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Squishy, spotted mangoes are no one’s favourite. If you find them looking this way in your kitchen, these quick tips will help you keep them firm, fresh and golden longer.

I remember being little and waiting for summer like it was a festival, all because of mangoes. My cousins and I would sit tight after lunch, just for that moment when the mangoes arrived. We would gather around my grandmother, quietly observing the golden fruit like it were treasure. The excitement, the smell, and that juicy first slice – it was (and still is!) a ritual we look forward to every single year. Thanks to their endless potential, fresh and juicy mangoes show up in everything – from chilled aamras with puris to thick mango smoothies and even spicy mango curries.

Now that I am older (and slightly more confident in my fruit-picking skills), the job of choosing the best mango falls on me. But just when I think I have nailed it, I cut open the mango and spot brown patches where sunshine-yellow should have been. It is disappointing, especially when you have planned an entire dish around it or kept it aside for something special. So, what exactly went wrong? Well, to answer that, let us understand the science behind why mangoes turn brown inside and, more importantly, what you can do to stop it from happening.

Why Does Mango Flesh Turn Brown?

It comes down to oxidation. Once the enzymes in mangoes, particularly polyphenol oxidase, are exposed to air, they react and start turning the surface dark. Apples and bananas go through the same thing. The more the mango is exposed to air, the quicker it changes colour.

How Can You Tell If A Mango Has Gone Bad?

A mango that has crossed the line will smell odd, taste sour or metallic, and feel overly mushy. If it has a bitter edge, it is probably rotten. Now, not all brown mangoes are bad, some are still fine to eat as long as the flavour is intact. But if the texture is off and the taste is too acidic, it is better to avoid eating it.

Here Are 5 Genius Ways To Prevent Mango Flesh From Turning Brown

1. Use Lemon Juice

Citrus to the rescue. Drizzle a little lemon juice over your mango slices – the citric acid slows down oxidation and protects the colour. Plus, it adds a slight zing that makes the fruit taste even sweeter. This trick is perfect if you are storing mangoes for salads or desserts.

2. Always Pick A Stainless-Steel Knife

Your knife choice matters. Carbon steel blades can trigger a reaction with the fruit’s enzymes, speeding up the browning. Stick to stainless-steel knives – they are cleaner, safer and less reactive. Avoid old or rusted knives, too. They may introduce bacteria that cause those dreaded black spots.

3. Cut Only What You Will Use

The more surface you expose, the faster it turns. If you do not plan to eat the whole fruit, cut just enough and refrigerate the rest in a sealed container. Slicing only what you need keeps the rest of your mango fresh for later.

4. Skip Mangoes That Are Too Soft

Soft and patchy mangoes are already halfway to being spoiled. Always go for firm mangoes with a sweet aroma and smooth skin. If you find black or brown patches while cutting, just scoop them out before they affect the whole fruit. Handle with care – mangoes bruise easily.

5. Store Them Right

Once cut, mangoes should go straight into the fridge. Air exposure speeds up browning. Store slices in an airtight container. You can also add a dry paper towel inside to soak up moisture and keep them fresher longer.

How To Store Mangoes For A Longer Shelf Life

1. Charcoal Method: 

Keep a small piece of charcoal near your mangoes. It will absorb moisture and delay spoilage.

2. Wrap The Stem: 

Wrap the mango stem in a paper towel. It stops moisture from building up and extends freshness.

3. Make A Sweet Pickle: 

Soak ripe mangoes in sugar or jaggery syrup with lemon juice, saffron and cardamom. The syrup preserves them for months.

4. Dehydrate Them: 

Slice mangoes thinly and dry them on low heat in the oven. A great snack that lasts.

5. Freeze Them: 

Puree your mangoes and freeze the pulp in ice trays. These cubes work brilliantly in smoothies, lassis or even curries.

Trying to lose belly fat but nothing seems to work? These inflammatory foods might be the silent culprits behind stubborn fat and bloating.

There is something deeply frustrating about belly fat. You try eating well, skipping dessert, or even pushing yourself at the gym, but somehow the fat simply refuses to budge. However, it might not only be about calorie intake. Chronic inflammation is a lesser-known reason why your body holds onto abdominal fat. And, unfortunately, inflammation often stems from everyday foods we rarely question. So, if you are struggling with belly fat, your diet might need a closer look. These seven inflammatory foods are linked to belly fat, and it may be time to cut them back.

Here Are 7 Everyday Inflammatory Foods That Can Trigger Belly Fat:

1. Sugary Drinks

2. White Bread And Refined Grains

3. Processed Meats

4. Fried Foods

5. Packaged Snacks And Biscuits

6. Artificial Sweeteners

7. Alcohol

To maintain a healthier lifestyle, it is important to be mindful of how often these foods appear in your meals. Focus on balance, include anti-inflammatory foods like leafy greens, nuts, and whole grains, and give your body a better chance at fighting belly fat from the root.

You don’t need butter to make butter chicken taste indulgent. By using flavour-packed ingredients, you can replicate the beloved taste and texture of traditional butter chicken.

e can all admit that butter chicken is one of the most iconic Indian dishes. We love the dish for its rich, creamy, mildly spiced tomato gravy and, of course, the buttery taste that gives it its name. But what if you’re trying to reduce your saturated fat intake, are lactose-intolerant, or simply out of butter? The good news: you can make butter chicken without butter – and still get delicious, restaurant-style results. Here are five smart tips to help you achieve that.

Here Are 5 Tips To Make Butter Chicken Without Butter:

1. Use a Good-Quality Oil as a Substitute

The most straightforward butter substitute is neutral oil like sunflower, rice bran, or canola. These oils don’t have a strong taste, allowing the tomato and spice flavours to shine. If you’re after a more robust flavour, mustard oil or even a light olive oil can work well – just heat until it smokes slightly to remove bitterness. Use about 11/2 tablespoons of oil for every tablespoon of butter the original recipe calls for.

2. Add Cashew or Almond Paste for Richness

Butter chicken’s signature creaminess doesn’t rely solely on butter – nuts can add a similar richness. Soak 8-10 cashews or almonds in hot water for 10-15 minutes, then blend into a smooth paste. Stir this into the sauce along with the tomato base. It thickens the gravy naturally and imparts a slightly nutty, luxurious feel, without the heaviness of butter or cream.

3. Rely on Full-Bodied Spices and a Charred Chicken Marinade

Butter adds depth and body, but you can build flavour through well-balanced spices and proper marination. Marinate chicken in yoghurt, lemon juice, ginger-garlic paste, turmeric, chilli powder, garam masala, and salt for at least 30 minutes (preferably longer). Grill or sear the chicken until it gets a charred edge – this smokiness helps replace the richness lost from not using butter.

4. Use Coconut Cream or Plant-Based Cream Alternatives

If you’re avoiding dairy altogether, coconut cream is a fantastic option. It’s creamy, naturally sweet, and adds body to the sauce. Alternatively, oat or soy cream also works well in vegan versions. Add these at the end of cooking to keep the sauce smooth and luscious without splitting. If you’re not vegan but avoiding butter, you can also use low-fat cooking cream to lighten the dish.

5. Finish with Kasuri Methi and a Touch of Sweetness

To give your butter-free butter chicken a final flourish, crush a teaspoon of kasuri methi (dried fenugreek leaves) between your palms and stir it into the sauce. This adds a distinctive aroma often associated with restaurant-style butter chicken. A small pinch of sugar or honey can also balance the acidity of the tomatoes and replicate the mellow sweetness that butter naturally offers.

You don’t need butter to make butter chicken taste indulgent. By using flavour-packed ingredients, you can replicate the beloved taste and texture of traditional butter chicken – no compromise needed. These five tips will help you make a version that’s just as satisfying.

Tried every diet and workout, but your belly refuses to shrink? This simple, homemade belly fat burner drink might just be the missing link in your fat-loss routine.

Let us be honest, belly fat is clingy. It hangs around long after other parts of your body have toned up. From suffocating jeans to serious health risks, it is not just about looks. Most quick-fix diets and shortcuts promise you a flat stomach but rarely stick. If you are eating clean, staying active and still staring at that paunch in the mirror, it might be time to switch gears. This natural, expert-approved belly fat burner drink could be the thing your routine is missing. It is made using simple kitchen ingredients and, when taken regularly, might help you notice some visible inch loss around your waist. Tempted to try? Let us break it down.

How To Make A Belly Fat Burner Powder At Home

This belly fat drink is fuss-free. Dietician Manpreet Kalra swears by this combination. To make it, you need:

Ingredients:

1 tbsp fennel seeds (saunf)

1 tbsp coriander seeds (dhaniya seeds)

1 small piece of cinnamon stick

10 cardamom pods

1 tbsp jamun seed powder

Steps:

1. Add fennel, coriander, cinnamon and cardamom to a pan. Dry roast them on low heat till they become fragrant.

2. Cool them completely, then grind into a powder.

3. Stir in the jamun seed powder.

4. Store in an airtight container, away from sunlight, to keep it potent longerBest Time To Take The Belly Fat Burner Drink

Kalra recommends taking this belly fat burner in the morning. Add 1 tsp of the powder to a glass of lukewarm water. Drink it on an empty stomach. It can help support digestion and may boost metabolism over time.

Why This Belly Fat Drink Works 

This belly fat burner powder is packed with kitchen staples known to support metabolism and gut health. Fennel and coriander seeds help with bloating and improving digestion. Cinnamon may regulate blood sugar levels and help control cravings. Cardamom supports digestion, while jamun seed powder is rich in antioxidants that may aid fat processing. Adding this mix to a glass of warm water makes a natural, homemade fat loss drink that can support belly fat reduction from the inside out. 

4 Diet Tips That Work With This Fat Loss Drink:

The best belly fat burner drink will not work in isolation. According to nutritionist Anjali Mukerjee, you need to make simple food changes to see results that last. Here are her four easy tweaks:

1. Add More Fibre To Your Plate

Fibre keeps you full and helps regulate how your body breaks down food. Mukerjee suggests eating more oat bran, wheat bran and jowar daily.

2. Cut Down Refined Carbs

Refined carbs mess with your hormones and make fat loss harder. Ditch white bread, cakes, pizzas and white rice. Opt for whole grains and brown bread instead.

3. Post-40? Slash Your Carbs

Mukerjee points out that after 40, your body’s ability to handle carbs dips. Cut down all types of carbs – good or bad – by 40 per cent once you hit that age.

4. Eat Smaller, Frequent Meals

Spacing out your food into small meals every four hours helps create a calorie deficit. It is more effective than stuffing yourself with three large meals.

Waking up with a bloated belly can throw off your entire day. But what if the solution was already in your kitchen? Discover how a simple clove drink can help start your day right.

Mornings are meant to feel fresh and energized. But have you ever woken up with your stomach rumbling and a strange uneasiness in your body? That tight waistband, the sluggish start – all before you have even had your first sip of chai? If that sounds too familiar, you are definitely not alone. Morning bloating is more common than we think, especially in today’s fast-paced lifestyles. It is one of those quiet discomforts many of us deal with but rarely talk about. It often creeps in due to late-night dinners, irregular eating habits, stress, or simply not moving enough.

The good news? Relief might be hiding in plain sight, right in your kitchen. An Indian household is packed with time-tested remedies passed down through generations. And one such gem that deserves your attention is clove water (or laung ka paani). Used in Ayurvedic traditions for centuries, this simple concoction has now made a comeback in modern wellness routines. Just two cloves steeped in warm water could be the gentle digestive reset your body needs to start the day feeling lighter and more balanced.

Clove Water: A Simple Sip With Serious Benefits

Clove (laung) has long been a staple in Indian kitchens and traditional medicine. Known for its bold aroma and warm, slightly sweet flavour, this tiny spice is packed with powerful compounds that:

• Promote digestion by stimulating digestive enzymes
• Reduce bloating and gas, especially when consumed on an empty stomach
• Soothe gastric irritability and support overall gut health

According to a study published in the Journal of Pharmacognosy and Phytochemistry, cloves are also effective in relieving symptoms of diarrhea and gastric discomfort.

The Science Behind It: Eugenol Is The Star

Clove owes much of its digestive power to eugenol, a natural compound known for its anti-inflammatory, carminative (gas-relieving), and antimicrobial properties. Eugenol helps relax the smooth muscles of the digestive tract, easing gas and bloating while encouraging the release of digestive enzymes.

A 2019 study published in the Journal of Gastroenterology found that regular consumption of clove water can:

• Reduce bloating and gas
• Improve nutrient absorption
• Stimulate digestive enzyme production
• Alleviate symptoms of stomach ulcers

Why Drink It First Thing In The Morning?

Drinking clove water on an empty stomach acts like a gentle detox. It helps flush out toxins, stimulates digestion, and reduces that heavy, bloated feeling many people wake up with.

Nutritionist Mitali Shah explains, “During the night, our gut slows down. Drinking clove water in the morning wakes up the digestive system and helps reduce that feeling of puffiness or tightness in the abdomen.”

How To Make Clove Water At Home?

Simple Recipe:

• Boil 2 cloves in 1 cup of water for 5-7 minutes.
• Let it cool slightly and drink warm, preferably on an empty stomach.

Alternative Method:

• Soak 2 cloves in a glass of water overnight.
• Drink it first thing in the morning.

A Word Of Caution

While clove water is packed with health benefits, moderation is key. Overuse can irritate the stomach lining or lead to acidity, especially in sensitive individuals. It is always best to consult a healthcare expert to tailor the dosage to your needs, particularly if you are pregnant, breastfeeding, or have existing digestive issues.

Final Thought: Small Sip, Big Difference

So, the next time you wake up feeling bloated, skip the antacid and try this simple clove water instead. It might just be the easiest, and most soothing, way to start your morning on a lighter, healthier note.

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