QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Smoking boosts energy expenditure
Many smokers believe that kicking the habit leads to subsequent weight gain. Now, scientific evidence appears to support the claim and provide a possible reason. According to a report in Nicotine & Tobacco Research, Dr. Peter Rowell and others at the University of Louisville, Kentucky, found that the body apparently uses more energy during light physical activity if a person is also smoking.
Ex-smokers may need to increase their physical activity levels in order to use the same number of calories once burned during smoking, the research team suggests.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Young Smokers Suffer More Harm
A new study suggests the earlier a person begins to smoke, the more genetic damage they are likely to suffer, increasing their risk for cancer. The findings suggest that adolescents may be handicapping themselves for the rest of their lives in terms of their ability to recover from the damage tobacco can produce. . Researchers studied lung tissue samples and blood samples from cancer patients and compared them with those who had never smoked. Patients who never smoked showed minimal DNA damage. Current smokers' and ex-smokers' DNA damage was eight times and 3.5 times higher, respectively, than those who had never smoked. All smokers develop DNA damage, a precursor to cancer, and all smokers who quit show some DNA repair. But smokers who picked up the habit at a very young age, around ages 9 to 12, showed the highest amount of DNA damage, according to the study. Researchers say age may affect smoking-related DNA in two ways. First, smoking at a young age during a time of rapid cell growth can cause long-term genetic damage. Another possibility is that young smokers may accumulate more DNA damage compared to people who start smoking when they are older.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Murgh Ke Shami ) Ingredients
600 gms of boneless chicken ½ cup of split bengal gram (chana dal) 2 one inch pieces of ginger 10-12 cloves of garlic 2 medium sized of onions 2 tblspns of coriander leaves 2 tblspns of mint leaves 2 tspns of lemon juice 3 tblspns of oil to shallow fry ½ tspn of cumin seeds 1 tspn of coriander seeds 5-6 peppercorns 3-4 large cardamoms 1 tspn of red chilli powder 1 tspn of garam masala powder ½ tspn of mace and cardamom powder Salt to taste
Method 1.Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. 2.Peel and chop the ginger and garlic finely. 3.Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside. 4.Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder. 5.Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. 6.Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. 7.Add garam masala powder, mace and cardamom powder and salt. 8.Mix well and check the seasoning. 9.Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. 10.Shallow fry till golden brown. 11.Serve hot with onion lachcha and mint chutney.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Kandhari Kofta ) Ingredients
500 gms of chicken mince ½ tspn of cinnamon powder Salt to taste 3 tblspns of oil ¾ cup boiled onion paste 1 tblspn of ginger-garlic paste 1 tblspn of coriander powder 1 tspn of red chilli powder ½ cup of tomato puree 2/3 cup of cashewnut paste ½ tspn of garam masala powder 2 tblspns of pomegranate syrup ½ cup of fresh cream
Method 1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside. 2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder. 3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously. 4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream. 5.Serve with naan or parantha. Chef’s tip : Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Chettinad ) Ingredients
1 kg of chicken 2 tspns of poppy seeds (khus khus) ½ grated coconut 1 tspn of fennel seeds 1 tspn of coriander seeds ½ tspn of cumin seeds 6-8 of whole red chillies 1 one inch stick of cinnamon 3 green cardamoms 2 of cloves ½ tspn of turmeric powder ½ cup of oil 1 large onion 2 tspns of chopped ginger 2 tspnsof chopped garlic ½ star anise 1 tspn of red chilli powder 3 medium sized of tomatoes 1 lemon 10-12 curry leaves Fresh coriander for garnishing Salt to taste
Method 1.Clean the chicken, remove skin and cut into twelve pieces. 2.Chop the onions and tomatoes separately. 3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic. 4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder. 5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done. 6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
