Choliya / Fresh Green Chana curry

Choliya paneer.JPGCholiya / Fresh Green Chana curry

Hi friends! Choliya / Fresh Green Chanas are popular in all parts of the world however, mostly people are familiar with beige color chickpeas, popularly known as garbanzo beans. Green chana or green garbanzo, most commonly known as Punjabi choliya is entirely different from its counterpart, its fresh. The fresh Choliya / Fresh Green Chanas tastes the  best. Another recipe in my routine cooking for  health benefits and wonderful taste. Fresh green chickpeas are the winter food that tastes super good, a Popular seasonal treat of India.

Ingredients:
200 gms  choliya /green chana

200 gms Cottage cheese/paneer, cut into cubes

2  medium size onions/1 cup grated onions

2 medium size tomatoes, finely chopped

1/2 tsp turmeric/haldi powder

1level tsp red chili powder/ or to taste

1 tbsp ginger , finely grated

1 tbsp garlic, mashed

2 tbsp Coriander powder

1/2 tsp roasted and powdered cumin seed/ jeera

2 tbsp cilantro/dhaniya, finely chopped

2 tbsp cooking oil

1 tsp salt/ or as per taste

2 1/2 cups water

Method:

Step 1.

Wash the fresh green chanas/choliya and keep aside.

Step 2.

Heat oil in a pressure cooker, add and fry the grated onions until lightly. Add grated ginger, garlic paste and fry till the color changes to golden brown.

Step 3.

Now add finely chopped tomatoes, salt, coriander powder, cumin/jeera powder, turmeric and red chili powder.

Step 4.

Let it cook on low flame till the masalas are well fried. Add cubed Cottage cheese/paneer pieces, choliya, and 2 1/2 cups of water. Mix well.

Step 5.

Close the cooker lid, when it comes to full pressure, reduce the heat to low flame and cook for 15 minutes.

Step 6.

Switch off the heat and let the pressure cooker come to room temperature. Serve hot garnished with finely chopped fresh coriander leaves.

Other Culinary Uses:

· Hara Chana is best eaten raw or roasted or boiled.
· Sauté some in olive oil, which softened them, put sea salt on them, and enjoy the taste.
· Can be tossed into stir-fries, sautés, and salads.
· Combined with sweetcorn and some green or red bell pepper also makes an awesome chat.
  Ref. http://shilpsnutrilife.blogspot.in/2014/01/fresh-green-chickpeas-hara-channa.html

Health Benefits:
The green chick peas have a wealth of nutrients like energy, protein, calcium and iron
Fresh green chickpeas or choliya contain vitamins C, E, K and B-complex vitamins, folate, and the minerals magnesium, zinc and pantothenic acid. Fresh chick peas are high in dietary fibers too.
Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Lettuce Salad

Lettuce salad.JPGLettuce Salad

The French believes salad improves digestion after a meal. … For the Americans, they eat their salad before or during a meal. Eating your Les Salades first actually helps with weight control because you get to eat more vegetables and eat less of the main course.

Hi friends! Here is the recipe of a delicious salad. I keep this dressing simple — just adding a little Dijon mustard and a nice, balsamic vinegar.

Ingredients:

For salad:

  • 1 medium size potato, boiled, peeled and cubed
  • 1 small Onion, thinly sliced
  • 4 lettuce leaves, cut into ribbons
  • 1/2 cup walnut kernels, soaked in water for an hour

For salad dressing:

  • 1 tsp Dijon mustard, or other grainy mustard
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 level tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 cloves garlic, minced
  • 1/2 tsp sugar

Method:

Step 1.

Wash the lettuce leaves and soak in salt water for 1 hour , take out from the water and dry the lettuce leaves. Cut four lettuce leaves, keep aside.

Step 2.

Cut one boiled potato into small cubes, Cut onions in to thin slices, cut the walnut kernels into halves, keep aside.

Step 3.

In a large bowl, place the cut lettuce leaves, cubed potatoes, onion slices, cut walnut kernels. Drizzle in half of the oil and vinegar dressing season with salt. Using fork, gently toss the salad to combine. Add the remaining dressing, The salad should not be soggy.

Step 4.

To serve, take a bowl line it with 3-4 lettuce leaves and pour the tossed salad in to it and serve immediately.

Health Benefits Of Lettuce:

Anti-Inflammatory Properties: Lettuce possesses anti-inflammatory properties that help in controlling inflammation.

Protects Neuronal Cells: Neurons are brain cells that form physical connections to make up memory.

Lowers Cholesterol Levels: Lettuce can be beneficial in lowering cholesterol levels that often lead to cardiovascular disease and other dangerous conditions.

Antioxidant Properties: Studies have shown that lettuce possesses antioxidants with significant free radical-scavenging capabilities.

Antimicrobial Properties: The latex of lettuce possesses antimicrobial properties. Candida albicans and a number of other yeasts were completely deformed upon coming into contact with the latex from lettuce.

Anti-Cancer Properties: Lettuce leaf extracts can control certain type of cancer. Research on human cancer cells, particularly leukemia cells and breast cancer cells, were controlled to a significant extent after being treated with lettuce extracts.

Ref. https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-lettuce.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Kanji

Kanji.JPGBlack Carrot Kanji

Hello friends! Kanji is a popular drink made from black carrots in winter.  They are highly nutritious and have a high iron and vitamin content. very good for the stomach. Regular intake gives a glow to the complexion. Kanji is very easy to prepare.

Prep Time : 2-4days

Cook time : 5 minutes

Level Of Cooking :Easy

Taste :Tangy

Cuisine : Indian, North Indian

Serve : 4

Course : Beverage

Ingredients:

  • 4 Carrots
  • 2 tsp Red chilli flakes
  • 4 tbsp Mustard powder,ground coarsely
  • 2 1/2 tbsp Salt

Method:

Step 1.

Wash and Scrub carrots under running water. Peel the carrots and cut into 3″ pieces.

Step 2.

Take carrot pieces in a glass jar. Add salt, Red chili flakes,powdered mustard  and mix. Add 2 liters of water and stir.

Step 3.

Close the jar and let it stand in the sun for two to four days.

Step 4.

Strain the contents and kanji is ready for consumption. In summer you can chill and serve this delicious drink .

Possible Health benefits of black carrots:

The nutrients in black carrot extract that give them their colour are anthocyanins which have several health benefits, such as the potential for treating neurological dysfunctions like Alzheimer’s disease. They can also be beneficial when treating cancer.

Anti-Carcinogenic Effects Against Colon Cancer Cells. A group of researchers from the Department of Nutrition and Food Science at the University of Maryland analyzed the chemopreventive effects of anthocyanin extracts from various natural sources against colon cancer, and found that all anthocyanin extracts were capable of inhibiting the growth of colon cancer cells. Research also suggests that lutein, the main carotenoid in purple carrots, may provide protection against colon cancer.

Strong Anti-Inflammatory Properties. Research suggests that anthocyanins have strong anti-inflammatory properties which might help alleviate symptoms associated with inflammatory conditions such as rheumatoid arthritis. Some experts believe that the anti-inflammatory properties of anthocyanins may be even stronger than those of aspirin.

Eye Health Protecting Qualities. You may have already heard that bilberries (wild blueberries) are good for your eyes, but also other anthocyanin-rich foods such as purple carrots may help improve your eye health. Studies suggest that anthocyanins can benefit vision in a number of ways, such as by enhancing night vision, increasing circulation within the capillaries of the retina, fighting macular degeneration, and reducing the risk of retinopathy in diabetic patients.

But the high anthocyanin levels in purple carrots are not the only reason why you might want to snack on these purple goodies if you care about your eyes; the lutein in purple carrots is also known for its eye health protecting qualities. Sometimes referred to as “the eye vitamin”, lutein is commonly used as a preventive treatment for age-related macular degeneration, cataracts, and retinitis pigmentosa.

Improved Vascular Health. If you suffer from venous insufficiency or varicose veins and are looking to reduce varicose veins through dietary modification, adding purple carrots and other foods that contain anthocyanins to your diet might be a good start. Anthocyanins help fight varicose veins by neutralizing enzymes that destroy connective tissue, by repairing damaged proteins in the blood vessel walls, and by promoting circulation and overall health of the vascular system.

Ref. http://www.healwithfood.org/health-benefits/purple-carrots-nutrition-vs-orange-cultivars.php

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

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Sukhe aloo / dry potato curry

sukha alooSukhe aloo / dry potatoes curry

Sukhe aloo / dry potao curry

Hi friends,

Potatoes are one of the most common and important food sources on the planet, and they contain a wealth of health benefits that make them all the more essential as a staple dietary item for much of the world’s population. Potatoes have nutritional components  today, it’s difficult to imagine and diet vegetables without potatoes They have somehow became one of the most popular and recognized foods on the planet. Potato that go far beyond carbohydrates and calories, and they can be an extremely beneficial addition to any dietary plan. Here is a simple and very delicious recipe . You will enjoy  these sukhe aloos / dry potato curry with puris.

 

 Prep Time : 20 minutes

Cook time : 7-10 minutes

Serve : 4

Level Of Cooking : Easy

Cuisine :Indian

Course : Main

Ingredients:

  • 1/2 kg boiled potatoes
  • 1 tsp Cumin seeds
  • 1/4 tsp asafetida / hing powder
  • Ghee 2 tablespoons
  • 1 tsp Red chili powder
  • 1 level tsp or /Salt to taste
  • 2 tsp coriander powder
  • 1/2 tsp roasted cumin, powdered
  • 2 tbsp coriander/ cilantro leaves, finely chopped

Method:

Step 1.

In a pressure cooker take potatoes add three cups of water and close the lid. Place the cooker on high flame. The moment full pressure is formed , reduce the heat to low flame for five minutes. Switch of the stove.

Step 2.

Let the pressure cooker cool down to room temperature, open the lid and take out the potatoes. Peel the potatoes and cut them in to small cubes. Keep aside.

Step 3.

Heat oil in a non stick pan / wok / kadahi and add asafetida / hing powder to it . When it starts turning light pink in colour add cumin seeds . When the cumin seeds begin to splutter add the cut potato cubes , chili powder, coriander powder, salt, dry mango powder / aam choor powder, roasted cumin seed powder and mix well.

Step 4.

Cover and cook on low heat for three to five minutes. Switch off the stove. Garnish with finely chopped cilantro / coriander leaves. Serve hot with wheat flour puris and mango pickle.

Health benefits of potatoes :

The health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer, manage diabetes, strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and boost eye health.

Weight Gain: Potatoes are primarily made of carbohydrates and contain very little protein. This makes it an ideal diet for those excessively lean or thin people who desperately want to put on weight. The vitamin content includes vitamin-C and B-complex, which also help in proper absorption of carbohydrates. That is one of the reasons that potatoes make up a large part of the diet of sumo wrestlers, as well as many other athletes who need large energy reserves to burn off in order to compete!

Digestion: Since potatoes predominantly contain carbohydrates, they are easy to digest and facilitate digestion. This property makes them a good diet for babies or for those who cannot digest hard food, but need energy.
Skin Care: Vitamin-C and B-complex as well as minerals like potassium, magnesium, phosphorus and zinc are good for the skin.

Scurvy: The vitamin-C present in potatoes can help prevent this disease, caused by a deficiency of vitamin-C. It is characterized by cracked lip corners, spongy and bleeding gums, and frequent viral infections. Although it has been eliminated from most first and second world countries with ready access to vitamin C, it still exists in certain nations of the world, so the prolific presence of potatoes in the world helps with this problem.

Rheumatism: There are two parts to the effect of potatoes on this condition. Vitamins like the calcium and magnesium in potatoes help to provide relief from rheumatism. Also, water obtained from boiling potatoes can relieve the pain and inflammation of rheumatism.

Inflammation: Potatoes are very effective in reducing inflammation, both internal and external. Since it is soft, easily digested and has a lot of vitamin-C (a very good antioxidant that repairs tissue wear and tear), potassium and vitamin-B6, it can relieve any inflammation of the intestines and the digestive system.

Cancer Prevention: Certain types of potatoes, particularly red and russet potatoes, contain high levels of flavonoid antioxidants and vitamin A like zeaxanthin and carotenes, they can protect you against many types of cancer. Also, research at the Agricultural Research service has shown that potatoes contain a compound called quercetin, which has been proven to have anti-cancer and anti-tumor properties. Finally, the high levels of vitamin A and C both have antioxidant qualities that can protect your body from the devastating effects of cancer.

High Blood Pressure: Since high blood pressure can occur for a number of reasons that include diabetes, tension, indigestion, nutrient balance, food content and many others, different treatments are required. Luckily, potatoes can alleviate multiple possible causes; potatoes can be used to relieve high blood pressure due to tension.

Brain Function: Proper functioning of the brain depends largely on the glucose level, oxygen supply, various components of the vitamin-B complex and certain hormones, amino acids and fatty acids like omega-3. Potatoes cater to almost all the needs mentioned above.

Heart Diseases: Apart from the vitamins (B-complex, C), minerals and roughage, potatoes also contain certain substances called Carotenoids (lutein, zeaxanthin). Carotenoids are beneficial for heart health and the functioning of other internal organs.

Kidney Stones: Kidney Stones, also known as Renal Calculi, are caused mainly due to increased levels of uric acid in the blood. potatoes also contain magnesium, which inhibits the accumulation or deposition of calcium (calcification) in the kidney and other tissues, thereby proving beneficial for treatment of renal calculi.

Diarrhea: They are an excellent component of an energy-rich diet for those suffering from diarrhea, since it is very easy to digest and contains mild roughage. However, eating too many potatoes can cause diarrhea due to the excessive ingestion of starch.

Ref. https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-potato.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Curd rice/yogurt rice

curd ricecurd rice ng.JPG

 

yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. In

Curd rice ( Tamil: தயிர் சோறு, Kannada: ಮೊಸರು-ಅನ್ನ (mosaru-anna), Telugu: పెరుగు అన్నం, Malayalam : Thayiru) also called the state of Tamil Nadu it is called “Thayir Sadam”. “Thayir”=Curd, “Sadam”=rice.

hi friends, here is a simple recipe of  curd rice/ yogurt rice.While it is most easily prepared by simply mixing boiled rice and yogurt, different  methods can be used . One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried red chilies, and curry leaves, and along with the urad dal , mustard seeds, and asafetida. Alternatively, it can be prepared by mashing cooked plain rice (can also use leftover boiled rice), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli .

 

Preparation time: 10 minutes

Cooking  time: 20 minutes

course: main

Cuisine: South Indian

Serves: 2

Ingredients :

  • 1cup white rice
  •  2 cup thick curd/ yogurt /dahi
  • 1 cup milk
  • 1 tsp salt /or as per taste

for seasoning:

  • 1 sprig curry leaves
  • 1 tbsp cooking oil
  • a pinch of asafetida/heeng
  • 1 tsp urad/ black gram dal husked
  • 1 red chili
  • 1 tsp mustard seeds

Method:

Step 1.

Wash rice well and soak in 2 cups of water for 20  minutes.

Step 2.

In a pressure cooker take the soaked rice along with the water soaked in, add salt .Close the lid and place  the cooker on high flame. The moment full pressure is formed, switch off the stove. Let the pressure cooker come to the room temperature , open the lid take out the rice mash lightly with a ladle.

 Step 3.           

Add milk and bring the mix to a boil, reduce the heat to low flame. Cook the mixture for ten minutes . Cool the cooked rice.

Step 4.

whisked the curd / yogurt/ dahi add to the mashed cooled rice. Mix it well

Step 5.

In a pan, take oil add hing hen slightly pink in colour add mustard seeds, when mustard begins to splutter, add urad dal and fry until light golden, add chili and curry leaves. Switch off the stove.

Step 6.

Pour the seasoning  on the curd rice, mix well. Curd rice is ready to be served with lime or mango pickle and papadams.

Health benefits of having curd rice:

1. It boosts digestion and works best for stomach upsets, indigestion and bloating.

2. It’s a good natural substitute for pro-biotic and antibiotics for very young children during early stages of fever.

3. Has the mercury risen too high for your comfort? Just add some curd to your diet and you will feel better.

4. Curd is also a natural fire extinguisher after a very spicy meal. A small cup of curd will keep those spice tears away.

5. It’s high in calcium and good fats and a must have in high protein diets.

6. You apply it on your skin or on your hair for a soft, healthy glow

It increases immunity and the defense mechanism of the body.

8. It improves the absorption of vitamins and minerals from other foods in your body.

9. It’s extremely versatile in flavor and makes for a healthier substitute for milk and cream in your desserts and savory dishes.

Ref. http://www.idiva.com/news-health/10-reasons-to-have-curd-rice-in-daily-diet/15062562

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Almond sharbat

almond sharbat.JPGAlmond sharbat

The almond is the edible seed that grows on the tree Prunus dulcis, more commonly called the almond tree. Almonds are native to the Middle East, but the United States is now the world’s largest producer. The almonds we buy at the store have usually had the shell removed, revealing the edible nut inside.

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss. This makes almonds  close to perfect as a food.

Hi friends Here is a tasty sharbat recipe with badams /almonds. Learn how to make badam ka sharbat,  a wonderful summer cooler.

Ingredients :

  • 250 gm Almonds
  • 1 kg Sugar
  • 1 liter, cups Water
  • 9 black pepper corns
  • 8 Green Cardamoms,  finely powdered
  • 100 gms khuskhus/ poppy seeds
  • 1/2 cup milk

Method :

Step 1.

Soak Almonds / badam in water overnight. Peel the almonds  and keep the kernals aside.

Step 2.

Soak khuskhus/ poppy seeds in water overnight. Strain and keep aside.

Step 3.

Boil sugar, water, and green cardamom / elaichi powder in it. Add half cup milk to remove the scum / froth, keep on removing the scum with spoon.

Step 4.

Boil it to one and half strand sugar syrup. It will be thick syrup.

Step 5.

When sugar syrup is boiling, in a blender take peeled Almonds / badam, khuskhus / poppy seeds, peppercorns and grind to a fine paste. Keep aside.

Step 6.

Add the  almond paste  to the thick sugar syrup, step 4,  mix well. Boil for five minutes more on slow fire. Switch off the stove. Cool the Almonds / badam sharbat to room temperature. Fill it in a wide mouth jar / container for storing in the refrigerator .

Step 7.

For making sharbat from the almond sugar concentrate, scoop out two tablespoons of concentrate in a serving glass. Top up the glass with cold water, stir the concentrate well and serve.

9 Evidence-Based Health Benefits of Almonds:

By Joe Leech, Dietitian

Almonds are an incredibly popular tree nut.Despite being high in fat, they are highly nutritious and extremely healthy.Here are 9 evidence-based health benefits of almonds.

  1. Almonds Deliver a Massive Amount of Nutrients

Almonds boast an incredibly impressive nutrient profile.

  • Fiber: 3.5 grams.
  • Protein: 6 grams.
  • Fat: 14 grams (9 of which are monounsaturated).
  • Vitamin E: 37% of the RDA.
  • Manganese: 32% of the RDA.
  • Magnesium: 20% of the RDA.
  • They also contain a decent amount of copper, vitamin B2 (riboflavin) and phosphorus.

Bottom Line: The almond is a very popular tree nut. Almonds are high in healthy monounsaturated fats, fiber, protein and various important nutrients.

2. Almonds Are Loaded With Antioxidants

Almonds are a fantastic source of antioxidants. Antioxidants help to protect against oxidative stress, which can damage molecules in cells and contribute to aging and diseases like cancer.

Bottom Line: Almonds are high in antioxidants that can protect your cells from oxidative damage, a major contributor to ageing and disease.

3. Almonds Are High in Vitamin E, Which Protects Your Cell Membranes From Damage

Vitamin E is the name for a group of fat soluble antioxidants. These antioxidants tend to build up in cell membranes in the body, protecting the cells from oxidative damage.

Bottom Line: Almonds are among the world’s best sources of vitamin E. Getting plenty of vitamin E from foods is linked to numerous health benefits.

4. Almonds Can Assist With Blood Sugar Control

Nuts are low in carbs, but high in healthy fats, protein and fiber. This makes them a perfect choice for diabetics. However, another thing that sets almonds apart, is their remarkably high amount of magnesium.

Magnesium is a mineral involved in more than 300 bodily processes, including blood sugar control .

Bottom Line: Almonds are extremely high in magnesium, a mineral that most people don’t get enough of. High magnesium intake may have major benefits for metabolic syndrome and type 2 diabetes.

5. Magnesium Also Has Benefits For Blood Pressure Levels

The magnesium in almonds may also help to lower blood pressure levels.High blood pressure (hypertension) is one of the leading drivers of heart attacks, strokes and kidney failure.

Bottom Line: Low magnesium levels are strongly linked to high blood pressure, indicating that almonds can be beneficial for blood pressure control.

6. Almonds Can Lower Cholesterol Levels

Having high levels of LDL lipoproteins (the “bad” cholesterol) in the blood is a well-known risk factor for heart disease.

Bottom Line: Eating 1-2 handfuls of almonds per day can lead to mild reductions in LDL cholesterol levels.

7Almonds Prevent Harmful Oxidation of LDL Cholesterol

Almonds do more than just lower LDL levels in the blood. They also protect the LDL from oxidation, which is a crucial step in the heart disease process.

The skin of almonds is rich in polyphenol antioxidants, which have been shown to prevent oxidation of cholesterol in test tubes and animal studies.

Bottom Line: LDL cholesterol can become oxidized, which is a crucial step in the heart disease process. Snacking on almonds has been shown to significantly reduce oxidized LDL.

8. Eating Almonds Reduces Hunger, Lowering Your Overall Calorie Intake

Almonds are low in carbs, and high in both protein and fiber. Both protein and fiber are known to increase satiety. They help people feel more full, so they end up eating fewer calories

Bottom Line: Nuts are low in carbs, but high in protein and fiber. Studies show that eating almonds (and other nuts) can increase satiety and help you eat fewer calories

9. Almonds Are Incredibly Effective For Weight Loss

Nuts contain several nutrients that are hard for the body to break down and digest.

So, despite being high in fat, almonds are most definitely a weight loss friendly food.

Ref. https://authoritynutrition.com/9-proven-benefits-of-almonds/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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Cholia/green chikpeas kebabs

choliya kebabs

Cholia/ dried green chikpeas kebabs

What are Green Chickpeas?

Green Chickpeas are young garbanzo beans harvested at their peak of freshness and are nutrition packed! These delicious and nutritious beans are now available dried in grocery stores.

Hi friends! here is a simple ,easy to make recipe of Kebabs. Not all kebabs have to be made with meat! Try out these scrumptious, easy, vegetarian Green chickpeas / dried green chanas / sukha hara Chanas kebab recipe. It is high fiber, tasty and, perfect to serve at lunch or as evening / party snack with any spicy chutney/ dip. This recipe is a superb and yummy substitute for meat kebabs that all will enjoy. Make these Indian-style crisp Green chickpeas / dried green chanas / sukha hara Chanas Kebabs for perfect party snacks or a starter.

Preparation time:  overnight soaking and 20 minutes

Cooking time: 20-25 minutes

Course: Healthy snacks, appetizers

Servings: 4-6

Ingredients:

  • 1 cup dried Green chickpeas / dried green chanas / sukha hara Chanas
  • 1 medium size onion, or / 1 cup finely chopped onion
  • 2 medium size potatoes, boiled and mashed
  • 12 cloves of garlic, minced well
  • 1 tsp fresh ginger finely grated
  • 2 tbsp Cilantro/ Coriander leaves, finely chopped
  • 2 tbsp corn flour
  • 2 green chilies, finely chopped
  • 1/2 tsp roasted cumin seed powder
  • 2/3 tsp salt / or salt to taste
  • Oil for frying

For garnishing:

1 medium size onion, cut into rings.

Method:

Step 1.

Wash dried Green chickpeas / dried green chanas / sukha hara Chanas well and soak it overnight in 500 ml of water.

Step 2.

In a pressure cooker take the soaked dried Green chickpeas / dried green chanas / Hara Chanas along with the water soaked in. Place the cooker on high flame. The moment full pressure is formed, reduce to low flame for twenty minutes. Switch off the stove.

Step 3.

Let the cooker come to room temperature, open the lid and take out the cooked dried Green chickpeas / dried green chanas / Hara Chanas in a mixing bowl , strain out the liquid. Keep aside.

Step 4.

Peel wash and cut the onions fine, keep aside.

Step 5.

Peel , mince the garlic cloves, and finely grate the ginger, keep aside.

Step 6.

For the kebabs, tip the drained cooked dried Green chickpeas / dried green chanas / Hara Chanas into a food processor and blend until coarsely mashed, but not puréed. or with a masher you can manually mash the boiled chanas.

Step 7.

Transfer  mashed cooked dried Green chickpeas / dried green chanas / Hara Chanas to a mixing bowl and add chopped onions, chopped/ minced garlic and chopped Cilantro/ Coriander leaves. Add corn flour ,salt, green chilies and freshly ground black pepper and mix well in to a dough.

Step 8.

Take about 2 Tbsp of the mixture /dough, in your hands (You can oil your palms if it’s sticking) and make small patties of the dough and shallow fry them in a non stick pan with little oil. Cook till it turns golden brown on both the sides. The mixture is thick enough to hold its shape.

or

Step 9.

Take sufficient cooking oil into a deep heavy bottom frying pan and place over medium flame . To test if the oil is hot enough for frying, put a small piece of onion in it, if the onion sizzles in the oil and comes on the surface fast, the oil in the pan is at the correct temperature for frying Kebabs.

Step 10.

Gently slide in Kebabs one by one in hot oil , until the pan is fairly full but not overcrowded. We need to fry them in batches. Fry for 5-6 minutes, turning occasionally, until crisp and golden-brown and cooked through.

Step 11.

Remove with a slotted spoon and drain on Paper kitchen towel to drain out the excessive oil before serving.

Step 12.

Serve the hot and crisp kebabs with the spicy coriander/ cilantro/mint chutney .

Note:

Kebabs can be shallow fried in a non stick pan or deep fried.

Health benefits of Dried Green chickpeas / dried green chanas/ Hara Chanas:

Rich in both types of fiber, soluble and insoluble, chickpeas escort the trapped bile acids out of the body and lower cholesterol levels, thereby contributing to cardiovascular health.

The insoluble fiber content in chickpeas helps in preventing digestive disorders, like irritable bowel syndrome and diverticulosis; hence, promoting positive digestive health.

With folate and magnesium in high amounts, chickpeas protect the body from cardiovascular diseases. Folate reduces the levels of the amino acid, homocysteine which causes damage to the lining of arteries and increases the risk of blood vessel blockages.

With a rich supply of soluble fiber, chickpeas help in balancing blood sugar levels; thus, providing support to diabetic patients suffering from highs and lows of blood sugar levels.

The high fiber content in chickpeas induces feelings of satiety, thereby cutting down the intake of unwanted calories and keeping your appetite under control.

An excellent source of the trace mineral manganese, chickpea boosts production of energy and defends against several diseases.

Molybdenum is a mineral and an antioxidant important for stimulating the body’s mechanism for reducing symptoms of energy, helping with impotency in men, fighting against tooth decay and irritability, and preventing anemia. Molybdenum is found in chickpeas in abundance.

Chickpeas contain phytochemicals called saponins which are highly beneficial for the health of women. They act as antioxidants, providing protection against osteoporosis, lowering the risk of breast cancer, and minimizing hot flushes in post menopausal women.

Chickpeas help in meeting your daily iron requirements.  The deficiency of which reduces the delivery of oxygen throughout the body, resulting in feelings of weakness and tiredness, difficulties in concentration, and increasing the risk of infections.

A good source of iron, chickpeas also help with the proper functioning of the human system and preventing conditions, like anemia, weakness, hair loss, headaches, and other critical health concerns.

Regular consumption of folate is important for the production and maintenance of new cells, particularly during periods of rapid growth, like during pregnancy and infancy. Women, who consume adequate amounts of folate during their childbearing years, can reduce their risk of delivering babies with a neutral tube defect.

Enriched with the amino acid tryptophan, chickpeas are a good source of serotonin which regulates fluctuating moods and sleeping disorders. Eating chickpeas before bedtime leads to calmness and induces a good night’s sleep.

Ref. http://recipeclout.india-server.com/chickpeas.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Sago pudding / Sabudana Kheer

sago kheer.JPGSago / tapioca pearls pudding / Sabudana Kheer

During Navratri Sago / tapioca pearls / Sabudana is a common food consumed, when one is fasting. Sago / tapioca pearls / Sabudana  is a starch extract of the cassava plant. But not only Indians use this root, it is used across the world, including countries like South America and Brazil, tapioca is one of the most widely sold plants all over the world.

Hi friends In Hindi sabudana , edible starch which is obtained from a palm and is a staple food in parts of the tropics. The pith inside the trunk is scraped out, washed, and dried to produce a flour or processed to produce the granular sago used in the West. It a sweet dish made from sago and milk. The palm from which most sago is obtained, growing in freshwater swamps in SE Asia.

Prep Time : 25 minutes

Cook time : 30-40 minutes

Cuisine : Indian

Course : Desserts

Level Of Cooking : easy

Serve : 4

Ingredients

  • 1/2 tea cup Sago soaked
  • 500 ml Milk
  • a tiny pinch Saffron /kesar
  • 2 tbsp Almonds, slivered
  • 1/2 tea cup Sugar
  • 6 Green cardamoms, powdered

Method

Step 1.

Soak the sago /Tapioca pearls / sabudana in water for 10 minutes.

Step 2.

In a non stick sauce pan boil milk with sugar and the saffron, reduce the heat and cook milk on low heat till it thickens a little. Add the sago /Tapioca pearls / sabudana after draining the water.

Step 3.

Cook on low flame, stirring intermittently, till the sago /Tapioca pearls / sabudana is well cooked. sago /Tapioca pearls / sabudana becomes swollen and semi-transparent.

Step 4.

Add green cardamom powder and mix. and let the kheer thicken a bit.

Step 5.

Garnish the kheer with slivered almonds, serve hot or chill.

Health benefits of sago /Tapioca pearls / sabudana

Helps muscle growth
If you’re a vegetarian looking for a healthy protein source, you can include tapioca in your diet. It contains large amounts of protein that can help muscle growth and strengthening, healing and other cellular function requiring proteins.

Improves bone health

Tapioca contains calcium, iron and vitamin K in abundance, which plays a very important role in maintaining bone health and improving flexibility. It also helps get rid of fatigue keeping you energised throughout the day.

Keeps blood pressure under control
Another great health benefit of tapioca is that it helps maintenance of blood pressure. The potassium content in tapioca improves blood circulation, which in turn, reduces the strain on your cardiovascular system.

Helps give your energy levels a boost 
Some of us often feel like we don’t have enough energy to keep ourselves going throughout the day. A great way to keep your batteries charged would be adding tapioca to your diet. Since tapioca is full of carbohydrates, it is a quick and healthy way to give your flailing energy reserves a boost.

Helps you gain weight
If you want to gain weight, then tapioca is exactly what you need. Packed with carbohydrates, this root makes weight-gain quick and easy. A perfect supplement for people suffering from eating disorders or those who want to gain weight, tapioca is cheap, easy to cook and definitely more healthy than artificial supplements.

Prevents birth defects
Tapioca contains folic acid and vitamin B complex which help in the proper formation of a foetus, protecting it against common birth defects like neural tube defect.

Improves digestion
Tapioca can give your digestive system a boost too. Known to help resolve common digestive disorders like constipation, indigestion, bloating and flatulence, tapioca also helps keep a check on your cholesterol levels, helping you stay healthy.

Ref. http://www.thehealthsite.com/diseases-conditions/7-health-benefits-of-sabudana-or-tapioca/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Red beans / Rajma with yogurt

Red beans with Yogurt.JPGRed beans / Rajma with yogurt

Hi friends!Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fiber, and copper. Kidney beans are a good source of manganese, phosphorus, protein, vitamin B1, iron, potassium, and magnesium. Here is a recipe, simple and Easy , Red Kidney beans /rajma with yogurt give it a try. In this recipe there is no tomato. It is a delicious variation from traditional Red Kidney beans /rajma  recipe, you will love the taste of it.

Preparation Time : Soaking overnight

Cooking time : 40 minutes + 20 minutes

Servings : 4

Main Ingredients: Red kidney beans /Rajma, Curd /yogurt and Onions

Cuisine: Indian

Course: Main

Level Of Cooking: Easy

Ingredients:

 

  • 1 tea cup red kidney beans /rajma
  • 2 tb sp Gram flour / besan
  • 1 tea cup thick yogurt / curd / dahi
  • 1 medium size onion or 1/2 tea cup finely chopped onion
  • 3 cloves
  • 1 tsp Cumin powder ,cumin roasted and powdered
  • 1/4 tsp cinnamon powder or 1 1/2 ” piece of cinnamon
  • 1 level tsp Red chili powder or as per taste
  • 1 black cardamom
  • 6 black pepper
  • 1/4 tsp turmeric powder
  • 1 Bay leaf
  • 1 1/4 tsp Salt or salt to taste
  • 2 cups water
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp cooking Oil

Method:

Step 1.
Wash  Red beans / Rajma well and soak  in 6 cups of water overnight.

Step 2.

pressure cooker , add chopped onions and salt and place the cooker lid . Place the pressure cooker on the high flame. the moment full pressure is formed ,reduce the heat to low flame for 25 minutes. Switch off the stove and let the pressure cooker cool to room temperature. Open the lid and check Red beans / rajma, it will be totally cooked ,in shape yet soft.  Keep aside.

Step 3.

Dry grind cloves, cinnamon, cardamom , black pepper and keep aside.

Step 4.

Take curd / yogurt in a mixing bowl and whisk well add gram flour /besan and mix well.

Step 5.

Heat oil  in a thick bottom sauce pan and add, Bay leaf , ground spices from step 3. Fry for few seconds, add chili powder, turmeric powder. Add Curd/yogurt and gram flour /besan mix from step 4 to the seasoning. Cook on a medium flame for 2-3mins and add 2 cups of water. Bring the mix to boil.

Step 6.


Add cooked Red beans / Rajma, rosated cumin powder, bring it to boil and let it cook on low flame  for about 10-15 minutes till gravy thickens. Switch off the stove.

Step 7.

Garnish with coriander leaves and serve hot with laccha Paratha or any other Indian bread of choice!

Note:

Gram flour /Besan with curd /yogurt , provides a good gravy.

Health Benefits:

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Lower Your Heart Attack Risk

Kidney beans’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Kidney beans’ good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects.

Kidney Beans Give You Energy to Burn While Stabilizing Blood Sugar

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, kidney beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods.

Iron for Energy

In addition to providing slow burning complex carbohydrates, kidney beans can increase your energy by helping to replenish your iron stores.

Maintain Your Memory with Thiamin (Vitamin B1)

Thiamin participates in enzymatic reactions central to energy production and is also critical for brain cell/cognitive function. This is because thiamin is needed for the synthesis of acetylcholine, the important neurotransmitter essential for memory and whose lack has been found to be a significant contributing factor in age-related impairment in mental function (senility) and Alzheimer’s disease.

Manganese for Energy Production and Antioxidant Defense

Kidney beans are a good source of the trace mineral manganese which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses.

Protein Power Plus

If you’re wondering how to replace red meat in your menus, become a fan of kidney beans. These hearty beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods.

How to Select and Store

Whether purchasing kidney beans in bulk or in a packaged container, make sure there is no evidence of moisture or insect damage and that the beans are whole and not cracked.

Canned kidney beans can be found in most markets. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned kidney beans and those you cook yourself. Canning lowers vegetables’ nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures. On the other hand, beans require a long time to cook whether they are canned or you cook them yourself. Therefore, if enjoying canned beans is more convenient for you, by all means go ahead and enjoy them. Store dried kidney beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months.

Cooked kidney beans will keep fresh in the refrigerator for about three days if placed in a covered container.

Ref. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

 

Lal Chaulai sabzi / Red Amaranth

Lal Chaulai sabzi / Red AmaranthRed Chaulai G

Red Chaulai  / RedAmaranth  is also called – Red amaranth, blood amaranth, Indian spinach, lal chulai, Amaranthus cruentus, Annual herb with red ovate to ovate-elliptic leaves, used as vegetable

Hi friends! Amaranth leaves are back in food buzz. Once savored by the ancient Aztecs, Mayans and Incas in their staple diet, this gorgeous greens is witnessing a food renaissance recently. Packed with antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals, health benefits of amaranth leaves are numerous. Read to know the reasons for including amaranth leaves into your daily diet. Today I am going to share an extremely nutritious  recipe of Lal Chaulai Bhaji/ Red Amaranth. It is very delicious and highly nutritious, learn how to make yummy and very easy Lal Chaulai Bhaji/ Red Amaranth by following the easy steps.

Prep Time:10 minutes

Cook Time :20 minutes

Recipe cook time : 25 minutes

Course : Main

Cuisine : Indian, Uttar Pradesh

Serves : 4

Ingredients

  • 250 gms.Chaulai  /Amaranth Greens
  • 2 medium size Onions ,finely chopped
  • 12 Cloves of garlic, finely chopped
  • 1/2 tsp red chili powder
  • 1 tsp Dry mango powder/amchoor
  • 1/2  tsp Salt/ or salt to taste
  • 1/2 cup finely grated fresh coconut
  • 3 tbsp Olive Oil or any cooking oil of choice

Method :

Step 1.

Wash and soak in cold water with a pinch of salt for ten minutes.

Step 2.

Drain and finely chop the Lal Chaulai  / Red Amaranth  , keep aside.

Step 3.

Heat oil in a wok /Kadahi /pan, add chopped onions and fry till light golden.

Step 4.

Add  chopped  lal Chaulai  / Red Amaranth  leaves , chili powder, salt and stir and cook covered on low heat till the water dries.

Step 5.

Then  add grated coconut , and add dry mango powder/ amchoor  mix well, stir for a few minutes. Serve hot with Indian breads of choice, boiled rice etc.

 What are the health benefits of amaranth leaves?

  • Provides energy: Highly packed with carbohydrates, proteins, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C, amaranth leaves boost energy in the body.
  • Prevents electrolyte imbalance: Amaranth leaves are terrific source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
  • Excellent gluten-free diet: Vegetarians with gluten-intolerance or those suffering from celiac diseases can meet daily recommended dose of protein from amaranth greens. Compared to other plant sources namely wheat, rye, rice and oats, Amaranth contains 30% more protein with complete set of amino acids.
  • Improves digestion: High dietary fiber content (3 times that of wheat) in the greens improve digestive health and reduces constipation. It is easily digestible and good for both young ones and elders.
  • Aids in weight management: Protein in the leaves help to reduce insulin levels in the blood and also release a hormone that lessen hunger pranks and prevent “binging catastrophe”.
  • Reduces bad cholesterol: One of the key benefits of amaranth leaves is cholesterol-lowering ability. Being fibrous, this leafy vegetable is effective in reducing LDL levels in the blood and promotes weight loss. Presence of tocotrienols (a type of vitamin E) also aids in cholesterol-lowering activity.
  • Good for anemic patients: Iron-rich (5 times that of wheat) red amaranth leaves promote coagulation and increase hemoglobin content and red blood cell counts.
  • Decreases risk of cardiovascular disease: Amaranth leaves are an excellent dietary source of phytosterols that lowers blood pressure and prevents heart ailments including stroke.
  • Fight-off cancer: Presence of lysine (an essential amino acid) along with vitamin E, iron, magnesium, phosphorus and potassium and vitamin C helps to fight against free radicals responsible for aging and formation of malignant cells.
  • Ayurvedic treatments: Juice extracted from fresh amaranth leaves are prescribed for treating diarrhea, and hemorrhage conditions.
  • Stop hair loss and graying: Besides regular consumption, applying juice from the leaves prevent brittle hair falling. This wonderful cosmetic benefit of amaranth leaves also retards the onset of premature graying.
  • Prevents calcium-deficiency ailments: Calcium present in amaranth leaves reduce risk of osteoporosis and other calcium deficiencies because it has twice the calcium as milk. Indeed good news for lactose-intolerants!
  • Improves eyesight: Vitamin C found in the leaves contribute to towards healthy vision.

 Ref.http://www.innovateus.net/health/12-health-benefits-eating-amaranth-leaves

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition, Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Ivygourd/Kundru Sabzi

Kundru Aloo NG.jpg

Kundru ki sabzi

A gherkin-like vegetable, Coccinia grandis, from Southern India and Indo-China, considered to be effective in lowering blood sugar levels. Kundru is a green vegetable also called tendli, tindora or ivy gourd. It is a great source of soluble fiber and is also rich in Vitamin A and C. Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd, gentleman’s toes, tindora is a tropical vine. It is also known as Cephalandra indica and Coccinia indica.

 In India it is called Kundru in hindi ,Tondekayi In Karnataka “, kovakkai in tamil , kovakka(കോവയ്ക്ക) in Kerala , in Assam kunduli , in Telugu  it is called dondakaya.

 History of Ivy Gourd / Kundru:

Ivy gourd is from time to time grown like a garden veggie within the exotic as well as sub-tropical parts of the entire world and was most likely brought to the Northern Territory just before European settlement. Modest populations are spread through the entire northern coastal parts of Queensland, the Northern Territory and Western Australia. However, an invasion was documented from riparian vegetation along Wolston Creek within the western suburbs of Brisbane in February 2011, well away from previously known range of this particular species around Australia. Since that time it’s been noticed distributing from gardens in other regions of Brisbane (e.g. at Boondall and Sunnybank).

Hi friends! A quick and easy side dish with Ivygourd/Kundru that goes very well with both rice and chappathis.

  Prep time-15 minutes

Cooking time-25 minutes

Difficulty level-Easy

Cuisine-Indian

Course– Main

serve-4

Ingredients:

  • 150 gms Kundru / tundlis /Ivygourd
  • 2 potatoes medium size, sliced in wedges
  • 2 onions medium size, finely chopped
  • 12 cloves garlic
  • 1 tsp ginger, finely grated
  • 1/4 tsp asafetida
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp mustard seeds
  • 1 tsp dry mango powder/ amchoor
  • 1/2 level tsp salt / or salt to taste
  • 2 tbsp oil for cooking
  • 2 tbsp coriander leaves, finely chopped for garnishing

Method :

 Step 1.

 Wash and dry the kundru properly. Now slice  the Kundru  in four wedges (lengthwise). Keep aside.

Step 2.

 Similarly cut the Potatoes and Onion in length. Keep aside

Step 3.

 In a wok / kadahi/ or heavy bottom pan heat oil, add mustard seeds, when it starts crackling add asafetida/ Hing and fry for few seconds ( it should not become dark brown). Add chopped onions, sauté the onions till translucent add grated ginger, crushed garlic, chili powder, coriander powder, turmeric, sauté for few seconds more.

Step 4.

Add in the sliced wedges of  potatoes  into the wok / kadahi/ or heavy bottom pan. Sprinkle salt, mix well cover and cook on low flame. Let it cook until the potatoes are half cooked.

Step 5.

Add in the kundru wedges, stir and cover the pan. Cook Kundru and the potatoes until tender .

Step 6.

Once the vegetables are softened, add in the amchoor / dry mango powder. Mix the vegetable very well. Stir fry for another minute and turn off the heat. Transfer the Kundru sabzi into a serving bowl garnish with finely chopped coriander / cilantro leaves. Serve along with Dal / lentil and Indian bread of your choice or bowl of hot rice.

Note: The potatoes are added first, as it takes a little longer time to cook.

Culinary Usage:

Ivy gourd, or even tendli since it is additionally referred to as, features a great number of cooking usages. Much like most veggies, they may be prepared in the number of ways prior to being cooked. A number of them are:

  • The tendli is cut into tiny pieces or even bigger chunks or even cubes since the require might be, and included with a number of other veggies just like carrots or even potatoes to make curries.
  • It might be grated and had along with cream sauce or even utilized in sandwiches.
  • A distinctive type of cutting the tendli is cutting it in the spherical shape, to create tendli rings. These could be utilized in the huge number of recipes.
  • You might also cut the tendli into halves, and take away the inner seeds and also have just the soft fleshy interior. You may even slice it with the aid of a sharp knife, as well as deep fry it together with Chilies. This is extremely typical in Mexico.
  • In numerous parts of West Indies and South Asia, tendli is prepared together with potatoes, as well as served together with curd or even yoghurt, or might even be utilized in veggie preparations.
  • Tendli may also be stuffed simply by taking out the seeds, as well as including numerous spices into it. Various combos could be tested, in accordance with your preference.

Health benefits of Ivy Gourd:

Ivy gourd has been considered as a therapeutic herb in traditional Thai as well as Ayurvedic medication. The parts utilized in diabetes treatment include the leaves; however the primary usage of ivy gourd is cookery, which is regarded as a veggie. Ivy gourd includes beta-carotene, an important vitamin A precursor from plant sources. Additionally it is regarded as an excellent source of protein and fiber. A number of the health advantages related to the ivy gourd are provided as follows:

  1. Possesses laxative characteristics

This particular vegetable is additionally created seize laxative qualities and increasing the bowel motions within our body. This particular property is mostly related to the beta carotene as well as Vitamin A stripped away from the plant of the vegetable. Because of this, it is also utilized to cure gonorrhea.

  1. Normalize blood sugar level

The ability of minimizing the blood sugar level can also be related to this particular veggie. This is particularly because of an essential liver enzyme contained in this particular food which standardizes the sugar metabolism within your body, by improving the glucose production. Therefore additionally it is of excellent assistance to the diabetic patients and is also strongly suggested for them.

  1. Healing certain diseases

Since times immemorial, the ivy gourd has been utilized like a cure for asthma, leprosy, bronchitis and jaundice.

  1. Ivy Gourd as Health Food

It is promoted like a health food in several parts of India due to its high-content of Vitamins. Each one of these vitamins is essential for the body of a human, and helps reinforce the defense mechanisms. It is abundant with Vitamin C, which will help in conditioning the bones. It’s got ß-carotene inside it that is a precursor of Vitamin A in body. Additionally, it consists of Vitamin B1 and B2.It is usually best to take Ivy Gourd together with meals throughout fever.

Ref. http://www.healthbenefitstimes.com/health-benefits-of-ivy-gourd/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

 

Bondas

BondasHi friends ! Bonda is a typical South Indian snack that has various sweet and spicy versions of it in different regions. Here is a simple, easy to make Aloo bonda recipe, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside.

Ingredients:

For Bonda

  • 4 medium potatoes, boiled, peeled and mashed
  • 1 medium size onions, Finely chopped
  • 1 tbsp oil
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafetida /hing
  • 1/2 tsp baking soda
  • 1/4 tsp red chili powder
  • 2/3 tsp salt or / salt to taste
  • 1/2 cup of water Approx.
  • Oil for deep frying

Method:

For Batter

Step 1.

In a mixing bowl take gram flour /besan, salt ,rice flour, red chili powder and baking powder. Add water carefully to make a thick and smooth batter. Keep aside.

For Bonda

Step 1.

Heat a table spoon oil in a frying pan on medium heat, add mustard seeds as the seeds crack add curry leaves, turmeric and onions. Fry till onions become translucent or very slightly change colour .

Step 2.

Add potatoes, red chili powder, and salt. Mix well and stir fry for about 2-3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Step 3.

Cool the cooked spiced potato, onion mix. Divide the mix into about 15 equal portions and make each portion into a smooth round ball shape with your palms. Keep ready all the bondas in a tray, for frying.

Step 4.

Heat oil in a frying pan for deep frying on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter comes up right away.

Step 5.

Dip the potato balls into the batter one at a time, making sure the potato balls are fully coated with the batter. Then, gently slid each batter coated potato ball in the frying pan.

Step 6.

Turn them gently until fried on all sides. Fry till the bondas are golden-brown from all sides.Serve bondas hot with Coconut chutney.

 Good points:

Low in cholesterol

High in selenium

High in thiamin

High in vitamin A

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Red beans Galouti Kebabs

Red beans Kebabs.jpg

Red Bean /Kidney bean /Rajma Kebabs

The kidney bean is a variety of the common bean Phaseous vulgaris. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans.There are different groups of kidney beans, such as:

  • Red kidney bean (also known as: common kidney bean, Rajma in India, Surkh(Red) Lobia in Pakistan).
  • Light speckled kidney bean (and long shape light speckled kidney bean).
  • Red speckled kidney bean (and long shape light speckled kidney bean).

What are kebabs ?

Kebab (also kebap, kabob, kebob, or kabab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit[.

Hi friends !The Galouti kebabs were made famous by “Lucknow”, India ‘s royal chefs. ‘Galouti’ or ‘Galawati’ means melt in the mouth. A mix of kidney beans and Indian spices, with corn flour, all purpose flour are shallow fried to gorgeous brown.These are definitely  delicious, easy to make vegetarian kebabs, will melt in your mouth once you have tasted them.

Prep time : Overnight soaking

Cook time : 25 + 20 minutes

Cuisine : Indian, Utter Pradesh

Course: Appetizers

Serves : 4

Ingredients:

  • 1 cup kidney beans/  Red Bean / Rajma
  • 1 small sized onion, chopped fine /1/2 cup finely chopped onion
  • 1small sized tomato, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp ginger, finely grated
  • 1 tbsp garlic , crushed
  • 2 tbsp Cilantro /coriander leaves/ finely chopped
  • 1 tsp fresh lemon juice
  • 1/2 tsp Red chili powder
  • 2 tbsp Corn flour
  • 2 tbsp all purpose flour / maida
  • 1 tsp Salt / or salt to taste
  • Oil for fryingDry Roast:
  • 4 cloves
  • 1 tbsp poppy seeds / khus khus
  • 2 green cardamoms
  • 1 black cardamom
  • 1 tsp cumin seed /jeera
  • 1/2 tsp cinnamon powder
  • 1tsp chironji /Charoli
  • 9 cashew nuts

Method:

Step 1.

Wash and soak Red beans / Rajma /kidney beans overnight in 500 ml water.

Step 2.

In a pressure take the soaked Red beans / Rajma /kidney beans along with the water soaked in. Close the lid and place the cooker on high flame. The moment full pressure is formed, reduce the heat to low lame. Let it cook for 25 minutes, switch off the stove.

Step 3.

When the cooker cools down to room temperature, open the lid and drain and transfer the boiled Red beans / Rajma /kidney beans to a mixing bowl. Keep aside.

Step 4.

Dry roast cumin/ jeera, cinnamon, green and black cardamoms, cloves and cashew nuts, chironji and poppy seeds / khus khus. Cool to room temperature and grind to a fine powder.

Step 5.

Add red chili powder, salt, and dry roasted ground masala, to the / Rajma /kidney beans in the mixer jar. Grind Red beans / Rajma /kidney beans into a coarse paste. Remove it in a mixing bowl.
Step 5.

Add chopped onion, tomatoes ,green chilies , chili powder, grated ginger, garlic paste, lemon juice, corn flour , all purpose flour / maida and mix well. Make elongated kebabs from the mixture.

Step 6.

Heat oil in a non- stick wok / pan fry and shallow fry the kebabs till equally done on all sides. Serve the delicious kebabs hot with green garlic chutney / coriander chutney.

The health benefits of red kidney beans:

Prevents diabetes

Red kidney beans fall in the category of low glycemic index foods and they do not spike the blood glucose levels post meal in diabetics. In other words, they raise the blood glucose levels very slowly. Also, they contain good quality carbohydrates and lean protein which makes them a healthy option. And the cherry on the cake is that they are low in fat too. Also, the two amino acids which regulate insulin levels — arginine and leucine are present abundantly in red kidney beans.

Lowers cholesterol levels

Rajma is a tremendous source of soluble fibre which helps lower cholesterol levels. Soluble fibre forms a gel when it comes in contact with the stomach contents and this binds the cholesterol and prevents its re-absorption back into the system, thus lowering blood cholesterol levels.

Prevents hypertension 

Nutritious red kidney beans are also a very good source of potassium and magnesium along with soluble fibre and protein which helps maintain blood pressure within normal range and protects the over-all heart health. Potassium and magnesium dilate the blood vessels and arteries thus assuring smooth blood flow.

Helps lose weight

These fibre-rich beans when consumed, occupy a lot of space in the stomach thus providing a feeling of fullness for a longer period of time and they are low in fat too. This makes it an appropriate pre-workout option as it will provide sustained energy throughout.

Strengthens the immune system

The health benefits of rajma are not just limited to its fibre and protein content as it is full of antioxidants too. These antioxidants boost our immune system and protect it from the harmful effects of free radicals by scavenging them and limiting the damage. Antioxidants are also believed to have anti-ageing properties.

Combine rajma with vegetables in the form of salads or soups to make it more nutritious. Eating red kidney beans every day can become boring or monotonous, here is another interesting way to incorporate it in your daily diet: Red kidney bean flour/powered beans can be added to wheat flour to make more nutritious chapattis or Indian flat bread, khakra, wraps, chilas, dosas, pancakes, etc.

Ref. http://www.thehealthsite.com/fitness/5-health-benefits-rajma-or-red-kidney-beans/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Bathua Paratha

Bathu paratha G.jpg

Bathua Paratha /Chenopodium flat bread

Bathua /Chenopodium album has an earthy, mineral-rich, astringent salty taste comparable to spinach. Bathua / Chenopodium album is readily available during India’s winter months at elevations up to 4,700 meters. Some sources, such as the “Handbook on Herbs Cultivation and Processing,” also list the plant as a summer crop in irrigated areas.

Hi friends ! Many simple but delicious recipes for Indian flatbreads are there that can be served with Indian curries or main dishes. There are a variety of breads consumed in India like roti, naan, Lachcha paratha and parathas to name a few. I love to prepare all kinds of breads for variation and change in my everyday menu. I hope you will enjoy them all too!

Preparation Time: 10 minutes
Cooking Time: 
20 minutes
Makes : 12

Ingredients:                            

  • 2 cups whole wheat flour
  • 200 gms Bathua leaves, finely chopped
  • 1 tsp Ginger ,finely grated
  • 1 tsp Red chili powder or 2 green chilies paste
  • 1/2 tsp cumin seed, roasted and powdered
  • 3 tbsp olive oil or / cooking oil of your choice
  • 1 cup water
  • Clarified butter for frying parathas

Method:

Step 1.

Put the cleaned and washed , chopped Bathua/ Chenopodium album in a pressure cooker, add 1/4 cup of water, close the lid and place the cooker on high flame. The moment pressure is formed switch off the stove. Let the cooker cool to room temperature.

Step 2.

Take the cooked Bathua/ Chenopodium album from the cooker put in the blender, one tea spoon grated fresh ginger, green chilies puree the mixture to a fine paste ,keep it aside.

Step 3.

In a mixing bowl, take whole wheat flour, salt, red chili powder( if green chilies are not used), cumin seed powder . Add bathua /Chenopodium album leaf puree. Mix the ingredients well.

 Step 4.

Gradually add about 1/4 cup of water or little more, just enough to form a soft dough and knead till smooth. keep aside for 10 to 15 minutes.

Step 5.

Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round circle. Brush the entire surface of each circle with melted ghee/ claied butter evenly and dust with flour.

Step 6

Fold /Pleat the circle to make a number of folds. When entire circle of dough is pleated then roll up into a spiral. Flatten a bit between your palms and set aside for few minutes. Roll out this pleated dough circle lightly into a six-inch parantha / flat bread.

Step 7.

Heat a griddle /tawa , gently place the rolled paratha / flat bread on it. Cook each paratha / flat bread on both sides on medium heat.

Step 8.

Drizzle a little ghee all around the semi cooked paratha / flat bread and shallow-fry the paratha / flat bread till both sides are golden brown.

Step 9.

Serve hot lightly crushing the paratha / flat bread with your hands to separate the layers. It goes very well with Vegetable, potato stews / aloo sabzi etc.

Health benefits of Bathua/ Chenopodium album:

Health Benefits Of Chenopodium Album-Pappukura

  1. The rich vitamin C content is very useful in treating scurvy.
  2. Bathua is also used to treat burns, intestinal problems, painful limbs etc.
  3. Bathua keeps the hair black as it has many vitamins and minerals far in excess of those found in Indian gooseberry or amla which is also used to prevent hair from going grey prematurely.
  4. Raw bathua leaves when chewed help in ulcers of the mouth, bad breath, pyorrhea, and other dental problems.
  5. Bathua relieves gas, constipation, improves appetite and digestion, reduces acidity, bloating. Eat bathua for a few weeks everyday for relief.
  6. For those who suffer from piles eating bathua twice a day, in morning and evening, gives a lot of relief.
  7. For enlarged spleen, boil bathua and sprinkle some black pepper and rock salt on it and eat.
  8. It kills intestinal worms in children if they are made to eat bathua regularly for some days.
  9. To get relief in arthritis, drink 2 tsp of fresh juice of bathua leaves on empty stomach everyday for 2 to 3 months.
  10. Leaves of the plant can be used in treating insect bites.

Ref.http://www.yadtek.com/health-benefits-of-chenopodium-album-pappukura/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Rasam / Spicy Soup

Rasam with Dal.jpg

Rasam / Spicy Soup

Rasam, chaaru, saaru or kabir is a South Indian soup traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Hi friends ! Rasam is a thin, very spicy southern Indian soup served with other dishes, typically as a drink. In this recipe I have made Rasam with lentil and tomatoes.

Ingredients

  • 1/4 cup Pigeon pea lentil / toor dal
  • 4 small tomatoes / 1 cup cut tomatoes
  • 4 cups water
  • 1 small marble size tamarind
  • 1 tsp level Salt/ or to tasteRasam powder / Rasam powder:

2 tsp Rasam powder, I used MTR Rasam powder

OR

  • 1tsp peppercorns / or to taste
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/2 tsp red chili powder

Tempering :

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp Cumin seed / jeera
  • 1 sprig curry leaves
  • 6 garlic cloves, crushed
  • 1 tbsp Cilantro / coriander leaves, finely chopped

Method:

Step 1.

Soak the tamarind in hot water for ten minutes and extract the pulp.

Step 2.
In a pressure cooker take cleaned and washed Pigeon pea lentil / toor dal , add chopped tomatoes and tamarind extract , two cups of water, and salt. Place the cooker on high flame, when full pressure is formed reduce to low flame for fifteen minutes.

Step 3.

Let the pressure cooker cool down to room temperature, open the lid. Remove the cooked contents in a blender and blend into a smooth paste. Remove in a mixing bowl and keep aside.

Step 4.

If preparing Rasam powder , roast lightly peppercorns, cumin seeds, coriander seeds, red chili powder, cool and grind into fine powder. Keep aside.

Step 5.

In a sauce pan heat oil and add mustard seeds, cumin seed / jeera, when it crackles,
add the curry leaves, and crushed garlic. Sauté for few seconds.
Step 6.

Add the cooked dal and tomato water to t the seasoning add Rasam powder. Bring it to a boil, reduce the heat and let it boil for 7-8 minutes on a low flame. Add finely chopped Cilantro /coriander leaves, serve hot with south Indian papadams.
Note :

  • All the ingredients required for home made Rasam powder are combined and ground beforehand into rasam powder and can be stored .
  • Nowadays, Rasam powder which is available commercially are good and time savers.
  • Rasam can be served with rice in a traditional meal . It is served with a sambar, fried vegetables, rice course and is followed by curd rice or separately as a spicy soup.
  • Rasam is both, delicious and healthy. Include it in your diet for many health benefits.

Health benefits of rasam:

The benefits of rasam come from its major ingredients – tamarind, tomato, and black pepper.

  1. Prevents constipation

Rasam contains tamarind that is rich in dietary fibre or non-starch polysaccharides, such as mucilage, pectin, hemicellulose, tannin and gums. It adds bulk to food and eases bowel movement. Thus, easing constipation.

  1. Has antioxidative action

The ingredients in rasam, especially tamarind, are rich in antioxidants. Thus, it protects the body against attack of free radicals. The skin remains young, supple, and healthy.

  1. Good for convalescing patients

The nutritious properties of rasam and its fluid consistency make it an ideal food for convalescing patients. By adding lentils and vegetables, the protein and nutrient value of rasam can be increased.

  1. Good for pregnant women

Pregnant women will also find rasam to be a good meal that will give them essential vitamins, minerals, antioxidants, and proteins. It is also easy to digest and keeps the intestines working properly.

  1. Good for introducing baby to solid food

Babies can be introduced to rasam as their first solid food because it is easily digestible as well as tasty. Semi-solid food is the best type of food for a baby who has recently been weaned off mother’s milk.

  1. Rich in vitamins

Rasam is rich in essential vitamins such as thiamin, folic acid, vitamin A, vitamin C, niacin, and riboflavin. Some of these vitamins act as antioxidants as well, keeping the body healthy.

  1. Contains a wealth of minerals

Being a fairly good source of minerals, rasam is an ideal food for people to include in a balanced diet. Potassium, iron, calcium, zinc, selenium, copper and magnesium are the minerals provided by a serving of this delicious food.

  1. Helps lose weight

The black pepper content of rasam is what helps the body lose weight. It promotes removal of toxins by making the body sweat and produce more urine. Thus, the body’s metabolism is kept working properly.

  1. Helps keep cancer at bay

Regular consumption of rasam may help keep cancer away. Black pepper present in rasam contains a substance called piperine. This substance has been found to have an inhibitory effect on cancerous cells, along with curcumin found in turmeric.

  1. Encourages digestion

Rasam plays the primary role of promoting digestion. Its black pepper content ensures that the stomach is signaled to produce more acid. This helps digest food, such as proteins better, and prevents flatulence, indigestion, gas, constipation, acidity and diarrhea.

Making healthy meals does not have to be time-consuming or unpalatable. Rasam is one of the best foods to be eaten when planning a balanced meal. Partake of this dish and revel in its delicious taste!

Ref. http://www.thehealthsite.com/fitness/10-health-benefits-of-rasam/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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Green Garlic Chutney

Green Garlic chutneyGreen Garlic Chutney /Sauce

What is Green garlic ?

Green garlic is younger garlic that is collected prior to the cloves have started to mature. The resulting veggie looks like a scallion, having a deep green stalk along with a pale white bulb. It may regularly be observed on the market in a farmers’ market early in the year, and may be also cultivated in your own home fairly effortlessly. Several big food markets usually do not stock green garlic, even though growing consumer demand may possibly alter this. It may also generally be special ordered by way of a greengrocer.

  Hi friends ! A rare combination of coriander and fresh green garlic makes the Coriander Green Garlic Chutney flavorful, colorful and healthy! Green garlic, though seasonal, is definitely a worthy addition to this chutney as it multiplies the health benefits of garlic. Make this low-calorie chutney a little in advance and refrigerate, for a refreshing touch.

Preparation Time: 5 minutes

Ingredients:

  • 1 cup Cilantro /coriander finely chopped
  • 1 cup fresh green garlic / hara lehsun chopped, green leaves and white bulb
  • 1 tbsp lemon juice
  • 2 tbsp roasted chana dal
  • 2 green chilies
  • 1/2 tsp salt to taste
  • 1/2cup water

Method :

Step 1.

Wash cilantro / coriander  leaves well and finely chop and keep aside.

Step2.

Wash, clean green garlic well and finely chop and keep aside.

Step3.

In a blender take chopped cilantro /coriander leaves, green chilies , salt with 1/2 cup of water and blend the ingredients to a smooth paste.

Step 4.

Transfer the chutney / sauce into a jar add the lemon juice, mix it well .Use as required as accompaniment with appetizers, snacks or main courses.

Green Garlic is well known as a natural health remedy that has long been used to treat various ailments. It is extremely easy to source in most countries and can be consumed cooked or fresh. It is most easily included in your food or can be eaten on its own.

Listed below are some benefits of Green garlic :

1. Boosts immune system:

This really is one of the leading health advantages of green garlic. It includes allicin, a sulphur compound which is accountable for the stinky odor of garlic. This particular sulphur substance increases up the defense mechanisms.

2. Antibiotic:

Green garlic has got anti-bacterial as well as anti-inflammatory qualities which safeguards against infections.

3. Rich in iron:

Individuals with reduced blood count or even anemia must have this particular spring veggie since it is an abundant method of obtaining iron. Green in addition to matured garlic consists of protein ferroportin which carries stored iron from inside the cell to outside the cell. Elevated iron levels within the body increases blood count.

4. Good for heart:

We all know that garlic is really a heart friendly component. However, green garlic also includes polysulfide which safeguards the heart from illnesses. The spring veggie also advantages the health since it consists of manganese. This mineral keeps great cholesterol levels (HDL) within the body. The more manganese is there within the body, the more quantity of HDL will probably be present to encourage a normal heart.

5. Fights gastro-intestinal infections:

Aside from combating cold and cough, green garlic is additionally great at treating gastro-intestinal microbe infections.

Ref.http://www.healthbenefitstimes.com/health-benefits-of-green-garlic/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

kohlrabi Pickle

Ganth Gobhi pickle

kohlrabi /Knol Khol/Ganth Gobi Pickle Photo curtsy Mrs. Paramita Mehta

kohlrabi /Knol Khol/Ganth Gobi Pickle Recipe is contributed by Mrs. Usha Mehta.

Description:
Knol khol is one of the lesser known vegetables. It is known by many different names, like Navalkol. Ganth Gobi etc. But it is most commonly known as Kohlrabi.

Knol khol, or kohlrabi as it is better known as, has North-European origins. It has thence spread all over the world, including in South Asian countries. It is very widely used in the Northern state of Kashmir in India. It is also used popularly in many other states in this country.

The kohlrabi is quite similar in looks to that of a cabbage. It is greenish in color, with white patches. It is big and round. The main difference with the cabbage is that there are no leaves covering this vegetable. There may be some light green colored extrusions which are mostly shoots.

It is sometimes also called the German Turnip because of its stout and tuber like structure. It belongs to the brassica family, which also contains the cabbage and brussels sprouts. It is one of those few vegetables which originated in Europe. Kohlrabi (or Brassica oleracea) is a perennial plant as it is grown all throughout the year. It has a very cool and succulent stem, which can be consumed.

Ingredients:

  • 1 kg Kholrabi /Knol khol /Ganth Gobi
  • 2 1/2 tbsp Salt
  • 1 tbsp Red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp Mustard [rai] seeds, coarsely ground
  • 1/2 cup Mustard oil

For Parboiling the kohlrabi :

  • 1 1/2 liter water
  • 1 1/2 tbsp salt

Method:

Step 1.

Wash the Kholrabi / knol khol /ganth gobi thoroughly.Remove the leaves and lightly clean the outer surface of each Kholrabi /Knol khol /Ganth Gobi with lukewarm water , without peeling the gobi cut into 1/2 cm thick even slices. Cut each slice in two halves.

Step 2.

In a deep pan take  1 1/2 liters of water ,add 1 1/2 tbsp of salt. Place the pan covered  on high flame. when water starts boiling put all the slices of Kholrabi /Knol khol /Ganth Gobi in the boiling water.

Step 3.

Let the pieces boil for a minute or two, switch off the stove. Strain the slices with the help of a strainer. Cover the strainer with a muslin cloth and leave it over night.

Step 4.

In a mixing bowl take mustard oil, 2 1/2 tbsp salt, red chili powder,turmeric powder and ground mustard powder. Mix all these ingredients well add par boiled Kholrabi /Knol khol /GanthGobi slices .Mix gently, ensuring the Kholrabi /Knol khol /GanthGobi slices are well coated with the spice mix.

Step 5.

Take a dry glass jar/ porcelain jar and fill in these masala / spice coated Kholrabi /Knol khol /GanthGobi pieces. Cover the mouth of the jar with a muslin cloth and keep it in the direct sunlight.

Step 6.

Keep in the sun for two to three days. The jar contents should be shaken or mixed well every day. The pickle is ready in three- four days. Serve with rice pilaf or Indian breads and curry of choice.

Note:

  • Whether you’re using organic or mass-produced veggies Wash the vegetables by  scrubbing the vegetables under lukewarm water .
  • While  cutting any vegetables for boiling,take care to cut the vegetables in to small even sized pieces . The smaller even sized pieces cook faster and nutrient loss is less
  • Always cut the vegetables just before you’re ready to boil them,the vegetables remain fresh.
  • Intensity of sunlight can speed up or slow down the process of pickle getting ready.

Medicinal benefits of Kholrabi /Knol khol /Ganth Gobi:
Kohlrabi has a rich content of nutrients and vitamins. Its nutrient content is summarized below:

  1. It has a rich content of anti-oxidants. This helps a great deal to fight cancer.
  2. It has a high content of dietary fiber. This helps in the smooth and effective functioning of your digestive system. It also cleanses your body.
  3. It makes the immune system of your body stronger, by stimulating certain enzymes which makes your immune system stronger, due to the presence of compounds in it like isothiocyanates and sulphoraphanes.
  4. It helps in curing diabetes. You should have a cup of an aqueous extract of this vegetable every morning if you are a diabetic patient.
  5. It has negligible amount of fats and calories, and has 0% cholesterol. Thus, it is very good for obese patients and those who are trying to slim down.
  6. It has a rich content of beta-carotene (rich source of Vitamin A), Vitamin C and Vitamin E. It contains ascorbic acid, which is a rich source of Vitamin C, and is also an anti-oxidant. It helps to kill harmful radicals in your body, thus fighting cancer. It is especially effective in curing colon cancer.Nutritional and dietary information
    Kohlrabi is rich in nutrients. Its nutrient content is summarized below:

    1. Vital vitamins for the human body, like Vitamin A, Vitamin C, Vitamin K, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 ( Niacin), Vitamin B5 (Pantothenic acid). It is also rich in folate.
    2. Protein and dietary fiber.
    3. It has a low content of fats and almost 0% cholesterol.
    4. It contains beta-carotene, which is a rich source of Vitamin A.
    5. It is rich in minerals and electrolytes like Potassium, Sodium, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorous, Zinc and Selenium.

Ref. http://www.spiceflair.com/know-about-knol-khol/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Baby Potatoes

 

Fried Baby PotatoesBaby potatoes

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. Because of this , baby potatoes have a sweeter flavor. Baby potatoes usually have a pale brown thin outer skin. They are used all over the world in a variety of dishes like salads, vegetable accompaniments to even main courses. Baby potatoes can be cooked using various recipes, can be baked, grilled, steamed, broiled, roasted, stir fried, etc.

Hi friends !If you are looking for a simple and spicy dish to go well with rice pilaf, this is a very easy recipe with baby potatoes.

Prep time: 5 minutes

Total Cook time: 20 minutes

Serves: 4
Cuisine: Indian

Category: Side dish

Ingredients:

  • 1/2 Kg small /baby Potatoes
  • 1 tsp Red chilie powder
  • 12 Sambar Onions (shallots)
  • 12 Garlic pods
  • 2 tbsp White vinegar
  • 1/2 level tsp Salt /to taste
  • 1/2 cup Oil

Method:

Step 1.

In a pressure cooker wash and put baby potatoes add three cups of water and close the lid. Place the cooker on high flame, the moment full pressure is formed, reduce the heat to low flame. After five minutes switch off the stove. When pressure cooker cools down to room temperature open the lid and take out the potatoes, peel the skin and keep aside.

Step 2.

Grind together without water, sambar onions /shallots / pearl onions, garlic pods, and white vinegar to a smooth paste. Keep aside.

Step 3.

Heat 2 tbsp oil in a frying pan. Add and sauté the peeled baby potatoes over low flame for a few minutes. Keep on tossing well, so that the potatoes become golden brown and crisp all around. Remove the fried potatoes in a bowl and keep aside.

Step 4.

In the same pan add left over oil and heat , add the onion, garlic, vinegar ground paste and sauté for a minute ill garlic ginger paste slightly changes colour. Add fried potatoes to the fried paste and gently mix. Cover and cook over low flame, stirring and mixing the potatoes frequently.

Step 5.

After 5– 8 minutes of cooking on low flame, when the paste is well coated and blended with the potatoes ,( it would have coated the potatoes well). Switch off the stove.

Step 6.

Serve hot Garnishing it with finely chopped cilantro /Coriander leaves. It goes very well with rice pilaf.

Note:

If baby potatoes are not available big potatoes can be cut in big cubes.

Frying the potatoes in the beginning, before adding the onion paste will ensure a lovely golden colour and enhanced taste.

Ref.http://www.caloriecount.com/calories-fresh-easy-baby-potatoes-i296013

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Chickpea Pilaf / Chole biryani

Chickpea Pilaf / Chole biryani

chana pulao.jpg

Hi friends !Here is a yummy combination of rice, chickpeas / Kabuli chanas /Gabanzo beans, with spices. It is a complete, nutritious and healthy meal.

Cooking time: 20 minutes approx.

Cuisine: Indian , North Indian

Course : main

Serves: 4

Ingredients:

  • 1 cup basmati rice
  • 1 1/2 cup chickpeas/chole/garbanzo/kabuli chanas, canned or cooked
  • 3cups sliced onions
  • 1 tsp cumin seeds/jeera
  • 2 bay leafs/tejpatta
  • 11/2 tsp salt / or to taste
  • 3 cloves, powdered
  • 1 black cardamom, powdered
  • 1 tbsp fresh lime juice
  • 1/2 tsp cinnamon powder
  • 6 black pepper corns, powdered
  • 3 tablespoons oil
  • 1/4 tsp gram masala/ mixed spices powder
  • 2 cups water

  Method:

Step 1.

Wash the rice well and soak it for 15 minutes.

Step 2.

Soak the dry chickpeas/chole/garbanzo/kabuli chanas overnight.In a pressure cooker take the soaked dried chickpeas/chole/garbanzo/kabuli chanas along with the water soaked in. Add salt to it and place the cooker on high flame. The moment full pressure is formed, reduce to low flame for twenty minutes. Switch off the stove.

( If using canned chickpeas/chole/garbanzo/kabuli chanas, drain the liquid out of the can of chickpeas and wash the chickpeas well. Keep aside.

Step 3.

Heat the oil in a deep heavy bottom pan, add cumin seed. When cumin starts crackling add the bay leaves, powdered cloves, pepper powder, cinnamon, cardamom powder sauté for few seconds. Add the sliced onions. Fry the onions till golden brown.

Step 4.

Add chickpeas/chole/garbanzo/kabuli chanas and rice, salt and water. After it comes to a boil, reduce the heat to low flame and cover the pan and let it cook till rice is well cooked (approximately 10-12 minutes). Sprinkle lemon juice and gram masala, switch off the stove.

Step 5.

Serve hot with  Potato Raita/ Coconut Raita or any other Raita of your choice !

Note:

Cover and cook the rice on low flame after water starts boiling. Don’t stir the rice while they are cooking.check the rice in about 110-15 minutes. Check when the  the water has evaporated and rice is tender and well cooked, switch off the stove.

HEALTH BENEFITS:

  1. White Chickpeas is a versatile source of protein in the human body.
  2. It helps in boosting the protein power and energy, which is a basic requirement for the healthy body.
  3. Chickpeas consist natural protein and vitamins which helps in muscle and body building.
  4. They are low in fat and cholesterol.
  5. Boiled chickpeas are highly beneficial to provide protein, foliate and zinc in the body.
  6. Chickpeas are high dietary fibre, which is an ultimate source of carbohydrates, hence strongly recommended to the diabetics
  7. Basmati is a healthy ‘supergrain’

    Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol.

    Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.

Ref.http://www.tilda.com/our-rice/why-basmati-is-best

Difference between basmati rice and regular rice (both the brown and white versions)?

Basmati rice is a unique species of rice originating from India. Just like all species of rice, basmati is available in white or brown versions, depending on the extent of the milling process. Like jasmine rice, it has its own unique smell. In the case of basmati, this smell is due to the presence of a chemical called 2-acetyl-1-pyrroline, which is found in basmati rice at about 90 parts per billion. That’s about 12 times more than in other types of rice, giving basmati its special aroma. Brown basmati rice is comparable to other types of brown rice in nutrient content (although it does contain about 20% more fiber compared to most other types of brown rice), and white basmati rice is comparable to other types of white rice.

Ref. http://whfoods.org/genpage.php?tname=dailytip&dbid=365

 

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Kheer/Indian rice pudding

Kheer rice NG

Kheer native names Payasam, payasa, ksheeram, fereni

Place of Origin: South Asia

Region or State: India, Pakistan, Sri Lanka, Nepal , Banladesh

Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli, Samwat ke chawal with milk and sugar; it is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni. Kheer made from this special kind of rice called Samwat ke chawal / parsai ke chawal ke kheer, is very delicious and easy to make.

Hi friends! There is a long list of the special kind of food which can be consumed during the winter season. Here is a simple and delicious recipe of creamy rice pudding /Indian pudding / Rice Kheer delicately flavored with saffron, cardamom, and almonds. This can be enjoyed with Semolina pancakes /Malpuas to satisfy your sweet tooth .

Prep Time : 30 minutes

Cook time : 45 minutes approx.

Serve : 6

Level Of Cooking : Medium

Cuisine: Indian

Course: Desserts

Ingredients:

  • 1/2 cup uncooked long-grain rice (usually basmati)
  • 1 1/4 liter Milk toned
  • 4tbsp slivered Almonds
  • 2/3 cup Sugar
  • 6 Green cardamoms, powdered
  • 1/2 tsp Saffron

Method:

Step 1.

Wash chawal /rice well and soak in water for 1/2 an hour.

Step 2.

Take milk in a deep heavy bottom pan and bring to boil on high flame. Add drained chawal / rice to the milk and lower the heat and simmer, stirring occasionally.

Step 3.

Cook till the  chawal /rice is fully cooked and the milk has reduced to approximately half.

Step 4.

Add sugar, saffron and keep cooking till the sugar has fully dissolved.

Step 5.

Add slivered almonds and cardamom powder and cook for another ten minutes. The kheer should be thick but of dripping consistency.

Step 6.

Kheer is ready to serve, garnish with slivered almonds and serve hot or chilled as per liking.

Note:

During summer Kheer / indian pudding can be cooled and kept in the refrigerator until it is time to serve.

 

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Sesame Delicacy / Til Laddoos

IMG_3838.jpgSesame Delicacy / Til khoyaLaddoos

 

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

Sesame Delicacy / Til Khoya Ladoo

Hi friends ! Here is another recipe for the winter season. Specialty of this recipe is total success to even a first time cook too ! Winter is the season to have Sesame seeds laddoos or other sweets made of sesame seeds. They are scrumptious and give body warmth during cold season.

Preparation time : 5 minutes

Cooking time : 10 minutes

Level of cooking : Easy

Cuisine : Indian

Category : Indian Desserts

Makes : 15 Laddoos

Ingredients :

  • 1 1/2 cup white Sesame seeds (Til)
  • 2 cup Khoya /Mawa/ grated
  • 1/2 cup Sugar (as per taste 1/4 cup can be increased for sweeter taste)
  • 16-18 Almonds, finely powdered
  • 1 tbsp slivered almonds (for garnishing)
  • 3 Green Cardamoms

Method :

Step 1.

Clean sesame. Heat a heavy bottom pan / kadahi /wok and dry roast sesame till they turn light brown (Sesame are roasted very quickly, takes about five minutes). Cool and grind in a mixer. Keep aside.

Step 2.

Grind sugar finely in the mixer. Remove the skin of the cardamoms and grind the seeds.Keep aside.

Step 3.

Grind the almonds to a fine powder, keep aside.
Step 4.

In a pan , fry khoya for two minutes. Turn off the stove. (You can also use a microwave for the same).

Step 5.

Add ground sesame seeds, almonds to the fried khoya and mix well. To this mixture add ground cardamoms and sugar blend it well.The sesame laddoo mix is ready.

Step 6.

Make small table tennis ball size  laddoos from this mix. Garnish the laddoos with slivered almonds. Fresh delicious laddoos are ready to serve , they can be stored for 1-2 weeks.

Note:

  •  Wait for the Laddoo mixture to cool a bit, before making the laddoos.
  • For best results apply a little clarified butter on your palms before starting to make the laddoos .

How to Select and Store

Sesame seeds are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you can purchase in the bulk section, make sure that the bins containing the sesame seeds are covered and that the store has a good product turnover to ensure maximal freshness.

Whether purchasing sesame seeds in bulk or in a packaged container, make sure there is no evidence of moisture. Additionally, since they have a high oil content and can become rancid, smell those in bulk bins to ensure that they smell fresh.

Unhulled sesame seeds can be stored in an airtight container in a cool, dry, dark place. Once the seeds are hulled, they are more prone to rancidity, so they should then be stored in the refrigerator or freezer.

Health Benefits of Sesame seeds:

Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

Rich In Beneficial Minerals

Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of magnesium, calcium, phosphorus, iron, zinc, molybdenum, and selenium.

How to Enjoy

A Few Quick Serving Ideas
  • Add sesame seeds into the batter the next time you make homemade bread, muffins or cookies.
  • Use the traditional macrobiotic seasoning, gomasio, to enliven your food. You can either purchase gomasio at a health food store or make your own by using a mortar and pestle. Simply mix together one part dry roasted sea salt with twelve parts dry roasted sesame seeds.
  • Sesame seeds add a great touch to steamed broccoli that has been sprinkled with lemon juice.
  • Spread tahini (sesame paste) on toasted bread and either drizzle with honey for a sweet treat or combine with miso for a savory snack.
  • Combine toasted sesame seeds with rice vinegar, soy sauce and crushed garlic and use as a dressing for salads, vegetables and noodles.
  • Ref.http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Chili Paneer/cottage cheese

Chili Paneer

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most oriental nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. In India people created their own distinct flavors of Chinese cuisine.Chinese society greatly valued gastronomy and developed an extensive study of the subject.

Ref:  Wikipwedia

Hi friends! Here is an easy recipe of  Chilli Paneer. It is a yummy and nutritious recipe from Chinese cuisine to Indian flavor. Chilli Paneer can also be eaten along with Veg chow mein or fried rice.

Ingredients :

For Batter:

  • 1/2 cup Corn flour
  • 1 tbsp Maida /All purpose flour
  • 1/4 tsp baking powder
  • 1 tsp Soya sauce
  • 1/2 level tsp salt / or salt to taste

Other Ingredients :

  • 200 grams Paneer
  • 1 Green Capsicum , cut into 1″ square pieces
  • 1/2 cup Spring onions, finely chopped
  • 2 tbsp Tomato Sauce
  • 1/4 cup Olive oil
  • 2 tsp Vinegar
  • 2 tsp Soya Sauce
  • 2 tsp Chilly Sauce
  • 2 Green Chilies , finely chopped
  • 1tsp Ginger , finely grated
  • 2 tsp Garlic, finely chopped
  • 1/2 tsp Salt /or to taste
  • 1/4 tsp Black Pepper Powder 1 tsp sugar
  • 1/4 tsp Chili flakes

Method :

Step 1.

In a bowl take all the ingredients for the batter and make a smooth, thick batter by adding gradually (approximately ¼ cup of ) water.

Step 2.

Dip the paneer / cottage cheese pieces in the batter, coating the pieces nicely and deep fry in hot oil till the paneer /cottage cheese pieces are golden brown. Drain on a tray lined with absorbent paper and keep aside.

Step 3.

Heat the oil in the pan, on high flame, sauté ginger, garlic and green chilies for a minute or so. Add green capsicum and fry for two minutes.

Step 4.

Take one tbsp corn flour in 1/4 cup water till all lumps disappear. Add the tomato sauce , chili sauce, soya sauce, Vinegar, sugar, chili flakes, black pepper corn flour paste and salt and allow it to come to a boil. Now add paneer / Cottage cheese pieces, mix all the ingredients on a low flame till everything is well blended thoroughly.

Step 5.

Serve immediately garnished with the spring onions. This scrumptious, piping hot Chili Paneer can be enjoyed with noodles or fried rice.

Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. There are hundreds of types of cheese.

Health Benefits of Cottage Cheese:

Cottage cheese provides many health benefits, including a high protein content, as well as significant calcium, phosphorus, and potassium contents, and it can be used for weight management.

Reduced Risk of Breast Cancer: The calcium and vitamin D found in dairy products, especially in cottage cheese, reduces the risk of breast cancer. Research conducted at the Harvard School of Public Health by Shin et al. found that in case of premenopausal women, the level of calcium and vitamin D actually helped in reducing the risk of breast cancer. This particular study was conducted over a period of 16 years.

Rich in Protein: One of the biggest benefits of cottage cheese is the high amount of casein protein found in it. It is believed that cow’s milk contains the highest amount of casein protein among various milks. The amount of protein contained in cottage cheese is ideal for vegetarians in supplying them with the required amount of daily protein. Cottage cheese does not require any amount of cooking and it can be consumed directly.

Best Foods for Pregnant Women: Cottage cheese is recommended for pregnant women along with athletes due to various essential nutrients found in it. For example, pregnant women need calcium and cottage cheese is a very good source for it. Cottage cheese also contains phosphorus, which is an important element found in bones that is also recommended during pregnancy.

Rich Source of B-Complex Vitamins: B-complex vitamins found in cottage cheese are helpful in various metabolic activities in our bodies. Some of them include vitamin B12, riboflavin, pantothenic acid, thiamin, niacin, and folate.

-Vitamin B12 is needed for proper brain functioning and helps in absorbing iron.

-Riboflavin helps in converting carbohydrates into energy.

-Pantothenic Acid acts as a synthesizer that helps in forming proteins, fats, carbohydrates, and amino acids in our body.

-Thiamin helps in converting sugars into energy in the pyruvate dehydrogenase system.

-Niacin, on the other hand plays an important role in digestion, energy production, and cholesterol reduction.

-Folate helps in fetal development in pregnant women, helps in producing red blood cells and keeps the heart healthy.

Strengthens Bones: Calcium is one of the major elements associated with milk and their products. Some of the benefits of calcium-rich foods include bone strengthening and weight loss. The amount of calcium in cottage cheese is 8% of the daily recommended value. Calcium, found in milk and milk products such as curd or cottage cheese, helps in building strong bones throughout childhood and adulthood. Eating calcium-rich foods during pregnancy and later years is helpful, especially in osteoporosis and colon cancer. It also helps the nervous system in sending nerve impulse and controls weight gain and heart disease. These are just a few of the benefits of eating calcium-rich foods like cottage cheese.

Heart-Friendly and Maintains Blood Sugar Levels: Cottage cheese is a good source of magnesium. In the human body, most of the magnesium is concentrated in our bones. Magnesium also acts as a catalyst, promotes biochemical reactions, activates various enzymes in the body, maintains muscle and nerve functioning, and supports the immune system. It helps in maintaining blood sugar levels and prevents heart attacks, constipation, psychiatric disorders, migraine, and collagen.

Prevents Strokes and Controls Anxiety: Apart from other nutrients, cottage cheese contains potassium. Potassium acts as a fluid-balancing element in the body and is an important component in neural activities of the muscle and brain. It also relieves muscle cramps. Intake of potassium on a regular basis prevents the risk of getting brain stroke, since it lowers blood pressure and the contraction of vessels. It is also helpful in decreasing stress levels and anxiety. Potassium, along with sodium, act as electrolytes, but potassium does not have the side effects of sodium such as increased blood pressure and cardiovascular stress.

Ref. https://www.organicfacts.net/health-benefits/animal-product/health-benefits-of-cottage-cheese.htm

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

 

Almond soup

Almond soup copy

Hi friends! here is a recipe with the goodness of apple and the richness of almonds, which makes this soup extra special for this winter season.

Prep Time : 5-7 minutes

Cook time : 15 minutes

Serve : 4

Level Of Cooking : Easy

Cuisine : Continental

Course : Soup

Ingredients:

  • 1 apple , finely chopped
  • 1/2 cup Almonds (18-20 almonds ),soaked for an hour
  • 1 tbsp Olive oil
  • 2 Leeks, finely chopped
  • 1/4 cup finely chopped Onion ,( 1 small size onion)
  • 1 tbsp Corn flour
  • 2/3 tsp Salt /or salt to taste
  • 1/4tsp Black pepper, freshly ground

Method:

Step 1.

Wash the apple, finely chop (approx 1 cup) keep aside. Wash leek well and finely chop, finely chop onion, grind almonds to a paste and keep aside.

Step 2.

In a heavy bottom pan heat olive oil over medium heat. Add, finely chopped onion, apple, leek and almond paste. Cook for 2-3minutes.

Step 3.

Add three cups of water and boil for 5-8 minutes. Switch off the stove. Cool to room temperature and strain.

 Step 4.

In a blender take the strained vegetables and add little soup to it and puree. Add the pureed vegetables to the strained liquid and mix well.

Step 5.

Add cornflour (dissolve it in two tbsp of water ) simmer for two-three minutes.

Step 6.

Serve soup hot garnished with slivered almonds.

 

Eating a snack of apples and almonds helps fuel your activity throughout the day and also offers health benefits:

Fiber

Both apples and almonds are rich in fiber, so combining these foods makes for a fiber-packed snack. As a result, you’ll likely feel satisfied long after your snack, because the fiber helps fill your stomach and slows digestion to keep you going until your next meal. If you suffer from cardiovascular disease or diabetes, apples and almonds offer additional health benefits by helping control your blood cholesterol and sugar levels. A snack of one large apple and an ounce of almonds contains 8.9 grams of dietary fiber — 42 or 32 percent, respectively, of the recommended fiber intake on a 1,500- or 2,000-calorie diet, according to Colorado State University.

Fat

Apples contain several nutrients but lack healthy oil; each large apple contains only 0.38 grams of total fat. However, eating fat each day is essential to your well-being, since fats help facilitate hormone production and provide a source of energy. Eating almonds with your apple boosts the snack’s fat content, with each ounce of almonds providing 6 grams of healthy, unsaturated fat. Getting your dietary fat from healthy sources, such as almonds, benefits your cardiovascular system, lowering harmful cholesterol levels and the risk of type 2 diabetes, notes the Linus Pauling Institute.

Vitamins

Apples and almonds have complementary vitamin contents. Apples provide a source of vitamin C, or ascorbic acid, while almonds contain vitamin E. Consuming these two vitamins together benefits your health. Normally, your body relies on vitamin E for its antioxidant capabilities, and consuming this nutrient protects your cells from oxidative damage. However, without adequate vitamin C, your body uses up the active vitamin E, leading to an accumulation of an inactive form of the vitamin that no longer protects your cells. Consuming an apple along with almonds ensures that your body has both vitamins E and C to help support continued vitamin E function.

Snack Ideas

If you’re interested in pairing apples and almonds for their health benefits but the thought of eating a whole apple with a handful of almonds sounds dull, get creative. Roughly chop the apple and almonds, then combine them in a bowl with a sprinkle of cinnamon for a raw, apple crisp-like treat. Alternatively, drizzle warm, all-natural almond butter over a thinly sliced apple, or mix almond butter with Greek yogurt to make a healthy dip for apple slices.

Ref. http://healthyeating.sfgate.com/health-apples-almonds-4240.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Sarson ki bhurji

SAANJHACHULLHA

saron ki Bhurji G   Makki ki roti with bhurjiSarson ki bhurji                                                 Makki ki Roti

Main Name: Mustard Green
Biological Name: Brassica juncea
Names in other Languages:Mostaza (Spanish), Moutarde (French), Sarson ka sag (Hindi), Kadugu ilai (Tamil), Kadugu ila (Malayalam), Ava akulu (Telugu), Rai Ni Bhaji (Gujarati), Sorisa sag (Bengali), Mohari-chi pan (Marathi), Sarson-da-sag (Punjabi), Sarson ka sag (Urdu)

Hi friends! Winter is a very good season to eat seasonal delicacies that are not only finger-licking good, but are also packed with multiple benefits that help you stay warm and strengthens your immunity. Winter chills may sometimes lead to mineral deficiencies in the body which need to be supplemented through proper diet. Comfort food like Mustard Greens/ Sarson ka saag with makki ki roti are well-known for their nutritional properties.

Ingredients:

  • 500 gms Mustard Greens/ Sarson ka saag
  • 18 cloves of Garlic
  • 2 tsp ginger, finely grated
  • 3 Green chillis, finely chopped
  • 2 tsp corn flour /…

View original post 738 more words

Mace

 Mace Nutmeg 1Mace and Nutmeg     Mace with nutmegNutmeg with Mace  

Mace NutmegNutmeg and Mace  

Mace picMace

A Tale of Two Spices: Nutmeg and Mace:

MACE= जावित्री (pr. {javitri} )(Noun)
Usage:Add some mace powder to add aroma to the dish.
Nutmeg = जायफल

  1. East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
  2. hard aromatic seed of the nutmeg tree used as spice when grated or ground

Did you know that nutmeg and mace are actually siblings? These two are from the same fruit of the nutmeg tree Myristica frangrans. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. The mace is removed, dried and then ground into a coarse powder that turns a reddish color. The nutmeg can either be dried and left whole and packaged for grating, or dried and grated fresh.

The taste between nutmeg and mace is slightly different with mace being more pungent and spicier, similar to the combination of cinnamon and pepper. And nutmeg can be described as less intense than its sibling with a sweetness similar to cinnamon but more piquant. Both spices actually include some of the same oils that flavor pepper and cloves. Even though they have similar uses in recipes they are both rarely used together. I find that nutmeg does have a sweeter more delicate flavor and fragrance than mace. But you decide which one you prefer?

 

Nutmeg it is often used in baking recipes for cakes, cookies, and in savory dishes such as soups and stews, sausages, meats, soups, fruits and preserves. And let’s not forget about the popular holiday beverage of eggnog which just wouldn’t taste the same without a sprinkle of nutmeg.

In terms of using nutmeg with other spices, it works well with allspice, cardamom, cinnamon, cloves, coriander, cranberries, cumin, ginger, pepper, sugar, thyme, and vanilla. You can use nutmeg in savory dishes like asparagus, beans, cabbage, eggs, fish, lamb, onion, carrots, pumpkin, potatoes, sausage, seafood chowders, veal, and yams, as well as coffee drinks.

Mace is primarily used in baking and has long been the dominant flavor in doughnuts. It is often used in cakes, cookies, and in savory dishes just like its sibling, nutmeg. Mace Combines well with allspice, cinnamon, cloves, cranberries, cumin, ginger, sugar, and vanilla and tastes great in eggs, pumpkin, yams, potatoes, sausage, veal, and stuffings.

Celebrate the taste of fall spices with nutmeg and mace and try experimenting with either one.

For best nutmeg flavor, purchase whole nutmegs and grate them by using the smallest grater holes just before adding them to your recipe. A whole nutmeg yields at least two to three teaspoons of grated spice, and the best flavor of the nutmeg oil will soon evaporate, so use it quickly.

Mace spice nutrition facts

Mace spice is dry, outer aril that firmly enveloping around the nutmeg kernel. Nutmeg and mace indeed are two separate spice products of same nutmeg fruit. However, mace characteristically has higher concentration of certain essential oils and features refined yet intense aroma than nutmeg. For the same reasons, it commands special place in the kitchen spice box!

Mace as well as the nutmeg seeds were thought to have originated in the tropical rain forest of Indonesian Maluku Islands, also known as the spice Islands. Binomially, nutmeg is an evergreen belonging to Myristicaceae family, and known scientifically as Myristica fragrans. There are several species of nutmeg grown all over the world other than Myristica species, such as M. argentea, M. malabarica (Indian), and M. fatua. They are rather similar to M. fragrans in appearence, however, have inferior flavor and aroma.

 

Botanically, the nutmeg fruit, in fact, is a drupe like apricot. Once completely ripen, it splits through its bottom (basal) end to reveal a single, centrally situated oval shaped hard seed (kernel) known commercial as “nutmeg.” Closely adhering to this nutmeg kernel is crimson-red, lacy or thread like arils known as mace spice. This mace aril is then carefully peeled off the kernel surface by either hand or using a knife, and allowed to dry under shade for 3-4 days. Dried mace arils, which now appear amber in color are processed and graded before dispatched for sale.

 

Processing of mace spice

  1. fragrans tree yields up to three times in a season. Once harvested from the tree, its outer pulp or husk is removed and discarded. Just underneath the tough husk is the golden-brown color aril, known as “mace,” enveloping firmly around the nutmeg kernel. Mace is gently peeled off from the kernel surface, flattened into strips, dried, and sold either as whole “mace blades” or finely ground into powder. The nutmeg kernels are then dried under sun for several days to weeks. At larger commercial set-ups, this process is done rather more rapidly over a hot drier machine until the whole nutmeg rattles inside the shell.

 

Health benefits of mace spice

  • Essentially employed as an aromatic agent, mace spice greatly enhances color, taste and flavor of foods. Nonetheless, it contains some of the anti-oxidant compounds essential oils, minerals, and vitamins.
  • Mace features quite different nutritional profile than nutmeg has. It is less in calories, however, has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium,
  • The spice contains fixed oil trimyristine, and many essential volatile oils, which gives a sweet aromatic flavor such as myristicin, elemicin, eugenol and safrole. These oils occur in higher concentration in mace than in nutmeg. The other less important volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.
  • The active principles in ace spice have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions.
  • Mace has more vitamin-C content than nutmeg. 100 g mace spice has 21 mg against just 3 mg of nutmegs. Likewise, mace blades contain more riboflavin (vitamin B-2).
  • Mace arils are rather excellent sources of vitamin-A. 100 g of mace provides 800 IU vitamin A, nearly nine times more compared to that in nutmeg.
  • Mace arils contain more calcium, copper, iron and magnesium than nutmeg. 100 g of mace powder has 13.90 mg of iron when compared to just 3.04 mg of nutmeg. Manganese and copper are utilized by the human body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

Medicinal uses:

  • As in nutmeg, mace extraction has also been employed in Chinese and Indian traditional medicines for treatment of illnesses related to the nervous and digestive systems. The compounds in this spice such as myristicin and elemicin have been found to have soothing as well as stimulant properties on brain.
  • Nutmeg and mace-oil contains eugenol, which has been used in dentistry for toothache relief.
  • The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.
  • Freshly prepared mace-decoction with honey has been employed to get relief from nausea, gastritis, and indigestion ailments.

See the table below for in depth analysis of nutrients:

Mace spice (Myristica fragrans), Ground,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

Principle Nutrient Value Percentage of RDA
Energy 475 Kcal 24%
Carbohydrates 50.50 g 39%
Protein 6.71 g 12%
Total Fat 32.38 g 162%
Cholesterol 0 mg 0%
Dietary Fiber 20.2 g 54%
Vitamins
Folates 76 µg 19%
Niacin 1.350 mg 8%
Pyridoxine 0.160 mg 12%
Riboflavin 0.448 mg 34%
Thiamin 0.312 mg 26%
Vitamin-A 800 IU 27%
Vitamin C 21 mg 35%
Electrolytes
Sodium 80 mg 5%
Potassium 463 mg 10%
Minerals
Calcium 252 mg 25%
Copper 2.467 mg 274%
Iron 13.90 mg 174%
Magnesium 163 mg 41%
Manganese 1.500 mg 65%
Phosphorus 110 mg 30%
Zinc 2.15 mg 20%

Selection and storage

In the stores, one can buy whole mace, straight slivers known as mace blades, or ground powder packed inside air-sealed containers. Look for whole mace or its blades instead of powder since powdered mace shall lose its flavor rather quickly because of evaporation of essential oils. The other reason being, it oftentimes may be mixed with inferior quality mace species.

Once at home, store the whole mace spice and blades in an airtight container and place in cool, dark and dry place, where it can stay for several months. Ground mace, however, should be stored in well-sealed packs and used as quickly as possible.

Culinary uses

Both nutmeg as well as mace spice employed widely in cooking recipes. Although, mace and nutmegs can be used interchangeably, mace has a pleasant yet more intense flavor than nutmeg, and gives light saffron color to the dishes it added to. Mace blades should be fished out before serving. Instead, they may seep in hot water and the extraction may be directly added to the recipes.

Here are some serving tips:

  • Mace is particularly sought after in sweet dishes. It gives sweet, warm and pleasant flavor, especially to the bakery foods like pastries, donuts, cake, etc.
  • In the Indian subcontinent where it is popular as javitri, found in an array of sweet and savory recipes.
  • It also employed as one of the common ingredients in the spice mix, particularly in Indian garam masala powder, and Moroccan, rass-el-hanout.
  • Its freshly ground powder is added to meat stews, bean stews, sauces, and soups (sup kambing).

Safety profile

  • Consumption of nutmeg as well as mace spice in large doses may cause lack of concentration, sweating, palpitations, body pain and in severe case; hallucination and delirium.
  • In very small doses, it may be used safely in pregnancy and lactation.

(Medical disclaimer:  The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)
Ref. http://www.nutrition-and-you.com/mace-spice.html