Papaya "Kuttu"- with dal and coconut gravy

Ingredients

raw papaya chopped into small pieces

arhad dal as needed

turmeric pdr

coconut grated

jeera 1/2-1 tsp ( depends on the quantity)

green chilies 2-3 as per taste

coriander leaves chopped 1-2 tbsp 

for seasoning

oil 1 tsp

urad dal 1-2 tsp

jeera 1/2 tsp

hing little

curry leaves finely chopped 1 tsp

 Preparations

If you want to save gas, wash dal and papaya, add enough water, turmeric pdr and pressure cook for 5-6 whistles depends on your cooker size and if dal was soaked in hot water, less whistles.

till the pressure reduces in the cooker, grind the coconut, jeera and green chilies, adding little water.

once the cooker can be opened, add the ground paste, you can add some water in the mixer jar and add, again this will depend on how much water was added to your dal, if it is too watery, add less water, then you can mi some atta/ rice flour and add to the cooked dal and let it simmer for 3-4 minutes stirring often , adding coriander leaves and the seasoning. 

this goes well with hot rice, roti, bread toast. 

 

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Papaya Halwa

 I found the papaya when I touched, felt my finger going in, thought that it must be ripe , sadly NO. part of it was ripe, as I never liked to waste food, chopped the papaya, put it in my mixer jar, then added some jaggery, ground it to a paste. I removed it in my micro-safe bowl, added little sugar, milk,  semolina, suji, mixed it all well. Cooked it in microwave stirring after every 2 minutes. In about 6 minutes, my papaya halwa was ready, no ghee in it. Not too sweet, no colour added. 

Hoe you all can also try this and enjoy this simple dessert. No hard and fast rule to how much milk, sugar or semolina/ suji, it will depend on the quantity for semolina, sugar depends on how sweet you want, or just adding jaggery is enough, milk again I added around 150 ml. You can add more or less, left to your choice, can add milk powder, desiccated coconut those who love coconut, nuts and raisins as you like.

I'm sure that those who don't have microwave, can cook it over gas stove too, only thing, keep the gas on medium to low and keep stirring, or else it will get burnt down. 

Last week, the papaya also turned out not ripe, except for 1/3 rd of it. The rest I chopped and made kuttu, you can see the next post for it.

 

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The Health Benefits and Uses of Potato Skins

One vegetable that’s available in almost every household across the world is the humble potato. This vegetable is adored all over the world for its versatility and taste. The number of dishes that can be prepared with a potato is endless! However, while preparing anything with potatoes, what is the first thing we do? We peel them and toss the peels into the bin. What good are they, after all... Right? But what if we told you that the skin is the most nutritious part of a potato? Not only that. Potato peels can also be beneficial for your skin and hair in a variety of ways! 

Today, we will show you some surprising and little-known benefits of potato skins. Considering that potato peels are discarded as waste and not effectively utilized, you are likely to be shocked by the information below.

1. They're quite nutritious

 

For starters, the potato peel has a very impressive nutritional profile. By adding it to your diet, you will get a variety of vitamins and minerals. According to the USDA, 100 g of raw potato peels contains 83.3 g of water and gives 243 kJ of energy. Apart from that, the skins also include:

Protein: 2.57 g 

Dietary fiber: 2.5 g 

Calcium: 30 mg 

Iron: 3.24 mg 

Magnesium: 23 mg 

Phosphorus: 38 mg 

Potassium: 413 mg 

Sodium: 10 mg 

Zinc: 0.35 mg 

Copper: 0.42 mg 

Manganese: 0.6 mg 

Selenium: 0.3 mcg 

Vitamin C: 11.4 mg 

Vitamin B3: 1.03 mg 

Folate: 17 mcg.

2. Good for heart health

Since potato peels are rich in potassium, an essential mineral for maintaining and regulating blood pressure, they are considered good for heart health. They are also loaded with magnesium and calcium, which, according to Harvard Medical School, also help control blood pressure.

Furthermore, studies indicate that these peels have powerful radical scavenging, or antioxidant, activity because of chlorogenic and gallic acids – two dominant compounds that help maintain the health of your heart by reducing damage caused by free radicals. Recent research has shown that free radical damage may cause many chronic health problems, such as cardiovascular and inflammatory diseases. Antioxidants can prevent that damage, as they eradicate free radicals by neutralizing them.

3. Can help heal wounds

Potato peels contain terpenes and flavonoid organic compounds, both of which have been proven to prevent bacterial and fungal infections. Moreover, studies show the skins of this amazing vegetable can also be used for healing wounds and preventing bacterial growth. They do so by encouraging skin growth and supplying tensile strength to the wounded skin.

In addition, potato peels can be used as an alternative for wound dressing because they moisturize the skin, not to mention that they are readily available, inexpensive, and easy to apply.

4. They act as a natural  hair colouring agent

 A little-known benefit of potato skins is that they can color grey hair. The peels contain several vital nutrients, such as iron, zinc, copper, calcium, potassium, niacin, and magnesium that help provide a natural look and color to your hair. So, if you're looking for a natural and eco-friendly way to dye your hair, just use potato peels.

5. Help lighten dark spots

Apart from antioxidant and antibacterial compounds, potato skins also contain phenolic compounds. Together, these compounds have a brightening effect on the skin. Meaning, they can help lighten dark spots on the skin or help reduce dark circles that appear under the eyes. 

All you need to do is collect some fresh potato skins and rub them over the dark spots for a few minutes. Alternatively, you can make a fine paste of the peels and rub them on the problem area every day. You should start seeing results in about three weeks!

6. Anti-inflammatory and anti-allergy effects

Potato skins are a natural source of a flavonoid called quercetin. Flavonoids are a group of natural substances found in fruits, vegetables, plants, and trees that are believed to protect against disease. The flavonoid quercetin has been shown to have an anti-inflammatory and antioxidant effect that protects the body against disease and infection.

A 2016 study published in the journal Molecules showed that quercetin can be effective for treating bronchial asthma, allergic rhinitis, and peanut-induced anaphylactic reactions. The authors of the study also stated that quercetin is the main ingredient in several potential anti-allergy drugs.

7. Can reduce glucose levels  

A study that analyzed the anti-diabetic effects of potato peels found that the dietary fiber and polyphenols in potato peel powder can help lower glucose levels when added to the diet for at least four weeks. Furthermore, the vegetable’s skin also helps limit free radical damage to the liver and kidneys and enhances their functions in people with diabetes.

Ways to use potato skins

 Now that we have established that potato peels are good for your health, how should we add them to our diet? Well, there are numerous recipes out there for making dishes with potato skins. But, you must first make sure that you are eating them in a healthy way. Otherwise, you won’t get their nutritious benefits. 

If you are looking for interesting ways to add potato skins to your diet, here are a few unique suggestions you might like:

* Add them to your salads for a low-calorie healthy lunch. 

* Bake a potato without peeling off its skin and add salt and pepper, and very light simple toppings for a nutritious and delicious snack. For this, first put the potatoes in a 400 °F (204.4 °C) oven for an hour and let them bake until the flesh is very soft. Next, cut the potatoes down the middle and insert your favorite toppings. 

* Bake potato skins with sour cream, chives, and bacon for a yummy snack. 

* Rub the cleaned skins with olive oil and kosher salt and bake them until crispy.

How to choose potato peels

While potato skins are safe to eat, just make sure to wash them well before cooking to get rid of all the dirt. However, experts say that we shouldn’t eat a potato peel that’s turned green. Since potatoes grow underground, they start turning green when exposed to light. This green color appears because of chlorophyll pigmentation. When this happens, it leads to the formation of an alkaloid called solanine, which can be toxic to humans when consumed in large amounts. Therefore, it’s better to discard a potato that’s acquired a green tinge.

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How to peel a potato in less than a minute

Wash the potato well. Make a cut all around the potato, not too deep. Put it in a pot to cook along with enough water, once cooked, drain, put it in a bowl. You can see the cut, turn around to peel that half of the potato, turn around and pull the other half of the peel, Voila ! How easy to peel a potato. 

 

 

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Leftover Foods That Don't Belong in the Microwave

While popping some leftovers in the microwave might seem easy, the truth is that you might actually be damaging your health by microwaving and consuming certain foods. In many instances, it's preferential to heat up leftovers conventionally, in other words using an oven or stove. Here are 10 types of food that you shouldn't reheat using a microwave, together with an explanation of how they should be heated properly:

1. Casseroles 

How to reheat properly: Splash some water over the top of the casserole you want to reheat. Doing this keeps it from drying out when heating it in the oven. Cover lightly with aluminum foil and bake at 325°F (165°C) until heated through. Be sure to check the temperature in the middle of the casserole, as that’s where it takes the longest to warm up.

2.Chicken

How to reheat properly: Preheat your oven to 350°F (177°C). Line a baking sheet with aluminum foil, then place the chicken at the center. Wrap it tightly in the foil, then reheat until its internal temperature registers a minimum of 165°F (74°C) on a meat thermometer.

3. Pizza 

 How to reheat properly: Simply bake in the oven at 375°F (191°C) until the cheese has melted and the crust is crisp. If you’re only heating a slice or two, place the slices in a dry skillet and cover with aluminum foil. Heat on medium until the cheese has melted and the crust is crisp. 

4. Pasta

How to reheat properly: Place the pasta in a saucepan and heat it on medium-low. If you used oil or cream when you first cooked it, add a small amount and stir frequently. If you used a tomato-based sauce, you can add a small amount of water to thin it out a little, as well as adjust the seasoning to taste.

5. Steak

How to reheat properly: Slice the steak leftovers thinly and place in a saute pan. Add a small amount of oil to the pan, and heat on medium until the edges have browned and the slices have warmed through. 

6. Potatoes

How to reheat properly: If you’re reheating French Fries, place a little oil in a non-stick saute pan and heat until it begins to simmer. Add the fries and fry them until brown and crisp. When the fries are done, take them out of the oil, then drain on a paper-towel-lined dinner plate. 

For mashed potatoes, place a large deep pot on the stove and fill it one-third of the way up with water. Bring the water to a boil and then reduce the heat to a low simmer. Place the mashed potatoes in a smaller pot and submerge in the larger pot, stirring frequently until the mixture warms through. You can add a splash of milk to thin it out if required. 

Boiled potatoes can be reheated in the oven. Place the potatoes in an oven-proof dish, adding a dash of olive oil. Place them in an oven set at 300°F (150°C) and leave to heat through. You can check that they’re done by pushing a fork into the middle of the largest potato. If it comes out hot, then you’re good to go. 

7. Spinach

How to reheat properly: Due to the possibility of harmful nitrosamines (which are carcinogenic) forming upon reheating, it’s better to avoid reheating spinach altogether. 

8. Mushrooms

How to reheat properly: Place the mushrooms in a skillet, preferably with a lid. Add a little olive oil or butter and heat over a medium-high heat for just a few minutes. 

9. Eggs

How to reheat properly: Reheating eggs should be avoided because they can become toxic if they’re exposed to high heat, however, cooked eggs and egg dishes can be reheated in the oven at a temperature of 165°F (73°C) before serving. 

10. Rice

How to reheat properly: Place the rice into an oven-proof baking dish and add a little water. You can also add a few knobs of butter or a little olive oil to prevent sticking. Cover the baking dish with a tight-fitting lid or cover tightly in aluminum foil. Bake at 300°F (149°C) for approximately 15 minutes.

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These 5 foods will help you to fall asleep immediately

 

Lack of sleep can ruin a lot of things: our mood, our patience, our focus and our sense of enjoyment in life. We've all had those sleepless nights. But taking sleeping pills is usually a problematic strategy, because they don't give you the same natural sleep that strengthens you, and they can become quite addictive too. Better to eat something that will help you fall into a relaxing, renewing, deep sleep.

Here are five recommended foods to put you to sleep:

Frozen Bananas 

Frozen bananas can be turned into a thick and tasty ice-cream. All you need is the right technique of consistent mixing. The idea is to mix for several minutes until the bananas turn into a creamy delight. Add a handful of chopped peanuts for an extra tryptophan boost (a chemical that is known to relieve tension and put you to sleep) and you have a great combination. Not only will the potassium in the bananas help you fall asleep faster, it can also prevent you waking up for no reason in the middle of the night. 

Low Fat Popcorn

The carbs in popcorn will help your body better utilize tryptophan. This happens because the tryptophan is converted into serotonin, which is responsible for putting you to sleep and waking you up every day. Since a heavy meal about 2 hours before sleep can actually keep you awake at times, a low-calorie popcorn bowl is a recommended treat for late night snacks. If you want to add some flavor, we suggest some curry powder or garlic, instead of butter. 

Halibut 

The halibut fish comes with two great sleeping aids: tryptophan and vitamin B6. It has a meaty, gentle texture - recommended for sea food lovers. 

Other foods rich in Tryptophan: Chicken, Beef, soy, yogurt, bananas, peanuts and eggs. 

Mango Shake

Mangoes are packed with antioxidants, proteins, and vitamins and are also a natural sweet that can help banish your sugar cravings. 

To make a mango shake: Cut up a fresh mango and put it in the blender. Add a scoop-full of ice, a small scoop of low-fat Greek yogurt and just a little splash of milk or water. To make it a little sweeter, you can add a bit of honey. And if you don't like mangoes, the same can be done with strawberries in the winter and watermelons in the summer.

Dried Cherries 

A handful of dried cherries won't just provide you with a dose of carbs and serotonin, it is also one of the better-known sources of melatonin - a sleep-inducing hormone (also essential in preventing jet-lag). If that's not enough for you, dried cherries are also packed with antioxidants.

 

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What Is ‘Biblical Eating’?

There always seems to be a new eating trend making the rounds, and the latest to gain a following on social media is something called "Biblical eating." Also known as the "Bible diet," it encourages people to build their meals around foods mentioned in scripture, favoring simple, whole ingredients over the processed foods that fill so many modern shelves. Its supporters say it can strengthen both body and spirit. But does it live up to the claims? Here is a calm, balanced look at what the trend actually involves, what it gets right, and where a little caution is wise.

What Does "Biblical Eating" Involve?

 

The idea is straightforward: choose foods that appear in the Bible, and steer clear of heavily processed ones. There is no single agreed-upon version of the diet. Some followers stick closely to foods named in scripture, while others take a looser approach, simply favoring whole, minimally processed foods they feel are in keeping with biblical principles. As a result, what counts as a "biblical" food can vary quite a bit from one person to the next. 

The foods most commonly emphasized include:
Olive oil 

Fish 

Lamb, beef, and goat 

Fruits such as figs and pomegranates 

Bread, often sourdough 

Honey Butter and dairy 

Vegetables, grains, and legumes 

In many ways, this resembles the well-known Mediterranean diet, which also centers on whole foods like olive oil, fish, fruits, and vegetables while limiting processed ones. The key difference is the foundation. The Mediterranean pattern grew out of decades of nutrition research, while Biblical eating is rooted in scripture rather than science. 

What the Trend Gets Right

Here is the reassuring part: many of the foods this trend promotes are genuinely good for you, and nutrition experts largely agree on that point. A diet built around olive oil, fish, fruits, vegetables, whole grains, and legumes, with fewer ultra-processed foods, is a sound and healthy way to eat at any age. These are the same wholesome foods that the thoroughly studied Mediterranean diet is famous for.

There may be a second, gentler benefit as well. For people of faith, connecting the simple act of eating to their beliefs can add a sense of meaning and mindfulness to meals. Experts note that when a way of eating encourages you to slow down, eat with intention, and build lasting habits, that thoughtfulness itself can be helpful, quite apart from the particular foods on the plate. 

Where the Claims Outrun the Evidence 

That said, it is worth keeping a clear head about the bolder promises. Biblical eating is not a formally defined or scientifically studied diet, and there is no good evidence that it delivers the specific health benefits some of its online champions claim. Whatever good it does comes from the general pattern of eating more whole foods and fewer processed ones, the very same advice nutritionists have offered for years, and not from anything uniquely biblical about the foods themselves. In other words, you do not need scripture, or any trend at all, to enjoy the benefits of eating this way. The wholesome foods are wholesome no matter what you call them. 

An Important Word of Caution About Raw Milk 

One food deserves special attention, because some versions of this trend actively encourage it: raw, unpasteurized milk. Here the advice from health authorities could not be clearer, and it runs directly against the trend. Raw milk is strongly discouraged.

Unpasteurized milk, along with cheese, yogurt, and ice cream made from it, can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which cause serious food poisoning. Pasteurization, the gentle heating process used for over a century, exists precisely to kill these germs, and it does so without meaningfully changing the milk's nutrition. Crucially for our readers, older adults are among those at the very highest risk of severe illness from these bacteria, along with young children, pregnant women, and anyone with a weakened immune system. Over a recent twenty-year span, raw milk was linked to thousands of illnesses and hundreds of hospitalizations in the United States. 

The simple, safe choice is to stick with pasteurized milk and dairy. You lose nothing nutritionally, and you avoid a genuine and serious risk.

When Any Food Trend Becomes a Problem 

Beyond the raw milk issue, there are a couple of broader cautions worth bearing in mind, and they apply to almost any diet trend that spreads online. 

The first is the source of the advice. Many of the influencers promoting eating trends have no formal training in nutrition, yet they offer confident health guidance to enormous audiences. It is always worth asking who is actually behind a claim, and leaning on qualified professionals, your doctor or a registered dietitian, rather than a persuasive voice on a screen.

The second is rigidity. Any way of eating can tip into something unhealthy when it becomes too strict, needlessly cuts out nourishing foods, or sorts food into "clean" and "unclean," "good" and "bad." That kind of thinking can breed guilt and an unhealthy relationship with food, and it is particularly unhelpful for anyone prone to rigid eating patterns. A healthy diet should never make you feel ashamed of what is on your plate. 

The experts are consistent on what genuinely works: the best way of eating is one that is flexible and sustainable, that provides all the nutrients your body needs, that fits your own culture and lifestyle, and that lets you enjoy food without guilt. Rigid rules tend to fade; balanced habits last.

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