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Showing posts with label Desserts / Drinks. Show all posts
Showing posts with label Desserts / Drinks. Show all posts

August 27, 2012

ONAM SADYA RECIPES

 

onam sadhya

As Onam is nearing , i see lot of posts featuring onam recipes in blogosphere.After trying the andhra platter successfully , i wanted to try kerala food keeping onam in mind..When i was thinking about it , my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam nambhoodhiri”.. There were many recipes including payasam.As the recipes were given by a chef , i tried everything confidently..My neighbour Mrs.Prema read all the recipes and translated everything patiently.Thanks a ton to her Smile. .Among those , i picked some easy to make dishes and prepared it..I reduced the given quantity as per my need and tried them..So i have mentioned the quantity what i used..We had a gr8 onam lunch.Now after having my preparation , i really want to taste the authentic onam sadhya in kerala..Wish i could get a chance SmileWhen u want to prepare onam special dishes , the choices are endless. My neighbour told they serve nearly 60 side dishes..Wow..!!.I started drooling Smile..

ONAM SADHYA 1

I wanted to fill the banana leaf but i couldn’t ..I should have kept Pazham , pappadam and nendhran chips which are the highlight in their menu..I was not able to do it. I am not aware of the serving order. So i kept the dishes as i wished.Please excuse me Smile.I dint prepare Avial as we used to make it regularly .U can see the recipe here..I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. Coconut oil and coconut are used as the main ingredients in their food..Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil Smile..I have bookmarked some more recipes from that book. I’ll try everything and post it soon..

Coming to the recipes ,let me start with the sweet dishes  ..

SEMIYA PAYASAM

semiya payasam

Its very simple to make ..The taste was excellent.. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, u can add badam powder at the end to give a kheer taste..

INGREDIENTS

For 2- 3 people
  • Semiya / Vermicelli – 1/4 cup
  • Sugar – 3 tbsp  ( adjust)
  • Milk – 1/2 ltr
  • Water – 1/2 cup
  • Cardamom powder – 1/4 tsp(optional)
  • Ghee – 1 tbsp
  • Cashews and dry grapes - few

METHOD

  • In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
  • In a pressure cooker base , take the milk and water .
  • Let it boil till it reduces to half in quantity..
  • Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy)
  • Open the lid and add the sugar. Mix well.
  • Add milk if its too thick.Check for taste and add more sugar if required.
  • Finally add the cardamom powder.. Boil for sometime.
  • In a small kadai , take the remaining ghee and roast the cashews and dry grapes.
  • Add on top of the payasam and garnish !!

Serve hot or cold !

NOTE:

  • Cardamom powder is optional. It is not given in the actual recipe but i used it.
  • U can add saffron threads soaked in warm milk which gives a nice color too..
  • My neighbour adds instant badam mix at the end which also tastes the best..

ELANEER PAYASAM / TENDER COCONUT PAYASAM

ILANEER PAYASAM

This payasam should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But i just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk , honey and coconut milk at the end..

INGREDIENTS

  • Tender coconut -  2 nos ( take the pulp and water)
  • Jaggery –  2-3 tbsp ( please add lesser quantity)
  • Grated coconut – 1/2 cup ( to extract milk)
  • Condensed milk – 2 tsp
  • Honey – 1 tsp (optional)  ( i added a tsp)
  • Water – Little
  • Cardamom powder – A pinch (optional)

METHOD

  • Take the jaggery and melt to make a syrup by adding water just to cover it.
  • Strain and remove the impurities.After it starts to boil ,add the pulp of tender coconut ( i cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery.
  • Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk.Set aside.
  • Similarly take the second and third milk.
  • Now add the third milk to the boiling jaggery mixture.
  • After a few secs , add the second milk. Give a boil.
  • Switch off the flame and add the first thick coconut milk.
  • Mix well and allow it to cool down completely.
  • Finally add the condensed milk and honey..Mix well and enjoy..

Note:

  • The color of this payasam varies according to the jaggery color.
  • Mine was white in color as my jaggery was light yellow in color..
  • Always add jaggery in lesser quantity. If sweet is less , u can add more syrup later.
  • Condensed milk and honey should be added after the mixture cools down completely.

 

MEZHUKKUPURATTAI / MIXED VEG STIR FRY

Mezhukupuratti

Its a simple stir fry which can be made in minutes yet tastes delicious..

INGREDIENTS

  • Yam – 1/4 cup
  • Plantain / Raw banana – 1/ 4 cup
  • Carrot – 1/4 cup
  • Turmeric powder – 1
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Red chillies – 2 nos
  • Green chillies – 2nos
  • Salt & water – As needed

METHOD

  • Cut all the veggies uniformly of small square shaped pieces.
  • Cook yam in pressure cooker.cook plantain and carrot together.
  • Make sure everything is not over cooked and mushy.
  • Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves.
  • Add the veggies finally and toss well by adding the required salt.

 

MIXED VEGETABLE THORAN

mixed veg thoran

INGREDIENTS

  • Grated Cabbage – 1/4 cup
  • Carrot – 1/4 cup
  • Big onion – 1 no
  • Half cooked toor dal – 1/4 cup
  • Ginger – 1/2 inch piece
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Salt – as needed
  • Grated coconut – 3 tbsp

to temper

  • Coconut oil – 1 tbsp
  • Green chilly – 1 no ( slit cut)
  • Urad dal – 1/2 tsp
  • Curry leaves – few

METHOD

  • Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked.
  • Grate the cabbage and cut carrot into small pieces.
  • In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces.
  • Saute well and add the ginger pieces , green chilly and curry leaves.
  • Now add the cut vegetables , toor dal and mix well.
  • Add all the powders one by one and mix well.
  • Sprinkle little water and cover cook for sometime.
  • Run the grated coconut once in mixie and add it at the end.
  • Mix well and serve hot !!

PULI INJI / INJI CURRY

Puli inji

Among all these dishes , Puli inji secures the first rank.. We loved it a lot. It was very tasty..One can have a plate full of Dal rice or curd rice with this puli inji Winking smile. Usually its very thick in consistency . But i made it little thin to suit our taste. Please make it according to ur taste buds.But in the book, it was mentioned to make it thick.It stays good for more than a week.Use a clean spatula every time....

INGREDIENTS

  • Tamarind – A big gooseberry size
  • Ginger – 2 finger size ( chop finely)
  • Jaggery – 1 tbsp ( add more if reqd)
  • Salt & water – as needed..
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Pinched red chilly – 1 no
  • Green chilly – 1 no (finely chopped )
  • Curry leaves – a few

To dry roast & grind:

  • Methi seeds – 1/2 tsp

METHOD

  • Soak tamarind in warm water for take the extract.
  • Add chilli powder , jaggery and give a boil till it reduces to half in  quantity.
  • In a kadai , add coconut oil and temper the items given above..
  • Add the finely chopped ginger pieces and saute well for few mins.U’ll get a nice aroma,
  • Finally add everything to the tamarind mixture and allow it to roll boil .
  • **In the mean time , dry roast methi seeds and powder it.
  • When the tamarind mixture starts to thicken , switch off the flame and add the methi powder.Mix well & Close it with a lid

onam puli inji tile

Serve with dal rice / curd rice.. !

NOTE

  • Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals..It also aids digestion..Make sure this puli inji is in ur menu if u plan to make kerala food..

 

KAALAN

Kaalan tasted similar to mor kuzhambu..We mixed it in plain rice and enjoyed ..

INGREDIENTS

  • Sour curd – 1 cup
  • Pepper powder – 1 tsp
  • Yam – 1/4 cup ( chopped roughly)
  • Green chilly –2 nos
  • Curry leaves – a few
  • Ghee – a tsp
  • Turmeric powder – 1/4 tsp
  • **Dry roasted methi powder – 1/2 tsp
  • Salt & water – as needed

To grind:

  • Grated coconut – 1/4 cup
  • Green chillies – 2 no
  • Jeera – 1/2 tsp

To temper

  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no

METHOD

  • In  a pressure cooker , add the yam pieces , pepper powder , green chilly pieces and a tsp of ghee..Cook well.
  • After opening the cooker , add the whipped curd , turmeric powder and salt.Let it boil..
  • In the mean time, grind the items under “ to grind” to make a paste by adding little water.
  • When the mixture reduces to half , add the ground paste ..Boil well.
  • Temper the mentioned items and mix to kaalan.
  • Switch off the flame and add the methi powder finally . It would be in the consistency of kootu / aviyal..
  • Mix well and close with a lid to retain the aroma...

ASH GOURD KHICHDI / POOSANIKAI THAYIR PACHADI

ash gourd thayir pachadi

Its a simple and tasty accompaniment for dal rice..

INGREDIENTS

  • Ash gourd – 1/ 4 cup ( chop finely)
  • Salt & water  - as needed
  • Thick fresh curd – 1/2 cup

To grind

  • Grated coconut – 2 tsbp
  • Green chillies – 2 nos

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Hing – a pinch
  • Pinched red chilly – 1 no
  • Curry leaves - few

METHOD

  • Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside
  • Now in a kadai , temper all the items given above.
  • Grind the coconut & green chillies to make a paste.
  • In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt.
  • Mix well .. add the fresh , thich curd just before serving .

Enjoy with paruppu sadam ..

 

ERISSERY

Erissery

Its a semi dry , rice accompaniment which has lots of coconut.Adding  more coconut gives a nice flavour for this dish ..

INGREDIENTS

  • Yam – 1/4 cup
  • Raw banana – 1/4 cup
  • Pepper powder – 1 / 2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed.

To grind

  • Grated coconut – 1/4 cup
  • Jeera – 1 / 2 tsp

To temper:

  • Coconut oil – 1 tbsp
  • Urad dal –1/2 tsp
  • Jeera – 1/2 tsp
  • Grated coconut – 1/2 cup
  • Curry leaves - few

Please note i have put grated coconut twice here.Use accordingly..

METHOD

  • Chop & cook the yam and banana pieces separately.
  • Heat oil in a a kadai and shallow fry the cooked vegetables.
  • Grind the items given above with little water to make a paste.
  • After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders.
  • Mix well and allow it to boil sometime.
  • In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut.
  • Roast them well and add it to the boiling mixture. mix well and switch off the flame..Enjoy !

KERALA SAMBAR / MIXED VEG SAMBAR

Mixed veg sambhar

INGREDIENTS

  • Toor dal – 1/2 cup
  • Potato – 1no
  • Big onion – 1 /2 no
  • Lady’s finger – 1/4 cup
  • Drum stick – 1 no
  • Turmeric powder – 1 / 4 tsp
  • Chilli powder – 1 tsp
  • Coriander seeds powder – 1.5 tsp
  • Salt –  as needed
  • Tamarind – Lemon size
  • Dry roasted methi seeds powder – 1/2 tsp

To temper

    • Coconut oil – 1 tbsp
    • Pinched red chilly – 1 no
  • coriander leaves – to garnish

METHOD

  • Pressure cook dal and potato . set aside.. Reserve the dal water for making rasam..
  • Soak tamarind in water and take the extract.
  • In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces.
  • Add all the powders , tamarind extract ., Cover and cook well.
  • After the veggies are cooked add the cooked dal and boil well for few mins.
  • Finally temper the items and add the methi powder. switch off the flame..
  • Garnish with coriander leaves..
  • In the serving bowl , place a banana leaf and pour the sambhar.
  • Close for sometime and then serve.
  • This is the additional tip given in the book..

 

KERALA RASAM

kerala rasam

INGREDIENTS

  • Cooked toor dal water – 1 cup
  • Tamarind extract – 1 tsp
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
  • Water – 1/4 cup
  • Jeera – 1/4 tsp
  • Methi seeds –1 / 4 tsp
  • Tomato – 2 nos
  • Curry leaves – few

To dry roast and powder

  • Dhania – 1 tsp
  • Pepper corns – 1 tsp

to temper

  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no

Coriander leaves – to garnish

METHOD

  • In a kadai , dry roast dhania and pepper corns & powder them.
  • Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half.
  • Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt.Boil for few mins.
  • Remove and temper with mustard seeds and pinched red chillies.
  • Garnish with coriander leaves..

KERALA PARUPPU CURRY

kerala paruppu curry

INGREDIENTS

  • Moong dal – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Red chilly – 1 no ( pinched )
  • Water & salt –as needed

To grind

  • Grated coconut – 2 tbsp
  • Jeera – 1/4 tsp

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds –1 /2 tsp & ginger pieces ( optional )
  • Pinched red chilly – 1 no
  • Curry leaves – few

METHOD

  • Roast dal till raw smell emanates.
  • Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly..
  • Grind the coconut and jeera to make a paste.
  • Mix it to the cooked dal and boil till it thickens.
  • Remove and temper with the above items.
  • Serve adding ghee !!

onam paruppu curry tile

AVIYAL

avial1

Please click on the picture to see the recipe for avial..

HAPPY ONAM TO ALL MY BLOGGERS AND FRIENDS. DO TRY THESE RECIPES AND HAVE A GREAT CELEBRATION !!

 

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May 23, 2012

FRUITS n VEGETABLE MILKSHAKE


MILKSHAKE
Nowadays i see lots of posts like milkshakes, icecreams ,juices, lassi etc etc as summer specials. So i too tried a milkshake after watching a cookery show.Its a tasty , delicious , rich n healthy milkshake with the combination of fruits & vegetables. This is the first time i tried milkshake and we loved its taste.The next day i tried the same with mango alone for my guests. They too loved it..Do try it. I am sure u’ll like it a lot.
INGREDIENTS
  • Ripe mango – 1 no (medium sized)
  • Carrots – 2 nos (Small)
  • Papaya – 1/4 cup ( I dint use it)
  • Dates – 2 nos
  • Sugar- 3-4 tsp
  • Milk – 1 cup
  • Water – 1/2 – 1 cup
  • Condensed milk – 1 tbsp
  • Milk powder – 1 tsp
  • Elachi powder – 1/4 tsp (optional)
  • Crushed ice cubes – few

METHOD
  • Slice the mangoes and remove the skin. Cut into pieces.
  • Cook the carrots in a pressure cooker for 1 whistle.
  • Cut the papaya into pieces removing the skin..
  • Take the blender and add all the fruits & veg pieces along with dates and grind with little water to make a pulp.
  • Next add the condensed milk, sugar and milk powder.
  • Run it twice. Finally add the milk and blend well.
  • Check for sweetness and add more sugar if necessary.
  • Refrigerate  & Serve it chilled Or u can add some ice cubes and serve immediately..

KITCHEN CLINIC
MANGO
Health benefits
Mangoes are so delicious and tempt us to eat as much as possible. Mangoes are seasonal fruit and are mainly available during hot summer season. Mango is mostly cultivated in tropical regions. Scientific name of mango is Mangifera indica. There are many cultures around the world that use the fruit and leaves for ritual purposes and decorations.
This tasty fruit has lots of health benefits which many are not aware of..

Mangoes Health Benefits

Improves Digestion

Mangoes are very much beneficial for people suffering from acidity and its enzymes helps to relieve indigestion problems. The Bio-active elements such as Esters, Terpenes and Aldehydes present in mango aids to easy digestion.

Lowers Cholesterol

High level of soluble dietary fiber, Pectin and Vitamin C present in mangoes helps to lower serum cholesterol levels specifically Low-Density Lipoprotein (LDL) Cholesterol.

Improves Concentration and Memory Power

Mangoes are useful to children who lack concentration in studies as it contains Glutamine acid which is good to boost memory and keep cells active.

For Treating Acne

Mango helps in clearing clogged pores that causes acne. Just slice the mango into very thin pieces and keep it on your face for 10 to 15 min and then take bath or wash your face. Use warm water for washing your face.

High Iron for Women

It’s a known fact that Mango is rich in Iron. People who suffer from anemia can regularly take mango along with their dinner. Generally women after menopause become weak and they should take mangoes and other fruits rich in iron. Pregnant ladies can also take mangoes occasionally as their body needs iron and calcium during that time. Too much consumption of mangoes should be avoided during pregnancy. If you have generally taken lots of mangoes right from your childhood then you can consume mangoes when you are pregnant as it wont affect your body.

For Diabetes

Mango is slowly gaining new acclaim as diabetes fighter. Earlier there was a myth that people with diabetes should not eat mangoes but that’s not true. Not only the fruit the leaves also fight against diabetes. Before going to bed put some 10 or 15 mango leaves in warm water and close it with lid. Next day morning filter the water and drink it in empty stomach. Do this regularly.

Prevents Cancer and Heart diseases

High amount of antioxidants are present in mangoes. So mango when consumed regularly fights against cancer and other heart diseases. As mentioned earlier it also lowers cholesterol.
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March 26, 2012

MINT LIME JUICE | PUDINA LIME JUICE


pudhina lemon juice
My husband told me to prepare mint lemon juice after having this in a juice corner. I googled the recipe and found it very simple. I tried immediately and we loved it. Its a refreshing , coolant for summer. Do try this,u’ll like it.

                                                                 INGREDIENTS
Name Quantity
Mint leaves 1/4 cup
Lime juice 1 tbsp ( adjust)
Water 1 cup
Salt As needed
Sugar A pinch
Pepper powder 1/4 tsp (optional)

 

METHOD


Remove the mint leaves from the stem and wash it well. Now grind it along with lime juice to make a smooth paste by adding required water.Now drain the juice and add more water. Add the required salt.Sprinkle pepper powder on top and serve chill!!

 

NOTE

  • If u wish to make a sweet juice add a tsp of sugar for the above mentioned recipe.
  • U can add more mint leaves if u want a strong flavor of mint in the juice.Also adjust the lime juice accordingly.
  • I’ve used pepper powder but its purely optional. It doesn’t blend with the juice . It just floats on top but it doesn’t spoil the taste.So its ur choice of adding it.

 

KITCHEN CLINIC

Pudina leaves is also known as mint leaves. It has got both medicinal properties as well as cosmetic properties. Pudina leaves is well known for its pleasant aroma andis  mainly used in cooking,
for garnishing foods. Its one of the handy herb to have in kitchen. In India, pudina leaves are used in vegetarian dish as well as in non-vegetarian dish. It adds flavour and aroma to the dish.
Here are some useful tips using pudina leaves:
For Indigestion:
Mint leaves juice mixed with a tsp of lime juice and honey treats indigestion. They are largely used in medicine for stomach disorders.
Morning sickness:
Mix mint leaves juice with ginger juice and honey and have it twice a day.  This gets relief from morning sickness.
Mouth freshener:
It also acts as an excellent mouth freshner. Boil the mint leaves in water and allow it to cool for a while. Gargle  this water to get rid from bad breath.
Abdominal pain:
In a glass of milk add few mint leaves and bring it boil and drinking it after it gets warm. This gets relief from abdominal pain.
Mint leaves juice is applied to insect bite areas, so that it gets healed quickly.

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November 9, 2011

VAZHAITHANDU /BANANA STEM JUICE - SWEET AND SALT VERSION

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in a famous restaurant. We loved it.It was mild in sweet and served chilled.We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold , i made at room temperature.So its ur choice  !!

 

SWEET JUICE

  • Plantain stem /Vazhaithandu - 1 /2 no (medium size)
  • Boiled Milk - 1/2 cup (adjust)
  • Sugar - 2 tbsp
  • Water- If necessary

 

vazhaithandu juice sweet

Method

  • Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove).
  • Cut into rings while removing the fibre simultaneously that comes between the rings .
  • Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary.
  • Strain in a double cloth filter.Pour in a serving glass.
  • Serve it chilled or at room temperature !!

 

SALT VERSION

INGREDIENTS

  • Vazhaithandu - 1/2 no (medium size)
  • Sour curd - 2tbsp
  • Salt & water - As needed
  • Pepper powder - 2 pinches (optional)

Coriander leaves - To garnish

METHOD

  • Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change.
  • Grind the pieces along with curd and salt.
  • Add more water , whisk and strain in a double cloth filter.
  • Pour in a serving glass and  garnish with little coriander leaves
  • serve chill!!

     

 

Vazhaithandu juice salt

NOTE

  1. Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
  2. U can prepare the juice in another way .
  • Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

KITCHEN CLINIC

PLANTAIN STEM / VAZHAITHANDU

A potassium rich food with high fiber content and it has many other amazing health benefits.

      Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions.

Banana stem is rich in fiber and helps weight loss.  Due to rich content, it helps body to feel full faster.  The intake of food gets reduced by including banana stem to diet.  It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds.

Like banana, banana stem is also rich in potassium and vitamin B6.  Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body.

It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world.

It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body.

How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.

  Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

 

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March 15, 2011

BADAM KHEER / ALMOND KHEER

I wanted to try this kheer for a long time.Yesterday i prepared this for my hubby,. I refrigerated the kheer ,thawed & had it .So it was slightly warm not very cool.The taste was awesome. We loved it..I referred so many blogs for the recipe and finally came out with my version.Picture dint come out good :(

Badam kheer 1

INGREDIENTS

  • Almond –15 nos (**Blanched)
  • Milk – 1/2 lit ( I used low fat milk )
  • Sugar – 3 - 4 tbsp
  • Hot Water – 1/2 cup ( to soak almonds)
  • Saffron threads – A few (soak in little warm water before use )
  • Cardamom powder – 1/2 tsp ( Optional. I used it )

METHOD

  • Soak almonds in hot water for 10-15 mins.
  • The skin comes out easily. Peel the skin and blanch the almonds.
  • Grind it to a smooth paste adding little milk.
  • In  a broad pan, heat the milk. When the milk starts to boil, add the almond paste and simmer the flame.
  • The milk has to boil for 20-25 mins and the quantity gets reduced .
  • By this time, the raw smell of almond also disappears and  milk gets thickened slightly.
  • Now add the required sugar and mix well.
  • Allow it to boil for 5 mins.
  • Finally add the saffron milk. The color of the kheer gets changed .
  • Add cardamom powder if necessary.

Refrigerate & serve chill or enjoy it warm. The choice is urs !!

KITCHEN CLINIC

BADAM /ALMONDS

Throughout history, almonds have maintained religious, ethnic and social significance. Almonds are appreciated as a staple in the Indian culture not only for their crunch, but also for their nutritional qualities and their health sustaining properties.

A seed from the stone fruit family, almonds are a rich source of nutrients, most notably Vitamin E and protein. A research conducted over the past decade has shown strong links of almond consumption with lowering cholesterol levels, reducing the risk of lifestyle diseases, and overall wellness. Research into nuts has been so extensive that a qualified health claims for certain nuts such as almonds; ability to reduce the risk of heart disease has been approved by the Food and Drug administration in the US.


- Almonds help in fighting diabetes and heart Diseases: The presence of powerful nutrients like proteins, dietary fibre, mono unsaturated fatty acids (MUFA) and Vitamin E make almond a rich diet source for combating degenerative diseases such as diabetes and heart diseases.

- Almonds are the best source of alpha-tocopherol form of Vitamin-E: Almonds are among the best whole food sources and the bet nut source of alphatocepherol form of Vitamin E. The U.S. National Academy of Science (NAS) recommends consuming 15 milligrams of alpha tocopherol Vitamin E per day. Alpha-tocopherol is one of the form of Vitamin E that is most efficiently used by the human body.

- Almonds are a great cholestrol lowering food: Nearly 70 percent of the fat in almonds is mono saturated, a suggested substitute to saturated fats, to reduce the cholesterol levels. Research also shows that almond and almond oil have similar cholesterol-lowering effects. Infact eating almonds consistently lowers total and LDL cholesterol respectively by four and five percent. This cholesterol lowering effect is similar to heart healthy foods such as oats and soy.

Almonds can be consumed in various ways. Their delicious tasty flavour relieves the monotony of the regular diets for diabetic and heart patients. Whereas there are still some myths associated with almonds that part us with the wide range of health benefits that this tiny fruit offers. Some of the common myths and their explanations listed below will help you do away with them.

- Almonds should be soaked and peeled before eating: There is no scientific basis linking the practice of soaking almonds. The almond skin contains fibre, which is good for digestion. This is a misconception that you need to peel almonds before consuming but the fact is that the skin of the almonds contributes to a significant part of the fibre content, a nutrient important for regular bowel movement. The skin also contains anti-oxidants.

- Consumption of almonds results in weight gain:

Latest research has shown that a moderate-fat almond-containing diet results in greater satiety and sustained weight loss as compared to a low fat diet containing the same amount of daily calories.

- Almonds can be consumed only in winters: Almonds can be consumed throughout the year. In fact, a nutritious diet consisting of almonds has been shown to be beneficial in combating lifestyle diseases such as cardiovascular disease and obesity. The common belief that almonds cause body heat has not been verified scientifically. But in peak summers, you can also consume almonds in the form of “Badam Sharbat” or “Thandai”.

Almond is useful in memory improvement, delayed puberty and general weakness. The almond tree bears fruits with stone like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut.

Almond/Badam Medicinal Properties

The Almond Kernel is sweet, thermogenic, diuretic, nutritious, aphrodisiac, laxative, demulcent and nervine tonic. The oil is sweet, cooling, antispasmodic, sedative, rejuvenating and laxative. It is a delicately flavored food that can be used in different cuisine. Almonds are a unique package of nutrients – a good source of protein along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc and vitamin E.

Almond/Badam Home Remedies

It is used to treat the following conditions:

  • Delayed Puberty

    Add crushed almonds, egg yolk, gingely/sesame powder and tsp of honey to milk. Consumption of this mixture by an adolescent helps in overall development and onset of puberty.

  • Improved Memory

    Almond is popular for its property as a nervine tonic. Rich in nourishment and essential fats, almonds serve to enhance memory and intelligence.

  • General Weakness

    Blanched, ground almond paste can be added to milk along with a pinch of saffron. Consuming this beverage everyday is very nourishing for pregnant women and other people with other debilitating conditions. This is also a good remedy for heart burn.

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