Asianet Newsable

Amla Benefits: Why This Small Indian Gooseberry Deserves a Place in Your Diet

Zetan Kumari — Tue, 11 Aug 2026 17:41:16 +0530

Amla, or Indian gooseberry, is packed with vitamin C, antioxidants and plant compounds that support overall wellness. Discover its potential benefits for immunity, digestion, skin, hair and heart health, plus easy ways to add it to your daily diet.

Amla is a powerhouse of nutrients and medicinal properties that help ward off many illnesses. This 'super fruit' is loaded with Vitamin C and antioxidants, which help boost your immunity, improve digestion, and give you great skin and hair.The high amount of Vitamin C in amla helps strengthen your body's overall immunity. Many studies suggest that amla works as an 'immunomodulator'. This means it contains elements that can either stimulate or regulate different parts of your immune system, keeping it in top shape.Amla is packed with fibre, which really helps your gut work properly. Your intestines need this fibre to absorb nutrients from food. So, eating enough amla can actually boost your body's ability to take in all the good stuff.Amla is rich in antioxidants that help slow down the aging process. If you eat amla regularly, it can help reduce fine lines and wrinkles. This helps you maintain naturally glowing and healthy skin for longer.Amla helps lower cholesterol and manage blood pressure, two big wins for your heart health. Many studies confirm that eating amla is great for the heart. It's been proven to significantly reduce levels of total cholesterol, LDL (bad cholesterol), VLDL, and triglycerides.Amla is excellent for managing diabetes because it has a low glycemic index and is high in Vitamin C and chromium. It helps lower blood sugar levels, improves how insulin works in your body, and protects your body's cells.Amla contains a lot of carotene, which is essential for good eye health. Both modern research and ancient Ayurveda agree that amla can help improve your eyesight. Eating it regularly contributes to better overall eye health.

Why Milk Doesn’t Work the Same Way for Everyone? Here’s What to Know

Zetan Kumari — Tue, 11 Aug 2026 16:13:54 +0530

Since we were kids, we've all heard one thing on repeat: 'Milk is a complete food'. Whether it's in our morning chai-coffee or a warm glass before bed, milk is a huge part of our daily lives. It's packed with essential nutrients like calcium, protein, Vitamin B12, and magnesium, making it a major source of energy for vegetarians. But it's also true that in today's fast-paced world, milk doesn't work the same way for everyone.

Sometimes, the very things we think are healthy can cause problems for our bodies. If you feel any kind of discomfort after drinking milk, you must pay attention to these five signs.

1. Lactose Intolerance (Tummy Troubles):

Many people experience issues like bloating, gas, or stomach pain right after having milk. This happens because our body needs an enzyme called 'lactase' to digest the natural sugar in milk, which is 'lactose'. When the body doesn't produce enough of this enzyme, the milk isn't digested properly, and all the stomach drama begins. This problem is very common these days, so you shouldn't ignore it.

2. Allergy Symptoms:

Some people's bodies can't handle the 'casein' or 'whey' proteins found in milk. If you notice rashes, itching, swelling, or feel like vomiting after drinking milk, it's a clear sign of an allergy. In such a situation, you should stop drinking milk and consult a doctor immediately.

3. Acidity and Heartburn:

Do you have a habit of drinking full-cream milk before sleeping? Be careful! For those who already suffer from acidity or acid reflux, this can cause severe heartburn and sour burps. The fat in milk takes longer to digest, which makes the stomach feel heavy and causes discomfort.

4. Acne and Skin Problems:

Modern research suggests there might be a link between consuming dairy products and getting acne. If you want to take care of your skin and are tired of frequent breakouts, you could try cutting out milk and dairy products for a while to see if it makes a difference.

5. Look for Alternatives:

If your body doesn't agree with milk, there's no need to worry. Nowadays, the market is full of great alternatives. You can try soy milk, almond milk, or oat milk. They are also full of nutrients and are much easier to digest.

The Final Word:

Every person's body is different. A food that is good for someone else might not be good for you. If you face any issues after drinking milk, it means your body is sending you a warning. Before making any major changes to your diet, always consult a nutritionist. Listening to your body is the most important thing for staying healthy!

Why Your Dosa Isn’t Crispy Enough? Your Tawa Could Be the Reason, Experts Explain

Zetan Kumari — Sat, 08 Aug 2026 16:08:38 +0530

Iron dosa tawa or non-stick pan—which one makes crispier, golden dosas? Compare heat retention, cooking performance, seasoning, sticking and ease of use to find the best tawa for perfectly crispy dosas at home.

For many of us, breakfast means dosa. But the big kitchen debate is always this: should you use a traditional iron tawa or a modern non-stick one? One side swears by the unique taste from an iron tawa. The other side loves how non-stick pans need less oil and prevent sticking. The truth is, both have their own plus points and things to watch out for.

The iron tawa, a staple in Indian homes for generations, holds heat really well. This helps your dosa cook evenly all over. It's the top choice for many who want that perfect crispy dosa, adai, or uthappam. Once the tawa gets hot, it stays hot, which is a huge plus when you're making one dosa after another. Some studies also say cooking in iron vessels can add a little iron to your food. But the amount depends on many things, so you can't just rely on your tawa for your daily iron needs.

So, is using an iron tawa a piece of cake? Not really. It needs a bit more love and care compared to a non-stick pan. Before you use a new iron tawa, you have to 'season' it properly. This usually means applying oil and heating it to create a natural non-stick layer. After cooking, never leave it wet. You must dry it completely and apply a thin layer of oil to stop it from rusting. If you don't take care of it, your dosas will stick and you'll end up with a rusty pan.

On the other hand, a non-stick tawa is all about convenience. The batter spreads easily, and the dosa flips without any fuss. This makes it a great choice for people new to cooking. Plus, you can cook with very little oil, which is a big win for many. During the morning rush, a non-stick tawa can be a real time-saver.

But here's the main thing to remember with non-stick pans: you have to protect the coating. Never use metal spoons, knives, or spatulas on it, as they can scratch the surface. Stick to wooden or silicone tools. Also, avoid heating the pan on high flame when it's empty. Always follow the instructions that came with the tawa.

When it comes to taste, who wins? This is a personal choice, but many old-school food lovers believe that dosas made on an iron tawa have a special taste and texture. If your tawa is seasoned well and you use the right amount of oil, getting that perfect crispy dosa is easy. But when it's about pure convenience, the non-stick pan takes the lead because dosas just slide right off.

Now, let's talk about how long they last. Here, the iron tawa is the clear winner. If you maintain a quality iron tawa properly, it can last for years, even for generations. Many families pass down their iron tawas! The lifespan of a non-stick tawa depends entirely on its coating's quality and how you use it. If the coating gets damaged, you'll have to replace the pan.

As for weight and handling, iron tawas are quite heavy. Lifting and moving them can be a task for some. Non-stick tawas are usually lightweight, making them easy to use and wash every day.

So, the simple rule is: If you want convenience, go for non-stick. If you want a long-lasting, traditional cooking experience, the iron tawa is your best bet.

Cleaning a non-stick tawa is usually a breeze. Since food doesn't stick, you don't need to scrub hard. With an iron tawa, you have to be careful not to scrub off the seasoning. The most important step is to dry it completely after washing to prevent rust. If it does get rusty, you'll have to clean it up and season it all over again.

So, which tawa should you buy?

There's no single right answer. If you want super crispy dosas, a pan that lasts forever, and a traditional cooking feel, a good quality iron tawa is a great choice. If you value easy handling, quick cleaning, and using less oil, then a quality non-stick tawa will be more convenient for you. Many homes actually keep both! They use the non-stick for quick, daily cooking and pull out the iron tawa for special dishes like crispy dosas or adai.

Remember, it's not just about the tawa, but how you use it. You must season and maintain your iron tawa. You must protect the non-stick coating from scratches and high heat. If the coating starts to peel or gets deep scratches, it's best to replace the pan.

The final verdict is simple:

Taste + Long Life + Tradition = Iron Tawa.

Convenience + Easy Cleaning + Less Oil = Non-Stick Tawa.

So, instead of asking 'Which is better?', ask 'Which is better for my kitchen?'

Craving Something Sweet All the Time? The Real Reasons Might Surprise You

Zetan Kumari — Wed, 05 Aug 2026 18:13:47 +0530

Why do sweet cravings strike suddenly, and can sugary foods trigger coughing? Discover the possible reasons behind sugar cravings, their effects on your throat, and what health experts say about this common concern.

We all love our sweets, don't we? The craving can hit anytime, especially after a good meal. But what's the connection between that gulab jamun and a sudden cough? Let's get to the bottom of it.Experts say when you don't eat for a while, your blood glucose levels drop. Your body then sends signals for quick energy, making you crave sweets, chocolates, or ice cream. Stress and poor sleep also increase the cortisol hormone, which makes you want sugary food.Sometimes, your body craves sweets because it's missing key nutrients like protein or fibre. Habits like skipping breakfast or eating too much processed food can also make these cravings worse. So next time you want a sweet, maybe check your diet first.According to experts, there's no direct scientific proof that sugar causes a cough. However, very sweet or creamy desserts can create a thick feeling in your throat. This makes you want to clear it, which feels like a cough. It's more about the food's texture than the sugar itself.For some people, an allergy to milk or other ingredients in sweets can trigger a cough or an itchy throat. If you have acid reflux, sugary or fatty sweets can make stomach acid rise to your throat, causing a cough and a burning sensation, especially after dinner.Experts suggest you don't have to give up sweets completely, just eat them in moderation. A balanced diet with fruits, proteins, and veggies will keep your blood sugar stable and reduce cravings. Also, remember to drink enough water, get 7–8 hours of sleep, and exercise regularly.

Want Restaurant-Style Fried Rice? These 5 Simple Tricks Make All the Difference

Zetan Kumari — Tue, 04 Aug 2026 17:44:51 +0530

We've all been there. You try to make fried rice at home, and it just becomes a simple stir-fried rice, nothing like the one from a restaurant. But when you eat it out, it feels like pure magic. The difference is all in the technique. Today, we'll share 5 secret tricks from chefs that will help you get that perfect restaurant taste at home.

Making restaurant-style fried rice isn't that difficult, but it's not super easy either. At home, we often end up with a simple mix of rice and veggies that just doesn't have that special flavour.

So, how do you make delicious fried rice at home?

The rice must be a day old. If you use freshly cooked hot rice, it will just turn into a paste. Pro-tip: Cook your rice the night before and keep it in the fridge. The next day, the grains will be cool, firm, and perfectly separate. When you cook the rice, add 1 teaspoon of oil and 1 teaspoon of lemon juice. This will make the grains non-sticky.
Use high flame and a hot wok. If you cook on low heat, the rice just steams and gets soggy. Pro-tip: Heat an iron wok or a large non-stick pan until it starts smoking. This is what they call "Wok Hei" – that amazing smoky flavour you get in restaurants comes from this very technique.
Fry everything separately. If you throw everything in together, the pan will cool down. Pro-tip: First, cook the egg, then the vegetables, and finally the rice. This way, your veggies will stay crunchy and their colour won't fade.
Use less sauce and get the timing right. Too much soy sauce will make the rice dark and soft. For 2 cups of rice, you only need 1 teaspoon of light soy, 1/2 teaspoon of dark soy, and 1/2 teaspoon of vinegar. And here's a trick: pour the sauce along the hot sides of the pan, not directly on the rice.
The final touch is a must. Just one minute before you take it off the heat, add 1 teaspoon of sesame oil, some black pepper powder, and spring onions. Give it two quick stirs on high heat and turn off the gas.

Quick Recipe - Egg Fried Rice

Ingredients: 2 cups of day-old rice, 1 egg, 1/2 cup mixed vegetables, 2 cloves of garlic, 1 teaspoon soy sauce, salt, black pepper, oil.

Method:

Heat the wok on high flame, scramble the egg, and set it aside.
Sauté the garlic and vegetables for 1 minute and set them aside.
Add some oil to the pan, then add the rice. Fry for 2 minutes without stirring too much.
Add back the egg, vegetables, and sauce. Stir everything vigorously on high heat.
Garnish with black pepper and spring onions before serving.

So, if you have leftover rice at home, you can instantly whip up some restaurant-style fried rice. This way, no food is wasted, and you get a delicious new dish to enjoy.

Want Homemade Cake Without an Oven? This Simple Biscuit Recipe Takes Only 10 Minutes

Zetan Kumari — Sat, 08 Aug 2026 15:15:58 +0530

Craving a homemade cake but don’t have an oven? Try this quick biscuit cake recipe that takes just 10 minutes to prepare. With simple ingredients and no oven needed, it’s perfect for easy dessert cravings.

When kids come home from school asking for snacks, or you feel hungry after work, this cake is the perfect solution. It's a healthy alternative to junk food and gets ready in a flash. You can whip it up with just a few things from your pantry, making it a great evening snack or a special treat.To make this biscuit cake, first grab 2 packets of chocolate or Marie biscuits. You'll also need one cup of milk, half a teaspoon of baking powder, and one teaspoon of cocoa powder. Add one or two tablespoons of sugar if you like it extra sweet. Also, keep a little butter or ghee handy to grease the cake mould.First, break the biscuits into small pieces and put them in a mixer. Grind them into a fine powder. Biscuits are already sweet, so you won't need much sugar, but add a little if you want more sweetness. Now, transfer the biscuit powder to a bowl. Add the baking powder and cocoa powder and give it a good mix. Then, slowly pour in the milk while mixing, until you get a smooth cake batter that's not too thick or too thin. Finally, grease a steel bowl or cake mould with butter or ghee and pour the batter in.Take a heavy-bottomed kadai and put it on the stove. Add some salt inside and preheat it for 2-3 minutes. Next, place a small stand inside the kadai and put your cake mould on top of it. Cover the kadai with a lid and let the cake cook on a medium-low flame for about 10-15 minutes. To check if it's done, just poke a toothpick into the centre. If the toothpick comes out clean, your cake is ready! Let it cool for a bit before you take it out of the mould.To finish it off, you can pour some chocolate syrup on top. Or, sprinkle some chocolate chips or dry fruits to make it look and taste even better. Once you try this super easy, no-oven biscuit cake, you'll definitely want to make it again and again.

Is Your Child Eating Too Much Sugar And Salt? FSSAI Proposes New School Food Limits | All You Need To Know

Divya Danu — Tue, 11 Aug 2026 13:47:45 +0530

FSSAI has proposed new thresholds to classify foods high in added fat, added sugar and salt for children in schools. Under draft 2026 amendment, solid foods exceeding specified limits could be classified as high in these nutrients.

Food sold to children in and around schools could soon face closer scrutiny, with the Food Safety and Standards Authority of India (FSSAI) proposing specific limits for foods high in added fat, added sugar and salt.

The proposed rules are part of the Food Safety and Standards (Safe Food and Balanced Diets for Children in School) Amendment Regulations, 2026, published as a draft notification in the Gazette of India on August 7, 2026.

बच्चों को मोटापे से दूर रखने के लिए बड़ी पहल स्कूलों में बच्चों के खाने को लेकर @fssaiindia का बड़ा प्रस्ताव!- FSSAI ने तय की High Fat, High Sugar और High Salt की सीमा➡️ ठोस खाद्य: 100 ग्राम में 4.2 ग्राम से ज्यादा Added Fat होने पर ‘High Fat’➡️ लिक्विड: 100 ml में 1.5… pic.twitter.com/i6rno0ogFM

— Ambarish Pandey (@pandeyambarish) August 11, 2026

The proposal seeks to amend the existing 2020 regulations on safe and balanced food for schoolchildren. It introduces specific numerical thresholds to identify foods that are high in added fat, added sugar or salt.

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The draft rules distinguish between solid and liquid foods. For solid foods, the limits would be calculated for every 100 grams, while liquid foods would be assessed per 100 millilitres.

A solid food would be classified as high in added fat if it contains more than 4.2 grams of added fat per 100 grams. For liquid foods, the threshold would be more than 1.5 grams of added fat per 100 ml.

For added sugar, a solid food containing more than 3 grams per 100 grams would fall into the high-sugar category. For liquids, the proposed limit is more than 2 grams of added sugar per 100 ml.

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The proposed salt limits are more than 0.625 grams per 100 grams for solid foods and more than 0.175 grams per 100 ml for liquids.

The thresholds have been proposed in line with the Dietary Guidelines for Indians, 2024, issued by the Indian Council of Medical Research (ICMR).

The move comes amid growing concerns around children's diets and the consumption of foods high in fat, sugar and salt. The existing 2020 regulations were introduced to promote safer and more balanced food choices for schoolchildren.

If finalised, the new thresholds would provide a clearer benchmark for identifying HFSS foods under the school food regulations.

However, the notification is currently a draft proposal, and the limits have not yet become final rules.

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FSSAI has invited objections and suggestions from stakeholders on the proposed amendment. The draft says the regulations will be considered after 60 days from the date on which copies of the Gazette notification are made available to the public.

The consultation will allow stakeholders to respond before the proposed amendment is considered for finalisation.

The move could eventually bring greater attention to the nutritional content of food available to schoolchildren, particularly products that are high in added fat, sugar or salt.

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Do You Love Hilsa? Try This Quick 10-Minute Ilish Jhuro Recipe Everyone Is Talking About

Zetan Kumari — Tue, 04 Aug 2026 16:06:03 +0530

Food Tips: Picture this - a plate of hot rice, a dollop of ghee, and a spoonful of Ilish Jhuro. Seriously, what more could you possibly need?

Many people make a similar dish with Lote fish (Bombay Duck), but let's be honest, you just can't get that signature Ilish oil and aroma from anything else. The only problem? All those tiny bones.

But don't worry. We have a few simple tricks up our sleeve to make deboning a breeze and get that perfect, crumbly texture you see in restaurants.

What you'll need for Ilish Jhuro:

Ilish fish
Mustard oil
Green chillies
Chopped garlic
Salt and turmeric powder
Nigella seeds (Kalonji) for tempering

Here’s the step-by-step guide:

1. Steam it, don't boil it

First, rub the Ilish pieces with salt and turmeric and let them sit for 10 minutes. Then, in a pan, add a little water, place the fish, cover it, and let it steam on low heat for 5 minutes. Steaming is key—it keeps the fish from breaking apart and locks in all that precious oil.

2. The easy deboning trick

Once the fish cools down, gently press it with your hands. The big bones will come right off. For the smaller, pesky ones, here's a hack: rub the fish lightly between your palms. The tiny bones will rise to the surface. A pair of tweezers will make this job even easier.

3. Get your pan ready

Heat 2 tablespoons of mustard oil in a pan. Add nigella seeds, slit green chillies, and 2 crushed garlic cloves for tempering. The garlic really brings out the amazing aroma of the Ilish.

4. Fry till it's perfectly crumbly

Now, add the deboned fish to the pan. Keep the flame low and stir continuously for about 8-10 minutes. The more you stir, the crumblier it gets. Towards the end, add a pinch of sugar and salt to taste. The sugar just balances everything out perfectly.

5. The finishing touch

Before you take it off the heat, drizzle a spoonful of raw mustard oil and some chopped coriander leaves on top. Cover the pan for 5 minutes to let all the flavours meld together.

For the best flavour and oil content, use the belly pieces of the Ilish. If you want it absolutely bone-free, you can give the steamed fish a quick one-second pulse in a mixer before you start picking out the bones.

Monsoon season is practically an Ilish festival in itself. So, skip the Lote this time and try making this authentic Ilish Jhuro. The moment you have that first bite with hot rice, you'll know exactly what we're talking about.

Paneer 65 Recipe: One Simple Trick Makes This Crispy Snack Taste Better Than Restaurant Style

Zetan Kumari — Wed, 05 Aug 2026 16:33:19 +0530

Learn how to make crispy, spicy, restaurant-style Paneer 65 at home with this easy recipe. Discover the secret to getting crunchy coating, soft paneer inside, and bold South Indian flavors in every bite.

Paneer 65 is everyone's favourite, whether as an evening snack or a special party dish. But getting kids to eat paneer is a big task for moms. Do you avoid making it because you can't get that restaurant-style crispiness at home? Instead of just using masala powders, these special tips will double the taste. If you try this once, you'll become the paneer expert in your family. Here are the secrets to make it soft inside and crispy outside.Don't coat the paneer cubes directly in the batter. First, you must marinate them for 15 minutes in a mix of curd, ginger-garlic paste, a bit of lemon juice, and salt. This helps the masalas seep deep inside the paneer, making every bite super flavourful.Don't just use maida or cornflour. For that perfect crunch, you should add some rice flour and a little bit of millet flour (like rava or kambu). Also, add some thick curd and a pinch of asafoetida to the batter. This mix ensures the paneer doesn't soak up too much oil and stays crispy for a long time.Ditch the store-bought masala powders. Lightly roast cumin, pepper, coriander, and dry red chillies, and then grind them yourself. This fresh powder will give your Paneer 65 an amazing aroma and a traditional spicy flavour that's even better than what you get in restaurants.

Here's a pro tip: Use the double-frying method. First, fry the paneer pieces in medium-hot oil until they are about 75% cooked. Take them out, let them cool for a bit, and then fry them again in very hot oil for just a few seconds. This technique prevents the paneer from becoming rubbery and makes it perfectly crispy on the outside while staying soft and spongy inside.

Don't just serve the fried paneer as is. For the final touch, heat a little ghee in a pan. Add curry leaves, green chillies, crushed garlic, and a bit of pepper powder. Sauté this for a moment and then toss the fried paneer in it. This final tadka adds an incredible flavour and a wonderful aroma to your Paneer 65.

Why one Traditional Goan Meal Is More Than Food? It Is Story of Land, Sea & Culture

Zetan Kumari — Tue, 11 Aug 2026 16:06:05 +0530

A Goan meal does not require a lengthy menu to narrate a complex tale. Simply combine rice, fish curry, some accompaniment and a refreshing dish on a plate, and one can get a glimpse into the coastal area, agricultural practices, spice trade and cultural influences of Goa through food.

The most effective means of getting to know Goan cuisine, thus, may not be through its most popular dishes, but through the daily plate.

Start With Rice: The Base of Goan Foods

In the center of a traditional Goan meal is the rice. Accompanied with fish curry or 'Xit Kodi' as it is locally called, the pairing continues to be the core of Goan cuisine. The dish may look simple, but it consists of elements that connect directly to the state's geographical features - rice grown on land and fish from the sea. This is where the plate acts as a map.

The Curry Adds a Layer of Coastline and Coconut

The curry is the next element. In Goan fish curry, the common ingredients include coconut, chilies and spices. The taste comes mainly from the use of kokum or other sour elements. The fish used includes mackerel and kingfish.

None of the elements on the plate serves any decorative purposes. The use of coconut evokes a tropical landscape, the fish represents the sea, while the spices and souring agents make up for a distinct flavor of Goan cuisine.

But Wait, There is More

Accompaniments make the dish even more exciting. Kismur, which is a dish of fried dried fish or prawns, adds yet another dimension of Goa’s cuisine related to its preservation of seafood. Sol kadhi, prepared from kokum and coconut, provides a cool finish to a spicy dish.

Depending on the community and the occasion, a plate may vary significantly. Not only does Goan cuisine have its Hindu culinary traditions but also dishes that have been influenced by Portuguese cuisine. Dishes such as xacuti, vindaloo, sorpotel and khatkhate illustrate how varied culinary traditions have become integral to Goan cuisine.

Why This Plate Speaks More than Just a Menu

This is why the traditional Goan meal is so interesting. Not only is it a collection of recipes. It is a synthesis of land and sea, preservation and freshness, local and history.

Thus, the next time that you are served a dish of fish curry and rice in Goa, think about it in a different way. For what it is, is actually a mini representation of the state itself.

Onam Sweet Cravings With Diabetes? Know How to Enjoy Festive Treats More Wisely

Zetan Kumari — Tue, 11 Aug 2026 17:32:28 +0530

Onam celebrations often come with tempting sweets and payasam. Learn how people with diabetes can enjoy festive treats mindfully while paying attention to portions, carbohydrates and blood sugar levels.

A woman is seen exercising. To burn off the extra calories from festival food, you should increase your physical activity and do more exercise.A person is sleeping peacefully. Not getting enough sleep can increase ghrelin, the hunger hormone. This makes you crave fatty and sugary foods.A glass of water is shown. Make sure you keep your body hydrated throughout the day by drinking plenty of water.A bowl of assorted fruits is on display. You can have fruits between 11 am and 4 pm. Just make sure to avoid fruits that are too ripe.A traditional Onam Sadhya is served on a banana leaf. A homemade sadhya is always a better option than one from a hotel. This way, you can control the amount of sugar, carbs, and calories you eat.A person checks their blood sugar with a glucometer. Always take your medicines on time. It's also a good idea to carry a testing kit to check your sugar levels yourself.

Why Does Fish Pulusu Taste Better the Next Day? Here’s the Secret Behind This Andhra Classic

Zetan Kumari — Sat, 08 Aug 2026 15:48:36 +0530

Fish Pulusu is a spicy, tangy Andhra-style fish curry made with tamarind, chillies and aromatic spices. Discover why this comforting South Indian classic tastes even more delicious the next day.

Sunday means a spicy non-veg feast. Instead of the usual chicken or mutton, try this Fish Pulusu—it's perfect for the rainy season and good for your health too. Just imagine this tangy curry with hot rice... it's absolutely mouth-watering. The flavour only gets better and can be enjoyed for up to three days. To get that perfect taste, the right mix of masalas and the cooking technique are key. Follow our steps to get a thick, flavourful gravy every time.

Here's what you need: Fish pieces – ½ kg, Onions – 2, Tomatoes – 2, Green chillies – 3, Tamarind – small lemon-sized ball, Ginger-garlic paste – 1 tbsp, Chilli powder – 1½ tbsp, Turmeric – ½ tsp, Coriander powder – 1 tsp, Cumin powder – ½ tsp, Fenugreek powder – a pinch, Salt – to taste, Oil – 4 tbsp, Curry leaves – 2 sprigs, Coriander – a little.

Prep the fish: Clean the fish pieces well and drain all the water. Add a little turmeric and salt, mix, and set aside for 10 minutes. This helps the fish absorb flavour and reduces any smell.

First, soak the tamarind in hot water, then squeeze out the pulp and keep it aside.
Now, heat oil in a thick-bottomed pot or a traditional clay pot.
Once the oil is hot, add fenugreek seeds and curry leaves.
Next, add finely chopped onions and green chillies, and sauté until the onions turn soft and light brown.
Add the ginger-garlic paste and cook until the raw smell disappears.
Then, add the tomato pieces and cook them until they turn mushy.
Now, add chilli powder, turmeric, coriander powder, cumin powder, and a little salt. Mix well and sauté slowly until oil starts separating from the masala.
Finally, pour in the tamarind pulp and enough water, and bring the gravy to a rolling boil. Only then should you add the fish pieces, one by one.

After adding the fish, avoid stirring with a ladle as the pieces might break. Instead, hold the pot with both hands and gently swirl it to mix. This ensures the gravy coats the fish evenly. Cover the pot and let it cook on a medium flame for about 10–12 minutes. In the end, sprinkle a pinch of fenugreek powder and fresh coriander, then turn off the stove. Let the curry rest for at least 20–30 minutes before serving, so the fish absorbs all the masalas properly.This Fish Pulusu tastes absolutely divine with hot rice and a side of sliced onions. In fact, the curry tastes even better after a few hours or if you keep it for the next day. The flavours get a chance to mature and deepen, making it a truly fantastic meal.

5 Goa Bakeries That Deserve To Be on Your Bucket List: Croissants, Pastries & More

Zetan Kumari — Sat, 08 Aug 2026 11:40:21 +0530

What makes the bakery experience in Goa unique and special is the variety of different things you can try out there, including traditional Goan desserts and sweets, Portuguese pastries, and European style baked goods.

Here are 5 must-visit bakeries in Goa.

Padaria Prazeres – For Portuguese Style Bakes

Padaria Prazeres is well known for its Portuguese style of baking as well as for its classy cafe setting. Some of the common items reviewed positively by recent visitors include pastéis de nata, croissants, fresh breads and pastries. The cafe is appreciated by its cozy setting and good choice of breakfast foods, but because of its popularity the place can get crowded.

Breaking Bread With Aaron – For Artisanal Baking

Hidden in Sangolda, Breaking Bread With Aaron provides a homier alternative to Goa’s major cafes. Croissants, rolls, desserts and fresh breakfast items are some of the things that people commonly enjoy here. It has cozy and calm ambience perfect for hangout or a coffee break.

Babka – For Modern European Café Setting

Babka is one of Goa’s favorite bakery-cafés and is known for its chocolate babka, cakes, pastries and coffee. It has gained popularity not only for the quality of food it serves but also because of its European-style interior, sunlight setting and cozy ambiance.

Cocoa Moga Bakehouse Goa – Away From the Touristy Bakery Experience

One such bakery which gives you a quiet and tucked away experience away from the crowded areas is Cocoa Moga, located around Parra. The high current Maps rating and the small scale of this place makes it worth visiting for those who like to explore independent bakeries instead of sticking to the top trending bakeries.

Baker’s Street, Porvorim – The Perfect Place to Explore Different Things

If you need one place where you will get to explore many things in one go, then Bakers Street is the perfect place to be. Located on Chogm Road in Alto Porvorim, the bakery-café offers croissants, pastries, sandwiches, donuts, and celebration cakes all under one roof. It is mostly known for its different flavours of cake.

Want Soft and Juicy Mutton? Don’t Leave the Butcher Shop Before Checking These 3 Things

Zetan Kumari — Mon, 10 Aug 2026 17:14:12 +0530

Is your mutton turning tough or rubbery after cooking? Learn 3 simple things to check at the butcher’s shop, from choosing the right cut to checking meat quality, for better results in the kitchen.

When you're at the butcher's, first check the mutton's appearance. Good quality meat should look firm and fresh. You should be able to see a healthy red colour with some white fat marbled through it. But don't just go by the colour, as it can naturally change when exposed to air.

Pay close attention to the meat's surface. If it feels unusually sticky or slimy instead of being firm, it's best to avoid it. Also, if the mutton has a strange or sour smell, don't buy it. A bad smell and sticky texture are the real warning signs, more so than just a change in colour.

Always check the fat on the mutton. Good quality meat will have fat that is white and firm. A little fat marbled within the meat is better for taste and texture than a thick, hard layer on top. Also, getting the right cut is important. Different parts like the shoulder, ribs, and leg are suited for different types of dishes.

Ever wonder why your mutton is tough even when you bought good meat? Marinating it beforehand can help. For instance, raw papaya contains an enzyme called papain, which naturally breaks down proteins and makes the meat tender. People also use curd or lemon juice in marinades, but be careful. Using too much or marinating for too long can ruin the meat's texture. Moderation is key.

For some recipes, marinating the mutton is a game-changer for texture. The papain enzyme in raw papaya is a natural tenderiser that breaks down tough proteins. While using ingredients like curd and lemon juice is common, remember not to overdo it. If you marinate for too long, the meat can become mushy. Always use them in the right amount.

So, here's your quick checklist: **1. Texture:** Is the meat firm and fresh? **2. Fat:** Is the fat white and firm? **3. Smell:** Does it have any sour or bad odour? Along with these, always buy from a trusted butcher and check if the meat is stored properly in a refrigerator. Remember, the secret to tender mutton starts at the shop, not just in your kitchen!

Can Eating Tomatoes Daily Help Fight Fatty Liver? The Evidence Explained

Zetan Kumari — Tue, 11 Aug 2026 17:22:21 +0530

Eating tomatoes regularly may offer benefits for liver health, with research exploring their potential role in reducing fat buildup. Here’s what the evidence says and how tomatoes fit into a balanced diet

A new study found that eating tomatoes daily can help reduce fat in the liver. Researchers saw that people who ate raw tomatoes had a bigger drop in hepatic steatosis (liver fat buildup) compared to the control group.

Metabolic Dysfunction-Associated Liver Disease (MASLD) covers several liver problems. Its main feature is 'hepatic steatosis', which is just a fancy term for fat building up inside the liver. A study in the 'Nutrients' journal looked into whether eating tomatoes is good for people with MASLD.

Researchers studied how tomatoes, a key part of the Mediterranean diet, can reduce liver fat. They included 79 adults suffering from MASLD in this study.

The researchers divided the participants into two groups. One group followed a special diet without any tomatoes. The other group ate 200 grams of raw tomatoes and 50 grams of tomato sauce every day. The team then checked various health markers, including body fat, liver fat, liver stiffness, and cholesterol levels.

The researchers say their findings show something interesting. Eating tomatoes helped lower the fat buildup in the liver, even without major changes in body weight, total body fat, or even belly fat.

Recent clinical studies are clear on this. For people with Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), adding tomatoes to their daily meals helps cut down fat buildup and also lowers liver-related fat markers.

Tomatoes are packed with an antioxidant called lycopene. This helps reduce oxidative stress and swelling in liver tissues. Clinical research now suggests that eating tomatoes every day can help reduce hepatic steatosis, which is commonly known as fatty liver.

Ginger Hack Every Kitchen Needs: The Simple Fridge Tip That Saves Time and Effort

Zetan Kumari — Wed, 05 Aug 2026 16:57:56 +0530

Struggling to grate fresh ginger? Discover the simple fridge and freezer hack that makes grating easier, reduces waste, keeps ginger fresh for longer, and saves time during everyday cooking.

Ginger is a must-have in our kitchens. A day doesn't start without ginger in our tea, and our curries, rasam, and biryanis need that ginger-garlic paste or grated ginger. But the biggest problem starts when you try to grate it. The soft ginger feels risky to grate, and its fibres clog up the grater holes. It's enough to make you want to just throw the ginger away! But this simple trick will change everything.

Before you start cooking, just put the ginger piece in the regular fridge for about 10-15 minutes. You don't need to put it in the deep freezer and make it rock solid. That's it. Now, just watch the magic happen.

Keeping the ginger in a normal fridge makes the moisture inside it firm up a bit. This makes the ginger less soft and more crisp. Because of this, when you grate it, the fibres don't get stuck or form clumps. Instead, the ginger comes out fluffy and fine. Your grater will also stay clean!

Peeling is super easy, no more cuts: How many times have you cut your finger while peeling soft ginger's thin skin? With chilled ginger, that's not a problem. Just use the back of a spoon to gently scrape the skin, and it will come right off. You don't even need a knife.
Grate and store in bulk: If you use ginger daily, you can grate 2-3 pieces at once and store them in an airtight glass box in the fridge. Just take a spoonful when you need it. This saves you the daily task of grating.

If you leave the ginger in the fridge for too long, it will become hard as a rock. Then, it will be even more difficult to grate. So, 10 to 15 minutes is the perfect time. Put any leftover ginger back in the fridge, otherwise it will become soft again.

See? It's that simple. From now on, don't worry about grating ginger. You can get the job done in 10 seconds.

Is Green Tea Good for Your Liver? Here’s What You Should Know Before Your Next Cup

Zetan Kumari — Fri, 07 Aug 2026 19:41:35 +0530

Is green tea really good for your liver? Explore what research suggests about its potential benefits, possible risks and the right way to include green tea in a healthy liver-friendly lifestyle.

Lifestyle changes have made non-alcoholic fatty liver disease very common today. Too much fat in the liver can cause permanent damage, and even lead to cancer or liver failure. Drinking green tea regularly helps reduce this fat build-up.

The health of good bacteria in your gut directly impacts how your liver functions. Green tea has polyphenols that help these good bacteria grow. At the same time, they stop the harmful bacteria from increasing.

Long-term inflammation and oxidative stress are the main culprits behind most liver diseases. Green tea is packed with powerful antioxidants. These antioxidants protect your liver cells from this kind of damage.

Doctors check liver enzyme levels in your blood to see if the liver is stressed or damaged. If you have a liver condition or high enzyme levels, drinking green tea daily can be very helpful.

While green tea is great for your liver's health, it's always best to drink it in moderation. Make sure you follow your doctor's advice on how much to have.

Think Your Diet Doesn’t Matter? 5 Foods That May Support Breast Cancer Risk Reduction

Zetan Kumari — Fri, 07 Aug 2026 19:45:55 +0530

Can diet influence breast cancer risk? Discover 5 nutrient-rich foods that may support breast health and overall wellness as part of a balanced diet and healthy lifestyle.

Foods like whole grains, oats, fruits, and veggies are packed with fibre. They improve your gut health and help flush out extra estrogen from the body. High estrogen levels are known to increase breast cancer risk.Leafy greens, berries, tomatoes, carrots, and cruciferous veggies like broccoli and cauliflower are full of vitamins, minerals, and phytochemicals. These nutrients fight oxidative stress and DNA damage, helping your cells repair themselves naturally.Instead of saturated fats, go for nuts, seeds, olive oil, and fish like salmon and sardines. They contain omega-3 fatty acids, which reduce inflammation in the body and can help stop cancer cells from growing.Legumes, chickpeas, fish, and skinless chicken give you essential nutrients without the bad saturated fat. Plant-based proteins are especially good as they also provide fibre and other important micronutrients.Drinking alcohol is one of the biggest risk factors for breast cancer. You should also stay away from sugary drinks and processed foods. They can make you gain weight, and obesity, especially after menopause, can double your breast cancer risk.

Want Better Liver Health? 4 Herbal Teas That May Support Your Liver Naturally

Zetan Kumari — Fri, 07 Aug 2026 19:38:03 +0530

Looking after your liver naturally? Discover 4 herbal teas that can complement a healthy lifestyle and support overall wellness. Learn which teas may be worth adding to your daily routine.

Drinking green tea every day helps reduce fat buildup in the liver. This simple habit can really boost your liver's health.This tea helps prevent liver diseases and improves its overall health. Make it a part of your daily routine for the best results.Ginger is packed with tons of health benefits. A daily cup of ginger tea can do wonders for improving your liver's condition.Drinking dandelion root tea every day helps cleanse your liver. This tea is great for detoxing and improving your liver function.

Banana Benefits Explained: 5 Reasons Experts Recommend Two Bananas Daily

Zetan Kumari — Tue, 04 Aug 2026 17:49:13 +0530

Whether you need a quick bite before hitting the gym or a snack to beat hunger pangs at the office, the banana is one of our most trusted fruits. It's easy to eat and packed with nutrition.

Let's take a look at its main benefits

1. Keeps Blood Pressure in Check

Bananas are loaded with potassium. This nutrient is crucial for maintaining the body's fluid balance, ensuring the nervous system works properly, and keeping muscles healthy. Experts say that eating two bananas every day can help keep your blood pressure under control and also improve your heart's health.

2. Good for Your Gut

Unlike processed sweets that cause a sudden spike and crash in your blood sugar, bananas don't do that. They contain complex carbohydrates, dietary fibre, and natural sugars, which give your body sustained energy for a long time. Plus, the fibre in them helps with digestion and keeps your gut healthy.

3. Boosts Your Mental Health

Bananas are full of Vitamin B6. A single banana can give you about 30% of your daily requirement. This means that eating two bananas covers more than half of your daily need! Vitamin B6 is known to boost brain function and helps in producing dopamine and serotonin, the neurotransmitters that make you feel good.

So, the humble banana is more than just a quick, tasty snack. It's a super-fruit that helps manage blood pressure, keeps your gut in good shape, and even boosts your mood. With its potassium, fibre, and Vitamin B6, it's a simple way to look after your overall health.