Easiest Egg-less Chocolate Brownies

Ingredients

Dark chocolate chopped 120 gm

Oil 50 gm

Butter 50 gm

Pdr sugar 200 gm

Thick curd ½ cup

Ragi flour  60 gm

Whole what flour 50 gm

Cocoa pdr 30 gm

Baking pdr ½ tsp

Baking soda ¼ tsp

Warm milk -3 tbsp or as needed

Vanilla essence 1 tsp

 salt 1/8 tsp

 

Preparations

Pre-heat oven to 175 C / 340 F.

Line an 8” / 20 cm square pan with parchment paper.

Melt the chocolate, butter and oil together in the microwave or over double boiler, cool slightly.

Stir in the pdr sugar, curd, vanilla , mix well.

Sift together ragi flour,,whole wheat flour, salt,cocoa pdr, baking pdr, and baking soda. Mix the dry ingredients gently with the wet ingredients. Add warm milk if the batter feels too thick, it should be of pourable consistency.o

Pour the batter into the prepared pan, tap it  well.

Bake for 22-25 minutes, until a toothpick inserted comes out with moist crumbs.

 

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Benefits of Drinking Clove Tea wuth Ginger and Cinnamon

	If you’ve ever wondered about natural ways to keep your mouth feeling fresh and your lungs clear, clove tea may be a comforting option. Many people experience benefits from warming spices that offer more than just flavor—they can also help soothe your body in subtle ways. This simple tea combines cloves with ginger and cinnamon, creating a drink that targets mouth bacteria, lung mucus, and immune support.

Step 1: Gather your ingredients. Start with half an inch of fresh ginger, one cinnamon stick, and half a teaspoon of whole cloves. These ingredients are known for their warming and antimicrobial properties, which set the foundation for a soothing tea.

Step 2: Add the spices to three cups of boiling water. Pouring boiling water over the ginger, cinnamon, and cloves helps to release the essential oils and gentle compounds that contribute to their health effects.

Step 3: Reduce the heat to a medium boil and let the mixture steep for about five minutes. This timing allows the flavors and active substances to infuse fully without becoming overpowering.

Step 4: Strain out the spices and allow the tea to cool slightly. You can then add honey if desired. Honey often adds a gentle sweetness and can further soothe your throat.

Research suggests clove tea’s combination helps kill mouth bacteria and clear mucus from the lungs, while also offering antioxidant support that many find helpful for their immune system. If any of these signs are severe or don't fade, it’s worth checking with someone qualified.

Next time you enjoy a warm cup of clove tea, you’ll know it’s doing more than just tasting good—it’s quietly supporting your mouth and lungs in ways that feel natural and comforting.

 

 

 

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Vegetables Come in Many Colors - But Which are Healthiest?

 When we go shopping at the supermarket, we usually choose vegetables in shades that we’re used to seeing, and this is due to a number of reasons, including preference of taste and texture, but what about the health benefits that each vegetable color provides? There are significant dietary differences between red and green red peppers, for example, or between purple and yellow onions, and today we’ll learn about these benefits and find out which vegetable colors are the best for our health. Below are 8 vegetables that come in different colors and we explain what their differences can mean for your health. 

1. Bell peppers
Bell peppers come in three different colors - green, red and yellow/orange. The red and yellow/orange bell peppers are riper than the green ones, so green bells have a more bitter taste than others. They also have the lowest nutritional value, with the red bell pepper having the highest amount of potassium and vitamins A and C. As a result, the red variety is considered to be the healthiest of all bell peppers.

2. Onion

Onions comes in many varieties and colors, the most common being white, yellow, purple and green. Most of us use the yellow onion, but you may want to start adding more purple onions to your diet. This is because they have a higher antioxidant content, making them great for cancer prevention. 

In addition, all types of onions are good blood thinners, but purple is more efficient at this because they contain a greater number of flavonoids. Although green onions can’t be compared to other onions when it comes to cooking, you should know that the green onion has twice as much potassium than other onions, and the vitamin A and C content is significantly higher, but it does not contain vitamin B6 as other onions do.

3. Cabbage

 

If you eat a cup of green cabbage a day you get 3% of the recommended daily serving of vitamin A, but if you consume the same amount of purple cabbage, you will get 19% of the recommended amount of vitamin A per day. 

The same can be said about the vitamin C content of purple cabbage, and in addition, only purple cabbage contains anthocyanin, which is a flavonoid that helps prevent cancer and improve memory. Eating purple cabbage is recommended for those who are on a diet because anthocyanin causes the release of hormones in the body that suppress appetite.

4. Beans 

Beans may not be vegetables, but because they are so popular in cooking, and they come in so many colors and types, it's a food that cannot be left off this list. All types of beans have a high amount of protein and folic acid and a low glycemic index. However, each type of bean has a variety of health benefits, such as, reducing the risk of cancer, lowering cholesterol, and diabetes prevention. 

 

5. Carrots

You can find carrots in many different colors at farmers markets, with the most common being orange, purple and white. Orange carrots contain a high amount of beta-carotene, which helps maintain eye health and improves vision in the dark, but a higher amount can be found in the purple variety. 

In addition, the purple carrot also has anthocyanins, which are powerful antioxidants that remove free radicals from the body and help maintain normal blood flow. Compared to these two, white carrots are considered the least recommended, simply because they do not provide the same health benefits as orange and purple carrots. 

6. Tomatoes

We usually eat red tomatoes, but at various markets and stores, you can also find the black variety, which is considered healthier and more nutritious. Black tomatoes get their color from the anthocyanins found in them, which, as mentioned previously, helps prevent cancer and improves memory. 

This benefit makes black tomatoes highly recommended for people with vascular problems, as anthocyanins contribute to protecting the body against cardiovascular disease. They also have greater numbers of vitamin A and C, so they better contribute to improved vision and reduced inflammation than red tomatoes. 

7. Potatoes 

There are many special varieties of potatoes, but those most frequently used in the kitchen are russet and red potatoes. Red potatoes contain fewer carbohydrates and more protein, which means they are more helpful in weight loss, but if want to increase your iron and calcium intake, you should choose the russet potato - it contains 1.9 mg iron and 14 mg calcium per 85 grams, while the red variety contains only 0.7 mg of iron and no calcium at all.

8. Garlic


White garlic is the most recognized and common variety of garlic, but during certain times of the year, you can also find purple garlic, which is considered to be much healthier. It reduces the amount of insulin that the body secretes, which helps diabetics cope with the disease, has stronger anti-inflammatory properties than white garlic and contains more antioxidants such as, allicin and magnesium, which help prevent the development of cancer cells. For all these reasons, it is not difficult to understand why purple garlic is more recommended than white. 

Conclusion 

When you’re faced with picking vegetables at the supermarket, grocers, or farmers market, choose the ones with darker colors, especially red and purple. The same stuff that gives these vegetables their color also keeps cancer away and improves circulation in the body, which is very important for maintaining health. In addition, they also contain more vitamins that strengthen various systems in our body and are therefore undoubtedly the smartest and healthiest choice.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Protein and Fiber rich Sandwich without Bread ?!

 Ingredients

Moong dal 1 cup, wash and soak for 4 hours

oats 1 cup

semolina/suji 1/2 cup

oil 1 tbsp + for shallow frying

ginger 1 " chopped

green chillies 1-2 as per taste chopped

onion 1 finely chopped

carrot finely chopped 1/4 cup OR 2-3 tbsp

capsicum finely chopped 2 tbsp 

cabbage finely chopped 3-4 tbsp

peas/ corn boiled and crushed 2 tbsp

beans finely chopped 2 tbsp

coriander leaves finely chopped 2 tbsp

salt to taste chili pdr 1/4-1/2 tsp

turmeric pdr 1/4 tsp

garam masala 1/2 tsp

cheese slices as needed or grated cheese ( optional)

 

Preparations

finely powder oats and suji and put in a big bowl

drain water from moong dal, add to the grinder along with green chilies and ginger, grind to a fine paste using little water if needed, batter should be thick

pour the dal batter over the oats pdr, add salt to taste, can add little jeera, mix well, knead to a soft dough like for roti ( mostly water will not be needed, if need be add little water in the grinder jar and add to knead the batter).

in a kadai or pan, add oil, once hot, add onion, fry till light brown, add rest of the veges, add salt, chili pdr and turmeric pdr, mix well,  cover and cook for 2-3 minutes.

mix the veges and see if they're soft, no need to overly cook, just cooked it should be, remove cool and add coriander leaves,garam masala and mix well, in case you're going to use cheese, you may add grated cheese to the veges and mix well, or you can spread it when you stuff the sandwich.

It is better to cook the veges first and set aside to cool, when you can grind the above and knead.

Divide the dough into equal sizes. Take one ball, roll well, dust some flower, and roll into medium thin square roti. In case, you're not able to  make square roti, cut to get desired square shape, add the cut extra dough and mix with the rest of the dough and roll out again.

Cut rolled out square into  half, put filling on one side, you may add some grated cheese or cut cheese slices according to the size. fold the other half to get you sandwich, seal well. Make all sandwiches in the same way, heat a pan add some oil/ butter/ ghee, once hot, place the prepared sandwiches, cook on medium flame, turning sides till crisp or brown as per your choice. Serve hot with chutney/ ketchup.

In case you want to make it for breakfast, you can grind, roll the dough, cover and keep in the fridge, if need be, can even cook the veges and store in the fridge.

 

NOTE- you can add whatever veges your family likes or better adding those veges which normally kids avoid, as making it like this, they'll eat and keep asking for more, so you can increase the quantity of the dal , oats, suji and veges as needed by your family members.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Avocados Can Be Just as Delicious When Under Ripe

 Avocados are no good at all if they aren't ripe enough, which makes it incredibly difficult to make our favorite food like guacamole or avocado toast. So, with an unripe avocado, what are we to do? Should we just sit and wait for it to get softer? Thankfully there's another option: you can turn your inedible avocado into something quite delicious. Though it may sound impossible, here are 7 unusual ideas you could try: 

1. Stuff it
 

Just as you would a bell pepper or a tomato, halve your avocado and stuff it - think on the lines of eggs, spicy black beans or quinoa and veggies. Then chuck it in the oven, where it will soften to the perfect consistency. 

2. Grate it 

You certainly won't be able to grate a ripe avocado. But, shredding an under ripe avocado is pretty easy and will yield the same rich and creamy texture as shredded cheese. Use your grated avocado in scrambled eggs, tossed in salads or sprinkled over a hearty sandwich. 

3. Make avocado fries

This option makes for a healthier alternative to traditional fries. Slice your avocado into thick wedges and dredge them in crispy panko, baking until they appear golden. You'll fall in love with the crispy-creamy flavor of the avocado. 

4. Tuck it into enchiladas 

Dice an avocado and fold it into your favorite enchilada filling before stuffing the tortillas and baking. The cubes will soften and their creamy texture will add the right touch to your enchiladas. 

5. Add it to a stir fry
Dice your avocado and toss it into a wok or a sauté pan, with the rest of your stir fry ingredients. The outside of your avocado will sear and slightly caramelize, while the inside will turn soft and buttery.

6. Toss it on the grill 

Grilled avocado is full of flavor, particularly when the avocado is under ripe, as it will hold its shape and get a nice char on the surface. Before serving, just add a squeeze of lime juice and sprinkle some salt.

7. Pickle it

 

Slice an avocado and soak it in your favorite pickle brine. The vinegar will soften the avocado. Then stuff it in a burger or a wrap, or chop it into smaller pieces before adding to a salad. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Kitchen Hacks: How to Keep Food from Sticking to Any Pan

We've all had that moment in the kitchen, haven't we? You're trying to flip some eggs or maybe slide out a nice piece of fish, and suddenly... It's stuck. Like, really stuck. Scraping away at your pan is definitely no fun.

It's not like we're asking for much: just a nice sear on the steak, a smooth flip of the pancake, and maybe, just maybe, the pan cleans up without needing a chisel. 

While nonstick pans are great for avoiding this mess, maybe you don't have one handy, or perhaps you just prefer using your trusty stainless steel or aluminum pan. The good news is, you don't always need a special coating to get food to release easily. There's a simple technique using just oil and the right heat level that can make many common pans—think stainless steel, aluminum, copper, even titanium—act surprisingly nonstick. 

So yeah, there are a few moving parts, but that's exactly why we're going to walk through it step by step. No magic, no shortcuts, just the actual details that matter.

The easiest pans to make nonstick
It's not like we're asking for much: just a nice sear on the steak, a smooth flip of the pancake, and maybe, just maybe, the pan cleans up without needing a chisel. 

While nonstick pans are great for avoiding this mess, maybe you don't have one handy, or perhaps you just prefer using your trusty stainless steel or aluminum pan. The good news is, you don't always need a special coating to get food to release easily. There's a simple technique using just oil and the right heat level that can make many common pans—think stainless steel, aluminum, copper, even titanium—act surprisingly nonstick. 

So yeah, there are a few moving parts, but that's exactly why we're going to walk through it step by step. No magic, no shortcuts, just the actual details that matter.   

The easiest pans to make nonstick
Some materials take to this method better than others. If you have an aluminum, stainless steel, titanium, or copper pan, you’re in luck—these are the easiest to make nonstick. 

Start by heating your pan over medium heat for a few minutes. Warming it up first helps the oil spread evenly and prevents proteins from bonding to the surface. You’ll know the pan is hot enough when you flick a few drops of water on it, and they roll around instead of evaporating instantly. This usually takes about two to three minutes. 

 Once the pan is hot, add enough oil to create a thin layer across the surface. Let the oil heat up until it starts shimmering, which means it’s at the right temperature for cooking. At this point, your pan is ready to use, and food should glide across without sticking. 

This method doesn’t make a pan nonstick permanently. If you wash the pan with soap and water, you’ll likely need to repeat the process before cooking again. But with regular use, your pan may develop a natural nonstick quality over time.  

Pans that need an extra step: cast iron and carbon steel

 

If you have a cast iron or carbon steel pan, the process requires a bit more effort. These materials need to be preseasoned before they become nonstick, but once seasoned properly, they hold onto that nonstick surface much longer. 

To season a cast iron or carbon steel pan, coat the entire surface with a thin layer of oil. Then, place it in an oven preheated to 375°F and let it bake for about an hour. Avoid turning the heat up too high or leaving it in for longer than necessary, as this can create an uneven surface that makes food stick in certain areas. 

 Once the pan comes out of the oven, it should have a smooth, slick surface. To keep it that way, always clean it with hot water after cooking, dry it completely, and apply a light coat of oil before storing it. This prevents rust and helps maintain its nonstick quality. Unlike other pans, you shouldn’t wash cast iron or carbon steel with soap, as it can strip away the seasoning.

Choosing the right oil

 Not all oils work the same when making a pan nonstick. The best choices are neutral oils with high smoke points, such as canola, avocado, refined coconut, or vegetable oil. These oils can withstand high heat without burning, which is essential for effective seasoning. 

On the other hand, oils like extra virgin olive oil and virgin coconut oil aren’t ideal for this method. While they add flavor, they have lower smoke points and can burn at high temperatures, leaving a sticky residue that makes your pan harder to clean. 

Is cooking spray a good option?

Cooking sprays may seem like a convenient solution, but they aren’t the best choice for making a pan nonstick. Many sprays contain additives that can leave behind a stubborn, sticky coating. Over time, this buildup can make food stick even more.

If you prefer using a spray, consider getting a refillable oil sprayer. This allows you to control what type of oil you use while avoiding unnecessary additives. You can find these sprayers online or at most kitchenware stores.  

Keeping your pan in good shape
Taking care of your cookware ensures it stays nonstick and lasts for years. For stainless steel, cast iron, and carbon steel pans, regular cleaning and seasoning are the best ways to maintain their quality. 

Avoid using dish soap on cast iron and carbon steel, as it can strip away the seasoning. Instead, clean these pans with hot water and a gentle scrub. Stainless steel and other metal pans can be washed with soap, but will need to be re-seasoned regularly to keep them nonstick. 

There are plenty of tips and tricks out there, but the simplest method of using heat and oil is still the most effective. Stick to this process, and you won’t need expensive nonstick pans to cook without frustration.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs