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Want Perfect Dal in Less Time? Try These Easy Cooking Hacks Without Losing Flavour

Zetan Kumari — Thu, 13 Aug 2026 17:06:37 +0530

Want to cook dal faster without compromising its taste? Try these simple kitchen hacks, from proper soaking to smart cooking techniques, to reduce cooking time while keeping your dal soft and flavourful.

Indians love their dal. We eat it all the time, no matter the season. It's delicious, but let's be honest, cooking it takes ages. Even with a pressure cooker, it can feel like a long wait. Feeling the pressure when you're short on time? Don't worry! We've got some simple tricks to cook your dal faster and make it extra tasty. Let's check them out.

Dry-roast the dal: Before cooking, dry-roast the dal in a pan for 2–3 minutes without any oil. This removes moisture and helps it soften faster when soaked. It also gives the dal a lovely, nutty aroma and flavour.
Choose split lentils: If you want your dal to cook quickly, always choose split lentils (the ones without the skin) over whole ones. They cook much faster.
What if it's undercooked? Don't panic if your dal isn't cooked properly. Just let it cool a bit and give it a quick spin in a blender. This trick makes the dal super creamy and delicious.
Add salt at the end: Many of us add salt at the beginning. But this can make the dal's outer layer tough, slowing down the cooking process. It's best to add salt only after the dal is more than half-cooked.
Add sour ingredients last: Things like tomatoes, tamarind, or lemon juice are acidic. They can prevent the dal from softening. So, always add them after the dal is fully cooked, maybe during the tadka stage.
A pinch of baking soda: This is an old-school secret! Add a tiny pinch (about ⅛ of a teaspoon) of baking soda while cooking. It helps the dal cook much faster. Be careful not to add too much, or it will change the taste.

Not washing it properly: If you don't wash the dal, the starch on its surface can slow down cooking.
Adding too much water: Using more water than needed lowers the temperature and makes it take longer to cook.
Adding sour ingredients too early: As we said, never add tomatoes or tamarind at the start.
Keeping it on low flame: Start cooking on a high flame for a bit to speed things up.
How to Boost Your Dal's Flavour: Garnish well: After cooking, sprinkle some fresh coriander or curry leaves. The aroma and taste will be amazing.
Ghee Tadka: A tadka (tempering) with ghee, cumin, garlic, and asafoetida (hing) takes the dal to the next level. It's way better than using oil.
Use fresh spices: Using freshly roasted cumin powder and coriander powder will give your dal that perfect, restaurant-style taste. It's a sure-shot winner!

Weight Loss Diet: Guava to Avocado, 6 Protein-Rich Fruits You Should Include in Your Daily Meal

Zetan Kumari — Thu, 13 Aug 2026 15:48:27 +0530

Looking to make your weight loss diet more nutritious? Discover protein-rich fruits that can add protein, fibre and other essential nutrients to your meals while supporting a balanced eating routine.

Protein is a game-changer for weight loss. It helps by reducing your appetite and keeping you feeling full for a long time. The best protein sources for shedding kilos are those that are low in fat, have fewer calories, and keep you satisfied. Check out these protein-packed fruits that can help you fight obesity.Guava is a fantastic fruit for weight loss. One medium-sized guava has only 37 to 60 calories and is packed with about 5 grams of fibre. Its low glycemic index helps control hunger, prevents sudden blood sugar spikes, and also improves your metabolism.Apricots are another great choice for your weight loss journey, thanks to their low calorie count and high fibre content. You can eat them fresh or dried. They play a big role in improving digestion. The high amount of beta-carotene in them is great for your eyesight and skin health. A 100-gram serving of apricots contains 1.40 grams of protein.Prunes are simply dried plums. A 100-gram serving of prunes packs 2.20 grams of protein. They are an excellent source of Vitamin A, which is essential for good vision. They are also rich in antioxidants that benefit heart health. Prunes are good for your bones and skin too.Avocado is rich in healthy unsaturated fats. These fats help maintain joint flexibility and regulate blood pressure. Its strong anti-inflammatory properties are very beneficial for heart health. Avocados also contain a good amount of fibre, which is essential for weight loss.Jackfruit contains plenty of Vitamin B6, which is necessary for metabolism. It also has a significant amount of dietary fibre, Vitamin A, and various antioxidants. The fibre in jackfruit helps you feel full for a longer time. This helps you avoid binging on junk food.Kiwi fruit helps with weight loss because it's very low in calories—only about 40-50 calories in a medium-sized fruit. It is also loaded with dietary fibre. This fibre makes you feel full, reduces your cravings for sweets, and improves your digestion.

Want Soft And Fluffy Idlis At Home? Follow These Simple Tips For Better Results

Zetan Kumari — Sat, 29 Aug 2026 14:17:31 +0530

Want soft and fluffy idlis at home? Discover simple tips for preparing, fermenting and steaming idli batter to get light, airy and perfectly soft idlis every time.

Sometimes, our idlis turn out hard as a rock. Other times, the batter doesn't ferment properly, and they come out flat. But don't worry! If you just pay a little attention to the rice-dal ratio, soaking time, and how you grind and ferment the batter, you can get idlis as soft as jasmine flowers.

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First, wash the idli rice 3-4 times and let it soak for about 2 to 3 hours. You should also soak sago and fenugreek seeds in separate bowls. For the urad dal, you only need to soak it for 30 minutes just before grinding. There's no need to soak it for a long time. Pro Tip: A good ratio is 4 cups of idli rice to 1 cup of whole urad dal. Always use the same cup to measure both.

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Start by grinding the soaked fenugreek seeds in the grinder. Next, add the urad dal and grind it until it becomes light and frothy. This step is the key to getting fluffy idlis. Remember to add water little by little, not all at once. Using cold water will help make your idlis even softer. After this, grind the rice to a slightly coarse texture, like rava. Note: Some people also like to add a bit of fenugreek along with the urad dal while grinding.

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Now, mix the ground urad dal and rice batters together. Add some rock salt and mix it well with your hands. Let this batter ferment for at least 8 hours. When you're ready to make idlis, don't over-mix the batter. Just stir it gently before pouring it into the idli plates. Important: Make sure the water in your idli steamer is boiling before you place the plates inside. This makes the idlis really soft. After they are cooked, wait a few minutes for the steam to settle before taking them out. This way, they won't break and will come out perfectly soft.

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If you really want flower-soft idlis, you don't need to add any special ingredients. The Food Safety and Standards Authority of India (FSSAI) guidelines also say the same thing. The real secret to soft idlis is in the basics: how long you soak the rice and dal, the way you grind the batter, and how long you let it ferment. These are the most important factors for softness.

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Craving Malaysian Chicken Sambal? Try This Easy Recipe With Simple Ingredients At Home

Zetan Kumari — Sat, 22 Aug 2026 10:18:27 +0530

Learn how to make Malaysian chicken sambal at home with this easy step-by-step recipe. Tender chicken is cooked with a spicy, aromatic sambal for a bold and flavourful Malaysian-style meal.

Chicken Sambal is a super popular dish in Southeast Asian countries like Malaysia and Indonesia. It has a unique flavour profile—spicy from chillies, tangy from tamarind, and a hint of sweetness from palm sugar. Its deep red masala and amazing aroma make it totally different from our usual Indian chicken curries. Here's how you can make it perfectly at home.

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Here's what you need:

Chicken: 500 grams (cut into small pieces)
Dried red chillies: 10 to 12 (seeds removed)
Shallots: 15 (or 2 large onions)
Garlic: 8 cloves
Ginger: 1-inch piece
Thick tamarind paste: 2 tablespoons
Palm sugar or jaggery: 1 teaspoon
Kaffir Lime Leaves: 3 (torn)
Cooking oil: 4 tablespoons
Salt and turmeric powder: as needed

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First, soak the dried red chillies in hot water for 15 minutes and drain.
Then, put them in a mixer with shallots, garlic, and ginger.
Grind them into a coarse paste without adding too much water. A smooth paste won't give you that authentic sambal texture.
For an extra kick, you can add half a teaspoon of lightly roasted shrimp paste (Belacan).

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Take the chicken pieces and marinate them with a little turmeric powder and salt for 15 minutes.
Next, heat some oil in a pan and fry the chicken until it's about 70% cooked and lightly golden. Don't cook it fully.

This trick keeps the chicken juicy and helps it soak up the masala better later on.

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In the same oil, add the chilli paste you prepared and sauté it on medium heat. You need to be patient here.
Keep sautéing until the raw smell of the chillies is completely gone and you see the oil separating from the masala.

This step is what gives the sambal its signature colour and taste.

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Once the oil separates, add the thick tamarind paste, palm sugar, and salt to taste.

The magic of sambal comes from the perfect balance of three flavours: the spice from the chillies, the tang from the tamarind, and the slight sweetness from the sugar. When you add the Kaffir lime leaves, your kitchen will start smelling like a Southeast Asian restaurant!

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Now, add the fried chicken pieces to the masala. Lower the heat, cover the pan, and let it cook for 5 minutes. This allows the chicken to absorb all the amazing flavours. Before serving, you can squeeze a little lime juice on top. This Chicken Sambal tastes incredible with hot coconut milk rice (Nasi Lemak), ghee rice, fried rice, and even chapatis!

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Would You Eat Here? Ahmedabad's 72-Year-Old Restaurant Serves Chai Beside Graves

Divya Danu — Tue, 25 Aug 2026 20:51:40 +0530

Unique dining experiences are becoming increasingly popular, with people searching for more than just good food. They want a story, an unusual setting and something worth remembering. In Ahmedabad, one restaurant has been offering exactly that for decades.

At Lucky Restaurant, also known as New Lucky Restaurant, diners can sit down for a cup of chai and bun maska while old graves stand just a few feet away from their tables. For some, the idea may sound unsettling. For others, it has become one of Ahmedabad's most fascinating and unusual landmarks.

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Where graves became part of the restaurant

Located in the Lal Darwaja area, Lucky Restaurant has been serving customers since the 1950s. The story goes that the establishment began as a small tea stall on land that contained old graves.

Instead of removing or disturbing them as the business expanded, the owners built the restaurant around them.

Today, the graves remain part of the dining area. Small metal railings separate them from the tables, while customers sit nearby, drinking tea, eating bun maska and carrying on with everyday conversations.

The unusual arrangement has become the restaurant's defining feature.

Graves are cleaned and decorated every day

The graves are not treated as props or simply as part of a marketing gimmick. According to the restaurant's long-told story, staff members clean the graves every morning and decorate them with fresh flowers as a mark of respect.

Over the years, locals have also associated the restaurant with good fortune. The graves, rather than being viewed purely as a reminder of death, have become woven into the identity and folklore surrounding the old eatery.

That combination of everyday food, local belief and an unusual setting has helped Lucky Restaurant build a reputation far beyond Ahmedabad.

Interestingly, the restaurant has achieved much of this fame through word of mouth. Its story has travelled from one visitor to another, while photographs and videos shared online have introduced the place to a wider audience.

A favourite of M. F. Husain

Lucky Restaurant also has a connection with celebrated Indian painter M. F. Husain, who was known to visit the establishment, according to a report by the Times of India.

One of Husain's paintings has long been associated with the restaurant's interior, adding another layer to the story of a place already filled with character and history, the TOI repot added..

Despite its fame, the food remains simple. Chai and bun maska continue to be among the best-known items associated with the restaurant.

There is no elaborate fine-dining concept. The appeal lies in the contrast: an ordinary cup of tea served in an extraordinary setting.

Cemetery cafés are not unique to Ahmedabad

Ahmedabad's Lucky Restaurant is unusual, but the idea of eating or drinking near burial grounds is not entirely unique.

In cities such as Berlin, cafés have also been established in or near cemetery spaces, including old chapels and former cemetery buildings. These places often offer visitors a quiet environment away from busy streets.

The experience is usually presented less as something frightening and more as an opportunity for calm, reflection and a different relationship with spaces traditionally associated with mourning.

A place that continues to divide opinion

Not everyone is comfortable with the idea of a restaurant operating around graves. Some people have criticised such businesses as disrespectful to the dead.

Others see Lucky Restaurant differently. For them, it is part of Ahmedabad's local history, where an old burial site and a bustling food joint have existed side by side for decades.

Perhaps that is why the restaurant continues to attract attention. Visitors arrive for the chai and bun maska, but they leave with a story.

At Lucky Restaurant, a simple tea break comes with something few dining experiences can offer: a table beside history, mystery and a reminder that life and death sometimes occupy the same space.

So, would you want to have chai and bun maska here?

Not Originally Indian? The 1,000-Year Middle Eastern Journey of Your Favourite Crispy Jalebi

Divya Danu — Fri, 14 Aug 2026 23:36:10 +0530

Jalebi may feel unmistakably Indian, but its earliest recorded relatives can be traced to West Asia, where sweets called zalabiya appeared in medieval Arabic cookbooks. Bengal's jilipi to Indore's jaleba show how a sweet became a part of our culture.

The next time you bite into a hot, crisp jalebi, there is a good chance you will not think about medieval cookbooks, travelling recipes or centuries of culinary exchange. You will probably think about its syrup, its crunch and whether you should have one more.

Yet behind those familiar orange spirals is a remarkably long journey.

Jalebi is deeply woven into Indian food culture today, but its earliest recorded history points beyond the subcontinent. Similar fried sweets were known in West Asia as zalabiya, zulabiya or related names. One of the earliest surviving written records comes from the 10th-century Arabic cookbook Kitab al-Tabikh, compiled by Ibn Sayyar al-Warraq. A later 13th-century cookbook by Muhammad bin Hasan al-Baghdadi also describes zalabiya.

That does not mean today's jalebi was simply imported into India unchanged. Its story is better understood as one of adaptation.

Food rarely travels in a straight line. Recipes move with merchants, travellers, cooks and communities, changing as they enter new kitchens.

Over centuries, the West Asian sweet found its way into the Indian subcontinent and acquired a form and identity that became distinctly South Asian. The name itself is believed to be related to the older words used for zalabiya, although the exact linguistic journey is not completely settled.

The earliest widely cited Indian literary reference is found in Priyamkarnrpakatha, a Jain work associated with Jinasura and dated to around 1450 CE. The sweet appears in the account of a merchant's dinner, showing that it was already familiar in India by the 15th century.

Later Indian culinary writings provide further evidence that the sweet had become part of the local food landscape.

So, while its ancestry appears to reach West Asia, the jalebi that Indians know today is the product of centuries of Indian culinary evolution.

Part of the fun is that there is no single jalebi experience across India.

The familiar version is generally made by piping batter into hot oil or ghee in tight spirals, frying it until crisp and then soaking it in sugar syrup. But recipes, thickness, texture and serving styles vary considerably from one region to another.

In Bengal, for example, jilipi can refer to several preparations. There are versions made with different batters, while chhenar jilipi uses chhena and can be fried in ghee. In parts of Bengal, moong dal is also used for a preparation known as moong jilipi or papri.

Then comes imarti, jalebi’s more intricate cousin, known as amriti or jangiri in different parts of the subcontinent. It looks related to jalebi but is made differently, traditionally using urad dal (black gram) batter, and has a thicker, flower-like shape. The two sweets are therefore similar but should not simply be treated as the same dessert.

Travel across India and the sweet keeps changing.

In some places, jalebi is thin and sharply crisp. Elsewhere, it is thicker, softer or more intensely syrupy. Madhya Pradesh is known for its large jaleba, while regional versions such as khoya jalebi add another layer of texture and richness.

In Bengal, the word jilipi itself has become part of the local food vocabulary. Similar naming variations can be found across South Asia, reflecting how recipes travelled and were absorbed into different culinary traditions.

This regional diversity is perhaps the strongest evidence that jalebi's story in India is not simply about an imported recipe. It is about what happened after the recipe arrived.

Today, jalebi comfortably moves between different parts of Indian life.

It appears at weddings, festivals and religious celebrations. In some cities, it is an early-morning treat, eaten alongside milk, curd or other breakfast foods. In Gujarat, the famous pairing of jalebi and fafda has become closely associated with festive eating, particularly around Dussehra.

Street-side halwais have also turned its preparation into a spectacle. A steady hand squeezes batter into bubbling oil, creating almost perfect spirals within seconds. Once fried, the coils are lifted and dropped into warm syrup, where they absorb sweetness while retaining their characteristic bite.

That combination of crunch, warmth, sweetness and slight tang is what makes a good jalebi instantly recognisable.

The simplest answer is: its ancestry appears to be West Asian, but its identity is unmistakably Indian today.

Trying to give jalebi a single modern nationality misses the more interesting part of its history. The evidence shows an older family of fried sweets in West Asia, followed centuries later by clear references to jalebi in India. Between those points came movement, experimentation and adaptation.

India did not merely receive jalebi. It reshaped it.

That is why the question of whether jalebi is 'Indian' has a more delicious answer than a simple yes or no. Its origins may cross borders, but generations of Indian cooks, halwais and families turned those syrup-soaked spirals into something that now feels completely at home here.

And perhaps that is the real story behind jalebi: a sweet that travelled across regions and centuries, only to become one of India's most recognisable tastes.

Curd Not Setting Thick Enough? Try Grandma’s Simple Leaf Trick For Better Results

Zetan Kumari — Mon, 31 Aug 2026 17:14:56 +0530

Want thick, creamy curd at home? Discover a traditional leaf-based kitchen trick along with simple tips that can help you get a firmer, better-set homemade curd.

These days, even with expensive milk and no added water, the dahi often turns out watery. But back in our grandmothers' time, they made curd as thick as a cake without any fridges. If you want that same texture, just follow these simple tricks. Adding a few special leaves will make your curd set thick and taste delicious. Let's find out how.

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The stem of a green chilli helps set curd really thick. For this, add two green chillies, stems and all, to lukewarm milk along with your starter curd. The stems contain suspensory enzymes and natural Lactobacillus bacteria, which help thicken the milk. Don't worry, this won't make your curd spicy at all. Just remove the chillies once the curd has set.

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When setting milk, place a washed betel leaf with its stem on top and cover it. The leaf controls extra moisture and also stops the curd from turning sour too fast. This gives you thick, sweet, and fragrant dahi. In the old days, if starter curd wasn't available, people used a clean Peepal or Banyan leaf stem. They would dip it in lukewarm milk overnight, and the leaf's natural plant enzymes would turn it into perfect, thick curd by morning.

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During summer, curd can get watery and sour very quickly. To prevent this, our grandmothers would add a small neem twig to the pot. This keeps the curd fresh and thick for longer.

Also, remember these rules: an earthen pot works best as it absorbs water, making the curd thicker. Once you've set the curd, don't move the pot for 6 to 8 hours. And make sure the milk is just lukewarm—warm enough to dip your finger in. Try these old-school tricks for perfect, cake-like curd!

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It Looks Like A Fruit, But It Can Poison You: Here's Why Karnataka Is Cracking Down On Datura

Divya Danu — Tue, 25 Aug 2026 14:24:11 +0530

Karnataka suspended food licenses of Amazon, Swiggy Instamart, and BigBasket after toxic Datura fruits and seeds were found listed as food items. The state Food Safety Department ordered immediate removal of all listings and ads over severe risks.

Karnataka has issued a strong warning over the sale and consumption of Datura, a highly toxic plant whose fruits and seeds were reportedly being listed for sale as food on some e-commerce platforms.

The Karnataka Food Safety and Drugs Administration Department has suspended the food licences of Amazon, Swiggy Instamart and BigBasket until further orders after Datura fruits and seeds were found displayed as food products.

Bengaluru | The Karnataka Commissionerate of Food Safety and Drug Administration has ordered the suspension of food licenses of major e-commerce platforms, including Amazon, BigBasket and Swiggy Instamart, for selling Datura fruits and seeds for human consumption.In a press… pic.twitter.com/tRDVPnPSa2

— ANI (@ANI) August 25, 2026

The authorities have also directed sellers and platforms to remove related listings, advertisements and promotional material meant for food or human consumption.

Datura is a poisonous flowering plant commonly known in English as thorn apple or devil's trumpet. It belongs to the nightshade family and is found in many parts of India, often growing in open land and wastelands.

The plant has large, trumpet-shaped flowers and a distinctive round or oval fruit covered with sharp spines. Its fruits contain numerous seeds. In different parts of India, Datura is known by different local names. It is called Ummetha Puvvu in Telugu and Umathai in Tamil. The fruit is also referred to locally as Ummetha Pandu.

While Datura has a long history of use in some traditional and religious practices, that does not make the plant safe to eat. Medical literature is clear that all parts of the plant can be toxic.

Datura contains naturally occurring toxic compounds, including atropine, scopolamine and hyoscyamine. These substances interfere with the normal functioning of the nervous system and can produce what doctors describe as anticholinergic toxicity.

The effects can vary depending on the amount consumed and the part of the plant involved. Symptoms may include a dry mouth, nausea, vomiting, flushed and hot skin, blurred vision, dilated pupils, a rapid heartbeat, agitation, confusion and disorientation. In severe cases, people may experience hallucinations, seizures, breathing problems, coma or other life-threatening complications.

Symptoms can begin within hours of ingestion, making accidental consumption a medical emergency requiring urgent professional assessment.

The Karnataka Food Safety and Drugs Administration Department said the issue came to its notice after Datura fruits and seeds were found displayed for sale under food licences or registrations on certain online platforms.

The department said the plant possesses toxic properties and that consuming its fruits and seeds could cause serious adverse effects on human health. It therefore directed food businesses to stop selling or distributing Datura for food or human consumption and to immediately remove relevant online listings and promotional material.

The licences of the three major platforms will remain suspended until further orders, with the authorities seeking compliance reports before considering further action.

The warning also comes against the backdrop of reports of accidental Datura poisoning. Earlier this year, a family in Andhra Pradesh reportedly fell seriously ill after consuming a dish prepared with Datura flowers, allegedly after following a viral social media video.

Medical case reports have also documented families accidentally consuming Datura after mistaking it for edible plants, reported Deccan Chronicle. Such incidents underline the danger of identifying unfamiliar plants through appearance alone or following unverified recipes online.

The key message behind Karnataka's action is straightforward: Datura and Ummetha Pandu should not be treated as ordinary food ingredients. Anyone who develops unusual symptoms after eating a suspected toxic plant should seek urgent medical care rather than attempting home treatment.

10 Best Vegetables to Grow on Your Terrace Garden This August

Divya Danu — Fri, 14 Aug 2026 18:22:45 +0530

August can be a useful month to start a small terrace vegetable garden in many parts of India, particularly with warm-season and kharif-friendly crops. The key is good drainage, adequate sunlight and protection from prolonged heavy rain.

The monsoon can make gardening a little easier in many parts of India. Warm temperatures, regular moisture and longer growing days can give several vegetables a good start. But there is one important catch: a terrace garden during the rainy season needs drainage, not just water.

August is not automatically the right month for every vegetable in every part of the country. Local temperature, rainfall, sunlight and the variety being grown all matter. Still, several vegetables are suitable for warm, rainy conditions and can be grown in pots or grow bags.

Indian Council of Agricultural Research (ICAR) advisories list crops such as okra, brinjal, tomato, beans and several gourds among vegetables that can be cultivated in kharif conditions.

If you have a sunny balcony, terrace or even a small outdoor corner, these 10 vegetables are worth considering.

Okra or Bhindi is one of the easiest choices for a beginner's terrace garden. It enjoys warmth and can be grown in a suitably sized container.

Sow the seeds directly in well-drained potting soil and place the container where the plant gets several hours of sunlight. Keep the soil lightly moist but never waterlogged.

ICAR records varieties of okra that are specifically suitable for rainy-season cultivation, with some varieties producing their first harvest roughly 45 days after sowing under suitable conditions.

Radish does not need a huge amount of space, making it useful for balcony gardeners. Choose a reasonably deep pot or grow bag so the root has room to develop.

Use loose soil that drains quickly and avoid compacting it. Sow the seeds directly rather than moving young seedlings unnecessarily.

The exact harvest time depends on the variety and growing conditions, so the seed packet is a better guide than assuming every August-sown radish will be ready in exactly 30 days.

French beans can be grown in containers, provided the soil is fertile and drains well. Bush varieties are particularly convenient when space is limited.

Sow the seeds directly and give the plants plenty of sunlight. If you choose a climbing variety, provide a simple support structure before the vines become heavy.

ICAR lists French bean varieties among crops that can be grown in suitable Indian conditions, with some varieties capable of producing pods in around 70 days.

Brinjal is another practical choice for an Indian home garden. It needs warmth, sunlight and a reasonably large container.

Instead of planting too many plants together, give each one enough space for air movement. This becomes particularly important during humid weather, when poor ventilation and excess moisture can encourage disease.

ICAR lists brinjal among vegetables cultivated in kharif conditions and recommends varieties suited to different regions.

Tomatoes can be grown at home, but August needs a little more care than a dry season. Continuous rain can leave foliage wet and soil saturated, creating problems for the plant.

If you are starting from seed, use a small container or seed tray initially. Once the seedlings are established, move them into a larger pot. Place the plant where it receives good sunlight and use a stake or support as it grows.

Tomato is cultivated during kharif conditions in India, although the best planting window varies by region and variety.

Lauki or bottle gourd is an excellent option if you have a terrace with room for a vine. The plant needs space to spread, so a strong trellis or similar support is important.

Use a large container with fertile, well-drained soil. Avoid allowing rainwater to collect around the roots.

Bottle gourd is recognised as a kharif crop, and ICAR lists varieties suitable for kharif and rabi cultivation.

Karela can also make good use of vertical terrace space. Instead of allowing the vine to crawl across the floor, train it upwards on a sturdy support.

Good drainage is particularly important during the monsoon. Waterlogged soil can damage roots, so make sure the container has unobstructed drainage holes.

Bitter gourd is among the cucurbit vegetables grown during the kharif season.

Ridge gourd is another vine that can be trained vertically. This makes it more suitable for a terrace than its size might initially suggest.

Give it a large enough container, sunlight and a strong trellis. ICAR lists ridge gourd varieties with early first picking in suitable growing conditions, although home-garden results will vary.

Pumpkin needs considerably more room than radish or beans, but it can still be grown on a terrace if you have space and a strong support system.

Its vines can spread widely, so plan where they will go before sowing. Keep the container away from areas where excess rainwater collects.

Pumpkin is among the cucurbit crops associated with kharif cultivation in India.

Cucumber can be another useful addition to a monsoon kitchen garden, particularly where temperatures remain warm.

Give the plant a large enough container, good drainage and a trellis. Training the vines upwards saves floor space and also improves air circulation around the plant.

ICAR includes cucumber among cucurbit vegetables suitable for kharif cultivation, while also stressing the importance of drainage during periods of heavy rain.

The most important August gardening rule

The biggest mistake during the monsoon is assuming that plants need extra watering simply because they are growing.

They don't. Check the soil first. If rain has already kept it damp, do not add more water. Make sure every pot has drainage holes and that excess water can escape freely.

Terrace gardeners should also watch for cloudy spells that reduce sunlight, remove damaged leaves and avoid overcrowding plants. For vegetables such as gourds and beans, provide support early rather than waiting until the vines become difficult to manage.

August can therefore be a rewarding month for a kitchen garden, but success depends less on planting a long list of vegetables and more on choosing crops suited to your local conditions. Start with a few containers, give them sunlight and drainage, and let the monsoon work for you rather than against you.

Raksha Bandhan 2026: Samosa To Shakar Pare, 5 Homemade Snacks To Make For Your Family

Zetan Kumari — Fri, 21 Aug 2026 17:39:20 +0530

Raksha Bandhan is all about celebrating family, traditions, and of course delicious food. Apart from the usual desserts, preparing some yummy homemade snacks will add more joy to your celebration. For those who are searching for simple Raksha Bandhan recipes without using many ingredients, try these five simple ideas.

1. Namak Pare

Ingredients: 2 cups maida, ½ teaspoon ajwain, ½ teaspoon salt, 3 tablespoons oil or ghee and water as needed.

How to make:

Start by combining maida, ajwain, salt, and oil in a bowl.
Use your fingers to rub the mixture together until it looks like breadcrumbs.
Then, slowly add water to the mixture and knead it into a firm dough. Let the dough rest for 15 to 20 minutes.
After that, roll it out into a thin sheet and cut it into small diamond-shaped pieces.
Heat some oil in a pan over medium heat and deep-fry the pieces until they're crisp and lightly golden.
Finally, let them cool before serving.

2. Shakar Pare

Ingredients: 2 cups maida, 3 tablespoons ghee, water as needed, ¾ cup sugar and ¼ cup water.

How to make:

First mix together maida and ghee, then add water and knead until you get a firm dough.
Next, roll it out and cut it into small pieces.
Heat some oil in a pan over medium-low heat and fry these pieces until they're golden and crispy.
Boil some sugar and water in a separate pan until you get a syrup that's slightly sticky.
Once the fried pieces are done, add them to the syrup and mix until they're fully coated.
Finally, let them cool down completely before serving.

3. Aloo Samosa

Ingredients: 2 cups maida, 3 tablespoons oil, 3 boiled potatoes, ½ teaspoon cumin, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, salt and oil for frying.

How to make:

Start by combining maida, oil, salt, and water to form a firm dough. Let it rest for 20 minutes.
Mash some potatoes and mix them with cumin, coriander powder, chilli powder, and a pinch of salt.
Divide the dough into portions and roll each one out. Cut each rolled-out portion in half and shape each half into a cone.
Fill the cone with the potato mixture and seal the edges to keep everything inside.
Finally, deep-fry the cones on medium-low heat until they're crispy and golden brown.

4. Besan Pakora

Ingredients: 1 cup besan, 1 onion sliced, 1 green chilli chopped, ½ teaspoon ajwain, salt, red chilli powder and water. Oil is needed for frying.

How to make:

Start by mixing together besan, onion, green chilli, ajwain, salt, and chilli powder.
Gradually add water to the mixture, stirring until you get a thick batter.
Next, heat some oil in a pan and carefully drop small portions of the batter into it.
Fry until they're crisp and golden, then serve hot and enjoy!

5. Besan Ladoo

Ingredients: 1 cup besan, ¼ cup ghee, ½ cup powdered sugar, ½ teaspoon cardamom powder and chopped nuts for garnish.

How to make:

Heat ghee in a pan and add besan.
Roast it patiently over low heat, stirring continuously, until fragrant and golden.
Allow it to cool slightly before mixing in powdered sugar and cardamom. Shape the mixture into ladoos and garnish with nuts.

6. Coconut Barfi

Ingredients: 2 cups grated coconut, 1 cup sweetened condensed milk and ½ teaspoon cardamom powder.

How to make:

First grease a tray with some ghee, just a light coating will do.
Next, cook some coconut and condensed milk together in a pan over low-medium heat.
Stir regularly so it doesn't stick or burn. Keep cooking until the mixture thickens up and starts to leave the sides of the pan.
Add some cardamom to give it a bit of flavor.
Then, transfer the mixture to the tray you greased earlier and use a spatula or something to flatten it out. Let it cool down and set before you cut it into squares.

A Homemade Raksha Bandhan Spread

You can add some excitement to your Raksha Bandhan celebration with a variety of snacks like crunchy namak pare and samosas, or some sweets like barfi and ladoo. The best part is, when you make them at home, you get to decide how spicy you want them to be, and serve them fresh with your favourite sweets. This way, you can enjoy the festival with a mix of tasty treats that everyone will love.

Also read: Leftover Bread Sitting in Your Kitchen? Try This Quick and Crispy Masala Bread Recipe

Stop Refrigerating These 7 Foods: They May Spoil Faster in the Fridge

Zetan Kumari — Fri, 14 Aug 2026 16:59:27 +0530

Not every food stays fresher in the fridge. Discover 7 everyday foods that can lose quality or spoil faster when refrigerated, plus simple storage tips to help keep your groceries fresh for longer.

Most of us have this habit, right? We buy veggies, fruits, bread, and just put everything in the fridge thinking it'll stay fresh forever. But that's a big myth. The cold air in the fridge can actually mess with the taste, texture, and quality of some foods. So, one storage rule doesn't fit all.

In this gallery, we'll break down 7 common foods you're probably storing wrong and show you how to keep them fresh the right way. These are seven common items we often put in the fridge without a second thought.

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Many people think tomatoes stay fresh in the fridge. But keeping whole tomatoes in the cold actually makes their texture mealy and floury. The chilly temperature breaks down their delicate cell walls, ruining their unique flavour and aroma.

It's best to keep whole tomatoes at room temperature, away from direct heat and light. Only put cut tomatoes in the fridge, and that too, right away, as you shouldn't leave them at room temperature for long.

Also read: Monsoon Gardening Tips: Are Your Plants Drowning in Rainwater? 5 Ways to Save Waterlogged Pots

In cold temperatures, the starch in potatoes turns into sugar. This is why refrigerated potatoes can turn extra brown when you cook them and even taste a bit sweet, affecting their cooking quality.

The best way to store them is in a cool, dark, and dry place, like in a ventilated basket or a paper bag. A very important tip: never store potatoes with onions. Keeping them separate will extend their shelf life.

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Bananas are super sensitive to the cold. Putting them in the fridge causes their cell walls to break down, and enzymes in the peel make it turn black really fast. While this doesn't cause a big change to the fruit inside, the appearance gets ruined.

It's always best to let whole bananas ripen at room temperature. Even the US Department of Agriculture recommends keeping them in a dry place, not the fridge. If you want to make ripe bananas last longer, you can peel them and pop them in the freezer.

Also read: Gardening Tips: Lotus to Water Lily, 5 Flowering Water Plants That Can Brighten Your Home

Onions absolutely hate moisture. The damp environment inside a fridge can affect their texture, making them soft or even grow mould. Plus, there's a risk of their strong smell spreading to other foods in the fridge.

The right way is to store whole, dry onions in a well-ventilated, dry, and dark place. You can hang them in a mesh bag or keep them in a basket. The US Department of Agriculture also recommends storing dry onions in a dry place without refrigeration.

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Many people think putting bread in the fridge delays mould. But the cold, dry air actually makes the bread go stale and hard much faster. This process is called 'retrogradation', and it reduces the bread's soft texture.

If you plan to eat it within a few days, storing bread at proper room temperature is good enough. You can keep it in an airtight bread box or bag. If you want to keep it for a long time, the freezer is the best option.

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Honey is a natural food product. This means it can be preserved for a long time at room temperature without spoiling, so there's generally no need to put it in the fridge. Its unique composition is why honey has been preserved for centuries without going bad.

In cold temperatures, honey can crystallise quickly, becoming very thick and difficult to scoop with a spoon or pour from the bottle. Its liquid consistency gets affected. So, keeping honey in a kitchen cabinet at room temperature is perfectly fine.

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A high-moisture environment is not good for whole garlic. The high humidity in the fridge can cause garlic to sprout or grow mould, affecting its taste and quality. Its quality can decline quickly if stored without proper air circulation.

An important rule is: if the food is cut, like peeled or chopped garlic, it must be put in the fridge immediately. It is also very important to safely refrigerate perishable foods like meat, dairy products, and leftover meals.

Also read: Not Just Food, But Memory: Axone To Ngari, Fermented Flavours That Tell Northeast India's Story

Chikkaballapur Farmers in Trouble as Coriander Prices Plunge, Raising Fresh Concerns Over Crop Losses

Zetan Kumari — Tue, 01 Sep 2026 09:57:53 +0530

The market price for coriander has completely crashed. A sudden and massive increase in supply has sent prices tumbling, leaving farmers facing devastating losses.

In the early days of August 2026, a one-kg bundle of coriander was selling for a healthy ₹50 to ₹80. This price gradually fell to ₹20-30, and has now hit rock bottom at just ₹3 to ₹5. In some wholesale markets, there are no takers even for ₹1 a bundle.

Frustrated farmers in Chikkaballapur, Kolar, Bengaluru Rural, and Bengaluru Urban districts are dumping their produce on the roadside. They say the selling price doesn't even cover the cost of transporting the crop to the market. In many places, farmers haven't even bothered harvesting the coriander, leaving it to wilt in the fields.

Market Flooded with Supply

With produce arriving from all regions at the same time, traders are demanding rock-bottom prices. On top of this, there have been disruptions in the supply to other states like Maharashtra (Mumbai, Pune, Nagpur), Goa, Telangana, Andhra Pradesh, Tamil Nadu, Kerala, and Madhya Pradesh. This has put immense pressure on the local market.

'Transport Costs More Than the Crop'

The price crash has pushed farmers in the district into a severe crisis. It costs about ₹40,000 to cultivate coriander on one acre of land. In mid-August, a 1kg bundle was selling for just ₹10-15, resulting in heavy losses.

Previously, coriander crops took about 45 days to be ready for harvest. But now, thanks to new hybrid seeds, the crop is ready in just one month. This faster turnaround tempted more farmers to grow coriander, leading to a market glut and a collapse in prices.

Another major reason for the drop in demand is that neighbouring states like Tamil Nadu, Andhra Pradesh, and Telangana, which were big buyers, are now growing more coriander locally.

"Farmers who grew coriander in the district recently are not even recovering their initial investment," said Girish, a young farmer from Aroor. "There is no demand from Tamil Nadu or Andhra Pradesh. We are extremely disappointed and worried about how to repay our bank loans and private debts."

Farmers are now urging the government to intervene by providing a Minimum Support Price (MSP) and ensuring fair market rates for their produce.

Not Just Food, But Memory: Axone To Ngari, Fermented Flavours That Tell Northeast India's Story

Zetan Kumari — Thu, 13 Aug 2026 12:56:05 +0530

When asked about the Northeast Indian cuisine, terms like meat heavy, smoky, spicy, and pungent would certainly pop up. However, many flavors are actually created using another cooking technique, namely fermentation. Fermented soybeans, fish, bamboo shoot, and rice become special ingredients that can make any dish stand out. In other words, these foods not only preserve but also flavor Northeast Indian cuisine.

Axone: Fermented Soybeans of Nagaland

Axone or akhuni, as it is commonly known, is one of the most widely used fermented products in the cuisine of Nagaland. Being made from soybeans, this product has a strong aroma and rich umami flavor. Axone can be added to meat, vegetables, chutney and even stews, as it provides quite strong umami. This taste of axone will bring you back home once you had it.

Ngari: The Fermented Fish of Manipur

Ngari is a traditional fermented fish found in Manipur which forms part of the cuisine there. When it is used in cooking various type of dishes, its pungent smell takes on a more balanced note. The fermented fish is mainly used in preparations like eromba and singju with chillies and vegetables forming a strong combination of spiciness and umami. Other than this, it is used in kangsoi(vegetable stew), mairen thongba(Pumkin curry), sougri thongba(Roselle leaves soup or stew) and many more.

Tungrymbai: Meghalaya’s Soybean Fermentation

The people of Meghalaya have their own way of fermenting food products in the form of tungrymbai. It is a Khasi traditional fermented soybean food which is often cooked with ginger, garlic, onion, and chillies. Its pungent flavor makes it a suitable accompaniment for rice.

Kinema: The Fermented Soybean of Sikkim

Kinema, a food product made through fermentation of soybeans, is another example of traditional food found in Sikkim and Himalayan regions. Its sticky texture and pungent fermented smell make it an acquired food for some, whereas it is a delicious food for others.

Fermented Bamboo Shoots: A Northeast Favorite Through and Through

Apart from soybeans, fermented bamboo shoots also figure in the Northeastern cuisine in India. Fermented bamboo shoots could be added later on to the dish, such as curries, pork, fish and chutneys. They give a unique taste which suits especially fatty meats and spicy foods. The communities in different states of the Northeast, such as Assam, Arunachal Pradesh, Nagaland, Manipur, Mizoram and Meghalaya all make use of fermented bamboo shoots.

Hawaijar: Fermented Soyabeans of Manipur

There are many more types of fermented foods that one can encounter in the Northeastern states with differnt names and fermentation style or just the texture. In Manipur there is a food called Hawaijar which is fermented soybean food. It is same as axone of Nagaland, but the distribution make a diference. Axone comes in smashed form, while hawaijar come in a more soft, tender and sticky form. One popular dish of hawaijar in Manipur is hawaijar chagempomba, which is made with a lot of green vegetables, various herbs for flavour, small fishes and the main ingredient - hawaijar.

Overlook of fermented food in Northeast India

Nagaland: Axone/Akhuni, fermented bamboo shoots, fermented rice drinks, fermented fruit drinks
Manipur: Ngari, Hawaijar, Soibum, Atingba
Meghalaya: Tungrymbai, Tungtap
Mizoram: Bekang, Sa-um
Tripura: Gudok, Shidol, Godhak
Arunachal Pradesh: Pehak, Hirring/Ekung, Peruyyan
Assam: Shidol, traditional fermented rice foods
Sikkim: Kinema, Gundruk, Chhurpi

Why These Foods Are Important

It is the way in which fermented foods from Northeast India blend so seamlessly into daily cooking that makes them interesting. They could lend their sour, salty, fragrant, textural or umami elements without the need for complex ingredients. What is more, each food comes with a whole history of its community.

Fermentation might be the current flavor fad in the world, but fermentation as an ongoing practice has existed in Northeast India for several generations now. If you visit Northeast India, don't forget to try all these fermented dishes and take back some good memories for lifetime.

Are You Eating Right in Your 20s, 30s? These 6 Nutrition Mistakes Say Otherwise

Zetan Kumari — Mon, 17 Aug 2026 15:55:14 +0530

Life for women in their 20s and 30s is a total rollercoaster. Between juggling jobs, family, a social life, and hitting the gym, food often gets pushed to the back burner. A lack of correct information, combined with some common bad habits, can really mess with your energy levels and long-term health.

Let's break down the 6 biggest nutrition mistakes women this age tend to make

1. Cutting down on food to lose weight

To get 'fit', many women skip breakfast, survive on just coffee till lunch, or suddenly cut their food intake drastically. This might seem like an easy fix, but it actually does serious harm to your body.

2. Only counting calories

Another big mistake is just counting calories without looking at the food's nutritional value. Two foods with the same number of calories can have completely different amounts of protein, fibre, vitamins, and minerals.

3. Not eating enough protein

Many women start their day with tea or coffee and some carbs. This pushes their protein intake to later in the day. To keep your body active and strong, it's super important to include protein-rich foods like eggs, paneer, yogurt, dal, soy, fish, or meat in your daily diet.

4. Labelling food as 'good' and 'bad'

Labelling some foods as completely 'bad' and cutting them out makes your eating habits even more complicated. It's possible to maintain a healthy diet without completely giving up your favourite foods.

5. Over-reliance on trendy diets and supplements

Chasing trendy diets or relying only on supplements instead of fixing your daily eating habits is the wrong approach. Remember, supplements can never replace a balanced meal.

6. Not having a fixed meal time

A busy schedule often leads to irregular meal times and not planning ahead. This increases dependency on unhealthy junk food. To avoid this, you can try prepping simple and nutritious meals in advance.

Also read: Not Just Food, But Memory: Axone To Ngari, Fermented Flavours That Tell Northeast India's Story

Leftover Bread Sitting in Your Kitchen? Try This Quick and Crispy Masala Bread Recipe

Zetan Kumari — Fri, 21 Aug 2026 16:37:44 +0530

Bread Tips: The morning rush for school and office is real. Making parathas daily is a task, and bread with jam can get so boring. And what about that bread from yesterday that's gone a bit dry? Thinking of throwing it out? Don't!

You can use that same stale bread to whip up a crispy and tangy Masala Bread Upma, just like the ones you get at a good restaurant. The aroma of onions, tomatoes, and curry leaves will fill your house, and it tastes absolutely amazing. Let's get to the recipe.

Ingredients:

Bread - 6 slices (cut into small cubes)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green Chilli - 1 (chopped)
Mustard seeds - 1 tsp
Curry leaves - 8-10
Peanuts - 2 tbsp
Turmeric powder - ½ tsp
White oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander - for garnish

Method:

First, heat the oil in a pan. Add the mustard seeds, curry leaves, and peanuts. Fry the peanuts until they turn a light golden brown.
Now, add the chopped onion and green chilli. Sauté until the onions become translucent.
Next, add the tomatoes, turmeric powder, and salt. Cook this masala until the tomatoes soften and you see the oil separating from the mixture.
It's time to add the bread cubes. Mix everything very gently, making sure the masala coats all the bread pieces without mashing them.
Turn off the heat. Squeeze the lemon juice over the upma and sprinkle the chopped coriander on top.

And that's it! Your hot and fresh Masala Bread Upma is ready. For an extra burst of flavour, you can garnish it with some grated coconut. This 15-minute breakfast goes perfectly with a cup of tea. Once you try it, you'll want to make it every day. Give it a go today!

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Bored of Traditional Hilsa? Try This Tangy Achari Ilish With Pumpkin Shoots for Fresh Twist

Zetan Kumari — Wed, 19 Aug 2026 11:24:27 +0530

Hilsa Fish Recipe: When you think of Hilsa, you probably think of shorshe (mustard paste) or doi (curd). But it's time to try something new and exciting. Imagine this: the flavour of your favourite pickle, tender pumpkin shoots, and the king of fish, Hilsa, all in one dish.

This is a perfect fusion of tangy, spicy, and sweet flavours. The pumpkin shoots soak up all the delicious oils from the fish, making it taste incredible. Plus, the aroma of the achari masala will fill your entire house.

Ingredients - Serves 4

For the fish:

Hilsa fish - 6 pieces
Salt - 1/2 tsp
Turmeric - 1/2 tsp
Mustard oil - 4 tbsp

For the achari masala:

Panch phoron - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Nigella (kalonji) seeds - 1/4 tsp
Dried red chillies - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Tomato puree - 2 tbsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Vinegar - 1 tsp
Salt - to taste

Special additions:

Tender pumpkin shoots - 1 cup
Slit green chillies - 3
Chopped coriander leaves - for garnish

Method - Ready in just 30 minutes

1: Frying the fish

First, rub the Hilsa pieces with salt and turmeric and let them sit for 10 minutes. Heat mustard oil in a pan and lightly fry the fish. Take them out once they are done. Be careful not to over-fry, or the fish will become tough.

2: Preparing the achari masala

In the same oil, add the panch phoron, methi seeds, kalonji, and dried red chillies. Once they start to crackle and release their aroma, add the ginger-garlic paste and sauté until the raw smell is gone.

Now, add the tomato puree and all the powdered spices (coriander, cumin, and chilli powder). Cook this masala until the oil starts to separate from it.

3: Adding the pumpkin shoots and fish

It's time to add the tender pumpkin shoots. Sauté them for about 2 minutes. Add salt and a little water, then cover the pan and cook for 3 minutes. Once the shoots are about 70% cooked, gently place the fried Hilsa pieces in the gravy. Add the slit green chillies, sugar, and vinegar.

4: The finishing touch

Cover the pan, turn the heat down to a low flame, and let it cook on 'dum' for 5 minutes. Finally, drizzle a little more mustard oil on top and garnish with chopped coriander leaves before serving.

3 Pro-Tips for the Perfect Dish

Pumpkin Shoots: Make sure you use very tender shoots. If the stems are tough, it will spoil the texture of the dish.
Vinegar: Add the vinegar right at the end, just before you turn off the heat. This keeps the tangy flavour fresh.
Oil: This recipe tastes best with mustard oil. Don't substitute it if you want that authentic achari flavour.

How to serve it?

This dish is heavenly with hot, steaming rice and a slice of lemon on the side. You won't need anything else, trust us. If you want to give the classic Hilsa a new twist, this Achari Ilish is the best way to do it. If you can't find pumpkin shoots, you can also try this recipe with bottle gourd (lauki) shoots.

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How Long Can Humans Survive Without Food? What Happens to the Body Over Time

Zetan Kumari — Thu, 13 Aug 2026 16:35:43 +0530

How long can a person survive without food? Learn how the body gradually switches from stored glucose to fat and other energy sources, and what happens to metabolism during prolonged food deprivation.

Most of us eat three meals a day, and we feel weak if a meal is even slightly delayed. Some people also fast for various reasons. But have you ever thought about how many days a person can survive in a situation with no food? Doctors reveal some fascinating scientific answers. The human body acts like a brilliant machine. When it doesn't get food, it switches to a special emergency mode to keep supplying energy.When food stops coming in, the body begins its energy-finding process. On normal days, 'glucose' from our food gives us instant energy. But in the first 12 to 24 hours of not eating, the body starts breaking down its stored 'glycogen' from the liver and muscles. It converts this glycogen into glucose to supply energy to the brain and other organs. However, these glycogen reserves only last for about a day or two.After the second day, the body's glycogen reserves are completely used up. It then turns to its fat stores for energy. In medical terms, this stage is called 'ketosis'. The liver breaks down these fats and converts them into 'ketones'. These ketones travel through the blood and provide an alternative fuel to the brain and heart. Depending on the amount of body fat, a person can live for weeks without food. But remember, while you can survive without food for a while, it's very difficult to live for more than 3 to 5 days without 'water'.

Is Re-Boiling Milk Safe? Here’s What Happens When You Heat Milk Repeatedly

Zetan Kumari — Mon, 17 Aug 2026 13:12:17 +0530

Do you regularly re-boil milk after it cools? Find out what repeated heating can change in milk, whether it affects nutrients and taste, and the simple storage and heating habits you should follow at home.

Many of us boil milk in the morning and reheat the leftovers later. Some even do this till night. But does this constant heating change the milk's taste, texture, or nutrients? Boiling milk isn't wrong, but the real issue is boiling it for too long or reheating it too many times.

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When you heat milk, its proteins and other components naturally change. Exposing it to high heat for a long time can alter its taste and smell. Also, some heat-sensitive vitamins might reduce. Studies show that prolonged boiling can especially affect some B-vitamins.

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There's a big difference between heating milk once and boiling it repeatedly for long periods. Every time you heat it, the taste, smell, and texture can change. Some nutrients might also get lost. But this doesn't mean reheated milk is unhealthy. The temperature, heating time, and type of milk are all important factors.

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You can't say there's a fixed number of times to boil milk, as it doesn't apply to all types. You need to consider if you're using raw milk, pasteurised milk, or UHT milk. UHT milk, for instance, is already treated at high temperatures, so you should just follow the instructions on the packet. The best practice is to heat only as much as you need and avoid re-boiling it unnecessarily.

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You should avoid leaving boiled milk at room temperature for too long. It's best to store any leftover milk in a clean, covered container and put it in the fridge quickly. Even FSSAI advises storing leftovers in cool conditions, usually below 5°C. Make sure the vessel and spoon you use are clean. If the milk has a sour smell, a different taste, or looks off, don't use it. Reheating milk once isn't a problem, but it's better to avoid boiling it for too long or reheating it too many times.

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Cabbage Worm Video Goes Viral: Are These White Thread-Like Worms Dangerous?

Divya Danu — Sun, 30 Aug 2026 18:34:33 +0530

A video showing extremely thin, white, thread-like worms found while a woman was cutting cabbage has triggered a wave of reactions online. The woman said in her caption that the worm was so small that she initially mistook it for a piece of thread. The footage shows the pale strands moving slightly as the camera zooms in. The woman said she noticed the object only after it came into her hand and urged people to be careful while preparing vegetables.

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A post shared by Kamna Bisht (@kamna7666)

Viral video sparks worm fears

The post quickly attracted comments from people claiming that the worms were tapeworms, 'brain worms' or dangerous parasites. Some users said they would stop eating cabbage, while others advised washing vegetables in salt water or avoiding leafy vegetables during the rainy season.

However, the identity of the worm cannot be confirmed from the video alone. Calling it a tapeworm or a parasite that can enter the human brain would be misleading without laboratory identification.

Some long, slender worms found on plants can be horsehair worms or other insect-parasitic worms. Horsehair worms are parasites of insects and other invertebrates and are considered harmless to humans.

Are worms found in cabbage dangerous?

Not every worm found on a vegetable poses a human health risk. Insects and their larvae can sometimes be present on fresh produce, particularly vegetables with tightly packed leaves such as cabbage.

It is also important not to confuse a worm seen on cabbage with Taenia solium, commonly known as the pork tapeworm. According to a WHO report, Human cysticercosis caused by T. solium occurs when people swallow the parasite's eggs, usually through faecal contamination of food or water. Neurocysticercosis can occur when larvae reach the central nervous system. This is a separate infection and cannot be diagnosed simply by seeing a thread-like worm on a vegetable.

How to prepare cabbage safely

Consumers should wash fresh produce thoroughly under clean running water before cutting or cooking it. The FDA also recommends removing the outermost leaves of cabbage and cutting away damaged areas. Soap, detergent or bleach should not be used to clean vegetables.

If a visible worm or insect is found, it can be removed and the affected leaves discarded. Cabbage should then be washed properly and cooked thoroughly.

The viral video is therefore a reminder to inspect and wash vegetables carefully, but it does not by itself prove that the worm shown is a dangerous tapeworm or a 'brain worm'.

Eating Dates Every Morning? From Digestion to Energy, Know What This Sweet Fruit Can Actually Do

Zetan Kumari — Tue, 01 Sep 2026 09:33:43 +0530

The moment you hear 'dates', your mouth probably starts watering. Even though they're sweet, this dry fruit is a powerhouse of health benefits. The nutrients found in dates are great for the body, but eating them on an empty stomach in the morning makes them even more effective. They are packed with fibre, calcium, magnesium, potassium, vitamin B6, and iron, which protect your body from many diseases. A single date contains about 23% calories. Rich in natural sugars like glucose and fructose, dates are great for boosting your immunity.

Let's tell you about the amazing benefits of eating dates on an empty stomach in the morning.

Benefits of eating dates in the morning

1) Gives you instant energy:

Dates are loaded with glucose, fructose, and sucrose. So, if you're feeling a bit down or low on energy, just eat a couple of dates on an empty stomach. Two to four dates will give you an instant energy boost to start your day.

2) Boosts your immunity:

Eating dates on an empty stomach every morning can really strengthen your immune system. They contain calcium, iron, vitamins, and have anti-bacterial and anti-oxidant properties that power up a weak immune system.

3) Makes your bones stronger:

Dates are a great source of copper, selenium, and magnesium, which help make weak bones stronger. The vitamin K in them also helps prevent blood from getting too thick and supports the bone's metabolic process.

4) Helpful during periods:

Women who experience severe pain during their periods should definitely add dates to their diet. Dry dates are a good source of carbohydrates and fibre, which can help.

5) Increases hemoglobin:

If your hemoglobin levels are low, you must eat dates. They are packed with iron. When your body doesn't have enough blood, you can become a victim of anemia. That's why eating dates every day is a good habit.

How many should you eat in a day?

These nutrient-rich dates can really improve your health. Many people eat them dry, but eating soaked dates is even more beneficial for you. You only need to eat about 3 to 4 dates a day. This small amount is enough to give you all these amazing health benefits.