MELON SEEDS - BENEFITS AND CULINARY USES

Melon Seeds are viewed as being a powerhouse of various nutrients, featuring essential fatty acids that are believed to be important for maintaining a healthy heart. 

· These seeds are said to help in supporting both the immune and cardiovascular systems. They are believed to help in regulating healthy blood- fat levels and provide vital nutrients that are thought to be essential for promoting wound healing. 

· The properties featured in melon seeds are believed to help sustain healthy skin, nails and nerves. 

· Melon Seeds contain high amounts of antioxidants and are viewed as an excellent source of Folic acid, calcium, magnesium, zinc and protein. 

· They also reportedly feature Vitamin C, Vitamin E, Iron, Calcium, Omega- 3 fatty acids and unsaturated oils. The calcium featured is believed to be necessary for maintaining strong healthy bones and teeth, and is considered to help in combating osteoporosis.

Culinary uses

· The seeds are used for preparing delicious sweets and snacks. 

· They can be added to traditional halwas and fruit fudges for enhancing the flavors. 

· The melon seeds can also be used as mouth fresheners when it is mixed with nuts and spices. 

· A paste of melon seeds are added to spicy meat dishes to thicken its consistency. 

· The hard flesh of the melon fruit is not wasted either and is used to season flour for making exotic breads. White melon seeds are fried and then used in making various types of cakes.

· Another innovative usage for melon seeds is in cereals and fruit puddings.

- This can also be used for making korma and  add in cashew based gravy dishes instead of cashews and badams.

METHI KOFTA CURRY

Methi leaves are very good for health.  Methi seeds we soak it in water or butter milk and eat it as it is.  I have prepared methi sprouts subzi and soup too which is quite tasty and good for diabetic people.  Fenugreek and  leaves are having medicinal properties.  This helps in reducing cholesterol,  aids digestion, controls blood sugar level, helps counter acid reflux and heartburn, lose weight etc.

The leaves are used for making paratha, various curries and thepla etc.  I used a different method in making the koftas from the routine one.  Here I have used chana dal to make the koftas, you can also call it as methi fritters.  Instead of using the potatoes, I have used here the dal, onion, etc. and made the koftas.

Let us look at the recipe now:

METHI KOFTA CURRY

NAVRATAN KURMA

Navratan Korma is a rich gravy based curry to serve along with roti/naan/phulka etc.  It is rich since lots of dry fruits, cream etc are added to this.  Navratan means nine jewels.  So nine vegetables are included in making this tasty curry.  

You will feel that the preparation of this dish is quite a lengthy procedure, but if you make for two to three times, then will be very easy for your next attempt.

It is also easy for the parents to feed their children those who are reluctant to eat the vegetables.

Let us look at the recipe now:

MEHI SPROUTS DOSA

Methi  or fenugreek it is known as has got various medicinal values.  It is a part of Indian  dishes and used widely in varieties of cuisines.

The methi seeds eaten in empty stomach early in the morning helps in reducing the cholesterol and good for those who are suffering from diabetis.

Recently I made methi sprouts vathal kuzhabu, subzi and the soup has already been posted long ago. Though normally we put little bit methi seeds while soaking the rice for Idli or dosa, usage of  methi in large quantity for dosa, I am using it for the first time and liked it very much.

I was bit scared it will be bit bitter, but not as I was expected.  Here I used the methi sprouts.

Since it has got many medicinal values, better we include the same in our menu.  Anything in excess is also not good hence use it moderately.

Let us look at the recipe now

RAW BANANA MASALA

Masala dosa is favourite of all especially the potato masala.  Since I did not have potato at home and my daughter also do not want to eat potato, I tried making the masala with the raw banana and liked it very much along with the crispy dosa.

The method of preparation is same as Potato masala only replacing the same with raw banana.  Though the taste is absolutely different from the potato masala, once in a while you can  relish the same  in this variation and enjoy the dosa with sambhar and chutney.

Let us look at the recipe now:

HOW TO MAKE EASY DOSA BATTER

If you have not planned to make the dosa batter and family members are demanding for dosa the following day morning, what you will do?  One easy answer will be you can get it from the shop.  You want to make it early in the morning and the shops open at 9.00 am. What you will do ?  and you do not have much time to soak the rice to make the batter.  In such a situation,  here is an easy method which I tried for a crispy and tasty dosa.

It takes only one hours time soaking and the batter is ready for you to make dosa.

Let us look at the recipe now:

VAZHAKKAI BHAJJI ( TAVA FRIED)

Rainy season has started and we will be enjoying the hot bhajias with cup of tea when we are at home.  My family members always prefer to have onion bhajias but I also prefer brinjal, potato, banana, chow chow etc.

Today, it was raining heavily and my daughter wants bhajias but she had a sour throat so I do not want to deep fry the items and give her.  Then I remembered my friend Saraswati told me that she makes it on the tava.  I adopted this method and made the bhajias with potato and banana.

You will not get the satisfaction with the tava fried bhhajias as we are used to the deep fried ones. But still for a change, you can adopt this method for a healthy way since it is not deep fried and also no besan is used.

Let us look at the recipe now:

VEGETABLE KURMA

Veg Kurma is a side dish prepared with mixed vegetables with mild spice which can be served with Chapati, Idiyappam etc. and it is very rich in taste.  There are variations in each kurma recipe  as some people add cashews or roasted dal (pottu kadalai).   I decided to prepare my own way and it was a hit at home as well as my brother and family liked it very much.  I served it along with Idiyappam for the breakfast along with coconut milk and morukootan.

Since various vegetables can be used for making this dish, it is an added advantage for the parents to feed their children who are fussy in eating the vegetables.

Let us look at the recipe now:

CURRY LEAVES PAKODE

Recently I made curry leaves bhajia using big curry leaves which was lying in the fridge.  Since curry leaves are good for health having medicinal values and properties, I tried this and was quite tasty with the flavour of the leaves.

Normally, we temper the curry leaves and  everyone throw the  same while consuming the dish.  In order to get the maximum benefit of the leaves, I always try to incorporate the same in a paste form so that it is not wasted by throwing it away.

When I made the bhajia, I thought of making the pakode and was hit at home.  My children did not even hesitate to finish it off.

Now let us look at the recipe

RAW BANANA VADA(NON FRIED)

Raw bananas are available always.  This vegetable can be used for making various subzis, chips and ripen, eat as fruit.  All the parts of  Banana Plants are used for cooking or for other purpose. Instead of potato, you can make use of banana.

I have prepared this vada so many times but could not post it.  Today being a holiday, want to make something hot for the breakfast hence I made this non fried vada as I had time to make it.

You have to cook the same in a non stick tava in low flame for 5-6 minutes.  Though you will not get the taste of deep fried vadas, since it is very healthy (non fried), you can once in a while enjoy this food too.

Though the potata vada is served with dry lasoon chutney or green and sweet chutney, Since I prefer to have brown bread than the PAV, we enjoyed it along with the brown bread.  

Let us look at the recipe now:

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