Food Point

Ingredients:

• 5 Boiled Eggs
• 1 cup Coconut (desiccated)
• 4 Large Onions (finely sliced)
• 3 tbsp Coriander seeds
• 2 tbsp Chilli powder
• 2 Tomatoes (finely chopped)
• 2 tbsp Garlic-ginger paste
• 4 tbsp Oil
• Salt to taste

How to make Egg Curry:

n a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sautee till golden brown.
Add turmeric powder and saute for another minute.
Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.

Are you interested in a raw food diet, but don’t think you can do it all the time? You don’t have to, certainly not to start. Many of us are conditioned to think of food as reward and comfort. We look forward to the end of the day, having dinner with our families, or going out to dinner with friends.

Try eating raw foods throughout the day. If you go to work every day, take carrots, apples, grapes or dried fruit with you to munch on. If you usually go out to lunch during the day, try to go places where you can get a salad. If you pack a lunch, include sprouts and fruit with it. Steamed brown rice and vegetables and a little fruit might not sound very interesting, but it’s a good energy lunch. If you’re like many people, those fast food lunches make you want to crawl under your desk and take a nap in the afternoon! They make you sluggish and tired. A lighter lunch of raw foods can keep you energized throughout the day.

The business culture is different these days, and there’s less of a routine than there used to be with a morning “coffee break” and then “lunch hour” and an afternoon “break.” That routine doesn’t work for a lot of people any more, but you can still get hungry during the day. By taking a variety of raw foods with you to work, you can munch periodically during the day. Sometimes it’s better to eat to avoid getting hungry. If we let ourselves go too long until we get ravenous, that’s when it’s easier to make poor food choices. Eating raw foods periodically throughout the day also keeps your metabolism humming along, and keeps your blood sugar at steady levels.

Ingredients:
1. Flour, whole wheat …………………………………………2 Cup
2. Salt…………………………………………………………..1 tablespoon
3. Water for mixing ……………………………………………As required
4. Ghee or oil for shallow frying……………………………… As required
5. Potatoes …………………..………….……..………………..4 medium
6. Onion; grated.………………..………………………………….1 small
7. Grated green chilli …….……………..………………………2
8. Crushed coriander seeds)………………….…………………1tsp
9. Ajwain ……………………………………………………….1tsp
10. Red chilli powder ………………………………………………1tsp
11. Coriander leaves(chopped)……………………………… …..1tsp

Method:
1. Sift flour with salt slowly. Add water and mix well. Make a stiff dough and cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander and other ingredients. Mix well divide into 8 portions.
3. Knead dough well until smooth and pliable divide into 6 round balls.
4. Flatten each ball slightly put one portion of filling in centre close up completely.
5. Shape into round balls again roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
6. Cook one at a time on a hot griddle over medium heat.
7. Put about 1 or 2 tbsp ghee around the edge turn gently.
8. Cook until sides turn golden brown in colour serve with yogurt or Raita