Oat Raisin and Choc Chip Cookies Recipe (Mehezabin and Shraddha)

Ingredients:

3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips
   

Method: 

• Before you begin preheat the oven to 175 degrees.
• Grease a baking tray.
• Mix flour, baking soda, and, salt.
• Cream sugar and butter.
• Add vanilla essence, and, eggs one by one while mixing .
• Add the flour and mix the oats.
• Mix well and then add currants and chocolate chips.
• Now drop one spoonful of the batter on inch apart on the greased baking tray.
• Bake for 12 - 14 minutes or till golden in color.

INDIAN VEG DISH: MICROWAVE PANEER MATAR (Mehezabin and Shraddha)

Ingredients:

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder 
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

 

Preparation:

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
• Now transfer this to a micro dish and micro high for 3 minutes.
• Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
• Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
• Serve, garnished with fresh coriander and green chili.

INDIAN SWEET: COCONUT BARFI RECIPE (Mehezabin and Shraddha)

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

      

How to make coconut burfi:

• Mix khoya and coconut and fry them lightly with ghee on a low heat.
• Add cardamom and mix well.
• Prepare one-string syrup by dissolving sugar in the water.
• Now stir the coconut mixture into the syrup.
• Grease the plate and spread the grated nuts on it.
• Spread the prepared evenly over the plate and allow it to cool.
• Now with the knife, cut it into desired shapes.
• Turn them over so that nuts covered part appears on the top.
• Nariyal ki burfi is ready to be served.

How is Energy From Metabolism of food is used in the Human Body: Explained (Mehezabin and Shraddha)

Metabolism Basics

Our bodies get the energy they need from food through metabolism, the chemical reactions in the body's cells that convert the fuel from food into the energy needed to do everything from moving to thinking to growing.

Specific proteins in the body control the chemical reactions of metabolism, and each chemical reaction is coordinated with other body functions. In fact, thousands of metabolic reactions happen at the same time — all regulated by the body — to keep our cells healthy and working.

Metabolism is a constant process that begins when we're conceived and ends when we die. It is a vital process for all life forms — not just humans. If metabolism stops, a living thing dies.

Here's an example of how the process of metabolism works in humans — and it begins with plants. First, a green plant takes in energy from sunlight. The plant uses this energy and the molecule chlorophyll (which gives plants their green color) to build sugars from water and carbon dioxide in a process known as photosynthesis.

When people and animals eat the plants (or, if they're carnivores, when they eat animals that have eaten the plants), they take in this energy (in the form of sugar), along with other vital cell-building chemicals.

The body's next step is to break the sugar down so that the energy released can be distributed to, and used as fuel by, the body's cells.

Enzymes

After food is eaten, molecules in the digestive system called enzymes break proteins down into amino acids, fats into fatty acids, and carbohydrates into simple sugars (for example, glucose). In addition to sugar, both amino acids and fatty acids can be used as energy sources by the body when needed. These compounds are absorbed into the blood, which transports them to the cells.

After they enter the cells, other enzymes act to speed up or regulate the chemical reactions involved with "metabolizing" these compounds. During these processes, the energy from these compounds can be released for use by the body or stored in body tissues, especially the liver, muscles, and body fat.

In this way, the process of metabolism is really a balancing act involving two kinds of activities that go on at the same time — the building up of body tissues and energy stores and the breaking down of body tissues and energy stores to generate more fuel for body functions:

• Anabolism, or constructive metabolism, is all about building and storing: It supports the growth of new cells, the maintenance of body tissues, and the storage of energy for use in the future. During anabolism, small molecules are changed into larger, more complex molecules of carbohydrate, protein, and fat.
• Catabolism, or destructive metabolism, is the process that produces the energy required for all activity in the cells. In this process, cells break down large molecules (mostly carbohydrates and fats) to release energy. This energy release provides fuel for anabolism, heats the body, and enables the muscles to contract and the body to move. As complex chemical units are broken down into more simple substances, the waste products released in the process of catabolism are removed from the body through the skin, kidneys, lungs, and intestines.

IMPORTANCE OF FOOD SAFETY AND SANITATION (Mehezabin and Shraddha)

Food safety and sanitation is an important public health concern. In the United States, it is estimated that 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributed to foodborne illness each year. The annual cost of foodborne illness is estimated to be from $10 to $83 billion (1). For some individuals, foodborne illness may result in a mild, temporary discomfort. Because older adults are a highly susceptible population, foodborne illness may have serious or long-term consequences, and may be life threatening. Older adults are vulnerable to foodborne illness for several reasons.  Some of these include (2):

1. Weakened immune systems: As part of the aging process, the ability of the immune system to function at normal levels decreases. A decrease in the level of disease-fighting cells is a significant factor in making the average older adult highly susceptible to harmful microorganisms in food.

2. Inflammation of the stomach lining and a decrease in stomach acid: The stomach plays an important role in limiting the number of bacteria that enter the small intestine. During the natural aging process, an older persons stomach tends to produce less acid. The decrease or loss of stomach acidity increases the likelihood of infection if a pathogen is ingested with food or water.

3. Decline in sense of smell and taste:  Many contaminated foods do not smell or taste bad. However, for foods like spoiled milk, a person who does not notice "off" odors and flavors is more likely to eat the food and more likely to become ill.

4. Living on their own: For an older person, preparing meals may pose special challenges. A widower who has not cooked for himself may not know how to prepare food safely. A person receiving home-delivered meals may not be familiar with safe handling and storage practices for meals and leftovers.

The causes of foodborne illness are multifaceted. Some major risk factors of foodborne illness are related to employee behaviors and preparation practices in food service establishments. The principle known risk factors include:

• Improper holding temperatures,
• Inadequate cooking, such as undercooking raw shell eggs,
• Contaminated equipment,
• Food from unsafe sources,
• Poor personal hygiene, and
• Others (such as, pest and rodent infestation and improper food storage).

There are a number of foodborne disease organisms, toxins, and chemicals that affect the public’s health. It is important for SUAs to provide the OANP with general information about new emerging concerns that relate to foodborne diseases. For example, Noroviruses are the most common cause of gastroenteritis in the US. They cause an estimated 23 million cases of acute gastroenteritis (AGE) annually (3). The Norwalk virus has received recent attention as a number of outbreaks of AGE were reported on cruise ships sailing into US ports between June and December 2002 (3). Since October 2002, several states have noted an increase in outbreaks of AGE consistent clinically and epidemiologically, with norovirus infection, particularly in institutional settings such as nursing homes (CDC, unpublished data, 2002). Although attention has been drawn recently to outbreaks of norovirus on cruise ships, an estimated 60%-80% of all AGE outbreaks occur on land, particularly in institutional settings, through nonfoodborne modes of transmission (4-6). CDC's Emerging Infections Program Foodborne Diseases Active Surveillance Network (FoodNet) collects data on about 10 foodborne diseases in nine US sites to quantify and monitor foodborne illnesses (7). Some other common foodborne infections are those caused by the bacteria Campylobacter,Salmonella, Listeria and E. coli O157:H7. It is important for SUAs to inform OANPs about the emergence of these foodborne diseases and provide the necessary resources to assist OANPs in minimizing the risk of foodborne illness outbreaks. 

11 Reasons Chocolate Is Good for Your Health (Mehezabin and Shraddha)

A new study suggests that eating chocolate can help you stay thin. Researchers at the University of California-San Diego found that people who frequently eat chocolate have lower body-mass indexes than people who don’t. Other evidence indicates that chocolate can also ward off strokes, heart attacks, and diabetes. So here are 11 reasons to indulge in some more.

(It turns out that chocolate—especially dark chocolate—reduces body mass, prevents blood clots, improves numeracy, may prevent cancer, and doesn’t ruin your complexion.)

1. Chocolate decreases stroke risk

A Swedish study found that eating more than 45 grams of chocolate per week—about two bars worth—led to a 20 percent decrease in stroke risk among women. Chocolate contains flavonoids, whose antioxidant properties help fight strokes, the study’s author, Susanna Larsson, told HealthDay.

2. Chocolate reduces the likelihood of a heart attack

Other studies show that eating chocolate prevents blood clots, which in turn reduces the risk of heart attacks. Blood platelets clump together more slowly in chocolate eaters, the studies say.

3. Chocolate protects against blood inflammation

Eat one Hershey’s dark chocolate bar per week, and your risk of heart disease will decrease, a 2008 study found. About 6.7 grams of dark chocolate per day keeps the blood inflammation-inducing proteins away. Just like your mother always told you.




4. Chocolate helps with math

British psychologists found that flavanols (a class of flavonoids, which are found in chocolate) helped people with their mental math. Study subjects had an easier time counting backwards from a randomly-generated number between 800 and 999 after drinking a cup of hot chocolate than they did without the cocoa. “The findings suggest students who binge on chocolate when revising for exams may gain a real benefit from doing so,” the British Telegraph reported.

5. Chocolate may prevent cancer

Cocoa contains a compound called pentameric procyanidin, or pentamer, which disrupts cancer cells’ ability to spread. When researchers from the Lombardi Comprehensive Cancer Center at Georgetown University treated cancer cells with pentamer back in 2005, the proteins necessary for cancer growth were suppressed and the cells stopped dividing.

6. Chocolate reduces the risk of diabetes

The Italians know a thing or two about good eating.And a small study from the University of L'Aquila, in Italy, found that eating chocolate increases insulin sensitivity, which reduces the risk of diabetes
 .

7. Chocolate is good for your skin

“Some people say that I eat too many chocolate bars …” Remember that acne infomercial from the 90s? No? Well, it doesn’t matter. Not only does it not cause breakouts, it’s actually good for your skin! (Well, dark chocolate at least.) Flavonoids found in dark chocolate protect women’s skin from the sun’s UV rays, according to German scientists. But that doesn’t mean you can skip the sunscreen.

8. Chocolate can control coughs

The most delicious way to kick your cough, apparently, is chocolate. One of the sweet’s chemical components, theobromine, seems to reduce the activity of the vagus nerve, the part of the brain that triggers coughing fits. Scientists are even working on a cough-quelling drug that uses theobromine in place of codeine—a narcotic common in cough medicine.

9. Chocolate improves blood flow

In 2008 Harvard scientists forced test subjects to undergo “two weeks of enhanced chocolate intake.” A fortnight of chocolate face-stuffing, they found, sped up blood flow through their subject’s middle cerebral arteries. In other words, more chocolate means more blood to your brain.
.

10. Chocolate strengthens your brain

Researchers at  the Johns Hopkins University found that dark chocolate shields cells in your brain, and accordingly protects it from damage caused by stroke. Epicatechin, a compound found in chocolate, significantly reduced the brain damage in mice who suffered strokes, they found. Scientists at California's Salk Institute also found that epicatechin improved mice’s memories.

11. Chocolate makes you live longer

Jeanne Louise Calment lived to the age of 122—the oldest anyone has ever lived. She ate two and a half pounds of dark chocolate per week. Harvard researchers found that eating chocolate actually adds two years to your life expectancy.

Its now time to get all gaga over "Chocolates" and Droll your taste buds !!!!

INDIAN SWEET: GULAB JAMUN RECIPE (Mehezabin and Shraddha)

Ingredients:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying 

 

METHOD:  

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

 

Our Favourite Chilli Popcorn Chicken (Mehezabin and Shraddha)

Ingredients

Chilli popcorn chicken

• 500gskinless chicken thigh fillets
• 3/4 cup potato flour
• Sea salt flakes, to season
• 2 teaspoons five-spice
• Vegetable oil, for deep frying
• 4 tablespoons finely chopped lemon grass
• 4 tablespoons finely chopped red chilli
• 5 cloves garlic, finely chopped
• 2 teaspoon finely grated ginger
• 2 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 4 tablespoons caster sugar  

 

Dressing

• 2 tablespoons fish sauce
• 60ml water
• Juice of ½ lime
• 2 teaspoons mirin

Lime mayonnaise

• 2 egg yolks
• 2 teaspoon Dijon mustard
• 150ml grape seed
• 2 teaspoon grated lime zest
• 3-4 teaspoons lime juice
• Sea salt flakes, to season

To Serve

• Coriander leaves
• Mint leaves
• Chopped salted, roasted peanuts    
  

Method

Preparation: 30 minutes
Cooking: 20 minutes

1. Cut the chicken thigh into 5cm pieces and pat dry with paper towel. Combine flour, five spice and salt on a plate then coat chicken evenly in spiced flour mixture. Heat oil in a deep fryer to 180°C and deep fry the chicken in batches for about 5 minutes until golden and cooked through.

2. Heat wok over high heat until hot, add 1 tablespoon vegetable oil then add lemongrass, chilli, garlic and ginger and stir-fry for 30-60 seconds until aromatic. Add oyster sauce, fish sauce and sugar, then add the chicken and stir-fry 1-2 minutes until thick and sticky.

3. For the dressing; combine all the ingredients in a bowl.

4. For the mayonnaise; whisk the egg yolks and mustard together in a bowl, slowly add the oil, whisking constantly until the mayonnaise is thick. Stir in the lime zest, lime juice and season with salt.

5. To serve; pile lettuce, coriander and mint onto serving plate, top with chicken. Spoon over the dressing, sprinkle over the peanuts and serve with lime mayonnaise. 

Grandma's Rich Fruit Cake Recipe (Mehezabin and Shraddha)

Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes

Ingredients:

• 1lb/450g dried fruit - sultanas, currants, raisins and chopped dates
• 10 fl oz/ 300ml cold, strong, black tea
• 8oz/225g all purpose/plain flour
• 5½ oz/150g butter, slightly softened                                  
• 5½ oz/150g dark Muscovado sugar
• 4 medium-sized eggs
• 1 tbsp dark treacle/cane molasses
• 3 fl oz/ 100ml brandy or sherry
• ½ tsp freshly ground nutmeg
• 2 tsp lemon juice
• 1 tsp baking powder
• 4oz/110g ground almonds
• 8oz/225g candied peel, chopped
• 8oz/225g glace cherries, halved

Preparation:

• The day before place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.
• Preheat the oven to 325F/170C/Gas 3.
• Line an 8½"/22cm round cake tin with greaseproof paper or baking parchment.
• Place the butter and sugar into a large baking bowl. Using an electric hand whisk or fork, cream the butter into the sugar until light, smooth and creamy.
• Beat one egg into the creamed butter, then beat in a quarter of the flour. Repeat until all the eggs and flour are used up.
• Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture and stir gently using a spoon or spatula. Finally, stir in the baking powder.
• Drain the dried fruits and add the ground almonds, glace cherries and mixed peel. Stir well then add to the cake mixture stirring gently until all the fruits are incorporated into the mixture. Stir gently so as not to 'flatten' the cake mixture.
• Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.

       ENJOY !!

Food and Knowledge (Mehezabin and Shraddha)

Vitamins and Their Functions and Sources

Water-soluble vitamins

Water-soluble vitamins travel freely through the body, and excess amounts usually are excreted by the kidneys. The body needs water-soluble vitamins in frequent, small doses. These vitamins are not as likely as fat-soluble vitamins to reach toxic levels. But niacin, vitamin B6, folate, choline, and vitamin C have upper consumption limits. Vitamin B6 at high levels over a long period of time has been shown to cause irreversible nerve damage.
A balanced diet usually provides enough of these vitamins. People older than 50 and some vegetarians may need to use supplements to get enough B12.

Water-soluble vitamins

Nutrient	Function	Sources
Thiamine (vitamin B1)	Part of an enzyme needed for energy metabolism; important to nerve function	Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds
Riboflavin (vitamin B2)	Part of an enzyme needed for energy metabolism; important for normal vision and skin health	Milk and milk products; leafy green vegetables; whole-grain, enriched breads and cereals
Niacin (vitamin B3)	Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin health	Meat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter
Pantothenic acid	Part of an enzyme needed for energy metabolism	Widespread in foods
Biotin	Part of an enzyme needed for energy metabolism	Widespread in foods; also produced in intestinal tract by bacteria
Pyridoxine (vitamin B6)	Part of an enzyme needed for protein metabolism; helps make red blood cells	Meat, fish, poultry, vegetables, fruits
Folic acid	Part of an enzyme needed for making DNA and new cells, especially red blood cells	Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains
Cobalamin (vitamin B12)	Part of an enzyme needed for making new cells; important to nerve function	Meat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foods
Ascorbic acid (vitamin C)	Antioxidant; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorption	Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

 

Fat-soluble vitamins

Fat-soluble vitamins are stored in the body's cells and are not excreted as easily as water-soluble vitamins. They do not need to be consumed as often as water-soluble vitamins, although adequate amounts are needed. If you take too much of a fat-soluble vitamin, it could become toxic. Your body is especially sensitive to too much vitamin A from animal sources (retinol) and too much vitamin D. A balanced diet usually provides enough fat-soluble vitamins.

Fat-soluble vitamins

Nutrient	Function	Sources
Vitamin A (and its precursor*, beta-carotene) *A precursor is converted by the body to the vitamin.	Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health	Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)
Vitamin D	Needed for proper absorption of calcium; stored in bones	Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.
Vitamin E	Antioxidant; protects cell walls	Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds
Vitamin K	Needed for proper blood clotting	Leafy green vegetables and vegetables in the cabbage family; milk; also produced in intestinal tract by bacteria

 

Benefits of Good Nutrition (Mehezabin and Shraddha)

The benefits of good nutrition are multiple. Besides helping you maintain a healthy weight, good nutrition is essential for the body and all its systems to function optimally for a lifetime. In fact, the benefits of good nutrition can be found in physical and mental health because a healthy diet provides energy, promotes good sleep, and gives the body what it needs to stay healthy. When you consider the benefits of good nutrition, it's easier to eat healthy.

The Heart

The heart is the essential core of our bodies. Heart healthy eating involves avoiding foods high in unsaturated fats and cholesterol that can lead to heart disease and possible failure later in life. Medical research has given us solid evidence that certain foods do increase the risk for heart disease and that there is a direct link to unsaturated fats and cholesterol. By avoiding foods that contain these heart unhealthy substances, we can ensure our body that its heart will function properly for years to come.

Bones

While the heart keeps it all running, our bones help keep it all together. Healthy bones are necessary throughout our life and become more important as we age. Consuming enough calcium to maintain and promote bone health is essential for healthy bones. We can avoid many bone conditions that may develop later in life by providing our bodies with enough calcium in our diet. Milk and other dairy products contain calcium and should be consumed every day.

Energy

Though many benefits of good nutrition today may not be realized until later in life, one benefit we can see daily is in our energy level. Foods that are excessively sugary or high in fats can minimize our energy levels from day to day. Fats are slow to digest, and thus don't provide our body with a steady source of energy. Sugary foods can create fluctuations in blood sugar levels, causing us to feel tired very shortly after eating. By eating a healthy diet, we maintain our energy levels at a constant throughout the day and the result is simply feeling better.

Self Confidence

Whether or not you are at your optimum weight or not, the benefits of good nutrition can be felt. Americans have been educated enough over the years to know that junk foods are not the healthiest choice. Yet many of us continue to indulge in them for emotional reasons. When we make the conscious choice to eat better and healthier, we begin to feel better about ourselves – regardless of how quickly the weight comes off. It's also true that the occasional sweet treat tastes better when its consumed guilt free because we eat healthier on a daily basis.

When you examine all the benefits of good nutrition, you quickly realize that eating healthy and making healthy food choices results in a much better lifestyle. Anyone can start enjoying the benefits of good nutrition by changing one eating habit a week. Cut down on foods high in fat and begin replacing them with whole grain foods, low fat foods, and fresh fruit and vegetables. You'll be reaping the benefits of good nutrition before you know it!

Triple Layer Chocolate Cake with Chocolate Frosting (Mehezabin and Shraddha)

Cake Ingredients:

1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature                                                                           
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract 

Chocolate Cake Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar  for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners' sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

Introduction to Nutrition (Mehezabin and Shraddha)

Nutrition (nourishment or aliment)

 

Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing foods.

In hospitals, nutrition may refer to the food requirements of patients, including nutritional solutions delivered via an IV (intravenous) or IG (intragastric) tube.

Nutritional science studies how the body breaks food down (catabolism) and repairs and creates cells and tissue (anabolism) - catabolism and anabolism = metabolism. Nutritional science also examines how the body responds to food. In other words, "nutritional science investigates the metabolic and physiological responses of the body to diet".

As molecular biology, biochemistry and genetics advance, nutrition has become more focused on the steps of biochemical sequences through which substances inside us and other living organisms are transformed from one form to another - metabolism and metabolic pathways.

Nutrition also focuses on how diseases, conditions and problems can be prevented or lessened with a healthy diet.

Nutrition also involves identifying how certain diseases, conditions or problems may be caused by dietary factors, such as poor diet (malnutrition), food allergies, metabolic diseases, etc.