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Delicious Food Culture of India

India has one of the most colorful and aromatic cuisines in the world. Varieties of Indian food is countless. The Traditional Indian food is widely appreciated for its fabulous use of spices and herbs. Indian cuisine is famous for its large assortment of dishes. The cooking style varies from state to state and region to region. Indian food has many crown jewels which are hidden in many homes in Indian villages and towns. The entire country is suffused with scent of spicy curries coming from local restaurants and street stalls. A typical Indian meal consists of salty, creamy, sweet, spicy, hot and pungent flavors. Many regional specialties are enjoyed throughout India, and worldwide.

RAJASTHANI FOOD-

Rajasthani cuisine is an array of colorful, spicy and unique dishes. It offers a fabulous variety of mouthwatering dishes. The food style of this fabulous desert state of India is affected by the natural indigenously and topography available ingredients.

Dal Baati churma- Dal Baati Churma is Rajasthan’s most favored and famous meal. It is a Rajasthani dish which has three servings termed as dal, Baati (baked wheat balls), and churma (sweet cereal powder). Baati is served with dal and churma. Ghee is applied on Baati to make it more delicious.

Gatte Ki sabji- It is known as a spicy dish in Rajasthani Thali. It consists of the rolls of besan poured into the gravy of sabji and then cooked with pouring spices into the same.

Bajre Ki Khichdi- Khichdi is easy to digest and is healthy Indian food prepared from rice and lentils. Vegetables such as potato, cauliflower and green peas are commonly added.

Jodhpur Mawa Kachori- Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very prestigious and special dish originated from Jodhpur, Rajasthan.

Ghewar- Ghewar is a delicious Rajasthani sweet which consists of rounded cakes of wheat flour in which sugar syrup is poured. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor.

Besan Ki Chakki- It is a traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here which is used to make some of the delicacies like gatte ki sabji, khatta, pakodi etc.

GUJARATI FOOD-

The traditional Gujarati food is primarily vegetarian contains a high nutritional value. Gujarati cuisine has so much to offer and each and every dish has an absolutely different cooking style. It is mostly served on silver platters along with rice and wheat breads.

The most popular form of meal of Gujarat, a typical Gujarati thali or meal consists of dal, roti, rice and Shaak which is cooked vegetables, with accompaniments of pickles and roasted papads. Popular beverages consists of buttermilk and tea. Sweet dishes of Gujarat contains laddoos and mango.

Handvo- It is a traditional Gujarati savoury cake. It is a nutritious meal in its own right when served with chutney and buttermilk. It is crispy from outside but soft from inside.

Khaman Dhokla- Khaman Dhokla is a very famous food savored by Indians around the world. It is traditionally made from Bengal gram lentil. It is very fluffy, soft and spongy in texture. It is perfect as a snack for any time of the day.

Mohanthal- It is a traditional sweet of Gujarat. It tastes a bit like fudge and is one of the most popular and traditional dishes served at Gujarati weddings.

SOUTH INDIAN FOOD-

South Indian cuisine is based on rice. Rice is combined with lentils to make wonderful dosas, vadas, idlis and uttapams. They are combined with sambhar, rasam and curried vegetable etc to give them a delicious flavor. South Indian food is also famous for its mixture of coconut, a wide variety of fishes and root tubers. Kerala is another state of South India. In this state, the food of localites is fish accompanied with rice of usually large size grains. Kerala cuisine also has a variety of chutneys and pickles, and crunchy pappadums, banana chips etc. In Andhra Pradesh, the food prepared is believed to be quite spicy and hot in nature. Some of the most famous eatables of this state are kurmas, yummy grilled kebabs and the delicious Biryani.

PUNJABI FOOD-

Punjab is known for its spicy, delicious and butter laden food throughout the world.

Sarson Da Saag and Makki Di Roti- It is the traditional winter dish of Punjab. It is highly nutritious as it contains mustard leaves which are great source of iron and protein. It is served with lots of butter ad ghee.

Lassi- It is the favorite drink of Punjabis. It is made from beaten curd and milk. It is mostly served there in steel glasses.

Rajma Chawal- It is one of the main course dishes of Punjab. It is served with steaming hot boiled rice known as chawal. It is a wholesome meal because it is rich in carbohydrates, iron and as well as in protein.

Butter Chicken- Punjab is famous for its spicy and best chicken dishes whether it is tandoori or curry chicken. It is high in calories but a mouthwatering creamy dish as it contains butter. It is served with butter naan.

July 1, 2014
Mango drinks for summer

Everyone need more than air-conditioning or a dip in the pool to battle the hot summer weather of May, June and July. So cool off and chill out with cool summer drinks. Summer is the best suited time to have cocktails. Summer is the perfect time for friends to gather and share a few drinks. So brake out the tropicals, the frappes, the coolers and chill out. Cool drink refreshes your mind, soul, heart and body so never forget to take cold drinks during summer.

AAM PANNA–

It is the traditional North western Indian summer cooler drink. Aam Panna reduces the occurrence of heat strokes. It is not only a good refreshment but also a great rejuvenating drink as it restores the Sodium which was lost due to dehydration. It is rich in antioxidant which helps to remove the toxins from the body and purify blood. Here is a simple recipe for how to make aam panna.

Ingredients-

3 medium size green raw mangoes
1 cup Sugar
1 tablespoon roasted cumin powder
Black salt to taste
Salt to taste
2 cup water
1 tablespoon Mint leaves
Ice crushed

Recipe– Place the mangoes along with water in a sauce-pan and boil them. Simmer for 10 minutes. Then remove from gas. Alternately you can pressure cook the mangoes with water till they become soft. When they get cool, peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp with water to a smooth paste. Take the pulpy mixture in a pan, add sugar and let it cook on gas till the sugar get dissolved completely. Stir continuously. Remove from gas and add roasted black salt, cumin powder and salt. Let this mixture cool down in proper time. To make the drink, take a glass and pour 1 -2 tablespoons of the mango mixture and pour it in chilled water. Now add finely crushed ice. Garnish with mint leaves and serve immediately.

MANGO MILKSHAKE-

Mango has a plenty of benefits that are good for our health and can fight against diseases such as cancer. It helps in digestion as it is rich in fiber. It is a rich source of vitamin A, hence it also boosts the immune system and lowers the risk of heart disease and stroke. Mango shake contains good amount of proteins and irons, therefore it is very beneficial for anemic patients. Vitamin D and calcium present in mango milkshake helps in strengthening the bones. The recipe for making mango shake is as follows-

Ingredients–

1 cup milk,Ice cubes, 3 small ripe mangoes, 1/4-1/2 tablespoon cardamom powder (start less and increase as per taste), 2 tablespoon sugar.

Recipe- Peel the mangoes and then add their pulp to a blender. Add the milk and cardamom powder to it. Start with the minimum, since some may find the flavor of cardamom too overpowering. Blend it well along with ice cubes until they get mixed. Taste and add sugar if needed and give it another whirl if added. Pour into glasses with ice-cream on the top and enjoy.

MANGO MARGARITA –

Ingredients-

Mangoes peeled and cut into small pieces, Ice cubes as required, salt as required, lemon juice 3 tablespoons, and 1 cup mango squash.

Recipe- Put the pieces of mangoes in a blender and blend for a minute. Add mango squash, two table spoons lemon juice, ice cubes and blend it again for three minutes.Apply the remaining lemon juice at the rims of the glasses and dip the rims in the plates containing salt and then remove. Pour the margarita in the glasses and serve.

MANGO LIME COOLER–

Ingredients-

1 tablespoon honey, ½ cup low fat milk, 1 ripe mango, peeled and cut into chunks, 1 tablespoon lime juice, Ice cubes, ½ cup plain fat free yogurt.

Recipe- Put all the ingredients except the ice cubes in the blender, then cover and blend the mixture on high speed around 15 seconds. Add crushed ice and then continue blending for 15 seconds. Now kick back and enjoy the perfect summer drink.

MANGO MOJITO-

A mango mojito features muddled mint leaves mixed with mango rum.

Ingredients-

1 lime wedge, 4 mint leaves, fresh mango (pureed), 90ml soda, ice cubes, 22ml light rum.

Recipe- Muddle the mint leaves and lime juice until they are fragrant by pressing a muddler into the bottom of a cocktail shaker. Then pour the rum and the mango puree into the shaker. Fill the shaker 2/3 full of ice cubes. Shake the drink until the ingredients are well mixed and chilled. Place ice cubes in a fashioned glass. Strain the drink from the cocktail shaker over the ice cubes. Top the drink with club soda and garnish it with a slice of mango.

MANGO COLADA-

Ingredients-

1 cup ripe mango cubes, 1/3 cup light rum, 1/3 cup cream of coconut, 1/2 cup pineapple juice, 2 tablespoons fresh lime juice, ice cubes.

Recipe- Place all the ingredient shown above in a blender and then blend until it becomes smooth and thick. Add ice cubes. Pour into tall glass and enjoy your drink.

July 1, 2014
INDIAN CULTURAL DIASPORA AND DIVERSITY

The India of today has had its first human settlement roughly around 7500BC by an ancient submerged river settlement in the Gulf of Cambay. It is believed that Homo heidelbergensis were the first to arrive in India touting crude stone tools. Around 70,000 years ago, modern humans migrated east, out competing the natives and were responsible for the disappearance of the so called hobbits.

Asko Parpola, Finnish Indologist and Sindhologist proposed a theory of the first Indo-European speaking invaders called ‘Dasas’ being the first to arrive in the subcontinent. They were succeeded by the Indo-Aryans, the Rigvedic Aryans. The study of the Indo-Aryan migration was studied by Max Muller in the mid 19th century. The advent of the Dravidians is dated much before the Aryans, who were supplanted later. The earliest settlers of the North-east were the Austro-Asiatic followed by the Tibeto-Burmese and then by the Aryans. The entry of Islam is marked by the Arab traders as early as 7th century AD to coastal Malabar, then to coastal Gujarat in 11AD and to North India in 12AD with Turkish invasions. The amalgamation of many such entries into the nation laid foundation for the pillars of the “Indian Cultural Diversity”.

For any other country in the world, diversity might be an inconsequential phenomenon laid backstage. But, in India with a population of over 1.21 billion people, more than 2000 ethnic groups, 1,635 languages, over 6000 dialects, 6 main religions and scores of other faiths, diversity in India is a gargantuan expression.

The beauty of this country lies in the assimilation of various cultures, tradition and people, emerging out as a beautiful dawn spreading its rays to the rest of the world. The sublime charm of India lies in the fact that there is no centralization of cultures in a place but a complete dispersion throughout the country. The ringing of temple bells, prayers at the mosque, carols sung in the church, meditation in the Buddhist shrines, jap in the Gurudwaras, invocations at the Jewish and Parsi temples, the Zoroastrian fire temples, there is a magical binding in the air breathing out fumes of national integration unparalleled to any other nation in the world.

Being a multi-religious society festivals are celebrated with great pomp and welled up enthusiasm across the country. Hinduism being the dominant religion of the subcontinent intertwines many traditions and celebrates many festivals like Navrathri, Diwali, Sivarathri, Ganesh Chaturthi, Holi and many more. Muslims fast during the month of Ramzan and celebrate Bakrid, Milad-un-Nabi, Waqf al Arafa and Hijra. Buddhists observe Buddha Purnima whereas Sikh festivals include Baisakhi and Gurunanak Jayanthi. Adding colours to all these festivals is the Dree, a tribal festival celebrated in the North-east. Some festivals are celebrated by many communities with matched up excitement and fervor. The whole country adorns beautiful attire, with an assortment of festive cuisine, larger than life idols, clothing, rituals, and harboring harmony fulfilling the connotation of universal brotherhood.

Indian weddings are known all over the world for their opulence, colors, exquisite dressing, lavish decorations, enthralling music, dances, potpourri of dishes, vedic mantras and chanting exclusive to each religion. Marriages are preceded by Sangeet, Mehendi and many other fun filled activities bringing families together and sustaining bonds from ages. The emphasis is laid of the union of two families and the married couple. Many wedding customs are common to many religions. Kanyadan, vows around the fire are a forte in Indian weddings. The bonding of two souls is a tranquil treat to the eyes gathered. The Indian wedding system is being hailed all over for its assertion of family values.



Greetings are an inevitable part of Indian culture. Be it Namaste, vanakkam, assalmu alaikum, sat sri akal or swagatam, reverence to the elders and mutual respect to peers is the main criteria of such salutations. “Godliness in me bows to Godliness in you” is the substance of Namaste and assalamu alaikum refers to “Peace be upon you”. Every greeting is to convey a wholehearted obeisance and a hope for each other’s prosperity.

The cuisine of India is unique to every state and region. It is heavily influenced by religious, cultural and traditional choices. It deploys a wide range of food preparation styles and techniques, culinary, spices, herbs, vegetables and fruits, each of them exclusive to a place. Every place in India is famous for their variety of dishes. Foreign invasions, trade relations have brought new foods later integrated into the local cuisine. Turmeric is a main ingredient of Indian food to which even the western world has found taste. Hyderabadi biryani, Gujarati dhokla, Poha of MP, UP’s gajar ka halwa, Sarson da saag of Punjab, Rajastani kachori and many more, sets the tongue buds dancing to their taste. Harold Mc Gee, author of On Food & Cooking states Indian food carries the taste of strangeness and confusion and wonder.

Clothing in India depends on the climate, topography, traditions and ethnicity. Kancheepuram pattu saris, ghagras of the north, mehelka sador of Assam, chudidaar, salwar kameez, women’s clothing comes in a wide range of hues and colours like the rainbow. Dhoti, pancha-lungi, sherwani, dastaar, peta form the men’s wardrobe. India is a home to many weavers with varying fabric arts like zardosi, chikan work, kashmiri work, phulkari, kasuti and kantha embroidery. They depend on the fabric texture, design and workmanship in expressing the art with thread. Festive seasons have people decked up in rich fabrics depicting social status. India’s clothing history goes back to the Indus civilization where cotton was spun, woven and dyed. Ancient Greek historians Herodotus and Arrian speak volumes of Indian clothing methods with opulent beads and dyes.

India has had a long romance with the art of dance and music. Natyasastra (the science of dance) and Abhinaya darpana (mirror of gesture) are the surviving Sanskrit documents of the art of dance. Indian classical dance includes eight forms; Bharatanatyam of Tamil Nadu, Kuchipudi of AP, Kathak of UP, Katakali and Mohiniattam of Kerala, Yakshagana of Karnataka, Manipuri of Manipur, Odissi of Orissa and Sattriya of Assam. India is a home to a spectrum of folk dance forms like Bhangra of Punjab, Bihu of Assam, Kolattam of AP, Lavani of Maharashtra, Chhau of Jharkand, the list being a long drawn one. Dance is a way of expression. Mythological tales are mostly depicted in dances. But in this emerging world, Indian dance has also undergone many changes and are standing for social issues too. India’s tryst with music has a history spanning millennia and is grouped into Indian classical music, folk music and pop. Carnatic and Hindustani music are the classical forms, the later once being a subset of the former. They are traced back to 15th-16th centuries AD. Such diversifications in art forms are unprecedented in the entire globe.



The Lavani Dance

Indian art forms have gained popularity over years and many foreigners have shown keen interest in perfecting the art. Out of reverence to the art, they have opened schools in many places of the world. Drama and theatre also find a decorous place with Kalidasa’s famous plays of Shakuntala, Meghadoota and later Bhasa. Oldest, yet surviving theatre traditions of the world is the 2000 years old Kutiyattam in Kerala. Indian culture is an exhaustive list of varying streams, streamlined with changing times evolving every time with a new look yet maintaining the vintage of the past.

Kutiyattam Sanksrit theatre

India is a land of veritable treasures in the realms of art of painting and astounding architecture. India surpasses others in transmitting spiritual contents into expressions through colours, personifying high ideals and common beliefs of people. The cave paintings from the Ajanta, Ellora, Sittanavasi, Bagh and temple paintings conduces to fulfill the ultimate aim of life, moksha from the cycle of rebirth and death. Sculptures come down from the Indus civilizations which are made of bronze, stone and other pottery figurines. There is a Greco-Roman, Greco-Buddhist influence on sculptural forms. Many Hindu temples indicate strong architectural base encompassing multitude of expressions over time. Indian architecture has influenced eastern and south eastern Asia due to the spread of Buddhism. There is a difference of temple architecture in north and south India with the latter ones spread over large areas and representing the Dravidian format, while the former has a stamp of Aryan architecture. Thus it can be said that Indian tectonics has a profound presence in the world.



Vittala temple, Hampi

Kalaripayattu from Kerala is one of the best known forms of martial arts. Paiki akhada, mushti yuddha are among the other forms. The medicine of Ayurveda has paved its way gaining admiration from all over the world. Panchakarma, a subsidiary of Ayurveda is a holistic approach which has spread its reach far and wide. Indian mythologies Ramayana and Mahabharata are the centre lore of Indian civilization changes.

Kalaripayattu Ayurveda

Such a multifarious civilization is a paragon to the world which blends itself with every culture forming a beautiful and closely woven web transcending religious boundaries. The bounty of Indian culture is incalculable. It a complex society, but one which has a tolerance towards others way of life which makes it stand apart. The cultural diaspora of Indian culture is a cool breeze bringing fragrance to lives. Indian culture is a bag of surprises surmounting the anticipations of a new cultural onlooker and never ceases to surprise the world.

July 1, 2014
Rasili Sweets Yummy bhi, Healthy bhi!!

RASGULLA-

Rasgulla is a dessert which is made primarily from a type of cottage cheese known as chhena, dough and sugar syrup. It’s native sweet of Indian state of Orissa, although various types of rasgulla can now be found throughout India. Rasgullas are typically served at social occasions or festivals.

Ingredients-

3 tablespoon Lemon juice, 2 cups sugar, 1 liter milk, I pinch ilaichi powder, ice cubes, nuts, water.

Recipe- Heat the milk, when it start boiling, simmer the flame, add the lemon juice and stir properly. Heat further until when the water clearly separates. Put off the flame. Add some Ice cubes and mix well, ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for its soft texture. Take a metal strainer lined with a cheese cloth and then pour the curdled milk in it. Wash it well in the running water under the tap so as to remove the lemon smell and sourness. Then squeeze the excess water gently and hang it for 30 minutes. Squeeze the excess water now. After 1/2 an hour, take out the paneer in a bowl. It will be now more like a crumble look wise. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough. Make smooth small balls of equal size. Apparently take the sugar, elaichi powder and water in a pressure cooker and boil it. After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one. Cover the pressure cooker and cook it until you get one whistle in low flame. After a whistle, simmer more and keep it for another 5 minutes. Put off the flame and let the pressure gets released by itself then open the lid to see the rasgullas, by now it would have doubled in size. Cool down and refrigerate and serve them chilled.

SANDESH-BENGALI MITHAI

It is a very popular traditional Bengali Mithai which is made from fresh chenna. It’s absolutely delicious and the best part about making this sweet at home is that you can choose the type of flavour you want and as well as sweetness levels.

Ingredients-

1 cup of warm milk, a small pinch of cardamom powder, 1 cup of chenna, 2.5 tablespoon sugar, a pinch of salt, a few strands of saffron.

Recipe- Firstly, soak the saffron strands in the warm milk. Once chenna is prepared, knead it to a smooth-ish consistency and then add sugar, cardamom powder and salt to it. It is once again kneaded lightly with your fingertips until the mixture is well combined. Now, transfer this to a pan and cook on low heat to remove the rawness of chenna. The mixture will start to let out some moisture and will turn mushy and soft. You keep stirring it until it starts to leave the sides of the pan. On overcooking, the chenna turns dry so stop when the mixture gets moist and comes together as a lump. Now Transfer this to a bowl and add the saffron plus milk. When the mixture is warm, shape it into small balls and flatten lightly. You can use moulds at this stage too. You can add some saffron strands on the shaped sandesh to get a milder kesar flavour. Your sweet is ready and you can serve it immediately.

GULAB JAMUN-

It is one of the easiest sweet recipes which we can make for any occasions like Diwali or birthdays, anniversaries or any celebration.

Ingredients-

1/2 cup Sugar, 1 cup khoya, 3 tablespoon Maida, 1/8 tablespoon sodium bicarbonate, 2 cardamom, and 2drops rose essence, oil or ghee as per the need, 1/2 cup water.

Recipe- Bring khoya to room temperature if it is frozen. Then Crumble it with your hands and measure it. Take maida, khoya and cooking soda in a mixing bowl and mix them well. Add water slowly and make a smooth dough without any cracks. No need to knead hard, just gather with your hands such that it forms a smooth dough without lumps. Keep it aside for 5 min and make balls of equal size. The balls should be smooth from outside, but do not roll so tightly by applying so much pressure. Just roll softly but until smooth. Meanwhile prepare the sugar syrup with sugar, water, powdered elaichi and saffron, then bring it to boil for 8 minutes to 10 minutes in medium flame. In the meantime, you can fry the rolled jamuns. Make the oil hot, not smoking hot, but hot enough to fry the jamuns. Keep it in low flame and add the jamuns and then keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets cooked and fried to deep golden brown in colour. Fry only few at a time, do not dump the jamuns so many in oil. Drain them in the kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if you require.

July 1, 2014
Four Appetizers from Bangladesh that Will Blow Your Mind!

Not a very long time ago when both the Bengali sisters were conjoined, India witnessed a phenomenon in cuisine from this part of the country. Although Bangladesh today is not physically part of the nation we call our Home, fond memories of togetherness live on in the food enjoyed by West Bengalis. A large part of Bengal houses those Bengalis who had had their roots in East Bengal but have been living in the western counterpart for generations. Bengali Recipes thus include a significant melange of the East and the West. Here’s reliving ten appetizers from the other side of Bengal that will make you want to be a different kind of Bengali 😉

• Fried Fish:

Wash a kilo of surmai fish (if you have a knack towards experimenting, go ahead!) and put half a tablespoon of salt, dill seed, coriander powder, tamarind pulp and ginger garlic paste. Put in an egg, mix it well and marinate for a while. To prepare the batter, mix some corn flour, salt, red chilli flakes, black pepper, gram flour, dill seeds and cumin seeds together. Take a piece of fish, roll it in dry ingredients and deep-fry till golden-brown. This dish is high in nutrients and fish is very good for both brain growth as well as hair. Not only that, this dish is very easy to make and serves to cure all evening-time hunger woes. Do not lose heart if you don’t get it right at the first go. With time and patience, this fish-preparation will become a piece of cake.

• Crispy-fried Cauliflower:

Four tablespoons of rice flour, one tablespoon of corn flour, half teaspoons each of red chilli powder and cumin powder, one-fourth teaspoon of turmeric powder and half teaspoons each of salt and sugar should be mixed well in a container. In another container, beat an egg, add one teaspoon of soya sauce and three tablespoons of water. Mix well.
After a smooth batter is made by mixing these two mixtures, it should be set for around 10 minutes. In the meanwhile, take a saucepan and pour in some water. Add some salt (not more than one teaspoon) and leave it to boil. As the water boils, add 10-15 cauliflower pieces (all cut to an inch in size) and boil them for 5 minutes till the flowers soften. Drain the water. Heat some oil in a pan and keep adding the flowers after slowly dipping them in the batter that you have already made. Fry them, till you get the lovely brown tinge. Be patient with this dish, any hurry might result in loss of crispiness. Take the flowers, keep them on some tissue paper to soak the excess oil and then serve to your amazed guests!

• Eggplant Fry:

This eggplant fry coated in besan is a huge hit on this side of the border too! Known as the infamous “beguni”, this dish can be a wonderful pre-meal snack or even a lovely evening-time munchie. The procedure is as follows: take half a cup of besan or gram flour, half teaspoons each of turmeric powder, red chilli powder and cumin powder, 2 teaspoons of rice flour, 3/4th teaspoons of baking powder and half a teaspoon of salt.
Mix them well in a bowl and make sure the distribution of ingredients is as even as possible. Add water to the mixture and stir well to make a smooth batter. Keep it aside for half an hour to forty-five minutes. Now, the eggplant needs to be washed and sliced into pieces not more than half centimetres thick. Heat the oil on a medium flame, coat both sides of the eggplant pieces with besan and then carefully launch it into the oil. Fry both sides of the pieces till you get a nice golden-brownish tinge. Soak the oil on a paper towel and serve with or without ketchup.

• Vegetable Cutlet:

This is very good news for all the vegetarians out there! It is indeed a stereotype that Bengali food is nothing without meat and fish… and an untrue one at that! This vegetable cutlet will surely win over all, no matter what their preferences. Grate 2 medium-sized boiled potatoes and set them aside. Boil 3-4 cups of water, add two cups of mixed vegetables and a pinch of salt just when the water starts to boil. Boil for 5 minutes. Drain the water and leave the mixture to cool down.
Squeeze the water from the vegetables. Mash the vegetables but do not make a paste. Heat one tablespoon of oil in a pan, add cumin seeds and crushed cashew nuts and fry all a while. Add chopped onion and continue frying till the onion becomes soft. Add half a teaspoon each of chopped green chilli, ginger paste, garlic paste and fry for a few seconds. Add the vegetables (not the mashed potato) fry till the water dries up.
Take the vegetables in a mixing bowl, add the grated potato, and mix all. Add cumin powder, red chilli powder, garam masala powder, chat masala, mango powder, chopped coriander and salt and mix them well. In case the mixture still seems watery, add a few bread crumbs. These will soak up the excess water. Take a part of the vegetable mixture, make the desired shape and coat it with bread crumbs.
Heat some oil in a pan. When the oil is well-heated, carefully put the cutlets in and fry till you achieve the golden-brown colour. Soak the excess oil on a paper towel. Serve with ketchup or chutney.
All these dishes are very easy to prepare and never cease to amaze anyone they are served to! So get the Bengali bit of your Indian identity alive and kicking! 😉

July 1, 2014
Diet for healthy pregnancy

Every women in her life time at least once she want to become mother and it is a sense of feeling which wont get for any other reason.Every women will feel proud and will be at most happy for being pregnant.Actually pregnancy is the development of one or more offspring generally known as embryo in a woman’s uterus.For most of the women for one pregnancy she can give birth to one child, but there are some cases for giving birth to twins or multiple child.Giving birth to a child actually occurs for about 38 weeks after conception in women who have a menstrual cycle length of four week.This Conception for getting pregnant can be achieved through either sexual intercourse or assisted reproductive technology.Pregnancy is a beautiful experience for women and it should be treated with at most care and love.

pregnancy a precious gods gift for women

Diet to be taken during pregnancy:

This term pregnancy is a word for of joy for women in her lifetime.Pregnancy is a special stage in life of a women.It is the stage which improves her value and brings a identity in the society.From the moment she becomes mother she changes her state of mind and thinks like a mother.Most of the women during their pregnancy wont take proper diet but it is a must for every women to maintain proper diet as it not only effects her health but also effects the fetus or embryo.

Eating during pregnancy

The food habits that are essential for every women who is a pregnant are as follows.We know that as we are starting any new project it is essential that the foundation must be strong,similarly during pregnancy women should be in good health.To maintain so one should not use drugs, cigarettes and alcohol and also one should not take fast foods, deep fried items, sweets and beverages.During the period it is better to take home made food with wide range of vegetables which is nutritious and fruits should be taken along with it.

Energy requirement:

The first stage of pregnancy is called as first trimester.At this level energy requirement should be kept at normal level.As the embryo is not at all formed completely and is very small, it should not be considered as another person.So, as a result there is no need of extra energy is required for feeding the fetus at this stage.As the embryo increases week by week and for final stage it grows about 12 kgs which leads to morning sickness in some women.To avoid this care should be taken and must monitor their food intake and fluid intake.During second trimester the intake must be about 300 calories.During third trimester it is advisable to take small, concentrated and frequent meals should be taken.During the third trimester fasting must be avoided as the body glucose level are very low at this stage there are few cases that they may faint also.

Energy supplients during pregnancy

Protein content:

Without proper taking proper proteins inside there will be severe health problems for both mother and fetus also.So to avoid this it is necessary to take food that are containing rich proteins.These proteins help fetus for its growth.The best food that is advisable to take in during pregnancy are milk, meat, eggs, sea-foods, poultry and cheese.It is also advisable to take vegetable proteins like mixed cereals and mixed pulses.

protein food to be taken during pregnancy

Fat and carbohydrate requirement:

It is very necessary and important for those pregnant women to see that the food they intake must not contain large amount of fats and carbohydrates.But they are increased a bit that must be sufficient for the supply of calories and energy to the fetus.At the stage of pregnancy it is better to avoid pizzas, burgers, heavy ice creams, deep fried food items etc.,

fat containing food items

Mineral and vitamin requirement:

Among all the minerals from the intake of food items iron is the most important parameter during the time of pregnancy.It is increased from 8 to 10 percent per day apart from the normal intake.The food items that are suggested for pregnant women for minerals and vitamins are eggs, leafy vegetables, oranges, legumes, whole grain cereals and wheat germ.

vitamins and minerals supplements

Calcium requirement:

Calcium containing food items intake is very essential for the development of bones and skeleton of the embryo.If the calcium requirement for normal person is around 500 mg it must be double the intake for pregnant women.The food sources that are rich in calcium are milk, cheese, panneer, green leafy vegetables and ragi.

calcium containing food items

Other trace minerals and other vitamins:

Along with iron and calcium few other trace minerals are required for the development of fetus like zinc, iodine, magnesium, manganese and chromium.These are required in very minute amount and can easily get them from the intake of balanced diet.Along with important vitamins one can get all the required vitamins from the food items like milk, meat, eggs, yeast, liver, nuts, whole grains, tomatoes and fruits.Along with the intake of all the vitamins and minerals it is also necessary to see to take them in time and in sufficient amount for healthy pregnancy.Proper maintenance of sleep is also important during pregnancy.

July 1, 2014
The holy month of Ramadan – all you need to know!

With the advent of the pious month of Ramazan or Ramadan, hustle and bustle can be seen throughout all the Muslim households. The preparations begin a lot in advance. Excitement can be seen everywhere. From shopping for clothes and accessories to stocking up the eateries in order to avoid the last minute confusions, people do it all. This is the ninth month of the Islamic lunar calendar. This is said to be the most sacred month. The word Ramadan is of Arabic origin. Its literal translation is ‘intense scorching heat or dryness’. It is a rigorous month of intense fasting wherein all the members of the family fast every day for the entire period. The fasting is mandatory for Muslims who reach puberty unless they are physically unable to do so. Certain exceptions are made in the case of children, ill people, pregnant women, diabetes patients, menstruating women etc. The fasting or the rozas commence from dawn and end at dusk. They do not consume any food or drink neither do they smoke. Swearing is something that is also avoided. As I have heard from some friends, they do not even gulp in their saliva. This might be a shocker, but it’s true.

Fasting is undoubtedly good for health. It has its perks. It gives the digestive system a rest along with allowing the cleansing and de-toxification of the body. It relaxes the body and revitalizes it. A tranquil spiritual feeling descends. In popular belief in Islamic culture, fasting washes away the sins and bestows upon the people many rewards. The fasting diverts the attention from materialistic activities and gives time for spiritual reflection, cleanses the soul and purifies the heart. The person becomes more considerate, empathetic and self-disciplined. He begins to see the less fortunate in new light and within him generosity creeps in.

The beginning of Ramadan is marked by a new moon. Fasting begins from the very next day when the moon is seen. The month lasts for approximately 30 days. It depends on when the crescent moon has been sighted.
The people who fast wake up early before the sun rises and consume the meal called ‘suhoor’ or the ‘seheri’ which keeps them going through the day. Thus the suhoor is a heavy meal which gives enough strength for the entire day to the people who are fasting. It is very necessary to consume ample amount of water or sharbat during suhoor in order to remain hydrated throughout the day. As soon as the sun rises, suhoor ends and the first prayer or the namaaz is offered. This first prayer is called the fajr or the morning prayer.

The entire day goes by without consuming anything. People put themselves through rigorous fasting. They offer five prayers or namaaz during the day. The devotion and dedication of these people is a thing to admire.
At sunset the last prayer is offered which is called the maghrib. The meal which breaks the fast at sunset is called ‘iftaar’. Most people eat dates for breaking the day long fast and later go on to have a proper feast.

At iftar, social gatherings are very common in which the meal is spread out in a buffet style. Friends and families gather for this small celebration together during the evening.

Traditional dishes and desserts are served which are specific to the month of Ramadan. Families also share the dishes they prepare for iftaar with their neighbours. Nothing quenches the day long thirst like a glass of water does! Juices and milk are also a popular choice, though caffeinated beverages are not usually consumed. Sewain is the most sought after dessert.

Common food items that are consumed during the two meals are fresh fruits and vegetables, dry fruits, kebabs, sharbat, salads, lamb stew, haleem, jalebi etc.
Some people also indulge in the practice of giving away food to the poor and homeless during iftaar. This can be done on an individual basis wherein the meal is offered to a few people. This can also be seen in large public areas where the less fortunate gather and break their fast with the food these people offer to them. This charity is one of the most important parts of Ramadan. It is believed that helping a fasting person break their fast garners great rewards.
Along with fasting and charity, reciting the Quran, the holy book, on a regular basis is also an integral part of the month of Ramadan. This recitation is voluntary rather than mandatory. Though it is pretty common to finish the entire Quran during the course of the 30 days.
Ramadan gets over on the next day after the sighting of the new moon. The day when it gets over is celebrated as Eid-ul-fitr. This festival is celebrated with huge pomp and show. The people flock the bazaars and shopping malls for new clothes and accessories. Henna or the mehendi, colourful bangles and beautiful suits are adorned by the women. This is a day of no fasting. People decorate their houses with pretty lights and set up a lavish feast. The gifts are given in the form of Eidi to children and relatives. ‘Eid Mubarak’ is the greeting that is said all around. Neighbours and family members visit each other to share sweets and dishes. Sewaiyaan is the most loved sweet dish which is prepared with vermicelli in milk along with dried fruits.

Ramadan is a month where people believe that all their sins get forgiven. And they do a lot to achieve that, fasting straight for 30 days is no easy task. It is admirable to see them put themselves through so many restrictions in order to stand by their culture.
Wishing all the people who are celebrating this holy month, Ramadan Mubaarak!!

July 1, 2014
Ooooo Sauce-y !!

Sauces are the splendor and glory of French cooking.

-Julia Child

I remember ordering an egg roll at Bedwin, a well known roll shop here in Kolkata. (To those who love their rolls, kindly don’t take offence) They served the egg roll with potato and onion filling and no ketchup or sauce of any kind. A healthy roll. Well, for me, that’s not a roll – it’s chapatti with potato and egg. I mean, where’s the sauce?

A roll without sauce is not a roll. Period.

A sauce, whoever insignificant it may seem, adds flavor, moisture and visual appeal to a dish. Nowadays, most of the sauces are store bought, like Soy Sauce, Tomato Sauce, Worcestershire Sauce and the like. But by watching Masterchef, the one thing I have learnt is that there’s nothing like a fresh home-made sauce. The taste of a store bought one is nowhere near its zing.

Anyhow, here are a few easy-peasy sauce recipes for you to try out (some even take less than 15 minutes to make) –

Barbeque Sauce

Time- 30 minutes

Makes- 450 ml

Ingredients- 1 tbsp olive oil, 1 onion (finely chopped), 400g can chopped tomatoes, 3 garlic cloves (finely chopped), 85g brown sugar, 3 tbsp malt vinegar, 2 tbsp Worcestershire sauce, 1 tbsp tomato purée

Directions- Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 minutes, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 minutes, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

White Sauce

Time- 15 minutes

Makes- 500 ml

Ingredients- 500ml whole milk, 1 onion (halved), 1 bay leaf, 2 cloves, 50g butter, 50g plain flour

Directions- Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves (step 1, above). Turn off the heat and leave to infuse for 20 minutes.Melt the butter in another saucepan, and add the flour. Stir continuously until a paste forms (step 2) – this is called a roux. Continue cooking for 2 minutes.Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce (step 3). Cook for 5-10 minutes, stirring continuously, until the sauce has thickened. Season well.

Tomato Sauce

Time- 50 minutes

Serves- 8

Ingredients- 4tbsp olive oil, 2 onion (finely chopped), 2 carrots (finely chopped), 2 celery sticks (finely chopped), 2 garlic cloves (crushed), 2 bay leaves, 1 tsp sugar, 4 x 400g cans chopped tomatoes

Directions- Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 minutes until the vegetables are tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 minutes until the sauce has reduced by two-thirds and is very thick. Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, then add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use.

Pesto Sauce

Time- 10 minutes

Makes- 250 ml

Ingredients- 50g pine nuts, large bunch of basil, 50g parmesan (or vegetarian alternative), 150ml olive oil (plus extra for storing), 2 garlic cloves

Directions- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Bread Sauce

Time- 25 minutes

Ingredients – 600ml milk, 50g butter, 1 onion (chopped), 6 cloves, 6 peppercorns, 2 garlic cloves, 1 bay leaf, 3 thyme sprigs, 100g white breadcrumbs, 4 tbsp single cream or mascarpone, pinch nutmeg (freshly grated)

Directions- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 minutes. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 minutes. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 minutes.

Caramel Sauce

Time- 10 minutes

Servess- 10

Ingredients- 250g caster sugar, 142ml pot double cream, 50g butter

Directions- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 minutes until you have caramel. Take off the heat, and then carefully stir in the cream and butter. Leave the sauce to cool, and then tip into a bottle.

Butterscotch Sauce

Time- 10 minutes

Serves- 8

Ingredients- 100g caster sugar, 25g butter, 300ml pot double cream

Directions- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

July 1, 2014
Monsoon Special!!

A fine sunless Sunday mid-morning. You wake up groggily staring at the clock ticking its way close to 12. Then you see the dark clouds drawing near. A few deep grave rumble here and there. Soft water pellets land on your windowsill which gradually change into fat drops. You rush to close all the windows in your house lest it floods in.

You watch the world bath in its glory…the trees swaying their boisterous branches, dancing away…the leaves singing “srabon er dharar moto… “

Inevitably it’s a romantic weather.

A romantic weather demands some easy to cook food…so that you can spend your time slouching under your blanket with a book in hand, while the food can be cooked in a jiffy.

So, what’s the best way to satisfy your tummy this monsoon?

Well, since it is monsoon, it’s Khichdi Time!

Khichdi

Time- 10 minutes

Serves- 3

Ingredients- ½ cup basmati rice, ½ cup moong dal/spilt and dehusked green gram, 1.5 tbsp ghee, ¼ tsp turmeric powder, 1 tsp cumin seeds, peas, rock salt or regular salt as required

Directions- Rinse both the rice and dal together for a couple of times in water. Heat the ghee in a pressure cooker. Crackle the cumin, then add the turmeric powder and stir. Add the rice and moong dal. Saute for a minute. Add 4 to 4.5 cups water. Add peas. Season with salt. Stir and then pressure cook the khichdi for 5-6 whistles.

The 5 fries (bhaja)

Fried Potato, Fried cauliflower, Beguni (Fried Eggplant), Peyazi (Onion Fritters) and Ilish mach bhaja (Fried)

Since you know how to fry your fish, and the potato and cauliflower are fried the same way as the eggplant and onion, I’ll just jot down two recipes here.

Beguni (Fried Eggplant)

Time- 10 minutes

Serves- 10

Ingredients- 2 eggplant, Salt to taste, 1 teaspoon sugar, 2 cups besan flour, 1/2 teaspoon red chili powder, A pinch of turmeric powder, A pinch of hing (aesofetida), 2 cups oil

Directions- Cut eggplant into longitudinal thin slices. Add salt to taste. Set aside.Make a batter of 2 cups besan. Start to add water little at a time to make a smooth and thick batter. Add salt, red chili powder, pinch of turmeric powder, pinch of hing.Heat oil in a deep fryer. Coat the eggplant in batter. The oil should be hot. Slowly release the coated eggplant in oil. Fry till each side is golden brown. Place it on a towel to let the excess oil be soaked.

Peyazi (Onion Fritters)

Time- 10 minutes

Serves- 4

Ingredients- 2 to 3 medium sized onions, 2 cups gram flour or besan, ½ tsp red chilli powder, ½ tsp garam masala powder, ¼ tsp turmeric powder/haldi (optional), ¾ tsp ajwain or carom seeds, a pinch of asafoetida/hing, Oil, water as required, salt as required

Directions- Peel the onions. Rinse and slice them thinly. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions. Add water and mix it to a thick and smooth consistency. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion fritters till golden brown.

Labra (Mixed Vegetables)

Time- 15 minutes

Serves- 2-3

Ingredients- 100 gm eggplant, 100 gm Pumpkin, 100 gm Sweet potatoes, 1 Raw bananas, 2 Potatoes, 3 Tbsp Mustard oil, 1 Tbsp Corainder Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Fennel Seeds, 5 Red Chilies, 1 inch Ginger, 1/4 tsp Turmeric powder, 1 tsp Sugar, 1 Tbsp Ghee, mixed seeds(1/4 tsp Mustard Seeds,1/4 tsp Cumin Seeds, 1/4 tsp Fenugreek Seeds, 1/4 tsp Bleck Cumin Seeds, 1/4 tsp Fennel Seeds)

Directions- Cut the vegetables into medium size pieces. Powder the corainder, cumin and fennel seeds, and red chillis finely. Heat oil, add the crushed ginger and fry lightly. Add the mixed spices called ‘ panch phoran’ and stir fry for a minute. Add vegetables, fry well, cover and cook for 10-15 minutes. Add turmeric powder, salt, and one cup of water. Simmer the flame and cook until vegetables are done. Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.

Tomato Chutney

(to be served with some Fried Papad, optional)

Time- 10 minutes

Seves- 5

Ingredients- 500 g tomato, chopped, 4 cm piece ginger (peeled and chopped), 250g brown sugar, 150ml red wine vinegar, 5 cardamom seeds, ½ tsp paprika

Directions- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Bring to a gentle boil so that the mixture turns dark, jammy and shiny.

Payesh ( a rice dessert)

Time- 30 minutes

Seves- 2

Ingredients- 1cup basmati rice, 10 almonds sliced, 1 tbsp raisins, 2 tsp melted ghee, 3 green cardamoms, 2 litres milk, 1 cup jaggery grated jiggery, 1 tbsp sugar

Directions- Clean and wash the rice. Blanch the almonds and slice. Wash the raisins.Heat a tablespoon of ghee. Add the rice. Stir it for a little bit till it becomes opaque. Take it off the heat.Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen minutes.Mix in the rice and continue to stir fry till the rice is soft. Continue to stir fry till the milk has reduced to half.Mix in jaggery. Mix in sugar. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve hot or cold.

Recipe Courtesy – vegrecipesofindia.com, allrecipes.com

Image Courtesy – hamareerasai.com, seriouseats.com, bongcook.com, thesecondlunch.com

July 1, 2014
Flax seeds are Nutrition Superstar!

The flat, oval, glossy and pointed at one end are FLAX SEEDS, quite popular in vegetarian diets. These have versatile uses and they are kind of food that can be added to almost anything. They are like the baseline of our healthy body and food. Though they have been known to world from thousand years, but with its increasing popularity, flax seeds are in the spotlight for its number of health benefits and easy to use and easy availability reasons. Flax seeds are something that are truly healthy constituent of an ideal diet and are recommended by all physicians to consume on a regular basis. Its better to crunch on them than crunching on the haldirams or other snacks when you get a craving. Just adding some amount of flax seeds in the food you eat can improve your heart health, helps to control your weight, fights against cancer, increases immunity and many more healthy perks.
Flax seeds are equipped with many nutrients and that’s why they have achieved such stardom. Flax seeds are high in soluble and insoluble fiber and also contains a good amount of Vitamin B-6, Vitamin E, magnesium, manganese, folate. Flax seeds also include phytochemicals, having many powerful antioxidants called Lignans which have cancer fighting properties. Flax seeds are also a major source of Omega-3 fatty acids and have 50 -60% of plant version of omega-3 called Alpha-linolenic acid (ALA), which is a key to fight inflammation. Flaxseeds are very low in cholesterol and sodium, what makes them all the more better. If you are a vegetarian, it is specifically a very good source to meet protein requirements in your diet. The flax seeds can be used whole or grounded or as oil. To reap the most benefits of it, it should purchased in ground form or ground before consumption. The super awesome benefits of this wonder food are listed below:

Fights against Cancer: Many studies show that flax seeds play a major role in providing protection against cancer. They are beneficial to prevent the growth of cancerous cells because of the presence of omega-3 fatty acids and lignans which are thought to inhibit the tumor growth. Consuming flax seeds on a regular basis can help in protecting against Prostate, Colon, and Breast cancers. They are actually very safe and are associated with a protective effect on cancer.
Improvement in blood sugar: It has been proved in studies that consuming flax seeds, in regular manner help in maintaining blood sugar levels, and also prevent in having diabetes. It helps the people having type 2 diabetes to lower their blood sugar levels.
Increases Immunity: People who include flax seeds in their diet and everyday food, are known to have better immunity as it contains ALA, which decreases inflammation and allows our immune system to function better. Some researches have also shown that flaxseed can help in relieving autoimmune and inflammatory disorders such as lupus and rheumatoid arthritis.
Lowers Cholesterol: Consumption of flax seeds provides us with cholesterol-lowering benefits. The soluble fiber, which is present in them is known to lower cholesterol, which in turn helps to prevent the buildup of plaque, which can clog arteries and lead to heart attack stroke or high blood pressure. But if you are a regular taker of flax seeds, you can prevent this.
Improves digestion: The flax seeds can improve your bowel movement and prevents constipation as they have good fiber content. Thus, they help in improving your digestive health.

Some easy-to-try eating tips for flax seeds:
So, now you have ground flax seeds, it is very easy to use them as they go well with almost anything liquid or solid. Just sprinkle a little amount on anything, be it yoghurt or milk, or buttermilk, your fruit smoothie or your coffee or your breakfast cereal. You can add a teaspoon of ground flaxseed to the mustard or mayonnaise or jam that you spread on your bread. Add them to tomato sauce or to your meatballs or meatloaf. Its tasty to sprinkle on salads or soups. This way, you can have sufficient amount of flax seeds and can enjoy the benefits. But yes, eat in moderation is the key.

Little Caution about Flaxseeds:
Even though, flax seeds have so many health benefits, but there are some minor precautions which should be taken. People who are suffering from bowel obstruction or inflammatory bowel conditions should avoid taking flax seeds as they have laxative effects. Also, pregnant women and mothers who are breastfeeding should avoid taking flax seeds in their diet and be on the safe side, because of its estrogen- like properties which doctors believe may affect pregnancy outcome. If you are taking medication, consult your doctor before taking flax seeds.
They may be a tiny small thing, but they are filled with big and unlimited benefits. Because of this they are given so much of importance. Enjoy them as they taste good too, they aren’t bitter or bad tasting, rather they are bit salty and crunchy. Go on, have a tablespoon of flax seeds or just sprinkle it on anything and enjoy your food with extra added and overloaded benefits. So, yes! Flax seeds are poised with Nutritional Superstar!
Happy Eating. Happy Life.

July 1, 2014