Monday, 19 August 2019

Health Benefits of Flaxseeds


Proven to be the world’s most nutritious superfood with health benefits in abundance, Flaxseeds is simply amazing. Why is it that in India people have still not understood flaxseeds and have not yet started to inculcate it in their daily diet and meals.  Its mild nutty flavor and crunchy texture are so enjoyable. 

What Is Flaxseed?
Flaxseeds are also called linseeds, their appearance is small, brown, tan or golden-colored seeds. In fact, linseed or “flax seed” are two names for the same seed. Flaxseeds are an incredible source of dietary fiber and plant-based protein. According to scientists, flaxseeds contain zero cholesterol.  They have an abundance of alpha-linolenic corrosive, omega-3 unsaturated fats, and lignans. Minerals present in these seeds incorporate thiamine, manganese, and magnesium. They are additionally a source of nutrient C and B6, calcium, iron, potassium, and sodium.


Health Benefits of Flaxseeds


 Health Benefits of Flaxseeds


1. Flaxseed stimulates brainpower.

"They're high in omega-3 unsaturated fats, a plant-based source, which is significant for vegetarians or people who don't eat fish,". "This kind of fat ensures the mind stays healthy with the food it requires to sharpen brain power

2. Helps constipation.

"They are a phenomenal source of dietary fiber, which means they'll keep your absorption ordinary, flushing poisons and abundance fats out of the body," They contain both solvent and insoluble fiber so they are really a powerhouse, as these sorts of fiber additionally keep your gut microbiome in solid equalization.

3. It helps you stay full.
It's has a decent source of protein and will enable you to remain full and fulfilled. Surveys have shown that constant munching on flaxseeds help you remain less hungry. Actually, one tablespoon of flaxseed contains two grams of protein. Furthermore, when joined with such fiber, it'll keep you super-satisfied.


4. It helps diminish cholesterol
About 20 to 40 percent of flaxseed's fiber is solvent, which structures a gel in the gut that ties to cholesterol in the gut and expels it from dissemination

5. Flaxseeds help in weight loss.

The low-calorie wonder superfood flaxseeds are perfect for weight reduction. Yet, flaxseed can support the procedure: "On account of their fiber content, they help to keep up glucose levels, avert hunger in this way supporting in weight reduction.


Health Benefits of Flaxseeds

Recipes ideas

Smoothies: Add a tablespoon of ground flaxseeds to a smoothie, porridge, cornflakes for that morning jumpstart. 

Baking: Perfect for baking cookies, muffins, pancakes, and quick breads: If you love to bake, coarsely ground flaxseeds can be mixed here to boost texture and nutrition.

Salads: Sprinkle some flaxseed oil over roasted vegetables, or add the chopped seeds as a last minute topping. 

Snacks: Flaxseed oil can be sprinkled on popcorn or the ground meal can be mixed with herbs and spices and used to make your own crackers or baked chips.

Egg Substitute: Mix one tablespoon of ground flaxseed with three tablespoons of water. This can substitute an egg in any recipe. 

Granola and breakfast bars: If you make your own energy bars or granola, add ground flax meal to the recipe.



Saturday, 10 August 2019

Parsi Style Bharela Marcha - Stuffed green Chillies


There are different varieties of green chilies available in the market. I know for sure the dark green chilly is spicier than the light green variant. Chilies when fried and eaten add more taste to any dish.
Stuffed green chili is a tasty recipe which is made differently in every household. Some just add peanut, coconut powder, and dry spices while others stuff it with potatoes and other ingredients like besan (gram flour), lemon juice, amchur or tamarind to add acidity.

Bharela Marcha

This stuffed chili recipe is called as bharwa mirch, in Marathi and bharela marcha in Gujarati.
A few days back I saw my foodie/ home chef friend Mahrukh Mogrelia stir up a batch stuffed green chili. I asked her for the recipe and she promptly provided it. I liked the fact that she used potatoes to stuff the chilies. Note the ingredients and try this Parsi version of bharela Marcha.




Ingredients

250 gms Green chilies
3 small potatoes
1 tsp chili powder
1/2 tsp Turmeric powder
1 tbsp lime juice
1/2 tsp cumin powder
1/2 tsp Coriander powder
1/2 tsp Amchur powder ( dry mango powder)
1/2 tsp sugar
Chopped coriander leaves
Salt to taste
2 tbsp oil


Method
1. Wash the green chilies and pat dry. Then slit the green chilies from the middle and scoop out the seeds that are inside. This makes a place for the stuffing to be filled well.
2. Boil the potatoes. When cool peel and mash them.
3. To the mashed potatoes, add all the dry spices, salt, lime juice, sugar and coriander leaves. Mix it well to make a soft mixture.
4. Now fill the chilies well. Do not overstuff them. Apply a little pressure with fingers to seal the chillies and try to close the open side of it.  If this doesn't happen it is perfectly all right.
5. Add oil to a frying pan. Let the oil heat and then keep the flame on medium. Place the chilies one by one. Cook on one side for two minutes.
6. Then flip then over and cook on another side for 3 -5 minutes. This time cover the pan with a lid.
7. Open the lid and check to see if chilies are cooked through. They cook really fast so don't overcook it.
8. This makes a beautiful dish to have with roti or then dal and rice too.


Note
You can steam the chilies or cook in a microwave oven. Steam for 8 to 10 minutes. If you don't want to use oil.
Add a little oil to the potato mixture.

Thursday, 1 August 2019

Gobi ki kheer Recipe - Cauliflower Kheer



You may have made a Cauliflower ki sabzi or baked cauliflower with cheese but have you tried to make a Cauliflower ki Kheer / Gobi ki Kheer? Well, on my quest to discover new recipes and experiment in the kitchen, I tried to make a different sweet dish for on Sunday. And yes, it turned out better than what I had expected.


Gobi ki kheer

 The use of fruits and vegetables in desserts is very common in Indian cuisine. Carrots and Pumpkin get turned into Halwa.  But some others like Beetroot and cauliflower are also worth exploring.


Gobi ki kheer

This is a simple recipe but I assure you it's so delicious. There will be no confusion so read on and execute this lip-smacking treat in your kitchen. Let your family guess the ingredients. Trust me they will be asking for more- it is a total treat.

To make 4 servings
Time – 40 minutes, including prep time

Ingredients
 400-gram cauliflower (gobi)
¾  litre full cream milk
1 teaspoon Cardamon powder ( Elaichi)
1/2 Cup sugar or any sweetener substitute
100 gms grated paneer




 For Garnish:
A handful of chopped almonds, cashew nuts, raisins, and dried fruits. 




Gobi ki kheer


Method
1. First, take the cauliflower head and wash it properly. Cut the cauliflower in big chunks and then grate it on a hand grater. Or just skin it in a vegetable chopper. Let it be coarse.
2. Keep the milk to boil and add the sugar to it. Stir and let is boil on medium flame.
3. In another vessel add the cauliflower and bring to a boil for 5 minutes. The smell will go away and the cauliflower will not curdle when added to milk.
4. Now strain the cauliflower and add to the boiling milk.
5. Simmer and let the two blend and cook for five minutes.
6. Add the grated paneer and elaichi powder. Simmer and further cook. Keep stirring to see that it doesn’t burn at the bottom.
7. Simmer the kheer on a low heat until the cauliflower ki kheer gets a creamy consistency. Turn off the heat.
8. Chop up the nuts and add it to the kheer when slightly cooler. Keep some aside for garnish.
9. Now serve the Gobi Ki Kheer chilled and watch everyone lick the dessert bowl clean.


Cauliflower kheer

 Note
Paneer is an option to make the dish rich. You can use khoya/mawa instead or avoid it totally.
Use Sugar free or honey if want a sugar free option but not jaggery.
Saffron also enhances the taste but I did not have, so did not use in this recipe.

Saturday, 27 July 2019

No Bake Brownies/ Steamed Chocolate Brownie Recipe

Hello friends,
So can one achieve to make brownies if you have no oven? If you ask me this question, I will answer in the affirmative. 
Oh yes, this can be easily done. Not much heard of, but steamed brownies are possible. As Intry to always bring you tasty yet easy recipes that can be achieved with less time spent in kitchen. This post will be dedicated to Steamed eggless Brownies.

No bake brownies


This recipe was developed by Mrs Meena Parikh. She achieved it by steaming a tray of brownies on a gas stove. And was kind enough to share the recipe with me.
It was so freshly prepared in front of my eyes so I could note the exact ingredients. It's a simple recipe so follow it correctly.




Extremely light and fluffy brownies unlike the dense counterpart that are baked with heavy chocolate. But I must add,  the brownies tasted fabulous. Note the ingredients and start stirring up a batch.


Steamed chocolate brownies


Ingredients

Hide and seek biscuit - 2 small packets
Parle G - Glucose biscuits - 8 pieces
1 and 1/2 cup milk
3 tbsp sugar
1 Eno fruit salt sachet
Hershey's chocolate sauce
Walnuts - optional





Method

1. Break the biscuits into small pieces.  Put this in a mixer and blend till it becomes a fine powder.

2. Add the sugar and milk until the mixture looks like a thick dosa batter.

3. Now get the steamer ready. If you wish to steam in a pressure cooker or idling steamer is totally upto you.

4. Grease a dish with height of minimum 2 inches as the batter will rise when steamed.

5. Now stir in the Eno fruit salt and nuts.

6. Pour it in the greased thali/dish.

7. Steam for 20 minutes. Poke the steamed brownies with a knife.  If it comes out clean the brownies are ready.

8. Cut them into square pieces with a sharp knife after cooling for ten minutes. But do not separate or remove them from tray.

9. Now layer the top with Hershey's chocolate sauce. See that you even get the syrup to enter the cuts.

10. Now serve it hot or cold. Plain or with a dollop of vanilla ice cream.


You can also check Ms Meena Parikh's  Gujarati Style Muthiya recipe

If you have any special recipe to contribute do let me know in the comments below or drop me a mail on anahitairani200@gmail.com.


Sunday, 14 July 2019

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style


The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at a neighbors place at tea time. When I asked her for the recipe she quickly responded and ever since that time this Sindhi Style Aloo Cheese Toast is a regular on the Irani Saturday night TV dinner. It is always accompanied by a bowl of soup or vegetable salad.



The secret ingredient here is butter and cheese, the more you add the tastier it gets. However, I try to add it sparingly just to lessen the calories and savour it with chutney or ketchup.



To make 4 Whole Sandwiches- 8 Quarters

Ingredients

4 boiled potatoes
1 chopped onion
1 chopped tomato
1/2 cup chopped cabbage
2 green chilies
2 sliced cheese/ or cubes
Few Corriander leaves
1 tsp Chaat Masala
Juice from 1/2 lime
Salt to taste
Butter as required
8 slices of brown bread

Method

1. Finely chop the onion, tomato, cabbage, green chilies and coriander leaves.

2. Boil the potatoes in a pressure cooker for 2 to 3 whistles. Let it come to room temperature, then peel the potatoes and mash the potatoes to clear all lumps.

3. Now mix in the chopped vegetables, chilies, coriander leaves and combine it well like a dough.



4. To this add salt, dry spice, lime juice, and cheese. Mix all the ingredients except the butter.

5. Spread butter on each slice then apply the mixture on 1 slice and cover it with the other slice.

6. Do the same process for the other slices to create sandwiches.

7. Take a non-stick sandwich toaster,  put a little butter and toast on both sides on a low flame until crisp. You can do the same process in an electric toaster.

8. Serve this Cheese Masala Toast Sandwich hot with tomato ketchup or chutney and a light salad on the side.



Note

You can avoid cheese if you wish.
To the potato batter one can add chopped capsicum too.
Use while bread instead of brown bread and see how more tastier it gets.



Tuesday, 2 July 2019

Sindhi Style Cluster Beans / Gavar ki Sabzi

Gavar is called Cluster Beans. Its a flattish type of bean but its origin is unknown. It is also known as Gavar, guwar, or guvar beanIt is rich in vitamin and is flavourful. It is the favourite vegetable of my husband, it brings a smile to his face when he knows Gavar ki sabzi is cooked.  I especially love the way the Sindhis make it Guaar ki sabzi as they call it. They totally avoid the use of onions in the dish, add a lavish bit of cooking oil.

Sindhi Style Cluster Beans / Gavar ki Sabzi




This is simply prepared with basic spice powders, ginger garlic, and amchur powder. If amchur powder is not available at home you can substitute it with tamarind, Anar dana or even tomatoes.  It is usually served with wheat rotis with a dollop of ghee /  jowar or bajre ki roti.

Note down the easy Cluster Beans recipe that can be cooked in a pressure Cooker.






Ingredients

250 gms Cluster beans / Guaar
2 potatoes
1/2 tsp Ginger Garlic paste
2 Green chilies
1/2 tsp Red chili powder – 3/4 tsp
1/2 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala powder
1 tsp Dry mango powder ( or bandana or 2 tomatoes)
1 tsp Cooking oil
Half cup chopped coriander leaves
Salt to taste



Method

1. Wash and clean the cluster beans and chop them into small pieces.
2. Peel the potatoes and chop them into cubes.
3. Take a heavy bottom pan, add the oil and let it heat on medium flame.
4. First, add the ginger garlic paste to the oil.
5. Then add the chopped green chilies and give it a good stir till you get a good aroma of the ginger-garlic being cooked
6. Now add the dry spices - chili powder,  turmeric,  garam masala, and coriander powder.
7. At this step add chopped potatoes and cook for two more minutes.
8. Now add the chopped cluster beans now and mix well. Add half a cup of water to this.
9. Now add the amchur powder and coriander leaves.
10. Shut the pressure cooker lid and cook it for one/ whistles.
10. Release the pressure from the cooker, further add 1/2 tsp of amchur and mix well.
11. Garnish it with coriander leaves and serve it with phulka or roti.




Note

Just press a potato piece to see if it's cooked through.
You can keep it a semi-dry dish or dry out the water completely.
Tamarind is another option to make the dish tangy.


Friday, 21 June 2019

Assamese Muga Leta Recipe

Assamese Muga Leta Recipe

‘Muga Leta’ is a native Assamese sentence, which means Silkworms. In Assam state, there is a very tasty recipe prepared with Silkworms, which the native people called ‘Muga Leta recipe’.

I also live in Assam. Last weekend, I prepared the same recipe for some of my office friends.

In that case, I thought to share with you the whole procedure, how we can make a beautiful and delicious Muga Leta recipe in a simple Assamese style and eat it with Apong.

So, you want to see how to make it?

Here is the very simple step by step process below.

Assamese Muga Leta Recipe

Ingredients

  • Muga Leta or Silkworms (1/2 KG)
  • Onion (2 to 3 large size) – The more onion you use, the more delicious your dish will be.
  • Salt – 1 table spun
  • Turmeric Powder
  • Green Chili – 2 to 3 pieces
  • Mustard oil (Use a bit more mustard oil)
  • Garlic (Ginger is not required)
  • Coriander leaves (For better design and smell)


3 steps before cooking 

  • First of all, you need to boil all the silkworms for almost 15 to 20 minutes in high flame. This will make your Silkworms quite smoother.
  • Chop the onions, green chilies, into very small pieces that it marinates easily with Muga Leta’s.
  • Make a raw spice paste by mashing 5 to 10 garlic cloves.
  • That’s all, now we are ready to go for our final cooking steps.


Cooking Procedure

  • In the very first step, put some mustard oil in a frying pan. Let the oil be hot for 3 to 5 minutes in medium flame.
  • After the oil becomes completely hot, add the chopped onions and keep frying until it becomes complete golden brown.
  • Now, add some salt, turmeric powder, green chili, and garlic paste to it.
  • In the fourth step, your onion mixture is ready to be mixed with boiled Muga Leta’s. So add them and fry the mixture again for 10 to 12 minutes continuously.
  • After you have done these four simple steps, your dish is ready.
  • Now, design it with coriander leaves and have it with Apong (Rice beer) in a traditional Assamese style.

Hope you will try this recipe very soon and let me know about it. I will be happy to know your first Muga Leta recipe cooking experience.

Health Benefits of Flaxseeds

Proven to be the world’s most nutritious superfood with health benefits in abundance, Flaxseeds is simply amazing. Why is it that in Ind...