Sarson ki bhurji

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 / makki ka aata
  • 3 tbsp curd / yogurt/ Dahi
  • 1/4 tsp hing / asafetida
  • 1tsp Cumin seeds/jeera, finely powdered
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 2/3 tsp Salt / or as per taste
  • 3 to 4 tbsp mustard Oil

Method:

Step 1.
Take Mustard Greens/ Sarson ka saag leaves, wash them and finely chop them and keep aside.

Step 2.

Now in a blender take garlic cloves, one green chili and grind them into a fine paste.

Step 3.

In a wok / kadahi/ pan, take mustard oil when oil smokes reduce the flame, put hing / asafetida, add garlic chili paste, cumin seeds powder, coriander powder, salt and turmeric powder. Fry this on medium flame for 3-4 minutes.

Step 4.

Add finely chopped Mustard Greens/ Sarson ka saag leaves to it and cook covered on medium/low flame till it is well blended and cooked.

Step 5.

Mix 3 tbsp curd / yogurt/ Dahi with 2 tsp of corn flour. Add it to the bhurji and mix well.

Step 6.

Cover the lid and cook for 4-5 minutes more. Serve hot with Makki ki roti.

How many calories in mustard greens (per 100 gm):

Mustard greens have about 20 calories per 100 gm of weight.

How to Buy Mustard Greens/ Sarson ka saag:

  •  Always try to purchase green colored mustard greens instead of opting for the red or purple colored leaves.
  • Make sure that the mustard greens you have purchased are fresh and crisp.
  • The green color of mustard greens should be lively. Avoid buying mustard leaves which have yellow or brown spots on the surface.

Mustard Green Storage Tips:

  • Do not store freshly purchased mustard greens for more than 3 or 4 days in the refrigerator.
  • Keep your mustard greens inside a plastic bag before placing it in the refrigerator. Make sure that all the air from the plastic bag has been removed before storing the mustard greens.

Health Benefits of Mustard Greens/ Sarson ka sag :

  1. Mustard green is known for its detoxification qualities. The sulfur-containing nutrients, phytonutrients and glucosinolates, present in mustard greens help to activate the detoxification enzymes in the human body and also regulate their activities. The detox support is directly related to the risk of acquiring cancers of the bladder, breast, colon, lung, prostate and ovarian. No detoxification in our bodies means that cells will eventually become cancerous.
  2. Mustard green is also one of the best known antioxidants available in the market. The antioxidant support given by mustard green helps in reducing the risk of oxidative stress in the body cells.
  3. Mustard green is also known for its anti-inflammatory benefits which help in building the messaging molecules in the body.
  4. The anti-inflammatory qualities of mustard greens assist in the prevention of several cardiovascular diseases, like heart attacks, ischemic heart diseases, and atherosclerosis.
  5. Regular consumption of mustard greens is beneficial for lowering the amount of cholesterol in the human blood; thus, leading to a healthy heart. Consuming steamed mustard leaves increases the rate of cholesterol lowering ability, thereby preventing unwanted inflammation that can otherwise cause problems for blood vessels and blood circulation, leading heart attack and ischemic heart disease.
  6. With many vitamins and minerals present in mustard greens, they promote proper functioning of the immune system and other bodily processes, regulate digestive processes, develop bones and other ligaments connecting the bones, and monitoring the bowels and digestive tract.
  7. The presence of vitamin E in mustard greens in significant amounts is excellent for taking care of skin and hair by giving you healthy skin and lustrous, strong hair.
  8. Mustard greens have considerable value in treating a number of disorders, like gout, sciatica, menopause symptoms, neuralgia, asthma, bronchitis, pneumonia, bruises, tendonitis, flu, common cold, eruptive sores and boils.

Ref. http://www.foodofy.com/mustard-green-nutrition-facts.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.

Masala Kamal Kakri/ Lotus stem

Kamal kakadi masala 1Masala Kamal Kakri/ Lotus stem

Lotus Stem. Hindi Name: Bhein or Kamal Kakri. Also known as lotus root it is a root vegetable from India and China, used widely in Indian, Chinese and Japanese food. They are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut

Crunchy, delicate flavored, lotus root is an edible rhizome (root) of lotus plant. Almost all the parts of the plant: root, young flower stalks, and seeds are being used in the cuisine.

Lotus is herbaceous, perennial aquatic plant belonging to Nelumbonaceae family. Scientific name: Nelumbo nucifera. It is popular as renkon in the Japan. Since centuries, lotus has held high esteem in the far East regions, especially in Chinese and Japanese cultures.Also known as lotus root it is a root vegetable from India.It is usually crunchy and  has a flavor like water chestnut. It has a delicate flavor.

Hi friends!  Here is delicious , easy , never failing recipe of mine with thinly sliced Lotus stem cooked in a variety of masalas. You will like to have this dish on your menu regularly.

Ingredients:
    • 200 gm lotus stems
    • 1 tsp ginger, finely grated
    • 1 tsp cumin seeds
    • 2 tsp coriander seeds
    • 1 tsp cumin seeds
    • 1/4 tsp asafetida
    • 1/2 tsp chili powder
    • 2 tsp Amchoor /dry mango powder
    • 1/2 tsp garam masala
    • 1/2 cup yoghurt 1/2 tsp salt or /Salt to taste
    • 2 tbsp Olive oil or any other cooking oil
    • 2 tsp Cilantro /coriander leaves, finely chopped

Method :

Step 1.

Lightly peel / scrape off the outer layer of the lotus stems and wash well as they are generally caked with dry mud.

Step 2.

Cut the stems into diagonal, 1/4 cm thick slices. Keep aside

Step 3.

In a pressure cooker take one cup water and add the sliced lotus stems. Close the lid and place the cooker on high flame. The moment full pressure is formed reduce the heat to low flame. After fifteen minutes switch off the stove. when cooker cools to room temperature, open the lid and take out the lotus stem slices in a bowl.

( If there is no pressure cooker available, boil in 5-6 cups of water simmer till tender. Takes about 30-45 minutes. Drain and cool. )

Step 4.
In a grinder take ginger grated, 1 tsp cumin seed and two tsp coriander powder, add quarter cup of water. Grind the ingredients to a fine paste. Keep aside.

Step 5.

Take heavy bottom pan/ wok / kadahi add oil to it when it is little hot add asafetida to it. when asafetida is light pink in colour, add cumin seeds.
Step 6.

When cumin starts crackling add the ground ingredients (step 4), fry for few seconds. Add the steamed / cooked Lotus stem slices (step 3), amchoor / dry mango powder to the mixture, and stir well.

Step 7.

Add the whisked yoghurt and the garam masala powder cook over high flame, bring it to boil , reduce the heat and cook for ten minutes on low flame, gravy thickens. Switch off the stove.

Step 8.

Serve hot, garnished with finely chopped fresh coriander leaves with any Indian bread of choice.

Health benefits of Lotus root:

Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity.

  • Lotus root is one of the moderate calorie root vegetables. 100 g root-stem provides about 74 calories. Nevertheless, it composed of several health benefiting phyto-nutrients, minerals, and vitamins.
  • Lotus rhizome is very good source dietary fiber; 100 g flesh provides 4.9 g or 13% of daily-requirement of fiber. Dietary fiber together with slow digesting complex carbohydrates in the lotus root help reduce blood cholesterol, sugar, body weight and constipation conditions.
  • Fresh lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis inside the human body. Collagen is the main structural protein inside the body, required for maintaining integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy, develop resistance against viral infections, boosting of immunity, wound healing and to scavenge cancer causing harmful free radicals from the body.
  • In addition, the root contains moderate levels of some of valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) acts as a coenzyme in the neuro-chemical synthesis in the brain which influences mood. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also cuts heart-attack risk by controlling harmful homocysteine levels in the blood.
  • Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required in the production of red blood cells.
  • Crunchy, neutral yet delicate flavor of root lotus is because of its optimum electrolyte balance. It composes agreeable ratio of sodium to potassium at the value 1:4. While sodium gives sweet taste to the root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.

Ref. http://www.nutrition-and-you.com/lotus-root.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.

Aloo Parwal Sabzi

Parwal Vegetable    Parwal Aloo sabzi

Pointed gourd with Potatoes

Parwal is a seasonal vegetable and is available during summers till monsoon season. Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal.The vegetable looks like tiny cucumbers, with tapering ends and it has faint, lighter green lines along its length. The skin is much harder than cucumber.

Recipe contributed by Mrs. Usha Mehta.

Cooking time:35 minutes
Level:medium
Cuisine:Indian
Course:Main
Serve:4

Ingredients:
  • 250 gms parvals, sliced in wedges
  • 3 potatoes medium size, sliced in wedges
  • 2 onions medium size, finely chopped
  • 2 tomatoes, medium size, sliced in wedges
  • 1 tsp ginger, finely grated
  • 1/2 tsp turmeric powder
  • 1 tsp dry mango powder/ amchoor
  • 2 green chilies , finely chopped
  • 1 tsp coriander powder
  • 2 tbsp coriander leaves, finely chopped for garnishing
  • 1 tsp cumin seeds
  • 1/4 tsp asafetida
  • 1 level tsp salt / or salt to taste
  • 1 tsp garam masala
  • 2 tbsp oil for cooking
Method :
Step 1.
Wash and slice the parwal in wedges (lengthwise). Keep aside.
Step 2.
In a pressure cooker put 2 cups of water and potatoes. Place the cooker on high flame, the moment full pressure is formed , reduce the heat to low flame and cook for 3 minutes. Switch off the stove. When pressure cooker cools down to room temperature, open the lid take out the potatoes, peel and slice in wedges length wise. Keep aside.
Step 3.
In a wok / kadahi/ or heavy bottom pan heat oil, add cumin seeds, when it starts crackling add asafetida/ Hing and fry for few seconds. Add chopped onions, sauté the onions till translucent add grated ginger, chilies, coriander powder, turmeric, sauté for few seconds more.
Step 4.
Add in the sliced wedges of parwal into the pan. Sprinkle salt, mix well cover and cook the parwals. Let it cook on low to medium flame until the parwal is half cooked.
Step 5.
Once the parwal is seventy percent cooked, add in the boiled potato wedges, and tomato wedges stir and cover the pan. Cook tomatoes, parwals and the potatoes until parwals are tender add .
Step 6.
Once the vegetables are softened, add in the amchoor / dry mango powder, and garam masala. Mix the vegetable very well. Stir fry for another minute and turn off the heat.
Step 7.
Stir fry for another minute and turn off the heat. Transfer the aloo parwal sabzi into a serving bowl.
Step 8.
Garnish with finly chopped coriander and Serve hot the Aloo Parwal Sabzi along with Dal of your choice and a bowl of hot rice or  chapattis.
Note: The parwals are added first, as it takes a little longer time to cook.
Health benefits of pointed gourd/ parwal:
Improves digestion
The green colored veggie parwal is loaded with good sum of fiber, which helps to promote proper digestion. It also helps to solve gastrointestinal and some problems related to the liver.
Treats constipation
The seeds present in the parwal vegetables help to ease stool and is recommended to reduce constipation problem.
Controls blood sugar and cholesterol
When you are eating parwal dish do not throw out the seeds out of it, they help to control blood sugar levels, which in turn lower the cholesterol in the body.
Aids in weight loss
The gourd vegetable pointed gourd has the property of low in calories. So, one can eat this vegetable based curries with no doubt to reduce their weight. It helps your stomach to feel fuller and controls the urge to eat.
Blood purifier
Another health benefit of consuming pointed gourd includes the purification of blood. According to Ayurveda painted gourd works effectively to regulate Kapha. It cleans our blood, tissues and thereby offering skin care as well.
Reduces flu
According to Ayurveda parwal has the capacity to boost your immunity. It is used like a medicine to treat flu, throat problems and high temperatures.
Fight with aging factors
As we age wrinkles and fine lines are most common visible signs on our face. Parwal with its rich source of antioxidants, vitamin A and C helps to fight with the free radical molecules which are promoting the aging signs.
These are the health benefits of consuming pointed gourd. So eat them and stay healthy and beautiful.
Ref. https://beautyhealthtips.in/health-benefits-pointed-gourd-parwal/

Tomato Paneer

tomato paneer 3

Hi friends! Cottage cheeses chunks in tomato gravy with mild spices, tossed together in olive oil.

Preparation Time : 10 minutes

Cooking time : 25 minutes

Servings : 6

Cuisine: North Indian

Course: Main Course

Level Of Cooking: Easy

Ingredients :

  • 250 grams Paneer /cottage cheese
  • 8 medium size tomatoes, pureed
  • 1/2 cup Fresh cream
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafoetida / heeng
  • 2 green chillies , made into paste
  • 1/2 tsp turmeric powder
  • 1/2 nutmeg / jayaphal, powdered
  • 1tsp Sugar
  • 1/2 tsp Garam masala
  • 8 green cardamoms , powdered
  • 1 tsp or /Salt to taste
  • 2 tbsp Olive oil

Method :

Step 1

Cut paneer/cottage cheese into small cubes fry the cubes in a non stick pan lightly. Cut tomatoes and puree in the blender, keep aside.

Step 2

In a non stick pan heat oil, add asafoetida fry till slightly pink, put cumin seeds when it starts crackling add turmeric powder, nutmeg powder, sugar, salt and mix well sauté for a minute.

Step 3

Add tomato puree, green chilli paste, and mix well bring it to a boil. Lower the heat and cook till the oil surfaces.

Step 4

Add cottage cheese pieces and fresh cream. Sprinkle cardamom powder, mix well. Let the mixture come to boil. Switch off the stove. Serve hot with any Indian bread of your choice.

Note: After adding cream do not cook for long period, over cooking alters the texture and taste of the dish. Nutmeg goes well with certain types of savory dishes like cheese dishes etc.

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 flavour of most cheeses. There are hundreds of types of cheese.

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.

 

Mongre ki Subzi/Radish Pods

 

Radish podsMoongre ki sabzi

Moongre ki Subzi / Radish Pods

In North India radish pods are known as moongre. They are sold in bundles and are crunchy. The pods can be eaten raw or cooked. If you love sharp flavours you will like this sabzi. We used to make a chutney by grinding the pods with green chilies and mixing in salt and thick yoghurt. We can make salads also with Radish pods.

Radish pods are crunchy and full of flavor. Podding radishes (Raphanus caudatus) are like other radishes in that they need cool weather for top flavor and very cool soil (as soon as it can be worked) for best growth. But, podding radishes tolerate heat better than root radishes when temperatures soar.

Radish pods begin to form in 40 to 50 days, lower ones ripening first. Pick the teardrop-shaped pods when they are tender, before they become fibrous. The 4- to-12-inch long pods are most crisp and flavorful when about pencil-thick.Pod colors range from green to green mottled with lavender to purple. The purple ones are the spiciest.

Ingredients:

  • 250gm Radish pods / Mogre ki phali
  • 2 medium size Onions, finely chopped
  • 2 medium size Potatoes
  • 2 medium size tomatoes, pureed
  • 15 cloves of garlic, well mashed
  • 1 tsp ginger, finely grated
  • 3 tbsp refined Mustard oil
  • 1/4 tsp Asafetida / heeng
  • 1/2 tsp Cumin seed
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1 level tsp Salt or / salt to taste
  • 1 table spoon Green coriander, finely chopped

Method:

Step 1.

Wash the Moongre / Radish pods. Remove top and bottom ends of each pod. Cut into 1″ long pieces and keep aside.

Step 2.

Wash, peel and cube the potatoes and keep aside.

Step 3.

Take a heavy bottom pan / wok / or kadahi heat the oil add the cumin seeds . When cumin seed start crackling add asafetida / heeng, fry till it is light pink in colour.

Step 4.

Add onions and sauté till light golden in colour, add garlic and ginger and fry for one or two minutes more. Add the pureed tomatoes, salt, turmeric, chili and coriander powder. Stir and cook till the tomatoes are well cooked and the oil begins to surface.

Step 5.

Add the cut Moongre / Radish pods and potato cubes. Cover and cook on low flame stirring at regular intervals till potatoes are tender, about 15 to 20 minutes.

Step 6.

Serve with any Indian bread of your choice and lentil / dal, Raitas of your choice.

 

Health benefits of Radish pods / Moongre:

The pods are crunchy additions to that first spring salad and fast-to-grow pickle material. Packed with Vitamin C, podding radishes also offer plenty of other low-cal, high-fiber nutrients.

 

Mooli Paratha

Muli parantha

 Mooli / Radish stuffed Parathas

Hi friends! For stuffed paranthas/Indian flat bread, the flour used is finely ground wholemeal flour/atta and the bread/parantha is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes /aloo ka parantha, vegetables, followed perhaps by dals /lentils.

Preparation Time : 15-20 minutes

Cooking time : 10-15 minutes

Cuisine : North Indian / Punjabi

Servings : 4

Ingredients :

  • 2 medium size White radish/ Mooli
  • 2 cups whole wheat flour (atta)
  • 2 tbsp finely chopped fresh coriander leaves
  • 2 Green chilli (finely chopped)
  • 1/2 tsp ajwain / carrom seeds
  • 1 tsp roasted and powdered geera seeds / cumin seed
  • 1/4 tsp Red chilli powder
  • 1 tsp salt / or Salt to taste
  • 2-3 tbsps pure ghee / olive oil for shallow frying

Method :

Step 1

Take two cups whole wheat flour in a bowl, mix water , little at a time. Add enough water to make a firm dough ,not too soft not too hard. Keep aside, covered for fifteen to twenty minutes.

Step 2

Wash, peel and grate the Radish in a bowl. Take a muslin cloth, put the grated radish on it and tightly twist the cloth to squeeze out all the juice. Keep the dry radish gratings in a mixing bowl.

Step 3

Add the grated radish, finely chopped coriander leaves , carom seeds, green chilies, cumin powder, red chili powder and salt . Mix all the ingredients well.

Step 4

Divide dough in medium-sized balls, roll out each ball into a medium thick chapatti using dry flour for dusting.

Step 5.

Put  two tablespoons of the radish mixture in the middle of the rolled chapatti and close from all sides. press on your palm.

Step 6.

Sprinkle a little flour on top, and roll the stuffed dough gently, taking care not to break it. Heat a tawa /Griddle and cook the parathas.

Step 7.

Shallow fry both sides to golden brown , using a little ghee. Serve hot with a blob of butter. A bowl of curd / yogurt and fresh coriander chutney/ chili pickle is a good accompaniment.

Health Benefits of Mooli / Radish:

Radishes, popularly known as mooli in India, might not top the list of your favourite vegetables but when it comes to nutrition and health benefits they definitely secure a top rank among all other vegetables. Eat them raw or add them to your healthy vegetable recipe, these nutrition-loaded root vegetables have numerous benefits to offer. Here are top 10 benefits you’ll be surprised to know.

  1. Lowers cancer risk: Radish contains phytochemicals and anthocyanins that have anti-carcinogenic properties. Additionally, they have vitamin C that acts as a powerful antioxidant to prevent free radical damage to the DNA inside the cells, thus helping cancer prevention.
  2. Regulates blood pressure: Radish has anti-hypertensive properties that help regulate control high blood pressure. Radish is rich in potassium that helps maintain the sodium-potassium balance in the body, keeping blood pressure under control.
  3. Good for diabetics: Insulin, a hormone secreted by the pancreas is responsible in the absorption of glucose. Diabetics are either unable to absorb the insulin their body produces or unable to produce insulin at all. Because of this, they cannot eat sugary or starchy foods. High in fibre, and with a low glycemic index, diabetics can enjoy radish as it doesn’t cause blood sugar levels to rise.
  4. Beats cold and cough: If you’re prone to constant cough and cold, it might be a good idea to include radish in your diet. The vegetable has anti-congestive properties which helps in clearing the mucus formed in your throat. Additionally, radish also improves your immunity which keeps infections that lead to cold and cough at bay!
  5. Helps you recover from jaundice: Radish is powerful when it comes to eliminating toxins. This helps keep your liver and stomach in mint condition. What makes radish effective in controlling jaundice is that it helps regulate the amount of bilirubin in the blood and increases the oxygen supply within the body. This helps keep a check on the destruction of red blood cells caused by jaundice.
  6. Fights constipation: Most people will have battled constipation in their life and it is definitely not a pleasant condition to be in. Radish has a high fibre content which helps clear the food stuck in your colon. Additionally, it helps facilitate the secretion of digestive juices and bile which again is good for your digestive system.
  7. Helps with weight loss: Radish is extremely low in calories, and the fibre content in it promotes satiety. A single 100g serving of raw radish contains just 16 calories, radish can be a part of any weight loss diet.
  8. Good for asthma patients: Radish has anti congestive properties that make them extremely beneficial for asthmatic patients. It also fights allergies of the respiratory system and protects the respiratory linings against infections.
  9. Keeps the kidneys healthy: The natural diurectic property of radishes makes them extremely good for improving kidney health. They help elimination of toxins from the body, acting as a natural cleanser.

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

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.

Save