Kollu Saathuamuthu/ Horse gram Rasam

Eating a healthy diet is getting more popular these days specially with the rise in obesity.. Horse gram is used for weight loss in Ayurveda medicines. Various parts of the plant are in use by Ayurveda practitioners for treatment of asthma, kidney stones, jaundice, and urinary disorders. Try this simple healthy rasam from my Madappalli

Ingredients:

Horse Gram                        3 tbsp.

Water                                 2 cup 

Grated ginger                       1 Tbsp.

Tamarind                             a small gooseberry size

MilaghuJeera Rasam Powder   2 Tbsp.

Turmeric powder                  ¼ Tsp.

Asafetida powder                  ¼ Tsp.

Curry leaves                          few

Coriander leaves                    For decoration

For Seasonings

Ghee                                   1 Tsp.

Black pepper                        ¼ Tsp.

Cumin Seed                          ¼ tsp

Method:

• Soak the horse gram in hot water for overnight.
• Pressure cooks it with water, grated ginger and salt to 4 whistles and mashes it well along with water in it.
• Grind the pressure cooked horse gram into smooth paste and keep aside.
• Soak the tamarind in hot water and extract the juice. Keep aside.
• Add salt, asafetida, turmeric powder, rasam powder and boil them.
• When the raw smell goes off, add the horse gram water and simmer.
• When it froths, add the finely chopped curry leaves simmer for a few minutes and turn off the heat.
• Finally add the tempered ingredients into the Saathuamuthu.
• Garnish with coriander leaves.

Note:

• If you wish replace tamarind with lemon juice. Add lemon Juice (2  tbsp.) finally before seasoning. You can make this sathuamuthu on Dwadasi Parayan day.

The Indian Vegetable Biryani

Biryani is a rice-based dish made with spices, basmati rice and vegetables. This biryani is easy to make and loaded with healthy vegetables and spices. This dish is perfect for gatherings or parties. I already posted Nawabi Vegetable Biryani, Handi Biryani recipes in my blog. Here you go for next type of simple biryani recipe. It is easy to make and has amazing taste.

Ingredients

Basmati Rice              2 cups

Water                       2 1/2 cups

Mixed vegetables       2½ cups (Carrot, peas, cauliflower, Capsicum, potatoes,                                                Green beans)

 Tomatoes                3 no.(finely chopped)

Plain Curd                 ½ cup

Lemon Juice             1 tbsp.

Turmeric powder        ½ tsp.

Saffron                    a pinch (soak in warm milk)

Grind together

Ginger Paste             1 tbsp.

Cashew nuts             1 tbsp.(soak into hot water for 10 minutes)

Khus Khus               1 tsp. (soak in hot water for 10 minutes)

Grind to gether

Fresh Mint leaves      ¼ cup

Coriander leaves       ¼ cup

Green chilies             4 no.

For Biryani Masala

Cardamoms              4 no

Star anise                1 no.

Cinnamon                1 stick

Cloves                    4 no

 To Season

Ghee                      2 tbsp.

Bay leaves              1 no.

Cardamom              1 no.

Cloves                    2 no.

For decoration

 Chopped Mint & cilantro leaves

Fried Cashewnuts,Raisins

   

Method:

Cooking Rice

• Wash and soak the rice for 30 minutes and drain.
• Heat 2 teaspoon of ghee, fry the seasonings. Add the rice and fry for 2 minutes in low heat. Remember not to over stir, else the rice can break. 
• Add water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Making  Vegetable Gravy     

• Wash and cut the vegetables into large chunks.
• Grind cashews, khus khus and, ginger paste to the smooth paste. Keep aside.
• Grind together coriander & mint leaves, and green chilies to the smooth paste. Keep aside.
• Powder the all above biryani masalas. Keep aside.
• Heat the ghee in a pan, add grounded cashew paste and fry for a minute.
• Now add the powdered biryani masalas and fry for a minute. Now add the chopped tomatoes in it and let it cook in very low heat.
• Now add a coriander mint paste and all vegetables in it. Add little salt to it.
• Cook until the raw smell of the spices is gone and vegetables are good well.

To assemble the Biryani       

• Take a  deep aluminum tray put one layer of rice, top it with the vegetable layer, repeat till all the gravy and rice s used, top layer is of white rice, pour the saffron milk on top and garnish it with mint and coriander leaves, fried cauliflower and Cashew nuts . Pour the melted ghee  on top.
• Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Remove from the oven; decorate with   fried raisins, nuts and  cilantro & mint leaves.
• Serve immediately with Raita.

Note:

• If you don't  the oven, layer everything as above in a Non stick Kadai/ Deep Sauce Pan. Cover tightly with a lid, and set it on the stove top. 
• Cook on very low heat for about 10-15 minutes or till the rice is cooked through but not mushy.
• Decorate with fried raisins , nuts and cilantro & mint leaves.
• Serve hot with Raita.

Asparagus Thoran

Asparagus is one of the most nutritionally balanced veggies you can eat. It is an excellent source of vitamins A,C, K and many B vitamins. Asparagus is part of the lily family, whose Greek name translates as ‘sprout’ or ‘shoot’. Peru and Mexico are now the world’s leading exporters of asparagus.

 Asparagus not only tastes delicious, but is also a wonderful source of nutrients for a healthy body and mind. Here are the Main Health Benefits of Asparagus:

   Anti-Inflammatory Properties           

   A Cancer Fighter

   Assists with Diet and Digestion

   Good for Heart Health

Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Try this delicious healthy recipe from my Madappalli

Ingredients

Young shoots of Asparagus              1 lb.

Green peas and chopped carrot        ½ cup

Grated ginger                                 2 tbsp.

Turmeric powder                             ¼ tsp.

Grated coconut                               2 tbsp.        

Salt                                              to taste

For Seasoning

Coconut Oil                                   1 tsp.

Mustard seeds                               1 tsp.

Urdh dhal                                      1 tsp.

Cumin seeds                                 ¼ tsp.

Asafetida powder                           ¼ tsp.

Red chilies                                     2 no.

Curry leaves                                   few

Method

•  Wash and clean the Asparagus shoots. Chop the asparagus to thin rounds. Discard their lower hard ends.
• Take a microwave bowl; add all the vegetables, mix with little salt and cook it for 5 minutes in the microwave. It will reduce your cooking time and also you won’t loose the nutrients.
• Take a heavy bottom nonstick kadai, heat the oil, fry the all the seasonings, add turmeric powder and reduce the stove heat.
• Now add the half cooked vegetables ,ginger, salt and sauté it until the Thoran becomes dry.
• Add shredded freshly coconut and mix it well. Switch off the stove.
• Thoran is ready and transfer into the serving bowl
• Serve hot with steamed rice .

 Note:  

• Eating too much asparagus is known to produce high amounts of gas. This is caused by the improper breakdown of food in the stomach. For healthy digestion, I added ginger on this recipe. 

Read more at: http://myhealthbynature.com/asparagus-health-benefits-and-side-effects/
Copyright © MyHealthByNature.com

Read more at: http://myhealthbynature.com/asparagus-health-benefits-and-side-effects/
Copyright © MyHealthByNature.com