3 Simple Ways to Tell GMO From Organic Foods

The issue of GMO (Genetically Modified Organisms) has caused a debate among scientists who argue about the impact of GM foods on health. Countries like the USA, Canada and China continue to grow modified corn, soybean and potatoes, while others like Austria, Greece and Hungary have opted to remain GMO-free. Inspiring Words for the Searching Soul auto skip

While there is no proof on whether GM products cause harm, it is always preferable to opt for organic produce. What is known, however, is that GM products can cause an allergic reaction. For instance, if you are allergic to hazelnuts and you ate a product with hazelnut genes it may cause an allergic reaction. Here's what you should look out for: 

 1. Read the label

Organic products are marked '100% Organic', 'Organic', or 'Made with Organic Ingredients'. Look out for labels that are marked 'GMO-free', 'Non-GMO', or 'Made without Genetically Modified Ingredients'. These products may contain GMO but no more than 0.9%. In the USA, fruit and vegetables are marked with a PLU-code of 5 numbers on a label. The code on GM products starts with an 8.

2. Pay attention to how it looks

 

GM foods look prefect. They have the right shape and are all the same size. They also have a longer shelf life because their genes enables them to resist the negative external impact. Also notice whether vegetables have insects - this generally indicates that they are organic. 

3. If you want to avoid GM ingredients here's what to keep in mind:
78% of soybeans, 33% of corn, 64% of cotton, and 24% of the rapeseed in the world are transgenic. GMOs are also: 

Sausages 

Dairy and cheese products 

Semi-finished products and flour mixtures 

Breakfast cereals and instant porridge

Bread and confectionery 

Sweet drinks 

Cottonseed and peanut butter 

Mayonnaise 

Chocolate syrup

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

Cold, Cough And Sore Throat This Monsoon? Make This Easy Kadha At Home

This simple kadha can be made using everyday kitchen ingredients: Water, turmeric, fresh tulsi (holy basil) leaves, black pepper, cloves, a pinch of salt, a little sugar and tea leaves (optional).

How To Make The Kadha: Bring water to a boil, then add turmeric, black pepper, cloves, salt, sugar and tulsi leaves. Simmer the mixture on low heat  until the water reduces to half the quantity. Strain it and enjoy it warm like tea. Tea leaves can be added if you prefer. 

 Why Many Families Still Trust It: This traditional recipe has been passed down through generations. Many grandparents still prepare it for children and family members during the monsoon as a comforting home remedy instead of reaching for cough syrups at the first sign of a cold.

How It May Help: Drinking the kadha warm may help soothe a sore throat, loosen mucus and provide comfort from cough and congestion. While it has a mildly spiced flavour, the balance of salt and sugar makes it easier to drink than many people expect.

A Few Things To Keep In Mind: This kadha is a traditional home remedy and is not a substitute for medical treatment. If symptoms are severe, persist for several days, or are accompanied by high fever or breathing difficulties, consult a healthcare professional. 

Ingredients 

tulsi leaves 5-7

ginger 1 " piece

peppercorns 4-5

cloves 2 

ajwain/ cinnamon 1/2 tsp

water 1-2 glasses

honey/ gur little 

Preparations

 Boil water in a pan.

crush ginger, peppercorns and cloves

in the boiling water, add tulsi leaves and crushed ingredients 

simmer the water, let it reduce to half its quantity

 strain the mixture, add little honey/ gur, mix well and drink as hot as possible.

Do consult a Dr. if your cough/ cold persists long or is getting worse, as this is only a home remedy. 

 

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

Suralichi Vadi

 What is Suralichi Vadi?

Also known as Surali Chi Vadi or Surali Vadi, this classic Maharashtrian recipe is made by cooking a smooth batter of gram flour and yoghurt until thick. The cooked mixture is then spread into a thin layer, cooled, cut into strips and carefully rolled into delicate spirals.

The finished rolls are topped with a fragrant tempering and garnished with grated coconut and chopped coriander, giving the dish its signature aroma and fresh taste.

Its biggest highlight is its soft, melt-in-the-mouth texture. The yoghurt lends a mild tang, while the tempering adds crunch and depth of flavour.

Ingredients

For the batter:

1 cup gram flour (besan)

1 cup plain yogurt

2 cups water

Salt to taste

A pinch of turmeric

1–2 finely chopped green chillies

1 tsp grated ginger

1 tsp lemon juice

Optional: A small amount of sugar for a sweet-tangy balance

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

1–2 slit green chillies

For garnish: Freshly grated coconut Chopped coriander leaves

How To Make Suralichi Vadi

Step 1: Prepare A Smooth Batter

Whisk together the gram flour, yogurt and water until completely smooth. Make sure there are no lumps, as they can affect the texture of the vadi. Stir in the salt, turmeric, ginger and green chillies.

Step 2: Cook The Mixture

Transfer the batter to a heavy-bottomed pan and cook over medium heat, stirring continuously. This prevents the mixture from sticking and helps it thicken evenly.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Pour this aromatic tempering over the rolled vadi and finish with grated coconut and fresh coriander.

Whether you’re looking for a light breakfast, a snack to enjoy with evening tea, or a traditional festive dish, Suralichi Vadi fits every occasion.

Since it uses relatively little oil, it can be a lighter alternative to many fried snacks. However, whether a dish fits into a healthy diet depends on your overall nutritional needs and portion size.

 

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

 

Hotel-Style Green Chutney At Home And Keep It Fresh For Days

The secret isn't fancy ingredients—it's a few simple kitchen tricks. With the right method, you can make homemade chutney that looks just as good and stays fresh for days.

Skip Water, Add Ice Cubes Instead: One of the biggest mistakes people make is adding water while grinding the chutney. Instead, add 1–2 ice cubes to the blender. The ice keeps the blender from heating up, helping preserve the natural green color of coriander and mint. The result? A brighter chutney that stays fresh and doesn't turn black quickly. 

Lemon And Fresh Green Chillies Make All The Difference: For that authentic restaurant-style taste, use fresh, spicy green chillies instead of milder ones. Once the chutney is ready, squeeze in a little fresh lemon juice. It not only adds a refreshing tang but also helps slow down discoloration, keeping the chutney looking greener for longer.

Add A Little Mustard Oil For Richer Flavour: Add 1–2 teaspoons of mustard oil while grinding. It gives the chutney a smoother texture and a deeper, more robust flavour that instantly elevates the taste.

Fresh Herbs Are The Real Game-Changer: The quality of your chutney depends on the freshness of the herbs. Always use fresh, crisp and bright green coriander and mint leaves. Avoid wilted leaves, as they can affect both the color and flavor. If desired, you can add a tiny pinch of turmeric to slightly enhance the green hue—just don't overdo it, as it can alter the taste.

Store It The Right Way: Even the best chutney can spoil quickly if stored incorrectly. Transfer it to a clean, airtight container and refrigerate immediately. Always use a dry, clean spoon when serving to prevent moisture and bacteria from getting in. Proper storage helps the chutney stay fresh for much longer.

 

 

 

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

 

Vanilla Crème Brûlée

  

Ingredients:

1 ½ cups heavy cream or heavy whipping cream (360g)

½ vanilla bean pod (cut in half and scrape out the seeds) or 1 tsp vanilla bean paste (vanilla extract works in a pinch)

4 large egg yolks

¼ cup granulated sugar (50g) + more for the brulee coating

Pinch of salt

 

Method:

Pre-heat oven to 300F (conventional / no fan), and put a few cups of water to boil. This will be used for the water bath

Add the heavy cream and vanilla bean seeds or vanilla bean paste into a saucepan and stir.

Place on the stove on low heat until the cream starts to simmer (not a full boil)

Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down (30-60 seconds)

Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the egg yolks so they don’t curdle. Then add the remaining cream and whisk gently until combined.

Don’t over-mix or whisk too aggressively as that will add too many air bubbles in the mixture

Pass the custard through a fine mesh sieve to remove any lumps, and divide it equally between 3 8oz Creme Brulee ramekins, filling almost to the top (see notes for regular ramekins)

Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray (not cold!), avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins

Carefully lift the tray with the water and ramekins in it and place inside the oven. Bake for ~30-35 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when you gently shake the ramekins

Carefully lift the ramekins from the tray, and immediately transfer them to the fridge. Cool overnight (or at least for 2 hours)

The next day, sprinkle a thin layer of granulated sugar on each ramekin so the custard is completely coated, and use a blowtorch to caramelize the sugar. Hold the blowtorch at a 45 degree angle and gently swirl it in little circles.

Work one area at a time until the sugar melts and caramelizes into a deep brown color before moving to the next area

Serve & enjoy! Creme Brulee is best eaten within 1-2 hours after torching; the caramel coating becomes sticky over time.

 

Note-  If you do not have a blowtorch, you can caramelize sugar on a dessert like crème brûlée using your oven's broiler, melting sugar on the stovetop into a pourable caramel, or pressing a heated metal spoon directly onto the sugared surface. 

Oven Broiler Method

Position rack: Move the top oven rack as close to the broiler element as possible.
Preheat: Turn your oven to the high broil setting.
Coat dessert: Sprinkle an even layer of fine or coarse sugar over your chilled dessert.
Broil briefly: Place the dessert inside and watch it constantly.
Remove fast: Pull it out in 1 to 2 minutes as soon as the sugar bubbles and turns golden brown. [

Stovetop Caramel Pour Method

Melt sugar: Heat a small amount of sugar with a few drops of water and a tiny touch of corn syrup or vinegar in a pan over medium heat.
Watch color: Swirl the pan gently until the mixture turns a clear amber color.
Pour quickly: Remove from heat and immediately pour a very thin layer over your chilled custard, swirling the ramekin to coat it before it hardens. 

Heated Spoon Hack

Heat metal: Heat the bottom of a large, heavy metal cooking spoon directly over a stovetop burner.
Press down: Cover your dessert with a layer of sugar, then press the hot bottom of the spoon onto the sugar.
Repeat: Move the hot spoon around the surface until the sugar melts into a crunchy crust. 

 

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

Cheesecake Iced Latte

Ingredients:

For Foamy Coffee:

Instant Coffee | 2tsp – 1/2 Tbsp

Sugar | 1/2 Tbsp (Adjust To Taste)

Hot Water | 2 Tbsp

For Cheesecake mixture:

 Cream Cheese | 2 Tbsp (Softened)

Whipping Cream | 2 Tbsp (Chilled)

Condensed Milk | 1-2 Tsp

Salt | A Pinch

For Biscuit crumble:

Biscuits | 6-8

Butter | 1 Tbsp (Melted)

  

Method:

Make the foamy coffee by adding instant coffee, sugar and warm water in a tall glass and froth it using a frother until creamy and foamy.

To make the cheesecake mixture, add whipping cream in a glass along with cream cheese, condensed milk and a pinch of sea salt, whip it until you get soft peaks.

For the biscuit crumble, add your choice of biscuits into a chopper along with some melted butter and blitz it until you get fine biscuit crumble.

For the assembly, add loads of ice cubes to a glass, add milk of your choice, spoon and add a layer of the creamy coffee foam followed by a layer of the cheesecake mixture.

Finally, top the drink with the biscuit crumble, and your ridiculously addictive and indulgent Cheesecake Iced Latte is ready!

 

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