For the stuffing:

2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee

Method
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low flame. Cook covered, till the mixture is almost dry.Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.

3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.Fry the onions in a the ghee or melted butter.Also add the cloves, cinnamon and cardommom.When onions are browned properly, add the red chilli powderand fry for 30-45 seconds.Now add all the vegetables,including the cauliflower and sprinkle some water on it.Keep covered and cook on a low flame till the vegetables are cooked.This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process,but do not add excess water as it will ruin the pulao.When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.Serve with Raita.

1 cup Basmati Rice
1/2 cup mixed vegetables(carrots, green beans,peas,cauliflower,potatoes cut length wise)
1 medium onion chopped long
1/2  small tomato chopped
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1/2 tsp garam masala
4 to 5 tbsp mint leaves
2 cups water
salt to taste
1/4 bunch corriander leaves chopped, to garnish

For Seasoning:
2 nos cardamom
2 cloves
1 bayleaf
1 inch thick cinnamon stick
3 tbsp oil
1 tbsp ghee

Method:

Wash and soak the rice for 10 minutes. Then drain the water. Heat a deep pan and fry the washed rice in ghee for 2 minutes and keep aside.Heat oil in a pan and add cinnamon,cardamoms,cloves,bay leaves and saute it.Add onions and saute it till transluent.Add ginger garlic paste, chilli paste, tomatoes, mint leaves and garam masala and  saute it till the raw smell goes off .Add the chopped vegetables and rice and saute it for a minute.Add 2 cups of water and stir it once.Simmer the heat to low flame.Cover and cook till the vegetables and rice are done.Garnish it with corriander leaves and serve hot with raita.

Ingredients:

250 gm – Ladies finger
3-4  Green chillies
1 full garlic
Few corriander leaves

Method:

Fry Ladies fingers in a pan with oil. Then cut them into pieces and add garlic chillies salt and corriander leaves to it and grind in a mixer. Bhendi chutney is ready serve.Tastes good along with chapathi.

Ingredients (for six fritters):

65g/ 1/2 cup wholewheat flour (atta)
65g/ 1/2 cup plain flour (maida)
1/4 tsp baking powder
1 1/2 cups fresh corn kernels, boiled in salted water and drained
1/2 cup grated cheese
1/4 tsp salt
 2 eggs, lightly beaten
1 tbsp butter

Method:

ü      Avoid soaps as far as possible. Switch to a soap-free cleanser that will moisturize your skin as it cleans, like Cetaphil’s cleansing lotion or Neutrogena Extra Gentle Cleanser. If you must use soap, opt for a moisturizing bar that contains glycerin or aloe Vera (like Oilatum).

ü      Taking an oil massage before bathing is a good way to soften the skin in winter. Use olive oil for best results. Warming it slightly before application improves spreadability. Leave it on for half an hour before washing it off.

ü      Moisturizers must be applied directly onto moist skin after a bath, so that they can lock in the moisture. Pat your skin semi-dry with a towel after bathing and apply the lotion.

ü      For the face, continue to use moisturizers with sunscreen. A drop in the environmental temperature does not mean that the ultraviolet rays of the sun do not exert an effect. UV damage is, in fact, more of a risk in winter, as we tend to spend long hours basking in the sunlight, enjoying its warmth. Reapply moisturizers every 3-4 hours, especially if you’re in a closed, centrally-heated room.

ü      For chapped lips, petroleum jelly or olive oil remains the best bet. Use glycerin diluted with rose water (in equal proportion) overnight to heal cracks. Carry a chapstick/ lip balms at all times and use it frequently. Lip-licking is a nervous habit which aggravates dry lips in winters – avoid it. Tenderness or difficulty in opening the mouth may be an indication of infection – consult a dermatologist in such cases.

ü      For cracked soles, soak your feet for 10 minutes in warm water each night, pat dry and apply a mixture of Propysalic-E ointment and a moisturizing cream. Cover feet with cling film or socks overnight. A word of caution – badly cracked soles may be a sign of the disease psoriasis – please consult a dermatologist if this is the case.

ü      Hair tends to become frizzy and brittle in winter, especially if it’s been treated (coloured, permed, rebonded etc). Intensive conditioning is needed. You can use warm oil before shampooing – coconut, olive and jojoba oil are all good options. Wrap a hot towel around your head for half an hour after applying oil for deep conditioning. Use an intensive conditioner after shampooing.

ü      Drink plenty of water to keep your skin and hair hydrated. You’ll have to make a conscious effort as thirst levels are low in winter and one often does not drink enough to hydrate the body sufficiently.

ü      Eat nuts like almonds or walnuts or sunflower seeds (about 50 grams twice a week is enough). They provide you with essential fatty acids which are needed by the body to synthesize its natural oils.

ü      Use a natural moisturizing scrub – grind sesame seeds and mix with milk or cream. Apply before your bath and scrub off for instantly smooth, moisturized, glowing skin.

Try the following in your daily diet

1. Instead of using plain water in beverages, use water in which cumin seeds have been soaked overnight. Cumin seeds have a cooling effect on the body and are an effective digestive.

2. Add flavour to juices by making ice cubes out of fruit juices, lemon juice and rose water. 

Lemon juice is an excellent source of Vitamin C while both lemon juice and rose water have a cleansing and cooling effect on the body. They blend with any fruit juice without causing any side effects, even as they enhance the flavour of the drink.

3. When making juices, use castor/ powdered sugar (colloquially known as pitti/ khada shakkar) instead of cubes or grains. Pitti/ khada shakkar is good for health as it is not processed as much as ordinary sugar.

If you do not have powdered sugar, grind 250 grams of sugar in a mixer and keep handy. Use approximately one spoon of powdered sugar (seven to eight grams) per glass of any juice. It takes less time to dissolve.

4. Excessive sugar consumption can contribute to dehydration, so switch to natural sweetners such as honey, raw sugar or jaggery.

5. Use glucose powder to add energy to your drink.

6. Substitute cow’s milk with soya milk. Soya milk is high in protein and adds nutritional value to your diet. Here’s how to make it.

·     Soak soya beans overnight in water.

·     Drain the water next day.

·     Blend the soaked beans with three cups of very hot water for three minutes.

·     Cool till warm to the touch and filter through a muslin cloth by squeezing.

·     Simmer soya milk on a stove for 20 minutes.

·     Stir and allow to cool.

·     Use it to whip up some yummy milk shakes.

7. Substitute table salt with saindhave mamak (rock salt).

8. Substitute chocolate-flavoured health drink powders like Bournvita, Complan and Horlicks with plain cocoa powder to add more nutrition value to the drink.

9. For garnishing juices, use chopped fresh fruit and dry fruits.

10. Want extra spice in your food? Use generous amounts of ground dry ginger blended with powdered sugar, chaat masala and cinnamon powder.

11

. Never mix more than three types of fruits while making a juice; the combination of different fruit enzymes could cause acidity and digestion problems.

12. Citrus fruits (orange, sweet lime, grapefruit) can be consumed in combinations (say orange and sweet lime, sweet lime and grapefruit).

However, citrus fruits should not be combined with any other type of fruits as their enzymes can chemically react with other types of fruit enzymes, causing allergies in extreme cases.

13. Never combine citrus fruits and milk as it leads to an undesirable curdling of milk and renders the combination futile

14. Vegetable juices (cabbage, carrot, beetroot) should preferably be diluted in the proportion of 7: 3 (vegetable juice: water).

15. Never have strong concentrated juices (unless recommended) early in the morning on an empty stomach.

Dilute the juice with water and then consume it.

16. Try to drink freshly prepared fruit juices only. Juices that have been stored without preservatives for a long time undergo oxidation and lose a considerable amount of their nutritional value.

Do You Know Your Brain Foods? 

 Has anyone ever told you that fish is “brain food?” What does this really mean?

It appears there may be some association between the foods we eat and the power of our brain. Just like the rest of our bodies, the brain reacts negatively to a constant intake of high-fat and junk foods and prefers to be nourished by a well-balanced diet.

Studies have documented the benefits of omega-3 fatty acids, commonly found in fatty fish, in lessening the damage wrought by dementia. One study showed that eating at least one fish meal per week may significantly lower the risk of developing Alzheimer’s disease.

Fish is not the only food that has been linked to improved brain power. There are also benefits to eating a balanced diet rich in fruits and vegetables, whole grains, and fiber. Other touted brain foods are the brightest colored fruits and vegetables, such as blueberries, strawberries, prunes, raspberries and blackberries, because antioxidants found in them have been linked to improved memory. In addition, foods containing B vitamins or magnesium are crucial to ensuring normal brain and nerve function. Both of these nutrients are often found in whole grains and in enriched and whole grain products such as bread, rice, pasta and fortified cereals.

When it comes to glowing flawless skin, you may think of the following foods.

gelatin – 4 tsp
water – 4 tbsp
dried figs – 200 gm
eggs – 2, separated
sugar – 1/3 cup
mango pulp – 500 ml
cinnamon powder – 1 tsp
lime juice – 2 tbsp
double cream – 1 cup

Method:

Soak gelatin in water. Chop the figs, cover with 1 cup of water and simmer till soft. Cool slightly and blend in a mixer. Beat the yolks, one at a time into the fig puree. Dissolve the gelatin over a low flame and add to the fig mixture. Measure it and add enough mango pulp to make it 800 ml. Add sugar and lime juice to taste. Stir in cinnamon. Cool the mixture over ice, stirring frequently. When it begins to set, fold in the whipped cream (reserve some for decoration) and stiffly beaten egg whites. Chill in the refrigerator till set. Serve decorated with reserved cream and mango slices