Korean Burger

Try our quick Korean burgers for a trendy Asian twist. Kimchi paste is now much easier to get hold of and is a great way to spice up a burger


  • steak mince 200g
  • Kimchi paste
  • carrot 1 small, shredded
  • mooli  4cm section, shredded
  • red onion ½ small, finely sliced
  • mayonnaise 1 tbsp
  • oil for frying
  • soft lettuce a few leaves
  • brioche burger buns 2, split and toasted


  • STEP 1. Put the mince in a bowl, add 2 tsp of the kimchi paste and season. Mix well then form into 2 burgers, pressing them out flat as they will shrink back when you cook them.
  • STEP 2.Put the veg in a separate bowl. Mix the mayo with 1 tsp of the kimchi paste and toss with the veg. Fry the burgers in a little oil for 2-3 minutes on each side until cooked through.
  • STEP 3.Put some lettuce on each bun base, top with a burger, then the slaw and their lids.

Bombay Egg and Potato Curry

Some nights you don’t want to have to spend ages shopping to make a delicious meal. This Bombay egg and potato curry can be made using store cupboard ingredients and is ready in just 40 minutes – perfect for a midweek meal.


  • onions 2, 1 chopped, 1 quartered
  • sunflower oil
  • green chillies 2, 1 halved and seeded, 1 finely sliced
  • garlic 2 cloves
  • coriander a handful, leaves and stalks separated
  • turmeric 2 tsp
  • garam masala 2 tsp
  • ground cumin 2 tsp
  • fennel 2 tsp
  • black mustard seeds 2 tsp
  • vegetable or chicken stock cube 1
  • chopped tomatoes 400g tin
  • coconut milk 150ml
  • potatoes 400g, peeled and cut into 2.5cm cubes
  • eggs 3
  • lemon 1, juiced 
  • basmati rice to serve
  • chapatis to serve


  • STEP 1. Fry the chopped onions in 1 tbsp sunflower oil in a large frying pan or shallow casserole until soft and golden. Meanwhile, whizz the quartered onion, halved chilli, garlic and coriander stalks with ¼ tsp salt to a paste – with a splash of water to help if you need.
  • STEP 2. Once the onions are soft, stir in the paste and spices and fry for 4-5 minutes until fragrant. Crumble in the stock cube, stir in the tinned tomatoes and coconut milk with a tinful of water and bring to a simmer. Add the potatoes, cover with a lid and simmer for 8 minutes.
  • STEP 3. Gently lower the eggs into boiling water and cook for 8 minutes. Cool in cold water then peel and quarter them. Take the lid off the curry and carry on bubbling for 10-15 minutes until the potatoes are tender and sauce reduces and thickens.
  • STEP 4. Taste the curry and season with more salt, black pepper and lemon juice. Snuggle the eggs back in, turn off the curry and sit the lid back on top so the eggs warm up for a minute or so. To serve, scatter with sliced green chilli and coriander leaves, and eat with basmati rice or warm chapatis.

Mix veggie Curry

 Curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories


  • oil for frying
  • onions 2, halved and sliced
  • garlic 2 cloves, sliced
  • green chillies 3, sliced
  • curry powder 2 tbsp (see below)
  • turmeric 1 tsp
  • coconut milk 400g tin
  • vegetable stock 200ml
  • butternut squash 200g, cubed
  • cauliflower 1 small, broken into small florets
  • runner beans 100g, trimmed and sliced
  • curry leaves 10
  • black mustard seeds 1 tsp
  • steamed rice to serve


  • coriander seeds 2 tsp
  • cumin seeds 1 tsp
  • star anise 1/2
  • cinnamon ½ stick broken
  • cloves 6
  • cardamom 2 pods
  • black peppercorns ½ tsp
  • fennel seeds 1 tsp
  • fenugreek ½ tsp
  • small dried red chillis 3-5 (depending on how hot you like it)
  • basmati or jasmine rice 1 tbsp


  • STEP 1. To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
    of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
  • STEP 2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
  • STEP 3. Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
  • STEP 4.To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice

Baigan Ka Bharta

Smokey and flavorful, baingan ka bharta is an Indian delicacy (also a loved recipe of the Mediterranean region) that takes minimum effort to cook.

  • 1 large eggplant (baingan)
  • 1 medium-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 2 green chilies, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ghee
  • 2 tablespoons olive oil
  • ½ teaspoon Kashmiri red chili powder
  • Salt to taste
  • Cilantro for garnish
How To Prepare
  1. Place the eggplant on the gas burner and roast it. You can also steam it.
  2. Use a knife to peel the skin.
  3. Mash the eggplant with the back of a fork.
  4. Heat olive oil in a pan.
  5. Add in the chopped onion and let it fry for 2 minutes over medium flame.
  6. Add the tomatoes and fry for 2 minutes.
  7. Add green chilies, coriander powder, cumin powder, salt, and Kashmiri red chili powder. Cook for a minute.
  8. Add in the mashed eggplant and salt. Combine everything.
  9. Cook for one more minute.
  10. Drizzle a teaspoon of ghee on top and garnish with cilantro.

Spicy Quinoa Khichdi

Healthy meets spicy in this dish. This khichdi is super quick and fuss-free.

  • ½ cup quinoa
  • ⅔ cup water
  • ¼ cup sweet corn
  • ½ cup cooked black beans (or any other leftover beans that can add flavor and texture to the quinoa khichdi)
  • ½ teaspoon crushed coriander seeds
  • ½ teaspoon cumin powder
  • 1 medium red chili, chopped
  • ½ teaspoon Kashmiri red chili powder
  • A pinch of turmeric
  • 2 tablespoons ghee
  • Salt to taste
How To Prepare
  1. In a saucepan, add the quinoa and water and let it cook.
  2. In another pan, heat the ghee and add crushed coriander seeds, cumin powder, chopped red chili, Kashmiri red chili, turmeric, corn, and black beans.
  3. Stir-fry for 4-5 minutes.
  4. Fluff the quinoa with a fork and add it to the pan.
  5. Add salt and toss to combine everything.
  6. Garnish with cilantro.
See the source image

Pumpkin Stir fry

This sweet and savory pumpkin curry is going to blow your mind. Two opposite tastes blend perfectly and hit the right notes in your taste buds.

  • 1 cup cubed pumpkin
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon fennel seeds
  • 1 dry red chili
  • ½ teaspoon turmeric powder
  • 1 small green chili, chopped
  • Salt to taste
  • 2 tablespoons olive oil
  • ½ cup water
  • Cilantro for garnish
How To Prepare
  1. Add olive oil to a pan.
  2. Add in the mustard seeds, fennel, and fenugreek seeds. Let them splutter for 5 seconds.
  3. Add dry red chili and fry for 5 seconds.
  4. Add in the pumpkin cubes, salt, turmeric powder, and chopped green chili.
  5. Stir and cook for 3 minutes.
  6. Add a little water, cover the lid, and cook for 5 minutes.
  7. Open the lid and stir-fry for 10 minutes more.
  8. Garnish with cilantro.

Acute Kidney Failure


Acute kidney failure occurs when your kidneys suddenly become unable to filter waste products from your blood. When your kidneys lose their filtering ability, dangerous levels of wastes may accumulate, and your blood’s chemical makeup may get out of balance.

Acute kidney failure — also called acute renal failure or acute kidney injury — develops rapidly, usually in less than a few days. Acute kidney failure is most common in people who are already hospitalized, particularly in critically ill people who need intensive care.

Acute kidney failure can be fatal and requires intensive treatment. However, acute kidney failure may be reversible. If you’re otherwise in good health, you may recover normal or nearly normal kidney function.


Signs and symptoms of acute kidney failure may include:

  • Decreased urine output, although occasionally urine output remains normal
  • Fluid retention, causing swelling in your legs, ankles or feet
  • Shortness of breath
  • Fatigue
  • Confusion
  • Nausea
  • Weakness
  • Irregular heartbeat
  • Chest pain or pressure
  • Seizures or coma in severe cases


Acute kidney failure can occur when:

  • You have a condition that slows blood flow to your kidneys
  • You experience direct damage to your kidneys
  • Your kidneys’ urine drainage tubes (ureters) become blocked and wastes can’t leave your body through your urine

Impaired blood flow to the kidneys

Diseases and conditions that may slow blood flow to the kidneys and lead to kidney injury include:

  • Blood or fluid loss
  • Blood pressure medications
  • Heart attack
  • Heart disease
  • Infection
  • Liver failure
  • Use of aspirin, ibuprofen (Advil, Motrin IB, others), naproxen sodium (Aleve, others) or related drugs
  • Severe allergic reaction (anaphylaxis)
  • Severe burns
  • Severe dehydration

Risk factors

Acute kidney failure almost always occurs in connection with another medical condition or event. Conditions that can increase your risk of acute kidney failure include:

  • Being hospitalized, especially for a serious condition that requires intensive care
  • Advanced age
  • Blockages in the blood vessels in your arms or legs (peripheral artery disease)
  • Diabetes
  • High blood pressure
  • Heart failure
  • Kidney diseases
  • Liver diseases
  • Certain cancers and their treatments


Acute kidney failure is often difficult to predict or prevent. But you may reduce your risk by taking care of your kidneys. Try to:

  • Pay attention to labels when taking over-the-counter (OTC) pain medications. Follow the instructions for OTC pain medications, such as aspirin, acetaminophen (Tylenol, others), ibuprofen (Advil, Motrin IB, others) and naproxen sodium (Aleve, others). Taking too much of these medications may increase your risk of kidney injury. This is especially true if you have pre-existing kidney disease, diabetes or high blood pressure.
  • Work with your doctor to manage kidney and other chronic conditions. If you have kidney disease or another condition that increases your risk of acute kidney failure, such as diabetes or high blood pressure, stay on track with treatment goals and follow your doctor’s recommendations to manage your condition.
  • Make a healthy lifestyle a priority. Be active; eat a sensible, balanced diet; and drink alcohol only in moderation — if at all.


  • Menopause is defined as the absence of menstrual periods for 12 months. It is the time in a woman’s life when the function of the ovaries ceases.
  • The process of Menopause does not occur overnight, but rather is a gradual process. This so-called perimenopausal transition period is a different experience for each woman.
  • The average age of menopause is 51 years old, but menopause may occur as early as the 30s or as late as the 60s. There is no reliable lab test to predict when a woman will experience menopause.
  • The age at which a woman starts having menstrual periods is not related to the age of menopause onset.

Menopause Symptoms

Menopause is the time in a woman’s life at which she can no longer reproduce. Symptoms of perimenopause, menopause, and postmenopause vary greatly from woman to woman. However, common symptoms of menopause include

  • Hot flashes
  • Mood changes
  • Fatigue
  • Stress
  • Tiredness
  • Vaginal dryness and itching
A raph chart shows the phases or stages of menopause.

At what age does a woman typically reach menopause?

The average age of menopause is 51 years old. However, there is no way to predict when an individual woman will have menopause or begin having symptoms suggestive of menopause. The age at which a woman starts having menstrual periods is also not related to the age of menopause onset. Most women reach menopause between the ages of 45 and 55, but menopause may occur as earlier as ages 30s or 40s, or may not occur until a woman reaches her 60s. As a rough “rule of thumb,” women tend to undergo menopause at an age similar to that of their mothers.

Symptoms and signs related to the menopausal transition such as irregularities in the menstrual cycle, can begin up to 10 years prior to the last menstrual period.

How long does menopause last?

Menopause is a single point in time and not a process; it is the time point in at which a woman’s last period ends. Of course, a woman will not know when that time point has occurred until she has been 12 consecutive months without a period. The symptoms of menopause, on the other hand, may begin years before the actual menopause occurs and may persist for some years afterward as well.

Rabri ( Sweet)


  • ▢8-10 Almonds , Blanched peeled and chopped
  • ▢8-10 Pistachios , Blanched peeled and chopped
  • ▢1 ½ litre or 6 ¼ cups Milk (full fat or whole milk)
  • ▢3 tablespoons Sugar
  • ▢3-4 strands Saffron


  • Start by blanching the nuts. Take almonds and pistachios in a bowl and add boiling hot water to it. Let it sit for 20 minutes. Then discard the water. Peel the skin and slice them. Keep it aside.
  • Take milk in a wide, heavy bottom pan or kadai and turn the heat on medium.
  • Once the milk starts boiling, lower the heat to medium-low. It will start to form a thin layer of malai/cream. Now using spoon or spatula, collect that.
  • And stick it to the side of the pan. Within some time, it forms again and similarly stick to the sides. Continue doing the same till you reach ⅓ of its original quantity.
  • Few things to keep in mind: You have to stir it occasionally to make sure that it is not sticking to the bottom. But do not stir that often or quickly otherwise the cream layer will not form on top rather it will disintegrate into the milk.
  • Now add sugar and saffron. Mix and continue cooking and collecting the cream for another 5-7 minutes.
  • Now start scraping the sides and add to the thickened milk.
  • Mix gently, we do not want to break the large layers (aka malai lachha) and simmer for 1-2 minutes.
  • Turn off the stove. Add sliced almonds and pistachios. Mix and lachha rabdi is ready.

Dahi Bhindi

Another easy to make bhindi recipe that goes well with phulka roti or paratha. Here okra are stir-fried first, so they are not slimy anymore and becomes soft and tender. Then mixed into the medium spicy, tangy yogurt based thick gravy.


  • ▢2 cups Okra (Bhindi) chopped
  • ▢2 + 1 tablespoons Oil
  • ▢½ teaspoon Cumin seeds
  • ▢½ teaspoon Fennel seeds
  • ▢1 Dried red chilies
  • ▢½ cup Red onion finely chopped
  • ▢1 teaspoon Ginger paste or freshly grated or crushed
  • ▢1 teaspoon Garlic paste or freshly grated
  • ▢1 Green chili finely chopped
  • ▢1 cup Tomato finely chopped
  • ▢Salt to taste
  • ▢¼ teaspoon Turmeric powder
  • ▢1 teaspoon Red chili powder
  • ▢1 teaspoon Coriander powder
  • ▢⅓ cup Plain (Dahi or Curd), Whisked till smooth
  • ▢¾ cup Water
  • ▢½ teaspoon Garam Masala
  • ▢½ teaspoon Kasoori methi (Dried fenugreek leaves) Crush lightly before adding


Cooking okra:

  • Heat 2 tablespoons of oil in a pan on medium heat.
  • Once hot add okra and little salt. Mix and cook uncovered till they are soft and tender. They get darker color and shrinks in size, meaning okra are cooked.
  • Remove it to a plate and keep it aside.

Making Dahi Bhindi Recipe:

  • Heat remaining 1 tablespoon of oil in the same pan on medium heat.
  • Once hot add cumin seeds and fennel seeds and let them sizzle.
  • Then add onion, ginger paste, garlic paste and green chili. Cook till onions get light brown in color.
  • Then add chopped tomatoes and cook till they are soft and mushy.
  • Now add remaining salt, turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.
  • Then add water and stir to make gravy. Let it simmer for 3-4 minutes.
  • Then add whisked yogurt and stir immediately to avoid curdling.
  • Now mix in kasuri methi and garam masala. Again let it simmer for 2-3 minutes.
  • Lastly add cooked bhindi and stir. Cook till everything gets heated through for about 2 minutes.
  • Then turn off the stove and it is ready to serve