Save Your Sperm

Author: dharti shrestha // Category:

 Stop! You're killing your future children!
When the day comes that you want kids—a long, long time from now, of course—you’ll want your swimmers in Michael Phelps-shape, right? Then drop that donut. Two new Harvard studies show that diet can significantly hurt the quantity and speed of your sperm.
In one study, researchers found that men with the lowest trans-fatty acid intake had roughly double the average sperm concentration as other men—79 million sperm per mL compared to 48 million among those with the highest intake of trans-fatty grub.
More research is needed, but it’s possible that trans fats may accumulate in sperm and wipe them out over time, says study author Audrey Gaskins, a Ph.D. candidate at the Harvard School of Public Health.

PAU KWA (sour plum friut soup)

Author: dharti shrestha // Category:

pau kwa--its a authentical newari dish which must be served in
newari feast. It is sour in taste can be served hot or chill

Ingredients
5 gm Fenugreek seed (methi)
20 pieces Sour plum fruit (lapsi)
Salt to taste
5gms Black salt
5gms Chilli powder
1.5 lts water
15ml vegetable Oil

Method.

Boil the sour plum till it breaks in ½ liters of water.
After that mash the fruit and cook in the remaining water with all the spices.
When it is boiled then heat oil and cook fenugreek seed till it becomes black in color and then pour in the soup. And enjoy

Mood Altering Diet

Author: dharti shrestha // Category:
foods that calm your mood

Beans
Cereal
Pasta
Bread
Grains

foods that elevate your mood

Beef (lean)
Fish
Shellfish
Chocolate
Pork (lean)
Tea
Coffee
 Poultry (lean, no skin)
 Veal (lean)

beef stew

Author: dharti shrestha // Category:

Ingredients
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Methods..
1.    In a large pot cook beef in oil over medium heat until brown. Stir in rosemary, parsley and pepper and add water. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2.    Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

choiyla

Author: dharti shrestha // Category:

choiyla

Ingredients
1 kg Buff meat                                                  
20gm Ginger garlic paste   
30 gm Chopped green garlic (seasonal garlic)     
30 gm Chopped coriander    
5 gm Chili powder    
20 gm Red chili paste     
15 gm Fenugreek seed (methi)     
5 gm Turmeric powder   
Salt:  to taste
50 ml Mustard oil


Method:

Cut the meat in long strips and cook in charcoal fire or grill in tawa or (cook in fire) and then cut them in to edible dice.
Marinate the cooked meat with the ginger garlic paste, chili powder and paste, and salt and keep for a while.
Then heat the oil and put the fenugreek seed and fry till black in color.
After the oil is well heated take off from heat and put turmeric and immediately pour oil over the marinated meat.
And stir then sprinkle with green coriander and green garlic (seasonal garlic)
And it’s ready to eat……

Yields: 10 portions
Prep time: 30 minutes




chocolate moose

Author: dharti shrestha // Category:

chocolate moose
INGREDIENTS
·         4 1/2 ounces bittersweet chocolate, finely chopped
·         2 tablespoons (1 ounce) unsalted butter, diced
·         2 tablespoons espresso or very strong coffee 
·         1 cup cold heavy cream
·         3 large eggs, separated
·         1 tablespoon sugar
(Optional) Raspberries and extra whipped cream (for garnish)
METHOD
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.

Cream Caramel

Author: dharti shrestha // Category:

cream caramel
Ingredients:

  • 200 ml milk
  • 2 medium size egg
  • 65g caster sugar
  • 150 ml water
  • I tsp vanilla extract
For the Caramel Sauce
  • 65 g caster sugar
  • 20 ml (I tbsp + Itsp) water
method:
  1. Dissolve 65 g sugar with 20 ml of water and boil rapidly in a small open saucepan. When it is a deep golden colour, quickly pour into the base of 3 ramekin dishes.
  2. Beat the eggs with the remaining 65 g sugar, milk and vanilla extract. Pour into the dishes. Cover with cling film.
  3. Place the 150 ml of water in the bowl with the steam basket. Place the dishes in the steam basket.
  4. Steam for 25 minutes. Take out the dishes and chill before serving.
  5. Unmould before serving.

Chili Gravy

Author: dharti shrestha // Category:


chili gravy
Ingredients:
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour 
1/2 teaspoon black pepper 
1 teaspoon kosher salt 
1 teaspoon powdered garlic 
2 teaspoon ground cumin 
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth, chicken broth or water



Method:

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.



Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. 



Yield: 2 cups

Preparation time: 20 minutes