Sunday, 1 June 2014
Chole Masala / Punjabi Chole / Chickpea Curry
This punjabi recipe is one of the favorite traditional dishes in
Ingredients for Chole Masala :
1 1/2 cup Chana, soaked in water overnight
4 tbsp Oil
1 tsp Cumin seeds
2 Bay Leaves
2 Med Onion finely chopped
1 tbsp Ginger garlic paste
3 Tomatoes Finely chopped
1 tbsp Chana Masala
1 tsp Red Chilli powder
To Prepare Chana Masala :
1. Heat up oil, add cumin seeds, Bay Leaves, onions and cook until onion gets golden brown in colour.
2. Add ginger garlic paste and cook for 2 mts.
3. Add chana masala and cook for 2 mts.
4. Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.
5. Add soaked chana, mix, add salt, water, cover and pressure cook until 8 to 9 whistles.
6. Chole masala is ready serve it with bhatura, poori, chappati and kulchas. It even tastes good with rice.
Tips / Notes:
· U can pressure cook channa before adding to masala. but I prefer this method for fast process.
· U can prepare Channa masala or use which ever brand u like. In this recipe i used MDH Channa Masala.
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Dry fruit/Nut Burfi with Jaggery
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Jaggery:
Almonds 100gm
Cashews 100gm
Pistachios 100gm
Dry coconut 100gm
Dry coconut 100gm
Dry dates 100gm
Eadable gond / Dink / Antu 50gm
Jaggery 500gm
Ajvan 2 tsp
Ghee 500gm (as per requirement)
Ghee 500gm (as per requirement)
Popy seeds 5tsp
To prepare Dry fruit/Nut Burfi with Jaggery:
1. Grind the Jaggery in mixi and make Jaggery syrup.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.
5. In a bowl put all the ingredients with Jaggery syrup and mix well.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
Allow it to cool slightly, take a knife and grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.
Tips / Notes:
· Strain the Jaggery syrup to remove impurities if required.
· Ghee and Jaggery can be adjusted to individuals taste.
· You can also add walnuts, pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar instead of Jaggery for an extra taste.
· You can also add the saffron strands.
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Chilli Chicken
Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chilli Chicken at home.
Ingredients Chilli Chicken:
1/2kg skinless chicken (cut into small pieces)
1 Egg
1tsp Pepper flakes
2tsp Corn powder
Salt as per taste
oil for deep-fry
For seasoning :
4 tsp olive oil
1 tsp cumin seeds
2 nos med siz Onions cut into small pieces
3 to 4 nos Big Green chillies(which we used to prepare bajjis)
3 to 4 nos Small Green Chillies
5 nos Garlic cloves big size cut into small pieces
2 inch Ginger cut into small pieces
2 stem Curry leaf
1 pinch of Turmeric pwd
Salt as per Taste
To prepare Chilli Chicken:
1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min
2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.
3. Meanwhile in another pan put olive oil, cumin seeds, ginger pieces, garlic pieces, curry leaves and onion, fry till ginger, garlic and onion gets golden brown colour then add curry leaf, green chillis and Turmeric pwd.
4. Fry 3 to 4 min more. Then add deep fried chicken to this and mix well for 2 min.
5. Turn the flame off. Simple Chilli Chicken is ready. Serve hot as a starter or as a side dish or simply with Chai.
Tips / Notes:
· Make sure to deep fry chicken in med heat so that chiken cooks tender .
· The salt and spice level of chillies can be adjusted according to taste.
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Egg-less Chocolate Beetroot Cake Using Wheat Flour
Healthy, moist, delicious Egg-less Chocolate Beetroot Cake with Wheat flour for Vegetarians. A Chocolate Beetroot Cake that will change your mind about beetroot – and chocolate cake – forever. A deeply chocolatey cake, this is moist, lush and delicious. The fact that it’s packed full of really good for you beetroot is just an added bonus. Nutrients, antioxidants and dark chocolate cake.
Ingredients for Egg-less Chocolate Beetroot Cake with Wheat flour:
2 cup Wheat flour
2 med size Beetroot grated
1/2 cup Oil
2/3 cup Sugar
6 tbsp Unsweetened Cocoa Powder
1 1/2 cup hot water
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 tbsp lemon juice
1/2 tsp Vanilla Essence
To prepare Egg-less Chocolate Beetroot Cake with Wheat flour :
1. Preheat the oven for 220'c for 10 min.
2. In a bowl add all wet ingredients - Oil, Sugar, Hot water,Vanilla Essence, and stir well till sugar dissolves.
3. Sew all dry ingredients to wet ingredients Wheat flour, Cocoa Powder, Baking Soda, Baking Powder and mix well.
4. Add Lemon juice. It reacts with baking soda in it, which helps cake to rice.
5. Grease cake tin with butter and pore the cake mixture.
6. Place the cake tin in oven and bake at 220'c for 25 min or until a tester inserted near the centre comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.
7. Delicious Chocolate cake is ready to serve.
Tips / Notes:
· If you taste the cake while warm you will taste the beets. Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!
· U can prepare this cake using Mida/plain flour instead of wheat flour.
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Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal
As every one know pongal is the festive dish in south
Beaten Rice / Avalakki / Atukula / Poha are available in three different types:
1.Fine Flakes
2.Medium Flakes
3.Thick Flakes
So for this dish Thin Flakes is the one which goes so perfect.
Ingredients for Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:
1 cup - Thin beaten rice / Avalakki / Atukula / poha
3/4 cup - Jaggery (Bella / Gud )
2 tbsp - Ghee
1 tbsp - Cardamom Powder
1 tbsp each Cashew nuts, dry grapes
1/4 cup - water
Pistachio - for decoration (Optional)
To prepare Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:
1. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
2. Roast the Cashew nuts, dry grapes using a tbsp of Ghee.
3. In a pan drop in the jaggery along with water. Let the jaggery dissolve and start boiling.
4. Leave them to boil ,till you get the string consistency.
5. Now add Cardamom powder and Rice / Avalakki / Atukula / Poha , mix them well. Cook them for 3 mins.
6. Add the roasted cashews, dry grapes and a table spoon of Ghee mix well.
7. Decorate with Pistachio and serve hot.
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Egg Omlet with Vegetables
An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves. I like to add some veggies like capsicum/bell pepper, carrot etc. which makes the omelette healthy and tasty.
Ingredients to make 3 Egg Omlet with Vegetables :
3 Eggs
3tbsp oil
2 no Onions
1/2 Capsicum/Bell Peppers
1 big Carrot
1/4 cup Cabbage
1 med Tomato
2 Green Chillies
Cilantro/Coriander leaves
1/4 tsp Black Pepper Powder
Salt as per taste
To prepare 3 Egg Omlet with Vegetables :
1. Finely chop onions, capsicum, cabbage, tomatoes, green chillies and cilantro. Grate carrot. You can use any veggies of your choice.
2. Break the eggs and pour it in a bowl. Whisk/beat (with a spoon/fork) the egg till the yolk is mixed well. Add salt, black pepper powder, chopped green chillies, all chopped veggies and whisk again.
3. Heat nonstick pan, applay oil and pour this mixture on the pan and spread it with the spoon. Drizzle little oil and flip the other side after a minute or so. Roast both sides till golden brown. Serve Veggie Egg Omlette with bread and tomato ketchup. with this recipe u can prepare 3 omletts.
Tips / Notes:
· U can add red chilli powdre instead of green chillies or combination of both.
· Adjust spice and salt as per your requirement.
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Simple Onion Omlet / Instant Onion Omlet
An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves.
Ingredients to make 3 simple omlet :
3 Eggs
2 med onions (cut into small pieces)
1/4 tsp Red chilli powder
1/4 tsp Salt
3tbsp oil
To prepare each Omlet :
1. Take a glass, Break a egg into a glass. Add a pinch of salt, Red chilli powder and a feast full of onions and gently whisk them with a fork. Just enough to merge the whites and yolks together. Don't over do this whisking.
2. Add a tablespoons of olive oil to the frying pan then pour the egg mixture. Cook till the egg is done and turn the omlet to the other side. Then cook it for 30 seconds and serve hot with bread slices with ketchup.. kids will love it.
3. Repeat the same steps for remaining two omlets.
Tips / Notes:
· U can add cilantro/coriander leaves before whisking the egg mixture.
· U can add green chillies instead of red chilli powder or combination of both.
· Adjust spice and salt as per your requirement.
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Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya Karnataka Recipe
An Authentic Karnataka dish Bassaru and Palya is a combo ....usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal to make another version.
Pre preparation to make Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya :
Moong dal / Hesaru kalu / Pesaru pappu -1 Cup
4 to 5 glass of water
Salt To Taste
1. Soak Hesaru kalu / Pesaru pappu for one day and drain the water.
2. In a cooker add the Hesaru kalu / Pesaru pappu, salt and water and allow 3 whistle to come then switch it off the stove.
3. When dal is cooked drain the water and keep it aside.
4. Keep 3 table spoon cooked dal for the Bassaru.
Ingredients to make Hesaru kalina Bassaru / Pesaru pappu Bassaru :
For Tempering Bassaru :
2 tsp - Olive Oil
1 tsp - Mustard seeds
1 stem - Curry leaves
For grinding masala for Bassaru :
1/4 cup - Fresh Coconut(For Grinding)
1 - Onion (For Grinding)
1 - Tomato (For Grinding)
1 inch - Ginger (For Grinding)
1/4 cup - Coriander stalk (For Grinding)
3 tbsp - Boiled Moong dal / Hesaru Kalu(For Grinding)
1 1/2 tsp - Sambar powder(For Grinding)
1 tsp - Tamarind pulp (as per taste - For Grinding)
1/4 cup - Water (For Grinding)
To prepare Hesaru kalina Bassaru :
1. Grind masala by adding Coconut, Onion, Tomato, Ginger, Coriander stalk, Boiled Hesaru kalu / Pesaru pappu, Sambar Powder, Tamarind pulp by adding required amount of Water and keep it aside.
2. In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec. Then add Grinded Masala, Salt, collected dal cooked water(veggie stock or broth), cook for some time.
3. When start to boil taste it and adjust the spice and salt level.
3. When start to boil taste it and adjust the spice and salt level.
4. Transfer to a Serving Bowl and Garnish with finely chopped coriander.
Ready to eat with Ragi ball(Ragi mudde), rice.
Ready to eat with Ragi ball(Ragi mudde), rice.
Ingredients to make Bassaru Hesaru kalina palya :
Boiled Hesaru kalu / Pesaru pappu 1 Cup
Salt To Taste
1 tbsp - Olive Oil
1 tsp - Mustard seeds
2 no - Dried red chilies broken
1 no - Onion sliced
2 tbsp - Coriander leaves/Desiccated or grated coconut to garnish
To prepare Bassaru Hesaru kalina palya :
1. Put oil in a pan when it is hot add Mustard seeds ,allow to splutter.
2. Then add curry leaves, dry red chillies, onions and fry till brown.
3. Now add boiled Hesaru kalu / Pesaru pappu, salt and mix well for 5mins.
4. Taste it and Garnish with the coriander or grated coconut.
4. Taste it and Garnish with the coriander or grated coconut.
Ready to eat with Ragi ball(Ragi mudde), rice.
Tips / Notes:
U can use sprouted Hesaru kalu / Pesaru pappu for this recipe instead of Hesaru kalu / Pesaru pappu to increase the nutrition values.
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Indian Style Sandwich using Green Chutney, Cucumber and Tomatoes
This is a Simple sandwich prepared using Green Chutney, Cucumber and Tomatoes. U can serve it as light Break fast, in kids lunchbox or even it goes well with Tea in the evening.
Ingredients for Green Chutney Sandwich
Whole Meal bread - 6 slices
Butter - as needed
Butter - as needed
1 Tomato sliced in circle shapes
1 cucumber sliced in circle Shape
For Green Chutney :
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tblsp
Green Chillies - 5
Cumin seeds - 1 tsp
Salt - to taste
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tblsp
Green Chillies - 5
Cumin seeds - 1 tsp
Salt - to taste
To prepare Green Chutney Sandwich :
1. Make green chutney by grinding cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a mixie. Make a smooth paste without adding water. The lemon juice should be enough.
2. Take 2 slices of Whole Meal bread, apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
3. Spread a generous amount of green chutney on top of the butter.
4. Place tomato and cucumber slices and put another piece of bread on top to make a sandwich.
5. You can have a plain green chutney sandwich without placing cucumber and tomatoes or place an omelette in between to make egg sandwich.
6. Repeat the same with the other slices of Whole Meal bread. You can refrigerate/freeze the left over chutney and use it later.
Tips / Notes:
· For this recipe instead of Whole Meal bread u can use sandwich bread, or milk bread.
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Saturday, 31 May 2014
Kadale/Chana/Chickpeas…CHAT
Toady we are presenting one of the famous evening chat/snack of North India, even famous in Mumbai and other parts of
Ingredients for Chana/Chickpeas
Chat:
1 Cup - Cooked
Chickpeas
1 - Onion finely
chopped
1 - Tomato finely
chopped
1 or 2 - Green
chilies
Lemon Juice as
per taste
Coriander leaves
- Little bit
Salt as per taste
pinch - Hing
(Asafoetida)
pinch - Turmeric
Half Split
Saviors for
dressing
Chat Masala as
per taste
To prepare Chana/Chickpeas Chat :
1. Soak the
chickpeas in water overnight.
2. Next morning
drain the water and add fresh water, a pinch of turmeric, a pinch of hing
(=asafoetida—which reduces the gaseous property of chickpeas), salt to taste then
pressure cook 6 whistles.
3. Let it cool
then drain the water, add finely chopped onions, tomatoes, coriander, green
chilies, few drops of lemon juice and mix well.
4. Now on top
garnish with spicy peanuts, saviors, pinch of chat masala and serve with hot
Tea or Coffee.
5. This fresh and
hygienic home made chana/chickpeas chat will be loved by almost everybody.
Tips / Notes:
·
You
can add grated or finely chopped raw mango in place of lemon juice for tangy
taste.
·
You
can add grated carrot or boiled potatoes if you like (optional).
·
Half
split spicy groundnuts, saviors, chat masala are readily available in market in
many Brands.
Health Benefits :
1. This street
food (chat) is very healthy as it is oil free, sugar free, no fat, high
proteins and gluten free.
2. Chickpeas are
great hunger controllers and they are rich in fiber and proteins.
3. Chickpeas
reduce risk of heart disease as they reduce cholesterol.
4. Chickpeas also
have good amount of iron which boost energy and good amount of calcium which is
good for bones.
5. Chickpeas are
loved by all for their multipurpose usage. They can be used in chat,salads,
curries, roasted, chickpeas floor.
6. We all know
that chickpeas floor is ideal for skin and hair.
So try this
recipe and write back to us…We love to hear from you.
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Home made Chicken Burger
Why not try to make homemade easy burger for lunch for the family by using minimal ingredients? instead of eating out at the McDonald which could be costly? to prepare this recipe u need to have ready Chicken patties which u get in super market to make your cooking process fast.
Chicken patties 3
Burger buns 3
Lettuce 4 to 5 leaves
2 tomatoes sliced in round shape
To prepare Chicken Burger :
1. You will need to allow the Chicken pattys to thaw for 10 minutes before using. Then shallow fry them on non-stick pan and keep it aside.
2. Cut the burger buns and shallow fry them using oil / butter. But I did it without any oil / butter (If you prefer, you can toast the bread.)
3. Take 2 pieces of buns, apply butter on one side of both the bread slices.
3. Take 2 pieces of buns, apply butter on one side of both the bread slices.
Between the bun slices place Lettuce, Chicken patties, Tomato slices and insert a toothpick.
4. Simple and healthy Chicken burger is ready to serve...... u can serve it as Breakfast, Lunch, Dinner or even u can pack it in kids lunchbox.
Tips / Notes:
· For this recipe instead of Burger buns u can use Whole Meal buns.
· U can prepare Chicken patties at home. I prefer to use ready patties for fast process.
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EASY BANANA MUFFINS
Not to use an electric mixer for making Banana Muffins. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft. To make this cake more healthy and delicious, I prefer to use wheat flour instead of plain flour.
Ingredients for Banana Muffins :
1 & 1/2 cups wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1/2 tsp Cinnamon powder (optional)
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
1 tsp Vanilla essence
1/2 cup Sour CurdTo prepare Banana Muffins :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Use paper liners and place in muffin tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, eggs, Vanilla essence, melted butter and Sour Curdin a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Scoop into muffin pans.
7. Bake in preheated oven for 10 to 12 minutes
2. Use paper liners and place in muffin tray.
3. Sift together the flour, baking powder, baking soda, Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, eggs, Vanilla essence, melted butter and Sour Curdin a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Scoop into muffin pans.
7. Bake in preheated oven for 10 to 12 minutes
Tips / Notes:
· Use the Preheat and baking instructions as per oven user guide.
· U can add walnut / pecan nut / chocolate chips for this recipe.
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Poha / Atukula / Avalakki / Beaten rice Upma
Poha / Atukula / Avalakki / Beaten Rice Upma is a very easy breakfast dish for a mom who want to spend less time in kitchen to make. This goes for Breakfast , evening snack even dinner sometimes.
Poha /Atukula / Avalakki / Beaten rice are available in three different types:
1. Fine Flakes
2. Medium Flakes
3. Thick Flakes
So for this dish Medium Flakes is the one which goes so perfect.
Ingredients for Poha /Atukula / Avalakki / Beaten rice Upma:
2 cups -
3 tbsp - Olive Oil
1 tsp - Mustard seeds
1 tsp - Cumin Seeds
a feast - Peanuts
1 tsp - Bengal gram
1 tsp - Black gram
a stem - Curry leaves
1 - onion Finely chopped onions
3 no's - Green chilli's
3 no's - Green chilli's
a pinch - Turmeric powder
Salt : As per taste
2 tbsp - Lime juice
Coriander leaves (Optional)
Salt : As per taste
2 tbsp - Lime juice
Coriander leaves (Optional)
To prepare Poha /Atukula / Avalakki / Beaten rice Upma:
1. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds, Peanuts, Bengal gram, Black gram and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves, turmeric powder and salt.
4. When onion turns brown colour add the rice flakes to it and cover it with a lid and keep it on low heat for a couple of minutes so that the spices get absorbed to rice flakes.
5. Turn off the heat and add lemon juice to it and mix well. Finally garnish with coriander leaves and serve hot.
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Friday, 30 May 2014
Ragi Vada / Ragi Vadalu
Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. I learnt this recipe from Maavoorivanta program. Thanks to MAA tv for telecasting such wonderful dishes.....
Ingredients for Ragi Vada / Ragi Vadalu :
1 Cup - Ragi flour
1 cup - channa dal
1/2 cup - urad dal
4 to 5 - chopped Green chillies
3 - med Onions Finely chopped
1 stem - Curry leaves
1/4 cup - Coriander Leaves
1 to 1 1/2 tsp - Coriander seeds
Salt as per taste
Oil for deep frying
To prepare Ragi Vada / Ragi Vadalu :
1. Wash and Soak channa dal, urad dal for atleast 2 hours and make a coarse paste by adding 4 to 5 green chillies in wet grinder or mixi then add Ragi flour to this.
2. Finely chop Onions, Curry leaves, Coriander Leaves, Green chillies.
3. In a vessel, Combine all the ingredients and 2 tsp oil and mix well by adding required amount of water to make vada batter consistency. Don't add much water.
4. Heat enough oil in a deep frying vessel and take a small dough in hand and flatten it slowly with your fingers and drop it slowly in the oil. Don't overcrowd the vessel. Fry till it becomes crispy.
5. Drain excess oil in a paper towel and repeat the same steps for the next batch. Serve hot with tea/coffee.
Tips / Notes:
· If you have any Left Over Veggies like Carrot Beans, Peas, you can include them also here to increase the nutritious values.
· Apply some oil on your palm so that you can flatten the vada easily.
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Heath Benefits of RAGI
Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. We tell you the reasons why you must essentially include ragi in your diet. For more information click healthplus24.com
Why ragi is a natural wonder
1. An excellent source of calcium, ragi is recommended for bone health of children, adults as well as old people.
2. Ragi is considered to be the best weaning food for infants. Doctors recommend infants above age 6 to have ragi as it is high in iron (3.9mg/100gm).
3. It improves iron deficiency and increases hemoglobin levels in the body. it’s an excellent food for diabetic and obese people
4. Ragi enhances milk production in new moms and protects pregnant women from developing anaemia.
4. Ragi enhances milk production in new moms and protects pregnant women from developing anaemia.
5. Ragi is an ideal substitute for rice and must be present in your weight loss diet.
6. Ragi is a good supplement for people with high cholesterol and fatty liver because the amino acids lecithin and methionine bring down fat content of the liver and reduce LDL levels.
7. The anti-oxidants present in ragi tone the body naturally and keep it cool. It relaxes the system and considerably alleviates insomnia, migraine, depression and headache.
8. The ground paste of ragi used as a facial/body scrub or you can make a paste out of them and apply it to improve the texture of your skin. Ragi prevents premature ageing of the skin.
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