Black Pepper

Spicy Kebabs

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Lentil Kebabs with dip

Spicy Kebabs with yogurt dip

Hi friends! Everybody likes Kebabs. Not all kebabs have to be made with meat! Try out these scrumptious, easy, vegetarian lentil 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 lentil Kebabs for perfect party snacks or a starter.

Ingredients:

  • 1 cup Sabut Masoor /red lentils
  • 1 medium size onion, or / 1 cup finely chopped onion
  • 12 cloves of garlic, cut into small pieces
  • 2 tbsp Cilantro/ Coriander leaves, finely chopped
  • 2 tsp lemon juice or juice of 1 small lemon
  • 2 green chilies, finely chopped
  • 1/2 tsp Black pepper, freshly ground
  • 2/3 tsp salt / or salt to taste
  • Oil for frying

For garnishing:

1 medium size onion, cut into rings.

Method:

Step 1.

Wash and soak sabut Masoor / red lentil overnight in cold water, drain and keep aside.

Step 2.

For the lentil kebabs, tip the drained sabut Masoor / red lentil into a food processor and blend until coarsely mashed, but not puréed.

Step 3.

Transfer to a mixing bowl and add chopped onions, chopped garlic and chopped Cilantro/ Coriander leaves. Add salt, green chilies and freshly ground black pepper and mix well.

Step 4.

Take about 2 Tbsp of the mixture in your hands (You can oil your palms if it’s sticking) and roll into kebabs. The mixture is thick enough to hold its shape.

Step 5.

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 6.

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 7.

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

Step 8.

Serve the hot and spicy kebabs with the spicy coriander/ cilantro/mint chutney or can serve these with cucumber dip too.

Yogurt Dip:

  • 1/2 cup plain Greek yogurt/ Dahi/ curd
  • 1 tbsp fresh mint, minced or 1 tsp dried mint leaves powder
  • 1 cup cucumber pieces, cucumber peeled and cubed
  • 1/2 tsp Salt /or to taste

Method:

  1. Place the yogurt, cucumber in a blender and puree on high speed until blended. While blending, gradually add the mint and salt. Dip is ready!

Lentils Storage Tips:

  • Lentils a longer shelf life. You can store lentils in an airtight container in a cool, dry and dark place. This way they can be stored for up to twelve months.
  • Lentils purchased at different times contain varying stages of dryness and hence, should be stored separately as they will require different cooking times.
  • Cooked lentils have a relatively shorter life. If kept in a covered container in the refrigerator, they can remain fresh for about three days.

Health Benefits of Masoor dal (Lentils): 

  • Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.
  • The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.
  • The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.
  • Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.
  • Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.
  • Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.
  • Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.
  • Researches indicate that the vitamin E found in lentils helps prevent the risk of Parkinson’s disease, though the exact connection is not yet determined.

 Ref. http://nutrition.indobase.com/articles/lentils-nutrition.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.

Green Peas Pilaf/ Matar Pulav

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Rice pilaf with peas

Green Peas Pilaf/ Matar Pulav

Hi friends ! Here is a delicious easy to cook and serve recipe using Basmati rice / long grain rice. Basmati rice has wonderful aroma, literally translated as ‘the fragrant one’ . 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.

Cooking time: 20 minutes approx.

Cuisine: Indian , North Indian

Course : main

Serves: 4

Ingredients:

  • 250 gms uncooked long grain rice/ Basmati rice in India
  • 225 gms onions, chopped thin lengthwise
  • 2  cups / 200 gms shelled green peas / fresh or forzen
  • 1  Cumin seed / Jeera
  • 1 black cardamom/badi elaichi
  • 2 small green cardamom/hari elaichi or choti elaichi
  • 1/2 tsp black pepper powder
  • 1″ cinnamon stick / 1/4 tsp cinnamon powder
  • 1/2 tsp gram masala
  • 4  tbsp olive oil / any cooking medium
  • 600 ml water
  • 2 level tsp salt /  or salt to taste

Method :

Step 1.

Wash the rice well and soak it for 15 minutes.

Step 2.

Shell the peas, keep aside. Cut the onion length wise and keep aside.

Step 3.

Heat oil in a large heavy-bottomed vessel add cumin seed, when starts crackling add black and green cardamoms, and cinnamon. Fry for a few seconds.

Step 4.

Add chopped onions and fry on medium heat for few  minutes till the onions are light golden brown.

Step 5.

Add to the above seasoning rice, green peas, water and salt, gram masala. Mix well and bring to boil on high heat. Once starts boiling, reduce heat and cook covered on low flame for 15-20  minutes or till all water evaporates and rice is well cooked.

Step 6.

Serve hot garnished with black pepper powder with bottle gourd raita or Indian curries of your choice!

Basmati rice 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 e

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

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

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.

Butter murukkus

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Butter murukkus     Murukku press        Butter murukkus                                                                             Murukku Press

Hi friends! We are a big fans of butter murukkus. The murukkus available in stores are very different from the home made ones. The texture and taste of the murukkus changes with the proportion of ingredients used in making the murukkus. While making this snack, the ratio of rice flour and the other flour will give different look and taste to the snack.

Recipe Cuisine: Indian, South Indian

Recipe Category: Snacks

Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

  • 1 cup Rice flour
  • 2 tbsp Bengal gram flour/ Besan
  • 2 tbsp roasted gram dal flour/ Chutney dal flour
  • 2 tbsp Butter, melted
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Cumin seed/ Jeera
  • 1 tbsp sesame seeds / Til
  • 1/2 tsp Asafetida / heeng
  • 1 tsp salt / or as per taste
  • Oil For deep frying

Method:

Step 1.

Powder roasted gram dal flour/ Chutney dal flour in a grinder. Keep aside.

Step 2.

In a mixing bowl take rice flour, roasted gram dal flour/ Chutney dal flour, Bengal gram flour/ Besan, salt, pepper, asafetida , sesame seeds, cumin seed and butter. Rub in the melted butter well with your finger tips.

Step 3.           

Slowly add water to make a smooth soft dough easy enough to press.

Reason is we want the butter murukku in strips, not long, broken strips, bite sized. So if its but dry, it breaks by itself as we squeeze. But its not a must, you can either squeeze little and use ur hands to break or squeeze long strips and break later, or even make murukku shape. 3-rub

Step 4.

Heat oil in a wok / kadahi/ pan on the medium flame. Fill in the prepared soft dough in the murukku press with the three star plate at the base in the press. Squeeze the dough pressing the handle, and give it a little shake for the dough to break and fall into the oil. Fry these two to three inches long murukku pieces in to the hot oil. Cook on medium flame stirring in between and flipping the murukkus until cooked from all sides.

Step 5.

Drain the fried murukkus in a paper kitchen towel lined tray. Cool completely before storing in an airtight container.

Notes:

If you hold the press at an angle while squeezing the dough above the hot oil the murukku pieces break easily into the oil.

You can either press the dough down directly in the hot oil or make random lengths on a tray and gradually fry in batches.

Do not over crowd the wok / kadahi/ pan while frying the murukkus as murukkus absorb more oil.

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.

Black Pepper

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Black pepper Image 1Black Pepper

Pepper is often described as the “king of spices,” and it shares a place on most dinner tables with salt. The word pepper originated from the Sanskrit word pippali, meaning berry. Pepper is now grown in Indonesia, Malaysia, Sri Lanka, Vietnam, and Kampuchea as well as the West coast of India, known as Malabar, where it originated.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking since at least 2000 BCE. Until well after the Middle Ages, virtually all of the black pepper found in Europe, the Middle East, and North Africa travelled there from India’s Malabar region. Little else is known about the use of pepper in ancient Egypt and how it reached the Nile from India.

The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related Piper longum. The Romans knew of both and often referred to either as just “piper”.

Pepper (both long and black) was known in Greece at least as early as the 4th century BCE.Pepper (both long and black) was known in Greece at least as early as the 4th century BCE, though it was probably an uncommon and expensive item that only the very rich could afford. Trade routes of the time were by land, or in ships which hugged the coastlines of the Arabian Sea. Long pepper, growing in the north-western part of India, was more accessible than the black pepper from further south; this trade advantage, plus long pepper’s greater spiciness, probably made black pepper less popular at the time.

The hot taste sensation in pepper comes from a resin called chavicine in the peppercorns. Peppercorns also are the source of other heat-generating substances, including an alkaloid called piperine, which is used to add the pungent effect to brandy, and an oil that is distilled from the peppercorns for use in meat sauces.

As a natural medicinal agent, black pepper in tea form has been credited for relieving arthritis, nausea, fever, migraine headaches, poor digestion, strep throat, and even coma. It has also been used for non-medical applications as an insecticide. Of course, black pepper is a favorite spice of cooks because of its dark color and pungent aroma and flavor.

White pepper is also commonly used and is popular among chefs for its slightly milder flavor and the light color that compliments white sauces, mayonnaise, souffles, and other light-colored dishes. White pepper is also true pepper that is processed in the field differently than its black form.

A mixture of black and white peppercorns is called a mignonette. Ground pepper is also popular in mixes of spices. Kitchen pepper is called for in some recipes for sauces and includes salt, white pepper, ginger, mace, cloves, and nutmeg. Pepper, therefore, proves itself to be a versatile and essential ingredient in combination with other spices, as well as in solitary glory in the pepper mill.

Health Benefits:

Improve Digestion and Promote Intestinal Health

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body’s production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

Black pepper has demonstrated impressive antioxidant and antibacterial effects–yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

How to Select and Store

Black pepper is available whole, crushed or ground into powder. To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe. In addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.

Even through dried herbs and spices like black pepper are widely available in supermarkets, you may want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, when purchasing black pepper try to select that which is organically grown since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating black pepper may lead to a significant decrease in its vitamin C content.)

Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavor more pronounced.

Tips for Preparing and Cooking

Tips for Cooking with Black Pepper:

Add pepper that you have freshly ground in a mill at the end of the cooking process. Since it loses its flavor and aroma if cooked for too long, adding it near the end will help to preserve its flavor.

How to Enjoy

A Few Quick Serving Ideas
  • Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre.
  • As the pungent taste of black pepper is a natural complement to the deep, berry-like flavor of venison, use it to flavor this meat when preparing venison steaks or venison stews.
  • Keep a pepper mill on your dining table so that you can add its intense spark to a host of different recipes that you prepare.
  • Olive oil, lemon juice, salt and cracked pepper make a delicious salad dressing.
Black Pepper, whole peppercorns
2.00 tsp
5.80 gramsCalories: 15
GI: very low
Nutrient Amount DRI/DV
(%)		 Nutrient
Density		 World’s Healthiest
Foods Rating
manganese 0.74 mg 37 45.7 excellent
vitamin K 9.49 mcg 11 13.0 excellent
copper 0.08 mg 9 11.0 very good
fiber 1.47 g 6 7.3 very good
iron 0.56 mg 3 3.8 good
chromium 0.93 mcg 3 3.3 good
calcium 25.69 mg 3 3.2 good
World’s Healthiest
Foods Rating		 Rule
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for Black pepper

Ref. http://www.ancient.eu/Pepper/

Ref. http://www.madehow.com/Volume-5/Pepper.html

Ref. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74#healthbenefits

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

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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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Rice with Lentil/Khichdi

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Khichdi Moong DalMoong dal khichdi

Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. Khichdi is probably India’s most popular version of the rice dishes. It is eaten when one is sick, has an upset stomach, needs some comfort food or wants to eat light yet filling. Every household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and ingredients used. But a basic khichdi is usually made from white rice, yellow, green or split moong dal and topped with some ghee. All these heal and soothe our digestive system. But khichdi is more than just a comfort food. It has numerous other benefits for our body.There are a variety of ways to make khichdi. Here is one  popular way of making khichdi:

Recipe will serve:

Ingredients:

  • ½ cup basmati rice
  • ½ cup moong dal / green gram lentil husked
  • 1 tbsp clarified butter (ghee) / or Olive oil as suitable
  • 1 tsp cumin seeds /jeera
  • 1/8 tsp asafetida /hing
  • 1/2 tsp black pepper powder
  • 1tsp salt
  • 2 1/2 cups water

Method:

Step 1.

Wash and soak the rice and moong dal in about four cups of water for at least 15 minutes. Drain the water and set aside.

Step 2.

Heat the clarified butter in a heavy bottom pan over medium high heat. When ghee or oil is moderately hot, add cumin seeds, when it starts spluttering, add asafetida.

Step 3.

After the asafetida is slightly pink in colour, add soaked and drained rice and dal, salt and water stir.

Step 4.

Let it come to a boil, reduce the heat to low flame, cover and cook for approximately 8-10 minutes.

Step 5.

Turn off the heat and wait for 7-8 minutes before opening the pan.

Step 6.

Mix the khichdi well, dal and rice should be very soft. Serve hot pouring hot butter over the khichdi.

Note: Papdam, pickle, yogurt and are very good accompaniments to the khichdi.

Khichdi – 4 reasons why it is more than just comfort food!

Wholesome meal: Khichdi is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.

Gluten-free: People who suffer from gluten sensitivity or celiac disease, cannot process gluten which is storage protein found in certain grains like wheat, rye, barley. But they can opt to eat khichdi on a few days as it packs enough nutrition and yet is light and gluten-free. Many people who aren’t suffering from this disease also opt for gluten-free food as a lifestyle change. They too can eat khichdi.

Balances dosha: This dish can be served any time of the day. It is known for its ability to detoxify the body and balance the three doshas – Vatta, Pitta, Kapha. It is a tridoshic food which has a calming effect on the body and is a staple of an Ayurvedic diet. A delicious and nourishing dish of rice, moong cooked with ghee, salt and haldi (turmeric), adding the balance of  basic elements – earth and water for increasing energy and immunity, fire for stimulating digestive enzymes.

Easy to digest: Khichdi is soothing for the intestine and helps in settling an upset stomach when eaten with curd. (Read more benefits of curd). For babies and elderly, it is a hearty meal packed with nutrients and easy to digest as both have slow metabolism and their digestive strength is weak too.

Ref. http://www.thehealthsite.com/fitness/khichdi-4-reasons-why-it-is-more-than-just-comfort-food-k214/

Baigan/Eggplant/Aubergine Raita

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Baigan Raita 2   brinjal pic
Baigan is also known as Brinjal or eggplant or Aubergine Raita

Hi friends! Here is a simple,delicious and very healthy recipe of an Indian side dish of yogurt containing roasted and mashed brinjal /baigan/egg plant and spices.

 

Ingredients:

1 medium sized brinjal/Baingan / Eggplant
2 cups Curd/ yoghurt /Dahi
1/2 tsp cumin/Jeera roasted, ground
1/2 tsp salt or / salt to taste
1/4 tsp black pepper /Kali mirch
1/4 tsp red chili powder
1 tbsp coriander/ Dhaniya/ Cilantro, fresh leaves finely chopped
1 tsp lemon juice
Method:

Step 1.

Wash well the baigan /eggplant /aubergine with water. Dry with a kitchen napkin. Apply some oil on the baigan and keep it for roasting on an open flame. Keep it turning on the fire after couple of minutes such that the baigan gets roasted on all sides completely. When soft and well roasted from all sides, remove from fire & soak in cold water for peeling the skin.

Step 2.

Peel the skin of the roasted baigan. Keep it on the chopping board. Cut the stem of the baigan. Mash the roasted brinjal with a fork. keep aside.

Step 3.

When the baigan is getting roasted, take the Curd/Dahi/yogurt in a mixing bowl, whisk it to a smooth texture.

Step 4.

Add finely chopped fresh coriander leaves, salt, cumin, pepper, red chili powder and lemon juice to the whisked curd, mix it well.

Step 5.

Now, in the spiced curd / yogurt , gently fold in the roasted and mashed baigan/ brinjal/ eggplant /aubergine ,blend well.

Step 6.

Refrigerate Baigan Raita till use. Serve cold with Rice dihes, all Indian breads.

Health bebefits of Brinjal or baigan :

Brinjal or baigan as it is called in India, is a vegetable that is extremely high on nutrients and has many health benefits which makes it something you should try and eat at least once every week. A lot of people don’t like the taste, but if you cook it well, it can be extremely delicious too. Brinjals are great for weight loss as they are low in calories with 100g of the vegetable containing just 25 calories. It is also rich in fiber which helps in eating a small serving which makes you feel full and prevent you from overeating.

Ref.http://www.thehealthsite.com/fitness/health-benefits-of-brinjal-baingan

 Health benefits Curd:

Being rich in calcium, curd is good for the health of bones as well as the teeth. For those who have difficulty in the digestion of lactose in milk, yogurt is an important source of calcium. Curd contains an enzyme which breaks down lactose to aid proper digestion.

Curd / Yogurt is rich in vitamin D which helps our body to absorb and use calcium.

Curd / Yogurt helps you feel fuller and is thus, a very good snack for those trying to lose weight.

Eating  curd / yogurt on a regular basis can help absorb the nutrients in other foods as well.

Ref. http://www.thehealthsite.com/fitness/9-reasons-curd-is-great-for-your-health/

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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Salad Delight

~ saanjhachullha ~ Leave a comment

 

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.