Juicy tales about lemons – healthy citrus for summers

Lemons are real thirst quenchers and it is important to always have a few at home in summers. Lemons are important in lemonade (either sweet or salted) that is one of the most popular home made refreshing beverages! It not only rejuvenates but also provides the essential nutrients that are required to fight the dehydrating heat. So when one wants to benefit the healthy aspects of a lemon try a Lemon Banana Lassi that will pep you up.
Lemon juice also revives in conditions of fever, diarrhoea etc. Lemons are also used as appetisers other than all its uses in cookery. It is also used in the cosmetics industry. Lemons are rich in vitamin C. They are low in calories and high in potassium content. Every part of the lemon is used in sweet or cooking delicious dishes. From the rind to the juice it is used. Traditionally a drink of lemon juice, hot water and a teaspoon of honey have been used as a remedy for colds, obesity, and constipation.
In the kitchen a lemon can do some sparkling things. Make this starter at the next party you have: Grilled Prawns with Spicy Lemon Dressing and sit back for the accolades. Lemon juice freshly squeezed over grilled fish is a traditional way to serve it. Or then some serve the fish with cut lemon wedges. Lemon slices are a popular addition to tea and cold drinks.
Lemons give a wonderful flavour to sweet dishes. Miniature Tarts with Lemon Curd are always pleasantly received. Not only lemon curd, lemons can be used for jellies, jam, or cheeses, mousses, ice cream, soufflés etc. Lemon peels contain pectin, which helps to set jams and jellies. Strips of peel can be added to candied fruits to add to cakes and puddings. Try the Lemon and Pistachio Cookies in your kids’ mid-morning snack box!
Lemons are widely used in pickles and sherbets. Lemon juice is also used as a stain remover due to its bleaching property. Due to the high vitamin C content, lemon juice prevents oxidation, so it is often brushed over cut fruit or white vegetables to stop them from turning brown.
Tips for best use of lemons
1. A lemon at room temperature will yield more juice.
2. Before juicing, press down firmly and roll the lemon on the kitchen counter to break up the pulp before juicing.
3. If the lemon is very cold, you can microwave it for a few seconds before squeezing.
4. Freeze the juice in ice cube trays, when frozen save in a plastic bag.
5. Grate lemon zest; seal tightly in a plastic bag and freeze.
6. Put lemon wedges inside the cavity of a whole chicken.
7. Tenderize meat by marinating it in lemon juice.
8. Squeeze lemon on vegetables while steaming, to keep the colours bright.
9. A few drops of lemon juice improves the taste of other fruits.
10. Add it to rice while cooking to make it fluffier.
Talking about healthy lemons and rice, a simple presentation of Volcanic Lemon Vegetable Rice tonight can turn your dinner table into a lively place.

Japan tour awaits…

Began with SK’s Teen Patti shoot, yesterday, at Filmistan to go on for the entire coming week before I pack my bags and leave for the Japan Familiarization Tour on June 26, 2011. Must say, the Saturday went hectic at the office with meetings and selecting recipes for the shoot. By the time I wrapped up, it was time for me to travel to South Mumbai for the inauguration of the Sleek Kitchen Showroom at Fort, followed by dinner at Indigo Restaurant at Colaba, with Alyona, my team and family of Sleek directors. A good dinner sure relaxes one’s body and prepares it for a sound sleep, after a busy and occupied day!
After the tight schedule of Saturday, I made sure that I get rest before the new week began again! Thus, Sunday went lazying at home with family, watching a couple of movies like ‘2 Fast 2 Furious’ and ‘Hitman’, chilling out and ending the day with a great dinner!
Monday had me and my better half, Alyona, attending a friend’s son’s thread ceremony before the shoot. Not much to reveal about my Japan trip, but a little something – this trip is an initiative by Infinity Creations as an activity of the Japan-India Travel and Tourism, where I will get the chance to be familiar with the Japanese food and culture, and try and contribute for a noble cause, especially when its just after the natural calamity that took place. Looking forward for this trip, hoping that it turns out to be as knowledgeable as it can possibly get!
And while I juggle between the shoots and get ready for the tour, here are some oriental recipes you all might just want to try out…

Till I write again.
Sanjeev Kapoor

Healthy low fat recipes – many options

Most adults do end up consuming around a hundred grams of fat every day! Wow, that is a bit too much. No wonder then obesity has been declared as an epidemic. We need to adopt healthy low fat recipes in order to lose weight and keep the fat off. According to experts, we need to be consuming no more than sixty grams of fat daily and this has different schools of thought (more about this later).
There are several ways to cut the fat from our diets. The first step that we can take is to eliminate the following fats and oils completely: butter, palm oil, chicken fat, lard, vegetable shortening and cottonseed oil. All seven of these have incredibly high percentages of saturated fat, which is linked to higher cholesterol levels and a greater risk of heart disease.
To cut down fat in daily cooking, the first step is to get good in ‘no oil’ cooking. Once in a while indulging in butter on toast seems so worthwhile then! It need not be that all the meals through the week be made without oil. At least aim to have three to four meals out of the twenty one in a week, with no oil. It will take a while to become accustomed to eating without butter or oil, but once committed to eating a healthier, low-fat diet, it becomes much easier to cut certain things. No oil cooking is possible. Try recipes like Garlic Rasam, Tamatar ki Kadhi with brown rice.
The next step is to decrease the amount of obvious fats that you eat such as cheese, pastries, full fat dairy foods and meats. In the cases of many of these foods, there are low fat substitutes that are available. Many of us have spent years looking at food labels to determine the number of calories in them. Now, it’s time to start reading the amount of fat grams in a food.
We also need to look at how we prepare our foods. In order to maintain our low-fat nutrition plan, we need to eliminate cooking with butter and frying our foods. Using olive oil is a good substitute as it is low in saturated fat and high in the heart-healthy monounsaturated fat. Use it sparingly, however. Looking now for healthy low fat recipes? Try Corn Bhel, Rice Panki for starters.