one of the ancient vegetable grown by man, bottle gourd is also known as ‘calabash’ or squash. It is having cooling properties, thus used as diuretics. squash is also having soothing properties so can be used freely for gastric problem patients too.
squash is very subtle in taste, so lets make it a lil bit spicy, here i’ve shown the vegetable from squash only, but potatoes can be added for variation. Continue reading “Spicy Bottle gourd”
In our childhood whenever we had stomach ache, mom used to make us gallop the powdered methi (fenugreek) seeds and within minutes the ache were vanish!! Yes! Fenugreek plant is having medicinal values not only for gas trouble or stomach ache, but it is also used by lactating women to increase milk supply and it is also used as natural herbal medicine for diabetic people. This plant can be used for its leaves (as herb) and for its seeds (as spice). Today we will see one recipe from the fresh leaves. Combining the leaves with the curds reduces its bitter taste and curds will add the protein making it complete meal.
Continue reading “Fenugreek leaves in curd gravy”
You might be surprise to know that the ivy gourd vegetable – ‘tindora’ or ‘tendli’ has medicinal value to cure diabetes. The juice of the roots and leaves is used in the treatment of diabetes. Lets see one more low calorie healthy and tasty vegetable dish , how to make in microwave.
Continue reading “Tindora bateta (ivy gourd with potato)”
Stir fried cabbage or popularly known as “cobi no sambharo” in Gujarat, is the very easy to make dish, yet very fulfilling and tasty. If you don’t like raw cabbage in salad, just stir fry it, and within minutes a low cal , healthy and tasty dish is ready for you.
Continue reading “Stir Fried Cabbage”
Spinach is thought to have originated in ancient Persia, the arab traders carried spinach into india. Spinach is having very high nutritional value (vitamin c, vitamin A, vitamin B complex, vitamin E, folic acid, adequate minerals and not to mention it’s one of the richest source of Iron.
Preparation time: 5 mins
Cooking time: 7-10 mins
Spinach : 300 g
Garlic: 5-6 cloves
Red chilly powder: 1 tsp
Cumin coriander seeds powder: 1 tbsp
Turmeric powder: 1 tsp
Oil : 1 tbsp
- boiling the spinach halves its b vitamins and folic acid contents, instead microwaving prevents it. So possibly cook spinach in microwave or boil it for longer time.
- Wash the spinach thoroughly and chop it finely.
- Chop the 3-4 garlic cloves in thin slices and pound the remaining with red chilly powder to make chutney.
- Heat the oil in pan, and add sliced garlic. sauté garlic properly and add spinach.
- Add salt, turmeric powder and mix well.
- Sprinkle a tablespoon of water and cover with led. Cook on medium flame for 5-7 mins.
- Spinach being very tender leafy veg, cooks very fast.
- When spinach is about to be cooked, add chilly garlic chutney and cumin coriander seeds powder. Simmer for a minute or two and serve hot.
Protein : 3
Kadhi or curry has important place in the Guajarati cuisine generally it’s the part of main course in dinner. In some areas of Gujarat there is a fix menu for evening as Kadhi and khichdi. Kadhi is very light to digest, with ample amount of calcium and protein.
Continue reading “Gujarati kadhi”
This is the very famous vegetable from ‘Kathiavadi’ Gujarati cuisine. It can be prepared in two ways. We can add readymade ‘sev’ or can be made instantly and from gram flour and advantage is it does not required to be fried, instead it gets cooked in gravy itself and gives better texture to gravy. In jiffy we can make this veg in merely 10 mins using readymade sev.
Continue reading “Sev tomato vegetable”
Here I’m starting a new series – microwave series: How to involve microwave in our daily cooking? Lets start with some veggies, and then we’ll move on dals and few snacks too..
Do you know which veggie has the maximum amount of dietary fibers? Its not any leafy veg, but the clustered beans. So this vegetable is very advantageous for our digestive system, but can be heavy to digest too, so always season it with aniseeds & garlic and beans will be easy on your stomach. Drink plenty of water to have the fibers to work smoothly. Continue reading “Cluster Beans Vegetable”
Why not if we can make something healthy out of leftovers?? Generally I do not favor the use of leftovers, but especially in case, it’s really healthy. Muthia can be prepared out of left over dal, rice, khichdi, even left over rotis can be used. In this particular recipe I have used boiled mung and left over rice to make it. And to make it more nutritious, I have added Nachni flour and Jowar flour to it which makes it rich in calcium and iron.
Continue reading “Paushtik Muthia”
Thepla is one of the specialities of Gujarati cuisine, traditionally it is made up of wheat flour and for variation fenugreek leaves or bottle guard is added to it. as the name suggests here I have made it more nutritious by adding different flours like Ragi (Nachni- red millet), bajra (black millet), Jowar (white millet), Bengal gram flour henceforth improved iron content, calcium, protein and fibers.
Continue reading “Panchratna Thepla”