vegetarian

Choliya / Fresh Green Chana curry

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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.

 

Shahi Makhana sabzi

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Shahi Makhana Sabzi.JPG

Shahi Makhana sabzi

Hi friends! Popular as a fasting food, its health benefits are superior to those of dry fruits such as almonds and walnuts. Some of the health benefits of makhana are: It’s a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. High in fiber and low in calories, it enables weight loss. Here is a delicious sabzi with the lotus seeds you will love to have on your  menu often.

Ingredients:

  • 100 gms. Lotus seeds
  • 150 gms Khoya
  • 2 medium size Tomatoes
  • 2 cups grated onions
  • 1 tbsp Ginger , finely grated
  • 1 tbsp Garlic, well mashed
  • 2 green chilies, finely chopped
  • 1/2 tsp Turmeric powder
  • 4 tbsp clarified butter/ olive oil
  • 2 peppercorns, finely powdered
  • 1/4 tsp Cinnamon powder
  • 3 Clove, powdered
  • 1 tsp Fennel / saunf seeds, powdered
  • 1/4 tsp Chili powder / or as per taste
  • 1 1/2 tbsp Coriander powder
  • 1 tsp Garam masala
  • 1 tea cup curd/yogurt
  • 1 tsp Salt/ or as per taste

 

Method:

Step 1.

In a heavy bottom pan, put the ghee/ oil and when hot add the lotus seed stir fry until crisp over medium low flame. This takes 5-7minutes. Keep it aside.

Step 2.

Grate the khoya and dry roast in a heavy bottom pan on low flame (without any ghee) very lightly. Keep it aside.

Step 3.

Cut each tomato in two halves to blanch. In a pressure cooker take the cut tomatoes add 1/4 cup of water. On a high flame when full pressure is formed, switch off the stove. When pressure cooker cools down to room temperature, open the lid and take out the tomatoes in a small bowl, remove the skin from all four pieces with a fork and put them into a blender, and blend the mix. Keep the puree aside.

Step 4.

Heat the ghee in vessel and fry the onions till pink in colour, add the ginger, garlic, green chillies, turmeric, dhania powder and chilli powders and fry for 1minute on low flame.

Step 5.

Add the tomato puree, curds, khoya and salt mix well.

Step 6.

Add the fried makhanas and cook for a few minutes.Sprinkle the garam masala and cook again for 2 minutes. Serve hot with Indian breads of choice!..

 Note:

Makhana ( Phool Makhana/ Lotus seeds) Makhana ( Phool Makhana/ Lotus seeds) Makhana, Phool Makhana, Foxnut, lotus seeds, Gorgon nut,Euryale Ferox different names, multiple health benefits. This is a native Asian water plant and is mainly cultivated for its edible seeds.

Health Benefits of Makhanas:

1) They are low in cholesterol, fat and sodium. This makes them an ideal snack to satiate those in-between meal hunger pangs.

2) They are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content.

3) Makhanas are recommended for diabetics too due to their low glycemic index.

4) An anti-ageing enzyme in these seeds is said to help repair damaged proteins.

5) In addition, the presence of a natural flavonoid called kaempferol (also present in coffee), helps prevent inflammation and ageing.

6) Ayurvedic beliefs suggest that fox nuts astringent properties that benefit the kidneys.

7) Makhanas are gluten-free, protein rich and high in carbohydrates.

8) They are low in calories, making them an ideal snack for weight loss.

 

9) Ayurvedic and Unani medicine believe them to have aphrodisiac properties.

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.

 

Cauliflower Pulao/Pilaf

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Cauliflower Pulao 1.JPG

Cauliflower Pulao/Pilaf

Hi friends! Cauliflower Pulao/Pilaf is an easy recipe which can be prepared as one pot meal! Pulav/Pilaf, a rice dish consumed mainly in Central Asia, South Asia and the Middle East.

 Ingredients:

1 tea cup Basmati Rice

2 cups Cauliflower tiny florets

15 cloves Garlic, crushed

1 Bay leaf /Tej Patta

3-4 Cloves, powdered

3-4 black peppers, powdered

3 black cardamoms

2 ” stick Cinnamon

1/2 tsp turmeric powder

1 tsp salt or salt to taste

3 tbsp Cooking oil

2 tea cups water

Method:

Step 1.

Wash well and soak the rice in water for 30 minutes. Drain and keep ready.

Step 2.

Wash the cauliflower florets well under running water. Drain and keep aside.

Step 3.

In a heavy bottom pan take the cooking oil and place it on high flame. Add Bay leaf/Tej patta, Black cardamom, Cinnamon, turmeric ,powdered cloves and pepper. Sauté for few seconds , add garlic paste stir for few seconds .

Step 4.

Add Cauliflower florets to these spices and sauté on medium flame for few more seconds.

Step 5.

Add drained rice, salt and two tea cups of water. Bring it to a boil and reduce the heat. Cover and cook on the slow flame for fifteen minutes or till rice is well cooked.

Step 6.

Serve hot with mint Raita, pickle and papads!

 Health benefits of Rice :

The health benefits of rice are many. Rice is the staple grain for more than half the world’s population, especially Asia. Rice is becoming increasingly popular in other parts of the world as well. Rice is a great source of complex carbohydrates which give us the energy we need. According to FAO (Food and Agriculture Organization of United Nations), rice provides 20 percent of the world’s dietary energy supply.

Rice contains all the amino acids essential for building and maintaining muscle tissue, and make up antibodies, enzymes, and hormones. These amino acids also help maintain healthy skin, hair, eyesight, and nourish the heart, lungs, tendons and ligaments, brain, nervous system and glands.

Rice is low in fat, cholesterol, and sodium and hence makes a perfect food for those with high blood pressure and requiring a low-sodium diet. The calcium in rice (especially brown rice) helps lower blood pressure.

Ref. http://vegrecipes4u.com/health-benefits-of-rice/

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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Kulfa / Purslane Bhurji

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Kulfa Bhurji

Kulfa / Purslane bhurji

Hi friends ! Looking for an easy yet tasty Kulfa/Purslane recipe? Learn how to make Kulfa/ Purslane Bhurji using healthy ingredients.We love  Kulfa ki bhurji . Kulfa / Purslane has thick and spongy leaves, and reddish stems, both of which are edible.

Botanical name : Portulaca Oleraceaa

Indian name : Kulfa

Kulfa Image 1

Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. Australian Aborigines use the seeds to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil, add it in salads, boil it or add to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach. In Albania it is also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek. In the south of Portugal (Alentejo), “baldroegas” are used as a soup ingredient.

Names of this green leafy vegetable in other languages:

  • Bengali: Lunia, Bara Lunia
  • Hindi: Kulpha, Khursa,
  • Gujarati: Luni bhaji
  • Maharashtrian: Ghol
  • Tamil: Pachiri
  • Telugu: Gangapaayala, Peddapaayala, Payala kura, Peddapaavila aaku koora, Goli Kura
  • Kannada: Doddagoni Soppu
  • Arabic: Ba’le, Bakli, Farfhin, Arnuba, Bighal, Barabra (Maghrib), Rijl, Rujila, Al-hamqa, Al-baqla, Badalqa, Kharqa
  • Armenian: Perper
  • English: Purslane, Garden purslane, Pigweed, Hogweed
  • French: Pourpier potager
  • Greek: Glystiritha, Andrakln
  • Italian: Portulaca, Porcellana, Perchjazza (Bari, Apulia)
  • Spanish: Verdolaga
  • Turkish: Semizotu, Temizlik (Aksaray Province)
  • Urdu: Kulfa ki bhaji

Purslane / Kulfa is actually a super food. High in omega 3 fatty acids, purslane also possesses a variety of other nutritional benefits. Making appearances in farmers’ markets and even fancy restaurants, purslane should also become a household staple, as it is a potent health remedy.

What is Purslane?

Often labeled as a “weed,” purslane is actually a succulent herb. The plant is formally known as portulaca oleracea and less affectionately called little hogweed. The plant looks similar to the common jade plant and generally has fleshy, round leaves growing from a thin stalk.

The flavor components alone are often enough to make individuals try the herb. The leaves are the most important part of the plant and offer a moisture-rich bite similar to the crispness of a fresh cucumber. The leaves also render a note of lemony tang with a bit of a peppery finish.

Taste is not the only reason to eat this plant, however. It is considered by many as “a miracle plant.” Purslane / Kulfa literally has the highest level of omega 3 fats than any other green plants. It also boasts an assortment of other vitamins and nutrients.

 

Ingredients :

  • 500 gms Kulfa / purslane, washed and finely chopped
  • 2 Medium size onions, finely chopped
  • 4 tbsp Chana dal / Bengal gram split
  • 1/4 tsp Asafetida / hing
  • 1 tsp salt
  • 1 level tsp Red Chili powder
  • 3 tbsp Olive oil or any other cooking oil

Method:

Step 1.

Heat the oil in a wok / kadahi / pan add asafetida / hing, sauté for few seconds till turns pink.

Step 2.

Add onions and fry onions in hot oil. When onions turn light golden, add Kulfa / Purslane, washed Chana dal / Bengal gram split, red chili powder and salt.

Step 3.

Mix well, sauté for a minute. Cover and cook on low flame till Chana dal / Bengal gram split is well cooked. Switch off the stove.

Step 4.

Serve hot with steamed white rice or any Indian bread of choice.

Health Benefits of Kulfa / Purslane:

In addition to its nearly 400mg of omega 3 fatty acids per serving, purslane also offers a variety of other nutrients.

The tender, leafy plant also possesses a number of nutrients including vitamin A, vitamin C, vitamin E, iron, calcium, manganese, magnesium, and potassium.These nutrients make the plant an effective herbal refreshment for health and wellness.

Its high concentrations of omega 3 fats make it an effective treatment for boosting heart health, lowering blood pressure and cholesterol, and controlling symptoms of attention deficit-hyperactivity disorder (ADHD) and autism.

Its nutrient profile also make it an effective treatment for diabetes, asthma, migraines, and osteoporosis.

The herb can even prevent cancer, promote skin health and boost immunity.

While labeled by the U.S. Department of Agriculture as a “noxious weed,” Kulfa / purslane is actually a beneficial health supplement. Above all, it is a taste and treat combination !

Ref. http://www.earthclinic.com/herbs/purslane.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.

 

 

 

Matara/Dried White peas

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Matar white peas

White peas dried / sukha matar/ Matra- No onions no garlic recipe! Light and delicious matra served with warm kulchas is replicated at home!Matar kulcha is one of the popular street food of Delhi.

Cook time: 25 minutes

Course: snacks / brunch

Cuisine: Indian / North Indian

Serves: 6

Ingredients:

for the matar/white peas curry:

  • 1 cup, white peas dried / sukha matar
  • 2 cups water, for pressure cooking the peas
  • 1 tsp cumin seeds
  • ¼ tsp red chili powder
  • 1 tsp cumin seeds powder, roasted and powdered

Masala chutney:

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds/saunf
  • 1/2 cup fresh mint leaves
  • 1/4 tsp of asafetida/hing
  • 1 black cardamom, seeds only
  • 1 tsp dry mango powder/amchur powder
  • 1 red chili
  • 1 1/2 tsp black salt/kala namak
  • 1/2 tsp black pepper powder
  • 1small lemon size tamarind, seedless
  • ¼ cup water for grinding

For garnishing:

  • 1 onion, medium size, finely chopped (Optional, do not use if no onion cooking required)
  • 1 tomato ,medium sized, finely chopped
  • 1 green chili, chopped
  • 1 tbsp ginger, finely grated
  • 1 lemon, small, cut in to small cubes
  • 1 tbsp coriander leaves , finely chopped

Method:

cooking the peas:

Step 1.

Clean, wash and soak the matar / dried white peas overnight.

Step 2.

Put soaked matar / dried white peas in the pressure cooker with 4 cups of water on high flame, the moment pressure is formed, reduce the heat to low flame for fifteen minutes.

Step 3.

Let the pressure cooker cool to room temperature, open the lid and take out the cooked peas in a bowl and keep aside.

preparing Masala chutney:

Step 3.

Grind all the ingredients, cumin seeds, fennel seeds/saunf, fresh mint leaves, of asafetida/hing, cardamom, seeds , dry mango powder/amchur powder, red chili, black salt / kala namak, black pepper powder, and tamarind with water to a smooth paste. keep aside.

preparing white peas curry:

Step 4.

In a pan, heat oil. On a high flame, add the cumin seeds, when it starts crackling remove the pan from stove.

Step 5.

Add the dry spices like chaat masala, roasted cumin powder, amchur powder and red chili powder. Stir and add the cooked matar to these masalas. Place the pan on the stove and heat the matar for 5 minutes, add the prepared masala chutney and mix well. Cook the matar or peas curry till masala is well blended, for about 2 minutes.

Step 6.

Serve hot the matar garnished with coriander leaves,onions, tomato, ginger and chilies squeeze some lemon juice on top and mix lightly with Kulcha.

Dried Peas Health Benefits :

Although dried peas belong to the same family of beans and legumes, they are classified in a separate group due to the preparation. The fully matured pea pods are dried to get dried peas. It is harder and starchier than that of fresh peas and can be readily used when fresh peas are not available. Dried peas are available in yellow, green, and red colors. Health benefits of dried peas are numerous due to their nutritional value.

Dried peas benefits are numerous owing to the presence of essential vitamins, minerals, and other nutrients.

They are packed with dietary fiber and are a good source of nutrients such as proteins, molybdenum, thiamin, folate, potassium, and phosphorus.  Half a cup of cooked dried peas provides:

  • 144 calories
  • 26 g carbohydrates
  • 10 g proteins
  • 10 g dietary fiber
  • 1 g fat
  • 2 mg sodium
  • 0 mg cholesterol
Some of the health benefits are as follows:
  • Since dried peas have high fiber content, they have a cholesterol lowering effect.
  • People with diabetes, hypoglycemia, or insulin resistance problems suffer from irregular glucose metabolism. Dried peas helps to maintain blood sugar levels as it slows down the burning process, thereby providing steady amounts of glucose to the blood.
  • A cup of dried peas provide 65.1% of the daily value of fiber, and the fiber helps to relieve constipation and prevent gastrointestinal disorders.
  • The isoflavones present in dried peas prevents health conditions like prostate and breast cancer.
  • Dried peas are good sources of iron and by eating a quarter cup of peas daily, one can meet 8% of his/her daily iron needs.
  • Other dried peas benefits include the lowering risk of heart disease. The ingredients folate and magnesium present in dried peas help to maintain the level of homocysteine and help to avert heart diseases.
  • Dried peas are rich in magnesium and potassium. The former helps to improve blood flow, and the latter helps to maintain blood pressure, thus lowering the chance of plaque buildup in blood vessels.
  • Sulfites that are commonly used in salads and processed foods cause headache and disorientation. Molybdenum present in dried peas play a vital role in detoxification of sulfites. One can obtain 196% of the daily value of molybdenum by consuming a cup of cooked dried peas.
  • Dried peas are also great protein snack with fiber that helps with weight loss. They will curb hunger pangs by keeping the blood sugar levels under control.

 

Ref. http://www.diethealthclub.com/therapeutic-value-of-different-foods/beans-and-legumes/dried-peas.html

 

 

Sago Khichdi

~ saanjhachullha ~ 1 Comment

sago khichadiSago/ sabudana Khichdi

Hi friends! This delicious Sabudana khichadi is an Indian dish made from soaked Sabudana. It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. Wikipedia

Recipe serving: 4

Preparation Time : 15-20 minutes

Cooking time : 6-10 minutes

Cuisine: Maharashtra

Course: Snack, Healthy snack

Level Of Cooking: Easy

Ingredients:

  • 2 cup Sago / sabudana
  • 2 medium size potatoes
  • 1/2 cup peanuts, shelled, roasted, coarsely pounded
  • 3 tbsp Olive oil
  • 1 tsp cumin seeds/ Jeera
  • 2 Red chilies, whole
  • 1 sprig kadhi patta /curry leaves
  • 1 tsp salt or / salt to taste
  • 1/2 tsp chili powder
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp green chilies, chopped
  • 1 small lemon’s juice

Method:

Step 1.

Wash Sabudana/ Sago well. Soak in 4 cups of water over night . Drain out the water with a strainer, spread it on a paper kitchen towel for drying for ten minutes. To avoid sticky or lumpy khichadi, it is necessary to dry out the water very well. Sabudana / sago grains should be separate and moist.

Step 2.

Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.Keep aside.

Step 3.

Wash green chilies, and coriander, chop finely . Peel and cut the potato into tiny cubes and keep aside.

Step 4.

Heat the oil in kadahi / wok or a heavy bottom pan and add Jeera, when it starts crackling, add Curry leaves /kadhi patta , red chilies and fry for few seconds, add the potato cubes. Cook till the potatoes are done. Add sabudana, roasted peanuts, salt, and chili powder, mix well .

Step 5.

Switch off the stove, sprinkle the lemon juice and mix well. Garnish the khichadi with finely chopped coriander leaves. Sprinkle lime juice and chopped coriander leaves on the khichadi, mix well.

Step 6.

Serve hot garnished with the finely chopped green chilies.

Note:

The Saboodana/Sago should be well soaked. Use a strainer or a colander to drain the water. Excess water in saboodana vada mixture will make it difficult to handle the mixture while making vadas . For better taste use roasted ground nuts. For best results Saboodana vada should be fried in a moderately hot oil till light golden on both sides.

Health benefits of eating sago / saboodana:

Sago or sabudana or tapioca pearls is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes. Sago is used in puddings, gruel or soups, and upma dishes. In gruel form, it is used in various carbonated drinks to provide energy without any addition of artificial chemicals and sweeteners. It is one food which possess a high cooling effect in the system and it is quite easy to digest. It is also used in making cakes and breads. Sago is helpful as a substitute in binding the dishes or making them thick. It is  low in calories and is preferred as a light meal option.

The benefits of eating sago are associated with its starch form as

  1. Aid in digestion: Pearl sago is used as one easily digestible non-irritating baby food, as well as a food in inflammatory cases. In such cases, sabudana is boiled with milk or water  and then added with sugar or spices to enhance the flavour.
  2. Nutritional value: Sago grains are about 2mm in diameter. They are a source of pure carbohydrates with very little protein, vitamin C, calcium and minerals. A hundred gram of dried sago yields about 355 calories, with an inclusion of 94 gms of carbohydrates, fats and proteins.
  3. Sago and the body: The main content of sago is carbohydrates and has an ancient history in aiding to certain herbal medicines. Sago alongwith  rice is used to cool the body. It is helpful in treating ailment resulting from too much heat, such as the production of excess bile. As we know it is a renowned food in Indian culture and moreover, it is a staple diet in some continents. The herbal remedy of sago is not hidden outside the Indian subcontinent such as Sri Lanka, New Guinea and other Asian pacific countries.
  4. Sago dishes: Various dishes are made from sago as it is easily mixed with wide variety of tastes and spices. However, sago is low in proteins, vitamins and minerals, its combination with other supplements can result  into high nutrition and taste. In various  parts of India, it is used as fasting food in the form of khichdi or pilaf, soaked sabudana fried with potatoes and other vegetables. Sago possess a high usage in baking breads and pancakes.
  5. A high energy booster:  Sago food is full of energy, and often served as a food  to break the fast. It has high beneficiaries for sick people as a supplement providing enough energy to combat the weakness and ailments.

Keep them in dry and airtight container. It should be kept away from moisture for long storage. The white pearls of sago becomes white when soaked in water and turns translucent when cooked. Fermentation may improve the nutritional value of sabudana. In Papua New Guinea, sabudana paste is partially fermented by mixing it in palm leaves,which are then stored  in cool place. Therefore, a lot of recipe with high in energy, you should not be missing it. As experiments can really turn it out in high taste value.

Ref. https://beautyhealthtips.in/health-benefits-eating-sago/

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.

Tomato Macaroni pasta

~ saanjhachullha ~ Leave a comment

tomato Macroni.jpg

Tomato Macaroni pasta

Tomato macaroni is a delicious and simple Indian way of enjoying macaroni with few select spices and fresh tomatoes and onions . The boiled macaroni is tossed with onion, tomato, and served hot, with garlic bread. It is a fusion cooking.

Main Ingredients: Macaroni, tomatoes, onions

Cuisine: Fusion, Indian / Italian

Course: Noodles and Pastas

Cooking Level :Easy

Preparation Time: 25-30 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients:

  • 200 gms shell macaroni
  • 5 ripe big sized tomatoes / 1/2 kg tomatoes
  • 4 medium sized onion, finely chopped
  • 1 tsp Oregano
  • 1/2 tbsp Chili Flakes (optional)
  • 3 cup milk
  • 3 tbsp all purpose flour / Maida
  • 25 gms butter
  • 4 cubes processed cheese, finely grated
  • 11/2 tsp salt or / salt to taste
  • 1/2 tsp black pepper powder
  • 1/2 tsp chili powder
  • 1 tbsp Tomato ketchup
  • 1/4 cup Olive oil

Method :

Step 1.

In a sauce pan boil 500 ml water, 1 tbsp oil (because of the oil the macaroni doesn’t stick together after boiling), when the water starts boiling, add macaroni, let it boil for 3-4 minutes (macaroni is approx. 90% cooked). drain and keep the macaroni aside.

Step 2.

Heat oil in a heavy bottom pan, add finely chopped onions, sauté the onions till light golden in colour.

Step 3.

Add pureed tomatoes, chili powder , salt and cook till tomatoes are well cooked (approx. 10-15 minutes on low flame) and well blended.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 4.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add grated cheese,  pepper and oregano, chili  flakes and mix well.

Step 5.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 6.

Add chili flakes, Oregano , add tomato ketchup cook for few minutes more. Fold in boiled macaroni gently and add prepared white sauce, mix well till gets blended well . Switch off the stove.

Step 7.

Serve hot the delicious pasta with garlic bread or potato fingers!