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Food Recipes

Recipe: Chapli Kebab

Ingredients:

Mutton mince

tender Coriander stems

medium size Onions

medium size Tomato

Green chillies

Coriander leaves

Half Egg

Chapli Kebab Masala

Chilli flakes

Dry Pomegranate seeds

Carom seeds

roasted Gram flour

hard-boiled Eggs

Ginger

fresh Pomegranate pearls

Salt to taste

Method:

Masala

Place a pan over medium heat and allow it to warm up. Then, introduce coriander seeds, cumin seeds, black peppercorns, black cardamom seeds, and salt to taste. Toast the mixture until it emanates a pleasant aroma.

Turn off the heat and let the pan cool down. Once cooled, transfer the toasted spices to a grinder jar and coarsely grind them.

Empty the ground spices into a bowl, incorporate chili flakes, and thoroughly mix everything. Set it aside for later use

Kebab

Place mutton mince in a large bowl, season with salt according to your taste, and thoroughly combine the ingredients.

In a separate bowl, add grated onion and salt to taste. Mix well, then squeeze the onion to remove any excess water. Transfer the onion to the prepared mixture and mix thoroughly.

Incorporate tomato, green chillies, coriander leaves, and a half-beaten egg into the mixture.

Add the prepared chapli kebab masala, chili flakes, dry pomegranate seeds, and carom seeds. Ensure all the ingredients are well mixed.

Introduce roasted gram flour, grated boiled eggs, ginger, fresh pomegranate pearls, and salt to taste. Mix everything together thoroughly.

Frying

On a flat tawa or pan, heat oil over medium heat for shallow frying.

Moisten your hands with water and take a portion of the meat mixture, shaping it into patties directly on the pan.

Serving

Once the kebabs are cooked on one side, flip them over and allow them to cook on the other side.

Fry the kebabs until a golden crust forms on both sides and they are evenly cooked.

Place the cooked kebabs on absorbent paper to remove any excess fat.

In the same pan, add sliced tomato, green chillies, and salt to taste. Fry them for 2 minutes.

Remove the tomato and green chillies from the pan and set them aside on a plate for later use.

Transfer the prepared kebabs to a serving dish and garnish them with tomato, fried green chillies, pomegranate pearls, and mint leaves.

Serve the kebabs hot with mint chutney.

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Food Lite Blogs Recipes

Celebrate Friendship Day with chef’s exclusive dishes

Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa for friendship day

It’s always best to do it over a plate of food to chew on while we pore over our gossip and catch up with our pals on this friendship day to share new haircuts or their fresh life objectives. It feels good to offer something that we have prepared in our own kitchen, whether it be a snack while we watch one of our favourite films or a tasty supper to commemorate years of friendship. But what should we prepare for a gathering of friends?

Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa for friendship day:

BLUEBERRY ICE CREAM SORBET

Ingredients:

Blueberry                                                         

Lemon zest                                                     

Lemon juice                                                                   

Egg White                       

Crushed Ice                    

Method:

Add blueberry, lemon zest, lemon juice, and egg white in a bowl.

Put all the ingredients in a blender and blend for a minute until smooth.

Remove the mixture in the large bowl.

Chill the mixture for an hour in the deep fridge.

Serve with few fresh blueberry and lemon zest!

MAKAI KE KEBAB

Ingredients:

Baby corn                               

Potato pahari                          

Ginger chopped                      

Chilli green                             

Olive oil                                   

Salt                                         

Coriander leaves                     

Yellow chili powder                 

Black cumin                            

Method:

Mix finely, chopped blanched baby corn with boiled potato.

Add all ingredients, salt to taste and make medium soft dough.

Divide the prepared dough into eight to ten equal portions.

Wet your palm with little water and make kebab

Heat sufficient oil in a pan, shallow fry  till both sides turn light golden brown

Serve hot with mint chutney and  slice of lemon and onions

MUSHROOM CHEESY BURGER

Ingredients:

Mushroom (boiled and chopped)           

Potato(boiled)  200 gm

Coriander chopped                                                        

Cheese Cheddar Grated                                              

Green Chilli chopped                                     

Salt & black pepper                                       

Burger bun                                                        

Onion chopped                                                               

Fresh bread crumb                                                        

Lettuce leaves, sliced tomato, sliced onion

Oil                                                                                          

Mayonnaise                                                                      

Coriander Powder                                                          

Method:

Heat oil in a pan. Add onions, green chilli, coriander powder and sauté till soft and translucent. Add mushrooms and sauté till the moisture evaporates

Take a bowl, add this mixture to the boiled potatoes and mix well. Add coriander leaves, salt and black pepper and mixwell.

Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes

Divide into small section, roll and shape it into patties. Then roll it over the breadcrumbs

In a nonstick skillet pan, heat the oil over medium-high. Add the patties and cook until brownon both sides, 3 to 4 minutes per side

Transfer the patties in a plate and preheat the pan to toast the burger bun. Slit bun from the middle and toast until the burgers are firm and cooked.

Spread mayonnaise and place the lettuce leaves, lot of cheese, sliced tomato, sliced onion and burger patty.

Place the other half of the burger, serve with tomato ketchup & enjoy!

WATERMELON FRESCA

Ingredients:

Watermelon                                                    

Water                                                             

Lemon                                                           

Mint                                                               

Honey                                                            

Sugar                                                             

Method:

Place watermelon, sugar and 100ml of water into blender. Blend well.

Strain liquid into the jar and add the remaining water.

Add ice to your glasses and add some fresh lime juice to each glass and stir.

Taste and add more lime if needed. Then add blended watermelon into the glasses.

Garnish with your choice of lime wheels, mint or watermelon wedges.

A time to honour the friends who make our world shine with laughter, love, and understanding, reminding us that true companionship is a treasure to cherish forever. On this day let’s treat our friends with a scrumptious recipe of Chapli Kebab by Chef Aji Joseph, Head, Culinary Development, FreshToHome.

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Business Economy Food

Export limits drive rice price spike, FAO cautions

Basmati rice

Global food commodity prices rose in July, influenced by the termination of the Black Sea Grain Initiative and new trade restrictions on rice….reports Asian Lite News

The UN’s Food and Agriculture Organization’s (FAO) All Rice Price Index increased by 2.8 prcent on the month and 19.7 percent on the year to reach its highest nominal level since September 2011, as India’s 20 July prohibition of non-parboiled Indica exports fostered expectations of greater sales in other origins, amplifying upward pressure already exerted on prices by seasonally tighter supplies and Asian purchases.

This upward pressure of rice prices “raises substantial food security concerns for a large swathe of the world population, especially those that are most poor and who dedicate a larger share of their incomes to purchase food,” FAO warned.

The UN agency added that export restrictions can bear adverse consequences on production, consumption and prices that last beyond the duration of their implementation and risk exacerbating high food domestic inflation in many countries.

Global food commodity prices rose in July, influenced by the termination of the Black Sea Grain Initiative and new trade restrictions on rice.

The FAO Food Price Index, which tracks monthly changes in the international prices of globally-traded food commodities, averaged 123.9 points in July, up 1.3 per cent from the previous month while 11.8 per cent below its July 2022 level.

The increase was driven by a sharp jump in the FAO Vegetable Oil Price Index, which rose 12.1 per cent from June after seven months of consecutive declines.

International sunflower oil prices rebounded by more than 15 per cent in the month, due mostly to renewed uncertainties surrounding the exportable supplies after the Russia’s decision to end implementation of the Black Sea Grain Initiative.

World prices for palm, soy and rapeseed oils increased on concerns over output prospects in leading producing countries.

International wheat prices rose by 1.6 per cent, their first monthly increase in nine months, due to uncertainty over exports from Ukraine as well as continued dry conditions in North America.

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Food London News Restaurant Reviews

Exquisite South African Cuisine in London: Vivat Bacchus

Vivat Bacchus is a celebration of South African wine and food in a bustling, working winery-style atmosphere. A feature by FnB columnist Riccha Grrover for Asian Lite International.

From their two venues in Farringdon and London Bridge, Vivat Bacchus is all about delivering high quality cuisine, centred around an ethos of sustainability, both within the seasonal dishes on the menu and the impeccable wine list. 

Staff are attentive, friendly and knowledgeable about menu with suggestions at hand and this creates a warm, relaxed and welcoming environment. Whether you’re dining on meats grilled to perfection, hosting a party or wedding, taking a tour of the wine cellars or cheese rooms or joining the regular wine events, Vivat Bacchus is about simplicity and consistency – good food and great wine, time after time.

A love of South African wine is where it all started for Vivat Bacchus and where it still stands today. Some stand-out SA producers include Meerlust – champions of the Bordeaux Blend in South Africa, and Boekenhoutskloof – best known for creating the legendary Chocolate Block, who have been producing great wine since 1776. Kanonkop Wine Estate is considered one of South Africa’s most significant producers, known for being the pioneers of pinotage! Guests will also find a fabulous selection of wines from the rest of the globe, including the finest-aged Bordeaux’s and the best of the Old and New Worlds, along with some seriously rare vintages from the most prestigious producers.

Whilst they champion the key players in South African winemaking, many of their wines are also from small, independent winemakers that share the same passion for a better future and produce their wine accordingly.

Regular tastings, hosted by Vivat Bacchus’ expert WSET accredited wine team, take place exploring different regions and food pairings, whilst the winemakers regularly visit so guests can meet them face-to-face.

Both restaurants have their own walk-in wine cellars, and guests are invited to take a tour of the cellar and pick out a bottle that they may not find on the list.

Good, rustic South African inspired food, blending seasonal ingredients from sustainable suppliers with a nose-to-tail cooking approach dominates the menus at Vivat Bacchus. Taking inspiration from the country’s rich and diverse history, dishes embrace bold flavours and rare breed meats that will transport you to the Rainbow Nation with every bite.

Snacks of Biltong and Droewörs are cured to traditional SA recipes. The starters list might make you double-take as you spy Goujons with peri peri aioli in amongst Cape Malay Prawns; Burrata with confit red grapes and macadamia nut pesto; and Mushroom and Beetroot Frikkadel doused in chakalaka – a staple hailing from Johannesburg made up of beans, fresh veggies, onions, peppers, and tomatoes with a spicy twist.

Main events consist of a variety of meats like Karoo Style Lamb Saddle with spring greens.

If the Braai tradition of bringing loved ones together for celebrations is what the SA dining experience is all about for you, tables of eight or more can get stuck into the special Braai feasting menu. Gather the gang and tuck into sharing plates of starters and mains. Round it all off by sinking your spoon into Malva Pudding, South Africa’s answer to sticky toffee – a caramelised, moist and spongy dessert bursting with apricot flavour – drenched with creamy custard, or Peppermint Crisp Tart with coconut biscuit.

Both restaurants have a walk-in cheese room, with over 40 artisan cheeses to choose from. Book into the ‘Cheese Room Experience’ and sample award-winning British artisan cheeses from sustainable supplier cheesegeek. Decide the content of your cheeseboard with the assistance of the resident cheese expert. Can’t decide? Let them choose for you – you won’t be disappointed.

Club Carnivore runs every two months and is founded on three simple rules – red meat only, red wine only, and wine served in magnums or larger. Keep an eye on their website for details on the next event!

To host and event or party guests can choose from four private dining rooms in Farringdon and one large private room in London Bridge. Catering to all your event needs, from corporate dinners and parties to private wine and/or cheese tastings, engagements and even weddings, where you can hire the entire restaurant.

The industrial décor with exposed pipes and ducts creates the feeling of being in a working winery, with oak-barrel walls and wooden features. At London Bridge, the outdoor terrace is the perfect place to soak up the summer sunshine with a crisp glass of white.

Vivat Bacchus is an authentic South African style experience of celebrating good food and wine. Highly recommended.

ALSO READ: Decadent and Inventive Indian Cuisine: Currynama by Seven Seas

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Food Lite Blogs Restaurant Reviews

Decadent and Inventive Indian Cuisine: Currynama by Seven Seas

From the brand of Seven Seas, a luxury hospitality portfolio with more than two decades of heritage and legacy, Currynama promises to only the most exquisite Indian fare to the discerning diners of Delhi city who are looking for delish, authentic and also innovative Indian cuisine options in the comfort of their own spaces; feature by FnB columnist Riccha Grrover for Asian Lite International.

Currynama is a Modern Indian Cuisine high end delivery restaurant concept where each dish which is carefully prepared with focus on taste and quality both, is a pure combination of traditional Indian spices and the best local ingredients yet with a new age modern interpretation to create that classic meets new age culinary experience.

Fig Malai Kofta

Currynama by Seven Seas has introduced a All-New Summer and Monsoon Menu with mouth-watering dishes to elevate the meal experience to extraordinary in every bite which is always cooked with the best of premium quality ingredients.

Dal Seven Seas

Currynama’s new Appam Tacos are with soft and fluffy appams as the taco shells with a delightful fusion of flavours. The kebab section added more specialities without just limiting the menu to the typical flavours that one would associate with the cuisine. Gilafi Chicken Seekh is a speciality as is the Mutton Chapli Kebab. The Rolls are healthy and are packed with punch of flavours in every bite. Other new interesting dishes that add a unique and exotic touch to the ever evolving menu are Truffle Malai Prawns, Mushroom Chettinad Tacos, Fig Malai Kofta, and with all-time favourite signature dishes Dal Makhni and Butter Chicken to provide a wholesome meal experience to connoisseurs of cuisines. And then there is a must-try Mango Halwa which is oh so good and their signature Gur Rasgulla to wrap up your meal on a sweet note.

Team at Currynama is committed to procure locally produce ingredients to support local vendors. It allows their guests and patrons to treat themselves with a truly enriching experience at the comfort of their homes with their loved ones.

Murg Tikka Biryani

The brand has also Introduced innovative ‘Meals for One’ for their guests to tantalise their taste buds. So, whether you are a single diner or a group of friends or family, they want everyone to enjoy good food in their creative style.

Tandoori Chicken OG

At Currynama, every aspect of fine dining cuisine quality food at home is taken care of to provide a wholesome meal experience, from their eco-friendly packaging to freshness of food quality, generous portion sizes, to its presentation it’s all a class apart and echoes the brand’s stature. The delivery brand is your answer to home treats, parties and celebration orders and is highly recommended!

Paneer in banana leaf
Mango Halwa
Kakori Kebab Taco
Gurrasgulla

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Business Dubai Restaurant Reviews

McDonald’s UAE unveils all female, solar powered restaurant in Dubai

The new restaurant forms part of our commitment to uplift our female talent, showcasing their drive and enthusiasm while also contributing to a greener planet…reports Asian Lite News

McDonald’s UAE has unveiled its 197th operating restaurant in the Emirates, located in Umm Suqeim 2, Dubai which is operated entirely by an all-female workforce. The milestone launch was made even more memorable as the restaurant is also partially solar powered, continuing McDonald’s UAE’s ongoing mission to have a greener future.

The new venue will serve up the nation’s favourite meals and McCafé offerings 24 hours a day through the seamless efforts of its female led team – a concept that is the first of its kind for the brand in the UAE. Playing a growing role in prioritising gender diversity within the QSR sector, the Umm Suqeim restaurant follows on from the launch of the McDonald’s UAE Women Leadership Network in 2020. The WLN is dedicated to supporting inhouse female team members.

Walid Fakih, CEO at McDonald’s UAE, commented on the launch, “Our people and our planet are at the heart of McDonald’s UAE operations, and the newest restaurant in Umm Suqeim brings innovation, sustainability and inclusivity all together. We take immense pride in empowering women and providing equal opportunities in every aspect of the business. The new restaurant forms part of our commitment to uplift our female talent, showcasing their drive and enthusiasm while also contributing to a greener planet.”

The all-female workforce is complemented by a partially solar paneled power source and electric car charging ports. McDonald’s UAE has long cemented its commitment to offsetting its carbon footprint over the years, as evidenced by the BioDiesel program which has been running since 2011, converting used cooking oil into BioDiesel for McDonald’s trucks.

The latest McDonald’s UAE venue is situated in Umm Suqeim, Dubai and promotes another first, as the branch has also introduced curbside ordering, allowing customers to place orders digitally from designated parking spaces for increased convenience. The restaurant is now open 24 hours a day, seven days a week for orders, be it for customers placing these in person, via the McDonald’s UAE App, as well as the Drive Thru.

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-Top News Food UAE News

UAE Ministry explores ways to boost national food security

UAE prioritises food security: ICBA chief

During the forum, the Ministry’s efforts to support the agricultural sector were reviewed, both legislatively and in terms of the initiatives that have been undertaken….reports Asian Lite News

The Ministry of Climate Change and Environment has hosted the “Farmers’ Forum” at the Al Dhaid Cultural Center in the Emirate of Sharjah.

The forum included a dialogue session with farmers that focused on strengthening the marketing of local agricultural products and striving towards food security and sustainability in the UAE. This was part of the Ministry’s ongoing initiatives and efforts to empower the national agricultural sector and support local farmers.

The event was attended by Mohammed Mousa Al Ameeri, Assistant Undersecretary for the Food Diversity Sector, Sheikha Al Ali, Acting Assistant Undersecretary for the Regions Sector, and a number of department and region directors and heads of departments in the Ministry.

A large number of farmers from various regions of the country also participated, in addition to representatives of the Ministry’s partners from the Emirates Development Bank, Manbat (Arada).

The forum sought to closely understand farmers’ challenges, discuss the best ways solutions, and highlight developments related to opening markets and sales outlets to receive national agricultural products.

Al Ameeri said: “The UAE places utmost importance on enhancing national food security on a sustainable basis. This is evident in the efforts and projects over the past years to strengthen the application of modern agricultural technology across the entire food value chain. The recent announcement of the “COP28 Food Systems and Agriculture Programme” further represents our nation’s leadership in this field and the integration of food sustainability with efforts to combat climate change.”

He affirmed that the UAE focuses on enhancing the country’s food and agriculture systems in line with advanced modern technologies to increase food production, conserve natural resources from waste, and reduce the sector’s carbon footprint.

He emphasieed the importance of the Farmers’ Forum in enhancing constructive cooperation between various stakeholders and the initiatives launched by the Ministry to support the agricultural sector. These include the initiative to enhance the “sustainability of national farms”, research into finding new mechanisms and partnerships, and linking major supply companies with national farms through cooperation with various stakeholders. This includes both the government and the private sector in the country, which contributes to increasing purchases of national farm products and improving the income of Emirati farms, in addition to expanding local production through guaranteed purchase agreements.

He continued: “The Ministry is striving hard to enhance food security and sustainability in the UAE and working to overcome the challenges farmers face in marketing their products. This forum facilitated communication between governmental and private sector entities in the UAE to buy 50 percent of their products from local sources by the end of 2023. Our goal is to raise this target to reach 70 percent by the end of 2025, and 100 percent by 2030.”

During the forum, the Ministry’s efforts to support the agricultural sector were reviewed, both legislatively and in terms of the initiatives that have been undertaken. The farmers were introduced to the initiative (Enhancing the Sustainability of National Farms), which aims to create a sustainable market for local agricultural and food products, in addition to discussing financial solutions, agricultural technology, and enhancing cooperation with the Emirates Development Bank. The forum also provided updates on initiatives to support farmers and market their products and ways to enhance modern sustainable farming systems for healthy, safe, and accessible food for all.

The forum also reviewed the role of “Manbat” in supporting farmers through direct contracts for marketing and selling agricultural products and developing the agricultural production sector through holding training workshops and qualifying small farms to transform into commercial farms. Additionally, an agrarian programme was prepared to enhance the efficiency of local production.

Sustainability of Agri Production

During the forum, the Emirates Development Bank presented an overview of the financing programs offered to farmers to support the sustainability of agricultural production. This includes allocating a financial portfolio worth AED100 million to finance local farms, which includes financing capital expenses and new and existing projects to contribute to the development of agricultural work and the transition to agricultural technology. The bank also coordinates with farmers interested in securing financing within the programme offered by the Emirates Development Bank.

Marketing National Products

“Manbat” presented a brief overview of its initiatives and the key activities and services it provides to farmers in the UAE to enhance the marketing of national agricultural products. An agreement was reached to prepare an “Agricultural Plan” that contributes to the sustainability of national farms and enhances their productivity, according to the requirements of the local market, before the 2023 planting season. The Ministry will supervise to ensure the quality and safety of agricultural products.

Open Dialogue

An open dialogue was also held during the forum with farmers on ways to enhance the marketing of local agricultural products. This was done to involve farmers in the development of the local agricultural production sector and support its sustainability. The discussion revolved around several topics related to challenges associated with pricing, product marketing, farm qualification, organic farming licensing, the cost of commercial licenses and labour, water desalination for irrigation, crop production plans, solar energy solutions, and support materials.

At the end of the forum, the Ministry of Climate Change and Environment affirmed its continued work to support the agricultural production sector, through pioneering action plans to overcome the challenges facing local agriculture, in cooperation with its partners towards the goal of enhancing national food security.

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Food Lite Blogs Recipes

Irresistible recipes with Pistachios

Every delicacy has its own taste and its adored by a large number of people. Here are some recipes curated by American Pistachios to give a different taste to your buds of Pistachios.

PISTACHIO, ASPARAGUS AND BLUE CHEESE RISOTTO (By Chef Ashish Bhasin)

Ingredients:

  • 280 g Risotto rice (Short grain like Arborio)
  • 60 ml Extra virgin olive oil
  • 40 g Onion
  • 50 ml White wine
  • 16 g Lemon zest
  • 250 g Asparagus
  • 60 g Parmesan
  • 40 g Unsalted butter
  • 800 ml Vegetable stock
  • 100 g California Pistachios
  • 60 g Blue Cheese
  • 5 g Micro green for garnish
  • 20 g Salt
  • 10 g Black pepper

Instructions:

  • Heat olive oil in a pan and add finely chopped onions, sauté till translucent.
  • Now add risotto rice, sauté for a minute.
  • Deglaze with white wine, until wine evaporates; add little stock and continue cooking on slow flame gradually.
  • Keep repeating till risotto is about to be cooked
  • Blanch asparagus separately and mix with the  risotto.
  • Finish risotto with unsalted butter, pistachios, blue cheese and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.
  • For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese and a bit of microgreen.
  • Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.

MALAI PRAWNS (By Chef Anand Panwar)

Ingredients:

  • 100 g White Onion    
  • 50 g  California Pistachios                    
  • 10 g  Ginger Garlic     
  • 100 g  Prawns   
  • Curry Leaves, Green Chilli & Salt to taste
  • 100 ml Coconut Milk      
  • 20 ml Coconut Oil

Instructions:

  • Heat coconut oil in a pan.
  • Add mustard seeds & curry leaves.
  • Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
  • Add salt, turmeric powder, coconut milk and make a gravy.
  • Put cleaned prawns in the gravy and cook for 2 to 4 minutes.
  • Garnish with curry leaves and chopped pistachio.

PISTACHIO PANEER (By Chef Anand Panwar)

Ingredients:

  • 100 g White Onion        
  • 50 g California Pistachios                  
  • 10 g Ginger Garlic Paste  
  • 100 g Paneer                 
  • Curry Leaves, Salt, Green Chili as per taste   
  • 100 ml Coconut Milk   
  • 20 ml  Coconut Oil

Instructions:

  • Heat coconut oil in a pan.
  • Add mustard seeds & curry leaves.
  • Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
  • Add turmeric powder, coconut milk to make a gravy.
  • Put some paneer in the gravy and cook for 2 to 4 minutes.
  • Garnish with curry leaves and chopped pistachios.
  • Serve hot.

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Food Health Lite Blogs

Vegetarians at more risk of hip fracture than meat eaters

The study, published in the journal BMC Medicine, showed that while vegetarians face a greater risk of hip fracture than meat-eaters — at 50 per cent — this translates to just 3 more hip fractures per 1,000 people over 10 years…reports Asian Lite News

Men and women who follow a vegetarian diet face a 50 per cent greater risk of a hip fracture compared to people who regularly eat meat, according to a large-scale study.

Researchers at the University of Leeds analysed data on 413,914 people — both men and women — and gave the first evidence that vegetarian men also face a greater risk of hip fracture than men who regularly eat meat.

“Hip fractures are a growing problem in an ageing society, and can trigger debilitating health conditions and a loss of quality of life,” said James Webster, a doctoral researcher in the School of Food Science and Nutrition who led the study.

“While vegetarian diets have health benefits, understanding diet quality and the balance of key nutrients may help to reduce risk and improve future bone health,” added Prof Janet Cade, who leads the Nutritional Epidemiology Group at the varsity.

The study, published in the journal BMC Medicine, showed that while vegetarians face a greater risk of hip fracture than meat-eaters — at 50 per cent — this translates to just 3 more hip fractures per 1,000 people over 10 years.

“The health benefits of a vegetarian diet, including a lower risk of cancer and cardiovascular disease, may still outweigh any increases in hip fracture risk,” Webster said.

The team also calculated how the relative differences may translate to real-world cases. 

They predicted on average 6.5 regular meat eaters (who ate meat five or more times a week) and 6.5 occasional meat eaters (consuming meat fewer than five times week) would experience a hip fracture, while there would be 7 cases among pescatarians (who ate fish but not meat) and 9.5 cases among vegetarians (who consume dairy foods but not fish or meat).

Further, Webster explained that “low BMI may be a key factor in why their risk is higher”.

Additionally, vegetarians were about 17 per cent less likely to meet protein recommendations than meat-eaters.

“So, important messages from our study are that vegetarians need to ensure  they are getting a balanced diet with enough protein and maintain a healthy  BMI. This will help vegetarians to maintain healthy bones and muscles.”

ALSO READ-Add protein supplements into your fitness regime

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Food Recipes

Juicy Chicken Lollipop

Ingredients for marination

  1. Chicken Lollipop – 12 [cut]
  2. Pepper Powder – 1 tsp
  3. Soya Sauce – 1 ½ tsp
  4. Vinegar – 1 tsp
  5. Ginger Garlic Paste – 1 ½ tsp
  6. Salt – ½ tsp

Ingredients for second marination

  1. Corn Flour – 3 tbsp
  2. Maida – 3 tbsp
  3. YaEgg White – 1
  4. Vegetable Oil – to fry

Ingredients for sauce

  1. Oil – 2 tbsp
  2. Ginger – 1 ½ tbsp [chopped]
  3. Garlic – 1 ½ tbsp [chopped]
  4. Onion – 1 small [chopped]
  5. Tomato Sauce – 2 tbsp
  6. Chilli Sauce – 2 tbsp
  7. Soya Sauce – 1 ½ tsp
  8. Vinegar – ½ tsp
  9. Sugar – ½ tsp
  10. Green Chilli – 2 [chopped]
  11. Salt – a pinch
  12. Corn flour Slurry – ¼ cup
  13. Spring Onion – for garnish
  14. Water – ¼ cup

Method

  1. Place  chicken pieces in a bowl, add pepper powder, vinegar, soya sauce, ginger garlic paste, salt accordingly and let it sit for 20 mins.
  2. For the next marination add the egg white, corn flour and maida to the first marination and mix everything well until all the chicken pieces are well coated.
  3. After 5 mins, deep fry the lollipop pieces until golden brown.

Method for sauce

  1. In a deep pan, heat oil on medium flame and add the chopped ginger and garlic, saute for a min.
  2. Add the onion and saute until translucent. Add the sauces with vinegar, sugar, salt and green chillies. Mix it well.
  3. Add water and let it boil. Add the corn flour slurry and let it thicken.
  4. Into it add the fried chicken lollipops, toss it nicely.
  5. Lastly garnish with spring onions.

ENJOY YOUR JUICY LOLLIPOPS!

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