Thought for food

Seema Goswami, Hindustan Times
March 31, 2012



If you are as dedicated a dieter as I am, you must have noticed how the food orthodoxy changes on us every few years, leaving us thoroughly confused as to what we should (or should not) eat to lose weight.
First, it is that carbs are good.


 Then, it is that carbs are bad. And now, it is that only a certain kind of carb (the refined kind that leads to a spike in sugar levels) is implicated in weight gain. One diet regimen tells us not to mix carbohydrates with protein on pain of death. Another insists that we need a judicious mix of both. One school of thought has it that milk is the elixir of human life; another insists that it is toxic to anyone above the age of five.


In other words, one man’s meat becomes the same man’s poison if we give it enough time.

I don’t know about you, but this sort of blurry indecision makes me quite dizzy (and not just from the hunger induced by my latest master-cleanse). After all, what is the point of dietary rules if they are going to be reversed every few years as medical science changes its mind yet again on what is good or bad for us?

My way of coping with this is to simply wade through all the information floating around and zero in on the tips that suit me best – and then stick to them through thick and thin (sometimes quite literally). And for the benefit of my fellow-dieters these are the five favourite elements of the weight-loss regimen that I have drawn up for myself.

Coffee
Ah, coffee. Now, how could you possibly go through the day without its enticing aroma to keep you awake and interested? I know I couldn’t. I need a caffeine fix to jolt me into consciousness in the morning – and another in the evening when I am beginning to flag. And just to be on the safe side, a couple of shots in between.

Now for the good news. Recent medical research suggests that coffee increases your resting metabolic rate – which means that you burn off fat more easily (and are half as likely to develop diabetes). So, the number of cups of coffee you drink is directly related to the number of calories your burn off. Time to invest in a good espresso machine, don’t you think?

Red wineFirst up, the bad news. You aren’t allowed to guzzle a full bottle over the course of the evening. Only a couple of glasses are allowed if you want to reap the health benefits of the antioxidant flavonoid phenolics that red wine contains. How exactly does this work? Well, a substance called resveratrol, contained in grape skins and seeds, increases the good HDL cholesterol and prevents blood clotting and plaque prevention in arteries and thus contributes to your cardiovascular health.

So, why not just eat grapes, you ask? Now, where would be the fun in that?

Chocolate
This one comes with a rider. You have to choose a dark chocolate which has a cocoa content that is higher than its sugar content. And limit yourself to a couple of squares instead of wolfing down the entire bar. But if you stick to these rules, your body will benefit from the antioxidants that cocoa contains, which reduce degeneration of aortic arteries and help shift fat deposits. In layman’s terms, this means that a judicious amount of chocolate actually helps in metabolising fat and turning it into energy (or so, at least, I would like to believe).

Sleep
If you truly want to lose weight, then don’t lose any sleep over it. Recent studies have shown that dieters who cut back on sleep while trying to lose weight had 55 per cent less fat loss compared to those who clocked up 8.5 hours of shut-eye. This is because sleep deprivation causes the body to release higher amounts of something called ghrelin. And increased ghrelin levels stimulate hunger and food intake, so that you find it more difficult to stick to your diet and eat more than your otherwise would. They also reduce energy expenditure (so whatever you eat doesn’t metabolise as easily) and thereby promote retention of fat.

In other words, if you sleep less while on a diet you will eat more and your body will store what you eat as fat instead of using it up as energy. So make sure you get a good night’s sleep if you want to lose weight.

Laughter
Laugh more; weigh less (especially around the midriff). Okay, I exaggerate but only a little. Laughter does have an effect on our weight, albeit in a roundabout way. If you are happy and contented, the level of such stress hormones as cortisol and epinephrine in your body remains low. And that’s a darn good thing because increased levels of cortisol are directly related to fat deposition in the abdominal area – the so-called ‘toxic fat’ that is related to heart disease and an increased risk of strokes.

So, to sum up: being on my kind of regimen means sleeping for 8.5 hours; waking up to a nice, steaming cup (or two) of
coffee; snacking on dark chocolate; drinking red wine; and laughing as long and hard as you can.

Now, that doesn’t sound too bad, does it? Try it. You may or may not lose weight. But you will be a much happier person at the end of the day.

Sharing the secrets of lip-smacking sushi

Japanese Chef Takako Fujita

Photo : K V Srinivasan

The Hindu:31 Mar 2012

One would not want to find oneself sitting in an hour-long Japanese food demonstration armed only with the phrase 

‘arigatho gosaimasu,' which is Japanese for ‘Thank You' 

But since such a situation was unavoidable, the next best option was to perhaps pick up useful pointers and also use the opportunity to jot down some delicious Japanese recipes.

“ Vanakkam, en peru Takako Fujita,” said a sweet voice which needed no translations. 

When Ms. Fujita, a famous chef from Tokyo, switched to her mother tongue at the Consulate-General of Japan's residence on Friday, there was still no issue among the audience – the majority of who were students and teachers studying in various Japanese language centres in South India.

 But for the benefit of the minority who did not understand one sushi from another, V .Lakshmi, a Japanese teacher was ready to translate.

Tracing the story of sushi, its origins, the ingredients and the food preferences, Ms. Fujita, commenced a presentation about the history of how the famous sushi known to the world became such a delicacy. “The Ko-Hak-Zushi is wrapped with bamboo leaves. This makes the sushi last longer,” she said.

 “The Nigiri-zushi is shaped with the hands and the nori-maki is seaweed wrapped around rice.” “Since the shrimp is bent, it signifies good health till a person is bent in their old age,” explained Ms. Lakshmi, while the chef pointed at various food items that are prepared at particular seasons in Japan.

“Nowadays, all ingredients are available throughout the year but back then only certain substances were available at a particular time of the year. 

For example, bamboo sprouts in spring and shiitake mushrooms were available in the autumn,” explained Ms. Fujita, through her interpreter.

“In India, cooks add flavour by adding spices but in Japan, the taste of the base ingredients is most important,” she explained, following a demonstration of ‘Aemaze (cucumber and mushrooms)', ‘Gomoku Gohan (vegetable rice)', ‘Tori no sansho teriyaki (grilled chicken)' and ‘Oshiruko (sweet bean paste soup)'.

For 13-year-old J.Ashwita, a student of Japanese, the event was an opportunity to put her Japanese to good use. “I started learning Japanese because I am crazy about Anime and Manga comics.

 I grew up watching Pokemon and Naruto,” she reeled out a list of her Japanese influences.

As for Ms. Fujita, when she returns to Japan, she plans to take a packet of chicken masala along.

The famous chef entertained the audience to an account of the stories behind Japanese delicacies

The Reluctant Gourmet: Back to the roots

FRUIT OF THE EARTH: Heirloom vegetables at Heronswoods.

 Photo: Shonali Muthalaly   

The Hindu ,Shonali Muthalaly :29 Mar 2012

Across the world people are growing produce from traditional seeds to keep the flavour of fruits and vegetables intact

Pink potatoes. Purple potatoes. Potatoes the colour of softly whipped cream. Potatoes that make you want to break into a Dr. Seuss poem. What tops green eggs and ham? Purple mash and pink fries? No wonder M.J. Mow is so enamoured with his potatoes.

Mow's been declared a living legend by the Melbourne Food and Wine Festival. As he excitedly juggles potatoes, explaining their myriad benefits, it becomes apparent why. We're in Prahan market, a gourmet food destination that focuses on fresh, local and ethical produce, and Mow is explaining the importance of supporting diversity. He is an old fashioned salesman: chatting with customers, helping them make decisions. Potato salad? Try a tri-colour version, using the royal purple Congo with juicy pink Fir Apples and a waxy kipflers. Not convinced? He'll whip out butter and salt, then pop a potato in the microwave so you can decide for yourself.

His customers understand a potato is not just a potato. “This is the Belliat. It has 50 per cent less carbohydrates, soft flesh and is rich in vitamin C, B6 and potassium,” he says. “And this is the Nicola, it has a low GI, and is great for boiling, roasting and salads.” His current favourite however seems to be the brazenly purple Congo, related to the sweet potato. And the pink Fir Apples, “great with lamb and roasts.”

Mow's Chinese grandfather started this stall in 1891 selling fruits and vegetables. Mow's been in the business for 40 years, specializing in potatoes as customers tentatively opened up to new varieties. Today he stocks between 40 to 50 varieties, depending on the season. And although he never set out to be a knight in shining armour, he's become a powerful catalyst, convincing people of the importance of heirloom varieties, seed savers and sustainable agriculture.

Damian Pike, mushroom specialist is another living legend just a few stalls away. He's obsessed with mushrooms, stocking a jaw dropping collection from across Australia. (According to legend, he even has a tattoo of a morel mushroom on his upper arm.) We browse through his boxes of edible flowers. And meet the black devil: a sweet micro carrot.

When it comes to diversity, Heronswood in the Mornington Peninsula is the ideal place for research. Especially because you can browse catalogues over buttery scones with dollops of sweet whipped cream in the St. Erth Café, set in a garden busy with flowers and bees. This is the home of The Diggers Club, which has 72,000 members across Australia. And the massive grounds are a living catalogue of the club's heirloom fruits and vegetables.

As Talei Kenyon of the Diggers Club walks us through their chaotically coloured garden, she explains why it's important to source and protect plants that have been handed down unchanged from generation to generation. “Heirloom seeds are old varieties. They've not been altered by scientists to maximise yield, or be more profitable. The flavour of their fruits and vegetables is vibrant. The yield is perfect for home gardens.”

At Heronswood they experiment with traditional seeds from around the world. “We work with at least 3000 varieties. Look to places with similar climates, like North Africa, Turkey and the Mediterranean. And we encourage people to grow seeds and plants that do well in Australia.” She adds that seeds have always travelled. “Carrots discovered in Afghanistan were purple. They were taken to Holland, and as part of a political move, because of the ruling House of Orange, they were made orange. Flowers and plans have changed through history.”

However, the changes over the last couple of decades have been far more drastic than ever before. “The way we grow and buy food has changed. There's a mono culture. Produce is losing flavour. Fruits are bred to be the same size and colour. They lose their perfume.”

Additionally unlike the traditional seeds, which have been passed on for hundreds of years, she says “Hybridised seeds can't be saved. They're designed to die so you're dependant on the seed merchant every year.” People around the world are now starting kitchen gardens to pass on the message. When they have no backyard space, in cities like New York and London, they use public spaces for ‘guerilla gardening', declared as a way of ‘fighting the filth with forks and flowers.'

Walking through Heronswood's garden, plucking juicy beans off the stem to enjoy their summery sweetness, and gently bruising leaves from herb hedges to scent the air with the aroma of lemon and thyme, it's easy to understand why the pro-diversity struggle is steadily gaining strength.

Quick fix: Spicy Kerala fry

Spicy Kerala Fry. Photo: R.M. Rajarathinam


The Hindu :Chef T.K.V. Palanimurugan :30 Mar 2012

INGREDIENTS: (Serves Two)

Bitter gourd: 250gms

Turmeric powder: Two gm

Cumin powder: Three gm

Chilli powder: Five gm

Refined oil: 15 gm

Lemon: Half

Coriander leaves: A sprig

Salt: To taste

METHOD:

Cut bitter gourd into round slices. Heat oil in a pan and sauté sliced pieces for a minute.

Add turmeric, chilli, cumin powder and salt. Sprinkle some water and cover with lid. Cook on slow flame for 3 minutes.

Add juice of half a lemon and check seasoning. Garnish with coriander leaves and serve hot.

Chef T.K.V. Palanimurugan is the Director-cum- chef of Li Ba's outdoor catering services at Beerangi Tank Road. He has worked in various star hotels in a career spanning over a decade and specialises in South and North Indian cuisine.

Gourmet Files: As keen as mustard

Splutter: A spoonful will do. Photo: P.V. Sivakumar


The Hindu :Vasundhara Chauhan:24 Mar 2012

Just a wee bit of ground mustard can transform a dish. Why you should try it.

It's difficult to find a meat eater who likes chicken very much; the first option is usually mutton or fish. And this despite the fact that chicken — with the proliferation of poultry farms — has become so easy of access. Even the neighbourhood shop stocks it, cleaned and boned. Unlike mutton, for which we schlep across town to favourite butchers, halal or jhatka, stand there and have it cleaned and cut with minute directions. So the other night I was surprised to find that Anita had cooked chicken for some of us friends that she'd invited for dinner. And it was consumed in large quantities, ignoring the 20 other choices. She had made it with mustard. She had used chicken drumsticks — although breasts would do equally well — which were a pale gold, half immersed in, and half out of an oily yellow sauce, with a long green chilli visible here and there.

Shooting flavour

With boiled rice, a smidgen of gravy sent enough sharp, keen flavour shooting up one's nose to clear the sinuses. The meat itself was tender and flavourful, hardly recognisable as the bogus, bland paneer-like chicken one usually gets, because the mustard had flavoured it thoroughly. Also, she had given the masala a chance to permeate by cooking the dish a day earlier.

It was possibly a variation on the more familiar Bengali shorshe maachh, fish in mustard sauce, which contains more or less the same spices — in fact someshorshe maachh is made with just ground mustard seeds and green chillies, and, of course, turmeric — and some with the same onions and garlic — as the chicken. Turmeric is a constant in both, and apparently is added even in American mustard, as applied to hot dogs.

Mustard, unlike other spices, is important in Europe, possibly because it grows locally and is cheap. Mustard was cultivated even in ancient times: There are historical references to its cultivation in Greece from the 5th century BC. There are broadly three varieties; Sinapis alba, whose seeds are tan or yellowish (peeli sarson); Brassica nigra, which yields what is commonly known as black mustard (sarson); and Brassica juncea, with small, reddish brown seeds (rai).

Medieval European courts often had a “mustardarius”, whose job it was to supervise the growing and preparation of mustard. In the middle of the 14th century, around Dijon in France, “made” French mustard was perfected. Monsieur Grey established Grey, now Grey Poupon, which makes strong and pale yellow mustard. Bordeaux mustard is mild and brown, with a hint of vinegar and sometimes sugar and tarragon or other herbs.

Dry form

Although Jeremiah Colman's Colman is now better known, the process of dry milling it — “made” dry mustard is the base of English mustard — was perfected by Mrs. Clements in Tewkesbury. And when it became easily available, Keen and Sons of London became the best known brand. Thence the phrase, “as keen as mustard”. In any case, “as colman as...” or “as clements as mustard” wouldn't quite have cut the mustard.

ஸ்வீட் ரைஸ் கீர்

தேவையானவை:

முந்திரிப் பருப்பு - 30
காய்ந்த திராட்சை - 20
புழுங்கலரிசி - 100 கிராம்
பால் - 3/4 லிட்டர்
சர்க்கரை - 300 கிராம்
நெய் - 25 கிராம்
பால் பவுடர் - 100 கிராம்
தண்ணீர் - தேவைக்கேற்ப
ஏலக்காய் தூள் - சிறிதளவு

செய்முறை :

புழுங்கலரிசியை ஒரு மணி நேரம் தண்ணீரில் ஊறவைத்து‌‌க் கொள்ள வேண்டும். சிறிது சூடான நீரில் பால்பவுடரைப் போட்டு கட்டியாக இல்லாமல் நீர்மம் போல் கலந்து வைத்து‌க் கொள்ள வேண்டும்.

பிறகு ஒரு பாத்திரத்தில் 3/4 லிட்டர் பாலை உற்றி, அதில் ஏலக்காய் தூள் ஒரு சிட்டிகை போட வேண்டும். கொதிக்கும் போது ஊறவைத்த அரிசியை போட வேண்டும். அரிசி நன்றாக வெந்தப் பிறகு, ஏற்கனவே தண்ணீரில் கலந்துவைத்த பால்பவுடரை அத்துடன் சேர்த்து கலக்க வேண்டும். பாயாசம் பதத்திற்கு வந்தவுடன் தேவைக்கேற்ப சர்க்கரை போட்டு நன்றாக கலக்கவும். 

உங்களுக்கு பாயாசம் போல் வேண்டும் என்றால் நீர்மமாக இருக்கும்போதே இறக்கி வைக்கலாம் அல்லது க்ரீமி (creamy) பதத்தில் வேண்டும் என்றால் சிறிது சுண்டியவுடன் இறக்கலாம். பிறகு நெய்யில் முந்திரிகளையும் திராட்சைகளையும் வறுத்து அதன் மேலே அலங்கரிக்கவும்.

ஸ்வீட் ரைஸ் கீர் ரெடி...

மூளைபுற்றுநோயை தடுக்கும் ‘சி’ வைட்டமின்

போல்ட் ஸ்கை திங்கள்கிழமை, மார்ச் 26, 2012, 10:05 [IST]

வைட்டமின் சி யினால் மனித உடலுக்கு எண்ணற்ற நன்மைகள் ஏற்படுகின்றன என்பது தெரிந்த விசயம். அதே சமயம் வைட்டமின் சி மூளைப் புற்றுநோயை குணமாக்கும் என்று சமீபத்திய ஆய்வு ஒன்றில் கண்டறியப்பட்டுள்ளது.

உயிரியல் ரசாயனமாற்றம் நடைபெறுவதில் பங்கு வகிப்பது வைட்டமின் -சி ஆகும். வைட்டமின் சி ஆனது சிட்ரஸ் அமிலம் அடங்கிய அனைத்து பழங்களிலும் உள்ளது. தக்காளி, மிளகு, முட்டைகோஸ், கொய்யா, காலிஃபிளவர் போன்றவற்றில் இருக்கிறது. மனிதன் தனக்கு வேண்டிய தேவையான வைட்டமின் சி யை அவன் உணவின் மூலம்தான் பெறமுடியும். மனித பரிணாம வளர்ச்சிக்கு அஸ்கார்பிக் அமிலம் ஆதாரமாக இருந்து வந்திருக்கிறது. எலுமிச்சை, நெல்லிக்காய் போன்றவற்றில் வைட்டமின் சி, அஸ்கார்பிக் அமிலம் அதிகம் உள்ளது.

அஸ்கார்பிக் அமிலம்

அஸ்கார்பிக் அமிலம் என்னும் வைட்டமின் சி நீரில் கரையக்கூடிய, ஒளி ஊடுருவக்கூடிய வெள்ளை நிறப் பொடியாகும். நமது உடலில் போதுமான அளவில் வைட்டமின் சி சத்து இல்லாவிட்டால் சொறி, கரப்பான், பல்லில் ரத்தம் வடிதல் மற்றும் ஸ்கர்வி போன்ற நோய்கள் உண்டாகும். நம் உடலுக்கு அஸ்கார்பிக் அமிலத்தினால் பல நன்மைகள் உண்டு. குறிப்பாக நமது உடலில் உள்ள உயிரணுக்களை ஒன்று சேர்த்து பிணைப்பதாகும். இதனால் புதிய செல்களை உற்பத்தி செய்யவும், அழிந்த செல்களை மாற்றவும் வைட்டமின் சி துணை புரிவதாக மருத்துவ வல்லுநர்கள் கூறுகின்றனர்.

குழந்தைகளுக்கு 35 மி.கிராமும், பெரியவர்களுக்கு 50 மி.கிராமும், பாலூட்டும் தாய்க்கு 80 மி.கிராம் வைட்டமின் சியும் தினம் தேவையாகும். வைட்டமின் சி பற்றாக்குறையால் முடியில் நிறமாற்றம், முடிஉதிர்தல், தோலில் ரத்த கசிவு, கறுப்பு புள்ளிகள் தோன்றும். இதற்கு வைட்டமின் சி அதிக முள்ள உணவுகளை கொடுத்தால் எளிதில் குணப்படுத்தலாம்.

வைட்டமின் சி இருக்கும் உணவுகளை நாம் சாப்பிடுவதால் பல்வேறு நன்மைகள் உண்டாகிறது. குறிப்பாக இது உணவிலுள்ள இரும்பு சத்தை ஜீரணிக்க உதவுகிறது. மேலும் வைட்டமின் சி குறைவதால் ஜலதோஷமும் ஏற்படும் என்று மருத்துவர்கள் தெரிவித்துள்ளனர்.

மூளைப் புற்றுநோய்

மூளைப் புற்றுநோய் கட்டிகளை உடைப்பதில் வைட்டமின் சி பெரும் பங்கு வகிக்கிறது என்று அமெரிக்காவின் ஒடேகா பல்கலைக்கழகத்தைச் சேர்ந்த நிபுணர் குழுவினர் தெரிவித்துள்ளனர் மூளை புற்றுநோயால் பாதிக்கப்பட்டவர்களுக்கு மிக அதிக அளவில் வைட்டமின் சி கொடுக்கப்பட்டால் நோயாளியின் புற்றுக்கட்டிகள் உடையத் தொடங்குகின்றன என்றும் அப்போது ரேடியேஷன் தெரபி எனப்படும் கதிர்வீச்சு சிகிச்சை முறையைக் கையாண்டால் அதிக பலன் ஏற்படுகிறது என்றும் ஆய்வு மேற்கொண்ட டாக்டர் பட்ரீஸ் ஹெர்ஸ்ட் தெரிவித்துள்ளார்.

இந்த ஆய்வில் மேலும் சில படிகளைக் கடந்த பிறகு புற்றுநோய் சிகிச்சைக்குப் பலன் கிடைப்பது அதிகமாகும் என்று ஆய்வாளர்கள் தெரிவித்துள்ளனர்.

'Ghee' and its many benefits

TOI :Tanvi Trivedi | Mar 31, 2012, 12.00AM IST

Ghee is composed almost entirely of saturated fat. When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures.

Doing so creates peroxides and other free radicals. Ghee has a very high smoke point and doesn't burn easily during cooking. Ghee has stable saturated bonds and so is lot less likely to form the dangerous free radicals when cooking. Ghee's short chain of fatty acids are also metabolized very readily by the body.

Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. 

Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach.

 Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. 

A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.

It is good for treatment of burns. According to Ayurveda ghee promotes learning and increased memory retention. While in a healthy person consuming ghee may reduce your cholesterol or not affect it, it is not advised for people already suffering from high cholesterol.

It is safer than butter. Now you understand how the Punjabis have tonnes of ghee and still are fitter. It has been used in Indian medicinal practice to help with ulcers, constipation, and the promotion of healthy eyes and skin.

Ready for food astrology?

Ismat Tahseen, TNN | Mar 27, 2012, 12.00AM IST

Eating under the stars' may not simply mean something romantic like an alfresco dinner on a beach or an open terrace.

It instead, also brings the cosmos into your dining experience, telling you what you would enjoy as per your sun sign. Hailed as the new trend, 'astrology dining' charts out the perfect possibilities for its believers - from choosing the right restaurant, ambience and food - that aim to match your sun sign. Of course, if the food's bad, don't blame it on the stars! Here's what happens...

How it works?

This kind of astrology is based on personality prediction. On how the stars and planets start to influence a person - the colour they should wear most, what suits their homes and how they like to be served. For instance, Saggis are said to be selfservers and dislike fussy meals.

Expert view:

Can there be astrological predictions of food preferences? "Yes, it's possible to do so by going with the star and moon signs," says astrologist / tarot card reader Shirley Bose. "What has happened is that people have become more aware of being in sync with their own vibe. It's a kind of holistic healing and this is all part of that. Food choices can be made depending on what goes with a person's sign, for example Virgos have stomach problems so they need to have food that's less spicy and as wholesome as its natural self. Sagittarius is a fire sign so Saggis should have foods that are more earth-based, like those vegetables grown under the earth," she advises.

What the chart says: 

Aries

These are adventure lovers - very energetic when it comes to their appetites. Most Arians like their meat and since Aries rules fire, a barbecue is high on their list. You'll always find a happy Arian on the grill at a patio party.

Taurus

Meet the connoisseur! This higly sensuous sign loves anything expensive and has very good taste for wine. If you have to please a Taurean, don't create a mish-mish of flavours, instead stick to the fancy fare.

Gemini

Known for being on the move, these people prefer a meal on the go. You need to keep it simple and light with a Gemini, anything on a smaller plate. That means, places or menus that serve a heavy dressing and sauces are a no-no, but fruits are in.

Cancer

The symbol of the crab is prone to mood swings so home-cooked is an answer to their melancholic mood. Cancerians love comfort food, which means dishes that taste like what their mother could make score. A tip is to never take them to a highly modern restaurant, they like the rustic, comfortable nook any day.

Leo

Leos require a diet rich in calcium and protein, which should include dairy products and nuts. Often they like a good, expensive meal as for them a memory matters most. Even though the food is rich, the Leo likes the thought that the dinner is an event not just a single experience.

Virgo

Virgos are quite flirtatious and like to experiment with different foods if they can. They like organic fare too and relish fresh flavours in salads and other fare. They like a limit too, so if you're eating out with a Virgo, chances are he or she will tell you that you're over-eating.

Libra

The symbol sign of balance, Libra can be slightly fickle. Librans like plating and decor in a restaurant more than anything else. Intelligent conversations and fine wine accompany the sign, so watch out for that when dining out with them. They also love clean places.

Scorpio

Scorpios like eateries that offer good space and aren't too crowded. They love red meat too and don't mind a glass of wine with it.

Sagittarius

A fire sign, Sagittarians are all about variety and fun. They are game for exciting tastes and experiences and if you want to know the best spots in town, chances are a Saggi will know about them. They don't really need posh eateries, a food festival will also have them in bliss!

Capricorn

This earth sign is a smart eater, chances are while eating out a Capricorn will be thinking of the value for money that the food has. You don't need to impress this person with expensive food. They can find pleasure in regular fare as well.

Aquarius

The water bearer, this sign stands for growth. The Aquarian likes to be abreast of the latest trends, so you could please an Aquarian with some new age gastronomy. They are curious by nature so going with them to an unconventional restaurant is a good idea.

Pisces

Pisceans have a preference for places that serve fish and oysters. They are conscious about their eating habits and dislike monotony in meals. They have sensitive digestive systems so having light food helps. They prefer sea facing restaurants.

How to cook ? 5 simple recipes

Mansi Kohli, Health Me Up | Mar 30, 2012, 12.00AM IST


In today's fast-paced life, many of us think twice before cooking a traditional Indian meal, complete with the choice of grains, side dishes and salads. 

But this needn't be true. With microwaves and convenient storage facilities, we can cook complete and healthy Indian meals and enjoy them through the week with our loved ones. So give those sandwiches and udipi joints a break, and get ready to cook a complete Indian mealthat will fulfill its health quotient as well. 

1 .Garlic rotis 
Ingredients: ¼ cup of jowar flour, 1/4th cup of bajra flour, ¼ cup of whole wheat flour, fresh green garlic, a bit of coriander and salt to taste. 

Method: Mix all the ingredients together and make a smooth batter by adding warm water to it. Divide the batter into equal portions and roll rotis out of it. Cook them in a non-stick pan until lightly golden brown and serve them hot. 

2. Vegetable pulav 
Ingredients: 2 cups seasonal vegetables (beans, carrots, cabbage, cauliflower, green peas, etc),1 tbs ginger and garlic paste, 1 cinnamon stick, 1 tbs lime juice, 1 cup long grained basmati rice, 1 tsp olive oil, 8 cups water, garam masala and salt to taste. 

Method: Add oil to a pan and stir fry all the vegetables by adding cloves, garlic, ginger paste, cinnamon for a few minutes. Add rice and water and saute them nicely. Now add your lemon juice, salt and pudina leaves and out the lid on. Let it cook for 15 minutes. Your vegetable pulav is ready! 

3. Cucumber raita 
Ingredients : Chop 1/4th onion, 1 cup chopped cucumber, 1 cup of thick creamy yogurt, 2 green chillies and a bit of grated coconut. 

Method: Combine all the above ingredients together and add ½ a cup of water to it in order to even out the curd consistency. You can give it a South Indian twist by adding ½ a cup of stir fried mustard seeds and curry leaves to it. 

4. Shrimp Indian style 
Ingredients: 1 tbs cumin seeds, 1 dried red chilli, 1 tbs finely chopped cilantro, ½ a kg of raw shrimp, 1 tsp olive oil, 2 tbs lemon juice, few mustard seeds, ½ a cup of water and salt to taste. 

Method: On a medium flame toast peppercorns, cumin, red chillies, coriander and peas. When the spices cool, grind them until the mixture is a fine powder. Now take a bowl and throw in shrimp, lime juice, cilantro, salt and the spice blend. Leave the mixture in the bowl for 30 minutes. Now lightly saute the shrimp until it's light pink. Add water to it and let it come to a boil. 

5. Kadhai murgh 
Ingredients : 2 tsp coriander and cumin seeds, ¼ tsp turmeric, ½ a kilo boneless chicken, 1 cup bell pepper, 1 small chopped red onion, 4 cloves garlic, 3 dried red chilles, 1 cup diced carrots, 1 tsp olive oil, 1 tbs lime juice, salt to taste. 

Method: Grind the fennel seeds, cumin, coriander powder, salt and turmeric into a fine powdered mixture. Add it to chicken and let it marinade for a few minutes. Now, add oil, chillies, garlic, onion, carrots and bell peppers to a pan and cook for 4 to 7 minutes, or till the vegetables are cooked. Reduce the heat and add the marinated chicken to it. Add lime juice. Cook for another 10 minutes.