“Release the energy that you can’t control” – Stress Management

Stress- we all have it and how we cope up with it can make the world of a difference to our life . Stress management is a part of our wellness. There are many strategies to combat it; one of them is “Healthy Eating.”

To manage stress and to set yourself up for success, think about planning a healthy diet. These are the few tips:

  • Eat Healthy – make the right change. Unhealthy food in your diet needs to be replaced by healthy food. Such as replacing animal fat from whole milk, butter, desi ghee and sweets to healthy vegetable fats like olive oil or canola oils.
  • Tea, coffee and energy drinks should most definitely be avoided when stressed.They may be refreshing for a shorter duration but they contain Thianin, which are proven to heighten stress.
  • Curd plays a very important role in managing stress as it contains probiotics, which is essential for maintaining normal gut floor and prevent stress induced digestion.
  • Eat breakfast even though you are not hungry, as it helps to kick start your metabolism and stabilizes your sugar level that in turn reduces stress. Increase the intake of stress busting nutrients and limit intake of stress inducing substances.
  • Replacing simple carbs like white bread, sugars to complex carbs like multigrain or whole grain options. These carbs prompt the brain to take more serotonin. This helps provide a steady supply of a feel-good factor.
  • Include stress busting foods – lots of fruits and vegetables which contain antioxidants that reduce the level of stress hormone- Cortisol.
  • Lay emphasis on Vitamin C rich fruits like oranges as well as green leafy vegetables which contain magnesium, that stock back the levels and prevent fatigue, headache and stress.
  • Detoxify your body to distress by taking plenty of water and fluids like coconut water, soups, and whey water. Avoid soda/ soft drinks as they contain empty calories and also contain carbon DI oxide which further aggravates stress.
  • Avoid processed and fast food items, as they may taste delicious, but are a far cry from healthy diet.
  • Stop smoking, as nicotine may give instant relief but actually causes greater stress over time.
  • On a stressful day, eat little and often to minimize peaks and troughs in energy levels.

Nutritious Rasgulla

Rasgulla is a dessert made primarily from a type of cottage cheese known as Chhena, dough and sugar syrup. It’s native to the Indian state of Orissa, Although various types of rasgulla can now be found throughout India.


Chhena is mixed with a small of amount of dough and kneaded. This mixture is then rolled into small balls and boiled in a solution of sugar syrup. Seasonings such as cardamoms, pista and rose water are then added after the rasgullas have been cooked.

Serving Size


A serving of rasgulla has a total of about 186 calories. Carbohydrates comprise 153 of those calories, fats account for 17 calories and proteins make up the remaining 16 calories. A serving of rasgulla provides about 9 percent of the total daily calorie requirement for a standard diet of 2,000 calories.


A serving of rasgulla contains about 38 grams of carbohydrates. Each gram of carbohydrates contains about 4 calories, so a serving of rasgulla has 152 calories from carbohydrates. A serving of rasgulla also contains 0.5 grams of soluble fiber, which provides an additional calorie per serving.


A serving of rasgulla contains 1.85 grams of fat. Each gram of fat has 9 calories, so a serving of rasgulla has 17 calories from fat.


A serving of rasgulla has about 4 g of protein. Each gram of protein provides 4 calories, so a serving of rasgulla has 16 calories from protein.

Source- Wikipedia and Other Sites

Let’s Talk Of Biryani Diversity in India

Biryani is a dish which plays heavily with people’s emotions. Here’s a look at the different varieties of biryani available throughout India.

Hyderabadi Biryani – Andhra Pradesh

Passed down from the kitchens of Hyderabad’s Nizams, this much acclaimed biryani is fiery and comes in two varieties – kacchi (raw) and pakki (cooked). The kachhi biryani involves marinating the meat overnight in spices and curd and then layering it with rice next, to be cooked at a particular temperature. The pakki biryani involves the meat being marinated for a shorter time and cooked separately from the rice. The two elements are then layered together before being cooked by the dum method.

Lucknowi Biryani – Uttar Pradesh

The Lucknowi biryani is a legacy of the Awadhi style of biryani with mild spices. A stock prepared from meat is stewed in its juices with spices to make this tender and moist biryani. Meat is cooked partially and infused with spices like star anise and cinnamon and then layered with rice in the dum pukht style.

Bihari Mutton Boti Biryani- Bihar

Bihari Chicken Boti Biryani has a wonderful and authentic taste. In this recipe chicken is cooked during dum (simmering) and that thing create a distinct taste and Served with Raita.

Calcutta Biryani – West Bengal

The Calcutta biryani with all its drool worthy, subtle flavors has a melancholic past. When Awadh’s last Nawab Wajid Ali Shah was banished, the connoisseur of food and expensive tastes brought along his entourage of cooks. With a considerably diminished amount of income, the chefs struggled to make do with what they had and introduced the humble spud to replace expensive meat in the biryani and it has stayed there ever since.

Dindigul Biryani – Tamil Nadu

Only meat from Grass-Fed Kannivadi goats are used to make proper authentic Dindigul Biryani. The dish is set apart from its peers because the meat is cut into tiny cubes instead of large chunks. Jeera samba rice is doused in curd and lemon for that tangy aftertaste and then mixed liberally with pepper leaves to set your taste buds ablaze. Luckily, there’s onion raita you can ladle on to combat the fieriness of the biryani.

Malabar Thalassery Biryani – Kerala

The Malabar Thalassery Biryani is serious business. Basmati rice is passed over for their indigenous variety of rice called ‘Khyma’ or ‘Jeerakasala’. What follows is an extravagance of succulent Chicken wings, Crispy fried onions, Sauteed cashews, raisins, Malabar spices and fennel seeds. The meat with gravy is mixed with the rice only when it is served.

Memoni Biryani – Gujarat

The Memoni biryani is perfect for people who like their food high on the hot-o-meter. This extremely spicy biryani is a speciality made by the Memons of the Gujarat-Sindh region. Juicy lamb chunks, crisped onions and potatoes with yogurt are added to this biryani.

Tahari Biryani – Jammu & Kashmir

According to legend, the dish was birthed in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. A vegetarian alternative to biryani was devised for them and continues to enthral vegetarians even today. The dish is a popular street food in Kashmir.

Bhatkali Biryani- Karnataka

If you’ve ever been to a wedding in Bhatkal, a coastal town in Karnataka, chances are you’ve been served a steaming plate of the Bhatkali biryani. The meat in Bhatkali biryani is cooked in an onion and green chilli masala and layered with aromatic rice. Some more chillies, spices and curry leaves are added to the dish to make it flavourful. The result is a delicious meat dish paired with white rice streaked with orange with that pungent aftertaste of onions and garlic.

Bombay Biryani – Maharashtra

Mumbaikars’ zest for life is evident in their biryani as well. Tangy and sweet, the Bombay biryani is a riot of flavors with every spoonful. Other than chicken or mutton what you’ll always find amidst the heap of rice is spicy fried potatoes. There’s a tinge of sweetness to the dish lent by the addition of dried plums and kewra water . It might win your heart just like the city does.

Jodhpuri Kabuli Biryani- Rajasthan

The recipe takes its name from Jodhpur, a city in the royal state Rajasthan state of India and famous for many traditional snacks and dishes. Jodhpuri Kabuli Biryani is a vegetarian adaptation of a similar non vegetarian dish owing its origin to Kabul in Afghanistan which uses considerable nuts and dry fruits.

Source : Wikipedia and other searches

A Story Behind Mouth-watering Biryani

Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavors.

So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.

Though it may appear to be a dish indigenous to  India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.

However, the most popular story traces the origins of the dish to Mumtaz Mahal, Shah Jahan’s beautiful queen who inspired the Taj Mahal.

It is said that Mumtaz once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! At the time, rice was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire.

The Nizams of Hyderabad and Nawabs of Lucknow were also famous for their appreciation of the subtle nuances of biryani. Their chefs were renowned the world over for their signature dishes. These rulers too were responsible for popularizing their versions of the biryani – and mouth watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in different parts of the country.


Gol Gappe that beloved national snack, has many different names in different parts of the country. Whatever be the occasion, big or small, Gol Gappe is usually the answer. Although in most cases the recipe is almost the same, the slight change in ingredients gives the dish a new flavour. Let’s explore some of the most popular varieties of PANI PURI in India.

Mumbai Ki Pani Puri

‘Pani puri’isthe most popular name for the snack in India. The can be found almost everywhere, from big restaurants to the streets vendors, from busy markets to the beaches replete with such stalls. Here the recipe is usually spicy and contains ‘boondi’. And while most people have their favorite Pani puri spots, a street food binge or a late-night date is incomplete without a visit to your favorite Pani puri waala.

Delhi Ke Gol Gappe

“Can we have a papdi please” is the usual chant for anybody after having a plate of golgappa in Delhi, papdi being a flattened version of the gol gappa. Almost every street corner is lined with stalls vending gol gappa, the local name for pani puri, in different parts of Delhi. Gol gappe is made from potato and white chickpea stuffing, chutney and tangy water. Visit popular markets in Chandni Chowk, Lajpat Nagar and some places in South Delhi for a genuine golgappa experience. Delhi’s famous chaat experience revolves around the delicious golgappas here.

Lucknow- Pani Ke Batashe 

UP ki chaat is renowned all over the country for its taste. In Lucknow, the cuisine’s spiritual center, pani ke batashe, called Paanch Swaad ke Batashe (Batashe with five tastes, in English), with 5 different types of water is omnipresent, with the most famous being the ones at Hazratganj. The water for patashi is made from dried mangoes, mint, rosted jira, imli paste and mint.

Patna Ke Phuchke

While the city is famous for its Litti-chokha, it is also a hub of street food fanatics, with the tangy pani puri here, known as Phuchka, a hit with the crowd. The dish is so named because it fills your mouth with tasty water, leaving you speechless in more ways than one. Phuchka contains white peas, curd, onion, and chopped green chilies. Water is not always added; it depends on your taste. The dish is light to eat, and a shortcut to foodie heaven.

Haryana- Pani Ke Patashe

Sukha patashe and extra imli water is your birthright and you should definitely ask for it. The snack is called ‘pani ke patashe’ in many parts of Haryana. The dish is similar to golgappa, with some extra tang for the adventurous Haryana crowds. Generally, the water for patashe is made of dry mangoes and lots of jira powder.

Gujarati Pakodi

Don’t confuse the name with the fried, greasy snack called pakodas or pakodi, pani puri is famous as pakodi in many parts of Gujarat. Pakodis are spicy and stuffed with sev (a savory snack), sweet chutney and sliced potatoes. The water contains heavy mint and paste of green chillies. Gujaratis are known for their massive sweet tooth, and the sweet chutney makes up for all that spicy filling

Watery Bread – 5 Star Hotel Version

The English meaning of golgappa is “watery bread” or “crisp sphere eaten.” The literal meaning suggests that it may have originated from Varanasi. It’s Watery Bread Being so Trendy word these days.

Create your website at WordPress.com
Get started