MASOOR SPROUTS SUBZI

Sprouts can be added in salad or make subzi out of it.   Sprouting is the practice of germinatingseeds to be eaten raw or cooked.  This can be prepared at home.  Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins etc.  These nutrients are essential for the human body.

masoor sprouts

MASOOOR SPROUTS SUBZI

PEANUT CURRY (VER KADALAI, NILAKADALA, KAPPALANDI)

Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.  They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.

The curry made with tomato gravy is a tasty dish for serving along with roti, phulka, chapati etc.

Peanut curry



roti, peanut curry, pumpkin subzi, salads

PUMPKIN SUBZI (DIET FRIENDLY) NO ONION, GARLIC,MASALA

Pumpkin subzi, a diet friendly subzi   prepared without much masala  who cannot consume masalas, onion and garlic.  The reason for making this is  I was late from office and my family  members were very hungry.

Since I want to cook very fast, I prepared the same without wasting my time much indulging in preparing the masalas.

However, the subzi was quite tasty once in a while you can indulge in such recipes.

KARELA FRY, BITTERGOURD FRY, PAVAKKA FRY, KAIPPAKKA FRY

Karela, bitter gourd, pavakka, is the name for this vegetable.  Though it is bitter in taste, it has got medicinal values and health properties.

I have adopted the method for making this  of Rajasthani Bhindi  recipe with slight changes.  But it was very tasty.  My colleagues in the office finished the same within  a minute.

It is an easy preparation and can be served with rice, dal rice etc.

CURRY LEAVES KUZHAMBU

Curry leaf is a good source of vitamin A, calcium and folic acid. Its richness in vitamin A and antioxidants may help explain its use in preventing early development of cataract. Being a fairly good source of folic acid, the leaves can also help in absorption of iron. Other proposed benefits include boost in circulation and anti-inflammation. It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too. 

We make this kuzhambu and store in fridge.  Whenever you want, you can consume it.  It is good for the stomach related ailments.

Let us look at the recipe now:

INDIAN GOOSEBERRY RICE (AMLA RICE, NELLIKKA SADAM, AVAL BAATH)

Gooseberry is rich sourc of vitamin C.   It controls diabetis as such one gooseberry in a day is given to my husband in the morning.  It can be preserved in salt water and start using it within a week.  pickles, chutney, sweet pickle, candies etc. can be made with this.    It also has gallic acid, tannic acid, sugar, albumen, calcium, protein, phosphorus, carbohydrates, irons etc.  It has got several medicinal values.

Gooseberry rice is another variety of rice preprations.  If you have cooked rice, then the process of making the rice is easy.  Otherwise, you need little extra time to cook the rice.

health-benefits-of-indian-gooseberry.html     refer the link for health benefits.

HEALTH BENEFITS OF RADISH

HEALTH BENEFITS OF RADISH THE INFORMATION COMPILED IS FROM NET. Radishes come in different forms varying in size, color and duration of required cultivation time. They can be broadly categorized into four main types-summers, fall, winter, and spring while growers classify them by shapes, colors, and sizes, such as black or white colored, with round or elongated roots. Their biting pungent flavor comes from "isothiocyanate" compound in them, which ranges from mild in case of white-icicles to be very hot in red globe and other pigmented radishes. The top greens are also eaten as leafy-vegetables in some parts of the world. Daikon or Japanese radishes are native to Asia. They are generally grown during winter months and have elongated smooth, icy-white roots. Black spanish radish. Green Chinese radish. Purple varieties. Photo courtesy: kthread Black Spanish radishes are peppery and more flavorful than their white counterparts. Green radish is native to Northern China region. Its outer peel near the top stem end features leafy-green color which, gradually changes to white color near the lower tip. Inside, its flesh has beautiful jade green color, sweet and less pungent flavor. Watermelon radishes have watermelon like flesh inside. However, they taste sweet and less peppery, something similar to that of white varieties. When left to grow for longer than the usual root harvest period, all radish varieties bear small flowers, which subsequently develop into edible fruit pods. Podding or a rat-tailed radish is a type of seed pod variety grown exclusively for their long rat-tail like tapering pods. The pods feature mild radish-like flavor and spiciness. Om namo narayanaya Health benefits of radish Since ancient times, Chinese believe that eating radish and other brassica group vegetables such as cabbage, cauliflower, and napa would immensely benefit overall health. They are are one of very low calorie root vegetables. Fresh root provides just 16 calories per 100 g., nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber. Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells. Fresh roots are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity. In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. Further, they contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 µmol TE/100 g. Fresh radishes in a market. In general, radishes are available year-around with peak season during winter and spring. Daikons are most flavorful and juicy during winter. Look for roots that feature fresh, stout and firm in texture. Their top greens also should be fresh, and feature crispy green without any yellow, shriveled leaves. Avoid roots that have cracks or cuts on their surface. Look carefully for the change in their texture and color. Yellowness indicated the stock is old. If the root yields to pressure and soft, the interior likely be pithy instead of crispy. Once at home, remove the top greens as they rob nutrients of the roots. Then wash thoroughly in clean water to rid off surface dust and soil. Store them in a zip pouch or plastic bag in the refrigerator where they remain fresh for up to a week. Preparation and serving methods Both root and top greens are used for cooking. Peeling may be avoided as the anti-oxidant allyl-isothiocyanates, which gives a peppery pungent flavor to radish, are thickly concentrated in the peel. Just wash the root thoroughly, trim the tip ends, and if you have to peel, then gently pare away superficial thin layer only. Here are some serving tips: Watermelon radish slices. Photo courtesy: Neeta Radishes are eaten raw either as a whole or as slaw or in salads with carrots, beets, cucumber, lettuce, etc. French breakfast radishes are served with sweet-butter and salt. The roots are mixed with other vegetables in the preparation of steamed, stir fried or sauteed recipes in many regions. In North India and Pakistan, the root is grated and mixed with spice and seasonings and stuffed inside bread to prepare "mooli parantha." Radish pods (moongre in India) are eaten raw in salads or in stir-fries in many parts of Asia. Its top greens oftentimes mixed with other greens like spinach, turnip-greens, etc., used in the preparation of soups, curries as well as in cooked vegetable recipes. Safety profile Radishes may contain goitrogens, plant-based compounds found in cruciferous and Brassica family vegetables like cauliflower, broccoli, etc. Goitrogens may cause swelling of thyroid gland and should be avoided in individuals with thyroid dysfunction. However, they may be used liberally in healthy persons. (Medical disclaimer).

MIX SPROUTS DOSA

Mix sprouts can be used for making Subzi, Usal or Misal too.  I normally do not restrict myself from one ingredients for making usal or misal.  As far as possible, I mix two or three varieties and sprout them.

Since sprouts are having abudnance of proteins, we can make use of the same for preparing subzi, dosa, adai etc.  Atleast, once in a week, we must make use of this.

DRUMSTICK SUBZI

This drumstick subzi is very simple without adding much masalas in it and yet very tasty that can be served with hot roti, chapati.  This recipe is  shared with me by one of my colleague Mrs. Padmini Srivastava.

Her servant made this and she had brought to office and shared with us.  I immediately asked her to give me the recipe and wrote it down.  Since I liked the subzi very much, I felt like sharing the same with you.

DRUMSTICK SUBZI

PARWAL SUBZI

In South India, we have not seen this vegetable growing anywhere.  After coming to Mumbai, I saw this in the market plenty and always wanted to buy the same.  But I was not knowing how to use it, I asked my Gujarati friend about it.  She told me that this can be used for making subzi, stew, soup, curry and sweet dish too.

Hence I purchased and made the subzi which is shared with you today.

Parwal is low in cholesterol and fats.   It is easy to digest and recommended for patients with weak digestion and those recovering from chronic illness.   It is an appetizer too.  It is  a good source of Vitamin A, B1, B2 & C and also   Contains minerals, like calcium, phosphorous, iron, copper and potassium.   It is is helpful in treating jaundice, liver problems, blood diseases and leprosy patients.    Beneficial in treating fever, skin infections, constipation and healing of wounds.

Parwal is also know as the pointed gourd.

PARWAL SUBZI

Parwal

 The fruits are green with white or no stripes. Size can vary from small and round to thick and long.   It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.  It is used as ingredients of soup,stew, curry, sweet or eaten fried.