Kasuri Methi, as it is popularly known in the Indian subcontinent is an ancient spice. It is basically dried fenugreek leaves and is a common herb mostly used to add flavour and aroma to dishes.Apart from the dried leaves, fenugreek leaves are also used fresh. Fenugreek seeds are also common in cooking. They are yellow-amber coloured seeds and used in pickles....
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Gone are days when people used to live a simple life and eat simple natural food. There is no doubt that the quality of food which our grandparents ate as a child is far more different from the quality of food we eat now. It's not just different, it has become worse.In the olden days, people used to consume food to gain energy and nutrients but now food is more about the trend and taste. The food culture and the food quality of India have gone through a drastic change over the few decades, and the changes don't seem to sit well with the health of the nation.Due to Commercialization of agriculture in India, the focus is now more on high yield than high nutrients....
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Cereal Flour is a common ingredient in many cuisines. It is the main ingredient of bread which is staple food of many countries.In India, wheat is the main cereal crop. Wheat Flour is the main ingredient of the staple food of India, “Roti”. (eaten with stew)....
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Dates, popularly known as “khajoor” in India, are the fruit of date palm trees. They are cultivated all over the world especially across tropical regions. Dates are sweet and chewy, available in soft, semi-dry, and dry varieties. Farmers harvest dates in early winter, so dates usually taste freshest at this time of year.They have all the goodness that one needs, be it their sweet rich taste or their health benefits. They are warm and fulfilling....
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Curry leaves, commonly known as “Kadi patta” in India are a native to the country. This spice is a must in every Indian household.The bright leaves are fiery green with unique flavor and a pleasant aroma. It has tropical and sub-tropical origin. It is cultivated in various other countries like China, Sri Lanka, Thailand, Australia, Nigeria and Ceylon.It is used in various local cuisines of south Asia....
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The beautiful bright yellow sunflowers are the origin of sunflower seeds. The seeds are the fruit of the sunflower plant (helianthus annuus). The best time to harvest them is when the yellow petals fall off and the back of the head of sunflowers turn dry and brown.A fascinating fact is that a single sunflower head may contain up to 2000 seeds. They are encased in inedible black and white striped shells also called hulls....
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Organic Sunflower seeds are a good source of many vitamins and minerals. These nutrients are very essential for our body and high quantities of these are found in only few foods, one being sunflower seeds. Hence, sunflower seeds are said to have many health benefits.Health benefits of organic sunflower seed:1) Anti- inflammatory property.An observational study have shown that nuts and seeds are associated with reduced inflammation. In particular, sunflower seed reduces levels of C-reactive protein (CRP) which is a chemical that results in inflammation....
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Walnuts are one of the most common nuts, found and consumed. They are round, single-seeded stone fruits of walnut tree, often considered as king of nuts. The shell of the fruit that encloses the kernel is hard and two-halved.With resemblance to human brain and having compounds that helps to improve brain health, it is also considered as a symbol of intelligence. They are small package loaded with healthy fats, fibers, antioxidants, and minerals.Nutrition Facts of Organic Walnut1-ounce (30-gram) of walnuts, provides the following nutrients : Calories: 185 Water: 4% Protein: 4.3 grams Carbohydrates : 3.9 grams Sugar: 0.7 grams Fiber: 1.9 grams Fat: 18.5 grams Calcium: 20 milligrams (mg) Iron: 0.72 mg Sodium: 0 mgWalnuts are made up of 65% fat, mostly high in monounsaturated and polyunsaturated fats and omega fatty acids, which are referred to as “good fats”....
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One of the oldest crops, the flax plant- member of genus Linum, was cultivated as early as in 3000 BC in Mesopotamia. While it was originally used as a fibre for clothing, it enjoyed widespread use in ancient Greek cuisine and in Roman medicines. Medically, it was often used as a laxative as well as for controlling coughs and even relieving pain.In India, flax seeds are also known by the different names like “alsi” in Hindi, “jawas” in Marathi, “akshi” in Kannada, “cheruchana vithu” in Malayalam, “ali vidai” in Tamil and “pesi” Oriya.Rightly so its a latin name that translates to “very useful”, as every part of the Flax plant is utilized commercially, either directly or after processing it. The total flax plant is approximately 25% seed and 75% stem and leaves.While the stem yields good quality fibre for clothing, the seeds can be consumed raw or one can use the oil made from it....
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Raita is an Indian dish made with yogut(dahi) , powdered spices and veggies. It is used along with biryani, pulav or with theplas.INGREDIENTS Cucumber : 10 gm Carrot : 10 gm Beetroot : 10 gm Onion : 10 gm Curd : 75 gm Cumin Seeds (Jeera) : as required (grinded) Salt & Black Pepper : as required Mint & Coriander Leaves : 20 gm (cut into small pieces)PREPARATION Step 1 : Grate cucumber,carrot, beetroot, onion in bowl and add 1 teaspoon cumin seeds. Step 2 : Take curd into another bowl and whisk it and add grated vegetable mixture into it. Step 3 : Add 2 tablespoons fresh coriander and mint leaves in it. Step 4 : Add black pepper to enhance the taste.Nutritional Value Protein - 3 gm Fats - 3.07 gm CHO - 3.3 gm Energy - 64 KcalYou can also read this:Tomato Soup Recipe: How To Make Tomato Soup?How to Explain Rajma Paratha Recipe?
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This simple homemade tomato soup is quick, easy, and insanely delicious.INGREDIENTSTomatoes : 20 gm (roughly chopped)Yellow Moong Dal : 10 gm (Split Yellow Gram) washed and drainedGhee: 10 gmOnions : 10 gm (chopped)Sugar : 5 gmSalt : as per tastePREPARATIONStep 1Combine the tomatoes, yellow moong dal and 1 1/2 cups of water in a pressure cooker and pressure cook for 3 whistles.Step 2Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside.Step 3Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 min.Step 4Add the tomato-dal mixture, 1/2 cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.Step 5Switch off the flame, add the pepper and mix well.Nutritional ValueProtein 2.3 gmFats 10 gmCHO 3.6 gmEnergy 154.33 KcalAlso Read:Almond Milk Recipe: How To Make Almond Milk at Home?White Sauce Pasta Recipe in Indian Style
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