P.K.SAHANI HEALTH TIPS BLOG

            Karela Health Benefits Karela, also known as bitter gourd or bitter melon, is a unique and nutritious vegetable popular in various cuisines, especially in South Asia. It belongs to the gourd family (Cucurbitaceae) and is characterized by its distinct bitter taste. The scientific name of karela is Momordica charantia.             Key characteristics of karela: Bitter taste: As the name suggests, karela is known for its intense bitterness. Some people enjoy its distinct taste, while others find it challenging to consume. Appearance: Karela has a warty green exterior with a bumpy texture. Its shape can vary from oblong to elongated and resembles a cucumber or zucchini with a rough skin. Nutritional value: Despite its bitterness, karela is rich in various nutrients, including vitamins (such as vitamin C, vitamin A, and folate) and minerals (like potassium and magnesium). It also contains dietary fiber and antioxidants. Culinary uses: Karela is commonly used in vari

Moong ki dal Moong ki dal , also known as Moong dal or Mung dal, is a popular Indian dish made from split mung beans (green gram) that have had their husks removed. It is a nutritious and versatile lentil dish commonly prepared in Indian households and enjoyed throughout the country. To make Moong ki dal, you will need the following ingredients: Ingredients: 1 cup Moong dal (split mung beans) 3 cups water 1 medium-sized onion, finely chopped 2-3 garlic cloves, minced 1-inch piece of ginger, grated 2-3 green chilies, chopped (adjust according to your spice preference) 1 medium-sized tomato, chopped 1/2 teaspoon turmeric powder 1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds A pinch of asafoetida (hing) 2 tablespoons ghee or vegetable oil Salt to taste Fresh coriander leaves for garnish Lemon wedges (optional, for serving) Instructions: Rinse the Moong dal thoroughly under running water until the water runs clear. Soak the dal in water for about 30 minutes before cooking

Mung Ki Dal , also known as Moong Dal, is a popular dish in Indian cuisine made from split and skinned mung beans (green gram). Mung beans are a rich source of protein, fiber, and essential nutrients. This dish is widely prepared and enjoyed in various forms across the Indian subcontinent. Here's a simple recipe for making Mung Ki Dal: Ingredients: 1 cup split mung beans (moong dal) 3 cups water 1 medium-sized onion, finely chopped 2-3 cloves of garlic, minced 1-inch piece of ginger, grated 2-3 green chilies, finely chopped (adjust to your spice preference) 1/2 teaspoon turmeric powder 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds A pinch of asafoetida (hing) 2 tablespoons vegetable oil or ghee (clarified butter) Salt to taste Fresh cilantro (coriander leaves) for garnish Lemon wedges for serving Instructions : Rinse the mung dal in cold water until the water runs clear. Soak the dal in water for about 30 minutes before cooking to help it cook faster. In a pressure

Kali mirch kya hai Yahan kuch pramukh fayde hain: Kali mirch kya hai  Kali mirch, jo ki angrezi mein "black pepper" ke naam se bhi jaani jaati hai, ek prasiddh masala hai. Yeh kali mirch podhe (Piper nigrum) ke sukhe phalo se banti hai. Kali mirch ka upyog khaane mein swaad badhaane ke liye hota hai aur iska istemaal duniya bhar ke khaane mein kiya jaata hai. class="separator" style="clear: both; text-align: center;"> Kali mirch ka rang kaala hota hai aur yeh sabziyon, daal, dahi, chutney, aur anya bhojanon mein prayog hota hai. Iske alawa, kali mirch ki powder, saunf, dhaniya, aur anya masalon ke saath mishran banakar bhi upyog kiya jata hai. Kali mirch ke alawa, iski peeli mirch (white pepper) bhi hoti hai, jo ki kali mirch ke sukhe podhe ke beejon ka andaruni bhaag hota hai. Iska rang safed hota hai aur iski swaad mein thoda antar hota hai. Kali mirch ki tulna mein, peeli mirch halka swad hoti hai. Kali mirch ke kuch aushdhiya gun bhi hot

http://82876.blogspot.com/2023/07/manshun-daily-diet.html class="group w-full text-gray-800 dark:text-gray-100 border-b border-black/10 dark:border-gray-900/50 bg-gray-50 dark:bg-[#444654]">   Manshun daily diet : Tikkis.Golgappas Chaat.Pakoras Samosas  class="separator" style="clear: both; text-align: center;"> http://82876.blogspot.com/2023/07/manshun-daily-diet.html Tikkis : Tikkis are deep-fried or pan-fried potato patties mixed with various spices and sometimes stuffed with a filling like peas or paneer (Indian cottage cheese). They are crispy on the outside and soft on the inside. Tikkis are often served with chutneys (sauces) and can be enjoyed on their own or in burgers. http://82876.blogspot.com/2023/07/manshun-daily-diet.html Golgappas (also known as Pani Puri): Golgappas are small, hollow, crispy puris filled with a mixture of flavored water, boiled potatoes, chickpeas, and tangy chutneys. The puris are usually fill

Sawan ke mahine mein kya khae aur kya nahin khana chahie Sawan, the month of monsoon in the Hindu calendar, holds special significance for many people in India. During this time, there are certain dietary practices that some individuals follow based on cultural and traditional beliefs. Here are some commonly observed guidelines regarding food during the month of Sawan: Foods to Eat: Fresh Fruits: Enjoy a variety of fresh fruits like mangoes, lychees, pomegranates, watermelons, and bananas, which are abundant during this season. Vegetables: Include vegetables like bottle gourd (lauki), ridge gourd (tori), pumpkin (kaddu), and bitter gourd (karela) in your diet. Dairy Products: Milk, yogurt, paneer (cottage cheese), and buttermilk are considered suitable for consumption during Sawan. Nuts and Seeds: You can have almonds, cashews, raisins, and seeds like pumpkin seeds and flaxseeds in moderation. Sabudana (Tapioca Sago): Sabudana-based dishes like sabudana khichdi or sabudana