Your Body is a Machine. Maintain it Well!

The human body is essentially a multi-system machine. To keep oneself healthy, one must, therefore, ensure that all these systems are functioning smoothly, efficiently and in a trouble-free manner.

So what “maintenance materials” can one use to keep this vital machine operating at peak efficiency? Believe it or not, you don’t need artificial stimulants, tonics and pick-me-ups. This may come as a surprise to some – but Mustard Oil is a perfect material for maintaining your body systems!

Your-Body-is-a-Machine-Maintain-it-WellScientists have discovered that Mustard Oil is a powerful stimulant that enhances the functioning of the Digestive, Circulatory and Excretory Systems.

A regular intake of Mustard Oil in your daily diet stimulates the production of gastric juices and also the production of bile in the liver and the spleen. This keeps your Digestive System in top form.

The efficacy of your Blood Circulation System is also promoted by Mustard Oil. It improves your blood and strengthens your blood vessels. It prevents the build-up of plaque on the inner walls of your blood vessels and thus, keeps the blood flowing smoothly – without blockages or any other hindrance.

Lastly, Mustard Oil stimulates the sweat glands and enables the body to flush toxins out through the pores of the skin. This action detoxifies your body and prevents free-radicals in the atmosphere from damaging the cells that comprise various systems.

Go ahead – rejuvenate your body by using the power of Mustard Oil.

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A Homemade Pain Balm

A Homemade Pain Balm

The Mustard Specialist blog has often written about the pain-relieving attributes of Mustard Oil. Since ancient times, Ayurveda has leveraged the anti-inflammatory, soothing and regenerating properties of Mustard Oil to relieve (and prevent) arthritic and rheumatic pain, joint aches and muscular irritation.

Now modern scientists are discovering a new dimension of the pain-relieving properties of Mustard Oil. They have found that certain substances in Mustard Oil have the power to reduce the number and intensity of “pain signals” being transmitted by the peripheral nerves to the brain! In fact, some research studies also point to the possibility that Mustard Oil can inhibit the functioning of neurotransmitters that carry pain messages from the afflicted parts of the body to the brain. This is certainly amazing and could have huge implications in the area of Pain Management in the near future.

You can use the pain-relieving power of Mustard Oil in your everyday life by making your very own homemade Pain Balm. Here’s how to do it…

Grind two tablespoons of Mustard seeds into a coarse powder. Mix this powder with warm water – do not use hot water because high temperatures can destroy the enzymes that are part of the pain-relieving effect. Now mix this powder-and-water combination with one tablespoon of Mustard Oil to create a smooth oily paste.

Use this paste like an ointment; apply it gently on the painful joints or other afflicted areas. Massage slowly in a circular motion. You will notice that some of it gets absorbed by the skin. The heating action of Mustard Oil opens up the pores of the skin and allows your homemade pain balm to work at a subcutaneous level within the skin, easing the pain and soothing the entire area.

Scientists Discover Yet Another Benefit of Mustard Oil

Scientists Discover Yet Another Benefit of Mustard Oil

The problem of cholesterol (in particular, Bad Cholesterol or LDL) has been a bothersome lifestyle issue for quite some time now. It is known to be a major cause of heart disease. It leads to the formation of deposits (plaque) on the walls of blood vessels, increasing the risks associated with Coronary Vascular Disease and stroke.

Scientists have recently discovered another dangerous thing about bad cholesterol. It adversely affects the ability of neurons to repair their protective sheaths – known as myelin. Studies have found that the build-up of LDL leads to long-term inflammation of these myelin sheaths. This build-up also obstructs the functioning of certain immune cells that repair myelin sheaths when they get damaged.

The implications of these findings are worrying. In addition to compromising your vascular system, these issues can also cause degenerative diseases, especially in old age.

A diet that ensures a regular intake of Mustard Oil can go a long way in preventing this damage to and inflammation of the myelin sheath. Mustard Oil has proven properties for controlling Bad Cholesterol (LDL) and enhancing Good Cholesterol (HDL). So far, doctors advised heart and blood pressure patients to switch to Mustard Oil as their primary cooking medium. Now it looks as though everyone can benefit from Mustard Oil – after all, everyone needs to take care of their blood vessels, not just the elderly.

So there you have it: another potentially dangerous health problem solved by Mustard Oil!

Breakfast in Kashmir

Breakfast in Kashmir

As the winter chill sets in across Kashmir, there is a traditional dish that shows up on the Kashmiri breakfast table. It is filling, delicious and wholesome. It is a great way to begin the day by warming up the body and – at the same time – filling the belly. Since it is a large, hearty meal, it is sometimes also eaten as brunch. The dish is called Harissa – and if you want to make it at home, here is the authentic, traditional recipe.

The ingredients you will require are:

• Mutton or Lamb meat: 1 kilogram
• Basmati Rice: 250 grams
• Onion: 2 bulbs
• Fennel (Saunf): 1 tablespoon
• Cardamom (Black): 4-5 large ones
• Cinnamon Sticks: 1 large
• Mustard Oil: 6 tablespoon
• Salt: 2 teaspoon

Also keep aside the following ingredients separately:

• Atta or Sooji: 130 grams
• Olives: 3
• Cardamom (Green): 6
• Cardamom (Black): 4
• Cinnamon Sticks: 3 small ones

Preparation:

Soak the Basmati Rice for 10-12 hours the night before

How to make the Harissa:

Wash the meat and put it in a pressure cooker with 6 cups of water. Add salt, cardamoms, fennel and cinnamon to the pressure cooker. Turn on the heat and cook. After the first whistle, let it cook for one more hour. Then take the pressure cooker off the heat and remove the lid. The bones will now separate easily from the meat. Remove the bones from the cooker.

Drain the water from the Basmati Rice and place the rice in a mixer-blender. Blend till it takes on the consistency of a thick paste.

Take a pan and fill it with water till the halfway mark. Add the rice paste to this pan.

Mash the meat in the pressure cooker. The spices that you had added earlier will also form a rich juice in the cooker; mix this juice thoroughly with the meat. Now put this meat and spices mixture into the pan containing the rice paste.

Place the pan over a flame and cook on low heat for around 15 minutes till the mixture thickens. Now add the set of spices and Sooji/Atta that you had kept aside. Keep stirring till the contents of the pan form a rich and thick mixture.

Heat a little mustard oil in another pan and fry one onion till it becomes crisp. Add it to the rice and meat pan. Add the fried onion to the pan and keep stirring on low heat for another 15 minutes. Now cover the pan and let the mixture simmer for around 30 minutes. Some old-world Kashmiris also add around 100 ml of saffron water before covering the pan – but it’s not a compulsory part of the recipe.

After 30 minutes, take the pan off the heat and leave it on the dining table for the entire night. The next morning, fry the remaining onion and add it to the pan along with 4 tablespoon of Mustard Oil. Reheat the dish and serve it hot.

Yes, it takes time and a lot of care – but that’s the way the traditional Kashmiri Harissa has always been made.

A Night at the Studio… with Boman Irani

A little over a year ago, a section of Bombay’s famed Elphinstone College was all lit up and bustling with activity – even though it was well past midnight. No it wasn’t a college event – it was Boman Irani shooting a new television commercial for P Mark Mustard Oil, a brand for which he has been the brand ambassador for more than half a decade. And the experience was memorable!

That section of the College turned into a studio that night with sets and costumes and lights and stands and screens and supporting actors scurrying around while technicians went about their work with professional composure.

At the centre of this maelstrom was Boman Irani – in what must have been quite an uncomfortable ensemble: a longhaired wig and a heavy ornamental kurta-pajama. Undeterred by these trappings, Boman was in his element. Shooting each scene with meticulous care, delivering a sterling performance and hopping over to the video-assist screen to watch the replays of the takes and suggest changes.

The outcome was a scintillating television commercial that used edgy humour to drive home a powerful Brand Message: Only a Specialist can truly appreciate another Specialist – thereby underlining in the minds of the audience, the enduring role played by P Mark Mustard Oil as ‘The Mustard Specialist’.

The online version of the ad attracted a staggering 2.4 million views. When Boman posted the ad on his Facebook page, it got over 100,000 views in just a few days.

What a night that was! And oh, what an immaculate artiste Boman Irani is!

 

Cholesterol Problem? Solved!

Cholesterol Problem Solved

Vinod Gupta, a senior Vice President at a well-known multinational corporation starts his day with a frugal fruit salad. His main meals are largely boiled, steamed or stewed. Each meal is followed by a significant amount of medication.

There was a time, three or four years ago, when Gupta was an avid foodie. He was the go-to for the best street food and restaurants in town. Whether he was in Delhi, Bombay or Amritsar, Gupta knew all the places to explore for great, mouth-watering food. But today, he no longer enjoys his food and feels stifled by all the dietary restrictions he has to adhere to. His problem: high cholesterol.

A year ago, Gupta’s triglycerides went through the roof because of bad eating habits and a stress-filled lifestyle… quite a common story these days. His days of being a foodie seemed to be over.

However, there is an ancient remedy for these New Age maladies – Mustard Oil.

A study published in the American Journal of Clinical Nutrition indicates that Mustard Oil in its natural cold-pressed form helps in lowering bad cholesterol (LDL) and simultaneously, raising good cholesterol (HDL). This rectification and restoration of the cholesterol balance lowers triglyceride levels – significantly reducing the risks of cardiovascular disease, hypertension, obesity, kidney disease and hyperthyroidism.

Fortunately, Gupta eventually went to a cardiologist who fixed his lifestyle issues and switched him to a diet of vegetarian food cooked in Mustard Oil.

Gupta says: “Thanks to my doc, I’m back to being a foodie – but this time around I’m a healthy foodie. Mustard Oil made this possible.”

And that’s another story with a happy ending – thanks to Mustard Oil!

The Homely Taste of Kashmir

The Homely Taste of Kashmir

Across many parts of India, one of the favourite staple meals is Rajma-Chaawal, a traditional dish of rice and red kidney beans. When winter sets in, many foodies will tell you – there’s nothing like delicious Rajma eaten with steaming hot rice to beat the winter chill and fill the stomach!

Today, let’s look at the traditional Kashmiri version of this all-time favourite. Yes, we are going to make Kashmiri Rajma.

Here are the ingredients that you will require:

  • Red Kidney Beans (Rajma): 200 gram
  • Mustard Oil: 2 tablespoon
  • Tomatoes: 4
  • Bay Leaf: 1
  • Coriander (Dhania) Powder: 4 teaspoon
  • Cumin Seeds (Jeera): 1 teaspoon
  • Red Chilli Powder: 1 teaspoon
  • Ginger: One 2-inch piece, finely chopped
  • Fenugreek (Methi): 1 teaspoon, crushed
  • Turmeric (Haldi) Powder: Just a pinch
  • Sugar: A pinch or two
  • Asafoetida (Heeng): A pinch or two
  • Peppercorns: 5-6
  • Cardamom: 3
  • Cloves: 3
  • Cinnamon: One small (1-inch) piece
  • Salt: to taste
  • Coriander (Dhania) Leaves: for garnishing

Preparation:

  • Wash and soak the Rajma for 5 hours
  • Grind the tomatoes into a puree
  • Grind the Peppercorns, Cardamom, Cloves and Cinnamon into a dry powder
  • When you are done, set all these aside

Method:

Pressure-cook the soaked Rajma after adding 5 cups of water and the Bay Leaf. Cook on a low flame; after three whistles, open the pressure cooker and take around 30 grams of Rajma out of the cooker. Grind this Rajma into a thick paste and keep aside.

Heat the Mustard Oil in a pan and sauté the Cumin Seeds, Ginger and Asafoetida till they splutter. Pour the tomato puree into the pan and mix thoroughly.Cook the tomato puree till it thickens. Next, add the Coriander Powder, Red Chilli Powder, Turmeric Powder, Sugar and Salt. Mix thoroughly, and continue cooking.

Add the Rajma paste along with the Rajma from the pressure cooker, including the Bay Leaf. Continue cooking till the gravy turns thick and creamy. Switch the flame off. Add the powdered spices and Methi – mix thoroughly.

Garnish your dish with Coriander Leaves and serve hot. In Kashmir, the Rajma is usually served with hot, steaming Basmati Rice.

P Mark Mustard Oil has been an integral part of Kashmir’s rich culinary traditions for more than 80 years. Yes, the brand has been around since 1933! That’s why it gives us great pleasure to share this fascinating Kashmiri recipe with you.