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Tag: Meat

This Mouthwatering Veg Nargisi Kofta Recipe Will Make You Forget About The Meat Version

Koftas are truly comfort food for many. From rich and creamy malai kofta to spicy chicken koftas, these versatile dumplings cater to every palate. Among these, Nargisi Kofta stands tall – a Mughlai delicacy known for its delightful combination of meat and eggs. But for vegetarians, this culinary delight has always remained out of reach. Well, not anymore! Here, we bring an indulgent recipe for Vegetarian Nargisi Kofta, which has the same charm as its non-vegetarian counterpart while staying completely vegetarian. Ready to learn how to make the vegetarian version of Nargisi Kofta? Then roll up your sleeves and read on to know more.

Also Read: Kashmiri Mutton Kofta, Malai Kofta Dum And 5 Other Non-Veg Kofta Recipes

What Makes Vegetarian Nargisi Kofta A Must-Try?

This version of Nargisi Kofta is a delightful mix of flavours and textures. The best part about this dish is that it is made using simple ingredients like paneer, bread, potatoes, and spices. It is the perfect alternative to its non-vegetarian version and offers the same royal taste. What makes it even better? It is easy to prepare, kid-friendly, and loved by all. Whether you want a relaxed weekend dinner or a quick dish for last-minute guests, these koftas will definitely wow your taste buds at the dinner table.

How to Make Vegetarian Nargisi Kofta | Nargisi Kofta Recipe

Making Nargisi Kofta at home is pretty simple. All you need are staple pantry ingredients and some time. Start by making smooth koftas using paneer, bread, and simple spices. Prepare the potato mixture and make small balls with it. Shape each paneer mixture into a flat round and pack it with the potato mixture. Seal the edges, dust with besan, and then fry. And it’s ready! Garnish with coriander leaves and serve hot with your choice of curry or just as an appetizer.

Want a step-by-step recipe to make Vegetarian Nargisi Kofta? Click here for the full recipe.

^{Photo: iStock}

Tips to Make the Best Vegetarian Nargisi Kofta at Home

Now that you know how to make this delicious recipe, let’s look at a few things you should keep in mind before making Vegetarian Nargisi Kofta at home.

1.Use Fresh Paneer

Although the paneer gets crumbled, make sure to use it fresh. Why? Because it lends a creamy taste to your koftas, which makes them smooth and melt in the mouth.

2. Mash Potatoes Properly

While making the potato filling, ensure there are no lumps, as they can break the koftas while frying. A smooth potato mixture holds the filling better and gives a gourmet feel.

3. Add Roasted Cumin Powder

Want to enhance the potato mixture even more? Add a dash of cumin powder. It won’t just make it more aromatic but will also add an earthy taste to your koftas.

4. Don’t Forget Besan

Nargisi Koftas are known for their crunch. To achieve this, don’t skip dusting them with besan. Besan will add a crispy layer on the outside while keeping the softness locked inside.

Also Read: This Makhmal Paneer Kofta Makes For An Indulgent, Light Lunch Recipe Any Day

Will you make this vegetarian Nargisi Kofta at home? Let us know in the comments below.

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January 10, 2025
Not Butter, Not Red Meat – Doctor Reveals Worst Food Hurting Your Liver
Your liver is a vital organ responsible for detoxifying your body, producing bile, and storing essential nutrients. Maintaining its health should be a priority. When it comes to liver health, many of us assume that foods high in saturated fats, such as butter, ghee, or red meat, are the primary culprits. However, a recent revelation by Dr Adrian on Instagram has turned this notion on its head. The doctor identifies a surprising yet common ingredient in our diets as the most dangerous food for liver health: high fructose corn syrup (HFCS).

Also Read: Liver Health: 5 Healthy Drinks To Cleanse Your Liver Naturally

High Fructose Corn Syrup: Worst Food For Liver

High fructose corn syrup is a widely used sweetener found in an array of processed foods, including cookies, candies, breakfast cereals, soft drinks, and even some sauces. Unlike glucose, which is readily used by the body for energy, fructose is processed differently. When consumed in large amounts, fructose is metabolized primarily in the liver, where it is converted into fat. Over time, this accumulation of fat can lead to a condition known as non-alcoholic fatty liver disease (NAFLD).

Research has shown a strong link between excessive HFCS consumption and the development of NAFLD. The problem lies in the way fructose is processed. Unlike other sugars, fructose doesn’t stimulate insulin secretion or promote satiety. This can lead to overconsumption, weight gain, and increased fat production in the liver, thereby elevating the risk of liver damage.

“If you think meat or saturated fats like ghee or butter are the worst for your liver, think again! These are actually fine in moderation,” says Dr. Adrian. “The real issue is the hidden sugars in processed foods, specifically high fructose corn syrup.”

Also Read: Did You Know Junk Food Can Affect Your Liver Too? Here’re 7 Diet Tips To Promote Liver Health
Foods to Avoid For Liver Health:

To protect your liver health, it is crucial to minimize your intake of foods containing HFCS. Here are some common sources:

Soft Drinks and Energy Drinks: These beverages are loaded with HFCS, contributing to excessive sugar intake.

Packaged Snacks: Cookies, candies, and other sweet treats often contain HFCS to enhance flavour and shelf life.

Breakfast Cereals: Many cereals marketed as “healthy” are packed with hidden sugars, including HFCS.

Processed Sauces: Ketchup, barbecue sauce, and salad dressings are surprising sources of HFCS.

Reading ingredient labels carefully and opting for natural or homemade alternatives can go a long way in protecting your liver.

Also Read: Did Your Test Reports Show Fatty Liver? Try This Expert-Backed Natural Home Remedy

Here Are 7 Foods That Are Good for Your Liver

While avoiding harmful foods is important, incorporating liver-friendly options into your diet is equally crucial. Here are some foods that promote liver health:

Leafy Greens: Spinach, kale, and arugula are rich in antioxidants that help detoxify the liver.

Cruciferous Vegetables: Broccoli, cauliflower, and Brussels sprouts support liver enzyme production and aid in detoxification.

Fatty Fish: Salmon, mackerel, and sardines are high in omega-3 fatty acids, which reduce liver inflammation.

Nuts and Seeds: Almonds, walnuts, and flaxseeds provide essential nutrients that support liver function.

Turmeric: This spice contains curcumin, known for its anti-inflammatory and antioxidant properties.

Green Tea: Rich in catechins, green tea helps improve liver enzyme levels and reduce fat buildup.

Garlic: Garlic activates liver enzymes that help flush out toxins and contains selenium, which protects the liver.

While high fructose corn syrup may seem harmless, its long-term effects on liver health are significant and should not be overlooked. By minimizing processed foods and prioritizing liver-friendly options, you can take proactive steps toward a healthier life.

Remember, small dietary changes can have a big impact on your overall health. Your liver will thank you!

(Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)
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December 24, 2024
Study Finds A Potential Link Between Plant-Based Meat And Depression In Vegetarians

Vegetarians consuming plant-based alternatives to meat — suggested as one of the means to lower the environmental impact of meat consumption — could have a 42 per cent increased risk of depression compared to vegetarians who refrain from them, according to a study. Published in the journal Food Frontiers, the study also found higher blood pressure and inflammation levels, along with lower levels of ‘good’ cholesterol (HDL), in vegetarians who ate plant-based meat alternatives.
Researchers at the University of Surrey, UK, analysed data from over 3,300 vegetarians in the UK Biobank-about half were consumers of plant-based meat alternatives, and half were non-consumers. Made using plant-based proteins such as soy, plant-based meat alternatives (PBMA) are considered a potential solution for sustainability, as fewer natural resources such as water, land and energy are required to produce them compared to animal meat.
However, these meat alternatives are also considered ‘ultra-processed foods,’ as chemicals are often added to make them taste like meat.The researchers noted that while consuming plant-based meat alternatives was not linked with clear health benefits, more studies are needed to investigate concerns related to inflammation, which may arise from eating these products.
“In conclusion, while no clear health risks or benefits were associated with PBMA consumption in vegetarians, the higher risk of depression, elevated CRP (C-reactive proteins), and lower apolipoprotein A levels (HDL cholesterol) in consumers of PBMA suggest potential inflammatory concerns that warrant further investigation,” the authors wrote.
Co-author Anthony Whetton, a professor of translational biosystems at the University of Surrey, said, “Ultra-processed plant-based meat alternatives can be a useful way for people to transition to a vegetarian diet effectively, which helps with sustainable agricultural practices.” “Further research, including longitudinal studies and trials with more diverse populations, is necessary to confirm these findings and the relationship between vegetarian foods and mood,” Whetton added.
In the study group, the researchers found no notable differences in the intake of sodium, free sugars, total sugars, or saturated fatty acids between vegetarians who ate plant-based meat alternatives and those who did not. The team also found that consuming plant-based meat alternatives was linked to a 40% lower risk of irritable bowel syndrome.
“The overall findings are reassuring, suggesting that plant-based meat alternatives may be a safe option when they are part of an overall balanced diet. However, the potential link between these foods, inflammation, and depression warrants further investigation,” said senior author Nophar Geifman, a professor of health and biomedical informatics at the University of Surrey.

(Disclaimer: Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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December 18, 2024
The Best And Worst Meat Alternatives: A New Studys Findings On Health, Environment, And Wallet Impact

By now it’s well established that meat and dairy are at least partly to blame for the climate crisis. And without coming off our addiction to animal products, we won’t be able to avoid dangerous levels of global heating. What is less clear is what to replace your burger and cheese with. What’s best for your health and the planet? And what about your wallet? These are the questions I tried to answer in a new study. I combined assessments of meat and milk alternatives which compared their nutritional profile, health benefits, environmental impact and cost. Among these plant-based alternatives were traditional products such as tofu and tempeh, processed options such as veggie burgers and plant milks, products still under development such as lab-grown beef and unprocessed foods like soybeans and peas.
The assessments featured several ways of comparing foods, including per serving or calorie, and on their own or when replacing a person’s present intake of meat and dairy. Beans beat the lot The findings show that unprocessed plant-based foods, such as soybeans, peas and beans are best suited for replacing meat and dairy. Choosing legumes over meat and milk would halve nutritional imbalances – the overall difference between current and recommended intake of nutrients – in high-income countries like the UK, US and across Europe. And it would cut the number of people dying by a tenth, especially from diet-related diseases like heart disease, stroke, cancer and diabetes.
The amount of land and water needed to grow our food and the amount of greenhouse gas emissions produced as a result would more than halve, and food costs would fall by more than a third. Veggie burgers and plant milks in second Processed plant-based foods such as veggie burgers and plant milks still offer substantial benefits for anyone seeking to replace meat and dairy. But the emissions reductions and health improvements were a fifth to a third less than what unprocessed legumes offer, and costs to the consumer were a tenth higher than those of current diets.
For both processed and unprocessed alternatives, most of the improvements in nutrition and disease risk came from increases in fibre (though processed alternatives tend to contain less), potassium and polyunsaturated fatty acids, and from reductions in cholesterol, saturated fat and animal-based (heme) iron. Both processed and unprocessed plant-based alternatives had a lower environmental impact than meat and milk, as they generate less emissions and consume less land and water to make.
Processing food, by making veggie burgers and plant milks for instance, requires energy, which typically raises costs and emissions. However this does not eclipse the environmental benefits compared with meat and dairy. It does mean that processed alternatives typically cost more than unprocessed ones. So, unprocessed legumes such as peas and beans were the clear winner in the study. They performed well from all perspectives, including nutrition, health, environment and cost.
But a surprising runner-up was tempeh, a traditional Indonesian food made from fermented soybeans, which retains much of the nutritional properties of soybeans without much processing or additives. This, and its relatively low cost, gave it an edge over more processed alternatives such as veggie burgers. Lab-grown in last place Another surprising finding concerned lab-grown meat. Despite the difficulty of assessing a product that is not yet on the market, existing data suggests it will not be competitive with meat alternatives, nor meat from slaughter.
Using current technology that consumes a lot of energy to grow animal tissue in a lab, cultured meat’s emissions can be as high as those of beef burgers while costing up to 40,000 times more. By replicating beef, the health impacts of lab-grown meat are similarly bad. Although costs and emissions could fall as production processes become more efficient, this would require substantial investment and technological advancements.
Public investment in both lab-grown meat and ultra-processed plant-based replacements may not be justified considering their relative impacts. Readily available alternatives are affordable and do not call for new technologies or product development. What is required, however, are prudent public policies that support everyone to eat healthily and sustainably.
It’s worth saying that the best replacements for meat and dairy are not only whole foods, but whole meals. Why not try to cook a bean chilli, chickpea curry, or tempeh stir-fry? Or, how about some crushed peas on dark bread? Replacing your average fast-food meal with a mix of legumes, veggies and whole grains offers not only a more balanced serving of nutrients but also lowers your environmental footprint at a similar or lower cost to your wallet.

(Disclaimer: Except for the headline, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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December 5, 2024
Khatta Meat Recipe: A Dogra Delicacy From Jammu With A Medley Of Smoky And Tangy Flavours
Cycling uphill is a whole different adventure compared to cruising on flat terrain. Just a couple of hours from the flatlands of Jammu airport lies the stunning Sanget Valley-Patnitop region, a world apart. Riding through the Himalayan foothills might’ve made for some killer Instagram posts, but let me tell you, it was a workout for my legs! After a long day, I made my way back to Skyview by Empyrean, my cosy weekend getaway, with a massive appetite. Luckily, the culinary team had a delicious surprise waiting for me.

Not too far from Udhampur, the Sanget Valley boasts its own culinary gems. While Jammu often takes a backseat to the more famous dishes from Kashmir, one dish has been stealing the spotlight: Khatta Meat from the Dogra community. Thanks to a growing interest in regional cuisines in our post-pandemic world, this unique dish has gained quite the fanbase-especially on chilly mountain days. And the view from the Banana Leaf restaurant at Skyview by Empyrean made for the perfect backdrop as I indulged.

According to the culinary team (see recipe), it’s the signature hot charcoal smoking technique that gives this dish its one-of-a-kind flavour. But Khatta Meat is more than just smoky goodness. There are two standout steps in the recipe-finishing it with dry mango powder and pomegranate seeds and garnishing it with fresh coriander and green chillies – that create a burst of flavour with every bite.

The secret to nailing this dish is smoking those tender mutton chunks with hot charcoal soaked in desi ghee. This happens both during and after cooking. The dish combines a mix of ground and whole spices, red onion, special Kashmiri masala, and mutton cooked in mustard oil. The result? Meat so tender it practically melts in your mouth! While you can pair it with rice or rotis, in the Jammu region, it’s often served with Dogri Gheur, a traditional welcome dish for brides or special guests. Don’t be fooled by the seemingly complex smoking process; making Khatta Meat is surprisingly easy and totally worth the effort for its mouthwatering blend of tangy and smoky flavours.

Khatta Meat Recipe | How To Make Khatta Meat

Recipe courtesy – Skyview by Empyrean

Ingredients
- Mutton: 500 gm
- Onion (fried): 250 gm
- Ginger Garlic Paste: 15 gm
- Turmeric Powder: 5 gm
- Kasoori Methi: 20 gm
- Red Chili Powder: 5 gm
- Green Chilli: 4 nos.
- Salt: To taste
- Amchur: 10 gm
- Fennel Seeds Powder: 15 gm
- Mustard Oil: 60 ml
- Charcoal for smoking
For Garam Masala
- Cumin Seeds: 15 gm
- Coriander Seeds: 10 gm
- Black Cardamom: 2 nos.
- Green Cardamom: 2 nos.
- Cloves: 5 nos.
- Cinnamon Stick: 2 sticks
Method To Make Khatta Meat
1. Roast cumin seeds and coriander seeds in a pan.
2. Grind roasted seeds along with black and green cardamom, cloves, and cinnamon to make fresh garam masala powder.
3. Marinate mutton with ginger garlic paste, salt, chilli powder, turmeric powder, amchur powder, garam masala, mustard oil, and yogurt; set aside for an hour.
4. Heat mustard oil in a heavy-bottomed pan until smoking, add cardamom, cinnamon, and cloves, then saute. Add onions and marinated mutton, followed by remaining spices and lemon juice; cook for a bit.
5. Add water and let the mutton cook until tender.
6. Once the meat is cooked, stir in amchur and fennel (saunf) powder.
7. Heat charcoal until red hot, place it in a small bowl and set it over the meat in the pan/cooker.
8. Pour a little desi ghee or mustard oil over the hot charcoal, and cover the pan with a lid for 1 minute.
9. Garnish with coriander, fried onions, and green chilli, then serve with boiled rice or roti.
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October 31, 2024
6 Pro Tips To Store Raw Meat In The Freezer Correctly

Do you have a freezer stocked with a variety of meats but are not sure how to store them in the right way? Food storage mistakes can have some major consequences on your life. At worst, you could get a loved one sick due to a bacterial infection or even food poisoning. At best, you are just wasting your money at some grocery store. The good news is that with some mindful tips, you can store perishable items especially raw meat for a prolonged period of time, and avoid all sorts of embarrassments. Whether you are freezing chicken for your weeknight dinner or saving mutton for that Sunday biryani, storing raw meat correctly can help preserve the meat’s taste and quality. So, let’s see which tips you should keep in mind before freezing your pricey kilo of meat.

Also Read: How To Clean Raw Meat At Home- 5 Tips To Follow

Photo Credit: iStock

Here Are 6 Ways To Store Raw Meat Correctly

1. Use Airtight Packaging

Before freezing, make sure you have wrapped the meat tightly. If there is air in the bag, it can lead to a freezer burn. While storing the raw meat, make sure to use freezer-safe bags or containers, and squeeze out as much air as possible before sealing. If you are using plastic wrap or foil, double-wrap it for added protection. Bonus tip: buy a vacuum sealer to keep air out completely and keep your meat fresh for a long.

2. Add Dates To Packages

It is easy to forget when you store raw chicken or meat in the freezer. Labelling your meat with the date it was stored helps you track how long it has been frozen for. This way, you will always know which batch to use first. Meat generally stays fresh for up to six months in the freezer, but always check for its quality before cooking. A simple freezer trick is to organize your freezer by date so that the oldest batch of meat gets used first.

3. Cut Up Meat Before Freezing

Don’t freeze the entire meat if your recipe does not require that. Chopping up meat into smaller, usable quantities before freezing will make your life much easier when it’s time to defrost. This would ensure you only thaw the required amount of meat, avoid wastage and keep the rest of it frozen properly. Plus, it is also beneficial if you are meal-prepping or planning dishes like kebabs or stir-fries.

Photo Credit: iStock

4. Freeze Meat At Right Temperature

To make sure your meat doesn’t go bad, your freezer’s temperature should be consistently set at -18°C or lower to preserve its quality. The lower the temperature, the better preservation it would have. A higher temperature can allow bacteria and germs to grow and reduce its freshness. It is always a good idea to check your freezer’s temperature setting before freezing up the meat. This would ensure your meat remains fresh until you are ready to prepare a dish with it.

5. Don’t Refreeze Meat

Once raw meat has been thawed, avoid refreezing it at all costs. Thawing can cause moisture loss in your raw meat and then refreezing it can lead to a loss of texture, flavour, and most importantly, hygiene. Instead, as mentioned above, thaw meat in small portions that you plan to use and make sure never to leave it at room temperature. If you do have to refreeze it, cook the meat first and then freeze it.

6. Use Freezer-Safe Containers

If you don’t have airtight containers or bags, use freezer-safe containers to store your meat. Cheap plastic bags may let in the air easily which could lead to freezer burn and spoilage. Choose containers that are specially designed for freezing – as they are thicker and better at preventing air from entering in.

Also Read: Eat Meat The Right Way! 5 Golden Rules To Remember While Handling Meat

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September 25, 2024
This Study Says Meat May Raise Diabetes Risk – Heres How To Ease Off Without Sacrificing Flavour

Eating excessive red and processed meat in your daily diet may make you feel happy, especially if you have grown up eating too much meat, however, the consequences of such a diet may not be great for your health. In a new study published in The Lancet Diabetes and Endocrinology, researchers analysed data from nearly two million adults participating in 31 studies from across 20 countries, including the United States and parts of Europe and Asia. The researchers analysed the impact of the participants’ diet on their health after an average of 10 years and found a link between meat consumption and Type 2 diabetes risk.

After adjusting for other risk factors, they found that for every 1.8 ounces (about 50 grams) of processed meat, the participants ate each day, their risk for Type 2 diabetes increased by 15 per cent. Further, for every 3.5 ounces (about 100 grams) of unprocessed red meat they consumed daily, their risk increased by 10 per cent.

Why Red And Processed Meat Is Not Good For You:

There are possible reasons why it is not healthy to consume too much red and processed meat:

1. According to health experts, red and processed meats tend to be higher in saturated fats which is associated with greater insulin resistance and Type 2 diabetes risk.

2. If you are eating excessive red and/or processed meat, you may not be eating enough healthy foods like fruits and vegetables.

3. Cooking meat at high temperatures can also form compounds that may cause cell damage, inflammation and insulin resistance, as per research.
Also Read: Struggling with Sugar Spikes? These 3 Expert-Approved Foods Could Save Your Day

Photo Credit: iStock

How To Improve Diet And Reduce Meat Consumption:

Want to reduce your overall meat consumption but struggling? Here are four key approaches to cutting back the red meat, according to Harvard Health.

1. To Not Quit Suddenly

Instead of suddenly stopping your meat consumption, begin by gradually reducing the amount of red meat you eat. Assess how much red meat you consume daily/weekly and start cutting that down.

2. Choose Healthier Meats

Since red meat is specifically associated with more health risks compared to other types of meats, you can swap it with healthier alternatives like poultry or seafood.
Also Read: Manage Diabetes Naturally! How Clove Tea Can Help Regulate Your Blood Sugar Levels

3. Try Plant-Based Foods

Once you give it a try, you will learn to understand and enjoy the flavours of plant-based foods like beans, nuts, whole grains, and veggies. Choosing these more often will help reduce your meat consumption.

Remember to eat foods that benefit your overall physical and mental health.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your doctor for more information. NDTV does not claim responsibility for this information.

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September 1, 2024