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vegetable Hakka noodles

Vegetable Hakka Noodles recipe

One of the most popular Chinese dishes is Hakka noodles. Hakka noodles made from unleavened dough of wheat or rice flour. Noodles cooked in boiling water is further stir-fried with vegetables on high flame. The slight smoky flavor adds to the taste. Noodles are high in carbohydrates and good as a lunch or an evening snack item for children to give energy to tired young body. Adding varieties of vegetables will bring more taste into hakka noodles.

  1. Hakka Noodles – 1 Pack
  2. Garlic – 1 tsp
  3. Ginger – 1 tsp
  4. Spring onion – ¼ cup
  5. Small cut carrot – ¼ cup
  6. Small cut green beans – ¼ cup
  7. Grated/chopped cabbage – ¼ cup
  8. Colorful capsicum – ¼ cup
  9. Green Chili Sauce – 1 Tbsp
  10. Crushed pepper – 1 tsp
  11. Soy Sauce – 1/2 tsp
  12. Salt – To taste
  13. Chopped cilantro – 2 Tbsp
  14. Oil – 3 Tbsp.
  15. Olive oil – 1 tsp

Optional: Vinegar – 1 tsp.

Preparation:

  1. Cut/break noodles to medium size pieces. Boil water in broad, deep pan and add salt and 1 tsp olive oil. To boiling water add noodles – noodles should take up to 10-15 minutes to cook. Before it cooks too much remove and transfer noodles to a colander.
  2. Hold colander with noodles under running water to remove any wax coating that might be present on hakka noodles.
  3. Transfer noodle to a vessel and add a tsp of olive oil to prevent stickiness.
  4. Get ready with all vegetables. Separate white and green portions of spring onion.
  5. On high heat place a frying pan, add oil. To heated oil add garlic, ginger and white portion of spring onion.
  6. Except capsicum add all other cut vegetables and sauté for few minutes, let vegetables cook slightly. Now add capsicum and continue sauting few more minutes. Vegetables including capsicum should not be overcooked – for better taste veggies should be cooked crunchy.
  7. Now add soya and green chili sauce followed by little salt. Mix vegetables well. If you prefer add vinegar.
  8. Add crushed pepper to cooked noodles and mix once. Now add cooked vegetables and place it on high flame and toss it couple of times.
  9. Garnish with chopped cilantro and green portion of spring onion. Serve hot with your choice of  mild or hot sauce.

Tips:

  • Do not over cook hakka noodles and vegetables
  • Add all suggested vegetables for better taste

Author: Sumana Rao | Posted on: July 31, 2019
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Extended side angel pose

Utthita Parsvakonasana Extended side Angle Pose

Extended side angle pose is beginners pose with multiple benefits. Apart from strengthening both legs and arms, this pose helps to build stamina, relieves backache. It is a suggested pose for pregnant women. One need to understand how to get into pose, balance and properly bring neck into position. Other benefits of the pose is, it stretches abdominal muscle , reduces sciatica pain and increases metabolism. It is a recommended pose for all age grouops (www.healthylife.werindia.com). In Sanskrit:  (oo-TEE-tah parsh-vah-cone-AHS-anna) utthita = extended, parsva = side, flank, kona=angle

Type of Pose: Standing, Hip opener

Benefits:

  • Strengthens and stretches the legs and ankles
  • Stretches the groins, chest and lungs, shoulders
  • Stimulates abdominal organs
  • Increases stamina
  • Relieves backaches, especially through second trimester of pregnancy
  • Therapeutic for carpal tunnel syndrome, flat feet, infertility, osteoporosis, and sciatica

Step by Step

1. Step the feet out 4 – 4 ½ feet. Turn the left foot slightly in toward the body (about 60 degrees) Turn the right heel in, toes out to 90 degrees. Align the front heel to back arch. 2. Externally rotate the front thigh so that the knee aligns with center of foot (allow for pelvis to turn forward slightly and back foot to turn in slightly to accommodate this action).

3. Inhale, stretch the arms out fingertip to fingertip. Anchor your weight into the back leg & heel. Exhale, bend the front knee & lower down into Virbhadrasana II. (Be sure that the front knee does not extend past the heel and that it stays in line with the center of the foot).

4. On another exhalation, hinge at the hip, extending the bottom torso long, and take the forearm to the thigh (palm face up or down). For a deeper variation: lay the torso down onto the thigh and take the fingertips to floor or block on the outside of the foot. Resist the urge to crunch/collapse the lower side of the torso to get your hand to the floor. Instead, keep both sides of the waistline long.

5. Extend the top arm alongside the ear, palm facing down. Reach actively through the extended fingertips as you draw the shoulder blade down the back. Use the leverage of your knee against the bottom arm to help you roll the upper chest open. Gaze forward or up at the extended arm. Draw the chin slightly down toward the chest to lengthen through the back of the neck.

6. Squeeze the right sit bone forward and press the left thigh bone back in to space to open the hips. Draw the lower belly in and up, and lengthen from tail to crown.

7. Stay for 3-5 breaths. Inhale, reach through the top arm and straighten the legs to come up.

Anatomical Actions:

  • Center of foot aligns w/center of knee, center of knee aligns with center of thigh
  • Strong Tadasana legs – hug the muscles to the bones
  • Front leg externally rotates, back leg slight internal rotation, back & out
  • Counter-rotate the arms (eyes of elbows pointing up to ceiling).
  • Revolve the skull around the center line

Preparatory Poses:

  • Tadasana (Mountain Pose)
  • Vrksasana (Tree Pose)
  • Baddah Konasana (Bound Angle Pose)
  • Trikonasana (Triangle Pose)
  • Supta Padangusthasana (Reclining Big Toe Pose)

Contraindications and Cautions: Contraindications and Cautions: Do not perform this asana if you have

  • Diarrhea
  • High blood pressure
  • Neck problems: In case you like to perform then, don’t turn your head to look over the front hand; continue to look straight ahead with both sides of the neck lengthened evenly.

This article is as published in http://physiomaterials.karnatakaphysio.org/ physiotherapeuticspdfs

Image courtesy: Image by Amit Kumar from Pixabay 


Author: Sumana Rao | Posted on: July 26, 2019
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Beware of artificial ripened fruits

Beware of artificially ripened fruits

Fruit ripening is a natural process. When they mature fruits are either taste sweet or sour.  Generally, the result of natural ripening is always great. We get to eat sweeter, less green, palatable and soft fruits. Fruits contain fiber, water, vitamins (like vitamin C), minerals, phytochemicals and sugars. These compositions helps us to be healthy, disease free and to reduce risk of cardiovascular diseases, Alzheimer, eye conditions and general inflammation. Fruit ripening which is a natural process will take place on the plant and several biochemical reactions help in the process. While ripening fruits will undergo several chemical changes including enzymatic breakdown and polysaccharides hydrolysis. During hydrolysis process starch breaks down to fructose, sucrose and glucose.  As fruits keeps ripening the enzyme activity continues. Some fruits will ripen further after harvest and some will not.   To get best result one should harvest fruits while it is close to ripening. After harvesting the chemistry of fruits changes.

In today’s market we come across many tasteless, artificial ripened fruits. The chemical agents that used by traders, farmers and transporters will artificially ripen the un-ripened fruits well before the time. Certain methods that are in practice to ripen the fruits for making money are inappropriate techniques and associated with health risks.

Image credit: Image by bluebudgie from Pixabay (Free for commercial use)

What are artificial ripeners? Read more

Artificial fruit ripeners

Unsavory signs of artificial ripened fruits: Read more

Unsavory sign of artificially ripened fruits

 

Common artificial ripeners examples: Read more

Common artificial ripeners

Health effect of artificially ripened fruits: Read more

Health effect of artificial ripened fruits

How to distinguish artificial ripened fruits: Read more

Identifying artificially ripened fruits

Precautions & safety measures: Read more

Precautions for artificially ripened fruits consumption

References:
·         https://www.dailyexcelsior.com/
·         FSSAI_News_Fruits_Hindu_15_05_2019
·         www.healthylife.werindia.com
·         https://timesofindia.indiatimes.com
·         https://www.indiatoday.in
·         Images: Google courtesy


Author: Sumana Rao | Posted on: July 24, 2019
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Artificial fruit ripeners

What are artificial ripeners?

What are artificial ripeners?

Fruit ripening depends on the season and attracts birds, animals and humans. The skin color changes with change in pigment. During natural ripening, the starch breaks down to sugar. Enzyme amylase hydrolases starch to sugar and pectin. Pectin is the substance that keeps fruit hard and eventually with ripening fruit pulp starts getting soft. Such ripened fruit cannot be stored for longtime. This is the reason farmers pluck fruits raw. The natural ethylene helps fruits to ripe. When the fruits are not ripened farmers take help of artificial ripeners.

What these artificial ripeners do?

Artificial ripeners will accelerate ripeneing process and will bring color changes. While doing so, they also change the composition of the ingredients.

Image credit: Image by Mohan Nannapaneni from Pixabay (Free for commercial use)


Author: Sumana Rao | Posted on:
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Unsavory sign of artificially ripened fruits

Unsavory signs of artificially ripened fruits

Unsavory signs of artificially ripened fruits

  1. The skin of artificially ripened fruits will have uniform color with no trace of green
  2. Chemically ripened fruits are harder than the naturally ripened fruits
  3. Fruits will not have normal, regular smell that attracts our nose
  4. Inside fruits flesh will not have uniform color (Example: Mango)
  5. Less juicy and tasteless
  6. Skin of the fruit remains tight for many days
  7. Both sweetness and flavor will be less.
  8. Fruit may appear ripe, inside it will be immature and sour
  9. Short life of fruits and black fungus might appear on the skin

Photo by HOTCHICKSING on Unsplash (Free for commercial use)


Author: Sumana Rao | Posted on:
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Common artificial ripeners

Which are the common artificial ripeners

Which are the common artificial ripeners

Calcium carbide stone and ethephon are widely used by the traders. Chemicals or agents that are used for ripening fruits early are artificial ripeners. Chemicals such as calcium carbide, carbon monoxide, potassium sulfate, ethephon, acetylene gas, putrisein, oxytocin, protoporphyrinogen, dihydrogen arthoposphate  are few examples for artificial ripeners.  These chemicals are used during preharvest, postharvest of fruits, during transportation, capping, storage etc.

  • Calcium carbide: is used to ripen fruits like: Mangos, banana, apricot, papaya, plums etc.
  • Ethephon: used for early maturity of wheat, coffee, cotton, pineapple, rice, cucumber, groundnut, tomato
  • Ethylene: Promotes ripening in Tomatoes, banana, pineapple, dates, pears, apple, melon, mangoes  papaya, avocado
  • Putrescine: used as pre harvest ripener in Japanese plum fruit
  • Aminoethoxyvinylglycine: Applied to apple fruits 3-4 weeks before harvest to delay fruit ripening and to reduce fruit drop.
  • Carbon monoxide: Used in various fruits for ripening purpose

Image credit: Image by Pete Linforth from Pixabay (Free for commercial use)


Author: Sumana Rao | Posted on:
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Health effect of artificial ripened fruits

Health effect of few artificial ripeners

Health effect of few artificial ripeners

  • Calcium carbide: It is a corrosive and dangerous chemical that contains traces of arsenic and phosphorus hydride. Both these two chemicals witll cause diarrhea, vomiting, thrist, weakness and burning sensation in they system, cough, breathing problem and ulcer. Calcium carbide is also known to have carcinogenic property
  • Ethephon: Even though the toxicity of ethephon is low, it can inhibit RBC and developmental defects.
  • Ethylene: Can cause damage to neurological system, skin issues, breathing problem, memory loss and leads to prolonged hypoxia
  • Acetylene: It can cause dizziness, headache, fatigue, tachycardia, nausea and vomiting
  • Putrescine: Perivascular edema and moderate spongiosis, motor coordination issues.
  • Carbon monoxide: Carbon monoxide poisoning can be fatal. It affects oxygen carrying capacity. It causes significant damage to heart and central nervous system. It also has severe effect on fetus.

Image credit: FSSAI, India


Author: Sumana Rao | Posted on:
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Identifying artificially ripened fruits

Artificially ripened fruits identification

Artificially ripened fruits identification

Here are few examples to distinguish fruits that are artificially ripened

  • Mangoes: Uniform yellow color, milder aroma, not juicy, burning sensation in mouth & artificially ripened fruits will float in water.
  • Banana: Will have green stalk and no brown spots on the lemon yellow skin
  • Apple: Less sweet, more green, hard, less or no aroma
  • Papaya: Uniform color, patches and unnaturally bright color. Inside pulp hard and tasteless, not sweet, less juice
  • Guava:  Guava fruits looks like sun burnt skin, discolored pulp, tasteless, not sweet
  • Watermelon: Chemically treated melon after 2 days will ferment faster and oozes with extreme red color inside
  • Oranges: Skin of the oranges that are sold during winter might have dyed.
  • Tomatoes: Apart from finding wax on the surface to keep it fresh and shiny, artificially ripened tomatoes can be seen in the market with uniform skin and tasteless
  • Avocado: Inside will be white, pulp cannot be removed easily
  • Chikkoo: With chikko (sapota) outside skin appears soft and brown, inside pulp hard with white latex and tasteless

Image credit: Image by skeeze from Pixabay (Free for commercial use)


Author: Sumana Rao | Posted on:
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