New Delhi: We have always heard "Eat Breakfast like a King" but in today's rushed world everyone's meal timings are scattered, sleep is erratic and they want to look a certain way, cutting calories is affecting their breakfast intake every day!Breakfast is an important meal because you are literally breaking your fast (8-10 hours minimum) and to get started with the day, your body needs the right fuel.Eating a balanced breakfast is important as it kick-starts your metabolism, your blood glucose metabolism is much better throughout the day, and it boosts your energy levels and also helps you make better meal choices throughout the day. Breakfast is also given a lot of importance in Ayurveda as that is the time our body's 'pitta' (fire or metabolism) is at its peak.Sahiba Bhardwaj, a Nutritionist &amp; Nutrition Educator helps us look at some common breakfast mistakes that could hamper our metabolism.Skipping Breakfast:&nbsp;Eating late at night or trying a new diet, cutting calories or maybe you simply don't have the time to eat breakfast. This is the biggest mistake you can make as it will not only dampen your metabolism but also increase your chances of developing health problems like high blood cholesterol, heart disease, and type 2 diabetes. But a balanced breakfast can lower those risks and fuel you for the rest of the day.Bite-Sized Breakfast:&nbsp;Eating just a fruit or a small bite-sized breakfast will leave you hungry and affect your mental focus. Not eating sufficient calories during the day may leave you munching on unhealthy energy-dense snacks later in the day and may lead to weight gain. However, eating a good filling breakfast fires up your metabolism and helps you burn calories throughout the day.Speedy Eating:&nbsp;Sit and eat. We have always heard that but we tend to ignore it. Always in a rush, we tend to eat fast and take large bites of our food. This as per some studies increases the odds of obesity as it may lead to overeating. Also, as per Ayurveda, when you sit and eat your food, chewing it properly, it improves digestion and absorption of nutrients. So slow down, and savour each bite of your breakfast.Going low on Protein:&nbsp;A protein-packed breakfast has more benefits than just feeding your muscles. Protein takes longer to break down in the body and hence keeps you full for longer. So make sure your Breakfast has good quality protein that is paired with complex carbohydrates and good fats. Eggs, smoked salmon, nut butter, yoghurt, and paneer are all good protein options. Stay clear of processed meat (sausages, salamis, seeks, bacon etc.)Saying No to Carbs:&nbsp;Another grave mistake is leaving out carbohydrates completely. You don't have to say no to them, just choose wisely. Include Complex Carbs that are slow energy releasing and don't spike your blood glucose levels and give you energy through the day. Some good ones are steel-cut oats, upma, poha, sandwiches, cheelas with veggies are some options. Avoid loading up on Simple carbs (fruit juices, waffles, pancakes) on a daily basis as they can lead to a sudden dip in energy levels mid-morningDon't fear fats and include healthy fats in your breakfast in small portions with your proteins and carbs. Adding avocado or a tablespoon of nut butter to your toast, adding nuts &amp; seeds to your cereal or smoothies, and cooking cheelas in desi ghee are good ways of adding healthy fats. Unsaturated fats and the Omega-3 fatty acids from nuts &amp; flax seeds are good for the heart too—IANS

We have always heard "Eat Breakfast like a King" but in today's rushed world everyone's meal timings are scattered, sleep is erratic and they want to look a certain way, cutting calories is affecting their breakfast intake every day!

Breakfast mistakes you should avoid

Food & Drinks

Summers always bring back fond memories of holidays at my parents's hometowns of Palakkad and Coimbatore.In our childhood, when refrigerators and television sets were a luxury, we relished eating Kerala Moovandan mangoes from the orchards or gorging on sweet ice apples and fresh coconut&nbsp;malai&nbsp;on hot summer afternoons.In April and May, if you visit any home in Kerala, chances are you will be offered a glass of&nbsp;Moru Sambaram&nbsp;or spiced buttermilk, which all of us cousins gulped down greedily and smacked our lips wanting more.Unlike&nbsp;chaas, a variety of buttermilk more popular in several parts of India, my recipe for Moru Sambaram or Morum Vellam is spiced with salt, crushed curry leaves, green chillies, cumin and ginger.It is refrigerated or stored in a&nbsp;matka&nbsp;(an earthen pot) for a few hours before serving to get a more flavourful drink.Moru SambaramServes: 4Ingredients<ul><li>500 gm thick yoghurt or curd (please click here for recipe to&nbsp;<a href="https://www.rediff.com/getahead/report/food-recipe-see-how-to-make-dahi-at-home/20200506.htm" rel="noopener noreferrer" target="_blank" style="color: rgb(71, 123, 196);">make curd at home</a>)</li><li>3 cups chilled boiled/mineral/filtered water</li><li>2 tsp salt or as required</li><li>1 green chilly, roughly chopped</li><li>10-15 curry leaves, roughly chopped</li><li>1 inch piece ginger, peeled and cut into thin strips</li><li>1 tsp cumin seeds, optional</li></ul>Method<ul><li>Whisk the curd till it is smooth and there are no lumps.</li><li>Add the water and mix well.</li><li>Using a mortar and pestle, gently crush the cumin, chilly, curry leaves and ginger.</li><li>If you don't own a mortar and pestle, you may grind the ingredients.</li><li>But be careful not to make it a fine paste.</li><li>Add this to the curd mixture.</li><li>Add ½ a tsp of salt, or as required, and mix well.</li><li>Store in an earthen pot -- use a traditional method for best results -- or refrigerate for 20-30 minutes before serving.</li></ul>Note: Instead of curry leaves, my father would sometimes add crushed lemon grass or lemon leaves for a distinct flavour.You may also add a little lemon juice or chopped green mango.Vegan buttermilk can be made using vegan yoghurt, available from several brands. For Jain buttermilk swap the fresh ginger for ginger powder.

Summers always bring back fond memories of holidays at my parents's hometowns of Palakkad and Coimbatore.

Recipe: Chilled Kerala Buttermilk or Moru Sambaram

New Delhi : Aromatic and diverse cuisine from Andhra Pradesh will take centre stage at Seasonal Tastes, the award-winning international cuisine all-day diner at The Westin Gurgaon, New Delhi, from May 4-14, 2022. Guests are invited to be immersed in a culinary adventure of authentic Andhra cuisine at the 10-day long festival “Aromas of Andhra” which promises to bring alive the complexity of flavours inspired by the land of Kohinoor.Savour an array of exquisite flavours expertly created by the team of culinarians at the hotel along with guest chef Raghavender Sirisala, who has flown in from Andhra Pradesh, for the festival. Rich in diverse gastronomic history, Andhra cuisine is as diverse as its people, spread in varied topological regions; known for tangy, hot flavours with a spicy edge. The food is known for the use of strong spices like Guntur, which is a fiery red chilli used in most preparations of this cuisine.Chef Anurudh Khanna, Multi-Property Executive Chef for The Westin Gurgaon, New Delhi, and The Westin Sohna Resort and Spa, said, “Every cuisine has something unique to offer, and when it comes to carving out the culinary heritage of Andhra cuisine, it is no less than a treasure trove of an amazing amalgamation of simple spices, rice, jaggery and herbs.”The traditional non-vegetarian signature dishes at the festival will include Gongura Mamsam (Gongura Mutton), Kodi Vepudu (Chicken Fry), and Royyala Vepudu (Prawn Fry), Nelloru Chapala Pulusu (Tangy Fish Curry) and much more. Vegetarians can feast on delicacies such as Mokkajonna Gaarelu (Corn Fritters), Guttu Vankaya (Stuffed Brinjal), Berakaya Jedi Pappu Kura (Ridgegourd and Cashewnut Curry) accompanied by Bangala Dumpa Vepudu (Potato Stir fry), Tamata Pappu (Tomato Dal) and Nimmakaya Annam (Lemon Rice). End the meal on a sweet note with traditional desserts like Boorelu (Lentil Jaggery Stuffed Dumplings) and Semiya Payasam (Vermicelli Kheer)The Andhra food festival offerings can be enjoyed as part of the buffet at Seasonal Tastes daily for lunch from 12:30 to 3:30 p.m. and dinner from 7 to 11:30 p.m—IANS

Aromatic and diverse cuisine from Andhra Pradesh will take centre stage at Seasonal Tastes, the award-winning international cuisine all-day diner at The Westin Gurgaon, New Delhi, from May 4-14, 2022. Guests are invited to be immersed in a culinary adventure of authentic Andhra cuisine at the 10-day long festival “Aromas of Andhra” which promises to bring alive the complexity of flavours inspired by the land of Kohinoor.

Aromas of Andhra

London: People who have a critical attitude toward factory farming or who pay attention to their health in everyday life are more likely to turn to meat substitutes, finds a study. Concern for the environment, on the other hand, appears to play no role in this decision, according to the study published in the Food Quality and Preference.Meat substitutes are on the rise. While it used to have a niche existence in health food stores or organic stores, wheat salami, tofu schnitzel or soy mince can now be found in every well-stocked supermarket."We wanted to know why consumers choose these alternatives," said Jeanette Klink-Lehmann, doctoral student at the Institute of Food and Resource Economics at the University of Bonn in Germany. The team surveyed 441 men and women from Germany and found a greater concern for the environment was not associated with a better rating of meat substitutes, nor with a greater intention to buy them."We had expected that ecological aspects would also play a role in the intention to consume meat alternatives," Marcus explained. "However, that has not been confirmed."Animal welfare concerns played a major role in the respondents' consumption decisions: those who view factory farming critically, have a more positive attitude toward plant-based sausages and veggie burgers on average. This attitude, in turn, has a beneficial effect on the intention to use these alternatives in the future.A pronounced health consciousness is also associated with a greater willingness to consume meat substitutes. Furthermore, the attitudes of friends and close relatives toward meat substitutes has a significant influence on this decision. The team recommends better communication of the ecological advantages of meat alternatives. In addition, the industry should pay attention to a healthy and balanced composition in the manufacture of its products. Moreover, where animal-based foods such as eggs are used in meat substitutes, they should come from farms that pay attention to good animal husbandry.&nbsp;—IANS

 People who have a critical attitude toward factory farming or who pay attention to their health in everyday life are more likely to turn to meat substitutes, finds a study. Concern for the environment, on the other hand, appears to play no role in this decision, according to the study published in the Food Quality and Preference.

Environment Does Not Drive Uptake Of Meat Substitutes: Study

Poshan Pakhwada-2022 has witnessed three crore activities across the nation. The Ministry of Women and Child Development celebrated the fourth 'Poshan Pakhwada' from 21st March to 4th of April. This year, 'Poshan Pakhwada' was focused around two broader areas&nbsp;-&nbsp;height and weight measurement of beneficiary children up to six years of age and activities concentrated around Gender Sensitive Water Management, Anaemia and Traditional Food for healthy mother and child especially in Tribal Areas. The Ministry said, one of the key activities of the fortnight this year, focused on Gender Awareness on Water Management aiming at promoting the role of women in water governance, conservation and management through active sensitization by 'Poshan Panchayats' and Mother Groups.

Poshan Pakhwada-2022 has witnessed three crore activities across the nation. The Ministry of Women and Child Development celebrated the fourth 'Poshan Pakhwada' from 21st March to 4th of April. 