Friday, 13 June 2014
Cholesterol free Omelet
This Cholesterol free omelet made from egg whites and olive oil, this omlet could not be any healthier without sacrificing the look and the taste! This recipe is dedicated to my hubby who is having more health conscious now a days.
Ingredients for Cholesterol free Omelet :
To prepare 2 omelet
4 egg whites
2 tsp of water
2 tsp of olive oil
A small dash of turmeric (optional for color, great for health)
Salt and pepper to taste
Optional: Filling of your choice for the omelet. But I am presenting simple omelet without any filling recipe.
2 tsp of water
2 tsp of olive oil
A small dash of turmeric (optional for color, great for health)
Salt and pepper to taste
Optional: Filling of your choice for the omelet. But I am presenting simple omelet without any filling recipe.
To prepare Cholesterol free Omelet :
1. Mix all the ingredients lightly without making the egg whites frothy.
2. Heat a non-stick pan on medium heat. Add 1 tsp of olive oil. Pour the 1/2 mixture in the pan.
3. As the eggs sets, lift the outside edges with a spatula to let the runny eggs slip under. Continue to cook till the eggs are set. Fold in half and serve.
4. Repeat the same steps for second omelet too.
Health Benefits :
One of the biggest differences between egg yolk omelets and egg white omelets is a high amount of fat in the egg yolk version. Almost all of the fat found in an egg is located in the yolk. Egg yolks have also be found to contain high amounts of dietary cholesterol, which can lead to the development of a number of serious health conditions that can be life threatening. While there are certain medications that can be used to lower cholesterol, the best way to fight high cholesterol levels is to avoid their consumption altogether.
So try this recipe and write back to us…We love to hear from you.
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Thursday, 12 June 2014
Tastey and Healthy Masala Kheer my 100th post!!
This Masala Kheer is filled with lots of nutritious values because of Nuts and Milk.
Its prepared with Indian vermicelli that is dry roasted / roasted in Ghee to a golden color, slowly simmered in milk and sugar, flavored with aromatic cardamom and garnished with toasted nuts. Simple to prepare, quick, comforting and delicious with a heavenly aroma! Its one of the South Indian Traditional sweets too.
Ingredients for Tasty Masala Kheer :
1/2 cup - Seviya (Vermicelli)
1/4 cup or less than that sugar
1 cup Full cream Milk
3 cup water
4 Green cardamom (powder)
2 tbsp Chiranji
2 tbsp Almonds
2 tbsp Cashios
2 tbsp Pistachios
2 tbsp Raisins
1 tbsp Desi Ghee/ Clarified butter
To prepare Tastey Masala Kheer :
1. Dry roast the Seviya (Vermicelli) and boil it in a pan by adding little olive oil, oil does not allow the Seviya (Vermicelli) to stick.
2. Add Desi Ghee/ Clarified butter in the hot pan, and add the nuts and sauté them till slightly colored.
3. In a bowl add Milk and Water then bring it to rolling boil then add boiled Seviya (Vermicelli), sugar and cook for 4 to 5 min.
4. When you see the milk is boiled and the vermicelli is soft. Add the fried nuts and cardamom powder and switch off the heat immediately.
5. Serve it hot or chill both taste great.
Tips / Notes :
- U can increase or decrease Seviya (Vermicelli), milk, water and sugar quantity as per u'r requirement. U can prepare this Masala Kheer by just adding milk.
- No need to rost if u use rosted Seviya (Vermicelli). This will fasten the cooking process.
- U can prepare simple Kheer by omitting Chiranji, Almonds and Pistachios.
- U can add any dry fruits of your choice including dates. But when u use dates add sugar by considering the sweetness of the dates.
- U can boil Seviya (Vermicelli) in milk directly to fasten the cooking process.
According to the National Dairy Council, Milk is filled with nine essential nutrients that benefit our health
Calcium: Builds healthy bones and teeth; maintains bone mass
Protein: Serves as a source of energy; builds/repairs muscle tissue
Potassium: Helps maintain a healthy blood pressure
Phosphorus: Helps strengthen bones and generate energy
Vitamin D: Helps maintain bones
Vitamin B12: Maintains healthy red blood cells and nerve tissue
Vitamin A: Maintains the immune system; helps maintain normal vision and skin
Riboflavin (B2): Converts food into energy
Niacin: Metabolizes sugars and fatty acid
Health benefits of Nuts :
Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. Nuts are also high in plant sterols and fat - but mostly mono unsaturated and polyunsaturated fats (omega 3 - the good fats) which have all been shown to lower LDL cholesterol.
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Tuesday, 10 June 2014
Homemade Cumin / Jeera / Jeerige Powder .... Kitchen Basics
Cumin powder, it's too simple and easy to make. You can do even 1 tbsp of cumin powder or any quantity of your choice, I normally do in small batch and store it in airtight container, so I can always have fresh cumin powder as nothing beats fresh roasted cumin powder it's just too fragrant. If u purchase cumin powder it's not always roasted that's why the color of powder is not dark brown. So don't wait go ahead and make your own batch of Cumin / Jeera / Jeerige powder and use in your recipes.
Ingredients for Homemade Cumin / Jeera / Jeerige Powder :
1/2 cup Cumin Seeds / Jeera / Jeerige
To prepare Homemade Cumin / Jeera / Jeerige Powder :
1. Heat a pan or wok and add cumin seeds, roast in medium flame until light dark brown and fragrant.
Tips / Notes:
· U can take the Cumin Seeds/Jeera/Jeerige as per your requirement.
· While roasting cumin seeds keep stirring otherwise cumin seeds will be burnt quickly. If you over roast them it will be very dark brown color and bitter in taste.
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How to Sprouts - Moong Dal / Hesarukalu /Pesaru Pappu .... Kitchen Basics
Sprouting whole moon dal is an easy job. Once the pulses sprout they become very rich in vitamin C and A apart from the proteins they have. I love sprout moong just to snack on. Try the sprout without salt or any other additive they taste great. Sprouted moong dal can be used in salad / made into Subji or Gravy. Sprouts with a dash of lemon, pepper and salt are very good for breakfast as they provide the nutrients required the whole day.
Ingredients to prepare Moong sprouts :
1 cup Whole Moong dal
Water to wash and soke
To prepare Moong sprouts :
1. Soak Green Gram / Moong Dal / Hesaru Kalu in plenty of water overnight. Moong beans get doubled once they sprout, so be careful not to make too much.
2. Next morning, drain off the entire water, rinse them with normal water, and drain the water again. Place the moong dal in a large mesh bowl and place this bowl in a big bowl as shown in the photo. Cover them with a moist muslin cloth and keep in a dark place.
3. Leave it like that for about 1 or 2 days. Rinse them with normal water, and drain the water again everyday morning & moist muslin cloth if it gets dry. That’s it !! Wasn’t it the simplest way to get a healthiest recipe ever ?!!
4. These healthy Sprouts can be taken as is or can be cooked into various delicious recipes like Sprout Pesarattu, Sprout Moong salad, mixed sprout lentils salad, molake hesrukaalina bassaru with palya, molake hesrukaalina usli !!!
Tips / Notes:
· Also, you can sprout many other whole lentils in similar way.
· U can use hot box to prepare sprouts instead of mesh bowl and muslin cloth by keeping the soaked and rinsed moong dal in hot box for 24 hrs.
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Ragi Dosa Using Left over Idli Batter
Are u thinking what to do with leftover Idli batter? Here comesan an easy and helthy breakfast recipe Ragi dosa by using leftover Idli Batter. Ragi is rich in calcium, protein, iron and is also a good sourcof fiber. Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa Using Left over Idli Batter :
Left over Idlibatter - 1 cup
Ragi Flour - 1 cup
Salt to taste
Few drops of Oil for greasing
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa Using Left over Idli Batter :
1. Mix Ragi flour, salt and required amount of water to left over Idli batter to make dosa bater consistency and mix the dosa batter till no lumps are formed.
2. Now take a nonstick dosa pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around.
3. Serve hot with palli chutney /Ginger chutney / Tomato chutney / Coconut chutney and Sambar.
Tips / Notes:
· Ragi Dosa tastes great when served hot and made very thin.
· You can also prepare Ragi dosa with left over dosa batter instead of leftover Idli Batter and call it as instant Ragi Dosa.
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Wednesday, 4 June 2014
Ragi Oats - Rawa Dosa
Ragi is 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. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an delicious and healthy Ragi Oats - Rawa Dosa, Dosa is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These Dosa's taste great when had hot with sambar and coconut chutney.
Ingredients for Ragi Oats - Rawa Dosa:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 1.75 cups
Oats - 1 cup
Ragi Powder - 3/4 cup
Fenugreek / Methi seeds - 1/2 tsp
Salt to taste
Oil to prepare dosa
Fenugreek / Methi seeds - 1/2 tsp
Salt to taste
Oil to prepare dosa
Water as per requirement
To prepare Ragi Oats - Rawa Dosa:
1. Wash
2. Add water to the Idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with Idli rawa and oats. Mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add Ragi flour and salt, mix well.
Tips / Notes:
· Ragi Oats - Rawa Dosa tastes great when served hot and made very thin.
· You can also prepare this with left over Oats Rawa Idli batter by adding Ragi flour and required amount of water to make dosa bater consistency and call it as "Instant Ragi Oats Rawa Dosa".
· U can fry Oats and make coarse powder. But I prefer to add it directly for the fast cooking process.
· Adjust Idli Rava, Oats and Ragi powder quantity as per your requirement.
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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A Guide to Easy Egg Replacement .... Kitchen Basics
Are you Vegetarian, have an egg allergy or just don’t like eggs? Here are some egg replacements that are no fuss and easy to find – you may already have these in your kitchen! Eggs play a vital role in baking and dessert recipes. They have properties that help in binding, leavening and emulsifying. Each substitute works in 1 or more ways. Baking is all about trial and error people so it really is about what works best for you and the recipe. Some of my favorites are Flax seeds, Yogurt / curd & Banana.
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Yogurt / curd - 1/4 cup
Potato Starch - 2 tbsp
Chickpea flour - 3 tbsp + 3 tbsp water
Banana - 1/4 cup mashed
Chia Seeds (we get in super markets) - 1 tbsp ground chia seeds + 3 tbsp water. Mix and allow to sit for 5 minutes or so till it starts to gel.
Note: Use white chai seeds as the darker ones will be visible in the final product
Note: Use white chai seeds as the darker ones will be visible in the final product
Canned Pumpkin/Squash - 1/4 cup puree
Flax seeds (we get in super markets) - 1 tbsp ground flax seeds + 3 tbsp water. Mix well and allow to gel before adding. Alternatively you can lightly warm the mixture to thicken it before adding.
Plain Tofu (soft/silken) - 1/4 cup puree
Applesauce - 1/4 cup
For a flavorless replacement:
2 tbsp baking powder + 2 tbsp water + 1 tbsp oil
or
1 tsp unflavored gelatin + 3 tbsp cold water + 2 tbsp oil
To replace Egg whites:
Agar agar powder – 1 tbsp + 1 tbsp water. Whisk together and refrigerate. Once cold, whip and use as required.
So try this tips while baking and write back to us…We love to hear from you.
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Oats Rawa Idli
Rolled Oats, which are commonly referred to as just "oats" are crushed grains of oat that have been rolled into flakes. The flakes are steam treated in order to soften them and make it easier for the body to digest the grains. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an Easy, delicious and healthy Oats idli, Idli is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and chutney. For new mom this is one of the best Confinement food to boost the milk supply.
Ingredients for Oats Rawa Idli:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 2 cups
Oats - 1 cup
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Water as per requirement
To prepare Oats Rawa Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with idli rawa and oats. Mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. Serve this soft healthy Oats Rawa Idli with your favourite chutney and Sambar.
Tips / Notes:
· U can Fry Oats and make coarse powder. But I prefer to add directly for the fast cooking process.
· Adjust Oats and Idli Rava quantity as per your requirement.
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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Tuesday, 3 June 2014
Healthy Mixed vegetable Curry
Sometimes I like to add all different variety of veggies to my curry to make versatile Mix Vegetable Curry. some times i use left over veggies, which on their own are too less to make a dish. Versatile because we can serve it with Roti / Chapati / Paratha (Indian bread) or Rice or even side gravy for Vegetable Biriyani. I have used the veggies that are readily available to me but you could use as per your choice to make healthy Mixed vegetable Curry.
Ingredients for Healthy Mixed vegetable Curry:
1/2 cup chopped Broccoli
1/2 cup chopped cauliflower
1/2 cup methi leaves
2 tomatoes finely chopped
1/4 cup frozen peace
3 chopped big green chillies
2 inch Ginger & 3 cloves garlic paste
1 big finely chopped onion
Olive oil – 2 tbsp
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Water as per requirement
Salt – to taste
To prepare Healthy Mixed vegetable Curry:
1. First cut onions, tomatoes and methi leaves into fine pieces. Cut Broccoli and cauliflower and boil in water and keep it aside. make fresh ginger garlic paste using pesal / hand motor.
2. Heat olive oil in a pan, add onions, ginger garlic paste and fry till they gets golden brown colour. Add methi leaves and green chillies and saute till methi leaves get cooked approx 4-5 min.
3. Add Broccoli and cauliflower, saute till 70% cooked for this add chilli powder, corianderpowder, turmeric powder and salt. Fry for few seconds. Add tomatoes, green piece and required amount of water. Close with a lid and cook on low flame till the veggies become soft or your desired consistency.
4. Healthy Mixed vegetable Curry with Methi leaves and Tomatoes is ready. Serve hot with
Tips / Notes:
· U can use soaked piece instead of frozen piece.
· U can even add potatoes or your favorite veggies to this recipe.
· U can add boiled soya chunks to this recipe to make more nutritious.
· U can add boiled soya chunks to this recipe to make more nutritious.
· Adjust spice and salt as per your requirement.
· U can use home made ginger garilic paste instead of fresh ginger garilic paste.
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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