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Scrumptious Drumstick Recipes to Boost Immunity

COVID-19 has again put spotlight on those foods which boost immunity. Moringa, popularly known as drumstick is one of those plants whose seeds, flowers, leaves, and stems are edible and extremely nutritious. It is useful in keeping away many diseases and elevating immunity. Drumstick is extensively used in South Indian recipes.

We are listing our favorite which you can try at home –


1. Drumstick Leaf Soup

Drumstick leaves contain more Vitamin C than oranges and more calcium than milk. It’s a rich source of iron, one reason why it’s used to battle anemia. And then there’s zinc that combines with Vitamin C to bolster its immunity-boosting properties. Other benefits include its anti-inflammatory properties and the presence of antioxidants. This nutritious soup combines the curative properties of drumstick leaves along with dal and is a great appetizer.


2. Drumstick Leaf Vada

Drumstick leaves vada is a South Indian snack variety prepared using drumstick leaves as the key ingredient. Along with these leaves, you can also add soaked chana dal/Bengal gram, fennel seeds, green chilies, ginger, garlic, chopped onions and salt to taste.

These healthy vadas or fritters are served as an evening tea-time snack. It is commonly referred to as Keerai vadai.


3. Stir-Fried Drumstick Leaves

Moringa leaves stir fry is best served on the side with rice and dal. The leaves are rather bitter on their own; so it is better to add plenty of freshly grated coconut to soften the bitterness. Feel free to adjust the quantities to your liking.

In parts of West Bengal and Bangladesh, drumstick is made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until they are semi-soft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc.

Common Mistakes You Do While Using Salt and How to Avoid Them

Can you imagine eating food without salt? Will you be able to eat such tasteless food daily? The answer is no. Salt is one thing which makes the food delicious. It is also essential for the normal functioning of our body. But, excess and too little intake of salt is also harmful.

Today we will discuss common ‘salt’ mistakes you are doing in your kitchen and how they can be avoided –


1. Reducing salt

If you have started eating less salt daily without consulting your doctor, it may do more harm than good. Too less of salt leads to fluid retention in the body. Besides, it can even cause a blockage in the small intestine, muscle twitching, diarrhoea, vomiting and heart failure. It can also affect your brain activity.


2. Increasing salt

Generally, we tend to add salt to the food when it tastes bland, but sprinkling uncooked salt may only invite health problems. The extra salt that you sprinkle on your food does not get properly absorbed in the body, further causing a spike in the systolic blood pressure levels. People with high blood pressure should avoid this practice.


3. Thinking all salts are the same

All salts are not similar. Table salt is finely granulated, and doesn’t have a ton of flavor. Kosher salt is most often used in professional kitchens because it’s flaky, which makes it easy to feel and see how much salt you’re adding to something. Select the salt keeping in mind the dish you are preparing and choose it in the correct amount.


4. Storing salt in the wrong way

How do you store your salt? Have you kept it in just another container? Is yes, change it to an airtight one today. Choose a container you can open and close easily.


Salt is very important for life in general, and saltiness is one of the basic human tastes. It is one of the oldest and most general food seasonings, and salting is an important method of food preservation. So choose and use salt wisely!

5 Lip Smacking Kolkata Food to Try Before You Die

Kolkata is known as a heaven for food-lovers. The vibrant city spoils foodies with its unlimited supply of both vegetarian and non-vegetarian items.

Here’s the list of Kolkata foods to try before you die –


1. Phuchkas

Traditional golgappas are known as Phuchkas in Kolkata. You can try these tangy mouthfuls of heaven at Maharaja Chaat Centre. Another variation of Phuchkas, known as Churmur is a must-try.

Phuchkas have a unique combination of masalas, tetul gola (tamarind pulp), mashed potato and broken papris, churmur. You can also try this street food at Bhawanipore.


2. Roshogolla

If you haven’t eaten Kolkata’ Roshogolla, don’t call yourself a foodie. There are many varieties of roshogolla, the nolen gurer roshogolla being the most popular. It was invented in 1868, in this very city by Nobin Chandra Das. After its inception, this spongy and syrupy dessert has become tremendously popular all over the world.


3. Sondesh

Another sweet dish you must try in Kolkata is Sondesh. During this quarantine period, sweet makers at Hindustan Sweets, Kolkata tweaked their most-selling favorite Bengali sweet ‘Sondesh’ and gave it the shape of the virus. Alternatively you can try this sweet at any local sweet shop in West Bengal.


4. Kochuri – Torkari – Jilebi

This popular combo offers the perfect combination of sweet, salt and spice. Almost all sweet shops or mishtir dokan sell Kochuri. A must try in Kolkata.


5. Kolkata Biryani

Don’t forget to try Kolkata biryani. Basically, an amalgam of Mughlai and Awadhi style of cooking, Bengal’s biryani is much simpler to cook, but tastes superb with the addition of super soft potatoes and boiled eggs. So, the next time you’re in Kolkata, besides tasting the Bengali food, make a point to savor Biryani.


During your trip to Kolkata, don’t forget to keep a day or two aside just to try these delicacies. Enjoy!