Health is Wealth

Beetroot is a regular vegetable in my vegetable basket. I often drink beetroot carrot juice which has many nutritious benefits. Also I make this beetroot poriyal once in a week. I have plans to try different dishes with beetroot. Now I have come with a simple and basic version of beetroot poriyal which is common in south Indian kitchen. Let’s see how to make it. Already I have uploaded the benefits of beetroot carrot juice in my blog. If you want you can check it here. Also view: Beetrootcarrot juice Ingredients: ·         1 cup of shredded beetroot ·         Few coconut scraping ·         1 teaspoon cumin seeds ·         1 green chilli ·         Salt to taste For seasoning: ·         1 sprig curry leaf ·         1...

Broccoli is a vegetable which is rarely used in Indian cuisine. To be frank I hadn’t seen broccoli during my school and college days. Later I read in a food magazine that broccoli is same as cauliflower and has more nutrition benefits. So I wanted to try a recipe with broccoli. I got in a local vegetable market near my house. Initially its appearance didn’t attract me well. But still I wanted to give a try keeping in mind its nutrition benefits. It was winter season and my vegetable basket was flooded with green matar. So I got an idea to make broccoli matar sabzi. It came out well and it tasted well with roti/chappathi. Let’s see how to make it. Also view: Cauliflowerstir fry                 Cabbage stirfry Ingredients: 1 finely chopped onion 1 cup broccoli florets ½ cup green peas Salt to taste Seasoning ingredients: 2 tblspn gingely/coconut oil 1 tspn cumin seeds 1 sprig curry...

Ingredients Methi leaves: 1 bunch Onion: 1 finely chopped Chilli: 2 chopped Cumin seeds: 1 tsp Urad dhal: 1 tsp gingely oil/coconut oil: 3 tsp Procedure: Step 1: Heat oil in a pan Step 2: Add cumin seeds and urad dhal for seasoning Step 3: Add finely chopped onion and green chillies and saute it for 45 seconds Step 4: Add washed methi leaves and saute it Step 5: Sprinkle some salt and water and close the lid of the pan and cook for 5 min Step 6: Methi leaves side dish is ready It goes well with Roti and rice. Benefits: Fenugreek leaves / Methi leaves are rich in Vitamin c but cooking destroys vitamin C Good for bone health: Methi leaves are rich in vitamin k which is good for bone density. Vitamin K heals the injuries in bone. Calcium in Methi leaves helps the bone to stay strong . Our body removes calcium from bones consistently. So its necessary to add calcium rich foods in our diet. Good for diabetes as it controls the ...

Amaranth leaves side dish/remedy for hemorrhoids This is a very humble and simple dish. But it is rich in medicinal values. These leaves are more superior than other greens as it is a powerhouse of vitamins and minerals. This dish is very stomach friendly and good for your small intestine and large intestine. It is an excellent medicine for piles and hemorrhage .Try to include this dish along with roti or rice atleast once in two weeks. Ingredients: Amaranth leaves /red Spinach: 1 Bunch Onion: 1 finely chopped Green chillies: 2 nos/finely chopped Cumin seeds: 1 tablespoon Urad dhal: ½ table spoon Coconut oil or gingely oil: 2 tablespoon Procedure:   Remove the lower part of the stem which is very thick and Wash the leaves and upper portion of the stem in tap water   Heat oil in a pan Add the seasoning ingredients like cumin seeds and urad dhal Add finely chopped onion and green chillies and Saute it for 2 minutes Now...