🌔 Привычки 🌒
Что такое привычки? Зачем они нам нужны? А есть те, которые делают нашу жизнь более интересной, здоровой и даже продлевают ее?
Со всеми этими вопросами нам поможет разобраться Бикаш Нахар, преподаватель йоги и правильного питания, человек не понаслышке знающий об аюрведе. Вегеиарианец, который более 30 лет живёт в Беларуси и не болеет!
Как всегда весело и очень интересно!
Спикер: Бикаш Нахар #BikashNahar .
Место: В. Хоружей 13.
Время: 20 декабря 19.00.
Стоимость: на ваше усмотрение.
А что вы думаете о привычках? Какие любите, с какими боретесь?
Репосты приветствуются! Будем рады всем слушателям, особенно новым и заинтересованным)
I finally learned how to make an Indian dish. (No full picture because I was too busy eating it.) This was an awesome experience to give me a break from interviews and business that had been stressing me out.
Neha, owner of “Indian Spice and Everything Nice” taught me how to make Navratna korm, jeera rice and naan. Although, she altered to include 12 vegetables! It was so cool for me to see all the fresh ingredients and spices and how to use them appropriately 😂. Indian food is delicious and complex, I’ve failed miserable at it numerous times so I sought help. It paid off big time and she even got me a to go box for the road.
I am now proficient with turmeric root and powder, ginger root, mango, cinnamon stalks and pods, cumin seeds, ghee, garam masala, coconut milk, and a about half a dozen other things I can’t pronounce or can’t remember the name of 😁. I know it when I see it though and I can’t wait to experiment with my own.
We did a prayer after dinner and I shared aspects of Christianity, Buddhism, Native American spirituality while her, her husband and children taught me of Indian culture, Hinduism, Gurus, and meditation. It was awesome to have an open minded conversation about the things WE SHARE instead of the things that make us different. Also, how they are all saying similar things but in their own ways. We aren’t so different! They showed me some instruments I had never seen before and had to play with, as well as their vegetarian puppy 😂. •
An experience I will never forget.
Winter calls for yummy food and building of immunity!
Just like the seasonal fruits, we have some spices that will drive the illnesses away.
1. Ginger - It is known to boost the immunity and relieve internal inflammation, and we all know ginger with a spoonful of honey will cure that sore throat right away.
2. Cinnamon - It helps to regulate the blood sugar levels and is one of the healthiest spices owing to its medicinal properties.
3. Turmeric - This magic spice is the most vital and indispensable in Winters. The curcumin in turmeric is a powerful ingredient that has antioxidant, antifungal, anti-inflammatory properties. Also, a teaspoon of turmeric with warm milk helps you get a sound sleep.
4. Allspice - Allspice does complete justice to its name because of its numerous health benefits, which are especially useful during the winter season. It soothes the stomach and keeps the cold, flu germs away.
This Iranian Saffron spice just graced my spice shelf and I am over the moon💃🏽🌚💃🏽! .
Did you know Saffron is one of the world's most expensive spice? All the more reason I am gonna be chiselling this spice treasure😁🌟! .
The vivid crimson stigmas and styles, called threads, are hand harvested from the flower Crocus Sativus and dried to be used mainly as a seasoning and colouring agent in food. Now I get where the name Saffron rice came from but we substituted it with curry & turmeric for that golden coloring of rice😅. .
What's your favorite saffron recipe if you have used this valuable spice before? .
Not all friendships and relationships are simply black and white, some are chat-pati too! Titbit Chat Masala is enough to add the perfect blend of spices and emotions to the ‘Chats’ you share❤
I grew up in a mixed heritage household. My Dad is a Marwari brought up in Kanpur to a Marwari father and a theth Chaturvedi mother. And my Ma is a Malayali brought up between Delhi and Bangalore.
My life with food has always been unique and utterly diverse.
We're a meat eating home, we eat either two South Indian meals a day or two North Indian meals with the third being opposite.
As I grew older I realized that the early exposure I had to a multi cultural home was not the norm.
But a great privilege.
A Masala Dani or Spice box is the heart and soul of any kitchen and mine represent my mixed heritage.
Where I use Jeera and Hing in just as many dishes as I use a tadka of Mustard and Urad Dal. A home where ghee and coconut oil are used in equal proportions. As I traversed my own path with food I realized that one masala Dani was not enough for MY home where I live with a half Baniya and half Punjabi partner. We added 2 more boxes to the mix and stocked them as we saw fit. The Panch Phoran catered not only to my newfound obsession with Bangla food but also with many side dishes made in Rajasthani culture like Mirchi ki Tapore.
The tiny chilies you see I picked up while rummaging through an organic store in Mysore of all places, they have a pungent yet comforting heat which works with all types of food.
The Garam Masala we use is a recipe and product of Gauravs mum's kitchen, a recipe that I am not yet entitled to! 😁
And then Hing. An ingredient as important to me as salt or garlic. Something that's produced in large quantities in the town of Hathras, a place I have close ties to, Hing works as a fantastic aromat and a digestive. Also a clear homage to my roots of Uttar Pradesh where a Dal cannot be completed without a pungent Hing Lal Mirch aur Jeere ka tadka. I don't usually use this form of Hing but my supply of Bandhani or rocks ran out couple of days ago. Spice Boxes tell more stories than one can imagine and will continue to do so till the end of time... What's yours say?
A simple aloo - tamatar rasedar subzi (potato-tomato curry) , for lunch today on special request . This is a Uttar Pradesh style curry which my Mom and my Nani ( grandma) often made for us when we were kids. A hot favorite those days and eaten with hot wheat phulkas ( chapatis) smeared with homemade ghee . The aroma of those phulkas was something else which just can only be remembered and cherished and not replicated these days .
The potatoes are first boiled and broken by hand and then added to the kadai which has a tempering of oil , jeera , largely chopped onions , some ginger garlic paste , green chilies, coriander powder , turmeric powder salt and largely chopped tomatoes. It's coated properly and then water is added to make it a watery curry . It is then cooked and simmered for a while until everything comes together and oil starts floating on the surface . Squeeze in some lemon juice and liberally sprinkle with fresh green coriander leaves and enjoy with either rice or fresh phulkas with some desi ghee ( clarified butter ) and enjoy it 😊#alootamatar#rasedaar#indiancurry#indianspices#momsrecipe#momslove#nanislove#familyrecipes#best#goodfood#greatfood#desighee#clarifiedbutter#foodlove#lovefood#havesome#yummy#delicious
Dinner for the fam tonight.. All green & white... #vegan life is very simple just be creative in the kitchen. .@purekitchenavocadooil .
#coconut /cumin basmati rice
Spinach with avo oil