Tuesday 15 May 2018

INCREDIBLE BEET JUICE


A glass of lovely ruby red beetroot juice helps in reaping all the nutrients., vitamins and minerals. It is low in fat, full of antioxidants,  Vitamin C and helps in the absorption of iron. Dr Saini suggests that it is good to have the beetroot juice one hour before breakfast every day to reap its whole benefits. but drink it fresh otherwise the nutritional value diminishes. 

The following incredible benefits are very well known to everybody.

It manages blood pressure very well.
It gives you a  radiant skin

It acts as a blood purifier.
They are rich in vitamin C.
It is good for detoxification.
It boosts energy instantly and stamina.
It is good for digestive system.
It  cures constipation
It lowers blood glucose levels.
                                                                                                                   -Courtesy: ND TV food


How to make this nutri-booster juice?

Ingredients:

Beetroots  grated 200 g
Organic cane sugar 1 tsp 
Honey 2 tbsps
Ice cubes 10 pcs
Homemade Rosewater  2 tbsps
Cold water 200 ml

Procedure:
Grate the washed and peeled beetroot.
Place cane sugar, honey rose water and grates and 300 ml water.
Blend for 15 seconds
Add 200  ml water.
Strain the juice.
We get 400 ml juice.
Throw ice cubes in each glass.
Fill with juice.

Yummy Beetroot juice is ready to enjoy.
Cheers!



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Monday 30 April 2018

SUCCULENT WATERMELON CRUSH


Watermelons are packed with numerous nutrients and high water content. Summer is shooted up. So, we have to keep ourselves hydrated and refreshing throughout the day. Watermelon is not only tasteful but also very filling and healthy also. Watermelon fruit boasting of high lycopene content,  it is a good support for weight loss.

Moreover, the fruit is said to promote heart care, Kidney care, heat stroke relief and normalize the blood pressure. This fruit consists of 94% water, dietary fibers, lycopene, potassium and lot of nutrients. It also carries beta-carotene that has anti-aging properties that keep us active and young, It contains vitamin C to reduce cholesterol and keep the heart more secure. The phytonutrients present in the fruit maintains eye care. It cleanses and cools our body.
How to make succulent watermelon crush?

Ingredients:

Watermelon fruit 700 g
Lemon fruit a half
Ginger grates 1/2 tsp
Icecubes 20 pcs
Sugar 1 or 2 tsps optional

Procedure:

Cut longitudinally and crosswise 
take out the flesh out of the rinds.
In a blender, add melon chunks, sugar, ginger grates and lemon juice.
Blend slowly for a couple of minutes
Drop 4-5 ice cubes in each  glass 
Fill the glasses.


Now the succulent summer staple watermelon crush is ready to sip!
Cheers!





Wednesday 25 April 2018

APPETIZING POMEGRANATE MILKSHAKE

Introduction:

POmegranates are available everywhere in markets and departmental stores abundantly during this summer season. 

How to make this milkshake?

Ingredients:

Pomegranate 400 g
Cane sugar 2 tbsps optional
cardamom seeds 1/2 tsp crushed
Pistachios chopped 1 tsp
Cold milk 300 ml
Rose water homemade 20 ml
Honey 50 ml


Procedure:

Remove the crown. 
Trim off the ends
6 cuts longitudinal
one cut crosswise.
Brek open.
Remove the membrane
Separate the ruby red arils out of cream coloured piths.
Chop the pistachios into fine flakes.
Place arils, honey, cold water, rose water cardamom seeds, cane sugar in a mixer jar and blend for
30 seconds in high speed.
Strain the mixture.
Add ice cubes four in each glass.
Fill the glasses
Top the milkshake with pistachios flakes.

Now the delicious pomegranate milkshake is ready to sip!

Cheers!
Let us enjoy this natural healer milkshake!





Thursday 19 April 2018

IVY GOURD STIR FRY




Do watch Dears!


How to make Ivy Gourd Stir fry?


INGREDIENTS: 


Ivy Gourds 250 g

Shallots 10 pcs
Curry leaves 15 pcs
Powdered salt1/2 tsp
Mustard seeds 1/2 tsp
Chana Dal 1 tbsp
Groundnut oil 1 tbsp
Turmeric 1/2 tsp
Asafoetida half a pinch
Pepper powder 1 tsp

Procedure:


Wash the ivygourds thoroughly.

Slice the Ivygourds
Heat oil. Add mustard seeds to splutter
Add  chanadal to fry.
Followed by shallots, curry leaves.
Turmeric 
Saute until shallots turn transparent.
Add ivy gourd slices and saute for five seconds.
Splash some water. Add salt and asafoetida.
Cover and rest for five seconds n low heat.
Now the ivy slices cooked well and water absorbed completely.
Sprinkle pepper pver the slices.
Saute for 2 soconds so as to coat the pepper on slices.

READY!

Serve hot as side dish!
Sometimes it can be a very nice starter.

SUMMER SPECIAL MANGO MILK SHAKE

Do watch Dears!

How to make this irresistible delicious drink?

Ingredients:

Nadu Salem mangoes 2 nos
Organic Cane Sugar 2 tbsps
Fresh, boiled Cooled milk 300 ml
Cardamoms 6 pcs
Pistachio flakes a fistful
Ice cubes, a handful 


Procedure:

Wash the mangoes thoroughly.
Chop the mangoes
Chop the mango pulp lengthwise and crosswise
Remove the lovely cubes and collect on the plate.
Transfer all the ingredients to the mixer jar except pistachio flakes.
Add some ice cubes.

Run the mixer for 3 seconds.
Add another 200 ml milk.
Blend for a couple of seconds again.

Ready!
Throw 4 ice cubes in each glass.
Fill the glass with the mango milkshake.
Serve Chilled!

Super special Summer cooler!

Cheers!!!!!!!!!!



Saturday 14 April 2018

ULTIMATE BANANA MILK SMOOTHIE



Do watch the video Ultimate Banana Milk Smoothie! a Super delicious and nutritious drink..! especially for kids  and adults!

Tuesday 10 April 2018

WONDER BERRY GREENS SOUP



Ingredients:


Young and Fresh Black nightshade greens 300 g
Cumin seeds 1 tsp
Pepper Powder 1/2 tsp 
One scoop of Pressure cooked dal
Corn flour 1 tbsp
Salt 1 tsp
Grated garlic grates 1 tsp
Overall needed water  300 ml water
Overall fresh boiled cow milk  300 ml


Procedure:



Kindly refer the video on Youtube channel!

Pluck the young leaves and buds and fruits if any.
Wash thoroughly.
Add cumin seeds, pepper powder and greens to the mixer jar.
Blend with one cup of water for a couple of minutes.
Add one scoopful pressure cooked dal and run for a second.
Set aside.
Take a 100 ml milk and add one tbsp corn flour and mix well. Set aside.
Strain the green mixture through the strainer to the wok.
Add 200 ml milk to the strainer and again strain through it.
Bring to boil over medium heat.
Add salt, garlic grates and another 100 ml milk.
Stir gently.
Check the salt and pepper.
Add if you want more. (optional)

Serve hot or warm!

An excellent healer of mouth and stomach ulcer.
Don't skip this greens in this hot summer days.
An intake of weekly twice will do wonders for our digestive system.







Saturday 7 April 2018

BEAT THE SUMMER WITH BOTTLE MELON MILK GRAVY



The bottle gourd is known as Lauki in North India whereas suraikkai in Tamilnadu. This melon has neutral flavour on the palate and very delicious with coconut, milk and other lentils.  It can be transformed into fantastic dishes playing with few ingredients.

There are very good reasons to include this wonderful bottlegourd in your daily diet.Scientific Results prove that this bottle gourd contains a juice that aids in treating the problems like diarrhea, constipation, high blood pressure, maintaining a healthy heart, weight loss support and management of diabetes. Its anti-inflammatory properties cure liver and kidney inflammation magically.

This little bit of creativity results yummy and lip-smacking gravy that you cannot resist.

Let us make it right now.

Cooking Time: 15 minutes
Yield: two liberal servings

Ingredients:

Bottle gourd  500 g
Groundnut oil 1 tablespoon
Shallots 10 nos peeled and chopped
Green chillies two
Curry leaves 10nos
Coriander leaves a fistful chopped
Freshly boiled milk one cup 100 ml
Mustard seeds 1 tsp 
Cumin seeds 1 tsp
Turmeric
Salt 1 tsp

Procedure:

Wash the bottle gourd and Remove the outer skin.
Scoop out the central pulp
Chop into small cubes.
Chop the peeled shallots.
Slit the green chillies.
Heat oil in a wok on medium heat.
Add mustard seeds to crackle.
Add shallots, curry leaves, green chillies and coriander greens.
Add turmeric and saute until the shallots turn translucent.
Add veggie cubes and saute again.
Add salt and 50 ml water.
Cover and cook for 10 minutes on medium heat.
Open the lid and observe whether the cubes cooked soft and transparent.
Set aside to cool.
Transfer the whole cooked ingredients and blend for few minutes.
transfer the veggie mixture to a serving bowl and add milk. 
Mix gently.
'Ready.

Serve with hot steamed rice!
Do refer the video for more @ Youtube channel Kongu Traditional Recipes..
Thank you, Dears!
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