Find Below a very good diet program very easily u can follow.
the best part of this diet program is we feel more energetic and fresh after this.
Also it is only for 7 days so very easy to follow.
Weight Loss Diet Program
The following diet and health program was developed for employees and dependents of General Motors, Inc. and is intended for their exclusive use. This program was developed in conjunction with a grant from U.S. Department of Agriculture and the Food and Drug Administration. It was field tested at the Johns Hopkins Research Centre and was approved for distribution by the Board of Directors, General Motors Corp. at a general meeting on August 15, 1985. General Motors Corp. wholly endorses this program and is making it available to all employees and families. This program will be available at all General Motors Food Service Facilities. It is management's intention to facilitate a wellness and fitness program for everyone.
This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects.
The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value.
This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.
During the first seven days you must abstain from all alcohol
You must drink 10 glasses of water each day
Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.
Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.
Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.
Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.
Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Hamburger is OK. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.
Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.
Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.
Tomorrow morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like, however, it is suggested that you are allowed two glasses of white wine in addition to the instructions on the program. You may substitute champagne for white wine. Under no circumstances are you to drink any other alcoholic beverages with the exception of beer which is allowed. Any liquor (bourbon,vodka, rum) is forbidden. Cream drinks are especially forbidden. You may have an occasional cordial such as creme de menthe or schnapps, but you must always limit yourself to two drinks. If you wine, drink only wine that day. If you have beer, drink only beer that day, etc. Alcohol adds empty calories to your diet. However, after the first week it will help your digestion and settle your stomach.
Wonder Soup
The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.
28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavouring as desired.
Additional Comments
Vegetables as may be taken in the form of a salad if desired. No dressing except malt, white or wine vinegar, squeezed lemon, garlic, herbs. No more than one tea spoon of oil.
You have been given a recipe for the WONDER SOUP which can be eaten in unlimited quantities. This soup is a supplement while you are on the program and it should be a pleasure to eat. Not everyone likes cabbage, green peppers, Celery etc. This recipe is not inflexible. You may substitute vegetables according to your taste. You may add any vegetables you like: asparagus, peas, corn, turnips, green beans, cauliflower, etc. Try to stay away from beans (lima, pinto, kidney, etc.), however, because they tend to be high in calories even though they are very good for you.
Beverages you may consume while on the program :
Water (flavoured with lemon/lime if desired).
Club Soda is OK.
Black Coffee. No cream or cream substitute. No sugar or sweetness.
Black Tea = Herb or Leaf.
Absolutely nothing else except the fruit juices which are part of day seven. No fruit juices before day seven.
Water may help you to cut calories. Replacing high calorie beverages like coffee, tea and sodas with plain water can significantly reduce calories. Also, most of these beverages contain caffeine, acts as a diuretic, setting you up for dehydration. By the time you feel thirsty, you already are dehydrated" says Mara Z. Vitolins, Wake Forest University Baptist Medical Center nutritionist and assistant professor of public health sciences (epidemiology).
How much water should one take?
One way to calculate how much you need is to take your weight in pounds and divide by two. The result is the number of ounces of water you should drink a day.
So a 125- pound woman needs to drink 62.5 ounces of water each day -- just a little more than five 12-ounce glasses, or three bottles of 20-ounce water. A 175-pound man would need five bottles of water.
So Drink Up!
Does Your Blood Type Reveal Your Personality?
TYPE O
You want to be a leader, and when you see something
you want, you keep striving until you achieve your goal. You are a
trend-setter, loyal, passionate, and self-confident. Your weaknesses
include vanity and jealously and a tendency to be too competitive.
TYPE A
You like harmony, peace and organization. You work
well with others, and are sensitive, patient and affectionate. Among
your weaknesses are stubbornness and an inability to relax.
TYPE B
You're a rugged individualist, who's straightforward
and likes to do things your own way. Creative and flexible, you adapt
easily to any situation. But your insistence on being independent can
sometimes go too far and become a weakness.
TYPE AB
Cool and controlled, you're generally well liked and
always put people at ease. You're a natural entertainer who's tactful
and fair. But you're standoffish, blunt, and have difficulty making
decisions.
--------------------------------------------------------------------------
KNOW ABOUT THE BENEFITS OF HAVING FRUITS AND VEGETABLES
Fruit
apples
Protects your heart
prevents constipation
Blocks diarrhea
Improves lung capacity
Cushions joints
apricots
Combats cancer
Controls blood pressure
Saves your eyesight
Shields against Alzheimer's
Slows aging process
artichokes
Aids digestion
Lowers cholesterol
Protects your heart
Stabilizes blood sugar
Guards against liver disease
avocados
Battles diabetes
Lowers cholesterol
Helps stops strokes
Controls blood pressure
Smoothes skin
bananas
Protects your heart
Quiets a cough
Strengthens bones
Controls blood pressure
Blocks diarrhea
beans
Prevents constipation
Helps hemorrhoids
Lowers cholesterol
Combats cancer
Stabilizes blood sugar
beets
Controls blood pressure
Combats cancer
Strengthens bones
Protects your heart
Aids weight loss
blueberries
Combats cancer
Protects your heart
Stabilizes blood sugar
Boosts memory
Prevents constipation
broccoli
Strengthens bones
Saves eyesight
Combats cancer
Protects your heart
Controls blood pressure
cabbage
Combats cancer
Prevents constipation
Promotes weight loss
Protects your heart
Helps hemorrhoids
cantaloupe
Saves eyesight
Controls blood pressure
Lowers cholesterol
Combats cancer
Supports immune system
carrots
Saves eyesight
Protects your heart
Prevents constipation
Combats cancer
Promotes weight loss
-------------------------------------------------------------------
VERY USEFUL INFO.
HEALTHY JUICES
Carrot + Ginger + Apple - Boost and cleanse our system.
Apple + Cucumber + Celery - Prevent cancer, reduce
cholesterol, and improve stomach upset and headache.
Tomato + Carrot + Apple - Improve skin complexion and bad
breath.
Bitter gourd + Apple + Milk - Avoid bad breath and reduce
internal body heat.
Orange + Ginger + Cucumber - Improve Skin texture and
moisture and reduce body heat.
Pineapple + Apple + Watermelon - To dispel excess salts,
nourishes the bladder and kidney.
Apple + Cucumber + Kiwi - To improve skin complexion.
Pear & Banana - regulates sugar content.
Carrot + Apple + Pear + Mango - Clear body heat,
counteracts toxicity, decreased blood pressure and fight oxidization .
Honeydew + Grape + Watermelon + Milk - Rich in vitamin C +
Vitamin B2 that increase cell activity and strengthen body immunity.
Papaya + Pineapple + Milk - Rich in vitamin C, E, Iron.
Improve skin complexion and metabolism.
Banana + Pineapple + Milk - Rich in vitamin with nutritious
and prevent constipation.
Quite interesting!
Keep Walking.....
Just to check this out......
The Organs of your body have their sensory touches at the
bottom of your foot, if you massage these points you will find relief
from aches and pains as you can see the heart is on the left foot.
Typically they are shown as points and arrows to show which
organ it connects to.
It is indeed correct since the nerves connected to these
organs terminate here.
This is covered in great details in Acupressure studies or
textbooks.
God created our body so well that he thought of even this.
He made us walk so that we will always be pressing these pressure points
and thus keeping these organs activated at all times.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Tuesday, January 8, 2008
Indian Diet & Nutrition
Vegetable Pongal,Tamoto chutney
rice - 1 glass
mungdal - 1/2 glass
mixed vegetables ( carrot,beans, peas)
green chillis - 2
ginger
turmeric
salt
pepper powder
jeera powder
kaju
Cook rice with dal
Boil vegetables.
Put ghee in a pan. Add turmeric powder,jeera powder, green chillies,ginger, curry leaves and fry it.
Add boled vegetables, fry for some time.
Mix these vegetables with cooked rice.
Garnish it with fried kaju.
Serve with tomato chutney or pickle.
TOMATO CHUTNEY
tomatoes - 5
green chillies - 3
red chilly - 2
tamarind
uraddal - 1/2 tsp
chanadal- 1 tsp
methi - 1/4 tsp
mustard seeds - 11/2 tsp
hing
turmeric
jeera powder
coriander.
Cut tomatoes into small pieces.
Fry uraddal,chanadal,methi,mustard seeds,hing in oil.
Add green chilly and red chilly.Fry it.
Add tomatoes and fry until it becomes soft.
Put off the stove and add corianderleaves,tamerind,salt,turmeric.
Grind it.
Cabbage Vada
Ingredients
Green gram(Cheruparippu) - 1 cup
Bengal gram(Kadalaparippu) - 1/2 cup
Shredded Cabbage - 3 cups
Coriander Leaves - 1/2 cup
Ginger Paste - 1 tsp
Onion(medium) - 1
Coriander seeds - 1 tsp
(crushed)
Cumin Seeds(Jeerakam) - 2 tsp
Curry Leaves
Green Chillies(small)
Oil for deep frying
Bengal gram(Kadalaparippu) - 1/2 cup
Shredded Cabbage - 3 cups
Coriander Leaves - 1/2 cup
Ginger Paste - 1 tsp
Onion(medium) - 1
Coriander seeds - 1 tsp
(crushed)
Cumin Seeds(Jeerakam) - 2 tsp
Curry Leaves
Green Chillies(small)
Oil for deep frying
Preparation
1)Soak green gram and split Bengal gram separately for one hour in water.
2)Drain and blend separately until the green gram is soft (do not add any water while blending!) and the split bengal gram is slightly grainy, or coarse. Mix the two dhals together.
3)Add a tsp of salt to the shredded cabbage, mix and keep aside for ten minutes. Later, squeeze tightly. The liquid from the cabbage comes out and which can be discarded.
4)Add this to the blended dhals.
5)Add the rest of ingredients and mix well.
6)Make small balls(roughly half the size of a golf ball)off the above dough.
7)Flatten them slightly and keep aside.
8)In a deep, wide skillet, heat oil on medium heat.
Test if oil is ready by dropping a pinch of the batter in the oil. If it sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.
9)Deep fry the vadas until golden brown.
2)Drain and blend separately until the green gram is soft (do not add any water while blending!) and the split bengal gram is slightly grainy, or coarse. Mix the two dhals together.
3)Add a tsp of salt to the shredded cabbage, mix and keep aside for ten minutes. Later, squeeze tightly. The liquid from the cabbage comes out and which can be discarded.
4)Add this to the blended dhals.
5)Add the rest of ingredients and mix well.
6)Make small balls(roughly half the size of a golf ball)off the above dough.
7)Flatten them slightly and keep aside.
8)In a deep, wide skillet, heat oil on medium heat.
Test if oil is ready by dropping a pinch of the batter in the oil. If it sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.
9)Deep fry the vadas until golden brown.
Carrot Burfi
Ingredients :
1 cup grated carrot
1/2 litre milk
5 tbsp ghee
1 cup grated coconut
1 cup sugar
1/2 cup cashew nuts
Cooking Instructions:
•Fry separately the grated carrot and grated coconut without using oil or ghee.
•Boil the milk with sugar until later dissolves. Keep stirring.
•Mix the fried carrot and coconut and again stir. It should become thick.
•When it is cooked well, add the cashew nut pieces.
•Apply ghee on a tray and put the mixture in it.
•Cut it into pieces when cool.
•Carrot burfi is ready to serve.
1 cup grated carrot
1/2 litre milk
5 tbsp ghee
1 cup grated coconut
1 cup sugar
1/2 cup cashew nuts
Cooking Instructions:
•Fry separately the grated carrot and grated coconut without using oil or ghee.
•Boil the milk with sugar until later dissolves. Keep stirring.
•Mix the fried carrot and coconut and again stir. It should become thick.
•When it is cooked well, add the cashew nut pieces.
•Apply ghee on a tray and put the mixture in it.
•Cut it into pieces when cool.
•Carrot burfi is ready to serve.
Bismilla bath
Ingredients:
1 cup Rice
1 cup Toor dal
2 cup Vegetables (potato, carrot, beans, peas)
1/2 cup Tamarind juice
2 tbsp Cashew nuts
Hing - a pinch
4 tsp Ghee
1/2 Corriander
Salt
1/2 tsp Turmeric
For bisibela bath powder
2 tbsp Dhania
1 tbsp Fenugreek seeds
1 tbsp chana dal
1/2 tbsp urad dal
8 Red chillies
2 Cloves
1 small Cinnamon
Process:
Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder.
Soak the rice in water for 10 min. Pressure cook dal.
Take a pan and add 3 tsps of oil.
Add the vegetables and fry for sometime.
Add salt, turmeric, hing and masala and fry for some more time.
Add rice, cooked dal, tamarind juice and 5 cups of water.
Add some more water if needed.
Fry cashews in ghee and then add cashews and corriander when the rice is about to done
bagaara baingan
Bagara Baingan
Serves 7
Ingredients :
* Eggplant - 10nos
* Peanuts - 1cup
* Sesame seeds (Til) - 1/4cup
* Fresh Coconut - 1/4quantity
* Chilli powder - 2tsp
* Garam masala powder - 11/2tsp
* Dhania (Coriander) powder - 1tsp
* Ginger-garlic paste - 2 tsp
* Turmeric powder- 1/2tsp
* Oil - 1/4cup
* Mustard seeds - 1/4tsp
* Cumin seeds - 1/2tsp
* Curry leaves - 8
* Sliced Onions - 1no
* Sliced Green Chillies - 8nos
* Chopped Tomatoes - 2nos
* Tamarind paste - 4 tsp
* Water - as required
* Salt - to taste
* Chopped Coriander leaves- 1/2bunch
Method of Preparation :
Roast peanuts and sesame seeds separately. Grind it along with coconut into a fine paste. Add garam masala powder, salt, chilli powder, dhania powder and ginger-garlic paste to the above mixture and mix well. Make slits on the eggplant and stuff it with the ground paste and keep aside.
Heat oil in a pan. Add mustard and when they start spluttering, add cumin seeds and curry leaves. Add onions and green chilles and sauté until they turn brown. Add chopped tomatoes and sauté till oil separates. Add the stuffed eggplant and mix well. Cover and cook for about 10 minutes. Add the tamarind paste, water and salt (as necessary). Cover and cook on medium flame until the eggplant is tender. Garnish with chopped coriander.
PavBhajji
Set aside 1 chopped onion for garnishing.
Cook mixed vegetables, potatoes and peas in a pressure cooker.
Don't add too much water while cooking.
After the vegetables are done, drain and mash them coarsely.
Heat butter (or oil) in a pan and fry onion and ginger/garlic.
When onions turn translucent, add bell peppers and tomatoes.
Continue frying till it turns soft.
Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry
for another couple of minutes.
Now you can add the mashed vegetables.
Turn up the heat and continue stirring till everything is well incorporated.
Take off the stove when the bhaji is thick.
Cut Pavs in half horizontally and lightly coat it with butter.
Roast them on hot griddle just before serving.
Garnish Bhaji with chopped coriander leaves, chopped onions and a thin
wedge of lemon.
DumBiriyani
Ingredients:
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL
ANOTHER METHOD
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL
ANOTHER METHOD
Ingredients:
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL
Food
This is a small PDF file 380 kb can be downloaded in a blink of an eye. It is a collection of all vegetarian recips from all over india including south, In total 330. i am sure you will love this. download and enjoy. if you like it dont forget to rep me.
All the best and HAPPY MEALS.
DOWN LOAD ATTACHMENT BELOW
All the best and HAPPY MEALS.
DOWN LOAD ATTACHMENT BELOW
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