Friday, 26 September 2014

Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa

Easy Stuffed Eggplant and Potato Curry - Gutti Vankaya Koora with Bangala Dumpa. It is usually made with potatoes and tender, short and round egg plants (brinjal) be it a white or green or purple (your choice of color) the taste is pure fiery heaven. There are many ways of making this curry, but this is my own easy recipe and for this I am adding stuffed potatoes to give a light twist so that even children can enjoy this recipe and its our family favorite recipe too. Apart from its wonderful taste, this recipe provides a very healthy meal, as it is loaded with protein packed peanuts. A good reason to make this dish more often in every ones house.

Ingredients for Easy Stuffed Eggplant Curry - Gutti Vankaya Koora:

1/4 kg Eggplants : 1/4 kg
4 to 6 Potatoes / Bangala Dumpa 
1/4th cup Roasted Penut
1 tsp Red chilli powder
1 & 1/2tsp Coriander powder
1 tsp Ginger Garlic paste
1/4 tsp Turmeric Powder
Salt as per Taste
2 tbsp Olive Oil

To prepare Easy Stuffed Eggplant Curry - Gutti Vankaya Koora:

1. Dry roast the Peanuts and bring it to room temperature. (To avoid this step and fasten the process, dry roast the peanuts as soon as get it from the shop. Then after bringing them to room temperature, store them in airtight container and use whenever its required.) 
2. Grind the masala by adding Roasted Peanuts, Red chilli powder, Coriander powder, Ginger Garlic paste, Turmeric Powder and salt by adding less water. 
3. Wash the eggplants and Potatoes and make a plus shape slit and stuff them with the ground masala. 
4. Heat oil in cooker and add the stuffed eggplants and Potatoes. Cook for 2 min then turn all the eggplants and potatoes to cook other side too.
5. Then add remaining ground masala paste and required amount of water to it. Cover with lid and cook for two wishels. 
6. Open the lid, adjust the taste and cook it further for 2 mins.
7. Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa is ready to serve. Serve it with roti, chapati or with white rice.

Tips / Notes :

  • Adjust the spice and salt level as per your requirement.
  • U can add Tamarind extract to get tangy taste.
  • U can add onion too while grinding masala to get onion spice stuffed brinjal and potato curry.
  • U can add fried sesame seeds while grinding masala to get different flavor.

Health Benefits 

1. Eggplant is very low in calories and fats but rich in soluble fiber content.
2. Eggplant is effective to control high blood cholesterol.
3. The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
4. This vegetable is an also good source of minerals like manganese, copper, iron and potassium. 

Potatoes :
1. Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. 
2. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer

So try this recipe and write back to us…We love to hear from you.

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Chayote squash Majjige Huli / Chayote squash Yogurt Curry

Different kinds of squashes and doddapatre  / vaamaaku are used for making this curry, most common is ash gourd, doddapatre / vaamaaku other veggies and squashes like cucumber, winter squash, chayote, bottle gourd are used. I made this with Chayote (seemebadanikayi /chow chow) squash. Majjige (curds / yogurt ), Huli means thick curry made by grinding coconut with spices. When I get bored of eating sambar with rice I prepare this using more yogurt. 

Ingredients for Chayote squash Majjige Huli / Chayote squash Yogurt Curry:

2 cups  - Curds/yogurt 
1 no - Chayote squash ( skin peeled, core removed, chopped and cooked till tender)
For grinding : 
¼ Coconut grated
2 tbsp Dalia Dal/hurigadale
¼ cup Cilantro/coriander leaves washed
3 to 4 Green chillies
1 tsp Cumin seeds
2 tsp Oil
½ tsp mustard seeds
1 tsp urad Dal
Hing a pinch (optional)
Salt as per Taste

To prepare Chayote squash Majjige Huli / Chayote squash Yogurt Curry:

1. Cook Chayote with little water, until just tender.
2. Take For grinding items and Grind into smooth paste with adding required amount of water.
3. Mix ground paste with yogurt, add cooked squash and salt mix well. 
4. Do the tempering by adding mustard seeds and urad dal to oil, add hing. When dal starts to change color add the tempering to yogurt mixture. Mix well Majjige Huli / Yogurt Curry is ready to serve. Enjoy with hot rice.

Health Benifits :

Made from milk, this dairy product has a lot of health benefits. Here are some reasons why you should add curd to your daily diet starting today.

  • Helps improve digestion
  • Healthy for your heart
  • Milk substitute for those who are lactose intolerant
  • Helps boost immunity
  • Good for your teeth and bones
  • Helps you lose weight
  • Helps release stress and anxiety

Although chayote (Sechium edule) is typically prepared as a vegetable, it is in fact a fruit. It’s quite crunchy flesh can be eaten both raw and cooked. 

  • Good for the heart (Folate – 23% DV)
  • May prevent cancer (Vitamin C – 13%)
  • Energizes the body (Manganese – 9%)
  • Guard against constipation (Fiber – 7%)
  • Keeps thyroid healthy (Copper – 6%)
  • Helps prevent acne (Zinc – 5%)
  • Prevents bone loss (Vitamin K)
  • Eases tired and heavy legs (Potassium – 4%)
  • Good for the brain (Vitamin B6 – 4%)
  • Put leg cramps in check (Magnesium – 3%)

So try this recipe and write back to us…We love to hear from you.

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Wednesday, 17 September 2014

Homemade Curd / Homemade plain yogurt / How to make Curd / Yogurt / Dahi at home .... Kitchen Basics

Yogurt / Curd is one of the mandatory item is lunch menu of Indians and its almost made in every house here. Making this is such an easy one and healthy too with no preservatives.

Ingredients for Homemade Curd / Homemade Yogurt :

Milk-1/2 litre
Starter / Curd / Plain yogurt - 2 tbsp
Setting time required : 6 hours or more depending on the weather. 

To prepare  Homemade Curd / Homemade Yogurt :

1. Boil the milk well and Cool till it is only slightly warm ( you must be able to comfortably insert your finger in it and stay like that for 15 seconds ). DO NOT USE HOT MILK.
2. Transfer the Curd / Plain Yogurt into the bowl in which you want to set the Curd / Yogurt and pour the warm milk over and mix well. Close the lid tightly and keep to set in a warm place for about 6-8 hrs or overnight. 
3.  If the Curd / Yogurt is still stringy or runny, keep for some more time until it is perfectly set . That's it your curd is set. Use this as the starter Yogurt for the next batch. 
4. U can use this Curd / Yogurt to make varieties of Raitas, Curd rice / Daddojanam, Masala Lassis, Sweet lassis, for curries preparation to give mild taste, for Biryanis and Bath preparations and even u can just mix Curd / Yogurt with plain rice and have it with favorite Pickles and so per ur wish and place refrigerate the remaining. In summer the curd set faster and in winter it may take long time.

Tips / Notes :

  • Take care not to move / disturb the bowl of curd at the setting period.
  • The curd taste and quality depends on milk and Starter / Curd / Plain yogurt brand and type, temperature of the room and the milk, the amount of starter curd and setting time affect the process of curd making. 
  • So, when you fail to get that perfect bowl of curd, don't let that discourage you. Change in any one or more of the above factors might do the trick and you will be rewarded.
  • The best option to set the yogurt in cold country is to leave the bowl of curd  covered with a plate in the oven with the light turned on. Do not turn on the oven itself. The heat from the light is enough to give it that extra push.

FAQ’s about Yogurt / Curd :

1. Why did my curd not set properly?
Your milk might have been too hot or cold at the time of adding curd/culture.
Your quantity of curd/culture was not enough.

2. Why is my curd half-set (half of it is curd and the other half is milk)?
Once you add the curd, you should stir well such that curd and milk are blended well. Curd should mix with the milk uniformly.

3. Can I use sour curd as a culture instead of fresh one?
Always use fresh curd. Whenever you make a batch of curd, reserve a teaspoon of curd for the next batch. You can either freeze or refrigerate the culture. Before going to India myself put a cup of curd in the freezer. Once come back, i will make a new batch of curd with the frozen culture. If you are using the frozen culture, let it come to the room temperature, and then add it to the lukewarm milk. If you use sour curd, your new batch of curd will turn sour quickly.

4. Even after 5 to 6 hours, my curd has not yet set, what should I do?
Place the curd in a vessel of hot water and leave it aside for another 1.5 to 2 hours. If the curd does not set, then somewhere something has gone wrong. Do not worry. You will get it by practice and experience.

5. My curd is little watery. What should I do?
Try refrigerating it for 2-3 hours.

6. I live in a cold place. I see my curd is taking a long time to set up.
For a cup of milk, instead of adding 2 teaspoons of curd, add 3.5 teaspoons of curd. Also place the curd in a vessel of hot water and leave it aside for it to set. You can also preheat the oven for just 2 minutes at 180C. Switch off the oven. Keep the oven lights on and place the curd container inside the oven for 7 hours or let it stay overnight.

7. By mistake, I allowed the milk to cool down completely. What should I do now?
Its okay. Just heat the milk up and when it is lukewarm, add the curd culture.

8. When I boil milk, the bottom of my pan gets burnt and the milk has burnt flavor?
Keep stirring the milk on and off. or else use a non-stick pan.

9. Can I use the same container that I boiled milk to set up curd?
Do not make curd in the same container that you boiled milk. Set the curd in a different container.

10. Can I remove the cream that is formed on the milk?
It is your choice. With the cream, you will get a thick and creamy curd.

Health Benefits of Yogurt / Curd :

1. Yogurt comes from milk. So yogurt eaters will also get a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, B-12, potassium, and magnesium.
2. Yogurt May Reduce the Risk of High Blood Pressure
3. Yogurt With Active Cultures May Discourage Vaginal Infections
4. Yogurt May Help You Feel Fuller

So try this recipe and write back to us…We love to hear from you.

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Health Benefits of Yogurt or Curd

Yogurt / Curd is fermented milk and contains many of the good qualities of milk. Yogurt / Curd is eaten by people around the world today for its health benefits. Yogurt is loaded with healthy nutrients. It is a rich source of calcium, and yogurt with live active cultures aids the body’s absorption of calcium. Also, yogurt contains protein that is easy to digest. Other valuable nutrients in yogurt are riboflavin, B vitamins, folic acid, lactic acid, potassium, phosphorous, iodine and zinc. U can prepare Yogurt / Curd at home.  For tips and tricks for Home made Yogurt / Curd click this link.

Here are the Health Benefits of Yogurt / Curd 

1. Aids Digestion

Yogurt is an easily digestible food. In addition, the good bacteria or probiotics present in some types of yogurt help with digestion of other foods and promote regularity. Also, yogurt is highly recommended for those suffering from different gastrointestinal conditions like constipation, diarrhea and stomach aches.

Eat one cup of low-fat yogurt with live cultures daily to soothe your tummy and keep your digestive tract running smoothly.

2. Boosts Immune System

According to several studies, people who eat two cups of yogurt daily with live cultures for three months have higher levels of immunity boosting cells compared to those who do not eat yogurt.

The good bacteria in yogurt strengthen the intestine, help the body absorb nutrients properly and make the digestive system strong. All these factors in turn boost the immune system.

To boost your immune system, eat yogurt with active cultures daily.

3. Helps Weight Loss

Yogurt can help you lose weight at a faster speed. The good bacteria in probiotic yogurt help improve metabolism and digestion, and keep you feeling full longer.

Plus, the high amount of calcium in yogurt signals your fat cells to pump out less cortisol, making it easier for you to lose weight. Also, the amino acids in yogurt help burn fat.

To lose weight, avoid junk foods and start eating yogurt with berries instead.

4. Treats Vaginal Yeast Infections

Women who have diabetes are more likely to get yeast or candida overgrowth in the vagina. Yogurt is a rich probiotic food containing Lactobacillus acidophilus that helps kill yeast. Also, it helps balance the pH inside the vagina and thus reduces the risk of yeast infections.

Eating six ounces of unsweetened yogurt daily will reduce the risk of vaginal yeast infections to a great extent. If you have a vaginal yeast infection, dip a tampon in plain yogurt and insert it in the vagina for two hours daily for several weeks.

5. Prevents High Blood Pressure

Eating too much salt is one of the key reasons behind high blood pressure. The potassium present in yogurt helps absorb and flush out sodium from the body.

According to a study presented at the High Blood Pressure Research 2012 Scientific Sessions of the American Heart Association, people who ate non-fat yogurt on a daily basis were 31 percent less likely to develop high blood pressure compared to others.

Eat at least one cup of low-fat yogurt every other day to reduce your risk of developing high blood pressure.

6. Lowers Cholesterol

Yogurt with live active cultures can be very effective for lowering your cholesterol level. The live active cultures decrease cholesterol synthesis in the liver. Plus, thew probiotics also binds bile acids, which in turn helps lower cholesterol.

It can be particularly helpful for reducing the chance of cardiovascular disease among people with type 2 diabetes.

A 2011 study published in the Journal of Dairy Science found that people with type 2 diabetes who ate 10.6 ounces of yogurt containing live active cultures each day had a greater decline in total cholesterol and low-density lipoprotein levels compared to those who ate other types of yogurt.

Those who have high cholesterol must eat two cups of yogurt with live active cultures daily. Other types of yogurt are less effective in lowering cholesterol levels.

7. Prevents Colon Cancer

Yogurt is great for keeping your colon healthy. Lactobacillus bacteria are a kind of intestine-friendly bacteria present in yogurt that promote growth of healthy bacteria in the colon and thus reduces the risk of colon diseases.

These good bacteria kill the harmful microorganisms in the colon before they become carcinogenic. Plus, the high calcium content in the yogurt binds cancer-producing bile acids and keeps them away from the colon walls.

To keep your colon healthy, eat yogurt on an empty stomach in the morning. Avoid eating yogurt with dinner.

8. Supports Oral Health

Yogurt can also improve your oral health. Low-fat yogurt, whether sweetened or not, will protect against cavities, one of the leading gum problems. This is mainly due to the lactic acid in yogurt that protects your teeth as well as gums.

Plus, yogurt is an excellent source of calcium and protein, two important nutrients that promote oral health. Experts also believe that the good bacteria in yogurt help control the growth of “unfriendly” bacteria in the mouth that can cause bad breath.

Just two ounces of yogurt per day can lower your risk of periodontal disease and also satisfy your sweet tooth.

9. Prevents Osteoporosis

The calcium, vitamin D and live active cultures in yogurt strengthen bones and increase bone density. This in turn prevents osteoporosis, a progressive disease in which the bones gradually become weak and vulnerable to fractures.

To help make your bones strong, always look for yogurt that has the most vitamin D. Just look at the label on the back of the product to help you to buy the best one.

10. Makes Hair Healthy

If you have yogurt, there is no need for pricy treatments promising healthy and shiny hair. Yogurt is a rich source of zinc, lactic acid, protein, calcium, and other nutrients that are good for your hair.

Yogurt promotes hair growth, reduces dandruff and relieves scalp itchiness. Plus, yogurt acts as a great natural conditioner for dry and damaged hair and helps gain and retain moisture.

Blend one-half cup of plain yogurt, apply it on your hair, leave it on for 30 minutes, and then wash your hair with a mild shampoo. Use this hair treatment once a week to enjoy healthy and strong hair.

By eating yogurt daily, you can give your body a nourishing treat and help prevent many health problems.

Hope this information is useful for u. So be healthy by including Yogurt / Curd  intake in your daily diet.

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Pav Bhaji is considered to be one of the healthy and favorite food of kids. It is mainly made up of potato, tomato, onion and vegetables like capsicum. But this is a recipe where all the possible vegetables (including green beans, cauliflower, brinjal, bottle gourd, spinach) can be boiled, mashed and put inside. The flavor and aroma of the spices and masalas used in it masks the taste, odor and flavor of the vegetables. And thus, it is one of the excellent recipes where all the vegetable in the dislike list can be put inside and great for fussy and picky eaters, or those who does not like eating vegetables


4 Small Carrot
4 small Potatoes
1/2 cup Peas
2 med chopped Tomatoes
2 med chopped Onions
2 chopped Green Bell pepper(Capsicum)
2 tsp Pav Bhaji masala
1 tsp Coriander powder
1 tsp Red chilly powder
1/4 tsp Turmeric powder
2 tsp Lemon juice
Salt to taste
Butter as needed
chopped coriander leaves for garnish

Whole wheat Bun – 8 to 10 buns (depends on size, I use hamburger bun from grocery store) or  Pav or Whole wheat bread 

U can add 
Chopped Green Beans - 1 cup
Cauliflower – 4 or 5 florets


1. Boil or pressure cook the vegetables with about 1 1/2 cup water. Let it cook for 3 to 5 whistles. Drain the water(save it for making bhaji) from the steamed vegetables and mash it well.
2. Chop 1/2 the onion into smaller pieces and set aside. Chop the capsicum and tomato separately and set aside.
Note: Step 2 done in parallel when the vegetables are being cooked.
4. Heat 2 tsp oil and butter in a kadai or pan and add the chopped onions and saute. When the onion becomes golden brown add the chopped capsicum and peas and saute for a minute.
5. Add the mashed vegetables puree along with the water that was used to cook the vegetables and cook for 2 min.
6. Add the finely chopped tomato, turmeric powder,  Coriander powder, Red chilli powder, pav bhaji masala and salt to taste and cook for 5 – 10 minutes.
7. At last add Coriander leaves and lemon juice to the bhaji and mix well. Add a spoon of butter and mix with the bhaji.
8. Bring a non stick dosa pan to low heat. Toast the pav (Whole wheat Bun ) after adding a thin layer of butter to it.
9. You can also toast whole wheat slices to eat along with bhaji.
10. Serve the hot and tasty Pav Bhaji with chopped onion and lemon and relish its taste.

Tips / Notes :

  • Adjust the Pav Bhaji masala, spices and salt level as per your taste.
  • U can prepare this recipe by just adding garlic paste or by adding Ginger garlic paste.
  • Along with capsicum, vegetables like Green beans, cauliflower, brinjal, bottle gourd, spinach can also be added in the recipe its up to individual choice.

Health benefits

1. Most vegetables are naturally low in fat and calories. None have cholesterol. 
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
3. Capsicum is rich in anti-oxidants and vitamin B and helps in body cell repair. 
4. Green beans and peas are rich in dietary fiber. The iron and vitamins in them boosts our immune system. 
5. Carrot with its high vitamin A content keeps you young and your skin glowing. 
6. Cauliflower with high fiber content not only helps in proper digestion but also protects the stomach lining cells.
7. The vitamin C in tomato, lemon and onion help in removing metallic toxins from the body. 
8.Potato and Pav(bun) have the carbohydrate good for a meal.

So try this recipe and write back to us…We love to hear from you.

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Wednesday, 10 September 2014

Curry Leaves Chutney

Kadi patta or curry leaves commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. Curry leaves are Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality. 
So by using this curry leaf we can prepare chutney to serve with breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal. Apart from curry leaves which is the main ingredient, fresh coconut is also added and this is also a no onion and no garlic recipe.

Ingredients for Curry leaves chutney :

2tsp oil
1/2 tsp mustered seeds
3 to 4 stems Curry leaves 
3 to 4 Green chillies
1/2cup grated fresh coconut
Small marble size Tamarind
Salt as per taste
1tsp gud or as per taste
1 pinch Hing

To prepare Curry leaves chutney :

1. Place a kadai on stove, put oil, mustered seeds. Once they start splutter add curry leaves, green chillies, and hing and fry for 2 to 3 min. 
2. In a mixi jar add coconut, tamarind, salt, gud and the frayed curry leaves mixture and grind them to make chutney. 
3. Temper it with mustered seeds and hing. Curry leaves Chutney is ready to serve with breakfat dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal.

Tips / Notes :

  • If u want u can add Rosted channa dal or fried Penuts to this chutney.
  • I dont prefer to put tadka for any chutneyso that i can use it for more than a day by keeping it in refrigerator.
  • This is also a no onion and no garlic recipe. So u can prepare this chutney during fasting.

Health Benefits of curry leaves :

1. Helps keep anaemia at bay
Tip: If you suffer from anaemia eat one date (khajoor) with two kadi patta leaves on and empty stomach every morning. This will not only help keep your iron levels up it will also help make you stronger and beat the symptoms of anaemia.
2. Protects your liver from damage
Tip: This remedy is very effective to strengthen the liver. Heat one spoon of homemade ghee, add the juice of a cup of kadi patta, some sugar and freshly powdered pepper. Remember to only  heat this mixture a little as Kaempferol boils at very low temperatures and will evaporate if overheated.
3. Keeps your blood sugar levels under check – fights diabetes
Tip: To help keep your blood sugars under check you should ideally add kadi patta to all your meals. Alternatively having fresh leaves on an empty stomach everyday can also help.
4. Can help relieve the symptoms of diarrhoea
Tip: If you suffer from diarrhoea gently crush some kaddi patta into a ball (the size of a berry), and drink it with some butter milk. Do this twice to thrice a day for relief.
5. Reduces congestion in the chest and nose
Tip: To relieve congestion take a spoon of powdered curry leaves and add a spoon of honey to it. Make it a paste and eat this solution twice a day.
6. Is great to stop hair fall, premature greying of the hair and accelerate hair growth
Tip:  To help strengthen your hair and fight dandruff,  add the juice of kadi patta, to 100ml of coconut oil. Heat this oil till it turns blackish and apply it to your scalp regularly. 

So try this recipe and write back to us…We love to hear from you.

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Monday, 8 September 2014

Chocolate Beetroot Cake with Walnut and Raisins

Chocolate Beetroot Cake with Walnut and Raisins is an exceptional combination of cake made with Beetroot and walnuts mixed together in the cake batter and the cake top sprinkled with walnuts and raisins. Walnuts that are rich in omega-3 fatty acids strengthen the heart and Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. So here comes the healthy cake recipe...

Ingredients for Chocolate Beetroot Cake with Walnut and Raisins :

100 grams Wheat flour
100 grams Butter
100 grams Beetroot (grated)
100 grams Sugar powder 
3 number Egg (medium size) (approximately 100g)
4 tbsp Unsweetened coca powder
2 grams Baking powder 
2 tsp Vanilla essence
100 grams Walnuts
50 grams Raisins (Optional)

To prepare Chocolate Beetroot Cake with Walnut and Raisins :

1. Take a bowl add butter, sugar powder, cream it and add vanilla essence, egg, mix this well.
2. Take another bowl add wheat flour, coca powder, baking powder, walnuts, Beetroot grated, mix this with the flour, add this wet mixture to the butter mixture and mix it well.
3. Transfer into the greased baking tray and spread the walnuts and raisins on the top of the cake batter and bake them at 200 c for 20 to 25 minutes or until the tester (toothpick or knife) inserted near the center comes out clean. Allow the cake to become cool for 15 min before inverting on a wire rack.
4. Delicious Chocolate Beetroot Cake with Walnut and Raisins is ready to serve.

Tips / Notes :

  • U can add any nuts instead of walnuts for this cake
  • U can prepare Carrot Walnut Raisins cake by following the same steps by replacing the Beetroot with Carrot.
  • Instead of Walnuts and Raisins spreading on the cake u can sprinkle sugar powder before cutting and serving the cake.
  • U can use All purpose flour or Ragi flour instead of wheat flour.

Health benefits :

Beetroots :
1. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes.
2. Beetroot is rich in fiber, exerting favorable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Walnuts :
1. Walnuts have potential health benefits in the area of memory and cognitive function as well.
2. Walnut helps prevent heart disease and are the fruit recommended for lowering cholesterol.
3. Walnut is a good ‘hair food’ too. This is because walnut contains biotin (vitamin B7) that helps strengthen hair, reduce hair fall and improve hair growth to certain extent. 
4. Walnuts are high in protein, vitamins, omega 3 fatty acids, trace minerals, lecithin and oils. Compared with other nuts, which typically contain a high amount of monounsaturated fats, walnuts are unique because the fats in them are primarily polyunsaturated fatty acids (PUFAs) and are the only nut with a significant amount of alpha-linolenic acid. Moreover, walnuts have insignificant amounts of sodium and are cholesterol free.

So try this recipe and write back to us…We love to hear from you.

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Saturday, 6 September 2014

Methi Chicken

Methi chicken is a delicious and a distinctive flavorful dish. Chicken Curry prepared with fresh fenugreek leaves is really a non vegetarian delight.  Here's comes the easy method to prepare. 

Ingredients for Methi Chicken :

1000 grams chicken (In this recipe I am using natu kodi)
2 tsp Shajeera
1 tbsp oil
4 cloves
4 small cinnamon sticks
4 Green Cardamom
1 Star Anise
1 to 2 Bay leaves
2 med onions chopped finely
2 med Tomatoes chopped finely
1 bunch fenugreek leaves 
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 1/2 to 2 tsp chilli powder
1 1/2 to 2 tsp coriander powder
2 tbsp coconut powder
Water as needed
Salt as per taste

To prepare Methi Chicken :

1. Take a pressure cooker add oil, Whole garam masala and saute till aroma comes from garam masala.
2. Add shajeera, chopped onion, ginger garlic paste, salt. Cook till onions are slightly golden brown, then add fenugreek leaves and mix well.
3. Now add chicken and cook for 5 min then add tomatoes, chilli powder, coriander powder, turmeric powder, coconut powder and required amount of water depending on the required curry thickness mix well. 
4. Close with lid cook for 3 to 4 wishals or till chicken gets tender.
5. Methi Chicken is ready to serve. Sprinkle some coriander leaves and serve hot with Chapati, roti, Steamed Rice or even with Dosa or Idli.

Tips / Notes :
  • For this recipe u can add Curd to get mild flavour.
  • Adjust the spice and salt level as per your taste buds.
  • U can prepare this recipe by just adding garlic paste instead of Ginger garlic paste.

Health Benefits :

1. Fenugreek appears to slow absorption of sugars in the stomach and stimulate insulin. Both of these effects lower blood sugar in people with diabetes.
2. Women who are breast-feeding sometimes use fenugreek to promote milk flow.
3. Chickens are low in fat and calories and high in protein, which makes it ideal for weight maintenance. Not to mention that this bird is jam-packed full of essential nutrients and vitamins.

So try this recipe and write back to us…We love to hear from you.

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