Food for Diabetics . Research has now conclusively pointed out a relationship between obesity and the risk of diabetes in both men and women. Complications of Diabetes. Hypoglycemia and Ketoacidosis: This indicates that the blood sugar has gone down to dangerous levels. With no carbohydrate available there is breakdown of body fat and accumulation of its metabolic products. This results in the person slipping into coma. Death rate due to heart diseases are two to four times higher in diabetic adults than adults without diabetes. A high blood sugar would mean that the baby is getting more food, making the baby larger and the subsequent delivery is difficult for both the mother and the child.
Exercise and Diabetes Mellitus. Exercise is the most potent weapon to combat the effects of Diabetes Mellitus and keep it in check. It is noted that exercise improves the body’s ability to utilize the available insulin and also makes the cells more receptive to insulin. For obese diabetic individuals, exercise has to be a part of the regime as weight loss translates to the better management of diabetes. Pomegranate and Kiwi Salad Recipe, Learn how to make Pomegranate and Kiwi Salad (absolutely delicious recipe of Pomegranate and Kiwi Salad ingredients and cooking. In January 2007 Antal International established the first office in India, which led to the opening of 43 offices in 16 cities. In 2013, Antal named Joseph Devasia as. Indian cuisine - Wikipedia. Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic.Indian cuisine has influenced other cuisines across the world, especially those from the Middle East, North Africa, sub- Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine. Staple foods eaten today include a variety of lentils (dal), whole- wheat flour (a. A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. Travelling to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. Channa and moong are also processed into flour (besan). Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east. Lentils are a staple ingredient in Indian cuisine. The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 1. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati. It also varies seasonally, depending on which fruits and vegetables are ripe. Andaman and Nicobar Islands. Some insects were also eaten as delicacies. The food of Andhra Pradesh is known for its heavy use of spices, and similar to South Indian cuisine, the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables such as bottle- gourd and eggplant are usually added to dal. Pickles are an essential part of the local cuisine; popular among those are mango- based pickles such as avakaya and maagaya, gongura (a pickle made from red sorrel leaves).. Yogurt is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa, pesarattu (mung bean dosa), vada, and idli. Arunachal Pradesh. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies. Thukpa is a kind of noodle soup common among the Monpa tribe of the region. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink. Although it is known for its limited use of spices. Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other nonvegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Bhuna, the gentle frying of spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and ends with a tenga, a sour dish. Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils. Litti chokha, a baked salted wheat- flour cake filled with sattu (baked chickpea flour) and some special spices, is well known among the middle- class families served with baigan bharta, made of roasted eggplant and tomatoes. Dalpuri is another popular dish in Bihar. It is salted wheat- flour bread, filled with boiled, crushed, and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is balushahi, which is prepared by a specially treated combination of maida and sugar along with ghee, and the other worldwide famous sweet, khaja, also very popular, is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silav near Nalanda is famous for its production. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole- meal flour, flavoured with aniseed, is made. Sarson da saag and dal makhani are well- known dishes among others. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc. Chhattisgarh. Many Chhattisgarhi people drink liquor brewed from the mahuwa flower palm wine (tadi in rural areas). Ubadiyu is a local delicacy made of vegetables and beans with herbs. The common foods include rice, roti, vegetables, river fish, and crab. People also enjoy buttermilk and chutney made of different fruits and herbs. Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood. Normally, rotli and tea are taken for breakfast, rotla and saag for lunch, and chokha along with saag and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapsee, potaya, dudh- plag, and dhakanu. All popular brands of alcohol are readily available. Rajma- chawal, curried red kidney beans with steamed rice. Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread (paranthas). Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities. This is apparent in the different types of street food available. Kababs, kachauri, chaat, Indian sweets, Indian ice cream (commonly called kulfi), and even western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular. Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood and meat- based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk. The cuisine of Goa is influenced by its Hindu origins, 4. Portuguese colonialism, and modern techniques. Frequent tourism in the area gives Goan food an international aspect. Vegetarianism is equally popular. The typical Gujarati thali consists of roti (rotlii in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. In mango season, keri no ras (fresh mango pulp) is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice. Liquor stores are common there, which cater to a large number of truck drivers. Some of the specialities of Himachal include sidu, patande, chukh, rajmah, and til chutney. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequent influences have included the cuisines of Central Asia and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which over 3. Kashmiri Pandit cuisine usually uses yogurt, oil, and spices such as turmeric, red chilli , cumin, ginger, and fennel, though they do not use onion and garlic. They are the speciality of Kashmir. Jharkhand. Baiganee chop, a snack made of brinjal slices or eggplant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour, and chopped coconuts. Hadia, which is made of paddy rice, is a refreshing drink. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions. Karnataka cuisine can be very broadly divided into: 1) Mysore/Bangalore cuisine, 2) North Karnataka cuisine, 3) Udupi cuisine, 4) Kodagu/Coorg cuisine, and 5) Karavali/coastal cuisine.
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