Sunday, June 22, 2014

ચટપટા કાચા કેળાં

સામગ્રી :

૩ નંગ કાચા કેળાં,
૧ ટે.સ્પૂન રાઈ,
૩ ટે.સ્પૂન તાજું નાળિયેરનું છીણ,
૧/૪ ટી.સ્પૂન હળદર,
૧/૪ ટી.સ્પૂન વાટેલા કાળા મરી,
ચપટી હિંગ,
૨ લીલાં મરચાંના કટકા,
૧/૨ ટી.સ્પૂન ખાંડ,
થોડોક લીંબુનો રસ,
૧ ટે.સ્પૂન તેલ,
મીઠું સ્વાદ મુજબ,
લીલા ધાણા.

રીત :

કેળાંને ધોઈ, છોલીને ગોળ પીતાં (સહેજ જાડા) કરવા.
ફ્રાઇંગ પેનમાં તેલ મૂકી રાઈ, હિંગ, હળદર, મીઠું, મરી અને કેળાંના પીતાં નાખવા. સહેજ સ્ટર ફ્રાય કરવું.
પછી તેમાં અડધા કપ જેટલું પાણી ઉમેરવું. ઢાંકણ ઢાંકી દસ મિનિટ ગેસ પર રાખવું.
પછી ખાંડ નાખવી. લીંબુનો રસ નાખવો.
લીલા મરચાંના કટકા, લીલા ધાણા અને નાળિયેરનું છીણ ભભરાવવું. ગરમ પીરસવું.

ચટાકેદાર સ્પાઈસી આખા સુકા મરચા અને લસણની ચટણી

સામગ્રી:-

¼ કિ.ગ્રા. કાશ્મીરી આખા મરચા
2 સૂકા લસણની કળીઓનો ગાંઠો
1 મોટો ચમચો ધાણા
1 મોટો ચમચો સફેદ તલ
1 નાની ચમચી જીરુ
મીઠું સ્વાદાનુસાર

રીત:-

-લસણ સિવાયની દરેક સામગ્રી ભેગી કરી વાટી લો.
-લસણની કળીઓ અલગથી સાફ કરી વાટી આગળની વાટેલી સામગ્રી સાથે ભેગું કરી લો.
-સ્વાદાનુસાર મીઠું ભેળવવું. આમ કરવાથી સૂકી લસણની ચટણી બનશે.
-આ ચટણીનો ઉપયોગ આપ કોઈપણ વસ્તુમાં કરી શકો છો

Saturday, September 14, 2013

Saffron

No spice is more special than saffron. Its scent is haunting, its unmistakable flavor earthy yet aristocratic and subtle. It straddles sweet and savory effortlessly, and it bestow a striking golden hue on every dish it graces.

A few strands of saffron is all that it takes to transform a long list of dishes, adding an X factor to everything from risottos, milk puddings and most Indian sweets to rich curries.

It is best to avoid the powdered sort as it's liable to fraud and adulteration and generally disappoints. Get the maximum from your saffron stigmas (strands) by warming them very gently for a few seconds, pounding them lightly and then infusing them in liquid for a minute or two to help release their glorious color and aroma.

It has long been used in traditional medicine around the world, and modern scientific study suggests that saffron could also have a role to play in fighting diseases. Research suggests that the carotenoid compounds responsible for saffron's striking color could play a part in inhibiting the growth of tumors. The active constituents in saffron could help alleviate gastric problems, heart diseases, insulin resistance, depression, premenstrual syndrome, insomnia and anxiety. Eating saffron also appears to help vision by retarding the degeneration of the retina that occurs with age.

Ayurveda & Saffron :

Saffron gets mention even in the oldest Ayurvedic treaties like Charaka Samhita and Sushruta Samhita. It is an important ingredient of many Ayurvedic medicines. On account of its strong antipoisonous, aphrodisiac, cardiotonic, carminative, diaphoretic, diuretic, emmenagogue, febrifuge, stimulant, lactogogue, livotonic, nervine tonic, sedative and styptic properties it is highly valued in Ayurveda. It is considered an ideal Tridoshhara and a drug of immense efficacy in disorders of children of unknown actiology. It is used in acne, apoplexy, arthritis, asthma, colic, cough dyspepsia, hemierania, insect bites and stings, liver disorders, mental disorders, neurasthenia, oedema, painful menstruation, phthisis, prolapse of anus, sore throat and splenic disorders.

Precaution: Saffron should not be administered in early pregnancy as it may cause abortion.

Traditionally saffron is believed to promote fairness of the complexion. It is widely used in cosmetics, especially in fairness creams.

Wednesday, January 16, 2013

Split Red Gram Dal (Gujarati Daal)

Serves: 4
Cooking time (approx.): 32 minutes
Type : Indian Vegetarian (Gujarati)

1 cup(s) split red gram (tuvar dal)
1 tomato(es) chopped finely
2 tablespoon(s) oil
1 teaspoon(s) each of mustard and cumin seeds
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
4 cups water
4 curry leaves
½ teaspoon(s) each of asafoetida and turmeric powder
a squeeze of lemon, jaggery and salt to taste

Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.
Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer.
Add the rest of the ingredients and simmer for about 10 minutes.

Serve hot with: white rice or Indian bread (Roti).

Saturday, October 15, 2011

Being Vegetarian

I came across many people who were vegetarian. No - I don't mean who also eat vegetables - I mean who only eats vegetables. It was very simple for me - vegetarian means who don't eat meat or chicken or fish.

But these airlines keeps confusing me. Last week, while doing on-line checkin, they asked me on web about my diet. There were total 22 options. Once I checked on Asian Vegetarian meal and it had seafood. Next time I was cautious and options were Hindu meal, Vegetarian meal, Vegan meal, Raw vegetarian meal bla bla bla... Oh Gosh.Finally, I found myself fitting in Lacto-ovo-vegetarian meal plan. This meal plan does not include any animal flesh of any kind but includes dairy.

In many countries people see me as stranger - Vegetarian? what does that mean? This also includes my aid worker colleges and they often ask me since when i am vegetarian? what is the source of protein? At the same time I also come across many people from various countries are vegetarian (of them over 70% were females from Europe or Australia).

In this new age, vegetarianism has become the buzz word around the globe. More and more people are turning vegetarians. Celebrities are endorsing vegetarianism. What is this craze all about?

Let us revisit some of the more compelling reasons and freshen our perspective. Let me clarify here that vegetarian food means food from the plant kingdom. All dairy products are as much animal food as meat and eggs are. Even though in our culture we have always considered milk and milk products as vegetarian, we cannot deny the fact that these come from animals and are technically animal products.

During my discussions with them, I found people are vegetarian based on one or couple of Environmental Issues, Biological Issues, Health Issues, Economical issues, Ethical issues and Spiritual Issues. This way being vegetarian or vegetarianism becomes a fashion and health statement.

However, I am vegetarian because my family taught me to be vegetarian or did not taught me to eat meat. I come from a family where we have grown up in totally vegetarian environment - never even tasted meat; not even once.

This was from religious way of living life and not only people or family - many villages around my villages are vegetarian. First time i came across seeing people eating meat when I was 25 year old.

Religion, Ayurveda and Vegetarianism : 

The tradition of vegetarianism comes from India’s religious background. The Manu-smriti, a Vedic guide for human behavior says, “having considered the origin of flesh foods and the cruelty of fettering and slaying corporeal beings, let man entirely abstain from eating flesh.” It goes on to say that eating meat “involves killing, and consequently leads to karmic bondage (bandha).”

The Mahabharata, another ancient Indian text, explains that a healthy vegetarian diet is sattvic, increasing purity of consciousness and longevity. Other references in Vedic literature refer to fruits, vegetables, grain, nuts and dairy products as fit for human consumption. And the Bhagavad Gita says that lovingly offering food to others also helps us to shed our karma.

Sattvic food is fresh, pure and vegetarian. This includes fresh fruits and vegetables, grains, whole grain breads, nuts, seeds and salads. Foods that have a naturally sweet taste are sattvic. This does not include refined sugar products, but refers to anything that has a sweet taste without any additives, such as grains (rice, wheat and barley), breads, honey and fruits. Milk, herbal teas, pure fruit or vegetable juices and water are also included in this group. Organically grown foods are preferred, as fertilizers, pesticides, chemicals and preservatives are tamasic.

Mushrooms, onions, garlic and the excessive use of spices should be avoided, as they are rajasic and/or tamasic. Alcohol, products containing caffeine (coffee, chocolate, tea, cola) and meat should be moderated or eliminated from the diet.

A vegetarian diet is preferred in Ayurveda, but it is not mandatory.

P.S: I am a total vegetarian and am not trying to advertise / promote non vegetarianism.

Monday, October 10, 2011

Super foods for Super health!

It is very important to know which Fruits and vegetables could help you for good health. Which fruit helps lower your blood pressure? Lack of omega-3s is linked to depression and some physical problems but do you know which everyday food can provide you with these essential fatty acids? Are you worried about your eyesight?

Blueberries
Bursting with flavour, blueberries are one of nature’s gems. They act as an antibiotic by blocking bacteria that cause urinary tract infections. Some people like to eat them frozen because they taste like sherbet! These vitamin C, fibre and iron rich berries beat 40 other types of fruit and vegetables with their ability to neutralise free radicals, those nasty particles that damage cells and enhance the effects of ageing. They benefit your eyesight too, not surprising they have been dubbed the “vision fruit” in Japan.

Avocados
Known as “nature’s butter” they contain “good” fats (monosaturated) that may cut the risk of heart disease. They help regulate thyroid problems and are also a powerful source of vitamin E, a fantastic skin improver. Some studies show that avocados may also help prevent rheumatoid arthritis. What’s more, they contain the powerful antioxidant lutein, which can help protect the eyes from cataracts and hardening of the arteries. Can’t be bad!

Bananas
Moneys aren’t daft. Besides providing instant energy, their favourite food containing magnesium and vitamin B6 is one of the most nutritious tropical fruits around. Fibre from green bananas reduces bad cholesterol while ripe bananas are one of the best ways to soothe an upset stomach. And that’s not all! They can relieve heartburn, helps decrease the risk of a stroke and are packed full of potassium which can lower your blood pressure. It’s easy to see why they are classed as a super food!

Garlic
Said to bring good luck, protect against evil and ward off vampires. Well, who knows? What is sure is that garlic deserves its reputation as “king of the herbs”. Freshly crushed, it can kill bacteria at a distance of 20 centimetres, by the smell alone! It is good for the immune, digestive, nervous, respiratory and excretory systems and is beneficial for the heart, lungs, skin, hair and eyes. It contains the active ingredient allicin, which has an immune enhancing effect and studies have linked garlic to a lower risk of stomach cancer. If you catch a cold or flu, garlic will help cut its duration by half.

Pomegranates
This super fruit with the edible seeds has higher antioxidant activity than red wine and green tea, which may be why a number of studies show it may prevent skin cancer and kill breast and prostate cancer cells. It also helps fight Alzheimer’s disease, is great for reducing plaque build up in the arteries, improves the function of the intestines and strengthens the walls of the tiny blood vessels that supply nutrients to the skin. What’s more, it also has a reputation as a powerful aphrodisiac. Wow, what an all rounder!

Tomatoes
These juicy red guys contain the antioxidant lypocene which can protect against cancer, lower your cholestoral and protect against heart disease. Lycopene, also found in red peppers and watermelons, is best absorbed by the blood when taken with a little oil. Ideally, for good health, eat at least one cooked tomato, or tomato based product daily, for example, pasta sauce. Yes okay... even pizza sauce counts...

Tea
Thirst-quenching and delicious definitely, but recent research shows tea is also high in antioxidants and may protect against cancer and heart disease. Don’t add milk or worse – sugar, which may negate its health-giving benefits. Serious tea drinkers should remember that the dash of milk in each cup adds up and can contribute significantly to the amount of fat in their diet, increasing the risk of heart disease and cancelling the protective effect of the antioxidants, so drink it black if you can.

Lemons
This golden gem of the fruit world is virtually a powerhouse of health. It contains Vitamin B and E, potassium, magnesium, copper, phosphorus, zinc, iron, manganese and is the greatest source of vitamin C around. But that’s not all – they are jam-packed with bioflavonoid too, beneficial to the lining of the digestive tract, respiratory system, heart and circulation. Lemons are fantastic for keeping skin and body tissues healthy and are best eaten fresh, raw or juiced.

Grapes
Rich in bioflavonoid which have powerful anti-cancer properties, these fruits of the vine also contain resveratrol which fights the enzymes that can stimulate cancer cell growth. They help prevent narrowing the hardening of the arteries too. As if that isn’t enough, they are stuffed with fibre and protein. Try to eat a small bunch of grapes five times a week or drink it in juice form. If you’re worried about your eyesight, try eating red grapes – a source of the carotenoids lutein and zeaxanthin which studies show may protect against age-related macular degeneration.

Walnuts
When it comes to health benefits, tasty walnuts are not a hard nut to crack. Walnuts are an important source of monounsaturated fat, a protective fat which the body can not manufacture. Walnuts concentration of omega-3s has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits. Those who know about these things, say they are helpful for those who suffer from asthma and rheumatoid arthritis and skin disease such as eczema and psoriasis too. Nuts also contain dietary fibre, magnesium, copper, folic acid, protein, potassium and vitamin E. You’d be nuts not to eat them!

Broccoli
Time and again studies have singled out broccoli as a “wonder food”. It contains almost twice as much protein as steak and is also a source of folic acid which helps prevent many cancers, Alzheimers and a whole host of other serious conditions. Broccoli is full of chromium, vitamin C and iron and is high in fibre too, which can help cut the risk of bowel cancer. Aim to eat a protein atleast three times a week. Those greens are good for you!
"Lack of omega-3s is lined to depression and some physical problems but do you know which everyday food can provide you with these essential fatty acids?"
Walnuts

Lemons

Avocados

Bananas

Blueberries

Broccoli

Garlic

Tomatoes

Grapes

Pomegranates

Tea

Tuesday, May 31, 2011

Aamras (Mango pulp)

Important declaration: I have written this after eating “Aamras and chapatti (Roti)” as my lunch today.
The King of fruit : Mango has been known as King of fruits and it has been around for atleast 6,000 years. It has been described in ancient Sanskrit literature like Valmiki Ramayan and “Ayurvedic healing and cooking”. According to Ayurveda it balances all the three doshas and acts as an energizer. They are rich in antioxidants such as beta-carotene, and Vitamin C, Antioxidants have been shown to play an important role in the prevention of cancer and heart disease. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when eaten they aid our immune system. Mangoes also supply potassium and fiber and are low in calories. The insoluble fiber, abundant in mangoes, aids the elimination of waste from the colon and prevents constipation.

Plain aamras : Photo by Vikas

Aamras : This recipe is very popular both in Gujarat and Maharashtra. In fact, in both Gujarati and Maharashtrian weddings, I have had aamras served with puris. In Gujarat, the traditional way is to serve aamras with pooris. But it can also be had after a meal as a sweet dish, dessert or just about at anytime.

When I was kid, my mom uses to serve this either with chapatti (Roti) or with Rice. I still miss that taste.
Ingredients for the aamras:
  1. As many number of mangoes you want. I used 5 mangoes for 3 person
  2. sugar or jaggery
  3. cardamom powder (optional)
  4. saffron strands/kesar (optional)
  5. milk (optional)
  6. Dry fruits for dressing (Optional)

Aamras with dry fruit topping
Method for making aamras:
  1. Wash the mangoes. Then peel and chop them.
  2. In a blender, add the chopped mango pieces and blend.
  3. Optional : Add little milk (More milk will lead you to mango milk shake)
  4. Optional : Add cardamom powder, and saffron while blending
  5. Sugar: Add sugar / Jeggery . Please note that the quantity of sugar depends on sweetness of mango and individual preference of sweetness. I usually prefer not to add when mangos are sweet enough.
  6. Chill in the refrigerator.
  7. Optional: Add your choice of dry fruits to the aamras as topping. If adding cashew-nuts, fry the nuts till golden brown and than mix it with aamras.
  8. Optional: you can also top it with grated chocolate and cream.
  9. It can be served as desert. I just love it simple aamras or with Vanilla ice cream. It is just heavenly to have aamras with vanilla ice cream.
The best thing about this is that it is very simple to make, does not require too many things to cook, tastes good and can be eaten with rice or any kind of breads.