Five Types of Dals and Their Health Benefits

A very common and nutritious ingredient in any Indian meal is Dal. Also known as pulses, they are described as the dried edible seeds of cultivated legumes. Pulses belong to the peas, beans and lentils family.

There are a variety of Dals. However, one thing is common among them. All the Dals are a rich source of protein and iron. So, it is advisable to include a mix of Dals in your daily diet.

Let us take a look at the prominent Super Five, viz., Toor Dal, Moong Dal, Urad Dal, Chana Dal and Kabuli Chana and know their health benefits.

1. Chana Dal: Also known as Bengal Gram Dal, it is one of the most popular legumes in India. Produced by removing the black outer layer of black chickpeas and then splitting into two halves, Chana Dal is very nutritious & the richest source of dietary protein. Trace minerals such as copper, manganese, etc., can be found in this Dal. Terragreen’s organic Chana Dal is also a delight for a diabetic as it has low Glycemic Index and this controls the rise of sugar level of the body. Also, it is low in fat and rich in fibres.

2. Moong Dal: Identified by their bright yellow colour, this type of Dal is skinned and split and that is why it appears to be flat. The best part about this Dal is that it cooks quickly, has almost zero saturated fat and is easily digestible. This is the reason people with digestion woes are advised to replace regular Toor Dal with Moong Dal. Since it also contains water-soluble fibres; its consumption helps in reducing LDL cholesterol and saves one from cardiovascular diseases. What’s more? Moong Dal is rich in protein, B-complex vitamins, calcium, iron and potassium too.

3. Toor Dal: Alternatively known as Yellow Pigeon Peas or Arhar Dal, this Dal is very popular in India, especially in Gujarat and is the base ingredient in Sambar. This Dal is rich in complex dietary fibres which help in regularising bowel movement. Also, the folic acid in this Dal makes it a good one for pregnant women. Apart from this, Terragreens’ organic Toor Dal is also rich in protein, carbohydrates, iron, magnesium, calcium and potassium and is low in saturated fats and free of cholesterol.

4. Urad Dal: Referred to as Black Dal when whole and white when it is skinned and split, this Dal is very rich in proteins, Vitamin B, iron and fibres and used for making a variety of dishes. Regular consumption of Urad Dal generates energy in the body by balancing iron levels, improves digestion and controls cholesterol. Also, you can also find good fat, carbohydrates, folic acid, calcium, magnesium and potassium in Terragreens’ organic Urad Dal.

5. Kabuli Chana: Popularly known as Chole, Gabenzo beans or white chickpeas, Kabuli Chana is an edible legume with a nutty and creamy flavour. Terragreens’ organic Kabuli Chana is rich in natural proteins and vitamins which play a major role in muscle and bodybuilding. Also, it contains minerals such as manganese, copper, iron and zinc, fibres and carbohydrates. With healthy phytochemicals, Kabuli Chana’s consumption can have magical effects on your health.

Organic Dals are the best!

With amazing health benefits, Terragreens’ Super Five organic Dals have been tested for traces of pesticide residue and found clean. Also, the five products are certified under NPOP and NOP standards of organic certification.

So, go ahead and take a good pick of Dals to your heart’s content!

Fatty Liver Diet Recipes – Will I Have To Give Up The Foods I Love If I Have Fatty Liver Disease?

Healthy fatty liver diet recipes do exist and the good news is you’ll have plenty of variety to keep your taste buds from getting bored. The good thing about a diet plan for fatty liver is that it isn’t much different from a highly nutritious, healthy diet for the average person.

In most cases, you won’t have to completely give up the foods you love. You’ll just have to be more conscious about how much you’re eating, paying special attention to the amount of fat you’re consuming. More fat in your diet leads to more fat congestion in your liver. What you want is a nutritious, vitamin-rich and balanced diet where nothing is eaten in excess.

In her ebook, “The Fatty Liver Diet Guide”, veteran liver nurse, Dorothy Spencer, offers up over 30 fatty liver friendly diet recipes. These range from simple appetizers like salmon spread to main courses such as Caribbean shrimp ‘n peas. Even mouth-watering dessert recipes are included. Dorothy states, “The goal of this cookbook section is not to present you with gourmet dishes, but with healthful meals that fit within the dietary needs of a fatty liver patient.”

So as you can see, there are plenty of fantastic foods you can enjoy while you work on reducing fat in your liver. However, as you create your daily meals, there are some important considerations you should keep in mind in regards to the foods you eat.

Your main goal will be to reduce excess fat consumption. Most medical professionals agree fat should make up no more than 30% of your overall daily caloric intake. This means if you’re consuming 1500 calories per day, then no more than 450 of those calories should come from fat.

9 calories is equivalent to 1 gram of fat, so to put it in easier to measure terms, you shouldn’t consume more than 50 grams of fat for a 1500 calorie diet. A 1200 to 1500 calorie diet will help you lose weight while reducing fat in the liver.

Here are some additional tips to keep in mind:

  • Go for brown rice and whole grains instead of white rice or white bread.
  • Opt for pasta instead of egg noodles.
  • If you don’t want to give up sweets, then opt for pies over cakes. Try to avoid things like doughnuts, cookies, and other high-fat sweets.
  • Focus on foods high in complex carbohydrates and avoid foods rich in simple carbohydrates like candy.
  • Substitute 2% and whole milk with 1% or skim milk.
  • Go for saturated fats over unsaturated fats, but consume all fats sparingly.
  • Avoid high fat salad dressings and other condiments. Seek out low-fat and non-fat alternatives.
  • Choose lean white meats (chicken, turkey, fish) over dark meats (pork, beef). Cut all excess fat off meats before cooking or eating and try to avoid meats from high fat areas such as ribs and wings.
  • Include foods high in fiber and eat plenty of vegetables and fruits.
  • Avoid alcohol consumption and drink soda, high sugar fruit juices, and energy drinks sparingly.

Factors to Consider in Meal Planning

Meal planning is a technique that every household should utilize. It is a very comprehensive plan of what to eat and the products or ingredients necessary in cooking. It is an organized system of identifying recipes and for a certain period of time. It requires a skill to identify needs of a person of his entire family and taking into consideration of several factors that would affect planning activity.

Factors would include: health needs, economic factors, religious practices, dietary concerns, environmental factors and time and ability to cook.

Health needs.

It is necessary to include all the food groups to ensure optimum nutrition. It is very important that we include in our meals the essential nutrients, vitamins and minerals that our bodies require.

Economic factors.

We have to consider our budget and the prices of the ingredients. Budget is foremost the principal factor because you cannot cook what you cannot afford.

Religious practices.

Some religion or faith has restrictions on what they are allowed to eat. Muslims cannot eat pork and Jews are obliged to observe Kashrut practices. Hindus do not eat beef because of the view of the that cows are sacred.

Dietary concerns.

Certain diseases such as diabetes and hypertension restricts or limits an individual’s food intake. They are not allowed to eat fatty foods and even sweets. Another consideration would be allergies that would yield unwanted reactions when trigger foods are consumed.

Environmental factors.

This would include the kitchen materials and equipments that would give you the capacity to cook certain food.

Time

If you have ample time to prepare food then you can go ahead and cook extravagant dishes, however when you have limited time you can opt for easy to do recipes than relying on fast food or instant products.

Ability to cook.

The most modifiable factor. They say you cannot cook if you don’t know what you are doing. However you can research videos or follow cook books to help you prepare the dish that you want.

When you have considered all the factors of course you make sure that your cooking in variety while also acknowledging your family’s preference. Play with texture and color as well as temperature. Add fun to the activity by making it a recreational hobby which involves family members.

Evening Entertainment Ideas For Corporate Events and Dinners – Pre-Dinner Fun

You don’t need to go for run-of-the-mill ideas for some pre (or evening during-) dinner fun.

Remember, there are tons of specialist corporate dinner entertainment event organisers who understand the importance of impressing your guests and paying close attention to detail in getting the night just perfect.

Professionals such as this should be able to furnish you with tons of ideas to impress the guests before dinner and the options available may surprise you. They shouldn’t all cost an arm and a leg either. You could create your own unique evening at home – for free (get a few friends to help out by dressing up and acting the part or by giving a polished performance at the mic!)

Of course, you’ll want to make it worth their while, so ensure that your guests deliver perfect feedback to your evening.

Maybe you are planning a slick corporate event for your company or perhaps you are planning something smaller for work – like a team-building night. In both cases you might want to turn to the professional events organisers to take the strain and produce something lavish.

Do the research. Make sure your event entertainment is perfect for your guests and trust in an events organisation that is offering a fabulous night out where they will remember the night – and remember you!

You may be splashing out on your team or rewarding valued clients for some hard work. Either way it has to be perfect. To start you off, here are a few ideas that you can play with to get you on top with your planning.

Murder Mystery Night

One of the oldest and still very popular forms of dinner evening entertainment ideas. A Murder Mystery evenings can be performed by professional actors and provide an excellent way of getting all your guests involved the evenings fun.

Cocktail Flaring

Pre dinner drinks have never been so much fun! You could teach your guests how to make cocktails they never knew existed and then get them to drink up before learning how to throw and spin bottles in the air! This is a great team building activity.

Wine Tasting Game

A light hearted approach to wine tasting that takes away the snobbery and could provide your guests with an introduction to wines in a fun environment.

Crazy Waiters

If it’s a surprise that you want for your guests on the evening then some crazy waiters will surely do that! Send-in undercover waiters and waitresses to blend into the normal hotels staff and cause all sorts of crazy havoc!

Complete Room Theming And Entertainment

Themed evenings

If you are going to throw a big themed party and want your guests to be talking about it for months afterwards then why not theme the whole event with a fantastic theming option..

Entertainers

Add an element of surprise and live special entertainment to your awards dinner or theme evening by including human statues, stilt walkers and other great entertainment acts.

EASY VEGAN RECIPES FOR LAZY PEOPLE (10 minute dinners)

In this video, I’m showing you guys three stupidly lazy and easy vegan recipes that you guys can whip up in less than 15 minutes. To be honest, they each probably take only about 10 minutes… 10 minute vegan dinners?! Yes please. They are so easy to make yet they are still delicious!! These are perfect for those nights when you get home from work or school and you are feeling especially lazy and tired.

Easy Quick Recipes For Weight Loss – Baby Corn Delight

A healthy diet is one that is high in nutrients and low in fat, sugar, salt and cholesterol.

Fruits and Vegetables have very little calories and hence eating more fruits and vegetables instead of meats will quickly reduce your weight. Moreover, some fruits and vegetables such as lettuce, zucchini are best eaten raw. Other Vegetables also require less cooking time to preserve its original taste and nutrients.

Preparing a quick simple meal of vegetables can be equally nutritious and delicious. Below is a good example of a simple, yet delicious meal that only takes 10 minutes or preparation time and 15 minutes of cooking time.

Baby Corn Delight

Servings : 6

Preparation Time : 10 Minutes

Cooking Time : 15 Minutes

Ingredients

  • Baby corn- 200 gm
  • Green chilly (finely chopped) – 1 no
  • Ginger (finely chopped) – 11/2 tsp
  • Garlic (finely chopped) – 11/2 tsp
  • Soya sauce -1tsp
  • Tomato-chilly sauce – 2 tsp
  • Corn flour -1tsp
  • Capsicum – chopped -2 tbsp
  • Oil – 1 tsp
  • Salt and pepper – to taste

Preparation

Mix together soy sauce, tomato-chilly sauce and corn flour with 2 tablespoons of water in a bowl and keep it aside. Heat the oil in non-stick pan and add the baby corn and sauté over a high flame for 5 minutes. Add the green chilly, ginger and garlic and sauté for another 3 minutes. Then add corn flour and sauce mixture. Mix well over a high flame till the sauce coats the baby corn. Toss in the capsicum, add salt and pepper and mix well. Serve hot. A great side dish to enjoy!

Note: The ingredients used above are not only low in calories but also have health beneficial values. Ginger is considered to have some cancer fighting properties and garlic may be slightly protective against heart disease. Adding ginger and garlic occasionally in our diet is quite useful for a healthy living. Tomatoes protect the heart and studies suggest that regular use of tomatoes can cause reductions in prostate and other cancers.

Dhaka’s Biryani – A Taste of Aristocracy

Sometimes it’s greasy and sometimes it’s dry. But it’s always spicy. It’s a dish full of long-grain rice that will not stick together and holds a succulent piece of meat inside it. It’s pleasantly aromatic, but not too sharp. The lovely aroma of spice and the delightful sight of the dish bring water to your mouth. And when you taste it, the subtle flavor and taste of the spices mildly and pleasantly come through. It’s well-cooked, flavorsome, succulent and delicious. And once you start eating, you will end up cleaning your plate down to the last grain of rice.

That is a plate of delicious Biryani placed in front of you. Biryani is perhaps the most popular rice based dish in the world that is available in many forms. Though, this dish is known as a traditional famous Indian cuisine to the world, Biryani from Dhaka means something very special to the food lovers. Traditional Indian Biryani has a number of variants like Hyderabadi Biryani, Afghani Biryani, Sindhi Biryani, Lucknowi Biryani etc. which clearly represents the different preparation for different states of India. But Biryani from Dhaka has mostly two variations, Kachhi Biryani and Chicken Biryani. Kachhi Biryani is cooked with mutton (and rarely with beef) while Chicken Biryani has chicken as its meat ingredient. In the Indian preparation, the long grain Bashmati rice is used for Biryani. But most recipes of Biryani from Dhaka use the Bangladeshi ‘Kali-Jira’ rice, very fine polao rice which is produced only in the northern districts like Dinajpur.

Biryani is derived from a Persian word ‘beryan’ which means ‘fried’ or ‘roasted’. It is believed that Biryani was brought to the Indian subcontinent by the Muslim travelers and merchants from Arab. However, there is also another saying regarding the origin of Biryani. In the war time during the Mughal period, the soldiers were provided one item meal. Rice and meat were cooked together and served. Later, such recipe was introduced more formally in the royal dining and eventually become immensely popular throughout the rice-eater community in Indian subcontinent.

There are numerous fast food restaurants throughout the city of Dhaka these days and the number is just growing up. Even international fast food chains like KFC and Pizza Hut has a number of their outlets at different city points. Despite the dominance of fast food, particularly with the young generation, Biryani still has its very special place in the heart of the citizens. “Almost each Friday morning we have a special cricket match with our college mates and the losing team has to treat the winners a special meal with Biryani. We visit different restaurants each week to taste different Biryani. But we just never get enough of it!” said by Sabbir Iqbal, a 29 year old executive who is working with Banglalink.

Biryani is so popular at this part of the world that wedding or any other ceremonies will almost certainly have Biryani in its menu. “I got married almost 34 years back. By that time, Dhaka was not today’s Dhaka. Things have changed so much since then. But few things do remain same as it was decades before. Menu of my wedding receptions had Biryani then and it still has today. My younger daughter is about to get married in next January and surely Biryani is going to be served as main course. We ‘Dhakaiya’ (residents of old Dhaka who lives there for many years) people cannot think of our any celebrations without dishes full of delicious Biryani,” proudly said by Fazley Noman, a 60 year old retired person who has been living in the Rankin Street, Wari ever since he was born.

Although, Biryani is counted as the heritage food of old Dhaka, there are a number of food shops around the new city as well which serve fine quality of Biryani. “We like fast food menus like pizza, pasta or burgers while we hang out with friends but whenever there is any special occasion to celebrate like birthday or something, Biryani from Malancha or Khushbu restaurant is our first preference,” this is the statement of Nusrat Khandker, a 21 year old student from University of Dhaka. Dhaka’s Biryani is not only available in Dhaka. It has spread through hundreds of sub continental restaurants in many big cities of the world. Nishat Afza, a 34 year old NRB living in London and currently visiting her homeland mentioned, “Once in a while, we go out for a meal and often we ended up visiting the famous Dhaka Biryani House located at Mile End Road to get a taste from Bangladesh.”

Whenever you talk about the Biryani from Dhaka, the first name that comes up is Fakhruddin’s Biryani. The dish is named after the famous chef late Mohammad Farkhruddin, who was known more as ‘Fakhruddin Baburchi’ (Baburchi is the Bangla synonym for chef). He started serving snacks for the students of Viqarunnisa Noon School (a renowned all-girls school in Dhaka) students during the mid eighties and eventually became famous for his great Biryani recipes. Soon his recipes become a pinnacle and today it has become a symbol of upper crust to entertain the guests of any function with Fakhruddin’s Biryani. The famous chef died back in 1997 but his sons are still serving his recipe with 3 exclusive outlets in Dhaka city, located respectively at Dhanmondi, Gulshan and Uttara. Although Fakhruddin’s restaurants are famous for its Kachhi Biryani, it serves top class Chicken Biryani and Borhani (A kind of yogurt drink) as well.

Haji’s Biryani is another name that shines when you think about Dhaka’s Biryani. It was established by Haji Ahmed Ali (Haji is not a part of their family title, it is use to show that he has performed the Hajj) way back in 1939 at the Monir Hossain Lane in Narinda, Wari. Today, the main restaurant is located at Kazi Alauddin Road, Nazira Bazar. The Biryani from Haji is very unique as it is served dry (most Biryani are cooked with a lot of oil). Another interesting fact about this restaurant is that it starts serving after Asr prayer and mostly sold out by the Isha prayer. “The restaurant remains so crowded during the business hours that most people have to wait for at least 15-20 minutes before they get an emty seat,”  said by Haji Md. Sahed Hossain, the current owner of Haji’s Biryani and second son of late Haji Ahmed Ali. He also added, “Due to enormous public demand, we have recently opened our first branch at Progoti Sharani.”

Another prominent name in the Biryani world of Dhaka is “Nanna Miah’s” Biryani. Situated in the Nazimuddin Road of Old Dhaka (beside the Dhaka Central Prison), “Nanna Miah’s” Biryani is famous for the unique ‘Chicken Kachhi’ preparation. Only chicken is used for Biryani here. They have two recipes- ‘Chicken Kachhi’ and ‘Chicken Pakki’. “I come to old Dhaka at least once in a month for two things- Nanna’s Biryani and Beauty’s Sharbat (a kind of drink). I’ll miss them more than anything once I settle myself abroad” said by Porag, a 24 year old man who is migrating to Canada soon.

Star Restaurant is another landmark for serving delicious Biryani. The principal branch of the restaurant is located at B.C.Roy Road in Alu Bajar, Sutrapur which was established almost 45 years back. But it gained enormous fame when they launched their own five storied restaurant in Dhanmondi, the city’s heart place. “This is the biggest restaurant of the country that serves deshi food and we sell around 8,000 plates of Biryani each day,” said by Sheikh Mizan, floor manager of the Star Restaurant.

Apart from the above mentioned there are several other restaurants which also serves various Biryani dishes with their own special flavor. Dolma House of Motijheel is famous for its ‘Dolma Biryani’, prepared with both meat and vegetable. Karai Gosto, a restaurant in Dhanmondi serves its unique ‘Motor Biryani’, that use beans along with their benchmark menu called ‘Karai Gosto.’ Besides, there are few restaurants in Dhaka who serves Indian Biryani with the local flavor. Dhaaba, an Indian food shop, serves ‘Hyderabadi Dum Biryani’ that is cooked in a ‘Kachhi’ style. Voot, another upscale restaurant in Dhaka has their special ‘Maharani Biryani’ that is cooked in South Indian flavor and uses a lot of spice. There is also a tiny restaurant in city’s Lalmatia named as ‘Swaad Tehari Ghar’ which is very famous for its Tehari, a variant of Biryani. Tehari is cooked with less oil and thus more dry than Biryani and mostly use beef for meat. Interestingly, in India, Tehari is referred to vegetarian version of Biryani.

There is a large selection of foods in Dhaka that are tasty, delicious and made with local flavor. But not many of them are famous worldwide. Biryani of Dhaka is one of those few ones that have earned the love of food lovers across the world. According to Google Insight (Google’s Keyword tracking service), Biryani is the most searched recipe in regards of Bangladeshi foods. If anyone visits Dhaka, one should be prepared to have at least one hearty meal of Biryani with its sweet spicy aroma.

Coriander Substitute – What Herbs Can I Use?

Some flavors simply are not for everyone, therefore often cooks find themselves looking for a suitable coriander substitute when preparing dishes that call for that rather distinctive herb. Fortunately there are alternatives available.

Coriander is native to the Mediterranean and the Orient, and it is actually a member of the parsley family. The dark green, lacy leaves are commonly known as cilantro, and the small round “seeds” are, in reality, the dried, ripe fruit of the plant.

Interestingly the seeds and leaves do not taste anything alike, so finding the right coriander substitute depends on which variety your particular recipe calls for as well as your individual taste preferences. The seeds are mildly fragrant and have an aromatic flavor somewhat like a combination of lemon, caraway and sage. The whole seeds are used in pickling and mulled wine, while the ground seeds are popular in some kinds of baked goods, curries and soups. Both forms are readily available in most supermarkets and specialty groceries.

It seems odd that the same herb would be used in baked goods like cakes and cookies, and also in highly spiced foods like curries, but that is the case with ground coriander seeds. The taste has a hint of cloves as well as pepper, so it lends itself well to both kinds of recipes in terms of flavor and aroma.

Cilantro, also known as Chinese parsley, has an extremely pungent odor and flavor that lends itself well to highly seasoned foods. The leaves are widely used in the cuisines of India, Mexico, Asia and the Caribbean but their distinct flavor proves to be an acquired taste for many Americans.

Since coriander is closely related to parsley, many cooks find that flat leaf parsley is a good coriander substitute because its flavor is considerably milder. Try it in salads as well as salsa and other Latin American dishes. If you are making a soup or stew that calls for cilantro, try using celery leaves as a coriander substitute, particularly in Asian dishes that pack a lot of flavor.

Some lovers of Indian food enjoy a sprinkling of cilantro on top of certain breads. If that is not your cup of tea, a good coriander substitute might be fenugreek or mint. You will get a somewhat different flavor, but you also avoid the coriander taste that many find too strong for their liking.

While many people look for a coriander substitute because they find the flavor too strong or even unpleasant, some hardy souls look for something even stronger. For them, sawtooth coriander might do the trick. This plant has long, dark green leaves with sharply serrated edges and the prickly sharpness of the leaves somewhat resembles a row of teeth, thus giving it the name sawtooth coriander. It is a good coriander substitute for highly flavorful Thai and Indian dishes.

Because coriander seeds have a lemony flavor, other lemon-based herbs make good a coriander substitute; try adding lemongrass to your vegetable, fish or meat recipes or just a bit of fresh lemon juice to pick up the slightly citrus flavor of coriander. Since there is a hint of both sage and caraway flavors in coriander seeds, either of those spices make a good coriander substitute, keeping the basic flavors intact without the pungent taste.

Conquering the Mizithra Cheese of Greece

Do you know that the Greeks are responsible of making the most delectable kind of cheese, known as the Mizithra Cheese? Mizithra Cheese is a traditional Greek cheese and its history goes back to the ancient times. The real, true Mizithra is produced in Greece. It is a traditional, unpasteurized fresh cheese made with milk and whey from sheep or goats. It is mainly produced in the island of Crete, but other areas in Greece also produce it.

How Mizithra is Made

The milk from sheep or goats is boiled at moderate temperature for ten minutes and then rennet is added while ruffling. The mix is then poured into a basket with a cloth inside and is left to drain for a few hours. In the past, balls of Mizithra were hung outdoors in small sheets of it to air-dry. The fresh form of Mizithra is creamy and bright white with a slightly granular texture. It often has a slightly tangy flavor, depending on the time of year when it is made.

Kinds of Mizithra

Mizithra cheese is very unique from other kinds of cheeses because it can be served at a variety of stages in the aging process. Fresh Mizithra is soft and creamy, similar to cottage cheese. Aged Mizithra is known as Anthotyros. This cheese is usually formed into the shape of a ball or truncated cylindar. Sour Mizithra is known as Xynomizithra. This type of Mizithra has a very sour, tangy flavor.

Mizithra Cheese Being Protected

The Mizithra Cheese is a protected name, which means that only if a cheese is produced in a certain way and in a certain region can be named as Mizithra. Mizithra from Crete is famous among cheese lovers and is a completely protected version of Mizithra.

Serving Mizithra

Greeks simply adore their Mizithra Cheese and have different ways of serving it. They eat fresh Mizithra for breakfast or dessert, with thyme honey or with some fresh fruit added to honey. This cheese can also be consumed with olives, fresh tomatoes, basil, and of course bread. The longer this cheese is aged, the better it goes with the most delicious fresh Greek garden salads! It is very popular in serving salads or pasta toppings, either crumbled or grated. Simple pasta with cooked tomatoes and fresh basil, if topped with the Mizithra Cheese, will give you an amazing pasta treat.

You can conquer Greece just by serving this sumptuous cheese in your dinner table. Don’t be the last person to taste this extraordinary Mizithra Cheese.