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.

 

 

Carrot Soup

carrot Soup

Prep: 10 minutes
Cook time: 5 minutes

Cuisine: North Indian
Serves : 2
Level: Easy
Ingredients :

  • 4 carrots, medium size, peeled and cut into 1/2″ pieces
  • 1 apples, peeled, cored, and cubed
  • 1 onion , medium size, finely chopped
  • 1 tsp ginger, finely grated
  • 9 cloves of Garlic, finely chopped
  • 2 cups milk , low fat
  • 2 tbsp butter
  • 1 tsp Salt or / salt to taste
  • 1/2 tsp freshly ground black pepper
  • 1 cup water

Method:

Step 1.

Melt butter in a pressure cooker. Add onion sauté till they are translucent add ginger , garlic and sauté for a minute on low flame.

Step 2.

Add cubed apple and carrots and sauté for 2 minutes. Add water and close the lid. On high flame, the moment full pressure is formed, switch off the stove. Let the cooker cool down to room temperature.

Step 3.

Remove the cooked mixture from the cooker into a blender jar and puree the vegetables. Strain and add 2 cups of milk bring to a boil , and then simmer for 5 minutes. Add salt and black pepper.

Step 4.

While the soup is simmering, cut the bread into cubes and in a frying pan over medium flame, heat 2/3 cup of the olive oil until it is just below smoking. Add the bread pieces and fry until crisp and golden brown on all sides. Remove and drain on a kitchen paper towel.

Step 5.

Pour the soup in bowls, garnish with coriander leaves and serve hot with croutons on the side.

Possible Health benefits of Carrots:

An overwhelming body of evidence exists suggesting that increased intake of antioxidant-rich fruits and vegetables reduce cancer and cardiovascular disease risks, carrots included.

Cancer: A variety of dietary carotenoids have been shown to have anti-cancer effects due to their antioxidant power in reducing free radicals in the body.

Lung Cancer: One study found that current smokers who did not consume carrots had three times the risk of developing lung cancer compared with those who ate carrots more than once a week.2

Colorectal Cancer: Beta-carotene consumption has been shown to have an inverse association with the development of colon cancer in the Japanese population.3

Leukemia: Carrot juice extract was shown to kill leukemia cells and inhibit their progression in a 2011 study.4

Prostate Cancer: Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health’s Department of Nutrition.5

Vision: According to Duke ophthalmologist Jill Koury, MD, vitamin A deficiency causes the outer segments of the eye’s photoreceptors to deteriorate, damaging normal vision. Correcting vitamin A deficiencies with foods high in beta-carotene will restore vision.6

Studies have shown that it is unlikely that most people will experience any significant positive changes in their vision from eating carrots unless they have an existing vitamin A deficiency, which is common in developing countries.

So where did all the hype surrounding carrots and vision come from? During World War II, the British Royal Air Force started an advertising campaign claiming that the secret to their fighter pilots clear, sharp vision was carrots. Realistically, the fighter pilot’s accuracy was due to a new radar system the British wanted to keep secret from the Germans, but the rumor spread and remains popular today.

Other possible benefits: The antioxidants and phytochemicals in carrots may also help with blood sugar regulation, delay the effects of aging, and improve immune function.

Ref.http://www.medicalnewstoday.com/articles/270191.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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Fruit Salad

Fruit salad NG

Hi ! Friends here is a refreshing fruit salad recipe. Served regularly as part of main meals, is a way of eating a good variety of fresh, seasonal fruit daily. This by itself will brighten up any meal, and it tastes great at any time of day!

Recipe will serve: 2

Ingredients:

  • 1 apple sliced and cut into small cubes
  • 1 banana, ripe but firm, sliced into discs
  • 1Guava sliced, cut into small cubes
  • 1 Pear sliced, cut into small cubes

Dressing

  • 2 tsp lemon juice
  • 1/2 tsp Black salt
  • 1/2 tsp table salt
  • ¼ tsp black pepper

Method:

Step 1.

Wash, dry and cut the apple, pear in to small cubes, peel and dice the bananas.

Step 2.

In a large mixing bowl, combine the fruit cubes, and banana discs.

Step 3.

Spread the lemon juice on the cut fruit, in the mixing bowl. Sprinkle black salt , pepper and table salt on the fruit pieces, toss well. Serve freshly prepared salad at room temperature.

Note:

Many different varieties of seasonal fruits can be used to make the dish.

About the Fruit used:

  1. The Pear is a fleshy pome, or fruit, of a rosaceous tree (Pyrus communis), cultivated in many varieties in temperate climates; also, the tree which bears this fruit.
  2. Guava is a round edible yellow tropical fruit of a small tropical tree with pink or white flesh and hard seeds and a strong sweet aroma .
  3. Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe. Cluster of bananas is called: a bunch of bananas .The tropical and subtropical palm-like plant which bears bananas, having very large leaves but lacking a woody trunk is from Genus Musa, family Musaceae: several species, in particular M. sapientum
  4. Apple a round fruit with firm, white crisp flesh and a green, red, or yellow skin. It is fruit of a tree of the rose family.Many varieties have been developed  for eating or as dessert or cooking fruit or for making cider.

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.

 

Salad Delight

 

A delicious salad made with diced vegetables and hung curd sauce dressing.

Servings: 4-6

Cook time: 30 minutes

Ingredients salad:

  • 1/2 cup shelled peas
  • 1/2 cup carrots ,peeled and diced
  • 1/2 cup French beans , finely cut
  • 3 medium size potatoes, boiled, peeled and cubed
  • 1 medium size apple, peeled and cubed
  • 3 slices pineapple, cut in cubes
  • 1/2 cup cherries, deseeded and halved
  • 6-8 Cashew nuts, cut into small pieces(dry roasted in microwave oven for a minute)
  • hung curd sauce (obtained from one kg whole milk “Hanging curd”)
  • 1/2 cup fresh cream
  • 2 tbsp white vinegar
  • 1 tsp salt /or salt to taste
  • 2 tsp sugar
  • 1tsp black pepper- freshly powdered
  • 1tsp mustard paste

Ingredients ” Hanging curd “:

  • 1 kg fresh whole milk curd

Method:

For making “Hung curd”:

Tie fresh curd tightly in muslin cloth. Draining over a sink, hang the tied cloth with curd for draining liquid out. Wait at least three-four hours for full draining. Take down and open the muslin cloth. The curds are now well hung and store in a bowl.

For making “Hung curd Sauce”:

Take the bowl of hung curds mix in, vinegar, mustard paste, 1/4 tsp salt, sugar, black pepper, and fresh cream. Mix well all the ingredients. Keep the sauce refrigerated till fruit and vegetables are ready.

For making the Salad:

Step 1.

In the pressure cooker put all the chopped vegetables ( not the fruit), add 1/4 cup of water 1/4 tsp salt. Place the pressure cooker on a full flame, as soon as the pressure is formed, switch off the stove. Allow it to cool , drain and chill the vegetables. (You can boil or steam the vegetables too.)

Step 2.

When vegetables are cool, add the cut fruit add hung curd sauce, 1/2 tsp salt, black pepper and dry fruit mix it well

Step 3.

Chill and serve.

Salads

Key Ingredients: Green Peas, Carrot, French Beans, Potatoes, apples, pineapple, cherries, hung curd, Salt, Black Pepper, sugar, mustard paste, vinegar

Note: “Hanging curd” is a process by which whey gets drained from the curd. When it is completely drained, you will have hung curd. This ingredient is used in many Indian dishes and is a great source of calcium.

 

Apple Raisin Pancakes

Apple raisin pancakes         Apples 1      +  Kishmish raisins

Apple Raisin Pancakes

Hi Friends!Put away the other choices and serve breakfast to the whole family with this simple, tasty and healthy pancake recipe.

Ingredients:

  •  1 cup fine flour / maida
  • 1 level tsp baking powder
  • 1/4 level tsp Salt
  • 1 tsp sugar
  • 1/2 cup milk for making the batter(approx)
  • Olive oil / or any Cooking oil for frying

For filling:

  •  300 gms Apples
  • 1/4 tsp cinnamon powder
  • 70 gms Sugar granulated
  • 50 gms Raisins/ Kishmish
  • 1/2 cup walnut kernels, coarsely ground
  • 1/4 cup Water

Method for making the filling:

 Step 1.

 Wash, peel, core, and cut the apples into tiny pieces. keep aside.

Step 2.

Put in a heavy bottom pan apple pieces sugar with water and kishmish / raisins and ground walnuts.

Step 3.

Cook on low heat gently, add cinnamon cook until apples are soft.

Step 4.

Spread on the pancakes & roll up. Serve hot.

Method for making the pancakes:

 Step 1.

Sieve All purpose flour / Maida, baking powder, and salt in a mixing bowl.

Step 2.

Add  milk gradually to the flour mixture, add sugar and make a smooth batter( If any lumps occur, mix well).

Step 3.

 Heat a little cooking medium in a heavy bottom non stick frying pan & spread the cooking medium all over the pan.

Step.4

 Pour a little batter mixture into the pan; spread it evenly in a circular movement with a small ladle . Cook for two three minutes until set.

Step 5.

Free the edges of pancake with the spatula & turn over. Cook the pancake on both sides.

Step 6.

After half a minute or so turn the pancake on to a plate. Spread cooked apple raisins on the pancake, roll up. Serve with custard or honey.

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. This article provides a nutritional profile of the fruit and its possible health benefits.

Note:

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. This article provides a nutritional profile of the fruit and its possible health benefits.

Raisins pack more nutrition than their small size might indicate. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a snack rich in B vitamins, iron and potassium. Besides nutrients, raisins are also a good source of carbohydrates for energy.

Possible health benefits of apples:

Apples contain almost no fat, sodium or cholesterol.

A collection of research studies suggests that apples may well be one of the most healthy foods for you to include in your daily diet. Let’s take a look at the studies and the possible health benefits suggested by them:

  • Improving neurological health- quercetin one of the antioxidants found abundantly in apples
  • Preventing dementia-Including apples in your daily diet may protect neuron cells against oxidative stress-induced neurotoxicity and may play an important role in reducing the risk of neurodegenerative disorders such as Alzheimer’s disease.
  • Reducing your risk of stroke
  •  Lowering levels of bad cholesterol
  • Reducing your risk of diabetes-Apples could also help lower your risk of diabetes.
  •  Warding off breast cancer
  •  Obesity-reduces obesity

Ref.http://www.medicalnewstoday.com/articles/267290.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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