Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Friday, 15 January 2021

വാഴപ്പഴം കഴിക്കുമ്പോൾ ശ്രദ്ധിക്കേണ്ട കാര്യങ്ങൾ

വാഴപ്പഴം കഴിക്കുമ്പോൾ ശ്രദ്ധിക്കേണ്ട കാര്യങ്ങൾ 

 വാഴപ്പഴത്തിൽ ധാരാളം പൊട്ടാസ്യം അടങ്ങിയിട്ടുണ്ടെന്നറിയാമല്ലോ. ഹൃദയത്തിന്റെ പ്രവർത്തനത്തിന് പൊട്ടാസ്യം അത്യന്താപേക്ഷിതമാണ്. പക്ഷേ, കൂടുതൽ പൊട്ടാസ്യം ശരീരത്ത് ചെല്ലുന്നത് ഗുണകരമല്ല. അതായത് വാഴപ്പഴം അമിതമായി ഉപയോഗിക്കരുത്.  വാഴപ്പഴം നന്നായി പഴുത്തതിനുശേഷമേ കഴിക്കാവൂ.
    ചിലർക്ക് വാഴപ്പഴവും അലർജിയാകാം. വാഴപ്പഴ അലർജിയുള്ളവർക്ക് തൊണ്ടയിൽ ചൊറിച്ചിലും മറ്റും അനുഭവപ്പെടാറുണ്ട്. വാഴപ്പഴം കഴിക്കുമ്പോൾ ഇത്തരം അനുഭവങ്ങൾ ഉണ്ടെങ്കിൽ ഡോക്ടറെ കാണുക.
    വാഴപ്പഴത്തിന്റെ മറ്റൊരു പ്രത്യേകത ഭാരം കൂടുമെന്നതാണ്. എണ്ണം കുറച്ചാൽ കുഴപ്പമില്ല. വാഴപ്പഴം കൂടുതലായി ഉപയോഗിച്ചാൽ ബ്ലഡ് പ്രഷർ കുറയുമത്രെ. എന്തായാലും ഒരു ദിവസം ഏഴ് വാഴപ്പഴത്തിൽ കൂടുതൽ ഒരാളും കഴിക്കരുത്. ദിവസവും മൂന്ന് നാലെണ്ണമാകാം. 

Thursday, 14 January 2021

ഈന്തപ്പഴത്തില പോഷകമൂല്യം

ഈന്തപ്പഴത്തില പോഷകമൂല്യം

   ഭക്ഷണം കഴിക്കാതെയിരിക്കുന്നവർക്ക് പെട്ടെന്ന് ഊർജ്ജവും ശക്തിയും പ്രദാനംചെയ്യുന്ന ഫലമാണ് ഈന്തപ്പഴം. ഭക്ഷണം കഴിക്കുന്നതിന് പതിനഞ്ച് മിനിറ്റ് മുമ്പ് ഏതാനും ഈന്തപ്പഴം കഴിച്ചാൽ രക്തത്തിലെ പഞ്ചസാരയുടെ അളവ് വർദ്ധിപ്പിച്ച്, വിശപ്പിനെ കുറയ്ക്കും. അമിതമായി ഭക്ഷണം കഴിച്ചതുകൊണ്ടുള്ള ക്ഷീണം അകലാനും ഇത് സഹായിക്കും. അതുകൊണ്ടാണ് ലോഷുഗറുള്ള പ്രമേഹരോഗികൾക്ക് മൂന്ന് ഈന്തപ്പഴം കഴിക്കാമെന്ന് ശുപാർശ ചെയ്തിട്ടുള്ളത്.
100 ഗ്രാം ഈന്തപ്പഴത്തിൽ 21 ഗ്രാം ജലാംശം, 75 ഗ്രാം കാർബോഹൈഡ്രേറ്റ്, 0.4 ഗ്രാം കൊഴുപ്പ്, 2.5 ഗ്രാം പ്രോട്ടീൻ എന്നിവ അടങ്ങിയിരിക്കുന്നു.
ഈന്തപ്പഴത്തിൽ പതിനഞ്ചിനം മിനറലുകൾ അടങ്ങിയിരിക്കുന്നു. 100 ഗ്രാം ഈന്തപ്പഴത്തിൽ 648 മില്ലിഗ്രാം പൊട്ടാസ്യം, 59 മില്ലിഗ്രാം കാത്സ്യം, 1.3 മില്ലിഗ്രാം ഇരുമ്പ് സത്ത് എന്നിവയുണ്ട്. അമിതമായ രക്തസമ്മർദ്ദമുള്ളവർക്ക് ഈന്തപ്പഴം വളരെ നല്ലതാണ്. ഈന്തപ്പഴത്തിലാണ് മറ്റുപഴങ്ങളേക്കാൾ ഏറ്റവും കൂടുതൽ നാര് സത്ത് അടങ്ങിയിട്ടുള്ളത്. ഏഴ് ഇന്തപ്പഴം കഴിച്ചാൽ നമ്മുടെ ശരീരത്തിന് ഒരു ഗ്രാം പ്രോട്ടീൻ ലഭ്യമാവുന്നു. 100 ഗ്രാം ഈന്തപ്പഴത്തിൽ 280 കിലോ കലോറിയാണുള്ളത്. 30 നും 60 നും മദ്ധ്യേ പ്രായമുള്ളവർക്ക് നിത്യവും 38 ഗ്രാം ഈന്തപ്പഴം കഴിക്കാം .

Tuesday, 3 March 2020

FRUIT OF THE BEL - An excellent gift of nature.

FRUIT OF THE BEL
An excellent gift of nature.
Bel is also known as wood apple. Due to its quality bel is also know as the king of fruits because it strengthens the heart and mind, cures acidity, increases body resistance and
improves memory. 100 gm of bel pulp contains 31 gm carbohydrate and 2 gm protein. This ripe fruit is rich in beta-carotene. It also has significant quantity of vitamin B such as thiamine and riboflavin. It also contains vitamin C and B complex and tannin.
It is sweet, highly nutritious and healthy. It helps to improve eyesight and increases concentration power. Bel increases appetite and digestion.
Natural benefit of bel:
• Mix honey with bel pulp and eat to control excessive thirst in summer.
• Extract juice from pulp and boil it. Drinking this juice before lunch and dinner will remove excess heat from the body.
• Regular consumption of bel keeps women away from breast cancer.
 • The laxative property of bel helps to avoid constipation. Bel juice is a good remedy for digestive disorder.
• Due to its tannin it's a good cure for cholera.
• 50 gm of bel fruit juice mixed with warm water and honey is good for blood purification.
• Bel is rich in vitamin C, so its use prevents scurvy.
• To cure swelling of joints, make bel leaf paste and apply it to swollen areas.
• Chewing five-seven leaves daily on an empty stomach controls diabetes.
• To get rid of fatigue and get new energy, mix bel pulp with jaggery.
. Regular use of bel fruit is good for kidney complaints.
Bel is available from April to July. You can make a tasty cuisine from this exotic fruit.
Bel sharbat: Break open the bel and take out the pulp with the help of a spoon.
Soak the pulp in two glasses of water for two-three hours, and then sieve it to remove the seed. Add two tbsp sugar, black salt and roasted cumin seed powder and mix well. Serve chilled.
Bel pana: Roast bel and extract its pulp. Mesh the pulp, add a pinch of salt, sugar and lemon juice to taste. Mix in a blender and store it in a bottle. It can be diluted by mixing water according to your taste. This cools the body and lowers cholesterol.
Bel tea: Take four-five dried bel pieces, boil them in two cups of water on a low flame for five minutes. When reduced to half, add two tsp sugar and strain, drink it when lukewarm. It is good for clearing your stomach.
Bel murabba: Scoop out bel pulp and make pieces, remove its seed. In a large pan soak the pieces in edible chuna for two hours and drain out the water and keep aside.
Boil two cups of sugar with two cups water, add bel pieces, boil till pieces become translucent. Keep in a dry, clean jar when it is cool.
It is extremely hygienic and delicious too.

DELICIOUS AMLA - An all-in-one tonic of nature

DELICIOUS AMLA
 
An all-in-one tonic of nature
 
Amla, or Indian gooseberry, technically called phyllanthus emblica, is the most powerful rejuvenating agent ever known. It has been in use for thousands of years in lots of medicines. It is found growing on bushes all over India. Dried and fresh fruits and all the other parts of the plant are used in various ayurvedic and unani medicines.
This deciduous tree belonging to the Phyllanthaceae family, reaches eight to 18 m in height with a crooked trunk and spread branches. The branchlets are glabrous or finely pubescent, 10-20 cm long; the leaves are simple, subsessile and closely set along, resembling pinnate leaves. The flowers are greenish-yellow. The fruit is nearly spherical, light greenish yellow, quite smooth and hard in appearance, with six vertical stripes or furrows. It can tolerate temperatures as high as 46°C and freezing temperatures too. Amla can be grown in light as well as heavy soils except purely sandy soil. Calcareous soils with rocky substratum can also be good. However, well-drained fertile loamy soil is the best for higher yield. The plant has capacity for adaptation to dry regions and can also grow in moderately alkaline soils. It is grown extensively under tropical condition. Annual rainfall of 630-800 mm gives a good yield.
Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. A mature tree of about 10 years produces about 50-70 kg of fruit; the average weight of a single fruit is 6070 gm. A well-maintained tree yields up to an age of 70 years. It is quite fibrous; with sourness as the foremost taste, it is sweet astringent bitter and pungent. Amla is an unusual fruit as it contains a gamut of tastes, except the salty taste.
The name amla in Hindi, Urdu, Gujarati and Nepali is derived from Sanskrit amalaki, meaning GZ“the sustainer", due to its abundant reserve of nutrition and medications. The genus name, Emblica, is the Latinisation of the same name. Other equivalents are amalaka in Sanskrit, Avalaa in Marathi, olay in Punjabi, Amloki in Bengali, nellikka in Malayalam, amlakhi in Assamese, Usiri in Telegu, nellikkai in Tamil and Kannada, haliilaj in Arabic and anmole in Chinese.
India ranks first in the world in production of this crop which is indigenous to the Indian sub-continent. Other growing areas are the Middle East, China, South-East Asia, Japan, Puerto Rico, Hawaii and Florida in the USA, Cuba, Trinidad and Tobago and Panama.
Chemistry: Amla is highly nutritious and is an important dietary source of vitamin C, mineral and amino acids. The edible fruit tissue contains protein concentration threefold and ascorbic acid concentration 160-fold compared to that of the apple.
The fruit also contains a considerably higher concentration of most minerals and amino acids than apples. Glutamic acid, proline, aspartic acid, alanine, and lysine are 29.6 per cent, 14.6 per cent, 8.1 per cent, 5.4 per cent and 5.3 per cent respectively of the total amino acids. the pulpy portion of the fruit, dried and freed from water contains: gallic acid 1.32 per cent, tannin, sugar 36.10 Per cent, the gum 13.75 per cent, albumin 13.08 per cent, crude cellulose 17.08 per cent, mineral matter 4.12 per cent and moisture 3.83 percent. Amla fruit ash contains 2.5 ppm chromium, 4 ppm zinc and 3 ppm copper.
Medical and nutritive properties: Amla is a collective remedy for many ailments. It is the richest natural source of vitamin C, containing as much as 20 times that of an orange. What makes this even more extraordinary is that unlike many other natural sources, the vitamin C content does not diminish with cooking. The fresh fruit contains more than 80 per cent of water besides protein, carbohydrates, fibre, minerals and vitamins. Amla regulates the level of cholesterol in our body. The amount of unused cholesterol gets collected in the blood vessels. Vitamin C in amla helps in dilating the blood vessels there by reducing the blood pressure. It has got anti-viral and antimicrobial properties. There is preliminary evidence in vitro that its extracts induce apoptosis and modify gene expression in arthritis and osteoporosis. It also promotes the spontaneous repair and regeneration process of the pancreas occurring after an acute attack. Amla keeps us away from numerous diseases; though every part of the tree possesses therapeutic potentials, it is the fruit which constitutes the main drug. Experimental preparations of leaves bark or fruit have shown potential efficacy against laboratory models of diseases such as for inflammation, renal disorders and diabetes.
Long lists of the amla's medicinal use prescribed by the ayurvedic physicians include heart support, fertility enhancement, increasing memory, balancing stomach acidity, vertigo, worms, aiding the urinary system, brain nourishment and healthier skin. It removes excessive salivation, nausea, vomiting, giddiness, spermatorrhoea, internal body heat and menstrual disorders.
It also promotes the absorption of calcium, thus creating healthier bones, teeth, nails and hair. The dried amla fruit is an astringent and useful in cases of diarrhoea and dysentery.
In ayurvedic polyherbal formulations, amla is a very common constituent. It is one of the three myrobalans forming the herbal rasayana triphala, literally three fruits, others being bibhitaki and haritaki. It is most notably the primary ingredient in another ancient herbal rasayana called chyawanprash, a formula which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice and honey. This was first mentioned in the Charaka Samhita as a premier rasayana or rejuvenative compound
Chewing a few fresh amlas with two tbsp of honey along with a lemon squeezed in a glass of plain water first thing in the morning brings up freshness and boosts energy throughtout the day. In Chinese traditional therapy, this fruit is called yuganzi which is used to cure throat inflammation.
Culinary uses: Amla is eaten raw as a fruit and cooked in various dishes. In South India, the fruit is pickled with salt, oil and spices. In Andhra Pradesh, tender varieties of amla are used to prepare dal. Dried amlas are sometimes ground into a powder and are also available stoned and chopped state so that they are easy to reconstitute. The dried pieces or powder can be stored in an airtight container for up to a year. It is common to eat amla steeped in salt water and turmeric to make the sour fruits palatable.
Culture: In Hinduism, amla is considered very sacred. The deity of wealth, Lakshmi, who is especially associated with this tree, is worshipped with its leaves, particularly in the month of Marga Shirsha (November/December).








Thursday, 9 March 2017

EXTENDING THE LIFE OF FOODS IN THE MONSOONS

EXTENDING THE LIFE OF FOODS IN THE MONSOONS

The monsoon season is always welcomed by each of us with open arms as it brings relief from the scorching summer heat. Places like Goa and Kerala are at their best during the monsoons with greenery sprouting all around. There
are others which are under the threat of flooding. The rainy season does bring with it cool breezes and cooler temperatures but it also brings with it a host of problems especially with the food items getting spoilt very frequently.
The high level of humidity causes a deterioration and spoilage of food. It is often seen that the food gets spoilt mainly because of the presence of micro-organisms, insects and pests, worms and rats. Micro-organisms such as bacteria, yeast and moulds are the main culprits for food spoilage as this humid climate is ideal for their growth. Preservation of food increases the shelf-life of the foods and ensures its supply when you need it. A little care and proper food storage can prevent food spoilage and help you sail through the monsoon season comfortably so that you can enjoy good food during the rainy season.
Storing whole grains and pulses: Keeping whole grains and pulses fresh poses a lot of problems during the monsoons. They are more prone to getting spoilt in this weather. To prevent them from spoilage here are few tips that can keep them fresh and tasty.
Microwave pulses in a glass container for 2-3 minutes, cool them and store in an airtight container.
• Put the pulses in a heavy bottomed vessel and turn them frequently so that they get roasted a little bit. This will take at least 5-7 minutes. Store them after cooling.
Do not microwave or roast pulses that are likely to be used for sprouting - for example whole moong dal. Simply keep the packets in the refrigerator to prevent spoilage due to high levels of humidity.
• Add boric powder to foods that will be used for sprouting later. But do remember to wash them repeatedly to remove boric powder completely.
• A handful of dried neem leaves and dried turmeric added to rice and whole grains will prevent them from spoilage. Boric powder can also be added to the stored rice.
• Bay leaves added to the ground flour will keep it free from moisture.
Refrigerate kidney beans, chick-peas (cholae) and Kabuli matar or add boric powder to keep them in good condition for usage.
Food items like semolina (suji), dalia and besan need special attention during the monsoons. Spores of fungi and bacteria find the rainy season a perfect time to multiply and infect food items. Roast these food items dry for 5-7 minutes or simply microwave them for 2-3 minutes (turn them after one minute to prevent them from overheating) to remove moisture. Store them in air- tight containers. They can be kept outside but if you refrigerate these food items, they can be kept fresh for a longer time.
Removing moisture by microwaving and refrigerating prevents microbial growth and prevents food from getting spoilt.
Storing spices: Spices form an integral part of all Indian kitchens and lend a special taste to the Indian cuisine. Keeping them fresh during the rains is the most difficult part.
Follow the following tips to keep the spices fresh for usage:
• Add salt to the sun-dried tamarind (imli) and keep it in an airtight container.
• Microwave whole red chilies for less than a minute to prevent spoilage.
Very often during this time of the season you find an off-white layer on the surface of the red chili powder. This is fungal growth and can be very dangerous if ingested. To prevent this, add a few cloves to the red chili powder. This will keep it fresh and prevent clumping due to high humidity.
• Add dried bay leaves to spices like black pepper, cardamom, cumin seeds and coriander seeds.
The high humidity leads to clumping of the salt. To prevent this, simply add a few cloves to the salt. This will ensure free-flowing salt.
Store the ground masalas in airtight containers in the refrigerator to prevent spoilage. You can put them in the freezing chamber. They will stay fresh longer.
Extending the life of veggies: Wrap the vegetables like cauliflower, cabbage, beans, carrots and capsicum in newspaper and then put them in plastic bags or zip-lock bags. Newspaper will absorb the moisture and keep the vegetables fresh. Do remember to change the newspaper after three days so that the vegetables stay fresh longer.
Green vegetables like spinach, salad leaves, fenugreek (methi), coriander and mint should be kept in the refrigerator in airtight containers. Place newspaper in the container before putting in the green veggies. Keep another sheet of newspaper on top of the vegetables to keep them fresh. These greens can be kept fresh for a week if stored properly. Sun-dried fenugreek and mint leaves can be stored longer.
Storing sugar and salty eats: Sugar is hit very badly by the high moisture in the atmosphere during the monsoons. If you leave the sugar container open for a few minutes you find lumps of sugar instead of freeflowing sugar. A few cloves added to the stored sugar can prevent clumping together during the rainy season.
Biscuits and salty crunchy eats: like wafers, potato chips and other eats become soggy very fast. Keep the opened packets in the fridge to prevent them from getting soggy and enjoy the crispy eats later.
Use these simple and handy tips to keep food fresh so that you can enjoy your favourite cuisine during the monsoons.





Search This Blog