Bachelor's / Husband's Kitchen

STRAWBERRY YOGURT SMOOTHIE (LASSI)

noreply@blogger.com (Anonymous) — Tue, 27 May 2014 09:57:00 +0530

Weather is getting hotter, and its time for some refreshing and relaxing drinks to quinch the thirst, as finally Summer has arrived!

Lassi is really a refreshing and delicious drink which is so common in north India during summer times. It can be made alone or with some flavours of different fruits. This time I tried strawberry. An surely is tasty and refreshing as well. I’m sharing the recipe for making an easy strawberry lassi, this is a great smoothie to sip during this crouching heat.

Ingredients:

1. Fresh Strawberries- 6

2. Yogurt- ½ cup

3. Water, chilled- ¼ cup

4. Sugar- 2 tbsp

Method:

1. Cut the strawberries in halves.

2. In a mixer grinder, add the halved strawberries, yogurt, milk and sugar. Blend at high speed until smooth.

3. Pour into a glass, add a few ice cubes if needed.

4. Serve, and Enjoy!!!

EASY THAKKAALI (TOMATO) PULISSERY

noreply@blogger.com (Anonymous) — Thu, 15 May 2014 15:35:00 +0530

Ingredients:

1. Coconut oil – 1 tbsp.
2. Mustard seeds – 1 tsp.
3. Red dry whole chilly – 2 nos.
4. Curry leaves – 1 sprig
5. Shallots – 6 nos., chopped
6. Tomato – 2 nos., large, chopped
7. Chilly powder – ½ tsp.
8. Curd – ½ cup
9. Salt – to taste

To grind
10. Coconut – ½ cup, grated
11. Garlic – 2-3 cloves, chopped
12. Cumin seeds – ½ tsp.
13. Turmeric powder – ¼ tsp
14. Shallots – 2 nos.
15. Water – ¼ cup

Method:

1. Grind the above mentioned ingredients in the section “to grind” to a coarse paste. Keep aside.

2. Place a saucepan, add coconut oil. Let it turn hot in medium heat. Sputter mustard seeds.

3. Then add red dry chilly & curry leaves. Saute for a second.

4. Add small onions along with salt and saute for a minute till translucent.

5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)

6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.

7. Add chilly powder and cook for a minute. Add more salt if needed.

8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)

9. Keep covered for a few minutes.

10. Yummy thakkaali puliserry is ready. Serve it along with rice.

EASY CHICKEN 65

noreply@blogger.com (Anonymous) — Tue, 14 Jan 2014 17:59:00 +0530

Ingredients:

1. Chicken – ½ kg

2. Red chili paste – 1 tbsp. (Boil dry red chilly in water & little vinegar, cool it & grind to paste)

3. Corn flour – 1 tsp.

4. Maida – ½ tsp.

5. Vinegar or lemon juice – 1 tsp.

6. Curry leaves – 2 sprig

7. Green chili – 3 nos., split lengthwise

8. Oil – enough to deep fry

For Marinating:

9. Ginger garlic paste – 1 tbsp.

10. Pepper powder – ½ tsp.

11. Chili powder – 1 tsp.

12. Garam masala – 1 tsp.

13. Curry leaves – 2 sprig, finely chopped

14. Coriander leaves – a handful, finely chopped

15. Salt – to taste

Method:

1. Marinate chicken pieces with ingredients under ‘for marinating’. Keep it for half an hour.

2. Then make a paste with red chili paste, a bit of red colour (if u need colour), corn flour, maida and vineger or lemon juice.

3. Add the marinated chicken into the paste and mix it well.

4. Heat the oil in a thick-bottomed pan. Fry curry leaves and green chili and keep aside.

5. Now fry the chicken pieces in the same oil till it turns little more than golden brown in colour.

6. Spread it on a paper towel and let the extra oil drain.

7. Garnish it with the fried curry leaves and green chilies & serve hot.

Enjoy!!!

CHILLI CHICKEN

noreply@blogger.com (Anonymous) — Sat, 11 Jan 2014 11:19:00 +0530

Chilli Chicken is a mouth-watering chicken recipe of Indo-Chinese cuisine, where chicken is cooked in the combination of Indian vegetables with Chinese flavors which makes it a delicious and simply irresistible main course dish when prepared with gravy or semi-gravy and also served as a starter when prepared dry.

Ingredients:

1. Chicken – 500 gm., boneless
2. Ginger garlic paste – 1 tbsp.
3. Capsicum (Shimla Mirch) – 1 no., chopped into 2cm thick pieces
4. Onion – 2 nos., chopped into 2cm thick pieces
5. Green chilies – 4-5 nos., chopped
6. Soya sauce – 2 tsp.
7. Tomato ketchup – 2 tsp.
8. Vinegar – 1 tsp.
9. Ajinomoto – a pinch (main ingredient of Chinese cuisine)
10. Corn flour – 3 tbsp.
11. Spring Onion – a handful, chopped (to garnish)
12. Salt – to taste
13. Pepper powder – ½ tsp.
14. Oil – for frying

Method:

1. Clean the chicken and drain excess water. Keep aside.

2. Make a paste with 2tbsp corn flour and water. Add half the ginger-garlic paste, ½ tsp. soya sauce, ½ tsp. vinegar, salt and pepper. Marinate the chicken and keep it for 20 minutes.

3. Heat the oil in a pan and deep fry the chicken pieces. Drain excess oil on paper towel and keep it aside.

4. Then heat 2 tsp. of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.

5. Add the rest of the ginger garlic paste and saute till the raw smell fades.

6. Add the chicken, soya sauce, vinegar, ketchup, salt and pepper.

7. Make a paste with 1 tbsp. of the corn flour and water. Add it to the chicken and mix well. Boil till it gravy attain the desired thickness, i.e. with gravy, semi-gravy or dry.

8. Garnish it with chopped spring onion & serve hot

Note: It is best in combination with Indian bread varieties like Chapati, Roti or Naan, and even rice varieties.

EASY CHEMMEEN ULARTHIYATHU (PRAWN / SHRIMP ROAST)

noreply@blogger.com (Anonymous) — Tue, 7 Jan 2014 14:24:00 +0530

Chemmeen roast is one of favorite sea food dish of Kerala. In Kerala, it is easily available because of the proximity to the Fishing harbors all along. Let me share this recipe with you.

Ingredients:

1. Prawns – 2 cups, cleaned and deveined
2. Mustard seeds – ½ tsp.
3. Ginger – 1 tsp., crushed
4. Garlic – 1 tsp., crushed
5. Shallots – ½ cup, sliced
6. Green chilies – 1 or 2 nos., slitted (optional)
7. Fenugreek powder – a pinch
8. Curry leaves – 1 sprig

For marination:
9. Kashmiri chili powder – 2 tsp.
10. Black pepper powder -1 tsp.
11. Turmeric powder – ½ tsp.
12. Coriander powder – 1 tsp.
13. Garam masala powder – 1 tsp.
14. Salt – to taste

Method:

1. Mix prawns with all the ingredients for marination and keep it aside for 20 minutes.

2. Heat oil in a pan and sputter mustard seeds. Then add ginger, garlic and shallots. Saute it for a minute.

3. Now add green chilies and fenugreek powder. Mix well for few seconds.

4. Add the marinated prawns along with curry leaves. Adjust the salt if needed.

5. Cover and cook over medium low flame, just until done.

Note: You can add coconut pieces too after sputtering the mustard for better taste.

BUTTER CHICKEN MASALA (MURGH MAKHANI)

noreply@blogger.com (Anonymous) — Sat, 4 Jan 2014 12:38:00 +0530

Butter Chicken or Butter Chicken Masala, without a doubt, is one of the most well-known Indian dishes around the globe. Butter Chicken is known as Murgh Makhani (Hindi) in North Indian provenance. There is something very comforting about a good Butter Chicken for me. It pairs fabulously with naan, a simple vegetable pulao, or even plain rotis or chapatis.

Ingredients:

1. Boneless chicken – 250 gm, cubed
2. Onions – 2 nos., minced
3. Tomato – 1 no., pureed
4. Tomato paste / sauce – 1 tbsp.
5. Butter or ghee – 1 tbsp.
6. Garlic – 1 tsp., minced
7. Ginger – 1 tsp., minced
8. Coriander powder – 2 tsp.
9. Turmeric powder – ¼ tsp.
10. Chili powder – 1 tsp. (Kashmiri chili powder for better results)
11. Garam masala or chicken masala – 1 tsp.
12. Dried fenugreek leaves (Kasuri Methi) – 1 large pinch
13. Fresh Cream – 3 tbsp.
14. Cashew nuts – 10 nos., soaked and grinded to paste
15. Salt – to taste
16. Coriander leaves – a handful (to garnish)

Method:

1. Heat the butter in a pan and add the minced onions. Fry until golden brown. Take out and grind to paste.

2. Then add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant comes.

3. Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly

4. Thrown in the kasuri methi, and the cubed chicken along with 1 cup of water. Cook covered for 8-10 mins until the chicken is soft. Cook in low flame and give the curry a stir in between.

5. When the chicken is cooked and soft, open the lid and cook for a minute or two. If the gravy is too thick, add some more water.

6. When done, add the garam / chicken masala, the cream and cashew paste. Give it a good stir, but don't let it boil.

7. Adjust salt (if needed), garnish with the coriander leaves, and remove from fire.

8. Serve hot with naan or chapatis, or vegetable pulao, or jeera rice

Note:- You can even slightly fry the chicken before adding it to the gravy. Marinate the chicken pieces in ginger-garlic paste, turmeric, and chili powder for half-an-hour and lightly saute it in butter or ghee until half-cooked before adding into the masala.

CHRISTMAS SPECIAL: PLUM CAKE

noreply@blogger.com (Anonymous) — Mon, 23 Dec 2013 23:08:00 +0530

Christmas is all about cakes, muffins and other desserts. Plum cake is one of the most common Christmas cakes which is very popular and can be prepared in household. Plum cake is prepared with a variety of dry fruits and cherries. If you want to prepare the traditional plum cake on Christmas, then check out the recipe. Here is a simple home-made Christmas plum cake recipe that is soft, spongy, sweet and delicious cake for celebrations!

Ingredients:

1. Maida Flour – 1 cup

2. Baking powder – ½ tsp.

3. Cashewnuts – 3 tbsp (chopped)

4. Mixed dry fruits (dates, cherries, orange peels) – 3 tbsp. (chopped)

5. Raisins – 3 tbsp

6. Cherries – 2 tbsp. (chopped)

7. Brown sugar – 1 cup

8. Vanilla essence – 3-4 drops

9. Eggs – 3 nos.

10. Butter – ½ cup (softened)

11. Lemon zest – 1 tsp.

Method:

1. Preheat oven to 160 degrees Celsius.

2. Sieve the refined flour and baking powder.

3. Now add Cashewnuts, Mixed dry fruits & Raisins and mix well.

4. In another bowl, whisk the butter and brown sugar. Whisk well till it becomes creamy. And then add vanilla essence, eggs and lemon zest.

5. Slowly add the sieved flour and mix.

6. Grease a cake tray with butter and then pour the mix into it.

7. Bake it for 15-20 minutes. Once done, let it cool.

8. Christmas plum cake is ready to be sliced and enjoyed.

HOW TO SERVE ONASADYA ON A VAZHAYILA

noreply@blogger.com (Anonymous) — Mon, 16 Sep 2013 00:09:00 +0530

Most of us are familiar with the popular and delicious Onasadya, the grant feast served on the day of Thiruvonam. This feast is strictly vegetarian which consists of a variety of dishes spread out on a clean banana leaf. All of these dishes are absolutely a tickle to the taste-buds with all flavours included, i.e. salty, spicy, sour and sweet.

The traditional Onasadya consists of about 18 varieties of dishes, but it is rarely seen in this hi-fi generation. But still manage to come up to 14 to 16 varieties. The special about the meal is that it is served in a specific order on the banana leaf. Following is the unique order of serving the dishes. Try it for this onasadhya and share the experience.

1. A clean banana leaf is spread out with the tip towards the left of the person.

2. The pappadam occupies the extreme left-bottom of the leaf.

3. On top of the papadam, a banana is placed along followed by Upperi, Sharkkara Varatti and other fries.

4. Then the top-left side is for a pinch of salt.

5. After this the pickles comes, like of lime and mango, and Inji Curry or Puli Inji.

6. On the right the pickles, comes ‘Thoran’s and ‘Mezhukkuvaratti’s.

7. Next position is of the ‘Pachadi’s and ‘Kichadi’s

8. Then the whole rest of the space is for other varieties of side dishes like Aviyal, Theeyal, Erasseri, Kootu curry, etc.

9. Rice is served after all the side dishes are in place, at the centre when the guest sits down to eat.

10. First round starts with the Parippu Curry along with ghee.

11. Then in the following rounds, Sambar, Pulissery and Rasam is served with rice respectively.

12. Then comes the most awaited section of the sadhya which no one want to miss, the ‘Payasam’s. These are served one by one beginning with the Ada Prathaman.

Happy Onam !!!

EASY PAALADA PRADHAMAN – ONASADHYA SPECIAL SWEET

noreply@blogger.com (Anonymous) — Sun, 15 Sep 2013 17:40:00 +0530

Since tomorrow is the “Thiruvonam”, the day of big Onasadhya, but unfortunately there is no way to take a leave, so we decided to celebrate it a day before on today. And surely, I was not at all willing to miss the sweets part of it. So I went for the easy one, Paalada Pradhaman.

Ada Pradhaman is a traditional and inevitable sweet serve in Sadhya, especially Onasadhya, prepared out of coconut milk and jaggery. And Paalada Pradhaman is a variant of Ada Pradhaman prepared from Ari Ada, milk and sugar, which saves you from the difficulty of getting the coconut milk and all. Even though it is easy, but not missing the folly and fare of Ada. Ya, it is really Yummy Delicious. Try it and comment.

Ingredients:-

1. Ari / Rice Ada - 1 cup (can get ready-made, and I used that only)

2. Creamy Milk – 4 cups

3. Sugar – 1 cup

4. Cardamom – 3 nos.

5. Cashew nuts – 6 nos.

6. Raisins – 6 nos.

7. Ghee – 1 ½ tsp.

Method:-

1. Wash the ada thoroughly. Soak it in boiled hot water for 30 minutes and wash again for 2-3 times in cold water. (Else ada will stick each other). Drain the water completely and keep it aside.

2. Heat the Ghee in a pan and fry the cashews and raisin till becomes brown. Keep it aside.

3. Boil milk along with a cup of water. As it starts boiling, add the washed ada and cook it in low flame till ada is soft. Stir continuously. (It takes almost 30 minutes)

4. Then add sugar & cardamom and cook for another 5 minutes till the sugar dissolves completely and the colour changes to light cream. Add the ghee in which cashews and raisins are fried. Stir it and take off the flame.

5. Garnish it with the fried cashews and raisins and the Paalada Pradhaman is ready to serve hot or chilled. (I like it chilled)

Enjoy!!!

INJI CURRY (GINGER CURRY)

noreply@blogger.com (Anonymous) — Sun, 15 Sep 2013 02:04:00 +0530

Inji curry is an inevitable part of the Sadhya, with ginger and tamarind as main ingredients, which gives it a special hot and sour taste. As ginger is good for digestion and it is included in a sadhya to help in digestion after the heavy feast. In Kerala, there is a saying too about Inji Curry, “Inji Curry is equivalent to 101 curries”. There are so many variants of Inji curry you can find from region to region. This recipe is Travancore Style one.

More Simple & Easy-to-Cook Onasadhya Special Recipes @

BACHELOR's ONASADHYA

Ingredients:-

1. Ginger – 100 g

2. Tamarind – size of a lemon (soaked in a cup of water and strained)

3. Chili powder – 1 ½ tbsp.

4. Turmeric powder – ¼ tsp.

5. Coriander powder – ½ tsp.

6. Salt – to taste

7. Fenugreek powder – ¼ tsp.

8. Mustard seeds – ½ tsp.

9. Curry leaves – 2 sprigs

10. Oil – 2 tbsp.

Method:-

1. Peel and finely chop the ginger

2. Dry fry the ginger (don’t add oil) till a roasted smell comes and saute it continuously.

3. Then add chili powder, coriander powder, turmeric powder, fenugreek powder and salt and saute for a few seconds. Then turn off the flame.

4. Let the mixture cool down, and then grind it into powder.

5. Heat the oil in a pan and sputter mustard seeds and add curry leaves.

6. Then add the ginger mixture and saute for a minute

7. Pour and mix the strained tamarind water and let it boil.

8. Tasty Inji Curry is ready to be served with rice.

Enjoy!!!

KERALA STYLE RASAM

noreply@blogger.com (Anonymous) — Sun, 15 Sep 2013 01:49:00 +0530

Rasam is one of the popular dishes of South India, including Kerala, Tamil Nadu, Karnataka and even Andhra Pradesh, with black pepper and tamarind as main ingredients, while slight changes in other constituents. It is really easy-to-prepare dish. I can be drank it like a soup or can have with Rice. It is very good to have rasam after a heavy meal as it enhances digestion. Today I am sharing a simple and easy kerala style rasam preparation recipe.

More Simple & Easy-to-Cook Onasadhya Special Recipes @

BACHELOR's ONASADHYA

Ingredients:-

1. Tomato – 3 nos., medium juicy

2. Tamarind – a small lemon size

3. Shallots – 5-6 nos., sliced

4. Garlic – 5-6 cloves

5. Green chili – 3 nos.

6. Dry red chili – 2 nos.

7. Curry leaves – 1 sprig

8. Asafoetida (Kaayam) – ½ tsp.

9. Turmeric powder – ½ tsp.

10. Pepper powder – 1 tsp.

11. Mustard seed – 1 tsp.

12. Oil – 2 tbsp.

Method:-

1. Cut the tomatoes into length wise pieces.

2. Crush the shallots, garlic & green chilies separately.

3. Soak tamarind in one cup water and strain it. Keep aside.

4. Heat oil in a pan, and splutter mustard seeds.

5. Add crushed garlic, shallots & green chilies, curry leaves, and red chili. Saute it for a minute.

6. Then add turmeric powder, pepper powder and asafetida and saute it for another minute.

7. Add sliced tomato and mix well. Cook it with lid closed.

8. As Tomato become mushy, add 2-3 cups of water and tamarind water.

9. Mix slowly and when froth appears and starts boiling, put of the flame.

10. Spicy Rasam is ready to be served.

Enjoy!!!

Note:- If needed, you can add some coriander leaves at the end.

INJI / GINGER PACHADI

noreply@blogger.com (Anonymous) — Sun, 15 Sep 2013 01:44:00 +0530

I have already posted recipe of Vellarikka Pachadi, a variety of Pachadi, the typical Kerala side dish with a main position in Sadhya. As I said, Pachadi is made out of a variety vegetables like Cucumber, Ash Gourd, Bitter Gourd, and even Ginger. This is an easy recipe for Inji Pachadi, made out of Ginger, which is an exact bachelor’s dish.

More Simple & Easy-to-Cook Onasadhya Special Recipes @

BACHELOR's ONASADHYA

Ingredients:-

1. Ginger – 2 inch piece, finely chopped

2. Garlic – 4-5 cloves, finely chopped

3. Shallots – 2 nos., sliced

4. Dry red chili – 2 nos.

5. Curry leaves – 1 sprig

6. Mustard seeds – ½ tsp.

7. Oil – 2 tsp.

8. Salt – to taste

9. Curd – 1 cup

Method:-

1. Heat 3 tbsp. of oil in a pan, and splutter mustard seeds.

2. Add chopped ginger & garlic, sliced shallots, dry red chili, and curry leaves. Saute it for few minutes till it turns light brown in colour.

3. Pour it over the curd and add needed salt too. Mix well and Inji Pachadi is ready for serving.

Note: Keep it for an hour, which gives you the best taste out of it. Normally for Sadhya, Pachadi is prepared on previous day due to this property of Pachadi.

EASY EGG FRIED RICE

noreply@blogger.com (Anonymous) — Mon, 9 Sep 2013 11:12:00 +0530

Feel to have a change from regular rice?? Like to have some Chinese?? Why going out when you can satisfy your craving at home itself?? Egg fried is the best answer, a dish which can be made very quickly at home. This is an Easy version of the Chinese method of preparing egg fried rice. This egg fried rice is very simple which needs minimal ingredients and prepared is a breeze. It is also healthy, filling and delicious. Have it with some ketchup or yummy chicken dish and some salad.

Try & enjoy it and don’t forget to comment.

Ingredients:-

1. Basmati rice – 1 cup

2. Egg – 1 no.

3. Onion – 1 no. (Small), chopped

4. Garlic – 3 cloves, finely chopped

5. Ginger – ½ inch piece, finely chopped

6. Green chili – 1 no., chopped

7. Soya sauce – 1 tsp.

8. Chili sauce – 1 tsp.

9. Pepper powder – a generous pinch

10. Salt - as needed

11. Coriander Leaves – 1 tsp., finely chopped

12. Oil – 3 tbsp.

13. Ghee – 1 tbsp. (optional)

Method:-

1. Wash the rice thoroughly till the water becomes clear. Cook the rice with generous amount of water and ½ tsp. of salt till 90% done. Drain it and spread it in a plate to cool. (N.B: fluff it at intervals to avoid grains from sticking each other)

2. Heat the oil and ghee in a pan, add chopped garlic, ginger and green chili along with onion and saute it for a minute on medium flame. The whole process has to be done on medium flame stirring continuously. (N.B: Don’t burn it)

3. Pour beaten egg into the pan, and add two pinches of salt and a pinch of pepper powder. Scramble it.

4. When half of the egg is cooked, add the cooked rice and mix well.

5. Then add soya and chili sauce and stir well (with caution not to break the rice) till all the grains are well coated uniformly with the sauce.

6. Garnish with chopped coriander leaves and the egg fried rice is ready.

Enjoy!!!

Note:- You can add a pinch of Ajinomoto, if needed, to enhance the taste. But I didn't since it is proved to be carcinogenic.

SPICY TOMATO CHICKEN

noreply@blogger.com (Anonymous) — Sun, 8 Sep 2013 16:03:00 +0530

A blend of chicken with spicy gravy enriched with juicy tomatoes making it a dish which will be stimulating to the taste buds and enjoyable as different experience on a chicken dish. Try it and your comments are always welcome.

Ingredients:-

1. Chicken – ½ kg, cut into medium sized pieces

2. Tomatoes (Red & Juicy) – 5-6 nos.

3. Onion – 1 no., chopped

4. Ginger – 1 inch piece, finely chopped

5. Garlic – 10-12 cloves, finely chopped

6. Green chilies – 2 nos.

7. Chicken masala – 1 tbsp.

8. Coriander powder – 1 tbsp.

9. Chili powder – 1 tbsp.

10. Pepper powder – ½ tsp.

11. Turmeric powder – ¼ tsp.

12. Lemon juice – 1 tsp. (optional, to soften chicken)

13. Garam masala – 1 tsp.

14. Curry leaves – 1-2 sprig

15. Oil – 2 tbsp.

16. Salt – to taste

Method:-

1. Wash the chicken thoroughly and drain the excess water

2. Grind tomatoes, green chilies, garlic and ginger into a fine paste.

3. Add turmeric powder, pepper powder, chicken masala, salt and lemon juice to the paste and mix well. Marinate the chicken with the mixture and keep it for an hour.

4. Heat oil in a pan and add chopped onion along with curry leaves. Sauté fry till the onion become light brown.

5. Add the chili powder and coriander powder and sauté for a short while till roasted smell releases.

6. Add chicken pieces along with the marinate mixture and mix well. Cook it covered on a low flame for 20 minutes till chicken is done. (N.B: Do not add water)

7. Now open the lid and cook till the gravy becomes thick.

8. Finally sprinkle garam masala over it and take off the flame. Spicy Tomato Chicken is ready to serve hot with Roti or rice.

Enjoy!!!

Notes: -

- Can use vinegar instead of lemon juice to make the chicken soft while keeping for marinating.

KNOW BANANAS

noreply@blogger.com (Anonymous) — Fri, 6 Sep 2013 13:01:00 +0530

Everyone know Banana like a member of the family, and is one of the commonly available and used fruit worldwide. But how many knows some of the facts which are really interesting. And surely 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, as it gives an instant, sustained and substantial boost of energy. But energy isn't the only advantage of having banana to help us keep fit, but also help in overcoming or preventing a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Here are some facts you may not know about your friend, BANANA

1. Good source of Energy: Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber, as it gives an instant, sustained and substantial boost of energy. Recent study has proven that even two bananas provide enough of energy for a strenuous 90-minute workout. And do you know that the banana is the number one fruit with the world's leading athletes.

2. Relieves Depression: Since bananas contain tryptophan, an amino acid from which the body produces serotonin which is known for the effect of making you relax, improving your mood and generally making you feel happier. According to a recent survey undertaken by MINDS foundation amongst people suffering from depression, many felt much better after having banana in the diet.

3. Prevents Anemia: High in iron (0.3 mg), a single banana can provide one-third of daily requirement, which stimulate the production of hemoglobin in the blood and hence helps in prevention or management of anemia.

4. Good for Hypertension Patients: As this unique tropical fruit is high in potassium and yet low in salt makes banana a perfect food for persons with high blood pressure. And even more, daily consumption of banana can cut down the risk for stroke by half.

5. Boosts your Brain: Researches has shown that the potassium-packed fruit can assist in boosting the brain and increasing alertness. Give your child a banana and surely see the result by yourself.

6. Relieves Constipation: Being high in fiber, including bananas in the diet can help for normal bowel action, helping to overcome constipation without the help of artificial laxatives.

7. Bid Bye to Hangovers: Get rid of the hangover with a great banana milkshake, sweetened with honey. When the banana calms the stomach and, with the help of the honey, you can builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

8. Prevents Heartburn: If you are experiencing heartburns, have a banana which is having a natural antacid effect providing you a soothing relief.

9. Manage Morning Sickness: Having bananas as snack between meals helps to keep blood sugar even, which is one of causes of morning sickness.

10. No More Ulcers: The banana is good to prevent or relieve intestinal disorders due to its soft texture and smoothness. Its antacid property also neutralizes acidity and reduces irritation by coating the lining of the stomach.

11. Cooling Food: Many cultures calls bananas a 'cooling' fruit, which can lower both the physical and emotional temperature.

12. Gets Rid of Itching from Mosquito Bites: It is a fact that those having banana are more prone to mosquito bites. The same banana is giving you a solution to this problem too. Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

13. Give a shine to your teeth: Rub the inside portion of banana peel rich in minerals and its removes the yellowish discolouration and gives shining to the teeth.

14. Get out of Nicotine with a Banana: Sounds interesting??? Vitamin B6 & B12 and Potassium and Magnesium in banana can aid you in stopping smoking and nicotine withdrawal

DO YOU KNOW???

When you compare it to an apple, it has FIVE TIMES Magnesium (27.0 mg^# v/s 5.0 mg^*), FOUR TIMES the protein (1.2 g^# v/s 0.3 g^*), THRICE the iron (0.3 mg^# v/s 0.1 mg^*), THRICE the Potassium (358 mg^# v/s 107 mg^*), TWICE the carbohydrate (23 g^# vs. 14 g^*), and twice the other vitamins and minerals (^#in 100g Banana, ^*in 100g apple). Above all, it is one of the best value economic food available around. So why don’t we re-phrase the saying to

”A BANANA A DAY KEEPS THE DOCTOR AWAY!!!”

And don’t forget how good they taste too! I Think banana diet must be the reason for monkeys to be so happy all the time!!!

HOW TO BREW A PERFECT CUP OF GREEN TEA

noreply@blogger.com (Anonymous) — Wed, 4 Sep 2013 07:57:00 +0530

Making the perfect cup of green tea is little of a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "grassy" and awkward. It's particularly important not to over brew green tea.

While it's best to follow the manufacturer's instructions for each variety of green tea, here are some general instructions:

- Use one tea bag, or 1-2 tsp. of tea, per cup.

- After boiling, allow water to stand for up to 2 minutes.

- Pour the heated water over the tea bag or tea, and allow it to steep for up to 2-3 minutes. If using a tea bag, then dip it for 8-10 times after steeping and remove the bag.

- Allow the tea to cool for another one more minute before enjoying it.

N.B: If you feel discomfortable with the bitter taste, added few drops of lemon.

*** Check out for 21 Reasons to Make Drinking Green Tea A Habit ***

21 REASONS TO MAKE DRINKING GREEN TEA A HABIT

noreply@blogger.com (Anonymous) — Tue, 3 Sep 2013 12:24:00 +0530

Green tea, a trending drink among health conscious population, originated in China and also associated with many cultures throughout Asia. Nadine Taylor (author of Green Tea: The Natural Secret for a Healthier Life) states that green tea has been used as a medicine in China for at least 4,000 years. Green tea has recently become more widespread and a very popular drink worldwide because of its immensely powerful health benefits. Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing makes it a good source of antioxidants.

Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, which includes lowering risk of heart disease and certain types of cancer, and in weight management. The average amount of flavonoids, a group of phytochemicals present in plant products with health effects such as anti-oxidative and anti-carcinogenic functions, is higher in a cup of green tea (approximately 80 - 100 mg of polyphenols in a cup) than that in other food and drink items like fresh fruits, vegetable juices or wine of the same quantity or volume.

It is extraordinarily amazing what green tea can do for your health. And if you're making a habit of drinking three to four cups of green tea a day, then definitely you're doing a big favor to your health.

Here are the 21 reasons why you should start drinking green tea right now:

1. Green tea and cancer: Green tea helps reduce the risk of cancer [Link], as Epigallocatechin gallate (EGCg) in green tea is found to be 100 times more effective than vitamin C and 24 times better than vitamin E, which helps body at protecting cells from damage, believed to be a leading cause for cancer.

2. Green tea and heart disease: Green tea helps prevent heart disease [Link], especially stroke as it help in lowering the level of cholesterol. Even after the heart attack, it is found to prevent cell deaths and speeds up the recovery of heart cells.

3. Green tea and Anti-aging: An antioxidant known as polyphenols present in green tea fights against free radicals to slow down aging process and promotes longevity.

4. Green tea and weight loss: Green tea helps with your body weight management [Link]. Don’t mistake that it is a medicine for immediate weight loss since green tea does not raise the metabolic rate enough to produce such an immediate effect, but a green tea extract containing polyphenols and caffeine has been found to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate, helping you to burn up to 70 calories in a day, which means up to 3 kg in an year.

5. Green tea and skin: The antioxidant in green tea protects the skin from the effects of free radicals that cause wrinkling and aging effects on skin. It also helps fight against skin cancer as we already discussed.

6. Green tea and arthritis: Green tea can help prevent and reduce the risk of rheumatoid arthritis. University of Michigan scientists found that compound Epigallocatechin gallate (EGCg) present in green tea may reduce inflammation and joint damage in rheumatoid arthritis [Link]. It also protects the cartilage from wear and tear by blocking the enzyme that destroys it.

7. Green tea and bones: Green tea improves bone health [Link] as it contains EGCg, which is found to increase the activity of enzymes that promote bone growth and help to strengthen bones. EGCg also helps in preventing bone deterioration by inhibiting certain cells that weaken bones. The researchers hope green tea to be developed as future treatments for osteoporosis and other bone maladies.

8. Green tea and cholesterol: Green tea can help lower cholesterol level [Link]. It also improves the ratio of good cholesterol to bad cholesterol, by reducing bad cholesterol level.

9. Green tea and obesity: Green tea prevents obesity [Link] by stopping the movement of glucose in fat cells. If you are on a healthy diet, exercise regularly and drink green tea, it is unlikely you'll be obese.

10. Green tea and diabetes: Green Tea has been shown to inhibit the enzyme amylase produced and secreted by the salivary glands and pancreas for the digestion of starches. This slows the rate at which the sugar contained in starches is metabolized and released into the bloodstream, prevents sharp increases in blood sugar level and balances your metabolism rate. [Link]

11. Green tea and Alzheimer’s disease: EGCg in green tea appears to protect the brain from the accumulation of amyloid plaques that believes to cause the brain deterioration associated with Alzheimer’s disease. [Link]

12. Green tea and Parkinson's disease: Polyphenols in the green tea has antioxidant actions, free radical scavenging, and iron-chelating properties which helps in preventing cell damage in the brain which could cause Parkinson's disease [Link]. People drinking green tea also are less likely to progress with Parkinson's.

13. Green tea and liver disease: Green tea helps prevent transplant failure in people with liver failure. Researches showed that green tea destroys harmful free radicals in fatty livers.

14. Green tea and high blood pressure: Green tea helps prevent high blood pressure. Drinking green tea helps keep your blood pressure down by repressing angiotensin, which leads to high blood pressure.

15. Green tea and food poisoning: Catechin found in green tea can kill bacteria which causes food poisoning and kills the toxins produced by those bacteria.

16. Green tea and immunity: Polyphenols and flavonoids found in green tea help boost your immune system, making your health stronger in fighting against infections.

17. Green tea and cold and flu: Green tea prevents you from getting a cold or flu. Vitamin C in green tea helps you treat the flu and the common cold.

18. Green tea and asthma: Green tea serves as a treatment for asthma. Green tea includes a compound named theophylline, which helps to relax as well as support your bronchial tubes. Regularly drinking green tea will result in fewer & less severe attacks.

19. Green tea and tooth decay: Green tea destroys bacteria and viruses that cause many dental diseases. It also slows the growth of bacteria which leads to bad breath.

20. Green tea and stress: L-theanine, a kind of amino acids in green tea, exerts anti-stress effects which help in relieving stress and anxiety.

21. Green tea and allergies: EGCg found in green tea relieves allergies [Link]. So if you have allergies, you should really consider drinking green tea.

*** Check out How to brew a Perfect Cup of Green Tea ***

EASY LEMON YOGURT CHICKEN

noreply@blogger.com (Anonymous) — Sun, 1 Sep 2013 07:02:00 +0530

It is a chicken curry deliciously cooked in the gravy blended with the creamy yogurt and lemon along with Indian spices. It will be a real stimulation for your taste-buds for sure. Try it and comment.

Ingredients:-

1. Chicken – ½ kg, medium size pieces

2. Garlic cloves – 10 nos.

3. Ginger – 1 inch piece

4. Onion – 1 no., medium

5. Red chilies – 5 nos.

6. Garam masala powder – 1 tsp.

7. Turmeric powder – ¼ tsp.

8. Red chili powder – 1 tsp.

9. Lemon juice – of a full lemon

10. Yogurt – 1 cup

11. Salt – to taste

12. Coriander leaves – a handful, finely chopped

Method:-

1. Grind onions, garlic, ginger, and red chilies using a mixer grinder into a fine smooth paste.

2. Add powders, yogurt, salt, and lemon juice to the made paste and mix well.

3. Marinate the chicken with the mixture and keep it for an hour.

4. Heat 4 tbsp. of oil in a pan. Add the marinated chicken along with the marinate mixture. Stir cook it on high flame for 2 minutes.

5. Lower the flame and cook it covered for 15-20 minutes.

6. Remove the lid, cook it on medium flame till gravy gets the required consistency

7. Garnish it with the chopped coriander leaves and serve hot.

Done!!!

VELLARIKKA / CUCUMBER PACHADI

noreply@blogger.com (Anonymous) — Sat, 31 Aug 2013 06:00:00 +0530

Pachadi is a typical Kerala cuisine side dish made from a variety vegetables like Cucumber, Ash Gourd, Bitter Gourd, Ginger or even Lady's finger. And surely it is a main dish of Sadhya. The combination of coconut and mustard along with chilly gives a nice aroma and taste to the pachadi. And so many are confused of difference between pachadi and kichadi. I too was in that list till my grandma cleared it. Adding the grounded mustard is the main difference between pachadi and kichadi. In kichadi mustard is used only for seasoning. Check out my Pineapple Kichadi Recipe. This is recipe for Vellarikka Pachadi.

More Simple & Easy-to-Cook Onasadhya Special Recipes @

BACHELOR's ONASADHYA

Ingredients:-

1. Cucumber (Vellarikka) – 250 g

2. Curd – 1 cup

3. Salt – to taste

To Grind:

4. Grated coconut – ½ cup

5. Shallots – 2-3 nos.

6. Green chili – 1 nos.

7. Cumin seeds – ½ tsp.

8. Mustard seeds – 1 tsp.

For Seasoning:

9. Dry red chili – 2 nos.

10. Curry leaves – 1 sprig

11. Mustard seeds – ½ tsp.

12. Shallots – 2 nos., sliced

13. Oil – 2 tsp.

Method:-

1. Peel and cut cucumber into small thin pieces. Cook it with sliced green chilly along with enough water and salt.

2. Grind together grated coconut, shallots, green chili & cumin and mustard seeds along with a little water into a smooth paste.

3. Once the pieces are cooked, add the grounded coconut paste and continue cooking in low flame for another 3 minutes.

4. Then add the curd and stir well. Remove it from the flame.

5. Heat oil in another pan, splutter mustard seeds and saute dry red chilies and curry leaves for a few minutes.

6. Pour the seasoning over the vellarikka pachadi. Mix well before serving.

PINEAPPLE KICHADI

noreply@blogger.com (Anonymous) — Fri, 30 Aug 2013 06:00:00 +0530

More Simple & Easy-to-Cook Onasadhya Special Recipes @

BACHELOR's ONASADHYA

Ingredients:-

1. Pineapple – half of a medium sized pineapple, finely chopped

2. Green chili – 2 nos., split lengthwise

3. Turmeric powder – ¼ tsp.

4. Salt – to taste

5. Sugar – ¼ tsp.

6. Curd – 1 cup

To Grind:

7. Coconut grated – ½ cup

8. Cumin seeds – ½ tsp.

For seasoning:

9. Coconut oil – 1 tsp.

10. Dry Red chili – 2 nos.

11. Mustard seeds – ½ tsp.

12. Curry leaves – 1 sprig

Method:-

1. Grind coconut and cumin seeds into fine paste.

2. Cook pineapple along with green chili, turmeric powder, sugar and little of salt in 2-3 cups of water. Cook till whole water get absorbed.

3. Then add the grinded paste. Cook it for another 2 minutes and remove from fire.

4. Then add curd and mix well.

5. Heat oil in another pan and sputter mustard. Then add dry red chili and curry leaves and saute it for a minute. Add the seasoning to the curry.

6. Delicious Pineapple Kichadi is ready to serve with boiled rice and other dishes.

Notes:-

- Add sugar according to pineapple’s sweetness.

CHETTINAD STYLE EGG CURRY

noreply@blogger.com (Anonymous) — Thu, 29 Aug 2013 06:00:00 +0530

I love eggs and it is a versatile ingredients which is readily available in my kitchen. I use to have it mixed with my maagi preparation and also make curry, since it is one of the simplest, to have along with roti or rice. Today I went for a change from the regular and prepared it in Chettinad style. This is quite different from the normal curry because of its blend of spicy flavour with coconut. And trust me, it is really yummy and delicious.

Ingredients:-

1. Eggs – 2 nos.

2. Garam Masala powder – ¼ tsp.

3. Onion – 1 no., finely chopped

4. Tomato – 1 no., chopped

5. Coriander leaves – a handful, finely chopped

6. Salt – to taste

To Temper:

7. Cinnamon – ½ inch piece

8. Cloves – 3 nos.

9. Curry leaves – 1 sprig

To grind:

10. Grated coconut – ½ cup

11. Coriander powder – 1 tbsp.

12. Dry Red Chili – 2 nos.

13. Garlic – 5 cloves

14. Ginger – ½ inch piece

15. Pepper powder – 1 tsp.

16. Fennel seeds – ½ tsp.

17. Cumin seeds – ¼ tsp.

Method:-

1. Boil eggs and remove the shell. Then make slit on sides using a sharp knife and keep aside.

2. In a pan, dry roast all the ingredients listed in ‘To grind’ for 2-3 minutes till it roasted smell is released. Let it cool and grind it into a fine paste with little water. Keep it aside.

3. Heat oil in a pan and add cinnamon, and cloves and saute for few seconds followed by curry leaves.

4. Then add onion and tomato and saute till it becomes mushy.

5. Then add grinded coconut paste and saute for 2minutes.

6. Add ½ cup of water and allow it to boil. Then add garam masala and salt and cook for 5 to 10 minutes in low flame.

7. Finally add the boiled eggs and cook for a minute.

8. Garnish with chopped coriander leaves.

9. So delicious Chettinad Egg Curry is ready to serve hot.

Notes:-

- Keep the curry for about 15 minutes before serving so the gravy blends well with the eggs.

8 FOODS THAT MAKES YOUR MOOD HAPPIER

noreply@blogger.com (Anonymous) — Wed, 28 Aug 2013 13:17:00 +0530

We all have had rotten mood sometimes. Health deteriorates because of eating more of junk food, which in turn worsens the mood. But how about having some healthy food that can also help you to be happy, and could also act as a natural anti-depressant? There are foods that meet those qualifications!

Here are the 8 best foods, that will make you happy, and keep you healthy,

1. Green Leafy Vegetables:

Green leafy vegetables contains a lot of magnesium, which is a nutrient that is vital for the biochemical reactions that increase energy levels in the human body. Lower magnesium levels are associated with higher depression scores.

2. Mussels

Mussels have moderate to high amounts of Vitamin B12, Selenium, Iodine, protein, and Zinc, while being low in calories and fat. The Iodine as well as Selenium and Zinc helps to support the thyroid gland, which is having function of regulating mood and weight. The Vitamin B12 also helps to strengthen and insulate a person’s brain cells, which keeps the brain sharp over time.

3. Dark Chocolate

Dark chocolate has more benefits than milk chocolate have. Dark chocolate provides an instant boost in concentration and mood by improving the blood-flow to the brain, which helps a person to feel more energetic and vibrant. All you need is a few grams of dark chocolate each day to reap the benefits.

4. Yogurt / Curd

Yogurt has large amounts of Calcium, even more than milk, which helps a person’s brain by causing it to release happiness-inducing neurotransmitters.

5. Honey

Honey is having its own advantages over regular sugar in regard to health. Honey contains kaempferol and quercetin, which helps to prevent depression by reducing inflammation in the brain cells keep your brain healthy. It is also having less of an impact on blood-sugar levels.

6. Tomatoes

Tomatoes contains a substance known as lycopene, which is an antioxidant that defends against inflammation in the brain and thereby protects the brain. Eating them along with olive oil helps to increase the absorption of lycopene.

7. Eggs

Eggs contain considerable amounts of Zinc, Vitamin B, Iodine, Omega-3 Fatty Acids, and protein. Not only can eggs keep you energized, they can also give a satiety feeling for longer! A 2008 study in the “International Journal of Obesity” is telling that people who had eggs for breakfast lost considerably more weight, compared to those who ate bagels for breakfast.

8. Coconuts

Despite the misconception that coconuts are an unhealthy food, coconuts do contain medium-chain triglycerides, which are special fats known to fuel better moods and promote general brain-health.

***Eat Healthy, Stay Healthy and Be Happy***

LEMON PICKLE (NARANGA ACHAAR)

noreply@blogger.com (Anonymous) — Tue, 27 Aug 2013 06:00:00 +0530

Home-made pickle always taste good than the store-bought one since they extract the essence for juice concentrates and the remaining only is used to make pickle. I tried this recipe, which is of my grandma, when I went to home last vacation. It is the most authentic way, and a bit lengthy in process, but trust me, it is worth all the effort to have such a mouthwatering taste. If made with the right proportion of ingredients and stored in a dry china ceramic jar (Bharani) or a glass jar, it will last for years together. Hope everyone will try and come out with some nice comments

More Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. Lemon (Cheru Naranga) – 10 nos.

2. Garlic – 12 cloves, sliced lengthwise

3. Turmeric Powder – 1 tsp.

4. Red Chili Powder – 4 tbsp.

5. Fenugreek Powder – ½ tsp.

6. Asafoetida Powder (Kayam) – ½ tsp.

7. Gingely Oil (Nallenna) – 6-7 tbsp.

8. Vinegar – 3-4 tbsp.

9. Mustard Seed – 1 tsp.

10. Curry leaves – 2 sprig

11. Salt – as required

Method:-

1. In a big pan, boil enough water to immerse the lemon along with 5 tbsp. of salt and cook lemons for about 10 minutes until it becomes tender. (N.B: Do not overcook since it will become difficult to slice it) Remove from the fire, drain the water and allow it cool.

2. Cut the lemon into quarters and then cut each quarter into a half.

3. Add salt according to your taste into these lemon pieces, mix well and keep for 1-2 days in a tight dry ceramic or glass jar.

4. Heat the gingely oil in pan and sputter mustard seed. Then add the curry leaves and the sliced garlic and saute till it turns to nice brown color.

5. Lower the flame and add the turmeric powder, red chili powder, asafoetida powder and fenugreek powder. Saute it till raw smell fades.

6. Then add vinegar and mix well. Allow it to boil.

7. Now add the lemon slices and adjust the salt. Mix it well.

8. Remove it from flame and allow it to cool.

9. Transfer it to a dry air-tight ceramic or glass jar or container.

10. Traditional Kerala style Naranga Achar is ready!!!

Notes:-

- Keep it for a week or two before using, allowing lemon to get soft in the gravy and its juice to get mixed with the masala to give the best mouthwatering taste.

- Use only clean dry spoon to scoop the pickle from the jar, as wet spoon adds moisture and the pickle can get "fungus" and gets spoiled.

REASONS TO INCLUDE EGGS IN REGULAR DIET

noreply@blogger.com (Anonymous) — Mon, 26 Aug 2013 13:17:00 +0530

Eggs have a bad reputation in the past and present, and unfortunately, many still believe the wide spread misinformation. Answer to the questions like “Are eggs good for you?”, “Do they cause heart disease?”, “Do they raise cholesterol?”, and “Should I avoid them?” will vary depending on to whom you ask.

Many traditional doctors still believe that eggs increase cholesterol and must be avoided, and some advice only to use egg white and not yolk. Some media articles still emphasis the idea that eggs are harmful and should be avoided to prevent health problems.

But actually Eggs are super-food packed with nutrients, and has a lot of health benefits. One question that still remains in a normal persons mind is that “But don’t eggs raise your cholesterol?” Some of the recent researches are giving you a better answer for that.

A recent Study (Link) in Bangkok, Thailand came out with amazing result that an addition 3 eggs per day to a person’s regular diet increases the level of “good” cholesterol (HDL-cholesterol) and decreases the ratio of LDL-cholesterol to HDL-cholesterol.

More significantly, eggs do not appear to contribute to heart disease in most people. A pivotal Study (Link) from Harvard in 1999, of nearly 120,000 men and women, found no association between eggs—up to one a day—and heart disease, except in people with diabetes. Nor did it find a link between eggs and strokes.

Even I was a strong believer of the “Egg is bad” propaganda spread in the Medias. But when I came across some articles and studies that tell eggs are good, I go on a small search and found a lot more information telling me I was wrong and even the doctors.

Here are some facts I came across to believe Egg should be included to regular diet:

1. Rich in Vitamins – Eggs contains a lot of vitamins including B, C, D, E, and K. Vitamin B12 is an important vitamin, present in egg, for the process of converting homocysteine into safe molecules, such as glutathione, an important antioxidant. An egg contains about 44μg of folate, an essential nutrient to be provided to pregnant ladies to prevent birth defects of neural tube.

2. Great Source of Protein and Amino Acids – Eggs are a great source of protein, containing 6 grams of protein. Eggs are known as the perfect food as they are one of the food that contains all 9 of the essential amino acids.

3. Lowers Hypertension – The peptides present in eggs are found to help in reducing increased blood pressure.

4. Contains Omega-3 fatty acid - Eggs produced by hens fed a diet of greens and insects contain higher levels of omega−3 fatty acids than those produced by wheat or corn fed farm chickens. Omega-3 is an essential fatty acid good for your heart.

5. Can Lower Your “Bad” Cholesterol – Eggs do contain cholesterol, however, as mentioned above, regular consumption of eggs reduces LDL or Bad cholesterol and increases HDL, the Good cholesterol.

6. Boost Brain and Nerve Health – One egg contains about 20% of the daily recommended intake of choline. Choline is essential for production of phospholipids in cell membranes. Adequate levels of choline are essential for brain and nerve health.

7. Contain Anti-oxidants: Lutein and Zeaxanthin are carotenoids with anti-oxidant properties, are an essential component for eye health and protects against the damaging effects of free radicals, i.e. developing age-related macular degeneration. The antioxidants are also linked to reducing the risk of developing cataracts in old age and protection of eyes from damage related to UV exposure.

8. Contain Tryptophan and Tyrosine – They are two amino acids with great antioxidant properties to fight against free radicals. Tryptophan is also important as it is converted to serotonin, a mood enhancer and converted into melatonin in the pineal gland, which benefits sleep.

9. Contain Calcium - An egg contains 50 mg calcium. Although not a large source of calcium, but reduces the risk of colon polyps and breast cancer.

10. Prevents Heart Disease – The choline present in eggs is a crucial nutrient that help to reduce the inflammation that may leads to heart disease.

11. Promote Healthy Hair and Nails - The Sulphur along with vitamins and minerals contained in eggs promotes hair and nail growth.

12. Contains Selenium – Selenium, an essential micronutrient contained in eggs helps reduce oxidative stress and also associated with preventing cancer and in particular reducing tumors affecting the prostate.

13. Improve Immune System Functioning – The iron and vitamin A contained in eggs helps support a healthy immune system and normal red blood cell production.

14. Reduce Risk of Breast Cancer – A recent study found that women who consumed high amounts of choline, an abundant nutrient in eggs, were 24% less likely to get breast cancer.

15. Reduces Inflammation – The choline in eggs aids in reducing inflammation in the body. Chronic inflammation has been linked to increasing the risk of osteoporosis, Alzheimer’s, cognitive decline, and type 2 diabetes.

16. Beneficial for Fetal Development – The choline present in eggs is essential for pregnant women as it is crucial for proper fetal brain development and preventing neural tube defects.

17. Improved Memory Function – The high amount of vitamins and nutrients in eggs, in particular choline, improves memory function and cognition.

18. Eggs Can Be Inexpensive – Many are able to get eggs for a great price when bought from local farmers. Another option is to raise your own chickens! Not only does this help save money and provide you with more nutritional value, but you could sell eggs to those in the area to cover the cost of caring for them.

19. Variety in Egg preparations – There are many ways to prepare eggs, whether you eat them raw, scramble them up in coconut oil, or boil them. You can also add great variety by adding in nutritious vegetables and herbs, such as to an omelet.

KERALA STYLE PEPPER CHICKEN

noreply@blogger.com (Anonymous) — Sun, 25 Aug 2013 06:00:00 +0530

Pepper chicken is easy to prepare with a few ingredients. It is a dish that is spicy with taste from the black pepper combined with classic Indian flavour. It can be enjoyed with roti or even as a snack or starter.

Ingredients:-

1. Chicken – ½ kg

2. Pepper powder – 2 tbsp.

3. Cloves – 3 nos.

4. Fennel seeds – 1 tsp.

5. Onion – 1 no., chopped

6. Tomato – 1 no., chopped

7. Ginger – 1 inch piece

8. Garlic – 6-7 cloves

9. Cumin seeds – 1 tsp.

10. Turmeric powder – ¼ tsp.

11. Coriander leaves – a handful

12. Green Chili – 2 nos., chopped

13. Salt – to taste

14. Curry leaves – 1 sprig

15. Oil – 4 tbsp.

Method:-

1. Grind cloves, fennel seeds, onion, tomato, ginger, garlic, cumin seeds, turmeric powder, and coriander leaves into a fine smooth paste. Add pepper powder and 1 tbsp. salt and mix well.

2. Wash chicken thoroughly and drain the excess water.

3. Marinate the chicken with masala paste and make sure chicken is properly covered by the paste. Keep aside for at least an hour.

4. Heat the oil in a pan and add the curry leaves and chopped green chilies to it and saute for a minute.

5. Followed by marinated chicken only (save the remaining masala paste) and saute fry it for 2-3 minutes.

6. Then add the saved masala paste along with ¼ cup of water and stir it well for masala and oil get mixed properly.

7. Cook it covered on medium flame for 15-20 minutes till the chicken is done.

8. Now remove the lid, adjust salt and cook uncovered till gets the required consistency of the gravy. (I preferred semi-gravy for having it with chapati)

9. Pepper chicken is ready for serving hot with roti or chapati.