Diet types

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it allows fat reduction whilst allowing many of the foods you love, for example bacon and some dairy produce.
With this diet you are supposed to eat fat and protein, avoiding carbohydrates almost completely. Because of this, it is known as a high protein, low carb, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Bhindi (Okra) Curry

	Category	Side Dish Recipes
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	Ratings	0

Ingredients And Procedures

1 ts Mustard seed

1 ts Coriander seed

1/2 ts Fenugreek seed

-- slightly crushed 1 ts Ground turmeric

2 ts Ground cumin

2 ts Paprika

1/2 ts Asafoetida

12 oz Okra

3 tb Mustard oil

1 md Onion, chopped

2 ea Garlic cloves, chopped

2 ea Inch piece ginger, chopped

4 oz Tomatoes

1 ea Green bell pepper, chopped

2 ea Chiles, chopped

Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a side vegetable.

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<h1>Bhindi (Okra) Curry</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ts Mustard seed <P>1 ts Coriander seed <P>1/2 ts Fenugreek seed <P>-- slightly crushed 1 ts Ground turmeric <P>2 ts Ground cumin <P>2 ts Paprika <P>1/2 ts Asafoetida <P>12 oz Okra <P>3 tb Mustard oil <P>1 md Onion, chopped <P>2 ea Garlic cloves, chopped <P>2 ea Inch piece ginger, chopped <P>4 oz Tomatoes <P>1 ea Green bell pepper, chopped <P>2 ea Chiles, chopped <P>Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a side vegetable. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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