#ridge gourd chana dal

[specialdesirecipes]

ridge gourd chana dal curry beerakaya chanagapappu | #turai #specialde...

#youtube #turai #turai ki sabji #beerakaya chanagapappu #ridge gourd chana dal #food #foodporn #indianrecipes #indianfoo #indianfood #desifood #desirecipes #instafood #instarecipes #foodlovers #beerakaya recipes #ridgegourd recipes #turai lovers #south indian food #specialdesirecipes #special desi recipes

[lifeaveda1]

Diet Chart for Diabetes

Introduction Diabetes is a condition in which the sugar levels in the blood rises above the normal level. Sugar levels get increased in the blood due to decreased insulin production and unhealthy lifestyle habits. Increased level of sugar can damage the heart, eyes, liver, and other organs of the body. Ayurveda deemed Diabetes as Madhumeha which states “Sweet (honey like) urine”. Increased blood sugar levels cause excess secretion of sugar in the urine as well. The signs and symptoms of diabetes include excess thirst, increased frequency to pass urine, digestion problems, inflammatory lesions, wasting of muscles, diarrhea, fever and necrosis.

Causes of Diabetes Diabetes is a Kapha disorder developed due to imbalance of Kapha dosha. The imbalance can occur due to an unhealthy diet and lifestyle habits such as excess or lack of sleep, lack of physical activity, consumption of sweetened food items, unrestricted intake of yogurt, etc. Imbalanced Kapha Dosha decreases the digestive fire (Agni) which further slows down the body metabolism. This phenomenon increases the blood glucose levels in the body.

Diet Chart for Diabetes Consumption of a balanced nutritious diet is essential to tackle diabetes by normalizing the blood sugar levels. In this segment, we have shared a generalized diet plan which if followed by diabetic patients might avoid a rise in the blood glucose levels.

Early morning- A glass or two of water + 1 teaspoon Fenugreek seeds/ Amla powder OR 1 glass Copper pot water + 5 Mint leaves + 1 or 2 Tulsi leaves

Breakfast– Veg Oats/ Veg Idli/ Veg Vermicelli/ Veg Upma/ Veg Khichdi/ Besan pancake/ Missi Roti/ Chapatti with Vegetable or Dal/ Egg whites

Mid-morning– Sprouts/ Coconut water/ Salad/

Lunch– Chapatti with Vegetable + Dal + Salad/ Fish/ Chicken (Occasionally) (Add 1 tsp Fenugreek seed powder 30 minutes before lunch)

Evening– Roasted Chana/ Herbal tea/ Homemade soup

Dinner– Chapatti with Vegetable + Dal + Salad/ Nutri Nuggets

*Completely stop the usage of Sugar in your diet

Foods To Consume in Diabetes Cereals: Oats, Whole grains, Whole Wheat Flour ratio: Wheat flour (1 kg) + Chana flour (250gm) Fruits: Apricot, Peach, Loquat, Pear, Plum, Blackberry (Jamun), Melon, Papaya, Guava, Apple, Pomegranate, Orange and Amla Vegetables: Curry leaf, Mint, Turnip, Coriander, Green pepper, Green chili, Ginger, Beetroot, Cucumber, Broccoli, Fenugreek leaves, Green beans, Peas, Pumpkin, Radish, Round gourd, Ridge gourd, Bottle gourd, Capsicum, Mushroom, Spinach, Beans, Cabbage, Cauliflower and Okra (Bhindi) Pulses: All split lentils and legumes Frozen pulses only Dairy products: Tofu Whole milk and Cream, Butter, Full fat Yogurt, Cheese and condensed milk Spices: Cinnamon, Fennel, Pepper, Ginger, Turmeric, Coriander and Cumin Drinks: Amla juice, Herbal tea, Bottle gourd juice, Bitter gourd juice, Coconut water, Neem juice and Giloy juice Flesh foods: Chicken soup, Roasted or Grilled fish and Egg whites Dry fruits and seeds: Sesame seeds, Flax seeds, Chia seeds, Pumpkin seeds, soaked walnuts and almonds Oils: Olive oil, Canola oil, Soybean oil, Cow ghee (Only in small amounts) Note: 500 ml of cooking oil to be used per month Other foods: Homemade products only All bakery items, artificial sweeteners, sweets, jams, fruit jellies, sauces, coconut bar, chocolate, cream soups, ice-cream, mayonnaise, pickles and fried foods Foods To Avoid in Diabetes Rice, Refined sugar, Whole refined flour and its products Sapodilla, Dates, Grapes, Litchi, mango, banana Potato, Taro root, Sweet potato, Eggplant,Yam, Jackfruit, Frozen and Canned vegetables, Frozen pulses only Whole milk and Cream, Butter, Full fat Yogurt, Cheese and condensed milk Red chilies Carbonated beverages, Cream based liqueurs, Alcohol, Whole milk drinks, Sugarcane juice, Canned and Packaged soup Egg yolk, Rabbit, Turkey, Ham, Lamb, Pork, Lean beef, Crab, Lobster, Prawns, Red meat, Goose, Duck, Mutton and organ parts like Chest, Liver and Kidney Peanuts, Raisins, Cashew and Pistachio Hydrogenated oil, Cream, Butter and Trans-fat All bakery items, artificial sweeteners, sweets, jams, fruit jellies, sauces, coconut bar, chocolate, cream soups, ice-cream, mayonnaise, pickles and fried foods Doctor Tips Go for a walk for at least 30-45 minutes. Eat more salad to complete the intake of fiber. Don’t skip meals, especially breakfast. Consume seasonal fruits and vegetables. Keep yourself hydrated by drinking 8-10 glasses of water daily. Use herbal tea prepared with Cumin, Coriander and Fennel. Eat 5 soaked almonds and 1 soaked walnut daily. Reduce stress levels by doing meditation daily. Find a Diet Consultation Online: Get Personalized diet chart for diabetes

#Ayurvedic #Treatment #Herbal #Solution #Natural #product

[akshaymehndiratta]

AKSHAY MEHNDIRATTA - VEGETABLES TO EAT DURING MONSOON

Akshaymehndiratta - Our bodies naturally yearn for comfort food when the rainy season approaches to match the warm and inviting surroundings. As responsible people, it is crucial for us to eat the appropriate foods that go well with this season because the monsoon is when nature renews itself. In this blog, we'll look at a number of delicious veggies that not only tempt our taste buds but also provide a wealth of health advantages throughout the rainy season. We'll be joined by famous chef and nutritionist Akshay Mehndiratta, who will offer his thoughts and favourite recipes for each vegetable, to bring a personal touch to our trip through these vegetables.

Spinach 

Monsoon is the ideal time of year to enjoy leafy greens, with spinach at the top of the list. During the rainy season, spinach, which is high in iron, vitamins, and antioxidants, strengthens our immune systems and helps ward against illnesses. A straightforward Spinach and Corn Soup, which not only warms the spirit but also offers a nutrient-rich joy, is suggested by Akshay Mehndiratta.

Methi (fenugreek)

Methi leaves are a nutritional powerhouse since they are rich in important vitamins and minerals. Their mildly bitter flavour goes well with the rainy season. Akshay Mehndiratta recommends making Methi Paratha, a filling flatbread made with fenugreek leaves that goes well with a bowl of hot yogurt for a hearty dinner.

Bottle Gourd (Lauki)

Because of its high water content, Lauki is a great vegetable to eat during the monsoon. It promotes digestion and keeps the body moisturised. The Lauki Kofta Curry by Akshay Mehndiratta is a wonderful recipe that blends the benefits of bottle gourd with savoury spices to create an incredible feast for the taste buds.

Bell Peppers

Bright, crisp bell peppers are not just a visual treat but also a powerhouse of antioxidants and vitamin C. These vitamins and minerals are essential for strengthening the immune system and avoiding seasonal illnesses. The Stuffed Bell Pepper, a dish that is a favourite of Akshaymehndiratta's, fills bell peppers with a wholesome combination of veggies and spices, making it the ideal appetiser for gloomy evenings.

Ridge Gourd (Turai)

In order to maintain a healthy weight and stay hydrated during the monsoon, ridge gourd is a low-calorie vegetable with a high water content. The benefits of ridge gourd are combined with protein-rich lentils in Akshaymehndiratta's distinctive Turai Chana Dal recipe to create a hearty and nourishing dish.

Brinjal (Eggplant)

Brinjals are plentiful during the monsoon and have a number of health advantages. They help with digestion and support heart health because they are high in fibre and antioxidants. A delicious alternative is Akshaymehndiratta's Baingan Bharta dish, which combines roasted eggplants with flavorful spices to make a delightful treat.

Cauliflower

A versatile vegetable, cauliflower may be used to make a number of cuisines. It is abundant in antioxidants and vitamin C, which support a stronger immune system. In

Akshaymehndiratta's Gobi 65 dish, cauliflower florets are marinated and deep-fried until they are perfectly crispy and make the ideal monsoon snack.

Sugar Potato

Sweet potatoes are not only scrumptious but also quite healthy. They are a fantastic source of energy during the monsoon since they are loaded with vitamins and minerals. Traditional fries can be replaced with baked sweet potato fries by Akshay Mehndiratta. These crunchy treats can be flavoured with a variety of herbs and spices, making them a guilt-free treat for the wet season.

Okra (Ladyfinger)

The monsoon season is ideal for okra, a vegetable with a special texture and flavour. It is a great source of vitamins and dietary fibre, which helps with digestion and improves general health. When combined with okra, Akshaymehndiratta's Bhindi Masala recipe creates a delectable dish that goes perfectly with roti or rice.

Conclusion

As the raindrops fall and the earth gets a fresh lease of life during the monsoon, let's take a cue from nature and nourish ourselves with these delicious and nutritious vegetables. With the guidance of the esteemed chef and nutrition expert Akshay Mehndiratta, we've explored a variety of recipes that make the most of the season's offerings.

By incorporating these vegetables into our diet, we can bolster our immune systems, improve digestion, and keep ourselves healthy and happy throughout the monsoon season. So, let's head to our kitchens, unleash our culinary creativity, and enjoy the bounty of monsoon vegetables that not only make our taste buds dance but also contribute to our overall well-being.

Remember, each vegetable brings its unique flavour and nutritional profile to the table. So, relish the earthy taste of spinach, the sweet goodness of pumpkin, the crispiness of okra, and the vibrant colours of bell peppers. Embrace the monsoon season with open arms and a plate full of nutritious vegetables, and let the rain rejuvenate both your body and soul.

#akshay mehndiratta #akshaymehndiratta

[foodiescookingstyle]

Ridgegourd Chana dal Curry

#Beerakaya Senagapappu #Ridge gourd #Ridge gourd curry #Ridge gourd chana dal #Ridge gourd kura #weightloss #Beerakaya #veg recipes of india #Curry Recipes #south indian recipes #vegetables #Food #Cooking #cooking video

[uppadarambabu]

Beerakaya Senagapappu Kura | Ridge Gourd Chana Dal Curry | బీరకాయ శనగపప్పు కూర ఈవిధంగా ట్రై చేసారా

Video: https://youtu.be/TCFpnrSFC2g

Blog: https://www.indianrecipeinfo.com/ridge-gourd-chana-dal-curry/

[hanviskitchen]

Ridge gourd Chana dal curry/Ridge gourd recipe/How to cook Ridge Gourd

[thekishorefan]

Ridge gourd chana dal curry|| బీరకాయ శనగపప్పు కూర

[mahinut1986]

The home made curries made by my mom. As heavenly and delicious as ever..... Pic 1. Chukkakoora pappu - leafy vegetable dal Pic 2. Beerakaaya Senagapappu with masala - Ridge Gourd with Chana Dal with masala Pic 3. Aloo fry - Potato fry Pic 4. Chole Curry - Chick Pea curry They're all my all time favourites made by my mom. Do tell me what is your mom's favourite dish made at home #bellyfullfoodie #homecooked #homemade #madewithlove #momslove #foodie #foodiesofinstagram #foodies #foodgram #instafood #instagood #delicious #instafood #instafoodie #foodieinsta (at RK Puram) https://www.instagram.com/p/CFhKscVFk-3/?igshid=7ncmjtfzoqax

#bellyfullfoodie #homecooked #homemade #madewithlove #momslove #foodie #foodiesofinstagram #foodies #foodgram #instafood #instagood #delicious #instafoodie #foodieinsta

[madhuscooking]

Ridge Gourd - Chana dal curry (Beerakaya-Senagapappu Kura) | బీరకాయ-శనగపప్పు కూర | Madhu's Cooking

#ridgegourd #beerakaya #curry #curry recipes #indian #indian recipes #recipes #recipies #chana dal #gravy #madhuscooking

[priyankafoodfuntravel]

PAKHALA PASARA Pakhala is not only a dish but emotion for all Odias around the world. We Odias are very proud of our rich heritage and culture, we all know how food is an integral part of our culture. On 20th March, we celebrate World Pakhala Divas, a trend which was created few years back on twitter giving it the recognition it very much needed. Personally I love these food celebrating days, and this one in particular is very close to me as it celebrates the dish which not only I love to eat but have so much memories attached to it. It was my working day at office, we planned to cook up a feast and enjoy this day with my staff. Pakhala is a dish with so many variations, Saja Pakhala, Basi Pakhala, Chhunka Pakhala, Chain Pakhala and Dahi Pakhala to name a few. I made Dahi Chhunka Pakhala which is basically cooked rice soaked in water, tempered with Cumin, mustard seeds and fennel seed along with crushed ginger, chillies, curry leaves and raw baby mangoes (amba kasi) and added curd and slices of lemon on top. Mostly Pakhala is eaten with various side dishes called BHAJA-CHHANA, TARKARI , PODA-JALA and PAGAW-BHARTA-CHATUNI In Bhaja-Chhana, there was : Saga Bhaja: leutia greens fried with chopped pumpkin, tempered with garlic, puncha phutana and dried red chillies Pariba Cheki Bhaja: different veggies like pumpkin, ridge gourd, raw banana and potato diced in round shape and fried with crushed garlic and green chillies. Kalara Pithou Chhana: thinly sliced bitter gourd coated with rice batter and deep fried. Butto Dali Pakudi: deep fried dumplings of chana dal, with crushed cumin, ginger, green chillies, onion and curry leaves. Gota Kalara Bhaja: bitter gourd stuffed with crushed cumin, garlic, onion and red chillies , then slow fried on a tawa Gota Bhendi Bhaja: ladies ginger, stuffed with the above masala. Kakharu Phula Bhaja: Pumkin flowers coated with rice flour batter and tawa fried. Fish fry: plain Rohu fish fry in mustard oil In Tarkari Section, there were few things like: Sajana Chhuin Aloo Rai: this is a common dish eaten with pakhala, potato and drumsticks are first fried and then cooked in mustard paste Sukuwa Tatiyaa Basa: Patir (at RBD Stillwaters) https://www.instagram.com/p/B-WYFqyFpft/?igshid=s6fmbkjsm5wd

[gharelunuskha]

तोरई की सब्जी को स्वादिष्ट और लजीज बनाने का तरीका | tori ki sabzi recipe in hindi

तोरई की सब्जी को स्वादिष्ट और लजीज बनाने का तरीका | tori ki sabzi recipe in hindi

नमस्कार दोस्तों घर का खाना में आपका बहुत बहुत स्वागात है, दोस्तों आज मै जो रेसिपी लेकर आई हूँ उसका नाम है तोरी की सब्जी, जी हाँ दोस्तों हम आपको बता दे की तोरी की सब्जी बहुत फायदेमंद होता है और अगर आप को नही बनाना आता है तो आप हमारे इस विडियो को जरुर देखें और लाइक करना न भूले. दोस्तों तो अब आप हमारे इस विडियो को देखें और कमेंट लिख कर हमे बताये की कैसी लगी आपको हमारी ये वीडियो  tori ki sabzi recipe

View On WordPress

#bharwan turai masala recipe #Chana Dal Turai Ki Sabzi #ghar ka khana #indian recipe #spicy ridge gourd curry #Stuffed Ridge Gourd #tori banane ka tarika #tori banane ki vidhi #Tori ki sabji #tori ki sabji banana bataye #tori ki sabji banana sikhe #tori ki sabzi recipe #tori ki sabzi recipe in hindi

[abysenthil]

KATHIRIKKAI(EGGPLANT/ AUBERGINE) CHUTNEY

Eggplant / Aubergine/ Brinjal is native to the Indian subcontinent and a much familiar vegetable. It comes in different sizes and color which varies geographically. A lot of people including me (up to certain age) have a great dislike for this veggie, but if it’s cooked well with proper ingredients it can be absolutely delicious. Besides taste, it’s also got antioxidants, high fiber content, low calorie and many more health benefits. It’s evident through the wide usage of this vegetable in different cuisines starting from dips, salads, Appetizers, stews, lasagna and many main courses in Indian cuisine.

Apart from Baingan bhartha, stuffed Aubergines, Baba Ganoush……this simple to make and delicious chutney is the most commonest and traditional way of preparing  eggplants in our household, as it goes well with rice, dosa and roti. Try this tangy….juicy chutney once and you’ll go crazy on seeing its versatility and taste. No fat or extensive cooking is needed. Simple and elegant dish.

INGREDIENTS

🍆 Eggplant / kathirikkai – 250 gms

🍆 shallots / small onion – 8 to 10 pieces

🍆 Onion -1 large size

🍆 Tomato  – 1

🍆 Tamarind paste – 2 tablespoon (tamarind juice can also be used)

🍆Dry Red chilli(long) – 3 to 4

🍆 Turmeric powder – 1/2 teaspoon

🍆 Lavish sprinkle of asafoetida/ hing

🍆 A sprig of curry leaves

FOR TEMPERING

🍆 Mustard – 1/2 teaspoon

🍆 chana dal -1 teaspoon

🍆 split urad dal -1/4 teaspoon

🍆 Cumin/ jeera – 1/2 teaspoon

🍆 Fenugreek/ methi/ vendhayam- 1/4 teaspoon

🍆 Sesame oil – 3 teaspoons

PREPARATION

MISE EN PLACE

Wash the eggplants and slice into half. Boil it in the pressure cooker and leave it for 2 whistles.  Then mash it well using potato masher / ladle. Keep aside.

Slice into halves

Before cooking in the pressure cooker

After cooking

Boiled & Mashed

Finely chop the onions and tomatoes.

If using the tamarind juice then soak a lemon size tamarind in warm water for 15 to 20 minutes and squeeze out the juice.

METHOD

In a deep pan heat 2 tablespoons of sesame oil at medium flame and  do the tempering using the ingredients given for tempering.

Then split the red chillies and add it. If you want more spicy chutney then add 1/2 teaspoon of red chilli powder, which is completely optional.

Now add chopped onions & curry leaves. Sauté until translucent.

Then add tomatoes and cook until mushy.

Its time to add turmeric pulp/ juice and boil until the raw smell goes.

Now add turmeric powder, hing and mashed eggplant.

Season it with salt and allow it to boil for few minutes.

Finally sprinkle it with another tablespoon of sesame oil. It gives nice aroma.

Enjoy the traditional delicacy with rice/ dosa/ roti. Eggplant can be replaced with veggies like Ridge gourd( peerkangai) and yam ( pidi karunai).

KATHIRIKKAI(BAINGAN/EGGPLANT /AUBERGINE) CHUTNEY KATHIRIKKAI(EGGPLANT/ AUBERGINE) CHUTNEY Eggplant / Aubergine/ Brinjal is native to the Indian subcontinent and a much familiar vegetable.

[ethelbertpaul444-blog]

South Indian 7 Day Diet Chart for Weight Loss

Hey beauties, It’s every person’s dream to lose extra pounds and to gain a slim figure. Whether diet charts are from North India, South India, Korea, or from any other culture, knowing the right balance of food, to eat in the right quantity, is very important to maintain a healthy weight. Most of us love South Indian food. It’s true that South Indian meals are rice centric and seasoned with lots of veggies and sour things, but the best part is that this cuisine is extremely light on the stomach. This diet is very easy to follow. In this article, I have compiled a 7-day diet chart plan taking food items from all South Indian cuisines that would help you lose some weight and also would help in adopting a healthy lifestyle. Read on further to know more details: Day 1: Early Morning Drink: If you are a fitness freak or someone who hits the gym regularly, then it is advisable that you start your day with this early morning diet. Drink one cup of lukewarm water with 2 teaspoons of lemon juice in it. This drink prepares your body for fat-burning process and fastens the process when you start working out. Breakfast: Keep the breakfast light. Have 2-3 millet idlis with one bowl of sambar or one cup of green tea with 2 cream cracker biscuits. Mid-Morning: At this time of the day, consume some fruit. You can either have an apple or watermelon as the latter is rich in water content. You can also make fruit salad to derive nutrition from a group of fruits. Lunch: You can have a medium-to-heavy lunch with steamed rice/ragi balls + one bowl of sambar. Add curd to the lunch menu as it really works in a great way to burn fat. Evening meal: Have 1 cup of green tea without sugar with two Marie biscuits. Dinner: Keep the dinner light. Consume 2 rotis with a small bowl of “bhendekai gojju” (okra or bhindi curry in a tamarind base). You can add vegetable curry to this meal if you want to. Also, have curd with this meal. Bed-Time: 1 cup warm milk with a pinch of turmeric in it. This drink is great to detox the body and will help you to have a good sleep. Day 2: Early Morning: Have a glass of warm water and add apple cider vinegar to it. This drink will sped up your metabolism rate and will boost your immunity. Breakfast: 1 plain dosa + coconut chutney, 1 cup black coffee without sugar and a few almonds. Mid-Morning: A glass of coconut water with malai or mixed fruit salad. Lunch: 1 bowl brown rice / 2 multi-grain rotis+ 1 cup sambhar + 1 cup boiled vegetables + 1 bowl of curd Evening Time: A cup of black coffee without sugar + sprouted green gram sundal Dinner: 1 bowl millet khichdi + 1 medium bowl of Thayir pachadi ((Raita of sorts prepared by grinding grated coconut, a few green chillies, and cumin seeds into a paste. Then, curd is added to this mixture and a tadka with curry leaves and mustard seeds completes the dish) with veggie salad. Bed-time: A glass of warm milk with saffron in it before you go off to sleep. Day 3: Early Morning: 1 cup of aloe vera juice + 1 fruit of your choice Breakfast: 2 oats idli + 1 bowl sambar or 2 mixed vegetable uttapams + 1 bowl mixed veg sambhar. Mid-Morning: 1 cup green tea + 1 fistful of dry fruits or nuts Lunch: 1 small bowl white rice + 1 cup ridge gourd dal +small bowl beetroot thoran + 1 small cup of sprouts salad + 1 cup buttermilk Evening Time: Lassi without sugar + a handful of pistachios Dinner: A small bowl of Kovakkai (Tindora) Rice+ Pachai Payaru (Green Gram) Kuzhambu + 1 small bowl of curd Bed-Time: A glass of warm milk with a pinch of turmeric in it. Day 4: Early Morning: A glass of coconut water + 1 fruit of your choice Breakfast: Adai Dosa (made with rice, toor dal, chana dal, urad dal, moong dal, methi seeds) with chutney or Vegetable Oats Idli with green chutney + 1 cup of black tea (without sugar). Mid-Morning: 1 cup freshly pressed fruit juice + 4/5 almonds Lunch: 1 small bowl coconut rice + 2 rotis + 1 cup moong dal + 1 cup baked fish or 1 cup boiled chicken (or) 1 medium cup white rice + 1 small cup kothavarangai puli kootu + 1 cup sambhar + 1 small bowl of curd Evening-Time: 1 cup green tea + 1 cup unsalted popcorn Dinner Time: 1 bowl of Broccoli Poriyal (fry) +1 bowl of steamed rice +1 small bowl of curd (or) Egg dosa (made with egg white) with coconut chutney + a small bowl of fruit raita Bed-Time: A glass of warm milk with saffron in it Day 5: Early Morning: 2 teaspoons fenugreek seeds soaked overnight in 1 cup water Breakfast: Pessaruttu (moong dal dosa) with green chutney + 1 fruit of your choice + 1 cup green tea Mid-Morning: 1 cup coconut water + 4 almonds Lunch: A bowl of Keerai Paruppu (toor dal made with any leafy vegetable) Masiyal + 1 bowl brown rice + chicken curry (or) mixed vegetable kootu (kurma) with brown rice + Tomato and cucumber salad + chicken curry Evening Time: 1 cup black coffee + 2 multi-grain biscuits Dinner: 1 bowl of Andhra Dal Masiyal (toor dal curry) with 2 chapattis + A bowl of sprout salad + 1 bowl of curd Bed-Time: 1 glass of warm milk with a pinch of turmeric in it Day 6: Early Morning: A cup warm water with half tablespoon of lime juice + honey to it Breakfast: 3 medium vadas + tomato and onion chutney + 1 cup black coffee + 4 almonds Mid-Morning: 1 boiled egg + 1 fruit of your choice Lunch: 1 bowl brown rice + 1 bowl urud dal + boiled chicken (or) 1 bowl brown rice+ 1 Cup Sambar + 1 cup Mixed Vegetables + Baked Fish Evening-Time: 1 cup butter milk or 1 cup of black coffee + 2 cracker biscuits Dinner: 2 small multi-grain atta parathas with 1 cup vegetable kurma + 1 small bowl of curd or 1 bowl of rasam with lentil pancakes + 1 bowl of curd Bed-Time: As usual, have a glass of warm milk and add some condiments to spice it up. Day 7: Early Morning: A glass of methi water Breakfast: Vegetable Oats Idli with green chutney + 1 cup black coffee + 4- 5 almonds (or) 1 glass of ragi ganji + 2 idlis with chutney + 1 cup black coffee Mid-Morning: Any fruit of your choice + 1 multi-grain biscuit Lunch: 1 ragi ball with 1 bowl of cabbage palya (stir-fried cabbage) + 1 bowl of bassaru (is prepared using toor dal, green gram, beans, dill leaves and palak leaves) or 1 bowl of dal with steamed rice + an omlette made with egg white + 1 bowl of green salad Evening Time: 1 glass of yoghurt smoothie + a handful of nuts Dinner: 3 medium-sized ragi balls + vegetable lady finger curry + sambar + 1 bowl of green salad. (or) 2 rotis + 1 cup mixed veg curry + ½ masoor dal + 1 bowl of curd Bed-Time: Same as mentioned earlier It is always necessary to tweak your lifestyle in order to remain fit and healthy. If you follow this diet plan religiously, then at the end of 7 days, you will observe a big change in your current weight. This South Indian diet works the best with regular workouts. Also, keep in mind that starving never helps in a good way to lose weight. A wholesome diet with all the nutrients in the right proportions helps you to get the perfect BMI. I am sure this article will help you in getting the perfectly-toned body. Step-by-Step Bridal Makeup Tutorial – South Indian MuhurthamBrides of Extreme Down South – South Indian BrideTop 5 Beautiful South Indian ActressesOne Month Indian Diet Plan for Weight LossHow to Lose Weight in One Month- Diet Chart for Weight LossHow to Lose Weight in 4 Weeks- Diet Chart for Weight LossA 30-Day Indian Vegetarian Diet Plan for Weight LossThe “2 Months” Beauty Routine for a Bride-to-Be – A Checklist!How to Reduce Weight and Increase HeightA 30-Day Indian Vegetarian Diet Plan for Weight LossWeight Loss with Fruit Diet The post South Indian 7 Day Diet Chart for Weight Loss appeared first on Makeupandbeauty.com. Read more: makeupandbeauty.com http://dailybuzznetwork.com/index.php/2018/07/28/south-indian-7-day-diet-chart-for-weight-loss/

[dieswaytoofast]

Kadai paneer (tomatoes, garlic, ginger, and lots of love), chana turai (ridge gourd with desi chickpeas), and dal - its #WhatsForLunch on Fat Thursday when #MomsCooking 😋.

[atulsikand]

Turai Ki Chutney #sikandalouscuisine Recipe credits - Neha Mathur I have been a fan of Neha's cooking for ages and for good reasons too . This chutney is a fine example of her cooking .. eat this chutney with hot rice and you are in a great space! 2 Cups Ridge Gourd Peels. 1 Tablespoon Oil. 1 Teaspoon Mustard Seeds. 1/2 Teaspoon Cumin Seeds. 1/2 Teaspoon Channa Dal. 1/2 Teaspoon Fenugreek seeds. 1/2 Teaspoon Hing. 5-6 Garlic Cloves. 3-4 Green Chilies. Salt. 1 Teaspoon Tamarind Paste. For Tempering: 1 Tablespoon Oi 1 Teaspoon Mustard seeds. 1/4 Teaspoon Hing . 1 Teaspoon Chana Dal. 10-12 Curry Leaves. INSTRUCTIONS 1. Heat oil in a pan.Once the oil is hot, add mustard seeds, cumin seeds, chana data, fenugreek seeds and hinge and let them crackle for a few minutes.Add garlic cloves and green chili and cook of few seconds. 2. Now tip in ridge gourd peel and salt and cover and cook on low heat till the peel are softened.When softened add tamarind and blend to a smooth chutney. For Tempering: Heat oil ,add all the tempering ingredients in the oil and let them crackle for a few seconds.Pour the tempering over the chutney.Serve this chutney with ghee rice and Dal. Thank you Neha , we all at home loved this and it's been made twice in 4 days ! Atul Sikand Founding Member ,Delhi Gourmet Club Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ More About My Work At , http://sikandalous-cuisine.blogspot.in/ #sikandalouscuisine #sikandalouskitchen #atulsikand #vegetarian #vegetarianrecipes (at Sikandalous Kiitchen)

#vegetarianrecipes #vegetarian #atulsikand #veebaasianhawkersmarket #sikandalouscuisine #asianhawkersmarket #sikandalouskitchen

[madhuscooking]

Ridge Gourd - Chana dal curry (Beerakaya-Senagapappu Kura) | బీరకాయ-శనగపప్పు కూర | Madhu's Cooking

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