Health & Fitness tips

  Health & Fitness for busy People

In The Morning...

Drink Hot Water and Lemon
A mug of hot lemon water in the morning wakes up your digestive system and helps get things moving. You can drink green tea with lemon if you don't like the taste of warm lemon water on its own.

Go Dairy-Free
Many people experience belly discomfort and bloating after eating dairy. If you can relate, avoid cream and yogurt at breakfast. These dairy-free breakfast recipe ideas will help you nix the yogurt, cheese, and milk to help you feel better (and slimmer).

Detox With Yoga
Yoga twists can support digestion to help rid your body of toxins. This yoga detox sequence includes plenty of twists and stretches to help you wake up and feel your best.

Have a Tropical Snack
Both pineapple and papaya contain enzymes—bromelain and papain, respectively—that help banish bloat by breaking down protein and easing digestion. Snack on a bowl of cut-up fruit, or make this papaya, pineapple, and coconut water smoothie for a midmorning snack.

All Day Long...

Slow Down
Eating too quickly can cause air to be trapped in your system, so chew slowly to minimize bloating.

Don't Chew Gum
It's a secret of de-bloating brides—stop the gum chewing to feel less puffy. And it's not only because chewing gum causes you to swallow more air; many gums contain sugar alcohol, which also can make you feel bloated.

Drink More Water
Good old H2O helps flush your system of toxins and extra salt, which can be responsible for that puffy feeling. Keep a water bottle with you at all times to remind yourself to drink more water throughout the day and ensure you're always filling up.

                                        

• Eat vegetables to help you feel full.
• Drink plenty of water.
• Get tempting foods out of your home.
• Stay busy -- you don't want to eat just because you're bored.
• Eat only from a plate, while seated at a table. No grazing in front of the 'fridge.
• Don't skip meals.

Homemade Frankie

       How to make Veg Frankie

                   

Ingredients

For The Rotis
1/2 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1/4 tsp oil for kneading
butter for cooking

For The Stuffing

1 1/2 tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 3/4 cups boiled , peeled and mashed potatoes
3/4 tsp chilli powder
1 tsp garam masala
1/2 tsp chaat masala (optional)
1 tbsp finely chopped coriander (dhania)
salt to taste

1 1/2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1/3 cup of water

Other Ingredients
4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala (readily available in the market) or chaat masala

For Serving

tomato sauce

Method 
For the rotis

1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
3. Knead again using ¼ tsp of oil till it is smooth and elastic.
4. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
5. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing

1. Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed

1. Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
2. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
3. Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
4. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
5. Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
6. Repeat with the remaining ingredients to make 3 more frankies.

Variation:

1. Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
2. Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
3. Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
4. Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.

3D PRINTER

What is 3D printing?

3D printing or additive manufacturing is a process of making three dimensional solid objects from a digital file.The creation of a 3D printed object is achieved using additive processes. In an additive process an object is created by laying down successive layers of material until the object is created. Each of these layers can be seen as a thinly sliced horizontal cross-section of the eventual object.

3D printing, also known as additive manufacturing (AM), refers to processes used to synthesize a three-dimensional object in which successive layers of material are formed under computer control to create an object. Objects can be of almost any shape or geometry and are produced from digital model data 3D model or another electronic data source such as an Additive Manufacturing File (AMF) file.

Modelling

3D printable models may be created with a computer-aided design (CAD) package, via a 3D scanner, or by a plain digital camera and photogrammetry software. 3D printed models created with CAD result in reduced errors and can be corrected before printing, allowing verification in the design of the object before it is printed.

CAD model used for 3D printing

The manual modeling process of preparing geometric data for 3D computer graphics is similar to plastic arts such as sculpting. 3D scanning is a process of collecting digital data on the shape and appearance of a real object, creating a digital model based on it.

Finishing

Though the printer-produced resolution is sufficient for many applications, printing a slightly oversized version of the desired object in standard resolution and then removing material with a higher-resolution subtractive process can achieve greater precision.
Some printable polymers such as ABS, allow the surface finish to be smoothed and improved using
chemical vapor processes based on acetone or similar solvents.
Some additive manufacturing techniques are capable of using multiple materials in the course of constructing parts. These techniques are able to print in multiple colors and color combinations simultaneously, and would not necessarily require painting.

Some printing techniques require internal supports to be built for overhanging features during construction. These supports must be mechanically removed or dissolved upon completion of the print.
All of the commercialized metal 3D printers involve cutting the metal component off the metal substrate after deposition. A new process for the GMAW 3D printing allows for substrate surface modifications to remove aluminum or steel.

How to make Homemade Latern

Lantern

A lantern is a portable lighting device or mounted fixture used to illuminate areas. Lanterns may also be used for signaling, as torches, or as general light sources outdoors. Low light level varieties are used for decoration. The term "lantern" is also used more generically to mean a light source, or the enclosure for a light source. Examples are glass pane enclosed street lights, or the housing for the top lamp and lens section of a lighthouse.The term is commonly associated with Chinese paper lanterns.

History

Decorative lanterns exist in a wide range of designs. Some hang from buildings, while others are placed on or just above the ground. Paper lanterns occur in societies around the world. Modern varieties often place an electric light in a decorative glass case.

The ancient Chinese sometimes captured fireflies in transparent or semi-transparent containers and used them as (short-term) lanterns. Raise the Red Lantern, a Chinese film, prominently features lanterns as a motif. Lanterns are used in many Asian festivals. During the Ghost Festival, lotus shaped lanterns are set afloat in rivers and seas to symbolic guide the lost souls of forgotten ancestors to the afterlife. During the Lantern Festival, the displaying of many lanterns is still a common sight on the 15th day of the first lunar month throughout China. In other Chinese festivities, the kongming lanterns can be seen floating high into the sky during Chinese festivities. Lanterns are the central theme of the Seoul Lantern Festival, too.

How to make Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
• 
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Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick
  inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.