It’s been a while since I shared any of the awesome foodie goodness from CTM. So here you are, my bloggidy-food-mongers! Enjoy!
Indian Special: Gulab Jamun Recipe With Milk Powder
This is a classic Indian sweet that is very famous, it is enjoyed during most festive and celebration meals. Gulab means rose and jamun means berry. Gulab jamun are berry sized balls dunked in rose flavoured sugar syrup. Traditionally these are made using khoya ie, milk solids as the main ingredient, but since khoya is not available in most places, you can use milk powder.
Easy to Make and Low Fat Spinach Snacks
Winter is the time for comfort, for warmth, for staying indoors, in front of the heater, beneath the covers with a book, a hot cup of chocolate and toasted sandwich.
It is also the time people complain about extra weight gained, the lack of will to leave the warmth and just go outside to jog, and a gym or exercise machine holds no appeal.
Watching out for carbs and calories often lose the battle to a delicious snack or hot meal, and people will console themselves that soon the sun will shine again, and outdoors activities will replace that extra comforting snack.
But what if there were snacks that not only are healthy and low in calories, appease the conscience and the stomach, but also occupy some of that extra time indoors? Spinach pastries can do that for you.
HUMMUS RECIPE AND THE HEALTH BENEFITS OF CHICKPEAS
Chickpeas are a fountain of health, rich in protein, fibers, complex carbohydrates, calcium, magnesium, copper, phosphorus, zinc, folate, iron, manganese, choline, selenium and vitamin C, vitamin A, vitamin K and B.
It is a legume mostly grown in the Mediterranean, Middle East and Africa. The dried beans, as well as the canned beans are popular worldwide.
Because it’s a gluten free source with a high level of protein and fibers, chickpeas are essential for a weight loss program that is healthy and satisfying. Chickpeas are also a rich source of nourishment, that is recommended by doctors for dietary treatment.
NO ONION OR GARLIC: VEN PONGAL RECIPE
Some Indian communities do not use onion and garlic in their cooking. Especially during certain religious days and fasts such as Navratri fasting, onion and garlic isn’t added to the food.
In Ayurveda, India’s classic medical science, foods are grouped into three categories; Sattvic (the mode of goodness), Rajasic (the mode of passion) and Tamasic (the mode of ignorance). It is believed that each of these groups of foods affect our consciousness when we consume them.
Onions and garlic are members of the Alliaceous family (Alliums), along with leeks, chives and shallots. This group of plants are classified as Rajasic and Tamasic, which means that they increase passion and ignorance. Dr Robert E. Svoboda, a well-known authority on Ayurveda said ‘Garlic and onions are both Rajasic and Tamasic, and forbidden because they root the consciousness more firmly in the body.’