Fast food: 6 ways to healthier meals in a fast food restaurant.

Can fast food be part of a weight-loss or healthy diet plan? You might not think so. In fact, you might even think that you can't have a meal that's both quick and healthy. . An occasional stop at a fast-food restaurant can fit into a healthy diet plan. The key is to choose wisely.

1. Keep portion sizes small. If the fast-food restaurant offers several sandwich sizes, pick the smallest or order half a sandwich, if available. Choose a regular- or children's-sized hamburger, which has about 250 to 300 calories. Also, skip the large serving of french fries or onion rings and ask for a small serving instead.

2. Opt for grilled items. Fried and breaded foods, such as crispy chick en sandwiches are high in fat and calories. Select grilled or roasted lean meats — such as turkey or chicken breast, lean ham, or lean roast beef.

3. Watch what you drink. Many beverages contain a large number of calories. For example, a large regular soda (32 ounces) has about 300 calories. Instead reach out for diet soda or unsweetened iced tea.

4. Choose a healthier side dish. Take advantage of healthy side dishes offered at many fast-food restaurants. For example, instead of french fries choose a side salad with low-fat dressing or a baked potato. Or add a fruit bowl or a fruit and yogurt option to your meal. Other healthy choices include apple or orange slices, corn on the cob, steamed rice, or baked potato chips.

5. Go for the greens. Choose a large salad with fat-free or low-fat dressing on the side, rather than regular salad dressing, which can have 100 to 200 calories per packet.

6. Have it your way. Don't settle for what comes with your sandwich or meal. Ask for healthier options and substitutions. For example, ask for reduced-fat mayonnaise or mustard on your sandwich. Or at a fast-food Mexican restaurant, request salsa with your meal instead of shredded cheese and nacho cheese sauce.

11 ''aphrodisiacs'' that are bound to turn your partner on

Are you cooking a romantic meal for your man in the hope that it might excite more than just his taste buds? Well, then try adding coffee, honey, chocolate, some herbs and garlic in the feast - and see the ''rocking'' results.

According to Fox News, besides aphrodisiacs, there are thousands of foods, drinks, drugs, vitamins, herbs, nutrients and aromas that can increase your sexual desire and excitement.
The following is a list of the ones that have, so far, proven themselves quite worthy of the "aphrodisiac" title:


1 Caffeine: Whether in coffee, tea, sodas or chocolate, caffeine, up to a certain point, can get your motor going.

2 Honey: Known for giving you a quick boost, sugar in its pure honey form can boost your energy. Honey also fuels sperm cells.


3 Chocolate: Besides containing caffeine, chocolate contains two compounds believed to have sex-enhancing effects: anandamide and phenylethylamine (PEA). (PEA is a natural form of amphetamine, an antidepressant). This sweet also contains theobromine, which increases endorphin production, making for a good high.


4. Herbs:Helping lovers relax and ease anxieties, some herbs are seen as having physical effects that can make you feel randier and increase blood flow to the genitals.
Certain ones, like lemon balm, a type of mint plant that's available in tea form, can relax the nervous system, soothing you while elevating your mood.

5 Spices: Some spices, like cayenne pepper, can get you hot quite literally by increasing your heart rate and body temperature. Some also mirror signs of sexual arousal, like a body flush, perspiration and plumper lips.


Certain spices can be consumed in capsule, tincture or concentrated drop form a half an hour before sex to boost circulation.


6. Garlic: Because it contains allicin, garlic increases blood flow to the sexual organs, which can certainly help get things going in the bedroom.


7. L-arginine: L-arginine is a naturally occurring amino acid that is a precursor to nitric oxide, the molecule that is responsible for promoting circulation by relaxing the blood vessels.


8. Asian Ginseng: Commonly used to treat sexual dysfunction in males, ginseng has direct effects on the central nervous system and genital tissues. Evidence indicates the Chinese herb can facilitate erection by increasing blood flow to the penis.


9 Alcohol: Liquor is known to help lovers feel relaxed and in the mood, in large part because people have such strong beliefs that liquor makes for libido.

10. Ambrien:Found in the digestive tract of some sperm whales, this waxy substance is used in Arab countries, but is illegal in the U.S. Ambrien is said to increase a male's libido by increasing the concentration of several hormones, including testosterone.


11 Seafood: Resembling female genitals, any slippery, succulent seafood is held as an aphrodisiac. Also, the word "aphrodisiac" comes from Aphrodite, the Greek goddess of beauty and love, who, like fish, comes from the sea.


The tips have been provided by Dr. Yvonne K. Fulbright, who's a sex educator, relationship expert, columnist and founder of Sexuality Source Inc.

Yum parothas and rolls!

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world. Now, here are some cool cool recipes for this hot hot summer!

Egg Parotha

Ingredients

Whole-wheat flour (atta) 2 cups
Salt to taste
Eggs 10
Onion, chopped 1 small
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder ¼ teaspoon
Oil to fry

Method

1.Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside.

2.Boil four eggs in sufficient salted boiling water for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside.

3.In a bowl combine grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. Divide into eight portions.

4.Divide dough into eight portions and make pedas. Roll out each peda into a big round chapatti, place one portion of egg mixture in the center. Fold in the sides to make a square. Further roll into a thick square parantha.

5.Heat a non-stick pan and place the parantha on it. Cook for a minute and turn the paratha. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp.

6.Serve hot.

Kathi roll

Ingredients

Refined flour (maida) rotis 4-6
Boneless chicken cubes 300 grams
Ginger paste ½ tablespoon
Garlic paste ½ tablespoon
Salt to taste
Oil 2 tablespoons
Roasted cumin powder ½ teaspoon
Coriander powder ½ teaspoon
Red chilli powder ½ teaspoon
Chaat masala ¼ teaspoon
Onions, sliced 2 medium
Carrot, cut into strips 1 medium
Green chutney 4-6 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour preferably in the refrigerator.

2.Heat oil in a pan and sauté chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt.

3.Mix sliced onions and carrot strips.

4.To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.

5.Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing and serve.

Note: You can use paneer or potato cubes instead of chicken to make Vegetarian Kathi Roll.

Papdi chaat

Ingredients

Crisp flat puris (maide ki papdi) 20
Potatoes, boiled and thinly sliced 2 medium
Onion, chopped 1 large
Sweet tamarind chutney 2-3 tablespoons
Green chutney 2 tablespoons
Lemon juice 1 teaspoon
Roasted cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Rock salt ½ teaspoon
Yogurt, whisked and chilled ¼ cup
Sev 1 cup
Pomegranate pearls 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Arrange the papdis on a serving dish. Spread potatoes on them neatly then spread onion on top.

2.Drizzle tamarind chutney and green chutney on each papdi.

3.Sprinkle lemon juice, roasted cumin powder, chaat masala and rock salt. Drizzle yogurt.

4.Top up with sev, pomegranate pearls and coriander leaves and serve immediately.

Spring dosa

Ingredients

Dosa batter 4 cups
Oil 4-5 tablespoons
Onion, thinly sliced 1 medium
Carrots, grated 2 large
Green capsicum, seeded, cut into thin strips 1 large
Cabbage, finely shredded ¼ small
Light soy sauce ½ tablespoon
White pepper powder ½ teaspoon
Sichuan sauce 1 tablespoon
MSG (optional) ¼ teaspoon
Salt to taste
Bean sprouts ½ cup
Spring onion greens, finely chopped ½ cup

Method

1.To make the filling heat two tablespoons of oil in a wok, add onion, carrot and green capsicum and stir-fry for half a minute. Add cabbage and continue to stir-fry for a minute. Add soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.

2.Add bean sprouts and spring onion greens and stir-fry for about half a minute. Remove and cool the filling to room temperature.

3.Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly to make a medium sized dosa. Drizzle half a teaspoon of oil around the dosa and cook on low heat for a minute.

4.Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the under side turns golden.

5.Roll up the dosa tightly and serve cut into pieces cut at a slant.

6.Prepare the remaining dosas in the same way and serve.

Quickies

Aloo ki tikki





Ingredients

Potatoes, boiled and mashed 6 medium
Salt to taste
Oil 1 tablespoon + to deep fry
Onion, chopped 1 medium
Cottage cheese (paneer), grated ¼ cup
Fresh coriander leaves , chopped ¼ cup
Cashewnuts, crushed 6-8
Red chilli powder ½ tablespoon

Method

1.Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.
2.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions.
3.Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.
4.Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper.
5.Serve hot with tomato ketchup or mint chutney.

Breakfast wrap


Ingredients

Tortillas 4
Olive oil 2 teaspoons
Onion, chopped 1 large
Green capsicum, seeded and diced 1 large
Salt to taste
Black pepper powder to taste
Tofu, grated 1 cup
Tabasco sauce or tomato ketchup 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Cheese, grated ½ cup

Method

1.Heat olive oil in a non-stick pan and sauté onion and green capsicum till tender.
2.Add salt and black pepper powder to taste and mix.
3.Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.
4.Place one fourth of this filling on a tortilla. Sprinkle one fourth of the grated cheese. Roll it up and serve immediately.
5.Fill up the remaining tortillas in the same way.

Chicken tikka sandwich


Ingredients

Chicken tikkas, chopped 8
White bread slices 8
Onion, chopped 1 medium
Green capsicum, chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Green chutney as required
Chaat masala ½ teaspoon
Mayonnaise 2 tablespoons
Butter as required

Method

1.Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.
2.Add mayonnaise and mix well.
3.Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.
4.Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.
5.You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Boondi aur makai ki bhel


Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.
2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.
3.Mix well and serve immediately.

Mushroom Fried Idly

Ingredients:
idly - 12 nos
onion, medium sized - 1
tomato - 1
ginger & garlic paste - 1 tsp
coriander powder - 2 tsp
cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garamasala powder -1 tsp
mushroom (any type preferably button) - 1 cup chopped
mixed vegetables (carrots, peas, cauliflower, green pepper, beans, potato) - 1 cup
oil - 2 tsp
salt to taste

Method:
1. Cut each Idly into 9 pieces and deep fry it in oil or roast it in oven.
2. In a pan, pour 2 tsp oil and once it is heated add ginger & garlic paste fry it for a minute.
3. Then add chopped onions and fry it till it is translucent.
4. Then add tomato and fry it for a minute.
5. Now add all the powders and fry for 2 minutes.
6. Now add mushrooms and and fry it mushroom is cooked.
7. Finally add the fried Idlies and fry it for 2 mins until idlies got all the flavours.

Grilling 101: Steak, Chicken, and Kabobs

From flame-kissed steaks and smoked chicken to shish kabobs and satays, grilling adds flavor and flair to virtually any meat.

Fire Away
The most primitive style of cooking--meat roasted over an open flame--can't be beat. You can pan-sear and broil all you want, but nothing compares to a grilled steak. The combination of a smoky, caramelized crust and a tender, juicy interior is what grilling beef is all about.

Tips for a perfectly grilled steak
Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.
Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees

For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.

Fathers Day Special

What do you give the guy who’s given you so much? Maybe not those novelty shorts. Here are meaningful ways to show dad some appreciation.

• Treat him to his favorite event: ball game,round of golf, camping trip, night at theopera. Make it for two and go with him.
  
• Has he always wanted to learn how to paint/cook/sail/write? Book himinto a class.
  Make up a gift certificate entitling him to your help with his nextbig home improvement project.
  
• Gather special photos and mementos into a Father’s Day scrapbook.
  
  

Chocolate Wafer Ice Cream Sandwiches

PREP TIME 10 Min
READY IN 1 Hr 10 Min
SERVINGS & SCALING Original recipe yield: 15 ice cream sandwiches

INGREDIENTS
1 (9 ounce) box chocolate wafer cookies
1 quart ice cream, softened
1 (12 ounce) package mini chocolate chips

DIRECTIONS
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.

BROWN RICE VEGETABLE PULAV

BROWN RICE VEGETABLE PULAV

Ingredients
Brown rice 1½ cups
Green peas, shelled ½ cup
Carrots, small dices 2 medium
French beans, chopped 10-12
Cauliflower, florets ¼ medium
Fresh button mushrooms, halved 6-7 medium
Bay leaf 1
Cloves 2-3
Cumin seeds 1 teaspoon
Cinnamon 1-inch stick
Salt to taste
Green chillies, slit 2
Tofu, cubed 100 grams

METHOD

1. Soak brown rice in four to four cups of water for one hour. Drain and set aside.
2. Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.
3. Add green peas, carrots, French beans, cauliflower, mushrooms, green chillies and tofu. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.
4. Serve hot.

PALAK AUR PANEER KE KOFTE

Palak koftas stuffed with paneer and served with a onion-tomato gravy

Ingredients

Spinach (blanched, squeezed and finely chop)
2 bunches Breadcrumbs ¼ cup
Salt to taste
Green chillies (finely chopped) 4-5
Paneer (grated) 1 cup
Oil 2 tbsps + for deep-frying
Onion (grated) 3 medium sized
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomatoes (grated) 4 medium sized
Red chilli powder ¼ tsp
Turmeric powder ¼ tsp
Garam masala powder 1 tsp
Fresh coriander leaves (chopped) a few sprigs

METHOD

1. Mix chopped spinach and breadcrumbs with salt and chopped chillies. Divide the spinach mixture into sixteen equal sized balls. Stuff grated paneer into them.
2. Heat sufficient oil in a kadai and deep-fry the koftas till golden brown. Drain onto an absorbent paper.
3. Heat two tablespoon of oil in a kadai. Add onions and fry till golden in colour. Add ginger and garlic pastes. Cook till oil surfaces. Add tomatoes and cook for eight to ten minutes. Add red chilli powder, turmeric, garam masala powder and salt. Stir and cook for about five to six minutes.
4. Add half a cup of water. Bring it to a boil and simmer for five minutes on low heat. Add more water if the gravy is too thick.
5. Arrange koftas in a serving dish and pour hot gravy on top and serve immediately garnished with chopped coriander.

Chilli Garlic Crab

CHILLI GARLIC CRAB
Deep fried crabs in a lip-smacking and spicy chilligarlic sauce

Ingredients

Crabs 2 large
Red chilli paste 2 tablespoons
Garlic, chopped 14-16 cloves
Oil 2 tablespoons + to deep fry
Tomato ketchup 2 tablespoons
Fish or chicken stock 1½ cups
Salt to taste
MSG ¼ teaspoon
Cornflour 2 tablespoons
Sugar 1 teaspoon
Vinegar 1 tablespoon
Spring onion greens, chopped 2 stalks
Egg, beaten 1

METHOD

1. Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.
2. Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG.
3. Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly.
4. Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top.
5. Place the fried crab in a serving dish, pour the sauce over it and serve immediately.

Anti-ageing honey

As kids we are generally told a bit about the bees collecting honey from flowers. But what most of us may not know is that these industrious insects also produce an anti-aging medium that is based on honey and named as Royal Jelly.

Central Bee Research and Training Institute (CBRTI) in Pune is credited for producing Royal Jelly, a variety of honey valued as nectar since it is said it increases longevity as well as possesses most extraordinary medicinal qualities.

But priced at rupees 15,000 per kilogram, it is surely not within everyone’s reach. Besides it is hardly sold in the domestic market and mostly used for export purposes.

Film stars and other celebrities also consume the Royal Jelly. It is being endorsed as the most effective solution for time reversal so as to let one enjoy a few more years of life.

"The royal jelly is secreted from the hypo-phaseal gland of the bee. The secretion is used to attract the queen bee. In man, the secretion from the glands deteriorates with age. On consumption of this jelly, the gland secretions are increased and brought to the normal level. The age factor is reduced and person can live longer,” said Dr. Subbha Rao, a leading scientist with the Central Bee Research and Training Institute (CBRTI) in Pune.

“Among VIPs Vasundhra Raje and Amitabh Bachchan use it,” Dr.Rao added.

Other than its anti-aging abilities, it also stated to have the power to keep deadly diseases such as cancer and AIDS at bay.

The pollen collected by these bees is also a major source of protein and is a major helpfor those who are trying to shed a few kilos.

"The pollen is laden with proteins. The vitamins, minerals and enzymes required on a daily basis are found in it. It is good for those who do not wish to have extra calories. Apart from carbohydrates it has everything. Those who have a sitting job, more to do with using the brain, it is of good use for them. Generally, IT people use these pollen," said Dr. Lakshmi Rao, a Scientist with the CBTRI.

Many medical journals have documented the great qualities of Royal Jelly.

Understanding Hypertension

It is popularly believed that high blood-pressure strikes after 40 which is an absolute misnomer. The best way to avoid it is by leading a stress-free life as far as possible, eating a healthy diet, exercising regularly and having regular health check-ups.

I had two friends for tea the other day and one topic led itself into another. Finally we came upon the topic of blood pressure. One of them was saying ‘ Doctor says my husband has high blood pressure and has to reduce weight for which he has prescribed walks and a special diet’. She then added ‘Where is the need for all this? Just one pill in the morning and he should be fit, shouldn’t he? He does not have the time for walks, special diet and all that.’ Then she added ‘ the blood pressure is just a little high, but doctors these days make such a big fuss… eat this, don’t eat this and what not. My husband is just 35…” she went on and on in this stream.

I was quite aghast at her trend of thinking. Her husband was diagnosed of hypertension (as high blood pressure is medically termed as) and she wanted to know why he should reduce or go on a special diet when a pill a day can do the trick … But then I realised that my friend was not isolated in her ignorance.

There must be many more who take high blood pressure for granted.

High blood pressure or hypertension should never be taken lightly even if it is just a little higher than normal for if ignored and not taken care of immediately it can lead to serious repercussions

First of all we need to understand what blood pressure is all about. It is explained here in a very easy to understand manner.

What is Blood Pressure?

In simple terms, blood pressure is the pressure that the blood exerts on the blood vessels while circulating.

When the heart contracts, it forcefully drives the blood into the arteries. This is ‘systolic blood pressure’. And when the heart relaxes, the pressure is comparatively low and termed; ‘diastolic blood pressure’

What should the blood pressure be?

A systolic pressure of 120 mm Hg and a diastolic pressure of 80 mm Hg are considered normal. These pressures are read as 120/80.

What are the functions of blood pressure?

Blood pressure has three important functions:
1. To take blood back to the heart after making its way through more then 60,000 miles long blood vessels.
2. To exchange nutrients and waste products between the various cells of the body and the blood capillaries.
3. To filter (and therefore purify) blood in the kidneys and the lungs.

What is Hypertension or high blood pressure?

Hypertension is a result of interaction of Cardiac (heart) output and the resistance to this blood flow by arteriole. As such if blood flow increases the resistance will decrease and normal blood pressure will be maintained. If one of these two factors or both increase, the blood pressure goes up.

What are the probable factors that may lead to hypertension?

In ninety percent of the cases the cause of hypertension is not known. This type of hypertension is called essential or primary hypertension. However, some other factors which could lead to hypertension are:
1. Heredity: It is possible that some gene may be responsible for hypertension, but it is now well understood that if environmental forces are not at play, heredity can have little influence.
2. Tensions: Mental tensions leads to excessive secretion of catecholamines (adrenaline and non adrenaline). These secretions stimulate the nerve endings in the brain stem to cause an elevation of the blood pressure.
3. Excessive intake of salt: Studies have shown that in all those countries, where the average salt intake is high, the incidence of high blood pressure too, is high. Studies have further suggested that those people who are genetically prone to hypertension should limit their salt intake.
4. Obesity: Obesity is even more strongly correlated to hypertension than excessive intake of sodium. Weight reduction will lower the blood pressure of both hypertensive and normotensive individuals. Incidence of high blood pressure is 2½ times more in obese than in normal persons. Another alarming fact is that in obese people high blood pressure develops much earlier in life.
5. Other factors: Sedentary life style, smoking and alcohol consumption can all lead to high blood pressure.

Kitchen trends this summer!

There are kitchens and then there are temples to cooking. The latter sometimes take up the same amount of space as a one or two-bedroom apartment
Spacious luxury kitchens can offer everything that can make cooking nice: a kitchen island, compartments for keeping food warm, one or two ovens, an enormous refrigerator, an induction stove and all kinds of storage space behind softly gliding drawers and cabinets that open with just a light tap.

As luxury kitchens can cost quite a lot of money, they should be timeless. Kitchen makers are going for simple elegance.

There is a reason kitchens are not supposed to look like kitchens any more: Cooking has become a popular pastime and the kitchen now belongs to the part of the house reserved for living. These days cooking is meant to be a group experience.

"There is hardly a kitchen in which you can't see the cook at work," said Ursula Geismann of the furniture industry association of Germany in Bad Honnef. "Most kitchens have a counter at which you can sit and the kitchen and dining room are no longer separated by a wall."

Guests are automatically drawn into the kitchen to help prepare the meal. "When they come, they might be asked to wash the lettuce for the salad," said Geismann.

The organisers of the Cologne annual international furniture trade show also see kitchen living space as a current focus. The new kitchen style is regal with a distinctive design.

One example is the Waldstetten, Germany-based company Leicht, which has said goodbye to the conventional kitchen looks for floor cabinets, wall cabinets and niches.

The idea is called Concept 40 and it involves closed cover panels with rectangular-shaped grates that are used to hide storage space and things like the stove ventilator.

"We wanted to get away from the kitchen's visual appearance and put the focus more on living," said Ulrike Kolb of Leicht.

Other makers use clear lines and surfaces to go toward the same effect. Eggersmann of Hiddenhausen, Germany, for example, creates cabinet fronts that are cubical and minimalist. Lacquered surfaces look elegant, however, every time it's touched a fingerprint is left behind.

"The trend is simplicity and timelessness," said Herbert Rueckert of the maker allmilmo in Zeil am Main. Its Design Art line hides all appliances behind white cabinet doors. A kitchen island with a granite top offers workspace.

The top-of-the-line kitchen by Poggenpohl includes a kitchen island featuring an aluminium frame that creates storage space and allows light through.

The cabinet door choices include dark oak and so-called driftwood, which "looks like dried wood", said Manfred Amrhein of Poggenpohl in Herford.

With all their elegance, these kitchens also must be practical, thus the makers have built in clever features. A light tap with the hand or knee and the doors and drawers glide open.

The newest development is electric drawers that close with a light shove almost as if a ghost were inside.

"That's practical when the hands are not clean, for example," said Geismann. The disadvantage is these systems are prone to accidents and require electricity, she added.

Team 17 of Austria is attempting to combine ergonomics with optical excellence. Its k7 design includes a kitchen island with a surface that can be raised and lowered from 74 cm to 114 cm depending on the height of the cook.

This should prevent back pain and integrate the notion of living even more strongly into the kitchen.

Source: DPA

PANEER AND COCONUT LADDOOS

Ingredients

Cow’s milk 3 litres
Whey, to curdle milk 1 cup
Powdered sugar ¾ cup
Rose water 1 teaspoon
Desiccated coconut ½ cup
Pistachios, crushed ½ cup

METHOD

1. Take cow’s milk in a deep pan and bring it to a boil. Reduce heat, add whey and keep stirring till the milk curdles completely.

2. Strain through a muslin cloth and immediately place the muslin potli on ice to stop the cooking process. Squeeze to remove the excess moisture.

3. Remove paneer into a plate and mash with your palm till smooth. Add powdered sugar, rose water and desiccated coconut and mix well to make a semi-soft dough.

4. Divide the above mixture into sixteen equal portions and shape them into laddoos. Roll them in crushed pistachios and arrange on a serving plate.

5. Chill in a refrigerator before serving.

Double-Delight Peanut Butter Cookies

READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 24 cookies

INGREDIENTS
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 (16.5 ounce) package Pillsbury® Create 'n Bake® refrigerated peanut butter cookies, well

DIRECTIONS
Heat oven to 375 degrees F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Herbed Chicken Cutlets with Mustard Sauce - 4 Servings

Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon.

NUTRITIONAL INFORMATION
1 serving: Calories 330; Carbohydrates 23g; Cholesterol 93mg; Fat 9g; Sodium 955mg

INGREDIENTS
Mustard Sauce
2 tablespoons light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint leaves
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
Chicken Cutlets
4 medium chicken-breast cutlets (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon coarsely ground black pepper
4 slices pumpernickel bread, warmed

DIRECTIONS
1. Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.
2. Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.
3. Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
4. Serve chicken with Mustard Sauce and pumpernickel bread.