Showing posts with label dishes. Show all posts
Showing posts with label dishes. Show all posts
Gumbo-Style Chunky Hash with Fried Eggs
Ingredients
•4 eggs, cooked the way you like them
•1 tablespoon EVOO - Extra Virgin Olive Oil
•Salt and ground black pepper
•1 pound boneless, skinless chicken thighs, diced
•2 tablespoons paprika
•1/2 teaspoon cayenne pepper
•1 tablespoon fresh thyme, chopped
•1/2 pound spicy beef sausage, cut into half moons about 1/2-inch thick
•1 green bell pepper, cut into bite-size pieces
•2 to 3 celery stalks, diced
•1 red onion, diced
•2 to 3 garlic cloves, grated or finely chopped
•4 fresh okra, sliced (optional)
•1 tablespoon butter
•1 tablespoon flour
•2 tablespoons tomato paste
•1 tablespoon Worcestershire sauce
•A few dashes hot sauce
•1 cup chicken stock
Yields: 4 servings
Preparation
In a heavy-bottomed pan over medium-high heat, add 1 turn of the pan of EVOO and brown the chicken, about 2 minutes per side. Add some salt, ground black pepper, paprika, cayenne, thyme and sausage. Cook until all the meat is brown and cooked through, about 7-8 minutes. Remove from the pan with a slotted spoon and reserve on a plate.
In the pan the meat was just cooked in, add the bell pepper, celery, onion and garlic. Cook until tender, about 5 minutes. Add in the okra (if using) and cook another 3 minutes.
Scoot the veggies over to one side of the pan to make a well, add the butter and melt. Stir the flour into the butter and cook 1 minute. Add tomato paste, Worcestershire and hot sauce, and stock, and bring up to a bubble. Add reserved sausage and chicken back to the pot, stir, and cover and let stand off the heat.
Serve with Popper Polenta alongside and your eggs on top.
Ingredients
•1 tablespoon EVOO - Extra Virgin Olive Oil
•2 to 3 jalapeños or Fresno (red jalapeño) peppers or a mix of both, seeded and finely chopped
•4 ounces cream cheese
•1 cup milk
•1 tablespoon dehydrated onion flakes
•1 cup chicken stock
•1 cup quick-cooking polenta
•1 cup shredded jack cheese
Preparation
In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers until tender, about 3-4 minutes.
Add cream cheese, milk, dehydrated onion and stock and bring up to a bubble. Whisk in polenta. When it starts to firm up, stir in cheese. Serve a scoop of polenta topped with hash and a fried egg.
Yields: 4 servings
chinese Special
CHILLI CHICKEN
Ingredients
Boneless chicken, finger sized pieces: 400 grams
Green chillies, chopped: 6-8
Cornflour: 2½ tablespoons
Salt: To taste
Black peppercorns, crushed: ½ teaspoon
Egg: 1
Dark soya sauce: 2 tablespoons
Oil: 1 tablespoon + to deep fry
Garlic, chopped: 8-10 cloves
Onion: 2 medium
Red chilli sauce: 2 tablespoons
Chicken stock: 1 cup
Vinegar: 2 tablespoons
Green capsicums, seeded, thick strips: 2 medium
Method
1.Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix.
2.Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside.
3.Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté.
4.Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil.
5.Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a minute.
6.Add vinegar and stir. The starter is ready.
7.If you want gravy add some more stock and let it come to a boil.
8.Serve hot.
CHINESE JASMINE RICE
Ingredients
Basmati rice: 1½ cups
Jasmine flowers: 20-25
Oil: 2 tablespoons
Onion, finely chopped: 1 small
Yellow capsicum, seeded and finely chopped: ½ medium
Red capsicum, seeded and finely chopped: ½ medium
Salt: To taste
Spring onion greens, finely chopped: 3-4 stalks
Method
1.Soak rice in four cups of water for half an hour. Drain.
2.Boil five cups of water with salt. Add soaked rice. After a while make a potli of jasmine flowers and add to the water for a short time. When the rice is half done remove the potli, drain the water and keep the rice aside.
3.Heat oil in a pan. Add onion and sauté. Add yellow and red capsicums and sauté. Add rice and stir gently. Add salt, spring onion greens, cover and cook till the rice is fully done but the grains remain separate.
4.Serve hot.
Note: If you want you can substitute yellow and red capsicums with one green capsicum.
CHINESE STIR-FRIED VEGETABLES
Ingredients
Carrots, thinly sliced: 2 medium
Green capsicum, 1 inch triangles: 1 medium
Red capsicum (optional), 1 inch triangles: 1 medium
Yellow capsicum (optional), 1 inch triangles: 1 medium
Cashewnuts: 6-7
Fresh button mushrooms, sliced: 4-5
Spinach: 6-7 leaves
Cabbage, 1 inch cubes: ½ small
Oil: 1 tablespoon
Garlic, crushed: 2 cloves
Spring onions, quartered: 2
Dark soy sauce: 3 teaspoons
Vegetable stock: 1¼ cups
Cornflour: 2 teaspoons
Bean sprouts: ¼ cup
Salt: To taste
Method
1.Heat a wok. Add oil and heat. Add garlic and sauté till lightly browned.
2.Add spring onions and stir. Add carrots, green capsicum, red capsicum, yellow capsicums and salt and toss.
3.Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir.
4.Chop off the stems and roughly chop spinach.
5.Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, cabbage, bean sprouts and a little salt. Stir. Cook for two minutes.
6.Serve hot.
VEGETABLE HAKKA NOODLES
Ingredients
Noodles: 400 grams
Oil: 6 tablespoons
Onion, sliced: 1 medium
Carrot, cut into strips: 1 medium
Green capsicum, seeded, cut into strips: 1 medium
Cabbage, shredded: ¼ small
Soy sauce: 1 tablespoon
MSG (optional): ¼ teaspoon
Salt: To taste
White pepper powder: ¼ teaspoon
Bean sprouts: 1 cup
Spring onion greens, chopped: 1 stalk
Method
1.Boil noodles in sufficient water. Drain, remove and cool.
2.Heat oil in a wok, add onion and stir-fry briefly. Add carrot, green capsicum, cabbage and stir-fry for two minutes, stirring and tossing continuously.
3.Add noodles, soy sauce, MSG, salt to taste, white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
4.Add bean sprouts, mix well and serve hot garnished with spring onion greens.
Ingredients
Boneless chicken, finger sized pieces: 400 grams
Green chillies, chopped: 6-8
Cornflour: 2½ tablespoons
Salt: To taste
Black peppercorns, crushed: ½ teaspoon
Egg: 1
Dark soya sauce: 2 tablespoons
Oil: 1 tablespoon + to deep fry
Garlic, chopped: 8-10 cloves
Onion: 2 medium
Red chilli sauce: 2 tablespoons
Chicken stock: 1 cup
Vinegar: 2 tablespoons
Green capsicums, seeded, thick strips: 2 medium
Method
1.Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix.
2.Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside.
3.Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté.
4.Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil.
5.Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a minute.
6.Add vinegar and stir. The starter is ready.
7.If you want gravy add some more stock and let it come to a boil.
8.Serve hot.
CHINESE JASMINE RICE
Ingredients
Basmati rice: 1½ cups
Jasmine flowers: 20-25
Oil: 2 tablespoons
Onion, finely chopped: 1 small
Yellow capsicum, seeded and finely chopped: ½ medium
Red capsicum, seeded and finely chopped: ½ medium
Salt: To taste
Spring onion greens, finely chopped: 3-4 stalks
Method
1.Soak rice in four cups of water for half an hour. Drain.
2.Boil five cups of water with salt. Add soaked rice. After a while make a potli of jasmine flowers and add to the water for a short time. When the rice is half done remove the potli, drain the water and keep the rice aside.
3.Heat oil in a pan. Add onion and sauté. Add yellow and red capsicums and sauté. Add rice and stir gently. Add salt, spring onion greens, cover and cook till the rice is fully done but the grains remain separate.
4.Serve hot.
Note: If you want you can substitute yellow and red capsicums with one green capsicum.
CHINESE STIR-FRIED VEGETABLES
Ingredients
Carrots, thinly sliced: 2 medium
Green capsicum, 1 inch triangles: 1 medium
Red capsicum (optional), 1 inch triangles: 1 medium
Yellow capsicum (optional), 1 inch triangles: 1 medium
Cashewnuts: 6-7
Fresh button mushrooms, sliced: 4-5
Spinach: 6-7 leaves
Cabbage, 1 inch cubes: ½ small
Oil: 1 tablespoon
Garlic, crushed: 2 cloves
Spring onions, quartered: 2
Dark soy sauce: 3 teaspoons
Vegetable stock: 1¼ cups
Cornflour: 2 teaspoons
Bean sprouts: ¼ cup
Salt: To taste
Method
1.Heat a wok. Add oil and heat. Add garlic and sauté till lightly browned.
2.Add spring onions and stir. Add carrots, green capsicum, red capsicum, yellow capsicums and salt and toss.
3.Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir.
4.Chop off the stems and roughly chop spinach.
5.Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, cabbage, bean sprouts and a little salt. Stir. Cook for two minutes.
6.Serve hot.
VEGETABLE HAKKA NOODLES
Ingredients
Noodles: 400 grams
Oil: 6 tablespoons
Onion, sliced: 1 medium
Carrot, cut into strips: 1 medium
Green capsicum, seeded, cut into strips: 1 medium
Cabbage, shredded: ¼ small
Soy sauce: 1 tablespoon
MSG (optional): ¼ teaspoon
Salt: To taste
White pepper powder: ¼ teaspoon
Bean sprouts: 1 cup
Spring onion greens, chopped: 1 stalk
Method
1.Boil noodles in sufficient water. Drain, remove and cool.
2.Heat oil in a wok, add onion and stir-fry briefly. Add carrot, green capsicum, cabbage and stir-fry for two minutes, stirring and tossing continuously.
3.Add noodles, soy sauce, MSG, salt to taste, white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
4.Add bean sprouts, mix well and serve hot garnished with spring onion greens.
KHUMB HARA DHANIA
Ingredients
Fresh button mushrooms, trimmed 600 grams
Fresh coriander leaves, chopped 1 cup
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace a pinch
Boiled onion paste 2/3 cup
Ginger paste 4 teaspoons
Garlic paste 4 teaspoons
Green chillies, chopped 4
Red chilli powder 1 teaspoon
Coriander powder ½ teaspoon
Yogurt, whisked 1½ cups
Salt to taste
Cashewnut paste 3 tablespoons
Ginger, cut into thin strips 1½ inch piece
Method
1.Blanch the mushrooms in hot water for two minutes. Drain and set aside.
2.Heat oil in a kadai. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté over medium heat till fragrant.
3.Add boiled onion paste and sauté for two to three minutes. Add ginger paste and garlic paste and continue to sauté. Add green chillies and sauté for half a minute.
4.Add red chilli powder, coriander powder and stir for half a minute.
5.Remove the pan from heat and add yogurt and salt. Stir to mix well and return the pan to the heat. Add around three fourth cup of water and let it come to a boil. Reduce heat and simmer till the fat rises to the surface. Add cashewnut paste and simmer for two to three minutes.
6.Add mushrooms and three-fourth cup of coriander leaves and simmer for two to three minutes. Transfer into a serving dish, garnish with the remaining coriander leaves and ginger strips.
7.Serve hot with steamed rice or with rotis.
Fresh button mushrooms, trimmed 600 grams
Fresh coriander leaves, chopped 1 cup
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace a pinch
Boiled onion paste 2/3 cup
Ginger paste 4 teaspoons
Garlic paste 4 teaspoons
Green chillies, chopped 4
Red chilli powder 1 teaspoon
Coriander powder ½ teaspoon
Yogurt, whisked 1½ cups
Salt to taste
Cashewnut paste 3 tablespoons
Ginger, cut into thin strips 1½ inch piece
Method
1.Blanch the mushrooms in hot water for two minutes. Drain and set aside.
2.Heat oil in a kadai. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté over medium heat till fragrant.
3.Add boiled onion paste and sauté for two to three minutes. Add ginger paste and garlic paste and continue to sauté. Add green chillies and sauté for half a minute.
4.Add red chilli powder, coriander powder and stir for half a minute.
5.Remove the pan from heat and add yogurt and salt. Stir to mix well and return the pan to the heat. Add around three fourth cup of water and let it come to a boil. Reduce heat and simmer till the fat rises to the surface. Add cashewnut paste and simmer for two to three minutes.
6.Add mushrooms and three-fourth cup of coriander leaves and simmer for two to three minutes. Transfer into a serving dish, garnish with the remaining coriander leaves and ginger strips.
7.Serve hot with steamed rice or with rotis.
ACHARI GOBHI
Ingredients
Cauliflower 1 medium
Mustard oil 3 tablespoons
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Fenugreek seeds (methi dana) ¼ teaspoon
Fennel seeds (saunf) ½ teaspoon
Onion seeds (kalonji) ¼ teaspoon
Coriander seeds, crushed 1 teaspoon
Asafoetida ¼ teaspoon
Onion, chopped 1 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chillies, chopped 3
Salt to taste
Yogurt ¾ cup
Method
1.Separate cauliflower into big florets.
2.Heat mustard oil to smoking point in a kadai.
3.Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds, crushed coriander seeds and asafoetida.
4.As they begin to change colour add onion. Sauté till translucent. Add ginger paste, garlic paste and green chillies. Sauté till onions turn light brown.
5.Add cauliflower and salt and sauté on medium heat till cauliflower begins to turn brown.
6.Add turmeric powder and one cup of water and cook, covered, for ten to fifteen minutes or till cauliflower is cooked.
7.Add yogurt and continue to cook till water evaporates and the gravy coats the cauliflower.
8.Serve hot
Cauliflower 1 medium
Mustard oil 3 tablespoons
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Fenugreek seeds (methi dana) ¼ teaspoon
Fennel seeds (saunf) ½ teaspoon
Onion seeds (kalonji) ¼ teaspoon
Coriander seeds, crushed 1 teaspoon
Asafoetida ¼ teaspoon
Onion, chopped 1 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chillies, chopped 3
Salt to taste
Yogurt ¾ cup
Method
1.Separate cauliflower into big florets.
2.Heat mustard oil to smoking point in a kadai.
3.Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds, crushed coriander seeds and asafoetida.
4.As they begin to change colour add onion. Sauté till translucent. Add ginger paste, garlic paste and green chillies. Sauté till onions turn light brown.
5.Add cauliflower and salt and sauté on medium heat till cauliflower begins to turn brown.
6.Add turmeric powder and one cup of water and cook, covered, for ten to fifteen minutes or till cauliflower is cooked.
7.Add yogurt and continue to cook till water evaporates and the gravy coats the cauliflower.
8.Serve hot
Banana Chocolate Chip Bread
Number of Servings: 16
Serving Size: 1 slice
1 cooking spray
1 1/2 cup very ripe bananas, mashed (about 4 bananas)
2 Tbsp canola oil
1/4 cup low-fat buttermilk
4 egg whites
1 1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup mini semi-sweet chocolate chips (reserve 1 Tbsp)
1. Preheat oven to 350 degrees F. Lightly spray an 8 x 4-inch loaf
pan with cooking spray.
2. In a medium bowl, combine bananas, oil, buttermilk, and egg whites;
mix well. Set aside.
3. In a large bowl, combine flour, oats, sugar, baking powder, baking
soda, and salt.
4. Make a well in the center of the dry ingredients. Add banana
mixture to dry ingredients all at once and mix well.
5. Stir in 1/3 cup chocolate chips to batter. Pour batter into loaf
pan. Sprinkle 1 tablespoon chocolate chips on top of batter.
6. Bake 50-60 minutes or until toothpick inserted in center comes out
clean.
Variation Instructions:
You'll love this low-fat chocolate version of banana bread.
Nutrition Information per Serving:
133 Calories, 29 Calories From Fat, 3g Total Fat, 1g Saturated Fat,
0mg Cholesterol, 215mg Sodium, 24g Total Carbs, 1g Dietary Fiber,
12g Sugars, 3g Protein
From: Healthy Calendar Diabetic Cooking
Serving Size: 1 slice
1 cooking spray
1 1/2 cup very ripe bananas, mashed (about 4 bananas)
2 Tbsp canola oil
1/4 cup low-fat buttermilk
4 egg whites
1 1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup mini semi-sweet chocolate chips (reserve 1 Tbsp)
1. Preheat oven to 350 degrees F. Lightly spray an 8 x 4-inch loaf
pan with cooking spray.
2. In a medium bowl, combine bananas, oil, buttermilk, and egg whites;
mix well. Set aside.
3. In a large bowl, combine flour, oats, sugar, baking powder, baking
soda, and salt.
4. Make a well in the center of the dry ingredients. Add banana
mixture to dry ingredients all at once and mix well.
5. Stir in 1/3 cup chocolate chips to batter. Pour batter into loaf
pan. Sprinkle 1 tablespoon chocolate chips on top of batter.
6. Bake 50-60 minutes or until toothpick inserted in center comes out
clean.
Variation Instructions:
You'll love this low-fat chocolate version of banana bread.
Nutrition Information per Serving:
133 Calories, 29 Calories From Fat, 3g Total Fat, 1g Saturated Fat,
0mg Cholesterol, 215mg Sodium, 24g Total Carbs, 1g Dietary Fiber,
12g Sugars, 3g Protein
From: Healthy Calendar Diabetic Cooking
Reduce Weight
The chief cause of obesity or overweight is often overeating, irregular eating habits and not following the rules of eating such as improper mixing of food items in one meal.
In ayurveda, Charak Samhita describes eight different types of bodies that are disease prone. Out of these, the obese body is described as the one afflicted with the most diseases and troubles. Obesity is the condition or physical state of the body when excessive deposition of fat takes place in the adipose tissue.
Extra fat puts a strain on the heart, kidneys, liver and the joints such as the hips, knees and ankles and thus, overweight people are susceptible to several diseases like coronary thrombosis, high blood pressure, diabetes, arthritis, gout, liver and gall bladder disorders. Chief cause of obesity is overeating, irregular eating habits and not following the rules of eating or mixing non-compatible food items in one meal.
To decrease weight and get rid of obesity three things must be kept in mind:
Controlling eating habits.
Regular exercise.
Avoiding the causes of weight gain
Diet recommended to lose weight
Early morning
Juice of half a lemon mixed in a glass of warm water and a teaspoon of honey.
Breakfast
Wheat or Mung bean sprouts and a cup of skimmed milk.
Midmorning
A glass of orange, pineapple or carrot juice.
Lunch
Salad of raw vegetables such as carrot, beet, cucumber, cabbage, tomatoes. Steamed or boiled vegetables
Whole grain bread or whole wheat chapatis (Indian bread) and a glass of buttermilk.
Roasted cumin seeds, green coriander leaves, a little salt and some grated ginger mixed in the buttermilk.
Mid-afternoon
Coconut water
Dry fruits
Lemon tea
Fresh vegetable soup
Dinner
Whole grain bread or chapatis
Steamed vegetables
Seasonal fruits except banana and apple.
Home Remedies for Losing Weight
Increase the quantity of fruits and vegetables and low calorie foods.
Avoid intake of too much salt as it may be a factor for increasing body weight.
Milk products like cheese, butter etc. and non-vegetarian foods should be avoided as they are rich in fat.
Mint is very beneficial in losing weight. A chutney of green mint with some simple spices can be taken with meals. Mint tea also helps.
Spices like dry ginger, cinnamon, black pepper etc. are good for loosing weight and can be used in a number of ways.
Regular intake of carrot juice.
Avoid rice and potato, which contain a lot of carbohydrates. Among cereals wheat is good.
Vegetables like bitter gourd (Karela), and bitter variety of drumstick are useful in loosing weight.
Honey is an excellent home remedy for obesity. It mobilizes the extra deposited fat in the body allowing it to be utilized as energy for normal functions.
Dosage: One should start with small quantity of about 10 grams or a tablespoon, taken with hot water early in the morning. A teaspoonful of fresh lemon juice may also be added.
Fasting on honey and lime- juice is highly beneficial in the treatment of obesity without the loss of energy and appetite. For this, mix one teaspoon of fresh honey with the juice of half a lime in a glass of lukewarm water.
Dosage: Take several times a day at regular intervals.
Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.
Exercise is an important part of any weight reduction plan. It helps to use up calories stored in body as fat.
Walking is the best exercise to begin with and may be followed by running, swimming or rowing.
The gum of Commiphora Mukul called 'guggulu' is the drug of choice for the treatment of obesity.
Preparation of Home Remedies
According to ayurveda home remedies are prepared in the same way and with the same purpose as other ayurvedic medicines. The main aim is to obtain the maximum therapeutic benefit while making it palatable.
Some common methods of preparing home remedies are:
Juice
The juice may be taken from the fresh leaves, flowers or stems of the herb. The part of the herb used should be crushed or ground in a mortar and pestle, to make a paste. This paste should be put in a piece of cloth and squeezed to take out the juice.
Dosage: One to two tablespoons twice a day.
Powder
Dried herbs are used for powders. The herbs are usually dried in a cool, shady and well-ventilated place, although some herbs are dried in direct sunlight. The herbs are then ground into a fine powder and stored in a dry, airtight bottle. The powder may be taken with water, or if specified, with milk or honey.
Dosage: Half to one teaspoon twice a day
Decoction
A decoction is prepared by boiling the herb in water (ratio: 1 part herb to 16 parts water). The herbs are broken into pieces and soaked in water overnight. This mixture is then boiled until it reduces to one quarter of the original volume. It is then filtered and stored in a glass bottle.
Dosage: One to two tablespoons twice a day.
Infusion
Herbs are soaked in water to make an infusion (ratio: 1 part herb to 8 parts water). Hot infusions result from adding herbs to hot water, or gently heating but not boiling the mixture. This is strained and taken internally. Herbal teas are forms of hot infusions. Cold infusions are made from soaking the herb overnight. Honey can be added.
Dosage: half to one cup once or twice day.
Paste
A paste can be made from either fresh or dried herbs. The flowers, roots, stems, leaves or bark are ground and mixed with water. Pastes are mainly used for external application, in cases of cuts, burns and swellings. The paste should be thick enough to be applied in a layer to the skin.
Tablets
The herbs should be first dried separately and then mixed together in a powder form, in fixed proportions. Water or herbal juice can be added to this powder to make a paste, from which tablets of a specific size or weight are made. Tablets remain potent longer than juices, powders, pastes or decoctions.
Dosage: 1 or 2 tablets twice a day.
Medicated ghee and oil
Ghee is cooked with herbal juices, decoctions or pastes. The ghee should be heated with the herbal mixture at a moderate, controlled temperature. High temperatures can easily burn the ghee or oil, destroying its effectiveness. Medicated ghee and oils are either used internally or massaged externally.
Dosage: Half to one tablespoon.
Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.
Never use any home remedy or other self treatment without being advised to do so by a physician.
In ayurveda, Charak Samhita describes eight different types of bodies that are disease prone. Out of these, the obese body is described as the one afflicted with the most diseases and troubles. Obesity is the condition or physical state of the body when excessive deposition of fat takes place in the adipose tissue.
Extra fat puts a strain on the heart, kidneys, liver and the joints such as the hips, knees and ankles and thus, overweight people are susceptible to several diseases like coronary thrombosis, high blood pressure, diabetes, arthritis, gout, liver and gall bladder disorders. Chief cause of obesity is overeating, irregular eating habits and not following the rules of eating or mixing non-compatible food items in one meal.
To decrease weight and get rid of obesity three things must be kept in mind:
Controlling eating habits.
Regular exercise.
Avoiding the causes of weight gain
Diet recommended to lose weight
Early morning
Juice of half a lemon mixed in a glass of warm water and a teaspoon of honey.
Breakfast
Wheat or Mung bean sprouts and a cup of skimmed milk.
Midmorning
A glass of orange, pineapple or carrot juice.
Lunch
Salad of raw vegetables such as carrot, beet, cucumber, cabbage, tomatoes. Steamed or boiled vegetables
Whole grain bread or whole wheat chapatis (Indian bread) and a glass of buttermilk.
Roasted cumin seeds, green coriander leaves, a little salt and some grated ginger mixed in the buttermilk.
Mid-afternoon
Coconut water
Dry fruits
Lemon tea
Fresh vegetable soup
Dinner
Whole grain bread or chapatis
Steamed vegetables
Seasonal fruits except banana and apple.
Home Remedies for Losing Weight
Increase the quantity of fruits and vegetables and low calorie foods.
Avoid intake of too much salt as it may be a factor for increasing body weight.
Milk products like cheese, butter etc. and non-vegetarian foods should be avoided as they are rich in fat.
Mint is very beneficial in losing weight. A chutney of green mint with some simple spices can be taken with meals. Mint tea also helps.
Spices like dry ginger, cinnamon, black pepper etc. are good for loosing weight and can be used in a number of ways.
Regular intake of carrot juice.
Avoid rice and potato, which contain a lot of carbohydrates. Among cereals wheat is good.
Vegetables like bitter gourd (Karela), and bitter variety of drumstick are useful in loosing weight.
Honey is an excellent home remedy for obesity. It mobilizes the extra deposited fat in the body allowing it to be utilized as energy for normal functions.
Dosage: One should start with small quantity of about 10 grams or a tablespoon, taken with hot water early in the morning. A teaspoonful of fresh lemon juice may also be added.
Fasting on honey and lime- juice is highly beneficial in the treatment of obesity without the loss of energy and appetite. For this, mix one teaspoon of fresh honey with the juice of half a lime in a glass of lukewarm water.
Dosage: Take several times a day at regular intervals.
Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.
Exercise is an important part of any weight reduction plan. It helps to use up calories stored in body as fat.
Walking is the best exercise to begin with and may be followed by running, swimming or rowing.
The gum of Commiphora Mukul called 'guggulu' is the drug of choice for the treatment of obesity.
Preparation of Home Remedies
According to ayurveda home remedies are prepared in the same way and with the same purpose as other ayurvedic medicines. The main aim is to obtain the maximum therapeutic benefit while making it palatable.
Some common methods of preparing home remedies are:
Juice
The juice may be taken from the fresh leaves, flowers or stems of the herb. The part of the herb used should be crushed or ground in a mortar and pestle, to make a paste. This paste should be put in a piece of cloth and squeezed to take out the juice.
Dosage: One to two tablespoons twice a day.
Powder
Dried herbs are used for powders. The herbs are usually dried in a cool, shady and well-ventilated place, although some herbs are dried in direct sunlight. The herbs are then ground into a fine powder and stored in a dry, airtight bottle. The powder may be taken with water, or if specified, with milk or honey.
Dosage: Half to one teaspoon twice a day
Decoction
A decoction is prepared by boiling the herb in water (ratio: 1 part herb to 16 parts water). The herbs are broken into pieces and soaked in water overnight. This mixture is then boiled until it reduces to one quarter of the original volume. It is then filtered and stored in a glass bottle.
Dosage: One to two tablespoons twice a day.
Infusion
Herbs are soaked in water to make an infusion (ratio: 1 part herb to 8 parts water). Hot infusions result from adding herbs to hot water, or gently heating but not boiling the mixture. This is strained and taken internally. Herbal teas are forms of hot infusions. Cold infusions are made from soaking the herb overnight. Honey can be added.
Dosage: half to one cup once or twice day.
Paste
A paste can be made from either fresh or dried herbs. The flowers, roots, stems, leaves or bark are ground and mixed with water. Pastes are mainly used for external application, in cases of cuts, burns and swellings. The paste should be thick enough to be applied in a layer to the skin.
Tablets
The herbs should be first dried separately and then mixed together in a powder form, in fixed proportions. Water or herbal juice can be added to this powder to make a paste, from which tablets of a specific size or weight are made. Tablets remain potent longer than juices, powders, pastes or decoctions.
Dosage: 1 or 2 tablets twice a day.
Medicated ghee and oil
Ghee is cooked with herbal juices, decoctions or pastes. The ghee should be heated with the herbal mixture at a moderate, controlled temperature. High temperatures can easily burn the ghee or oil, destroying its effectiveness. Medicated ghee and oils are either used internally or massaged externally.
Dosage: Half to one tablespoon.
Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.
Never use any home remedy or other self treatment without being advised to do so by a physician.
Salt Baked Red Snapper
Salt Baked Red Snapper
Ingredients Quantity
Red Snapper 2kg
Fresh Herbs (basil, Chervil, Parsley, Fennel leaves, Bay leaves ) 30gm
Lemon 2
Orange 2
Coarse salt 3kg
Eggs 2
Olive oil 30 ml
Garlic cloves 4
Star anis 2
Red pepper corn 2 gm
Method
• Scale, gut and wash the whole snapper
• Lightly crush star anis and red pepper corn
• Break the eggs in a bowl and separate the yolk
• Mix together egg white, crushed star anis, crushed red pepper corn and coarse salt
• Pre heat the oven at 180C
• Remove the zest of orange and lemon and mix it with olive oil, then slice the lemon and orange
• Fill the cavity of gutted snapper with mixed herbs, crushed garlic cloves, sliced lemon and sliced orange
• Rub the skin of snapper with mixture of olive oil, lemon zest and orange zest
• In a baking tray sprinkle half the coarse salt and place the snapper on top of the salt
• Cover the snapper with rest of the salt
• Bake the snapper in pre heated oven for 35/40 minutes
• Allow to rest for five to eight minutes so that the fish is completely cooked with the heat from the salt
• Break the salt crust and serve immediately
JAM AND CHHUNDA SANDWICH
Ingredient
Brown bread slices 8 big
White bread slices 4 big
Butter ¼ cup
Chhunda ¼ cup
Mix fruit jam ¼ cup
Preparation Method
1. Take bread slices and butter them on one side. To make one sandwich take a slice of brown bread, keep a slice of white bread over it and finally another slice of brown bread over the slice of white bread. Toast the sandwich.
2. Remove the toast from the grill when done. Separate slices. On the brown bread slice at the base apply mixed fruit jam. Place the white bread slice over it and apply chhunda on it.
Cover it with another brown bread slice. Apply a little butter on top and grill. Similarly prepare the other sandwiches.
3. Cut into smaller pieces and serve hot.
Brown bread slices 8 big
White bread slices 4 big
Butter ¼ cup
Chhunda ¼ cup
Mix fruit jam ¼ cup
Preparation Method
1. Take bread slices and butter them on one side. To make one sandwich take a slice of brown bread, keep a slice of white bread over it and finally another slice of brown bread over the slice of white bread. Toast the sandwich.
2. Remove the toast from the grill when done. Separate slices. On the brown bread slice at the base apply mixed fruit jam. Place the white bread slice over it and apply chhunda on it.
Cover it with another brown bread slice. Apply a little butter on top and grill. Similarly prepare the other sandwiches.
3. Cut into smaller pieces and serve hot.
GRILLED CHICKEN SANDWICH
Ingredients
Brown bread slices 4
White bread slices 4
Chicken, boiled and shredded 1 cup
Salt To taste
Black pepper powder 1 teaspoon
Mayonnaise ¾ cup
Cheese, grated ½ cup
Tomato ketchup ¼ cup
Lettuce A few leaves
Potatoes, boiled and sliced 3 medium
Cheese slices 4
Tomatoes, sliced 2 medium
Cucumber, sliced 1 medium
Potato wafers 50 grams
Preparation Method
1.Take shredded chicken in a bowl. Add salt, a little black pepper powder, half cup of mayonnaise and mix. Add cheese, tomato ketchup, torn lettuce and mix.
2.Take a white bread slice. Spread some chicken mix. Place potato slices and sprinkle salt and black pepper powder. Apply a little mayonnaise on another slice of white bread and place it over the potato slices.
3.Take a brown bread slice. Spread some chicken mix. Place a cheese slice over it. Apply some mayonnaise on another slice of brown bread and place it over the cheese slice.
4.Grill the sandwiches applying mayonnaise on the outside of the sandwiches. Prepare the remaining sandwiches in the same way.
5.Serve with tomato slices, cucumber slices and potato wafers.
Brown bread slices 4
White bread slices 4
Chicken, boiled and shredded 1 cup
Salt To taste
Black pepper powder 1 teaspoon
Mayonnaise ¾ cup
Cheese, grated ½ cup
Tomato ketchup ¼ cup
Lettuce A few leaves
Potatoes, boiled and sliced 3 medium
Cheese slices 4
Tomatoes, sliced 2 medium
Cucumber, sliced 1 medium
Potato wafers 50 grams
Preparation Method
1.Take shredded chicken in a bowl. Add salt, a little black pepper powder, half cup of mayonnaise and mix. Add cheese, tomato ketchup, torn lettuce and mix.
2.Take a white bread slice. Spread some chicken mix. Place potato slices and sprinkle salt and black pepper powder. Apply a little mayonnaise on another slice of white bread and place it over the potato slices.
3.Take a brown bread slice. Spread some chicken mix. Place a cheese slice over it. Apply some mayonnaise on another slice of brown bread and place it over the cheese slice.
4.Grill the sandwiches applying mayonnaise on the outside of the sandwiches. Prepare the remaining sandwiches in the same way.
5.Serve with tomato slices, cucumber slices and potato wafers.
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