Curry and Curves

Back after a long hiatus.....

Wax on Apples

I know that there is quite a bit of wax that is coated on apples to make them last long and appear shiny but the last batch I bought had a ton of wax on it. I usually scrape it off but those of you who are not in the habit of de waxing your apple please do so. Here's why....

It is quite natural to add a coating of wax to certain fruits and vegetables, in fact this process dates back to early 12th century. In the earlier days they washed the apples and resprayed them with a vegetable based oil which was perfectly safe to eat but now a whole new generation of chemicals and compounds are genetically designed to accomplish the same goal. There is no way for us as consumers to tell if the wax is vegetable based or chemical based. We can only be cautious and remove the wax by scraping it off or washing it in vinegar before eating it.

Back after a long hiatus........Wishing everyone a happy and healthy New Year!!!

Wishes everyone a very happy Tamil new year /Vishu !!!!!

Know your grain......

What Is Multigrain?

Multigrain products are made from refined grains. When grains go through the refining process they lose almost all of the germ and bran (where most of the nutritional values is) and are left with mostly endosperm. The endosperm is the least nutritious part of grain. Multigrain products also have things such as food coloring added to them to make them look like they are made from whole grain.

What Is Whole Grain?

Whole grain means that all of the grain from the bran to the endosperm to the germ is used in the manufactured process. The bran and germ are where most of the nutrients reside in whole grain. Mutligrain products lose these healthiest parts of grains during their refining process.



The Verdict: Choose Whole Grain

Happy Ugadi to all who are celebrating !!!!!

Here's a healthy lunch - raddish, baby methi leaves roti

Inspired by the blog litebites

Steamed Methi vada's......You can soak them in sambhar and have. A nutritious and low carb lunch option !!!

Here is the recipe
Ing to soak
Toor Dhal - 1 cup
Moong Dhal - 1/2 cup
Channa dal - 1/2 cup

Other Ing:
Mustard,urad,curry leaves for tempering
red chillies - 4 or 5
Finely chopped methi leaves - a big handful
salt as needed
Jeera - 1 tsp
Ginger - as per taste
asafoetida - a little

Method:
Soak the dhals for 2 or 3 hours and then grind it to a coarse paste along with jeera, red chiliies, salt , ginger and asafoetida. Make sure not to grind it onto a smooth paste. To the ground batter add tempered mustard,urad and curry leaves and then the methi leaves. Make them into snall balls. Steam them either on idli plates or over water using a colander. I have a pasta pot and and colander that came with it, so it was easy for me to steam. Voila, you have piping hot steamed methi vada's.

These vada's taste best in sambhar and you cannot compare them to the fried one's.

A heartfelt thanks to all the likers of Curry and Curves !!!

We all love success stories , don't we?

Well, here is our very own and our first. Aarthy Yuvaraj, a working mother joined Curry & Curves exactly 3 months ago. Today she is 3.8 kgs LIGHTER. I dedicate this post to her for her consistent and persistent effort to eat right, exercise and lose weight. Thank you for trusting and supporting us.

Join us and this could be your story too.

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Curry and Curves Curry & Curves - Your answer to a healthy lifestyle using everyday Indian food, fitness and fun.

Happy Women's Day!!!!!

Forgotten Millets - Part IV

Barnyard Millet or Kuthiravali Rice

The grains of this millet can be consumed just like rice.The grains contain 6.2% protein, 9.8% crude fibre, 65.5% carbohydrate, 4.4% ash and the digestibility of protein is 40 per cent.

Why Millets?
Millets do not demand chemical fertilizers. In fact, under dry land conditions, millets grow better in the absence of chemical fertilizers. Therefore, most millet farmers grow them using farmyard manure under purely ecofriendly conditions.