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Pomegranate nutrition facts and health benefits.
Pomegranate, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5 and 8 m tall. Pomegranate is a good source of fibre. It also contains vitamins A, C and E, iron and other antioxidants. Compound found only in pomegranates called punicalagin is shown to benefit the heart and blood vessels. It not only lowers cholesterol, but also lowers blood pressure and helps to melt heart blockages.
There are about 13 types of Pomegranate. Pomegranates are very low in Saturated Fat, Cholesterol and Sodium. It is also an excellent source of Dietary Fiber and Folate, and a very good source of Vitamin C and Vitamin K.
A new study has suggested that adding low calorie yogurt to your diet may help lower your risk of high blood pressure.
The new information presented at the American Heart Association’s High Blood Pressure Research 2012 Scientific Sessions, has found that long-term yogurt eaters had a lower systolic blood pressure, as well as a diminished risk of developinghigh blood pressure.
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.
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:
PREP 10 MINS
COOK 0 MINS
- 1⁄4cup onion, sliced thin
- 3tablespoons slivered almonds
- 2tablespoons butter
- 1⁄4cup seedless raisin
- 2cups hot cooked long-grain rice
- 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.
PREP 5 MINS
COOK 25 MINS
- 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
- 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.
PREP 10 MINS
COOK 1 HR
- 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
- 4whole cloves
- 1 1⁄2large onions, finely chopped
- 1tablespoon fresh ginger paste
- 2teaspoons minced garlic
- 1green chili pepper, chopped (optional)
- 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
- 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.
PREP 1 HR
COOK 30 MINS
- 1cup all-purpose flour
- 2tablespoons vegetable oil
- 2large potatoes (boiled)
- 1onion, chopped
- 2green chilies, very finely chopped
- 3tablespoons oil
- 1⁄2teaspoon ginger, grated
- 1⁄2teaspoon garlic, crushed
- coriander seed
- 1tablespoon cilantro, finely chopped
- 1⁄2lemon, juice of
- 1⁄2teaspoon turmeric
- 1⁄2teaspoon garam masala
- 1⁄2teaspoon red chili powder
- Mix together the flour, oil and salt.
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5″ oval.
- Cut into 2 halves.
- Run a moist finger along the diameter.
- Roll around finger to make a cone.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown.
- Serve with tomato sauce or any chutney you love.