Sunday, March 26, 2017

Baked Sev

Baked Sev
















Ingredients

Besan (Bengal gram flour) - 1 cup
Haldi (turmeric powder) – ¼ tsp
Hing (asafoetida) - ¼ tsp
Red Chili powder – 1 tsp
Lemon juice – 1 ½ tsp
Powdered sugar - ¼ tsp
Cooking oil - 2 tsp
Salt to taste
Method
Combine all the ingredients in a bowl
Mix well and knead into semi soft dough, using about 1 or 2 tbsp water
Shape the dough into a cylindrical roll
Fill the dough in the sev press
Press out thin strands onto a greased baking tray
Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till it turns light brown in colour

Cool and serve with hot chai

Tuesday, March 14, 2017

Green Power

Green Power


Ingredients
Carrots - 4
Celery - 2 stalks 
Spinach - handful 
Parsley - handful 

Method
Use a juicer to extract the juices
Discard the pulp


Health Benefits of Celery
Celery contains apigenin currently being studied for its anti-cancer properties…can reduce inflammation
Apigenin is also believed to stimulate growth and development of nerve cells
Celery seed extracts have antihypertensive properties
Celery contains a flavanoid luteolin believed to possess anti-cancer properties
Celery extract reduce the amount of LDL (bad) cholesterol in blood

Health Benefits of Parsley
Myricetin, a flavonoid in parsley has been shown to help prevent skin cancer
(Sweet potatoes, black currants and cranberries also contain highest concentrations of myricetin)
Myricetin can lower blood sugars and decrease insulin resistance
Myricetin also appears to be anti-inflammatory and reduce excess fat in blood
Has vitamin K which improves bone health

Health Benefits of Carrots
Excellent source of vitamin A important for improving eyesight and preventing night blindness
Vitamin A that helps to produce sebum which  keeps the scalp hydrated and protected to keep hair healthy
Contain antiseptic and antibacterial properties that make it an ideal immune system booster
Coumarin in carrots has been linked to reduced hypertension
Has antioxidants and phytochemicals which may help with blood sugar regulation, delay effects of aging and improve immune function




Tuesday, March 7, 2017

Banana Oatmeal Crumb Cake

Banana Oatmeal Crumb Cake




Ingredients
Cake Batter
Raw oats – ¾ cup
Whole wheat flour – ¼ cup
Jaggery powder – ¾ cup
Egg – 1
Curd – ¾ cup (slightly less or more according to the consistency of the batter)
Elaichi bananas (ripe) – 3
Butter – 50 gms
Baking soda – 1 tsp
Vanilla Extract – ½ tsp

Crumb Topping
Raw oats – ½ cup
Walnut (pieces) – 2 tbsp
Jaggery powder - 1/4 cup
Cinnamon powder – ½ tsp
Butter (melted) – 2 tbsp

Method
Cake Batter
Mix flour, oats and baking soda
Cream butter with jaggery powder
Beat in the eggs, then mashed bananas and vanilla extract
Beat the flour mixture into the banana mixture
Pour the batter into a greased baking dish

Crumb Topping
Mix oats, jaggery powder, melted butter, walnuts and cinnamon together until crumbly
Sprinkle evenly over the batter
Bake in preheated oven at 350 degrees F (175 degrees C) for 35 minutes till done

Serve warm

Sunday, March 5, 2017

Capsicum Dip

Capsicum Dip



Ingredients
Green Bell Peppers - 2
Green chilies-2
Curry leaves-2 sprigs
Garlic – 6 to 8 cloves
Sesame Seeds -1 tbsp
Cumin seeds -1 tsp
Mustard seeds -1 tsp
Tamarind paste - 1 tbsp
Coriander leaves - 2 tbsp
Turmeric powder - ½ tsp
Salt to taste
Sugar-1 tsp
Oil - 1 tsp

Method
Heat a non-stick pan
Roast sesame seeds till golden
 Let it cool
Powder it
 Heat 1 tbsp oil in a pan
Add mustard and cumin seeds
 Add curry leaves, chilies, coriander and garlic
 Add salt and turmeric powder
Add chopped capsicum pieces and mix well
Cover it and cook till capsicum pieces are tender
Add sugar and mix well
Add sesame seed powder
Mix well
Add tamarind pulp and mix well
 Let it cool
Grind to form a smooth paste
Add little water if required
Serve fresh as a dip with raw veggies or as chutney with idlis and dosas


Health Benefits Of Capsicum
Contains vitamins A, B6, B9 and C, all powerful antioxidants    
Vitamins A, C and B9 significantly reduce risk of colon cancer
Rich in flavonoids and phytochemicals that reduce formation of blood clots, lowering risk of stroke and heart attack
Loaded with fiber that reduces exposure time of colon (large intestine) to bacteria and toxins by speeding up transit time of waste matter through the gut


Wednesday, March 1, 2017

Mango Pickle

Mango Pickle


Ingredients
Mango – 2 (not the very sour variety)
Asafetida (hing) – 1 tsp
Red chili powder – 1 tsp (more or less according to taste)
Salt - ½ tsp (more or less according to taste) 

For tempering
Coconut oil – 1 tsp
Mustard seeds (rai) – 1 tsp

Method
Cut the mango into tiny pieces
Add salt, hing and chili powder
Mix well                                                                    
Heat oil
Add mustard seeds
Let them splutter
Add the oil to the pickle
Eat it fresh to enjoy it best
Can be stored for 1 day
Can be refrigerated for a week  


Health Benefits of Raw Mangoes
Contain an acid which eases digestion and controls constipation
Higher Vitamin C and antioxidant content than ripe mangoes
 Vitamin C increases the elasticity of the blood vessels and boosts the formation of new blood cells
Helps in the absorption of iron                           
Contain Vitamin B that helps retain good health
Help in treating liver disorders because they increase the secretion of bile acids
Cleans the intestines of bacterial infections
Helps the skin soften and breathe making it healthy




Sunday, February 26, 2017

Fiery Crackers

Fiery Crackers
pic:sanjana kodical


Ingredients
Whole wheat flour – 1 cup
Red pickle masala – 1 tbsp
Red chili powder– 1 tsp
Black pepper powder (optional) – 1 tsp
Rice bran Oil – 2 tbsp

Method
Mix all the ingredients except oil
Add little water to make smooth but firm dough
Mix oil and blend thoroughly
Roll out to form a large circle
Cut into desired shapes using cookie cutter
Pierce with a knife
Bake in a preheated oven at 180 degrees C for 15 mins
Keep an eye on them to prevent them getting burnt
Let them cool in the oven
Cool and store


Sunday, February 12, 2017

Pumpkin Soup

Pumpkin Soup



Ingredients

Pumpkin (Halloween variety) – 250 gms
Garlic flakes – 2 or 3
Salt – to taste
Pepper powder – ½ tsp
Fresh basil leaves – 3 or 4

Skim milk – ¼ cup

Method

Apply a bit of olive to the pumpkin pieces
Grill it for 30 min
Pressure cook it along with the garlic flakes Cool it and puree
Add milk, little water, shredded basil leaves, salt and pepper
Heat it
Serve hot


Health Benefits of pumpkin
One of the very low calorie vegetables
Has high level of vitamin A
Also rich in vitamins C and E
Excellent source of antioxidants like Zea-xanthin which offers protection from "age-related macular diseases
Good source of B-complex group of vitamins