Prepare Daab Chingri

Ingredients (serves 2)

  • Daab Or Tender Coconut – 1
  • Jumbo Prawns – 5/6
  • Onion Paste – 3 to 4 tablespoon
  • Ginger & garlic paste – 1 tablespoon
  • Turmeric – 1/2 teaspoon
  • Red Chili powder – as per taste
  • Half of the soft flesh which is called malai or shansh of the Daab
  • Coconut water of the Daab
  • Panch Foron or Bengali five spices 1 teaspoon(optional)
  • Poppy seed paste – 1 tablespoon
  • Mustard paste – 1 tablespoon
  • Melon seed or char magaj paste – 1 tablespoon
  • Green chili – 4/5
  • Salt and sugar as per taste
  • Mustard oil – 2 tablespoons
  • Atta dough to seal the hole of the “Daab”

Steps to Prepare

Step 1

Take the “Daab” and cut the head or make a large hole on the top of the Daab but do it carefully. Do not throw the head away. (You need it to seat the “Daab”)Take the coconut water and keep aside. Now scoop half of the soft flesh and grind them with little coconut water to make a fine paste.

Step 2

Now clean the prawns and marinate them with little salt and turmeric. Take a large bowl and add onion, ginger, garlic, turmeric, red chili, salt, sugar, poppy seed paste, mustard paste, melon seed paste, coconut paste and half of the coconut water.( Have yourself the rest of the coconut water or store for further use)

Step 3

Add marinated prawns and some green chilies into the spice mixture.

Step 4

Now take a small pan and heat mustard oil. When it starts smoking add the panch foron into it and fry for few seconds and add it to the prawns mixture. Now pour the mixture inside the “Daab”(Coconut Shell) and place the head on the hole and seal it with atta dough.

Step 5

You can steam it in 2 ways.

Step 6

If you are using oven then preheat the oven on 420F and bake it for 45-50 minutes. After 50 minutes off the oven but do not take the “Daab” out of the oven. Let it be there for another 10 -15 minutes and then take it out. Cut the seal with a knife and serve “Daab Chingri” straight from the “Daab”.

Step 7

If you do not have oven then you can use pressure cooker to cook it. Put the Coconut inside a pressure cooker and pour about 3 cups water in pressure cooker… water level should be halfway of the coconut. Close the lid and wait until 3 whistle in medium heat. Let the vapor get released completely. And cautiously take it out.

Article Source: http://EzineArticles.com/7912451

Eat More Broccoli

Lack Of Knowledge Or Disbelieve

Not everyone likes the taste of veggies or broccoli for that matter. However, one could imagine having a health issue and knowing broccoli can help the problem, this would certainly help to change the taste buds, wouldn’t it? With such a large variety of nutritional and medicinal benefits this is not something that can be brushed aside. Besides broccoli having a good source of dietary fibre it has all the nutrition the body needs. Here are some of the major ones: Potassium, copper, magnesium, protein, zinc, calcium, iron, niacin, selenium, vitamin B 6, vitamin E, B and vitamin A. Because of broccoli’s high dietary fibre it can effectively help to lose weight. The best cooking method for broccoli is short steaming; this will keep its firmness and that vibrant green colour. Broccoli should never be boiled; it becomes soft and will lose its health benefits. Many nutrients in broccoli are sensitive of being destroyed and it is best the total steaming time be kept relatively short.

Side Effects Of Broccoli Compared To Drugs

If you are sensitive to broccoli the most common side effects are bowel irritation and gas. This is because broccoli has high amounts of fibre. Many cruciferous vegetables can make you gassy. Although, the health benefits from all of this outweighs the discomfort. Studies have hailed broccoli’s protective effects against prostate, colon, breast and even liver cancer. As a comparison to drug medication, every drug you take has a risk factor.

Most drugs come with potential side effects that are far worse than the original symptoms. Many drugs have been found to worsen the same condition they’re meant to tread, even worse in some cases they can cause other serious diseases and illness. Few of them have been proven to give any significant health benefits. The largest – ever study of some drug’s side effects, researchers found people began suffering from amnesia, blackouts, dementia and even Alzheimer’s disease. If you are lucky you may just suffer of some of the more common ones such as skin reactions, drowsiness, constipation, diarrhoea, nausea etc. This off course fits like hand in glove for the pharmaceutical companies to treat all the side effects which have been caused by drugs in the first place. If the pharmaceutical medicine is the be all and end all and can fix all the health problems, why do we have all the ongoing sicknesses like diabetes, high cholesterol, blood pressure etc.? And they never getting any better or being cured.

The Better Way

There is! Food found in nature gives you a different way of good health. The secret in this is, you should always strive to eat a variety of natural foods rather than having too much of the same. On an average, four out of six people are failing to eat vegetables daily; that means ignoring the simplest preventative health steps. Vegetables and fruits are known to build up our immune system and keep it strong. It helps to cause weight gain, lowers blood pressure and reduces the risk of many leading diseases. Get creative with some simple whole food recipes. The benefit is in making your own meals; this is the only way knowing what you are eating.

There are some clever and simple ways to boost your veggie meals. Something for all the family to enjoy and become healthy the same time. Something to remember: The most important step to a healthy life is the change to a healthy diet.

Get Protein From Plants

Hemp Seeds. Hemp seeds contain 10 grams of protein per 2 tablespoons, and this comes with plenty of healthy fat to help the protein absorb. Hemp seeds also contain more fiber than their hulled version called hemp hearts. You can add hemp seeds to your smoothies, use it on top of a salad or oatmeal, add it to any dessert or you can even use it to make hemp seed milk.

Lentils. One cup of cooked lentils contains 18 grams of protein, which can already be enough for an entire meal! You can eat lentils on its own, you can add it to salads, you can even turn it into vegetarian or vegan burgers.

Quinoa. Per cup quinoa contains 8 grams of protein, which makes it perfect to add to your meals. Use it as a substitute for rice, add into your salads, or make a vegetable quinoa bowl with scrambled egg for breakfast. Quinoa has a slight nutty taste but be sure to rinse it before cooking to remove the saponins that make it taste bitter. It is also very versatile so you can find a place to pop it into nearly any meal.

Nuts. Some of my favorites are walnuts, almonds, pistachios, and cashews. One fourth of a cup already contains about 8 grams of protein. They’re also rich in minerals, vitamins, and healthy fats. You can eat a handful as a snack or incorporate them into all sorts of dishes. Be sure to watch your portion sizes though as a small handful of nuts can add up those calories very quickly.

It’s important to note that if you’ve switch to a vegan diet (no animal products at all) that you combine various sources of protein throughout the day. This will ensure you get all of the important and essential amino acids for optimal health.

Whether you eat meat or not, adding these plant-based protein sources into your meals is something you can do easily. Try experimenting with a few different options to boost your protein intake.

Rap on Berries

Raspberries are available in red, gold, purple and black, but the reds are the most popular. Raspberries are low in calories, and sodium; they are an excellent source of vitamin C, and a good source of carbohydrates and dietary fiber. Red raspberries also contain manganese, copper and Vitamin K. The richly colored red raspberry is high in both antioxidants and phytonutrients. Phytonutrients are defined by the American Cancer Society as plant compounds that include lycopene, resveratrol and carotenoids that are thought to have health protecting qualities.

The phytonutrients contained in raspberries aid in lowering the risk of chronic diseases such as type 2 diabetes, hypertension, and atherosclerosis. Though the research is continuing recent data indicates the potential for the fruit to play a role in obesity management.

Raspberries are delicate and should be gently washed in cool water and patted dry just before using them. They are more flavorful if allowed to come to room temperature before eating, rather than eating them as soon as they come out of the refrigerator.

Blueberries, labeled as one of the “superfoods” are also high in antioxidants including the phytonutrient anthocyanins. It is the anthocyanins that give the fruit the deep blue-purple color. The fruit is low in calories, sodium-free and a good source of vitamins C and K, manganese, fiber and copper.

Blueberry consumption is linked to antioxidant support, with a protective effect on the entire body in addition to the cardiovascular system. There is evidence that blueberries can protect the retina from damage from sunlight, and assist in maintaining the blood-sugar balance in people affected by type 2 diabetes or who are insulin resistant. Recent research indicates that consumption of blueberries may play a role in improving memory and delaying the onset of age-related cognitive problems.

As with raspberries, blueberries require gentle washing and patting dry just before using, they should be stored in the refrigerator. Blueberries can be frozen but for optimum nutrition content, fresh is best.

As for what’s cooking-fresh berry salads tossed with arugula and assorted baby lettuce plus toasted nuts; berries and cottage cheese or Greek-style yogurt; fruit smoothies made with almond milk; grilled pork tenderloin with blueberries or raspberries; whole-grain pizza spread with Greek-style yogurt, and toppings of thin-sliced ham and berries of course!

Impact on Bubble Tea

For starters, it originates from Taiwan. This became really popular amongst school kids in Taiwan. These tea shops have played a great role in spreading Bubble Tea worldwide including in The United States in New York City and in New Jersey.

What makes this really unique and delicious is the Tapioca pearls that are used in these drinks. Typically, the Tapioca pearls used in Bubble Tea are much bigger than the ones found in Tapioca pudding and the chewy Tapioca pearls float around this popular beverage.

Here are some cool facts you may want to know about Tapioca, especially if you haven’t had your first Bubble Tea beverage, which we highly recommend:

Before Tapioca pearls are added into Bubble Tea they look like perfectly, small round balls.

However, before Tapioca is turned into adorable little balls, they look like a root. Tapioca comes from Cassava Root, which is also, known as “Yuca” in many parts of the world. Cassava Root is typically cultivated and consumed in tropical regions, such as Puerto Rico, The Dominican Republic and other Caribbean regions and countries in South America. Although, Cassava Root started off in Northern Brazil as time passed – it made its way across Africa, Asia and South America.

Cassava Root is primarily valued for its capabilities to cultivate in soils that are low in nutrients. Despite this disadvantage they harvest rather rapidly, which is pretty great to say the least… Furthermore, Cassava Root is very much loved for its culinary versatility. There’s an array of ways that Cassava Root can be utilized. For example, can be used in soups, can be mashed up (like mash potatoes) and can be fried, much like French fries. Last, but certainly not least – Cassava Root is used to make Tapioca!

Basically, Tapioca is a starch, which is extracted out of the Cassava Root. It’s often used as a thickening element in many types of foods. For instance, it can be made into flour. It is extremely similar to the consistency of corn starch. In addition, it can beamed into Tapioca pearls that vary in size. However, we like it best when it’s in Bubble Tea.

Needless to say, with the recent frenzy of Bubble Tea in New York and New Jersey – it is safe to say that, Tapioca has had an immense impact on this, as just wouldn’t be what it is if it wasn’t for Tapioca pearls.

For the best we highly recommend that you visit one of tea shops. Bubble Tea is highly reputable, as they believes in only using quality ingredients and they refresh all their teas every four hours.

Certainly, when you have this at a tea shop, you’ll be having a freshly brew beverage with the very best ingredients available. We guarantee that you won’t be disappointed with all the flavors of bubble tea and the array of variations that you can customize your beverage.

Benefits of Bubble Tea

Bubble Tea is known by many other names depending in which part of the world you’re in…

Below you’ll find some of the many names that is known by:

  • Bubble Tea
  • Tapioca Pearl Drink
  • Black Pearl
  • Pearl Shake
  • Pearl
  • Pearl Milk
  • and more.

You should also, know that asides from tea based beverages – Pearls can also, be added to coffee, alcoholic drinks and smoothies!

In a nutshell, these are Tapioca pearls that are approximately the size of a marble. They consist of a neutral flavor, which is typically described as chewy or gummy in consistency. These are made from tapioca starch, which come from Cassava Root.

Tapioca pearls are either white and somewhat transparent in appearance or they are black, which all depends in the ingredients that are utilized. As mentioned previously – white, Tapioca pearls are made from either starch, caramel or chamomile extract. However, the more popular Tapioca pearls, which are black are made from starch, sweet potato and / or brown sugar. However, you can basically, make Tapioca pearls any color you want by soaking the white Tapioca pearls in colored syrups.

This is available in an array of tea flavors and styles. The most common Bubble Teas are either milk based tea or fruit flavored tea.

You can add a variety of fruits, which will make your beverage much more healthier. For instance, you can add following fruits to your Bubble Tea:

  • Papaya
  • Red Beans
  • Mango
  • Watermelon
  • Strawberries
  • and many more!

Gong Cha shops offer a grand assortment of Bubble Tea variations to make your beverages super delicious and healthy! They take pride in providing the most natural, most fresh quality ingredients available in the market. Moreover, they refresh all their teas every four hours.

A number of studies have shown that different types of teas, such as – green and black teas have numerous health benefits. For example, many teas are comprised of anti-inflammatory chemicals known as Polyphenols, which are also, antioxidants. These antioxidants decrease the levels of oxidants in your body, which can prevent cardiovascular disease. Furthermore, tea can also, support lowering the risks of other health problems, such as – high blood pressure and diabetes.

Surely, you can rest assured that when you have a Bubble Tea in one of tea shops, that you’ll be served with a healthy and organically based beverage that you will most definitely enjoy without having to consume processed or can based ingredients, which can often be detrimental to one’s health.

Their Franchise doesn’t only take pride in providing their customers with the best and the most healthiest ingredients in Bubble Tea beverages. They also, genuinely care about their customers!

Lentils Health Benefits

Compared to other legumes like Rajma, Cowpeas, Black Beans, etc., lentils have a shorter cooking time, and they don’t require to be soaked. Lentils are thus very easy to cook and a perfect addition to all meals.

Masoor dal or Red lentil is a vegetarian’s delight. Its color and flavor make it one of the tastiest lentils. It is extensively used in Ayurveda as it has several medicinal properties. Rich in antioxidants it is anti cancerous and good for anemic people. Apart from this roasted powder makes an excellent face and body scrub.

Power to lentils:

Lentils, come from the legume family and are packed with nutrition. Protein dense lentils have numerous health benefits. Not only packed with dietary fiber, folate and iron they are full of calcium, potassium, zinc, several vitamins, and niacin. Listed below are the full health benefits of lentils which will make you reach for your daily fix of dal.

Lean protein: For vegetarians, lentils are the third major source of proteins after soybeans and hemp. A cup of cooked lentils gives about 18 grams of protein. What is wonderful is that this is lean protein without any cholesterol or saturated fat. Though they do not contain all the amino acids combining them with rice or wheat provides the complete range of proteins.

Complex carbohydrates: Lentils contain a high amount of complex carbohydrates which burn slowly so that you feel fuller for longer.

Balances blood sugar: Presence of soluble fiber and manganese helps in stabilizing and balancing blood sugar levels.

Decreases blood pressure: Some good news for people with high blood pressure! The potassium, calcium, and manganese present in lentils help in lowering blood pressure.

Monitors digestive disorders: Lentils have a high amount of insoluble fiber which is great for reducing digestive disorders like constipation, flatulence, and irritable bowel syndrome.

Reduces cholesterol: Regular intake of lentils reduces arterial and blood cholesterol thereby reducing the risk of stroke and keeping your heart healthy.

Fights obesity: Full of fiber, proteins and several minerals, lentils act as a bulking agent, keeping hunger pangs at bay. They are very low in calories thus helping in weight management.

Provides energy: Lentils are full of iron and provide you with instant energy to keep you going. Eating lentils is a great way to fight fatigue, especially for women.

Fights cancer: Selenium present in lentils fights inflammation thus reducing tumors. It stimulates the production of cancer-killing cells in the body as well as helps the liver detoxify cancer causing elements. The fibers in lentils also lower the risk of colon cancer. Regular consumption of lentils also keeps breast cancer at bay.

Benefits of Walnuts

Nutritional values of Walnuts

Many researchers have carried out many National Nutritional Databases and have reported thorough research on the nutritional values of walnuts. It has been reported that walnuts are equipped with omega-3 fatty acids couple with selenium and iodine that are responsible for optimal brain functions. Apart from these important nutrients, below are additional nutritional values of walnuts:

  • 1 ounce of walnuts contains 4 grams of carbohydrates, 30 grams of energy calories, 4 grams of protein, 18 grams of fats (inclusive of both saturated and unsaturated fats), 20 mg of phytosterols, and 2 grams dietary fibre.
  • Walnuts also contain minerals such as sodium, selenium, copper, calcium, potassium, manganese, zinc, magnesium, iron, and phosphorus.
  • The fruits are equipped with numerous vitamins such as riboflavin, vitamin A, niacin, vitamin E, vitamin C, vitamin K, pantothenic acid, vitamin B12, folate, thiamin, and vitamin B6.
  • Walnuts also contain carotenoids such as zeaxanthin, lutein, and beta-carotene.

Key Health Benefits of Walnuts

Walnuts are a tasty supplement that can be easily incorporated in the diets to serve different purposes. Apart from this, they are enriched with numerous significant properties including proteins and antioxidants to offer several health benefits. Below are the most celebrated health benefits of walnuts:

  • Prevention and control of diabetes: A study has been reported and published that “consumption of walnuts is inversely proportional to the chances of having type 2 diabetes”. The nuts have been shown to enhance the parameter of metabolism in type 2 diabetic people. The high amount of monounsaturated and polyunsaturated fats contained in walnuts have been shown to help people with diabetes without presumed weight gain by reducing insulin level.
  • Glowing skin and anti-aging: Walnuts are equipped with minerals and vitamins to help skin glowing and younger. This is the reason why walnut oil is recommended for the ageless and flawless skin as antioxidants contained in walnuts are helpful in fighting wrinkles to promote healthy skin. Walnuts are also found to cure skin problem such as psoriasis by applying it topically or use its oil directly on the body.
  • Effective weight management: Research has established that a number of calories, fats, and carbohydrate found in walnuts (believed to cause weight gain) have been found to promote ideal weight. Walnuts fats and calories nutrients are discovered to be healthier than any other nuts in the family.
  • Healthy male reproduction: Walnuts contain medicinal properties to improve reproductive health in men. It has been found to have significant effects on male fertility such as sperm quality, motility, morphology, and sperm vitality. Consumption of Western-style diet containing 75 grams of walnuts daily has been studied to help erectile dysfunction in men.
  • Healthy heart function: The omeg-3 contained in walnuts is a great source of monounsaturated fatty acids similar to oleic acid in other substances which enhances healthy heart. The nuts are also rich in essential fatty acids like linoleic acid, arachidonic acids, and alpha-linolenic acid (ALA) to aid coronary cardiovascular disease prevention through the supply of healthy lipid. The intake of 25 grams of walnuts daily is enough for daily recommended essential fatty acids which minimize the chances of heart diseases as well as high blood pressure.
  • Prevent cancer: Some of the nutrients such as antioxidants and phenolic compound contained in walnuts have been researched by Carvalho et al. (2010), to help control cancer cells growth in the body. A study also proved that walnuts are capable of reducing the risk of prostate cancer as well as breast cancer by 30 – 40%.
  • Promote healthy bone: Walnuts are rich in calcium and essential fatty acids (EFAs) to help secure the bone health by optimum deposition and absorption of calcium and control excretion of calcium urinary.
  • Body inflammation reduction: Inflammation is not good for the body; however, an experiment conducted by Papoutsi and co., confirmed that walnuts are equipped with a phytochemical and polyphenolic compound to lower the effects of inflammation in the body.
  • Sleep and relaxation enhancement: Walnuts has a bio-available sleep inducing hormone called melatonin to regulate and induce quality sleep and relaxation. Adding walnuts to your diet at dinner is a great option for good rest.
  • Mood enhancement: A study has revealed that omega-3 fatty acids contained in walnuts reduce tantrum, irritability, and hyperactivity. This has been found helpful in children’s diet as it makes up the deficiency of essential fatty acids to boosts their moods. Supplementing the diet of people with stress and depression with walnuts also help their condition in boosting their moods.

Soup Cooking

Briefly about the circumstances

First, soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 – 10 servings at a time, that is, in a saucepan to a maximum of 10 liters. Hence, homemade soup, cooked for 3 – 5 people is preferable of any other.

Second, crockery for soup should always be faience, porcelain, stone or enamel, but not metallic without the any coating. Thus, matters not only material, coating and protection of the inner surface of the dish, but also its thickness, and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup, so it tastes better.

Third, the ratio of water and other products in soups must be exactly balanced. By the end of cooking, the amount of liquid per serving should not exceed 350 – 400 cubic centimeters or milliliters. And minimum 200 – 250 milliliters per serving. At the same time, during cooking, liquid cannot be drained, or added, because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of water and other products in the soup is necessary before start of cooking, considering how much water will boil away in the cooking process.

Six rules you need to know

  1. Soups require high freshness of all products and careful handling, removal of all defects by cleaning, cutting, scraping. Products for the soup should not only wash the dirt from the outside, but from odor that not everyone is able and willing to do. Cutting should be conducted carefully, so that each piece of meat, fish, vegetable, intended for soup, must be fully pre-cleaned, washed and dried.
  2.  When cutting food, should be strictly adhered to a form of cutting, which is characteristic for this soup, because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot, into other Рdiced or halved. This is not a decorative external differences, but the requirements dictated by the taste and the appointment of soup.
  3. The addition of products to the soup should be done in a certain order, so that none of the components are not digested and that the whole soup is not boiling too long, and keep up to a time when cooked all of its components. To do this, the cook should know and remember the cooking time of each product and each component.
  4. Soup should be always salted in the end of cooking, but not too late, at a time when the major products in it just cooked but not yet digested and able to absorb the salt evenly. If the soup is salted too early, even when the products are hard, then it is cooked long and becomes too salty, as the salt mostly remains in the liquid, and if salted too late, then it becomes salty (liquid) and tasteless (thick).
  5. During soup cooking you must constantly monitor it, do not give it boil over, often tasting, correcting mistakes in time, watching the changing taste of broth, with the consistence of meat, fish and vegetables. That is why the soup is an uncomfortable dish for cooks, because he does not let go away for a minute. In the home, and in the restaurant that is often neglected in practice, leaving the soup to its fate. A good cook is not considered with time, cooking the soup and knowing that these “losses” will be repaid with excellent quality.
  6. The most crucial moment comes after the soup mostly cooked, salted and left just a few minutes – from 3 to 7 – to its full readiness. During this time, it is necessary, said the cook-practices “to bring the soup to taste” – give it flavor, odor, piquancy, depending on the type and requirements of the recipe, as well as individual cook skills, from his personal taste and desires. Usually, this final operation cannot please everyone, and just at this point the soup can be thoroughly spoiled. Meanwhile, a cook with refined taste during this final moment, bringing a variety of seasonings, spices, can turn a seemingly mediocre soup into a masterpiece.

Darjeeling Tea

The First Flush

The first flush tea is the most prized and popular in the market. This type of tea variant only includes the first two green leaves of the plant, which has the most alluring flavour. For this fresh and aromatic flavour, the first flush is known as the “Champagne of Teas”. These early leaves are the most delicate and tender; therefore create a brisk and floral taste.

The Second Flush

The time of picking the second flush tea is early April to May or June. In this flush, the leaves become larger and more mature than the first flush. These matured leaves yield a stronger and smoother flavour for a perfect cup of Darjeeling Tea. The second flush tea is known for its full-bodied, matured, fruity touch.

The Monsoon Flush

This flush continues its growth from June or July to October. The leaves produced in this flush are larger, which brew into intense colour and bold flavour. The monsoon flush is commonly used in making ice tea or as commercial tea bags.

The Autumn Flush

The tealeaves that matured in October to November, is known as Autumn Flush. It is the last and final stage of Darjeeling Tea. In this stage, the leaves become more mature than the previous flushes; it creates a strong copper-colored beverage. In this stage, tea leaves grow slowly and produce a nutty, rich taste.

Perfect weather for Darjeeling Tea

To maintain the perfect growth of the tea plant, accurate soil, temperature and moisture is inevitable. As tea is a rain-fed plant, it cannot survive without rain. However, excessive rain can damage the plant entirely. The ideal temperature to grow Darjeeling Tea is between 18 to 30 degrees. The tea plant, can be spoiled, in high temperature and can lost its delicate flavour. Darjeeling’s cool, moist climate and slopping terrains are equally important to produce the muscatel flavor of the tea. Sometimes, strong wind, frost, excessive rainfall creates difficulties in growing the plant.