Simply Swadisht

[Simply Swadisht]

It’s almost pumpkin pie time and I’m looking for a single crust recipe that someone has had success with. This might sound weird, but I’m looking for a pie that is a little on the “denser” side; almost like some bean pies I have had – but not a pumpkin flavored cheesecake. I don’t need to restrict gluten, sugar,eggs, calories, or anything. Any suggestions? Thanks!

[Simply Swadisht]

I am still get organic food in my diet plan such as Pears , Spinach ,Carrots ,Cucumbers ,Peaches ,Celery . I know that Although foods are really very expensive but They make me very healthier and also stronger than soon. I think that I will plan to grow some organic food in garden area as well.

[Simply Swadisht]

Maybe the following tips can help.
1) Eat six small meals a day. Stoking your body with food every three to four hours can rev your metabolism to the max.
2) Run 10 100-yard sprints and burn up to 500 calories.
3) Wait 20 minutes before going for seconds.
4) Throw on a hoodie before working out. When your muscles are warm, you actually burn more calories.
5) Use a smaller dinner plate—it’ll limit how much you can pile on.
6) Use a blue dinner plate. Studies show the color has an appetite- suppressing effect (as opposed to red and yellow plates).
7) Sub in nonfat Greek yogurt for mayo and sour cream—you’ll save 700 cals and 100 cals per half cup, respectively.
8) Eat peanuts from their shells. You’ll nosh on 50% fewer nuts in a sitting just trying to peel before eating.
9) Chew on sugar-free mint gum after a meal. Mint flavors send signals to your brain that it’s time to stop eating.
10) Snack on pistachios instead of pretzels.
11) Take up power yoga. You can burn up to 344 calories a class.
12) Train fasted once a week. This helps the body to keep adrenaline high and blood sugar low.
13)Try some supplements such as resveratrol or celastrol to help you while doing enough exercise.

[Simply Swadisht]

I think instead of simply adding nuts to your diet, eat them in replacement of foods that are high in saturated fats. I believe that nuts are rich in protein, making them good choice if you plan to change foods high in saturated fat.

[Simply Swadisht]

Kerala Style Pulissery Recipe (Mor Kuzhambu)

Kerala Style Pulissery Recipe (Mor Kuzhambu) is a sweet and sour yogurt based vegetable gravy from the Kerala Cuisine. At home we call it Mor Kozhambu and use ash gourd or pineapple to make this dish. During the mango season, we also use ripe mangoes. This combination of ground coconut along with yogurt simmered in pineapple, mango or ash gourd is absolutely delectable. Serve Kerala Style Pulissery Recipe (Mor Kuzhambu) with steamed rice and rotis.

Ingredients
1 cup Pineapple , chunks / mango / ash gourd
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
1 cup Curd (Dahi / Yogurt) , whisked well
Ingredients for coconut paste
1/2 cup Fresh coconut
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Whole Black Peppercorns
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1 Curry leaves , few
Ingredients for Seasoning
1 teaspoon Cooking oil
1/2 teaspoon Mustard seeds
5 Curry leaves , roughly torn
5 Curry leaves , roughly torn

How to make Kerala Style Pulissery Recipe (Mor Kuzhambu)
To begin making the Mor Kuzhambu recipe, we wil first cook the vegetables and keep them ready. Cook the pineapple (or ash gourd or mangoes) along with salt and turmeric powder in a little bit of water on medium heat till the vegetables pieces turn soft. I used a pressure cooker to cook the vegetables. But you can use a sauce pan to cook the vegetables too. Make sure you cover the pan, so the steam that is created will help cook the vegetables faster. Keep this aside.

Next step is the make the coconut paste; for this grind the coconut, cumin, curry leaves, fenugreek and black pepper to a fine paste adding very little water. Keep this aside.

In a heavy bottomed sauce pan; add in the cooked pineapple or other vegetable you used, the coconut paste, whisked yogurt and any additional salt to taste.

Turn the heat to high and give the mixture a brisk boil. Once it comes to a brisk boil, turn off the heat as the mor kuzhambu is now ready for seasoning.

For the seasoning; heat a teaspoon of oil on medium heat; add in the mustard seeds, fenugreek seeds and curry leaves. Allow them to crackle. Add this seasoning to the above pulissery (mor kuzhambu).

Transfer the Mor Kuzahmbu (Puliserry) to a serving dish and serve it along with hot rice and Beetroot Poriyal

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