The much awaited rains are here again, and they are evidently here to stay. However, jumping about in muddy puddles also invites a horde of germs and possibly even other poisonous substances. The rain water itself is not clean. In this fluctuating weather, our susceptibility to infections, colds and coughs increases tenfold. This is why we need to take several precautions when we eat; and more importantly, we must watch what goes into our mouth.
The best way to immunize ourselves is with the power the food we eat and our Indian diet is a powerhouse of immune fighting ingredients .
Consuming seasonal fruits like the peaches, plums and of course the kiwi will As we need to peal and eat it its skin naturally protects us against germs and bacteria The high vitamin C content protects us against diseases and keeps the common cold and cough away . The kiwi is easy to digest and travels well.
Make sure that you eat right foods this monsoon to go away from any ailments.
Nothing like a hot bowl of soups, shorbas on a heavy rainy day teamed with a sandwich or pulaos make up an excellent healthy mini and light meals.
Sip on nice piping hot rasams it has amazing spices that are anti inflammatory also help prevent joint pains and stiffness due to the weather. It contains asafetida, curry leaves, tomato, red chilli, coconut, mustard seeds, onions, garlic and ginger, among other such healthy ingredients.
Below is the recipe for hot and spicy rasam, made in a jiffy for you and your family to enjoy:
Rasam
Ingredients
1 cup Tuvar Dal (cooked)
1 Lemon size tamarind
1 tsp Mustard Seeds
1 tsp Chana dal
2 Tomatoes(chopped)
½ tsp Asafoetida
2 tsp Coriander Seeds
4 tsp Pepper corns
2 tbsp Grated coconut
2-3 Dry red chillies
2-3 Cloves
1 tsp Turmeric Powder
Coriander leaves for garnishing
Curry leaves
Ghee
Salt to taste
Method
- Marinate tamarind in water and extract the juice
- In a pan add tomatoes, tamarind extract, turmeric powder, salt and cook till the tomatoes are cooked and nice aroma is given
- Heat 1 tsp ghee, sauté the coriander seeds, pepper corns, chana dal, red chillies and cloves till pink
- Grind them with coconut to form a soft paste
- Add the paste, tuvar dal and curry leaves to the tomato mixture . Add water to make liquid consistency and bring ot boil
- Then simmer for 10 mins
- Heat ghee, add mustard seeds, hing and curry leaves and season the rasam with this
- Garnish with coriander leaves and serve hot
Below is the link to an article on Pistachios for Beautylinks website.:
Naini Setalvad has also contributed articles in in the month of June, July, August to numerous magazines like Beauty and Salon, Spa Veda, Prevention, Tarla Dalal Cooking and More, Sananda and The Pioneer, various newspapers like Asian age newspaper, Mumbai Mirror, etc.
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