Lake Lights Up at Night
Image Credit: yahoo.com
Wednesday, March 9, 2011
Tuesday, March 8, 2011
10 Celebrity Blunders
We know this was for a role, but couldn't K.Stew have worn a wig instead? Anything to have prevented this mullet moment.
We like Drew best when she's rocking her signature boho-glam look. This pouffy tribute to Marilyn Monroe just looks cuckoo.
There's a difference between a healthy glow and looking like an Oompa Loompa. Guess which one you are Ashley Tisdale.
Remember when Taylor Momsen didn't show up to every event looking like a zombie stripper? Yeah, neither do we.
Ashley Olsen is always on the fashion-forward side, but this dark, muddy lipstick makes her look more goth than gorgeous.
Image and Article Credit: Msn.com
Women'day
Being a Woman...
Princess Diana
"Don't call me an icon. I'm just a mother trying to help. I'd like to be a queen in people's hearts but I don't see myself being queen of this country. "
Marilyn Monroe
"I am good, but not an angel. I do sin, but I am not the devil. I am just a small girl in a big world trying to find someone to love."
Sushmita Sen
"I think being a woman, by itself, the very fact that you're a woman, is a gift of god which we all must appreciate. The origin of a child is a mother, and is a woman, and a woman is one who shares love and who shares and shows a man what love, caring and sharing is all about."
Anne Frank
"Women should be respected as well! Generally speaking, men are held in great esteem in all parts of the world, so why shouldn't women have their share? Soldiers and war heroes are honored and commemorated, explorers are granted immortal fame, martyrs are revered, but how many people look upon women too as soldiers?...Women, who struggle and suffer pain to ensure the continuation of the human race, make much tougher and more courageous soldiers than all those big-mouthed freedom-fighting heroes put together!"
When Hollywood diva Audrey was asked about the secret of her beauty, she responded with a favorite poem, "Time Tested Beauty Tips." by Sam Levenson.
"For attractive lips, speak words of kindness.
For lovely eyes, seek out the good in people.
For a slim figure, share your food with the hungry.
For beautiful hair, let a child run his or her fingers through it once a day.
For poise, walk with the knowledge you'll never walk alone..."
"...The beauty of a woman is not in the clothes she wears, the figure that she carries, or the way she combs her hair. The beauty of a woman must be seen from in her eyes, because that is the doorway to her heart, the place where love resides.
The beauty of a woman is not in a facial mole, but true beauty in a woman is reflected in her soul. It is the caring that she lovingly gives, the passion that she shows, and the beauty of a woman with passing years only grows!"
Image and Article Credit: Yahoo.com
Sunday, March 6, 2011
Friday, March 4, 2011
Dum Aloo
Ingredients for dum aloo:
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg
How to make kashmiri dum aloo:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
Recipe Source: Indianfoodforever.com
Image Source: Nandyala.org
Mushroom
It is estimated that there are nearly 1,40,000 species of mushrooms. Among the unexplored and unexamined mushrooms, if the proportion of useful mushrooms is even 5 per cent, it suggests that nearly 7,000 undiscovered species would provide benefits to mankind.
Nutritionally they are very low in calories, carbohydrates, virtually fat free, good source of dietary fibre, modest protein and rich in minerals, particularly potassium (which helps in controlling blood pressure), selenium (a powerful antioxidant) and plant chemicals, which may boost immune function. They also provide some amount of folate, zinc and Vitamin C, B vitamins including riboflavin, thiamine, niacin and B6. They are among the best plant-based sources of niacin. Vitamin A and D are rarely found but certain species contain detectable amount of Vitamin D when exposed to UV light.
Half cup (78 g) cooked mushrooms provide about 20 calories, 1.7 g proteins, 1.6 gm carbohydrates, 278 mg potassium, and 3.5 mg niacin.
Portobello and white mushrooms are good sources of Selenium, which may help prevent prostate cancer as it is known to work with Vitamin E to clean up the free radicals that damage cells.
Mushrooms are also very high in glutamic acid, an amino acid that seems to be instrumental in fighting infections.
Ancient cultures recognised that mushrooms could have valuable health benefits. The varieties that show potential medicinal and functional properties include Shiitake, Ganoderma, Lentinus, Auricularia, Hericium, Grifola, Flammulina, Pleurotus, and Tremella.
Historically known benefits of mushrooms include immune-modulatory, hepato-protective, antinoceceptive (pain relieving), cardio-protective, anti-diabetic, anti-oxidant, anti-cancer, anti-viral and anti-infective properties. They are, in fact, a perfect example of a functional food or a super-food and several scientific studies are demonstrating their benefits to human health.
While mushrooms are a long-time staple of Asian cuisines, most of the early scientific studies on the health benefits of mushrooms have been done in Japan and China.
Research in Japan indicates that Shiitake mushrooms contain lentinan, a phytochemical and a cancer-fighting substance. Lentinan may also help boost immune activity. Eritadenine, another chemical present in Shiitake mushrooms helps lower cholesterol by promoting cholesterol excretion. Other compounds in Shiitake mushrooms are being further studied.
Another variety, Ganoderma, has been utilised for centuries in East Asia, particularly Japan and China, for general health, longevity, prevention or treatment of various diseases and reducing the likelihood of cancer. Both root and body of Ganoderma have distinct benefits. The primary bioactive compounds are polysaccharides and organic germanium. Scientific evidence supports that Ganoderma extract and its bioactive compounds may have a potential inhibitory effect on cancer, particularly prostate and breast cancers.
Low in calories, mushrooms can be generously included as a part of low-calorie, low-fat diets. They combine well with vegetables and grains in stir-fry, stew, soups, casseroles, sautéed dishes and barbecues. They not only lend a meaty texture to food but enhance flavours owing to their high concentration of glutamic acid -- the naturally occurring form of monosodium glutamate (MSG).
With the discovery of such a wide array of benefits, mushrooms may not only be adding flavour and texture to your food, but can prove to be truly a food which could be your medicine.
Mushroom poisoning
Although it is true that mushrooms contain toxins, the good news is that cooking reduces these substances. The common white mushrooms contain traces of the carcinogen agaritine and hydrazines, which can be eliminated and destroyed by cooking.
There is no completely foolproof way of distinguishing safe and unsafe wild mushrooms. Many wild varieties are poisonous. Among poisonous varieties, only a small number may cause serious problem. The severity of mushroom poisoning varies with the amount and type of mushrooms eaten as well as with the season. As a rule of thumb, if symptoms appear within two hours after eating mushrooms, the illness probably will not be severe. If symptoms develop more than 2 hours after eating the mushrooms, emergency treatment may be required. Recovery in most mushroom poisonings is excellent. In general, avoid eating unknown wild varieties - stick to known varieties commonly sold at food stores.
Source: Ishi Khosla/Indian Express
Subscribe to:
Posts (Atom)
Blogger news
Custom Search