coconut & corn salad

Ingredients
1 Cob of corn
¼ cup fresh or 1/8 cup dessicated coconut
1/8 cup fresh coriander leaves
Juice of ½ lemon
1 chilli (or as much as you desire)
Salt and pepper to taste

Method

-Boil the corn for 4 to 8 minutes
-Remove the corn from the cob, and combine it with all the other ingredients.
-Serve chilled.        those interested in cancer & health related topics are free to see my blog-
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Water melon white flesh vege withg gravy !it is healthy

Ingredients

white part of the watermelon flesh, cut into small pieces 2 cups
moong dal/ arhar dal  1 cup
coconut grated  3 tbsp
salt to taste
green chillies 3-4 or to taste
jeera/ cumin 1 tsp
coriander leaves finely chopped  1 tbsp

for seasoning
oil  1 tsp
urad dal  2 tsp
jeera  1 tsp
asafoetida/ hing  2 pinches
curry leaves few finely chopped

Method
after cutting the red part of the watermelon, you can cut the white part into small bits
then wash the dal add the watermelon part, add enough water , that should be roughly 3 cups, add little turmeric pdr. and pressure cook for 3 whistles
grind together coconut, chillies and jeera to a fine paste adding little water
once the pressure is released from the cooker, add the ground paste, salt and bring to a boil, simmer for 2-3 minutes, add coriander leaves
for seasoning, heat a small kadai/ pan, add oil, dal, jeera, once they give out nice aroma and the dal turns golden, add hing and curry leaves, fry for few seconds, add to the gravy
this goes well with boiled rice/ roti/ toasted bread

ps- the white part has the same nutrients as the fruit, so why waste it.

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Use 'healthy' parts of food that get discarded

Parts of fruits and vegetables like broccoli leaves and onion skin are often discarded though they contain health benefits -- and we can easily include them in our diet, say nutritionists.

Onion skin: Onion skin is rich in quercetin, which may reduce blood pressure and prevent clogged arteries. Quercetin (flavonoid) has also displayed considerable anti-inflammatory activity, restraining both the production and release of histamine and other allergic and inflammatory sources, meaning that it may be useful for hay fever sufferers.

There is some evidence that cooking meats with onions may help reduce the amount of carcinogens produced when meat is cooked using high heat methods, such as on the barbeque - just remember to remove the tough onion skin before eating!

How to include it in your diet: Use it when cooking stocks, soups and stews and remove just before serving!

Melon Ride: Melon Rind is rich in citrulline, an amino acid which contributes to the dilation of blood vessels and circulation improvements. It has been used to improve conditions as diverse as sexual dysfunction and sickle cell disease.

How to include it in your diet: Blend the rind with the flesh for a super fresh smoothie.

Brocolli Leaves: Broccoli leaves are an excellent source of carotenoids and vitamins A and C -- Vitamin A 320 percent; Vitamin C 155 percent

How to include it in your diet: Cook them just as you would cabbage, and while you're at it, don't forget that the stems contain a good dose of fibre and when sliced are great for a crunchy snack.

Chard Stems: Packed with glutamine, antioxidants and phenolic compounds the stems are as edible as the leaves.

How to include it in your diet: Steam the stems whole just as you would asparagus.

Orange Peel: Orange peel, probably the best known of all the peels, is a powerhouse of fibre, flavonoids and vitamins. Anecdotal evidence shows that an active chemical in orange peels (d-limonene) helps relieve heartburn and indigestion. The good concentration of vitamin C helps boost the immune system and could help ward off respiratory infections.

In addition, peel extract can be used as an antibacterial cleanser, made into an insect repellent and even a grease busting kitchen cleaner! It has also been used to naturally whiten stained teeth. Pectin and other fibre found in the white layer beneath the skin of the orange can also help curb appetite and suppress hunger for up to 4 hours

How to include it in your diet: Whip up the whole fruit (pith and all), into a delicious smoothie.  The white part of the watermelon, can be cut into small pieces and used a s a vegetable by itself or with some lentils and spices ( see my next recipe for it). those interested in cancer & health related topics are free to see my blog-
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skillet vegetable strudel

Ingredients     5 cobs baby corn
5 mushrooms
            ½ cup onion paste
½ cup tomato paste
      1 tbsp Ajwain/carom seeds
½ tsp turmeric pdr.
½ tsp chilli powder
½ tsp garam masala  
Salt & Pepper to taste
2 tsp sesame seeds (til)
1 tbsp peanuts       ½ cup oil
4 filo dough sheets         Bread crumbs
  small cauliflower      ½ medium capsicum
METHOD
Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum and cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Let it cool.
Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.

Ingredients for filo pastry
4 oz (112 g)all purpose flour/ maida
Pinch of salt
Water
2 tbsp olive oil

Method

Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
Cover with a cloth and allow to relax again for 10 minutes.
Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1' x 1' (30 cm x 30 cm) square.
Repeat with the other pieces of dough.Put the prepared sheets on a tava/ skillet and cook with little oil drizzled on them till brown on all sides, on low flame, turning around the sides often, so they get evenly cooked.  those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/ 
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Tomato Basil Soup

Ingredients
1 onion , chopped
1 carrot , grated
1 garlic clove , crushed
1 tbsp olive oil
500gms chopped tomatoes
200ml vegetable stock
2 tbsp heavy cream
a handful basil , chopped
Salt & Pepper to taste

Method:
Cook the onion, carrot,and crushed garlic in the olive oil, until softened. Add the tomatoes and vegetable stock. Simmer for 15 minutes. Add salt & pepper to taste.
  Blend in a blender/ mixie. Stir in the double cream and a handful chopped basil.    those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/ 
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Pickled Beet, Carrot & Onion Relish

Ingredients
2 Beetroots, sliced
2 carrots sliced in the round
2 onions sliced in rings
1 jalapeno pepper sliced in rounds
2 garlic cloves - sliced
Salt, ground black pepper to taste1 bay leaf
White vinegar

Method:
Place the sliced carrots, sliced beets on the bottom of a saucepan; next place the sliced onions, jalapeno, garlic, salt, pepper and bay leaf on top. Add enough of the vinegar to just cover. Bring to a boil the reduce the heat, simmering over low heat until the vegetables are cooked (but not mushy - you want them to be a little crisp). Once cool, store in a glass container with a screw on lid. Refrigerate. those interested in cancer & health related topics are free to see my blog-
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Chana kebab/ Chickpeas cutlets

Ingredients: for Chickpea Kabaabs
2 cups chickpeas/ channa
½ tsp cumin seeds
2 tsp ginger-garlic paste
1 Onion
1 tsp Chaat masala
1 tsp coriander pdr.
Pinch of Hing or Asafoetida
1 Green chilli
1 tbsp Oil
1 slice of small brown bread
1 teaspoon of maida (all purpose flour)
Few springs of Coriander leaves

Method:
Soak chickpeas overnight.
Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
Drain out excess water. Heat oil. Add cumin seeds.
Once the seeds splutter add asafoetida, slit green chilli, chopped onion and ginger garlic paste.
Once onions appear soft add chick peas, coriander powder and salt. Mix well.
Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
Grind this mixture in a mixie jar without adding water.
Next add maida, 1 tsp of oil and crumbled brown bread.Knead for a minute to form a smooth dough.
Now take the chickpea dough and make round tikki's/ cutlets.
Grill in a non stick pan. Serve hot with tahini dip/ ketchup/ sweet chutney those interested in cancer & health related topics are free to see my blog-
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Cashewnut/ kaju Barfi- dessert

those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/ 
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For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com   those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/ 
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For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com   Ingredients
3 cup cashew nuts
2 cup sugar
2 cup water

Method
Grind the cashew nuts to a fine powder. Set aside. Bring the sugar and water to a boil in a pan. Cook till a syrup of two string consistency is achieved. Remove from fire and add the cashew nut powder. Mix well till very smooth. Pour the mix in a greased plate or tray and allow to set.  Once set cut into desired shape. Or if you want the barfi to last long, then cook on flame adding cashew nut powder to sugar syrup and cook till it leaves the sides of the pan, stirring continuously.      those interested in cancer & health related topics are free to see my blog-
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Onions: Their Differences & How to Use Them

Yellow onions are the most common onions in U.S. supermarkets and kitchens. They are versatile, bold flavored and sweeten with cooking.
This is the onion that most easily can sub in for almost any other onion, and if your recipe simply calls for "onion" without specifying a type, go for this guy.


Spanish onions are similar to a yellow onion but larger and somewhat sweeter (and they can have yellow or white skin). If your recipe calls for Spanish onions and you can't find them, you will be equally fine substituting them for either yellow or sweet onions.

 

There's no mistaking red onions with their bright, purplish red skins. These onions are used raw in salads and salsas, in part because of the great color that they add to a dish.
Their taste is not too far off from yellow onions, which would make a decent substitute in a pinch if color was not a concern.

White onions are the onion of choice for Mexican and Central American dishes, especially salsas and sauces.
It is bit tangier than yellow onions when raw, and it has thinner skin. You can cook it like a yellow onion, if desired.


Sweet onions are a type of yellow skinned onion that is low in sulphur, allowing its sweetness to shine through. Walla walla and Vidalia are probably the most common varieties of sweet onions. These are great when eaten raw, because they do not need cooking to bring out the sweetness. Keep in mind that unlike yellow or white onions, sweet onions do not store as well and need to be refrigerated.

 Pearl/ spring onions

This diminutive onions have a sweet and very mild flavor.
These little guys are perfect for roasting or serving creamed (or of course, garnishing a Gibson cocktail).

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Mushroom & spinach lasagna

Ingredients:
1 tbsp  oil
1 garlic clove, crushed
250 gm  mushrooms, sliced
1tsp thyme leaves, chopped
200 gm spinach washed well and chopped
300 gm light soft cheese
4 tbsp grated Parmesan
6 lasagne sheets

Method:
Heat oven to 200C/180C. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cooking  for 3 mins until they start to soften.
Add the spinach and stir until the leaves wilts. Remove form the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
Put the quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta.Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.  those interested in cancer & health related topics are free to see my blog-
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Dal maharani (Dry urad dal)

Ingredients
1 cup split skinless black gram (Dhuli urad dal)
½ tsp turmeric powder
Salt to taste
1 tsp cumin seeds
A pinch asafoetida
1 medium onion sliced fine
2 tomatoes, chopped
2-3 green chilies slit lengthwise
1tbsp ginger juliennes
1tbsp Chopped coriander
1tsp red chili powder
½ tsp garam masala powder
3tbsp vegetable oil
1tbsp lemon juice

Method

-Wash and soak the dal for 1 hour. Boil the dal with 3 cups water, salt, half the ginger, turmeric powder and 1tsp oil till cooked but the grains should remain separate and the dal should not turn mushy at all. Drain the excess water and reserve.
-Heat the remaining oil in a pan. Add the asafetida and the cumin seeds. When the cumin seeds begin to crackle, add the onions. Saute the onions till golden in colour. Add the red chili powder, garam masala powder, tomatoes and cook till the tomatoes are slightly tender. Add the remaining ginger, slit green chilies and mix well.
-Add the cooked dal and mix well. Remove from fire. Add the lemon juice and the chopped coriander and serve hot with rice/ roti.    those interested in cancer & health related topics are free to see my blog-
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Masala khichdi

Ingredients

1 cup rice
1 cup yellow moong daal
2 chopped onions
2 chopped potatoes (medium)
1 cup mixed boiled veggies (cauliflower, capsicum, carrot)
Turmeric powder
Chilli pwder
Mustard seeds
Garam masala
Oil
Ghee
Salt
Fresh coriander leaves

Method

-Wash the dal and rice. Soak it in water for 15 minutes.

-After 15 minutes, in a pressure cooker,add  combination of 1 tablespoon ghee and 1 tablespoon oil, add mustard seeds, once it splutters, add onion and green chillies, fry till onion is light brown.

-Then add the red chilli powder, turmeric powder and garam masala. Fry for a while, put in the rice and dal and fry both for 2-3 minutes. Now add mix veggies and saute it.

-Pour in 2 glasses of warm water.

-Add potato cubes and salt.

-When the water starts bubbling, cover the cooker with its lid and pressure cook for 3 whistles.

-Sprinkle coriander leaves and ghee on top before serving. 

 

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Amaranth leaves balls

Ingredients

washed and chopped amaranth greens   3 cups
besan flour   1/2 cup
finely chopped green chillies 3-4
ginger-garlic paste  1 tsp
cumin seeds  1 tsp
red chilli pdr. 1/2 tsp
fresh grated coconut  1 tbsp
salt to taste
water as  needed
oil for frying

seasoning
white sesame seeds  1 1/2 tbsp
curry leaves  5 gm/ 1 tbsp chopped
dry red chillies  2
mustard seeds 1/2 tsp
asafoetida  a pinch

Method
in a bowl add the greens, green chilli, ginger-garlic paste, red chilli pdr., cumin, besan and salt
make a dough, make small balls and keep aside
heat oil, once it is piping hot, reduce heat to medium, fry the balls till brown colour
drain and keep aside
heat 2 tsp of oil in a pan, add mustard seeds, let it splutter, add sesame seeds, red chillies, curry leaves, asafoetida, fry for a few seconds
add grated coconut, and the fried balls, mix well

health tips- amaranth leaves are rich in Vitamin A and C, folate, thiamine, niacin, riboflavin, calcium, iron, potassium, copper and manganese. Regular consumption reduces blood pressure and cholesterol levels.

those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/ 
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For info. about knee replacement, be free to view my blog-
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chickpeas/ kadalai curry

Ingredients

black chana   200 gm
coconut oil  10 gm/ 2 tbsp +
red chillies 5-6 or to taste
green chillies 4-5 or to taste
coriander seeds  2 tbsp
ginger chopped  2 tbsp
sambar onion/ shallot  sliced  100 gm
coconut grated  1/2 cup
garlic cloves  3-4
saunf/ fennel seeds  1 tsp
curry leaves  2 sprigs
big onion sliced  100 gm
salt to taste

Method
soak black chana overnight, then pressure cook with salt to taste for 6-8 whistles till soft
saute coriander seeds, curry leaves, chillies, saunf, garlic, ginger and coconut in a hot kadai
cool and grind them to a fine paste adding little water
saute sliced onions separately till they turn brown
add the sauteed onions to the cooked chana, with ground masala and cook for 10 minutes on low flame, stirring in between, adding little salt for the masala
serve it hot with puttu/ puri/ roti/ rice/ toasted bread

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http://cancersupportindia.blogspot.com/ 
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A Conversion Guide For Simple Cooking.

Have you ever tried cooking something out of a recipe book and the instructions just didn't make sense?  Well have no fear, for your troubles are over. With these simple and straight forward fact sheets cooking becomes much easier. These are great for printing and hanging in your kitchen to help you find the right amount, and the right way, to cook almost anything.       If you want a little extra, here is another fact sheet to help you measure and handle eggs in recipes, and in general cooking.    those interested in cancer & health related topics are free to see my blog- http://cancersupportindia.blogspot.com/ for crochet designs, my blog, those who like a particular design are free to mail me http://My Crochet  Creations.blogspot.com For info. about knee replacement, be free to view my blog- http://knee replacement-stickclub.blogspot.com

Healthy Pearl Millet (Bajra) Pancakes

Ingredients

bajra  4 tbsp
urad dal  2 tbsp
ginger pasta  2 tsp
oil  2 tsp
fenugreek leaves ( methi)
coriander leaves
salt to taste

Method
soak bajra for 4-5 hours, drain the water completely, wrap in a muslin cloth, keep aside for a day for it to sprout
after it has sprouted, soak urad dal for 3 hours, then grind both dal and sprouted bajra together to make a thick batter.
let it ferment for 7-8 hours, it also depends on the temperature of the place
add ginger paste, both the leaves finely chopped and salt, mix well
add water if needed to make like dosa batter
heat a tava, spread some oil, then spread the batter, cook on both sides till brown spots appear
serve hot with pepper spiced maple syrup, icing sugar or butter

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http://cancersupportindia.blogspot.com/


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http://My Crochet  Creations.blogspot.com

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Mango kalakhand

mango pulp  1 cup

paneer/ cottage cheese  grated  1 1/4 cups

mawa  100 gm grated

milk  100 ml ( milk pdr. can be used also)

sugar  3-4 tbsp

saffron little soaked in warm milk

coconut grated  1/2 cu[

cashew nut powder  2 tbsp

mixed nuts finely chopped  3-4 tbsp

heat a pan, add mango pulp, stir till it boils, add paneer, mawa, milk, sugar, coconut and kesar and cook till it is almost dry, add cashew nut pdr, mix well, stir till dry, as it will come together in a mass

remove and cool, take small amount of this, roll into a small ball, make a depression in the centre

take some mixed fruit jam, microwave for 5-7 seconds and put little jam in each depression in the centre

ps- you can make the same recipe with pineapple/ papaya too, but any day, mango will always be the favourite for all

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com