Dal (also spelled Dahl or Daal, or Dhal)

Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of In

dian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan.
Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is often used to make sambar, a spicy soup of red lentils and vegetables cooked with tamarind, asafoetida and some vegetables. It is eaten with rice and rice dishes. In West India, dals are used to make curries to be eaten with rice.
Dals are also used to make fermented preparations such as idli, dosa, in south and coastal India. In East India, rice is also the main accompaniment. In Sri Lanka, dal is most often consumed in a curry made with coconut milk.
Dal preparations can be eaten with rice, as well as Indian breads in North India. Dal has an exceptional nutritional profile n so is an excellent source of protein.
Toor dal is yellow pigeon peas, is available either plain or oily.
It is the main ingredient for the South Indian recipe called sambar.
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel.
Kala chana are small chickpeas with brown skins.
Kabuli dal, known for its black coat, is an average-sized chickpea.
Mung dal is known as mung bean.
Lobiya dal the black-eyed bean.
Urad dal, sometimes referred to as "black gram", is the main ingredient of the South Indian dishes like idli and dosai.
Masoor dal is red lentils.
Rajma dal is kidney beans.

Croutons are small, crisped pieces of bread...

Croutons are small, crisped pieces of bread...
Most Soups seem incomplete without putting a little something extra on top such
as garnish or an accompaniment. 
A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that

is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived

from the French language meaning "crust". Most people consider croutons to come invariably in the shape of  small cubes.
Making croutons is simple as small cubes of bread are coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Or they may be fried lightly in butter or vegetable oil, until crisp and brown.
There are several dishes that are typically served with croutons, including soup and salad.
Croutons are crunchy bite-sized pieces of bread. The bread that is used to make croutons can be any kind of bread, including white, rye, wheat, sourdough and French.
Today, they are commonly used in salads and soups to provide a crunchy texture 

as well as better nutrition.

Burmese cuisine

Burmese cuisine includes dishes from various regions of the South-East Asian country of Burma (now officially known as Myanmar). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand.
Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi, so Seafood is a common ingredient.
In Burmese cuisine, Khow Suey, is a noodle dish that comes from the mountainous Shan State. It is a one-dish soup meal made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to Khow Suey.

A food craving is...

A food craving is an intense desire to consume a specific food, stronger than simply normal hunger.
Food cravings don't dictate everything we eat.
Just about everyone gets food cravings, but gender differences do exist. In general, women are more likely than men to experience food cravings.
So why do people generally crave items high in fat and calories? The answer lies in the brain. Fatty, sugary

 foods release chemicals called opioids into our bloodstream & opioids bind to receptors in our brains and give us feelings of pleasure and even mild euphoria.
DID U KNOW . . .
We acquire food cravings and the desire for high-calorie nutrition
in the womb. At some point during the second trimester, a fetus's senses of taste and smell develop.
Babies are also born with a preference for sweet tastes, which follows many people into adulthood when food cravings occur.
As we age, it's all about the sensory memories that we form in relationship to food. Thus our food cravings are physiological ways to seek out familiar pleasures.

WHAT IS ' COUSCOUS?

WHAT IS ' COUSCOUS?
Bina Trivedi asked " Please can you give the Indian term for Couscous? And also recipe please."
Couscous is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it.
Cous

cous is a staple food throughout Algeria, Morocco, Tunisia
and Libya.
North African Berber are the indigenous ethnic group of North Africa west of the Nile Valley. They are continuously distributed from the Atlantic to the Siwa oasis, in Egypt, and from the Mediterranean to the Niger River. Most Berber-speaking people
live in Morocco and Algeria.
Cous cous is a species of pasta originating in North Africa. Rather than being in the form of noodles or extruded shapes, cous cous
is granular. The raw pieces are roughly the size of coarse sugar grains.
http://www.dunx.org/persona/food-couscous.html
Numerous different names and pronunciations for couscous exist around the world. Couscous seems to have a North African origin. Archaeological evidence dating back to the 10th century, consisting of kitchen utensils needed to prepare this dish, has been found in this part of the world.
METHOD OF MAKING . ..
The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.
These would then be dried in the sun and used for several months.
Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer called ' kiskas ' in Arabic or a couscoussière in French. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew.
The lid to the steamer has holes around its edge so steam can escape.
Couscous is among the healthiest grain-based products.
Couscous is similar to pasta; it is made of semolina, although it
can also be made with barley or corn.
Read more: Http://Www.Veria.Com/Eating-Healthy/Couscous-Health-And-Taste-In-A-Versatile-Pasta-Like-Food#Ixzz24Mao5oOc
The preparation of couscous is one that symbolizes “happiness and abundance,” in the words of one culinary anthropologist.
Another useful link....
http://showmethecurry.com/salad-raita/couscous-salad-healthy-lunch-recipe.html

Dulce de leche a thick, milk-based caramel sauce . . .

Dulce de leche a thick, milk-based caramel sauce . . .
Dulce de leche is a sweet prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Literally translated, it means "candy of milk" or 

"candy [made] of milk", "milk candy", or "milk jam" in the same way that "dulce de frutilla" is strawberry jam. It is popular in South America, notably in Brazil, Argentina and Uruguay. In Chile and Ecuador, it is known as manjar. In Peru, Colombia and Venezuela, it is referred to as manjar blanco or arequipe, depending on regional variations. In Brazil, it is known by its Portuguese name doce de leite. Dulce de Leche is believed to have been created in Argentina in 1829 in Cañuelas, Buenos Aires.
A Mexican version called cajeta is made from goat's milk.
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used.
How to Make Dulce de Leche (Thick Caramel Dessert Sauce)
http://southamericanfood.about.com/od/desserts/ss/DulceLecheStep.htm

ALOO, CHOLA AND CHANA BIRYANI

ALOO, CHOLA AND CHANA BIRYANI
INGREDIENTS
3- 4 cups Rice cooked [ with some salt, 2 cloves,
1 bay leaf, 1 cardamom n a small piece cinnamon].
Also need:
1-2 Potatoes boiled,

1\ 4 cup Chola boiled,
1\ 4 cup Red gram chana.
For the gravy, grind to a paste..
1 Cut Onion,
2- 3 Tomatoes,
3- 4 tomatoes,
1-2 green chilly,
1 tsp Ginger n Garlic paste
1\2 tsp Turmeric powder,
1 tsp Red Chilly powder,
1 tsp Shahi Biryani masala,
1\2 tsp Garam masala.
Salt to taste.
METHOD
1 While cooking rice add few cloves, cinnamon stick, bay leaf 

   and cardamom.
  Add the spices also add some salt.
  Allow the rice to cool down.
2 Grind in a mixer jar the tomato, onion, garlic and all
   the above mentioned to a fine paste.
3 Put a pan to heat, add oil and the paste and stir until it 

   leaves the side of the pan.
  This is the gravy part for this biryani.
  Check the salt.
  Tip: One is add 2 tsp sugar, if wish to lessen , sourness of the tomatoes.
  If want less spicy then also avoid the green chilly
  and red chilly powder.
 In another pan take 1 tsp oil and add the boiled, cut potato pieces, also

 add boiled chola n chana.

Also sprinkle salt, red chilly powder n little chaat
masala.
Either layer and assemble the biryani, as shown in
the picture. The middle layer is gravy on it potatoes,
chola and chana with a layer of rice on it.
or
Just mix the cooked rice, gravy and boiled chana, chola, potatoes.
Serve with a Raita and Papad.

Avial

Avial is a dish that has a unique place in typical Kerala as well as Tamil cuisine and Udupi cuisine.
It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralian vegetarian feast.
Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, Brinjal,cucumber, drum sticks

, snake gourd and avarai. Carrots, beans etc. are recent introduction, while the north Keralan Avial includes bitter gourd also. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice.
The word "avial" is also used to denote an assortment or a mixture.

The famous South Indian curry . .
Avial is a mixed vegetable curry cooked in coconutmilk and spices.
Avial is a popular dish of Kerala and Tamil Nadu which can be had with Appams and with white rice also.
Avial is one of the festive food also.
The lovely flavor and taste of the Avial is well known in Kerala and each region has their own way of preparing it.. 

The Ackee

The Ackee, also known as the Zakari el trufi, y chocorras el albatros, akee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa.
The fruit was imported to Jamaica from West Africa before 1778.
Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine.
Ackee is the national fruit of Jamaica, and ...

ackee and saltfish is the national dish.
Ackee pods are allowed to ripen and open naturally on the tree before picking.
The dried seeds, fruit bark and leaves are used medicinally.
Ackee is considered a fruit but it is cooked and used as a vegetable. It forms one half of Jamaica's national dish of Ackee and Salt Fish.
the fruit is considered to be fully developed, matured, ripe and suitable for consumption when the pods become a bright red and split open to expose the edible fruit.
Ackee cooks up very quickly.

Kachumber with Khakara

Kachumber with Khakara
Ingredients
4 - 5 Khakara,
2 Tsp Ghee to apply,
Salt, Red chilly powder and
Chaat masala sprinkled to taste.

FOR KACHUMBER
1\2 Tomato cut into small pieces,
1 Onion cut into small pieces,
1 Tbsp Carrot cut into small pieces,
1 Tbsp Raddish cut into small pieces,
2 Tbsp Raw Mango cut into small pieces,
4 Tbsp Cucumber cut into small pieces,
1 Tbsp Boondi on top,
1 Tbsp Lime juice,
1 Tsp Sugar[ powdered] opt,
1\2 Green Chilly opt,
Salt and Red chilly powder to taste.
METHOD..
Buy readymade khakara on which apply the
melted ghee and sprinkle red chilly powder n
chaat masala.
For the kacumber take the cut vegetables in a
bowl, mix lime juice, sugar, green chilly and salt,
red chilly powder.
Arrange the kacumber on a plate and on the sides
place the khakaras.
Serve with a sprinkle of boodi on top.

a healthy note

For thousands of years, parsley has been used as a medicinal herb to settle the stomach and aid digestion.
In moderation, ginger is one of the best foods for acid reflux.
Aloe vera is a natural healing agent and also seems to treat 
acid reflux.
Bananas make a great snack, and they’re usually great for people with acid reflux.
Cauliflower, broccoli, asparagus, green beans, and other greens are all great foods for the acid reflux.

The Lemon Cucumber

The Lemon Cucumber is nearly round, the skin is smooth with yellow and green markings.
The fruit grows from 2 ½ to 3 inches in diameter n it's flesh is tender. When young they have a mild crunchy texture, are burp-less (non-bitter) and are delicious eaten just like an Apple.
This lemon cucumber grows about the size and color
of a lemon.
Lemon yellow cucumbers are tender and sweet, excellent for salads and pickling.

A healthy tip

A healthy tip
Veggies are some of the best foods you can eat; they're low in calories, high in nutrients, and keep you feeling satisfied and full.
Veggies are common to eat for lunch and dinner, but if you make a point to include them every... time you eat for every meal and snack.

Fruits are rich in vitamins, minerals, fibre and micro nutrients, so include them as an important component of daily diet.

Try to have at least 5 serves of fruits and vegetables every day.

SNACKING IS A HABIT?

SNACKING IS A HABIT?
Snacking can help or hurt a healthful diet. The difference depends on what you choose and how much you eat. Snacks can give you an energy boost to help fuel your body between meals.
Many people can benefit from eating snacks. Snacks can provide what may be missing from their meals.
Mindless nibbling can lead to trouble in the form of unwanted calories. Some snacks like as pota...to chips,

prawn crackers, chocolate, and sweets can add a fat burden.
Did You Know That
Munching on just one carrot will meet your vitamin A needs for the entire day?
Snacks such as sandwiches, bread buns, pau, and fruit can give the additional energy.
Eating a snack during a long stretch between meals can take the edge off hunger.
Snacking can help fill in the gaps in meals to complete a healthful diet. If choosing your snacks wisely, then one is also looking after nutrition needs.
Happy Snacking!

CHANGE YOUR LIFESTYLE NOT JUST DIET..

Stop calling it a diet. It's a lifestyle change. 
If you don't change the way you eat forever 
you will just gain it all back. 
Make a commitment and throw away all that junk food on day one. Don't save it for when your skinny or done with the diet.
That is just setting you up to fail. 
Eat right and work hard you will get there :)

Healthy living is good for everyone.

Healthy living is good for everyone. When you take a stand against junk food, "You know it's the right thing to do,".
Few of the best approach to lifestyle changes like Tortoise or Hare?
Are you patient and process oriented, like the fabled tortoise?
Or does instant gratification sound better?
Tortoises are comfortable losing weight the prudent way, notes Moore. You make one or two diet changes

at a time.
For example, you will eat two servings of fruit every day for two weeks instead of other snacks.
Then you'll add another goal to get two servings of low-fat dairy every day.
"It's a gradual, long-term focus on changing habits, not a quick fix," explains Moore.
But the craving for instant gratification is what sells diet plan books. "If your goal is to lose weight quickly, you'll try any high-protein, low-carb, or very low-calorie diet," says Moore.
"I'm not endorsing that kind of diet plan, but that's what people gravitate to."
The hitch: "Any fad diet will let you lose weight," she says. "But those diet plans don't let you maintain weight loss. You need be mindful that, unless you go to a transition diet plan, 

you will regain the weight."
Scheduler or Spontaneous?
If you're a planner, then grab your calendar. You prefer a more structured approach to meals even snacks as well as physical activity. Every week, map out the foods, meals, and workout schedule that work best for you.
Make a grocery list at the same time, Moore suggests.
Spontaneous people must deal with their impulses. "They need discipline," she advises. "They need to make a healthful decision spontaneously. They can have a small piece of cake, but have it less frequently."
Adventure or Tried and True?
The adventuresome soul loves to try new foods, new diet plans, new ways of eating, Moore says. "They need to select foods with fewer calories. It means eating more fruits, vegetables, whole grains, low-fat protein. It can also mean eating foods they didn't grow up with, like bulgar [wheat], couscous, barley, sushi.

It can mean adding more legumes and beans. 

The key isn't to try just anything try something healthy."

"You are what you eat." . .

"You are what you eat." . . .
It's an expression we've heard all of our lives. But is it really that simple? In a word, "yes." Our choice of foods has a major impact on our health and the health of our families.
BEST HEALTHY TIP EVER .. . .
A home stocked with healthy foods starts with a head stocked with the knowledge of proper nutrition. Knowing what ingredients to buy is a good start, but kno

wing how to find those foods at the grocery store, how to read food labels properly, and how to prepare your meals in the most healthful way is important, too.
Experts say you should never cut any food group out of your diet including carbohydrates.
"There are carbs that are very, very good, and some that are less good, but your brain and body must have some carbohydrates every day," says Heller. Moreover, because complex carbohydrates (those rich in whole grains and fiber) keep you feeling full longer, they also help you to eat less and lose more!
"Many people believe they should feel not just satisfied after 

 a meal, but stuffed," says Heller. Remain conscious of portion sizes.
Avoid' Eating too much.'
While overeating is a problem, so is Not eating enough or often enough. Eat something every four hours and never let yourself "starve" from one meal to the next, Brandeis says.
Figure out the frequency of your meals that works best in your life and stick to it. Regular meals keep you feeling full n prevents dips in blood sugar also. The most nutritious snacks contain complex carbohydrates and a small amount of protein and fat.
Start Your Day With Breakfast as it is the most important meal of the day. After a long night's rest, your body needs the fuel to get your metabolism going and give you energy for the rest of the day.

QUICK CHIA FACTS

QUICK CHIA FACTS

WHITE CHIA & BLACK CHIA?
The  white chia & black chia .
QUICK CHIA FACTS

1. Chia is the richest natural plant source of omega-3

 fatty acids.
2. Unlike fish oils, chia is cholesterol free.
3. Chia is sustainable and environmentally friendly.
4. Chia can be stored for years without going bad.
5. Chia can help reduce cholesterol levels, joint pain, 

  and weight (due to the fiber acting to promote fullness).
6. Athletes report increased energy and endurance.
7. Chia makes great raw puddings!  Unlike maca, where each color does have significantly different benefits, the nutritional profile for white and black chia is basically identical.
WHITE
Protein 21.0
Lipids 32.1
Palmitic 6.0
Stearic 5.0
Oleic 6.4
Linoleic 15.7

BLACK
Protein 20.2
Lipids 33.2
Palmitic 6.3
Stearic 3.3
Oleic 5.8
Linoleic 15.6

Primary Benefits of Soaking Almonds in Water

Not only almonds but many other nuts and dried fruits are soaked in water overnight. Most of you won't be aware of the fact that, by eating almonds the wrong way, you could miss on all its health benefits. It can further harm your digestive system. Almond is one of the most nutritious nuts, which is a rich source of protein, fiber, vitamin E, omega-3 and omega-6 fatty acids, calcium, magnesium and

zinc. You gain all the benefits of almonds if you eat it in the right way.
Primary Benefits of Soaking Almonds in Water
Almonds are difficult to digest because of an enzyme-inhibiting substance in their brown coating. These enzyme inhibitors protect the nut or seed until it has what it needs for growth. Soaking almonds overnight removes these toxic enzyme inhibitors so that the enzymes secreted during digestion can do their job. Also the gluten breaks down, and digestion becomes much easier.
Phytic acid, which inhibits absorption of vital minerals, is also reduced after soaking almonds. This helps our body get the benefit of vitality contained within them.
Benefits of Eating Soaked Almonds During Pregnancy..
Soaked Almonds for Memory Improvement..
Better Digestion with Soaked Almonds..
Beauty Benefits of Soaked Almonds..

Why Do People Soak Almonds in Water?

Why Do People Soak Almonds in Water?
All are aware of the health benefits of almonds.
Most people are aware of their health benefits..
 Read more: 
 http://www.livestrong.com/article/509747-why-do-people-soak-almonds-in-water/#ixzz22l4UHkfZ

How to Roast & Flavor Almonds

How to Roast & Flavor Almonds
Eating them roasted helps you absorb more of their nutrients, because roasted almonds and other nuts are easier to digest than the raw variety....
Read more:
 http://www.livestrong.com/article/473626-roast-flavor-almonds/#ixzz22l64lUM0

WHAT IS ' ALMOND MILK...'

ALMOND MILK...
We've heard about soy milk being used as an alternative to cow's milk, however, what about almond milk? Almond milk like soy milk is not milk in the literal sense. It is a drink made from ground almonds and water. Almonds soaked for 6-8 hours in water are drained and blended with water until a milk-like consistency is obtained. The skin and granules are removed by straining. Blending a few dates along with the almonds gives it 
a sweet taste. Almond milk nutrition facts as well as its health benefits make it a suitable replacement for cow's milk.
Almond milk can be prepared at home and is also available at supermarkets.

Since almond milk is extracted from almonds, it is lactose-free and can be easily consumed by lactose intolerant people.
Almond Milk and Cow Milk??
Cow milk is obtained by milking a cow. You can make almond milk at home easily. You just need to soak the almonds in water overnight and then grind them with water in a blender or food processor. Strain the resultant liquid and almond milk is ready!
Both almond and cow milk need to be stored in the refrigerator.
Almond milk cannot replace cow milk in a baby's diet.
Both almond and cow milk are healthy and economical. 

Cow milk (whole) is rich in fat but you can opt for a low fat version. Since almond milk contains no saturated fat, it is a low carb, low calorie healthy alternative for cow milk.

Moong Corn Balls.

Moong Corn Balls..
INGREDIENTS
1 Cup Moong Yellow split dal,
1\2 Cup Sweetcorn grated,
1\4 Onion cut finely,

1 Tbsp Coconut grated, opt,
1 Tsp Ginger grated,
1-2 green chillies cut,
4-5 Sweetcorn boiled cut into round slices,
4 Tbsp Breadcrumbs,
2 - 3 Tbsp Corn flour to coat,
Salt, Red chilly powder and few pinch
ground sugar,
1 Pinch Soda bi carb,
1 Tbsp Coriander leaves,
Oil to fry,
1 Tbsp Lime juice.
Green chutney dip to serve..
1\4 Cup Green chutney,
[ also add 1 clove garlic],
1 Tbsp Tamarind pulp,
1 Tbsp Peanut butter,
1 Tsp Sugar [ powdered] .
METHOD
Soak dal for few hours.
Drain the dal and grind along with cut pieces 

of green chillies.
Take in a bowl the dal mixture add cut onion, 

grated ginger n corn.
Also add breadcrumbs, coconut, coriander leaves,
soda bi carb, lime juice, salt, sugar and red chilly 

powder to taste.
Give shape of balls n coat| roll in corn flour.
Put oil to heat and fry the balls.
Serve moong corn balls with the dip and round 

slices of corn with a sprinkle of chaat masala.