Tag: constipation.

Categories
Home remedies Quick Cooking Tips Spices

(89) Jeera powder

Ingredients

1 cup Cumin seeds (Jeera).

Method

  • Grind jeera into powder.
  • Use this powder for sprinkling in Buttermilk, Curd of dahi vada, Jeera rice etc.
  • Use raw jeera for preparing jeera powder instead of roasted as raw jeera is more healthier than roasted.
  • Generally you will get coarse powder of raw jeera.
  • if you want fine jeera powder than dry roast jeera. wait for cool down and then grind.
Jeera powder
Categories
Healthy food Rejuvenating food Winter tonic food

(47) Chavanprash

Ingredients:

  • 1kg Amla.
  • 1 kg Sugar or Jeggary or 500 gms Jeggary and 500 gms date’s pulp.
  • Spice powder.
  • 1cup Basil leaves.
  • 1 cup ghee.

Ingredients for spice powder:

  • 2 Bay leaves(tej patta).
  • 2 inches Cinnamon Stick (Dalchini)
  • 20 gms. Dry Ginger powder (Sunth).
  • 20 gms. Bamboo silica( Vanshlochan).
  • 20 gms. Long peppers ( Pipri).
  • 10 gms. Naag kesar.
  • 10 gms. Nutmeg (Jaiphal).
  • 15 pcs. Green cardamom ( Choti elaichi).
  • 10 gms. Black pepper ( kalamiri)
  • 10 gms. Cloves (lavang).
  • 10 gms. Brahmin powder.
  • 2tbsp. Cumin( jeera)
  • 2 tbsp. Fennel( Saunf).
  • 10 gms. Shatavari powder.
  • 10 gms. Punarnava powder.
  • 10 gms Ashvagandha powder.

All dry ingredients you will get either from grocery shop or from Ayurvedic store.

Method:

  1. Make a smooth paste of Basil leaves and keep aside.All dry ingredients except which are in powder form, grind it into fine powder. Sieves all dry ingredients and keep aside.
  2. Wash and wipe good quality Amlas .
  3. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  4. Cooks up to 3 whistles.
  5. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash ( sharbat)
  6. Deseed them and make pulp in mixture.
  7. Melt ghee in thick deep sauce pan on slow flame and mix amla pulp and Basil pulp .Stir continuously for 2-3 mins.on high flame.
  8. Add Sugar or finely chopped Jeggary or mixture of jaggery and date’s pulp and mix thoroughly .
  9. On high flame ,stir continuously for 10 mins.
  10. Add spice Powder and continue stir for 5 more mins. on slow flame.
  11. Chavanprash is ready now.
  12. Improve your immunity by having one teaspoon of chavanprash every morning with hot plain milk, masala milk or turmeric milk
Categories
Health Drinks Hot Drinks

(43) Green Gram Soup

Moong Osaman

Serves 2 150 ml.each

Ingredients

  • 1/4 cup whole Moong.
  • 300 ml. Water
  • ½ inch grated ginger
  • 2 halved lengthwise and deseeded green chillies.
  • OR
  • ½ tsp. Black pepper powder.
  • 2 tsp.fresh lemon juice.
  • 1 tsp. Salt.
  • ½ tsp.turmeric powder.
  • 1 tsp. Sugar.
  • 1 tsp finely chopped coriander.

Tempering Ingredients

  • ½ tbsp. Ghee.
  • 1 tsp. Cumin(jeera).
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 5-6 Curry leaves.
  • 1 pinch Asafoetida.

Method

  1. Wash and rinse moong 3 times ,add 300 ml water , place moong pot in pressure cooker and cook upto 3 whistles.
  2. After pressure releases,bland moong in blander and strain with the help of strainer.
  3. Add all spices in moong soup and boil on slow flame. Side by side heat tempering vessel and ghee in it. Add cumin( jeera) and wait for cracking .After crackling sound add Clove, Cinnamon, Asafoetida and curry leaves.
  4. Boil for 5 more minutes . Serves hot. Enjoy with steamed rice, pulao, biryani , khichadi, dalia or whole alone as diet food.
Categories
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.

Categories
My recipes onepot recipe

( 33) Khichadi

serves 2, 150 -200 gms.each

Ingredients:

  • ½ cup Rice(chawal preferably Parimal also known as Patna rice)
  • ¼ cup Moong dal (Mung beans)  (split green which contains more fibre or yellow which is easy to digest).
  • ¼ cup Masoor dal( split red lentils).
  • 2 tbsp. Tur dal (split pegion pea) .
  • 3 ½ cups water.

Tips:

Requirements of water varies by types of vessels you use to cook khichadi

  • 4 cups water if khichadi in direct pressure cooker .
  • 3½ cups if khichadi in steel pot  in cooker.
  • 4½ cups water if khichadi in sauce pan or kadhai.

Dry masala:

  • 2½ tsp.salt
  • 1 tsp.turmeric pd.
  • 1 tsp.black pepper pd.
  • or
  • 1 tsp. red chilli pd.

Tempering ingredients:

  • 2 tbsp.ghee.
  • 1/2 tsp. mustard(rai)
  • 2 cloves.
  • 1/2 inch cinnamon stick.Asafoetida (hing).
  • ⅛ tsp.Asafoetida (hing).

Method:

  1. In one big steel pot mix all dals and rice .Wash and drain  3 times  with water .
  2. Add 6 &1/2 cups water and all dry ingredients.
  3. Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
  4. Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure  cook upto 4 whistles.
  5. Open cooker after  pressure releases and serves hot and pour 1 tsp. ghee per  plate. khichadi with Soup,tameta nu shak, papad and pickle.
  6. Serve hot khichadi with Soup,tameta nu shak, papad and pickle.

This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.

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