I’m a bit embarrassed to be another vegan making videos about Blogilates, but I couldn’t pass up the opportunity to share the science. Whether or not back pain is a major part of her life, it disables over 30 million people per year in the US and they need to know the real reason!
SOURCES
84% of people experience low back pain, nearly 1/4 experience it chronically, and it disabling about 1/8 of the US population:
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“almost all persons have aortic fatty streaks by age 10” (
“Spine Journal” showed that of people with chronic low back pain, over 3/4 had blocking off of arteries in their lower back, and over half had “significant disk degeneration.” (
Nasty back artery picture and “…high serum cholesterol levels were found to have the most consistent associations with disk degeneration and lower back pain.”
Cholesterol levels of omnivores, vegetarians, and vegans:
90% of americans believe they are eating a healthy diet, and Blogilates is definitely one of them.
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Similar exponential increase in artery clogging plaque in both smokers and egg eaters:
FISH CURRY 📲Share to Whatsapp/Signal/Telegram –
All Fish lovers have that one favourite Fish curry recipe.. This is mine 🙂
Do try and let me know how you liked it..
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🍽️𝗔𝗠𝗔𝗭𝗢𝗡 𝗦𝗛𝗢𝗣🍽️
For utensils, kitchen accessories & appliances used in this video and my recommended Book list.
RB Store –
Knives I use 🔪 –
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Amritsari Fish Roll –
Fish Tikka –
Amritsari Fish Tikka –
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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 –
📲𝗶𝗢𝗦 –
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FISH CURRY
Preparation time 15 minutes
Cooking time 20-25 minutes
Serving 4
Ingredients
For Marinating Fish
6-7 Fish, cut in darne , मछली
Salt to taste , नमक स्वादअनुसार
½ tsp Turmeric powder , हल्दी पाउडर
For Frying
4 tbsp Mustard oil , सरसों का तेल
Marinated Fish , मैरिनेटेड मछली
1 medium Potato, peeled, cut in wedges , आलू
For Fish Curry
Remaining Mustard oil , बचा हुआ सरसों का तेल
1 Bay leaf , तेजपत्ता
½ tsp Onion seeds , कलौंजी
1 inch Ginger, julienned , अदरक
2 fresh Green chillies, slit in half , हरी मिर्च
½ cup Onion paste , प्याज का पेस्ट
Fried Potato , तला हुआ आलू
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
Water , पानी
Salt to taste, नमक स्वादअनुसार
1 medium Tomato, cubed , टमाटर (optional)
Fried Fish , तली हुई मछली
Fresh Coriander leaves, roughly torn , धनिया पत्ता
For Garnish
Fresh Coriander leaves , धनिया पत्ता
Process
For Marinating Fish
Apply turmeric powder, salt to both sides of the fish properly and keep aside for further use.
For Frying
In a pan heat mustard oil and fry the marinated fish on medium high heat from both sides until golden brown.
Remove and keep aside.
Then add the potato wedges and also fry them until golden brown in the same oil.
Remove them and keep aside for further use.
For Fish Curry
In the same pan with the remaining oil add bay leaf, onion seeds, ginger julienne, green chillies and saute for a few seconds.
Now add onion paste and continue cooking on medium heat until it turns light brown and oil starts separating.
Then add fried potato, degi red chilli powder, water, salt and cook until the potatoes are completely cooked.
Add cubed tomatoes, fried fish and stir it properly with light hands.
After a minute switch off the flames and cover and let it sit for 5-6 minutes
Remove the lid and add coriander leaves and serve hot with rice and garnish with coriander leaves.
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For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 –
📲𝗶𝗢𝗦 –
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🌎 Follow Ranveer Brar on your favorite Social Media channels:
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Got leftover rice from last nights dinner? make these delicious rice cutlets today!
CHAWAL KE CUTLETS
Ingredients
½ cup leftover cooked rice (chawal)
3 medium potatoes, boiled and peeled
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon chaatmasala
Salt to taste
¼ cup chopped fresh coriander leaves
1-2 tablespoons cornstarch
Dried breadcrumbs for coating
Oil for shallow-frying
Method
1. Grate potatoes into a bowl. Add rice, cumin powder, coriander powder, chilli powder, turmeric powder, garam masala powder, chaat masala, salt and chopped coriander and mixwell.Add cornstarch and mix well.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Spread breadcrumbs onto a plate. Coat each cutlet with some breadcrumbs.
4. Heat a non-stick tawa. Place each prepared cutlet, drizzle some oil and shallow-fry on medium heat from both sides till golden. Drain on absorbent paper.
5. Topeach cutlet with onion rings, sweet chutney and green chutney and serve hot garnished with parsley sprigs.
