Posts tagged ‘diabetes’

March 22, 2012

Go healthy with Fenugreek-traditional recipes from South India


Fenugreek based recipes from South India:
Fenugreek has magical medicinal benefits,not only as a beauty aid for good skin and hair,keeping dandruff,acne and dryness of hair &skin at bay,but also reduces cholesterol and blood sugar levels,and has been  used for the treatment of various ailments like heartburn,diarrhoea,fevers,etc  from the ancient times.Both the leaves and seeds of this slightly bitter-tasting wonderful vegetable are widely used in traditional Indian cooking&thought that it definitely deserved to be talked about 🙂 Fenugreek seeds are also traditionally used to enhance milk production in lactating mothers especially in India.Studies have indicated that the production of milk can increase by up to 500% within 1-3 days of consuming fenugreek seeds regularly as it contains Diosgenin -a compound having estrogen like properties. Even today a yummy fenugreek based sweet is a must for lactating mothers in  South India!!!
So have just put together a few extremely nutritious recipes,courtesy our superchefs……


MENTHE DOSA

Recipe by Padmanayana Shetty, Muscat, Oman

Ingredients:

3 cups raw rice
1 cup  beaten rice or rice flakes
Coconut milk extracted from 1 coconut
1 tsp urad dal
1-2  tsp methi or fenugreek seeds
2 tsp instant yeast or dry yeast diluted in warm water
4 tsp or less sugar

Method :

1. Clean, wash & soak rice, methi, urad dal for 4 hours together.
2. Grind with coconut milk and beaten  rice (cleaned & washed )to a very fine paste.
3. Add yeast and mix the batter.
4. Keep it for fermentation for about 4 to 5 hrs in a warm place.
5. Then prepare dosa with non stick tawa or aapam pan without oil.

2.Methi Sweet porridge(Metheda ganji) in Mangalore

Recipe by Padmanayana Shetty, Muscat, Oman
Basmathi or any other rice-1cup
Methi seeds-less than 1/4 cup
jaggary-1cup(vole bella or palm sugar tastes even better)
coco nut-1 to extract milk
salt -little or pinch
1.Boil methi seeds along with rice in cooker with alittle water for 4 whistles
2.add jaggary(melt and strain to remove impurities)
3.add coconut milk and salt, boil some time
4. while serving add ghee
adjust sweetness and if you want less methe reduce the amount

3.METHI HALWA (Methi Adthina in Mangalore)

Ingredients :

1/2 kg methi seeds

1/2 kg ghee

1 kg jaggery, grated

1 1/2 coconut grated and roasted

1 kg beaten rice, roasted

Method :

Clean, wash and pressure cook methi seeds in plenty of water till soft. Strain and remove water. Grind methi to a rough paste. Fry the ground methi paste in 1/2 kg ghee until the ghee separates and oozes out. Add jaggery and boil till thick and sticky syrup. Add coconut, beaten rice and mix well. Remove, cool and store.

Recipe Courtesy Gladys Elisha nee Soans
Thanks Nayana Shetty,Gladys Elisha nee Soans &The Mangalore Cuisine for your lovely recipes:)
You would  also be interested in the contest winning recipes of our healthy fenugreek recipe contest  and how fenugreek helps reduce dandruff,dryness and hair loss naturally!!!
Do experiment with all these lovely original time tested recipes &add health and beauty to your life

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March 19, 2012

Contest winners of Our Healthy Fenugreek Recipe Contest!!!




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JOINT CONTEST WINNERS OF  HEALTHY FENUGREEK  SEEDS/LEAVES ORIGINAL RECIPE CONTEST:

                                                  KABITA MAHARANA &NAYANA SHETTY
FENUGREEK-Nature’s boon for all round health  is truly a blessing not only for our skin,hair but also for optimum health. Fenugreek or “methi ” as it is called in India  not only reduces dandruff,hair fall and acne,but also lowers cholesterol ,diabetes and is a natural remedy for many other ailments.
So we decided to have  a contest for original yummy but healthy recipes.We received some  lipsmacking entries which were judged by an expert ,and the joint lucky winners of our gift hamper of natural beauty products are:Kabita Maharana &Nayana Shetty

1. Winning Entry From Kabita Maharana:

Wholesome &Yummy Bharwa Methi ke Paranthe with Tangy Tamatar ki Chutney

Ingredients For Parantha:

1. 150 gm Methi leaves 2. Garlic 4-5 cloves3. Green chili one4. Amchoor powder ( dry mango powder)5. Olive oil  6. Multigrain flour (whole wheat, soybean, bajra and raagi)7. Salt to taste

For the Stuffing:

1. Green Peas (crushed)2. One green chilli (finly chopped)3.2 tea spoon chopped garlic4. Salt to taste

Method:

1.Boil one liter of water and take it out of the flame. Clean and wash the (fenugreek) methi leaves and add it to the boiling water (This process takes out the bitterness of methi while keeping its nutritional values intact and gives it more color and texture). Cover and let it be for 5 minute. Now drain the water and add garlic, chilly, dry mango powder and salt to the methi leaves and grind them into a fine paste. Pour the paste onto a bowl and add the multigrain flour to it till it makes fine dough and keep it aside. Try to avoid water.

2.Now heat a non stick pan and add one teaspoon of  olive oil. Before it catches more heat add the chopped garlic and chilly (to preserve Olive oil’s nutritional values don’t let it release smoke when heated). Sauté it little and add the crushed green peas and salt. fry it on low flame for 7-8 minute. Once done let it cool.

3.Make medium sized ball from the methi dough and stuff it with the crushed peas and roll it to a chapati size. Heat a non stick tawa and fry the parantha with  olive oil. Note that to avoid use of more oil it is advisable to use a brush to apply oil on the parantha. It keeps them soft and melting yet uses less amount of oil.

For Tamatar Ki Chutney as accompaniment:

Heat a pan and add half tea spoon of virgin olive oil and add a pinch of mustard seeds to splutter. Now add two medium sized tomatoes chopped. Fry them in high flame for about a minute and add 1/2 tea spoon of chili powder and salt as per your taste. Cover the pan with a lid and let it cook for about 10 minutes. You can also add chopped garlic for extra flavor

2.Entry From Nayana Shetty:Nutritious Crunchy  Sprouted Methi Salad

Ingredients:

Methi seeds – 1/4 cup sprouted

Moong – 1/4 cup sprouted

Capsicum – 1/4 cup (Red, Green and Yellow)

Carrot – 1/4 cup

Cucumber – 1/4 cup

Tomato – 1/4 cup

Lettuce – 1/4 cup

Apple – 1/4 cup (Red or Green)

Lime juice – 2 tablespoons

Salt and pepper powder, to taste

Roasted cumin powder, optional

Method:

1. Soak methi seeds overnight.

2. Drain the water, wrap the seeds in a cloth and keep in a closed container for 1 or 2 days till sprouts appear.

3. Repeat Steps 1 and 2 for moong seeds.

4. Chop all the fruits and vegetables and mix them in a bowl along with the moong and fenugreek.

5. Sprinkle salt and pepper just before serving. Add a dash of lime, to taste.

6. A nutritious and crunchy salad is ready to be served as a snack or before a meal.

We tried out these recipes&found them super delicious,and at the same time very nutritional as well..Surprisingly the bitter taste of fenugreek just seem to have disappeared….Why don’t you try  out these super duper recipes  yourself&feed your loved ones as well  …Please feel free to add your feedback on these recipes 🙂