Dates Jackfruit Bites

These bite sized desserts are a healthy secret and is much easier to make than you think. All it required was just 3 ingredients.A heavenly combination of jack fruit,dates and some dry fruits is all you need .This finger food is so fabulous that you just cant eat one.The crisp and tender jack fruit steals the show from the nuts and the dates and these definitely make a great energy boosting snack.

Ingredients:

• A few Jack Fruit segments
• Seedless Dates
• Nuts of your choice.

Method:
Cut the jack fruit into ring shapes.(Twist the knife over the flesh in a circle.The flesh is tender and soft so you can pull the flesh easily)

Stuff the centre with dates and sprinkle with some nuts of your choice.

This makes as a great party snack.

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Savory Kuzhi Paniyaram

A very traditional South Indian Food ,a favorite of many  and is so easy to  make as long as you have a paniyaram pan and some idli/dosa batter. These soft and spongy appam preferably plain or filled with any veggies of your choice is great for Breakfast and also as  an evening snack .I normally make it when I have some left over batter ,throw in some vegetables of your choice if you prefer it that way and with the dab of some chutney you can enjoy this hearty dish.Crisp on the outside ,lighter and soft on the inside you will devour them straight from the pan.

RECIPE:

Serves: 3

Ingredients:

• 2 Cups Idli/Dosa Batter 
• 2 tbsp chopped carrots
• 2 tbsp chopped shallots
• 2 tbsp chopped capsicum(Green Bell Pepper)
• 2 tbsp fresh dedicated coconut
• A pinch of Asafoetida
• 2 tbsp Sesame Oil
• 1 tsp Mustard Seeds
• 1 tsp Finely Chopped curry leaves
• 1 tsp vegetable oil

Method:

Heat the vegetable oil in a pan ,add the mustard seeds,once it pops add the chopped curry leaves . Add this oil mixture to the idli/dosa batter . 

Then add the rest of the chopped vegetables and the coconut and mix well. Heat the paniyaram pan . Now add about 1/2 tsp of sesame oil in each hole . Once the oil heat up ,pour in about 1 tbsp full of batter . Do the same for each holes.

Let it cook well . Carefully flip it over to the other side and let i cook . Serve hot with chutney or any sauce. 

Tips:

This paniyaram can be made plain with out the addition of any vegetables.

If you are a non vegetarian lover left over shredded meat or chicken can be added instead of the vegetables.  

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Shallot Garlic Red Lentil Dal

This Dal is fun to make and bursts with robust flavor.I grew up eating this Dal . Its a hot favorite of everybody.Steamed rice with this Dal and fried chicken ..creates magic :) .The garlic,shallots and the rest of the spices makes this dal extraordinary.You can add more water if you need it and transform it into a soup. All the simple flavors just shine through.Very delicious and really healthy -packed with all the power proteins that is sure to satisfy.

RECIPE:
Serves : 5 to 6

Ingredients:

• 2 Cups of Red Lentils (Masoor Dal)
• 7 to 8 Shallots cut into half
• 10 cloves Garlic
• 2 Green Chillies
• 1 Medium sized Tomato finely chopped
• 1 tsp Mustard seeds
• 1 tbsp finely chopped coriander leaves
• 1 tsp cumin seeds
•  1 tsp Turmeric powder
• Salt to taste
• 2 cups water.

Method:

In a pressure cooker combine the lentils,onions,green chillies,tomatoes and turmeric . Add 2 to 3 cups of water and cook well for about 2 whistles.
In a pan heat oil add mustard seeds . Once they start popping add the cumin seeds . Remove from flame and add the finely chopped coriander leaves .Once the leaves are fried enough dunk it into the dal. Serve hot.

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Lady's Finger / Okra Curry.

Curries are very common in Indian cuisine and almost a standard in any Indian Household. There are some truly delicious food which comes from South India like the traditional kuzhambu(curries/gravy's),poriyal (stir fries), and desserts like payasam(kheer/pudding) to name a few.But I really have to gotta tip my hat to the south on all the curries made with coconut. They completely release that scintillating fresh aroma and flavor when combined with any vegetables or meat.You can make this dish and bring the authentic South Indian touch to the dining table.It sure is a keeper.

RECIPE:
Serves : 4

Ingredients:

• 250 gms Okra
• 2 tbsp Coconut Oil
• 3 tbsp finely chopped shallots
• 2 Green chillies
• 1 tsp turmeric powder
• 3 Garlic Pods
• 1 tsp Cumin powder
• 1 tsp Coriander powder

For Tempering:

• 1 tbsp Oil
• 1 tsp Mustard Seeds
• a few curry leaves

Method:
Heat 2 tbsp oil in a pan ,add the onions .Meanwhile chop the Okra about an inch length and add it to the onions once they are cooked.Let the okra ,cook in the oil for about 5 to 7 minutes.

Mean while finely grind the coconut ,the dry spices, garlic ,green chillies to a very fine paste by adding water.

Add the ground paste to the okra and stir for about 2 to 3 minutes. Now add about 1 to 1 /2 cups of water and cook till the okra is well cooked . hat would take about 3 to 4 minutes.

In another pan heat about 1 tbsp oil and add the mustard seeds for tempering. Once the mustard pops add the curry leaves .Fry well.

Remove from flame and add it to the okra.Serve hot with steamed rice .

 

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Cabbage ,Carrot Poriyal

This Poriyal(Stir Fry) pretty much goes with anything and I feel  this is one of those recipes which would bring the hidden beauty of Cabbage. This is one traditional recipes which I learnt from my mom and grew up eating this very often. It is so delicious that it mellows out the coconut mixture so everything just blends so well and melts together.The coconut creates a little magic in the dish and improves its texture. This is one Indian dish which is not so very fussy while preparing and I absolutely adore the combination of carrots and cabbage in the dish.

RECIPE:
Serves 4 to 5

Ingredients:

• One medium Sized Cabbage head
• One medium sized Carrot
• One small Onion
• 1 large green chilly or 1/2 a green chilly( according to your taste)
• 2 cloves Garlic
• 1/2 tsp Cumin Powder or Cumin seeds
• 1/2 tsp Coriander Powder
• 1/2 tsp pepper Powder(optional-if you are able to manage the heat)
• 1/4 cup fresh grated coconut
• Salt to taste
• 1 tbsp oil
• 1 tsp Mustard Seeds
• A few Curry Leaves (5 to 6 leaves)
• A Pinch of Asafoetida

 

Method:

Chop the cabbage and the carrots into tiny pieces and set aside.

Heat oil in a pan add the mustard seeds and allow it to pop ,then add the curry leaves and saute for a few seconds.

Add the cabbage and the carrots in the pan drizzle a little water and allow the vegetables to cook with the lid closed.

Meanwhile coarsely grind the coconut,onion,garlic ,the dry spices .Check if the vegetables are half cooked. Now add the coarsely ground coconut to the cabbage and stir fry for about 5 to 6 minutes.

Transfer it to a serving bowl and serve hot with steamed rice and some gravy.

 

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Simple Vegetable Noodles

This is one of the most enjoyable lunches I would make myself when I am in a hurry and I absolutely adore Hakka Noodles.It is filling and so nice to eat as it is to make. Throw in some noodles ,some lightly sauteed vegetables of your choice , dress it up a bit of Ketchup for that tangy punch , a dash of pepper and drizzle with some soy sauce and there you go .. everything you want to eat .. all in one bowl,so filling and hearty that you wouldn't want to waste any of the noodle-veggie goodness. It is not time consuming or difficult to make and it feels like a treat. Well if you are a health freak you can always substitute it with wheat noodles.

 

RECIPE :

Serves : 2 

Ingredients:

• 1 Pack of Hakka Noodles(150 gms)
• 2 tbsp Oil +  1 tbsp Oil
• A dash of Butter
• 1 tbsp thinly sliced Garlic
• 1/4 cup thinly sliced Onions
• 1/2 Cup Carrot finely sliced length wise (2 medium sized carrots)
• 1/2 cup cabbage chopped
• 1 medium sized capsicum 
• 4 tbsp Spring onions
• 3 tbsp Tomato Ketchup
• 2 Tbsp Soy Sauce
• 1 tsp Pepper Powder
• Salt to taste

Method:

Cook the noodles in boiling water for about 5 minutes or until cooked.Do not over cook the noodleas as it might turn soggy. Remove from flame drain the water and run the noodles through cold water.Drizzle about 1 tbsp of oil over the noodles so that the oil is coated evenly and keep aside.This will prevent the noodles from becoming mushy and sticky and will keep it separate.

Heat oil in a pan and add the Garlic ,saute for a few seconds and add onions. Now add the rest of the vegetables except the spring onions and let it cook for about 3 to 4 minutes. Do not over cook the veggies as it might lose its crispiness.

Then add the tomato sauce,salt and pepper . Finally toss in the cooked noodles and drizzle with soy sauce.Stir gently so the sauce gets coated over the noodles evenly. Garnish with spring onions. Serve warm with some fried chicken . It sure is a treat . 

You can add more or less vegetables ,if you prefer it that way. 

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Peanut Beet Sauté (Poriyal/Thoran)

I like beets in any form . Pickiled,candied.. you name it .Adding peanuts to this beet sauté was a total       no-brainer.It made it more flavorful with a hint of crispness and crunchiness.This can be made in no time ,so let that not intimidate you . And you can add your own preferred nuts. Coarsely ground Almonds does go well with this. Poriyal is a South Indian name for sauteeing and it normally uses the addition of fresh grated coconut towards the end .Well,I did not have coconut readily with me and hence the addition of peanut. And it sure was a treat. This can be had with hot steamed rice or any Indian Flat bread or can be used as a filling for Sandwiches, which I am sure to do with the left overs tomorrow.

RECIPE:

Serves 2 to 4 

Ingredients:

• 3 Beetroots or 2 Cups of grated beetroot.
• 1 Tsp Mustard Seeds
• 1 Tbsp Oil
• 1/2 to 1 tsp Chilli Powder or 1 finely chopped green chillies or 1 tsp coarsely ground Pepper
• 4 to 5 curry leaves
• 3 tbsp finely chopped onions (I used shallots)
• 1/2 tsp very finely chopped Ginger
• 1/2 tsp very finely chopped Garlic
• 3 tbsp coarsely ground peanuts or can be substituted with 4 tbsp of freshly grated coconut
• 1 tsp Urad Dhal or any dry lentils (of your choice) (optional)
• Salt to taste

Method: 

Grate the Beetroots and set aside.Heat oil in a pan and add the Mustard seeds .Once the seeds starts popping add the curry leaves and saute for about a minute. Now add the lentil of your choice .I added urad dhal and fry for about 20 seconds.

Now add the onions, ginger, garlic .Saute them well so the aroma seeps in through the oil. Then add the grated beetroot ,chilly powder and stir well.Sprinkle about a tbsp of water ,close the lid and let them cook for about 5 minutes or till the beets are almost soft and cooked on low flame. 

Finally add the coarsely ground peanuts and give it a nice stir and cook for another minute or 2. Peanut Beet Saute is now ready. 

Garnish with curry leaves or coriander leaves.Serve hot with steamed rice or any flat breads.

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Purple Detox Shots

This is a total beauty lovers delight and has an immense detox potential , helps in clearing up your skin of all the blemishes and acne.You benefit a lot from the anti-oxidants of the purple cabbage and grapes.If you haven't discovered the purple heads of the cabbage yet, this is a good place to start. The cabbage,grapes and the cucumber all work together in harmony in making this a drink, that you can have whenever you are on a detox kick, or when you’re trying to follow a specific plan to help take care of the toxins and a huge boost to the body.Sometimes it is so easy to forget how the body responds to all of these good things. Here’s a breakdown of what this detox drink does to your skin: The purple cabbage which is rich in vitamin C and E gives the skin a natural and a beautiful glow.And the vitamin A naturally acts as a moisturizer, thus keeping your skin soft, healthy and beautiful.The purple grapes are rich in anti oxidants and helps in keeping a healthy immune system.Cucumber has beta carotene zea-xanthin and lutein. These compounds act as a scavenger against free radicals that lead to ageing and helps in revitalisation of the skin. 

 

Ingredients:

• Quarter head of purple Cabbage 
• One handful of Purple Grapes
• One fourth of a whole cucumber.

Method:

Add all the above ingredients and blend until smooth, adding water as necessary. If it seems too thick, add more filtered water and re-blend. You can either strain the entire blend or if you need the necessary fibers you can have them without straining  

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A to Z of Detox Foods

Acai Berries	They might only be tiny, but acai berries are one of the most potent forms of antioxidants in the world – and powerful metabolism boosters. Antioxidants protect the body from the over-production of free radicals – chemicals which can cause damage to proteins, fats, carbohydrates and DNA in the body. Make the most of this amazing ‘super food’ and stock up.
Alfalfa Sprouts	These tiny sprouts are mild diuretics to help cleanse the kidney and also regulate bowel movement.
Apples	There are whole diet plans built around the detoxing power of the humble apple. The fibre-rich fruit is full of skin-boosting vitamin E, folic acid and vitamin C, among other natural antioxidants.
Artichokes	Artichokes contain inulin, which is a type of carbohydrate that has been shown to decrease the hunger hormone ghrelin
Asparagus	Asparagus is a serious disease killer -- it's been linked to fewer incidences of heart disease, colon cancer, liver disease, and spina bifida.
Asparagus	Asparagus is a diuretic, and can help your body get rid of unwanted toxins faster. It is also great at reducing bloating and inflammation in the digestive system, so get steaming for a flatter tummy in a flash.
Basil	The herb is packed with antioxidants to flush out unwanted toxins.
Bean Sprouts	Bean sprouts are good all-round health boosters as they are extremely low in calories, but contain a full set of vitamins (A, B, C, D, E and K), as well as essential folic acid, iron, calcium, magnesium and zinc. These elements combined can improve overall health and vitality, and help you keep your energy levels up for longer.
Beets	Fiber in beets help increase the production of antioxidant enzymes in the liver, which help the liver and gallbladder eliminate bile and other toxic substances from the body.
Bok Choy	The calcium, potassium, vitamin C and folic acid in bok choy made this cousin of cabbage a serious nutritional powerhouse.
Brazil Nuts	All unsalted, unprocessed nuts are good for you, but for detoxing, brazil nuts are definitely worth a look in. They are particularly potent sources of a mineral called selenium, which helps to actively increase the number of infection-fighting white blood cells in the body and strengthens their fighting power. Also packed into those tough brown shells is hair and skin-boosting vitamin E, copper, magnesium, manganese, potassium, calcium and iron
Broccoli	Broccoli, according to Avanti's book, is a source of water-insoluble fibre that aids the growth of gut bacteria, organisms that eat sugars and fibre and prevent the proliferation of bad bacteria that can make us sick.
Brown Rice	Swapping out processed white carbs for brown wholegrains is a good move health-wise, whether you’re detoxing or not. But one particular grain just pips others to the post in terms of nutritional value – brown rice. A portion a day provides a rich source of B vitamins, protein, manganese, selenium and magnesium as well as several potent antioxidants which are thought to help protect against disease, as well as boosting the skin’s vitality
Brussels Sprouts	Brussels sprouts are hugely nutritious, beneficially impacting cholesterol, stress and cancer prevention. For weight loss, it's the amount of fibre in the sprouts that helps with digestion, preventing constipation and keeping blood sugar in check.
Cabbage	With lots of fibre, cabbage aids the performance of the digestive system, therefore helping clean the stomach and intestines of toxins.
Carrots	Carrot juice is a favourite among detox devotees, because the root vegetables are a full of antioxidant vitamins, minerals and beta carotene. They are particularly good when combined with the cleansing powers of aloe, apple and manuka honey, too.
Cauliflower	Full of calcium and low in calories, cauliflower is an easy to any side dish or main -- or as a snack with a dash of low-sodium soy sauce.
Celery	Lots of vitamin C means celery helps with immunity as well as fighting free radicals. Its low calorie count has long been suspected to result in "negative" calories -- whichapparently is true, though it would require many stalks to make a real difference in weight.
Cucumber	Cucumbers contain fibre, vitamin A and vitamin C, but it's really the texture and surprising hardiness of these veggies that make them a great snack.
Dark Leafy Greens	eat them raw, throw them into a broth, add them to juices, or sauté them with a touch of olive oil.Leafy greens boost chlorophyll levels in the digestive tract, which helps the body get rid of environmental toxins like smog and herbicides.
Eggplant	Eggplants contain water-insoluble fibre, which adds bulk to the diet and helps our bowels 'exercise.'
Fennel	This liquorice-flavoured root vegetable is packed with vitamin C, potassium, and manganese to name a few, and has long been used as a remedy for digestive problems and as well as eye and breathing disorders. Thanks in part to its high dietary fibre content, it is also a wonderful detox supplement, promoting healthy digestion, reducing swelling in the body, and flushing out toxins and excess fluids diuretically. It’s great for the hair too,
Flaxseeds	Just two tablespoons of flaxseed is enough to provide you with over 100% of your daily allowance of omega 3 fatty acids; good fats which, rather than sticking to your waistline, support healthy cell development and promote a healthy heart. The seeds are also packed full of metabolising manganese (a trace mineral used for several vital bodily functions) and dietary fibre, which aids the body’s natural detoxification process by helping digestion.
Garlic	It might make your breath smell a bit, but there’s no denying the good garlic will do for your health. Each clove is packed not just with toxin-battling antioxidants, but also a naturally occurring chemical called allicin. When digested, allicin reacts with the blood to create a product capable of killing off many harmful bacteria and viruses that your body may be harbouring. Garlic is also thought to be effective in lowering cholesterol, regulating blood pressure
Ginger and Garlic	Ginger and garlic are good friends to the liver because they help it get rid of free radicals that are built up in the body. Make yourself a healthy stir-fry and don't be shy to season it with these two liver-loving foods.
Goji Berries	The husky red fruits, which can often be found in a dried form in health food shops, are like little bombs of vitamins, iron and beta carotene – a compound which has been linked to aiding the body fight cancer and heart disease. Pick up a bag as a healthy afternoon snack, or sprinkle a handful over your (preferably wholegrain) cereal in the morning for a serious antioxidant boost.
Grapefruit	As well as its metabolism-boosting properties, grapefruits are thought to rid the body of unwanted toxins thanks to the high levels of vitamin C they contain.
Green Beans	Green beans have plenty of vitamin C, along with antioxidants like carotenoids and flavonoids that fight off free radicals in the body.
Green Tea	It's high incatechins — a flavonoid — which speeds up liver activity and increases the production of detoxification enzymes.
Kale	Like Brussels sprouts, kale works with the fibre compounds and bile acid in the stomach to help get rid of that acid, and therefore lower cholesterol -- particularly when it's steamed.
Kale	Wonder food green kale is not only a fabulous source of fibre and folate, but a myriad of detoxing antioxidants, including vitamins A, B6, C, K, as well as beautifying calcium and pH balancing potassium.
Leeks	Part of the onion and garlic family, leeks can be used in almost any dish, and are known for their 'low energy density' -- very few calories packed into something that can fill you up.
Lemon	each fruit is packed full of vitamin C, lemons are thought to aid the restoration of the body’s acid-alkali balance, keeping your insides at a steady pH. This means that your body is better able to support healthy bacteria and assist the removal of environmental and dietary toxins in the body. Try drinking the juice of one lemon in a mug of hot water as a morning beverage, and see if it makes a difference.
Lemongrass	Often used in south east Asian dishes, lemongrass is a great detoxifying ingredient to keep handy. Add to clear soups and green tea for an added antioxidant boost.
Lettuce	Lettuce is, frankly, a good filler food -- it has fibre in it to help digestion, and the darker the leaves, the better it is for you.
Mushrooms	Mushrooms contain some surprising nutrients, like selenium (which has been found to combat bladder cancer), vitamin D, and vitamins B1 and B2, which help the body burn energy.
Okra	Thanks to okra's "gelatinous" coating, it absorbs water and moves through the digestive system easily, taking with it toxins, cholesterol and bile.
Onion	Onions – particularly red and green ones – are packed with sulphur-containing amino acids, which help your body to flush toxins out of your system by making them water soluble. They also contain the building blocks for an essential liver compound called glutathione, which it needs in order to carry out your body’s natural detoxification process.
Onions	Onions contain a nutrient called allicin, which can help lower blood pressure and prevent cancer.
Papaya	Not only does papaya contain a mammoth 300% of your Recommended Daily Allowance of vitamin C, but it also boasts natural enzymes that promote healthy digestion.
Parsley	Parlsey may be thought of as a garnish, but this herb helps cleanse the kidney, aids in digestion of protein and fats and boost immunity.
Parsley	Eat the garnish! The high levels of vitamin A, beta-carotene, vitamin C and K parsley contains make it an excellent cleanser and a great anti-inflammatory for the kidneys and bladder, too.
Pineapple	Tropical fruits like pineapple are rich in antioxidant vitamins B and C, as well as essential detoxing minerals such as copper and manganese.
Pomegranate	Each jewel-toned seed contains high levels of antioxidants called ‘flavenoids’, as well as vitamins A, C and E, folic acid and iron, which supports the blood in transporting oxygen around the body. Because of these nutritional benefits, pomegranates are famed for improving skin quality.
Pumpkin	Alpha-carotene has been correlated with the slowing of aging, and pumpkin has plenty to spare -- meanwhile, the fibre in the gourd, whether raw or from a can, helps with weight loss.
Radishes	The amylase in radishes has been found to aid in the digestion of carbohydrates, so can be a good addition to any pasta meal.
Relish	Pickle relish can add to a meal easily, and its fermented qualities can act as probiotics for your digestive tract. Just be sure to stay away from the 'sweet' option, which usually uses high fructose corn syrup.
Sauerkraut	The fermentation process that creates sauerkraut has the great side effect of creating lactic acid, which helps stimulate the pancreas, reduce blood pressure, promote healthy sleep and help alleviate constipation.
Spinach	A good source of fibre, spinach also has a ton of vitamin K, which helps with blood clotting and coagulation.
Tomatoes	Tomatoes are well-known for their carotenoids, and can help increase insulin sensitivity and prevent stress-related weight gain in the abdomen.
Turnips	Though turnips really only have vitamin C and a bit of fibre to recommend them, they also don't have many calories associated with them, making them a quick and easy snack if you have them on hand.
Water	Drink heaps of water to keep yourself properly hydrated, allowing the rest of your body’s systems to get into action cleaning itself up.
Watercress	It keeps free radicals away from your cells, helpsenergize cleansing enzymes in the liver, and is a natural diuretic.
Wheatgrass	A popular ingredient in detox juices and smoothies, wheatgrass is thought to have unique and powerful cleansing abilities thanks to the scores of different vitamins and minerals it contains. Benefits range from flushing out the liver and blood to curing acne and even preventing grey hair.
Zucchini	Zucchini is full of fibre, helping move things through the intestines, and it also fills more filling than it is in terms of calories, helping keep you from snacking.

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Ginger Water Melon Mojito

This Mojito so fruity with a tinge of citrus,hint of ginger and  a smack of rum is a refreshing long drink . and a classic one for hot days. The sweetness of the water melon and the aromatic pungent flavor of ginger is plain perfect and is supremely refreshing and that slight fizz from the soda does not hurt . This is a winning flavor combination and lends itself well to a non-alcoholic drink as well. Simply omit the rum and proceed as usual

Ingredients:

• 2 Cups Water Melon (chunks)
• 4 tbsp White Rum
• 1 tbsp Juice of Ginger (grate ginger and squeeze the juice)
• Juice of 2 Lemon squeezed
• 3 tbsp Simple Syrup
• Ice cubes
• Club Soda

Method:

In a blender, whiz together the watermelon, syrup, lime juice,ginger and rum.Add ice.Divide contents of blender between glasses.Finish filling glasses with club soda

Can be garnished with a sprig of fresh mint or served plain 

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Black Pepper.

Black Pepper considered as the King of all Spices- one of the most popular spices of the world with a very strong flavor,aroma and heat that simulates your taste buds and appetite in all possible ways. I grew up having sunny side up with a heavy kick of black pepper every day for breakfast. This is still one of my favorite breakfasts with the smell of those eggs frying up a scented memory . They are mostly used as a culinary spice and are normally added at the end of cooking process.

A little light on the history :

A native to India and Vietnam ,Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit ; the difference in their color is a reflection of varying stages of development and processing methods.The ancient Greeks used pepper not only as a seasoning  element but was used also as a currency and a sacred offering.

Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. 

Storage : 

Black peppers will retain its aroma and flavor when stored in air tight containers in a dark ,cool and dry place. 

Freezing is much recommended for ground peppercorns as they will retain its freshness if you want to store for long . It ca be stored up to 6 months in an airtight container in the freezer. 

Health tips :

Black Peppers are rich in iron,fiber,manganese and potassium , and vitamins K and C.

Black pepper helps in improving digestion and acts as an appetite booster.

Black pepper acts as an anti-bacterial agent and there by helps in healing wounds and cuts.

Black Peppers are used in treating Constipation and also relieves discomfort caused due to flatulence and colicky pain. Adding pepper to your meals instead of chili powder will help relieve flatulence.

Adding half tea spoon of black pepper powder to a cup of black coffee & drink hot, it will keep you warm, cure soar throat & cold.

Black pepper has major compounds that regulate blood pressure levels in our bodies. It is also rich in vitamin C which helps prevent hypertension by increasing the excretion of lead from our bodies.

Black pepper, when combined with turmeric is said to significantly lower the odds of cancer by fighting of the growth of cancerous cells. Piperine, the primary anti-inflammatory phytochemical found in black pepper suppresses cytokines (substances produced by cancerous cells)thereby, reducing the harmful activities of cancerous cells and their growth into tumors. 

Beauty Benefits of Black Pepper:

Black Pepper helps in clearing up dandruff. Mix one teaspoon of pepper powder in one cup of curd and massage into scalp and leave it for about half an hour and rinse your hair with plain water without any shampoo.Make sure you do not use too much pepper, it may cause your scalp to burn.

Grind 20 black peppercorns in rose water. Apply on the pimples at night. Wash in the morning with hot water. This removes pimples and clears the face.

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South Indian Fish Curry

This is yet another lovely,simple dish bursting with flavors.Spicy,salty and funky ,it has ll the flavors you'd except from a curry and the fish steaks being the star. Adding to this the color of the fish curry is just amazing. The spice blend is flawless and packs just the right amount of punch, and the use of coconut milk is canny indeed, lending the dish a wonderful richness and complexity. Serve with some brown rice and you would go a little more than crazy with delicious results. Well if you are a vegetarian ,just go with the same procedure and add vegetables of your choice instead of the fish. 

Ingredients:

• 500 gms of fish fillet (any fish of your choice)
• 2 small tomatoes
• 8 to 10 shallots finely chopped
• 2 tsp Ginger Garlic paste
• 1 green chilli
• 1/2 tsp red chilly powder
• 1/2 tsp black pepper powder
• 2 tbsp coriander powder
• 2 tsp tamarind pulp or 2 tsp Lemon Juice
• 1 tsp Turmeric powder
• 1 cup of coconut milk

For Tempering:

• 4 tbsp Coconut Oil or vegetable oil
• 1 tsp Mustard Seeds
• 6 to 8 curry leaves
• 1 tsp shallots finely chopped
• 1/2 tsp fenugreek seeds

Method:

Wash the fish thoroughly and cut into 2" pieces .In a large skillet heat oil for tempering and add the mustard seed. Once the seeds are popped add the fenugreek seed and the curry leaves. saute them for a few seconds and add the shallots . saute them well until they are transparent and cooked.

Finely chop the tomatoes,green chillies and the rest of the dry ingredients.Fry them well . Now add 2 cups of water,tamarind paste and add the fish .Simmer the fish until cooked and the gravy is slightly thick. Now add the coconut milk and let it simmer for about 3 to 4  minutes. Make sure not to over cook the fish.

Garnish with cariander leaves and serve hot with steamed rice. 

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Steamed Vanilla Cardamom Cake

 I really don't deprive myself of any of the foods I enjoy, and cakes are high on the list. Thesecakes are rich textured,and are made of all natural ingredients and steamed, so you can feel indulge without the guilt and there is nothing like this steamed cake to wake up your taste buds.You can even trown in a few dry fruits like dates or apricots to make it more appetizing.This is cake with real personality.

Ingredients:

• 2/3 cups all purpose flour
• 2 Eggs
• 2 tbsp Oil
• 4 tbsp sugar
• 2 tbsp milk
• 2 cardamom pods finely crushed
• 3 tbsp condensed milk
• 2 tsp baking powder
• 1/2 tsp Vanilla Extract

Method:

Slightly beat the eggs and add sugar,oil,milk,vanilla and the condensed milk.Fold in all the ingredients by giving it a good  stir. 

Sieve the flour,cardamom and the baking powder and add to the egg mixture and gently stir until just combined.Do not over beat the mixture or the cake would lose its sponginess.

Steam in hot boiling water for 10-15 minutes depending on the size of your pan.

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Mushroom- Shrimp Pad Thai

This is just a slurpy pad-thai joy.Pad Thai is a world wide love for many which brings out the real taste of Thai.I chose to use just mushrooms and shrimps and some home made Thai seasoning mix. The addition of these spices imparted an extra flavour to the Shrimps.The addition of lemon juice add the much needed splash of acid. Eating immediately after making them is shockingly very very bland, so I let it bloom overnight in the fridge for next day .The flavors marry each other and suddenly all the expected taste you want is there. In most cases these seasoning mixes are readily available at the local departmental stores, but why buy them when you can make them on your own.Also sometimes it is very cheap to make your own rather than buy.

Ingredients:

To make Thai Seasoning Mix:

• 2 tbsp garlic powder 
• 2 tbsp dried ginger
• 2 tbsp dried mint
• 1 tbsp ground dried chilies, 
• 2 tbsp dried lemongrass
• 2 tbsp dried lime zest
• 2 tbsp ground coconut
• 1/2 tbsp cumin seeds
• 1 tbsp salt
• 1 tbsp freshly ground white pepper
• 1 tbsp freshly ground black pepper

Combine all ingredients in a food processor. Store in an airtight jar.

• 1 Pack / 8 Ounces of PadThai (Rice Noodles) 
• 2 tbsp Thai Seasoning Mix
• 2 Tbsp Vegetable Oil
• 1/2 Onions sliced
• 100 gms Mushrooms thinly sliced
• 100 gms Shrimps
• 1/2 tbsp Soy sauce

Method:

Soak pad thai noodles in hot water for about 20 to 30 minutes.

In a large frying pan heat oil. Add shrimps and mushrooms and stir fry until cooked.Add the seasoning mix and 1 tbsp of water and fry for about 2 minutes.

Add the soaked pad thai and stir fry for another 2 minutes. Mix properly until the noodles are coated well with the seasoning mix.

Garnish with mushrooms and shrimps or with some spring onions. Serve hot.

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Pan Sautéed Pineapple

I am a Pineapple freak through and through.Juicy Pineapple paired with the spices is just simply meant to be.
This is a super easy fool proof recipe and an old favorite. You can serve it for brunch or as a light dessert after a heavy meal and are even delicious with an evening tea or coffee. They could not be simpler to make and are the best things ever-trust me -no jokes and they are a must make.

 

Ingredients:

• 2 Cups Pineapple cubed
• 1 tsp Chilli powder
• 1 tsp Chaat Masala (Would be available in the Asian Grocery Stores in the spices section)
• A pinch of Cinnamon
• Salt as required
• 1 tsp Oil
• 1/4 tsp Cumin Powder

Method:

Marinate the pineapple with all the spices and set them aside for about an hour.

 

Heat Oil in a pan and saute them over medium flame for about 5 minutes until the water is absorbed .

 

Remove from flame and can be served with any dipping sauce. 

Alternatively thread the pineapple pieces on to skewers and grill them on a barbecue plate for about  3 minutes or until cooked.

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Summery Mango Pickle / Kadu Mangaa

I just eat ungodly amount of Mangoes every time those are in season .The lovely combination of all the ingredients in this pickle can transform an average meal to an extraordinary meal and can even be consumed right from the jar :) . You want a meal to feel super flavorful and easy ,well ,I get you .. This very summery pickle would just solve that dilemma. The flavor of the roasted spices really add to the dish and the sourness of the mango play well with the dressing wen infused. A drizzle of this pickle in tacos or pizzas or even burgers are exquisite and heavenly together.

Ingredients:

• 1 No. - Raw Mango
• 1 tbsp Red Chilli Powder
• A pinch of Asafoetida
• 1/4 tsp Fenugreek Powder
• 1/2 tsp Mustard Seeds
•  1 1/2 Tbsp Sesame Oil (Coconut or Vegetable Oil can be used)
• 1 Sprig Curry Leaves
• Salt to taste

Method:

Slightly peel the skin of the mango and chop it into small pieces.Mix the chopped mango with salt and leave it overnight to marinate .

Now add the red chilli powder to the mango salt mixture and keep it aside.Heat oil in a pan and splutter the mustard seeds and add the curry leaves. Now add the rest of the dry spices making sure not to burn the spices.

Remove from flame immediately and add the mangoes and mix well.Transfer it to a glass or porcelain jar. Can be stored in the refrigerator for up to a week.

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Fried Fish

Possibly one of the most versatile dishes around fried fish is a feast for the eyes and the palate.The spices and the masala lends a very earthy flavor to the dish but above all gives an authentic flavor to the fish and sure hits the spot. Feel free to use any spices of your choice and infuse any flavors you like .The spice mixture is the body of the dish where all the flavor,colour and intrigue lie.The fish is then coated with the spices and the left to marinate for about an hour and this is where the magic lies to get that perfect tasty fried fish.

Ingredients:

• 5 to 6 Nos Fish Steaks (any type of fish)
• 2 tsp Black Pepper Powder
• 1 tbsp Red Chilli Powder
• 2 tbsp Lemon Juice or Vinegar
• 1 tsp Ginger Garlic Paste
• Salt to taste
• 5 tbsp Coconut or Vegetable Oil for frying

Method:

Clean the fish and pat it dry using a kitchen tissue.Make a fine paste of all the other ingredients except the oil .Marinate the fish with the mixture and set it aside for an hour .Heat a pan with oil and shallow or deep fry the fish.

 Garnish with some fried curry leaves.Serve hot with steamed rice or with some steamed vegetables.

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Peanut Coconut Chutney

The Chutney is a perfect combination for any South Indian Breakfast. From Idli's to Dosa's and String hoppers.I love peanuts and love the fact how well it melds so with the coconut ,but make sure the coconut is not tender.This rich chutney marries the crunchiness and the buttery taste of the peanuts with a kick that keeps you coming for more.This does not take much time to prepare as long as you have all the ingredients in your pantry. It really does not get much easier than this chutney . A few ingredients from your pantry ,the seasoning and finally the tempering and you are done.

Ingredients:

• 1 cup fresh grated coconut or half a coconut 
• 5 tbsp of Roasted Peanuts(skin removed)
• 2 Green Chillies
• 2 cloves of Garlic
• Salt to taste
• 1/2 cup water

For Tempering:

• 1 Tbsp Oil
• 2 shallots finely chopped
• 1 red chilli
• 1 Tsp Mustard Seeds
• A few Curry Leaves.

Method:

In a blender add the coconut,garlic,chilies,peanuts and salt . Grind to a fine paste adding a little bit of water.

Heat Oil in a pan and add mustard seeds .Once the seeds pop , add curry leaves,shallots and red chillies torn into small pieces. saute until the shallots are brown. 

Now add this tempering to the ground chutney and mix well.Serve with dosas , Idlis and it does go well with Chapathis as well.

Yield:

5 Servings

Note:

You can thin down the chutney or just keep it thick as you wish to. Either ways it tastes delicious. 

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Instant Pineapple Sorbet

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Paneer Butter Masala / Cottage Cheese in rich creamy Tomato Sauce

Paneer or Cottage Cheese is a type of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein who adhere to vegetarian but not to vegan diets.

I always make paneer at home and all it takes is less than 30 minutes of active preparation and is finished in a couple hours to get the Cheese,which is so flavorful and plain genius.All you need is some Milk and Lemon.A separate post on how to make Paneer at home would follow soon.

Ingredients:

• 250 gms of Paneer
• 3 Tomatoes
• 2 Medium Sized Onions
• 1 Green Chilly
• 3 Tbsp Cashewnuts(soak cashews in water and grind it to a fine paste)
• 2 Tsp Kashmiri Chilli Powder or a little more spiciness 3tsp of chilli powder
• 1 Tbsp Ginger Garlic Paste 
• 1 Tbsp Sugar
• 1 Tsp Garam Masala Powder
• 1/2 Tsp Cumin Powder
• 1/2 Tsp Coriander Powder
• 1 Tbsp Dry fenugreek Leaves (Kasuri Methi Leaves)
• 2 to 3 Cardamoms
• 3 Tbsp Butter
• 1Tbsp Oil
• 3 Tbsp Fresh Cream

Method:

Cut Paneer into cubes.In a large pan heat oil,  fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min.Remove paneer from water and squeeze out the extra water. This helps to keep the paneer soft.

Peel and boil onion in water for about 10 minutes.Cool it down and grind it in a blender to a fine paste.

To make the tomato puree - Blanch the tomatoes by soaking it in hot boiling water. remover from water after about 5 mins and make it to a fine paste.

Heat butter in a pan , add cardamoms ,Add ginger garlic paste and cook it for about 2 minutes. Now add the onion paste and cook till golden brown. 

Now add the tomato puree,Cashew paste and all the rest of the spices and cook it really well for about 10 minutes, till the tomatoes starts releasing oil.If the gravy looks too thick add few tablespoons of  water or about 1/2 a cup of water accordingly.

Now add the Paneer to the above mixture.Add sugar and fresh cream and cook for another 3 to 5 minutes.

Transfer to a serving bowl and garnish with coriander leaves , fresh cream and a dollop of butter.Can be served with naan,rotis,parathas,pilaf or just plain steamed rice. 

Yield:

Serves 4 

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