Wednesday, May 30, 2012

How Do Eggs Help You Lose Weight?

Eggs and weight loss have a very critical relationship. If you have ever got a diet chart made from your gym dietician to lose weight fast then you must have noticed that you will always have eggs in them.
Here are some the ways in which eggs can reduce weight and help you get in shape.

Ways In Which Eggs And Weight Loss Are Related:

1. Are You In Your Growing Period? Eggs are always the best for kids in their growing age. In fact research has proved that we continue to grow till the age of 25, so basically if you are young, eggs are good for you. Most youngsters who are trying to get lean and fit are put on a protein diet that focuses on eggs. You should control your intake of eggs after you enter your forties.
2. Essential Amino Acids: Amino acids are the basic unit of proteins, that we all know. But the most essential amino acid found in eggs is leucine. This particular component of eggs has been proved to help you reduce. So due to the presence of Leucine eggs and weight loss are connected.
3. Egg Whites: If you are on a protein diet then egg whites are your source of survival. Egg whites have calories that will not affect your waist but give you the strength to go ahead with your workout regime. So if you want to lose weight fast and go ultra lean then there is no escaping eggs.
4. Why Not Yolks? For some people eating eggs without the yolks is like a having a body without it’s soul. It true that the yolk is the most delicious part of a egg and it is essential too as it contains many vitamins. So you can have egg yolks but limit your consumption to 1 or 2 per day.
5. How Do You Like Your Eggs? If deep fried omlette is the answer then you will get no help from eggs to lose weight! Fried eggs are high in calories and cholesterol while being low on vital nutrients. Eggs are very easily cooked so you need not denature the proteins in them by hard boiling or frying. You can rustle up a water porch and have it sunny side up to get the best of both worlds. If you are having just whites then have soft boiled eggs (eggs kept in boiling water for some time) to get maximum nutrition from them.

Saturday, May 19, 2012

Lemon Pickle (Kerala Style)

lemons - 10
ginger slice - 3 table spoon
garlic sliced- 3 tab spoon
Chilli powder- 4 table spoon
turmeric powder- 1/2 sp
Asfotinda powder(Kayam)- 2 tab spoon
salt -5 table spoon
Vinegar- 1 cup
Uluva podi- 1 table spoon
Mustard Seed(Kaduku)- 1 tabspoon
Olive Oil or Corn Oil- 1/2 Cup
Curry Leaves - 3 stems
Steam lemons in a pot for 10 minutes.Cut each lemon in 8 pieces when it is cold.add salt powder and mix it with lemon,set aside.fry(Saute) mustard seed in oil in a frying pan and add ginger and garlic fry until it turns golden brown add curry Leaves ,add all the powders and mix it well in low heat for a minute, add lemon salt mix in to pan and turn off the heat.Mix well add Vinegar. add more salt if needed.


1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :
·         Boil the potatoes till tender.
·         Peel, mash and add salt to taste.
·         Keep aside.
·         Mix all the other ingredients for the kofta into a paste.
·         Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
·         Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
·         Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
·         Add the pureed tomatoes and the masala powders.
·         Add the sugar and the ground peanuts.
·         The gravy will begin to thicken.
·         You can also add some malai to thicken it some more.
·         Mix in some water if necessary.
·         When the gravy comes to a boil, add the koftas.
·         Heat through and serve the malai kofta.
·         Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Thursday, May 17, 2012

Thattu Kutti Dosa & Garlic Chuteny

For Dosa Batter:
1 cup (100gm) + 1 tablespoon urad dal
1 1/2 cups (150gm) idli rice (puzhukkalari)
1/2 cup (50gm) raw rice (pachari)
1 tablespoon cooked rice (cooled)
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding
Garlic Chuteny
1 cup (100 g) coconut, grated
2 green chillies
3 cloves garlic
1/4 - inch piece ginger
Salt to taste (or 1/2 teaspoon)

For Dosa Batter:
Wash and soak urad dal and rice separately for 6 - 7 hours.
Grind the urad dal and cooked rice to a very fine paste. Add little water while grinding. Remove and keep aside in a big vessel.
Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 4 -5 hours.
Heat dosa pan. Pour 1/2 ladleful batter and make kutty / small dosas depending upon the diameter of the dosa pan ( 3- 5 kutty dosas at a time). Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat. Turn other side and cook till golden color. Serve with garlic chutney / sambar …
Method for Garlic chutney
Grind all the ingredients to a smooth and thick paste with a little water. Serve with dosas.

Please try these recipes
1, Onion Chutney
Special Chammanthi (Chutney / Thambeli) for Kanji (Paejje / Rice porridge)
A tasty side dish with Kanji (Paejje / Rice porridge or with Idlis and dosas)

Serves: 2
You will need
100 g (1 cup) grated coconut
3/4 teaspoon red chilli powder or 3 dried red chillies
4 shallots / chuvannuli / small onion, chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water
Make a smooth and thick paste above ingredients in a mixer. Sprinkle 1 tablespoon water when making chammanthi. Serve with Kanji or Dosa varieties.
2, Coconut Onion Chutney
A very tasty chutney, goes well with Idli, Dosa varieties !!!!

Serves: 3
You will need
1 cup (100 g) grated coconut
3 dried red chillies
1/2 teaspoon tamarind paste
1 onion, roughly chopped
1/2 - inch piece ginger
1/2 teaspoon salt
2 tablespoons water

Soak dried red chillies in 3 tablespoons water for half an hour.
Transfer all the chutney ingredients (including soaked red chillies) in a mixer bowl and make a smooth paste.
Serve with Idli / Dosa varieties.

Courtesy: Niya