Series of rare known recipes

Kharvas: Kharavas is a Marathi name and dish is from Maharashtra. Kharvas is an Indian milk pudding which is a first milk of a buffalo or cow after giving a birth. This dish is prepared in all local region and their name changes with different regions.

Maharashtra and Kokan: It Known as Kharvas or Pos. It is traditional part of the region.

Gujarat: Known as a Balli.

Tamil Nadu: Called Seem Paal

Assam: Called as Phenhu.

The core ingredient is colostrum and add a jaggery as a sweetener and cardamom is for flavoring. And steam it. Cut the slices and enjoy this local sweet dish.

Horse gram: In Maharashtra it’s called Kulith. It is tropical legume which is small, oval shaped and hard texture. It is rich in iron, protein, calcium and antioxidants. It consumed as a sprouts and  flour. It is served in spicy as well as in sweet forms.

It can be sprouted and used in a salad.

Its flour used for dishes like Shev, Dosa, Paratha.

Used in other vegetables.

Alu vadi: Alu is a ‘aluchi paane’ is the Marathi term for Colocasia leaves. And vadi is a round slice. It is savory snack from the western states of India. Mostly popular in Maharashtra and Gujarat. In Gujarat is known as a Patra and in southern and western region called Petrode.

It is made with coating colocasia leaves with a thick, spiced paste made from gram flour (besan), coated leaves are then rolled up tightly, steamed, and often sliced and fried before serving. It is known for its unique texture and flavor.

Dangar Bhakari: Dangar Bhakari is an authentic Maharashtrian dish, often associated with the Konkan or Kolhapuri regions.

Bhakari: Refers to the flatbread, which is made from millet flour like bajra jowar or rice flour.

Dangar: This is a side dish, often described as a yogurt-based raita or a preparation made from coarsely ground, dry-roasted grains like urad dal that are pulsed to retain a crunchy bite.

Serving: It is traditionally served hot with the bhakri, often accompanied by Thecha. It is considered a healthy and rustic dish.

 

 

 Try these recipes in your kitchen and comment below your experience about these dishes.

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Food and Nutrition

Food and nutrition are the study of the organisms uses their food to repair and maintain their bodies through a process called nourishment. The healthy food includes nutrients like good and bad fats, vitamins, minerals, carbohydrates, electrolytes etc.

Nutrition: The term nutrition is defined as the process in which living organism take food and processes it and convert into energy for support life.

Nutrients: The essential substances in food that provide energy to repair, develops the body. Nutrients which include vitamins, minerals, fat, protein, carbohydrates are essential for maintaining health.

The food and their nutrients are following below:

Firstly, we are discussing about vitamins:

Vitamins

Vitamins are organic compounds which needed small amount for body for growth, nourishment and cell function.

Vitamins are classified by as a fat soluble and Water-soluble vitamins.

Fat soluble Vitamins: A, E, D, K

Water Soluble Vitamins: B and C

Vitamins and Their Food Sources:

·        Vitamin A (Retinol):

Plant sources: Carrot, Spinach, Mangoes, Red and yellow bell paper

Animal sources: Liver, Egg, Dairy products like milk, cheese, butter, Fishes like Salmon, Cod liver oil.

Tips For absorption: Vit A is a Fat Soluble. So, we can eat this food includes with healthy fats like olive oil, nuts and seeds.

·        Vitamin E (Tocotrienol):

Plant sources: Nuts and seeds like Almonds, Hazelnuts, Peanuts, Sunflower seeds, Vegetable oils, Fruits such as avocado, Mango, Kiwi. Vegetables like Spinach, Broccoli, Red bell pepper.

Animal Sources:  Fishes like trout and salmon and Eggs.

Common symptoms of deficiency of vitamin E: Retinopathy (Damage of retina), Ataxia (loss control of body movement)

·        Vitamin D (Calciferol): It has two main forms is Vitamin D2, D3. It is essential for bone health.

Few foods naturally contain vitamin D.

Plant sources: Plant milk, Mushroom, Cheese. Mushroom can be affected with UV light.

Animal sources: Egg, Beef, Fishes.

Common symptoms of deficiency of vitamin D: Fatigue, tiredness, Bone and muscle pain, Hair loss, not sleeping well.

 

·        Vitamin K: It has two primary forms is Vitamin K1 and K2. Vitamin K is fat soluble vitamin. Vitamin K is essential for blood clothing, regulating blood calcium.

Plant sources: Dark leafy green vegetables collard greens, spinach, fermented soya, Broccoli, sprouts. Vegetable oils such as soyabean oil, canola oil etc.

 Animal sources: Cheese, egg yolks, chicken etc.

Common symptoms of deficiency of vitamin K: Deficiency is rare in adults who are born with little Vitamin K.

 

·        Vitamin B (B complex): Vitamin B is a water-soluble Vitamin which includes B1, B2, B3, B5, B6, B7, B12,

folic acid. Vitamin B is essential for red blood synthesis, energy production.

Plant sources: Leafy vegetables, mushrooms, peas.

Animal sources: Eggs, milk, meat and fish, cheese etc.

Common symptoms of deficiency of vitamin B: Vitamin B deficiency includes fatigue, weakness,

 

·        Vitamin C (ascorbic acid): It is water-soluble vitamin. It is essential for tissue repair, growth, Heal wound, scar tissue.

Plant sources: Fruits are big source of vitamin C includes berries (strawberries, blue berries), citrus fruits (lemon, orange,), papaya, mango etc. Vegetables like a broccoli, spinach, bell paper.

Common symptoms of deficiency of vitamin C: Weakness, bleeding gum, joint pain, weakness.   More serious symptoms like hair changes, dry skin, loose teeth.

Fat:

Fat is nutrients that provide energy and helps to absorbs fat soluble vitamins as A, D, E, K. It’s important for building cell membranes and hormones. Fats are classified into saturated, unsaturated, monosaturated and polyunsaturated fats.

Unsaturated fat:

 Monosaturated fats are found in Olive, Avocadoes, Nuts like almonds, hazelnuts, seeds like pumpkin seeds, sesame seeds.

Polyunsaturated fats: are found in corn, sunflower, flaxseeds oils, Fish etc.

Saturated Fats:

 saturated found in animal foods, coconut oil, palm oil, fast foods, pastries, cream, cheese.

Carbohydrates:

Carbohydrates are a macronutrient. Occurs in Fiber, starch, sugar.  

Fiber: Plant-based foods like fruits, vegetables and whole grains. And animal products like dairy products. High Fiber foods include beans, fruits like apples and peaches, berries, Nuts and seeds include almonds, walnuts, sunflower seeds, vegetables such as broccoli, corn, sprouts.

Starch: Beans and legumes include beans, chickpeas, kidney beans. Fruits like apples, melons, berries. Whole grain products like oats, brown rice, whole grains.

Sugar: Naturally occurred sugar in milk, fruits, honey. Added sugar like sweets, canned fruits, juices, candy, ice cream etc.

 

We discussed above nutrients which are needed our body, so include this food in your diet and make your life healthy. And comment your feedback in comment box.

 

 

 

 

 

 

Spices And their Uses

 

A spice is any leaves, fruits, roots or other plant substance in a form primarily used for coloring and flavoring food. Spices are used in various forms such includes fresh, dried, chopped, crushed, ground.

Some Indian spices are following below:

Cardamom: Cardamom is an aromatic spice which include in ginger family. Originated from South Indian’s Western Ghats. It has a unique flavor and medicinal properties. The common variety are green cardamom, black cardamom. This is small type and small seeds in it. It is sweet in taste.

Uses: Used in desserts, breads, cakes for good flavor.  Also used in spicy curries, biryanis. Used in beverages like lassi. Sometimes blend it and add into masala powder.

Cumin: Cumin is made of seedlike fruits. They are thin, yellowish-brown in colour. It is cultivated in India and somewhere in China.  They contain 2.5 to 4.5 percent essential oil.

Uses: It is an essential ingredient in many dishes such as chutney and curry. Their aroma is very strong and heavy and taste is warm. Cumin is also used in medicines. It still has a medicinal importance in some places.

Clove: Clove is a dried form of flower buds of evergreen tree that is native in North Moluccas Islands in Indonesia. Cloves are one of the most flavored spices. The flavor of cloves mainly comes from the aromatic compound “eugenol”.

Uses: Cloves include as a Flavoring addition to curry, meat, stewed fruits, salads also. Cloves also used in tomato ketchup. Dried cloves are main ingredient in Indian chai. High quality cloves contain 15-20% essential oil.

Black pepper: Black pepper is a native to the Malabar Coast of India. It is widely used as a spice in all over the world. The black pepper plant is a woody climber. That plant has a bunch of small, rounded fruits which is green in colour. At maturity colour becomes yellowish red. Then they dried it and become a black pepper. Their odor is penetrating and aromatic and taste is hot and spicy.

Uses: This is used in spices so it also useful for preservative purpose. It is not only used in recipes but also used in health purposes medicines which include digestion and boosting the immune system. Black pepper oil is used for analgesic and inflammatory properties.

Bay leaves: Bay leaves are aromatic leaves of laurel tree which native to the Mediterranean region. They are stiff and can be bitter. Fresh bay leaves have a mild in flavor and dried leaves are more flavorful.

Uses:  They often used in their dried form and whole leaf form. They are used in cooking for flavoring rice, curry, soups, meats. It is best to remove the leaf before serving the dish. The powder of that leaves is use as a seasoning. Some research suggests benefits for conditions like diabetics and anti-inflammatory agent. The Scent of bay leaves is used as a natural insect repellent.

Ginger: Ginger is the underground stem of the plant which have a flower also. It is native of Asia. Spreading to Europe and the Americas. It has spicy, pungent flavor. It's colour is yellow-brownish.

Uses: Ginger is used as a spice. It flavored everything from baked goods and curries, pickles. It’s used to make ginger juice, beer and other drinks. Dried ginger powder used in Indian sweets.  Its medicinal uses are to treat nausea, motion sickness and morning sickness. It helps to reduce inflammation. Ginger is rich in antioxidants. It’s also used for condition like osteoarthritis, diabetes, menstrual cramps etc.

Star anise: It is the star shaped fruit of the Illicium verum tree. It is native to Southwestern China and Vietnam. It is dried, reddish-brown and each point contains a small seed. It is sweet, warm and licorice-like flavor.

Uses: Used in sweets like baking products cookies, cakes. Can be used in Beverages for flavor liquor like sambuca and some drink. The powder of Star anise is used in tea and some Indian recipes.

Which one spice is commonly use in your place, comment below.

 

 

5 healthy and easy Indian breakfast recipes and their benefits

Here are some breakfast ideas which are nutritious, high in fiber, low in calories and protein.

Poha:

recipe: Flat rice is used in poha recipes also used chopped onion, chillies, coriander for garnishing, Peanuts, turmeric, mustard seeds, cumin, salt etc. cooked well and also garnished with grated coconut.

Benefit: Poha is easy to digest, nuts are protein rich, it is a great source of ion.

 

2. Vegetable Upma: 

recipe: This tasty recipe made with semolina and lots of vegetables such as Carrots, Onion, Tomato,      Coriander and Urad dal.

  Benefit: This is a good source of carbohydrates. it is pure indulgence.

 3.Sprout Salad: 

recipe: This is a very simple recipe which contains sprouts, cucumber, tomato, onion, salt, black paper   powder etc. Spread chat masala on it . It gives delicious teste.

 Benefit: This is a good source of carbohydrates. This is a nutritional powerhouse.

 

4. Moong Dal Chilla:

recipe: This dish is made up of soaked Moong Dal batter, add some salt, veggies as per your choice. Prepare like a pancake. U can also spread paneer on it. and enjoy it with Green coconut chutney.

Benefit: light for stomach and good source of protein.

 5.Vegetable sandwich:

recipe: two slices of bread filled with slices of potato, tomato, cucumber also use paneer for protein source, some salt and enjoy with green mint chutney.

Benefit: this is slightly heavy breakfast but fiber contains is very good and fulfilling.  

Masala Omelette:

recipe: Take whisk egg with chopped tomatoes, onions, green chilies. Spread some oil on pan and spread this mixture on it. Cook well and serve with whole grain toast.

Benefit: This is a Classic high protein breakfast. Egg keep you energized whole day. Adding lots of vegetables makes it very healthy.

You definitely try it and comment your experience about this dishes.

 

Various cuisines from various region of India

Introduction:

India has a diverse dishes and food recipes influenced by its geography, history and culture. Various cuisines have different and unique tastes. Indian cuisines are classified into south, north, east and western also. Some dishes descriptions are as follows:

Southern cuisines: Southern cuisines include mainly fermented food like Idli, Dosa, Vada, Aappe, Uttapam etc.

Idli: Idli is made up of fermented rice and some cereals. Make a paste of them and steam it and enjoy with coconut chutney.

Dosa: Dosa is mostly famous in Karnataka. particularly in cities like Udupi and Mysore. a modern Dosa with potato filling was cooked in the temple. however this dish is enjoyed in various regions of Tamil Nadu, Andhra region.

Northern cuisines: Northern cuisines including thick curries, Tandoori, Flatbreads and Gravies such as Butter chicken, Paneer Tikka, Chhole Bhature, Dal Makhani and Stuffed Breads such as Aloo Paratha. Wheat bread like Naan, Roti. Rice dishes such as Biryani etc.

Chhole Bhature: spicy chickpea curry with deep fried bread. Dal Makhani: Dal Makhani is most famous in Punjab. This dish is made with whole Urad Dal and kidney beans and is popular throughout North India.

Naan:  Naan originated in Persia and was introduced to India by Mughals. Naan is made up with leavened dough, also baked within a tandoor. And eaten with dishes like Chhole, Dal Makhani.

Eastern cuisines: East Indian food includes  lots of variety of regional cuisines, from the mountainous regions of the Northeast to the more coastal regions such as Odisha and Bengal. Characteristics of this food are rice as a staple, fishes and regional spices like mustard oil and bamboo shoots. Sweets like Mishti Doi.

Mishit doi: Mishti doi is prepared by boiling milk. It is slightly thickened, sweetening it with sugar or brown sugar  or khejur gura (date molasses), and  the milk  ferments overnight.

Fish Curry: This is Machar jhol or Bengali fish curry. This curry uses Mustard oil for flavourful curry.

Western cuisines: Western indian cuisines are spicy and flavourful which include Vada Pav, Pav Bhaji, Mutton curry, Misal Pav, Panipuri. And sweets like Puran Poli, khir, Shrikhand, Modak etc.

Vada Pav: Vada Pav mainly famous in Mumbai city.Vada is prepared from boiled potato covered with Besan and Deep fried. Pav is a small round shaped bread . The combination of Vada and this Bread with flavored chutney are so delicious. 

Mutton curry: Mutton curry, Dry Mutton, white steav (pandhara rassa) specially occurs in kolhapur city.

Modak: Modak mainly originated in maharashtra. The method of cooking depends on regional differences. The common variety is called Ukadiche Modak. The steamed Modak is made with rice flour and filled with coconut and Jaggery powder.

Among all this dishes which one is your favourite? Drop in the comment section.

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