August 31, 2010

Green Peas Curry

Ingredients:
Green peas - 250 gms
Onions - 2-3 (chopped)
Green chillies -2 (chopped)
Ginger, garlic paste - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves
Oil- 1 tbsp
Coriander leaves


Method:

  • Heat oil in pressure cooker add cumin seeds, curry leaves
  • Add onions, green chillies and fry till onions become translucent.
  • Add green peas and other spices and mix well 
  • Cook in low flame for 5 minutes and add 1 glass water and close the lid
  • Cook up to 3 whistles and remove from the fire.
  • Cool and open the lid.
  • Cook again until water evaporates and garnish with coriander leaves.
  • Serve with rice or roti

Coriander Chutney (Kothimeera Pachadi)

Ingredients:
Coriander leaves - 250 gms
Green Chillies - 5-6
Tamarind paste - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Onion - 1(finely chopped)
Jaggery - small piece
Oil - 1 tbsp
Garlic cloves - 4
Cumin seeds - 1tsp


Method:

  • Wash and chop coriander leaves and chillies
  • Heat the oil add coriander leaves, chillies and fry them
  • Cool  and grind all the ingredients except onions to make chutney
  • Add onions before serving and mix well.

August 28, 2010

Mango Panna

Ingredients:
Raw Mangoes - 2
Sugar to taste
Black Salt or Crystal Salt
Roasted Jeera Powder (pinch)
Mint leaves


Method:

  • Roast the mangoes on coal or flame, or boil till tender and yellow.
  • Remove the skin and squeeze the juice out.
  • Add water as per your taste, add sugar and black salt.
  • Sprinkle jeera powder.
  • Garnish with mint leaves
Note : This is good for stomach and liver and a summer drink to every one.

Wheat Flour Dosa

Ingredients:
Wheat Flour - 1 cup
Suji - 1 cup
Ginger, chilli paste - 1 tbsp
Butter milk- 1 cup
Onion - 1 (chopped)
Salt to taste
Oil


Method:

  • Mix all the ingredients well except oil to make dosa batter, add water if required.
  • Heat pan and grease with oil, take 1 tbsp of batter and spread it like dosa.
  • Cook both sides.
  • Serve with chutney.

Oats Dosa

Ingredients:
Oats - 250gms
Curd - 1 - 2 cups
Green Chillies - 2
Onion - 1
Ginger piece
Salt to taste
Oil


Method:

  • Chop the onion, chillies and ginger finely.
  • Mix all the ingredients well to make dosa batter.
  • Heat pan and grease with oil. Take 1 ladle full of batter and spread it like dosa.
  • Cook both sides and serve hot with coconut chutney.

Chema Dumpala Kura (Colocasia Curry)

Ingredients:
Chema Dumpalu(colocasia) - 250gms
Onion - 1 (Chopped)
Tomators - 4 (Chopped)
Green Chillies - 2
Ginger, garlic paste -  1 tsp
Turmeric - 1/4 tsp
Chilli Powder - 1 tsp
Salt to taste
Tamarind paste - 1 tbsp
Garam masala - 1 tsp
Oil- 1 tbsp
Cumin seeds - 1 tsp
Curry leaves
Coriander leaves


 Method:
  • Boil and peel colocasia and cut them into pieces.
  • Heat oil in kadai add cumin seeds and curry leaves
  • Add onions, tomatoes, green chillies, ginger garlic paste and cook till oil floats 
  • Add colocasia and other ingredients and 1 cup water.
  • Mix well and cook another 6-8 minutes in low flame.
  • Garnish with coriander leaves and serve with rice or roti.

Radish Chutney

Ingredients:
Radish - 2
Green Chillies - 6-8
Butter milk - 1 cup
Urad dal - 1 tsp
Channa dal - 1 tsp
lemon juice - 1tbsp
salt to taste
garlic cloves - 4 
cumin seeds - 1 tsp


Method:

  • Peel and chop radish into small pieces.
  • Boil radish pieces in butter milk until they are tender.
  • Dry roast urad dal and channa dal and make it powder.
  • Grind all ingredients to make chutney.

Cauliflower Paranthas

Ingredients:
Wheat Flour - 2 cups
Cauliflower - 1 cup (finely grated)
Onion - 1 small (finely Chopped)
Coriander leaves -  1 tsp (chopped)
Green Chillies (chopped)
salt to taste
chilli powder - 1/2 tsp
Ginger, garlic -  1 tsp (finely chopped)
Oil


Method:

  • Make a dough with flour using sufficient water and divide into balls.\
  • Mix all other ingredients gently.
  • Take one ball of the dough and roll it a little.
  • Keep the stuffing in the center.
  • Make a ball again and roll it out into a thin round flat roti.
  • Cook parantha on a tawa, putting oil on both sides.
  • Serve hot with curry.

August 27, 2010

Home Remedies for Asthma

  • Figs are good for asthma patients as they give comfort to the patient by draining off the phelgm.
  • Drinking of lemon juice before every meal and at bedtime 
  • Mix one teaspoon of honey in a glass of water and have it three times of a day.
  • A pinch of cinnamon powder mixed with a little honey and taken every night has an expectorant action in asthma.
  • During the attack mustard oil mixed with little camphor should be massaged over the back of the chest.
  • Mix a teaspoon of turmeric powder in a glass of milk  and have it 2-3 times a day.
  • A cup or half cup of fresh juice of bitter gourd mixed with a little honey and taken once a day for 75 days will set right asthma and bronchitis.

August 26, 2010

Home Remedies for Diabetics

  • Diabetes can be controlled by consuming fenugreek seeds. It is soaked in about a glass full of water and left overnight. Now these seeds are crushed and sieved from a fine cloth. Now this mixture is being drunk to se the wonderful result in 2 months.
  • Half cup juice of karela (bitter gourd) is very effective in treating diabetes.
  • Grape juice is very helpful in controlling diabetes.
  • Mango tree leaves boiled in water and the juice is taken helps in curing diabetes.
  • Leaves, seeds and fruit of jamun tree (Syszgium cumini) is very help full in preventing diabetes.
  • Consuming leaves of neem and bilva in mornings and evening is very effective in regulating sugar level un blood.
  • Almonds soaked overnight in water and then consumed early morning empty stomach is very effective in treating diabetes.
  • Amla (Indian goose berry) has also proven its worth in treating diabetes.
  • Bel patra (leaves), tulsi (holy basil) leaves and neem leaves each taken ten in number and then consumed early morning empty stomach is very beneficial in curing diabetes.
  • For making chapatti use dough made from flour by mixing of wheat, barley and gram is useful in preventing diabetic condition.
  • Soya bean that is rich in proteins and minerals like calcium, iron and vitamin like retinol (vitamin A) is quite effective in treating diabetes.
  • Consumption of Bengal gram helps in preventing diabetes.
  • Morning and evening walk is very important in diabetic condition.
  • Yogic asana like shashank asana is very effective in curing diabetes.
  • Diet control by in taking low calorie diet, low fat food and consuming high fiber diet is very effective means to prevent diabetes.
  • Garlic, ginger and onions are best options in curing diabetes.
  • Add one tsp fried fenugreek powder to half a glass of curd and eat it on an empty stomach, morning and evening
  • A table spoon of fresh juice of fenugreek leaves taken early in the morning regularly for 3 months cures the early stages of diabetics and controls it in later stages.

Posts relating to diabetics

Cure for diabetics

Here this mail is collected from Indus ladies.com as I hope it is beneficial to diabetic patients.

Woman (65) was diabetic for the last 20+ years and was taking insulin twice a day, she used the enclosed homemade medicine for a fortnight and now she is absolutely free of diabetes and taking all her food as normal including sweets ............ ......... ......

The doctors have advised her to stop insulin and any other blood sugar controlling drugs.

I request you all please circulate the email below to as many people as you can and let them take the maximum benefit from it.

AS RECEIVED :

DR. TONY ALMEIDA (Bombay Kidney Speciality expert ) made the extensive
experiments with perseverance and patience and discovered a successful treatment for diabetes.

Now a days a lot of people, old men & women in particular suffer a lot due to Diabetes.

Ingredients:
1 - Wheat flour 100 gm
2 - Gum(of tree) (gondh) 100 gm
3 - Barley 100 gm 
4 - Black Seeds (kalunji) 100 gm

Method of Preparation Put all the above ingredients in 5 cups of water.
Boil it for 10 minutes and put off the fire. Allow it to cool down by itself.
When it has become cold, filter out the seeds and preserve the water in a glass jug or bottle. 

How to use it?
Take one small cup of this water every day early morning when your stomach is empty.
Continue this for 7 days. Next week
repeat the same but on alternate days. With these 2 weeks of treatment you
will wonder to see that you have become normal and can eat normal food without problem.

August 25, 2010

Apple

 AN APPLE A DAY KEEP DOCTORS AWAY
  • The apple is a highly nutritive food.
  • It contains minerals and vitamins in abundance.
  • Apples are useful in kidney stones
  • Iron contained in the apple helps in formation of blood.
  • Raw apples are good for constipation.
  • Cooked or baked apples are good for diarrhea.
  • Apples are of special value to heart patients. They are rich in potassium and phosphorus but low in sodium. It is also useful for patients of high blood pressure.

Brinjal Gravy with onions

Ingredients:
Brinjals - 250 gms (tender and round small)
Onions  -500gms
Green Chillies - 3
Cumin Seeds-  1 tsp
Garlic - 1 tbsp (Finely Chopped)
Curry leaves
Coriander leaves
Salt to taste
Turmeric - 1 tsp
Red chilli powder - 1 tsp
Oil -  2 tbsp


Method:

  • Finely chop green chillies, onions
  • Slit the brinjal into four
  • Heat oil in kadai, add cumin and curry leaves
  • Add Onions, chillies, garlic and fry for 5 minutes
  • Add brinjals, spices and mix gently.
  • Close with lid and cook in very low flame until brinjal becomes tender (add little water if required)
  • Lastly add coriander leaves.
  • Serve with rice or roti

Moong Dal Fry (Pesara Pappu Eguru)

Ingredients:
Moong Dal -  1 Cup
Onion - 1 (Chopped)
Green Chillies - 2 (Chopped)
Ginger, garlic paste - 1 tsp 
Salt to taste
Red chilli powder - 1 tsp
Oil - 2 tsp
Cumin Seeds - 1 tsp
Curry leaves


Method:


  • Soak dal for 1 hour
  • Heat oil in kadai, add cumin seeds, curry leaves
  • Add onions, green chillies, ginger, garlic paste and saute for 2 minutes
  • Add Moong dal and spices and fry for 5 minutes in low flame.
  • Add water and cook till dal becomes soft and separate
  • Serve with rice or roti

Carrot, Capsicum Fry

Ingredients:
Carrots - 250gms
Capsicum - 2
Green chillies - 2
Besan - 1 tbsp
Ginger, garlic paste - 1 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
curry leaves
Salt to taste
red chilli powder - 1 tsp
turmeric - 1/2 tsp


Method:


  • Peel and cut the carrots into long 1" thin stripes
  • Cut the capsicum into 1" thin pieces
  • Heat oil in kadai, add channa dal, urad dal, mustard, cumin and curry leaves and fry for a  minute.
  • Add chopped chillies, carrot and capsicum and fry them in slow flame.
  •  Add salt, turmeric,ginger, garlic paste and red chilli powder and mix well.
  • Cook Until carrot pieces tender then add besan and mix gently.
  • Cook for 2 minutes and remove from the fire.
  • Serve with rice or roti.

August 23, 2010

Brinjal with Milk Curry (Vankaya palu posina kura)

Ingredients :
Brinjals - 250gms (long and tender)
Onion - 1
Green Chillies - 2
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Milk - 1/2 cup
Oil - 1 tbsp
Salt to taste
Urad dal- 1/4 tsp
Channa dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds -  1/4 tsp
Curry leaves


Method:
  • Finely chop onions and chillies.
  • Cut brinjal into 1" pieces and put them in salted water
  • Heat oil in kadai add urad dal, channa dal, mustard, cumin and curry leaves.
  • Add onions, green chillies, brinjal pieces when mustard crackles.
  • Add salt, chilli powder and turmeric and mix gently, close the lid
  •  Cook in very low flame add little water if required.
  • Cook until brinjal pieces become tender and lastly add milk, cook another 2 minutes.
  • Serve with rice

August 21, 2010

Ridge gourd Chutney(Beera kaya pachadi)

Ingredients:
Ridge gourd - 250 gms
Tomatoes - 4
Green Chillies  - 8 -10
Tamarind paste - 1-2 tsp
Turmeric - 1/4 tsp
Coriander leaves
Oil - 1 tbsp
Garlic cloves -6
Cumin Seeds - 1tsp


Method:

  • Chop tomatoes and green chillies
  • Slightly peel ridge gourd and cut into round thin slices
  • Heat oil add green chillies, tomatoes, ridge gourd pieces and cook till ridge gourd pieces tender.
  • Cool and grind all ingredients to make chutney.
  • Serve with rice

coconut vada

Ingredients:
Coconut - 1 (grated)
Rice - 1 cup
green chillies - 4-5
ginger - one piece
salt to taste
Oil to deep fry


Method:

  • Soak the rice for 2-3 hours
  • Grind all the ingredients without water to make vada paste.
  • Heat oil in kadai, make small size vadas and deep fry until golden brown colour.
  • Serve hot with chutney.

Yoghurt Salad

Ingredients:
Yoghurt - 1 cup
Tomatoes - 2 (chopped)
Cucumber - 1 small (chopped)
Spring onion - 1 (chopped)
Salt
Pepper or red chilli powder


Method:

  • Mix all ingredients well in a bowl
  • Serve chilled

Tofu Cutlets

Ingredients:
Tofu (Soya paneer) - 250 gms
Potatoes - 6
green chilli-3 (chopped)
red chilli powder - 1 tsp
coriander leaves - chopped
salt to taste
Bread crumbs - 1 cup
oil for frying


Method:

  • Boil and mash the potatoes
  • Grate the tofu
  • Make a dough by mixing all ingredients with out water.
  • Make cutlets with the mixture and deep fry in hot oil until golden brown.
  • Serve hot with ketchup. 

టోఫు కట్లెట్ 

కావలిసిన వస్తువులు:
టోఫు (సొయా పన్నీర్) - 250 గ్రా 
బంగాళా దుంపలు - 6
పచ్చి మిర్చి - 3 (సన్నగా తరిగినది)
కారం - 1 tsp 
కొత్తిమీర - కొద్దిగా 
ఉప్పు 
బ్రెడ్ పొడి - 1 కప్ 
నూనె 

తయారీ:
  • బంగాళా దుంపలు ఉడికించి, చెక్కు తీసి మెత్తగా మెదుపుకోవాలి. 
  • పన్నీర్ తురుముకోవాలి. 
  • ఇప్పుడు అన్ని ఒక గిన్నిలో వేసి బాగా కలిపి పెట్టుకోవాలి. 
  • దానిని  కట్లెట్ షేపులో చేసుకొని నూనెలో బంగారు రంగు వచ్చేవరకు వేయించుకోవాలి. 
  • వీటిని కెచప్ తో సర్వ్ చేసుకోవాలి


Egg and Tomato Salad

Ingredients:
Eggs – 2 (boiled)
Tomatoes – 3
Green chilli – 1
Coriander leaves
Salt to taste
Black salt – ¼ tsp
Lemon juice – 1 tsp (optional)

Method:
  • Finely chop tomatoes, chilli, coriander leaves
  • Cut eggs into small pieces.
  • Mix all ingredients well and serve chilled.

Spinach Soup

Ingredients:
Spinach – 250 gms (chopped)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Onion paste – 2 tsp
Cornflour – 2-3 tsp
Milk – ½ cup
Butter – 2 tsp
Salt to taste
Water – 2 glasses
For garnishing:
Fresh cream

Method:
  • Boil spinach in water and make it puree.
  • Heat butter in kadai, fry ginger, garlic, onion paste.
  • Add spinach puree and water and boil them
  • While in boiling stage add cornflour mixed in milk, salt.
  • Put off the fire and garnish with cream before serving.

August 19, 2010

Cluster beans curry (Goru chikkudu kaya kura)

Ingredients:
Cluster beans - 250gms
Onion - 1 (finely chopped)
green chillies - 3 (chopped)
turmeric -1/4 tsp
salt to taste
chilli powder - 1 tsp
ginger, garlic paste - 1 tsp
milk - 1/2 cup
cumin seeds -1/4 tsp
mustard seeds - 1/4 tsp
urad dal, chana dal - 1/4 tsp each
curry leaves
Oil - 1 tbsp


Method:


  • Cut the beans into small pieces and boil in water till they are tender.
  • Drain out water and keep aside.
  • Heat oil in kadai add urad dal, chana dal, cumin, mustard and curry leaves.
  • Fry till mustard crackles add chopped onions, chillies and fry them until onions translucent.
  • Add cluster beans and other spices except milk add 1/2 cup water
  • Cook till the water evaporates then add milk and cook another 2 minutes.
  • Serve with rice or roti.

Apple Murrabba

Ingredients:
Apples - 1 kg
Sugar - 11/2 kg
Water - 1 litre
A drop of yellow food colour
2 drops of rose water


Method:

  • Cut and peel each apple into pieces. Remove seeds
  • Boil water and sugar.
  • Add apple pieces to it.
  • Cook them till they are tender and till sugar syrup is of 1 string consistency.
  • Cool and add food colour and rose water.
  • Store in a glass jar
Note: This is good for heart, brain and eyes and should be eaten in summer.

Vadas in coconut gravy

Ingredients:
Urad dal - 50gms
Chana dal - 50 gms
Moong dal - 50 gms
cumin seeds - 1 tsp
salt to taste
green chillies - 5
oil for frying vadas
For gravy:
Onions - 2 (finely chopped)
Tomato puree - 50 gms
coconut milk - 1 cup
red chilli powder - 1  tsp
turmeric - 1/4 tsp
salt to taste
garlic paste -  1 tsp
oil - 1 tbsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
curry leaves


Method:
For vadas:

  • Soak the dals overnight  and grind to a paste by adding salt, chillies, cumin seeds without or little water.
  • Heat oil in kadai and fry medium size vadas on a medium flame. Keep the aside
For Gravy:

  • Heat oil in kadai add chopped onions and fry until golden brown.
  • Cool the onions and grind to paste.
  • Heat oil in kadai add mustards seeds, cumin seeds and curry leaves 
  • Add onion paste, tomato puree, salt, turmeric and chilli powder, garlic paste and  1 cup water.
  • Bring to the boil.
  • Add coconut milk and cook for 2 minutes.
  • Lastly add vadas and put off the flame.













Bottle Gourd Curry (sora Kaya palu posi)

Ingredients:
Bottle gourd - 1 small
onion - 1
green chillies - 4
ginger - 1 small piece
cumin seeds - 1/2  tsp
mustard seeds - 1/2 tsp
curry leaves
oil - 1 tbsp
salt to taste
chilli powder - 1 tsp
turmeric - 1/4 tsp
milk - 1/2 cup


Method:

  • Peel and cut bottle gourd into small pieces.
  • Finely chop onions and green chillies
  • Heat oil in pressure cooker add mustard seeds, cumin seeds and curry leaves.
  • When mustard seeds crackles add chopped onion, green chillies and fry for 2 minutes.
  • Add bottle gourd pieces and 1/2 cup water and close the lid.
  • Cook till 3 whistles.
  • Open the lid add salt, chilli powder, turmeric and cook till water evaporates
  • Lastly add milk and cook for another two minutes.
  • Serve with rice or roti.

August 17, 2010

Raw Papaya Chutney

Ingredients:
Raw papaya – 250gms
Green chillies – 6- 7
Tamarind paste -1 tbsp
Salt to taste
Cumin seeds – 1 tsp
Garlic cloves – 4
Turmeric -1/4 tsp
     For seasoning:
     Oil – 1 tbsp, urad dal, channa dal , fenugreek seeds, cumin seeds, Mustard seeds    – ¼ tsp each, curry leaves

     Method:
  • Peel the papaya and remove the seeds. Cut them into small pieces.
  • Boil in water till the pieces become tender.
  • Drain the water and cool them
  • Grind all the ingredients except seasoning to make chutney.
  • Heat oil in pan add all seasoning ingredients and fry till mustard crackles.
  • Add this to chutney and mix well.
  • Serve with rice

Mixed Vegetable Curry

Ingredients:
Potatoes – 2
Carrots -2
Beans -6-8
Cauliflower – 1 small size
Green peas – ½ cup
Green chillies -2
Ginger -1piece
Cumin seeds – ½ tsp
Red chilli powder – ½ tsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Lime juice -1 tbsp
Oil – 1 tbsp
Salt to taste
Coriander leaves

Method:
Ø      Wash and cut all vegetables.
Ø      Heat oil in a pressure cooker.
Ø      Add cumin seeds and then all vegetables.
Ø      Add all spices except garam masala and mix well.
Ø      Add ½ cup of water and close the lid.
Ø      Cook for 2-3 whistles.
Ø      After a while open the lid and again keep on fire. mix  well and cook till water evaporates
Ø      Lastly add garam masala and lime juice and remove from fire.

Festive pulao

Ingredients:
Basmati rice – 3 cups
Shelled peas – ½ cup
Chana dal – 1 tbsp
Urad dal – 1 tsp
Cumin seeds – 1 tbsp
Cinnamon – 1” piece
Green chillies – 2
Garam masala powder – 1 tbsp
Cashew nuts – 10-12
Onions – 3 (finely chopped)
Curd – 2 tbsp
Turmeric powder – ½ tsp
Coconut milk – 2 cups
Lemon juice – 1tbsp
Ghee – 3 tbsp
Coriander leaves

Method:
v     Grind the onions and green chillies, cinnamon, chana dal, cumin seeds and coriander leaves to a fine paste.
v     Heat the ghee in a kadai and add the rice.
v     Mix salt, turmeric, urad dal and prepared paste and the garam masala powder. Mix well.
v     Add the coconut milk and water enough for the rice to cook.
v     When the rice is half done, add the green peas and the lime juice.
v     Once the rice is completely cooked, mix in the curd.
v     Serve garnished with cashew nuts.

August 16, 2010

Sprouted Delight

Ingredients:
Sprouted Moong - 1/2 cup
Sprouted Bengal gram - 1/2 cup
Sprouted Masur - 1/2 cup
Cucumber - 1 (finely chopped)
Potato - 1 ( boiled and chopped)
Tomato - 1 (chopped)
Pomegranate seeds - 2 tbsp
Cheese - 2 tbsp (grated)
Cream - 1tbsp
Oil - 1tbsp
Lemon juice - 1tsp
salt and pepper to taste


Method:


  • Mix oil, cream, cheese, lemon, salt and pepper nicely.
  • Mix with other ingredients and covered for 15 minutes before serving.
  • Mix again .Decorate with cream, grated cheese and pomegranate seeds.

  

Musambi Cooler

Ingredients:
Sweet Lime (Musambi) Juice - 200 ml
rocksalt
pepper powder
crushed ice
For garnishing:
basil leaves

Method:

  • Place crushed ice in the bottom of the tall glass.
  • Add salt and pepper to the musambi juice.
  • And pour it over ice.
  • Garnish with basil leaves

Cherry Lassi

Ingredients:
Yoghurt - 500 ml
Seedless Cherries - 10
Condensed milk - 40 ml
Ice cubes 

Method:

  • Blend the yoghurt, 8 cherries, condensed milk and ice cubes till frothy.
  • Garnish with cherries and mint leaves

August 14, 2010

Jackfruit Biryani

Ingredients:
Basmati rice - 2 cups
Green Jack fruit - 250 gms
Ghee - 3-4 tbsp
Oil to deep fry the jackfruit
Ginger pieces - 1 tbsp
Biryani Masala - 1 tbsp
Lemon juice - 2 tbsp
Rose water - 1 tbsp
Milk - 1 cup
Saffron -  few strands
Salt to taste
Spices:
Cinnamon - 1" piece
Cloves - 2
Cardamom - 2
Nutmeg - 2-3 strands


Method:

  • Cut and peel the jackfruit, discarding the seeds and cut into medium sized pieces. Sprinkle salt on the pieces and leave aside for 5 minutes.
  • Heat the oil and deep fry the jack fruit pieces, a few at atime till golden brown. Drain out the oil and allow to cool. Once the pieces are cool, shred these with your fingers to get strands. Keep aside.
  • Tie the spices in muslin cloth, heat water in degchi and put the muslin cloth together with the rice.
  • Cook the rice till it is cooked, not over cooked and the grains should be long and separate. Cool the rice.
To assemble biryani:

  • Divide the rice into 3 portions.
  • In one portion, mix the lemon juice.
  • For the second portion , mix the biryani masala and in the third portion add the saffron which has been soaked in milk - to give this portion saffron colour.
  • Take a large heavy bottomed pan make the layers for the biryani. 
  • First portion of the rice with lemon flavour, add some of the fried jackfruit and a few pieces of ginger.
  • Next add a portion of rice with biryani masala and top it with a portion of saffron rice. 
  • Repeat these layers till all the rice and jackfruit are used up.
  • Pour over the ghee, rose water and milk on the sides of the pan till all of it seeps into the biryani.
  • Cover the pan with a foil or a lid.
  • Place a tawa on low flame, place the pan with biryani on this tawa and allow the biryani to cook on  a very low flame for 40-45 minutes.
  • Serve with raita

Banana Uthappam

Ingredients:
Raw Bananas - 4
Potatoes - 4
Rawa - 2tbsp
Onion - 1 (finelly chopped)
Ginger - garlic paste - 1 tsp
Grated coconut - 2 tbsp
Green Peas - 1/2 cup (shelled and boiled)
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Amchur powder - 1/2 tsp
Salt to taste
Oil


Method:

  • Boil bananas and potatoes, while still warm peel and mash them together.
  • Roast the rawa slightly.
  • Add rawa, chopped onion, ginger-garlic paste and grated coconut, boiled peas to the mashed mixture.
  • Add all the seasoning ingredients, mix well and knead to a soft dough.
  • Apply a little oil on your fingers and divide the dough into medium size balls.
  • Flatten each ball into a thick roti.
  • Heat a little oil on a non stick tawa and fry the uthappa till done on both sides.
  • Serve hot with coconut chutney.

Healthy Herbs

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 Asafoetida:
  1. It is commonly known as hing is good for flatulence, whooping cough or asthma, when mixed with water or honey and consumed.
  2. It is powdered and mixed with rice and ghee is good for women after child birth,
  3. It helps in relieving toothache.
Ajwain:
  1. It is used in the treatment of dysentery, colic, indigestion and dyspepsia. Boil water and add a teaspoonful of ajwain and boil for 5 minutes
  2. This is very helpful when inhaling the vapours, gives relief for cold and migraine.
  3.  A pinch of ajwain powder,salt with  rice and ghee is good for small babies (above 6 months)
  4. Any complaint due to indigestion can be cured by taking ajwain powder and saindhava lavana choorna mixed with butter milk.
  5. Ajwain water is useful in diarrhoea, indigestion and wind in the bowels.
Amla(Goose berry):
  • Amla  contains all the tastes (sweet, sour pungent, bitter, astringent) except salt, post digestive action being sweet.
  • The amla powder is boon for persons complaining burning in the eyes and the soles of the feet.
  • Amla is a digestive tonic.
  • Amla in the diet  for a sufficiently long period regulates and tones up digestive system.
  • Amla increases the weight of thin, lean and emaciated persons without increasing fat.
  • It is useful for diabetics mellitus.
  • Premature baldness, greying and dandruff can be controlled by regular use of amla.
  • Hair oil prepared from fresh juice of amla has a cooling and soothing effect on the brain.
Aniseed:
  • It helps in digestion and especially good for children and nursing mothers..
  • Small additions of aniseed powder helps the very young babies to digest their first solid foods.

    Betal Leaves:
    1. These leaves have strong antiseptic properties.  
    2. Generally, the betal leaf is soaked in mustard oil and warmed over fire and put on chest to relieve colds and chest congestion.
    3. Eating betal leaf with 1 tsp of honey gives us calcium.
    4. Betal leaf warmed over fire and put on stomach relieves ache when child suffering with stomach ache.
    5. It is also crushed and applied on a wound as a poultice.
    6. Chewing pan acts as mouth freshener and gives relief when heavily eaten.
    Barley:
    • barley is rich in iron and phosphorus.
    • Barley water is useful in dysentery, fever, urinary and kidney diseases, and diarrhoea.
    • Roti with Barley powder, channa flour and  wheat flour controls diabetics.
    • Barley water is good for jaundice.
    • It is soothing and cooling.
    • It cures burning sensation in urine and helps its free flow.
      Caraway Seeds:
      1. Drinking water in which caraway seeds has been added, and boiled for 10 minutes helps in removing flatulence, stomach worms and bad breath.
      2. It gives strenth to body and coolness to the eyes.
      Cardamom:



        1. It is stimulant, flavouring agent and aromatic
        2. It is used in sweets and garam masalas
        3. It is useful in flatulence(wind in the stomach and bowels), intestinal colic, excessive headache, dryness of mouth, cough.
        Celery:
        1. Celery is an excellent tonic and most nutritive vegetable.
        2. It is rich in minerals and vitamins A,B & C.
        3. It can be eaten raw or in the form of juice.
        4. A combination of carrot and celery is excellent for overcoming problems of gout, arthritis, rheumatism and acid deposits in the body.
        Cinnamon:
        1. Intake of cinnamon powder regularly controls diabetics.
        2. Mix 1 tsp cinnamon powder, 2 tsp honey with water reduces joint pains.
        3. By applying cinnamon powder on forehead gives much relief to headache.
        4. Distilled water of cinnamon relieves abdominal colic, distention, nausea, vomiting and diarrhea.  
        5. It is used as a spice for masalas
        Cloves:
        1. Clove oil is useful in tooth troubles.
        2. It binds the bowels, stimulates appetite and aids digestion.
        3. It removes hoarseness of voice if chewed with or without sugar candy.
        4. It is used in vegetarian and non vegetarian curries.


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