Curry leaves are the rich source of iron and folic acid that stave off anaemia. The Curry leaves are being used to add aroma to the food we cook but everyone should learn about its immense health benefits and nutrients, they are packed with.
They support the weight loss to the health-conscious people who are in the wellness journey.
They lower the cholesterol levels in such a way that the antioxidants present in them reduce the oxidation of cholesterol.
Consumption of Curry leaves in our regular diet will stimulate the insulin-producing cells that are helping in maintaining the blood sugar levels under check.
They contain Vitamin A necessary for our healthy eye vision.
They are really a fantastic boon to our vital hair growth.
They prevent grey hair growth.
They have amazing amino acids that are needed to our entire body functioning network.
The making of chutney using these incredible curry leaves is the smartest way to get their whole nutrients The chutney goes very well with Dosa, Idlis, Chapthis, omelette, Oothappams, Paniyarams and Pooris. It is an excellent tasty combination with steamed rice and a dash of ghee. It can be served as a spread over bread slices and feed your kids.
How to make?
Ingredients we need:
Fresh and baby curry leaves 2 cups
Shredded coconut 1 cup
Chana dal 50 gms
Jaggery 1 tsp
Red Chillies 2 pcs
Rock salt 1/2 tsp
Garlic cloves5pcs
Shallots 10 pcs chopped
Asafoetida one pinch
Kokum Rinds or Kodam puli 3 rinds
Kodo millet used here is an excellent source of fibre. The anti-oxidant-potency is higher than any other millet and cereals. Kodo millet can be cooked like rice and novel food like Idlis, Oothappams, Dosas, Paniyarams, Upma, Pongal etc. It can be used to prepare thattu vadai murukku, bonda etc,
How to make Kodomillet idlis?
Soaking is the first step for making idlis.
4:1 is a fine proportion. Adding castor seeds deshelled makes the idlis fluffier and more delicious
Ingredients:
Kodo millet 400 gms
Whole Urad Dal 100 gms
Fenugreek seeds 1 tsp
Castor seeds 8 pcs
Procedure:
Soak all the ingredients for 3 hours.
Wash thoroughly and drain the water.
Grind to a smooth batter with the addition of water little by little.
Add salt 1 tsp at the final stage of grinding.
Collect them in a vessel and cover it and set aside for overnight or 8 hours.
The result is perfect fermentation.
Now Pour the batter in idli moulds and steam into idlies.
Allow cooking for 8 minutes.
Serve with any side dish.
This food is light and filling.
Diabetes-friendly also...
HOW TO MAKE THE UTTERLY SCRUMPTIOUS CHOCOLATE ICECREAM?
This rich chocolate ice cream is more delicious and easy to make without preservatives. Learn how to make this kid-friendly ice cream. THE INGREDIENTS WHAT WE NEED: Cadburys dairy milk chocolate bar half Sweetened Milkmaid condensed milk 200 g Chilled Unsweetened Nestle whipping cream 160g Sugar 2Tsps Cocoa powder (Hershey's) 2 tablespoons Hershey's chocolate syrup 2 tbsps PROCEDURE: Chop the Chocolate bar into tiny cubes Blend the nestle cream with 2 tsp sugar until soft peaks. Add condensed milk and blend well. Add cocoa powder and mix well. Incorporate chocolate cubes. Transfer the contents to the airtight container Place it in the Freezer for 2 hours. Take out after 2 hours and whisk the mixture and again place it in the freezer compartment for 4-5 hours. Open the container and squeeze the chocolate syrup over it as per your optional decoration Cover it again. Do keep the frozen ice cream in the refrigerator for 10 minutes before enjoying. Do refer the video tutorials for the steps.
The best way to reap the benefit of moring greens is making thuvaiyal or chutney. It goes very well with Dosas, Idlis, Chapathis and hot steamed rice with a dash of fresh cow ghee.
Red Lentil rasam is an effortless version and can be served as an appetizer or with hot steamed rice as a Lunch meal. How to make it? Ingredients: Red lentils or Masoor Dal 50 gms Turmeric 1/2 tsp Tomatoes 3 pcs Garlic cloves 5 pcs Rock salt 3/4 Tsp Roasted and powdered Cumin seeds and pepper 2 tsps Curry leaves 10 pcs Red chilly 1 or of your option Asafoetida 2 pinches Sesame Oil 1 tbsp Mustard seeds 1/ tsp Coriander greens, a few or fistful Water about 600 ml Procedure: Wash the dal until clear water. Place them in a small pressure cooker and add 200 ml water. Add turmeric. Add 3 tomatoes. Close the cooker and pressure cook allowing one whistle on medium heat. Set aside to cool down of its own time. Remove the whistle and mash the dal and tomatoes. Add 400 ml water. Add roasted cumin and pepper powder and mix to combine. Add salt and coriander greens Add grated garlic Tempering: Heat the pan with sesame oil Add mustard seeds to crackle. Once they are crackling, add red chilly and curry leaves. Sprinkle asafoetida. Transfer the dal contents. Let the rasam gets the boiling point, turn off the heat. Rasam is ready to be served. Preparation time 20 minutes Yield: 4 servings.
Millets are said to be nutritionally and deliciously higher than the rice and wheat. They are fibre rich and contain phenolic compounds. They are packed with higher contents of iron. Here we use Samai for dishing out Curd meal. Samai is gluten-free and has a low glycemic index hence this is diabetic friendly. Samai is said to be the high source of the essential amino acids. Overall Samai meal is fantastic taste can be used as a substitute of rice and wheat dishes. How to make the unbeatable little millet curd meal? The ingredients we need: Samai/LIttle millet 200 gm or one bowl/cup Water 400 ml/2 cups Shallots 10 chopped Ginger grated 1 tsp Asafoetida 2 pinches Red chillies 2 split Curry leaves 10 pcs A Few Coriander greens Groundnut oil 2 tbsps Mustard seeds 1/2 tsp Split Urad dal 1 tsp Salt 3/4 tsp
Procedure
Remove the stones and twigs if any. Wash twice until clear water. Drain the excess water and add 2 bowls or 400 ml water. Transfer all the contents to a 2.5 lit pressure cooker and close it. Place the weight. Cook on low heat for 8 minutes. Take off the weight and mash the cooked millet with the addition of 3/4 tsp. Heat a pan with groundnut oil. Add mustard seeds to crackle. Add Urad dal. Then add shallots, red chillies, Curry leaves, Asafoetida. Saute for a minute. Add the cooked millet and fold several times to coat all the tempered ingredients. Set aside to cool down the pan. Then Add 250 or 200 ml Fresh cow curd and combine to mix well. Garnish with coriander greens. Ready to serve No side dish needed. Relish this irresistible Little millet curd meal. Serving 2 members Cooking time 20 minutes. You can multiply this measurement to make this meal for more members.