Wednesday, November 30, 2011

Tamarind Rice/ Pulihora


Rice - 1cup
Tamarind - 1 lemon size ball, soaked and take the pulp
Mustard Seeds - 1tsp
Urad dal - 1tsp
Chana dal - 2tsp
Groundnuts - as per taste, i took 1tbsp
Cashews - as per taste
Turmeric powder - 1tsp
Green CHillis - 4
Red Chillis - 3
Ginger - 1inch piece
Oil - 3tsp
Curry leaves - 1stem
Hing/ Asafoetida- pinch

Procedure :

- First cook rice with some turmeric and 1tsp oil in it. Now take it in a bowl and Let it cool for half an hour so that the grains are not sticked together.
- Now heat oil in a pan , add mustard seeds and when they strt spluttering add urad dal, chana dal, ground nuts, cashews ,red chillis and when ground nuts and cashews turn light brown (make sure that they are not blackened) add some hing, salt, green chillis, ginger and saute for a minute. 
- Then add the tamarind paste and let it cook for 5 mins.
- When it gets thickened and oil comes out of the sides switch of the flame and take aside.
- When it is little warmer add this to the rice and mix well. (We can prepare this paste and store in refrigerator and mix it when we need to prepare pulihora anytime with ease)
- Adjust salt if needed and serve with any veggie curry or dal.

1. If tamarind is a bit less then you can substitute it with some lemon juice too.

2. This rice will be good for 2 to 3 days without storing it in fridge. So this is best for packing during travel time too.

Wednesday, September 14, 2011

The 11 Best Foods You Aren’t Eating

Hi Friends How are you all??? Its been so long that i have posted in my blog due to some busy life schedules. But really feel like posting something interesting in which each and everyone of us are really crazy about. And wanted to give a good perfect start for my blog. Recently seen this article in some magazine and could not wait to share with all u guys...Lets enjoy the Healthy treat together...

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

4. Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.

6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.

7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.


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