boy in love with a Baron’s daughter, the father disagrees, tries to marry her off to another guy and what happens on the wedding day? The peasant boy enters room 324, commits suicide by hanging himself and never leaves that room. The guests have heard creaking windows and doors. Set by the Lake Vidostern, the hotel has the grandeur of 14th century architecture but feels like a melodrama.

• Mountain Park Hotel, South Africa

Making plans for your Saturday Night? Go to Mountain Park Holiday Resort Hotel for a guided ghost tour. The detailed history of the haunting is told and a paranormal photography contest is held. A ghost-dog called Wisp, a child called Matilda (not the Roald Dahl one) and 5 other ghosts haunt the hotel. Creepy ambience, creaking floors, stooped ceilings are some of the ghostly attractions. Meet and greet the ghost!

• Russell Hotel, Australia

Imagine waking up to a couple of seamen staring at you. For this creepy experience, head to Russell Hotel. The floors creak and footsteps are heard even when no one is around. A sailor’s soul haunts the room number 8 of the hotel. It was a sailor’s home during Colonial times and ghosts of seamen saunter around. A whistle to the open sea(man)!

• The Schooner Hotel, Britain

60. Sixty. That’s the number of spirits believed to haunt The Schooner. It has been declared as ‘The Most Haunted Hotel in Great Britain’ by The Poltergeist Society. Various smugglers, criminals stayed here and there has been human slaughtering and suicides. Children’s cries, women screams have been reported from room number 28. A hidden door connects the room 16 and 17, a boy’s apparition knocks on the doors and a floating image is seen in the corridors and at the bedpost. The ambiance of the hotel is eerie, with a soldier’s and a hand-maid’s ghost lurking around and people being engulfed by fear. It’s palpable!

• Fairmont Banff Springs, Canada

What happens when you spend most of your time at the office? If you are Sam McCauley then you start to haunt your work-place. He worked as a Bellhop at Fairmont Banff Springs and after his death, people have reportedly seen him in his uniform, trying to help them out. In addition, a bride who died on her wedding day haunts the hotel too. It is located in the picturesque Rocky Mountains. So if you’re chased by a shadow of ghost, you might be forced to do an impromptu edge-of-the-cliff jump.

• Dryburgh Abbey House Hotel, Scotland

The Grey lady committed suicide by jumping off the bridge and drowning. Dryburgh Abbey is built on the site of that lady’s house. Her lover was a monk, who haunts the abbey, all the while chanting. What’s that inscrutable sound that you hear? Listen closely. Someone’s chanting right next to you but you say there is no one around? Sure?

May 23, 2014
VEG/NON-VEG: THE BIG DEBATE

In this world we live in, we find differences or classification in everything we set our eyes on like the rich and the poor, the developing and the developed countries, normal and inferior goods etc. and between all these differences, we also have some related to food items namely vegetarian and non vegetarian. Believed by many, vegetarian cuisine is considered far better, healthy and nutritious than the non veg items which mostly include meat. However, on the other hand, many also claim that consuming only vegetarian food makes us no different from herbivores and moreover lacks variety and taste as well making people bored up very soon. These ideas and views from two sides gives rise to a debate regarding which group is better and/or is there any difference between the two forms when it comes to calorie and nutrition intake.

We humans, unlike animals, are creatures who look for comfort, satisfaction and also show some amount of stubbornness. People get sick of doing the same kind of work again and again; while some look for change others accept it as their fate. The same formula applies to food as well. According to WHO or the World Health Organization, the cost incurred on medical facilities for diabetes and heart diseases in India alone come up to $210 billion per annum with an expectation of an increases to about $335 billion in the next ten years. So this means, an average person has high chances of dying from various lifestyle issues than from a road accident or from an infectious disease like dengue.

A study done on the diet plans of both the groups reveals the positive and negative attached to both, that is, no one group is complete and an adequate mix of both is required.

The study reveals that vegetarians show an increased risk of iron, zinc and vitamin B₁₂ deficiency. However, if they consume a variety of foods in the right quantities, basically a diet meeting the requirements of all nutrients with special focus on items rich in calcium, zinc and vitamin B₁₂, then an optimal healthy diet can be achieved. Ofcource the weightage of exercise cannot be forgotten which adds to the list of most wanted for a better physical condition.

Coming to the other side, the study reveals that non vegetarians have a shorter life span and are more vulnerable to chronic diseases and on an average have more cases of heart diseases, hypertension and diabetes. Studies on the other hand, have however revealed, that the cases of heart diseases does not arise from the consumption of chicken and fish but arise when the same food items are deep fried in partially hydrogenated oil.

According to the study, in America alone the quantity of consumption of high fat content chicken, beef and seafood was more than the quantity consumed by the same locals the previous year. The conclusion which was finally made by this study states that both the diets can help us achieve the optimal health level and also prevent nutritional deficiencies and other chronic diseases if special consideration is given to a diet which includes items in the right quantity and quality with adequate exercise a change in attitude.

On the spiritual front, some cultures believe that consumption of non vegetarian food is a sin, we incur a sin by killing innocent animals in factory farms and slaughterhouses. Many cultural/religious leaders claim that people who work in such factories incur 70% of the sin while the consumers incur 30%. Surprisingly many also claim that the prodders or workers in slaughter houses are possessed by ghosts because of their callous or carefree attitude towards animals. The sin by killing a cow is considered to be of the highest level. Vegetarians can also be seen as killers as plants are also considered living creations of god, however the sin in killing plants is much less than animals because in case of plants the feeling of pain is far less due to their rudimentary intellect and mind. Adding to the list of spiritual beliefs, it’s also believed that people who like to consume rare meat are likely to attract ghosts, demons and other negative energies. Rare meat is close to raw meat and this type of meat is usually a preference of demons. The paradoxes for the communities who both slaughter and consume meat increase the spiritual impurity of the meat. All such beliefs are superstition or reality depends on our own thinking however such sayings have shown their effect with many rural communities shifting from non veg to veg consumers.

With all such arguments given against non veg food items, the group for its defense asks a simple question that if meat was not made available for man, then why we have canine teeth. Is it not meant for consumption of meat???

The answer for which was given by the proponents by saying that the function of the teeth is for tearing of food. Saying that the provision of canine teeth is for consumption of meat solely is just like saying that the provision of tongue is for cleaning like animals, which cannot be seen as a strong argument.

Thus we have seen various arguments and beliefs brought forward by different studies and the members of the two groups. To choose which group is better still is a difficult task but if someone asks me, I would say that, what we eat does not matter provided that we know what we are consuming and maintaining our physical condition through regular exercise and avoiding to a large extent junk and oily food items.

May 20, 2014
Artificial Sweeteners: Sweet or Sour?
When renowned chef Sanjeev Kapoor comes on TV, urging you to quit sugar and switch to Sugar Free, I’m sure it feels like a beacon of hope to those of you trying to watch your weight. You aren’t alone. With health associations the world over giving a nod, albeit cautiously, to the use of artificial sweeteners in place of sugar, diabetics and diet-conscious people the world over are turning to them as a pro-health choice. By offering the taste of sweetness without any calories, artificial sweeteners seem like they could be the one answer to effective weight loss and diabetes-management. Now you can finally eat your fill of jalebis and laddoos and neither your family nor your conscience dare stop you, because what you’re eating is sugar-free, and therefore healthy. Right? Actually, there is more to the story than that.

The Food and Drug Administration (FDA) has approved five artificial sweeteners: saccharin, acesulfame, aspartame, neotame, and sucralose. How the human body responds to these chemicals, however, is complex and not yet completely understood. While they are not without their benefits, they also pose serious threats to your health. This article aims to present before you the pros and cons of artificial sweeteners to help you make an informed choice.

What contributes to their growing popularity?
- Weight control:
One of the most appealing aspects of artificial sweeteners is that they are non-nutritive — they have virtually no calories. In contrast, each gram of regular table sugar contains 4 calories – a teaspoon of sugar is about 4 grams. For perspective, consider that the average 12-ounce can of sugar-sweetened soda contains about 130-150 calories, almost all of them from sugar. The same amount of diet soda, sweetened with artificial sweeteners, delivers zero calories. If you’re trying to lose weight or prevent weight gain, the choice seems like a no-brainer.
- Diabetes management:
Artificial sweeteners are an attractive alternative to sugar for people with diabetes. Unlike sugar, artificial sweeteners generally don’t raise blood sugar levels because they are not carbohydrates. However, because of concerns about how sugar substitutes are labeled and categorized, it is advisable that you consult your doctor or dietitian before using any sugar substitute if you are diabetic.
- Dental care
Because they do not contain any trace of sugar, artificial sweeteners, while providing you with the much craved-for sweet taste, do not contribute to tooth decay and cavities.

What are their possible health hazards?

Artificial sweeteners have been the subject of intense scrutiny for decades. Why? Critics of artificial sweeteners invoke a variety of health problems, including cancer. This is largely because of studies dating to the 1970s that linked saccharin to bladder cancer in laboratory rats. In fact, saccharin once carried a warning label that it may be hazardous to your health. However, the National Cancer Institute and other health agencies have ruled out scientific evidence for potentially cancer-causing properties of any of the artificial sweeteners approved for use by the FDA. As a result of such newer studies, the warning label for saccharin was dropped.

Dr. Joseph Mercola, a world-renowned physician and New York Times bestseller author, in his book, Sweet Deception: Why Why Splenda®, Nutrasweet®, and the FDA May Be Hazardous to Your Health, points out the harmful effects of aspartame. According to him, the lab animals tested for aspartame safety were found to have developed tumors in their bodies, which were misleadingly labeled “normal swelling” in the FDA-published in August 1977. Dr. Mercola also mentions that human reports to FDA, too, have associated aspartame to minor adverse reactions and life-threatening conditions that include migraines, changes in vision/heart rate/sleep patterns, nausea and vomiting, seizure, depression, memory loss, abdominal and joint pains, and even brain cancer. While it may be possible to question these conjectures, it may be worth the while to at least ponder over them.

Dr. David Ludwig, an obesity and weight-loss specialist at Boston Children’s Hospital, points out other more subtle yet potentially adverse effects of artificial sweeteners. He contends that people who use artificial sweeteners may replace the lost calories through other sources, possibly offsetting weight loss or health benefits. This has mainly to do with our very human tendency to fool ourselves: “I’m drinking diet soda, so it’s okay to have cake.” Another concern is that these products possibly change the way we taste food. Dr. Ludwig explains, “Non-nutritive sweeteners are far more potent than table sugar and high-fructose corn syrup. A miniscule amount produces a sweet taste comparable to that of sugar, without comparable calories. Overstimulation of sugar receptors from frequent use of these hyper-intense sweeteners may limit tolerance for more complex tastes.” This implies that people who routinely use artificial sweeteners may start to find less intensely sweet foods (e.g. fruit) less appealing and non-sweet foods (e.g. vegetables) downright unpalatable. In other words, regular use of artificial sweeteners can make you shun healthy, filling, and highly nutritious foods, and crave more artificially flavored foods with less nutritional value. But you can control your cravings, you say? Don’t be too sure. Studies suggest that artificial sweeteners can be addictive. In studies of rats who were exposed to cocaine and saccharine, then given a choice between intravenous cocaine and oral saccharine, most chose saccharine.

We do not aim to scare you or de-popularise artificial sweeteners. While “sugar-free” desserts after every meal might be cause for worry, a small helping of artificially sweetened pudding once in a while is more than all right. As has been mentioned before, artificial sweeteners do have their benefits, and when used judiciously, do not generally produce adverse health implications. Like so many other things in life, for artificial sweeteners, too, moderation is the key.
May 18, 2014