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.