How To Keep Your Blood Pressure In Low ?

1.Should take Beetroot juice:
The Juice of raw Beetroot is a very effective Remedy for lowering the Blood pressure.drink a Cup of Beetroot Juice Twice Daily.
Nutrints,Proteins,Vitamins and all the Vitamin of group-B (particularly Pantothenic acid) are beneficial in the prevention and lowering of Blood Pressure.


2.SALT:The use of Salt is valuable in controlling Low Blood Pressure,till Blood Pressure reaches normal levels,the person should take salty Food,Take Half teaspoon of salt with Water. Immediately should take this salt water drink whenever the Blood pressure was Lowered.


3.AVOID DEHYDRATION:If Low Blood pressure is due to Loss of Water from the Body,give Fluids to the Patient and try to avoid dehydration.
TAKE CORRECT DOSE OF MEDICINE:Don’t take the Medicine as you wish,take only correct dose of Your Doctor and correct time,don’t take over dose or less dose as your wish.


4.Avoid stress and strain and be cool and go for a walk atlest 20 mints a day and avoid Junk food and Oily food and Preserved Pickles.Take only Nutritiious food daily.


5.Be in Perfect weight:Be happy and make the people Happy for a time and Take only Fresh vegetables and Fruits and take only lite Brake past and keep under weight.Maintain correct weight.

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Ladyfinger Masala

Ladyfinger Masala :

Ingredients:

Lady fingers-250 grms.(Sliced in to longitudinally)
Oil-4 tbspoons
Coriander seeds-2 spoons
Cumin seeds-1 spoon
Salt-tasty
Drie red chillies -8
Roasted peanut-1/4 cup
Garlic-5 cloves.

Preparation Method:

1.Heat oil in a Non stick pan.
2.Take another dry pan and roast Coriander seeds,Cumin seeds,and Dry red chillies and grind well in to powder.
3.Add lady fingers which are sliced in to Longitudinally and add in to oil Pan and fry for some time till they were well cooked.
4.To this powder add Roasted Peanuts and Garlic cloves and grind like crushing and kept a side.
5.Add the crushed masala in to fried Ladyfinger and add salt and cook for some time with out lid.
6.Garnish with coriander leaves and fry until Dry consistency.

* Serve With Hot Rice.

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Andhra Special Dry fish-Brinjal curry:

Andhra Special Dry fish-Brinjal curry :

Ingredients :

Brinjals-1/4 k.g.
Dryfish-2(Medium sized)
Onion-1 chopped
Green chilly-2
Tomato-1Chopped
Tamarind-Amla sized
Chilly powder-1 spoon
Salt-tasty
Oil-3 spoons

Preparation Method:

1.Take Dry fish and cut in to pieces and washed with water and scales are cleaned with knife and soak in water for 2 mints,and take out of water and lept in a plate.
2.Cut the Brinjals in to pieces and immersed in salt water ,to avoid the decoloring of Brinjals.
3. Chopped the onion, and green chilly and Tomato and kept a side.
4.Take a pan add 3 spoons of oil and fry Washed and cleaned Dry fish on low flame,until the smell will disappears approximately 3mints.
5.Take out of the oil and placed in a plate.
6.In that oil only add chopped onions and green chilly and close the lid for 2 mints.
7.Afetr that add tomatoes and fry for 2 mints with closed Lid.
8.Add Brinjals with are soaked in salt water and stir and close the lid till the Brinjals are well saute.
9.After 5 mints add Fried Dry Fish and close the lid for 1 minute then add red chilly powder and salt(take care of salt ,because the Dry fish also having salt),and 2 glasses of water and cook for 5 mints.
10.While cooking add tamarind juice and close the lid for another 3-5 mints and close the lid.
11.Garnish with coriander leaves and taste it with rice.

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Aloo chat

Aloo chat :

Ingredients:

Potatoes,cubed-3 large
Lemon juice-3 spoons
Salt-to tasty
Ginger,cut in to thin strips-1 inch piece
Oil-to Deep fry
Onion,chopped-1 lrge
Chat masala-1/2 spoon
Red chilly powder-1/2sp
Cumin powder-1/4 tea spoon
Green chillies,chopped-2
Coriander leaves-3 tbspoons.

Preparation Method:

1 Add 1 spoon of Lemon juice and pinch of salt to the Ginger strips and keep in the Refrigerator till use.
2.Heat Oil in a kadai till medium Hot.
3.Add Potato pieces and deep fry till Crip and Golden.
4.Drain and place on an Absorbent paper.
5.Transfer the Potatoes in to a Big Bowl.
6.Add onions,salt,Chat masala,red chilly powder,cumin powder,green chillies,Coriander leaves and the remaining lemon Juice and mix well.
7.Transfer the mixture in to a serving Bowl.
8.Garnish with Ginger strips and serve.

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ONION-RIPE CHILLY PICKLE

ONION-RIPE CHILLY PICKLE

Ingredients:

Onion-3 sliced longitudinally
Ripe chilly/Red chilly-4
Ginger small piece
Garlic cloves-3
Oil-2 table spoons
Tamarind-pinch
Sugar 2 pinches
Cumin-1/2 spoons
Mustered seeds-1/2 spoons
Curry leaves 2 spoons.

Preparation Method:

1.Take a pan and add Oil and fry Ripe chilies and kept a side
2.In that oil add Onions slice and fry,after wards add Ginger and fry for 1 mint.
3.Switch off the stove and add sugar,tamarind and Garlic cloves and allowed to cool.
4.After cooling grind all the ingredients.
5.Take a pan add Oil and Crackle the Mustered seeds and cumin and leaves and add this tamer with Onion paste.
6.Enjoy the onion pickle with Brake pasts and rice.

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AMLA PICKLE

AMLA PICKLE

Ingredients :

Amla--1/2 kg
Rock Salt--1 and 1/2 Cup
Ground nut oil-1 1/2 cup
Raw Red chilly powder-1 1/2 cup
Mustured powder-3 tbsp
Cumin powder-1 spoon
Tamarind-1 tbspoon
Methi (Fenugreek powder)-2 spoons
Lime-4

Preparation Method :

1.Take Amla and cleaned and wiped with cloth and dried in Sunlight until they are well Dried.Appoximatly 1 hour.
2.Cut the Amla in four sides and kept a side.
3.Grin and the salt and kept a side.
4.Take a Dry Big bowl add salt powder and Mustered powder and turmeric ,red chilly and Fenugreek powder and oil and mix well with a dry spoon.
5.Mix Amla to the Mixture and Mix well with spoon.
6.Kept a side for 2 to 3 Days undisturbed.
7.After add limen juice and kept a side and mix well and enjoy with Amla pickle.
8.Tasty Amla pickle is ready to taste with hot Plain rice.

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Ground nut Chutney

Ground nut Chutney

Ingredients:

Ground nuts-1 cup,

Greenchilly-6-7,

Tamarind-Pinch,

Salt-Tasy,

Onion-Small size Half.

Ingredients for Tampering:Oil-1 spoon,Mustered seeds-1 spoon,

Garlic cloves-2

Curry leaves-1 bunch,

Red chilly-2,

Cumin-1 spoon.

Method:

1.Fry Groundnuts in a Dry pan and Peel the covering layers and kept a side.

2.Take a pan add 2 spoons oil and add Green chilly and fry them by closing the Lid.after fry onion and kept a side.

3.After cooling,take a mixer jar add Green chilly,Ground nuts and Tamarind,and Onion,salt and grind them.

After that go for tampering.

4.Heat oil in a pan add Mustered seeds and allow to crackle them and add garlic,cumin,Red chilly and fry lastly add curry leaves and take out from the stove.

5.Mix this tampering in to chutney and keep for eating.

6.Eat with Idly,Dosa,Upma Etc.

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Chicken leg pieces fry

Chicken leg pieces fry :

Ingredients:

Chicken leg pieces-5

Garammasala powder-2 spoons,

Ginger garlic paste-2 spoons,

Red chilly powder-1 spoon,

Salt tasty

Orange red colour

oil-1 cup,

Coriander and curry leaves.

Preparation Method:

1.Cut the chicken leg pieces in cross.

2.Make a paste with redchilly powder,salt ,Gingergarlic paste,garam masala.

3.Dressed the Leg pieces completely with Masala.

4.Spray little lemon juice on Leg pieces.

5.Marinate for 30 minutes.

6.Take a Kadai and add 1 cup of Oil and allow to heat.

7.Add marinated Leg pieces and cook on low Flame.

8.Cook 20 mints and add red color and allow to cook till golden brown color appears.

9.When they turn in to brown color switch off the stove and take them in to plate.

10.Garnish with curry and coriander leaves.

11.Chicken leg pieces are ready.

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Garlic Coconut Pachadi

Garlic Coconut Pachadi

Ingredients :

Garlic -30 Cloves,

Red chilly powder-1 spoon

Salt-tasty,

Oil-2 spoons,

Dry Coconut Grated-4 Table spoons.

Preparation Method:

1.Remove the Coverings of Garlic and kept a side,

2.Take a Pan and add oil and heat it.

3.Add garlic and coconut grated and fry on low flame till color changes.

4.Allow to cool and take in to a mixie jar and add redchilly powder and salt and grind them in to powder,

5.Don't add water it is like a powdery pickle.

6.Eat with hot rice and ghee and can be used as Bread spread and side dish with Dosa and Idly.

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Ivy Guard Chutney(Dondakai Roti pachadi)

Ivy Guard Chutney(Dondakai Roti pachadi) :

Ingredients:Ivy guards-2 cups,

Green chilly-10,

Mustered seeds-1 spoons,

Cumin-1 spoon,

Red chillies-2,

Curry leaves-6,

Oil-4 spoons,

Salt-Tasty,

Garli-2.

Tamarind-pinch.

Ghee-1 spoon.

Preparation Method;

1.Cut Ivyguards in to small pieces and fry well in oiland kept a side.

2.In that oil fry Green chillies and kept a side.Take Mixie and Add Fried ivyguard pieces and Green chilly and pinch of tamarind ,salt and grind well.

3.Take Pan and add 1 spoon oil and 1 spoon Ghee ,Crackle mustered and fry cumin and garlic,redchilly and curry leaves.

4.Add this tampering in to Grinded Pickle and mix well .

5.Eat with hot Rice.

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Losing weight boosts memory in older women

Losing weight boosts memory in older women

Weight loss could result in improved memory in older, overweight women, a new small study has suggested.
Additionally, the study also showed that the women’s brain activity actually changes in the regions of the brain vital for memory tasks after weight loss, the Huffington Post reported.
Lead author Andreas Pettersson, M.D., a Ph.D. student at Umea University in Sweden, said in a statement that their findings suggest that obesity-associated impairments in memory function are reversible, adding incentive for weight loss.
The researchers studied 20 overweight, post-menopausal women with an average age of 61, and randomly assigned them to one of two healthy diets for six months.
They measured their body mass index (BMI) before and after the diet, and tested their episodic memory by making them remember unknown pairs of faces and names, then recall which letter each person’s name began with.

They found that memory performance got a boost after weight loss, and their brain scans confirmed they had grown more adept at storing and recalling memories.

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