{"id":1025,"date":"2020-10-19T07:09:55","date_gmt":"2020-10-19T07:09:55","guid":{"rendered":"http:\/\/seemamehra.in\/?page_id=1025"},"modified":"2021-06-17T06:05:02","modified_gmt":"2021-06-17T06:05:02","slug":"food-mood","status":"publish","type":"page","link":"https:\/\/www.seemamehra.in\/index.php\/food-mood\/","title":{"rendered":"Food and Mood"},"content":{"rendered":"\t\t
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Series - Food and Mood<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An introduction - Seema Mehra Wellness Coach\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Balancing Food and Wellness<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I am very excited to share with you the launch of my Website and Youtube channel!<\/p>

I will be using these platforms to share my knowledge about how we can achieve wellness through different techniques and how we can stay healthy by eating the right food. My aim for the first few videos is to share with you how food and mood are connected. I will also share some interesting and healthy recipes. As we go forward in this journey, I will bring many new and interesting ideas.\u00a0<\/span><\/p>

Where there is good food, there is happiness!<\/p>

If you love food and want to stay physically, emotionally, and mentally healthy then stay tuned!\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Episode 1 - Food and Mood <\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Emerald Pancake<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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[Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Method:<\/strong><\/h5>
  • To make the batter start with making a puree of Spinach, Coriander leaves and Green Chilli’s by adding them in the blender with half cup of water. Blend it until it is smooth. \u00a0<\/li>
  • In a bowl add Oat flour, Gram flour and Yogurt. Now add the puree to it.<\/li>
  • Beat it well and keep it aside to rest for 30mins.<\/li>
  • Then add salt, pepper, cumin powder, eno fruit salt and then add 1\/4 cup water.<\/li>
  • Mix the batter well to a pouring consistency.<\/li>
  • Heat a non stick pan at medium flame and grease it lightly with butter<\/li>
  • Pour a small portion of batter and spread evenly. Then sprinkle seeds on top and cover it.<\/li>
  • Cook for 2 to 3 minutes on slow heat. When the edges get slightly brown and the centre gets cooked turn over and cook the other side for another 2 to 3 minutes.<\/li>
  • Serve it hot and enjoy with any dip of your choice.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Episode 2 - Food and Mood\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Method: <\/strong><\/h5>
    • Wash and soak the Dal (Lentil) for 4-5 hours<\/li>
    • Drain water and grind the dal along with green chillies and garlic cloves to make a fine paste.<\/li>
    • Keep it aside for 10 min to rest<\/li>
    • Mix the batter for 2-3 min. Add salt, pepper, eno and two spoons of water. Mix them well.<\/li>
    • To make the filling mix cheese, onion, peppers, tomato, coriander leaves,oregano, chilly flakes, salt and pepper.<\/li>
    • Grease the toaster with butter or ghee or oil of your liking<\/li>
    • Spread the dal (Lentil) mixture on one side of the toaster with a spoon and make a thin layer of the batter.<\/li>
    • Spread cheese mixture over batter and cover it with another layer of the Dal batter .<\/li>
    • Close the toaster and cook for 2-3 mins.<\/li>
    • For green chutney, In a mixer Jar add coriander leaves, bell pepper, garlic cloves, green chillies, peanuts, cumin powder, black salt, pink salt, lemon juice and Ice cubes or water together. Blend it well to make a consistent paste <\/li>
    • Serve this bread-less sandwich hot with your fresh green chutney! And Enjoy<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Episode 3 - Food and Mood <\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Dahi Ka Parantha<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Method:<\/h5>
      • Make dough of oat flour, whole wheat flour, caron seeds, salt using enough whey water or low fat milk to get a firm, soft dough cover it and keep this aside for 10 minutes <\/span><\/li>
      • Heat a pan, add ghee (clarified butter), cumin seeds, ginger, green chillies, gram flour Stir for 2 minutes on medium flame then add fenugreek leaves or spinach leaves and cook for 2 minutes till it gets dry. <\/span><\/li>
      • Now add grated cheese, salt pepper, red chili powder, cumin powder & mix wellRemove from pan and keep this aside and let it cool down <\/span><\/li>
      • To make our dahi ka parantha (Yoghurt Indian bread) <\/span><\/li>
      • Again knead the dough for 2-3 minutes <\/span><\/li>
      • Divide the dough into 3-4 balls <\/span><\/li>
      • Roll out each ball into a small circle, place the filling in the center and collect from all sides to enclose the filling <\/span><\/li>
      • Press over dry flour and roll into medium sized paranthas (Yoghurt Indian bread) using a roller <\/span><\/li>
      • Heat a non stick pan Cook paranthas (Yoghurt Indian bread) on both sides on medium heat till it is lightly cooked <\/span><\/li>
      • Apply ghee (clarified butter) on both sides of these paranthas (Yoghurt Indian bread) and cook till it becomes crisp brown and patches appear <\/span><\/li>
      • Now Serve hot and enjoy this recipe<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Episode 4 - Food and Mood\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Method: <\/strong><\/h5>
        • Blanch 500gms Mushrooms in hot water for 2 minutes, drain and set aside<\/li>
        • Heat two tablespoon oil in a non-stick pan<\/li>
        • Add- green cardamom pods, cloves, cinnamon stick, bay leaf, black cardamom and saut\u00e9 over medium heat until it generates fragrance<\/li>
        • Add- onion paste and saute for 2-3 minutes<\/li>
        • Now add- ginger garlic paste and continue to saute until the oil surfaces<\/li>
        • Add- Kashmiri red chilli powder, coriander powder, cumin powder, chopped green chillies and stir for 30 seconds<\/li>
        • Add- whisked yoghurt and salt, mix well and reduce the heat and let it simmer until the fat content rises to the surface<\/li>
        • Add- cashew nut paste and let it simmer for 2-3 minutes<\/li>
        • Add mushrooms and saute for 3-4 minutes<\/li>
        • Finally add, finely chopped coriander (cilantro) leaves and let it simmer for 2-3 minutes<\/li>
        • Your Cilantro Mushrooms are ready to serve, add a sprinkle of coriander and enjoy<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Episode 5 - Food and Mood <\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          Method:<\/h5>
          • Dry roast all the nuts and seeds cut them into small pieces<\/li>
          • Take a non stick pan and add 1 table spoon desi ghee (clarified butter). Once it melts, add jaggery pieces (already cut into small pieces)<\/li>
          • Keep stirring till Jaggery melts– don’t overcook Jaggery<\/li>
          • \u00a0Add- roasted and chopped nuts, roasted seeds, grated coconut and spices<\/li>
          • Mix them well and switch off your gas<\/li>
          • Pour this jaggery mixture into a greased tray and tap it<\/li>
          • After 5 minutes- and once rested– cut the pieces according to your taste and need to store<\/li>
          • Your Jaggery bites are ready<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Episode 6 - Food and Mood\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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            Method: <\/strong><\/h5>
            • Break broccoli into florets and wash them well<\/li>
            • Chop these florets and tender step very finely<\/li>
            • Heat up the pan<\/li>
            • Add two cups of water<\/li>
            • Add chopped broccoli and two pinches of salt<\/li>
            • Cook on medium heat for about 2-3 minutes till they become slightly tender<\/li>
            • Switch off the stove and strain the water<\/li>
            • Transfer chopped broccoli into a bowl<\/li>
            • Add- eggs, cheddar or parmesan cheese, gram flour, minced garlic, onions, green chilli, salt, black pepper and red chilli powder<\/li>
            • Now mix it well<\/li>
            • Take a small portion of this mix and make small patties of broccoli (fritters) out of it<\/li>
            • Heat a nonstick pan (not too hot), grease lightly with oil or clarified butter<\/li>
            • Place these fritters into the pan and let it heat<\/li>
            • Wait for edges to become brown and once the bottom side is cooked, turn them over<\/li>
            • Broccoli Fritters are ready<\/li>
            • Serve them with sour cream or hung curd<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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              Episode 7 - Food and Mood <\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Omelette Curry<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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              Method:<\/h5>
              • Crack 4 whole eggs in a bowl, add chopped onions, green chillies and some coriander leaves<\/li>
              • Whisk well until the batter is ready for making the omelette<\/li>
              • Heat oil in a pan- when this oil starts to smoke, pour the egg batter in a pan and make an omelette<\/li><\/ul>

                Now Make gravy\/curry:<\/strong><\/p>

                • Heat oil in a pan, when it starts to heat, add cumin seeds and cloves<\/li>
                • Add 1tsp of ginger garlic paste and then add onions and saut\u00e9 these till they turn golden brown<\/li>
                • Add turmeric powder, Kashmir red chilli, coriander powder and mix all these ingredients well<\/li>
                • Cook these spices until well roasted<\/li>
                • Add- freshly grated tomatoes, sprinkle some salt<\/li>
                • Cook these ingredients until tomatoes become soft<\/li>
                • Now it is time to pour water since tomatoes are soft. This is to prepare the gravy<\/li>
                • Cook spices (masala) until the oil\/masala (spices) start to leave the pan<\/li>
                • This is best way to know these are well cooked<\/li><\/ul>

                  Gravy is ready\u00a0
                  <\/strong>You can either pour the gravy on the bed of freshly made omelette above or cut the omelette into small pieces and pour the gravy as a supplement\u00a0<\/span><\/p>

                  Egg omelettes ready<\/strong>
                  <\/span>Sprinkle some coriander leaves and relish this unique recipe<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                  Episode 8 - Food and Mood\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  Mashroom Galouti Kabab<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                  Method: <\/strong><\/h5>
                  • Heat oil or Desi Ghee (clarified butter) in a pan<\/li>
                  • Add green cardamom, black cardamom, cloves, cinnamon sticks, black pepper corn<\/li>
                  • Stir them till they start emitting fragrance<\/li>
                  • Now add chopped onions and saut\u00e9 till they turn brown<\/li>
                  • Add ginger garlic paste and green chillies, saut\u00e9 for 1-2 minutes<\/li>
                  • Add- Mushrooms and some salt<\/li>
                  • Roast till the time water dries up<\/li>
                  • Once they have cooled them, make a fine paste using a blende<\/li>
                  • Once paste ready- add almond powder, chopped coriander and mix them well<\/li>
                  • Heat a non stick pan, grease it with 1tbsp of oil or Desi Ghee (Clarified butter)<\/li>
                  • Shape mushroom mixture as prepared above in flattened and rounded kababs<\/li>
                  • Cook on medium heat till they turn brown (Check both sides are well cooked)<\/li>
                  • Mushroom Galauti Kababs are ready<\/li>
                  • Sprinkle Kabab Masala (spice) on top and enjoy with green chutney<\/li><\/ul>

                    Ingredients of Galauti Kabab Masala (spice):
                    <\/span>[Note- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients]<\/p>

                    • 1tsp dried rose petals<\/li>
                    • 1tsp whole coriander seeds<\/li>
                    • 1\/2tsp cumin seeds<\/li>
                    • 1tsp fennel seeds<\/li>
                    • 3 cloves<\/li>
                    • 4-5 green cardamoms<\/li>
                    • 5 pepper corns<\/li>
                    • 1\/2 inch cinnamon stick<\/li>
                    • 1 black cardamom<\/li>
                    • A pinch of Saffron<\/li><\/ul>
                      Galauti Kabab Masala:

                      <\/h6>
                      • Dry roast all the spices in a pan for a minute on very slow flame<\/li>
                      • Put them in a bowl and let these cool down completely<\/li>
                      • Grind in a mixture and make a fine powder<\/li>
                      • Store in air tight container<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                        Episode 9 - Food and Mood <\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        Kidney Beans Galouti Kababs<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                        Method:<\/h5>
                        • Heat Desi Ghee (Clarified oil) in pan<\/li>
                        • Add- green cardamom, black cardamom, cloves, black pepper corns, cumin seeds<\/li>
                        • When they start smoking, add chopped onions\u00a0<\/li>
                        • Saut\u00e9 till they turn brown<\/li>
                        • Now add- ginger paste, garlic paste, green chillies, cashew nuts and saut\u00e9 for 2-3 minutes<\/li>
                        • Transfer the mixture into a bowl and let it cool down<\/li>
                        • Make it a fine paste, transfer the mixture back into bowl<\/li>
                        • Add mashed kidney beans (rajmah), soya granules, coriander leaves, lemon juice, salt, red chilli powder, chat masala (spice) and mix it well<\/li>
                        • Heat a non stick pan and grease it with Desi Ghee (clarified butte) or edible oil<\/li>
                        • Shape this mixture into flattened rounders and cook on medium heat from both sides until they turn golden brown and are duly cooked<\/li>
                        • Serve it with green chutney<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                          Episode 10 - Food and Mood\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          Jimmikand Galouti Kababs<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          [Disclaimer-<\/strong> please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers\/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                          Method: <\/strong><\/h5>