Health Benefits of Yogurt and Laban

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Apr 27

Health Benefits of Yogurt and Laban

Both Yogurt and Laban have numerous health benefits. Yogurt is a fermented milk product that is produced by bacterial fermentation of milk and it is little thick and creamy. Our body needs a few amount of “ good” bacteria in the digestive part and the Yogurt contains “good” bacteria.

Yogurt / Yoghurt is easily digested and less lactose than milk and it is good for bones, boost immune system and helps to make soft skin. Yogurt is highly nutritious and also a good source of protein, calcium, vitamins, etc. It will reduce the risk of diseases like high blood pressure, Colon Cancer, Diarrhea and heart diseases.

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Apr 26

7 best-selling Ramadan food items

From dates and Vimto to rice and milk powder, the best-selling food products during the Holy Month are pretty much the same every year.

We at wanted to know why, so we conducted a little investigation.

We called major supermarkets such as Choithrams, Union Co-op and Spinneys to find out why these items are so popular and what they are used for. Here is what we found out:

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Apr 25

VIMTO Syrup Saudi Fruit Cordial Holy Joes Indian Groceries and Halal Market

With Ramadan here, both drinks brands will be vying to reach the maximum number of iftar tables.

While Vimto claims to be the most popular Ramadan drink in the Arab world, Muslims across Pakistan and India sip on Rooh Afza as they break their fast during the holy month. How do the two match up?

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Apr 07

Indian Rice – Indian Food

TOTAL TIME

10mins

PREP 10 MINS

COOK 0 MINS

INGREDIENTSNutrition

SERVINGS 4UNITS US

¹⁄₄cup onion, sliced thin
3tablespoons slivered almonds
2tablespoons butter
¹⁄₄cup seedless raisin
2cups hot cooked long-grain rice

DIRECTIONS

Cook onions and almonds in butter until golden. Add raisins and heat through until they puff. Add mixture to rice; mix lightly. Serve with curry.

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Apr 07

Indian Rice Pudding – Indian Food

TOTAL TIME

30mins

PREP 5 MINS

COOK 25 MINS

INGREDIENTSNutrition

SERVINGS 4-6UNITS US

1cup cooked long-grain rice or 1 cup basmati rice
1cup whole milk
¹⁄₂cup heavy cream
³⁄₄cup coconut milk
2ounces sugar, approximately 1/4 cup
¹⁄₄teaspoon ground cardamom
1 ¹⁄₂ounces golden raisins, approximately 1/3 cup
1 ¹⁄₂ounces chopped unsaltedpistachios, approximately 1/3 cup

DIRECTIONS

In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.
Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

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Apr 07

Indian Cucumber Salad – Indian Food

TOTAL TIME

10mins

PREP 10 MINS

COOK 0 MINS

A simple salad.

INGREDIENTS

SERVINGS 4-6 UNITS US

3medium cucumbers
1cup plain low-fat yogurt
1tablespoon fresh lemon juice
¹⁄₄–¹⁄₂teaspoon sugar, to taste
¹⁄₂-1teaspoon ground cumin, to taste
¹⁄₂-1tablespoon chopped mint

DIRECTIONS

Peel cucumbers; slice in half lengthwise and scoop out seeds. Dice the cucumbers and place in a bowl.
Whisk together yogurt, lemon juice, sugar, cumin and mint.
Pour over cucumbers and toss to coat.

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Apr 07

Indian Lamb Curry – Indian Food

TOTAL TIME

1hr 10mins

PREP 10 MINS

COOK 1 HR

INGREDIENTSNutrition

SERVINGS 6 UNITS US

1 ¹⁄₂lbs boneless lamb, trimmed of fat and cut into 1 pieces
¹⁄₄cup vegetable oil
2bay leaves
1black cardamom pod
1(2 inch) cinnamon sticks
10peppercorns
4whole cloves
1 ¹⁄₂large onions, finely chopped
1tablespoon fresh ginger paste
2teaspoons minced garlic
1green chili pepper, chopped (optional)
salt
¹⁄₂teaspoon turmeric
2teaspoons coriander powder
1teaspoon cayenne pepper(optional)
1 ¹⁄₂teaspoons garam masala
1cup diced tomato
¹⁄₃cup plain yogurt
2tablespoons chopped fresh cilantro leaves

DIRECTIONS

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with cilantro leaves.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.

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