E-mail : chitra.ganapathy@gmail.com

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April 27, 2010

MANGO THOKKU | MANGO RECIPES

Hello friends , how are u all ? As i had mentioned in my previous post , here comes a delicious ,mouthwatering pickle from my MIL’s kitchen. When we think about summer , one of the most important things tat comes in our mind is Mango / Raw mango..We never forget to prepare and relish mango sambar , pickle , pachadi etc  in this season.Iam sure it’s a favorite fruit / veggie for all of us. Ok, let me start with a picture ..




Ingredients 
  • Raw mango – 1/2 kg ( i used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups
  • Red chillies – 10- 12 nos ( make it a coarse powder)
  • Methi seeds – 1.5 tsp ( dry roast & grind to a powder)
  • Turmeric powder – 1 tsp
  • Hing / Asafetida – 1/2 tsp
  • Salt – As needed
  • Sesame / Gingely oil – 4 tbsp
  • Mustard seeds – to temper – 1 tsp
Method :
  • Wash the raw mango and cut it into small pieces.
  • Grind it in the mixie to make a coarse paste.(no need to add water while grinding) ..Remove the paste and set aside.
  • Instead of grinding ,u can just grate the mangoes and saute it directly.
  • In a wide mouthed kadai , Add 3 tbsp of sesame oil .Put the mango paste  & required salt to it.
  • Saute well till it gets cooked.
  • Add the turmeric powder, red chilly powder , hing ..Mix well and saute for sometime.
  • Then add the roasted methi seeds powder , mix it and switch off the flame.
  • Temper with mustard seeds using a  tbsp of sesame oil.
  • Once the thokku cools down , store it in an air tight container ..
  • Refrigerate and  preserve for months.
Enjoy with curd rice !!


KITCHEN CLINIC 
Raw mango :

Food Value
The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilised by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative Properties
The mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
Unripe Mango
Heat Stroke
The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
Gastro-Intestinal Disorders:
Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Eating one or two small tender mangoes in which the seed is not fully formed with salt and honey is found to be very effective medicine for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
Bilious Disorders
Unripe mangoes are an excellent fruit remedy for bilious disorders. The acids contained in the green mango increase the secretion of bile and act as intestinal antiseptic. Therefore, eating green mango daily with honey and pepper cures biliousness, food putrefaction i.e. when proteins are decomposed by bacteria; urticaria and jaundice. It tones up the liver and keeps it healthy.
Blood Disorders
The green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food-iron and prevents bleeding tendencies. It increases body resistance against tuberculosis, anemia, cholera and dysentery.
Scurvy
The amchur, a popular article of diet in Indian houses, consists of green mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of it is believed to be equivalent to 30 gm. of good lime on account of its citric content. It is valuable in the treatment of scruvy.
Ripe Mango
Eye Disorders
Ripe mangoes are highly beneficial in the treatment of night blindness in which one cannot see properly in dim light. This disease is caused by vitamin A deficiency. It will also prevent many other eye diseases which may ultimately cause total blindness. Eating mangoes liberally will also prevent development of refractive errors, dryness of the eyes, softening of the cornea, itching and burning in the eyes.
Infections
All bacterial invasions are due to poor epithelium the tissue that covers the external surface for the body. Liberal use of mangoes during the season contributes towards formation of healthy epithelium, thereby preventing frequent attacks of common infections such as colds rhinitis and sinusitis. This is attributable to high concentration of vitamin A in mangoes.
Loss of Weight
The mango-milk cure is an ideal treatment for loss of weight. For this mode of treatment, ripe and sweet mangoes should always be selected. They should be taken thrice a day - morning, noon and evening. The mangoes should be taken first and then followed by milk. The mango is rich in sugar but deficient in protein. On the other hand, milk is rich in protein but deficient in sugar. The deficiency of the one is made up by the other. Exclusive mango-milk diet taken for at least one month, will lead to improvement in health, vigor and gain in weight. For rapid gain in weight, about 4 to 5 liters of milk should be consumed with 3 to 4 kg. of mangoes.
Diabetes
The tender leaves of the mango tree are considered useful in diabetes. An infusion is prepared from fresh leaves by soaking them overnight in water and squeezing them well in water before filtering it in the morning. This infused water should be taken every morning to control early diabetes. As an alternative to infusion, leaves can be dried in the shade, powdered and preserved. Half a teaspoonful of this powder should be taken twice a day, in the morning and evening.
Diarrhoea
The mango seeds are valuable in diarrhea. The seeds should be collected during the mango season, dried in the shade and powdered and stored for use as medicine. It should be given in doses of about one and a half gram to two grams with or without honey. Juice of fresh flowers when taken with one or two teaspoonful of curds, is also valuable in diarrhea.
Throat Disorders
The mango bark is very efficacious in the treatment of diphtheria and other throat diseases. Its fluid is locally applied and also used as a gargle. The gargle is prepared by mixing 10 ml. of the fluid extract with 125 ml. of water.
Scorpion Bites
The juice which oozes out at the time of plucking the fruit from the tree gives immediate relief to pain when applied to a scorpion bite or the sting of a bee. The juice an be collected and kept in a bottle.
Precautions
Unripe mangoes should not be eaten in excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should not consume more than one or two green mangoes daily. Water should not be drunk immediately after eating the green mango because it coagulates the sap and makes it more irritant. Sap or milky juice which comes out on breaking the stalk of the green mango is irritant and astringent. Eating green mangoes without draining the sap may cause mouth, throat and gastro intestinal irritations. The sap should be fully squeezed out or the skin should be peeled before using raw mango.
Excessive use of mangoes produce ailments like constipation, eye infections, blood impurities and seasonal fever.

Health Benefits of Mango :
  1. Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
  2. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
  3. Mango is effective in relieving clogged pores of the skin.
  4. It is also valuable to combat acidity and poor digestion.
  5. Mango is high in antioxidant and low in carbohydrates.
  6. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.
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April 8, 2010

MAGGI NOODLES PATTIES/NOODLES RECIPES-KIDS SNACKS


Noodles patties

Maggi noodles is loved by all the kids even if they are fussy eaters.Sure there is some magic in it Smile.Though we all know it is not a much healthier option,we all make it at least once or twice in a month.Let’s make the same little healthy as well as interesting.With this thought,i tried this snack for my kid.
I saw this recipe in a blog long back, but  i don’t remember the name of  it .It may be ur recipe too.Please let me know if its yours. I am very much thankful to u for this excellent snack.I tried this on a weekend evening.It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy.I am sure kids would love this.Even we parents can’t stop with oneWinking smile.Even Bachelor’s can also try this.U may like it.

Noodles -patties

Maggi noodles patties


 Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.
Cuisine: Indian
Category: Kids snacks
Serves: 5-6 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
To cook in water
  • Maggi noodles - 1 small packet (tastemaker not needed)
  • Cooked Carrot,Green peas,beans - 2 tbsp each
To mix in the noodles
  • Big onion - 1 no(finely chopped)
  • Green chilli - 1 no(-do-)
  • Maida – 2 tsp
  • Garam masala powder- 1/2 tsp(add more as per ur taste)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 2 tbsp(chopped finely)
  • Salt- as needed
  • Amchur powder – 1 pinch(optional)
  • Red chilli powder- 1/4 tsp(optional)
  • Cooking oil – 1 tbsp
METHOD

  • Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here.
  • Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp)
Noodle patties step by step picture
  • Make small even sized balls and pat it to make a small circle.
  • Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown.
  • Flip it over and repeat the same. Enjoy with tomato sauce.
    Noodles patties step by step picture1
NOTE
  • For variations,u can also try adding tastemaker,g&g paste and more vegetables like beans,grated cauliflower etc whichever ur kids like.
  • U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
  • I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.


Noodles patties

KITCHEN CLINIC
NOODLES 
A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.
Noodles are a type of pasta made with flour and water, sometimes with added egg, the flour being made from various grains such as rice, wheat, buckwheat, and mung bean starch. Made into a wide range of shapes and sizes.

Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation.
Chinese noodles are an important part of most regional cuisines within mainland China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese noodles have also entered the cuisines of neighbouring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, Thailand, and Cambodia.
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, or food colouring may also be added to noodles made from wheat flour in order to give the noodles a yellow colour. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water.
Cooking:
Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or moong bean starch do not generally contain salt.

Instant noodles
Health concerns
Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of msg -monosodium glutamate.
Instant noodles (raw)
Nutritional value per 100 g (3.5 oz)

Energy 450 kcal   1900 kJ
Carbohydrates - 65 g
- Dietary fiber  -2.4 g 
Fat -17 g
- saturated-  7.6 g
- monounsaturated  -6.5 g 
Protein -9 g
Thiamine (Vit. B1)  - 0.7 mg  
Riboflavin (Vit. B2)  - 0.4 mg  
Niacin (Vit. B3) - 5.4 mg  
Folate (Vit. B9) - 147 μg 
Iron  4.3 mg
Potassium  - 120 mg  
Sodium - 1160 mg
The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging.
A recent concern on consumption of fried foods is the possible presence of oxidation products from poor maintenance of the oil. This can be a concern if the cooking oil is not maintained at the proper temperature or changed as often as necessary. Proper production standards minimize these risks, and these oxidation products can be present in any improperly fried foods, and are suspected to pose various health risks…
Source:wikipedia and google search.
In short..there are no appreciable health benefits in noodles..but still its very tasty..so eating once in a while is no harm:)
Noodles patties piece

A SHORT BREAK
I am going on a vacation to my native.Catch u all after 2 weeks.I’ll surely miss all ur posts & I'll meet u all with yummy recipe collections from my MIL & MOM ‘s kitchen.Take care.. bye Wave
Some of our friends have passed me some awards.Thanks a lot dearies.. I am moved and honored by those awards..Thanks so much for remembering me  Happy..

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