Monday, December 28, 2009

Spinach Curry / Palak Curry


 
 

I make this spinach curry so often. We prepare different varieties with 
spinach like spinach dal,Spinach rice, carrot and spinach rice, palak 
panner, out of which i am posting today a simple spinach curry with 
onion. Spinach curry Serve with hot rice and roti.

Health benefits of Spinach:


The health benefits of spinach are numerous and its ability to help 

prevent or control diseases and health conditions. Spinach, like most 
green vegetables,contains Lutein which is protective against eye disea-
ses. Researchers have identified compounds in spinach that function as
antioxidants and as anti-cancer agents. Another study has revealed that
spinach contains protein components which are used to lower blood
pressure. Apart from this Spinach is also good for bone health as it
contains bone-building nutrients including calcium and magnesium.
Spinach is said to be good for those with heart disease, arthritis, Anemia,
Tumors, Constipation, Insomnia, Obesity, Neuritis, High blood pressure,
Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis,
Dyspepsia and diseases of kidneys, bladder and liver.

If served raw, Spinach is a good source of vitamin C. By overcooking it
important Vitamins may be lost. Cooked spinach is a good source of iron.
Iron is a mineral that it particularly important for Women and Children who
have increased needs for iron.

Ingredients:


1 bunch of Spinach
1 medium Onion
3 Green chillies
2 tbs oil
1/4 tbs Channa dal
1/4 Urad dal
1/4 Cumin seeds
1/4 Mustard
1 Red chilli
Salt to taste
Below 1/4 tbs turmeric

Preparation:

 

1. Wash the spinach leaves in running water. Chop them into small pieces.
2. Chop the onion and green chillies.
3. Heat oil in a pan. Add channa dal, urad dal,cumin seeds, red chilli, 

mustard. Stir it till the seasoning is done.
4. Add onions,green chillies and fry till the onions turn into light brown colour.
5. Add spinach, salt and turmeric. Mix well and cover to cook on medium heat 

up to 10 min.
6. Fiber-rich and tasty Spinach curry is ready to serve.





Wednesday, December 23, 2009

Vanghi Bhath / Brinjal Rice / Egg plant Rice




Today i am posting mouth watering vanghi bhath recipe. Vanghi bhath Serve
hot with yogurt or raitha. 

Ingredients:

1&1/2 cup Basmathi rice, (Washed and Cooked)
1 tbs Channa dal
1 tbs Urad dal
3 Red chillies
1 tbs Mustard
1 tbs Cumin seeds
3 to 4 tbs vanghi bath powder

4 tbs Coconut Powder
salt to taste
Red chilli powder to taste
1/2 tbs asafoetida/Hing
1/4 tbs turmeric
8 curry leaves
4 to 5 tbs Chopped Coriander
15 cashews
3 - 4 tbs oil
1 onion
3 Brinjals / Egg plants

Preparation:

1. Heat oil in a pan. Add Channa dal, Urad dal, Mustard, Cumin seeds, Red               chillies,Turmeric, Hing, Curry leaves, Cashews stir it till the seasoning is done.
2. Add the Sliced onions and fry till the onions turn into light golden brown.
3. Add the sliced brinjal pieces, salt and fry until brinjal is cooked.Cover to cook 

on medium heat.
4. Add vanghi bath powder and red chilli powder and combine well and cover to

cook on medium heat up to 8 min.
5. Now add the cooked rice and mix properly.

6. Finally garnish with chopped coriander.
7. Mouth watering  vanghi bath is ready to serve.



Tuesday, December 22, 2009

Bhelpuri - Evening Snack



Bhelpuri is identified as a popular evening snack. Bhelpuri is a low-fat 
and delicious evening snack. It's a famous North Indian fast food item.

Ingredients:


1 Cup Bhelpuri Mix
3-4 tbs mashed potato
1/2 Chopped onion
3/4 Chopped Tomatoes
2-3 Chopped Green chillies
3-4 tbs Mint chutney
3-4 tbs Tamarind paste
3-4 tbs Chopped coriander


Preparation:


1. Boil the potatoes and mash them.
2. Take a big bowl and add Bhelpuri mix.
3. Add mashed potato, onion, tomato, mint chutney, tamarind chutney,

    green chillies and mix gently with the hands.
4. Finally garnish with chopped coriander before serving.
5. Bhelpuri is ready to serve.




Tuesday, December 15, 2009

Dosakaya Curry/ Indian Yellow Cucumber curry



Dosakai: A cucmber that is yellow in colour, has a round shape and is available
in many parts of india. Commonly added in chutney, Sambar,Curry, Dal and
also making Dosa-avakaaya (a type of Indian pickle).

 

Health Benefits of Dosakaya/ Indian Yellow Cucumber:
 
1. Cucumbers are very low in calaries, have minimal amounts of fats and
no cholesterol.
2. Have a very high water content and are know to have diuretic properties,
and thus help in improving the kidney and bladder diseases. Eating cucum-
bers regularly in summer months prevents dehydration.
3. Contains ascorbic acid(vitamin c) and caffeic acid, so when applied topically,
it soothes skin irritations, sunburns, reduces inflammation and rehydrates dry
skin.
4. Good source of silica, which is found in connective tissues like muscles,
tendons, ligaments,cartilage, and bone. Regular consumption of cucmber
improves the health and complexion of skin, and healthy hair.
5. Moderate source of vitamin c, a natural water soluble antioxidant.  It enhances
the body's immune system, increases the elasticity of skin and blood vessels,
and prevents bruising of the skin.
6. Moderate source of folic acid and vitamins A, which are essential for maintain-
ing a healthy heart and eye sight.
7. Good source of other minerals like calcium, iron, phosphorus, magnesium,
zinc and manganese, which play a very important role in maintaining proper
metabolic activities of the body.
8. Good source of potassium and very low in sodium. This helps in lowering
the blodd pressure.
9. Very good source of dietary fiber. It adds roughage to the contents of the
intestines, promotes satiety, promotes the health of the colon, and also helps
in relieving constipation, hemorrhoids, diverticular disorders, etc.
10. Raw cucumber juice also soothes heart burn and acidity, also helps to
control the eczema, arthritis, and gout.
 
Ingredients:

1 large dosakaya / Indian Yellow Cucumber
1 Onion
2 tomatoes
3 green chillies
5 curry leaves
2 tbs oil
1/2 tbs channa dal
1/2 tbs urad dal
1/2 tbs mustards
1/2 tbs cumin seeds
salt to taste
red chilli powder to taste
1/4 tbs turmeric
1 or 2 red chillies
coriander leaves (optional)

Preparation:

1. Peel Dosakaya and slice it into half. (Check the seeds and flesh for any bitter
taste. If the flesh is bitter, discard the dosakaya. ,If the seeds have bitter taste,
remove all the seeds and wash with water.)
2.cut into small bite sizes pieces.
3.Now chop onion and tomato and green chillies keep it aside.
4. Heat oil in a pan, add channa dal, urad dal, red chillies, cumin seeds, mustard.
5. when mustard start popping add curry leaves.
6. Add onions and green chillies and turmeric, wait till the onions become
light brown Colour.
7.Add tomatoes and dosakaya pieces, and salt. Mix well, cover to cook on
medium heat up to 15 min.
8. Finally add red Chilli powder,coriander leaves and mix well. Leave it
5min.
9. Dosakaya curry is ready to eat. Serve with hot rice and roti.

Wednesday, December 2, 2009

Cluster Beans/Guvar/Goruchikkudu curry


Cluster Beans(Guvar) is known as goruchikkudu in telugu, Kothavara in Tamil and
Malayalam, Gori koyi in kannada and Guvar-ki-phalli in Hindi, cluster beans in fact
originated in India.


Nutrition Facts:

A cup of cooked cluster beans contains nearly 110 calorie. Most
of
the pod is protein, while the seeds are largely carbohydrate-rich endosperm.
The pod
Protein is deficient in methionine, an amino acid that the body requires
from food
because it cannot make it on its own.

Food rich in methionine-whole wheat bread or plain chapattis for example, provide
amino acids not supplied by legumes like guvar. The combination is a complete
protein
that is comparable to meat and eggs.



Ingredients:

6-8 Red chillies
1 pack Guvar
1 Big onion
2 tbs oil
1/2 tbs channa dal
1/2 tbs urad dal
1/2 tbs mustard
1/2 tbs cumin seeds
pinch of turmeric
salt to taste
4 curry leaves

Preparation:

1.If you want to use fresh Cluster beans wash and discard the ends of cluster
beans
by cutting it off. Cut remaining cluster beans into around 1 inch pieces.
2.If you want to use cluster beans pack take out from packet. Wash them properly.
Pressure cook them with sufficient water.
2. Heat oil in a pan. Add channa dal, urad dal, mustard, cumin and 1 red chilly.
When
mustard start popping add curry leaves. Fry for a min.
3. Add cooked cluster beans, salt, turmeric and mix them all once. Allow them
to cook for 5 min's, cover to cook on medium heat.
4. Take onion and 7 red chillies
grind them coarsely to make an even thick paste.
5. Finally add the paste. Cover to cook on medium heat up to 10 min.
6. Cluster Beans curry is ready to serve with hot rice and little ghee.




Tuesday, November 24, 2009

Healthy Home made Vegetable Soup


This soup is full of vegetables . A homemade vegetable soup you can change
up
depending on what vegetables you have on hand. The Winter season many
of us
is getting cold, caught and fever. Especially Winter every one likes to take
hot soups and hot drinks. Ginger is a natural medicine for cold and caught.


Health Benefits of Ginger:

1.Ovarian Cancer Treatment:
Ginger may be powerful weapon in the treatment of
ovarian cancer.


2. Morning sickness:
Ginger is just as effective as vitamin B6 in the treatment of
morning sickness.


3. Motion sickness remedy:
Ginger has been shown to be an effective remedy
for the nausea associated with
motion sickness.

4.Reduce pain and Inflammation:
Ginger has anti-inflammatory properties and
is a powerful natural painkiller.


5.Heartburn Relief:
Ginger has long been used as a natural heartburn remedy.
It is most often taken
in the form of tea for this purpose.

6.Cold and flu prevention and treatment:
Ginger uses as a natural treatment for
colds and the flu. Many people also find
ginger to be help flu in the Case of
stomach flu's or food poisoning,
which is not surprising given the positive
effects ginger has upon the digestive tract.


7.Migraine relief:
Ginger may provide migraine relief due to its ability to
stop prostaglandins from
causing pain and inflammation in blood vessels.

8.Menstrual Cramp Relief:
In Chinese medicine, ginger tea with brown sugar
is used in the treatment of
menstrual cramps.

Ingredients:

1 cup Mixed vegetables

2 Tomatoes
10 Black peppers/ 1/4 tbs pepper powder
1 inch ginger piece
salt to taste

3 to 4 tbs tomato ketchup

15 to 20 Small fried Bread pieces


Preparation:


1. Take a vessel. Add all the vegetables,tomatoes,ginger and sufficient water.
Cook up to 10 min or until vegetables soften.
2. Add cooked vegetables,tomatoes and ginger in to the mixer jar. Make it like a paste.

3. Take a pan. Add the vegetable paste and salt and pepper powder and tomato
ketchup.
Cook up to 8min on medium heat.
4. Healthy vegetable soup is ready to serve.
5. Before serving decorate with fried bread pieces.



Friday, November 20, 2009

POORI/PURI



Poori/Puri is a South Indian bread made from a dough of atta/Wheat flour,water
and
salt by rolling it out into discs of approximately the size of palm. Poori/Puri
is a very
common breakfast / Tiffin item at Indian homes. Poori serve hot with
Potato Kurma,
Channa masala.

Ingredients:

Wheat flour:1 Cup
Salt: To taste
Oil: for deep frying
Water: Sufficient
1/4 cup flour, for dusting.

Preparation:


1. Mix the flour and salt, by hand or in food processor with gradually adding cold water and knead the dough to a hard consistency.
2. Heat oil for deep frying.
3. Divide the dough into lime sized balls.
4. Take one ball, flatten it with your fingertips and then roll it with rolling pin.
5. Dust flour as required to avoid sticking.
6. Each rolled poori should be about 6-7cm in diameter.
7. Heat oil in a pan and drop one poori at a time.
8. Fry it both sides. Wait till the poori colour is in golden colour.
9. Mouth watering poori is ready to serve.

P.s. Lot of people are using maida and wheat flour for making poori. But i
prefer to make
poori with whole wheat flour.Whole wheat is good for health.


Want to make Channa masala curry???? Here is the link.
http://padmaja13.blogspot.com/2009/07/channa-masala-curry.html


Wednesday, November 11, 2009

MAGGI VEGETABLE NOODLES



Well, Maggi Noodles are a big hit in every household. Everyone has been
addicted to Maggi Noodles at some point of time. Kids who don't like vegetables
they will eat in to it.


Ingredients:


1 Pack Maggi Noodles
1 Small cup of vegetables like beans,Carrot,Peas,Green peppers etc..
1/2 Onion
Water - as required
2 tbs Oil
5 Soy chunks

Preparation:

1. Heat oil in a pan. Add chopped onions, saute them.
2. Let the onions become light brown Colour.
3. Now add the vegetables and little bit of salt.
4. Cover to cook on medium heat
up to 10min.
5. Break the soy chunks like a small pieces and mix it into pan.
6. Add water and
Maggi masala powder and stir well.
7. Break the Noodles into small pieces and mix into the cooked vegetables,
and cook till water
is evaporates.
8. Vegetable Noodles is ready to Serve.







Tuesday, November 10, 2009

BLACK BEANS CURRY


Black beans are available throughout the year. Dried beans are generally
available
in prepackaged containers as well as in bulk bins. Black beans
curry serve with
roti and parata.


Health Benefits:

Black beans are a very good source of cholesterol-lowering fiber, as are most
legumes. In addition to lowering cholesterol,black beans' high fiber content
prevents blood sugar levels from rising too rapidly after a meal, making these
beans an especially good choice for individuals with diabetes, insulin resistance
or hypoglycemia. When combined with whole grains such as brown rice, black
beans provide virtually fat-free high quality protein. You may already be familiar
with bean's fiber and protein, but this is far all black beans have to offer.

Nutritional Profile:

Black beans emerged from our food ranking system as an excellent source of
the mineral molybdenum. In addition, they are a very good source of dietary fiber
and folate. In the case of folate, for example, a one cup serving of black beans
provided about 2/3 of the DV for folate. Our food ranking system also qualified
black beans as a good source of manganese, protein,magnesium, thiamin
(vitamin B1), phosphorus and iron. In the case of protein, for example, one cup
serving of cooked black beans provided about one third of a day's protein
requirement.

Ingredients:

1 Cup boiled black beans
1 Medium onion
1 Tomato
2 Garlic cloves
1 Inch Ginger piece
2 tbs oil
1/4 tbs mustard
1/4 cumin seeds
1 Red chilly
4 curry leaves
salt to taste
Red chilly powder to taste.
Coriander for garnishing.

Preparation:

1. Soak black beans for at least 8 hours with water.
2. Wash them properly. Pressure cook them with sufficient water and little bit
of salt.
3. Heat oil in a pan. Add mustard,cumin seeds,red chilly. When mustard starts
popping add curry leaves.Fry for a min.
4. Add chopped onions. Let the onion become light brown colour add ginger
and garlic paste.
5. Add tomatoes, turmeric, salt and stir well and cook till the tomatoes absorbs
the flavour.
6. Take 4 tbs black beans make a fine paste.
7. Add black beans paste and mix well. Cook for a while.
8. Add cooked black beans. Bring it to boil.
9. Add chilly powder and mix well. Cover to Cook on medium heat up to 10min.
10.Finally garnish with Cilantro (Coriander).






Sunday, October 18, 2009

Semiya Kesari


This recipe my mom used to make it specially for Ayyappa swami pooja at my
home. Since the tradition of neivedyam(Prasadam/offering to god) is still followed
at my home. Yesterday i made Semiya Kesari for Diwali (laximi pooja neivedyam).




Ingredients:

1 Cup Semiya/Vermicilli
1/2 cup Sugar
1 & 1/2 cup water
1/2 tbs Cardamom Powder
5 Cashew Nuts
8 Raisins
Pinch of Kesari colour
4 tbs Ghee

Preparation:


1. Heat 2 tbs ghee in a thick bottomed pan. Break the cashew nuts into small
pieces and toast the cashew nuts and raisins till golden brown. Remove from
pan, keep it aside.
2. Take the same pan add the remaining ghee and fry the vermicelli till it gets a
light brown color.
3.
Add water and bring it to boil. Cook for 10 mins or till it is soft.
4. Now add sugar, kesari colour and cardamom powder and mix well.
5. Leave it on low flame for 5 min.
6. Finally garnish it with cashew nuts and raisins.
7. Colourful and yummy semiya kesari is ready to serve.


Friday, October 16, 2009

Karanji/kajjikayalu - Diwali Special


On the occasion of Diwali people all over the country prepare best dishes at
their home.
There are so many varieties of Diwali dishes. However, Sweet
kajjikayalu is the special dish that do not have a substitute on Diwali.
One major advantage of kajjikayalu is that it can be stored for weeks and
used as dessert as well as snacks. It can be eaten anytime of the day and
makes a great tea time snack. The sweetness of the kajjikayalu is subtle that
you can easily have 2 to 3 kajjikayalu without filling heavy.


Kajjikayalu is a traditional andhra sweet. Kajjikayalu is prepared by rolling out
small
balls of maida dough into thin pooris and filled with a mixture of dry
coconut, jagri/sugar, fried Channa dal and cardamom powder and deep fried.




Kajjikayalu Dough Ingredients:


1 cup Maida
1 cup Wheat flour
salt to taste
water for preparing dough
oil for deep frying


Dough Preparation:


Mix maida and wheat flour and enough water to make a smooth and soft dough.
Close with a lid and keep it aside for 1 hour.




Filling Ingredients:

1/2 cup dry grated coconut
1 cup Fried Channa dal
3/4 Sugar/Jaggery
8 - 10 Cardamoms

Powder Preparation:


Transfer greated Jaggery and cardamom powder, Channa dal and coconut powder
and grind it like a fine powder.

Preparation:


1.First divide the dough into small lemon size balls.
2.Now roll them into thin pooris.
3.Fill the stuffing(Channa dal mixture) close both sides using the kajjikaya mould.
4.Press the ends together firmly. Make sure that the edge is closed firmly so that
the filling doesn't come out during the deep frying.
5.If you see the wholes better to stick both the corners of the poori by applying
some
water or milk so that it will seal properly. Remember not to apply too much
of water
as it will not seal properly.
6.Heat oil in a kadai. At a time leave 3 or 4 kajjikayalu and deep fry on both sides
till they turn into golden brown.
7.Remove from oil and allow it to cool. Then store in an air tight container.


Thursday, October 15, 2009

Okra/Lady Finger/Bendakaya/Bhindi Curry


Okra is low in calories and is a good source of many nutrients including vitamin
B6 and
C, fiber, calcium, and folic acid. It is effective for the prevention of neural
tube defects
in developing fetuses mainly due to its high content of vitamin B6,
calcium, fiber, and
folic acid.


Ingredients:

1 Bowl okra/Bhindi
1 Red Chilly
1/2 tbs Channa Dal
1/2 tbs Urad Dal
1/4 Cumin Seeds
1/4 Mustard
4 or 5 curry leaves
2 tbs oil
Salt to taste
Red Chilly powder to taste.
4 to 5 tbs Channa Dal powder
(If you want to make fried channa dal powder Click the below link)
(http://padmaja13.blogspot.com/search/label/POWDERS)

Health Benefits of Okra:

1.The superior fiber found in okra helps to stabilize the blood sugar by curbing
the rate at which sugar is absorbed from the intestinal tract.


2.Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it
by the filtering liver.


3.Okra helps lubricate the large intestines due to its bulk laxative qualities. The
okra fiber absorbs water and ensures bulk in stools. This helps prevent and
improve constipation. Unlike harsh wheat bran, which can irritate or injure the
intestinal tract, okra's mucilage soothes, and okra facilitates elimination more
comfortably by its slippery characteristic. Okra binds excess cholesterol and
toxins (in bile acids).

These, if not evacuated, will cause numerous health problems. Okra also
assures easy passage out of waste from the body. Okra is completely
non-toxic, non-habit forming, has no adverse side effects, is full of nutrients,
and is economically within reach of most individuals unlike over-the-counter
drugs.

4.Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes
to the health of the intestinal tract.


5.Okra is a supreme vegetable for those feeling weak, exhausted, and suffering
from depression.


6.Okra is used for healing ulcers and to keep joints limber. It helps to neutralize
acids, being very alkaline, and provides a temporary protective coating for the
digestive tract.


7.Okra treats lung inflammation, sore throat, and irritable bowel syndrome.


8.Okra has been used successfully in experimental blood plasma replacements.


9.Okra is good for summer heat treatment.


10.Okra is good for constipation.


11.Okra is good in normalizing the blood sugar and cholesterol level.


12.Okra is good for asthma. Okra's vitamin C is an antioxidant and
anti-inflammatory, which curtail the development of asthma symptoms.


13.Okra is good for atherosclerosis.


14.Okra is believed to protect some forms of cancer expansion, especially
colorectal cancer.


15.Eating okra helps to support the structure of capillaries.


16.Some information shows that eating okra lowers the risk of cataracts.


17.Okra is good for preventing diabetes.


18.Okra protects you from pimples and maintains smooth and beautiful skin.



Preparation:


1 Wash and discard the ends of okra by cutting it off.
2 Cut remaining Okra into around 1/2 inch piece sizes.
3 Heat the oil in a pan. Add Channa dal, urad dal,red chilly,cumin seeds and
mustard.
When mustard starts popping add curry leaves.
4.Stir-fry until all the ingredients are light golden brown.
5. Add okra and stir-fry for around 15 minutes in a medium heat.
6. Add Turmeric and salt mix them all once, allow them to cook for 10 minutes,
covered to cook on medium heat.

7. Finally add Channa dal powder and mix well. After 5 minutes, remove the cover
and stir them once. Reduce the heat to low flame and let them cook openly.

8. Okra/Bhendi curry is ready to serve with hot rice.


Tuesday, October 13, 2009

Gutti Vankaayi / Stuffed Eggplant

Gutti Vankaayi or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish
can be
made with the small purple brinjals. But you need to make sure that the
brinjals are
absolutely fresh, shiny and tender(the seeds shouldn't be black) without
a dried withered look.This dish tastes good only if the brinjals are fresh young and
tender.


Its very simple to cook. My cooking method may be new to you but the results are
way better. Microwave cooking process makes it fast with less oil and the brinjals
are cooked thoroughly, you can’t find not one hard uncooked piece of brinjal,
cooked in this way. Before me, some other Indian food bloggers also posted their
recipes for this curry. But mine is not gravy kind of curry.



Ingredients:


12 fresh brinjals(Vankayalu/Egg Plants)
5 tbs oil


Curry Powder Ingredients:


1 cup channa dal (also called Bengal gram/senaga pappu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida
Salt to taste


Curry powder preparation:


Fry all ingredients in 1 tsp oil on low heat. Let it cool down for a while, Once the
fried mixture is come to little warm, transfer contents to blender and add a table
spoon of salt and grind to a fine powder.






Gutti Vankaayi/Stuffed Brinjal(Egg Plant) Preparation:

Wash the brinjals. Make a + slit length wise. Cook the brinjals with water in
the microwave.
Set the microwave time 15 min. When they are done. Take out
from microwave.
If you saw the excess water in the cooked brinjal takeout water
with paper napkin.






The brinjals are ready for stuffing. Take 1 tbs powder for each brinjal to fill the
stuffing
slowly without breaking the brinjals. Stuff all the brinjals in this manner.




Heat 3 tbs oil in a cooking pan. Now slowly place each of the stuffed brinjals in
the pan.
Add 2 to 3 tbs oil sprinkle on the top of the stuffed brinjals. Each 10 min
check the brinjals
and change the direction. Cover and cook for 30 minutes on
slow heat until the stuffed
brinjals are very tender to touch.

Gutti vankaya curry is ready. Serve with hot rice.



Sunday, September 27, 2009

PALAK PANEER


Palak paneer is one of the delicious North Indian food.
Serve with roti, parata, biryani and rice.




Ingredients:

15 Paneer cubes
1 Bunch spinach
1 Big Onion
2- 4 Flakes garlic
3 Cinnamon small pieces
4 Green Chillies
1 inch ginger piece
1/2 tbs red chilly powder
2 tbs Coriander powder
1 tbs cumin powder
1 tbs sugar (optional)
Below 1/4 tbs turmeric
2 tbs butter
Salt to taste



Advantages of Spinach:



The health benefits of spinach are numerous and its ability to help prevent
or control diseases and health conditions. Spinach, like most green
vegetables,contains Lutein which is protective against eye diseases.
Researchers have identified compounds in spinach that function as
antioxidants and as anti-cancer agents. Another study has revealed that
spinach contains protein components which are used to lower blood
pressure. Apart from this Spinach is also good for bone health as it
contains bone-building nutrients including calcium and magnesium.
Spinach is said to be good for those with heart disease, arthritis, Anemia,
Tumors, Constipation, Insomnia, Obesity, Neuritis, High blood pressure,
Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis,
Dyspepsia and diseases of kidneys, bladder and liver.

If served raw, Spinach is a good source of vitamin C. By overcooking it
important Vitamins may be lost. Cooked spinach is a good source of iron.
Iron is a mineral that it particularly important for Women and Children who
have increased needs for iron.


***********************************************************************************************

Health benefits of Paneer:


Indian cheese is a rich source of calcium. This helps in building strong teeth
and bones. Paneer has the health benefit of preventing osteoporosis, which is a
curse of old age. Women who have attained menopause and men above the age
of 65 should make it a rule to include it in their diet to get 25% of calcium through
food.


Paneer taken in moderation could help reduce weight. It is good to note that many
people who wish to lose weight take to including Indian cheese or paneer in their
daily diet.


Paneer also gives the health benefits of reducing the development of insulin
resistance syndrome. Hence it is all about tackling the problem of insulin
dependent diabetes.


Including paneer in one’s daily diet helps to give the health benefit of providing
the protein required by the body for growth and renewal. It is, however, also
interesting to note that Indian cheese provides the protection against cancer.


Equally interesting is the fact that paneer helps prevent stomach disorders in
people as they grow older.


Paneer is the storehouse of calcium and has health benefits of making your
bones stronger and helps men and women as they age against brittle bones.
Since it promotes strong bones paneer also helps to prevent and reduce back
and joint problems.


***************************************************************************

Preparation:


1. Cut the paneer into small cubes. Heat oil in a pan and then deep fry
the paneer cubes, till it is light brown. Takeout Paneer cubes from oil
and keep it aside.
2. Boil water in a big vessel add spinach and green chillies.
3. When done,Cool and grind them coarsely to make an even thick paste.
4. Heat butter in a pan. Add the cinaman, ginger, garlic fry for a minute.
5. Add the chopped onions fry till the onions turn into light golden brown.
6. Add red chilly powder, cumin powder, coriander powder, turmeric and fry
for about 1min.
7. Now add the spinach paste and fried panner cubes.
8. Add water to get the required consistency.
9. Add salt and sugar.Cover to cook on medium heat up to 10min.
10.Finally garnish with grated paneer.
11.Mouth watering palak panner is ready to serve.



Friday, September 18, 2009

DOSA



Dosa (crispy savory pancakes) from South India is a staple food in its home region. Especially South Indians everybody likes to eat dosa....



Ingredients:


1 Cup urad dal
2 Cups Brown/unpolished rice
1 & 1/2 tbs fenugreek seeds/methi seeds
10 tbs poha (Atukulu)
Salt to taste
Oil


Health Benifits of Unpolished/Brown Rice-Unimaginable Uses:


The rice that is not polished after removing the outer layer is called unpolished rice.
All the nutrients available in the rice continue to remain in the unpolished rice
whereas you don't find any in the polished rice. All the useful ingredients are available
in the outer layer but once you clean then they are all washed out. So the useful
minerals and vitamins are driven away leaving behind useless carbohydrate.


Thiamin is an important 'B' Viatamin. If it is not supplied preperly through food, the
legs become weak. The face and the feet get swollen. Only 20% of this Thaimin is left
in polished rice. The same way 50%of Riboflavin, 50% of Pairidoxin and 75% of Niacin
are lost in polished rice. Thiamin is available in scrutulam(outer layer) of rice.

This is separated in the rice mills and is used for vitamin tablets. Along with thiamin,
the most important vitamin E and proteins are also lost. Vitamin 'E' helps to strengthen
your nerves to keep your glands healthy and to keep you young and energetic.

Health & nutritous benefits of unpolished/Brown rice:


1. You don't put on weight. This food doesn't change much into carbohydrate due to
the fibrous material and the licithin present in it. Whereas the white rice which is
devoid of these, makes you fat quickly.

2. The white rice makes sugar patients suffer more! The white rice gets digested
quickly,turns into glucose thereby increasing the quantity of sugar. On the
contrary you can't eat plenty of unpolished rice! It also gets digested slowly
due to the fibrous material in it and so glucose joins slowly into the blood.
so sugar doesn't increase quickly. So relatively unplished rice doesn't increase
much the quantity of sugar in the body.

3. This unpolished rice helps in a free motion. That was the secret behind the
free motion of our elders.

4. You feel energetic the whole day because of the vitamins and minerals available
in them. So you don't feel tired at all.

5. You don't have to face heart trouble too due to the 'E' vitamin, licithin and the
fibrous material in it. All these act as antidotes to cholesterol. They drive out
the cholesterol from the body without giving it a chance to stagnate at the blood
vessels.That's why though our elders used penty of ghee, they were hale
and healthy. They also keep the blood vessels in good condition.

6. The nutrients in the food make the body strong. It prevents the obesity.
7. You long for ruchis only when the nutrients are not supplied preperly to the body.
Since this rice supplies all these, you don't long for ruchis or snacks. This is a time
tested theory. You also acquire a control over your senses.

8. Iron is missing in polished rice whereas it is available in plenty in unplished rice.
So this clears the problems in blood and increases the resistance power.

9. Unpolished rice has silicon which keeps the skin healthy.

Preparation:

1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill
enough water in the rice,dal bowl. Soak it at least 8 hours or overnight in water.

2. Take a small bowl add 10tbs poha and water. Keep it aside atleast 3hours.

3. The next morning, drain all the water from the rice and urad dal. Now put
some dal, rice, methi seeds,poha,salt in a food processor/Grainder and grind well.
Adding very little water if necessary. Make it like a smooth paste.

4. Leave the dosa batter in the room temperature overnight.

5. Heat the iron griddle or non-stick pan with little ghee or oil.
6. Now begin to spread the batter in sweeping circular motions to form a pancake
of roughly 8" diameter.

7. When the upper surface begins to look cooked (it will no longer look soft or runny),
flip the Dosa. By this time, ideally, the surface that was underneath should be light
golden in color. Allow to cook for 1 minute after flipping.

8. Dosa is ready. serve with sambar, peanut chuney, coconut chutney, karapodi....