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Showing posts sorted by relevance for query gujarati. Sort by date Show all posts
Showing posts sorted by relevance for query gujarati. Sort by date Show all posts

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,


For more PICKLE Recipes, Click here...


Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

For NORTH INDIAN STYLE PARATHA RECIPES, Click here... 


HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

Raw Mangoes - 11/2 Cups
Sugar - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Cumin Powder - 1 Tspn
Salt - 1 Tspn
 

METHOD:

  • Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
  • Peel the mango skin and then grate them.
  • In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
  • Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
  • Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
  • Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
  • Switch off the flame.
  • Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
  • Allow Gujarati Aam Chunda to cool down completely before storing it.
  • Store Gujarati Aam Chunda in clean & dry airtight bottles.

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

NOTES:

  • Adjust the amount of Salt and Chilli powder as per your taste preference.
  • Can substitute Sugar with Jaggery.
  • Cook on a very low flame until the mango sugar mixture reaches into one string consistency and the grated mangoes turn translucent.
  • The grated Mangoes should be cooked and should have a soft texture.
  • Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
  • Store Gujarati Aam Chunda/ Raw Mango Sweet Pickle in clean and dry Porcelain/Glass/Ceramic Jars.
  • Always use clean & dry spoons(preferably wooden spoons) for the pickle.
  • Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
  • Allow it to cool completely before storing it into sterilized bottles. 
  • Refrigerate the Gujarati Aam Chunda for a longer shelf life.
  • If stored properly, Gujarati Aam Chunda can last for a year or so.

 
 
INDIAN BREADS
GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices.  It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma.  Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself.  Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas.  But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai).  My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai.  She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live.  A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it.  But due to travelling plans, I couldn't take the chance of buying it.  Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi.  It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days.  I like to chop the Methi Leaves and add it while kneading the dough.  Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute.  Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic.  Can just add the dried leaves while kneading the flour.  I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough.  But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd,  Curd Raitha or Pickle.  Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee.  The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

For more INDIAN BREADS, Click here...


Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes


HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

 

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

  • Clean, Wash and Chop Methi/Fenugreek Leaves.
  • In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'. 
  • Pour 2 Tspns of Oil to the above ingredients and mix well.
  • Make a well at the centre and pour in the Curd/Yogurt.
  • Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
  • Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
  • Cover and leave it aside for 5-8 minutes.
  • Before rolling them, knead it again.
  • Divide the dough into 12-15  medium sized balls.
  • Then roll them out into thin circles.
  • Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
  • Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
  • Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.
  •  

NOTES :

  • If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
  • Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
  • Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
  • You can also use Buttermilk instead of Water to knead the dough.  It will make the Theplas softer.
  • If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water. 
  • Add very little water as required while kneading the dough.
  • If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
  • Can substitute Red Chilli Powder for Green Chillies.
  • Garam Masala/Chat Masala can also be added while kneading the dough.
  • Can also smear a blob of butter over hot parathas before serving.
HEALTH BENEFITS OF MORINGA LEAVES
 MORINGA LEAVES


     Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is exceptionally nutritious tree catering its benefits both as a vegetable and as a medicine and also used in various other forms.
     Moringa is a plant that is native to areas of India, Pakistan, Bangladesh, and Afghanistan. It is also grown in the Tropics. The leaves, bark, flowers, fruit, seeds, and root are used to make medicine. My Mom had her own tricks to make us eat vegetables. I grew up hearing that Moringa is loaded with Iron and benefits hair growth, gets rid of Anaemia etc., & etc., And during my Postpartum Moringa Leaves and Flowers were in my daily diet.  For building up strength, treating Anemia and also helps in secreting breast milk. The Leaves provide expectant mothers with necessary calcium, vitamins, zinc and iron. Calcium required for bone strengthening. Zinc plays a vital role in hair growth and skin health & Iron alleviates Anaemia.

MORINGA/DRUMSTICK TREE - "NATURE'S MIRACLE TREE"


Names of Moringa in Other Languages:

Tamil - Murungai
Malayalam- Muringa.
Kannada - Nugge
Telugu - Mulakkaya
Hindi - Saijan Patha
Marathi - Shevga
Gujarati - Saragvo
Bengali - Sajna Sag
Gujarati - Saragavo
Marathi - Shevaga Pan
Oriya - Sajna Sag
Punjabi - Surajana
Assamese - Sojina
Nepali - Sajiwan or Swejan
Sinhalese - Murunga
Bahasa Melayu - Kelor


MORINGA - NUTRITIONAL VALUE & USES

     Moringa is an important food source in most of the Cuisines around the world. It is one tree which can be easily grown and maintained.  Moringa Tree is one common plant seen in most of the South Indian households, alongside Curry Leaves Tree.  The leaves retain lots of Vitamins and Minerals, it can be used fresh or dried.
    Moringa is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage. Moringa Leaves are a rich source of Minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B & C.  It is a good source of dietary fibre too.
     Apart from Moringa Leaves, its Pods, Flower and Seeds can also be used.  There are even recipes with Moringa/Drumstick Tree Bark. The Moringa Leaves are cooked like Spinach, mostly stir-fried or as Curries.  Moringa Leaves are also dried, powdered and used as a Condiment.  It is also used to make Tea. The immature green pods (drumsticks) are prepared similarly to green beans, while the seeds are removed from more mature pods and cooked like peas or roasted like nuts. The seed cake remaining after oil extraction is used as a fertilizer and also to purify well water and to remove salt from seawater.

     Most of the parts of the Moringa/Drumstick Tree are used either for cooking or as a medicine.
It is commonly used as
  • Food
  • Oil
  • Medicine
  • Perfume
  • Beauty Products
  • Water Purifier
  • Cattle Fodder
  • Fertiliser
  • Natural pesticide
  • Machine Lubricant
  • Fuelwood and other uses



HEALTH BENEFITS OF MORINGA


HEALTH BENEFITS OF MORINGA LEAVES
MORINGA LEAVES




     Moringa has been used as a Natural Medicine for years.  Moringa Leaves can treat High Fever, Measles, Asthma.  Moringa Pods can increase Sexual Ability.  Moringa Bark is used to treat Prostate Tumors and fatigue.  Moringa is also widely used in Beauty Care Products.  One of the most useful usages of Moringa is that its seeds contain multi-electrolyte compounds which can filter water and hence it is used as a Water Purifier in rural areas. Apart from its various uses, the nutritional value of Moringa caters loads of Health benefits:

Treats Anemia:

     Moringa is believed to help a person’s body absorb more Iron and helps in increasing the Red Blood Cell count. Moringa is very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

 

Treats High Blood Pressure:

Moringa contains compounds like Isothiocyanate and Niaziminin which proves beneficial to stop Arteries from thickening. This helps in reducing High Blood Pressure.

 

Regulate Blood Sugar Levels:

Moringa helps to reduce the amount of glucose in the blood, as well as sugar and protein in the urine. Alternatively increasing the haemoglobin levels and overall protein content. Moringa can help regulate blood sugar levels helping to reduce some diabetic symptoms. Grounded moringa leaves are successful at reducing lipid and glucose levels and regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol and improves protection against cell damage.

 

Bone Health & Reduces Joint Pain:

Moringa contains Calcium, Phosphorous, Magnesium and Vitamin K, which help keep bones healthy and strong. The anti-inflammatory properties of Moringa are believed to help treat conditions such as Arthritis, heal damaged bones, reduce inflammation, pain and swelling.

 

Treats Edema:

Edema is a painful condition where fluid builds up in specific tissues in the body. The anti-inflammatory properties of Moringa are believed to prevent the development of Edema.

 

Protects the Liver:

Moringa can protect the liver against damage caused by anti-tubercular drugs and can quicken its repair process.

 

Preventing and Treating cancer

Moringa extracts contain properties that may help prevent cancer developing. It also contains niazimicin, which is a compound that suppresses the development of cancer cells.

 

For Skin & Hair

Moringa protects hair against free radicals and keeps it clean and healthy. Moringa contains Protein & minerals like Iron & Calcium which helps to protect skin cell damage.  It also contains hydrating and detoxifying elements, which also boost the skin and hair. It can be successful in curing skin infections and sores. Extract of moringa has been shown to help wounds close as well as reduce the appearance of scars.

 

Treats Bacterial Infections:

Moringa is known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus and E.Coli.

 

Aids Digestion & Treats Stomach Complaints:

Antibiotic & Antibacterial Properties of Moringa help inhibit the growth of various pathogens & Vitamin B present in Moringa helps with Digestion.  Moringa can be used to treat Stomach disorders, such as constipation, gastritis, and ulcerative colitis.

 

Aids Weight Loss:

Moringa can be effective in reducing and controlling weight gain. Vitamin B present in Moringa helps with smooth and efficient digestion and can assist the body when converting food into energy, as opposed to storing it as fat.

 

Treats Mood disorders:

Moringa help treat depression, anxiety, and fatigue.

 

Healthy Heart

The powerful antioxidants found in Moringa extract might help prevent cardiac damage and has also been shown to maintain a healthy heart.

 

Treating Asthma:

Moringa may help reduce the severity of  Asthma attacks and protect against bronchial constrictions. It facilitates better lung function and breathing overall.

 

Protects against Kidney Disorders:

People who regularly eat Moringa may be less likely to develop stones in the kidneys, bladder or uterus High level of Antioxidants in Moringa helps to reduce the toxicity levels in the kidneys.

 

Eye Health

Moringa is a good source of Vitamin A and with its Antioxidant properties, Moringa helps to improve eyesight and also is used in treating infants with Vitamin A deficiency. Moringa may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

 

Treat Malnourishment:

Moringa has been used to treat undernourished children.  Malnourishment is a condition caused by poor diet or inability to absorb nutrients into the body.  Regular intake of Moringa helps improve the weight facilitating alongside with required Nutrients.

 

Breast-feeding:

Home remedies suggest that Moringa helps in increasing breast milk production. It is a regular scenario in any South Indian household to induce recipes with Moringa Leaves, Flowers & Pods to Mother's during the postpartum period.

 

Reduces Symptoms of Menopause:

Regular intake of Moringa by women during Post-menopause period has proven beneficial in easing up the menopausal symptoms such as hot flashes and sleeping disorders.


HEALTH BENEFITS OF MORINGA LEAVES
MORINGA LEAVES

Moringa in Daily Cooking:

Moringa Leaves, Moringa Flowers and Drumsticks are common ingredients used in Indian Cuisine.

DRUMSTICK/MORINGA PODS:

Drumstick or the long pods of Moringa are used while making Sambar, Curries, Stir-fries etc.,

MORINGA LEAVES:

  • The Leaves can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Murungai Keerai Kootu or added into Sambar & Curries.
  • Can add these Moringa Leaves in Adai, Pesarattu, Thepla etc.,
  • Can make Keera Vadai with Moringa Leaves.
  • Leaves can be used to prepare Murungai Keerai Thuvayal(Chutney).
  • Can add few leaves while making Scrambled Eggs.
  • I stealthily sneak Moringa leaves along with Curry Leaves while tempering Sambar & Rasam.
  • Moringa Leaves can be used for making Murungai Keerai Podi or can be added into Paruppu Podi/Idli Podi/Karuveppilai Podi etc.,
  • Can make Moringa Tea with fresh or dried Moringa Leaves.
  • Can make a simple Soup with Drumstick Leaves.
  • Adding Moringa Leaves while making Homemade Ghee increases its Shelf life.

MORINGA FLOWERS:

  • Moringa Flowers can also be cooked in the same way as Moringa Leaves.
  • Moringa Flowers can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Kootu or added into Sambar & Curries.

MORINGA BARK:

  • I even happen to eat a unique Sauce(Chutney) prepared using the Bark of Moringa Tree by my Husband's Grandmother Clemmi Thathi.
  • This was served as a side relish for Roasted Pork.
  • It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.,
  • This sauce can be seen as an integral sauce on every Anglo-Indian table during the Christmas and Easter Season

FOOD SAFETY:

     Using Moringa Leaves, Flowers or Pods as a Vegetable in normal cooking or in small proportions doesn't cater to any risk or side effects.  Moringa may possess anti-fertility qualities and is therefore not recommended for pregnant women.

*But when using it in the form of extracts and medications, consider using Moringa with Doctor's advise first.

Risk & Side Effects:

  • Do not use it along with Thyroid Medication - Levothyroxine is used to combat Thyroid problems. Compounds in the moringa leaf may aid the thyroid function, but it is advisable not to take it in combination with other Thyroid Medication.
  • Do not use Moringa extracts with any medications that might be broken down by the liver - Moringa extract may decrease how quickly this happens, which could lead to various side effects or complications.
  • Do not use it along with Diabetes medications: Diabetes medications are used to lower blood sugar, which moringa also does effectively. It is vital to ensure blood sugar levels do not get too low.
  • Do not use it along with High Blood Pressure medication - Moringa has shown to be effective at lowering blood pressure. Taking moringa alongside other drugs that lower blood pressure may result in it becoming too low.


_______________________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

MOONG DHAL; RICE VARIETIES
MOONG DHAL KHICHDI
 
Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf

Moong dal khichdi is a very popular comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf
     Moong Dhal Khichdi is one comfort meal, prepared with Rice, Moong Dhal and seasoned with mild spices.  The lightness of this rice dish literally soothes and comforts your stomach, especially when you are down with fever or indigestion.  It is highly nutritious, tasty and easily digestible. This serves as a quick one pot meal, which can be prepared easily in a pressure cooker.
     Moong Dhal is considered to be one of the easily digestible protein. This rice dish is prepared with Onions, Tomatoes and seasoned with Cumin Seeds, Peppercorns, Cloves and Cinnamon with a drizzle of ghee.  Khichdi is a humble meal with a rich flavour and texture.  Both Rice and Dhal are cooked together to a slightly mushy consistency.
     Serve it along with Curd Raitha or Vegetable Salad or accompany it with any spicy vegetable side dish, pickle and pappad for a complete lunch or dinner menu. There are many versions of Khichdi's with and without Onions and Spices, and some preparations vary with regions too.  But the basic ingredients being Rice and Moong Dhal.  Ven Pongal/Khara Pongal and Paruppu Sadham are two other variations of the same dish with almost similar ingredients, prevalent in South India.
     We can use any type of rice for this dish. Cooking time varies based on the rice variety.  I have used Par-boiled rice for this recipe.

Cuisine : Indian
Course : Main
Spice Level  : Low
Difficulty : Medium
Serves :3- 4
Author : SM

Preparation Time - 5 Minutes
Soaking Time - 20 - 30 Minutes
Cooking Time - 30 - 40 Minutes

INGREDIENTS :

Rice - 1/2 Cup
Moong Dhal - 1/2 Cup
Onion - 1 No.
Tomato - 1 No.
Green Chillies - 2 Nos.
Ginger - a Small Piece
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Water - 31/2 Cups

For Seasoning :


Cumin Seeds - 1 Tspn
Peppercorns - 10 Nos.
Cloves - 2 Nos.
Cinnamon - a Small Stick
Asafoetida - a Pinch
Oil/Ghee - 1- 2 Tbspn

METHOD :

  • Clean and wash Rice and Moong Dhal until water runs clear.
  • Soak this in enough water for 20-30 minutes. 
  • After 30 minutes drain the Rice and Moong Dhal well before cooking them.
  • Boil 31/2 Cups of Water and keep it aside.
  • Heat Oil/Ghee in Pressure Cooker, splutter the ingredients mentioned under ' For Seasoning' one by one, adding Asafoetida finally in a very low flame.
  • Saute finely chopped Onions, Green Chillies and Ginger until onions turn translucent.
  • Add Turmeric Powder and give a quick stir.
  • Add finely chopped Tomatoes and cook them until they turn soft.
  • Add soaked Rice and Moong Dhal along with Salt and mix well.
  • Pour boiling water to the above and give a quick stir.
  • Pressure cook this for 5 full whistles and then for 5-8 minutes in low flame.
  • Switch off the flame and wait until the pressure is released.
  • Serve hot with a drizzle of Ghee.

NOTES :

  • Can dry roast the Moong Dhal before soaking it, this will enhance the flavour and texture.
  • Adding spices like Peppercorns, Cloves and Cinnamon is purely optional.
  • Adjust the amount of Water to suit your rice variety.
  • Rice and Dhal should be well cooked to a mushy consistency.
  • If you feel the dish is a bit dry, add some more water and cook on a low flame. 
  • Temper all the seasoning ingredients in a very low flame. 
  • Care should be taken not to burn the spices, which will spoil the flavour of the dish.
  • As soon as you add Asafoetida immediately follow it with Onions etc.,
  • Do not allow the Cumin Seeds and Asafoetida to burn.
  • Can add few vegetables like Carrot, English Gourd, Potatoes etc., if your prefer.








KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE
KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE


     "Millets" have survived the era of famines & drought with high pest resistance & an ability to survive in harsh environments & it even grows in less fertile soil. These benefits stem from its genetic composition and physical structure mainly due to its small size and hardness. All the more it belongs to Grass Family. The Crop Value of these Millets proves to be advantageous both for the farmers & for the consumers.  It is hence mentioned as a "Miracle Grain" for its superficial nature and nutritious value.
     My acquaintance with these Millets was through my SIL, Nithya, who bought me packets of Samai, Thinai and Varagu during our visit to our hometown 4 years back. Before that, I had never cooked any Millets except Ragi(Finger Millet). Initially, I tried cooking Pongal with it which she had cooked for me when I was home.  Then trying new recipes and venturing took me some time.  And again during my visit to my hometown last year that I saw this Kuthiraivali Thayir Sadham. Yet another new Millet for me.  My friend 'Suchi' had cooked this for us, just a simple recipe to finish off a scrumptious meal - cooked Kuthiravali mixed with Curd, no temperings etc.,   I loved the taste of it & obviously I wanted to try it at home, so I made sure to buy few packets of Kuthiraivali(Barnyard Millet).


KUTHIRAIVALI - BARNYARD MILLET
KUTHIRAIVALI - BARNYARD MILLET
Barnyard Millet in Indian Languages:
  • Kuthiraivali in Tamil.
  • Kavadapullu in Malayalam, 
  • Oodalu in Kannada, 
  • Udalu in Telugu,
  • Sanwa in Hindi,
  • Shyama in Bengali,
  • Moraiyo in Gujarati.

     With few trial and errors and finally I got it through with precise measurements from Chitra's Food Book, which truly helped me to get perfectly cooked Millets.  Since then cooking Millets has become a child's play and I started preparing Thayir Sadham, Pongal etc., with Millets.  Millets or colloquially called Siru Dhaniyam((small grain) are highly nutritious gaining its popularity due to its Gluten-free nature and low Glycemic Index Value.  These Millets are rich in Protein, Fiber and Antioxidant contents. It provides plenty of Phosphorus and Magnesium and especially Finger Millet(Ragi) provides more Calcium than any other cereal.
    This recipe is prepared with Barnyard Millets or Kuthiraivali and I have cooked it in a Pressure Cooker.  Cooked Kuthiraivali is then mixed with Curd and tempered for this Kuthiraivali Thayir Sadham.  A simple and quick fix recipe which can be served any time of the day for Breakfast, Lunch or Dinner.  A total comfort food, soothing to the stomach, tasty and all the more healthy. It suits best to be served as a party dish to end up a scrumptious meal.  Serve it with any preferred Side Dish or just with a smidgen of Pickle or Mor Milagai for a fiery combo.


For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 25 - 30 Minutes

For THAYIR SADHAM/CURD RICE RECIPE, Click here...

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE
KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE



INGREDIENTS:

To Cook the Millet:

Kuthiraivali/Barnyard Millet  – 1 Cup
Water – 3 Cups

For Kuthiraivali Thayir Sadham:

Curd/Yogurt - 1 Cup
Milk - 1/2 Cup
Salt - to Taste
Sugar - a Pinch

For a detailed recipe on HOMEMADE CURD/YOGURT, Click here...

 

For Tempering :

Oil/Ghee - 2 Tspn
Mustard Seeds - 1 Tspn
Bengal Gram Dhal - 1/2 Tspn
Cashews - 8-10 Nos.
Raisins - few
Green Chillies - 2-3 Nos.
Ginger - a Small Piece
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few
Carrot - few strands(Optional)
Pomegranate/fresh Grapes - few(Optional)


METHOD:

How to Cook Barnyard Millet/Kuthiraivali(Pressure Cooker):

  • Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear. 
  • Some Millets have dust and husk in it, so make sure to wash it thoroughly.
  • Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
  • There is no need to soak Kuthiraivali.  It tends to get cooked soon.
  • I cooked this Millet in a Pressure Cooker.
  • Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
  • Drizzle a teaspoon of Oil to the millet and give a quick stir.
  • Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
  • Cover the lid of the Pressure Cooker and place the Vent Cap.
  • Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
  • Switch off the flame and allow the pressure to release.
  • Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
  • You can slightly mash it up for this recipe. Allow it to cool down.

For Kuthiraivali Thayir Sadham:

  • Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
  • Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
  • Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
  • Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
  • Pour Milk and Curd/Yogurt to the above and mix well.
  • Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
  • Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
  • Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
  • Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

  • I have cooked this Millet in a Pressure cooker.
  • Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
  • Barnyard Millet/Kuthiraivali needn't be soaked.  It needs very less cooking time.
  • Can cook the same recipe with Millets like Samai/Thinai or Varagu.
  • Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
  • Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
  • Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
  • If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
  • If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
  • Never add Curd when the Millet is warm.  This will curdle the curd and make the dish watery.
  • Tempering the ingredients in ghee would enhance the flavour.
  • Adding Raisins and a pinch of Sugar to the recipe is truly optional.
  • Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
  • Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
  • You can even serve it by just adding Curd. No need for tempering it too.


CLUSTER BEANS
KOTHAVARANGAI/CLUSTER BEANS
 

    Kothavarangai or the Cluster Beans is an annual legume. Young, fresh cluster beans have got a narrow, slender, long body together with tiny pods with a slightly bitter taste. It is a popular vegetable widely used in Indian Cuisine. The tender vegetable is used in cooking whereas the mature pods (seeds) are collected to be dried, then powdered to flour which is colloquially called Guar Gum. Guar Gum is commercially used as a thickening agent in industrial food preparations like ice creams, bakery products, as a stabilizer in cheese, cold meat processing etc.

    Cluster Beans are widely used in Indian cooking. It is called as Kothavarangai in Tamil, Kothavarakka in Malayalam, Goruchikkudu Kaya in Telugu, Gori Kayi in Kannada, Guar ki Phalli in Hindi, Govari in Marathi & Govar in Gujarati. Cluster Beans/Kothavarangai can be used in curries, stir-fries or sometimes dried and used as Vathal/Kondattams. This vegetable can also be cooked as Kootu along with Dhal and is one vegetable commonly used while preparing Paruppu Usuli. It is also one vegetable added while cooking Avial. It is also used while making Sambar.    

   Kothavarangai or the Cluster Beans contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein. It is rich in Minerals like Calcium & Phosphorus. This vegetable is loaded with health benefits and also aids in weight loss as it is low in calories.


  • Aids in Weight Loss 
  • Improves & Strengthens the bones & hair.
  • Good for a healthy Heart
  • Helps to reduce Blood Cholesterol
  • Improves Digestion
  • Relieves Constipation
  • Strengthens the Immune System
  • Relieves Osteoarthritis
  • Helps to reduce the risk of Diabetics   

  

    Cluster Beans/Kothavarangai Poriyal is a simple Tamilnadu Style stir fry prepared with finely chopped Cluster Beans usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Poriyal is one common side dish in a daily lunch menu and also one of the side dishes served in a Virundhu/Sadhya. It can also be cooked in a Kerala Style by using Coconut Oil. Though there is not much of a difference when it comes to Poriyal/Thoran, the Oil used and the usage of Seasonings makes a stir fry unique to the region.

    

 

 

Cuisine - South Indian

 Course - Side Dish

 Spice Level - Low - Moderate

 Difficulty - Easy

 Serves - 4

 Author - SM

 

 Preparation Time - 5 -10 Minutes

 Cooking Time - 5 - 7 Minutes

 

 

HOW TO MAKE KOTHAVARANGAI/CLUSTER BEANS PORIYAL

 

PORIYAL
KOTHAVARANGAI/CLUSTER BEANS PORIYAL

INGREDIENTS:

 

Cluster Beans/Kothavarangai - 2 Cups

Shallots - 4-5 Nos.

Garlic - 1-2 Cloves

Green Chillies - 2 Nos.

Coconut - 2-3 Tbspn

Salt - To Taste

Sugar - a Pinch

 

For Tempering:

 

Mustard Seeds - 1 Tspn

Bengal Gram/Urad Dhal - 1 Tspn(Optional)

Curry Leaves - 1 Sprig

Vegetable Oil - 1 Tbspn.

 

METHOD:

 

  • Clean, wash & cut the ends of the Cluster Beans/Kothavarangai.
  • Chop the Cluster Beans/Kothavarangai finely and keep it aside.
  • Finely chop Shallots, Green Chillies & Garlic.
  • Heat oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
  • Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
  • Add chopped Cluster Beans/Kothavarangai along with a dash of salt & a pinch of Sugar.
  • Cover and cook briefly.
  • Add in the grated coconut and mix well.
  • Cook for a while on a low flame.
  • Cluster Beans/Kothavarangai Poriyal can be served along with Rice & Curry or as one of the side dishes in a Virundhu/Sadhya.


 

PORIYAL
KOTHAVARANGAI/CLUSTER BEANS PORIYAL

NOTES:

 

  • Can add a pinch of Turmeric if preferred.
  • Some do not add Onions & Garlic while cooking for a Virundhu/Sadhya.
  • Adding Garlic is optional.
  • I have used Coconut Oil in the recipe, can use any other vegetable oil. 
  • Adding grated coconut is optional.

 

FOOD AS MEDICINE
DATES

    Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa.  Mainly cultivated in these regions & in tropical regions.

    Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements.  Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

    It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table.  With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

    Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

 

"DATES - THE FRUIT OF THE PARADISE"


Names of Dates in other Languages:


Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu -  Kurma

 

 

DATES - NUTRITIONAL VALUE & USES

 

    Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world.  Mostly Dates are sold in dried form.  It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.  Dates have an excellent nutrition profile.

    Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form.  Dried Dates have higher calorie content than a fresh fruit.  Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals.  It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too. 
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

 


HEALTH BENEFITS OF DATES 

FOOD AS MEDICINE
DATES

    Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years. 

 

Highly Nutritious:

    Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health.  Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits.  High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

    Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D.  These essential Vitamins ensure optimum health to our body.  The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

  • Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.
  • Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes.  Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s.  Flavonoids can also help in reducing the risk towards certain types of Cancer too. 
  • Phenolic Acid: Phenolic acid is  mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.

Treats Anemia:   

    Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels.  It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:   

    Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Dates in your daily diet.

Aids Weight Loss:

    Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:     

    Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections.  Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines.  Dates have successful defensive capabilities against microbes.

Improves Brain Function:

    Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory.  It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.  

Preventing & Treating Cancer:

    Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body.  High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

    Dates have the ability to increase the production of Insulin  & also help reduce the rate of absorption of Glucose from the intestine.  This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

     Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.  Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health.  It has also proven beneficial in treating bone conditions such as Osteoporosis. 

Strengthens the Nervous System:

    Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health.  Potassium in Dates makes communication between the nerve cell easier.  Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

    Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin.  It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin.  Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

    Dates are a good source of Iron, which makes it beneficial for your hair.  Rich Iron content in Dates ensures that the blood flow remains strong.  The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

    High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements.  Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:  

    Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction. 

Prevents Night Blindness:

    Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness.  Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

 

HOW TO SELECT DATES

    Most Dates are left to hang on the trees to “cure” and dry a little before being harvested, so they’ll last longer once picked. These are the “fresh dates” available at many grocery stores, and they are also absolutely delicious.

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

  • Fresh dates can be wrinkled, but they shouldn’t feel hard. 
  • Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin. 
  • Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.


HOW TO STORE DATES

    Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely.  The best approach for handling dates, especially if large quantities are purchased, is to freeze them. 

  • Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. 
  • Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.
  • Dates may be frozen in the container they were purchased in, and keep indefinitely.  Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

    

HOW TO USE DATES

     Dates are most flavourful & they taste the best when moist. They can be enjoyed just as they are or sliced into cereals, salads and served with any meal, any time of day.
  • Eat Dates as such.  Works perfect for an indulgent snack. 
  • Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
  • Convert it into Juice/Smoothies/Milkshakes.
  • Can make tasty Chutneys & Sauces with Dates.
  • Make tasty Puddings, Panacotta, Parfaits or Ice creams.
  • Convert Dates into Energy Balls or Bars with Dates & Nuts.
  • Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
  • Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
  • Dates can be added into Fruit Salad.
  • Chocolate dipped Dates make a wonderful snack.
  • Add Dates into your Oatmeal Porridge for a tasty breakfast.
  • Can make Dates Syrup. It can serve as a good alternative for Sugar.
  • Dates can be added while making Tea, it serves as a natural Sweetener.
  • Dates are usually served along with Arabian Qahwa Coffee.
  • Convert Dates into an indulgent Wine.
  • Dates can be added into Salads to add a sweet note to it.
  • Add Dates along with Lemon to make a Sweet & Sour Pickle.
  • Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple

______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

 


 





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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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