Forskolin is the main active natural compound found in the root of Coleus forskohlii (Garmar). It helps by increasing fat breakdown, Improving blood circulation, Relaxing bronchial tubes (helps breathing) and supporting metabolism.
Ingredients
250 g. Garmar
4 tsp. Salt.
4 Lemons.
1 tsp. Turmeric powder.
Method
Buy fresh Coleus roots in the month of April.
Separate each finger like root from the bunch.
Wash thoroughly to remove mud from the roots.
Peel each root and keep them in water so that the peeled root doesn’t turn brown due to oxidation.
When all the roots are peeled, change the water. Now cut them into small pieces.
When cutting is over , drain all the water and transfer the garmar roots on the kitchen towel to drain excess water.
Transfer cut roots in a mixing bowl and marinate them with salt, turmeric powder and lemon juice.
Mix well and keep aside for 2-3 days. Every day stir thoroughly 2-3 times in a day.
After 3 days store in a sterile glass jar.
Keep the jar in the refrigerator. Either serve as it is with rice and rice items or use as one of the ingredients of mix pickle.
Dry roast each whole ingredient separately and then grind them into coarse powder. Keep aside.
Transfer limbu mithawala marcha in a soup strainer or in a colander to drain excess lemon and salt water from the green chillis. Keep aside for 30 minutes under the fan.
After 30 minutes transfer green chillies in a mixing bowl. Add turmeric powder, salt, coarse spice powder, oil and lemon juice in it. Mix thoroughly.
Cover with the lid and keep aside for a day. Next day again mix thoroughly and then store in a sterile glass bottle.
Aathela marcha pickle is ready to serve. Store it in the refrigerator for 15 days.
Spice powder Salt,Turmeric and lemon added. Limbu mitha wala marcha in sieve to drain excess salt water.
In the month of December buy 20 yellow colour thin skinned lemons . Wash and wipe them thoroughly.
Dry roast salt and keep aside to cool completely.
Cut each lemon into 8 parts. Marinate them in a mixing bowl with Salt and Turmeric powder. Cover with the lid and keep aside for 8 days.
Every day stir them. After 8 days Lemon pickle will be ready.
These pickled lemons can also be used as an ingredient in the preparation of many other types of pickle. Store it in an air tight container in the fridge. So it will taste fresh throughout the year.
Chilli pickle is one of the ingredients for making the mix pickle. Buy the best pickle variety of chilies ( Bhavnagri marcha) in the month of December or January. Always buy green chillies with green stalks.
Ingredients
250 gms. Bhavnagari green chillies. ( Bhavnagri chillies are less spicy)
Juice of one lemon.
4 tsp. Salt
1 tsp. Turmeric powder.
Method
Wash and wipe green chillies.
Cut all the stalk with the help of a knife.
Cut them into 4 parts. If you want to store these chillies for a long time then please do not remove seeds.
Dry roast salt and keep aside to cool down.
In a mixing bowl mix chillies with salt, turmeric powder and lemon juice.
Store in an airtight glass jar till further use. Keep this jar in the refrigerator.It will remain crunchy for 7-10 days.
You can enjoy this pickle with roti, bhakhri, paratha, rice, khichdi or as you wish.
If you want to mix as one of the ingredient in the mix pickle then strain the water from it and then mix it with 1- 2 tbsp. Till oil(sesame oil) so that it will remain crunchy till it’s future use.
(1). High in Plant Protein. Moong sprouts are one of the richest vegetarian sources of protein. Adding them to thepla makes it a perfect energy-boosting meal.(2). Excellent for Digestion. Sprouting increases fibre and enzyme content, making thepla easier to digest. It supports gut health, prevents acidity, and keeps you feeling light. (3). Rich in Vitamins & Minerals. Sprouted moong orich in Vitamin C, B-complex vitamins, iron, magnesium, and potassium. This helps improve immunity, strengthen bones, and maintain healthy blood circulation. (4). Keeps Blood Sugar Stable. The whole wheat flour + sprouts combination provides slow-release energy. It prevents sudden sugar spikes, making it suitable for diabetics when eaten in moderation. (5). Low in Calories & High in Satiety Sprouts are naturally low in calories but rich in nutrients, keeping you full for longer. Perfect for weight-watchers and for healthy snacking. (6). Great for Skin & Hair.Moong sprouts provide antioxidants, Vitamin E, and silica which help maintain glowing skin and healthy hair — especially beneficial if eaten regularly. (7). Boosts Immunity Naturally Sprouting enhances the bioavailability of nutrients, especially Vitamin C. This strengthens immunity and helps fight seasonal infections. (8). Supports Heart Health. Fibre and potassium in sprouts helps control cholesterol and maintain healthy blood pressure. (9). Gut-Friendly & Cooling. Moong is naturally cooling and balancing for digestion. Even in the seasonal heat, it feels light on the stomach and nourishing.
Ingredients
2 cup Sprouted Moong.
2 cup Wheat flour.
½ cup Curd.
¼ cup finely chopped Coriander leaves.
4 tbsp. Oil for moin.
2 tbsp. Sugar.
2 tsp. Red chilli powder.
1 tsp. Coriander Cumin powder.
1 tbsp. White Sesame seeds.
1½ tsp. Salt.
1 tsp. Turmeric powder.
¼ tsp. Asafoetida powder.
2 green chilies and 1 inch size Ginger.
Method
Wash and Soak the whole Moong 36 hours prior. After 8 to 10 hours, drain the water and tie soaked Moong in the handloom kitchen napkin,tie it in a potli form and keep this potli in a close container.
Next morning you will get beautiful sprouts of Moong.
Wash the sprouts, drain the water and in a mixture grinder make a coarse batter of sprouted moong, green chillies and ginger.
Transfer batter in a mixing bowl and add all dry spices, sugar, chopped Coriander leaves and curd. Mix well and keep aside.
In another mixing bowl mix wheat flour with oil. Check the moin with holding flour in a first and if flour holds the shape then moin is perfect for thepla.
Mix flour and sprouted batter thoroughly and knead into a medium soft dough.
Divide dough into 15 equal portions.With the help of a rolling pin, roll each dough portion in medium sized thepla and roast in ghee or oil.
Serve with Golkeri pickle or Chhundo or as you wish but serve with love and smile.
This time by mistake I received unripe Fig and due to its tanginess prepared pickle from it.
Benefits of Unripe or Naturally Tangy Dry Figs
Sometimes the batch is picked a little early, so the figs don’t get fully sweet. These are not fermented, simply less ripe. This natural tanginess also brings a few benefits: 1. Light on sugar Unripe figs contain less natural sugar, which makes them suitable for people who prefer mildly sweet fruits. 2. Good for digestion Their slight tang stimulates digestive juices and supports better digestion after meals. 3. Refreshing flavour for cooking The natural sweetness plus tangy note works beautifully in chutneys, pickles, and dried-fruit spice mixes. It eliminates the need for tamarind or extra souring agents. 4. Rich in fiber Even when unripe, figs keep their high fiber content, which helps with gut cleansing and regular bowel movements. 5. Better shelf stability Slightly underripe figs tend to be firmer and stay dry longer without becoming too sticky.
Ingredients
1 cup Fig.
½ cup jaggery.
¼ cup Mustard coarse powder. (Rai na Kuria).
¼ tsp. Fenugreek coarse powder. (Methi na kuria)
3 tbsp. Sesame Oil.
1 tbsp. Red chilli powder
1 tsp. Coriander Cumin powder.
¼ tsp. Turmeric powder.
¼ tsp. Asafoetida powder.
½ tsp. Salt.
Method
Chop the Figs into small pieces and keep aside.
Chop jaggery and keep aside.
In a mixing plate mix vigorously oil with Mustard, Fenugreek powder, Asafoetida powder and salt with the help of the hand. Exactly the same as how creamed the sugar and ghee for Nankhatai. Then mix spices like Turmeric powder, Coriander Cumin powder and red chilli powder. The spice mix is ready.
Now mix chopped figs and chopped jaggery in the spice mix. Mix thoroughly. Fig pickle is ready.
Transfer the Fig pickle in a sauce pan and close the lid.
Every day open the lid and stir the pickle.
After 3 days transfer and store it in an airtight glass jar.
Store at room temperature for 12 months.
Serve the pickle with chila, muthiya, theplas or as you wish but serve it with love and smile.
In a mixing bowl mix all spices and flour with batter.
Mix batter thoroughly continuously for five minutes or till you get a smooth fluffy paste with the help of a manual whisk or motorised egg beater.
Once you get a smooth batter check it with a floating test. Take half a bowl of water and drop little batter in water, if that drops, float on the water surface then your batter is perfect for further work and if not then again beat for some more time and then do the same test.
Heat water in a big kadhai and once it starts boiling drop small vada in the kadhai.
At a time drop 20-25 small size vada not more than that. Boil for 5-7 minutes then take out one piece and cut it with the help of a spoon. While cutting the edges of the spoon remains clean, it means vada is properly cooked. At this time take out all vada from the water and drop in the boiling rasam vessel.
The same way fry all required vada in water and drop in the rasam.
Avocados are rich in monounsaturated fats (good fats) that support heart health and keep you full for longer. Great for skin, hair and hormonal balance. One medium size(200-300 g.) Avocado provides 7–10 grams of fiber, supporting digestion and regularity. High potassium, folate, Vitamin B and E supports brain functions. Very low in carbs so it won’t spike blood sugar level.
Ingredients
¼ cup ripe Avacado pulp
¼ cup hung curd.
1 tbsp. Lemon juice or 1 cube of Lemon juice.
1 tbsp. Finely chopped Mint leaves or 2 – 4 cubes of Mint chutney
½ tsp. Salt
½ tsp. Black pepper powder.
Method
Wash and cut the Avacado into two halves.
Scoop the pulp of Avacado and mash it in a bowl. Immediately mix lemon juice otherwise it turns brown.
Whisk the hung curd till get smooth creamy consistency.
Pour curd in Avacado bowl and mix thoroughly.
Add remaining ingredients and again mix them thoroughly. If you are adding chutney cube then taste first and if required then mix salt, pepper and lemon.
Creamy Avacado dip is ready to serve.
Serve it with Nachos, khakhra,grilled vegetables, sandwich spread or as you wish but serve with love and smile.
Shrikhand is a classic Indian dessert made from strained curd (hung yogurt or chakka), sweetened and flavored with saffron, cardamom, nuts or fruits like Mango, Strawberry, Pineapple, Custard apple etc. It’s thick, creamy, slightly tangy, and deeply nourishing when prepared traditionally.
Some of the health benefits are as follows.
Supports Gut Health: Homemade shrikhand retains the probiotics (good bacteria) from curd, which improve digestion, reduce bloating, and support immunity.
Excellent Source of Protein: Made from curd, shrikhand is rich in casein protein, which supports muscle repair and growth. Good for vegetarians who need high-quality protein sources.
Rich in Calcium and Phosphorus: Helps strengthen bones and teeth, especially beneficial for growing children and older adults.
Aids Digestion and Cooling: The natural lactic acid and cool nature of yogurt soothe the digestive system and reduce body heat, especially in summer.
Good for Skin and Hair The probiotic and protein content helps maintain healthy gut-skin connection, reducing dullness and promoting natural glow. The fats and zinc also help in skin hydration and hair nourishment.
Boosts Energy: Contains natural milk sugars (lactose) and sometimes jaggery or sugar, which give instant energy without heaviness if eaten moderately.
Can Be Balanced for Health: If you use hung curd from cow’s milk, jaggery or rocksugar instead of sugar, and add nuts or fruits, shrikhand becomes a complete, wholesome dessert — rich in protein, calcium, probiotics, and healthy fats.
Rajeshree Gandhi's Kitchen blog 