Sunday, December 28, 2014

Crispy apple / baked apple


Ingredients:

3 apples (I used McIntosh and Honey Crisp)
Ground cinnamon
Parchment paper / Silicon mat - 2
Baking tray - 2


Method:

1) Preheat oven to 200 F for 5 mins.
2) Peel the apples and slice thinly.
3) Place thinly sliced apples on 2 baking sheets lined with parchment or a silicone mat.
4) Sprinkle cinnamon on one side of the apples.
5) Bake for 1 hour, flip the apples over.
6) Sprinkle cinnamon on the other side and bake for another 1-1.5 hours. 
7) Turn the oven off and keep the apples inside as the oven cools down for 1 hour. This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven. 
8) Store apple chips at room temperature in an airtight container for up to 1 week.



Moong dal dosa


Ingredients:

Moong dal - 1 cup
Green chillies - 4
Salt - as required
Ginger - 1/2 inch
Rice flour - 1/2 cup
Maida - 1/4 cup
Baking soda - 1/2 tbsp
Oil - for making dosa.

Method:

1) Wash and Soak Moong dal over night.
2) Drain the water and add the moong dal into mixie jar. Also add Ginger, salt, Green chillies and grind it into fine paste.
3) Mix rice flour, maida to the grinded mixture. Add the baking soda to it and the sufficient water to get the batter consistency.
4) Allow it to rest for 30 mins.
5) Now Heat the skillet, add oil / Ghee. Take sufficient amount of batter and spread across the skillet.
6) Roast the dosa on both the sides and it is ready to be served.

Moong dal dosa  tastes good with coriander chutney, tomato chutney, coconut chutney, Onion chutney.

Note:

1) Chopped onions can also be mixed to the moong dal dosa batter.
2) Dosa can be consumed with some Ghee / clarified butter.
3) When grinding batter, avoid green chillies. Then you can also turn this into Masala dosa with some coconut chutney, red chutney and potato filling.


Dill Spring onion rice


Ingredients:

Dill leaves - 1 bunch
Spring onion - 1 cup
Lemon juice - 4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Oil - 4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Jeera - 1/4 tbsp
Ground nuts - 1/4 cup
Green chillies - 4 
Turmeric - 1/4 tbsp
Rice - 1 cup

Method:

1) Wash rice and pressure cook and keep it aside.
2) In a pan, add oil, mustard, Jeera . When mustard and jeera splutter, add chana dal, urad dal, hing, curry leaves, turmeric, groundnuts.
3) Wait until groundnuts are completely fried, add washed and chopped dill leaves.
4) Mix well and fry the dill leaves. Now add chopped spring onion and fry for 4 mins.
5) Mix the cooked rice well. Now add the lemon juice and salt and stir until its completely mixed.

Tasty Dill spring onion rice is ready to be served.



Coriander chutney / Thokku


Ingredients:

Coriander - 1 bunch
Tamarind - Indian gooseberry / amla sized
Salt - as required
Sugar - 1 tbsp
Oil - 2 tbsp
Mustard - 1/4 tbsp
Curry leaves - 6
Hing / Asafoetida - 1/4 tsp
Green chillies - 3

Method:

1) Wash coriander leaves and remove the roots ad chop them roughly.
2) Now add this into the mixie jar. Along with tamarind, salt, sugar, green chillies.
3) Grind this into a fine paste.
4)  In a pan, add oil, mustard, curry leaves, hing and the grinded coriander paste. 
5) Fry well until it thickens and starts to turn into dark green color from light green.

Coriander chutney is ready to be served with Roti, Chapathi, Naan, Rice.

Note:

1) Tamarind can be substituted with 1/2 cup of Tamarind pulp.



Suran / Yam curry


Ingredients:

Suran / Yam - 1 cup chopped
Onion - 1/2 cup  
Tomato - 1/2 cup
Ginger - 1/2 inch
Garlic - 2 cloves medium
Salt - as per taste
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Urad and chana dal - 1/2 tsp
Curry leaves - few
Hing / Asafoetida - 1/4 tsp
kasuri methi - 1/4 tsp
Amchur powder - 1/2 tsp
Oil - 2 tsp
Coriander and cumin powder - 2 tbsp
Turmeric - 1/4 tsp
Chilly powder - 1/2 tbsp

Method:

1) Wash Suran / Yam and pressure cook for 1 whistle.
2) In a Kadai, heat oil and then add mustard, cumin, urad dal, chana dal, curry leaves and hing.
3) Once dal turn golden brown, add onion followed by ginger garlic.
4) When onion turn golden brown, add tomatoes and saute until soft.
5) Now add cooked Suran / Yam and mix well.
6) Add turmeric, chilly powder, coriander cumin powder, kasuri methi, amchur powder.
7) Mix well and cook for 2-3 mins.

Suran / Yam curry is ready to be served.

Note:

1)  you can also use ginger garlic paste. I have chopped fresh and used in the recipe
2) Lime juice can also be used instead of amchur powder.


Bisi Bele Bath - Version 1


Ingredients:

Toor Dal - 1/2 cup
Tomato - 2 medium
Potato - 1/2 cup chopped
Onion - 1 medium 
Carrot - 1/2 cup chopped
Peas - 1/2 cup
Beans - 1/2 cup chopped
Bisi bele bath powder - 4 tbsp
Salt - as required
Tamarind pulp - 1 cup
Oil - 1 tbsp
Curry leaves - 8 
Ghee - 2 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Shredded Coconut - 1/4 cup
Coriander leaves - 1/2 cup chopped
Rice - 1 cup

Method: 

1) Pressure cook Toor dal for 1 whistle.
2) In a Kadai, add oil, onion and fry for 5 mins. Now add  potato, carrot, beans one by one and fry for 2 mins. 
3) Now add washed rice and mix well. Fry for 2 mins.
4) Add the bisi bele bath powder, followed by tamarind pulp and salt. Stir well and add chopped tomato and peas..
5) Add 3 cups of water and boil until all the veggies and rice are half cooked.
6) Now add cooked toor dal and stir. Allow it to cook completely. Add more water if needed.
7) In another pan, add Ghee, mustard. Wait until it splutters. Add Curry leaves, hing.
8) Add this seasoning to the cooked bisi bele bath and add shredded coconut. Mix well. Garnish this with coriander leaves.

Delicious Bisi bele bath is ready to eat. Serve hot with Boondi / Potato chips.



Note:

1) Make sure the consistency is watery. Serve hot with topping of ghee.
2) Peas can be substituted with Double beans.



menasina saaru / Pepper Rasam - Version 1


Ingredients:

Onion - 2 medium
Dhaniya powder / Coriander powder - 6 tbsp
Garlic - 6 cloves
Red chillies - 3 ( as per taste)
Pepper - 1 tbsp
Jeera - 1 tbsp
Turmeric - 1/4 tbsp
Oil - 2 tbsp
Salt - As required.
Coriander leaves - 1/2 cup

Method:

1) Burn / Roast 1 medium sized onion on a high flame gas stove until cooked well.
2) Now add this to the mixie jar. along with regular onion (1/2 cup ), Coriander powder, 4 cloves of garlic, red chillies, pepper, turmeric. Grind this into fine paste.
3) Take a pan, add oil, mashed 2 cloves of garlic, chopped 1/2 cup of onion and fry until golden brown. 
4) Once the onion is fried well, add the grinded mixture, salt and sufficient water. Boil for around 15 mins.

Garnish it with coriander leaves.

Delicious Pepper rasam is ready to be served. 


garlic gojju


Ingredients:

garlic - 4 cloves
Tamarind pulp - 1 cup
Dry coconut - 1/4 cup
Red chilly powder - 1 tbsp
Jaggery / Sugar / Dates paste - 4 tbsp
Salt - as required
Oil - 1 tbsp

Method:

1) In a pan, add oil, crushed garlic and fry until golden brown.
2) Now add tamarind pulp, Jaggery to it.
3) once the mixture starts to thicken, add red chilly powder, dry coconut and salt to it.
4) Mix well. Boil this for 3 mins.

Garlic Gojju is ready to be served with rice, chapathi, roti , naan. Add some ghee to increase the flavour with rice :-).



Restaurant style Rasam


Ingredients:

Dhaniya / Coriander seeds - 1 tbsp
Jeera / Cumin seeds - 1 tbsp
Menthi / Fenugreek seeds - 1/4 tbsp
Red chillies - 5 or 6 (as per your taste)
Curry leaves - 10
Oil - 2 tbsp
Toor dal - 1 cup
Tamarind pulp - 1/2 cup
Green chillies - 2 medium
Salt - as required
Turmeric - 1/4 tbsp
Jaggery - Indian gooseberry size / amla size
Tomatoes - 4 medium chopped
Ghee / Clarified butter -1 tbsp
Hing / Asafoetida - 1/4 tbsp
Mustard - 1/4 tbsp
Coriander leaves - 1/4 cup chopped.

Method:

1) In a pan add 2 tbsp of oil and then add dhaniya, jeera,  menthya, red chillies, 6 curry leaves and fry them until golden brown.
2) Once its cooled down, make them into fine powder.
3) Meanwhile cook the toor dal with turmeric in a pressure cooker into mashable consistency.
4) Take another pan, add cooked, mashed dal and the water required to get rasam consitency,  mix well. After 2 mins of stirring add tamarind pulp and mix well. Cook for another 2-3 mins.
5) Now slit green chillies into half and add to the dal and tamarind pulp mixture which is boiling followed by salt, jaggery. Cook for another 3 mins.
6) Now add chopped tomatoes and boil for 5-6 mins or until tomatoes are cooked well (Not the mashing consistency but cooked). 
7) Now add the powdered rasam masala and boil for 3 mins. Now turn off the flame.
8) In a separate pan, add 2 tbsp of ghee, mustard. Wait until it splutters. Now add red chillies, hing, curry leaves and add this to the rasam prepared.
9) Garnish it with coriander leaves.

Tasty Restaurant style rasam is ready to eat.

Note:

1) Rasam powder can be made in advance be stored for 1 week. For longevity of the powder, dry roast the ingredients.
2) Oil can also be used for seasoning instead of ghee for those who are health conscious.
3) I  have added 2 cups of water to get the rasam consistency. Keeping in mid that i would add the tamarind pulp too. Make sure it doesn't go too watery.
4) Make sure you donot boil for long once you add the rasam powder, as it looses its fresh aroma.
5) Boil the tamarind, salt in water. Until water is completely in boiling stage.





Wednesday, December 24, 2014

Eggless carrot cake


Ingredients:

Maida / All purpose flour - 1/2 cup
Sweetened Condensed Milk - 1/4 cup (1/2 tin)
Yogurt / curd - 3/8 cup or according to consistency
Powdered sugar - 1/2 cup
Carrot  - 1/2 cup  grated
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Butter / oil - 1/2 cup melted
Vanilla essence - 1 tsp
Almonds/Walnuts, Pumpkin seeds - 1/2 cup
Salt  - a pinch
cinnamon powder - 1/4 tsp

Method:

1) Preheat the oven at 350 F / 180 C for 5 minutes. Lightly grease a pan using butter or vegetable shortening and line it with parchment paper.
2) Sift together the flour, baking powder, baking soda and salt. Mix in the sugar, cinnamon powder after sifting.
3) In a separate bowl mix melted butter, condensed milk, curd and vanilla extract.
4) Slowly add the dry ingredients mixture and mix well to get lump free mixture. Now add grated carrot and mix well.
5) Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
6) Bake it for 30 mins. 

7) Place the pan on a cooling rack and remove the cake after 10 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Decorate the cake as you wish or serve it as it is.Soft and delicious carrot cake is ready to be served.

Note:

1) Cashew , Raisins, Almonds (1/2 cup) can also be added. Nuts are up to individual choice.
2) Avoid salt if using salted butter.
3) Both cinnamon and nutmeg powder can also be added instead of just cinnamon powder or 
spice powder ( cinnamon, Cloves, nutmeg) - 1/4 tsp can be added.

4) Coating the carrots, walnuts and raisins with flour, will prevent it from sinking to the bottom of the cake.
5) Use thick yogurt.
6) Any flavorless vegetable oil can be substituted with butter.
7) The cake tastes best after 8-12 hours when the spice flavors have all seeped in.



Mushroom peas curry


Ingredients:

Mushroom - 1 cup
Peas - 1/2 cup
Jeera / Cumin seeds - 1/4 tbsp
Onion - 1 medium
Ginger - 1/2 inch
Garlic - 2 cloves
Tomato - 2 medium
turmeric - 1/4 tbsp
Red chilly powder - 1/2 tbsp
coriander powder - 1/2 tbsp
Green chillies - 3
Kaju / Cashew paste - 1 cup
Fresh cream - 1 cup
Salt - as required
Garam masala - 1/4 tbsp
Kasuri methi / dried fenugreek leaves - 1/2 tbsp
Butter - 1 tbsp
Oil - 2 tbsp

Method:

1) Fry mushrom and peas in butter and keep it aside.
2) In a pan, add oil, jeera, onion, ginger, garlic, tomato, turmeric, and fry well. 
3) Now add mushroom and peas. mix well and allow it to fry for 2mins.
4) Now add red chilly powder, coriander powder, green chillies, kaju paste, fresh cream, salt one by one. Mix well andcook for around 6-7 mins.
5) Add garam masala, kasuri methi and cook for 2 mins.

Garnish with coriander leaves.

Note: 

1) Mushroom can be substituted by paneer, capsicum, potato, cauliflower.
2) Ginger and garlic can be substituted with ginger garlic paste. I prefer to use the freshly chopped to get the flavor of it in each bite.


Tuesday, December 16, 2014

Brussel Sprout peas palya


Ingredients:

Brussel sprouts - 1 cup
Peas / Batani - 1/2 cup
Red chillies - 4 
Coconut - 1/2 cup
Tamarind paste - 2 tbsp
Coriander leaves - 1/4 cup
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Cumin / Jeera - 1/4 tbsp
Salt - as required. 
Curry leaves - 6

Method:

1) Boil Brussels sprouts and peas separately in a pan. 
2) Meanwhile grind mustard, jeera, red chillies , coconut into fine paste.
3) In a pan add oil, mustard, chana dal, urad dal, curry leaves and the grinded paste.
4) Add the tamarind paste, salt. Cook for 2-3 mins.
5) Now add cooked batani and cooked brussel sprout.Mix well and allow it to cook for sometime. Garnish with coriander leaves.

Note:

1) Tamarind paste can be substituted with 1/2 cup of tamarind pulp.
2) Boiling it in cooker makes it too soft and mashy.
3) Peas can be substituted with Brown chana, chickpeas.
4) Brussels sprouts can be substituted with Thonde kayi (Tindora in Hindi, Ivy Gourd in English).


Potato fry


Ingredients:

Potato - 2 medium
Tamarind Pulp - 1/2 cup
Sambhar powder - 2 tbsp
Turmeric powder - 1/4 tbsp
Salt - As required
Mustard - 1/4 tbsp
Oil - 2 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Garlic - 4 cloves

Method:

1) Boil the potato in water and when it cools down, peel it and keep it mashed.
2) Crush the garlic cloves using a stone grinder.
3) Mix the mashed potato with tamarind pulp, sambhar powder, salt.
4) In a pan, add oil, mustard, hing, curry leaves, crushed garlic . 
5) Fry until garlic turns golden brown. Now add potato mixture.
6) Fry until the potato gets roasted and turns to golden brown.

Note: 

1) Tamarind pulp can be raplced with tamarind pulp / Lemon juice.
2) The sourness is upto individual and can be adjusted according to taste

Capsicum / Bell Pepper Bath


Ingredients:

Red bell pepper - 1 medium chopped
Yellow bell pepper - 1 medium chopped
Orange bell pepper - 1 medium chopped
Peas - 1/2 cup
Tomato - 2 medium
Tomato paste - 1 tbsp
Cumin / Jeera - 1 tbsp
Mustard - 1 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Hing  / Asafoetida - 1/4 tbsp
Vangi bath powder - 2 tbsp
Garam masala - 1/4 tbsp
Salt - as required
Red chilly powder - 1/4 tbsp
Lemon juice - 2 tbsp
Coconut - 1/2 cup
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 4
Turmeric - 1/4 tbsp
Coriander leaves - 1/2 cup
Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp

Method:

1) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing until it turns golden brown.
2) Add green chillies, ginger, garlic and fry for 2mins. Now fry tomato for 2 mins and then add tomato paste.
3) Now add all the bell peppers and fry for around 5 mins.
4) Now add turmeric, red chilly powder, vangi bath powder, salt, garam masala.
5) Wash rice and add this to the bell pepper mixture. Add sufficient water and mix well.
6) Once the rice is cooked, add lemon juice and garnish with coconut and coriander leaves.

Spicy Capsicum / Bell Pepper Bath rice is ready to be served.


Note:

1) Onion can also be added.
2) Lemon juice can be substituted with Tamarind pulp.
3) As the bell pepper would cook in water, frying for 5 mins is enough and keeps it crunchy.



Thursday, December 11, 2014

Quick Sweet Pongal


Ingredients:

Rice - 1 cup
Jaggery - 3/4 cup (powder)
Water - 2 cups
Salt - a Pinch
Elaichi / Cardamom - 1/4 tbsp
Shredded coconut - 1/4 cup
Cashew, Raisins, Almonds - 1/4 cup
Ghee - 3 tbsp

Method:

1) In a pan, add 2 tbsp of ghee followed by rice. Fry this for 3-4 mins.
2) Now add Water and cook rice until soft.
3) When Rice is half done, add powdered jaggery and mix well. Allow it to cook for some more time until rice is completely cooked.
4) When rice is completely done, add salt, elaichi, shredded coconut.
5) Meanwhile, In another pan, add 1 tbsp of ghee and fry all the dry fruits.
6) Now add the fried dry fruits into the rice mixture and stir well.

Tasty and quick sweet pongal is ready to be served.

Note:

1) Sugar can be substituted with jaggery.
2) If you are diabetic, then forget about sugar and jaggery. Add Dates paste, for healthy and yummy pongal.
3) Moong dal can also be added in 1 : 1 ratio. ( Rice - 1/2 cup, Moong dal - 1/2 cup).


Tuesday, December 9, 2014

Besan paare


Ingredients:

Maida / All Purpose Flour  - 1 cup
Besan / Gram Flour - 1 cup
Rava / Semolina - 2 tbsp
Salt - as required
Red chilly flakes - 1 tbsp
Carom seeds - 1/2 tbsp
Hing / Asafoetida - 1/4 tbsp
Oil - 4 tbsp and for frying
Water - for mixing the flour

Method:

1) Mix all the ingredients using 4 tsp of oil and water to make a firm dough. 
2) Dough needs to be in the form of chapathi dough.
3) Make small balls, roll them and cut them into stripes using a knife. further cut the stripes into small pieces or of your desierd shape and size and keep it aside.
4) Meanwhile, heat oil and when its hot enough, add the cut pieces and fry until golden brown.

Besan paare is ready to eat.

Note:

1) Chat masala / amchur powder can be added to the mixture to get tangy taste to them.
2) I have added Hing , as it helps in digestion.



Coconut Pudding


Ingredients:


Coconut milk - 1/2 cup

Powdered Sugar - 1/2 cup
Corn starch - 2 tbsp
Vanilla Extract - 1/2 tbsp

Method:

1) Combine Coconut milk, powdered sugar, corn starch, vanilla. 
2) In a pan, over medium low heat, Stir constantly. Make sure it doesn't form any clumps. if you don't keep on stirring the mixture will turn clumpy. But u want it to be smooth n creamy.
3) Stir for about 6-8 mins, by now the mixture should start to get slightly thick, once it is thick and got rid of any clumps by stirring, pour into serving bowls
4) Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy delicious coconut pudding.

Note: 

1) Cinnamon and Fruit is optional.
2) My pudding is looking golden brown, as i have used the thick vanilla extract. You can also use the clear vanilla extract.
3) Coconut extract would be the best option and flavor to use.
4) Pic (i) is with vanilla extract, Pic (ii) is with coconut extract. Both taste yumm, other than the color formed there is no other difference.




Mushroom rice


Ingredients:

Mushroom - 1 cup chopped
Onion - 1 medium
Tomato - 2 medium
Tomato paste - 1 tbsp
Cumin / Jeera - 1 tbsp
Mustard - 1 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Hing  / Asafoetida - 1/4 tbsp
Vangi bath powder - 2 tbsp
Salt - as required
Red chilly powder - 1/4 tbsp
Lemon juice - 2 tbsp
Coconut - 1/2 cup
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 4
Turmeric - 1/4 tbsp
Coriander leaves - 1/2 cup
Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp

Method:

1) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing until it turns golden brown.
2) Add green chillies, ginger, garlic, onion and fry until golden brown. Now fry tomato for 2 mins and then add tomato paste.
3) Now add mushroom and fry for some time.
4) Now add turmeric, red chilly powder, vangi bath powder, salt.
5) Wash rice and add this to the mushroom mixture. Add sufficient water and mix well.
6) Once the rice is cooked, add lemon juice and garnish with coconut and coriander leaves.

Spicy Mushroom rice is ready to be served.


Monday, December 1, 2014

Remedies direct from kitchen


Garlic:


Prevents  joint  pain  decongests  Sinuses .Its  very  soothing  to  add  in  soups  and  chutneys  during  winter. It has a long healing  history throughout many cultures. Anti- viral, anti-bacterial, it promotes the growth of your white blood cells


Spices:


such as ginger, turmeric, garlic, cardamom, cloves, saffron, chilies, oregano ( ajwain ).

 Fresh Ginger  or dried  Ginger  (soonth)- The warming effect of ginger makes it a natural decongestant, making it the best remedy for cold. No wonder, your grandma asks you to drink ginger tea when you are down with cold. It can even cure disorders of circulatory and respiratory systems, allergies, heart problems, high cholesterol and sexual deficiencies.  Ginger  reduces joint  pain, fever, helps improves nausea, controls spasms of intestinal. Ginger stimulates digestive enzymes.  Its helps digest proteins. Add it  in  your  teas  vegetable  juices herbal  infusions  Traditional  winter  sweets and  pickles  have  a  fair  amount  of  ginger in  it.

Fruits:


That  are  high  in  vitamin  C ands antioxidents  are  winter  staples  – oranges, awala, 
grapes, strawberries  and  guavas . The natural sugar of grapes keeps the sweet cravings away, low-fat quick energy prevents sluggishness.   Strawberries have twice  the  amount of Vitamin  C than oranges and  Guavas six  time  more  and the Indian Gooseberry (awala)even  higher  preventing respiratory disorders. Unlike other antioxidants that defend only cell membranes Vitamin C patrols the watery areas of the body; the blood stream or the cell interiors.

Grains:


Brings  in bajra (millet), makkai (maize). Bajra and makkai generates heat and keeps the body warmer by taking up the metabolic rate. Bajra and maize, popular winter cereals, rich in iron and fibre.


Carrots:

They have been used for medicinal purposes since ancient times .In  winter  it  is beneficial  drink  a  carrot  juice , it  prevents  Chronic  chest  infections  bronchiole as  well  as  asthma.


Fat is  an  absolute  must  it  regulates  body  temperatures add good fats  to  your  diet In form  of  walnuts almonds  Pistachios  ,sesame  seeds and  Cows ghee. Coconut oil is   has been used in India’s Ayurvedic medicine for over 4,000 years. Regular application of extra virgin coconut oil is the best moisturizer, prevents dry skin. Oil which is beneficial during winter is mustard oil, which has a warming effect. Rub it on your chest, prevents one catching a chill.


Another source of natural sugar is dry fruits. Dates and apricots always help during the winter to keep your sugar cravings at bay


Jaggery:


Add  it  in  hot  beverages  instead of sugar may it  be tea  coffee  or  herbal infusions or lemon  water. It contains minerals and vitamins which boost your immunity compared to white sugar which is empty in calories and  soothes  the throat . Ukala or Kada is a popular drink in winter in India sweetened with Jaggery, half milk half water, ginger powder and green tea leaves boiled in slow flame strained and consumed hot.


KADHA

Ingredients:
1 half inch pc cinnamon
2 pc cardamom
2 pc cloves
1 tsp organic honey
1 strand of saffron
1 glass water

Method:

Take water. Add all the ingredients. Boil well for 4-5 mins. Serve hot.

Saffron:

Excellent for chronic coughs used to flavor vegetables, rice, curries, and sweets.  Winter chills don’t leave you? Curl up with a warm drink. Create a sweet, warm honey infusion with ginger, saffron and cinnamon and snuggle up with a book. You will be consuming 22 amino acids, 28 minerals and 11 enzymes; Voila! your natural cure for coughs and colds. An ingredient of the Kashmiri teas like  Khawa.

Leafy Greens: 


Spinach, fenugreek, mustard greens natures’ boon to mankind.  A rich source of calcium, iron and vitamin C. In winter Have  it as  a  vegetable  soup  toss  in salads rice gravies and  lentils  Fenugreek is put into flour to make rotis and parathas , also sweets are made  prepared  with  jaggery and  Ghee. Protects against sore throat, asthma and respiratory infections

Ganthoda:

It is very popular in Gujarat and Rajasthan during the winter months.Regular consumption of ganthoda helps relieve muscular pain very common when the temperature falls. Its heat producing properties reduces problems of the respiratory tract.

Vegetable:


Carrots, radish, cauliflower,  brinjals,  sweet potatoes, yams are  available  in  abundance  as  the  temperature  cools  . Sweet potatoes are always available in plenty in winter; roasted, baked, or steamed; and are packed with beta carotene, antioxidants and antidepressants. High in antioxidant, it provides the little soldiers that protect our body from free radical damage and weaken the immune system. As the temperature drops, carrots turn redder, and thus the immunity booster – beta carotene increases.

Spices:

Cloves, cardamom, oregano used for flavoring in food.  Excellent for making Khadhas – traditional beverages, which are very warming in the body during winter.

Gunder:

Used popularly in Gujarat and Rajasthan.It is best consumed with ghee or dissolved in milk as powder. It is excellent for backaches which are quiet common in winter season

Turmeric:


very important spice known for its healing properties is anti-inflammatory as  well  as a  blood  purifier. Dried and cut it is made into pickles marinated in  lemon  juice  and  salt  , mixed with awala for juices, dried and powdered and used in curries and vegetables.

Gooseberry (Awala):


An  valuable ingredients of various alternative  medicines in India Ayurveda Unani Advantageous  to  take  a  juice  of daily increase  vigor and immunity .
Fresh  awala  blended  with  turmeric  or  added  to  your  carrot juice . The vitamin C increases more when the juice is extracted. The dried berry provides 1780 to 2660 mg of vitamin C per 100 grams.

RECIPES OF SOME POPULAR FOODS TO BE HAD DURING WINTER


CHIKKI

INGREDIENTS
1 cup crushed peanuts, roasted and ground
¾ cup jaggery
½ tsp ghee
METHOD-
Add ghee in a pan and heat. Add jaggery and let it turn light brown. Add the ground peanuts immediately and roll into chikki. Store it in an airtight container.


KHAJUR PAK

INGREDIENTS
1 cup Khajur (dates- red or black) finely chopped
½ cup mixture of nuts (pistachios and almonds).
METHOD
Cook dates in a pre-heated vessel until it becomes a pulp. Add the dry fruits to the mixture. Cool and cut it into pieces and serve


TURMERIC BREW

Ingredients
1 Glass hot water
½ tsp organic haldi powder
¼ tsp jaggery powder
¼ tsp cows ghee
Method:
Take water. Add all the ingredients. Boil well for 2 - 3 mins and  Serve hot.
So, for good health and better immunity, remember that nature has its reasons, so eat according to the seasons!

Source: Here and There