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I love Indian food. I particularly love traditional Indian curries - the likes of which you rarely find in Indian restaurants. Restaurant curries, however are what most people think of when they think of Indian food.

For starters instead of choosing somasos or pakoras which are all deep fried. Go for things like roasted papodums. Also ask at the restaurant what other healthier options they have, as a lot restaurants are now serving baked alternatives to fried ones.



These amazing snacks are full of flavor. This is a traditional Indian recipe, which makes a wonderful appetizer or side dish if you enjoy vegetable recipes. If you are using fresh peas, add them to the blender when you add the potatoes. Thawed peas should be added to the pot at the beginning.

Even if you're not kidding yourself and you really do lead a healthy lifestyle, some people still have high b.p. This can be due to genetics. However, the vast majority of people who blame their genetics are actually lying to themselves.

Using a sheet of beeswax & rolling it up with a wick inside is such a simple way to start making candles, a pair of scissors are the only equipment needed. Beeswax candle making with sheets is child's play.



The following recipe combines spices like garam masala, chili, ginger, and cumin with vegetables to make a healthy vegetable dish. You can use any vegetables you like, including peas, beets, cabbage, broccoli, or carrots. Just finely chop them, boil them, and drain them well. This recipe calls for ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.

Add the potatoes, cauliflower, and beans. Add the peas now if you are using fresh ones. Pulse the mixture a few times, and then transfer it to a bowl. Add the garam masala, turmeric, salt, pepper and steamed vegetables. Mix well and divide the mixture into portions.

To add extra flavors, heat 2 tsp of ghee (clarified butter) in a wok and fry the nuts for a minute. Add the ghee along with the nuts check here over the cooked dessert.

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