Do’s and Don’ts for Healthy Digestion

13 Do’s and Don’ts  for Healthy Digestion

You may think you are eating healthy foods. But how you eat your food is even more important than what you eat.Even foods that normally cause greater imbalance will be digested reasonably well if the proper rules are followed.

Likewise, if you eat the correct foods in the wrong way, your digestion will be compromised, and the formation of toxins will follow.Following this list of do’s and don’ts will help your digestion to be maximized optimally. 

Some Do’s and Don’ts for Healthy Digestion

1. Avoid taking yoghurt at night, because it will block the micro channels of circulation and will be become difficult for digestion since physical activity is reduced at night.

2. Drinking a cup of warm buffalo’s milk at night will help with sound sleep.

3. Drinking goat’s milk will help in respiratory disorders.

4. Avoid mixing milk with citrus fruits, sour substances and salt.

5. Honey is nectar, but when heated it can become a toxin causing Ama (metabolic toxin) accumulation in the body. One should avoid heating honey or mixing it with hot substances.

6. Avoid mixing cold and hot substances together.

7. Avoid drinking cold drinks or cold water while eating.

8. Avoid taking banana and milk together, as both are heavy to digest and will impair digestion.

9. Eating while being distracted by television, excessive conversation or reading can prevent us from getting proper nutrition. When we are distracted, food is not masticated properly, and when partially masticated food enters the stomach, the stomach is forced to digest improperly chewed food. Therefore, always eat slowly and mindfully.

10. Eating fruits immediately after meals will cause the stomach to be bloated with air. Therefore, one should always take fruit only one to two hours after a meal or one hour before meal.

11. Walk a bit (say, approximately 100 steps) after meal to help digestion.

12. It is better to eat fruits than drink fruit juices. Chewing is said to cause attrition and facilitate salivary secretion, which has been proven by present-day research.

13. Hydrogenated oil is harmful for the body. Cooking with olive oil, sesame oil or clarified butter (ghee) is best. According to Ayurveda, sesame oil is nutritious, whereas safflower oil is unwholesome.

Vrat ki poori /Rajgira poori

Rajgira poori or amaranth pooris recipe below:

rajgira ki poori recipe - amaranth poori recipe

rajgira ki poori recipe - fried puffed breads made from amaranth flour & boiled mashed potatoes.

 COOK TIME 25 minutes

INGREDIENTS (1 cup = 250 ml)

• 2 cups rajgire ka atta or amaranth flour
• 1 large potato (aloo)
• rock salt (sendha namak) as required
• water as required
• some rajgira atta or amaranth flour for dusting

HOW TO MAKE RECIPE

1. boil the potato. let it cool completey. peel and mash it in a bowl.
2. add rajgira atta and salt. first mix the whole mixture well.
3. then add very little water, just about 1/2 to 1 tsp and begin to knead the dough.
4. again add 1/2 to 1 tsp water and knead so that there is no dryness in the dough.
5. the dough should not be sticky. if the dough feel sticky add some amaranth flour and again knead.
6. keep aside covered for 15 minutes.
7. on a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil.
8. drain the rajgira pooris on paper napkins to remove excess oil.
9. serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry.
   
   

RECIPE NOTES

you can also use sweet potato instead of potatoes as a binding agent. but it will have the flavors or sweetness of sweet potato in it.

Check vrat aloo tamatar recipe to complement with this : https://cookbookbyshalini.blogspot.in/2017/09/aloo-tamatar-sabzi-recipe.html?m=0

Navratri Special Aloo tamatar sabzi recipe

Navratri special Aloo tamatar sabzi recipe 

INGREDIENTS (1 cup = 250 ml)

• 2 medium potatoes OR 1 extra large potato (aloo)
• 4 to 5 medium tomatoes (tamatar)
• 1 teaspoon cumin seeds (jeera)
• ¼ teaspoon red chili powder (lal mirch powder) or cayenne pepper
• ¼ teaspoon black pepper powder (kali mirch powder)
• 1 cup water
• 1 tablespoon oil OR ½ tablespoon ghee
• a few coriander leaves for garnishing(dhania patta)
• rock salt as required (sendha namak)

HOW TO MAKE RECIPE

1. add 1.25 to 1.5 cups water in a pressure cooker or pan. add 2 potatoes and some rock salt or sendha namak. boil the potatoes till done.
2. the potatoes should be just cooked. they should not become crumbly.
3. allow the potatoes to cool down slightly, then peel the potatoes.
4. dice the potatoes.
5. heat the oil or ghee in a pan.
6. add 1 teaspoon of cumin seeds and let them crackle.
7. then add 4-5 medium chopped tomatoes.
8. saute till they become soft.
9. you will see the oil leaving the sides.
10. then add 1/4 teaspoon red chili powder, 1/4 teaspoon black pepper and sendha namak or rock salt as required.
11. mix well.
12. add the chopped potatoes and stir again.
13. add 1 cup water.
14. stir and let the curry cook for 7-8 minutes or more on a low flame, till it thickens slightly.
15. mash a few potato pieces with a spoon in the curry, to help in thickening the gravy.
16. garnish with coriander leaves.
17. serve the aloo tamatar with vrat ki roti or singhare ke poori or rajgire ki poori.
    
    
    

Paneer Lababdar Recipe

paneer lababdar recipe, restaurant style paneer lababdar recipe

INGREDIENTS (1 cup = 250 ml)

for the tomato-cashew paste:

• 250 grams ripe red tomatoes - chopped or 1.5 cups chopped tomatoes
• 10 to 12 cashews (kaju)
• ½ inch ginger (adrak) - chopped
• 2 to 3 garlic (lahsun) - chopped
• ½ cup water
• 1 green cardamom (chotti elachi)
• 2 cloves (lavang)

remaining ingredients for paneer lababdar:

• 200 grams paneer (cottage cheese)
• 2 tablespoon grated paneer
• 100 grams onion Or ½ cup finely chopped onions
• 1 tej patta (indian bay leaf)
• 1 or 2 green chilies (hari mirch) - slit
• ½ teaspoon cumin powder (jeera)
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon red chili powder (lal mirch powder) or deghi mirch or kashmiri red chili powder
• ¼ teaspoon garam masala powder
• ¼ cup low fat cream - 25% to 35% fat
• 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
• 2 tablespoon butter
• 1 tablespoon butter to be added later(optional)
• ¼ to ½ teaspoon sugar or add as required
• 1 or 1.25 cups water
• salt as required

for garnish:

• 1 tablespoon chopped coriander leaves(dhania patta)
• ½ inch ginger (adrak) - julienne

HOW TO MAKE RECIPE

preparing tomato-cashew-spices paste:

1. take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
2. switch on flame and simmer this mixture on a low flame.
3. cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
4. allow this mixture to become warm or cool completely and add to a grinder or blender jar.
5. grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

making paneer lababdar gravy:

1. heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
2. add 1/2 cup finely chopped onions. stir well.
3. then continue to saute as well as stir and cook till the onions become light golden or golden.
4. then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
5. add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
6. stir and saute this masala. you will see the masala clumping and gathering around itself.
7. saute till you see fat leaving the sides of the masala paste.
8. then add 1 cup water. stir very well.
9. add 1 or 2 slit green chilies.
10. stir and allow the gravy to come to a simmer. then season with salt and sugar.
11. add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
12. stir and simmer the paneer lababdar gravy for about a minute.
13. then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
14. lastly add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step. this is optional.
15. garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.

Burn Up Those Calories and Get Glowing With Detox water recipes

Water detox is a simple detox system to flush out the toxins from the body. And the good news is that you can make it on your own!! Now that should give you a good reason to try it out today. Without much ado, let us start off with the water detox recipe. As everyone knows water in itself plays a pivotal; role in cleansing our system and by adding a dash of some ingredients into it, you can actually transform water into a detox potion.

Here is my list of the top 5 fruit infused water recipes:

#1 – Lemon Water

When it comes to popularity, Lemon Water is the undisputed king of them all.

Also called Lemon Detox Water or Lemon Water, this detox drink recipe has the benefit of being really simple and tasty.

Even though this lemon water detox recipe has only two ingredients, lemons and mint, the sweetness and sour from the lemons create a delicious flavor while also providing lots of Vitamin C and the mint adds a refreshing taste.

Drinking lemon water for weight loss is a great idea that you can do cheaply and easily. Try Lemon Mint Water for a refreshing family treat on a hot day.

#2 – Apple Cinnamon Water

This Day Spa Apple Cinnamon Water recipe has been my most popular personal fruit infused water recipes of all time.

I originally wrote the Day Spa Apple Cinnamon Water recipe on a blog post back in April 2012, and it got picked up on Pinterest right away.

Within 2 weeks I was getting 40,000 views a day on my website for this recipe!

Also called Detox Apple Cinnamon Water, this fruit water recipe is delicious and has the benefit of being metabolism boosting.

#3 – Mango Ginger Water

Did you know Ginger and Mango both boost your metabolism?

This Mango Ginger Water recipe has been at the top of the charts since it was first introduced.

Along with boosting your metabolism ginger also is a natural pain reliever, from migraines to menstrual cramps ginger heals a lot of pain.

It also helps reduce morning or motion sickness and banishes heart burn! It’s no wonder this recipe is so popular!

#4 – Tangerine and Strawberry Infused Water

This refreshing Tangerine and Strawberry Infused Water recipe contains fruits that are high in Vitamin C and are big metabolism boosters!

Strawberries and tangerines one of my favorite combos, and both hot and cold this is a delicious drink.

This year-round favorite will have you drinking more water quickly.

#5 – Cucumber Lemon Water

This is the classic lemon water recipe you’d find everywhere, and in the top 5 for good reason.

Cucumber Lemon Water is the ultimate detox drink.

It’s got the great taste, and the health benefits of the cucumbers and lemon juice flush your system and help you feel better.

Drinking cucumber water for weight loss is also very popular recently because of one main reason….it works well!

Navratri Special Tapioca/Sabudana/Sago Thalipeeth/Pancake

Traditional easy Tapioca/Sago/ Sabudana recipe that will make your Navratri fast delicious

The moment you think of vrat ka khana, or food for fasts, this ingredient pops up immediately. Sabudana, also known as sago or tapioca pearls, is extracted from the stems of tropical palm trees, and is therefore, completely organic. Almost purely consisting of carbohydrates, this is just what you need to fuel your bodies during a fast.

Tapioca/Sago/Sabudana is healthy, nutritious and full of benefits. Aid the digestion process, rich source of carbohydrates, little vitamin c,calcium    and minerals. Sago along with rice act as a coolant for body.

Most traditional Indian recipes for sabudana are also gluten-free, and vegan. So, if you're going for a diet, then this is, once again, a good thing to depend on. And if you're wondering how to make delicious dishes with sabudana, look no further. 

So, just check out the recip, get some sabudana, and get cooking.

Thalipeeth/Pancake

For those who don't know, thalipeeth is an Indian pancake. Unlike dishes like sabudana vada, thalipeeth is toasted or lightly fried on a pan. Since it's not deep fried, it is definitely one of the healthier dishes out there. Have it for breakfast, or just snack on it, thalipeeth will wow your taste buds.
Thalipeeth is a kind of pancake originating in Maharashtra. 

Ingredients:

2/3 cup sabudana or sago
2 medium-sized potatoes, boiled, peeled and mashed
1/2 tsp cumin seeds or jeera4 tbsp peanuts, roasted and coarsely ground
1/2 inch ginger, finely chopped or grated
2 green chillies, chopped
1/4 cup chopped coriander leaves
1 tsp lemon juice
1 tsp sugar (optional)
Rock salt or sendha namak, to taste

Method: 

1. Take the sabudana in a large bowl, and rinse it till the water is clear. Soak them in water overnight.

2. Drain the sabudana completely before using them the next day. There should be no moisture left.

3. Add the mashed potatoes, cumin seeds, peanuts, ginger, chillies, coriander leaves, salt, sugar, and lemon. Mix all the ingredients really well, then divide the mix into small, but equal parts.

4. Heat a non-stick pan. Take one portion of the sabudana mix in your palms, and flatten it. You can also use another trick for perfectly round pancakes--take a ring mould or large round cookie cutter, place it on the hot pan, add the sabudana mix, and flatten it within the mould or cutter.. 

5. Toast the pancakes while on medium heat, till they turn golden brown. You can add a little oil or ghee around the edges to make sure they don't stick. Remove from heat, and serve with chutney or raita.

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Kitchen Sponge is dangerous than toilet seat

Your kitchen sponge is even more dangerous than your toilet seat— here's how often you should replace it.

  Yes, kitchen sponges are dirtier than toilets.

Kitchen sponges are dirtier than toilets.

In fact, it's common knowledge among microbiologists that the things you use to clean your dishes are the dirtiest objects in your home.

A recent study published in the journal Scientific Reports suggests those spongy bacterial colonies may be even more of a health hazard than we thought. Because of that, the researchers behind the report recommend replacing your sponge every week.

The researchers conducted a genetic analysis of bacteria on 28 samples from 14 used sponges. They wrote that this was the most comprehensive analysis yet of the microbiome - the community of bacteria - living on kitchen sponges.

Kitchens are where new bacteria are regularly introduced, both because of human traffic and food preparation. Sponges, which are often warm, wet, and contain traces of old food, are ideal breeding grounds for those bacteria.

The goal of the new analysis wasn't to find pathogens, which make people sick, but just to see what was living on the sponges. The answer? Lots of things.

"Our work demonstrated that kitchen sponges harbor a higher bacterial diversity than previously thought," the authors wrote.

They found that five of the 10 most common bacterial groups had pathogenic potential, including Acinetobacter johnsonii, Chryseobacterium hominis, and Moraxella osloensis. They also found pathogenic groups that could lead to a staph or strep infection, though those weren't as abundant.

They compared their tests to newly purchased, unused sponges and found those to be basically bacteria free.

The other surprising result of the study was that cleaning sponges may be less effective than previously thought. Microwaving and boiling sponges can initially reduce about 60% of the bacteria on them, according to the study, but won't sterilize them.

And even sponges the scientists tested that had been regularly cleaned in that way didn't have fewer bacteria than the uncleaned sponges. The researchers think that resistant bacteria most likely survive the sanitation process then quickly repopulate the sponge, making it harder to remove them over.

The best way to clean a sponge was to "put it in a little bleach solution." However, the new study didn't evaluate the effects of that method.

Although it's a good idea to clean a sponge after each use, the researchers "suggest a regular (and easily affordable) replacement of kitchen sponges, for example, on a weekly basis," according to the study.

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