RADISH JUICE FOR DIABETIC CONTROL


Radish not  favourite to some, has a host of health benefits you can point on..

The general benefit is that it’s good for liver,stomach,detox and contains many rich

vitamins the human body needs.

I would like to share a fact that i have experienced.

In fact i extracted this health tip ,when i was all ears listening to music .It was many

years back ,that  this health fact set on my mind,though it was not beneficial for any one

at that time.

When a member in my family was diagnosed with high blood sugar levels ,this

particular drink brought the levels right.

You need not consume daily.You can take it once in 3 days.Believe me ,this is elixir (even

though some will not like it) of life.

You can add to sliced radish to salads, parathas (i have uploaded earlier) and avail of the

benefits.

Another favorite of this vegetable is, when it is cooked with its leaves.

So.. do  try and send in your  valuable comments.

INGREDIENTS  (serves 1)

1/4 -1/2 of radish peeled (white)

2-3 tblsp thick curd or yoghurt (unsweetened)

1/4 tsp cummin seed powder (black cummin seeds (kalonji) may be used)

salt to taste

methi leaves to garnish (dried fenugreek leaves).

3/4 cup water.

METHOD

Blend all this fine and garnish with methi leaves.

 

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CURD RICE


To combat summer strokes it is essential to go an extra mile ,to provide the right food to

your family.

Curd rice is comfort food , quick and easy to make.

During hot days,quick and cooling indulgence is preferred by all ages.

Some do not know to make curd rice,so this recipe is for their note.

I always make non- tempered curd rice ( oil free).Hotels serve the tempered rice,and

some prefer it.

I will be sharing both.

So for the recipe now

INGREDIENTS

1 cup cooked rice

1 or more cups thick curd or yogurt

1/2 cup milk

Salt to taste

1/2 tsp.sugar

1 small carrot grated

1-2 green chillies chopped fine

Few rose petals ( option)

Green grapes,black grapes ,or pomegranate is your preference and option.

METHOD

Mash the cooked rice slightly .Add milk ,curd and mix well with salt and sugar

Add the veggies and fruit of your choice.

For the tempered rice

For tempering:

1 tsp ghee/ oil

1/2 tsp.mustard

1 dry red chilli

Small piece of ginger chopped

1 green chilli chopped

Few cashewnuts ( optional) / channa dal / urad dal 1/2 tsp.

METHOD

Mix the curd rice like the non tempering step and set aside.Heat oil in a pan add

mustard,curry leaves,and the rest of the ingredients.When the mustard splutters and the

cashewnuts turn light brown ,pour over curd rice.Serve with pickle,chips or papads or

any fry of your choice.

You could garnish with coriander leaves.

MIXED FRUIT JUICE


Today i will be sharing a fruit juice .This contains a mix of pineapple,papaw,mango and

banana .You can add orange  or lime for a variation.

You could serve this  with  ice -cream  and jelly too.Kids who fuss about fruit juices will

surely love it.

So let’s get into the simple recipe now.

INGREDIENTS

1 cup pineapple cubes

1 cup ripe papaw cubes

1 banana

1 ripe mango pieces

a pinch of salt

Honey or any sweetner you prefer

water (if you like it light )

METHOD

Blend all together and serve chilled if you prefer .

 

 

 

BUTTER BEANS ‘N’ EGG KORMA


Butter Beans has added taste when you add to korma or curry.It could be

boiled/steamed and added to salads .Boiled and tempered beans  could be

consumed as a snack.Added into grilled sandwiches ,stuffed parathas,samosas,or cutlets

can be good treat.Today i will be sharing a recipe for a korma which can be served with

rice,rotis,hoppers,stringhoppers .

For the recipe now.

INGREDIENTS

5-6 hard boiled eggs (vegans can add potato or cauliflower..)

1 cup butter beans

1 onion chopped

2 tomatoes

4-5 pips garlic

3-4 green chillies

1 inch piece ginger

1/2 cup grated coconut

2 tblsp white poppy seeds (khus khus)

1 tsp fennel seeds

a few cashewnuts

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder (optional)

whole spices (1 piece cinnammon,2 cardamons,4 cloves)

1/2 fennel seeds

small piece sea moss

1 tsp kasuri methi leaves (dried fenugreek leaves)

1/4 cup beaten curd

2 tblsp.ghee /butter/oil

salt to taste.

METHOD 

Grind the bold listed and set aside (you can opt to roast it before grinding too)

Heat ghee in a pan and add the whole spices ,fennel seeds,sea moss and the onions and

saute till onions turn pink.

Add the chopped tomatoes and beans with turmeric and salt and cook till tomato is soft

and well blended.

Next add the ground mixture and  saute for another minute.Add 1 cup water and allow

to boil.(check if the beans are tender,or you can pre- boil too).You can add more water

to suit your requirement.

Add the rest of the ingredients and simmer for 10 minutes.Add curd and methi leaves .

Remove from fire.

 

 

 

 

COCONUT MILK CRANBERRY CAKE


This is a simple and moist coconut milk added butter cake.Topped with cranberries and

cashewnuts.

Can be made into cupcakes or baked in muffin moulds.The topping of nuts and fruits

can be your choice .

Do try this simple and delicious recipe and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter

100 gm sugar

100 gm flour

1/2 tsp.baking powder

2 eggs

1/2 cup thick coconut milk

1 tsp.vanilla essence

few cranberries and cashewnuts (to sprinkle on top)

METHOD

Cream butter and sugar well. Add in eggs one at a time and beat till creamy.

Add coconut milk and vanilla essence. Fold in the flour till well corporated. Add the

cranberries and nuts

Bake in a moderate oven for 30-35 minutes

Variation .If you like a more coconutty taste ,you can add 1/2 cup grated coconut to the

coconut milk (allow to soak for 10-15 minutes) and add to the mix.

PUMPKIN ‘N’ ORANGE JUICE


Today my recipe for juices will be a VitaminC rich combination.

Pumpkin and orange of the same color ,are excellent cooling agents.

In this present times,where pollution is grave,and the food adulteration is done without

any consideration,it is compulsory to mix vegetable juices to retain the nutrients,that

drain when the body becomes acidic. Having an alkaline body promotes good health.

So.. today my recipe for the day on healthy juices will be pumpkin and orange.It is also

important to use honey or palm candy (panagalkandu) as a sweetner during summer

times.

Dwelling on the health note..:It is good for skin,hair ,removing toxins from arteries.

It is rich in Vitamin D .The present medical world finds lot of patients with a deficiency

of Vitamin D which sources to be hazardous to mankind.

When nature has blessed us with its wonderful creations ,we should use it for our

benefits.

In short Orange and pumpkin are two good providers to good health..

Now let me go into the recipe.(Please do not discard the skins or seeds of the

pumpkin,only wash it thoroughly)

INGREDIENTS

1 cup pumpkin diced

2-3 oranges

honey

a pinch of salt

a piece of turmeric root(optional)

2-3 cups water

METHOD

Peel the orange,and all ingredients to the juice extractor and blend it fine.

Serve chilled if you like.

 

 

 

 

OKRA ‘N’ EGG


This is an easy vegetable to prepare,and tastier too.Combining egg in place of coconut ,is

more tastier and healthy too.

I love to mix egg with cabbage,broad beans,beans,kang kung leaves …..This is one delight

i’m sharing with you now.

INGREDIENTS

250 gm ladies finger ( slit and cut )

2-3 green chillies

1 onion chopped

1/2 tsp.cummin seed powder

2-3 pips garlic

1 small tomato

1 tsp.chilli flakes

salt to taste

1 tblsp.coconut oil

2-3 eggs

1/4 tsp turmeric.

METHOD

Heat oil in a pan,and add onions green chillies with salt and saute till onions are

translucent.

Add the sliced okra,ground mixture,and turmeric and cook on a very low flame till the

vegetable is cooked .Add chillie flakes and mix .

Shove the vegetable to one side of the pan,and add the eggs on the other side and

scramble .Whilst the egg is in semi liquid state mix the vegetable with the egg.

Remove from fire.Serve with rice and rotis.

 

IVY GOURD ‘N’GOOSEBERRY JUICE


Ivy gourd and gooseberry have wonderful health benefits.Ivy gourd belonging to the

watermelon family and also known as Coccinea(kovakkai,kovakka),can be cooked as a

vegetable, made into salad,soup or   juices like what i’m going to share with you now.

Health benefits of Ivy gourd

1.Helps lower blood sugar levels

2.It has anti- obesity properties.

3.Good for iron deficient people

.4.Prevents kidney stones.

5.Digestive tract is healthy

6.Good for conditioning the arteries of the heart

7.Reduces blood pressure. and many more to list …..Even the leaves and tubers are used       in ayurvedic medications.

Pregnant mothers,nursing mothers ,and people due for surgery should not take this as it lower sugar levels causing fatigue.

So let’s get into the recipe now

INGREDIENTS

1 cup (10-15 fruit) gourd

2-3 gooseberry/amla/nelli

a small piece turmeric root (optional)

2 leaves of romaine lettuce

a small piece ginger

3 tblsp curd or yoghurt

2-3 cups water

a pinch of salt

honey or any sweetner you like

METHOD

Blend all these together in a juice extractor and serve .

 

 

 

 

 

 

 

 

ROCK CAKES


Rock cakes are  tiny cakes which look like tiny rocks ,but soft in the inside ,and crisp on the outside.Old times delicacy…!

Very easy on time and effort. A good tea time snack.Kids will  really love it ,so do give it a try .

For the recipe.

INGREDIENTS

100 gm butter

100 gm sugar

1 whole egg

200 gm flour

a pinch of salt

2-3 tblsp milk

few raisins

10-15 cashewnuts

1/4 tsp.vanilla essence (optional)

METHOD

Cream butter and sugar,add the egg and beat well.

Add the flour ,milk ,raisins ,nuts and mix with a spatula.

The consistency will be like a cookie mix ,not like a cake mix.

Place portions of the mixture ,and bake in a moderate oven (180 degrees) for 25 -30

minutes.

PINEAPPLE,KALE ‘N ‘ APPLE JUICE


When it is juices for breakfast ,let it be a rule to add in some greens to the juices which is

an absolute health tip.

Kale  considered to be king of the cruciferous family,has amazing health benefits.It has a

very low calorie content and high nutrient content.

The combination of pineapple and kale is totally divine.Do try and let me know your

comments and suggestions.

Another tip from my kitchen : When you prepare any juices for your family ,and that too

for breakfast always add a pinch of turmeric (considering health factors).

If you are fortunate to get fresh turmeric roots just drop in a piece while blending.

INGREDIENTS

1/2 pineapple peeled,cored and cubed

2 leaves of Kale

1 apple (optional)

small root of turmeric

a small piece of ginger

a pinch of salt.

honey or palm jaggery (if sweetness is needed)

a pinch of pepper and cummin seed powder.

METHOD

Blend all these in a juice extractor or mixer and serve .