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***HAPPY NAVRATRE*** The time has come again when when we eagerly await to wellcome _*Divine Devi Maa*_ who blesses us with good Health, Wealth and Prosperity. _*I will be sharing you the 9 Days Sattvik Diet Plan which helps us collecting SATTVA to press a refresh button on mind, soul and body energy levels.*_ *If you like it please share it for benefit of others . Day -1 Navratri Batata Vada Ingredients: For Potato mixture: - 2 cups boiled, peeled, mashed Potatoes - 1 tablespoon Peanut Oil+ more for deep frying - ½ teaspoon Cumin seeds - 1-2 Green chilies, chopped finely - Rock Salt to taste - Black Pepper powder to taste - 1 teaspoon Lemon juice For the batter: - 1/2 cup Singhare ka Atta - 1/2 cup rajgira ka Atta - Rock Salt to taste - Black Pepper powder to taste - ¼ to ⅓ cup Water or as required Steps to prepare Vada: - Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. - Add chopped green chili and saute for 20 seconds. - Add mashed potatoes, salt, black pepper powder. - Mix well. Cook till the potatoes get heated through. Finally add lemon juice, mix. - Remove and cool. - Make a batter with the singhare and rajgira ka atta, salt, pepper in a bowl adding a little water a time to make a smooth batter. Batter should be not too thick not too thin. - Divide the potato mixture into 10 equal portions and shape them into round, smooth ball. - Heat the oil in pan for deep frying on medium-high heat. - Oil should be hot enough. - Gently and carefully drop batter coated ball into the oil. Do not disturb the vada for at least 1 minute after adding in the oil. Deep fry it till it is golden brown from all the sides. - Flip them or move around for even browning. - Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula. - Serve warm My Tip: We can use samak flour also.
Blog : Benefits of Veg produce - Lotus stem or Kamal kakdi and delicious recipes Lotus stem or Kamal kakdi, is (most of the times wrongly called as lotus root) very popular vegetable in India. This lotus stem is loaded with full of micro and macro nutrients and has some tremendous health benefits. The nutritional value of lotus stem is pretty impressive. It is rich in calcium, iron, fiber and many important minerals like zinc, manganese, magnesium, potassium, copper, etc. It is also loaded with Vitamin B, Vitamin E, vitamin K etc. Here is brief Nutrition profile in this vegetable: 100 grams of lotus stem contains • Energy ~74 CALORIES ONLY. • 17 grams of CARBOHYDRATES • 2.5 grams of PROTEIN • 0.39 mg of ZINC • 0.261 mg of POTASSIUM • 0.1 grams of FAT • 1.16 mg of IRON • 5 grams of FIBER • 40 mg of SODIUM • 44 mg of VITAMIN C • 0.25 mg COPPER • 23 mg of MAGNESIUM • 556 mg of POTASSIUM Benefits - Helps to reduce cholesterol - Fibre rich so Improves digestion - Helps to lower blood pressure - Helps to boost the immunity system - Helps to prevent some forms of cancer - Balances your mood - Helps to relieve depression - Helps to maintain the proper enzymatic activity in your body. - Helps in Weight loss as low in calories and fat - Helps in curing constipation as high in fiber content, highly recommended for pregnant women. - Helps in maintaining lustrous hair, skin and nails There you have it, an opportunity to experiment with this versatile vegetable and cook something sensational in sides as starters or main course. After knowing about all its health benefits, you now have no excuses left for not including it in your Daily Menu. You can google many recipes from chaat, snacks to curries on how to use this well known veg in Indian conventional kitchen wisdom way OR modern style cooking. So next time you are out on a restaurenting affair do search for lotus stem recipe on the menu as a healthy and of course tasty choice. Wondering how to use it? Here, we have our best way to go for the tried and tasty recipes right in front of you to try and relish the nutrient dense dishes even when you are thinking on maintaining healthy weight or working on a weight loss diet plan Lotus stem curry Ingredients (1 cup = 250 ML) • 1 tbsp ghee/clarified butter • 1 bay leaf / tej patta • ½ tsp turmeric / haldi • 1 tsp jeera / cumin • 1 inch ginger finely chopped • ½ tsp coriander powder • 1 green chilli slit • 1 tsp kashmiri red chilli powder / lal mirch powder • 200 gms boiled and sliced • 1 cup water • 1/2 cup curd/yogurt whisked • ½ tsp salt • ½ tsp garam masala powder • 2 tbsp coriander leaves finely chopped Instructions 1. Wash and peel the lotus stems. Cut them into thin slices. Put the lotus stem slices in a pressure cooker and add 1 cup water. Cook till they are soft. I cooked for one whistle on high heat and 2 on low heat. 2. In a thick bottomed kadai heat ghee and sauté 1 bay leaf and 1 tsp jeera till they aromatic. 3. Further add 1 inch ginger, 1 green chili and sauté well. 4. keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and sauté for 30 seconds. 5. Furthermore add 1 cup water and 1 cup whisked curd. 6. Stir continuously on low flame till the curd combines well. 7. Stir well keeping the flame on low else there are chances for curd to curdle. 8. Now add boiled and slices lotus stem/Kamal kakdi. 9. Mix well, cover and simmer for 5 minutes or till absorbs flavor. 10. Now add ½ tsp garam masala powder, Salt to taste and 2 tbsp coriander leaves. Mix well. 11. Finally, serve along with hot steamed rice or roti. Starter recipe - Fried Lotus Stems with Chutney Recipe Ingredients of Fried Lotus Stems with Chutney For Lotus Stems: • lotus stems - finely sliced • Oil - for deep frying • salt - to taste For Walnut Chutney: • 4 tsp curd • 1 cup hung curd • 7-8 walnuts • Pinch of Kashmiri red chilli powder • Salt - to taste For Mooli Chutney: • 2 tsp curd • 1 cup hung curd • 3-4 Tbsp grated mooli • Pinch of Kashmiri red chilli powder • 1/2 tsp green chillies - chopped • 1/2 tsp roasted jeera powder • Salt - to taste How to Make Fried Lotus Stems with Chutney For Lotus Stems: Heat oil in a vessel and deep fry the stems till crispy brown. Take them out onto tissue paper to remove excess oil. Sprinkle salt over it and serve hot. For Walnut Chutney: Grind the walnuts with two tsp of curd in a blender to make a walnut paste. Add the paste to the hung curd with two tsp more of the regular curd. Mix it all together. Then add the chilli powder and salt. Mix again and serve as a chutney or dip. For Mooli Chutney: Mix the two curds together in a bowl. Add the mooli, red chilli powder, green chillies and salt. Mix it all together and sprinkle the roasted jeera powder over and mix again. Serve as a chutney or dip. STAY TUNED TO THIS FB PAGE FOR MORE INFORMATION ON WEALTH ON KNOWLEDGE ON HEALTH & WELLNESS AND, CONVENTIONAL WISDOM FROM INDIAN KITCHENS. I like to be poked on my Clinic fb page here :) I am happy to help answer any Q’s you may have to lead a Healthy Lifestyle!!!
_*HAPPY NAVRATRE*_ Day -3 - Diet Plan and 1 Recipe to try Hope you are able to follow my diet plans for Navratri. Samo Rice Dosa Ingredients: - 1 Cup Samo Rice (Bhagar) - 3 medium boiled Potatoes - 3 Tbsp peanut powder (Moongphali churaa) - ½ Tbsp chopped Green Chillies - 2 tbsp chopped Coriander leaves - ¼ Tps Cumin powder - Rock Salt to taste (Sendha Namak) - Water as required - For Peanut Curd Chutney - ¼cup Coriander leaves - ¼ Cup Curd - 2 Tbsp crushed Coconut - 3 Tbsp Peanut powder - 2 Green Chillies - Rock Salt to taste Steps to prepare Dosa: - In a bowl, take samo rice, wash it twice or thrice and soak it for 2 hours. After the rice has been soaked, drain the excess water. - Now add samo rice with all other ingredients in the mixer grinder and make a smooth paste by adding required quantity of water in it. - Heat a non-stick pan, sprinkle some water on the pan and wipe it off with a cotton cloth. - Pour a spoonful of the samo dosa batter on pan and spread it in a circular motion to make a thin circle. Apply a little oil or ghee over it and cook on a high flame till the dosa turns brown in color and crisp. - Fold over to make a semi-circle or a roll. Serve hot with peanut curd chutney. For peanut curd chutney: - Add all the ingredients together in the mixer grinder and blend it till well incorporated and smooth. My Tip: - The samo rice dosa batter will be of same consistency as normal dosa batter
_*HAPPY NAVRATRE*_ Day -5 - Diet Plan and 1 Recipe to try Below is a simple to make and a nutritious recipe for the day! Tilwali Aloo Tikki Ingredients: - 4 Large Potatoes - 5 tbsp Sesame Seeds (till) - 2 tbsp Kuttu Flour - 2 spoon Green chili paste - Oil for frying For stuffing: - 1 Bowl chopped dry fruits (cashew nuts, Almonds, raisins, dates) - ½ Bowl mashed Potatoes - 4 Chopped green chilies - 1 tbsp Coriander leaves - ½ tbsp Sugar -½ tsp Cumin seed powder - 1 tbsp Ghee - Rock salt as per taste (Sendha Namak) Steps to prepare Tikki: - Boil potatoes in salted water and remove the skin. Cut the potatoes in halves (lengthwise). - After that scoop out some portion of potato from between and keep aside. - Heat ghee in a pan then add chopped dry fruits and saute for a minute. Thereafter, add the remaining ingredients of stuffing and saute for another 1-2 minute. Keep aside to cool. - Make thick paste of kuttu by adding water, salt green chili paste. - Take scooped potatoes and fill the stuffing in each half. Then coat the back side of potatoes from kuttu paste and sesame seeds. - Deep fry the stuffed potatoes till golden and crisp. Drain them on kitchen paper towels to remove extra oil. - Serve hot with curd or coriander chutney.
_*HAPPY NAVRATRE*_ Day -8 - Diet Plan and 1 Recipe to try Samvat rice kheer recipe | vrat ke chawal ki kheer ingredients (1 cup = 250 ml) 1/3 cup samvat rice 3 cups full fat milk 12 to 15 cashews 1 tablespoon golden raisins 4 to 5 tablespoon sugar ½ teaspoon green cardamom powder 7 to 9 saffron strands how to make recipe 1. soak 1/3 cup barnyard millet or sama ke chawal in enough water for about an hour. later drain and keep aside. 2. in a thick bottomed saucepan/pan/kadai heat milk and bring to a gentle boil on a low to medium flame. then add the sama ke chawal. stir very well. 3. cover the pan with its lid and on a low flame simmer the kheer mixture till the barnyard millet gets cooked. 4. do stir at intervals. do use a thick bottomed pan, so that the milk or the millet do not get scorched from the base. 5. these tiny grains take about 18 to 20 minutes to cook on a low flame. 6. add 4 tbsp sugar. you can add more sugar if required. stir very well till the sugar dissolves. 7. then add 1/2 tsp cardamom powder and 7 to 9 saffron strands. saffron strands are optional and you can skip these if you do not have them. you can also add 1 tsp of rose water instead of saffron. 8. lastly add chopped cashews and golden raisins. 9. stir and simmer for a minute. sama chawal kheer has a creamy consistency. scrape off the dried milk solids from the pan and add it to the kheer. 10. serve the vrat ke chawal ka kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. you can also serve this kheer chilled.
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