Urban Spice

03/02/2018

30/06/2015

DO NOT DIET TO LOSE WEIGHT!
If someone told you that it is possible to lose weight without dieting, would you believe them? Well, it is possible, but it requires adopting a healthy lifestyle and making choices that you will have to stick with for your entire life.
Here are some ways of staying fit without dieting. Remember, you will lose some weight initially with these tricks, but after some time these will help you maintain a steady weight rather than reduce it dramatically.
Savour your food

Sleep more

Include more vegetables

Begin with a low-calorie soup

Choose wholegrains

Make junk food healthy

Say no to sugary drinks

Limit alcoholic beverages

Eat more home-cooked meals

Use smaller dishes

30/06/2015

YOUR SNACKS DECODE: RIGHT OR WRONG?
Most people snack for an energy boost that temporarily fends off hunger between meals. But choose the wrong snack foods, and you could end up with even worse hunger pangs and less energy than you started with. To avoid the trickery, lay off these sneaky snacks and replace them with smarter options:

1. Instead of candy, eat unsalted nuts.

2. Instead of fruit-flavored yogurt, eat low-fat Greek yogurt with honey.

3. Instead of fruit juice, eat real fruit with low-fat cheese.

4. Instead of a water-based smoothie, drink a thicker one made with yogurt.

5. Instead of potato chips, eat air-popped popcorn with parmesan cheese.

6. Instead of rice cakes, eat whole-grain toast with avocado.

7. Instead of diet soda, opt for sparkling water with actual food (like fruit).

8. Instead of any old cereal with almond milk, eat high-fiber cereal with cow's milk.

9. Instead of cupcakes, eat a whole-grain English muffin with nut butter.

10. Instead of dried fruit, eat real fruit with low-fat cheese.

20/06/2015

THIS MONSOON BE HEALTHY :)
Here we some health care tips for you to take care for this monsoon days. In beginning of Monsoon everyone is have for cool breezes and rainy drizzles but after a week or so you will have to find some alternatives to handle this rainy season among that health care stands first. So don`t neglect regarding your health. Here are some tips for you.

When ever we think of Monsoons everyone thinks of cool breezes along with that we dream of having hot coffee, hot pakoras, chat, spicy dinner meals, etc.. But that is not at all good for you in health point of view. Then what to eat and what not to eat. Don`t get confused here we give you the list of foods that you can have in Rainy Season and also some foods to avoid just follow them.


Foods You can Eat:
1.You can have a cup of Tea, that is made of ginger and lemon when ever you feel like having something hot.
2.You can have soups with all vegetables and corn. Any other flavors of soups that you would like to have.
3.You can have a cup of cereals every day that provides good nutrition for your body.
4.You can have Tea that is made of Cardamom and cinnamon that which we call as Masala chai in India.
5.Not regularly but can have samosa, Chips and Pakora that are made in home. In rainy season specially be very careful that you eat food from outside very less. Because bacteria is every where that time if they don`t maintain clean environment there they may attack you also.
6.Have more vegetables in your diet. Vegetable soups, Vegetable 7.Fried Rice something like that where you can add more vegetables in a single recipe.

Foods to avoid:
1.Avoid eating food outside during rainy season. As the surroundings are full of bacteria they may contaminate the food you eat outside.
2.Avoid fish and prawns during Monsoon as it is their breeding time it is not good to eat fish and prawns better to avoid them. If at all it is must to eat then make sure it is fresh and good quality.
3.Always see that the vegetables you purchase are fresh. It is advisable that you buy vegetables for every two days instead of buying at a time for whole week. By doing this you can eat fresh vegetables daily.
These are some of the tips you need to follow in rainy season to keep you body healthy and you also can enjoy the Monsoon with healthy diet changes to you regular food habits.

20/06/2015

SWAP SOME FOOD AND GET A HEALTHY DIET!
One of the simplest changes you can make to any diet is to reduce reliance on processed, packaged foods— even the “healthy” ones. Here are some other quick suggestions for swapping common foods with smarter options.

1.Swap starchy vegetables with leafy greens

2.Swap sliced supermarket-bought bread with real sourdough

3.Swap low-fat flavored yogurt with plain Greek

4.Swap frozen yogurt with ice cream

5.Swap egg white scramble with whole egg

6.Swap raw tomato with cooked

7.Swap diet soda with mineral water

8.Swap packaged salad dressing with make-your-own

02/06/2015

FOOD FOR THOUGHT FOR HOT DAYS
With blistering summer comes another onslaught, that of food-borne diseases and indigestion. “Most people come down with at least one episode of food poisoning bout every summer. This happens because heat gives microbes an opportunity to thrive. During these hot months, viral and bacterial infections get rampant—and food and water are the most convenient carriers for these,” says Ritika Samaddar, head, dietetics, Max Super Speciality Hospital, Saket, New Delhi. Symptoms of food poisoning include severe cramps, abdominal pain, nausea, vomiting and diarrhoea and these usually show up half an hour to three days after eating contaminated food. Most cases of food poisoning are not very serious, and the symptoms disappear in a day or two. “If the symptoms are severe or last longer than two days, get checked,” says Tariq A. Patel, gastroenterology specialist, Wockhardt Hospital, Mumbai.
Sometimes wrong food choices can cause bigger problems. According to Philip Abraham, consultant, gastroenterology, PD Hinduja Hospital and Medical Research Centre, Mumbai, the most common stomach ailments during summer are gastroenteritis (stomach flu), hepatitis E and A, and typhoid.
Other problems are dehydration and heatstroke. “An early sign of dehydration is feeling light-headed upon standing up. Dry lips and tongue, headache, extreme fatigue, nausea and muscle cramps are some more signs. And heatstroke shows up usually as painful muscles spasms in the arms, legs or abdomen, faintness or dizziness, weakness and profuse sweating,” says Dr Patel.
Here’s a list of important food rules to follow through the summer months:
1.Keep your body cool from inside

2.Mind your drinks

3.Don’t reheat too much

4.Don’t mix raw and cooked food

5.Wash well

6.Skip processed and fried food

IF YOU ARE TRAVELLING…
Some food rules to follow while on vacation
1.Pack perishable foods directly from the refrigerator or freezer into the cooler with ice or freezer packs

2.Pack drinks in a separate cooler so that the food cooler is not opened frequently

3.Don’t transport the cooler in the trunk of your car. Keep it in the air-conditioned portion of the car

4.Once you arrive at your destination, keep the cooler out of direct sunlight. Also, carry juices or milk in Tetra Paks as they are safe, do not require refrigeration and don’t get spoiled even when kept outside

26/05/2015

FROM "DON'T KNOW HOW TO COOK" TO "KITCHEN STAR":
Craving ‘ghar ka khana' or enticed by the profusion of food p**n on TV? Celebrity chefs coaxing you into believing that cooking isn't quite the rocket science you're convinced it is? To be fair, the actual prospect of chopping, sautéing, braising, basting, whipping and folding is enough to daunt even the bravest hearts, let alone those among us who approach the kitchen as if it were the jaws of death, itself. Well, here are 10 smart steps to start you off on the right note as you embark on your culinary adventures.

1. Plan ahead: Yes, planning is key. If using a recipe, read it thoroughly. It allows you to make sure you have enough time, all the implements and ingredients at hand, including all the little cheats and shortcuts you're going to find on this list.

2. Cheat Sheets: Download, printout and pin-up cheat sheets that list conversions for measurements, glossary of cooking terms, precise temperatures for preheating, heating, freezing.

3. Invest in a handy food processor: There's one to suit every budget and kitchen space. They can handle a variety of tasks and will cut down on time you spend on the mundane tasks of chopping, grating, mincing...

4. Stock up the pantry: Don't be ashamed of using store-bought gravy and sauce mixes; they are great in a pinch or those days when you're just not in the mood to sweat it out in a hot kitchen. Use some chopped fresh herbs and spritz of lemon juice in the end to spruce up the final dish.

5. Buy veggies and fruits, cut or shelled: Whenever possible, buy shelled pomegranates, cored pineapples, sliced olives...you get the idea. Come home and toss them together to make a fuss- free salad.
6. Buy whole heads as well as peeled garlic: Snip the tips off and toss in the whole heads with a little oil and salt, wrapped in foil, onto a tray when roasting veggies or meats. In 20-30 minutes you have perfectly roasted garlic for more elaborate cooking. Use the peeled cloves for everyday!

7. Cook in batches: Cook up some mince-meat and/or lentils to make easy peasy ‘meatballs' or patties, hard-boil eggs, steam broccoli, peas and whatever other veggies you like -- you're set for the entire week.

8. Learn and perfect 2- 3 options for each meal/course: Find 2- 3 recipes each for breakfast, lunch, dinner and let's not forget, dessert, that aren't complicated and master them. It gives you confidence and a nice foundation to build your culinary repertoire.

9. The freezer is your ally: Stock up your freezer. Freeze liquids such as vegetable or meat stocks, and condiments like pureed chillies, minced mint and coriander in ice-trays, remove and use as required.

10. Beautify your kitchen!!

16/05/2015

This is one of the best articles we have come across !
chefs alert!

The best way to store bananas is to keep them in separate batches. This will help them last up to a week.

09/05/2015

A HEALTHY BATATA VADA !

Batata vada, a popular street food from our own Mumbai has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste buds crave for more - even when your tummy is full!


Preparation time: 15 minutes
Cooking time: 12 minutes
Makes 6 vadas

Ingredients
3/4 tsp oil for cooking

For the vadas
2 cups boiled, peeled and mashed potatoes
2 tsp oil
A pinch of mustard seeds (rai/sarson)
4 to 5 curry leaves (kadi patta)
A pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
Salt to taste

For the batter
1/2 cup besan (bengal gram flour)
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
A pinch of asafoetida (hing)
Salt to taste

Method
For the vadas
Heat the oil in a non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and the asafoetida and sauté on a medium flame for a few seconds.
Add the ginger-green chilli paste and the garlic paste and sauté on a medium flame for a few more seconds.
Add the potatoes, turmeric powder, coriander, lemon juice and salt, mix well cook on a medium flame for 1 to 2 minutes. Keep aside to cool.

For the batter
Combine all the ingredients together in a bowl and add enough water to make a batter of pouring consistency. Keep aside.

How to proceed
Divide the mixture into 6 equal portions and shape them into flat round wadas. Keep aside.
Dip each vada in the batter and place them one by one in a hot, broad non-stick pan.
Cover them and cook on a slow flame for 3 to 4 minutes, using 1/8 tsp of oil.
Flip them, cover them again and cook for another 3 to 4 minutes or till they turn golden brown in colour.
Serve hot with dry garlic chutney and/or whole wheat buns.

28/04/2015

THE RIGHT WAY TO BRING SOUP TO WORK FOR LUNCH:
Salads, especially those of the mason jar variety, might win out in a popularity contest, but soup is just as good a brown-bag lunch option. Most recipes reheat well, are hearty without inducing a food coma, and are easy to pack, provided you follow a couple of simple guidelines:

1.Don't pack your soup in any old resealable container. The potential for messy spills in your bag is too high. Do bring soup to work in a pint or half-liter mason jar or a container with a locking snap-on lid.

2.Do bring garnish items like fresh herbs, grated cheese, or croutons in a separate container, adding them to the soup after reheating so as to maintain their fresh flavor and texture.

3.Don't reheat your soup in one go, as it will heat unevenly, leaving gummy, overcooked edges. Instead, pour the soup into a microwave-safe bowl and heat in one-minute increments, stirring between, until hot.