Looking Out For Healthy Weight Loss

Corriander leaves - These leaves are used as a garnish and flavour enhancer to many dishes, especially curries. They are also grounded into a paste together with mint leaves to make the base of fresh relishes.

However, elderly people who suffer from this disease, which is the greatest killer now, have more than enough insulin in their blood, according to two Canadian doctors, who are running a clinic for treatment of obesity, which is threatening even children. They have come up with a new theory, explained in their book PROTEIN POWER. It is like a water tank, getting filled with water, drop by drop. If the outlet pipe is clogged, water will come out with difficulty. By increasing the height of water level, we may succeed in getting more water.



The Tandoor is an upright cylinder with an outer sheath of metal and an inside made of a very thick layer of baked clay. Rotis made inside it are plastered to the inner walls. When roasting meats or cooking kebabs, the food is threaded on long metal skewers or Seekhs hence the name of the very popular kebab switch to a2 desi cow ghee - Seekh Kebab.

Amritsar is an important city in the state of Punjab. The stuffed Naan takes its name from this city and is also called Amritsari Naan. A stuffed naan is made using the Naan dough, stuffed with a filling similar to a stuffed paratha and usually rolled into a circle. It is then stuck to the inner walls of the Tandoor to cook.

One thing that holds some people back from making kicharee is the preparation of ghee. People think it is complicated because we associate clarified butter with fancy French chefs. In fact, ghee is simple to prepare and lasts for months. You can make a batch once and have it on hand for a while. Ghee is nothing more than cooked down butter that has lost its liquid.



Initially, it might appear a bit difficult to make clarified butter as you have to observe the consistency a lot of times, in obtaining the main ingredient- butter. However, I have been making and incorporating in several dishes. I just adore it and often put some sugar and eat like dessert.

I normally used to make this sweet with white rice but stopped doing so after learning the plus points of brown rice. Though brown rice takes a longer time to cook and the texture is somewhat gooey, these are certainly no deterrent in my using these perfect goldmine of nutrients.

Tibetan people seldom eat fish due to their religion and custom. Restaurants in Tibet at present serve Tibetan, Chinese, and even Western food. The choice for vegetables will be limited due to the short agricultural season.