HEALTH BENEFITS OF GARLIC

Garlic is one of the oldest cultivated plant in the world and it has been grown for over 5000 years. Its Native to Central Asia. Ancient Egyptians seems to have been the first to cultivate this plant that played an important role in their culture. Currently China, South Korea, India, Spain and United States are among the top commercial producers of Garlic.

Garlic (Allium Stivum) is a plant with a very strong and bitter flavor which has been used for both cultinary and medical purposes for hundreds of years. The key medicinal ingredients in garlic is Allicin, which is a wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.

Garlic has long been considered a herbal "Wonder Drug", with a reputation in folklore for preventing everyting from the Common Cold and Flu.

Now lets talk about the health benefits of Garlic:

• Garlic is known to have antiviral properties, which helps the body to fight against allergies.
• Garlic's antibacterial, analgies and anesthezing properties can help to cure toothaches.
• Garlic's antibacterial properties make it a wonderful treatment for coughs and other throat irritations. It may also reduce the severity of upper respiratory tract infections.
• Garlic is considered to regulate blood sugar levels, by increasing the release of insulin in diabetics.
• Garlic acts as a heart relaxant, garlic regulates the Cardiac rhythm, helping to avoid arrhythmia. This is beneficial for people that have accelerated heart rates and Cardiac arrhythmia.
• Garlic is powerful against tumor formation (including Cancer) due to its Sulfur and Selenium Content.
• Garlic can help cure tuberculosis.
• Garlic aids weak digestion because its stimulates the secretion of Gastric Juices.
• Garlic acts as a great lung decongestant helping to loosen the harmful (infection) secretion of bronchial tubes.
• Garlic may help improve your Iron metabolism. That's because the diallyl Sulfides in garlic can help increase production of a protein called Ferroportin. (Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored Iron to leave the cells and become available where it is needed)
• One can also benefit from Garlic during Pregnancy. According to studies done by doctors in London hospital supplementation may help Weight-Gain for babies that may be at risk for low birth weight.

Eating Tips:

High doses of raw garlic have caused gas, bloating, diarrhea and fever in some. To fight bacteria, raw garlic is better. However cooking does not diminish blood thinning and other cardioprotective capabilites. As a cancer fighter, raw garlic may be better than cooked ones.

The list of studies involving garlic and our health could go on and on. Continuous research is being done showing the association between garlic and improved memory and learning function, as well as findings show it can help to prevent the onset of "Stress-induced hyperglycemia".

NETHILI [DRY FISH] FRY

Nethili (Commersons Anchove in English) is one of the tasty variety of Fish. It will be more crispy when you deep fry it in oil. You can have this as starter. Kids will like it a lot. My whole family is a great fan of this Nethili Dry fish Fry. Imm..here comes the tasty varuval/fry to serve for you all.

Ingredients:

Dry Fish (Anchovies/Nethili) - 150gms

Turmeric Powder - 1/2 spoon

Chilli Powder - 2 tbsp

Oil for deep fry

Method:

• Soak the dry fish in hot water for 10 mints and remove the head and clean and wash it.
• Add turmeric powder to it and again wash the dry fish.
• Now marinate the dry fish with turmeric powder and chilli powder for 15-20 mints.
• Heat a pan with oil and fry this dry fish nicely (until it becomes deep brown)
• Drain the excess oil and serve hot.

Now you can have it with hot rasam sadam.

MUTTAI [EGG] THOKKU

Ingredients:
Egg - 4 nos
Onion - 2
Tomato - 2
Ginger-Garlic Paste - 1 tbsp
Red Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - a pinch
Salt to taste

For Tempering:
Jeera - 1 spoon
Cloves - 2
Bay Leaf - 1
Cinnamon - 1 stick
Oil

Method:

• Boil the eggs and remove the shells, slit it into two and keep aside.
• Heat a pan with oil add the ingredients in "For Tempering".
• Now add onion and fry until it becomes brown.
• Then add tomato and saute till nicely cooked.
• After this add ginger-garlic paste and fry for few mints.
• To this add salt, turmeric, chilli and coriander powder and saute for few mints.
• Now add the eggs and mix it well and heat it for few mints.
• Sprinkle coriander leaves and serve hot.

Serve hot with rice, chappatis or pori's

MOR KUZHAMBU

Mor Kuzhambu is one of a popular south Indian dish made out of buttermilk. It is very easy to make. It will take hardly 15-20 mints to prepare this tasty dish. It goes well with plain hot rice. Not only it is very tasty, it is also a healthy and nutritious diet. So, if you wanna have something light and less spicy try this Mor Kuzhambu. Here lets the method to prepare this recipe.

Ingredients:
Thick Buttermilk / Curd - 3 cups
Okra - 4 nos
Turmeric Powder - 1/4 tsp
Rice - 1 tbsp
Channa Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Toor Dal - 1 tbsp
Coconut grated - 4 tbsp
Green Chilli - 1 or 2
Salt to taste

For Tempering:
Mustard Seeds - 1/4 tbsp
Curry Leaves - few
Coconut Oil - 1 tbsp
Asafoetida - a pinch

Method:

• Soak rice and the dals together for 15 - 20 mints.
• Blend green chilli with coconut and the soaked rice and dal to a smooth paste.
• Whisk the buttermilk / curd with turmeric powder and keep aside.
• Mix the grinded paste with the buttermilk and keep aside.
• Heat a pan add little oil and fry the cut okras with required salt.
• When the veggie is cooked nicely add the mixed buttermilk with little water and heat it for 4-5 mints.
• Season it with mustard seeds, curry leaves and asafoetida.

Now mor kuzhambu is ready to serve with rice.

NOTE:

• Don't allow this kuzhambu to boil.
• This dish cannot be re-heated on direct fire.
• You can prepare this without any veggies too.
• While grinding the soaked rice and dals you can add curd/buttermilk instead of ordinary water.

HEALTH BENEFITS OF TURMERIC

Turmeric , known by the name of haldi in India, is a member of the ginger family.It is scienfically known by the name of 'Curcuma Longa' and has been accorded to impart a number of health benefits to its users. Turmeric is dried root that grows about 2 feet in length. The turmeric plant is about 3 feet long with funnel-shaped yellow flowers. Turmeric is bright yellow in color. Turmeric is an important spice in India having great religious significance. Turmeric extract has been known to have anti-inflammatory, antioxidant and antiseptic properties, mainly present in Curcumin - one of its active ingredients.

Here are few health benefits of turmeric.....

• It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
• Drinking boiled milk, with a little turmeric powder in it, helps in the Strengthening of bones.
• Termeric powder, when consumed regularly, helps improve blood circulation and also purifies blood.
• When combined with Cauliflower, it has shown to prevent Prostate Cancer and stop of existing Prostate Cancer.
• Turmeric powder, when mixed with cucumber lemon or juice, helps in the reduction of pigmentation.
• Prevented Breast Cancer from spreading to the lungs in mice.
• Turmeric extract is believed to cure liver problems as well as prevent bad cholesterol.
• It helps to reduce the risk of Childhood leukemia.
• Turmeric has been known to be helpful in treating Psoriasis and other inflammatory skin conditions.
• Turmeric powder aids the healing process and remodeling of damaged skin.
• Turmeric is said to be very good for digestion.
• Paste of turmeric and milk cream or turmeric and curd, when applied on stomach, helps in lightening of stretch marks.
• By applying a paste of turmeric, gram flour and milk cream is believed to help in giving a glow to the skin.

VAZHAIPOO VADAI [BANANA FLOWER VADAI]

Vazhaipooo vadai is a delicious snacks for evening Tea. This is made out of banana flower, which isone of the authetic Tamilnadu dishes. Lets have a look into vazhaipoo vada preparation.....

Ingredients:
Vazhaipoo - 1/2 of a big poo
Channa dhal - 1/2 cup (Soak for 2 - 3 hours)
Hing - a pinch
Jeera - 1/2 spoon
Onion - 2
Green Chillies - 1
Curry Leaves - 1 stalk (chopped)
Coriander Leaves - few (chopped)
Salt - To taste
Oil - for deep fry

Method:

• Peel the outerskin from the banana flower and remove the stamen and chop it into small pieces and put them in a bowl of buttermilk (this will maintain the colour of the flower without blackening)
• Grind the soaked channa dhal and red chillies to a coarse texture.
• To this grinded dhal add chopped onion, green chilles, curry leaves, coriander leaves, jeera, hing and salt and mix them nice.
• Now drain the water from vazhaipoo and mix it with the channa dhall mixture.
• Make tiny balls of the mixture and flatten them like vadas with hand.
• Heat oil in a pan on medium flame and deep fry these vadas to golden brown.
• Drain it in the kitchen towel and serve hot with ketchep up.

SOUTH INDIAN CHICKEN CURRY

I learnt this recipe in one website and wanna share it with you all.........this recipe is from southern part of India, especially from Mangalore. Adding grinded coconut and also the coconut milk the taste differs from usual chicken gravy.

Ingredients:
Chicken - 750gm
Onion - 2
Tomato - 2
Turmeric Powder - 1/2 spoon
Coconut Milk - 1 cup
Ginger-Garlic Paste - 1 tbsp
Lemon Juice - 1 spoon
Curry leaves - few
Coriander leaves - few

To Grind:
Grated Coconut - 1/2 cup
Cumin Seeds - 1 tbsp
Pepper corns - 1 tbsp
Red chillies - 4
Coriander Seeds - 1tbsp

For Seasoning:
Jeera - 1 spoon
Cloves - 2
Cinnamon - 2
Mace - 1
Bay Leaf - 1


Method :

• Marinate the chicken with ginger-garlic paste, salt, turmeric powder and lemon juice for about 15-20 mints.
• Heat a kadai and dry roast the grated coconut and keep aside.
• In the same pan add little water and fry cumin seeds, pepper seeds, red chilli and coriander seeds and add this to the fried coconut.
• Cut one onion and add it with the fried item and grind it to a thick paste.
• Heat a kadai and little oil add the items given in " To Seasoning".
• Then add chopped garlic followed by chopped onion and curry leaves.
• When onion becomes golden brown add tomatoes and leave until it becomes soft.
• Now add the marinated chicken and mix well for sometimes.
• To this add the grinded paste and mix well so that the paste will be coated to all the chicken pieces.
• Add required water and salt and cook the chicken well.
• Finally add Coconut milk to this and just heat it [Don't make it to boil].
• Add coriander leaves and serve hot.

This will go well with rice, chappati, poris and even for Idli, Dosass..............Try it and taste it.

AWARD FROM MY FRIEND PRIYA

I have received this award from Priya Blog (http://recipes-priya.blogspot.com ). Thanks a lot for sharing this wonderful award.

I would like to share this award with....

phanithapabbathi.blog

littlefoodjunction.blog

sancurryhouse.blog

kattameethatheeka.blog

chitchatcrossroads.blog

pranithworld.blog

THANJAVUR MOAR KUZHAMBHU

This recipe will be different from ordinary moar kuzhambu. This is famous in Thanjavur side. Came to know through one of my friend and Just tried it this sunday and really it came very well. Lets start preparing this recipe..............

Ingredients:
Pudalangai (Snake Gourd) - 1/4kg
Urad Dal - 2 tsp
Fenugreek Seeds - 1 tsp
Hing - 1/4 spoon
Green Chilli - 1
Red Chilli - 1
Grated Coconut - 3 tsp
Curd - 1 cup
Mustard - 1/2 spoon
Curry Leaves - Few
Oil - 2 tsp
Salt for taste


Method:

• Cut Pudalangai (Snake Gourd) into small piece and cook it with little water and salt.
• Heat a kadai with little oil and fry Urad dal, Fenugreek seeds, Green Chilli, Red Chilli and Hing and keep it aside.
• Add grated coconut to the above and grind it to a thick paste.
• Add little water to the curd and make it thin and keep aside.
• Now add the grinded paste to the cooked pudalangai and leave it for boiling.
• In this stage add thin curd and leave it for sometimes (Don't boil it).
• In a kadai add little oil and add mustard seeds, curry leaves and pour it to the moar kuzhambu.

Thanjavur Moar Kuzhambu is now ready to go with hot rice. This Kuzhambut will be good for even 2 days.

NOTE : You can use any vegetables like Potato, Pumpkin, Carrot, Beans etc.

CHANNA MASALA - II

Hi friends, here comes an another way of preparing channa masala.....I learnt it from one of my friend. It taste different and good. Lets enter into the preparation.

Ingredients:

White Channa - 1 cup [soaked overnight]

Onion - 1

Tomato - 1

Ginger Garlic Paste - 1 spoon

Chilli Powder - 1 spoon

Coriander Powder - 2 spoons

Turmeric Powder - 1/4 spoon

Curry Leaves - Few

Coriander Leaves - Few

For Seasoning:

Jeera - 1/2 spoon

Bay Leaf - 1

Pattai - 1 (Small)

Cloves - 2

Mace - 1

To Grind:

Grated Coconut - 1/4 cup

Jeera - 1 spoon

Method:

• Pressure cook the soaked channa and keep it aside.
• Grind the grated coconut and jeera into thick paste and keep aside.
• Heat a pan, add oil to it and fry the spices given in " For Seasoning".
• Add onion to this and saute until it turns golden brown.
• To this add tomato and saute until it becomes soft.
• Then add Ginger - Garlic paste and saute until you get a good aroma.
• Now add all the curry leaves and masala powders to it with cooked channa and required salt.
• Mix it well so that the masala will be coated to the cooked channa nice and leave it for few mints.
• Now add the grinded coconut paste to this and mix it well for few mints until the gravy becomes thick.
• Finally add coriander leaves and serve.

Channa masala is now ready to go with chappatis, naan, parota and rice. Try and taste it.....:-)

HEALTH BENEFITS OF PAPAYA

Know the health values of Papaya

" Papaya" is recommended to be one fruit to pick from a yellow and orange fruits, which promises abundant health benefits. It is melon like fruit with yellow-orange flesh with dozens of smalll black seeds enclosed in skin that ranges in colour from green to orange. Papaya is a pear shaped tropical fruit. It is not only a delicious fruit to eat, it also contains abundant health benefits and medicinal value. This fruit is available in the market throughtout the year and abundant during the summer.

Find out how eating papaya can help us to keep us healthy and strong.

• Papaya contains Natural Fibre, Carotene, Vitamin C, Folate and Panthothenic acid and essential minerals like potassium and magnesium. Papaya also contain enzymes like Arginine and Carpain.
• Arginine is essential for male fertility and Carpain is considered to be good for heart.
• Raw Papaya also helps in reducing Mensural irregulaties for women. Papaya helps to ease the condition by promoting natural flow of menstruation.
• The juice of papaya aids in relieving infections of the colon and has a tendency to break down pus and mucus reached by the juice
• For Lactin monther, according to traditional beliefs, papaya also helps to stimulate MILK Production.
• Traditionally, in many parts of the world including India, people believe that it is unsafe to eat papayas during pregnancy. This belief, however, is only partially true; an unripe or even a semi-ripe papayas is rich in concentrated latex and research indicates that it may trigger Uterine Contrations and cause miscarriage.
• As a natural remedy, papaya not only aids digestion but also prevent Constipatio.
• It also acts as an anti-cancer properties. The anti-inflammatory properties in papaya will help reduce pain for those suffering from arthritis, edema and osteoporosis.
• The skin of the papaya is a first class external treatment for skin wounds and places that do not heal quickly.
• It makes Skin Glow.
• Papaya seeds and leaves are useful in treating intestinal worms found in the body.
• Regularly consuming papaya helps to relieve morning sickness and nausea.
• Also papaya has also shown to low cholesterol leve, prevents the formation of Urinary stones, Prevents intestinal infection by parasites and aids in the proper funcioning of the body's immune system.

All parts of the papaya fruit are useful and beneficial. Right from the seeds to the leaves and the flesh of the fruit, all of it has some medicinal value. Thus, if you love to eat papaya, its great because along with savouring the taste you are also ingesting all the benefits associated with eating the fruit, which will result in good health for you!!!!!!

So, go ahead and eat plenty of those papayas........!!!!!!!!

Dear Friends,

I am back.....after a small............break with a good news to share with you all.

I am blessed with a beautiful daughter for the second time...............:-))

And its a great pleasure to meet you all again.

Watch out for some scintillating recipes for you all.....

And.....the countdown starts from now.......!!!!!

AWARD

I am so glad to receive this award from my friend Ms. Kitchen Queen (http://kattameeethatheeka.blogspot.com)

Thanks a lot for sharing this award with me. This type of awards makes me do lots of adventure in my cooking....:-))

I would like to share this award with my beloved friends:

Ramya (http://mysignaturedishes.blogspot.com)

Savitharaj (http://savitharajsspiceland.blogspot.com)

Renuka (http://cookingyummy.blogspot.com)

Jeyashri (http://jeyashriskitchen.blogspot.com)

MUSHROOM PEPPER FRY

Pepper dishes is one of the healthy and tasty dish.....Its well-know natural medicine to cure cold. The aroma and the spicyness of the pepper gives the dish an extra flavor and taste. Here I tried mixing the pepper with mushroom........

This is the first time i tried this and it came very well and tasty........thats why i am here to share my experience with you all....

Ingredients:
Button Mushroom -1/4kg
Big Onion - 1
Ginger-Garlic Paster - 1tsp
Pepper Powder - 1 tsp
Turmeric Powder - 1 spoon
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste


For Seasoning:
Oil
Cumin Seeds - 1 spoon
Curry Leaves - 5 Nos
Coriander Leaves

Method:

• Clean, wash and slice the mushrooms.
• Heat oil in a kadai and add cumin seeds and when it pops up, add onions and fry until it becomes golden brown.
• Now add ginger-garlic paste and fry until you get good aroma.
• Then add turmeric, chilli and coriander powder and saute for few mints followed by pepper powder.
• Add sliced mushrooms with required salt and stir well and pour water and cook till the curry is soft and dry.
• Finally garnish it with curry and coriander leaves before you serve.

This dish can be enjoyed with Rotis & Rice.

PEAS AND MUSHROOM GRAVY

Here comes a new try of mine with mushroom and peas..........I am sure that you all will love to hvae this. And this is really very easy recipes. Comeon friends lets have a look....

Ingredients:
Button Mushroom - 250gms
Peas - 150 gms (soaked overnight)
Onion - 2
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1 spoon
Chilli Powder - 1 tsp
Coriander Powder - 2tsp
Salt to taste

For Seasoning:
Cumin Seeds - 1 spoon
Curry leaves

Method:

• Heat oil in a kadai and put cumin seeds to it and let it splutter.
• Then saute chopped onion till transparent.
• Add tomatoes to it and saute for few mints.
• Now add ginger-garlic paste to it and fry it for few mints.
• Then add all the powder to it and mix well.
• Add green peas, curry leaves, salt and water and cook it for few mints.
• When green peas is half cooked, add sliced mushrooms to it and allow it to cook.
• Cook until the oil separates from the gravy.
• Garnish with coriander leaves before serving.

Serve hot with rotis or rice.

AWARD FROM MY FRIEND DEVI MEYYAPPAN

Thanks for my friend Devi Meyyappan (http://fresherscookbook.blogspot.com) for passing this award to me. I am very glad to receive this award.

7 Things about me:

1. I love to read historic novels (Tamil)

2. Passionate about kolams and crafting

3. Love to cook and present to others

4. Photography is also one of my hobbies

5. I like Filter cofee a lot

6. Like to visit lots of old temples and admire our olden peoples work

7. Love blogging and also love make lots of friends through this

I would like to share with

Kitchen queen (http://khattameethatheeka.blogsport.com)
Prasu (http://myculinaryworld-prasu.blogspot.com)
Jeyashrisuresh (http://jeyashrikitchen.blogspot.com)
Malarvizhi (http://tastysouthindiandishes.blogspot.com)
Renuka (http://cookingyummy.blogspot.com)
Pavithra (http://dishesfrommykitchen.blogspot.com)
Ramya (http://vegetarian-planet.blogspot.com)

Thank You...:-)

HEALTH BENEFITS OF BANANAS

A useful piece of information - About Bananas

Never put bananas in the refrigerator!!! This is interesting. After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - Sucrose, Fructose and Glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

Depression:

According to recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain Tryptophan, a type of protein that the body converts into Serotonin, known to make you relax, improve your mood and generally make you feel happier.

Anemia:

Bananas are relatively high in iron, which helps the body's hemoglobin function in blood.

Blood Pressure:

Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stokes.

Healthy Bones:

Bananas are exceptionally rich source of Fructooligosaccharide, a compound that nurishes probiotic (friendly) bacteria in the Colon. The beneficial bacteria produce enzymes that increase our digestive ability and protect us from unhealthy bacteria infections. This probiotic bacteria can also increase both in number and functionality, increasing our body's ability to absorb Calcium.

In addition, green bananas contain indigestive short chain fatty acids (SCFAs) that are very nutrients to the cells that make up the mucosa of the stomach. These cells, when healthy, absorb calcium much more efficiently.

Brain Power:

200 students at a Twickenham (Middlesex) school were helped through their exams last year by eating bananas at breakfast, break and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation and Diarrhea:

Due to their high content in fiber, they help to restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is Potassium, contained in high amounts in bananas). They also contain Pectin, a soluble fibre (hydrocolloid) that can help normalize movement through the digestive tract.

Eyesight Protection:

Research published in Archives of Ophthalmology has proven that adults consuing at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration(ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.

Heartburn:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Ulcers:

This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps to reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce thicker mucus (which protects against acid). Additionally, bananas contain Protease inhibitors that helps to eliminate bacteria in the stomach that have been pinpointed as a primary cause of Ulcer.

Nerves:

Bananas are high in B Vitamins that have been shown to improve nerve function.

Smoking & Tobacco Use:

Bananas can also help people trying to give up smoking. They contain Vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.

Stress Relief:

Bananas are high in potassium, which helps to normalize the heartbeat and regulates the body's water balance. During periods of high stree, our body's potassium levels tends to be rapidely depleted: eating bananas is a healthy way to rebalance them without using drugs.

Stroke Risk:

According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%.

Conclusion:

A banana really is a natural remedy for many ills. When you compare it with an apple, it has four times the protein, twice the carbohydrates, three times the phosphorus, five times the Vitamin A and iron, and twice the other Vitamins and minerals. It is also rich in Potassium and is one of the best value foods around. So, may be its time to change the well known phrase as "A Banana a day keeps the Doctor away!"