Digestive Tea

 The tea is made using just a handful of kitchen ingredients:

• 1 small cinnamon stick (1–2 inches)
• 1 cm fresh ginger, lightly crushed
• ¼ teaspoon fennel seeds
• 2–3 basil leaves
• 1 cup water

To prepare it, add all the ingredients to water, bring it to a boil and let it simmer for five to seven minutes before straining and serving.

 

Drinking this tea after a heavy meal, helps to support digestion and help reduce bloating. She also noted that while she finds it beneficial, the drink may not be suitable for everyone. She advised that people who are pregnant, taking blood thinners, have reflux or are on diabetes medication should consult their doctor before including it in their routine.

How The Ingredients Help

Each ingredient used in the tea has been associated with several health benefits.

·Ginger may help ease nausea, vomiting, indigestion, constipation and bloating.
·Fennel seeds are commonly consumed after meals and help reduce gas and bloating.
·Cinnamon has antioxidant and anti-inflammatory properties and reduced risk of chronic diseases such as heart disease and diabetes.
Basil is packed with nutrients and beneficial compounds and has been used to improve digestive function.

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How to safely use the dried raisins

 Normally dried raisins are mixed with some toxins to extend the shelf life, when dried. For 2 tbsp of raisins, soak in warm water with 1/4 tsp of baking soda, mix well, after 10 minutes, wash it well 2-3 times, then drain and then use.

 

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Apple-Plum-Raisins-Sunflower Egg-less Cake

I wanted to try this cake since some days. My own idea. Plums were not too sweet, I chopped and mixed them with sugar, along with finely chopped apples.

Ingredients

plums 5 finely chopped

apple 1/2 finely chopped, both the fruits were mixed with sugar well and soaked for almost 2 1/2 hours. 

raisins washed and soaked 2 tbsp, mixed with the fruits

sunflower seeds 2 -3 tbsp

all purpose flour about 3/4 cup

baking pdr 1 tsp

baking soda 3/4 tsp

salt little

banana mashed 2 tbsp

sugar 1/2 cup or as needed

vanilla essence 1 tsp

coconut oil 2 tbsp +

milk 2 tbsp

curd 1 tbsp

 

Preparations

in bowl I added the soaked fruits

added baking pdr and baking soda with salt to the fruits, it just started expanding, that I had to shift it to a bigger bowl

then added oil, milk,  flour about 3 heaped tsp at a time, mixing well, added sugar ,added more flour mixed well, continued till I got the desired consistency which should be thinner than the normal cake batter

added essence and seeds, mixed well.

greased 2 micro-safe glass plates, poured the mixture, micro high for 4 minutes, after 1 plate was done, I baked the second plate for 4 minutes.

once removed, with a knife turned around the corners, the cake easily came out when I tapped it onto a plate, cooled a little, then cut into pieces. 

due to slightly sour plum,when you get the plum pieces  mixed with the sweetness of the cake, it tastes better.

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Horse-gram Kheer ( Kollu payasam) Protein and Iron rich simple dessert using just 2 ingredients

 Ingredients

1 small cup horse gram washed and soaked in hot water for 3 hours 

gur 2 tbsp or to taste

water as needed

cardamom pdr 1/4 tsp optional

you may add some chopped nuts to make it healthier or fry the nuts and raisins in little ghee and add

 

Preparations

after soaking for 3 hours , I pressure cooked the horse gram for 5 whistles

once the pressure was released, opened and saw the grams were well cooked ( though my maid scared me saying you need to cook for more than 10 whistles)

then i ground the grams with gur approximately 2 tbsp  using the cooked water in a mixer jar, then added little more water.

I poured it back in the same vessel, cleaned the jar with little water and added it to the ground paste

I cooked it stirring felt  it was a bit to thick, cooked for 3-4 minutes till it almost boiled.

then I switched off added little cardamom pdr, poured in my mug, added little milk, as I was worried if milk added to the hot payasam may curdle. Luckily it didn't drank this 2 small mugs, for my dinner. 

I first thought of making a soup with the grams with some chopped onion, but as I was feeling tired, just decided to add gur and cook it.

Health benefits of horse gram-s a nutrient-dense legume packed with protein, dietary fiber, and iron. It helps manage blood sugar, supports weight loss, and improves digestion. 

 

Key Health Benefits

Blood Sugar Control: Features a low glycemic index and slow-digesting starches that help prevent post-meal blood sugar spikes.
Weight Management: High protein and fiber content promote a feeling of fullness, which helps lower overall calorie intake.
Digestive Health: Abundant dietary fiber prevents constipation and supports a healthy gut.
Kidney and Urinary Health: Traditional use and diuretic properties assist in increasing urine flow and managing kidney stones. 

Nutritional Profile (Per 100g)

Protein: 22–25 grams
Dietary Fiber: 5–6 grams
Iron: ~7 mg
Calcium: ~287 mg
Carbohydrates: ~57 grams                                           

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Make Cooking Easier With These Unusual Food Hacks & Tricks

 Even if you love cooking, it can be a real hassle at times. This is especially true when you are tired and not in the mood to invest a lot of time and energy into cooking. Thankfully, there are plenty of genius hacks and tricks out there that can help you save a lot of time while preparing food. We shared 12 of such food hacks below. They may seem unusual at first, but once you try them, you'll wish you had known about them earlier.

1. Eat a hard taco over a soft tortilla shell, and get a second taco!

 

2. Now, this is a really useful wrapping hack..

3. Use banana leaves to package food without using plastic

 

4. Use an apple corer to prep roast potatoes

 

5. A spoon can be utilized to anchor your strainer

 

6. Have two frozen pizzas, but just one tray? No worries, just try this method…

 

7. Make a grilled cheese sandwich on a waffle iron. The square waffle holes will help hold extra sauce, and it will be more enjoyable to eat.

 

8. This infographic will come in really handy for those who frequently cook with spices:

 

9. Keep some white grapes in the freezer. They can be used as ice cubes in your white wine. When you are done with the wine, you can enjoy wine-infused grapes! 

 

10. Use muffin tins instead of messing up 10 bowls for tacos

 

11. This guide is super useful

 

12. Don’t throw away the jar of mustard after finishing it. Make a yummy salad dressing with any three healthy ingredients of your choice. Put the ingredients into the mustard jar, shake well, and you are done!

 

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14 Helpful Kitchen Tips That'll Help You Save Money

In recent years, the art of cooking and baking has become a form of therapy and passion among many people. However, the desire to use the freshest raw materials and to create excellent foods just like professionals is causing them to unnecessarily buy products and waste money only to end up with meals being thrown in the trash. To prevent this and to cook just like real chefs, we’ve compiled for you 14 of the most useful kitchen tips to help you save on expenses.

1. Dry the food before roasting for a perfect color 

Have you ever try to pan sear a piece of steak or chicken hoping for that golden brown hue only to end up with a rubbery piece of grey meat? To get the taste and texture you want, just as is served in restaurants, you need to dry the meat with a paper towel just before searing it on a hot frying pan.

2. The secret to making a creamy smooth sauce 

When cooking a sauce that contains vegetables, herbs, etc., there is often a desire to reach a velvety creamy texture. Many tips suggest lending the ingredients together in a food processor, however, this may not always work completely. In order to reach the desired texture, it’s recommended to pass the sauce through a sieve after blending it. Doing so will ensure the removal of any small and undetectable pieces ruining the texture and finish of your meal.

3. Use broccoli stems 

Broccoli is a vegetable that has recently been used extensively in both industrial kitchens and home kitchens, but many of us only eat its green blooms, while the stems are thrown into the trash. Instead of throwing these stalks out, you can cut them into thin slices or strips and use them to make a healthy nutritious salad or add them into a vegetable broth.

4. Using food scraps 

The use of food scraps is one of the most well-known ways to make stocks and broths that serve as a basis for various foods or to add flavor to certain foods. It is important to note that we don’t mean leftover food from people plates, rather the vegetable peels, beef and chicken bones, and skin, or even fish head. All you have to do is put the leftovers in a sandwich bag or any other sealed bag and put it in the freezer; When you want to make a stock or dishes that require vegetables and herbs, you can take the bag out of the freezer and use its contents. (Note: It isn’t recommended to put vegetables in the same bag as fish, poultry or beef). 

5. Revitalize old nuts and seeds  

You've probably bought nuts, almonds, sesame seeds, or even whole grains and forgotten them in the pantry for a few days or weeks, and when you went to enjoy themselves, you found them to be no longer fresh. Usually, the initial instinct is to throw the product in the trash, because there’s no way to bring back their freshness. Or is there? It turns out that there is an easy and brilliant solution that not only brings back freshness but also improves the taste of nuts and seeds. 

How do you do this? Gently moisten the nuts or seeds with tap water. Soak the liquid up with a towel and roast them in a skillet over medium heat for 2-4 minutes while stirring until they completely dry. Alternatively, you can place them in an oven preheated to 300 °F (150 °C) for the same amount of time. When done, taste one or two. If they are still slightly damp, continue roasting them.

6. Make banana-flavored cream

If you like bananas and wanted to make a banana flavored drink or cream flavored from natural ingredients only, you can do so easily without using the fruit itself. All you have to do is place a banana peel in a bowl, pour 2 cups milk or cream into it and leave it in the refrigerator overnight. The next day you can use the milk in a shake, drink it as it is, or whip the cream and get the same great banana taste you’d get if you were using the actual fruit! 

7. Don’t swap out ingredients in baking recipes 

This tip may sound a bit illogical because most of us like to swap out ingredients in our recipes to add a "personal touch" as they say in various cooking programs. But you should know that baking requires almost scientific accuracy, so if you’re going to make a pastry or any other dish for the first time, it’s highly recommended to do everything as instructed in the recipe so that you get a sense of what the final product should look, feel, taste and smell like. Only after trying the recipe for the first time will you be able to change, add or subtract as many ingredients as you like, and of course, do so logically.

8. Never try to catch or stop a falling knife 

Knives in general, but mostly chef knives or professional knives purchased in specialized stores, are known as expensive products, and the desire to maintain this important tool sometimes causes people to try to protect it at any cost, even if it’s dangerous. For example, if a knife falls to the floor, the first impulse of many is to try to catch it with their hands or - but this is something you definitely shouldn’t do because the only thing worse than a bent knife is a stabbed limb! Instead, step back, let the knife fall, and just pick it up off the ground. 

9. Create a stock of orange or lemon zest

 It’s known that citrus fruits are a great flavor addition to pastries, whipped cream, and many dishes, but because they are seasonal, they aren’t found on store shelves all year long. Therefore, if you’re using orange or lemon or any other citrus, you can prepare a stock of these ingredients at any time and use it whenever you wish. To do this, keep the citrus peel - place it on a tray and dry it for several days or in the oven at 225°F (110°C) for 3-4 hours. Once the skin is completely dry, transfer it to a food processor and blend until you reach the right consistency. Put in a sealed box and keep in the freezer until use.

10. Flavor your vinegar 

If you don’t really like vinegar in your food, it may be because you’re not a fan of the taste – but have you ever thought of flavoring it yourself? Curious? Great! All you need to make your vinegar taste better are leftovers fruit or herbs. Place these scraps into the bottle of vinegar and let sit overnight. The result will be so surprising that you’ll want to season almost every food with it, even your cocktails! 

11. Surprising ingredients for hummus 

Beetroot is used for a wide variety of dishes in different kitchens and ethnicities, however, beetroot stalks are hard and colorless and are therefore usually thrown out unused. If you use beetroot leaves and are left with unused stalks, know that you can now make a delicious, wonderful, and creamy, hummus-like dip using the following recipe: Cook 1 kg of beet stems in water for 20 minutes until tender. Then, transfer them to a food processor and place one clove of garlic, ¼ cup raw tahini, 2 tablespoons lemon juice, ¼ cup olive oil, and ½ a teaspoon salt. Blend everything together into a uniform paste and eat or refrigerate for up to 3 days. It might not technically be hummus, but it's a lot healthier and certainly delicious.

12. Turn vegetable peels into a snack 

Although most of us know that all the vitamins are in the vegetable peels, some still peel their vegetables and throw the scraps into the garbage. In order to avoid waste and to enjoy all the good these peels have to offer, you can do other things besides the tip mentioned in section 4; For example, you can use the peels from veggies like sweet potato, potato, zucchini, carrots and more to prepare delicious and wonderful healthy snacks, just pot them in the oven or fry them (like you would French fries) and Voila! 1

13. Make celery salt 

With all the recent warnings about sea salt and studies showing a link between consumption and cardiovascular disease, many people have sought healthy substitutes and found that celery salt is one of the best salts available today. The use of this spice has become particularly popular, not only among vegans but also among many who want to reduce sodium intake. To obtain celery salt, buy a ready-made product at nature stores or alternatively make it at home: 

Wash and dry celery stalks without the leaves. 

Place the dried stalks on a baking sheet and dry in an oven heated to 250°F (130°C) for about 20 minutes or until they are completely dry. 

After drying, place the stalks in a spice mill and grind well. 

Transfer the contents to a jar and store in the refrigerator.

14. Stop stirring food all the time 

 If you watch people while they’re cooking, you’ll often see them standing in front of the stove constantly stirring the contents of the skillet or pan for fear that the food will burn. However, there is no need to mix food all the time, and this only delays the cooking time and prevents the ingredients from turning the golden or seared color we’re often looking to achieve. It is important to note that this tip depends on the recipe because some foods do require constant mixing or stirring, so read the recipe well and pay attention to this detail.

 

 

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Rice Crispies Treats

 Ingredients

Rice crispies 3 1/2 cups

Cocoa crispies 3 cups

 

Nonstick cooking spray, for greasing

 

unsalted butter 4 tbsp

 

kosher salt 1/2 tsp. for table salt, use half as much by volume

 

One16-ounce bag marshmallows, any size

 

1/2 cup malted milk powder / 65gm

 

dark chocolate coarsely chopped 1cup

 

Flaky salt to garnish, optional

Directions

Adjust oven racks to the second from the top and second from the bottom. Preheat oven to 325ºF (163ºC). Line two 13-by-18-inch rimmed baking sheets with parchment. Arrange Rice Krispies and Cocoa Krispies evenly between the 2 sheets. Toast in oven, stirring every 3 minutes, until Rice Krispies are golden brown and the Cocoa Krispies smell chocolaty, about 10 minutes. Remove from oven and let cool slightly, about 5 minutes. Transfer Rice Krispies and Cocoa Krispies to a large bowl; set aside.

Meanwhile, line a 9-by-9-inch baking pan or dish with parchment paper, leaving a 2-inch overhang on 2 opposite sides. Coat evenly with nonstick cooking spray; set aside.

In a 6-quart pot, melt 4 tablespoons unsalted butter over medium heat, stirring and swirling, until milk solids turn golden brown and the butter smells nutty, 3 to 4 minutes. Reduce heat to low. Add salt, followed by marshmallows. Using a silicone spatula, stir until the marshmallows have just melted, about 4 minutes. Add malted milk powder, whisking constantly to dissolve. Add Rice Krispies and Cocoa Krispies and, using a spatula, fold until combined. Remove from heat and let cool slightly, about 3 minutes. Fold in chopped chocolate to combine.

Quickly scrape cereal and marshmallow mixture into prepared baking dish. Spray another spatula with nonstick cooking spray, then use it to press mixture into an even, compact layer. Sprinkle all over with flaky salt, if using. Allow bars to cool for 30 minutes before portioning.

To portion, remove bars from the baking dish and place on a cutting board. Using a serrated knife, cut bars into squares, rectangles, or your desired shape.

Notes

The Rice Krispies can be substituted with Cocoa Krispies, and vice versa, if desired.

To make these bars dairy-free, melt 4 tablespoons dairy-free butter instead and skip the browning. To make the bars vegetarian, substitute the regular marshmallows with a vegetarian-friendly alternative.

 

 

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