دستور پخت غذاهای ایرانی به زبان انگليسي

[Diba]

Chicken Rice & Vegetables
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Serves 6
Ingredients
Chicken legs, 6
Onions, 3 medium, sliced
Eggplant, 1 medium, quartered and sliced with skin on
Potatoes, 3 medium, sliced
Cauliflower, 1 small, separated into medium-sized flowers
Saffron, as desired
Turmeric, 1 tablespoon
Salt and pepper to taste
Rice, 3.5 cups, washed twice, left in cold water for 1/2 hour
Olive oil, 1-2 tablespoons
Additional oil for sautéing

Directions
Saute the sliced onions in olive oil over a medium flame until they are brown and soft. Add the chicken pieces and brown on all sides.
Add the saffron and black pepper to the pan. Cover the contents with cold water. Raise heat to high and bring to a boil. Reduce the heat and simmer for 20 minutes. Add salt to make a salty broth.
While the chicken is simmering, saute the potatoes until they are slightly colored on the outside but not fully cooked. Set aside.
Saute the cauliflower until honey-colored. Set aside.
Remove the chicken from the saute pan. Arrange the meat, skin side down, in a large, straight-sided casserole. Fill in the spaces between the chicken with eggplant. On top of that layer, spread the cauliflower and potatoes.
Remove the rice from the water, drain. Place rice on top of the chicken and vegetables. Add enough broth from the pan with the simmered chicken to cover the rice and 1/3 of an inch more.
Place the pot, uncovered, over a medium flame, and let it boil. After about 15 minutes, cover the pot and adjust the flame to the lowest possible setting. Continue cooking for 20-25 minutes. Check occasionally by removing the cover and smelling; when it smells a little burned, it is ready.
Take a round metal tray and place it upturned on top of the pot. Turn the pot onto the try, patting the top to release the chicken. Slide the pot upward to reveal the upside-down chicken dish.

Health Benefits of Rice
Health benefits of rice include providing fast and instant energy, good bowel movement, stabilizing blood sugar levels and providing essential source of vitamin B1 to human body.
Other benefits include skin care, resistance to high blood pressure, dysentery and heart diseases. Rice is the staple food in most countries and it is an important cereal crop that feeds more than half of the world’s population.
As rice is rich in carbohydrates, it acts as fuel for the body and aids in normal functioning of the brain.
Eating rice is extremely beneficial for health, just for the fact that it does not contain harmful fats, cholesterol or sodium. It forms an integral part of balanced diet.
Rice is an excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine and riboflavin.
It abounds in resistant starch, which reaches the bowel in undigested form. It aids the growth of useful bacteria for normal bowel movements.
As rice is low in sodium, it is considered ideal for those suffering from high blood pressure and hypertension.
Whole grain rice like brown rice is rich in insoluble fiber that can possibly protect against many types of cancers. Many scientists believe that such insoluble fibers are vital for protecting the body against cancerous cells.
The husk part of rice is considered an effective medicine to treat dysentery. A three-month old rice plant’s husk is said to contain diuretic properties.​

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[Diba]

Stuffed Chicken Thighs
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Ingredients Stuffing & Chicken
a•Spinach, 1 cup, cooked, squeezed dry
a•Fresh breadcrumbs from day-old bread, 1 cup, preferably whole-wheat
a•Parmesan cheese, ½ cup, freshly grated
a•Large egg, 1, lightly beaten
a•Shallots, 2 tablespoons, finely chopped
a•Garlic, 1 tablespoon, chopped
a•Fresh thyme, 2 teaspoons, chopped
a•Freshly ground pepper, 3/4 teaspoon, divided
a•Salt, ½ teaspoon, divided
a•Chicken thighs, 1/5 kilograms, boneless, skinless, trimmed
a•Olive oil, 2 tablespoons

Ingredients for Sauce
a•Onion, 2 cups, finely chopped
a•Carrot, ½ cup, finely chopped
a•Fennel, 1/2 cup, diced
a•Shallot, 1/4 cup, finely chopped
a•Garlic, 2 tablespoons, minced
a•Chicken broth, 3 cups
a•Tomato, 4, crushed
a•Fresh basil, 2 tablespoons, chopped
a•Fresh thyme, 2 teaspoons, chopped
a•Freshly ground pepper, ½ teaspoon
a•Salt, 1/4 teaspoon

Direction
1.To prepare stuffing and chicken: Combine spinach and breadcrumbs in a medium bowl with Parmesan, egg, 2 tablespoons shallot, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt until well blended. Cover and refrigerate for at least 30 minutes or up to 1 day.
2.Place a chicken thigh skinned-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. Season with the remaining 1/4 teaspoon pepper and salt.
3.Heat oil in a large, heavy, high-sided skillet over medium-high heat. Reduce heat to medium and add half the thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with the remaining thighs.
4.To prepare sauce: Add onion, carrot, fennel, 1/4 cup shallot and 2 tablespoons garlic to the pan. Cover and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 5 minutes. Bring to a boil over medium heat and continue to boil until the liquid is reduced by about half, 6 to 8 minutes. Stir in broth, tomatoes, basil, thyme and the chicken thighs. Bring to a boil over high heat; reduce heat to a simmer and cook, uncovered and turning the thighs occasionally, until cooked through and tender, 35 to 40 minutes.
5.Remove the thighs with a slotted spoon; tent with foil to keep warm. Simmer the sauce further to thicken it, if desired, or thin with a little broth or water if it’s too thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.

Health Benefits of Shallot
Shallots or eschalots are long slender bulbs in the Allium family of root vegetables. In general, they differ from onions in being smaller, and grow in clusters of bulbs from each plant root system. The bulbs have less sharp in pungency than that of onions and garlic which makes them one of the favorite of chefs all around the world.
The bulb vegetable are probably originated in the Central Asian region and now grown as major commercial crop in all the continents. Botanically, the bulb vegetables belong to the Alliaceae family of the genus Allium. Scientific name: Allium cepa var. aggregatum.
Shallots have better nutrition profile than onions. Have more antioxidants, minerals and vitamins on weight per weight basis than onions.​

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[Diba]

Stuffed Bell Peppers
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Serves 6
Ingredients
Carrots, 4 cups coarsely grated
Onions, 1 cup chopped
Celery root, 1/2 cup finely diced
Butter or margarine, 2 tablespoons
Chopped parsley, 3 tablespoons
Salt and pepper to taste
Bell peppers, 6
Vinegar, 1 cup
Tomato juice, 1/2 cup
Honey, 1/4 cup
Grated lemon rind, 1 teaspoon
Spice bag containing the following:
6 peppercorns, 2 bay leaves, 1/2 teaspoon thyme, 1/2 teaspoon tarragon

Directions
Melt the butter or margarine in a small saute pan. Add the onions and celery root. Saute over moderate to moderately-low heat for 5 minutes, stirring frequently.
Add the grated carrots and continue cooking for an additional 5 minutes, stirring frequently. Cover the pan and cook over low heat for 5 minutes or until vegetables are tender. Add parsley, salt and pepper to taste. Set aside.
Preheat the oven to 350 degrees.
Prepare peppers by cutting off the top quarter of the pepper and reserving it. Clean out seeds and ribs from the interior of the peppers. (If necessary, cut a very thin slice from the bottom of the pepper to help the pepper remain upright when baking. Be certain if you do this, you do not slice too deeply thus creating a hole in the bottom of the pepper).
Stuff the peppers with the carrot mixture. Set them into a baking dish large enough to hold all the peppers upright.Combine the vegetable stock, vinegar, tomato juice, honey and spices in a saucepan.
Bring the liquid to a boil, reduce the heat and simmer for10 minutes, covered. Pour the liquid around the peppers in the baking dish and over the stuffed peppers. Replace the pepper lids on the peppers.
Lay the spice bag in the baking dish. Bake the peppers for 45 minutes or until tender.
Remove the spice bag. Serve the peppers hot or chilled with some of the sauce poured over each pepper.

Health Benefits of Vegetables
Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke.
Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers.
Diets rich in foods containing fiber such as some vegetables and fruits, may reduce the risk of heart disease, obesity and Type 2 diabetes.
Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure and may also reduce the risk of developing kidney stones and help decrease bone loss.
Eating foods such as vegetables that are lower in calories per cup instead of some other higher-calorie food may be useful in helping lower calorie intake.
Most vegetables are naturally low in fat and calories. None has cholesterol. (Sauces or seasonings may add fat, calories or cholesterol).
Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A and vitamin C.​

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[Diba]

Chicken Salad
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Serves 6
Ingredients
For Dressing
Soy sauce, 1/4 cup
Vinegar, 3 tablespoons
Sugar, 1 1/2 tablespoons
Oil, 1 1/2 teaspoons
Fresh ginger, 1 tablespoon minced
Garlic, 2 cloves minced
Chicken broth, 1 cup

For Salad
Sesame seeds, 2 tablespoons
Shredded cabbage, 8 cups
Grated carrots, 1 1/2 cups, (2-3 medium)
Radishes, 5 sliced (about 1 cup)
Chopped scallions, 1/2 cup
Shredded skinless cooked chicken, 3 1/2 cups (about 750 grams chicken breast)

Direction
To prepare dressing: Combine soy sauce, vinegar, sugar, sesame oil and chili-garlic sauce in a glass measuring cup; stir to blend.
Heat oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in broth and cook under reduced heat, 3 to 4 minutes. Let cool.
To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Health Benefits of Cabbage
Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits.
Many studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three types of nutrients found in this widely enjoyed food.
The three are antioxidant, anti-inflammatory and glucosinolates.
Cabbage is an excellent source of vitamin C and a good source of vitamin A, which comes from its concentration of carotenoids such as beta-carotene.
In terms of antioxidants in the newer, phytonutrient category, cabbage is impressive, even among cruciferous vegetables. Polyphenols rank at the top of the list for phytonutrient antioxidants in cabbage. In fact, one group of researchers has described polyphenols as the primary factor in cabbage’s overall antioxidant capacity. Even white cabbage (a very lightly-colored form of green cabbage and the most commonly eaten variety of cabbage) provides about 50 milligrams of polyphenols in a half-cup serving.
Red cabbage is even more unique among the cruciferous vegetables in providing about 30 milligrams of the red pigment polyphenols called anthocyanins in each half cup. These anthocyanins qualify not only as antioxidant nutrients, but as anti-inflammatory nutrients as well.
The antioxidant richness of cabbage is partly responsible for its cancer prevention benefits. Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called oxidative stress. Chronic oxidative stress can be a risk factor for development of cancer.
Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised and we can experience chronic inflammation.​

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[Diba]

Strawberry Cream
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Serves 4
Ingredients
For Cream
Cold water, 3 tablespoons
Unflavored gelatin, 1 pack
Hulled strawberries, 4 cups
Sugar, 1/2 cup
Vanilla extract, 1 teaspoon
Reduced-fat sour cream, 1 cup
For Topping
Hulled strawberries, 1 cup, cut into 0.5-cm dice
Sugar, 2 teaspoons

Directions
To prepare cream: Stir together water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on high until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.
Alternatively, bring 1 cm water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely. Stir the mixture until smooth.
Place strawberries, sugar and vanilla in a food processor and puree. Add sour cream; pulse to combine. With the motor running, slowly add the dissolved gelatin. Pour the cream into four 200 gram bowls or glasses. Cover and refrigerate until set, about 3 hours.
To prepare topping and serve: Toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes. Divide among the creams.

Health Benefits of Strawberry
The health benefits of strawberry include eye care, proper brain function and relief from high blood pressure, arthritis, gout and heart diseases.
These berries, with their tempting looks and great taste, have secured their place in the list of favorites for ages.
They are extensively used in foodstuffs like ice-creams, jams, jellies, syrups, cakes, chocolates and even medicines for their extraordinarily rich flavor, taste and color. They are also consumed fresh.
We know that all fruits, particularly berries and those with exotic colors, are rich in antioxidants. Strawberries are no exceptions. In addition to antioxidants, they have many other nutrients and can be efficiently used to prevent many diseases.
The primary reasons for almost all the problems of eyes are free radicals and deficiency of certain nutrients. With the growing age and lack of these protective nutrients, the harmful oxidants or free radicals cast heavy damage on our eyes, such as drying up of eyes, degeneration of optical nerves, macular degeneration and vision defects.
Antioxidants such as vitamin C, flavonoids, phenolic phytochemicals and elagic acid present in strawberries can help avoid this situation to a great extent. One more factor is ocular pressure, the pressure of the eyes. Any disturbance in it is also harmful for the eyes. Here too, strawberries are helpful as they contain potassium, which help maintain right pressure.
The degeneration of muscles and tissues, drying up of the fluid that help mobility of the joints and accumulation of toxic substances and acids (such as uric acid) in the body are some of the ill effects of free radicals present in our body, which are primarily responsible for arthritis and gout.
Strawberries, with their team of antioxidants and detoxifiers, can effectively help push away such health hazards forever. It is a famous saying in India that a serving of any fruit a day will remove the rust from the joints. It is very true for strawberries.
Vitamin C, folate and anthocyanin, quercetin and kaempferol (few of the many flavonoids in strawberries, which possess excellent antioxidant and anti-carcinogenic properties) together form an excellent team to fight cancer and tumor. A daily intake of strawberries is seen to have remarkably brought down the growth of cancerous cells.​

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[Diba]

Banana Cream Cake
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Serves 10
Ingredients
For Cake
Eggs, 2 large
Sugar, 1 cup
Canola oil, 1/3 cup
Mashed ripe bananas, 1.5 cups (about 3), plus 2 whole bananas, divided
Milk, 1/2 cup
Vanilla extract, 1 teaspoon
Whole-wheat pastry flour, 1 cup
All-purpose flour, 1 cup
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Salt, 1/2 teaspoon

For Cream
Low-fat milk, 1 cup
Unflavored gelatin, 1 teaspoon
Sugar, 2 tablespoons
Vanilla extract, 1/2 teaspoon
Whipping cream, 1/2 cup

Directions
To prepare cake: Preheat oven to 375°F. Coat two 25-cm round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To prepare cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
To Assemble Cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.

Health Benefits of Banana
Bananas consist mainly of sugars (glucose, fructose and sucrose) and fiber, which makes them ideal for an immediate and slightly prolonged source of energy.
They contain tryptophan, an amino acid that can be converted to serotonin, leading to improved mood.
Due to their content in fiber, they help restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is potassium, contained in high amounts in bananas). They also contain pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the digestive tract.
Research published in the Archives of Ophthalmology has proven that adults consuming at least 3 servings of fruit per day have a reduced risk (by 36 percent) of developing age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.​

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[Diba]

Vegetable Stew
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Serves 6
Ingredients
Mushrooms, 250 grams
Warm water, 1 cup
Lemon, 1 large
Artichokes, 6 large
Olive oil, 1 tablespoon
Leeks, 4 medium, white part only, cleaned and cut into 1/2-inch pieces
Baby carrots, 1 cup
Garlic, 12 cloves, peeled
Thyme, 1 teaspoon dried
Vegetable broth, 2.5 cups
Baby lima beans, 1 cup, fresh or frozen
Shelled fresh peas, 1 cup
Butter, 1 tablespoon
Fresh chives (moosir), 1/4cup chopped
Fresh parsley, 1/4cup chopped
Salt and pepper to taste

Directions
Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid.
Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water.
Cut artichoke into quarters and place in the lemon water to prevent browning.
Heat oil in a large deep skillet or oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke. Cook, stirring often, until the vegetables start to brown, about 5 minutes.
Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke and carrots are almost tender, 30 to 40 minutes.
Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper.
Serve the stew in shallow bowls, garnished with chives and parsley.

Health Benefits of Vegetables
Vegetables are low in fat but contain good amounts of vitamins and minerals.
All the green-yellow-orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin A and vitamin K.
Vegetables are also rich in many antioxidants and help protect the body from oxidant stress, diseases and cancers. They also help the body develop capacity to fight against these by boosting immunity.
In addition, vegetables contain soluble as well as insoluble dietary fiber known as non-starch polysaccharides like cellulose, gums, mucilage and pectin that absorb excess water in the colon and retain a good amount of moisture in the fecal matter, thereby helps its easy passage out of the body. Thus, they are helpful in conditions like hemorrhoids, chronic constipation and rectal fissures.
Vegetable nutrition has widely drawn the attention of fitness conscious as well as food scientists alike for their proven health benefits. Many vegetables are very low in calories, such as celery which is as less as 10 cal per 100 grams and here is the long list of vegetables whose calorie is less than 20 per 100 grams: bottle gourd, cabbage, Chinese cabbage, eggplant, endive, spinach and summer squash.​

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[Diba]

Flourless Cake
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Serves 10
Ingredients
For Cake
Whole almonds, 1.5 cup
Eggs, 4 large
Honey, 1/2 cup
Vanilla extract, 1 teaspoon
Baking soda, 1/2 teaspoon
Salt, 1/2 teaspoon
For Topping
Honey, 2 tablespoons
Almond slivers, 1/4 cup

Directions
Preheat oven to 350°F. Coat a 20-cm spring-form pan. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground. Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined.
Add the ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer).
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter.
To serve, drizzle the top of the cake with honey and sprinkle with almond slivers.

Health Benefits of Almonds
Almond is a source of many nutrients that assist brain development. It induces high intellectual level and has been considered an essential food item for growing children.
Many mothers give almonds to their children daily in the morning (2-3 pieces of almonds are good enough, you can also remove the outer shell if it causes allergy to you).
Regular consumption of almonds helps increase the level of high density lipoproteins (HDL) and reduce the level of low density lipoproteins (LDL), thereby effectively controlling cholesterol levels. LDL is called bad cholesterol.
Mono-saturated fat, protein and potassium contained in almonds are good for the heart. Vitamin E acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps prevent heart attacks.
Almonds help reduce C-reactive protein that causes artery-damaging inflammation. Almond is also a source of folic acid. They, therefore, help reduce the level of homocystein, which causes fatty plaque buildup in arteries.
The benefits of almond for skin care are well known, and hence a massage with almond oil is often recommended for newborn babies.
Almond milk is also added in some soaps, as almonds help improve the skin complexion.
Potassium present in almond helps regulate blood pressure. Almonds are very low in sodium and help control blood pressure.
Almond improves the movement of food through the colon, thereby preventing colon cancer. They also help reduce the rise in sugar and insulin levels after meals. This offers protection from diabetes.​

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[Diba]

Lemon Soup
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Serves 4
Ingredients
Chicken broth, 4 cups
Onion, 1 medium, cut into quarters
Peppers, 2 seeded and quartered
Garlic, 8 cloves, peeled and crushed
Lemon juice, 3 tablespoons
Cumin seeds, 1/2 teaspoon
Cinnamon stick, about 8 cm
Raw shrimp, 500 grams, (26-30), peeled and deveined
Hot sauce, 1/4 teaspoon
Fresh cilantro, 1/2 cup chopped
Salt to taste

Directions
Bring broth, onion, pepper, garlic, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan. Cover, reduce heat and continue to simmer for 20 minutes. Strain the broth (discard solids).
Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimps are pink and firm, about 3 minutes. Stir in cilantro and serve.

Health Benefits of Lemon
Lemon is widely grown all over the world. It is regarded as a valuable fruit because it is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent.
It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm and expels wind from the digestive tract. It helps digestion and eases constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.
Though lemon is acidic to the taste, it leaves off alkaline residues in the body. This is why it is useful in all symptoms of acidosis.
Lemon juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon juice.
Natural vitamin C is much more effective than the synthetic one because it is combined with bioflavonoids (vitamin P). In addition to vitamin C, lemon also contains niacin and thiamin in small amounts.
One should not take concentrated lemon juice. It should be diluted with water before taking it. Pure lemon juice contains acid which is injurious to the enamel of teeth.
The body is well cleansed if lemon juice mixed with cold water and honey is taken on an empty stomach early in the morning. Warm water may be used occasionally to get relieved of constipation.
Lemon juice prevents or restrains influenza, malaria and cold. It gives good relief in fever.
Mixed with water, lemon juice is useful in quenching the thirst of patients suffering from diabetes. It gives immediate relief in abdominal disorders.
Lemon acts as a sedative for the nerves and the heart, and allays troublesome palpitation.
Lemon is especially appreciated for its vitamin C value. When Vasco da Gama made his voyage round the Cape of Good Hope, nearly two-thirds of his crew died of scurvy.
However, at present, the recurrence of such a disaster is no longer possible owing to the widespread use of lemon. Innumerable boatmen at sea have saved their lives with the use of lemon.
Vitamin P in lemon strengthens blood vessels and prevents internal hemorrhage. It is, therefore, extremely useful in high blood pressure, in which cerebro-vascular accidents commonly occur.
The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 percent. Lemon contains more potassium than apple or grapes, which is beneficial to the heart.​

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[Diba]

Chocolate-Cinnamon Cake
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Serves 10
Ingredients
For Cake
Unsweetened chocolate, 750 grams, chopped
Cake flour, 1.5 cup
Whole-wheat pastry flour, 1 cup
Unsweetened cocoa powder, 1/4 cup
Baking powder, 2 teaspoons
Ground cinnamon, 1.5 teaspoon
Salt, 1/2 teaspoon
Eggs, 3 large, separated
Granulated sugar, 3/4 cup
Brown sugar, 1/3 cup
Canola oil, 5 tablespoons
Vanilla extract, 1 teaspoon
Milk, 1 cup

For Almond Cream
Cream, 1/3 cup
Confectioners’ sugar, 3 tablespoons
Reduced-fat sour cream, 1/3 cup
Almond extract, 1/4 teaspoon
Vanilla extract, 1 teaspoon
Ground cinnamon, 1/4 teaspoon

Directions
To prepare cake: Preheat oven to 350 degrees F. Coat a 20-by-30-cm glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
Melt chocolate in the microwave on medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted.
Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly. Set aside.
Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
To prepare almond cream: Beat cream and confectioners’ sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, almond extract, vanilla and cinnamon; beat to combine.
Serve the cake with the almond cream.

Health Benefits of Cinnamon
Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber and quite a lot of vitamins C, K, and manganese? It’s true.
In traditional medicine, cinnamon has been used for digestive ailments such as indigestion, gas and bloating, stomach upset and diarrhea.​

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