Mustard:
In Maharashtra and south india, importance is given to seasoning with oil and mustard.In desastha houses they go to the extent of saying men should never be served without seasoning the currys and sambar and saar [ rasam]. Now the scientists have proved that mustard has anti cancer properties.
Haldi/Turmeric:
Haldhi powder is just not for colour. Turmeric as it is called in English is called the holi powder. for its ability to prevent Alzheimer and cancer cells from multiplying as well as with cystic fibroid and sclerosis. Haldhi has powerful beta carotene and can also reduce your shortsightedness. It was on the news recently for evidence that it contains curcumin which can fight Alzheimer"s and dementia, as well as having anti -cancer properties. It has been a staple in Indian cookery for decades, the western world has recently awakened to its benefits.
Methi Seeds:
Methi seeds is known to reduce blood sugar and cholesterol levels. 20 to 25grams of the powder is taken everyday. one teaspoon mixed with 1/2 cup glass buttermilk can be taken 3/4 times a day.
Ginger:
Ginger is good for digestion, is also a blood purifier.It releases acidity and curbs gastric problems.
Saffron:
Saffron has vital anti-bacterial properties and is a cooling agent as well.
Cloves:
Cloves can be used to kill oral bacteria and aid in the digestive process, the list can go on.
Coriander:
Coriander is the best possible form of calcium. The leaves are an excellent stimulant and it to reverse and retard digestive disorders, high cholesterol levels and conjunctivitis,heavy menstrual flow.
Basil:
Basil called Tulasi has antioxidant properties. It keeps the blood pure and makes your hair and skin glow. Basil leaves also aid in diabetic treatments, fever, respiratory problems, mouth infections, and dental problems.
Dill:
Dill leaves have a stimulating effect. They help cure diarrhoea, dysentery, bad breath, colds, bronchitis, swelling and is good for pregnant and lactating mothers.
Cinnamon:
cinnamon helps blood sugar levels as it contains chromium and zinc and acts as blood thinner while preventing fungal infections.
Jeera/Cumin:
Jeera prevents cold and acidity. When we feel the first sign of cold, jeera boiled for a few minutes is taken every few hours will prevent the cold. drink it hot.
Thursday, 25 February 2010
Wednesday, 17 February 2010
Chutneys cont.
Bengal gram chutney.
Bengal gram dal. or Chana dal....1/2 cup, red chillies....6to 8,coconut scrapings.....1/2 cup, hing 1/2 tsp, and salt to taste. Fry the dal and chillies till the dal is golden. when cool grind to a coarse paste with salt and hing, season with two teaspoons oil mustard, hing and curry leaves.
This chutney is made when no other gravy like sambar etc is made. This chutney is served with saar[rasam] pappad or any vadams and dahi.
Benefits: Makes a complete balanced meal. Chana dal or Bengal gram dal as it is called provides the protein provided by legumes, while the coconut fills up on fibre and red chillies have anti inflammatory and anti cancer properties and hing is a digestive.
Chana dal can be a good food for people with diabetes because it has a low glycemic index.
Coconut chutney.
Coconut scrapings....... one cup, Green chillies 4/4 or as per taste, tamarind a big marble size, salt and hing, oil and mustard for seasoning. If desired a little fresh coriander Grind everything together and season with oil and mustard seeds. If coconut is not enough little chutney dal can be added. Instead of tamarind, raw mango pieces or lime juice can used. This will give the chutney a little different taste.
Benefits: It is interesting to note that coconut and coconut oil is now being lauded as a remedy thyroid problems.
Tur Dal chutney.
1/2 cup tur dal, red dry chillies 6 to 8 , as per taste. tamarind, fresh or dry coconut scrapings 1/2 a cup, hing , oil and mustard for seasoning. fry the dal and chillies in a little oil till the dal is golden. add the other ingredients and grind to a course paste. season with mustard seeds and curry leaves.
Moong dal chutney.
Moong dal.... 1/2 cup, fresh coconut scrapings 1/4 to 1/2 cup, green chillies....5/6 as per taste, hing, salt to taste and juice of one lime,coriander leaves for garnishing, oil and mustard. the dal has to be soaked for 3/4 to 1 hour. grind the dal, coconut, green chillies and salt together coarsely, add the lime juice and season and garnish with coriander leaves.
Benefits: This chutney is made summer as the moong dal is said to keep the body cool.
Bengal gram dal. or Chana dal....1/2 cup, red chillies....6to 8,coconut scrapings.....1/2 cup, hing 1/2 tsp, and salt to taste. Fry the dal and chillies till the dal is golden. when cool grind to a coarse paste with salt and hing, season with two teaspoons oil mustard, hing and curry leaves.
This chutney is made when no other gravy like sambar etc is made. This chutney is served with saar[rasam] pappad or any vadams and dahi.
Benefits: Makes a complete balanced meal. Chana dal or Bengal gram dal as it is called provides the protein provided by legumes, while the coconut fills up on fibre and red chillies have anti inflammatory and anti cancer properties and hing is a digestive.
Chana dal can be a good food for people with diabetes because it has a low glycemic index.
Coconut chutney.
Coconut scrapings....... one cup, Green chillies 4/4 or as per taste, tamarind a big marble size, salt and hing, oil and mustard for seasoning. If desired a little fresh coriander Grind everything together and season with oil and mustard seeds. If coconut is not enough little chutney dal can be added. Instead of tamarind, raw mango pieces or lime juice can used. This will give the chutney a little different taste.
Benefits: It is interesting to note that coconut and coconut oil is now being lauded as a remedy thyroid problems.
Tur Dal chutney.
1/2 cup tur dal, red dry chillies 6 to 8 , as per taste. tamarind, fresh or dry coconut scrapings 1/2 a cup, hing , oil and mustard for seasoning. fry the dal and chillies in a little oil till the dal is golden. add the other ingredients and grind to a course paste. season with mustard seeds and curry leaves.
Moong dal chutney.
Moong dal.... 1/2 cup, fresh coconut scrapings 1/4 to 1/2 cup, green chillies....5/6 as per taste, hing, salt to taste and juice of one lime,coriander leaves for garnishing, oil and mustard. the dal has to be soaked for 3/4 to 1 hour. grind the dal, coconut, green chillies and salt together coarsely, add the lime juice and season and garnish with coriander leaves.
Benefits: This chutney is made summer as the moong dal is said to keep the body cool.
Saturday, 13 February 2010
Chutneys as a part of a balanced meal --a Dose of nutrients and fibre
From a long long time before anybody derived the Food Pyramid, Indians used to balance their daily intake of food. In South India on a normal day the menu for lunch would be chutney, sambar or any one gravy with a vegetable, saar, a must, a bhaji and dahi and of course, rice.
Usually chutney will be made of the pulp of the vegetable or the peelings of the veg used for the sambar or bhaji. As we all know that peels do contain a lot of good vitamins and of course, fibre.
For example, to cucumber peels will be added green chillie and tamarind and salt and ground into a course paste and seasoned with a little oil and mustard. This is really a tasty chutney, goes well with rice , chappathis or even dosai.
The basic ingredients for most chutneys are Red dry chillies, udad dal, asophotida[hing], tamarind and salt. These ingredients added vary according to the amount of chutney one wants to make. These basic ingredients are for Curry leaves Chutney, Mint leaves chutney, coriander leaves chutney or the fresh pulp of red pumpkin,[ with the seeds removed] and padaval or snake gourd.Brinjal, this has to be roasted on a open fire or in the micro. peel it and proceded as per the other chutneys.
Ridge gourd or ridge gourd peels chutney can also be made. remove the string from the peel before cutting. the incridents are the same, udad dal red chillies hing and tamarind. increase the chillies as per taste, as the gourd bland by itself. cut the gourd into small peices. one way is it can be fryed in oil and then ground or grind it and and fry it in oil till the raw smell dissapears then add the dal and chillie powder. grind the gourd with the tamarind.
Method:
Curry Leaf Chutney
To make a cup full of curry leaves, you will need two spoons of udad dal, 4/5 dry chillies, a marble size tamarind, 1/4 tsp hing and salt to taste. Clean and wash the curry leaves drain the water. in a kadai fry the dal and chillies. remove from the fire. in the same kadai add a little more oil and fry the curry leaves till they look withered. Grind the dal and chillies coarsely, add the curry leaves, tamarind and salt, grind to the desired consistency. season with mustard.
This same method can be followed for all the above mentioned vegetables.
Raw Mango Chutney
Fry 8 red chillies and a little 1/2tsp methi seeds seperately.
Grate the mango coarsely.grind the chillies ad methi then add the mango and grind again to required consistancy. seosan with oil, mustard and hing. for variation a little coconut scappings can be added and also a little jaggery if the mango is too sour.
Usually chutney will be made of the pulp of the vegetable or the peelings of the veg used for the sambar or bhaji. As we all know that peels do contain a lot of good vitamins and of course, fibre.
For example, to cucumber peels will be added green chillie and tamarind and salt and ground into a course paste and seasoned with a little oil and mustard. This is really a tasty chutney, goes well with rice , chappathis or even dosai.
The basic ingredients for most chutneys are Red dry chillies, udad dal, asophotida[hing], tamarind and salt. These ingredients added vary according to the amount of chutney one wants to make. These basic ingredients are for Curry leaves Chutney, Mint leaves chutney, coriander leaves chutney or the fresh pulp of red pumpkin,[ with the seeds removed] and padaval or snake gourd.Brinjal, this has to be roasted on a open fire or in the micro. peel it and proceded as per the other chutneys.
Ridge gourd or ridge gourd peels chutney can also be made. remove the string from the peel before cutting. the incridents are the same, udad dal red chillies hing and tamarind. increase the chillies as per taste, as the gourd bland by itself. cut the gourd into small peices. one way is it can be fryed in oil and then ground or grind it and and fry it in oil till the raw smell dissapears then add the dal and chillie powder. grind the gourd with the tamarind.
Method:
Curry Leaf Chutney
To make a cup full of curry leaves, you will need two spoons of udad dal, 4/5 dry chillies, a marble size tamarind, 1/4 tsp hing and salt to taste. Clean and wash the curry leaves drain the water. in a kadai fry the dal and chillies. remove from the fire. in the same kadai add a little more oil and fry the curry leaves till they look withered. Grind the dal and chillies coarsely, add the curry leaves, tamarind and salt, grind to the desired consistency. season with mustard.
This same method can be followed for all the above mentioned vegetables.
Raw Mango Chutney
Fry 8 red chillies and a little 1/2tsp methi seeds seperately.
Grate the mango coarsely.grind the chillies ad methi then add the mango and grind again to required consistancy. seosan with oil, mustard and hing. for variation a little coconut scappings can be added and also a little jaggery if the mango is too sour.
Subscribe to:
Posts (Atom)