Nutrition expert explains how you can eat healthily in many restaurants: "I go to many lovely restaurants in Cardiff with my family and I am always, looking for healthy options. Most restaurants are pretty good and the waiters are extremely helpful in helping you choose a healthy option, to help you reach your weight loss goals while still having a lovely meal".

As it is primarily a South Indian place, varieties of dosas and idlis decorate a major part of their menu. The crispy Rava dosa is priced at Rs 62. Apart from the regular Masala dosa (Rs. 58), Idli, Vada, they have a Steamed dosa for Rs. 58 and their menu states it was perfected especially for actor Chiranjeevi. They have Babai Hotel Idli (Idli soaked in butter and ghee). One of the items, which will immediately capture your attention is the Four Utthapam fare (Mango Utappam, Onion Utappam, Pudina Utappam and Karam Utappam).
 

 

After combining the meat mix mixture, wash your hands and dry them thoroughly and dust them with flour. Take about a walnut size of semolina mixture and roll it into a ball then flatten it. Take 1 tsp. size of meat mixture and place it in the center. Fold the semolina over the meat more info mixture and shape into a meatball. Set aside. Keep repeating this step with the remaining semolina-meat mixture.

Ghee - This is clarified butter, which can be heated to a high temperature without burning. It is used in most of all Indian cooking. But nowadays because people are more aware of their health, ghee is used on special occasions and vegetable oil, sunflower or even olive oil is used for everyday cooking.

Add the curry powder and then slowly pour in the water stirring continuously as you pour. The ghee will begin to rise to the top. Mix once more and set aside to cool.

 

 

In a food processor, add all the spices along with the vinegar and blend the ingredients into a course paste. This can all be done a day ahead of time.

Remove the butter and place the same in a non-stick container. Repeat the process till you get the final drop of butter. The remaining liquid could be drunk or used in the form of buttermilk. You could also use it for making curry or yoghurt-based dishes.

You would see the oily liquid floating above the solid remains. Take a strainer and strain out the clear liquid. This liquid is, in fact, the pure clarified butter. It would be pure white in color in case buffalo milk is used. It would appear in yellow where cow's milk is used. It has a typical taste quite different from butter or cream. Apart from a variety of Indian bread, Indian veg and non-veg dishes are often prepared in clarified butter.